Keto recipes

4 servings:

• 300 g mushrooms
• 200 g leafy greens
• 100 g onion
• 100 g butter
• 12 eggs
• 200 g chevre/brie or any cheese-like product
• salt and pepper

Pre-fry the mushrooms and onions, then mix everything in a bowl.

Either cook directly in the same frying pan (1-2 servings at a time) or in an oven pan.

2 servings:

• 200 ml coconut milk/cream
• 50 g butter
• 2 tbsp coconut flour
• 1 tsp psyllium husk fiber
• 2 eggs

Melt coconut cream and butter in a pot. Add the rest and whisk under low heat until consistency reaches porridge. Serve with berries.

4 servings:

• 12 large eggs
• 100 g butter

Boil eggs, peel them and mash together with butter. Use as spread on cucumber slices.

1 serving:

• 100 g cheese
• 2 eggs
• 1 tomato

1 serving:

• 3 eggs
• 1 tomato

2 servings:

• 200 g cabbage
• 1/2 tbsp white vinegar
• 1 clove of garlic
• 1 "clove" of fresh ginger
• 1/2 tsp chili flakes
• 300 g ground beef
• half onion or 1 tsp onion powder
• butter
• salt and pepper
• sesame oil

Wasabi mayo

• 1 dl mayo
• 1 tsp wasabi paste

Shred cabbage finely. Fry it until soft, but not brown, then move to a bowl with vinegar. Saute spices for a few minutes. Add meat, cook through. Put cabbage back in. Drizzle with sesame oil before serving. Optionally, make wasabi mayo.

2 servings:

• 650 g salmon or boneless fillets, in pieces
• 2 tbsp red curry paste
• 500 ml coconut cream/milk
• 450 g cauliflower or broccoli
• cilantro
• butter
• salt and pepper

Preheat oven to 200 C. Grease a baking dish and put in the fish pieces snugly. Salt and pepper generously and place butter on top of each fish piece. Mix coconut cream, curry paste and cilantro in a small bowl and pour over the fish. Bake for 20 minutes.

Cut the cauliflower into small florets and boil in lightly salted water for a couple of minutes. Serve with the fish.

2 servings:

• 650 g boneless chicken thighs
• salt and pepper
• butter
• 80 ml (80 g) pesto
• 3 dl whipping cream
• 90 g (160 ml) pitted olives
• 140 g feta cheese, diced
• 1 clove of garlic

For serving

• 140 g (600 ml) leafy greens

Preheat oven to 200 C. Cut chicken into bites. Season and fry in batches. Mix pesto and heavy cream in a bowl. Place chicken in a baking dish together with olives, feta and garlic, and pour the pesto-cream mixture over this. Bake for 20-30 minutes.

2 servings:

• 600 g salmon
• 1 egg
• 120 ml cream
• dill (optional)
• salt and pepper
• butter
• 450 g cauliflower

Lemon bechamel sauce

• 280 ml cream
• 130 g cream cheese
• 4 tsp lemon juice
• salt and pepper
• nutmeg (optional)
• 1 tsp lemon zest (optional)

3 cookwares: 1 frying pan, 2 pots.

Salmon balls: Put fish, egg, cream and spices in a food processor and process until smooth. Shape into little rolls with wet hands, approx 2 tbsp each. Fry over medium heat until golden, then over low heat for a few minutes so it's thoroughly cooked.

Cauliflower: Cut into big wedges and boil them.

Bechamel sauce: Boil all ingredients under continuous stirring, then let it simmer until good consistency.

• 2 garlic cloves
• 1 tbsp sriracha
• 340 g steak, thinly sliced
• 2 boiled eggs
• salt and pepper
• 280 g bok choy
• 220 g shirataki noodles or zucchini noodles
• half onion, chopped
• sesame oil
• chili flakes
• fresh cilantro
• sesame seeds

Mix garlic, sriracha and beef. Boil eggs. Fry bok choy while being careful not to break or mash it. Remove bok choy and fry beef.

