Keto Orange Cake with Clove and Olive Oil

  • Preparation time: Only 15 minutes
  • Cooking time: 1 hour and 15 minutes
  • The recipe makes a 9″ round cake

This keto orange cake recipe is adapted from the famous Maialino’s Olive Oil Cake . I substituted almond and coconut flours to replace the “all-purpose” flour, and I replace sugar with monk fruit extract. Love the addition of cloves to compliment the orange. Makes a very moist cake with a bread-pudding-like consistency. —RK Barry

Keto Orange Cake Ingredients

  • 1 3/4 cups Almond Flour
  • 1 tablespoon Coconut Flour
  • 1 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Ground Cloves
  • 1 3/4 cups Monkfruit Sweetener
  • 1 1/3 cups Extra-virgin Olive Oil
  • 1 1/4 cups Whole Milk
  • 3 Large Eggs
  • 1 1/2 tablespoons Grated Orange Zest
  • 1/4 cup Fresh Orange Juice

Directions

  1. Heat oven to 350F.
  2. Prepare a 9″ springform cake pan with butter or spray.
  3. Line the bottom of the pan with parchment paper and butter, or spray the paper.
  4. Combine dry ingredients in a bowl and whisk till well combined.
  5. Combine wet ingredients in another bowl and whisk together till well combined.
  6. Add dry ingredients to wet ingredients and whisk together till just combined.
  7. Pour batter into prepared pan and bake for 1 hour and 15 minutes, covering the pan loosely with foil for the last 30 minutes to avoid over-browning.
  8. Remove from oven when the cake is golden brown, and a tester comes out clean.
  9. Place the pan on a cooling rack and allow the cake to cool in the pan for at least 30 minutes before removing the springform ring.
  10. Run a knife around the inside edge of the pan, remove the ring, and allow the cake to cool completely.
  11. Serve from the base of the springform pan to avoid cracking or breaking.
  12. The cake is very moist and tender.

Celery Leaf and Fennel Keto Poached Salmon

It’s time to break free from unhealthy eating habits and indulge in the goodness of this Keto Poached Salmon!

This mouth-watering recipe ticks all the boxes – healthy, keto-friendly, gluten-free, delicious, and above all, very easy to make. It is a fragrant dish with celery leaves, fennel seed, garlic, and thyme that perfectly complements our succulent salmon.

Savor every bite guilt-free – this main dish will give you a major flavor without adding on major calories. So why wait? Give your taste buds a reason to smile today with our Keto Poached Salmon!

  • Preparation time 10 minutes
  • Cooking time 10 minutes
  • Serves 4 hungry people 🙂

Keto Poached Salmon Ingredients

  • 3-4 salmon fillets (4-6 oz), skinned
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 3 garlic cloves, chopped
  • 2 1/2 cups broth of your choice
  • 1/2 onion, halved
  • 1/3 cup fresh celery leaves
  • 1/4 teaspoon fennel seed
  • 8 sprigs of thyme
  • Lemon for garnish and to squeeze on fish

Directions

  1. Season the salmon fillets with salt and pepper.
  2. Add the oil and saute the garlic in a large skillet on medium heat.
  3. Pour in the broth and add all the remaining ingredients (thyme, garlic, onion…).
  4. Bring it to a simmer.
  5. Put the salmon (skinned side down) into the poaching liquid.
  6. Place some of the celery leaves on top of the salmon.
  7. Cover and cook for 5-10 minutes (depending on the thickness) or to the desired doneness.
  8. Be careful not to overcook.
  9. Serve with a squeeze of lemon juice over the fish before serving and a side of veggies of your choice.
  10. Add low-carb veggies, my family loves asparagus 🙂
  11. Enjoy your nutritious dinner!

Cookie Dough Keto Fat Bombs

Cookie Dough Keto Fat bombs make us want to go on the Keto diet. My family will eat cookie dough at any time. These fat bombs are perfect for keeping stored in the freezer whenever the craving hits! 

