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Recipe: Keto Raspberry Cream Cheese Coffee Cake 🤤
This Keto Raspberry Cream Cheese Coffee Cake is the perfect way to indulge in a sweet, creamy treat without the carbs! Soft, buttery cake layered with a tangy cream cheese filling and topped with fresh raspberries—it’s the ultimate keto dessert for any occasion.
Ingredients:
For the Cake:
1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup erythritol (or sweetener of choice)
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/4 cup unsweetened almond milk
For the Cream Cheese Layer:
8 oz cream cheese, softened
1/4 cup erythritol
1/2 tsp vanilla extract
For the Topping:
1/2 cup fresh raspberries
Instructions:
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Add butter, eggs, vanilla extract, and almond milk. Mix until smooth.
In a separate bowl, beat together the cream cheese, erythritol, and vanilla extract until smooth and creamy.
Pour half of the cake batter into the prepared baking dish. Spread the cream cheese mixture evenly over the batter, then top with the remaining batter.
Gently swirl the layers together with a knife to create a marbled effect. Top with fresh raspberries.
Bake for 25-30 minutes, or until the cake is golden and a toothpick comes out clean.
Let cool before slicing into squares and serving.
Nutritional Information (per serving, makes 9 servings):
Calories: 230
Protein: 7g
Fat: 20g
Total Carbs: 7g
Fiber: 3g
Net Carbs: 4g
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serving Size: 1 square

Recipe: Keto Whole Wheat Chocolate Chip Cookies 🍪 🤤
Craving something sweet but want to stick to your keto lifestyle? These Keto Whole Wheat Chocolate Chip Cookies are the perfect low-carb treat! Soft, chewy, and packed with rich chocolate chips, they’ll satisfy your sweet tooth without the guilt.
Ingredients:
1 cup almond flour
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 cup erythritol (or preferred sweetener)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter, softened
1 large egg
1 tsp vanilla extract
1/4 cup sugar-free chocolate chips
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, cocoa powder, erythritol, baking soda, and salt.
Add softened butter, egg, and vanilla extract to the dry ingredients. Mix until dough forms.
Stir in the sugar-free chocolate chips.
Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet and gently flatten each ball.
Bake for 10-12 minutes, or until the edges are golden. Let them cool before serving.
Nutritional Information (per cookie, makes 12 cookies):
Calories: 120
Protein: 4g
Fat: 10g
Total Carbs: 5g
Fiber: 3g
Net Carbs: 2g
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Serving Size: 1 cookie

Recipe: Keto Low-Carb Protein Brownies 😍
Craving something sweet but want to stay keto? These Keto Low-Carb Protein Brownies are the perfect guilt-free indulgence. Rich in chocolate flavor and packed with protein, they satisfy your sweet tooth while keeping you on track with your low-carb goals!
Ingredients:
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 cup vanilla protein powder (whey or plant-based)
1/4 cup butter, melted
2 large eggs
1/4 cup erythritol (or sweetener of choice)
1 tsp vanilla extract
1/4 tsp baking powder
Pinch of salt
Instructions:
Preheat the oven to 350°F (175°C). Grease or line a 9x9-inch baking pan with parchment paper.
In a large bowl, combine almond flour, cocoa powder, protein powder, erythritol, baking powder, and salt.
Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Pour the brownie batter into the prepared baking pan, spreading it evenly.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Let cool before cutting into 9 squares. Enjoy!
Nutritional Information (per serving, 1 brownie):
Calories: 120
Protein: 8g
Fat: 9g
Total Carbs: 4g
Fiber: 2g
Net Carbs: 2g
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serving Size: 1 brownie

