This easy Tuscan Sea Bass with Creamy Spinach is the perfect low-carb dinner for busy weeknights.

We're skipping the usual pasta side and adding nutrient-dense spinach for a healthy, satisfying meal that's low in carbs and packed with protein. Although we are using sea bass, it will work well with sea bream, salmon or chicken.

It's a great option for those who follow a higher-protein keto diet. And if this is too much protein for you, simply serve just one sea bass fillet per serving instead of two.

You can make any of these adjustments and more directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Preparation time

Hands-on:    15 minutes
Overall:     20 minutes

Nutritional values (per serving, about 115 g/ 4 oz spinach + 2 fish fillets)

Total Carbs 11.4 grams
Fiber 5 grams
Net Carbs 6.4 grams
Protein 42 grams
Fat 39.9 grams
of which Saturated 18.2 grams
Energy 570 kcal
Magnesium 180 mg (45% RDA)
Potassium 1,333 mg (67% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (30%), fat (65%)

Ingredients (makes 2 servings)

  • 4 fillets sea bass, sea bream or trout (340 g/ 12 oz)
  • sea salt and pepper, to taste
  • 1 tbsp extra virgin olive oil or ghee (15 ml)
  • 4 to 6 pieces sun-dried tomatoes, chopped (18 g/ 0.6 oz)
  • 2 cloves garlic, minced
  • 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
  • 1/2 tsp Italian seasoning
  • 3 tbsp grated Parmesan cheese (15 g/ 0.5 oz) or use any other hard cheese of choice
  • 300 g frozen spinach, thawed (10.6 oz)
  • Optional: fresh parsley, basil, chillies and/or lemon to serve

Instructions

  1. Season the sea bass fillets with salt and pepper. If you don't have sea bass you can use sea bream or trout.
  2. Once thawed, squeeze out any excess water from the spinach. (After you drain the spinach you should get about 142 g/ 5 oz net weight of spinach.)
  3. Heat a skillet greased with avocado oil over a medium-high heat. Once hot, add the sea bass fillets, skin side down, and cook for about 3 to 4 minutes until the skin is nicely crisp.
  4. Use a spatula to carefully turn the fillets, and depending on the thickness of the fillets, cook for another minute or two. Remove from the skillet and keep warm.
  5. To the pan where you cooked the fish, add the chopped sun-dried tomatoes and minced garlic. Cook until fragrant for 2 to 3 minutes.
  6. Pour in the cream and add the dried herbs and grated parmesan (or use any other hard cheese such as Pecorino, goat's cheese or Swiss cheese.) Cook on medium until reduced to about half of the volume, for about 5 to 7 minutes.
  7. Add the drained spinach to the pan and toss to combine with the creamy cheese sauce. Heat through and then take off the heat.
  8. Serve with the cooked sea bass fillets. Optionally, add fresh herbs such as parsley or basil, chillies and a few drops of lemon juice. Best served fresh but can be stored in the fridge for up to a day. To serve you can crisp it up in the oven.


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Keto Tuscan Sea Bass with Creamy Spinach

Strawberries and lemon are a match made in heaven in this easy summer gelato! This keto ice-cream recipe uses creamy coconut milk, fresh strawberries and zesty lemon to balance the sweetness and creaminess.

Here's what you need to make this easy summer treat:

  • Berries. We're using strawberries but you can use other options such as blackberries, blueberries or raspberries instead.
  • Coconut milk. To keep this recipe dairy-free we are using full-fat coconut milk. For a creamier ice-cream you can use coconut cream instead.
  • Low-carb sweetener. We are using Allulose although it may not be available where you live. Powdered Erythritol, Swerve or a few drops of stevia are all good alternatives.
  • Protein powder. We are using collagen for that extra protein boost and creaminess. Instead of collagen you can use the same amount of whey protein isolate, egg white protein powder or plant-based pea protein powder.
  • Lemon zest. Fine lemon zest will add extra flavor! Make sure you are using organic lemons.
  • Vanilla extract. Alcohol-based vanilla extract will add flavor and keep the ice cream from freezing too hard.

