If you are anything like me, you could win a gold medal for on the go eating. Between bringing kids to school early in the morning, afternoon sports, and evening meetings we all seem to be pressed for time. It makes eating healthy quite a difficult task. Fortunately there are a few recipes I keep in my back pocket that help take the guesswork out of at least one meal of the day: breakfast! This is one of those recipes which also happen to be gluten free, keto friendly, budget friendly, and oh so easy to make.

These days everyone is familiar with the famous Starbucks egg bites. They are cute, portable, and great for on the go eating. Recently though, I did  take a glance at the nutrition facts and realized that although they are gluten free, they contain a lot of questionable ingredients. Maltodextrin, canola oil, and “bioengineered food ingredients”. No thank you!!! Once this came to light I set out to create a very simple low carb sous vide recipe that would rival the famous brands egg bites and I was completely successful. These egg bites have a wonderful fluffy texture and are loaded with all of your favorite breakfast flavors like bacon and cheese! The best part? You can make them ahead of time and take them with you on the go anytime, anywhere.

Keto Sous Vide Egg Bites Ingredients

• Eggs – large, whole eggs
• Bacon – thick cut, applewood smoked
• Cheese – shredded cheddar cheese
• Heavy Cream – makes egg bites rich and fluffy
• Ricotta Cheese – whole milk ricotta creates more texture and density

How to Make Keto Sous Vide Egg Bites

Prepare Batter

Add eggs, heavy cream, ricotta cheese, salt, and pepper to a large bowl or blender. Beat on high until light and fluffy.

Fill Mold

Add bacon, cheese, and egg mixture to each of the vessels in the mold.

Steam

Using the steam function on your Instant Pot, cook for 6 minutes. Release pressure manually to serve.

Storing, Freezing, and Reheating

These low carb sous vide egg bites refrigerate and freeze beautifully. Store them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days. To reheat, let thaw frozen sous vide egg bits in the fridge overnight. To reheat, microwave on high for 20-30 seconds. You can also reheat them in your Instant Pot using the steam function for 1-2 minutes.

Keto Sous Vide Egg Bites FAQs

Can I add different vegetables and meats to these sous vide egg bites?

Yes! Feel free to use sausage and any other vegetables you have on hand. This is a great base recipe and can easily be adjusted to suit your preferences.

Can these sous vide egg bites be prepared ahead of time?

Absolutely! These are a great option for meal preparation at the beginning of the week. The egg bites travel well, are portable, and can be eaten on the go.

Do I need to use the silicon mold to cook these sous vide egg bites?

Any small silicon mold will work. You can also use plain silicone cupcake holders if you have those on hand.

Keto Sous Vide

The ultimate in healthy, portable food! These sous vide egg bites can be made in under 10 minutes and you will love how light and airy they are.

• Author: Corina Nielsen
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 7 egg bites

Ingredients

• 5 eggs
• 3 slices of bacon (cooked)
• 1/4 cup ricotta cheese
• 2 tablespoons heavy cream
• 2 ounces shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Add eggs, ricotta cheese, heavy cream, salt, and pepper in a high speed blender or large bowl.  MIx on high for 20-30 seconds until fluffy.  
2. Add crumbled bacon and 1-2 tablespoons of cheddar cheese to the bottom of your silicone mold.  Divide and portion egg mixture evenly into the mold.
3. Place the trivet into the bottom of the Instant Pot and carefully place the filled mold on top.  Replace lid and close valve.
4. Press STEAM +6 minutes.  When the timer goes off, release pressure manually.
5. Serve egg bites with avocado, salsa, and fresh herbs if desired.

Nutrition

• Serving Size: 1 egg bite
• Calories: 117
• Fat: 9g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 8g

Keywords: keto sous vide

One of the greatest breakfast dishes of all time is a classic omelette. They are easy to prepare and are extremely filling, making them a great option to fuel your day. What I love most about them though, is how easily customizable they are. Whether you want to load yours up with sausage and bacon or stack them with a variety of fresh vegetables, everyone has their own preference.

Omelettes may not be a great option for a large crowd, but this keto omelette recipe is the perfect dish for a quiet morning when you are not rushed to get out of the door. There is something to be said about being able to sit down and enjoy your meal and you will definitely want to savor every bite of this loaded western keto omelette. It is the perfect meal for a weekend morning!

Keto Omelette Ingredients

• Eggs – large, whole eggs
• Bacon – applewood smoked bacon
• Heavy Cream – heavy cream or heavy whipping cream help make this omelette rich and fluffy
• Vegetables – green bell peppers, onions, and mushrooms all finely chopped
• Cheese – finely grated cheddar or monterey jack cheese

How to Make Keto Omelette

Prepare Vegetables

Cut all of your vegetables into a small dice. Saute over low-medium heat until tender. Remove from heat and set aside.

Prepare Eggs

Beat eggs, heavy cream, salt and pepper in a large bowl, blender, or food processor. Pour egg mixture into a pan set over low heat. Gently move eggs around to cover the bottom. When eggs are nearly set in the center, add vegetables to one side and flip the other side over them creating a classic omelette pocket. Turn off heat and add cheese. Serve when cheese is melted.