Recipe: Keto Low-Carb Flatbread 🫓 😇
Looking for the perfect low-carb bread option for your keto meals? This Keto Low-Carb Flatbread is soft, flexible, and ideal for wraps, pizzas, or dipping into your favorite sauces!
Ingredients:
1 cup almond flour
2 tbsp coconut flour
2 tbsp ground flaxseed
1/4 tsp baking powder
1/4 tsp garlic powder (optional)
1 large egg
2 tbsp olive oil
2-3 tbsp water (as needed)
Salt to taste
Instructions:
In a bowl, combine almond flour, coconut flour, ground flaxseed, baking powder, garlic powder, and salt.
Add the egg and olive oil to the dry ingredients, mixing until a dough forms. Gradually add water until the dough reaches a workable consistency.
Divide the dough into 4 equal portions and roll each portion into a ball.
On a parchment paper-lined surface, flatten each ball into a thin circle using a rolling pin or your hands.
Heat a non-stick skillet over medium heat and cook each flatbread for about 2-3 minutes on each side, until golden brown.
Let cool slightly before serving. Enjoy with your favorite dips or as a wrap!
Nutritional Information (per serving, 1 flatbread):
Calories: 180
Protein: 6g
Fat: 14g
Total Carbs: 5g
Fiber: 3g
Net Carbs: 2g
Preparation Time: 10 minutes
Cooking Time: 6-8 minutes
Serving Size: 1 flatbread

Fluffy Keto Chocolate Pancakes – A Guilt-Free Indulgence 😍
Full Recipe In Comments ⬇️

Recipe: Keto Chicken Donuts
Craving a savory, low-carb snack? Try these Keto Chicken Donuts – a delicious twist on traditional donuts that’s perfect for your keto diet. High in protein and packed with flavor, they’re ideal for any time of the day!
Ingredients:
1 lb ground chicken breast
1/2 cup almond flour
1/4 cup grated Parmesan cheese
1 large egg
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
Salt & pepper to taste
Olive oil spray (for greasing)
Instructions:
Preheat the oven to 375°F (190°C). Grease a donut pan with olive oil spray.
In a mixing bowl, combine the ground chicken, almond flour, Parmesan, egg, garlic powder, onion powder, oregano, salt, and pepper.
Mix until fully incorporated and the dough is slightly sticky.
Scoop the mixture into the donut pan, filling each cavity evenly.
Bake for 20-25 minutes, or until golden brown and cooked through.
Let the donuts cool slightly before removing from the pan. Serve warm!
Nutritional Information (per serving, 1 donut):
Calories: 150
Protein: 20g
Fat: 7g
Total Carbs: 2g
Fiber: 1g
Net Carbs: 1g
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serving Size: 1 donut

Recipe: Keto High-Protein Pizza Queso 😍
Looking for a cheesy, protein-packed twist on pizza that fits your keto lifestyle? Try this Keto High-Protein Pizza Queso! It's the perfect low-carb, high-protein indulgence.
Ingredients:
1 cup shredded mozzarella cheese
1/2 cup cream cheese, softened
1/4 cup cooked chicken breast, shredded
1/4 cup pepperoni, chopped
1/4 cup low-carb pizza sauce
2 tbsp Parmesan cheese
1 tsp Italian seasoning
1 tbsp olive oil
Instructions:
Heat olive oil in a skillet over medium heat.
Add the shredded chicken and pepperoni, sauté for 2-3 minutes until crispy.
Add the pizza sauce and stir until combined.
In a separate bowl, mix mozzarella and cream cheese, then add to the skillet.
Stir until the cheese melts and everything is gooey and combined.
Sprinkle with Parmesan and Italian seasoning.
Serve hot with low-carb veggie sticks or enjoy straight from the pan.
Nutritional Information (per serving):
Calories: 320
Protein: 25g
Fat: 24g
Total Carbs: 4g
Fiber: 1g
Net Carbs: 3g
Preparation Time: 10 minutes
Serving Size: 1 serving

