Maria .Recipes Keto Enthusiast, Indian Food Lover
Recent Recipes

Finding keto snacks in indian cuisine is quite challenging, as most of them are made with pulses or wheat. So I was very excited to make a keto version of Dhokla, a typical snack from Gujrat. I made it for some guests and they all loved it - and they had no clue it was secretly healthy!

The ones in the picture are very small, about half the size of the serving listed in the recipe, so feel free to adapt the size of the servings to your needs.

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

  • 1 tbsp + 2 tsp (14 g) psyllium husk powder, mixed with 1/3 cup hot water
  • 3 eggs
  • 1/2 cup coconut flour (60 g)
  • 1/2 tsp of salt
  • 1 tsp apple cider vinegar
  • 1 cup water
  • 1/3 tsp baking soda
  • 1/8 tsp turmeric
  • 1/8 + 1/16 cup olive or coconut oil
  • 2 tbsp coconut oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp sesame seeds
  • 1-2 green chilies, sliced
  • Pinch of asafoetida (optional)
  • Stevia or erythritol (optional)
  • Optional: dissecated coconut, coriander, 1-2 tbsp lemon juice for garnishing
  • Process
    1. Mix the psyllium husk with the hot water and let it sit for 5 minutes.
    2. Blend the psyllium husk mixture with the eggs, vinegar, water (start with 3/4 cup water) and oil until smooth.
    3. Add the coconut flour, salt, baking soda and turmeric.
    4. Put it in a microwave-safe mold and microwave for about 6-7 minutes or until completely set. Alternatively you can steam it.
    5. Meanwhile, in a pan, make the tadka: warm up the 2 tbsp coconut oil. Add the asafoetida, chilies, sesame and mustard seeds and fry them. Then take it out of the stove, add a pinch of sweetener if you like it.
    6. While the dhokla is still warm, pour the tadka over the top and distribute it well.
    7. Let it cool down completely, then garnish with fresh coriander, dissecated coconut and a bit of lemon juice.
  • Nutritional information, for one piece (recipe makes 10 big dhokla)
    • 106 kCal
    • 3.2 g total carbs
      • 1 g net carbs
      • 2.1 g fiber
    • 3.1 g protein
    • 9.2 g fat

This salad using roasted tomatoes is delicious and perfect for a lunchbox or as a sidedish if you have guests. And you can add some seeds or some bacon for extra flavor and crunch!

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

  • 1 serving of Roasted tomatoes, including its sauce
  • 3 cups (90g) of mixed lettuce
  • 30 g goat cheese (or other type)
  • 2 eggs, boiled
  • 1/3 small red onion, thinly sliced
  • Process
    1. Mix everything.
    2. Use the roasted tomato sauce as dressing.
  • Nutritional information, for the whole recipe
    • 456 kCal
    • 10.6 g total carbs
      • 7.6 g net carbs
      • 3 g fiber
    • 21.1 g protein
    • 36.7 g fat

I am a bit lazy when it comes to baking so I hardly ever have any keto treats around the house. But sometimes I just crave sweet stuff, and in such occasions, this recipe is a life saver! Topped with some 85% chocolate, it satisfies my sweet tooth and takes about 2 minutes to make.

You can adjust this to your needs, decreasing the fat a little bit, or even adding half a scoop of protein powder (in which case, use only 2 tbsp of coconut flour).

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

  • 1 egg
  • 2 tbsp + 2 tsp (40 mL) of coconut flour
  • Stevia or erythritol to taste (equivalent to 1 tbsp sugar)
  • 1/4 tsp vanilla extract (I used raspberry extract)
  • 1 tbsp ghee or butter or coconut oil, melted
  • 1/4 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • Small pinch of salt
  • 1 tbsp water
  • 1/2 square (5g) of 85% chocolate
  • Process
    1. In a mug, mix the egg, vinegar, extract, ghee, water and stevia.
    2. Add the coconut flour, the salt and the baking soda and mix well until there are no lumps.
    3. Put in the microwave for 90 seconds (keep an eye on it as the time may vary).
    4. Let it set for a minute.
    5. Top with chocolate while it is still warm and enjoy!
  • Nutritional information, for the whole recipe
    • 315 kCal
    • 4.3 g total carbs
      • 3.7 g net carbs
      • 4.3 g fiber
    • 10.7 g protein
    • 25.4 g fat

Summer is coming. And that means… ice cream! And my favorite ice cream is Kulfi: an indian milk-based, egg-free ice cream that is usually flavored with cardamom and other ingredients such as saffron (kesar), pistachios or mango.

Kulfi is usually made with milk, but my low carb version uses heavy cream (or coconut cream for vegans) and almond milk to keep it low carb. It is a bit harder then its high carb version, so I would recommend you make it with a stick (popsicle style) rather than to eat with a spoon. But either way, I am sure you will enjoy it!

