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How To Make Keto Recipes

 

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Think going keto is impossible or you don’t know how to make keto recipes? Think again. We have great homemade DIY keto recipes that you’ll want to make again and again. Mix up your weeknights with delicious dishes like homemade keto ice cream, homemade keto granola, homemade keto enchilada sauce, and DIY keto salad dressing.

How To Make Keto Recipes and What Are Some Keto Diet Recipes

HOMEMADE KETO ICE CREAM RECIPE (SUGAR-FREE)

Making keto ice cream with only 5 ingredients! It’s the best sugar-free low-carb ice cream recipe I’ve ever made. You won’t believe how EASY it is to make this keto-friendly ice cream recipe.

Apart from keto cheesecake, the number one keto dessert that people ask me for is steps to make keto ice cream. And while there are certainly a million ice cream flavors that you may make (like keto hazelnut ice cream within my Easy Keto Cookbook!), my first priority when making homemade low carb ice cream was merely a basic sugar-free ice cream recipe.

The main element part of this easy keto ice cream may be the sugar-free sweetened condensed milk. (You can in fact put it to use for several other activities – get the keto sweetened condensed milk recipe alone here.)

This keto ice cream recipe has gone through several iterations. I’ve tested it at the very least twelve times! It’s likely you have seen an older version of it in 2017, but I’m renewing this post in 2019 to reflect my improvements.

HOMEMADE KETO ICE CREAM INGREDIENTS

I won’t lie, I’m super stoked up about this homemade keto ice cream without sugar! It only has four common ingredients for the base. Odds are, you’ve them at your property today, in the event that you make low carb recipes on a regular basis:

  • Butter
  • Heavy cream
  • Powdered allulose
  • Vanilla extract
  • MCT oil or MCT oil powder (optional)

TIP: This keto ice cream recipe used to use powdered erythritol, but now I highly recommend powdered allulose instead. It generates more scoop-able ice cream that doesn’t get firm!

I suggest using the MCT oil or powder so the no sugar ice cream doesn’t harden too much. You can omit it if you don’t have it, but you then have to be extra diligent in stirring the ice cream regularly or use an ice cream maker.

HOW TO MAKE KETO ICE CREAM (WITH TIPS!)

Causeing the sugar-free ice cream recipe isn’t hard, but it does take a little while. The fundamental steps are on the recipe card, but here I’ll get into some more detail and methods for each:

MAKE SUGAR-FREE SWEETENED CONDENSED MILK

This is the longest part besides the freezing. You’ll melt butter in a big saucepan, add heavy cream and powdered sweetener, and simmer for a long time to reduce. Reducing basically means the liquid will evaporate and the mixture will thicken, forming the condensed milk.

TIP: The important thing listed here is to utilize a large, heavy bottom pan for only heating. A big pan means more surface area, so that it could happen faster. It ought to be fairly thick and coat the rear of a scoop – begin to see the photo below:

WHISK IN MCT OIL (OR MCT OIL POWDER) AND VANILLA BEAN SEEDS, IF USING

I highly recommend utilising the MCT oil or powder if you’re not having an ice cream maker. And honestly, it’s best to incorporate it even though you are. I only made the ingredient optional to make the recipe more accessible, but after numerous tests, I can honestly say it improves texture.

TIP: Select MCT oil powder if you have a delicate stomach, as it’s more gentle compared to the oil.

Vanilla bean seeds are optional, but I think vanilla bean ice cream is wholly amazing!

WHISK THE REMAINING HEAVY CREAM INTO THE CONDENSED MILK

For an older version of this homemade low carb ice cream recipe, I used to beat the cream to stiff peaks first. I just found this triggered sugar-free ice cream which was too dense and almost like butter.

This new and improved version just requires whisking in the residual cream. It’s less work and the resulting keto ice cream is way more creamy!

FREEZE THE SUGAR-FREE ICE CREAM RECIPE

The final step would be to freeze the ice cream! Follow the technique for no-churn keto ice cream lacking any ice cream maker.

Choose your chosen method below…

HOW TO MAKE NO CHURN KETO ICE CREAM

To produce no-churn low carb ice cream, transfer the sugar-free ice cream mixture to a freezer-safe container, and freeze!

I like to utilize a glass loaf pan or two glass meal prep containers like these.

TIP: The next container option above means your ice cream will be ready sooner! It also saves me freezer space because I will remove one of the containers as we go through half the ice cream, rather than a bigger container sitting there half full.

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The important thing to the no-churn sugar-free ice cream recipe would be to take it out and stir it every 30-60 minutes, particularly for the first 2 hours, and every 60-90 minutes for a few hours after that. This essentially does the work of the ice cream maker if there isn’t one. Don’t skip this step, as it breaks up ice crystals and prevents the ice cream from becoming too hard or icy.