We all have different dietary needs so it's only natural that you may need to adjust the macros in this keto recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Ice Cream Without an Ice Cream Maker

No ice cream maker? No problem! Simply swap frozen strawberries for the fresh strawberries. Additionally, about a cup (240 ml) of the coconut milk in an ice tray and freeze for at least 2 hours. Blend the frozen strawberries and frozen coconut milk with all of the remaining ingredients. Pour into a container and freeze for 1 to 2 hours before serving.

How about low-carb sweeteners? You can use Erythritol or Erythritol-based sweeteners which are available in most countries. However, if you have the option, use Allulose. It's your best bet if you want to keep your ice cream soft.

Preparation time

Hands-on:     5 minutes
Overall:      2 hours

Nutritional values (per serving, 2 scoops, 150 g/ 5.3 oz)

Total Carbs 6.4 grams
Fiber 0.9 grams
Net Carbs 5.4 grams
Protein 6.5 grams
Fat 20.5 grams
of which Saturated 18.1 grams
Energy 225 kcal
Magnesium 50 mg (13% RDA)
Potassium 274 mg (14% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (11%), fat (80%)

Ingredients (makes 5 servings)

Instructions

  1. Wash and hull the strawberries and zest the lemon.
  2. Place the strawberries, coconut milk, fine lemon zest, sweetener, collagen and vanilla extract into a food processor or a blender. Process until you get a smoothie-like consistency.
    Note: If available, you can use Allulose instead of Erythritol or Swerve as Allulose is best for soft ice cream. See recipe tips for more swaps.
  3. Pour into an ice cream maker and churn until soft-serve consistency. This will take 45-60 minutes. (Or see recipe tips above tips for no ice cream maker.)
  4. When ready, transfer into a freezer-friendly container, or 5 single-serve containers. Freeze for 30 to 60 minutes before serving.
  5. If frozen for more than an hour, the ice cream may be too hard to scoop. Soften out of the freezer for a few minutes before scooping. Store covered in the freezer for up to two months. Serve on its own or try with my Low-Carb Sugar Cones.


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Dairy-Free Keto Strawberry & Lemon Ice Cream

These baby peppers are perfect for lunchboxes or a quick, effortless snack in just a few minutes. They are stuffed with cream cheese, pickles, ham, provolone and everything bagel seasoning.

I'm using sweet baby peppers but you can use regular bell peppers or even jalapeño peppers for a spicy kick.

I kept the serving size at just three baby peppers to keep the net carbs low but feel free to serve more as needed. If you need to reduce the carb count, simply replace the sweet baby peppers with a large green bell pepper which has a lower carb count.

We all have different dietary needs so it's only natural that you may need to adjust the macros in this recipe. You can make all these adjustments and more directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Don't have any ready-made everything bagel seasoning? You can easily make your own by mixing the following ingredients:

  • 1 1/2 tbsp poppy seeds
  • 2 tbsp sesame seeds
  • 1 tbsp onion flakes
  • 1 tsp garlic flakes
  • 1/2 tsp sea salt

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving, 3 stuffed baby peppers)

Total Carbs 8.5 grams
Fiber 2.7 grams
Net Carbs 5.8 grams
Protein 10.7 grams
Fat 13.6 grams
of which Saturated 7.1 grams
Energy 186 kcal
Magnesium 38 mg (10% RDA)
Potassium 369 mg (18% EMR)

Macronutrient ratio: Calories from carbs (12%), protein (23%), fat (65%)

Ingredients (makes 2 servings)

  • 6 deseeded baby sweet peppers or 1 large bell pepper (150 g/ 5.3 oz)
  • 3 tbsp cream cheese or goat's cheese (45 g/ 1.4 oz)
  • 3 slices ham (40 g/ 1.4 oz)
  • 3 slices cheese such as provolone, cheddar or gouda (30 g/ 1.1 oz)
  • 1 pickled cucumber, sliced into thin wedges (30 g/ 1.1 oz)
  • 1 tbsp everything bagel seasoning (14 g/ 0.5 oz)

Instructions

  1. Remove the seeds from the baby peppers. Instead of baby peppers you can use any regular bell peppers cut in half.
  2. Halve the ham and cheese slices. Slice the pickle into 6 thin wedges.
  3. Using a narrow knife or the other side of a teaspoon, stuff each of the peppers with about half a tablespoon of cream cheese (or goat's cheese).
  4. Place half a slice of cheese and a pickle on top of half a slice of ham. Roll up and press inside the pepper. Repeat for the remaining peppers.
  5. Dip the stuffed end of each pepper in the everything bagel seasoning. Serve immediately or store in the fridge for up to a day.


