I never run out of ideas for making interesting side dishes to enjoy alongside meat or fish. I LOVE vegetables and believe its where you can get really creative. (It’s also where most of your daily allocated carbs should be coming from: high fibre, nutritious vegetables that are packed with goodness.) Here, I coated cauliflower florets in a spicy Cajun spice mix and roasted them until done. To add additional flavour and a creamy mouthfeel, I drizzled over a mix of double cream and sour cream before cooking for a few more minutes. This Cajun cauliflower side dish is so packed with flavour and spice, I advise it’s served alongside simple roasted chicken thighs or pork chops.
I posted an amazing Stuffed Squid tubes recipe a little while ago (it’s a fantastic recipe and I encourage you to try it). But, as a variation here, I used some of my Keto Basil Pesto and I combined it with cream cheese and finely chopped sun-dried tomatoes for the stuffing: TOO delicious! I often refer to my pesto, but it deserves the punt: its SO fresh, clean and full of flavour. Enjoy this dish as an appetiser between two people (as macros are calculated), or use the plug-in below to increase the yield to serve more.
I just love crumbed ‘shrooms! Here, I made a quick, keto-friendly crumb from lean pork scratchings, nutritional yeast flakes and some coconut flour: SO good. We don’t fry them for very long due to the nature of the ‘crumb’, so you need to please use baby button mushrooms here, or simply halve or quarter regular button mushrooms. Delicious served with my Roast Garlic Aioli, as pictured*.
Creamy and chocolatey, these lollies were made with whipped cream, giving a light, airy texture which makes me rethink how I have been making all the other lollies up until now. A simple addition of confectioner’s sweetener and melted 85% Lindt®, and you have a dreamy after-dinner treat. I marked this low carb and not strictly keto, due to the presence of soy in the Lindt®. As we know, soy is an inflammatory food and should be avoided on the keto lifestyle. However, if you are simply living the ‘if it fits your macros’ lifestyle, these lollies will be a great addition to your summer creations. The lolly moulds I use are 100ml / 3.4 fl. oz capacity, but there is so much air whipped into the mixture, you will only use about 70g of mixture to fill each mould. This was how the macros were calculated. I also added a few drops of chocolate essence which really lifts the flavour to another level – you will love it!
I posted a recipe of Cream-baked Broccoli a little while ago (it’s a lush recipe: rich, filling and full-flavoured). However, I wanted to take the concept up a notch and add crispy bacon and Cheddar (can we all take a moment to high-five the keto way-of-life: what other “diets” can encourage adding bacon and cheese?)… Anyway, I created this recipe in 4 individual little stoneware pots (because its SO cute) but you can make this same recipe in an appropriately-sized dish if you choose to – as long as the end-result serves 4 people in even-sized portions as that is how the macros were calculated..
Who doesn’t love fried calamari? I used the easily-available squid tubes (available frozen in most supermarkets) to create lovely, full-flavoured fried squid. Tossed lightly in coconut flour, you get all the deliciousness without the gluten, carbs or guilt. This is a lovely, light appetiser for two and this was how the macros were calculated. If you choose to have this as a main meal, or wish to scale up to serve more, use the handy plug-in on the recipe below to help you along (if you choose to do this, please cook the squid in batches to avoid over-crowding the pan).
I originally started the development of this chicken and chili soup to be a chicken version of chili con carne to serve over Cauliflower Rice, Cauliflower Mash or even Konjac ‘rice’. But while cooking it, I simply stopped the dish right there and thought, wow – this is a fantastic soup. This lovely dish yields three servings, but if you choose to cook it for more people, simply use the plug-in on the recipe below and increase the yield amount (which will automatically display new ingredient amounts for you).Its important to mention that you should use skinless, de-boned chicken thighs for this recipe. Do not be tempted to use chicken breasts. Thighs are far more succulent and will hold up well with the amount of cooking without drying out and leaving you miserable.