Storing and Reheating Keto Omelette

In general, eggs are best eaten freshly cooked. When reheated, they will tend to get a bit rubbery. If you do have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, add them to a pan set over low heat. Cook just until heated through to avoid the rubbery texture.

Keto Omelette FAQs

What other vegetables can I add to this keto omelette?

The skies are the limit with fillings and toppings for this breakfast omelette. Feel free to use any and all vegetables you like. Just make sure they are low glycemic ones suitable for a ketogenic diet. Zucchini, spinach, kale, tomatoes, or even artichokes can be used in this low carb omelette recipe.

Can this keto omelette recipe be doubled?

Omelettes are truly best when made individually. You are able to customize fillings, toppings, and portions much easier. It is also very difficult to flip the omelette the larger in size that it is.

Do I have to use any vegetables or meat in this keto omelette?

Absolutely not! The great thing about omelettes is how you can customize them to your own needs and tastes. Feel free to just add cheese to your omelette if you prefer!

Loaded Western Keto Omelette

Load up on your favorite southwestern flavors and fuel your morning with this delicious keto omelette! It’s easy to make and great for busy mornings!

• Author: Corina Nielsen
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 omelet

Ingredients

• 4 eggs
• 2 strips of bacon (crumbled)
• 1 tablespoon heavy cream
• 1/4 cup green bell pepper (finely chopped)
• 2 tablespoons onion (finely chopped)
• 1/4 cup cheddar cheese
• 2 teaspoons butter or ghee
• 1/4 teaspoon salt
• Pinch of pepper
• Optional Toppings- avocado, salsa, sour cream, cilantro, chives, parsley

Instructions

1. Heat a large skillet over low-medium heat.  Add 1 teaspoon of the butter or ghee to the pan and saute onions and peppers until they are slightly tender.  Remove onions and peppers from heat.  Reduce flame to low.
2. While vegetables are cooking add eggs, heavy cream, salt, and pepper to a large bowl.  Whisk for 1 minute until light and fluffy.
3. Add remaining butter to the pan and pour in the egg mixture, tilting the pan to spread into an even layer.  When the bottom of the eggs are set and the top is slightly runny, add the vegetables, cheese, and crumbled bacon to one side of the egg circle.  Carefully slide the omelette onto a plate, folding over to a half circle.

Nutrition

• Serving Size: 1 omelet
• Calories: 475
• Fat: 31g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 31g

Keywords: keto omelette

With summer just around the corner, it’s time to gear up for all of those backyard BBQ’s. One of my favorite crowd pleasing appetizers are these bacon, lettuce, and tomato cups that are a texture explosion in your mouth. They are light and fresh, but jam packed with flavor. They bring all of the things you love about the classic BLT, but without the carbohydrates making them perfect for anyone on a ketogenic diet.

Aside from a show stopping presentation, these keto BLT cups are so easy to put together and require no complicated ingredients. You can also make them ahead of time and take one less task off your menu list! The only thing you have to worry about with these fun and delicious appetizers is not running out of them at your party. They will fly off your serving dishes and your guests will be begging you to make more!

Keto BLT Ingredients

• Bacon – applewood, smoked or preferred bacon of choice
• Lettuce – romaine or iceberg
• Tomato – cherry tomatoes
• Greek Yogurt – plain, full fat yogurt
• Lemon – zest and juice of one lemon
• Seasonings – Green Goddess blend, salt, and pepper

How to Make Keto BLT

Cook Bacon

Form bacon cups in a cupcake holder and bake until crispy

Add toppings

Fill with lettuce and cut cherry tomatoes

Dress

Drizzle with homemade ranch to serve

Storing, Freezing, and Reheating Keto BLT

These keto BLT cups are best served the same day, otherwise the bacon can lose some of its crispness. If you have leftovers, you can disassemble them and store the ingredients separately. To reheat, simply heat the bacon in the oven at 350F until warmed and crisp. Then build the BLT cups.

Keto BLT FAQs

Can these keto BLT cups be prepared ahead of time?

Yes! Simply cook the bacon cups ¾ of the way through ahead of time and prepare the dressing up to 5 days ahead. When ready to serve, finish the bacon off in the oven for 5-10 minutes and build the rest of the appetizer with the lettuce, tomato, and dressing.

Can I use a different dressing with these keto BLT cups?

Yes! Use any dressing you prefer. It would also be fun to offer a variety of different BLT cups with a variety of dressings and toppings such as avocado and herbs.

Will these keto BLT cups work with prosciutto?

Yes! Any type of bacon or deli meat will work for these. Adjust baking time according to the thickness of your meat and desired crispness.

Keto BLT Sandwich

Enioy this fun low carb twist on a classic sandwich favorite. These keto BLT cups are perfect for a lunch, afternoon snack, or even as an appetizer!