Cookie Dough Keto Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup Keto-friendly sugar (such as Swerve or Monk fruit sweetener )
  • 1/2 tsp. Pure vanilla extract
  • 1/2 tsp. Kosher salt
  • 2 cups Almond flour
  • 2/3 c. Keto-friendly dark chocolate chips (low to 0 sugar added)

Directions

  1. Using a hand mixer, beat butter in a large bowl until light and fluffy.
  2. Add sugar, vanilla, and salt and beat until combined. 
  3. Slowly beat in almond flour until no dry spots remain, then fold in chocolate chips.
  4. Cover bowl with plastic wrap and place in refrigerator to firm slightly, 15 to 20 minutes. 
  5. Using a small cookie scoop, scoop dough into small balls.
  6. Store in the refrigerator if planning to eat within the week or in the freezer for up to 1 month.

Nutrition Information

  • Per Serving (Serves 30 cookie dough)
  • Calories100
    • Fat 9g
    • Sodium 33mg
    • Carbohydrates 3g including:
      • Fiber 1g
      • Sugar 3g
    • Protein 2g  

Note: The nutritional information shown is an estimate based on available ingredients and preparation.

Low-Carb Cloud Keto Bread

The gluten-free, low-carb cloud keto bread is fluffy and light, just like a cloud, thus the name!

If you’re on a keto or low-carb diet, use it instead of burger buns or sandwich bread.

Be sure to whip your egg whites in a clean bowl for maximum volume in order to get the fluffiest cloud bread.

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4
  • Yield: 8 breads

Cloud Keto Bread Ingredients

  • 3 large eggs separated
  • 3 tablespoons reduced-fat cream cheese
  • Pinch of salt
  • ½ teaspoon sugar (Optional and not recommended 🙂 )

Directions

  1. Position oven racks in the upper and lower third of the oven.
  2. Preheat oven to 300 degrees F.
  3. Line 2 large baking sheets with parchment paper or a baking mat.
  4. Beat egg whites in a medium bowl with an electric mixer until stiff peaks form.
  5. In another medium bowl, beat egg yolks, cream cheese, and salt with the electric mixer until well combined.
  6. Add half of the yolk mixture to the bowl with the egg whites and fold gently with a spatula until just combined.
  7. Repeat with the remaining yolk mixture.
  8. Using about 1/3 cup of batter for each, spread the batter into eight 3 1/2-inch disks on the prepared baking sheets.
  9. Bake, switching the position of the pans from top to bottom halfway through, until the bread is light golden brown, about 30 minutes.
  10. Transfer to a wire rack to cool.

Nutrition Facts (per serving)

  • Calories 169
  • Fat 12g
  • Carbs 2g
  • Protein 12g

Tips

If you make these ahead: Refrigerate the bread in an airtight container for up to 3 days.

Cheesy Chaffle Sandwiches with Avocado and Bacon

Cheesy Chaffle Sandwiches are delicious, low-carb breakfasts that can be easily prepared. I’ve added some bacon to the batter and used chaffles for the bread in my sandwiches filled with avocado and tomatoes.

Cheesy Chaffle Sandwiches Ingredients

  • 10 large eggs
  • 1 ¼ cups shredded cheese (I like sharp Cheddar)
  • 2 or 3 slices bacon, cooked and crumbled
  • ½ teaspoon ground pepper
  • 2 small avocados, sliced
  • 2 small tomatoes, sliced
  • 4 large leaves of butterhead lettuce, cut into 3-inch pieces

Directions

  1. Whisk eggs in a large bowl until smooth.
  2. Stir in cheese, crumbled bacon, and pepper.
  3. Preheat a 7-inch round waffle iron (not the Belgian kind )
  4. Coat with cooking spray.
  5. Pour about 2/3 cup of the egg mixture into the hot waffle iron.
  6. Cook until the eggs are set and light golden brown, 4 to 5 minutes.
  7. Repeat the procedure with cooking spray and the remaining egg mixture (making 4 chaffles total).
  8. Slice each chaffle into quarters.
  9. Top half of the quarters evenly with avocado slices, tomato slices, and lettuce.
  10. Top with the remaining chaffle quarters (making 8 sandwiches).
  11. Serve immediately.

Nutrition Facts (per serving – 1 Sandwich)

  • 259 Calories
  • 20g Fat
  • 7g Carbs
  • 14g Protein
  • Dietary Fiber 4g
  • Total Sugars 2g
  • Protein 14g
  • Total Fat 20g
  • Saturated Fat 7g
  • Cholesterol 252mg

The nutritional information is calculated using an ingredient database but should be considered an estimate.

As always, consult with your primary care provider or a registered dietitian if you are following a special diet for medical reasons.