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Everything Bagel Stuffed Baby Peppers

If you are like me and enjoy a cup of coffee every morning, you will love this breakfast shake. Thanks to collagen and eggs it's high in protein and will keep hunger at bay, plus it will satisfy your cravings!

Recipe Tips

This recipe has a shake-like consistency. If you prefer a creamier, thicker smoothie, here are some of the options you can add before blending:

  • 1 tablespoon of almond butter
  • 1-3 teaspoons of raw cacao powder or Dutch process cocoa powder for a thicker mocha flavored smoothie
  • 1 to 2 teaspoons of chia seeds (don't use too much, you don't want to make chia pudding)
  • 1/8 teaspoon of xanthan gum or glucomannan powder

If you can't have diary, simply substitute the cream with coconut cream. If you want to make this smoothie vegetarian or vegan, substitute the collagen with whey protein isolate or egg white protein isolate or use sugar-free, plant-based option such as pea protein powder.

Each and every one of us has different dietary needs so it's only natural that you may need to adjust the macros in this keto recipe. You can make all these adjustments and more directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

More High-Protein Keto Smoothies

Love smoothies and follow a higher protein keto diet? Here are more higher protein keto recipes:

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving, 1 smoothie)

Total Carbs 4.1 grams
Fiber 0.9 grams
Net Carbs 3.2 grams
Protein 36.2 grams
Fat 34.5 grams
of which Saturated 17.8 grams
Energy 474 kcal
Magnesium 46 mg (12% RDA)
Potassium 522 mg (26% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (31%), fat (66%)

Ingredients (makes 1 serving)

Instructions

  1. First, since we are using raw eggs, make sure you're using pasteurized eggs. (If you don't want to use ice, simply add some water or use more almond milk.)
  2. Place everything in a blender and process until smooth and creamy.
    Note: You can use sugar-free vanilla extract or a pinch of vanilla bean powder instead. Check the tips in the post above for allergy-free options and dairy-free alternatives.
  3. Serve immediately.


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High-Protein Coffee Shake

Ceviche is the perfect summer dish and it's naturally low in carbs so it will keep your blood sugar low and stable.

In this Mexican-inspired ceviche we added a spicy kick and flavor by using jalapeños. It's light and won't weigh you down on a hot day. But there isn't just one way to make ceviche. If you like a bit of sweetness, try this Low-Carb Shrimp and Mango Ceviche. It's a great way to enjoy mango when you are low-carb or even keto.

Is Raw Ceviche Safe to Eat?

Ceviche can be made with raw or cooked fish or seafood. However, due to the risk of food poisoning, you should only be using raw shrimp if you know it's very fresh and from reliable sources. Unlike the heat of cooking, acid marinades  will not kill bacteria or parasitic worms.

How To Serve Ceviche

If you're low-carb or keto, you'll need to replace all those high-carb sides like tostadas, chips, crackers or sweet potatoes, and instead opt for low-carb alternatives such as keto tortilla chips which you can make from my Keto Tortillas and cut into tortilla chips like I did here. For simplicity you can serve this ceviche in some lettuce leaves like I did here.

Preparation time

Hands-on:    10 minutes
Overall:     1 hour 10 minutes

Nutritional values (per serving, about 225 g/ 8 oz)

Total Carbs 8.3 grams
Fiber 4 grams
Net Carbs 4.3 grams
Protein 12.6 grams
Fat 15.9 grams
of which Saturated 2.5 grams
Energy 217 kcal
Magnesium 41 mg (10% RDA)
Potassium 504 mg (25% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (24%), fat (68%)

Ingredients (makes 6 servings)

  • 450 g large raw shrimp, deveined (1 lb)
  • fresh juice of 4 limes or lemons (120 ml/ 4 fl oz)
  • 1 small red onion, diced (60 g/ 2.1 oz)
  • 2 to 3 medium tomatoes, diced (250 g/ 8.8 oz)
  • 1 large cucumber, peeled and diced (250 g/ 8.8 oz)
  • 2 medium avocados, diced (250 g/ 8.8 oz)
  • 2 jalapeño peppers, diced (28 g/ 1 oz)
  • 1/2 cup chopped cilantro (30 g/ 1.1 oz), or to taste
  • sea salt and pepper, to taste
  • 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)