Keto Crunchy Reese's Cheesecake 🍫🧀
Craving something sweet and low-carb? Try this Keto Crunchy Reese's Cheesecake! A rich and creamy base topped with a crunchy peanut butter and chocolate layer, this dessert is a showstopper. Perfect for satisfying your sweet tooth while sticking to your keto goals!
Ingredients:
1 ½ cups almond flour
¼ cup unsweetened cocoa powder
¼ cup melted butter
2 tbsp sweetener (erythritol or monk fruit)
8 oz cream cheese (softened)
1 cup heavy whipping cream
1 cup peanut butter (sugar-free)
½ cup dark chocolate (90% cocoa)
2 tbsp vanilla extract
¼ cup erythritol (or preferred sweetener)
Instructions:
Prepare the crust: Mix almond flour, cocoa powder, melted butter, and sweetener until combined. Press into the bottom of a springform pan. Bake at 350°F (175°C) for 10 minutes. Let cool.
Make the cheesecake filling: Beat cream cheese with vanilla extract and sweetener until smooth. In another bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture. Spread over the cooled crust.
Prepare Reese's layer: Mix peanut butter and erythritol until smooth. Melt dark chocolate and drizzle over the peanut butter mixture. Top with a sprinkle of cocoa or crushed peanuts for extra crunch.
Chill: Refrigerate for at least 4 hours or overnight for best results. Slice and serve chilled.
Nutritional Information (per serving):
Calories: 320
Total Carbs: 6g
Net Carbs: 4g
Protein: 8g
Fat: 28g
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 4 hours (for chilling)
Serving Size: 1 slice (serves 8)

Keto Pillow Soft Sugar Cookies: Low-Carb & Melt-in-Your-Mouth Goodness! 😍
Looking for the perfect sugar cookie without the carbs? These Keto Pillow Soft Sugar Cookies are just what you need! They’re soft, fluffy, and have that classic sweet flavor, all while being completely keto-friendly. Whether you’re baking for a special occasion or craving a sweet treat, these cookies are the ultimate low-carb indulgence. Let’s get baking!
Ingredients:
2 cups almond flour
1/2 cup erythritol (or your favorite keto sweetener)
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract (optional, for extra flavor)
1 large egg
1/4 cup unsalted butter (softened)
2 tbsp heavy cream
Extra erythritol and cinnamon
(for coating)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, erythritol, baking soda, and salt.
Combine Wet Ingredients: In another bowl, cream together the softened butter and sweetener until light and fluffy. Add the egg, vanilla extract, and almond extract (if using). Mix well.
Form the Dough: Slowly add the dry ingredients to the wet mixture and stir until fully combined. Add in the heavy cream and continue mixing until the dough is soft and slightly sticky.
Shape the Cookies: Scoop out 1 tablespoon of dough at a time and roll it into a ball. For extra flavor and texture, roll each dough ball in a mixture of erythritol and cinnamon before placing it on the baking sheet.
Flatten the Dough: Gently flatten each dough ball with your fingers or a fork to create a round cookie shape.
Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are slightly golden brown. Keep an eye on them, as almond flour cookies can brown quickly!
Cool & Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information (Per Cookie - Makes 12 Cookies):
Calories: 130
Total Carbs: 4g
Fiber: 2g
Net Carbs: 2g
Fat: 11g
Protein: 3g
Preparation Time:
Prep time: 10 minutes
Cook time: 8-10 minutes
Total time: 20-25 minutes
Serving Size:
1 cookie (1/12th of the recipe)