Keto Chocolate Smoothie recipes

The perfect meal for those following a high-fat, low-carb diet, the keto chocolate smoothie is made with six ingredients. It’s wonderful for busy mornings.

How to Make a Smoothie

Want a healthy, Keto-friendly recipe? Make this chocolate smoothie with coconut milk, protein powder, ground chia seeds, stevia, dark chocolate, and ice.

Healthy Chocolate Milkshake

My Keto Chocolate Smoothie is healthy, high-fat, and tastes like a classic milkshake.

Top with whipped cream to add some extra fat and make it even better.

Keto Diet Recipes

If you’re looking for more low-carb, high-fat recipes, check out my Keto Diet page.

Instructions

  • Combine coconut milk, protein powder, chia, and stevia in a blender.
  • Blend in chocolate until smooth
  • Blend in ice cubes until the mixture is well combined.
  • Serve

Prep Time 5 minutes mins

Total Time 5 minutes mins

Keto Chocolate Pudding

This keto chocolate pudding recipe is incredibly rich and smooth, perfect for anyone trying to follow a ketogenic diet.

Just simply remove the last ingredient, ice, to create a warm and comforting dish.

Keto Chocolate Mousse Works with Paleo

This keto chocolate mousse gets its rich, creamy texture from avocados. AVOCADOS? Yes, just try it 🙂

Keto Chocolate Mousse is an avocado-based ketogenic dessert. It is dairy-free and gluten-free, which makes it perfect for anyone looking to try a different flavor of keto desserts.

How to pick out a ripe avocado?

Avocado is a healthy food that can be consumed in many ways. To test it, give it a gentle squeeze. If it lightly yields to some pressure, then it’s probably still good and ready for consumption. If it feels soft or mushy with little pressure, then it’s likely past its prime time.

Keto Chocolate Mousse Ingredients

  • 2 ripe avocados – peeled
  • 3/4 cup heavy cream
  • 1/2 cup keto-approved chocolate chips, melted
  • 1/4 cup honey or your favorite keto sweetener
  • 3 tbsp. Unsweetened cocoa powder
  • 1 tsp. vanilla
  • 1/2 tsp. kosher salt
  • chocolate curls for garnish (optional but recommended – Keto-Friendly)

Nutrition Information for the whole batch (not per serving)

  • Calories 1871
  • Fat 153g including:
    • Saturated fat 65g
    • Trans fat 0g
    • Cholesterol 250mg
  • Sodium 1.1g
  • Carbohydrates 90g, including:
    • Fiber 35g
    • Sugar 55g
  • Protein20g
  • Vitamin D 1mcg
  • Calcium 316mg
  • Iron 6mg
  • Potassium 2337mg

Note: The information shown is an estimate based on available ingredients and preparation.

Easy Directions

  1. Blend all ingredients except chocolate curls until smooth in a food processor or blender. 
  2. Transfer to serving glasses and refrigerate for 30 minutes and up to 1 hour.
  3. Garnish with chocolate curls if using.

Fresh Keto Chimichurri Sauce – Paleo Diet Friendly

  • Preparation time: 10 minutes
  • The recipe makes one and a half cups

With just the right mix of herbs, spices, vegetables, and sauces, this Keto Chimichurri Sauce is perfect for beef, salmon, or chicken. This is vegetarian-friendly as well.

Keto Chimichurri Sauce Ingredients

  • 2 large shallots peeled & sliced thinly
  • 1 cup fresh cilantro leaves, washed and dried
  • 1 cup Italian parsley leaves, washed and dried
  • 1/4 cup oregano leaves (about 6 sprigs) washed dried dried
  • 6 cloves of fresh garlic, peeled and smashed
  • 2 Fresno chili peppers, washed and seeded
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar or apple cider vinegar
  • Salt & Pepper to Taste

Directions

  1. Add to a large food processor after preparing your green herbs, peppers, garlic, and shallot.
  2. Combine the vinegar with the vegetables and pulse a few times to break down the ingredients.
  3. Add the olive oil and blitz the sauce until thoroughly chopped. You’ll know when you’re at the right consistency when the mixture looks like a finely chopped salsa.
  4. Taste and season with salt and pepper.
  5. Transfer the sauce to a large glass bowl and allow it to sit at room temperature for 30 mins before serving. This resting time allows the flavors to meld.
  6. Refrigerate any remaining sauce and use it within 3-5 days.

