Last year around this time I shared this recipe before. I love fall, and with fall come pumpkins. This year I decided to prepare this bread with butternut squash puree instead of pumpkin puree. For the reason being that butternut squash has a lower *glycemic index (51) than pumpkin (75).

This recipe contains cinnamon and I personally don’t like cinnamon, but my husband and daughter like it, so I added some pumpkin spice to it. This also means I don’t eat this bread, haha. But is does make the house smell really great, and I enjoy watching them savour the bread.

 * The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels.



*If you don’t have pumpkin spice, you can use:

  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves


  1. Preheat the oven to 350 °F / 175 °C. Line a loaf pan with parchment paper, so that the paper hangs over two opposite sides.
  2. In medium sized bowl mix together the almond flour, coconut flour, powdered erythritol, pumpkin pie spice, baking powder, and Himalayan salt.
  3. In a large bowl, add the melted butter, the vanilla extract, the pumpkin puree, and eggs, one by one. Mix with a handmixer until well combined.
  4. Add the dry ingredients to the wet mixture and mix well together with a spatula.
  5. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with chopped pecans and press them lightly into the surface.
  6. Bake for 45-60 minutes, until an inserted toothpick comes out clean. Cool completely before removing from the pan and slicing.

Recipe card in for my Dutch friends

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I used to love having my donut(s) in the weekend for breakfast. But now I can’t get over these. They taste to good and only have 2g net carbs per donut!

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

This recipe takes about 5 minutes to prepare and 22-25 minutes to cook. You will have 8 donuts.

Nutrition per portion (1 donut):

Calories:  152 kcal | Carbohydrates: 3.7 g | Fiber: 1.8g | Net Carbs: 1.9g |Protein: 5.3 g | Fat: 18 g


for the donuts 

for the chocolate glaze 


  1. Preheat the oven to 350 F. Grease a donut pan. 
  2. In a large bowl add all the dry ingredients: almond flour, granulated erythritol, baking powder, psyllium husk and Himalayan salt. Mix everything well and set aside. 
  3. In a seperate bowl add all the wet ingredients: melted butter, unsweetened almond milk, eggs and vanilla extract. Mix everything well with a whisk. 
  4. Add the wet mixture to the dry ingredients and mix everything together with a spatula until you have a smooth batter. 
  5. Put the batter in a piping bag, cut of the tip and fill up the doughnut pan. 
  6. Place the pan in the oven and bake for 22-25 minutes until they are golden brown. 
  7. Take the pan out of the oven and let cool until you can take the doughnuts easily out of the pan. 

For the glazing:

  1. In a small bowl, add the melted coconut oil (or butter) and add the cacao powder, erythritol and stevia. 
  2. Mix everything together until you have a smooth consistency. 
  3. Take a donut and dip it in the glazing. Repeat with the remaining donuts. 


For our Dutch speaking fans:


These crepes are just so easy to make and taste amazing, you won’t believe they’re keto!

This recipe takes about 5 minutes to prepare and 10-15 minutes to cook. You will have around 8 crepes.

Nutrition per portion:

Calories:  152 kcal | Carbohydrates: 2.6 g | Fiber: 1 g | Net Carbs: 1.6 g |Protein: 6.5 g | Fat: 13 g


  • 4 eggs 
  • 4 oz. cream cheese 
  • 3/4 cup almond flour 
  • Pinch of salt 
  • 1/4 tsp vanilla extract 
  • 1/4 cup unsweetened almond milk
  • 2 Tbs granulated erythritol 


  1. Add all the ingredients into a blender and blend for 1-2 minutes until you have a smooth batter. 
  2. Heat a 10 inch skillet with a little bit of butter. 
  3. When the butter is melted, pour 1/3 cup of batter to the pan and swirl or spread into a thin layer that reaches the edges. 
  4. Cook until edges are cooked and can be loosened with a spatula. 
  5. Flip and cook on the other side until lightly browned. 
  6. Remove from the pan, en repeat until you used up all the batter. 
  7. You can serve them with some berries, powdered erythritol, heavy whipping cream or even some keto nutella paste!

For our Dutch speaking fans:


These blueberry muffins are so easy to prepare and only have 3g of net carbs per piece! Enjoy them as a to-go breakfast or add them to your Sunday brunch.

This recipes takes about 10 minutes to prepare and 20-25 minutes to cook. You will have 10-12 muffins.


Calories: 218 kcal | Carbohydrates: 6 g | Fiber: 3 g | Net Carbs: 3 g |Protein: 7 g | Fat: 20 g



  1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners.
  2. In a large bowl, stir together the almond flour, erythritol, baking powder and Himalayan salt.
  3. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
  4. Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.


