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Skillet pan holding a rich tomato sauce topped with thin slices of avocado

Easy Keto Shakshuka with Chorizo

This easy Keto Shakshuka dish has added chorizo and avocado and is topped with creamy goats cheese. Shakshuka is a healthy heartwarming breakfast recipe that originated in North Africa but is also widely eaten in the Middle East.  Traditionally it consists of softly poached eggs in a rich tomato-spiced sauce.  

Skillet pan holding a rich tomato sauce topped with thin slices of avocado
Keto Shakshuka with Chorizo

What is Shakshuka?

Shakshuka originated in the North African country of Tunisia and means ‘shaken up’.  Along with North Africa, this dish is also popular in many parts of the Middle East and is a staple breakfast in Israel.  

There are many variations of Shakshuka.  And while it is often eaten for breakfast, it is also popular for lunch and dinner.  Traditionally it contains poached eggs, tomato sauce, garlic, bell peppers and spices.  Other variations can include meat (like my delicious keto Shakshuka), or even vegan options like Tofu.

Shakshuka – How could I resist?

Did you know that I come from Jewish and Spanish heritage?  My name (Tryphena) is Hebrew and I was named after my Jewish great grandmother.  My Nan has spent countless hours tracing our family tree.  

So while I was born in the land of Oz, many of my food preferences and tastes tend to track to Middle Eastern and Mediterranean origins.  It only makes sense that I would love this dish,  And, if you are partial to anything from these regions, I’m sure you will love it too!

free 7 day keto meal plan

Is Shakshuka Keto?

The base of this dish is mainly tomatoes and onions.  While you can eat these foods on a keto diet, the carb count can creep up a little if you use too much.  So to reduce the carb count I have added zucchini and reduced the amount of onion.  I have also used spring onions and green peppers in place of the traditional white onions and red bell peppers.

Chorizo and avocado increase the fat macros.  And creamy goat feta adds a smooth and salty flavor to the top.  In addition, you can top your Shakshuka with a mixture of herbs such as coriander or mint.  Or why not change the protein and add in lamb mince in place of the chorizo.  There are so many variations that will make this dish a popular addition to your regular keto favs.

What makes Keto Shakshuka healthy?

The ingredients in Shakshuka are very healthy and are great for immunity as well.  I love to have this dish in Winter as I feel like it’s a multi-vitamin of goodness on a plate!  This Shakshuka recipe is loaded with potassium, vitamin A, vitamin C, vitamin E, folate, complete protein from the eggs, and the creamy feta contains calcium.

READER FAVOURITE RECIPES

If you love this recipe, why not try some of my other keto recipes…

Skillet pan holding a rich tomato sauce topped with thin slices of avocado
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Keto Shakshuka with Chorizo

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 461
In this keto version of Shakshuka, chorizo and vegetables are combined with tomatoes to create a rich Middle Eastern spiced sauce. Eggs are then softly poached in the mixture and it is topped with avocado and creamy feta.

Equipment

  • 1 large skillet large enough to fit 4 eggs

Ingredients

  • 3 tbsp avocado oil or olive oil (extra virgin)
  • 2-3 spring onions (tops and bulbs)
  • 1 stick chorizo (sliced)
  • 1/2 medium zucchini (diced)
  • 1/2 green bell pepper (sliced)
  • 2 cloves fresh garlic (thinly sliced or finely chopped)
  • 4 large eggs
  • 1/2 can tomatoes (organic if possible)
  • 11/2 tsp ground cumin
  • 1 tsp smokey paprika
  • salt and pepper (to taste)
  • 1/2 avocado, skin removed and sliced
  • 25 grams Danish feta or goats feta
  • fresh herbs such as flat leaf parsley, coriander, or spring onions

Instructions 

  • In a deep skillet, heat avocado oil to a medium-high heat. Add the spring onion and and fry for 1 to 2 minutes or until soft.
  • Add the spices, garlic, and chorizo and fry for an additional 2 minutes or until fragrant.
  • Add the zucchini and green bell peppers and fry until soft then add in the tomatoes.
  • Cover with a lid and simmer for 5 to 10 minutes.
  • Using a large spoon, make 4 wells in the sauce and gently crack the eggs into each. Season with salt and pepper and then cover the dish again to poach the eggs. Cook for 4 to 8 minutes or until the eggs are to your liking.
  • Remove the lid and sprinkle with fresh herbs, sliced avocado and crumbled feta.

Notes

  • Make Ahead: To make this ahead, make the sauce mixture and refrigerate.  Reheat the sauce and poach the eggs when you are ready to eat it.
  • For a vegan option, leave out the chorizo and add Tofu and plant based feta.
NUTRITION
Energy: 461 kcal Per Serve 2 poached eggs per person and 1/2 the vegetable/chorizo mix
 Protein: 19.4 g    |  Fat: 38 g   |    Sodium: 1653 mg 
NET CARBS: 6.8 grams
Author: phena79
Calories: 461kcal
Course: Breakfast, Dinner, Lunch
Cuisine: Mediterranean, Middle Eastern
Keyword: breakfast, eggs, Shakshuka

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15 Minute Keto Lava Cakes |Quick and Easy Dessert

These 15 Minute Keto Lava Cakes are filled with chocolate gooey YUMMINESS.  Super easy to make and ready in just 15 minutes, this decadent keto dessert is the perfect Winter comfort food.  Serve with ice-cream and raspberries for the ultimate keto treat.

keto lava cake with raspberries

A few weeks ago I was binge watching my latest favourite series, Desperate Housewives, when I had an overwhelming craving for chocolate cake.   So in ‘Bree-like’ style, I got busy in the kitchen and came up with this ooey-gooey molten lava cake.  