Keto Blueberry Muffins

Why keto blueberry muffins? Some mornings, we desire something sweet to go with our coffee.

Most breakfast pastries lack nutritional value and can leave us feeling hungry before lunchtime due to their high sugar content. While cinnamon rolls are delicious, they aren’t the ideal breakfast food.

These muffins were specifically created to satisfy those cravings while providing protein and fruit without any added sugar – a triple win!

Are other fruits suitable for this recipe aside from blueberries? Absolutely! Raspberries, strawberries, and blackberries would all serve as lovely substitutes; simply avoid using overly sugary fruits.

Keto Blueberry Muffins Ingredients

  • 2 1/2 cups. almond flour
  • 1/3 cup keto-friendly sugar (such as Swerve or Monk fruit extract)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/3 cup melted butter
  • 1/3 cup unsweetened almond milk
  • 3 large eggs
  • 1 tsp. Pure vanilla extract
  • 2/3 cup fresh blueberries
  • Zest of 1/2 lemon (optional)

Nutrition Information

  • Per Serving (Serves 12)
  • Calories 229
  • Fat 18g
  • Sodium 154mg
  • Carbohydrates 9g, including:
    • Fiber 3g
    • Sugar 7g
  • Protein 7g
  •  

Note: The information shown is an estimate based on available ingredients and preparation.

Directions

  1. Preheat oven to 350°
  2. Line a 12-cup muffin pan with cupcake liners.
  3. Whisk to combine almond flour, Swerve, baking powder, baking soda, and salt in a large bowl.
  4. Whisk in melted butter, almond milk, eggs, and vanilla until well combined.
  5. Gently fold blueberries and lemon zest (if using) until evenly distributed.
  6. Scoop equal amounts of batter into each cupcake liner
  7. Bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, 23 minutes.
  8. Let cool slightly before serving.

Delicious Keto Fat Bombs

These little balls of fat, known as Keto fat bombs, can become your close companion. Don’t be intimidated by the name, as they are ideal for satisfying your appetite.

Keto Fat Bombs, what are they? 

Fat bombs contain an abundance of beneficial fats and a small amount of carbohydrates, making them an ideal choice for those following a keto diet.

However, verify that the peanut butter and chocolate chips you use are free from sugar, and only use dark chocolate chips, and check their low amount of carbohydrates and very low added sugar – I found some that carry some 18g of added sugar..

Fat bombs can help you feel satiated for a longer period, encourage the process of ketosis, and may potentially enhance metabolism. You can store them in your refrigerator and consume them whenever you want.

Explore our additional keto fat-bomb recipes! Alternatively, receive the Keto Lover’s cookbook This recipe is just one example from my favorite collection of recipes.

Ingredients:

  •  8 oz. Cream cheese at room temperature and softened.
  •  1/2   cup  keto-friendly peanut butter
  •  1/4   cup coconut oil, plus 2 tbsp.
  •  1/4   tsp  kosher salt
  •  1/2   cup Dark chocolate chips that are suitable for a keto diet (such as the ones made by Lily’s brand).

Directions

  1. Cover a little baking tray with parchment paper.
  2. Mix cream cheese, peanut butter, ¼ cup of coconut oil, and some salt in a medium-sized bowl.
  3. Beat the mixture using a hand mixer until everything is fully combined. This mixing may require about 2 minutes.
  4. Place the bowl in a freezer to become slightly firm, which should take 10 to 15 minutes.
  5. After the peanut butter mixture has become firm, scoop out tablespoon-sized portions using a small cookie scoop or spoon.
  6. Put them in the refrigerator for 5 minutes until they have also hardened.
  7. Create a chocolate drizzle by heating a mixture of chocolate chips and 2 tsp of coconut oil in a microwave-safe bowl.
  8. Heat for 30 seconds at a time until the mixture has fully melted.
  9. Drizzle the chocolate over the balls made of peanut butter, and let them harden for 5 minutes by placing them back in the fridge.
  10. To keep it in storage, it is recommended to keep it covered in the fridge.

Nutrition (per serving):

  • 290 calories
  • 5 g protein
  • 5 g carbohydrates, including:
    • 1 g fiber
    • 2 g sugar
  • 28 g fat, including 16 g saturated fat
  • 390 mg sodium