Maria .Recipes Keto Enthusiast, Indian Food Lover

Keema is a tasty curry that is very easy to make. Have it with some simple salad as a side dish and it will make for a delicious meal.

  • 250 g minced lamb or beef (15% fat)
  • 1 small onion, chopped (70 g)
  • 1 small tomato, chopped (100 g)
  • 2 cloves of garlic, finely minced
  • 1 tsp ginger paste
  • 1/2 tsp turmeric
  • 1 tsp coriander, ground
  • 1/4 tsp garam masala
  • 1 inch of cinnamon stick
  • 1 black cardamom (optional)
  • 1 bay leaf
  • 3 peppercorns
  • 2 cloves
  • 1 dried red chili
  • 1/4 tsp cumin seeds
  • 2 tbsp oil
  • Salt to taste
  • Coriander, to garnish
  • Process
    1. Mix the meat with the garlic, ginger, turmeric, coriander and garam masala. Add some salt. Let it sit for at least an hour.
    2. Warm up the oil and add the whole spices and the red chili. Once they are a little bit brown and fragrant, add the onions. Cook for 5 minutes until they start to get translucent.
    3. Add the tomatoes with some salt and cook for anoter 5-10 minutes until the tomatoes are breaking down.
    4. Now add the meat mixture and cook, stirring to break down the meat, until it is no longer pink (about 5 minutes).
    5. Taste to check for salt, garnish with coriander and serve.
  • Nutritional information, for one serving (half the recipe)
    • 476 kCal
    • 5.8 g net carbs, 1.8 g fiber, 7.6 g total carbs
    • 22.7 g protein
    • 39.8 g fat

Keema is a tasty curry that is very easy to make. Have it with some simple salad as a side dish...

I have a sweet tooth, so I like to be able to make an easy treat every now and then when I feel like it. And this is exactly what these cookies do: they are soft, buttery and delicious, and can be made in the microwave in 2 minutes in total. Awesome!

  • 20 g butter (1.5 tbsp)
  • 1 egg
  • 1/8 cup coconut flour (15 g)
  • 1/8 tsp salt
  • A very small pinch of baking soda
  • 2 tbsp of erythritol, or stevia to taste
  • 1/4 tsp Vanilla extract
  • 15 g (1.5 squares) of 85% chocolate, chopped
  • Process
    1. Optional step: brown the butter in the stove for 1-2 minutes to get a little extra flavor and color to your cookies.
    2. Mix the egg with the melted butter, vanilla extract and the erythritol.
    3. Mix the salt, flour and baking soda. Then add into the egg mixture.
    4. If using stevia, you can taste to adjust the sweetness.
    5. Add the chopped chocolate and mix.
    6. Pour four small dollops of dough into a microwave-safe plate and microwave for a minute or until set.
    7. Let them cool down before eating.
  • Nutritional information, for one cookie
    • 85 kCal
    • 1.2 g net carbs, 1 g fiber, 2.2 g total carbs
    • 2.5 g protein
    • 7.4 g fat

In 15 minutes you can make this easy and tasty vegetarian chili. Have a salad on the side and you have the perfect weeknight dinner.

  • 20 g soy granules
  • 30 g red bell pepper, chopped (about 2 tbsp)
  • 1 small green onion (scallion), finely chopped (5 g)
  • 2/3 tbsp tomato paste
  • 35 g cheddar, shredded
  • 1/8 tsp ground cumin
  • 1/4 tsp smoked paprika
  • Chili to taste
  • 1,5 tbsp oil
  • Salt, black pepper, fresh coriander to garnish
  • Process
    1. Warm up the oil on medium-high, then add the white part of the scallions along with the bell pepper and a pinch of salt. Cook for about 10 minutes until very soft.
    2. Meanwhile, mix the tomato paste with 1/3 cup of hot water and a pinch of salt, then add the soy granules to rehydrate.
    3. When the veggies are soft, add the spices and cook for another minute.
    4. Add the hydrated soy with the liquid. Let it all cook for a couple of minutes until the sauce is as thick as you like it.
    5. Put in your bowl, add the cheddar so it melts, then top with the green part of the scallions and some coriander.
  • Nutritional information, for the whole recipe
    • 407 kCal
    • 10.1 g net carbs, 1.8 g fiber, 11.9 g total carbs
    • 20.6 g protein
    • 32.4 g fat

Recent Recipes

Asparagus are a great low-carb vegetable, and make for the most delicious frittata. In 20 minutes you will have a delicious breakfast or lunch!

