Some Time Saving Keto Recipes For Your Kitchen

 

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 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 make this keto-friendly ice cream recipe.

Irrespective of keto cheesecake, the number one keto dessert that individuals ask me for is how to make 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 creating homemade low carb ice cream was only a basic sugar-free ice cream recipe.

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

This keto ice cream recipe has gone through several iterations. I’ve tested it at least several times! You may have seen an older version of it back 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 excited about this homemade keto ice cream without sugar! It only has four common ingredients for the base. Chances are, you’ve them at your home at this time, if 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, however now I highly recommend powdered allulose instead. It generates more scoop-able ice cream that doesn’t get firm!

I suggest utilising the MCT oil or powder so your no sugar ice cream doesn’t harden too much. You are able to omit it if there isn’t 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 have a little while. The essential steps are on the recipe card, but here I’ll get into some greater detail and strategies for each:

MAKE SUGAR-FREE SWEETENED CONDENSED MILK

Here is the longest part aside from the freezing. You’ll melt butter in a sizable 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 main element listed here is to use a large, heavy bottom pan for only heating. A sizable pan means more area, so that it may happen faster. It should be fairly thick and coat the back of a spoon – start to see the photo below:

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

I highly recommend utilizing the MCT oil or powder if you’re not utilizing an ice cream maker. And honestly, it’s best to add it even although you are. I only made the ingredient optional to help 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 sensitive stomach, as it’s more gentle than 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 really found this triggered sugar-free ice cream that has been too dense and almost like butter.

This new and improved version just requires whisking in the rest of the 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 method for no-churn keto ice cream lacking any 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 love to make use of a glass loaf pan or two glass meal prep containers like these.

TIP: The 2nd container option above means your ice cream will undoubtedly be ready sooner! It also saves me freezer space because I could eliminate among the containers as we undergo 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 would be to remove it 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, as it breaks up ice crystals and prevents the ice cream from becoming too much 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 large 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, before mixture is thick, coats the trunk of a scoop and volume is reduced by half. It may also take away from the pan as you tilt it. (This should 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 have an ice cream maker, but strongly suggested for texture if you don’t.

3- Whisk the residual 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 the least 4 hours or overnight. You are able to skip this step in the event that you genuinely wish to, nevertheless 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 so easy to produce with simple low carb, grain-free and paleo ingredients. It’s full of crunchy clusters and makes the right sugar free breakfast or snack.

EASY KETO SNACK

Homemade granola is among our favorite snacks to create on the weekend. It all started years back 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 great thing about learning how to make your personal homemade granola is that it’s a lot cheaper and healthier than a lot of the store-bought cereal.

Boxed granola is generally 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 with this 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 would work if you should be 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 little berries.

And the most effective part? You can easily switch up the flavors of the low carb granola with whatever you prefer 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 sizable bowl, combine most 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 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.

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 prefer your sauce to be thinner and adjust the seasoning to your taste.
5. Use immediately or pour right into a heatproof jar and store in the fridge for 2 weeks.

Carbs In Enchilada Sauce

The cheapest carb count of any standard enchilada sauce at the supermarket is 6.6g of carbs per 100g and many had sugar added so this will depend 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 has 2.5g net carbs.
Store your leftover Keto Enchilada Sauce in the fridge for up to 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 just a very-low-carb, high-fat diet that’s been shown to supply several health advantages (1Trusted Source).

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

Non-starchy vegetables like salad greens are low in carbs and a good option if you’re adhering to a keto diet. Still, it may be tricky to discover 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 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.