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

  • 2/3 cups of heavy whipping cream or coconut cream (160g), chilled in the fridge
  • 1/3 cup unsweetened almond milk
  • Stevia or erythritol or sucralose
  • Seeds from 2 green cardamoms, powdered
  • A good pinch of saffron (optional)
  • 1/4 tsp xantham gum (optional)
  • 30 g of roasted almonds or pistachios (optional)
  • Process
    1. Put the almond milk in a small pot. Heat it up until it almost boils (but dont get it there as it could curdle!), then add the spices and sweetener (equivalent to 3-4 tbsp sugar). Let the aromas infuse.
    2. Let the mixture cool.
    3. Whip the cream until it forms peaks.
    4. Mix the almond milk with the xantham gum (you might have to blend it to avoid lumps), then add it to the whipped cream slowly.
    5. Once everything is mixed, taste it and add more sweetener if necessary. Then divide into four containers and freeze.
    6. Serve once frozen with some chopped nuts on top (optional).
  • Nutritional information, for one kulfi (recipe serves 4)
    • 192 kCal
    • 2.4 g total carbs
      • 1.6 g net carbs
      • 0.8 g fiber
    • 2.4 g protein
    • 19.4 g fat

Making keto lunch boxes can be a real struggle. Keto food can be delicious, but not everything is easily packed, so I often have to resort to salads.

I am a simple salad gal, but my bae considers spinach to be “rabbit food”, so I have to up my game when I make a salad for him… and that is how this beauty was born! With chicken, bacon, avocado and mayo, as keto as it can get!

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

  • 3 cups of lettuce (90g)
  • 60 g chicken breast, cooked (half a breast)
  • 30 g bacon, cooked
  • 1 boiled egg
  • 1/2 avocado
  • 2 tbsp mayonnaise
  • 1/2 tsp tomato purée
  • 1/3 tsp Dijon mustard
  • 1 tsp lemon juice
  • Stevia to taste (equivalent to 1/2 tsp sugar)
  • Optional: chipotle chili
  • Freshly ground black pepper
  • Process
    1. Mix the mayo, tomato purée, mustard, lemon, stevia, chili and black pepper with a generous pinch of salt until you have a smooth dressing.
    2. Put all the ingredients into a plate. Top with your dressing. Eat.
  • Nutritional information, for the whole recipe
    • 592 kCal
    • 11.5 g total carbs
      • 3.7 g net carbs
      • 7.9 g fiber
    • 25.9 g protein
    • 50.7 g fat

A few weeks ago my sister made some amazing roasted Cherry tomatoes. I tried a little bit and loved it, but was so disappointed when I found out they had sugar…

So I decided to make my own version - skipping the sugar and the balsamic vinegar, this becomes a wonderful low-carb addition to your favorite salads or a delicious side for meat.

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

  • 500 g cherry tomatoes
  • 6 tbsp (80g) of extra virgin olive oil
  • 1 tbsp soy sauce (optional)
  • 2 tbsp apple cider vinegar
  • 1/2-1 tsp of sugar substitute to taste (I used stevia)
  • 2/3 tsp salt
  • Freshly ground black pepper
  • 1 tsp dried thyme (you can use fresh if you have some)
  • 3 garlic cloves, cut in half
  • Process
    1. Preheat the oven to 200C.
    2. Mix all the ingredients, then put in a baking dish.
    3. Roast for about 45 minutes or until the tomatoes are broken down. You can leave them inside of the oven when you turn it off for them to finish cooking.
  • Nutritional information, for 1/4 of the recipe
    • 209 kCal
    • 5 g total carbs
      • 3.3 g net carbs
      • 1.7 g fiber
    • 1.5 g protein
    • 20.6 g fat

Not eating eggs when on a ketogenic diet can be very taxing, since most breakfast involve eggs.

But now, you can make low carb and egg free omelets, customising the filling to your taste.

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

  • 1/6 cup (2 tbsp + 2 tsp) chickpea flour (20 g)
  • 1/6 cup protein powder, flavor free (18 g) (I use unflavored whey)
  • 1/9 cup (1 tbsp + 2 tsp) flax seeds, ground (18g)
  • 1/8 tsp turmeric
  • 1/2 cup water
  • 3 oz (90 g) of goat cheese
  • 3 cups (90g) of fresh spinach
  • 3 tbsp oil
  • Pinch of salt and pepper
  • Process
    1. Put half of the oil in a non stick pan on medium heat. Add the spinach with salt and pepper and cook for two minutes until wilted, then transfer to a plate and divide into three.
    2. Whisk the chickpea flour, flax meal, protein powder and water with salt and pepper (add the water slowly to avoid overdoing it, and add more if necessary); you should end up with a thick batter. Put the other half of the oil in the pan and add one third of the mixture.
    3. Move the pan to ensure it covers the whole pan, then in one half put the spinach and the cheese.
    4. Cook on medium-low until the egg is almost set, then fold on itself.
    5. Take out of the pan, proceed in the same manner for the other two omelets and serve.
  • Nutritional information, for one omelet (one third of the recipe)
    • 342 kCal
    • 9.8 g total carbs
      • 5.1 g net carbs
      • 4.6 g fiber
    • 18.3 g protein
    • 26.4 g fat

A delicious omelet for an amazing breakfast or lunch.

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

  • 2 eggs
  • 1 oz (30 g) of goat cheese
  • 1 cup of fresh spinach
  • 1 tbsp oil
  • Pinch of salt and pepper
  • Process
    1. Put half of the oil in a non stick pan on medium heat. Add the spinach with salt and pepper and cook for two minutes until wilted, then transfer to a plate.
    2. Whisk the eggs with salt and pepper. Put the other half of the oil in the pan and add the eggs.
    3. Move the pan to ensure it covers the whole pan, then in one half put the spinach and the cheese.
    4. Cook on medium-low until the egg is almost set, then fold on itself.
    5. Take out of the pan and serve.
  • Nutritional information, for the whole recipe
    • 348 kCal
    • 2.4 g total carbs
      • 1.4 g net carbs
      • 1 g fiber
    • 19.1 g protein
    • 29.2 g fat

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

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
View All