The keto diet can help you obtain (and maintain!) a healthy weight. So, if you want to enhance your health and figure while eating tasty meals you’ll look forward to, click here to get your custom keto meal plan.

INSTRUCTIONS

Get RECIPE TIPS in the post above, nutrition info + recipe notes below!

Go through the times in the instructions below to start a kitchen timer while you cook.

How To Make Low Carb Homemade Keto Ice Cream

1- Melt the butter in a big saucepan over medium heat. Add half of the heavy cream (2 cups (473 mL)) and powdered sweetener. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick, coats the trunk of a scoop and volume is reduced by half. It may also pull away from the pan as you tilt it. (This will go faster if you are using a bigger pan.)

2- Pour right into a large bowl and allow to cool to room temperature. Stir in the vanilla extract, and seeds from the vanilla bean, if using. Whisk in the MCT oil or MCT oil powder if using – that is optional when you have an ice cream maker, but strongly recommended for texture if you don’t.

3- Whisk the residual 2 cups (473 mL) heavy cream to the sweet mixture in the bowl, until smooth.

4- For best results, chill the mixture in the fridge for at least 4 hours or overnight. You are able to skip this step if you really want to, nevertheless the texture is going to be better if you chill it.

INGREDIENTS

Click underlined ingredients to see where to get them.

Related Article: Looking for Cheap Plants And Seeds

Homemade Keto Granola – LOW CARB / PALEO

This keto granola is really easy to create with simple low carb, grain-free and paleo ingredients. It’s high in crunchy clusters and makes the perfect sugar free breakfast or snack.

EASY KETO SNACK

Homemade granola is one of our favorite snacks to create on the weekend. Everything started years ago with this carrot cake granola and I love switching up the flavors to keep things fun.

REASONS TO MAKE HOMEMADE SUGAR FREE GRANOLA

Another great thing about learning how to make your personal homemade granola is that it is a lot cheaper and healthier than the majority of the store-bought cereal.

Boxed granola is normally greater in sugar, carbs and filled with unnecessary ingredients and fillers.

Since I’m following a grain-free diet, we’ve been making different variations of this Keto Granola. It’s saturated in big crunchy clusters and is low carb, paleo, gluten-free, sugar-free and made without the “real” oats.

And yes it comes together quickly and would work if you’re diabetic or following a grain free or ketogenic diet.

This Keto Granola is delicious straight from the jar by the handful. And it’s equally delicious in the event that you top it with some almond milk, coconut milk, coconut cream and a bit of berries.

And the most effective part? It is possible to switch up the flavors with this low carb granola with whatever you want or have in your pantry.

HOW TO MAKE HOMEMADE KETO GRANOLA:

  1. PREHEAT OVEN: To start, preheat your oven to 300 degrees F. Line a cooking sheet with parchment paper. Set aside.
  2. COMBINE DRY INGREDIENTS: In a large bowl, combine all of the nuts, seeds, coconut, sweetener, spices & salt.
  3. MIX WET INGREDIENTS: In another bowl, whisk together the melted coconut oil, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined.
  4. TRANSFER GRANOLA TO PAN: A spread mixture in a straight layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
  5. BAKE: Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
  6. CHILL: Remove pan from oven and allow granola to cool completely.
  7. Once cool, break granola into clusters, & store within an airtight container.
  8. Serve with toppings of one’s choice.

HOW MANY CARBS IN GRANOLA?

This grain-free granola recipe makes approximately 4 cups. 1 meal is calculated for approx. 1/3 cup per serving.

The nutritional info for 1 serving of low carb granola is:

  • 268 calories
  • 3g Net Carbs = 7g Total Carbs – 3g Fiber
  • 24g Fat
  • 6g Protein

Ingredients

START WITH THIS BASE RECIPE FOR ALL OF THE KETO GRANOLA RECIPES:

  • 1 cup sliced almonds
  • 1 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1/3 cup sesame seeds , optional
  • 2 tablespoons hemp seeds , optional
  • 1 cup unsweetened flaked coconut
  • 1/4 cup golden monk fruit sweetener
  • 1 teaspoon ground cinnamon
  • Pinch of fine sea salt
  • 1/3 cup coconut oil melted
  • 1 egg white, (for a vegan substitute, you can try using a flax egg (1 Tablespoon ground flax seeds + 3 Tablespoons water OR use 3 Tablespoons smooth creamy nut or seed butter)
  • 1 teaspoon vanilla extract

FOR THE GINGERBREAD KETO GRANOLA

  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

FOR THE PEANUT BUTTER KETO GRANOLA

  • 1/4 cup natural peanut butter
  • 1/2 cup chopped peanuts (leave out the walnuts)

FOR THE PUMPKIN KETO GRANOLA

  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons pure pumpkin puree

Instructions

  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.

