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 CHOCOLATE CUPCAKES

Cupcakes are one of my favourite recipes to prepare for Birthdays. They are quite easy to prepare and they’re absolutely delicious!

INGREDIENTS (6-8 CUPCAKES)

For the cakes:
– 2 cups almond flour
– 6 tbs raw cacao powder
– 1 tsp baking powder
– 1/4 tsp Himalayan salt
– 1/2 cup granulated erythritol
– 3 large eggs
– 1/3 cup butter (melted)
– 1/2 cup unsweetened almond milk
– 1 tsp Vanilla extract

For the frosting:
– 1 1/2 cups Butter (softened: let sit on room temp 1 hour before using)
– 10 tbs raw cacao powder
– 1/2 cup powdered erythritol
– 1 tsp vanilla extract
– 1 tbsp Heavy cream

Other:
Sugar free chocolate drops

INSTRUCTIONS

  1. Preheat the oven to 350F / 175 C. Line 10 cups in a muffin tin with paper liners
  2. In a large bowl mix the first 5 dry ingredients with a wooden spoon.
  3. Make a whole in the dry mixture and add the wet ingredients. (Butter, eggs, almond milk and vanilla extract)
  4. Whisk all the ingredients together until you have a smooth batter.
  5. Add the batter to a piping bag or ziplock bag and pipe it into the paper liners.
  6. Bake in the oven for 20-25 minutes.
  7. Let them cool on a rack until they are room temperature.
  8. Prepare the frosting: add all the ingredients to a bowl and mix with an electric handmixer.
  9. Decorate the cupcakes with the frosting.
  10. Add some sugar free chocolate drops to top it off.
  11. Enjoy!

RECOMMENDED COOKING TOOLS

Cupcake pan

Cupcake liners

Hand Mixer

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For my Dutch Keto Fam

2 INGREDIENT KETO STRAWBERRY JAM CUPS

Looking for some keto friendly Holiday candy? Then you might want to try out these jam cups. The white and red colours already give you that Christmassy feeling, and you’ll only need 2 ingredients!

I used the keto friendly strawberry jam from Good Good and white chocolate chips from Lily’s (my favourite keto chocolate brand).

INGREDIENTS (for 6-8 cups)

INSTRUCTIONS

  1. Line a muffin pan with 6-8 silicone or parchment paper muffin liners.
  2. Melt 1/2 cup of white chocolate in a double boiler.
  3. Spread 1 to 1,5 tsp of chocolate in the bottom of each cupcake liner.
  4. Dollop half a teaspoon of jam on top of the chocolate.
  5. Cover each dollop of strawberry jam with more chocolate and smooth out the top.
  6. Refrigerate for 1 hour or until chocolate has hardened.
  7. Remove the jam cups from the liners.

Note:
Depending on how big the cupcake liners are you can get more or less jam cups out of this recipe.

RECOMMENDED COOKING TOOLS

Cupcake pan

Cupcake liner

Spatula

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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

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For my Dutch Keto Fam

KETO BISCOFF COOKIES

‘Sinterklaas’ (the Santa of Belgium and The Netherlands) is coming to town. And with that come the traditional ‘speculoos’ cookies, better known as biscoff cookies.

This year will be the first year our daughter realises this holiday and I want her to enjoy this cozy holiday and the days towards it. So I prepared these traditional cookies in a keto version and I have to say, they turned out pretty delicious and crunchy! I’m not a big fan of cinnamon, but this I can savour!

The batter for these cookies is pretty easy to prepare. You can use cookie cutters to cut out the shapes, or a wooden mould (which is the one I used). The wooden mould is a bit more challenging to get the cookies out easily. So if you don’t have too much patience, I would suggest to just use cookie cutters.

With the same dough you can also make the traditional ‘pepernoten’. Where you shape little balls out of the dough, and bake them like the cookies.

INGREDIENTS

*If you don’t have Speculoos spice mix you can make your own using the following spices:
– 1/4 tsp black pepper, finely ground
– 1/8 tsp ground ginger
– 1/3 tsp nutmeg
– 1 tsp cinnamon
– 1/2 tsp cardamom

INSTRUCTIONS

  1. Preheat the oven at 375 F / 190 C.
  2. Line out a baking tray with parchment paper.
  3. In a large bowl, add the almond flour, speculoos mix, sea salt, stevia and erythritol. Mix everything together with a spatula.
  4. Add the egg and the butter and mix with the spatula, and latter knead it with your hands, until you have a nice sticky cookie dough.
  5. Place the dough in the fridge for 30- 40 minutes, so it can harden a little and it’s easier to cut out the cookie figures.
  6. Cut out the cookies in the way you prefer: with cookies cutters or wooden mould (underneath this post is a picture of the wooden mould usage) . If you use cookie cutters, dust a flat surface with some almond flour and roll out the dough into a thin layer. Then cut out the cookies.
  7. Place the cookies on a baking sheet and bake for 15-20 minutes until they are golden brown.
  8. Take them out of the oven and let them cool off so they can harden.
  9. Enjoy!

Tip for crunchy cookies: The thinner the cookies, the crunchier they will be once you bake them.

To use the wooden mould:
– Dust the mould with almond flour and push some in the ridges of the mould.
– Cover the mould with the dough and press.
– Place a knife on the surface of the mould and cut off the excess dough with a zig zag movement.
– Carefully loosen the edgdes of the dough from the mould and place onto the baking sheet.

