Top Low Carb Recipes
400 g unsweetened coconut milk
150 g fresh strawberries, sliced
1 tbsp lime juice
½ tsp vanilla extract
Place all ingredients in a blender and blend until smooth. Using canned coconut milk (drain off the liquid) makes a creamier, more satisfying smoothie.
Add more lime juice if you like.
Net carbs: 9 % (10 g)
Fiber: 1 g
Fat: 87 % (42 g)
Protein: 4 % (5 g)
Serving size:2 Servings
750 g unsweetened, canned coconut milk
3 tbsp (15 g) cocoa powder
1 tsp vanilla extract
1 tsp (5 g) erythritol (optional)
Let the coconut milk sit in the fridge for 4 hours or longer to separate the cream from the coconut water.
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.
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.
Serve in dessert bowls.
Net carbs: 6 % (4 g)
Fat: 89 % (28 g)
Protein: 4 % (3 g)
Serving size: 4 servings
125 ml coconut cream
50 g fresh strawberries
Mix all ingredients using an immersion blender.
You can also add a spoonful of coconut oil to increase the fat ratio.
Net carbs: 8 % (9 g)
Fiber: 4 g
225 ml heavy whipping cream
3 egg yolks
1 tbsp (13 g) erythritol (optional)
½ tsp ground cardamom (green)
½ lemon, the zest
225 g mascarpone cheese
175 g frozen blueberries or frozen blackberries
Take the blueberries from the freezer. Whip the cream until soft peaks form and set aside.
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.
Fold the half-thawed blueberries into the mixture. Pour the mixture into a container with a lid and place in the freezer.
Stir the ice cream every fifteen minutes until it firms up. This takes about 1-1.5 hours.
Net carbs: 7 % (6 g)
Fat: 87 % (31 g)
Protein: 6 % (5 g)
Serving size: 6 servings
225 g unsalted butter, at room temperature, divided
2 tsp vanilla extract
1½ tsp ground cinnamon
Brown 1/4 of the butter in a small sauce pan until it turns amber in color, but without burning it.
Pour the browned butter in a beaker and whisk in the rest of the butter bit by bit with a hand mixer until fluffy.
Add cinnamon, vanilla and optional sweetener towards the end.
Net carbs: 1 % (1 g)
Fat: 99 % (46 g)
Protein: 0 % (1 g)
400 g canned, unsweetened coconut milk
75 g frozen blueberries or fresh blueberries
1 tbsp lemon juice
Place all ingredients in a blender and mix until smooth.
Taste, and add more lemon juice if desired.
Fat: 87 % (43 g)
Protein: 4 % (4 g)
Serving size: 2 servings
225 ml unsweetened, canned coconut milk or unsweetened almond milk
2 tbsp (25 g) chia seeds
Mix all of the ingredients in a glass bowl or jar. Mix well.
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.
Net carbs: 6 % (8 g)
Fiber: 8 g
Fat: 88 % (56 g)
Protein: 6 % (9 g)
Serving size: 1 serving
75 ml coconut milk or coconut cream
150 ml water
2 tbsp lime juice
30 g frozen spinach
2 tsp fresh ginger, grated
Mix all ingredients together. Start with 1 tablespoon lime and increase the amount to taste.
Sprinkle with some grated ginger and serve. So tasty!!
Net carbs: 12 % (3 g)
Fat: 81 % (8 g)
Protein: 6 % (1 g)
175 ml coffee, brewed the way you like it
60 ml heavy whipping cream
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.
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.
Net carbs: 3 % (2 g)
Fiber: 0 g
Fat: 93 % (21 g)
Protein: 4 % (2 g)
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
Mix avocado, banana, coconut cream, lime and half of the vanilla in a small bowl using ann immersion blender or just a fork.
Mix the berries with the remaining vanilla in a separate bowl.
Fill nice glasses or dessert bowls with alternating layers of the two mixtures.
Net carbs: 9 % (8 g)
Fiber: 7 g
Fat: 86 % (33 g)
Protein: 5 % (4 g)
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
Place the ingredients into a blender and blend until smooth.
Pour into a tall glass and enjoy.
Net carbs: 7 % (8 g)
Fat: 69 % (35 g)
Protein: 24 % (28 g)
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
If necessary, add more water for a thinner consistency.
Net carbs: 15 % (8 g)
Fiber: 11 g
Fat: 75 % (17 g)
Protein: 10 % (5 g)