Ketogenic Cookie Dough – With Curd

Keto Cookie Dough

Print Recipe
Ketogenic Cookie Dough - With Curd
This ketogenic "cookie dough" is super tasty. It fits very well with curd, but you could also whip some cream to mix it with. Adjust the amount of additional almonds you use, depending on the almond butter's thickness. With a blender, this dessert is prepared in only 2 minutes.
Keto Cookie Dough
Course Dessert, Snack
Prep Time 2 minutes
Servings
Change Units
Ingredients
Course Dessert, Snack
Prep Time 2 minutes
Servings
Change Units
Ingredients
Keto Cookie Dough
Instructions
  1. Mix everything except for the curd in a blender for 1 minute
  2. Mix curd and cookie dough in a small bowl, but keep half of the dough
  3. Put rest of dough on top of the curd to have small pieces
Recipe Notes

If the "dough" is too soft/liquid, add more almonds or almond flour.

There is no Nutrition Label for this recipe yet.

Keto Cookie Dough


Homemade Cheese Pops – Super Easy

Homemade Cheese Pops

Print Recipe
Homemade Cheese Pops - Super Easy
The cheese pops are great to take them with you to the work for lunch or just as a nice snack. They also go well as crispy croutons in your salad.
Homemade Cheese Pops
Prep Time 5-10 minutes
Cook Time 60-90 minutes
Servings
baking tray
Change Units
Ingredients
Prep Time 5-10 minutes
Cook Time 60-90 minutes
Servings
baking tray
Change Units
Ingredients
Homemade Cheese Pops
Instructions
  1. First, preheat your oven to 90-95°C (200°F)
  2. Now, cut the big piece of cheese into small dices and bits
  3. Then, put baking paper onto a baking tray and scatter the cheese bits on it. Remember to leave big enough gaps between the pieces
    Gouda cheese on baking tray
  4. Afterwards, slide the baking tray into the oven and bake the cheese for 60-90 minutes in order to dry it. This time period may vary, depending on your oven and the type of cheese you use. If your oven doesn't have ventilation or if its thermostat isn't that accurate, I recommend to open the door about every 10 minutes or leave it opened with a small gap during the drying process
  5. Always have an eye on the cheese, look after it every 10-15 minutes. In case it starts melting too much, open your oven's door to let evaporated water and some heat out. Also, the cheese should continuously decrease the amount of bubbles that it throws (evaporating water)
  6. When almost all the water has evaporated from the cheese (no more bubbling), you can turn the heat up to 140-150°C (285-300°F) to make the cheese popping and give it some crisp
  7. Afterwards, simply take out the baking tray and let the popped cheese cool down for a few minutes
    Cheese pops on baking tray
Recipe Notes

I had no instructions for these so I thought, I'd just figure it out on my own.

You need to evaporate the water from the cheese, therefore a temperature of about 100°C -or right below it- is needed. This way, the water evaporates, without the cheese melting too much.

There is no Nutrition Label for this recipe yet.

Watch on YouTube:


Fried Halloumi & Eggs – Scrambled

Fried halloumi & eggs

Print Recipe
Fried Halloumi & Eggs - Scrambled
This is one of my classic ketosnacks. The preparation is super simple!
Fried halloumi & eggs
Prep Time 5 minutes
Cook Time 10-15 minutes
Servings
Change Units
Ingredients
Prep Time 5 minutes
Cook Time 10-15 minutes
Servings
Change Units
Ingredients
Fried halloumi & eggs
Instructions
  1. Dice the halloumi and fry it, togehther with the onions, in a pan at medium heat for 5-10 minutes, until it becomes brown and crispy 
  2. Throw in the eggs 
  3. Stir-fry everything until the eggs are done 
Recipe Notes

I added some low carb ketchup to this.

There is no Nutrition Label for this recipe yet.