• Author: Corina Nielsen
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 20 minutes
• Yield: 8 BLT cups

Ingredients

• 8 strips of bacon
• 1 cup romaine lettuce
• 1/4 cup cherry tomatoes (halved)
• 1/2 cup Greek yogurt
• 1 lemon (zest and juice reserved)
• 2 teaspoons Green Goddess seasoning (or use 1/2 teaspoon dill, 1/2 teaspoon chives, 1/2 teaspoon tarragon, and 1/2 teaspoon parsley)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 avocado (optional)

Instructions

1. Prepare dressing by adding Greek yogurt, lemon juice, lemon zest, salt, pepper, and seasonings to a small bowl. Whisk well until smooth. Cover and place in the fridge.
2. Preheat your oven to 400°F.
3. Add 1 slice of bacon to the bottom of each muffin tin, wrapping it slightly up the sides to form a small cup. Bake for 20 minutes until crispy. Remove from oven and let cool slightly.
4. When bacon is cool to the touch, add each bacon cup to a large plate or serving dish. Fill with lettuce, tomatoes, and a drizzle of dressing. Garnish with avocado if desired.

Nutrition

• Serving Size: 1 BLT cup
• Calories: 79
• Fat: 6g
• Carbohydrates: 3g
• Fiber: 2g
• Protein: 4g

Keywords: keto blt

Is anyone sad that the Winter months and all of those warm, comforting dishes will soon be fewer and far between? There honestly isn’t anything better than cozying up with a big bowl of soup or stew on a chilly evening. As the weather begins to heat up, I’m fighting the urge to switch up our meals for the warmer days ahead. I know I have a few more weeks to get in as many cozy dishes as I can, starting with this green chili keto pork stew!

One of my favorite things about this low carb pork stew is that it’s perfect for the transition into Spring. While it may be a hearty and cozy stew, the bright and tangy flavors are perfect for this time of year. The hint of orange, the tang of the lime, and the freshness of the cilantro really shine through in the broth. Another bonus is how easy it is to prepare. Dinner is literally on the table in less than 30 minutes making this a great option for a quick and easy dinner!

Keto Pork Stew Ingredients

• Pork shoulder – cut into small pieces
• Green chilis – gives the stew heat without adding spice
• Vegetables – onions and bell peppers
• Salsa verde – use only the zest to keep this recipe very low carb
• Spices – paprika, cumin, chili lime seasoning, salt, and pepper
• Cilantro – used for garnish to brighten up the stew
• Lime – the zest and juice brings great flavor and tang to the dish

How to Make Keto Pork Stew

Add everything to your Instant Pot, replace lid and close valve. Press the STEW/MEAT function +25 minutes. When timer goes off, carefully remove lid and portion into bowls.

Storing Keto Pork Stew

Store any unused portions of this low carb pork stew recipe in an airtight container. This can be kept in the refrigerator for up to 5 days and in the freezer for up to three months.

Reheating Keto Pork Stew

To reheat from the fridge, add contents to a small skillet or pot set over medium heat. Stir gently and cook until warmed through. To reheat from the freezer, you can either let the leftovers thaw in the fridge overnight and then reheat on the stove or you can add empath contents directly into the Instant Pot, replace the lid and close valve, then press MANUAL +10 minutes. When the timer goes off, carefully release steam and serve.

Instant Pot Green Chili Keto Pork Stew

Enjoy this quick and easy green chili pork stew any night of the week. It is the perfect comfort that can be made in a fraction of the time using your Instant pot!

• Author: Corina Nielsen
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 3 cups

Ingredients

• 1 pound pork shoulder or pork chops cut into 1” pieces
• 6 ounces green chilis
• 1 onion (thinly sliced)
• 1 bell pepper
• 1/4 cup salsa verde
• Zest of one orange
• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 2 teaspoons Tajin (chili lime seasoning)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Lime (zest and juice reserved) 
• Cilantro (for garnish)
• Sour cream (for garnish)

Instructions

1. Turn Instant Pot to meat/stew function +25 minutes.  
2. Add all of the ingredients to the Instant Pot and stir well to combine.
3. Replace lid and close valve.
4. When the timer goes off, carefully release pressure manually.  Divide and portion stew into bowls.  Garnish with fresh cilantro, sour cream, and lime juice to serve.

Nutrition

• Serving Size: 1/2 cup
• Calories: 182
• Fat: 8g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 23g

Keywords: keto pork stew

One of the things I love most about living in this melting pot of a country is the diversity of foods that are readily available to us. You can find virtually every type of cuisine in most American cities and this makes for a great way to sample foods from all over the world. I love being exposed to so many unique dishes that are traditionally made in one area of the globe.

I came across one of these amazing dishes recently when I visited family in Florida. We went to a favorite local spot that served traditional Latin American food and everything was served family style. Big dishes filled with slow cooked stews, soups, vegetables, and sides. Being a nibbler when it comes to meals, I love family style dining because I can sample a little bit of everything. However, as much as I loved getting to taste it all, there was one dish that I kept going back to for more servings. Sancocho. This beef stew was so hearty, had so many robust flavors, and truly just comforted my soul. I knew this was a dish I had to recreate.

Each region of Latin America has its own little spin on their sancocho recipe, but traditionally it is made with beef and a variety of root vegetables. Unfortunately, most root vegetables like potatoes are a no-no on a keto diet, but there are lots of other low carb options available. The herbs, spices, and richness of the meat make this dish, but I think I’ve come up with a delicious and unique keto spin that will leave you going back for one more serving!

