How To Make Your Own Keto Diet 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)

Steps to make 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’s to create this keto-friendly ice cream recipe.

Besides keto cheesecake, the main keto dessert that folks ask me for is making keto ice cream. And while there are a million ice cream flavors that one could make (like keto hazelnut ice cream in my Easy Keto Cookbook!), my first priority when making homemade low carb ice cream was only a basic sugar-free ice cream recipe.

The main element part of the easy keto ice cream could be the sugar-free sweetened condensed milk. (You can actually utilize it for many other things – get the keto sweetened condensed milk recipe on its own here.)

This keto ice cream recipe has experienced several iterations. I’ve tested it at 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 worked up about this homemade keto ice cream without sugar! It only has four common ingredients for the base. Chances are, you have them at your home at this time, 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 rock hard!

I suggest utilising 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 then you need 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 will have a little while. The essential steps are on the recipe card, but here I’ll enter some increased detail and methods for each:

MAKE SUGAR-FREE SWEETENED CONDENSED MILK

This is actually 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 key listed here is to use a large, heavy bottom pan for even heating. A sizable pan means more surface area, so that it could happen faster. It ought to be fairly thick and coat the back of a spoon – see the photo below:

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

I highly recommend using the MCT oil or powder if you’re not having an ice cream maker. And honestly, it’s best to add it even though you are. I only made the ingredient optional to really 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 sensitive stomach, as it’s more gentle compared to the oil.

Vanilla bean seeds are optional, but I do believe vanilla bean ice cream is completely amazing!

WHISK THE REMAINING HEAVY CREAM INTO THE CONDENSED MILK

For an older version of the homemade low carb ice cream recipe, I used to beat the cream to stiff peaks first. I really found this led to sugar-free ice cream that 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 is to freeze the ice cream! Follow the technique for no-churn keto ice cream lacking any ice cream maker.

Choose your preferred method below…

HOW TO MAKE NO CHURN KETO ICE CREAM

To create 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 is likely to be ready sooner! Additionally, it saves me freezer space because I will remove one of the containers as we go through half the ice cream, in place of a bigger container sitting there half full.

The key to the no-churn sugar-free ice cream recipe is to take it out and stir it every 30-60 minutes, especially for the initial 2 hours, and every 60-90 minutes for a few hours after that. This essentially does the task of the ice cream maker if you do not have one. Don’t skip this step, since 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!

Click on the times in the instructions below to take up a kitchen timer as you cook.

How To Make Low Carb Homemade Keto Ice Cream

1- Melt the butter in a sizable 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 back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This should go faster if you are using a bigger pan.)

2- Pour 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 – this is optional when you have an ice cream maker, but strongly suggested for texture in the event that you don’t.

3- Whisk the remaining 2 cups (473 mL) heavy cream in 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 can skip this in the event that you genuinely wish to, but the texture will soon be better in the event that you chill it.

INGREDIENTS

Click underlined ingredients to see where to get them.

• 3 tbsp Butter
• 4 cups Heavy cream (divided – see notes)
• 1/3 cup Besti Powdered Allulose
• 1 tsp Vanilla extract
• 1/4 cup MCT Oil (or MCT oil powder; one of these is highly recommended if not using an ice cream maker)
• 1 medium Vanilla bean (optional; seeds scraped)
  

Related Article: 8 DIY Masks For Glowing Skin At Home

Homemade Keto Granola – LOW CARB / PALEO

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

EASY KETO SNACK

Homemade granola is certainly one of the most popular snacks to create on the weekend. All of it started years ago with this carrot cake granola and I really like switching up the flavors to keep things fun.

REASONS TO MAKE HOMEMADE SUGAR FREE GRANOLA

Another neat thing about learning steps to make your own homemade granola is that it’s a lot cheaper and healthier than the majority of the store-bought cereal.

Boxed granola is normally much higher in sugar, carbs and set with unnecessary ingredients and fillers.

Given that 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 it also comes together quickly and works if you’re diabetic or adhering to a grain free or ketogenic diet.

This Keto Granola is delicious straight from the jar by the handful. And it’s equally delicious if 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 like 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 most of the nuts, seeds, coconut, sweetener, spices & salt.
3. MIX WET INGREDIENTS: 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.
4. TRANSFER GRANOLA TO PAN: A spread mixture in a level 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 in a 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.

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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 with 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. Add a little water if you like your sauce to be thinner and adjust the seasoning to your taste.
5. Use instantly or pour into a heatproof jar and store in the fridge for up to 2 weeks.

Carbs In Enchilada Sauce

The lowest 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, along with 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 that 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 just a very low-carb, high-fat diet that has been shown to deliver 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 very good option if you’re following a keto diet. Still, it could be tricky to locate a tasty, low-carb salad dressing that goes beyond plain oil and vinegar.

This is actually the 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 the exact 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.