Mediterranean-style salmon and shrimp drizzled with garlic, mustard and lemon sauce, and baked with zucchini, peppers and red onions. A tasty low-carb dinner made in one tray for minimum cleanup!
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These chocolate cups are one of the easiest keto treat! All you need to make them is five ingredients: sugar-free white chocolate, virgin coconut oil, raspberries (fresh or frozen), gelatin and water.
These delicious fat bombs are similar to our Keto Peanut Butter & Jelly Cups but with no nutty layer, and instead made with two layers of white chocolate and a layer of raspberry jelly. You can make large cups like I did by using a medium sized muffin silicon pan, or use a mini muffin pan to make bite-sized cups instead.
These keto chocolate cups are already sweet so I didn't need to add any sweetener. They have the perfect balance of sweet and creamy from the white chocolate, plus fruity, refreshing and tangy from the raspberries. If you like yours sweeter, simply add a few drops of Stevia, Allulose or Erythritol. If you're using granulated sweetener, make sure to add it while the raspberry sauce is still hot so it has time to fully dissolve.
Where to Buy Sugar-Free White Chocolate
You can use sugar-free white chocolate sweetened with low-carb sweeteners such as Erythritol, FOS or Xylitol. If you live in the US, Choc Zero White Chocolate Chips or Lily's White Chocolate Chips are a great keto option. I can't get it in the UK so I used white chocolate sweetened with Xylitol.
Make sure to avoid chocolate sweetened with Sorbitol, Maltitol or IMOs as these seemingly low-carb options are not keto-friendly and would most likely spike your blood sugar.
If you can't find a healthy low-carb option, you can make your own sugar-free white chocolate like this Keto White Chocolate. If you use heavy cream powder and powdered Allulose, it's the closest you will ever get to regular white chocolate!
Recipe Variations
These fruity white chocolate cups are really versatile. You can replace the white chocolate with sugar-free milk chocolate or dark chocolate (85% cacao solids or more). Instead of the raspberries you can use strawberries, blackberries, blueberries, or even cherries. My Low-Carb Amarenata Cherry Sauce combined with some grass-fed gelatin and 905 dark chocolate would be the perfect match!
Love the white chocolate & raspberry combo? Try this White Chocolate Raspberry Ice Cream or whip up a batch of our Low-Carb White Chocolate Cranberry Bread and replace the cranberries with raspberries.
You can create your own recipes and make modifications to any of my recipes 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: 20 minutes
Overall: 1 hour 15 minutesNutritional values (per cup)
| Total Carbs | 5.5 | grams |
| Fiber | 1.6 | grams |
| Net Carbs | 3.9 | grams |
| Protein | 3.1 | grams |
| Fat | 8.5 | grams |
| of which Saturated | 3.2 | grams |
| Energy | 103 | kcal |
| Magnesium | 35 | mg (9% RDA) |
| Potassium | 122 | mg (6% EMR) |
Macronutrient ratio: Calories from carbs (15%), protein (12%), fat (73%)
Ingredients (makes 6 cups)
- 2/3 cup fresh or frozen raspberries (100 g/ 3.5 oz)
- 4 tbsp water, divided (60 ml/ 2 fl oz)
- 1 1/2 tsp gelatin powder (or up to 3 tsp for a firmer set)
- 1 1/3 cups sugar-free white chocolate chips (170 g/ 6 oz) - you can make your own
- 2 tbsp virgin coconut oil (30 ml)
- Optional: low-carb sweetener such as Allulose, Stevia or Erythritol, to taste
Instructions
- Sprinkle the gelatin in a small bowl filled with 3 tablespoons (45 ml) water. Let the gelatin bloom (soak up all the liquid). You can use 1 1/2 tsp or up to 3 tsp gelatin powder for a firmer set.
- Meanwhile, place them in a sauce pan together with 1 tablespoon (15 ml) water. Gently heat up over a medium heat. (You can use fresh or frozen raspberries.) Add the bloomed gelatin and stir until dissolved. Take off the heat and set aside. Optionally, add low-carb sweetener such as Allulose, Stevia or Erythritol (use as much as needed, to taste).
- Take off the heat and set aside to cool down to room temperature while you prepare the white chocolate layer.
- Place a bowl over saucepan filled with about 1 cup (240 ml) of water and bring to a boil. Keep on low heat and make sure the water doesn't touch the bowl (or you can use a double boiler). Add the white chocolate and the coconut oil and let it melt. Stir to combine and take off the heat.
- Use a silicon muffin pan and spoon about a tablespoon (15 ml) into each cup. Place it the freezer for 10 minutes to set. Note: We're using a medium sized muffin tray (6 medium-large cups) but you can use a smaller muffin pan to make 12 or more mini cups.