My family of boys were happy to try it out as well, only I didn’t tell them it was sugar free… Shhhh!! These keto lava cakes really are HEAVENLY. So heavenly that I made the recipe 4 times in one week! My carb loving family, who usually stay away from my keto treats couldn’t get enough! Indulge without the guilt!

keto lava cake

WHAT ARE KETO CHOCOLATE LAVA CAKES?

A chocolate lava cake is simply a combination of chocolate cake  on the outside and a molten soufflé centre.  It presents as a cute little cup cake, then when it is cut open, ooey-gooey chocolate oozes out. Chocolate heaven!  The great thing about these keto chocolate lava cakes is they only have 4.5 g of carbs and they are gluten free.  So you can have your cake..and eat it too!

WHAT’S IN A KETO LAVA CAKE?

You can purchase lava cakes from the frozen section of many grocery stores.  But store bought lava cakes are often loaded with processed ingredients, refined sugar and trans fats.  Why not treat yourself with a lava cake that’s healthy and sugar free.  Can’t do dairy?  I have included alternatives for dairy free as well.   And even if you’re not following a keto diet, they are still a clean healthy treat to load up on healthy fats.

INGREDIENTS

The best chocolate lava cakes are made from quality wholesome ingredients.  

THE CHOCOLATE

I recommend using high quality chocolate to make your lava cakes.  It really makes a difference.  I used 90% Cocoa Lindt Dark Chocolate, then I added extra powdered sweetener and dutch processed cocoa for extra richness.  You can skip this step if you prefer the bitterness of the 90% Lindt or you can use 70 or 85% chocolate.  Just remember to calculate the macros for the different chocolate percentages as the carbs will be higher.  

THE BUTTER

As with the chocolate, the quality is important.  It is a good idea to use a healthier grass-fed butter for it’s nutritional benefits.  If you are dairy free, you can substitute the butter with grass-fed ghee or coconut oil.

WHICH KETO SWEETENER?

You can use any keto sweetener you prefer.  I used a powdered version, but granulated would be fine as well.  I like to use a Monkfruit/Erythritol blend as I love the taste.  If you are using stevia, you may like to reduce the amount used.  

Powdered Monk Fruit has a zero glycemic index and tastes exactly like sugar.  Monk Fruit has been used for hundreds of years in eastern herbalism to improve well-being.  Consequently it has earned the nickname ‘The Immortals Fruit’.  You can find powdered Monk fruit at Woolworths if you live in Australia, or purchase online from Lakanto.

ALMOND MEAL

The great thing about using almond meal is that it keeps the recipe gluten free.  The use of almond flour also gives it a slightly nutty taste which is AMAZING!

free 7 day keto meal plan

HOW TO MAKE 15 MINUTE KETO LAVA CAKES

  1. Preheat your oven to 180C/355F.
  2. In a microwave safe mixing bowl, add the chocolate, butter, cocoa powder, and 1/2 tsp. sweetener.
  3. Microwave at 30 second intervals, mixing in between until melted. Set aside.
  4. In a separate bowl, whisk the eggs until light and airy.
  5. Add in the melted chocolate mixture, almond meal, remaining powdered sweetener and salt.
  6. Whisk until just combined.
  7. Distribute the batter into 2 ramekins or a large muffin tray.
  8. Place in the oven for 9 to 12 minutes, depending on your desired level of ‘gooeyness’.
  9. Remove from oven and rest for a minute before transferring to a dessert plate.
  10. Sprinkle with extra powdered sugar and fresh raspberries.

READER FAVOURITE RECIPES

If you love this recipe, why not try some of my other keto desserts…

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15 Minute Keto Lava Cake

Prep Time 6 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 2
Calories 325
These 15 Minute Keto Lava Cakes are filled with chocolate gooey YUMMINESS.  Super easy to make and ready in just 15 minutes, this decadent keto dessert is the perfect Winter comfort food.

Equipment

  • ramekins

Ingredients

  • 55 g 90% Lindt Dark Chocolate (or other sugar free chocolate)
  • 1 tsp. cocoa powder (I used dutch processed Plaistowe)
  • 1 tsp. 1 tsp. powdered keto sweetener (for the chocolate mix)
  • 1 tbsp. grass fed butter (+ more for greasing ramekins)
  • 1½ tbsp. almond meal
  • 1½ tbsp. keto sweetener (granulated or powdered)
  • 2 medium eggs

Instructions 

  • Preheat your oven to 180C/355F.
  • In a microwave safe mixing bowl, add the chocolate, butter, cocoa powder, and 1/2 tsp. sweetener. Microwave at 30 second intervals, mixing in between until melted. Set aside.
  • In a separate bowl, whisk the eggs until light and airy.
  • Add in the melted chocolate mixture, almond meal, remaining powdered sweetener and salt. Whisk until just combined.
  • Distribute the batter into 2 ramekins or a large muffin tray.
  • Place in the oven for 9 to 12 minutes, depending on your desired level of 'gooeyness'.
  • Remove from oven and rest for a minute before transferring to a dessert plate.
  • Sprinkle with extra powdered sugar and fresh raspberries.

Notes

  • Store in the fridge and reheat by microwaving for 30 seconds to 1 minute.
  • Bake time will vary based on the size of the ramekins used and the temperature of your oven.
NUTRITION
Per Serve (93 grams)
 Protein: 9.5 g    |  Fat: 27 g   |    Sodium: 126 mg 
NET CARBS: 4.7grams
Author: phena79
Calories: 325kcal
Course: Dessert, Snack
Cuisine: American, French
Keyword: chocolate, dessert, easy keto, gluten free, Keto, keto chocolate recipe, low-carb

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completed keto porridge with raspberries and toasted coconut flakes

Easy Keto Porridge – Low Carb Noatmeal

Learn how to make creamy low carb keto porridge. This super healthy breakfast is so easy to make and perfect for cool Winter mornings. More than 6 different add-in variations mean you change it up every day of the week. Only 4 basic ingredients!

Keto Porridge – Easy Nutritious breakfast for cool Winter mornings

ULTIMATE COMFORT BREAKFAST

When the weather cools down, there’s nothing better than a nice warm bowl of porridge.  There’s something so comforting about warm creamy porridge, and when you know it’s benefiting your body, it makes it taste even better!

Porridge was one of the things I missed when I first started the keto lifestyle.  At first, I had bacon and eggs every day.  It was easy, but after a while I got over it.  So I switched to bulletproof coffees.  Every day was coffee… but I got over it.  Lol!  So if you are tired of egg-based breakfasts or fasting, why not treat yourself to a warm bowl of creamy keto porridge.  And with over 6 flavour variations, you can change it up every day!

CAN YOU HAVE REGULAR PORRIDGE ON KETO?

The oats used in regular porridge are a grain. Along with other grains such as rice and wheat, they are high in carbs.  One bowl of regular porridge contains more than 23 g of carbs.  And if you are following a ketogenic diet, that amount of carbs will surely kick you out of ketosis.  

WHAT’S IN KETO PORRIDGE?

There are many different ways to make keto porridge.  Some people use coconut flour, almond flour, sesame flour..lots of different combinations.  For this recipe, you only need four main ingredients.  Then you can add in optional keto toppers to change it up and add variation.

The four main ingredients in basic keto porridge are:

Hulled Hemp Seeds

Hemp seeds are considered by many people to be a superfood.  They have an amazing nutritional profile and numerous health benefits – so many, that I am continuously looking for new ways I can include them in my recipes! Check out my Ultimate Superglow Latte which also uses hulled hemp seeds.

Benefits of Hemp Seeds include:

  • Rich in essential fatty acids (omega-6, and omega-3)
  • Great source of protein making them ideal for vegans and vegetarians.  The seeds contain all the essential amino acids. This makes them a complete protein.
  • Excellent source of vitamin E and minerals, such as phosphorus, potassium, sodium, magnesium, sulphur, calcium, iron and zinc
  • They are a source of arginine and gamma-linolenic acid, which have been linked to a reduced risk of heart disease
  • May reduce symptoms associated with PMS and menopause, thanks to its high levels of gamma-linolenic acid (GLA)

Chia Seeds

You can use them whole or even grind them using a spice grinder to give the porridge a finer texture.  I used a mixture of black and white chia seeds.

Flax Meal

Flax meal is simply ground flax seeds.  These nutritious seeds are super high in fibre and great for digestion.  Some people on a ketogenic diet find it difficult to get their daily fibre intake, so adding flax seeds is a huge bonus.  

Almond Milk

I use almond milk in my keto porridge, but you can use any plant-based milk or even heavy whipping cream if not going dairy free.  Coconut milk is creamy and delicious but increases the calories and carb count. 

CAN I MAKE KETO PORRIDGE AHEAD?

I love to make up a big batch of this porridge and store it in the cupboard for everyday use. The dry ingredients can be combined, then all you need to do is add the almond milk when you cook it each time.  All you’ll need is ½ cup of dry keto porridge mix combined with ¾ cup of almond milk.  Heat in a saucepan or microwave and enjoy!

If you like to make your meals ahead for the week, you can make the basic mix with the almond milk and leave in the fridge (also known as overnight Noatmeal/porridge).  Then reheat it in the microwave or stove top by adding some extra almond milk or water. Or why not leave it cold and enjoy it as a chia/hemp seed pudding!

KETO PORRIDGE ADD-INS AND TOPPINGS

There are so many different add-ins or toppings you can do to go into your keto porridge just like you do with regular porridge.  Here are a few of my favourites:

Chocolate Peanut Butter 

  • Make 1 serving of basic keto porridge and add in keto sweetener and a little salt.
  • Melt some sugar free dark chocolate in the microwave or 90% Lindt. Or make your own using my recipe.   Drizzle on top of your keto porridge and then spoon on some peanut butter or almond butter – I like Mayver’s Smunchy Protein Plus Hemp Seed Peanut Butter for extra protein.
  • Add some chopped salted peanuts or almonds for extra crunch.

Creamy Maple and Cinnamon

  • Make 1 serving of basic keto porridge and add in 1 tsp. golden Monk Fruit sweetener and a little salt. Stir in 1 tbsp. coconut cream or heavy whipping cream (if not dairy free).
  • Drizzle with sugar free maple syrup and sprinkle with cinnamon.

Creamy Banana and Salted Caramel

  • Make 1 serving of basic keto porridge. Stir in a few drops of natural banana extract and 1 tbsp coconut cream or heavy whipping cream.
  • Top with sugar free Salted Caramel Syrup (I like Natvia) and 1 tbsp of toasted coconut flakes or almonds.
keto porridge with caramel sauce
Creamy Banana Porridge with Salted Caramel

Raspberry Coconut Cream

  • Make 1 serving of basic keto porridge and add in keto sweetener and a little salt. Stir in 1 tbsp coconut cream or heavy whipping cream (if not dairy free).
  • Top with fresh raspberries and sprinkle with shredded coconut.  

Fruit and Nut

  • Make 1 serving of basic keto porridge and add in keto sweetener and a little salt.
  • Top with dried cranberries, walnuts, pecans, slithered almonds and pumpkin seeds. Drizzle with sugar free maple syrup (I like Lakanto).

HOW TO MAKE EASY KETO PORRIDGE

There are two main ways to make keto porridge – in the microwave (quickest), and on the stove top (creamiest).

STOVE TOP INSTRUCTIONS

  1. Add all the dry ingredients to a small saucepan and stir until combined (including keto sweetener and salt if using).
  2. Add almond milk and stir well. Place the saucepan over medium-low heat and stir the ingredients together for about 6 minutes.
  3. Pour the warm keto porridge into a bowl and top with your favourite keto porridge add-ins.

MICROWAVE INSTRUCTIONS

  1. Add all the ingredients to a microwave safe bowl and mix well.
  2. Place in the microwave and heat for 1 minute. Stir. Heat again for another minute.
  3. Pour into a bowl and top with your favourite keto porridge add-ins.
free 7 day keto meal plan
Finished keto porridge topped with raspberries and coconut flakes
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Easy Keto Porridge – Low Carb Noatmeal

Prep Time 1 minute
Cook Time 6 minutes
Total Time 7 minutes
Servings 1
Calories 360
Learn how to make creamy low carb keto porridge. This super healthy breakfast is so easy to make and perfect for cool Winter mornings. More than 6 different add-in variations mean you change it up every day of the week. Only 4 basic ingredients!

Ingredients

Basic Keto Porridge

  • ¼ cup hemp seeds (hulled)
  • 1 tbsp. chia seeds
  • 1 tbsp. flax meal (ground flax seeds)
  • ¾ cup almond milk (or other plant based milk)

Optional Keto Porridge Add-Ins (For All Variations)

  • 1 tbsp. keto sweetener (see recipe notes)
  • 1 tbsp. collagen (flavoured or non flavoured)
  • 1 pinch sea salt (to taste)
  • 1 tsp. vanilla extract

Instructions 

Stove Top Instructions

  • Add all the dry ingredients to a small saucepan and stir until combined (including keto sweetener and salt if using).
  • Add almond milk and stir well. Place the saucepan over medium-low heat and stir the ingredients together for about 6 minutes.
  • Pour the warm keto porridge into a bowl and top with your favourite keto porridge add-ins.

Microwave Instructions

  • Add all the ingredients to a microwave safe bowl and mix well.
  • Place in the microwave and heat for 1 minute. Stir. Heat again for another minute.
  • Pour into a bowl and top with your favourite keto porridge add-ins.

Notes

  • Add more almond milk or plant based milk if you like it a thinner consistency.
  • Keto Sweeteners can include Erythritol, Xylitol (be careful if you have a pup around), Monk fruit powder, Stevia, Allulose
  • Nutrition is calculated for Basic Keto Porridge Mix only, not optional add-ins.
  • This can be made ahead and reheated on the stove top or microwave.  Add more almond milk to the mix before heating.
  • Refrigerate your keto porridge and turn it into a cold summer breakfast pudding!
 
NUTRITION
Per Serve (303 grams)
Calories: 360 kcal  |  Protein: 18 g  |  Fat: 28.5 g  |  Sodium: 178 mg   |  NET CARBS: 4.1 grams
Author: phena79
Calories: 360kcal
Course: Breakfast
Cuisine: Dairy-free, Keto, Low-Carb, paleo
Keyword: chia seeds, hemp seeds, Keto, porridge

If you made this, tag it on Instagram @myketo_glow for a chance to be featured:)

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Ultimate Keto Chocolate Recipe – Decadent, Creamy (Easy Dessert)

If you are looking for the ultimate keto chocolate recipe, this one is going to top your list. After trying endless recipe variations, this one comes out on top. Not only is it easy to make, but it will have you licking the bowl. Rich and decadent, smooth and creamy – it’s perfect for any keto chocolate dessert recipe.

A selection of keto sugar free chcolates surrounded in decrotove straw - shows dark keto chocolate
Ultimate Keto Chocolates – perfect for any occasion

So I have a guilty secret….

I have a habit I haven’t been able to break since starting keto 5 years ago.  Sometimes i sneak behind the closed doors of my bedroom and out it comes…

The only evidence it was there will be tiny little brown crumbs… (if any missed my mouth).. YES, it’s chocolate.  Chocolate is the love of my life.. Second to my husband (Mr Lovintime) and my two beautiful boys.

The problem with store bought chocolate

Mostly I like to indulge in the 90% Lindt as it is super low in carbs.  It’s always a great option, as they stock it at all the local supermarkets.  But it can be expensive.  I usually buy it when it goes on sale.  However, the 90% is an acquired taste.  Some people don’t the bitter taste.

Other store bought ‘sugar free’ chocolates can be loaded with nasties. You need to check the ingredients, as often they are sweetened with maltitol.   Maltitol has a similar glycemic index to sugar meaning it will have quite a bit of a spike when it comes to blood sugar.

My New Favourite

So Lindt WAS my go to, until now.  I’ve finally found a recipe that’s not going to break the bank, has the sweetness of regular dark chocolate, and is super easy to make. I’m sure this will become a regular in your house too when you taste how decadent and smooth it is – with just the right amount of sweet.

3 tiny Keto Chocolate Easter eggs

WHAT’S IN THE ULTIMATE KETO CHOCOLATE RECIPE?

I’ve tried so many different ingredients but these seem to work best here in Australia.

Cacao Butter 

I’ve made chocolate with butter, coconut oil, and ghee.  The problem with these is that they need constant refrigeration, otherwise they will melt.  If you use cacao butter, the chocolate can sit out at room temperature and not melt, providing the room temperature is not higher than 38 degrees.

As far as the health benefits go, cacao butter has been labelled a SUPERFOOD. Who would have thought that eating chocolate was good for you!?  

Cacao Butter, along with cacao powder comes from the cacao bean.  Its plant origins make it dairy free and vegan.  This makes cacao butter much more easily digestible.

In addition, cacao butter is extremely high in healthy fats and antioxidants.  Antioxidants can help improve the immune system, promote heart health, and lower inflammation.

Unsweetened Cocoa

A few weeks ago I tried a recipe similar to this but used raw cacao powder in it.  It was terrible.  I had forgotten that raw cacao is quite bitter – even for seasoned Lindt 90% lovers like me.

So, I decided to use regular unsweetened cocoa in this recipe and it made a huge difference.  It wasn’t bitter at all, but much more like your regular dairy milk chocolate in taste and texture, only minus the dairy.

Powdered Monk Fruit/Erythritol Blend

It’s often hard to find the right sweetener for refrigerated keto products.  Many granulated sweeteners tend to crystallize with cooler temperatures.  But I used the powdered Monk Fruit by Lakanto and it worked a treat.  My chocolate was smooth and creamy, just what you want.

Unlike Maltitol, powdered Monk Fruit has a zero glycemic index and tastes exactly like sugar.  Monk Fruit has been used for hundreds of years in eastern herbalism to improve well-being.  Consequently it has earned the nickname ‘The Immortals Fruit’.  You can find powdered Monk fruit at Woolworths if you live in Australia, or purchase online from Lakanto.

If you can’t find powdered Monk Fruit, you can use any powdered erythritol or Allulose if you live in the US.

Liquid Stevia Flavour

I added liquid Stevia flavouring to my chocolate.  Unlike normal stevia, this doesn’t seem to have a funny aftertaste.  I added it to half of the recipe and kept the other half plain.  SUPER yummy!  Beautiful caramel flavoured chocolate.

Ultimate Keto Chocolate Flavour Variations

  • Caramel – Add 10 drops of flavoured Stevia (or to taste)
  • Hazelnut – Add 10 drops of flavoured Stevia or keto syrup with a few hazelnuts added in.
  • Peppermint – Add a  few drops of food grade peppermint oil to your   chocolate – not too much though, as it has a really strong taste.
  • Coconut – Add in some shredded coconut and a tiny bit of sea salt for a ‘coconut-rough’ flavour.
  • Almond – Add chopped almonds to your mix… don’t forget the extra calories in your macros.

Moulds for your Keto Chocolate Recipe

I like to use silicone moulds for all of my chocolate making.  But if you don’t have access to moulds, you can line any tray with baking paper and spread out the chocolate mixture over the tray.  Freeze, then cut into pieces of chocolate bark when you’re finished.

HOW TO MAKE THE ULTIMATE KETO CHOCOLATE 

These are so easy and quick to make, the hardest part is waiting for them to set so you can eat them!  But all good things come to those who wait!

There are five easy steps to make these.

  1. Melt the cacao butter – You can use a double boiler method, or you can simply microwave the cacao butter in 30 second intervals, stirring in between.
  2. Add the powdered monk fruit and unsweetened cocoa. You need to make sure the cacao is hot enough so the powdered mon fruit fully dissolves.  I recommend adding the powdered sweetener first, followed by the cocoa.  
  3. Mix well, you can continue to mix over the heat of the double boiler, or place back into the microwave for 30 seconds to warm it up.
  4. Pour your chocolate mixture into moulds or a lined baking tray.
  5. Allow to set in the fridge/freezer for one hour.
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Ultimate Keto Chocolate

Prep Time 5 minutes
Freezing Time 30 minutes
Total Time 35 minutes
Servings 10
Calories 99
Learn how to make the most decadent Keto Chocolate with this easy recipe.  With only 3 ingredients and .5 net carbs per piece, you’ll never want to buy store bought chocolate again.

Equipment

  • chocolate moulds
  • double boiler (optional)

Ingredients

  • 100 grams Cacao Butter
  • ⅓ cup Powdered Monk Fruit Sweetener (or sweetener of choice)
  • 50 grams Unsweetened cocoa powder
  • 10-15 drops Flavoured Liquid Stevia (optional)

Instructions 

  • Place the silicon mould on a flat tray – this will stop the moulds from bending when you put them into the freezer. Set aside. Line a tray with non stick baking paper if not using moulds.
  • Melt the cacao butter in a microwave or double boiler at low heat.  If using a microwave, melt at 30 second intervals until the cacao butter is clear.  Stir well.
  • Remove from heat and add the powdered monk fruit sweetener.  Stir well.
  • Add the cocoa powder and mix well.
  • Add flavoured stevia drops, nuts or any flavourings you want to include, then mix through.
  • Pour the liquid chocolate mixture into the moulds/lined baking tray. Freeze/refrigerate for at least 30 minutes.

Notes

  • Store chocolate in the fridge or freezer – they shouldn’t melt (but I find it tastes much better cold)
  • This beautiful chocolate is great for a holiday party or can even be used as gifts for friends and family (you don’t even have to tell them they’re healthy!)
  • Perfect with a cup of tea or Keto Superglow Latte
NUTRITION
Per Serve (18 grams)
Calories: 99 kcal  |  Protein: 1 g  |  Fat: 11 g  |  Sodium: 1.1 mg   |  NET CARBS: 1 gram
Author: phena79
Calories: 99kcal
Course: Dessert, Snack
Cuisine: paleo, vegan
Keyword: cacao, chocolate, easy keto, Keto, keto chocolate recipe, low-carb, vegan

If you made this, tag it on Instagram @myketo_glow for a chance to be featured:)

Other Delicious Dessert Recipes from My Keto Glow

Rating: 1 out of 5.
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BEST Keto Christmas Spiced Cupcakes | Gluten free & Low carb

These Keto Christmas Spiced Cupcakes are so moist and decadent, it will be hard to stop at just one! Made with coconut flour and topped with a smooth cinnamon buttercream. They really are the BEST Christmas cupcakes I’ve tasted!

Keto Christmas Spiced Cupcakes – the BEST I’ve tasted.

CHEAT ON MY BIRTHDAY – NOT THIS YEAR!

I am one of those lucky people that has a birthday right before Christmas. So I get all my presents at once. This year I’ve been busy cooking up some beautiful keto recipes for my family. So, what did I decide to have on my birthday..? These decadent Keto Christmas Spiced Cupcakes.

Usually on my birthday, I would cave… indulge in something that wasn’t keto – have a cheat day. But this year, after tasting these cupcakes.. there was NO WAY I was having anything else.

WHO NEEDS FRUIT IN A CHRISTMAS CAKE?

I’ve been in the festive mood for a while now. Ever since I made the Keto Rum Balls last month. I wanted to make a Keto Christmas cake to add to the collection. However, most Christmas cakes are loaded with refined sugar and dried fruit, not a great thing if your on a low carb diet. Even if it is only once a year:).

Then it hit me. I could make a Christmas SPICED cupcake, without all the dried fruit and sugar! Who said Christmas cakes need to have fruit in them? Instead of fruit, these are infused with orange zest. Orange and chocolate.. match made in heaven!

These decadent spiced Christmas cupcakes have a moist tender, spiced chocolate sponge with a smooth, cinnamon and orange buttercream. Don’t let the fact that they are low carb and gluten free turn you off. They are just as good, if not better then most regular cupcakes.

MAKING THE BEST KETO CHRISTMAS SPICED CUPCAKES

I made my cupcakes over a few days. First, I made the cupcake sponge and then a few days later I made the buttercream frosting. But you could easily make them at the same time.

THE INGREDIENTS (Cupcake Base)

pictures of cinnamon and coconut flour in a collage - used to describe the ingredients in the Christmas cupcake recipe.
  • Butter– Room temperature butter, and unsalted. 
  • Granulated sweetener– I used Erythritol because it’s what I had at the time. But you can use any keto sweetener based on your personal preference.
  • Salt
  • Mixed Spice – Mixed spice is a spice blend used in British and Irish baking. Basically it is a mixture of ground nutmeg, cinnamon, allspice, and coriander. It is very similar to Pumpkin Pie Spice used in America. You can buy mixed spice at many grocery stores or make your own. Gemma from Bigger Bolder Baking has a beautiful recipe for making your own here.
  • Cinnamon
  • Orange Zest – Adds a subtle fruity flavour and pairs nicely with the chocolate sponge.
  • Vanilla extract 
  • Eggs– Room temperature eggs. If you’d like to make it without eggs, you can try using an egg replacer. 
  • Almond milk
  • Coconut flour– There are so many health benefits to using Coconut flour. It’s high in fibre and packed with nutrients. The coconut flour is also what helps these cupcakes have such a moist and fluffy texture. Make sure you check the label if following a gluten free diet as some coconut flours have added extras which contain gluten.
  • Baking powder– Gives the cupcakes some rise.

THE INGREDIENTS (Cinnamon Buttercream Frosting)

  • Powdered sweetener– It’s important to use powdered sweetener for this recipe. If you don’t have powdered sweetener, you can blend granulated sweetener or use a spice grinder. I used Erythritol, but Lakanto would go beautifully as well.
  • Butter– Use room temperature butter, but not melted. Make sure it’s unsalted.
  • Vanilla extract
  • Cinnamon
  • Orange Zest – This is optional in this recipe. My children preferred it without the orange zest while I loved it.

TIPS AND TRICKS

  • These Christmas cupcakes are delightful on their own with a good cuppa, or as an alternative to minced pies as part of a festive spread. 
  • Storage: Leftover cupcakes will keep well at room temperature, in a sealed container.
  • Freezing: Store in a sealed container in the freezer for up to 6 months.
  • To Decorate: Add some green food colouring to the buttercream to make them look like Christmas trees. Add sprinkles or lightly dust with more powdered sweetener.
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Keto Christmas Spiced Cupcakes

Servings 12
Calories 300
Christmas spiced cupcakes with cinnamon spiced buttercream

Ingredients

Cupcakes

  • 125 grams grass fed butter (softened )
  • 2/3 cup granulated keto sweetener of choice
  • 1 tsp vanilla extract
  • 7 eggs
  • 1 tsp mixed spice ((**see notes))
  • 1 tsp ground cinnamon
  • 1 tsp finely grated orange zest
  • 7 tbsp cocoa powder
  • 2/3 cup coconut flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup unsweetened almond milk

Cinnamon Vanilla Buttercream Frosting

  • 250 grams grass fed butter (softened to room temperature)
  • 250 grams powdered Erythritol or Lakanto
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp orange zest ((optional))
  • 1 tbsp almond milk (to thin if needed)

Instructions 

Cupcakes

  • Preheat oven to 180°C/350°F. Line (or grease and dust with cocoa) a 12 muffin tin with paper cases or silicone liners.
  • In a large bowl, add the sweetener, butter and the vanilla. Beat until pale and fluffy.
  • Beat in the eggs, one at a time – beating well after each addition. The mixture may split a little, but it will come back together when you add the other ingredients.
  • Add the mixed spice (**see notes), cinnamon, and orange rind. Mix through.
  • In a separate bowl, combine the coconut flour, baking powder, and cocoa powder and salt.
  • Add the dry ingredients to the batter in small batches, mixing after each addition.
  • Beat in the almond milk. If that batter is still very thick, beat in more almond milk 1 tbsp at a time until it thins out a bit. The batter will be scoopable consistency – not pourable.
  • Divide the mixture evenly among the paper cases. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5-10 minutes and then transfer to a wire rack and set aside to cool.

Cinnamon Vanilla Buttercream

  • In a large bowl, beat your powdered sweetener and butter until smooth.
  • Add in the orange zest, cinnamon and vanilla extract. Continue beating until well combined.
  • Pipe the icing over the cupcakes.
  • Finish with festive sprinkles (**see notes).

Notes

**Notes
  • Mixed spice can be bought from most grocery stores or you can make it yourself.  You can find the recipe here.  It can be used for many other Christmas recipes or even add it to a latte to give it a Christmas touch.
  • I used festive sprinkles to decorate my cupcakes.  Make sure you check the labels to make the sprinkles have no hidden sugars.  Bake it Keto has a great recipe for Sugar Free Sprinkles if you want to go the extra mile.
NUTRITION
Cupcakes (Per cupcake)
Calories: 150kcal  |  Protein: 4.8  |  Fat: 13g  |  Sodium: 232mg  | NET CARBS: 2.7g
Cinnamon Buttercream Frosting (per serving – 42g)
Calories: 150kcal  |  Carbohydrates: 0.1g  |  Protein: 0  |  Fat: 18g  |  Sodium: 0.5mg  | NET CARBS: 0.1g
 
Author: phena79
Calories: 300kcal
Course: Dessert, Snack
Cuisine: Keto, Low-Carb, vegetarian
Keyword: buttercream, christmas, Coconut flour, cupcakes, gluten free, Keto, low-carb
Pinterest image of a cupcake with white buttercream icing and title on tip the reads Keto Christmas Cupcakes - Easy recipe for beginners

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Easy Keto Chicken Salad – Paleo, Dairy-Free

This easy keto chicken salad is the perfect mid week dinner or lunch. It is super creamy, dairy-free and paleo.

Photo by Tryphena Ballantyne

Who needs bread?

So many people on the keto diet (mwah included), cave because of two things – bread and pasta.

There are times that I think, “Ahhh, I would love a peanut butter sandwich right now on some super soft white bread.” And it makes it even harder when my hubby, aka “Mr Lovintime”, thoughtfully brings home a BBQ chicken and some soft white bread from the bakery.

Other times I crave the good old egg and lettuce sandwich. But then I remember what bread, especially processed white bread does for my gut and digestive issues.

Sometimes it’s the filling you might be craving. Especially when you start to tune in to your body’s needs.

We know that bread on it’s own is doing nothing for us. With 14g of carbs per slice, it will most likely kick us out of ketosis.

So this recipe was inspired by the good old fashioned egg and lettuce sandwich.

There are still many keto bread options if you would like to pop this on something. But I find this recipe on its own was enough to satisfy my cravings.

For Keto bread options check out some of the recipes at https://www.fatforweightloss.com.au/keto-bread/. Aaron has put many to the test.