Keto Beef Sancocho Ingredients

• Beef – grass fed, organic chuck roast or stew meat
• Beef broth – low sodium stock or broth
• Tomato sauce – no sugar added tomato sauce
• Vegetables – small onion, green bell pepper, carrots, celery, garlic, squash, and celery root
• Spices & Seasonings – whole bay leaves, dried oregano, dried cumin, and adobo seasoning.

How to Make Keto Sancocho

Prepare Meat

With the Instant Pot set on the SAUTE function, add oil to the pot and sear meat.

Add Vegetables

Saute vegetables with meat until fragrant.

Cook

With the Instant Pot set to the STEW function, cook until the timer goes off.

Storing, Freezing, and Reheating

Store any unused portions in the fridge for up to one week or in the freezer for up to three months. Stews are also one of those dishes that is perfect for prepping ahead of time and freezing. After cooking the stew, let it cool completely before adding to freezer safe containers. When you are ready to reheat, simply add empty container/s into the Instant Pot and press MANUAL 15 minutes. Close valve and release pressure manually when timer goes off.

Keto Sancocho FAQs

Can I use chicken for this recipe?

Yes! Traditionally this is made with beef, but chicken sancocho is every bit as flavorful and delicious. Cut whole chicken breasts into small pieces and brown like you would have with the beef. You could also use whole chicken thighs for a richer taste.

Can I use potatoes in this keto sancocho recipe?

If you are on a ketogenic diet, potatoes would not be ideal in this dish. The celery root in this recipe is the replacement for potatoes and provides a similar starchy texture.

Is there a side dish that goes well with this recipe?

A small salad and a slice of keto sourdough bread would be fantastic alongside this keto sancocho.

Instant Pot Keto Beef Sancocho

Transport yourself to Latin America with one taste of this keto sancocho. This flavorful beef stew is cozy and packed with hearty bites.

• Author: Corina Nielsen
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 8 cups

Ingredients

• 1 pound beef stew meat
• 4 cups beef broth
• 2 tablespoons avocado oil
• 1 cup no sugar added tomato sauce
• 1 onion (roughly chopped)
• 1 green pepper (roughly chopped)
• 3 carrots (roughly chopped)
• 3 stalks celery (roughly chopped)
• 3 cloves garlic (roughly chopped)
• 1 cup squash (roughly chopped)
• 1 cup celeriac root (roughly chopped)
• 2 bay leaves
• 1 teaspoons oregano
• 1 teaspoon cumin
• 2 teaspoons adobo seasoning
• 2–1/2 teaspoons salt
• 1/4 teaspoon pepper

Instructions

1. Add olive oil to your Instant Pot and press the SAUTE function +10 minutes.  Lightly season meat with 1 teaspoon salt and 1/4 teaspoon pepper When the pot gets hot, add beef pieces and sear for 2-3 minutes on each side until browned.  Remove and place on a plate.  Work in batches to make sure there is enough room in between meat.  This will ensure the meat sears and does not steam.
2. Add onions, green pepper, carrots, celery, garlic, squash, and celery root to the pan.  Saute for 3-4 minutes until fragrant.
3. Add broth, tomato sauce, and all of the seasonings to the pot.  Stir well and adjust seasonings to taste.  Return meat to the pan.
4. Turn Instant Pot off, then press the STEW function button +30 minutes.  Close valve.
5. When the timer goes off, release pressure manually.  Stir and serve.  Garnish with fresh cilantro if desired.

Nutrition

• Serving Size: 1 cup
• Calories: 184
• Fat: 13g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 12g

Keywords: beef sancocho

Who doesn’t love the idea of a hot fudge sundae? Thick, rich, and creamy chocolate melting in your mouth with a nice big scoop of your favorite ice cream. It sounds like the perfect ending to a hectic day and the best part? It can be made with simple ingredients, done in under 10 minutes, and fits perfectly into a ketogenic diet. You will fall head over heels with this game changing sugar free chocolate syrup recipe. It is everything that your keto desserts have been dreaming of!

When I was a little girl I remember my dad always used to take me to this sweet little ice cream shop afterschool. We went there so much that they started to prepare my order as soon as they saw my face. For years I ordered the same exact ice cream sundae complete with my favorite (highly underrated) plain vanilla ice cream, whipped cream, sprinkles, and the thickest chocolate syrup I have ever had.

Recently I was nostalgic and had an instant craving for one of my favorite childhood memories. I have already created keto friendly recipes for vanilla ice cream and whipped cream, I had the fun sprinkles, and the only ingredient left was the hot fudge chocolate syrup! Luckily this recipe only requires a handful of ingredients and no time at all! One bite of my sundae and I was instantly transported back to 3rd grade. Now anytime my childhood craving kicks in, I know an ice cream sundae is possible in less than 10 minutes!