- Add the raspberry sauce (about 1 1/2 tablespoons each) and place back in the freezer for 15 to 20 minutes or until fully set.
- Once set, add the remaining white chocolate (about 1 tablespoon/ 15 ml each). Return back into the freezer to set for another 10 to 15 minutes.
- When set, pop out of the silicon pan and keep refrigerated in a sealed container in the fridge for up to 5 days. Freeze for up to 3 months for longer storage.
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This easy butterflied chicken is the perfect low-carb dinner for busy weeknights. It only takes 20 minutes to prepare with a few common ingredients.
There’s nothing as nourishing and comforting as crisp chicken served with creamy garlic spinach and capers. It's high in protein to keep hunger at bay, and it's ultra low in carbs which is ideal for those who are following a very low-carb keto diet.
And if you like fish, make sure to try my Keto Tuscan Sea Bass with Creamy Spinach. It's just as easy, quick and delicious!
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 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.
Preparation time
Hands-on: 15 minutes
Overall: 20 minutesNutritional values (per serving, 1 chicken breast + about 115 g/ 4 oz spinach)
| Total Carbs | 8 | grams |
| Fiber | 3.6 | grams |
| Net Carbs | 4.4 | grams |
| Protein | 43.2 | grams |
| Fat | 27.4 | grams |
| of which Saturated | 12.1 | grams |
| Energy | 434 | kcal |
| Magnesium | 168 | mg (42% RDA) |
| Potassium | 1,396 | mg (70% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (40%), fat (56%)
Ingredients (makes 2 servings)
- 2 skinless chicken breasts (300 g/ 1.6 oz)
- sea salt and pepper, to taste
- 1 tbsp extra virgin olive oil or ghee (15 ml)
- 1 tbsp butter or ghee
- 2 cloves garlic, minced
- 1/4 cup cream cheese or goat's cheese (60 g/ 2.1 oz)
- 3 tbsp grated Parmesan cheese (15 g/ 0.5 oz)
- 1 tbsp capers (9 g/ 0.3 oz)
- 300 g fresh spinach or frozen spinach, thawed and drained (10.6 oz)
- Optional: fresh parsley, basil, chillies and/or lemon to serve
Instructions
- To butterfly the chicken breast, place it on a chopping board. Placing your hand flat on top of the chicken breast, use a sharp knife to slice into one side, starting at the thicker end and ending at the thinner point. Be careful not to cut all the way through to the other side. Open the breast so that it resembles a butterfly, about 1/2 inch (1 cm) thick. Season with salt and pepper.
- Heat a large skillet greased with ghee over medium-high heat. Once hot, add the butterflied chicken. Cook undisturbed for 5 to 7 minutes. Rotate the pan halfway through to ensure even cooking. Then flip the chicken over and cook for 1 minute. Transfer the chicken to a plate and keep warm.
- Wash the spinach and place in a salad spinner to drain.
Note: You can use frozen & thawed spinach instead of fresh. Once thawed, squeeze out any excess water before adding to the pan.
- To the pan where you cooked the chicken, add the butter and minced garlic. Cook until fragrant for 2 to 3 minutes. Add the spinach and cook until wilted, for 1 to 2 minutes.
- Stir in the cream cheese, parmesan and capers and cook for another minute.
- Add back the chicken breasts and gently heat through.
- Serve while still warm or let it cool down and refrigerate for up to 4 days.
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Halloumi cooked with creamy homemade curry sauce and served with herbed cauliflower rice. A simple but delicious vegetarian keto dinner in less than 20 minutes!
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This delicious homemade morello cherry liqueur is an old family recipe made low-carb! Dark rum infused with sour cherries, warming spices and zingy lemon. A tasty sugar-free fruit liqueur everyone will love!
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The best way to make chicken wings in the oven. Deliciously spiced and ultra-crispy chicken wings served with Harissa mayonnaise. You will never want to make wings any other way!
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This one is for all coffee lovers! This soft and creamy, no icy keto coffee ice cream recipe is a remake of my Keto Vanilla Ice Cream but with a tasty coffee twist!
It's the creamiest, silkiest keto ice cream you will ever try — all with just a few ingredients; cream, eggs, low-carb sweetener and coffee, plus vanilla and cinnamon for extra flavor. That's it!
How To Make Soft Keto Ice Cream?
So what's the secret to truly soft and creamy keto ice-cream that isn't hard as rock? It's called Allulose and it's possibly the best low-carb sweetener. Allulose tastes and caramelizes just like sugar which means that you can finally make smooth, no gritty, no icy ice cream, Sugar-Free Marshmallows and even Keto Caramel Sauce that taste just like the real deal — all 100% keto friendly.