Boil noodles in beef broth. Remove from heat and add sesame oil.

Serve the beef and vegs in bowls, ladle the noodles+broth into them. Top with sesame seeds, cilantro and chili flakes.

2 servings:

• 220 g lettuce
• 140 g tomatoes
• 1 avocado
• 1 onion
• 1 green bell pepper
• 900 g boneless chicken thighs
• butter
• salt and pepper
• fresh cilantro
• 2 tbsp Tex-Mex seasoning (or your own mix)
• 180 ml (90 g) cheese, shredded (pref. cheddar)
• 240 ml sour cream (optional)

Prep the toppings: Tear lettuce, chop tomatoes, chop avocados, chop fresh cilantro and shred cheese. Set aside in separate piles.

Slice onion and bell pepper thin. Cut chicken into thin strips and fry it. At the end of frying, add onion, pepper, and seasoning.

Serve in a bowl where the ingredients are separated, optionally with sour cream on top.

2 servings:

• 2 jalapenos
• 6 large eggs
• 20 g onion
• 60 g cheese
• 100 g tomato
• butter
• salt, pepper, paprika, rosemary, chili, garlic

Chop everything finely. Fry onion, jalapenos and tomatoes. Pour beaten eggs into pan and scramble. Add cheese and season.

2 servings:

• 400 g zucchini (use a potato peeler or spiralizer to make noodles)
• 120 ml whipping cream
• 160 g bacon or pancetta, diced
• 2 egg yolks
• 2 egg whites
• 120 ml shredded parmesan

Boil cream gently until it has reduced to approx 3/4. Stir occasionally to prevent a skin from forming.

Fry bacon. Lift out the bacon pieces and fry eggwhites in the same pan.

When cream has cooled to just warm, combine all, putting in the zucchini noodles last.

1 serving:

• 140 g bacon
• 2-3 eggs
• tomatoes (optional)
• thyme (optional)

2 servings:

• 1 fist-size chunk of liver
• 2 onions
• butter

This one requires prep. Assuming your liver is not already frozen, cut it in fist-sized pieces and freeze for 2-3 hours to give them solidity. Take them out and cut in as thin slices as you can manage, then return to freezer. Their slices will get stuck to each other, it's okay since you'll thaw a whole fist at once.

When it's time to cook, thaw the slices and fry them in a pan with onion.

approximatively… 4 servings

• 400 g liver
• 300 g onion
• 300 g cabbage (optional) (add 1 egg)
• 3 eggs
• 150 g butter or 300 g cream (in which case add 2 eggs)
• herbs (pref. marjoram)
• black pepper
• 1 tsp salt, add 3/4 tsp if you used cream, add 3/4 tsp if you added cabbage

Run through a blender and pour result into a baking pan, bake like a cake. Have patience while baking, let the crust turn very dark. Cut and eat the same way you would a chocolate cake. If you have to blend in batches, make sure all batches have eggs, it makes the process easy.

2 servings:

• 300 g frozen herring

This one requires prep. You must buy frozen herring, thaw it just enough to separate the fillets, and re-freeze them in plastic wrap. This makes it easy to retrieve just one fillet and fry it for a quick snack. In addition, keep a tiny frying pan specifically for this purpose so you don't have to wash it quite so thoroughly of the fish smell.

Further, it's a good idea to make a daily habit for one week: one herring fillet before eating anything else (perhaps even before your morning coffee). If you never seem to get around to eating fish, you must teach your subconscious that it's quick, easy, trivial, and delicious.

• Kelp sheets
• Ground beef
• Crushed tomatoes
• Cheese
• Sour cream, whipping cream or cream cheese

Rehydrate kelp sheets for a few hours. Boil them in lightly salted water for 10 minutes.

Make ground beef sauce.

Finally, build a lasagna.

• Ground beef

• On diet