KETO BOUNTY BALLS

I was in the mood for some coconut with chocolate, so what better way to combine them into a bounty candy that is actually keto friendly?! This recipe is so easy to prepare, and I have to say I was quite amazed by how this turned out!

INGREDIENTS

  • 1 cup shredded coconut
  • 2 tbs coconut cream (not milk!)
  • 1/4 cup granulated erythritol
  • 2 tbs coconut oil (softened)
  • 1 tsp vanilla extract
  • 1/2 – 1 cup keto friendly dark chocolate (I used Lily’s)
  • Dash of Himalayan Salt

INSTRUCTIONS

  1. In a large bowl, add all the ingredients (except for the chocolate) and mix until you have a ‘dough’.
  2. Shape the coconut dough into small balls and place them on a plate or baking sheet. Let them rest in the freezer for about an hour (this will make sure the balls are hard, and won’t fall apart once you cover them with chocolate).
  3. Take the balls out of the freezer and melt the chocolate in a double boiler (which is a large pot filled with water and another smaller pot inside filled with the chocolate).
  4. Cover the coconut balls in chocolate and place them onto a baking sheet, when the chocolate is still melted, add some Himalayan salt on top.
  5. Place them in the fridge for about 10 minutes and enjoy!

KETO PESTO CHICKEN

I’m a big fan of easy simple recipes, and this is one of them. With only 6 ingredients, you can prepare this delicious dish with minimum effort or cooking skills!

INGREDIENTS (4 portions)

  • 4 chicken filets
  • 1 cup of cream cheese
  • 5 tsp pesto
  • salt and pepper to taste
  • 2 cups shredded mozzarella

INSTRUCTIONS

  1. Preheat the oven to 375 F.
  2. Start by cutting the chicken filets in half, but not completely so you can still close them once you fill them up. Set aside.
  3. In a medium size bowl, add the cream cheese and pesto. Mix until smooth.
  4. Take the chicken filets and season with salt and pepper on both sides.
  5. Fill up the chicken filets with the cream cheese and pesto mixture and close them.
  6. Place the stuffed chicken filets in a large oven dish and add the shredded mozzarella cheese on top.
  7. Bake in the oven for 40 minutes.
  8. Enjoy!

For my Dutch keto fam:

KETO CHOCOLATE ICE CREAM

With this recipe you can make your own delicious keto friendly chocolate ice cream with just 5 ingredients!

For this recipe I used an ice cream maker, but if you don’t have one, not to worry. You can still prepare this delicious ice cream.

INGREDIENTS

INSTRUCTIONS

  1. In a large pot, melt the butter on medium heat. When the butter is melted, add 2 cups of heavy cream and the powdered erythritol.
  2. Higher the heat, and bring the mixture to a boil, when it starts to boil, lower down the heat and let simmer for 5 minutes. Stir inbetween.
  3. When the mixture is ready (when it sticks to the back of a spoon), add the cacao powder, mix with a spatula or whisk. Set aside and let it cool down.
  4. When the mixture is cooled down, add the remaining 1 cup of heavy cream. Mix until everything is incorporated and transfer to the ice cream maker. Let it run until the ice cream is formed.
  5. If you don’t have an ice cream maker, transfer the mixture into a container, place in the freezer and stir every 30 minutes, until the ice cream is formed.

RECOMMENDED COOKING TOOLS

ice cream maker

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For my Dutch Keto Fam:

KETO PEANUT BUTTER MOUSSE

Want an easy delicious peanut butter dessert? Than this might be the right fit for you! It’s super easy to prepare, there’s no cooking involved and you will only need 5 ingredients that you probably already have laying around in your pantry.

Don’t like peanuts? You can replace the peanut butter with any other nut butter you prefer.

INGREDIENTS

INSTRUCTIONS

  1. Add the heavy whipping cream to a medium sized bowl. Mix it with a handmixer until you have stiff peaks. Set aside.
  2. In a large bowl, add the cream cheese, the peanut butter, powdered erythritol and vanilla extract. Mix everything smooth with a handmixer.
  3. Add the whipped cream little by little to the peanut butter mixture until everything is blended together.
  4. Transfer to a small glass with a spoon or use a piping bag.
  5. Optional; top is off with some keto friendly chocolate.
  6. Enjoy!

RECOMMENDED COOKING TOOLS

Handmixer

Spatula

Piping tool

This post may contain affiliate links, which helps keep this content free. (full disclosure)


For my Dutch Keto Fam

KETO LASAGNA STUFFED BELL PEPPERS

If you liked the stuffed bell peppers recipe I posted in the past, you’re in for a treat with this one! These are just amazing!

Instead of stuffing the bellpeppers with just the seasoned ground beef, like I did before, I actually cooked the ground beef with tomatosauce first and then stuffed the bellpepers. Then I added a layer of cream cheese and added some mozarella cheese on top (just like I do with the keto lasagna) which makes them nice and moist. Absolutely delish!

