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

I know what you're thinking. Aren't no-fat and low-fat foods off limits if you follow a keto diet? Not necessarily. In this recipe we are using Skyr which is no-fat Icelandic-style yogurt that is just as low in carbs and just as creamy as full-fat yogurt.

This breakfast smoothie recipe is perfect for those who follow a higher protein keto diet and are watching their fat intake.

Recipe Tips

Instead of zero-fat plain white yogurt you can use gull-fat, Greek-style yogurt. Some brands like Fage are 5% fat while other brands are 10% fat. Any of these options will work in this recipe.

If you can't have diary, simply substitute the yogurt with coconut yogurt. Keep in mind that this substitution will make the smoothie higher in carbs and calories.

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 pean 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? Here are more higher protein keto recipes!

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving, 1 smoothie)

Total Carbs 11.8 grams
Fiber 4.7 grams
Net Carbs 7.1 grams
Protein 37.7 grams
Fat 11.6 grams
of which Saturated 1.2 grams
Energy 301 kcal
Magnesium 105 mg (26% RDA)
Potassium 573 mg (29% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (53%), fat (37%)

Ingredients (makes 1 serving)

Instructions

  1. For this recipe you can use Skyr (no-fat Icelandic yogurt) or 0% Fage (Greek-style yogurt). Place everything in a blender.
    Note: Check the tips in the post above for allergy-free options and dairy-free alternatives.
  2. Process until smooth and creamy.
  3. Serve immediately.


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High-Protein Chocolate Smoothie

Caesar salad is one of the most loved salads that is listed on the menu of almost every restaurant. It's down to its simplicity, the creamy flavorful dressing and the crunch or lettuce and croutons. Even the pickiest of eaters enjoy a bowl of this delicious summer salad!

This Caesar Salad is quick and can easily be scaled up if you're cooking for more people. If you're doing meal prep, I suggest you make the dressing and cook the chicken in advance but only assemble the salad before serving.

If you're packing this salad for a lunch, try using a large mason jar like we did in this Low-Carb Cobb Salad and layer the salad in this order: dressing, chicken, parmesan and lettuce. This will keep the dressing separate from the remaining ingredients and the greens will stay nice and crunchy. I'd also pack the pork rinds separately in a small container and sprinkle it on the salad before serving as they would otherwise get soft and chewy.

To keep this recipe keto-approved we're using pork rinds instead of croutons for that extra crunch and zero added carbs. And if you don't like or can't use pork rinds, try Chicken Cracklings instead!

I used my own Caesar Salad Dressing which is super simple and only takes a few minutes to prepare. You'll have plenty of it for the whole week to try with other recipes such as this Duck Caesar Salad with Low-Carb Croutons or Low-Carb Kale Caesar Salad!

Recipe Customizations

We're using a whole chicken breast which is perfect for those who prefer a higher protein lunch or dinner. If this is too much for you, you can simply use smaller chicken breast or use just half of it.

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 recipe. You can make any 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:      25 minutes

Nutritional values (per serving, 1 bowl)

Total Carbs 6.4 grams
Fiber 3.3 grams
Net Carbs 3.1 grams
Protein 51.6 grams
Fat 36.5 grams
of which Saturated 7.3 grams
Energy 575 kcal
Magnesium 77 mg (19% RDA)
Potassium 1,001 mg (50% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (38%), fat (60%)

Ingredients (makes 1 salad)

Caesar salad dressing:
  • 1 cup paleo mayonnaise (240 ml/ 8 fl oz) - you can make your own
  • 3 cloves garlic, crushed
  • 3 jarred anchovy fillets, finely chopped or 1 tbsp anchovy paste
  • 2 tbsp fresh lemon juice (30 ml)
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce or coconut aminos (15 ml)
  • 4 tbsp grated Parmesan cheese or any Italian-style hard cheese (20 g/ 0.7 oz)
Caesar salad:
  • 1 skinless chicken breast (170 g/ 6 oz)
  • 1/2 head of Romaine lettuce or any lettuce of choice (150 g/ 5.3 oz)
  • 2 tbsp grated or flaked Parmesan cheese (10 g/ 0.4 oz)
  • 2 tbsp prepared Caesar Salad Dressing (30 ml)
  • 5 to 7 pork rinds, crushed into smaller pieces (10 g/ 0.4 oz)

Instructions

  1. First, prepare the Caesar Salad Dressing. Peel and crush the garlic. If using whole anchovies, chop them as finely as you can to create paste. Place all of the ingredients in a mason jar. Cover with a lid and shake until well combined. Shake until well combined. For smoother texture you can place the ingredients in a food processor and process until smooth.
    Note: The recipe will make enough dressing for 10 servings. Per each serving you'll only need 2 tablespoons (30 ml). Store the remaining salad dressing in the jar sealed in the fridge for up to a week.
  2. To cook the chicken breast, rub the chicken with one teaspoon of olive oil or ghee and season with salt and pepper. Heat another teaspoon of oil in a skillet over a medium heat. Place chicken breasts in and cook until edges are opaque, for about 10 minutes.
  3. Flip the chicken breast and then cover the pan, lower the heat and cook for another 10 minutes. Once cooked, take off the heat and let it rest for 5 minutes before slicing.
  4. To assemble, tear the lettuce into smaller pieces and place in a salad bowl. Top with sliced chicken, parmesan cheese and 2 tablespoons (30 ml) of the prepared salad dressing. Top with pork rinds broken into smaller pieces. (Or instead of pork rinds you can use Chicken Cracklings.)
  5. Eat immediately.
  6. To store, refrigerate for up to a day (without the croutons as they should always be added just before serving).


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Caesar Salad with Zero-Carb Croutons

Everyone should know how to make Caesar Salad Dressing, and besides that, there is something extremely satisfying about making anything from scratch.

This classic Caesar dressing is so easy to make and will transform any boring salad into a wonderful dish that you just can't stop eating!

To serve, drizzle this Caesar Salad Dressing over some lettuce and chicken or serve with any proteins like baked salmon, steak or pork tenderloin.

Is Caesar Salad Dressing Keto?

Homemade Caesar salad dressing is low in carbs and keto-friendly, however, some restaurants will use ready-made products that contain added starches and/or sugar. If you're following a low-carb or keto diet, make sure you ask before ordering.

Preparation time

Hands-on:     5 minutes
Overall:      5 minutes

Nutritional values (per serving, 2 tbsp/ 30 ml)

Total Carbs 1.1 grams
Fiber 0.1 grams
Net Carbs 1 grams
Protein 1.4 grams
Fat 19 grams
of which Saturated 3 grams
Energy 178 kcal
Magnesium 3 mg (1% RDA)
Potassium 35 mg (2% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (3%), fat (95%)

Ingredients (makes about 1 1/3 cups/ 320 ml)

  • 1 cup paleo mayonnaise (220 g/ 7.8 oz) - you can make your own
  • 3 cloves garlic, crushed
  • 3 jarred anchovy fillets, finely chopped or 1 tbsp anchovy paste
  • 2 tbsp fresh lemon juice (30 ml)
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce or coconut aminos (15 ml)
  • 4 tbsp grated Parmesan cheese or any Italian-style hard cheese (20 g/ 0.7 oz)

Instructions

  1. Peel and crush the garlic. If using whole anchovies, chop them as finely as you can to create paste.
  2. Place all of the ingredients in a mason jar. Cover with a lid and shake until well combined. Shake until well combined. For smoother texture you can place the ingredients in a food processor and process until smooth.
  3. Store in the fridge for up to a week. Shake well before drizzling over salads.


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Low-Carb Caesar Salad Dressing

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