Keto Cinnamon Sugar French Toast Muffins Recipe: Low-Carb & Delicious! 🤤
Craving French Toast but want to keep it keto-friendly? These Keto Cinnamon Sugar French Toast Muffins are the perfect solution! They’re fluffy, flavorful, and have that sweet cinnamon sugar crunch without the carbs. The best part is that they come together in no time and make the perfect breakfast or snack. Ready to enjoy keto French toast in muffin form? Let’s dive into this simple, tasty recipe!
Ingredients:
1 ½ cups almond flour
1/4 cup coconut flour
1/4 cup erythritol (or your preferred keto sweetener)
2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup unsweetened almond milk (or any unsweetened plant milk)
1 tsp vanilla extract
2 tbsp butter (melted)
1 tbsp coconut oil (melted)
For the Cinnamon Sugar Topping:
2 tbsp erythritol (or your preferred sweetener)
1 tbsp cinnamon
1 tbsp butter (melted, for brushing)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with butter or cooking spray.
Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt. Mix well.
Mix Wet Ingredients: In a separate bowl, whisk the eggs, almond milk, vanilla extract, melted butter, and coconut oil until smooth and combined.
Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir until a batter forms. The batter will be thick.
Fill Muffin Tin: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 of the way full.
Bake: Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean, and the tops are golden brown.
Prepare Cinnamon Sugar Topping: While the muffins are baking, mix erythritol and cinnamon in a small bowl.
Add Topping: Once the muffins are done, remove them from the oven and allow them to cool for a few minutes. Brush the tops of the muffins with melted butter, then sprinkle the cinnamon sugar mixture over each muffin.
Serve & Enjoy: Serve warm and enjoy your keto-friendly cinnamon sugar French toast muffins!
Nutritional Information (Per Muffin - Makes 12 Muffins):
Calories: 160
Total Carbs: 6g
Fiber: 3g
Net Carbs: 3g
Fat: 14g
Protein: 5g
Preparation Time:
Prep time: 10 minutes
Cook time: 18-22 minutes
Total time: 30-35 minutes
Serving Size:
1 muffin (1/12th of the recipe)

Keto Dump Cake Recipe: Low-Carb and Delicious! 😋
Looking for a sweet, keto-friendly dessert that’s both easy to make and packed with flavor? This Keto Dump Cake is the perfect treat! It combines the richness of a buttery cake with juicy berries for a dessert that feels indulgent but won’t kick you out of ketosis. The best part? It’s a dump-and-go recipe, so minimal prep time and maximum enjoyment!
Ingredients:
1 ½ cups almond flour
1/4 cup coconut flour
1/2 cup butter (melted)
1/4 cup erythritol (or any keto-friendly sweetener)
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
2 large eggs
2 cups mixed berries (like blueberries, raspberries, and strawberries)
2 tbsp lemon juice (optional, for a tangy flavor)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Baking Dish: Grease an 8x8-inch baking dish or line with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
Add Wet Ingredients: Add the melted butter, eggs, vanilla extract, and lemon juice (if using). Stir until everything is well combined.
Layer Berries: Spread the mixed berries evenly in the prepared baking dish.
Top with Cake Mixture: Evenly spoon the cake mixture over the berries, spreading it out with a spatula. Don’t worry if it looks a bit uneven; it will bake beautifully!
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick comes out clean from the center.
Cool & Serve: Allow the cake to cool slightly before cutting into squares. Serve warm or chilled.
Nutritional Information (Per Serving - Makes 9 servings):
Calories: 215
Total Carbs: 8g
Fiber: 4g
Net Carbs: 4g
Fat: 18g
Protein: 4g
Serving Size:
1 square (1/9th of the recipe)