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For our Dutch speaking Keto Fans:


These bacon wrapped eggs are super easy and fast to make.

They’re are ideal to eat as a breakfast. You can just take them with you on the go or add them to the table when you’re having a keto brunch.

This recipe takes about 5 minutes to prepare, 25 minutes to cook and will provide 6 portions.

1 portion

Calories: 93 kcal | Carbohydrates: 0,17 g | Fiber: 0 g | Net Carbs: 0,17 g |Protein: 6,7 g | Fat: 6,68 g


  • 12 thin slices of smoked bacon
  • 3 eggs
  • 1 teaspoon of Italian seasoning
  • 1 cup mozzarella cheese
  • pinch of dried parsley


  1. Preheat the oven at 375 °F/ 190 °C.
  2. Line each spot of a muffin tin with bacon around the edges and the bottom. Provide 2 slices of bacon per spot.
  3. Whisk the eggs, add the Italian seasoning.
  4. Evenly pour the egg mix into each spot, filling about 1/2 way. Top them of with the mozzarella cheese and sprinkle some dried parsley on top of the mozzarella.
  5. Bake about 25 minutes or until bacon is cooked and the cheese on top is melted.



We usually eat pancakes every Sunday for breakfast with the family. During the week, from Monday to Friday we stick to 2 meals a day; intermittent fasting. (*See note on the bottom of this page. )

We’ve tried out a lot of different keto pancakes recipes but none of them are as fluffy and tasty as these. Put some Strawberries and Keto Hazelnut Paste on top, and you have yourself the perfect combo to start of your day.



  1. First, separate the eggs, putting the whites in a large clean metal or glass bowl, and the egg yolks into another large bowl
  2. Add the almond milk to the egg yolks and mix.
  3. Mix the flours and baking powder. then gradually whisk into the wet ingredients and mix to a smooth thick batter, Add more milk or almond flour if you need to to get that consistency.
  4. Whisk the whites with the salt and erythritol until they form stiff peaks. Fold carefully into the batter with a spatula. Let sit for a few minutes before cooking.
  5. Heat a non-stick pan on a medium heat, lightly grease or use non stick spray.
  6. Pour some of your batter into the pan and fry for a couple of minutes until you see bubbles popping through the batter.
  7. If you want to add a couple of blueberries or strawberries add them before you flip.  Continue frying until both sides are golden.
  8. You can make these pancakes large or small, to your liking.


*Note: We integrated intermittent fasting into our lifestyle. Do not do this if you are a beginner in Keto, or just started out doing keto. Read more about intermittent fasting.

Find your ingredients on Amazon:

Almond flour: Amazon USAmazon GermanyAmazon UK

Coconut flour: Amazon USAmazon Germany, Amazon UK

Powdered Erythritol: Amazon USAmazon GermanyAmazon UK

Himalayan salt: Amazon USAmazon GermanyAmazon UK

Baking powder: Amazon USAmazon GermanyAmazon UK


These waffles are delicious and are perfect for breakfast or brunch. They are super fluffy and easy to prepare. This recipe will make about 3-4 waffles.



Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside. 

Heat up water, butter, erythritol and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes. 

Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs. 

Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in vanilla extract and baking powder. The final dough should be very elastic. 

Allow the dough to rest for 10 minutes and heat up waffle iron on high in the meantime. 

Grease waffle iron well and spoon in the batter. It will be thick, so spread it out using a wet spatula (or wet the back of a spoon). Close waffle iron and cook for 8-12 minutes on high until fully golden and cooked through. 

To crisp up the waffles further (this largely depends on your waffle iron), you’ll need to toast the pieces on low in your toaster or in a skillet over low heat. This will draw out the moisture from the coconut flour and give you nice and crisp edges. 

The waffles can be stored in an airtight container at room temp for 3 days. And the dough can be kept in the fridge for a day or two. 



Find your ingredients on Amazon:

Almond flour: Amazon US, Amazon Germany, Amazon UK

Coconut flour: Amazon US, Amazon Germany, Amazon UK

Psyllium husk: Amazon US, Amazon Germany, Amazon UK

Xanthan gum: Amazon US, Amazon Germany, Amazon UK

Powdered Erythritol: Amazon US, Amazon Germany, Amazon UK

Himalayan salt: Amazon US, Amazon Germany, Amazon UK

 Vanilla extract: Amazon US, Amazon Germany, Amazon UK

Baking powder: Amazon US, Amazon Germany, Amazon UK