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For my Dutch Keto Fam:

KETO SOFT BAKED CHOCOLATE CHIP COOKIES

I’ve recently bought these dark chocolate baking chips from Lily’s and just wanted to try them out right away, so I made these cookies and I have to say, they taste pretty amazing! Plus they are so easy and fast to prepare.

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This recipe takes about 5 minutes to prepare and 15 minutes to cook.This recipe will give you 6-8 cookies.

Nutrition per portion (1 cookie):

Calories:  135 kcal | Carbohydrates:  5g | Fiber: 2g | Net Carbs: 3g |Protein: 4g | Fat: 13g

INGREDIENTS

INSTRUCTIONS

  1. Preheat the oven to 325 F. 
  2. Line out a baking tray with parchment paper. 
  3. In a large bowl, add all the ingredients and mix with a spatula until create a cookie dough. 
  4. Take a Tbs of the cookie dough and shape them into cookies. 
  5. Put the shaped cookies onto the parchment paper and place in the oven. 
  6. Bake for 15-20 minutes until they are golden brown. 
  7. Take them out of the oven and let them cool 10-20 minutes before eating. 
Enjoy!

For my Dutch speaking fans:

KETO TWIX BAR

These keto twix bars were quite the experiment, but they turned out really tasty, only not as aesthetic as I wanted them too. But it was the first try and you guys wanted me to share the recipe, so here it is!

Now, the bar mould I used, was quite big, so the macro’s are based on these big bars. You can use a mould that is smaller and it will give you a higher yield in smaller bars.

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This recipe will give you 8 keto twix bars.

Nutrition per portion (1 bar):

Calories:  690 kcal | Carbohydrates:  10g | Fiber: 6g | Net Carbs: 4g |Protein: 12g | Fat: 65 g

INGREDIENTS

For the cookie layer

For the caramel layer

For the chocolate layer

INSTRUCTIONS

  1. Preheat the oven to 350 F.
  2. Prepare the cookie layer first. In a medium sized bowl, add the almond flour, butter, granulated erythritol, egg and salt. Mix everything together until you have a firm cookie batter.
  3. In a silicon mould for bars , spread a layer of the batter and push it into the mould until you covered 1/3 of the shape.
  4. Bake in the oven for 20-25 minutes until they are golden brown.
  5. In the meantime, prepare the caramel sauce.
  6. In a steel pan, melt the butter on medium heat until it starts to brown. When it’s golden to darker brown, add the heavy whipping cream, granulated erythritol, vanilla extract and pinch of salt. Let it simmer for about 5 minutes until you have a thick creamy caramel sauce.
  7. When the sauce is thickened set aside to cool down.
  8. Take the cookies out of the oven an let them cool down for about 10 minutes. Do not take them out of the mould.
  9. Add a layer of the caramel sauce onto the cookie layer, and place the mould in the fridge for 6 hours or overnight.

6 hours later or the day after:

  1. Prepare the chocolate layer. In a medium sized steel pan or pot, add the coconut oil, almond butter, raw cacao powder, powdered erythritol and vanilla extract on medium heat. Let everything melt together and stir with a spatula until everything is well incorporated.
  2. Take the cookie-caramel bars out of the freezer and add a layer of chocolate on top of the caramel layer until fully covered. You will still have chocolate left over to cover the bars later.
  3. Place back in the fridge until the chocolate is hardened.
  4. Once the chocolate is hard, take the bars out of the mold and place them on a cookie rack on top of a glass casserole dish or parchment paper so any excess chocolate will just drip down the edges and fall into the casserole dish for easy clean-up.
  5. Now just drizzle the melted chocolate over the candy bar.
  6. Place rack with the casserole dish in the refrigerator to let the chocolate cool for 20 minutes or until chocolate has completely hardened.
  7. If you want to add more chocolate to the bar to cover more, you can, and put the bars back in the fridge.

Enjoy! These keto candy bars are best stored in an airtight container in the refrigerator.


For our Dutch speaking Keto Fans:

KETO CHOCOLATE GLAZED DONUTS

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!

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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

INGREDIENTS

for the donuts 

for the chocolate glaze 

INSTRUCTIONS

  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. 

Enjoy!


For our Dutch speaking fans:

KETO CHEESECAKE

With only 5g of net carbs per slice, this keto cheesecake will be your new go to keto dessert.

This recipes takes about 10 minutes to prepare and 1 hour to cook. You will have 16 slices.

Nutrition:

Calories: 325 kcal | Carbohydrates: 6 g | Fiber: 1 g | Net Carbs: 5 g |Protein: 7 g | Fat: 31 g

INGREDIENTS

For the crust:

  • 2 cups Blanched almond flour
  • 1/3 cup Butter (measured solid, then melted)
  • 3 tbsp Granular Erythritol 
  • 1 tsp Vanilla extract

For the cake filling:

  • 32 oz Cream cheese (softened)
  • 1 1/4 cup Powdered erythritol 
  • 3 large Eggs
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper.
  2. Start of to make the cheesecake crust: stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined forming a crumbly dough. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  3. Set the crust aside and beat the cream cheese and powdered erythritol together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
  4. Pour the filling into the pan over the crust.
  5. Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
  6. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.) You can keep the cheesecake refrigerated up to 5 days.

Enjoy!


For our Dutch speaking Keto Fans: