Maria .Recipes Keto Enthusiast, Indian Food Lover

A complete breakfast ready in no time. Have it with some bulletproof coffee or with a side of salad to get some extra fat, and you will have energy all morning long!

  • 2 eggs
  • 45 g bacon, chopped
  • 100 g white mushrooms, sliced
  • 1 tbsp olive oil
  • 1/2 garlic clove, minced
  • Salt and pepper
  • Fresh parsley or chives for garnishing
  • Process
    1. Put half the oil into the pan and use it to fry the bacon on medium high heat(about 3 minutes).
    2. Now add the garlic, cook for one minute on medium heat and then add the mushrooms salt and pepper and cook until soft, about 3-4 minutes.
    3. Whisk the eggs with a bit of salt. Then take the veggies from the pan and mix with the eggs.
    4. Put the rest of the oil in the pan on medium-low, then add the egg mixture. Cook for a few minutes, stirring constantly until it is no longer raw.
    5. Garnish with fresh parsley or chives.
  • Nutritional information, for the whole recipe
    • 366 kCal
    • 4.2 g total carbs
      • 3.2 g net carbs
      • 1 g fiber
    • 20.9 g protein
    • 30.1 g fat
Recent Recipes

A low carb salad perfect for your lunchbox, or for one of those lazy days when you dont feel like cooking.

Don’t forget to subscribe to get access to the Keto Recipe Recommender.

  • 3 cups of lettuce, chopped (90g)
  • 40 g roquefort or blue cheese, cubed
  • A handful of walnuts, chopped (30g)
  • 2 tbsp of flax seeds or hemp hearts (20g)
  • 1/3 tsp Dijon mustard
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp apple cider vinegar or lemon juice
  • Stevia to taste
  • Salt and black pepper to taste
  • Process
    1. Mix the oil, vinegar, mustard, salt, pepper and a bit of stevia. You should end up with a bittersweet dressing.
    2. Mix all the ingredients.
    3. Dress the salad and serve.
  • Nutritional information, for the whole recipe
    • 572 kCal
    • 12.5 g total carbs
      • 4.1 g net carbs
      • 8.4 g fiber
    • 17.8 g protein
    • 52.9 g fat

One of the most common breakfasts for Indian folks, now in a Keto version. Suitable for vegetarians and vegans, and perfect for those who miss their traditional Indian food.

And if you like parathas, you can also check out my broccoli paratha, and of course, don’t forget to subscribe to get access to the Keto Recipe Recommender.

  • Ingredients for the Flax Roti
  • 1/2 cup of cauliflower rice (60g)
  • 1/8 cup of red onion, chopped (20g)
  • 2-3 tbsp chopped coriander
  • A pinch of asafoetida (optional)
  • 1/4 tsp cumin powder
  • 1 green chili, finely chopped
  • Red chili powder to taste
  • Pinch of garam masala
  • Salt to taste (about 1/4 tsp)
  • Process
    1. Prepare the flax roti dough like in the original recipe.
    2. Mix all the ingredients for the filling.
    3. Divide the dough into five and the filling into five.
    4. Take one piece of dough, divide into two and make two disks that are the same size, as thin as possible (less than 1 mm).
    5. Put a portion of the stuffing on one of the disks, lightly water the edges, then put the other disk on top. Use the rolling pin to seal the edges, very carefully so it doesnt break. Then, gently roll the whole paratha.
    6. Cook like you would a normal paratha, using 1 tsp of oil.
  • Nutritional information, per paratha
    • 185 kCal
    • 13.2 g total carbs
      • 1.7 g net carbs
      • 11.5 g fiber
    • 6 g protein
    • 14.6 g fat

A very popular way of making shrimp in Spain is “al ajillo”, meaning sauteed in olive oil with garlic and some cayenne pepper. A 10 minute meal perfect for those who don’t like cooking or don’t have much time for it!

And if you like my recipes, don’t forget to subscribe, which will also give you access to the Keto Recipe Recommender.

  • 3/4 cup (135g) of raw, peeled shrimp
  • 2 tbsp olive oil
  • 2 cloves of garlic, thinly sliced
  • 1-2 whole dried cayenne pepper
  • Optional: fresh parsley to garnish
  • Salt to taste
  • Process
    1. Put the oil in a small pan over medium-high heat. Add the garlic and cayenne.
    2. When the garlic is brown (not burnt!), add the shrimp. Cook for about 2-3 minutes until they are no longer raw.
    3. Turn off the stove, add the salt and serve.
  • Nutritional information, for the whole recipe
    • 337 kCal
    • 2.5 g total carbs
      • 2.4 g net carbs
      • 0.1 g fiber
    • 19.8 g protein
    • 28.1 g fat

This is what I call my Lazy Seekh Kebab: just mix up some spices with meat, then cook it in the pan with veggies. No tandoori, no long cooking process, but still incredible flavor!

And if you like my recipes, don’t forget to subscribe, which will also give you access to the Keto Recipe Recommender.

  • 300 g minced lamb or beef (20% fat)
  • 1 small onion (70g)
  • 100 g red bell pepper (or mixed red-green-yellow)
  • 2 tbsp chopped coriander
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp red chili powder (or to taste)
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1/2 tbsp coconut oil
  • Process
    1. Chop half the onion into very small pieces. Then mix it with the meat, coriander and spices.
    2. Mix the meat with your hands, then form them into sausage shaped kebabs.
    3. Chop the rest of the vegetables.
    4. Put 1/2 tbsp oil in a pan on high heat, then add the vegetables and cook for 2 minutes.
    5. Now lower the heat to medium, add in the kebabs and cover with a lid.
    6. Cook for about 2 minutes, then turn the kebabs 90 degrees and move the veggies so they don’t burn. Proceed until you have done all four sides.
    7. Serve with some mint chutney.
  • Nutritional information, for half the recipe
    • 631 kCal
    • 27.8 g total carbs
      • 4.9 g net carbs
      • 22.9 g fiber
    • 25.3 g protein
    • 51.3 g fat

Another Indian Streetfood, keto-fied: Egg Kathi Roll, made with flax roti. Delicious!

For more Indian Streetfood, check out my Keto Momo recipe and my Paneer Kathi Roll!

And if you like my recipes, don’t forget to subscribe, which will also give you access to the Keto Recipe Recommender.

  • 2 eggs
  • Two Flax Roti
  • 4 tsp coconut oil, one for each flax roti
  • 1 tbsp yogurt (10% fat)
  • 1/2 cup of fresh coriander
  • 1/2 clove of garlic
  • 1/4 tsp ginger paste
  • 1/16 tsp cumin powder
  • 1/8 tsp chaat masala (can sub with a good pinch of salt)
  • 1/4 cup of mixed shredded cabbage (10g), green pepper (10g), green chili (to taste) and red onion (5g)
  • 1/4 tsp lemon juice
  • Pinch of red chili powder or to taste
  • 1/4 tsp chaat masala (can sub with 1/4 tsp salt)
  • 1/2 tbsp coconut oil
  • Process
    1. Grind the yogurt, coriander, garlic and ginger with the 1/8 tsp cumin and the 1/4 tsp chaat masala to make the Green chutney.
    2. Make the flax roti, adding 1 tsp of oil to the pan when you cook them.
    3. Mix the vegetables with the rest of the spices and the lemon juice.
    4. Put 1/2 tbsp oil in a pan on high heat, then add the vegetable mixture and cook for about 2-3 minutes. Meanwhile, mix the eggs with a pinch of salt.
    5. Add the egg mixture into the cooked veggies and scramble them until they are no longer raw.
    6. Make your rolls: take one flax roti, spread a good amount of chutney, add 1/2 of the scramble-veggie mixture and close it. Done!
  • Nutritional information, for two rolls (the whole recipe)
    • 631 kCal
    • 27.8 g total carbs
      • 4.9 g net carbs
      • 22.9 g fiber
    • 25.3 g protein
    • 51.3 g fat

If you like Indian Streetfood like I do, you are in for a real treat. This Kathi Roll will not disappoint you one bit. And for a vegan version, simply substitute the Paneer for Tofu or Tempeh (and add a bit more oil when cooking it).

For more Indian Streetfood, check out my Keto Momo recipe!

  • Four servings of Paneer Tikka
  • 2 tbsp coconut oil, for cooking the paneer
  • Four Flax Roti
  • 4 tsp coconut oil, one for each flax roti
  • 2 tbsp yogurt (10% fat)
  • 1 cup of fresh coriander
  • 1 clove of garlic
  • 1/2 tsp ginger paste
  • 1/8 tsp cumin powder
  • 1/4 tsp chaat masala (can sub with a good pinch of salt)
  • 1/3 cup shredded cabbage (35g)
  • 1/4 small red onion, sliced thinly (15g)
  • 1/3 green pepper, sliced thinly (40g)
  • 1 green chili, deseeded, thinly sliced (chili to taste)
  • 1 tsp lemon juice
  • 1/4 tsp red chili powder or to taste
  • 3/4 tsp chaat masala (can sub with 1/4 tsp salt)
  • Process
    1. Make the paneer tikka in a pan, using 2 tbsp coconut oil in total; it is best to cook it in two batches.
    2. Grind the yogurt, coriander, garlic and ginger with the 1/8 tsp cumin and the 1/4 tsp chaat masala to make the Green chutney.
    3. Make the flax roti, adding 1 tsp of oil to the pan when you cook them.
    4. Mix the vegetables with the rest of the spices and the lemon juice.
    5. Make your rolls: take one flax roti, spread a good amount of chutney, add 1/4 of the Paneer Tikka, top with 1/4 of the vegetable mix and close it. Done!
  • Nutritional information, per Kathi roll
    • 519 kCal
    • 18.1 g total carbs
      • 6 g net carbs
      • 12.1 g fiber
    • 17.6 g protein
    • 44.9 g fat

If you don’t eat cheese for ethical reasons or because you have a sensitivity, give a go at my Vegan Mac And Cheese, Ketofied with cauliflower. Although different to the original, its creaminess will surprise you!

  • 1/2 medium cauliflower head, bite-sized pieces (300g)
  • 2 tbsp nutritional yeast (24g)
  • 1/3 cup of hemp hearts (or use raw almonds)
  • 1/3 cup raw sunflower seeds
  • 1/3 cup unsweetened almond milk
  • 1 tsp lemon juice
  • 1/4 tsp Dijon mustard
  • Salt and black pepper
  • Optional: chives or other herbs
  • Process
    1. Optional step: soak the seeds for a couple of hours.
    2. Boil or steam the cauliflower until just fork tender. Do not overcook it!
    3. Preheat the oven to 180C.
    4. Mix all the ingredients except the cauliflower to form a paste. It will be quite thick. Then mix in the cauliflower.
    5. Put into a greased baking tray.
    6. Bake for about 30 minutes until the top is nice and golden.
  • Nutritional information, per serving (serves 3)
    • 243 kCal
    • 13.1 g total carbs
      • 6.7 g net carbs
      • 6.4 g fiber
    • 14.7 g protein
    • 16.7 g fat

Alfredo is a classic Pasta dish that people often avoid because it is full of cream and cheese… Which is good news for us, keto-ers! Simply use zoodles instead of pasta and you will end up with a delicious, 15 minute meal.

  • 2 medium zucchini (400g), spiralized to form zoodles
  • 150 g chicken breast, in strips
  • 3/4 cup heavy whipping cream (180g)
  • 2/3 cup Parmesan cheese, grated (60g)
  • 2 tbsp butter
  • 3/4 tsp onion powder
  • 3/4 tsp garlic powder
  • 1/4 chicken bouillon cube
  • Black pepper to taste
  • Process
    1. Put the butter in the pan and use it to brown the chicken, which should take about 5 minutes.
    2. Add the zoodles and cook another 2 minutes until they get a bit soft (do not overcook or they will release water).
    3. Optional: take out the chicken and zoodles from the pan, then add the cream and cook about 5 minutes to reduce it.
    4. Add all the ingredients into the pan and cook it together for 1 minute or so.
    5. Enjoy the creamy goodness.
  • Nutritional information, for 1/3 of the recipe
    • 451 kCal
    • 7.4 g total carbs
      • 5.9 g net carbs
      • 1.5 g fiber
    • 20.8 g protein
    • 37.4 g fat

My take at Mac And Cheese, Ketofied with cauliflower. Even the vegetable haters will give in to this cheesiness delight!

  • 1 medium head of cauliflower, cut into bite-sized pieces (600g)
  • 2,5 heaping tbsp of cream cheese (75g)
  • 1,5 cups of shredded cheddar (170g)
  • 3/4 cup heavy whipping cream (180g)
  • 1/4 tsp Dijon mustard
  • Salt and black pepper
  • Optional: chives or other herbs
  • Process
    1. Boil or steam the cauliflower until just fork tender. Do not overcook it!
    2. Preheat the oven to 180C.
    3. Mix all the ingredients except the cauliflower to form a paste. It will be quite thick. Then mix in the cauliflower. It will seem a bit too thick to mix in but don’t worry - when the cheese melts, it will all be good.
    4. Put into a greased baking tray.
    5. Bake for about 30 minutes until the top is nice and golden.
  • Nutritional information, per serving (serves 4)
    • 418 kCal
    • 9.7 g total carbs
      • 6.7 g net carbs
      • 3 g fiber
    • 15.5 g protein
    • 36.8 g fat

A very simple meal. My mother used to make this for us for dinner in the weekdays, since it barely took any time but was delicious. Enjoy it with some salad or with cauliflower rice on the side.

  • 2 skinless chicken breasts, cubed (240g)
  • 20-25 g roquefort or blue cheese
  • 60 g heavy whipping cream
  • 2 tbsp olive oil
  • 1 cup of canned and drained mushrooms (160g)
  • Salt, pepper
  • Process
    1. Warm up the oil, then add the chicken to brown with some salt and pepper for about 2-3 minutes.
    2. Add the mushrooms and cook everything on low until the chicken is no longer raw.
    3. Meanwhile, mix or blend the cheese with the cream. Add 1-2 tbsp of water if necessary (but no more as it thins out when you add it to the pan later).
    4. Now, add the sauce to the pan, let it all cook together for a minute, and serve.
  • Nutritional information, for half the recipe
    • 422 kCal
    • 5 g total carbs
      • 3.1 g net carbs
      • 1.9 g fiber
    • 29.4 g protein
    • 31.4 g fat

Alfredo is a classic Pasta dish that people often avoid because it is full of cream and cheese… Which is good news for us, keto-ers! Simply use zoodles instead of pasta and you will end up with a delicious, 15 minute meal.

  • 2 medium zucchini (400g), spiralized to form zoodles
  • 2 cups of whole white mushrooms (200g), cut into bite sized pieces
  • 2/3 cup heavy whipping cream (180g)
  • 3/4 cup Parmesan cheese, grated (60g)
  • 2 tbsp butter
  • 3/4 tsp onion powder
  • 3/4 tsp garlic powder
  • 1/4 vegetable bouillon cube
  • 1/2 Scoop of neutral flavor Whey Powder
  • Black pepper to taste
  • Process
    1. Put the butter in the pan and use it to cook the mushrooms until tender (about 5 minutes).
    2. Add the zoodles and cook another 2 minutes until they get a bit soft (do not overcook or they will release water).
    3. Optional: take out the mushrooms and zoodles from the pan, then add the cream and cook about 5 minutes to reduce it.
    4. Add all the ingredients into the pan and cook it together for 1 minute or so.
    5. Enjoy the creamy goodness.
  • Nutritional information, for 1/3 of the recipe
    • 437 kCal
    • 19.4 g total carbs
      • 7.5 g net carbs
      • 2.1 g fiber
    • 19.4 g protein
    • 36.4 g fat

Alfredo es un plato clásico de pasta que a menudo se evita por estar lleno de nata y queso… Pero eso es perfecto apra nosotros! Usando calabacín espiralizado, se convierte en una comida deliciosa y sencilla de preparar.

  • 2 calabacines medianos (400g), espiralizados
  • 2 tazas de champiñones (200g) cortados en trozos pequeños
  • 2/3 taza de nata de montar (180g)
  • 3/4 taza de parmesano rallado (60g)
  • 2 cdas mantequilla
  • 3/4 cdita de cebolla en polvo
  • 3/4 cdita de ajo en polvo
  • 1/4 cubo de avecrem de verdura
  • 1/2 ración de proteína en polvo sin sabor (Whey)
  • Pimienta negra al gusto
  • Elaboración
    1. Pon la mantequilla en una sartén y úsala para dorar el los champiñones, lo que tardará unos 5 minutos.
    2. Agrega el calabacín espiralizado y cocínalo otros 2 minutos hasta que empiecen a quedarse un poquito blandos (pero no te pases, o soltarán agua).
    3. Opcional: saca los champiñones y el calabacín de la sartén, agrega la nata y cocínala unos 5 minutos para que se reduzca.
    4. Agrega todos los ingredientes a la sartén, cocínalo junto 1 minuto.
    5. Disfruta de la cremosidad de este plato.
  • Información nutricional, por 1/3 de la receta
    • 437 kCal
    • 19.4 g H de C totales
      • 7.5 g H de C netos
      • 2.1 g fibra
    • 19.4 g proteina
    • 36.4 g grasa
View All