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Easy Keto Chicken Salad with Egg

Prep Time 15 minutes
Cook Time 0 minutes
Servings 1
Creamy chicken salad with eggs and crunchy ice-berg lettuce

Ingredients

  • 1/2 cup mayonnaise (preferably home made)
  • 4 large iceberg lettuce leaves
  • 1 or 2 hard boiled eggs (depending on macro needs)
  • 120 grams shredded chicken breast
  • 1/2 spring onion (chopped into rings)
  • 1/2 stick celery (finely sliced)
  • spinach leaves ((to garnish))
  • salt and pepper (to taste)

Instructions 

  • Wash and dry the lettuce. Then lay it down flat on the serving plate.
  • In a small bowl, combine the chicken breast, mayonnaise, spring onions, celery, and the eggs.
  • Gently mix the ingredients, being careful not to damage the chopped eggs.
  • Season to desired taste.
  • Spoon mixture over lettuce leaves and garnish with spinach leaves or more spring onions.

Notes

  • Recipe macros based on 1 egg.
  • The chicken mixture can be stored in the fridge in an air tight container for 1 to 4 days.
  • Lovely topped with avocado and sliced almonds.
Author: phena79
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Dairy-free, Low-Carb, Meat dish
Keyword: Chicken, Easy, Egg, Keto, Lettuce, Salad

Nutrition Facts

Serving size g

Servings per container 1

Amount per serving
Calories 1280

Calories from Fat 792
% Daily Value*
Total Fat 88g 136%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 349mg 117%
Sodium 277mg 12%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 46g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Duck meat spiced with a rich balsamic glaze

Indian Spiced Duck Breast with Balsamic Glaze

Every time I eat out at a restaurant, if it’s on the menu, I eat duck.  It’s one of those things that I don’t usually cook for my family.  In fact, this was my first time, and it didn’t disappoint. 

Many of the duck products at the grocery store are covered in marinades that contain high levels of refined cane sugar and preservatives. So when I spotted plain duck breast (without the nasties), I jumped at the opportunity to create a keto inspired dish.

Spices to Warm the Soul

In this recipe, the duck is rubbed with garam masala, a combination of ground spices used in extensively in Indian food.  The garam masala adds warmth, sweetness, and floral notes.  The addition of black pepper to the spice adds a little heat without making it too hot. 

Sweet Sweet Sauce

When I think of duck, I always imagine the sweet sauce that accompanies it.  The balsamic glaze in this recipe is super simple and ticks all of the keto boxes.  Spring onions add depth to the sauce, and adding bone broth packs it full of nutritional goodness.

This recipe is a true winter warmer and is perfect for dinner or lunch.  It only takes 30 minutes to make, so it can be made easily during a busy weeknight.

Cooking Tips

Many people find duck to be a little bit fiddly to cook.  First, you need to make sure the skin is scored. This helps the fat to render down faster.  Second, you need to cook it low and slow, so the meat is super tender.  Ideally, it should be eaten medium-rare, as overcooking will make the meat tough.

In this recipe you start on the stovetop and then add it to the oven to finish.  You will need to make sure you have a pan that can be transferred to the oven.  If not, you will need to pre-warm a sheet pan to transfer it to.

This dish goes beautifully with steamed broccolini and zucchini.  But it would also go well with a cauliflower mash or cauli-rice.

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Indian Spiced Duck Breast with Balsamic Glaze (Low-carb, gluten free)

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 2 people
A simple twist on the asian inspired duck breast. This beautiful juicy dish comes out lovely and tender, with a sweet Balsamic sauce. A great mid-week meal for those cold winter nights.

Equipment

  • Heavy based non stick skillet (Suitable for oven baking)

Ingredients

Duck

  • 2 x 180 gram duck breasts (with skin)
  • 1 ½ teaspoon garam masala spice mix
  • ½ teaspoon salt and pepper

Balsamic Glaze

  • 1 tablespoon oil of choice (I used duck fat)
  • 2 spring onions, finely chopped
  • 2 cloves garlic, crushed
  • 2 tablespoon Balsamic Vinegar of Modena
  • 1 cup chicken stock or bone broth

Instructions 

Prepare the duck

  • Place the duck on a clean surface and pat dry with paper towel.
  • Score the skin with a sharp knife to allow the meat to cook evenly.
  • Season both sides with salt and pepper.
  • Rub in the garam masala.
  • Preheat the oven to 210° celsius (410° fahrenheit).

Prepare the Balsamic Glaze

  • Heat the oil in a small saucepan and fry the spring onions over a medium heat for two minutes.
  • Add the garlic and continue to cook.
  • Add the bone broth or stock and vinegar. Bring to boil.
  • Reduce heat and simmer will you cook the duck (about 20-30 minutes.

To cook the duck

  • Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat for 8 minutes.
  • Turn the duck over and cook for a further 2 minutes.
  • Transfer the duck to the oven and cook for 5 to 8 minutes depending on how you like you duck.
  • Pour the leftover fat from the duck into the balsamic glaze mixture
  • Remove your duck from the oven and allow to rest (about 5 minutes).

To serve

  • Drizzle your duck with the sweet balsamic glaze.
  • Serve with broccolini and cauliflower mash.
Author: phena79
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Dairy-free, Indian, Low-Carb, Meat dish
Keyword: Duck breast

Nutrition Facts

Serving size g

Servings per container 1

Amount per serving
Calories 390

Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 9.0mg 3%
Sodium 831mg 35%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 0%
Sugars 3g
Protein 45g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Rating: 1 out of 5.

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