Maria .Recipes Keto Enthusiast, Indian Food Lover
Posts From Category: sweet

I have been playing around with [Healthfulpursuit's recipe](https://www.healthfulpursuit.com/2012/07/blueberry-fiber-muffins-extreme-green-salad-dressing/), and I think I found the Final, Most Delicious version. These chocolate muffins can be made in the microwave instead of the oven, which makes them so easy to make that you can have these for breakfast every day - believe me, that is exactly what I do! You can of course add a few other ingredients such as a bit of coffee, cinnamon, or even substitute the walnuts for macadamia nuts or almonds. If you like my recipes, don't forget to [subscribe](http://maria.recipes/subscribe), which will also give you access to the **Keto Recipe Recommender**. * 1/4 cup coconut flour (30 g) * 3 tbsp ground flax seeds (21g) * 1 tbsp cacao powder * 1/4 tsp baking soda * Tiny pinch of salt * 1 tbsp melted butter or coconut oil * 3 large eggs * 1/2 tsp apple cider vinegar * 50 g 85% chocolate OR dark chocolate sweetened with stevia, melted * 2.5-3 tbsp erythritol powder * 2-3 drops of stevia (or to taste) * 1/8-1/4 cup almond milk * 30 g walnuts, chopped * **Process** 1. First mix the coconut flour, flax, cacao, baking soda and salt. 2. In a separate bowl, mix the eggs, oil, chocolate and vinegar. Then, add the dry ingredients into the wet and mix. Mix well and add the almond milk slowly to get a not-too-thick batter. 3. Finally, add the chopped walnuts and mix. 4. Divide the mixture into 6 muffin tins (for microwave or oven, whatever you prefer). 5. Cook in the microwave all of them for 6 minutes, or in the oven for about 20 minutes at 180C. * **Nutritional information**, _for muffin (makes 6)_ * 170 kCal * 6.1 g total carbs * **3 g net carbs** * 3.1 g fiber * **6.5 g protein** * 14 g fat

When I am feeling lazy in the warm summer evenings in Madrid, I make this. It is kind of a mix between an ice cream and granita, except it takes about one minute to make, and you can use coconut cream for a vegan version. I usually just eyeball it, so dont worry too much about the exact quantities. The ones I gave will give you more of an ice cream texture with a reasonable amount of carbs and calories, but you can increase the strawberries and cream for an even better result. If you like my recipes, don't forget to [subscribe](http://maria.recipes/subscribe), which will also give you access to the **Keto Recipe Recommender**. * 50 g frozen strawberries * 60 g ice * 40 g heavy whipping cream * 20 g almond milk (or water) * Stevia or other sweetener to taste * Pinch of vanilla extract * **Process** 1. Blend everything in a high speed blender. 2. Eat immediately. * **Nutritional information**, _for the whole recipe_ * 164 kCal * 4.7 g total carbs * **3.8 g net carbs** * 0.9 g fiber * **1.3 g protein** * 15.5 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](http://maria.recipes/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](http://maria.recipes/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