These chocolate chip cookies are made with almond flour. They are keto, zero carb recipe. I have already posted a chocolate chip cookie recipe but this new recipe is perfect. I got this idea from Keto Connect, they used beef gelatin in their recipe. I just got ordinary gelatin found in the baking section of the store. The cookies turned out to be of good shape and taste. They are easy to make and they taste like regular cookies. It is a real treat for those on a keto diet.


1 and 1/2 cup of almond flour

1/2 cup of melted unsalted butter

1/2 cup of healthy sweetener (erythrytol or xylitol)

1 large egg

1 teaspoon of baking powder

1 teaspoon vanilla extract

1 tablespoon of gelatin powder

1/2 cup of unsweetened chocolate chips ( I used Lily’s )


Preheat oven to 350 degrees. Prepare a cookie sheet with parchment paper or use a silicon sheet if you have one.

In a large bowl add the melted butter, egg, sweetener, vanilla and combine them with an electrical whisk. Now add the almond flour, baking powder, and gelatin and mix them well with the whisk until a uniform smooth dough forms.

Now fold in the chocolate chips and mix the dough well with a spatula. Save a few chocolate chips to decorate the top of each cookie.

Using clean hands shape the cookies into balls, flatten the balls and allow the edges to be thick. Place them on the cookie sheet with space between them for the cookies to expand while baking. Take few pieces of chocolate chip and decorate the top of your cookies to look yummy.

Place in the preheated oven for 15 minutes until they are golden brown. Remove and cool them for 30 minutes. Then they are ready to eat.

These cookies are perfect for anytime, they taste so much better the next day. You can place them in airtight container for a week.


CAULIFLOWER TOTS – Anytime Keto snack

These cauliflower tots are excellent and easy to make. They are a most satisfying snack for anytime.


1 big cauliflower grated

2 large eggs

1 1/2 cups of grated cheese ( I used white cheddar)

2 tablespoons grated parmesan cheese

1/2 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon red chili powder or cayenne powder


Preheat oven to 400 degrees.

Place the grated cauliflower in a pan at medium high heat and continue to move it gently till it loses its water and becomes a light brown color. You will get the smell of roasting cauliflower. Remove it from the pan and allow it to cool.

Now take the grated cheese and eggs in a deep bowl and mix them. Add the salt and spices to the cauliflower mix well and add it to the cheese mixture. Keep the parmesan cheese for adding to the top.

Now prepare a muffin tray and place the cauliflower mixture equally on all the muffin tins and press them well. Add the parmesan on the top of each muffin tin.

Place in the preheated oven and bake for 20 minutes. Remove. Enjoy!


I made these delicious coffee cakes in muffin tins.

They are easy to make, low carb cakes. They make a wonderful snack with a cup of your favorite tea or coffee.


1/4 cup sour cream or Greek yogurt

1/4 cup healthy sweetener (erythrytol, allulose or stevia)

2 tablespoon melted butter

3 large eggs at room temperature

1 teaspoon vanilla extract

1 teaspoon lemon extract & zest of one lemon

1/3 cup coconut flour

1/3 cup of almond flour

1 teaspoon baking powder

1/4 teaspoon salt

For the topping

3 tablespoons coconut flour

3 tablespoons of healthy sweetener

1/2 teaspoon cinnamon powder

2 tablespoons of softened butter

1/2 cup of chopped pecans


Preheat oven at 325 degrees

In a bowl add the eggs, sweetener, sour cream, melted butter, vanilla extract, lemon extract and beat them well with an electric whisk.

Now add the almond flour, coconut flour, baking powder, lemon zest, salt and blend them well into a smooth batter. The batter will be thick.

Prepare a muffin pan with 12 muffin tins. Scoop the batter with a spoon and place them in the muffin tins equally.

Now prepare the topping for the mini cakes in a bowl. Mix the 3 tablespoons of coconut flour, sweetener and softened butter with cinnamon powder with a spatula. Add the chopped nuts and mix them well.