Creamy Sugar-Free Chocolate Syrup Ingredients

• Water – plain room temperature
• Cacao Powder – unsweetened cocoa powder
• Perfect Keto Chocolate Collagen – adds more chocolate flavor and protein
• Stevia – powdered stevia or monk fruit
• Vanilla Extract – adds depth of flavor and warmth to the syrup

How to Make Creamy Sugar-Free Chocolate Syrup

This is a great and easy one pot chocolate syrup!  Simply add ingredients to a small pot and cook until thickened.

Storing Creamy Sugar-Free Chocolate Syrup

Store syrup in an airtight container, mason jar, or any jar with a tight fitting lid. This can be kept in the fridge for up to two weeks or in an air tight container for up to three months. To reheat from the fridge, add desired amount to a small bowl and microwave on high for 10-15 seconds until warmed through. You can also heat chocolate sauce on the stove in a small pot for 1-2 minutes.

Creamy Sugar-Free Chocolate Syrup FAQs

Do I have to add chocolate collagen to this chocolate syrup?

No! Adding the collagen simple adds more chocolate flavor, sweetness, and helps boost the nutritional profile for the syrup. You can omit this or even add a different flavor of collagen such as salted caramel or peanut butter.

Can I use milk instead of water for this chocolate syrup?

Yes! Adding unsweetened milk or even heavy cream will add more richness and creaminess to this low carb chocolate syrup recipe.

What other flavors can I add to change this chocolate syrup flavor?

Mocha- add 1 teaspoon of espresso powder
Mint- instead of vanilla extract, add 1/4 teaspoon of peppermint extract

Keto Chocolate Syrup

Enjoy this easy homemade chocolate syrup on any and all of your keto desserts. It has simple ingredients and is ready in less than 10 minutes!

• Author: Corina Nielsen
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1 cup

Ingredients

• 1 cup water
• 1/2 cup cacao powder
• 1 scoop Perfect Keto chocolate collagen
• 1/2 cup powdered stevia
• 1/2 teaspoon vanilla extract
• Pinch salt
• Pinch xanthan gum (if you prefer a thicker syrup)

Instructions

1. Add all ingredients to a small saucepan set over low-medium heat. Cook on low for 8-10 minutes until mixture begins to thicken. Remove from heat and let cool completely in the fridge.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 48
• Fat: 1g
• Carbohydrates: 3g
• Fiber: 2g
• Protein: 2g

Keywords: keto chocolate syrup

One of the most missed foods people tend to have on a ketogenic diet is bread. Sliced bread, garlic bread, dinner rolls, all of it is greatly missed. Instead of breaking up completely with all that carby goodness, it is always a good idea to have recipes on hand that can tame your craving for bread. This is one of those recipes. You will want to keep this keto seeded bread recipe in your back pocket and it will become a staple in your baking rotation.

The best part about this keto bread recipe is it is loaded with ingredients that are not only perfect for a ketogenic diet, but that also provide a ton of health benefits. Seeds typically have a wonderful nutritional profile. They are high in plant based protein, fiber, healthy fats, and many important vitamins and minerals. Seeds may be small, but they pack quite a punch when it comes to nutrition. You will fall more in love with this keto bread recipe with every slice you toast up and devour!

Keto Seed Bread Ingredients

• Almond Flour – fine or superfine almond meal
• Eggs – large, whole eggs
• Apple Cider Vinegar – activates the baking powder helping the bread to have a better rise
• Seeds – a variety of seeds such as pumpkin, chia, sesame, and flax
• Butter – melted, grass fed butter

How to Make Keto Seed Bread

Combine Dry Ingredients

Add almond flour, coconut flour, baking powder, salt, and all of your seeds to a bowl. Whisk to combine.

Combine Wet Ingredients

Add eggs, melted butter, and apple cider vinegar to a large mixing bowl. Beat on high.

Combine Wet & Dry Ingredients

Add dry ingredients to wet ingredients in small additions.

Bake

Pour batter into a loaf pan and bake for 40-50 minutes until golden brown.

Storing and Reheating Keto Seed Bread

This bread stores and freezes beautifully. Slice bread and cover tightly in plastic wrap. Store in the refrigerator for up to 1 week. You can also freeze this bread for up to 30 days. To reheat from the fridge, place each slice in a toaster oven set to 3 minutes. To reheat frozen slices, let thaw in the refrigerator overnight and then add to the toaster oven and cook for 3-4 minutes.

Keto Seed Bread FAQs

Can I use different seeds in this recipe?

Yes! Feel free to add any mixture and combination of seeds and/or nuts that you like. For larger nuts and seeds, roughly chop them before adding to the dry ingredients.

Can I bake this keto bread recipe in a muffin pan?

Yes! Divide and pour batter into desired pan and bake for 15-20 minutes until edges are golden brown and a toothpick comes out clean when poked through the center or each muffin.

Is this a good recipe to make and freeze ahead of time?

Yes! This recipe holds up well when stored in the freezer and reheated. This is a great one for meal prep as well and you can do a double loaf to freeze and keep for the future.

Keto Seed Bread

The search for a healthy keto friendly bread is over! This keto seed bread is loaded with flavor, texture, and all of the nutritional benefits you could ever ask for.