INGREDIENTS

  • 2 large bell peppers
  • 17 oz. ground beef
  • 1 onion, cut in small pieces
  • 2 cloves of garlic, minced
  • 1 tbs butter
  • 1 cup tomato sauce
  • Salt and pepper to taste
  • Italian seasoning to taste
  • 4-6 tbs cream cheese
  • 1 cup grated mozzarella cheese
  • Fresh or dried parsley to garnish

INSTRUCTIONS

  1. Cut the bell peppers in half and take out the seeds.
  2. Prepare the ground beef: in a large pot, melt the butter on medium heat and sauté the onion and garlic. When the onion starts to glaze, add the ground beef. Break up the meat as is cooks, and add the tomato sauce, salt and pepper and Italian seasoning.
  3. When the meat is ready, preheat the oven to 400 F and line out a baking sheet with parchment paper or silicone baking sheet.
  4. Stuff the bell pepper with the meat and top them off with the cream cheese. Sprinkle some mozzarella on top and bake them in the oven for around 20 minutes, until the tops start to brown.
  5. Garnish with some fresh or dried parsley.
  6. Enjoy!

RECOMMENDED COOKING TOOLS

Silicone baking sheets

Dutch Oven

Wooden Spoon

This post may contain affiliate links, which helps keep this content free. (full disclosure)


For my Dutch Keto Fam:

EASY KETO PUMPKIN SOUP

It’s pumkin season! The days are getting colder and shorter, and you might be turning on the stove already. Why not add a delicious keto friendly soup to it to warm you up?

This recipe is very easy to make. It takes about 5 minutes to prepare and 15 minutes to cook. This recipe will provide 6 servings.


Nutrition:

Calories: 120 kcal | Carbohydrates: 7 g | Fiber: 5 g | Net Carbs: 2 g |Protein: 2 g | Fat: 9 g

INGREDIENTS

  • 1 can 15 oz (425g) of pumpkin puree or home made pumpkin puree
  • 2 cups of chicken broth
  • 1 tablespoon of Himalayan salt
  • 1 tablespoon of garlic powder
  • 1 tablespoon paprika powder
  • 1 teaspoon of onion powder
  • 1 teaspoon black pepper
  • 1/2 cup heavy cream
  • 6 slices of smoked bacon (optional)
  • 1/4 cup sour cream (optional)
  • pinch of dried parsley (optional)

INSTRUCTIONS

  1. Add the pumpkin puree, chicken broth, salt, pepper, garlic, paprika powder and onion powder to a medium saucepan. Stir to combine.
  2. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes, so the flavours melt together.
  3. Remove from the heat, and add the heavy cream.
  4. You can add some sour cream and garnish with some dried parsley if you like.
  5. You can also cook some bacon, chop it in pieces and add to the soup to serve.

Enjoy!

KETO PEANUT BUTTER CUPS

Love chocolate and peanut butter? Then you’ll love these keto friendly peanut butter cups. They’re the go-to candy for Halloween that is coming up next month! They are easy to make and just delicious.

About the chocolate

In this recipe we use 100% cacao chocolate. If you taste this chocolate on it’s own, you’ll notice that the taste is very strong, because it’s unsweetened and pure. That’s why we added 6 tablespoons of erythritol to it, to give it the right amount of sweetness.


This recipe will take about 40 minutes to prepare (including freezing time) 5 minutes to cook and will give you 6 delicious keto peanut butter cups.

INGREDIENTS

For the chocolate layers:

For the peanut butter filling:

INSTRUCTIONS

  1. Line a muffin pan with parchment paper liners (or candy cups).
  2. Heat the chocolate, erythritol, coconut oil and vanilla extract together on the stove on low heat. (you can also do this in the microwave)
  3. Fill the bottom of the parchment cups evenly with chocolate (about 2 tsp (10 mL) in each), keep some chocolate mixture left for the top. Freeze for 10 minutes, until at least the top is firm.
  4. While the bottoms are in the freezer, heat up the peanut butter together with the coconut oil, erithrytol, vanilla extract and Himalayan salt, stir until smooth.
  5. Take the bottoms out of the freezer and spoon a teaspoon of the peanut butter mixture onto the center of each cup over the chocolate layer. It will spread a little into a circle, but not quite reach the edges, which is what you want. Freeze for another 10 minutes, until at least the top is firm.
  6. Heat up the left over of the chocolate mixture you made before and pour the chocolate into the cups, over the peanut butter layer (about 2 tsp (10 mL) in each). The chocolate will fill the empty space on the sides of the peanut butter circles and also cover the top.
  7. Return to the freezer for at least 20-30 minutes, until completely firm. Store in the refrigerator.

Enjoy!

Find your ingredients on Amazon:

100% pure chocolate unsweetened: Amazon USAmazon GermanyAmazon UK

Coconut oil: Amazon US, Amazon Germany, Amazon UK

Organic peanut butter: Amazon US, Amazon Germany, Amazon UK

Powdered Erythritol: Amazon USAmazon GermanyAmazon UK

Himalayan salt: Amazon USAmazon GermanyAmazon UK

 Vanilla extract: Amazon USAmazon GermanyAmazon UK