Keto Hot Chocolate Poke Cake 🍰 😍
Cozy up with this rich and decadent Keto Hot Chocolate Poke Cake! This easy-to-make dessert combines the indulgent flavors of hot chocolate and cake, but without the carbs. Perfect for those chilly days when you're craving something sweet and comforting.
Ingredients:
For the Cake:
2 cups almond flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 large eggs
½ cup erythritol (or preferred sweetener)
½ cup unsweetened almond milk
½ cup melted butter
1 tsp vanilla extract
¼ cup hot water (for the "poke" effect)
For the Hot Chocolate Filling:
1 cup heavy cream
2 tbsp unsweetened cocoa powder
2 tbsp erythritol (or preferred sweetener)
½ tsp vanilla extract
For the Topping:
½ cup heavy whipping cream (for whipped topping)
2 tbsp powdered erythritol (or sweetener of choice)
Mini sugar-free chocolate chips (optional, for garnish)
Instructions:
Prepare the Cake:
Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan.
In a medium-sized bowl, mix the almond flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, erythritol, almond milk, melted butter, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes.
Make the Hot Chocolate Filling:
In a saucepan over medium heat, combine the heavy cream, cocoa powder, erythritol, and vanilla extract. Stir continuously until the mixture is smooth and heated through (but not boiling).
Once the cake is slightly cooled, poke holes throughout the cake using the back of a spoon or a skewer.
Pour the hot chocolate filling over the cake, letting it soak into the holes.
Prepare the Whipped Topping:
In a chilled mixing bowl, beat the heavy whipping cream and powdered erythritol together until stiff peaks form.
Spread the whipped cream over the cake evenly.
Garnish with mini sugar-free chocolate chips if desired.
Serve and Enjoy:
Refrigerate the cake for at least an hour before serving to allow the flavors to meld together. Cut into squares and enjoy this decadent keto dessert!
Nutritional Information (per serving, 1 square):
Calories: 220 kcal
Total Fat: 20g
Saturated Fat: 11g
Total Carbs: 5g
Fiber: 3g
Net Carbs: 2g
Protein: 4g
Sugar Alcohol: 4g
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Serving Size: 1 square (serves 9)

Keto Chocolate Covered Strawberry Ice Cream Bars 😍
Craving something sweet yet low-carb? These Keto Chocolate Covered Strawberry Ice Cream Bars are the perfect guilt-free treat. Made with creamy keto ice cream and dipped in rich dark chocolate, they’re a perfect blend of flavors that will satisfy your sweet tooth without the carbs!
Ingredients:
1 cup heavy whipping cream
½ cup unsweetened almond milk
¼ cup erythritol (or sweetener of choice)
1 tsp vanilla extract
½ cup freeze-dried strawberries (crushed into a powder)
¼ cup unsweetened cocoa powder
6 oz dark chocolate (85% cocoa or higher)
1 tbsp coconut oil (for chocolate coating)
½ tsp sea salt (optional, for garnish)
Instructions:
Make the Ice Cream Base:
In a mixing bowl, combine the heavy whipping cream, almond milk, erythritol, vanilla extract, and crushed freeze-dried strawberries. Mix well until the erythritol is fully dissolved and the mixture is smooth.
Pour the mixture into ice pop molds (or a silicone mold for bars) and insert sticks. Freeze for at least 4-6 hours, or until the bars are fully frozen and firm.
Prepare the Chocolate Coating:
While the bars are freezing, melt the dark chocolate and coconut oil together in a microwave-safe bowl or over a double boiler. Stir until smooth and fully melted.
Assemble the Bars:
Once the ice cream bars are frozen, remove them from the molds and dip each one into the melted chocolate, covering it entirely. For extra texture, sprinkle a little sea salt on top (optional). Return the bars to the freezer for another 20-30 minutes to allow the chocolate to set.
Serve and Enjoy:
Once the chocolate is firm, your keto chocolate-covered strawberry ice cream bars are ready to serve! Keep them stored in the freezer for a refreshing treat whenever you need a keto-friendly dessert.
Nutritional Information (per serving, 1 bar):
Calories: 220 kcal
Total Fat: 19g
Saturated Fat: 12g
Total Carbs: 5g
Fiber: 3g
Net Carbs: 2g
Protein: 3g
Sugar Alcohol: 4g
Prep Time: 15 minutes
Freeze Time: 4-6 hours
Serving Size: 1 bar