• Author: Corina Nielsen
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 10-12 slices

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 whole eggs
• 1 tablespoon apple cider vinegar
• 1/2 cup butter
• 2 tablespoons chia seeds
• 2 tablespoon sesame seeds (roughly chopped)
• 2 tablespoons flax seeds
• 1/3 cup pumpkin seeds

Instructions

1. Preheat the oven to 350°F and line a loaf pan with parchment paper or non stick spray. Set aside.
2. In a medium sized bowl, add almond flour, coconut flour, baking powder, salt, chia seeds, sesame seeds, and pumpkin seeds. Whisk to combine.
3. Add eggs to a large bowl or stand mixer.  Beat on high speed for 1 minute. Pour in apple cider vinegar and melted butter, stir.  
4. Slowly add dry ingredients to wet ingredients in three small batches.
5. Pour into the prepared pan and bake for 40-45 minutes until the edges have begun to turn golden brown and a toothpick comes out clean when inserted in the center.
6. Let cool before slicing and serving.

Nutrition

• Serving Size: 1 slice
• Calories: 183
• Fat: 15g
• Carbohydrates: 8g
• Fiber: 5g
• Protein: 7g

Keywords: keto seed bread

It is no secret that one of the main reasons why people find a ketogenic diet difficult is because they do not feel like they can give up carb favorites such as bread. The good news is that there are so many great low carb great substitutions for ingredients readily available. If you miss pizza, you can use a cauliflower crust. If you are craving pasta, you can use zucchini noodles or other keto friendly options. And if you need good old fashioned sliced bread, this coconut flour version will definitely satisfy your craving. It is great to eat at room temperature, heated up with some butter, and can even be used in French toast.

This recipe was first written to be used as a type of loaf cake so the texture is dense, yet light and fluffy. I wanted something that was versatile and could be changed depending on my needs and flavor cravings. It can easily be made sweet, savory, or for plain toast! This low carb bread recipe is perfect for meal prep and stores beautifully in the fridge or freezer. There is nothing I love more than being able to satisfy a carb craving instantly when a fresh loaf is being nicely stored at all times!

Making Keto Bread With Coconut Flour

Sometimes it can be a bit difficult working with coconut flour. It is very dense, absorbs quite a bit of liquid, and it is hard to use as a gluten free flour substitute because of its properties. When using coconut flour when making keto bread or any other type of baking, the rule of thumb is to substitute 1/4 to 1/3 cup of coconut flour to 1 cup of regular flour. You are more likely to need extra eggs as well as extra liquid such as almond milk due to the high absorbency of coconut flour.

Keto Coconut Flour Bread Ingredients

• Eggs – large, whole eggs
• Coconut oil – melted
• Apple cider vinegar – helps activate leavening in the bread
• Milk of choice – unsweetened almond, cashew, coconut, or milk of choice
• Monk fruit – optional, but adds a nice subtle sweetness to the bread
• Arrowroot powder – improves texture of the coconut flour bread

Tips for Making the Best Keto Coconut Flour Bread

One of the best reasons to keep this simple coconut flour recipe on hand is because it is so versatile. It acts as a great base for a variety of flavors and can easily be changed every time you bake a loaf. You can make this more savory by adding your favorite herbs such as dill, mixed Italian seasonings, or even garlic. Make a sweeter, more dessert type coconut bread using extra monk fruit, citrus zest and citrus juice like orange or lemon, or add nuts and seeds to the top of the bread before baking for texture.

How to Make Keto Coconut Flour Bread

Add all of your ingredients to a large bowl or stand mixer and stir well. Pour batter into a prepared pan and bake until the edges begin to turn golden brown. You will fall in love with how easy and fool proof this recipe is!

Storing Keto Coconut Flour Bread

Store any leftovers covered in the refrigerator for up to 7 days. You can also slice the loaf and store in the freezer for up to three months. To reheat from the fridge, toast for 1-2 minutes until warmed through. To reheat from the freezer, let thaw in the refrigerator overnight and then toast for 2-3 minutes.

Keto Coconut Flour Bread FAQs

Can I substitute almond flour for the coconut flour in this recipe?

No! Unfortunately coconut flour is hard to substitute in recipes because of its high absorbency properties. The texture will be different if substituted and you will need less eggs/liquid as well. If you prefer a more almond flour based bread, check this one out

How can I make coconut flour rise more?

The addition of the apple cider vinegar in this recipe will help make the bread rise a bit more. You can also add 1/4 teaspoon of baking soda to fluff the texture up further if you like.

Why is coconut flour good to use in baking?

Coconut flour is a great option for gluten free and keto desserts. It has a great nutritional profile that is rich in healthy fats, fiber, and protein. Coconut flour can help stable blood sugar levels, improve digestion, and is heart healthy!

Keto Coconut Flour Bread

Your dreams for a low carb bread have just come true! This easy coconut flour bread recipe is easy to make and perfect to use as sliced bread.