Instructions

  1. To poach the shrimp, fill a medium saucepan with water, add a generous pinch of salt and bring to a boil. Cook for 1 to 2 minutes. The shrimp will turn pink and opaque. Once done, drain and rinse with cold water to stop the cooking process.
    Note: Only if you are using very fresh shrimp from reliable sources, you can skip the poaching and let it "cook" in the lime juice (see tips in the post above).
  2. Place the shrimp in a bowl and add juice of 3 to 4 limes. (You'll only be consuming a small portion of the juice as most will be discarded after marinating.) Place in the fridge for at least 1 hour. Stir once or twice to make sure all of the shrimp is marinated. Once ready, drain and chop each shrimp into 3-4 pieces. Discard the marinating lime juice.
  3. Chop the tomatoes. Dice the red onion. Peel and dice the cucumber and the avocado. Halve the jalapeños and remove the seeds. Finely dice the jalapeños. Chop the fresh cilantro. Place everything into a large mixing bowl.
  4. Add the chopped shrimp and season with salt and pepper. Mix to combine. Add the diced avocado.
  5. Drizzle with olive oil and toss to combine.
  6. Serve immediately or store in the fridge for up to a day. Serve as an appetizer or a light dish with keto tortilla chips or simply use crunchy lettuce leaves like I did here.


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Low-Carb Mexican Shrimp Ceviche

This sugar-free strawberry froyo is deliciously creamy yet lighter than classic ice cream. It's not just low in carbs but it's also high in protein and low in calories which makes this the perfect guilt-free dessert!

Here's what you need to make this easy summer treat:

  • Berries. We're using strawberries but you can use other options such as blackberries, blueberries or raspberries instead.
  • Yogurt. We are using 5% plain Greek-style yogurt. You can use 0% Greek-Style yogurt or Skyr which is a zero-fat Icelandic yogurt. If you can't have dairy, use coconut yogurt instead.
  • Low-carb sweetener. We are using Allulose although it may not be available where you live. Powdered Erythritol, Swerve or a few drops of stevia are all good alternatives.
  • Protein powder. We are using collagen for that extra protein boost and creaminess. Instead of collagen you can use the same amount of whey protein isolate, egg white protein powder or plant-based pea protein powder.
  • Vanilla extract. Alcohol-based vanilla extract will add flavor and keep the ice cream from freezing too hard.

We all have different dietary needs so it's only natural that you may need to adjust the macros in this keto recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Frozen Yogurt Without an Ice Cream Maker

No ice cream maker? No problem! Simply swap frozen strawberries for the fresh strawberries. Blend with all of the remaining ingredients, pour into a container and freeze for 1 to 2 hours before serving.

How about low-carb sweeteners? You can use Erythritol or Erythritol-based sweeteners which are available in most countries. However, if you have the option, use Allulose. It's your best bet if you want to keep your ice cream soft.

Preparation time

Hands-on:     5 minutes
Overall:      2 hours

Nutritional values (per serving, 2 scoops, 150 g/ 5.3 oz)

Total Carbs 7.3 grams
Fiber 0.8 grams
Net Carbs 6.5 grams
Protein 13.5 grams
Fat 5.1 grams
of which Saturated 3 grams
Energy 133 kcal
Magnesium 18 mg (5% RDA)
Potassium 315 mg (16% EMR)

Macronutrient ratio: Calories from carbs (21%), protein (43%), fat (36%)

Ingredients (makes 5 servings)

Instructions

  1. Wash and hill the strawberries.
  2. Place the strawberries, yogurt, sweetener, collagen and vanilla extract into a food processor or a blender. Process until you get a smoothie-like consistency.
    Note: If available, you can use Allulose instead of Erythritol or Swerve as Allulose is best for soft ice cream. See recipe tips for more swaps.
  3. Pour into an ice cream maker and churn until soft-serve consistency. This will take 40-50 minutes. (Or see recipe tips above tips for no ice cream maker.)
  4. When ready, transfer into a freezer-friendly container, or 5 single-serve containers. Freeze for 30 to 60 minutes before serving.
  5. If frozen for more than an hour, the ice cream may be too hard to scoop. Soften out of the freezer for a few minutes before scooping. Store covered in the freezer for up to two months. Serve on its own or try with my Low-Carb Sugar Cones.


