
Keto low-carb smoothies
Low-carb strawberry smoothie
Ingredients
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400 g unsweetened coconut milk
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150 g fresh strawberries, sliced
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1 tbsp lime juice
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½ tsp vanilla extract
Instructions
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Place all ingredients in a blender and blend until smooth. Using canned coconut milk (drain off the liquid) makes a creamier, more satisfying smoothie.
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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
​
​ Serving size:2 Servings
Low-carb chocolate mousse
Ingredients
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750 g unsweetened, canned coconut milk
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3 tbsp (15 g) cocoa powder
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1 tsp vanilla extract
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1 tsp (5 g) erythritol (optional)
Instructions
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Let the coconut milk sit in the fridge for 4 hours or longer to separate the cream from the coconut water.
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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.
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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.
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Serve in dessert bowls.
Nutrition
Net carbs: 6 % (4 g)
Fiber: 1 g
Fat: 89 % (28 g)
Protein: 4 % (3 g)
kcal: 260
​
Serving size: 4 servings
Low-carb coconut cream with berries
Ingredients
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125 ml coconut cream
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50 g fresh strawberries
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1 tsp vanilla extract
Instructions
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Mix all ingredients using an immersion blender.
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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
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225 ml heavy whipping cream
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3 egg yolks
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1 tbsp (13 g) erythritol (optional)
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½ tsp vanilla extract
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½ tsp ground cardamom (green)
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½ lemon, the zest
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225 g mascarpone cheese
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175 g frozen blueberries or frozen blackberries
Instructions
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Take the blueberries from the freezer. Whip the cream until soft peaks form and set aside.
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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.
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Fold the half-thawed blueberries into the mixture. Pour the mixture into a container with a lid and place in the freezer.
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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
​
Serving size: 6 servings
Keto buttercream
Ingredients
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225 g unsalted butter, at room temperature, divided
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2 tsp vanilla extract
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1½ tsp ground cinnamon
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1 tsp (5 g) erythritol (optional)
Instructions
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Brown 1/4 of the butter in a small sauce pan until it turns amber in color, but without burning it.
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Pour the browned butter in a beaker and whisk in the rest of the butter bit by bit with a hand mixer until fluffy.
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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
​
Serving size: 4 servings
Low-carb blueberry smoothie
Ingredients
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400 g canned, unsweetened coconut milk
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75 g frozen blueberries or fresh blueberries
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1 tbsp lemon juice
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½ tsp vanilla extract
Instructions
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Place all ingredients in a blender and mix until smooth.
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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
​
Serving size: 2 servings
Low-carb chia pudding
Ingredients
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225 ml unsweetened, canned coconut milk or unsweetened almond milk
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2 tbsp (25 g) chia seeds
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½ tsp vanilla extract
Instructions
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Mix all of the ingredients in a glass bowl or jar. Mix well.
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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
​
Serving size: 1 serving
Low-carb ginger smoothie
Ingredients
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75 ml coconut milk or coconut cream
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150 ml water
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2 tbsp lime juice
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30 g frozen spinach
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2 tsp fresh ginger, grated
Instructions
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Mix all ingredients together. Start with 1 tablespoon lime and increase the amount to taste.
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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
​
Serving size: 2 servings
Low-carb strawberry smoothie
Ingredients
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175 ml coffee, brewed the way you like it
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60 ml heavy whipping cream
Instructions
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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.
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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
​
Serving size: 1 serving
Low-carb strawberry smoothie
Ingredients
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1 ripe avocado
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½ ripe banana
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175 ml coconut cream
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1 tbsp lime juice and some of the zest
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1 tbsp vanilla extract
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75 g fresh raspberries
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50 g pecans, preferably roasted
Instructions
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Mix avocado, banana, coconut cream, lime and half of the vanilla in a small bowl using ann immersion blender or just a fork.
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Mix the berries with the remaining vanilla in a separate bowl.
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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
​
Serving size: 4 servings
Low-carb vegan vanilla protein shake
Ingredients
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125 ml coconut milk
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125 ml unsweetened almond milk
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1 tbsp almond butter
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30 g frozen cauliflower rice
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4 tbsp pea unflavored protein powder
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½ tsp ground cinnamon
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1 tsp vanilla extract
Instructions
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Place the ingredients into a blender and blend until smooth.
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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
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1 avocado, peeled and pitted
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75 g frozen spinach
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1 lime, peeled, extract juice and only use the pulp
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30 g fresh ginger, peeled
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475 ml water or coconut cream
Instructions
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Place all ingredients in a blender and mix until smooth.
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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
​
Serving size: 2 servings