Low-carb strawberry smoothie

Ingredients

• 400 g unsweetened coconut milk

• 150 g fresh strawberries, sliced

• 1 tbsp lime juice

• ½ tsp vanilla extract

Instructions

1. Place all ingredients in a blender and blend until smooth. Using canned coconut milk (drain off the liquid) makes a creamier, more satisfying smoothie.

2. Add more lime juice if you like.

Nutrition

Net carbs: 9 % (10 g)

Fiber: 1 g

Fat: 87 % (42 g)

Protein: 4 % (5 g)

kcal: 418

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​ Serving size:2 Servings

Low-carb chocolate mousse

Ingredients

• 750 g unsweetened, canned coconut milk

• 3 tbsp (15 g) cocoa powder

• 1 tsp vanilla extract

• 1 tsp (5 g) erythritol (optional)

     Instructions

1. Let the coconut milk sit in the fridge for 4 hours or longer to separate the cream from the coconut water.

2. Open the can carefully and scoop out the thick cream with a spoon and put in a bowl. Save the coconut water for a smoothie or pancakes.

3. Whisk the coconut cream, vanilla and optional sweetener with a hand mixer for a couple of minutes until it thickens. Add cocoa powder and whisk some more.

4. Serve in dessert bowls.

Nutrition

Net carbs: 6 % (4 g)

Fiber: 1 g

Fat: 89 % (28 g)

Protein: 4 % (3 g)

kcal: 260

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Serving size: 4 servings

Low-carb coconut cream with berries

Ingredients

• 125 ml coconut cream

• 50 g fresh strawberries

• 1 tsp vanilla extract

Instructions

1. Mix all ingredients using an immersion blender.

2. You can also add a spoonful of coconut oil to increase the fat ratio.

Nutrition

Net carbs: 8 % (9 g)

Fiber: 4 g

Fat: 87 % (42 g)

Protein: 4 % (5 g)

kcal: 426

Low-carb blueberry ice cream

Ingredients

• 225 ml heavy whipping cream

• 3 egg yolks

• 1 tbsp (13 g) erythritol (optional)

• ½ tsp vanilla extract

• ½ tsp ground cardamom (green)

• ½ lemon, the zest

• 225 g mascarpone cheese

• 175 g frozen blueberries or frozen blackberries

Instructions

1. Take the blueberries from the freezer. Whip the cream until soft peaks form and set aside.

2. In a separate bowl, beat egg yolks, optional sweetener, vanilla, cardamom and lemon zest until pale and fluffy. Mix in the mascarpone cheese and then fold in the whipped cream.

3. Fold the half-thawed blueberries into the mixture. Pour the mixture into a container with a lid and place in the freezer.

4. Stir the ice cream every fifteen minutes until it firms up. This takes about 1-1.5 hours.

Nutrition

Net carbs: 7 % (6 g)

Fiber: 1 g

Fat: 87 % (31 g)

Protein: 6 % (5 g)

kcal: 317

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Serving size: 6 servings

Keto buttercream

Ingredients

• 225 g unsalted butter, at room temperature, divided

• 2 tsp vanilla extract

• 1½ tsp ground cinnamon

• 1 tsp (5 g) erythritol (optional)

Instructions

1. Brown 1/4 of the butter in a small sauce pan until it turns amber in color, but without burning it.

2. Pour the browned butter in a beaker and whisk in the rest of the butter bit by bit with a hand mixer until fluffy.

3. Add cinnamon, vanilla and optional sweetener towards the end.

Nutrition

Net carbs: 1 % (1 g)

Fiber: 1 g

Fat: 99 % (46 g)

Protein: 0 % (1 g)

kcal: 417

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Serving size: 4 servings

Low-carb blueberry smoothie

Ingredients

• 400 g canned, unsweetened coconut milk

• 75 g frozen blueberries or fresh blueberries

• 1 tbsp lemon juice

• ½ tsp vanilla extract

Instructions

1. Place all ingredients in a blender and mix until smooth.

2. Taste, and add more lemon juice if desired.

Nutrition

Net carbs: 9 % (10 g)