Divide the mixture equally on top of the cake batter in the 12 muffin tins.

Place in the preheated oven and bake for 25 minutes.

Remove when the top is brown and a toothpick inserted comes out clean.

Allow the mini cakes to cool completely before serving. You can store them in the refrigerator for a week. Enjoy!



3 large eggs

1 cup greek yogurt

2 teaspoons pure vanilla extract

2 and 1/2 cups of blanched almond flour

1/2 cup of healthy granulated sweetener (erythrytol, xylitol or allulose)

1 teaspoon baking soda

1/4 teaspoon salt

For the topping

1/2 cup butter melted

1 full teaspoon ground cinnamon

1/2 cup of healthy granulated sweetener


Preheat oven to 400 degrees.

Beat the eggs, yogurt and vanilla extract and add the smooth mixture to the almond flour, baking powder, salt and sweetener. Beat them all together till you get a smooth mixture.

Prepare a baking tray with 12 muffin tins. I use silicone muffin tins so it is easy to remove. But if you use metal muffin tins, please place liners and spray the liners with cooking spray.

Scoop the smooth muffin batter into the muffin tins equally. And bake in the oven for 20 minutes. Remove and allow them to cool.

Now in a small bowl add the melted butter and in another small bowl combine the sweetener and cinnamon powder.

Take each muffin and dip the top of the muffin in the melted butter and then dip into the dry sweetener and cinnamon mixture. Enjoy !



This delicious cilantro butter is healthy keto and can be used like butter on tortillas, patties, pancakes. Keto recipes for keto pancakes, tortillas, and patties are here in these pages.


2 bunches of fresh cilantro ( coriander leaves)

1 cup of dry roasted peanuts

Juice of 1/2 a lemon

1 big serrano pepper or you can use 1/2 according to your taste

5 cloves of freshly peeled garlic

1/2 cup and 2 tablespoons of olive oil

Salt to taste


Wash and clean the cilantro.

Take a shallow pan with a lid and add 2 tablespoons of oil and add the garlic and cut the serrano lengthwise and add into the pan and close the lid. After a minute the garlic and serrano will change color. Now remove them from the oil and place in a plate to cool.

Now add the cleaned cilantro to the hot oil in the same pan and allow them to wilt and reduce in size. When all the leaves and stems are wilted remove from heat and allow them to cool.

Now in a blender add the dry roasted peanuts and make them into a powder. Now add the cooled garlic and serrano to the powder and grind for a second. Now add the cooled cilantro and lemon juice, salt and 1/2 cup of olive oil and blend till they form a smooth buttery texture.

Remove and enjoy as a spicy butter with every meal.


These mini cheesecakes are delicious and easy to make. After researching many recipes, I came up with this simple recipe. These cheesecakes can be made in muffin tins. You need a baking dish with 12 muffin tins. I use the silicone muffin pans and they are nonstick and easy to remove the cheesecake after baking.


For the crust base of the cheesecake

1 and 1/4 cup of almond flour

3 tablespoons of granular healthy sweetener (erythrytol, allulose, xylitol or stevia)

5 tablespoons of melted butter

For the filling on the top of the crust

1/4 cup powdered healthy sweetener

8 ounce cream cheese in room temperature

1 egg in room temperature

1/4 cup sour cream , room temperature

1 teaspoon pure vanilla extract


Preheat oven for 350 degrees

To make the crust mix together the sweetener, almond four and melted butter. Spoon the mixture evenly on the 12 muffin tins, and press them evenly into the tins with the back of the spoon.

Now prepare the filling.

In a large bowl add the sour cream, cream cheese, egg, vanilla, and powdered sweetener. See to it that they all are in room temperature. Now with an electric whisk mix them well into a very smooth batter.

Now spoon them evenly on top of the crust in the muffin tins. About 2 tablespoons for each muffin tin.