  • 6 eggs, whisked
  • 60 g cheddar, shredded
  • 1 clove of garlic, finely minced
  • 1/2 small onion, chopped (35 g)
  • 200 g asparagus, chopped
  • 1 tbsp oil
  • Salt, black pepper to taste
  • Process
    1. Warm up the oil on medium-high, then add the garlic and brown it for about 2 minutes.
    2. Add the onions with a pinch of salt, and cook for about 5 minutes until it starts to soften.
    3. Add the asparagus with some salt and pepper. Cook covered for another 5 minutes until they get soft.
    4. Add the eggs and cook on low for 5 minutes, covered, until it is almost set. Meanwhile, preheat your broiler.
    5. Sprinkle the cheese on top, then put under the broiler for about 5 minutes or until the eggs are set.
  • Nutritional information, for half the recipe
    • 417 kCal
    • 4.8 g net carbs, 2.4 g fiber, 7.2 g total carbs
    • 28.4 g protein
    • 30.6 g fat

My new favorite breakfast when I am running short of time. This smoothie is seriously amazing!

For the protein powder, you can either use a neutral flavor one (and add some stevia and vanilla extract to the smoothie) or use half vanilla flavor, half neutral flavor.

  • 1/2 cup strawberries (75 g)
  • 1 scoop of protein powder
  • 1 tbsp chia seeds
  • 1 tbsp MCT oil
  • 1/2 cup coconut milk
  • A few mint leaves
  • 1/2 cup ice cubes
  • Process
    1. Blend everything until very nice, smooth and pink.
    2. Drink up!
  • Nutritional information, for the whole recipe
    • 488 kCal
    • 8.6 g net carbs, 4.3 g fiber, 13 g total carbs
    • 24.1 g protein
    • 40.5 g fat

With very few ingredientes and spices you can make this creamy and spicy lamb curry, full of

  • 225 g lamb, cubed
  • 100 g fresh or frozen and thawed spinach, coarsely chopped
  • 1/2 small onion, chopped (35 g)
  • 1,5 cloves of garlic, chopped
  • 2/3 tsp ginger paste
  • 1 green chili, chopped (or to taste)
  • 2 tbsp olive oil
  • 1/4 tsp cinnamon
  • 1/2 tsp garam masala
  • 1 tsp coriander powder
  • Salt to taste
  • Coriander to garnish
  • Process
    1. Warm up the oil on medium heat, then add the onions and fry for about 5 minutes until soft and slightly brown.
    2. Add the garlic, ginger and chili and cook for about 2 minutes.
    3. Put the heat on high, add the meat with some salt and sear the meat for 5 minutes.
    4. Add 1/2 cup of water, lower the heat to low, partially cover and let it simmer for about 45 minutes or until the meat is tender. Add water if it gets too dry.
    5. When the meat is tender, add the spinach with some salt. Cook for 10 minutes. You should end up with a thick gravy.
    6. Taste to check the salt, sprinkle with coriander and serve.
  • Nutritional information, for half the recipe
    • 391 kCal
    • 3.5 g net carbs, 1.9 g fiber, 5.4 g total carbs
    • 22.7 g protein
    • 31.1 g fat

The classic Tikka recipe that I had already uploaded, now lower carb to make it even more keto friendly. Eat it as an appetizer, with salad or make some Paneer Tikka Masala!

  • 100 g paneer, cubed
  • 1/8 cup (30 g) of heavy cream
  • 1/4 tsp ginger paste
  • 1/2 tsp lemon juice
  • 1/4 tsp turmeric
  • Optional: 1/4 tsp fried fenugreek leaves
  • 1/3 tsp cumin powder
  • 1/3 tsp coriander powder
  • 1/4 tsp red chili powder
  • 1/4 tsp chaat masala
  • 1/4 tsp garam masala
  • 1/8 tsp salt
  • 1 tbsp oil, for cooking
  • Process
    1. Mix all the ingredients except the paneer. Then add the paneer and let it marinate for at least an hour, preferably overnight, in the fridge.
    2. You can make this in the oven, but I like to cook it over high heat with the oil until very brown and crispy.
    3. Sprinkle with coriander leaves and serve.
  • Nutritional information, for half the recipe
    • 260 kCal
    • 2.8 g net carbs, 0.3 g fiber, 3.1 g total carbs
    • 10.5 g protein
    • 23.5 g fat

Cheesy quiche was one of my favorite meals before going low carb. So being able to make my own low carb version of them is just amazing. And believe me, this is just as bit as good as the real deal. Give it a try!