And it's not just the texture. Compared to sweeteners like Erythritol and Stevia, Allulose has no cooling effect and no bitter aftertaste. It's just like sugar but with none of the carbs.
Where to Buy Allulose
There are a few options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.
Sweetener Alternatives to Allulose
Allulose is awesome but it may not be available where you live. In the US it's available on Amazon and in the UK you can find it in select online shops.
If you can't find Allulose and want to keep your ice cream soft and creamy, use Erythritol, Swerve or monk fruit based sweetener, and ad one of the following ingredients:
- Vodka or other similar alcoholic drink — about 1/4 cup (60 ml, or at least 2 tablespoons). Vodka is best as it's neutral and leaves no aftertaste.
- Vegetable glycerin — 1-2 tablespoons. This ingredient will prevent crystallisation. It shouldn't spike you blood sugar levels but I personally count all of the carbs in it because it has more calories than sugar.
- MCT oil — about 1/4 cup. I use it in other ice-cream recipes but I'm not sure how that would work in this one. It may "deflate" the fluffy texture.
- Also, put the ice-cream in single-serving containers so you don't have to wait for too long until it softens when taken out of the freezer.
How To Use Leftover Egg Whites
For this low-carb ice cream recipe you will only need egg yolks. You can use the leftover egg whites to make other keto recipes such as:
- Nut-Free Keto Bread, Keto Yeast Bread or our most popular Keto Buns
- Basic Keto Meringues or Chocolate Meringues
- or Low-Carb Marshmallows
How To Make Ice Cream Without Ice Cream Maker
This recipe uses an ice cream maker but you can also make it using a simple no-churn method by using my Keto Condensed Milk just like I did in this Blue Moon Ice Cream and .
To do that, make the custard without the sweetener (only egg yolks, cream, coffee, vanilla and cinnamon). Once cool, whip using an electric mixer. Fold in up to 1 cup (240 ml) of regular or dairy-free Keto Condensed Milk (instead of the sweetener). For soft ice cream, you can also add some vodka, vegetable glycerine or MCT oil (see tips above). Place in the freezer and freeze until set, for about 4 hours.
How to Serve Keto Ice Cream
You can serve this low-carb ice cream simply in a serving bowl or with my Low-Carb Sugar Cones drizzled or dipped in some melted dark chocolate or sugar-free chocolate, and sprinkled with crumbled nuts.
Finally, a quick no-leak tip: Drizzle some dark chocolate inside the cone to seal it so the melting ice cream doesn't easily soak through.
Preparation time
Hands-on: 10 minutes
Overall: 2 hoursNutritional values (per serving, 2 scoops, 150 g/ 5.3 oz)
| Total Carbs | 4.1 | grams |
| Fiber | 0.1 | grams |
| Net Carbs | 4 | grams |
| Protein | 3.7 | grams |
| Fat | 41 | grams |
| of which Saturated | 25.3 | grams |
| Energy | 412 | kcal |
| Magnesium | 8 | mg (2% RDA) |
| Potassium | 100 | mg (5% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (4%), fat (92%)
Ingredients (makes 6 servings)
- 2 1/2 cups heavy whipping cream or coconut cream (600 ml/ 20.3 fl oz)
- 4 egg yolks
- 1/2 cup strong brewed coffee (120 ml/ 4 fl oz) or about 2 tbsp instant coffee
- 2 tbsp cacao powder or Dutch process cocoa powder (10 g/ 0.4 oz)
- 1 tsp vanilla powder or 1 tbsp sugar-free vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup granulated Allulose (100 g/ 3.5 oz) or other low-carb sweetener in recipe tips
Instructions
- Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe — you will only need the yolks.
- Place all of the ingredients in a saucepan. Whisk and gently heat up over a medium heat to cook the egg yolks. Do not boil, just enough to cook enough until the mixture starts thickening (this will take 5-10 minutes). Mix at all times to prevent the custard from sticking to the bottom.
- Pour into the container of your ice cream maker and let it cool down to room temperature. You can place the container in a bowl filled with ice water to cool it down quickly, in just 5-10 minutes.
- Add to ice cream maker and churn until soft-serve consistency (this will take 45-60 minutes).
- Spoon into a freezer-safe container and freeze for at least 30 minutes before serving or until ready to eat.
- Soften out of the freezer for a few minutes before scooping.
- Serve on its own or with my Low-Carb Sugar Cones. Store, covered, in the freezer for up to two months.
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