Fiber: 1 g

Fat: 87 % (43 g)

Protein: 4 % (4 g)

kcal: 417

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Serving size: 2 servings

Low-carb chia pudding

Ingredients

• 225 ml unsweetened, canned coconut milk or unsweetened almond milk

• 2 tbsp (25 g) chia seeds

• ½ tsp vanilla extract

Instructions

1. Mix all of the ingredients in a glass bowl or jar. Mix well.

2. Cover, place in the fridge to let gel overnight (or for at least 4 hours). Before you dig in, check to be sure the pudding has thickened and the chia seeds have gelled.

Nutrition

Net carbs: 6 % (8 g)

Fiber: 8 g

Fat: 88 % (56 g)

Protein: 6 % (9 g)

kcal: 568

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Serving size: 1 serving

Low-carb ginger smoothie

Ingredients

• 75 ml coconut milk or coconut cream

• 150 ml water

• 2 tbsp lime juice

• 30 g frozen spinach

• 2 tsp fresh ginger, grated

Instructions

1. Mix all ingredients together. Start with 1 tablespoon lime and increase the amount to taste.

2. Sprinkle with some grated ginger and serve. So tasty!!

Nutrition

Net carbs: 12 % (3 g)

Fiber: 1 g

Fat: 81 % (8 g)

Protein: 6 % (1 g)

kcal: 82

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Serving size: 2 servings

Low-carb strawberry smoothie

Ingredients

• 175 ml coffee, brewed the way you like it

• 60 ml heavy whipping cream

Instructions

1. Make your coffee the way you like it. Pour the cream in a small sauce pan and heat gently while stirring until it's frothy.

2. Pour the warm cream in a big cup, add coffee and stir. Serve straight away as is, or with a handful of nuts or a piece of cheese.

Nutrition

Net carbs: 3 % (2 g)

Fiber: 0 g

Fat: 93 % (21 g)

Protein: 4 % (2 g)

kcal: 202

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Serving size: 1 serving

Low-carb strawberry smoothie

Ingredients

• 1 ripe avocado

• ½ ripe banana

• 175 ml coconut cream

• 1 tbsp lime juice and some of the zest

• 1 tbsp vanilla extract

• 75 g fresh raspberries

• 50 g pecans, preferably roasted

Instructions

1. Mix avocado, banana, coconut cream, lime and half of the vanilla in a small bowl using ann immersion blender or just a fork.

2. Mix the berries with the remaining vanilla in a separate bowl.

3. Fill nice glasses or dessert bowls with alternating layers of the two mixtures.

Nutrition

Net carbs: 9 % (8 g)

Fiber: 7 g

Fat: 86 % (33 g)

Protein: 5 % (4 g)

kcal: 357

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Serving size: 4 servings

Low-carb vegan vanilla protein shake

Ingredients

• 125 ml coconut milk

• 125 ml unsweetened almond milk

• 1 tbsp almond butter

• 30 g frozen cauliflower rice

• 4 tbsp pea unflavored protein powder

• ½ tsp ground cinnamon

• 1 tsp vanilla extract

Instructions

1. Place the ingredients into a blender and blend until smooth.

2. Pour into a tall glass and enjoy.

Nutrition

Net carbs: 7 % (8 g)

Fiber: 4 g

Fat: 69 % (35 g)

Protein: 24 % (28 g)

kcal: 450

Serving size: 1 serving

Spinach and avocado smoothie

Ingredients

• 1 avocado, peeled and pitted

• 75 g frozen spinach

• 1 lime, peeled, extract juice and only use the pulp

• 30 g fresh ginger, peeled

• 475 ml water or coconut cream

Instructions

1. Place all ingredients in a blender and mix until smooth.

2. If necessary, add more water for a thinner consistency.

Nutrition

Net carbs: 15 % (8 g)

Fiber: 11 g

Fat: 75 % (17 g)

Protein: 10 % (5 g)

kcal: 223

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Serving size: 2 servings