Yummy Keto Recipes- VIII

Hello Everyone,

To make your diet interesting, we are back with some more delicious keto recipes.



Mozarella cheese (shredded)

Cream cheese


Almond flour


Coconut flour

White vinegar

Baking soda


Butter (softened)

Cinnamon (ground)

Erythritol (powdered)


Powdered erythritol


  • Preheat the oven to 180Β°C. Heat mozzarella and cream cheese in a non-stick pan on medium heat or in a bowl in the microwave oven.
  • Stir until they melt together. Add the other ingredients and mix well. Tip: use a hand mixer with dough hooks.⁠
  • Roll out the dough between two pieces of parchment paper with a rolling pin to a square shape Remove the parchment paper that’s on top.⁠
  • Mix together cinnamon, erythritol, and butter in a bowl.⁠
  • Spread the butter mixture carefully on top of the dough with a spatula.⁠
  • Roll up the dough tightly into a log using parchment paper (the same technique as when you make sushi rolls). Put the log in the fridge for about 20 minutes to firm up so the rolls will keep their shape when cutting.⁠
  • Cut the log into 12 pieces with a sharp knife. Put them in a baking dish (that is big enough just to fit all the buns) lined with parchment paper or into individual cupcake liners. Bake in the oven for about 10-12 minutes or until golden. Let them cool.⁠
  • Mix the powdered erythritol and water with a small spoon in a bowl or glass. Drizzle the cinnamon rolls with the icing and let the icing harden for a couple of minutes before serving.⁠




Heavy cream

Dry mustard powder

Black pepper

Fresh herbs

Chicken salami (cooked and crumbled)

Cheddar cheese (shredded)

Green onions

Ghee/oil (for greasing)


  • Preheat oven to 180Β°C.⁠
  • Combine eggs, cream, dry mustard, and pepper in a bowl. Whisk until well mixed. Grease a muffin tin very well. Divide cheese, salami, and onions over the wells and sprinkle with parsley. Pour eggs over top. Bake for 20-25 minutes or until set.⁠
  • Serve hot!




Unsweetened almond milk

Apple cider vinegar

Vanilla extract

Melted ghee

Monk fruit sweetener (granulated)

Super-fine blanched almond flour

Coconut flour

Xanthum gum

Cinnamon (ground)

Baking powder

Baking soda


Mini donut pan


Monk fruit sweetener (granulated)

Cinnamon (ground)

Melted ghee


  • In a large bowl, whisk together the eggs, almond milk, apple cider vinegar, melted ghee, vanilla, melted ghee & monk fruit sweetener until smooth and combined.⁠
  • In a separate bowl, combine the almond flour, coconut flour, xanthan gum, cinnamon, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients & stir until just combined.⁠
  • Transfer batter evenly into a greased 12 mini donut pan ( you can also use a 6 donut pan for regular-sized donuts)⁠
  • Bake in preheated oven 180Β°C for 12-15 min (for mini) or (21-24 min for regular-sized) until golden brown.⁠
  • Remove pan from the oven and set aside.

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  • While the donuts are baking, stir together the granulated sweetener and cinnamon in a small bowl.
  • In a separate heat-safe bowl, melt ghee. Take each cooled donut and lightly dunk in melted ghee, then roll into the cinnamon/sweetener coating. Enjoy!⁠

Note: Please do not use this recipe on your own. Contact your Dietitian for calculated amounts of each ingredient. Amounts may vary from patient to patient depending upon calories and keto ratio.