These are great little yogurt pots, made using a combination of full-fat Greek yogurt and whipped double cream (sweetened with a little confectioner’s Swerve). I mashed fresh raspberries to stir through for some lovely natural sweet tartness, and I couldn’t resist adding ground (milled) flaxseed for added goodness and fibre. I LOVE the combination of plain yogurt and ground flax – it reminds me of the milk I slurped up as a child after finished a bowl of All-bran flakes. It adds a lovely ‘bran’ flavour to these yogurt cream pots and I am sure you will love it as much as I do. It will make for a great high-fat breakfast, but I marked this under dessert category too because… well, why not?
I am quite vocal about how lamb is my favourite meat, I love it! Here, my butcher hooked me up with fantastic cutlets and we simply cooked them on the braai (BBQ). Lamb and rosemary go so well together, so I made a quick flavoured butter beforehand to melt on top and #PimpMyChops. And, since its the Bank Holiday weekend coming up here in the UK, why not enjoy these with my Tear-and-Share Keto Garlic Bread and a lovely salad on the side.
These creamy lollies were made with yogurt and cream and enhanced with the lovely flavour of orange blossom. I added a little orange food colouring, but that is entirely optional. These lollies come in at only 3.6g carbs per serving, and Funnyman is still happily plowing through them and still losing…
I love squid! Grilled, crumbed, fried, stuffed.. if it’s on a menu, its in my mouth! Remember, I grew up in South Africa, so we pretty much had excellently-prepared calamari at ANY restaurant 365 days a year. I live in the UK now, so I sadly have to settle on what we all have access to: frozen squid tubes at Tesco. I know, I know… it’s not ideal, they are smaller and not what I am accustomed to, but THIS recipe is fantastic and will make a lovely tapas / appetiser for two (and that is how the macros were calculated). If you choose to enjoy this recipe by yourself (or if you choose to increase the recipe amounts to serve more), simply use the plug-in below and adjust your macros accordingly. Enjoy…
Sunday roasts aren’t what they used to be, are they? We now skip the roast potatoes, the Yorkshire puds and we pass on the gravy. This is why I worked on a keto cauliflower cheese as a delicious side dish to your roast meat. This recipe is not only cleaner, tastier and lighter, but it’s 100% KETO and I bet it will knock the kids’ socks off. The flavour is rich and satisfying and I love scattering over smoked sea salt flakes before serving for additional flavour and texture. The macros were calculated that this recipe will feed 6 people, if served as equal-sized servings.
Just in time for summer! This is a fantastic keto garlic bread roughly based on the fathead dough concept. This recipe will yield 12 slices and the macros have been calculated on one serving being 2 slices (because who eats only one slice of garlic bread at a braai?) – so this will sufficiently feed 6 people. I used equal amounts of (recently discovered) extra-fine almond flour and regular almond flour to achieve the texture I wanted. NOTE: I have not developed this recipe using only regular almond flour, but I anticipate a much stickier mixture which will be impossible to work with – so I encourage you to invest in a bag of the extra-fine flour which I have so far only seen available at amazon). Perhaps Holland & Barrett will stock it in the future if we all kick up enough of a fuss. Sealed well, almond flour will last a long time, and you will love this keto garlic bread so much, its best you have a bag on hand this summer..
Who doesn’t love (and long for) Chocolate Muffins? Here, I made the most deliciously moist keto-friendly chocolate muffins and snuck in some extra necessary fibre in the form of seeds which add a lovely, subtle texture. No long-winded headnote needed here, these chocolate muffins are lovely – and they freeze well too.
The Ham & Gruyere Rolls recipe that I posted a few weeks ago was so well-received (please try it), I decided to shake things up a bit and use a similar concept with fresh homemade Basil Pesto and grated Cheddar. There was one very significant change to the dough recipe (which is loosely based on the “fathead” concept): I experimented with extra-fine almond flour instead of regular almond flour. Some adjustments had to be made to the remaining ingredients, but the texture was exactly what I was after and the BONUS factor was that the raw ‘dough’ was SO much easier to work with! If you choose to follow this recipe, please use extra-fine almond flour – I cannot guarantee successful results if you don’t. I titled them “rustic” because while they do puff and rise, they lop to the side and look exactly like something that is made at home with love (that’s how we all cook, right?) Regarding the basil pesto, I really don’t want to blow smoke up my own… but my fresh, homemade basil pesto is simple unbeatable. It takes a few minutes to make and is SO worth the effort..