Keto Strawberry Smoothie Recipe 😍
This Keto Strawberry Smoothie is a refreshing and delicious low-carb treat that’s perfect for breakfast, a snack, or a post-workout drink. Creamy, naturally sweetened, and packed with antioxidants, it’s a great way to enjoy a keto-friendly version of your favorite smoothie without the carbs. It's quick to prepare and incredibly satisfying!
Ingredients:
1/2 cup fresh or frozen strawberries
1/2 cup unsweetened almond milk (or any low-carb milk)
1/4 cup heavy cream (for extra creaminess)
1 tbsp chia seeds (optional, for added fiber and texture)
1-2 tbsp erythritol or stevia (adjust to taste)
1/2 tsp vanilla extract
Ice cubes (optional, for a thicker smoothie)
Instructions:
Blend the ingredients:
In a blender, combine the strawberries, almond milk, heavy cream, chia seeds (if using), erythritol or stevia, and vanilla extract.
Add a handful of ice cubes if you prefer a thicker, colder smoothie.
Blend until smooth:
Blend on high for 30-60 seconds, or until the mixture is completely smooth and creamy.
Taste and adjust:
Taste the smoothie and adjust the sweetness if needed, adding more erythritol or stevia to taste.
Serve:
Pour the smoothie into a glass and serve immediately. Garnish with a few extra strawberries or a sprig of mint, if desired.
Nutritional Information (per serving - 1 smoothie):
Calories: 170
Total Carbs: 6g
Fiber: 3g
Net Carbs: 3g
Fat: 15g
Protein: 2g
Preparation Time:
Prep Time: 5 minutes
Total Time: 5 minutes
Serving Size:
Makes 1 serving (1 smoothie).

Keto Grilled Chicken Recipe ⬇️
This Keto Grilled Chicken is a simple, juicy, and flavorful dish perfect for a low-carb meal. Marinated in a delicious blend of herbs and spices, it’s easy to make and pairs wonderfully with any keto-friendly sides. Whether you're preparing for a family dinner or meal prepping for the week, this grilled chicken will keep you satisfied and on track with your keto lifestyle.
Ingredients:
4 boneless, skinless chicken breasts
1/4 cup olive oil
2 tbsp lemon juice
3 cloves garlic, minced
1 tbsp dried oregano
1 tsp paprika
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the marinade:
In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, onion powder, cumin, salt, and pepper until fully combined.
Marinate the chicken:
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s fully coated.
Seal the bag (or cover the dish) and refrigerate for at least 30 minutes, or up to 4 hours for the best flavor.
Preheat the grill:
Preheat your grill to medium-high heat. If using a grill pan, preheat it over medium-high heat on the stove.
Grill the chicken:
Remove the chicken from the marinade and discard any excess marinade.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside.
If you prefer grill marks, rotate the chicken 90 degrees halfway through grilling each side.
Serve:
Remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with fresh parsley.
Enjoy:
Serve your Keto Grilled Chicken with your favorite keto-friendly sides like a fresh salad, grilled vegetables, or cauliflower rice.
Nutritional Information (per serving - 1 chicken breast):
Calories: 280
Total Carbs: 1g
Fiber: 0g
Net Carbs: 1g
Fat: 18g
Protein: 30g
Preparation Time:
Prep Time: 10 minutes (plus marination time)
Cook Time: 12-14 minutes
Total Time: 22-24 minutes (plus marination time)
Serving Size:
Makes 4 servings (1 chicken breast per serving).