  • 1 keto crust, cooked
  • 3 eggs
  • 1/3 cup heavy cream (80 g)
  • 200 g zucchini, cubed
  • 3/4 small onion, chopped (50 g)
  • 1 tbsp olive oil
  • 75 g blue cheese, cubed
  • Salt, black pepper to taste
  • Process
    1. Preheat the oven to 180C.
    2. Warm up the oil over medium heat. Add the onion and zucchini with salt and pepper and cook for about 15 minutes until tender.
    3. Blend the eggs with the cream.
    4. Put the zucchini mixture and the cheese over the crust, evenly distributed. Then pour the egg mixture over the top.
    5. Bake for about 30 minutes or until the center is set.
  • Nutritional information, for 1/5 of the recipe
    • 484 kCal
    • 4.9 g net carbs, 11.7 g fiber, 16.7 g total carbs
    • 16.3 g protein
    • 40.9 g fat

Another take at Egg Curry. This is my mother-in-law’s style, frying the boiled eggs to get a hard, crunchy coating. Perfect for keto-ers!

  • 3 eggs, hard-boiled and peeled
  • 1/2 tsp ginger paste
  • 1/4 tsp turmeric
  • 1 tsp garam masala
  • 2 tbsp coconut oil
  • Salt, chili to taste
  • Fresh coriander for garnishing
  • Process
    1. Put half the oil in a small saucepan and fry the boiled, peeled eggs for about 10-15 min until they are golden and crunchy all around. Then set aside.
    2. Meanwhile, warm up the other half of the oil. Fry the onion and ginger for about 15 minutes on medium-low and covered, until they break down.
    3. Add the garam masala and some water if it is dry. Let it cook for another 3-4 minutes.
    4. Add the eggs and let it all cook together for 3-5 minutes.
    5. Garnish with coriander.
  • Nutritional information
    • 477 kCal
    • 5.1 g net carbs, 1.3 g fiber, 6.4 g total carbs
    • 19.5 g protein
    • 41.4 g fat

An easy to make and very low carb chicken meal. Get all the indian flavors in your keto journey!

  • 300 g chicken thighs, boneless, with skin, chopped
  • 1/2 tsp ginger paste
  • 1.5 garlic cloves, minced
  • 1/2 tsp turmeric
  • A bunch of curry leaves (about 14)
  • 1/2 tsp mustard seeds
  • 1 tbsp coconut oil
  • 1/2 tbsp ghee
  • Salt, chili to taste
  • Fresh coriander for garnishing
  • Process
    1. Marinate the chicken with the ginger, garlic, turmeric, salt and chili for at least an hour, preferably overnight.
    2. Fry the chicken in two batches. In each one, put 1/2 tbsp coconut oil, then fry 6-7 curry leaves and 1/4 tsp mustard seeds, then add half the chicken and cook on high heat for about 5 minutes to seal, then on low heat for another 10 minutes until cooked through and tender.
    3. Repeat with the second batch.
    4. Garnish with coriander and ghee.
  • Nutritional information, per serving (serves 2)
    • 572 kCal
    • 1 g net carbs, 0.2 g fiber, 1.2 g total carbs
    • 21.1 g protein
    • 53.3 g fat

A simple side dish for your low-carb life.

  • 2 cups of shredded lettuce or 3 cups of spinach (90g)
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar or to taste
  • 1/4 tsp Dijon Mustard
  • Stevia to taste
  • Salt, pepper, spices to taste
  • Process
    1. Mix the dressing ingredients separately.
    2. Chop the lettuce, dress and serve.
  • Nutritional information, for the whole recipe
    • 139 kCal
    • 1.2 g net carbs, 2 g fiber, 3.2 g total carbs
    • 1.2 g protein
    • 14 g fat

A simple meal full of flavor: scrambled eggs with veggies and spices, indian style!

