Breaking News
Home / DIY Keto / Some Time Saving Keto Recipes For Keto Diet Plan

Some Time Saving Keto Recipes For Keto Diet Plan

Some Time Saving Keto Recipes For Keto Diet Plan

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)

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

Apart from keto cheesecake, the top keto dessert that folks ask me for is making keto ice cream. And while there are certainly a million ice cream flavors you could make (like keto hazelnut ice cream in my Easy Keto Cookbook!), my first priority when coming up with 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 put it to use for several other items – get the keto sweetened condensed milk recipe by itself here.)

This keto ice cream recipe has gone through several iterations. I’ve tested it at the least a dozen times! You might have seen an older version of it back 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. Odds are, you have them at your home right now, in the event that you make low carb recipes on a typical 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, nevertheless now I highly recommend powdered allulose instead. It generates more scoop-able ice cream that doesn’t get rock hard!

I highly recommend using the MCT oil or powder so the no sugar ice cream doesn’t harden too much. You are able to omit it if you do not have it, but then you 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 will take a little while. The fundamental steps are on the recipe card, but here I’ll get into some greater detail and techniques for each:

MAKE SUGAR-FREE SWEETENED CONDENSED MILK

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

TIP: The main element here’s to employ a large, heavy bottom pan for even heating. A large pan means more surface, therefore it can happen faster. It should be fairly thick and coat the trunk of a scoop – begin to see the photo below:

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

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

TIP: Choose MCT oil powder when 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 resulted in sugar-free ice cream which was too dense and almost like butter.

This new and improved version just calls for whisking in the remaining 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 always to freeze the ice cream! Follow the strategy for no-churn keto ice cream without an ice cream maker.

Choose your selected 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 prefer to use a glass loaf pan or two glass meal prep containers like these.

TIP: The next container option above means your ice cream is going to be ready sooner! In addition, it saves me freezer space because I could get rid of among the containers as we go through half the ice cream, as opposed to a larger container sitting there half full.

The key to the no-churn sugar-free ice cream recipe would be to remove it and stir it every 30-60 minutes, particularly for the very first 2 hours, and every 60-90 minutes for a few hours after that. This essentially does the job of the ice cream maker if you don’t have one. Don’t skip this task, as it breaks up ice crystals and prevents the ice cream from becoming way 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!

TedsWoodworking Plans and Projects

Click the times in the instructions below to begin 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 1 / 2 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 will even distance themself from the pan as you tilt it. (This will go faster if you use 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 yourself 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 to the sweet mixture in the bowl, until smooth.

4- For best results, chill the mixture in the fridge for at the least 4 hours or overnight. You are able to skip this task if you actually want to, nevertheless the texture is going to be better in the event that 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 indeed easy to create with simple low carb, grain-free and paleo ingredients. It’s full of crunchy clusters and makes the perfect sugar free breakfast or snack.

EASY KETO SNACK

Homemade granola is certainly one of well known snacks to make on the weekend. Everything started years ago with this carrot cake granola and I love switching up the flavors to help keep things fun.

REASONS TO MAKE HOMEMADE SUGAR FREE GRANOLA

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

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

Now that I’m following a grain-free diet, we’ve been making different variations of the Keto Granola. It’s full of 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 works if you should be 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 in the event that you top it with some almond milk, coconut milk, coconut cream and a little berries.

And the most effective part? You can easily switch up the flavors of the low carb granola with whatever you like or have in your pantry.

HOW TO MAKE HOMEMADE KETO GRANOLA:

  1. PREHEAT OVEN: To begin, preheat your oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. COMBINE DRY INGREDIENTS: In a big bowl, combine all 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 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 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 serving size 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 adding 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 instantly or pour in to a heatproof jar and store in the fridge for up to 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 on which brand you buy.

Shop bought enchilada sauce ingredients include modified corn starch, in addition to 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 includes 2.5g net carbs.
Store your leftover Keto Enchilada Sauce in the fridge for approximately 2 weeks, or freeze for 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 really a very low-carb, high-fat diet that’s been shown to deliver several health advantages (1Trusted Source).

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

Non-starchy vegetables like salad greens are reduced in carbs and a terrific option if you’re carrying out a keto diet. Still, it may 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 made out of 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.

Leave a Reply

Your email address will not be published. Required fields are marked *