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High-Protein Keto Strawberry Froyo

These Ahi Tuna Bowls are the perfect summer dish. Seared ahi tuna steaks served on a bed of fresh vegetables and avocado, all drizzled with delicious sesame-ginger dressing and topped with sesame seeds. So good!

Recipe Tips

Ahi tuna is a Hawaiian name for both yellowfin and bigeye tuna. Don't worry if you can't find ahi tuna. There are some good alternatives to ahi tuna such as skipjack tuna, halibut or mahi mahi, all of which also happen to be  lower in mercury.

Now when it comes to searing the tuna, I don't like mine too browned so I used medium heat. If you prefer a bit more caramelization, cook the steaks on high heat but be careful not to burn them, especially if there are pieces of ginger from the marinade.

This Asian style tuna salad is a clean keto recipe with no grains, no gluten, no dairy, no nuts and no eggs. If you skip the sweetener, it will also be Whole 30 approved. If you can't eat nightshades, feel free to swap some spiralized daikon radish for the bell pepper. And if you need more protein, you can use larger tuna steaks.

We all have different dietary needs so it's natural that you may need to adjust the macros in this recipe. You can make all these adjustments and more directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Preparation time

Hands-on:    10 minutes
Overall:     30 minutes

Nutritional values (per serving, 1 bowl)

Total Carbs 14.5 grams
Fiber 6.4 grams
Net Carbs 8.1 grams
Protein 39.9 grams
Fat 48.3 grams
of which Saturated 6.8 grams
Energy 647 kcal
Magnesium 101 mg (25% RDA)
Potassium 1,303 mg (65% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (25%), fat (70%)

Ingredients (makes 2 bowls)

Sesame ginger dressing:
Salad bowls:
  • 1 small carrot (50 g/ 1.8 oz)
  • 1 medium cucumber (150 g/ 5.3 oz)
  • 1 small yellow, red or orange bell pepper (75 g/ 2.7 oz)
  • 1/2 large avocado (100 g/ 3.5 oz)
  • 4 cups salad greens of choice (100 g/ 3.5 oz)
  • 2 tsp virgin avocado oil or extra virgin olive oil
  • 2 ahi tuna steaks (300 g/ 10.6 oz)
  • 2 tsp sesame seeds

Instructions

  1. Start by preparing the dressing/marinade. In a small bowl, mix the olive oil, coconut aminos (or tamari sauce), sesame oil, rice vinegar (or white wine vinegar), grated ginger, salt and pepper. Add the sweetener (you can use Allulose or Erythritol or skip it if you prefer). Stir until well combined and set aside.
  2. To marinate the tuna, place the steaks in a ziploc bad or a small bowl and pour over about half of the dressing. Let it marinate in the fridge for at least 10 minutes, or ideally 30 minutes.
  3. To prepare the vegetables, peel and julienne or grate the carrot. Using a potato peeler, slice the cucumber into wide noodles. Halve, deseed and slice the bell pepper (red, yellow or orange work best). Peel and slice the avocado. Wash and drain the greens in a salad spinner.
  4. To cook the tuna, heat a non-stick pan or a well seasoned cast iron skillet over a medium to medium-high heat. Once the pan is very hot (about a minute for a non-stick pan, or 3 minutes for a cast iron skillet), add the avocado oil (or olive oil) and the tuna steaks.
  5. Sear the tuna for 1-2 minute (rare) to 2-3 minutes (medium) per side. The time needed to cook the tuna will also depend on the thickness of your steaks. If the thickness is 1 inch (2 1/2 cm) or more, cook for 2 to 4 minutes per side.
  6. When cooked, transfer to a chopping board and let it rest for 3 to 5 minutes before slicing.
  7. To assemble the salad, divide the greens between two bowls and add the carrot, cucumber, pepper and avocado. Add the tuna slices and drizzle with the remaining marinade/dressing. Finally, sprinkle with sesame seeds.
  8. Enjoy! These salad bowls are best eaten fresh.


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Low-Carb Seared Ahi Tuna Bowls

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