  • 3 eggs
  • 1/2 small onion, chopped (35 g)
  • 1/2 tomato, chopped (50 g)
  • Fresh Green Chili to taste
  • 1/8 tsp whole cumin seeds
  • 1/4 tsp turmeric
  • 1/8-1/4 tsp garam masala
  • Salt to taste
  • Fresh coriander to taste (3 tbsp)
  • 1 tbsp oil
  • Process
    1. Mix all three eggs with 1/4 tsp salt, the turmeric and the garam masala. Set aside for later.
    2. Warm up the oil over medium heat. Add the cumin and fry it for a minute (don’t burn it).
    3. Add the onion and the chili, along with a pinch of salt. Cook for 5 minutes until very soft and translucent.
    4. Add the tomatoes and a pinch of salt. Cook for 2 minutes until they start to break down.
    5. Lower the flame to low and add the egg mixture.
    6. Cook stirring constantly until it is as cooked as desired.
    7. Turn off the stove, add the fresh coriander and serve.
  • Nutritional information, for the whole recipe
    • 92 kCal
    • 4.5 g net carbs, 1.2 g fiber, 5.8 g total carbs
    • 19.5 g protein
    • 28 g fat

Fried rice is such a delicious main or side dish to have, but completely out of the question in a keto diet. But today I bring you a keto fried rice, with a special ingredient that will boost your protein and fat intake and make this a great option for vegan ketoers!

  • 1/3 cup hemp hearts (47 g)
  • 1 cup of cauliflower rice (120 g)
  • 1 cup of sliced mushrooms (70 g)
  • 2 tbsp or 1 medium green onion (scallions), separating white and green part (15 g)
  • 1,5 tbsp finely chopped green pepper
  • Green or red chili to taste (I used about 1 red chili, without seeds, sliced)
  • 1/3 garlic clove, very finely chopped or into paste
  • 1/3 tsp ginger paste
  • 1/3 tbsp soy sauce
  • Salt to taste (about 1/4 tsp)
  • 1 tbsp oil
  • Process
    1. Warm up the oil over medium heat. Add the white part of the green onions, the chili, garlic and ginger. Cook for about 3 minutes until soft.
    2. Add the pepper and mushrooms, as well as half the salt. Cook for another 3 minutes until the mushrooms are soft.
    3. Add the hemp and cauliflower rice, as well as the rest of the salt. Cook for a couple of minutes.
    4. Add the soy sauce, cook for another minute. Then add the green part of the green onions and serve.
  • Nutritional information, for one serving (the whole recipe)
    • 458 kCal
    • 8.5 g net carbs, 6.9 g fiber, 15.4 g total carbs
    • 21.9 g protein
    • 37.5 g fat

Ever since I was a kid, my mom would make lamb or fish “en cuajadera”: roasted with white wine, potatos and vegetables. By omitting the potatoes, this is a delicious and complete meal, perfect for a ketogenic diet.

  • One Leg of lamb (if boneless should be 450 g meat)
  • 1 medium zucchini, sliced (180g)
  • 1 medium onion, sliced (110g)
  • 1 cup of chopped tomato (150 g)
  • 3 garlic cloves, chopped
  • 150 mL of dry white wine
  • 2 tbsp olive oil
  • A handful of parsley
  • Salt, ground black pepper, dry thyme
  • Process
    1. Preheat the oven to 200C.
    2. Chop the vegetables. Place on a greased baking tray. Then put the lamb on top and add the rest of the ingredients.
    3. Bake for about 90 minutes (depending on the size of the lamb piece), turning it around after half the time, until the meat is tender.
  • Nutritional information, for 1/3 of the recipe:
    • 483 kCal
    • 6.7 g net carbs, 1.8 g fiber, 8.5 g total carbs
    • 29.2 g protein
    • 32.4 g fat

Another easy recipe. Five ingredients and five minutes is all you will need!

  • 2 cups of chopped mushrooms (140 g)
  • 1/2 tablespoon of oil
  • 1/3 cup of cream cheese (80 g)
  • 1 tsp curry powder
  • Salt
  • Optional: Chili powder, fresh coriander
  • Optional: half a scoop of protein powder (unflavored whey)
  • Process
    1. Preheat the oil over medium high heat and add the mushrooms and a pinch of salt.
    2. Cook the mushrooms stirring every now and then until they are cooked inside for about 3-5 minutes.
    3. Add the cream cheese and spices and mix to form a creamy sauce; add a couple of tablespoons of water if needed.
    4. Let it cook for one or two minutes until the sauce is as thick as you like it. Garnish with coriander and eat.
  • Nutritional information, for the whole recipe:
    • 286 kCal (332 kCal if adding whey)
    • 5.7 g net carbs, 1.6 g fiber, 7.3 g total carbs
    • 9.9 g protein (21.6 g if using whey)
    • 29.6 g fat
View All