• Author: Corina Nielsen
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 10 slices

Ingredients

• 3/4 cup coconut flour
• 6 eggs
• 1/3 cup coconut oil (melted)
• 1 tablespoon apple cider vinegar
• 1/3 cup milk of choice
• 2 tablespoons monk fruit
• 2 tablespoons arrowroot powder
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• Optional Seasonings- 1 teaspoon of dried herbs, 1 teaspoons garlic powder, or orange/lemon zest

Instructions

1. Preheat the oven to 350°F and coat a 4×8 loaf pan with non-stick cooking or parchment paper.  Set aside.
2. Add all dry ingredients to a small bowl and whisk to combine.
3. In a separate bowl or stand mixer add eggs, milk, apple cider vinegar, and coconut oil.  Whisk until combined.
4. Slowly add dry ingredients to wet ingredients and mix until just combined.  Pour into the prepared pan and let sit for 5 minutes.  
5. Bake for 30-35 minutes until the edges are golden brown and a toothpick comes out clean when inserted in the center of the loaf.

Nutrition

• Serving Size: 1 slice
• Calories: 145
• Fat: 11g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 5g

Keywords: keto coconut flour bread

One of my favorite fruits of all time has always been blueberries. Not only are they a nutritional powerhouse, but there is something about that deep purple color that I simply cannot resist. They are also a great option for fruit when it comes to a ketogenic diet because they are low in carbohydrates and calories. Fortunately, blueberries are one of those fruits that can also be found at the regular grocery store year round. However, when blueberries are at the peak of their season, you can find the sweetest, juiciest, and most plump berries at your local farmers market.

There is nothing like a smoothie or a smoothie bowl on a warm day, so as the weather begins to change I am actually very excited to bring the blender back out onto my countertops. Smoothies are such a great option when you are pressed for time and need something on the go. However, sometimes I love being able to sit down and really enjoy a smoothie. This is where smoothie bowls come in! They are every bit as easy to make, but even better in my opinion because of all the toppings you can add on. Berries, chia seeds, coconut flakes, keto cereal, and my personal favorite… Perfect Keto Nola Bars. These are soft, chewy, and you will want to make sure every spoonful of smoothie has a bit of bar on it as well! You are going to fall in love with this low carb blueberry smoothie recipe!

Keto White Chocolate Blueberry Smoothie Health Benefits

Unlike many other fruits, blueberries are one of those natural powerhouses of nutrition. Not only are they low carb and keto friendly, but they are also loaded with nutritional benefits. Here are some of the main reasons why everyone should be consuming blueberries in your diet:

Antioxidants

Blueberries are extremely rich in phytochemicals which can combat a wide variety of diseases. They can also reduce DNA damage and protect against ageing.

Protect Your Heart

Compounds help support blood vessels and can reduce arterial stiffness in the heart.

Regulate Blood Sugar

Because blueberries are low in sugar, but also contain fiber they may help improve insulin sensitivity.

Improve Brain Function

The antioxidants found in blueberries can help reduce the amount of oxidative stress in our brains.

Reduce Muscle Damage

Blueberries can lessen the inflammation and stress caused from strenuous workouts.

Keto White Chocolate Blueberry Smoothie Ingredients

• Milk – unsweetened nut milk of choice
• Collagen – Perfect Keto Vanilla Collagen
• Heavy Cream – heavy whipping cream or coconut cream
• Blueberries – frozen or fresh wild blueberries
• Nola Bar – Perfect Keto White Chocolate Nola Bar

How to Make Keto Blueberry Smoothie

Add all of your ingredients to a high speed blender and mix on high until smooth. You can add more ice if desired for a thicker consistency.

Storing and Freezing Keto White Chocolate Blueberry Smoothie

Store any unused portions in an airtight container or blender bottle in the fridge for up to 2 days. Add to a blender and mix to serve. To store in the freezer, pour any unused portions into a plastic ice cube tray. When frozen, you can transfer cubes to a freezer safe zip lock baggie or airtight food container.

Keto Which Chocolate Blueberry Smoothie FAQs

How can I get this keto blueberry smoothie even creamier?

Adding 1/2 of one large avocado will make this keto smoothie recipe even more delicious, more creamy, and more nutrient dense! You can also add more Greek yogurt to thicken the consistency.

Can I use different berries in this low carb blueberry smoothie bowl?

Yes! Feel free to substitute raspberries or strawberries. While those are just as delicious, the nutritional benefits for blueberries is far greater. You can also add other berries for even more flavor and health benefits though too.

Do I need to add ice to this smoothie?

The ice makes the smoothie bowl thicker and more refreshing. If you prefer a thinner smoothie or will be eating this on the go, reduce the amount of ice for a thinner consistency.

Keto White Chocolate Blueberry Smoothie Bowl

Start your morning off right with this creamy blueberry smoothie bowl. It is light, refreshing, and loaded with antioxidants.

• Author: Corina Nielsen
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 smoothie

Ingredients

• 1 cup unsweetened milk of choice
• 1 scoop Perfect Keto Vanilla Collagen
• 2 tablespoons heavy cream
• 1/2 cup blueberries
• 1/2 tablespoon monk fruit
• 1 Perfect Keto White Chocolate Nola Bar
• 1 cup ice

Instructions

1. Add all ingredients to a high speed blender and mix on high until smooth.  Add ice and blend until smoothie has thickened.
2. Pour contents into a bowl and top with crumbled Perfect Keto Nola bar, fresh blueberries, macadamia nuts, and coconut if desired.