Keto Carrot Cake with Almond Flour Recipe 😍
This Keto Carrot Cake made with almond flour is a perfectly moist and spiced dessert that’s low in carbs but big on flavor. Packed with fresh carrots, warming spices, and topped with a creamy, sugar-free cream cheese frosting, this cake is the ultimate keto-friendly indulgence. Ideal for birthdays, holidays, or just as a special treat to satisfy your sweet cravings.
Ingredients:
For the cake:
2 1/2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
4 large eggs
1/4 cup melted coconut oil (or butter)
1/4 cup erythritol (or preferred sweetener)
1 tsp vanilla extract
1/2 cup unsweetened almond milk (or any low-carb milk)
1 cup finely grated carrots (about 2 medium carrots)
1/4 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2-3 tbsp powdered erythritol (or preferred sweetener)
1 tsp vanilla extract
Pinch of salt
Instructions:
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, or use a silicone pan for easy removal.
Mix the dry ingredients:
In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Mix the wet ingredients:
In another bowl, whisk the eggs, melted coconut oil (or butter), erythritol, vanilla extract, and almond milk until well combined.
Combine the wet and dry ingredients:
Slowly add the wet mixture into the dry ingredients, stirring until smooth and fully combined.
Stir in the grated carrots and chopped walnuts (if using). The batter should be thick but pourable.
Bake:
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
Cool:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the frosting:
In a medium bowl, beat together the softened cream cheese, butter, powdered erythritol, vanilla extract, and a pinch of salt until smooth and creamy.
Frost the cake:
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
Serve:
Slice and serve your delicious keto carrot cake! Enjoy the moist, spiced goodness with every bite.
Nutritional Information (per serving - 1 slice, assuming 12 slices total):
Calories: 220
Total Carbs: 7g
Fiber: 3g
Net Carbs: 4g
Fat: 18g
Protein: 7g
Preparation Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size:
Makes 12 servings. One slice per serving.

Keto Irresistible Fried Mac and Cheese Balls Recipe 😍
These Keto Fried Mac and Cheese Balls are the perfect low-carb snack or appetizer! Made with creamy, cheesy goodness and coated with a crispy golden crust, these bite-sized treats are a keto-friendly twist on a classic comfort food. The best part? They're absolutely delicious and satisfy your cravings without the carbs!
Ingredients:
For the mac and cheese:
2 cups shredded sharp cheddar cheese
1/2 cup cream cheese, softened
1/4 cup unsweetened almond milk (or any low-carb milk)
1 tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1 large egg (for binding)
2 tbsp coconut flour (for thickening)
For the coating:
1 cup crushed pork rinds (or almond flour for a more mild flavor)
1/4 cup grated Parmesan cheese
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1 large egg (for dipping)
For frying:
2 cups avocado oil (or any high-heat oil)
Instructions:
Make the mac and cheese:
In a medium saucepan over medium heat, melt the butter. Add the cream cheese and almond milk, stirring until smooth and creamy.
Stir in the shredded cheddar cheese and cook until fully melted. Add garlic powder, onion powder, salt, and pepper, adjusting to taste.
Once the cheese sauce is fully combined and creamy, stir in the egg and coconut flour. This will help thicken the mixture.
Remove from heat and let the mixture cool down for about 10 minutes. Then, chill the mixture in the fridge for 30-45 minutes until it firms up.
Form the mac and cheese balls:
Once the mac and cheese mixture is firm enough to handle, scoop out small amounts and roll them into balls (about 1-1.5 inch in diameter).
Prepare the coating:
In one shallow bowl, whisk the remaining egg.
In another shallow bowl, combine the crushed pork rinds (or almond flour), grated Parmesan, oregano, garlic powder, onion powder, salt, and pepper.
Coat the balls:
Dip each mac and cheese ball into the beaten egg, then roll it in the pork rind/Parmesan mixture, making sure it's fully coated.
Fry the mac and cheese balls:
Heat the oil in a deep fryer or a large pan over medium-high heat.
Once the oil is hot (about 350°F or 175°C), carefully drop the mac and cheese balls into the oil. Fry in batches for 2-3 minutes or until they are golden brown and crispy on the outside.
Remove the balls and place them on a paper towel-lined plate to drain any excess oil.
Serve:
Serve your crispy, cheesy mac and cheese balls warm with your favorite keto dipping sauce (such as ranch or marinara).
Nutritional Information (per serving - 3 balls):
Calories: 270
Total Carbs: 4g
Fiber: 1g
Net Carbs: 3g
Fat: 23g
Protein: 14g
Preparation Time:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 40 minutes (plus chilling time)
Serving Size:
Makes about 12 balls. 3 balls per serving.
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