START WITH THIS BASE RECIPE FOR ALL OF THE KETO GRANOLA RECIPES

  1. In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon & salt.
  2. In a separate bowl, whisk together the melted coconut oil, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
  3. Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
  4. Remove pan from oven and allow granola to cool completely.
  5. Once cool, break granola into clusters, & store in an airtight container.
  6. Serve with toppings of your choice.

FOR THE GINGERBREAD KETO GRANOLA

  1. In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon, ginger, cloves nutmeg & salt.
  2. In a separate bowl, whisk together the melted coconut oil, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
  3. Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
  4. Remove pan from oven and allow granola to cool completely. Serve with toppings of your choice.

FOR THE PEANUT BUTTER KETO GRANOLA

  1. In a large bowl, combine the almonds, pecans, peanuts, seeds, coconut, sweetener, cinnamon & salt.
  2. In a separate bowl, whisk together the melted coconut oil, peanut butter, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
  3. Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
  4. Remove pan from oven and allow granola to cool completely. Serve with toppings of your choice.

FOR THE PUMPKIN KETO GRANOLA

  1. In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon, ginger, cloves, allspice nutmeg & salt.
  2. In a separate bowl, whisk together the melted coconut oil, pumpkin puree, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
  3. Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
  4. Remove pan from oven and allow granola to cool completely. Serve with toppings of your choice.

The keto diet boosts mental well-being. So, if you want to enhance your health and figure while eating tasty meals you’ll look forward to, click here to get your custom keto meal plan.

Homemade Keto Enchilada Sauce – Low Carb & Mildly Spicy

Our Low Carb Enchilada Sauce is far higher in fat than supermarket sauces, and much tastier. This low-carb enchilada sauce is mildly spicy but easily made hotter by the addition of additional cayenne or fresh chilies.

Ingredients

  • 1/3 cup Salted Butter
  • 3 teaspoons Cumin ground
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Coriander ground
  • 2 teaspoons Onion Powder
  • 1/4 teaspoon Cayenne Pepper ground
  • 1 1/2 tablespoons Erythritol
  • 12 ounces Tomato Puree also called Passata
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper ground

How To Make Homemade Keto Enchilada Sauce

  1. Place the butter in a saucepan over medium heat.
  2. Add all ingredients except the tomato puree and saute for 3 minutes, or until fragrant.
  3. Add the tomato puree and stir well.
  4. Simmer the sauce for 5 minutes to infuse the spices. Put in a little water if you want your sauce to be thinner and adjust the seasoning to your taste.
  5. Use straight away or pour right into a heatproof jar and store in the fridge for 2 weeks.

Carbs In Enchilada Sauce

The best carb count of any standard enchilada sauce at the supermarket is 6.6g of carbs per 100g and many had sugar added so it depends which brand you buy.

Shop bought enchilada sauce ingredients include modified corn starch, as well as sugar, soybean oil, hydrolyzed soy protein, and corn protein. Our Keto Enchilada Sauce contains none of it.
This keto enchilada sauce recipe makes approximately 14oz/400g of Low Carb Enchilada Sauce, or 8 servings. 1 serving is 1/4 cup which has 2.5g net carbs.
Store your leftover Keto Enchilada Sauce in the fridge for approximately 2 weeks, or freeze for approximately 3 months.

The keto diet can improve gut health and bowel disorders. So, if you want to enhance your health and figure while eating tasty meals you’ll look forward to, click here to get your custom keto meal plan.

DIY Keto Salad Dressing

The ketogenic, or keto, diet is a very-low-carb, high-fat diet that’s been shown to supply several health advantages (1Trusted Source).

While this way of eating could be inherently limiting, advancements in food science and culinary creativity have made this diet easier to follow.

Non-starchy vegetables like salad greens are lower in carbs and a terrific option if you’re adhering to a keto diet. Still, it may be tricky to locate a tasty, low-carb salad dressing that goes beyond plain oil and vinegar.

This can be a DIY Keto salad dressing :

Homestyle Ranch DIY Keto Salad Dressing

While traditional ranch dressing is created using buttermilk, this recipe swaps it out for sour cream, mayo, and heavy cream, providing exactly the same flavor profile with reduced carb and increased fat contents.

Ingredients

  • 1/2 cup (120 grams) of sour cream
  • 1/2 cup (120 grams) of mayo
  • 1/4 cup (60 ml) of heavy whipping cream
  • 1 tsp of chopped chives
  • 1 tsp of dried dill
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1–2 tsp (5–10ml) of fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Combine all ingredients in a bowl or container with a lid.
  2. Stir well.
  3. Refrigerate for a couple of hours to serve chilled or serve it immediately at room temperature.

NUTRITION FACTS

A 2-tablespoon (30-ml) serving provides:

  • Calories: 84
  • Fat: 8 grams
  • Carbs: 2 grams
  • Protein: 1 gram

If you want to enhance your health and figure while eating tasty meals you’ll look forward to, click here to get your custom keto meal plan.

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