Nutrition

• Serving Size: 1 smoothie
• Calories: 297
• Fat: 17g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 13g

Keywords: keto blueberry smoothie

One of my favorite things about Spring is strolling through my local Farmer’s Market and seeing the fruit that is just coming into season. I love all of the bright colors, the smell of fresh produce, and all of the new products that have been carefully crafted over the Fall and Winter months. As much as I adore all of the fruit that is available, I have always gravitated towards the berries. As each year passes, the strawberries get bigger, the raspberries get juicer, and the blackberries get sweeter. However, I am a sucker for anything and everything strawberry! Nothing beats this delicious berry in my book. It’s sweet, juicy, and there is no denying the flavor.

So, with a new season just around the corner I was on a mission to create a recipe that was going to prepare me for all of those strawberries that will be hitting farmer’s markets everywhere. Crumbles are great for the Fall and Winter, parfaits are nice and light for the Summer, but cake. Cake is where it’s at for the Spring months and this keto strawberry cake is light, fresh, and oh so moist. Instead of typical cakes that are loaded with refined sugar and carbohydrates, this low carb cake recipe is what Spring dreams are made of. Adding our very own strawberry collagen not only brings more delicious flavor, but all of the benefits that collagen has to offer as well! One bite and you will be transported right into the thick of berry season and won’t look back!

Keto Strawberry Cake Ingredients

• Almond Flour – blanched or superfine almond flour
• Coconut Flour – sifted to prevent clumping
• Collagen – Perfect Keto Strawberry Collagen
• Eggs – large, whole eggs
• Greek Yogurt – plain, full fat yogurt or full fat sour cream
• Monk Fruit – golden monk fruit for a richer and deeper flavor
• Strawberries – fresh strawberries that have been clean and dried

How to Make Keto Strawberry Cake

Separate Wet And Dry Ingredients

Add dry ingredients to a small bowl and whisk well to combine, set aside. Then add wet ingredients to a large bowl or stand mixer.

Combine Ingredients

Add dry ingredients to wet ingredients in three batches, stirring well in between each addition.

Fold In Strawberries

Add strawberries to batter and fold until distributed.

Bake

Bake in a 350°F oven for 45-50 minutes or until a toothpick comes out clean when poked through the center of the loaf.

Storing and Freezing Keto Strawberry Cake

You can store any leftover cake in the fridge for up to 5 days. To store in the freezer, slice cake and wrap each piece tightly in plastic wrap, then place in a freezer safe bag or container for up to 1 month. To serve, defrost cake overnight in the fridge and let it come to room temperature on the counter. To heat, place in a toaster oven for 1-2 minutes.

Keto Strawberry Cake FAQs

Can I use different berries in this cake?

Yes! Feel free to use any desired berries depending on what is in season or what looks best at your grocers. You can also use unflavored collagen so that the strawberry does not clash with the other berries.

Does this cake need to be cooled before eating?

No! This cake can be eaten right out of the oven, but it is also great after it has cooled. Because of the moisture in the strawberries, it is best to be served and eaten fresh. Store any leftovers in the fridge which will help firm the cake up as the moisture builds.

Does this cake need frosting?

Not at all! The natural sweetness of the strawberries combined with the richness of the monk fruit is everything you need. Frosting will also take away from the light and airy freshness of this low carb strawberry dessert.

Keto Strawberry Cake

Fall in love with the sweet, bright flavors in this keto strawberry cake. This is everything a Spring dessert should be made of!

• Author: Corina Nielsen
• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 50 minutes
• Yield: 10 slices

Ingredients

Cake:

• 1–1/2 cup almond flour
• 3 tablespoons coconut flour
• 2 tablespoons flax meal
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup monk fruit
• 4 eggs
• 1/3 cup unsweetened milk of choice
• 1 teaspoon vanilla extract
• ¼ cup sour cream of plain greek yogurt
• 1 cup strawberries (sliced into small pieces)

Topping (optional):

• 1 cup heavy whipping cream
• 1/4 cup powdered monk fruit

Instructions

1. Preheat the oven to 350° F and coat a 4×8 loaf pan with non-stick spray or parchment paper.
2. Combine almond flour, coconut flour, flax meal, collagen, baking powder, baking soda, and salt in a small bowl.  Whisk well to combine.  Set aside.
3. In a large bowl or stand mixer add eggs, milk, vanilla, Greek yogurt (or sour cream), and monk fruit.  Mix on high for 1-2 minutes until incorporated.
4. Slowly add dry ingredients to wet ingredients in three batches, stirring well in between each addition.  Fold in strawberries until well distributed.
5. Bake for 45 minutes or until a toothpick comes out clean when poked through the center of the loaf.  Remove from oven and let sit for 10 minutes before serving.  Add a dollop of whipped cream if desired.

Nutrition

• Serving Size: 1 slice
• Calories: 160
• Fat: 13g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 7g

Keywords: keto strawberry cake