The most authentic keto Tiramisu you will ever try - just 4 grams of net carbs! It's made with homemade sugar-free ladyfingers soaked in boozy coffee and layered between light and airy mascarpone cream.
A zingy twist on a classic German-style potato salad but made with turnips instead of starchy potatoes. This is an easy low-carb side dish to serve with any proteins including roast chicken, steak, pork chops or baked salmon.
The dressing is made with lemon juice, vinegar, lemon zest, low-carb sweetener (I like Allulose) and wholegrain mustard for a sweet yet tangy flavor! If you want to add some heat, use 1 tablespoons of Dijon mustard instead of the wholegrain mustard.
The wholegrain mustard, lemon juice and vinegar make it quite sharp and zingy so if you prefer the dressing less sour, skip the vinegar or use less lemon juice.
If you're not a fan of turnips, you can try other options such as chopped cauliflower, kohlrabi or rutabaga (swede). Just remember that you will need to adjust the baking time as each one of these options will require different baking time to cook through.
Hands-on: 10 minutes
Overall: 40 minutes| Total Carbs | 10.3 | grams |
| Fiber | 3 | grams |
| Net Carbs | 7.3 | grams |
| Protein | 2 | grams |
| Fat | 5.4 | grams |
| of which Saturated | 0.7 | grams |
| Energy | 93 | kcal |
| Magnesium | 21 | mg (5% RDA) |
| Potassium | 340 | mg (17% EMR) |
Macronutrient ratio: Calories from carbs (34%), protein (9%), fat (57%)
A fluffy version of the popular Keto Eggloaf! This egg loaf is light and airy. A tasty carnivore breakfast option with less than 2 grams of carbs per serving!
The best way to make meat based pizza that is thin, crispy and packed full of flavor. No more soggy meatza! A tasty high-protein, keto dinner in less than an hour.
This is such a delicious, spring inspired tart! Grain-free pie crust filled with creamy sugar-free custard and topped with tangy rosy-pink roasted rhubarb and crunchy almonds.
A tasty low-carb twist on a classic Indian dish. We're skipping the rice and naan and serving this deliciously juicy spiced meat with grilled eggplants and fresh cucumber mint raita.
This low-carb roasted rhubarb is a super simple treat you can make to serve alongside whipped cream, sour cream, creme fraiche or even a scoop of this Vanilla Keto Ice Cream!
Although we're using forced rhubarb, you can use field-grown rhubarb too. The pretty pink color is the result of growing the rhubarb in warm sheds with no natural light. Apart from the color, forced rhubarb is not that different from field-grown rhubarb although it tends to be sweeter, more delicate and more tender.
Forced rhubarb, which is pink, is in season between January and March, and field-grown rhubarb, which is red and green, is then available from April and until September, sometimes even longer.
What we love about this tangy fruit is that it's ultra low in carbs. In fact, rhubarb contains less carbs than berries! Just bake it until tender, with some ginger, vanilla and low-carb sweetener. Absolutely delicious!
Hands-on: 5 minutes
Overall: 20 minutes | Total Carbs | 6.1 | grams |
| Fiber | 2.1 | grams |
| Net Carbs | 4 | grams |
| Protein | 1.1 | grams |
| Fat | 0.2 | grams |
| of which Saturated | 0.1 | grams |
| Energy | 29 | kcal |
| Magnesium | 14 | mg (4% RDA) |
| Potassium | 341 | mg (17% EMR) |
Macronutrient ratio: Calories from carbs (71%), protein (19%), fat (10%)