Bake in the preheated oven for 20 minutes. Remove from oven and cool them completely and then chill them in the refrigerator for 3 hours.

Now they are firm and easy to remove and serve.



1 LB ground chicken meat

1 egg

1 tablespoon mayo

2 shallots or one small red onion finely chopped

1/2 pound of spinach chopped

2 cloves of garlic finely chopped

2 or 1 green chili or serrano finely chopped ( adjust according to your taste)

1 cup of cilantro finely chopped

1 tablespoon of ginger garlic paste

1/2 teaspoon turmeric powder

1/4 teaspoon chili powder

1/4 teaspoon black pepper powder

1/4 teaspoon cumin powder

1 heaped teaspoon garam masala powder

1/4 teaspoon of cinnamon and clove powder

1 teaspoon of salt

juice of half a lemon

1/4 cup of olive oil to fry


Heat a shallow pan and add 1/4 cup of the oil and place in medium high heat.

In a large bowl add all the ingredients except the oil. Mix all the ingredients into a dough.

Now take a handful of the dough flatten gently and place it on the hot oil in the pan. Allow each side of the pattie to cook for about 2 minutes. Remove them when they are golden brown.

Serve them hot with an avocado salad or on keto tortilla. ( keto tortilla recipe :



These keto tortillas are made with coconut flour. This is a nice recipe that I found on ‘Keto Connect’. The tortillas turned out to be excellent in taste and texture and they go well with vegetables and any kind of protein dishes. They are so tasty that you can just eat them as a snack also.


1/3 cup coconut flour

1/4 teaspoon baking powder

whites of 8 large eggs ( to avoid wasting the yolks you can buy a small carton of egg whites from the supermarket) . so 1 &1/2 cups of egg whites is equal to whites of 8 large eggs.

10 tablespoons of water

1/4 teaspoon of salt

1/4 teaspoon of chili powder

1/4 teaspoon of garlic powder

1/4 teaspoon of onion powder.


In a large bowl add the coconut flour and baking powder and mix them well. Now add the water, egg whites and salt and spices to the bowl and whisk them all together with a whisk into a smooth watery batter.

Heat a medium sized or small pan. Place it on medium high heat and smear a little oil on the pan and pour 1-2 tablespoons of the watery batter, quickly lift your pan and gently move the pan in rotating motion till the batter spreads as a thin layer over the entire pan. Adjust the amount of batter according tot he size of your pan. See that you get a thin layer.

Now allow the tortilla to cook for about 1 and 1/2 minutes on each side. Finish the batter with the same technique. You will get a stack of delicious, thin tortillas. You can store them in air tight containers for a week in your fridge. Enjoy tortillas with your favorite vegetable and meat dishes or simply with an avocado salad.



This custard is very simple to make. It is creamy and very delicious and has zero carb.

It has just 3 ingredients, eggs, cream and sweetener. Ramekins or small custard cups are good to make the custard . Ramekins are good for baking individual portions of custard or soufflé. I used 4oz ramekins that can hold a half cup of custard in them.


2 cups of heavy cream

2 large eggs

1/4 cup of powdered sweetener

1 teaspoon vanilla or any fruity essence of your choice


Heat the oven to 350 degrees.

You need a baking sheet, a large baking dish to hold the ramekins, and 4 ramekins (porcelain oven proof custard cups)

In a large bowl add the cream, eggs, vanilla essence and powdered healthy sweetener (erythritol or stevia)

Blend the mixture by a hand whisk or electric whisk till it is smooth.

Now arrange the large baking dish on a baking sheet and keep the ramekins inside the baking dish. Pour the mixture into the 4 ramekins equally.

Now pour boiling hot water into the baking dish that contains the ramekins. Carefully pour on the sides so that the water does not get into the ramekins. Pour about an inch level, so the ramekins are sitting in the hot water.

Now place the entire arrangement into the preheated oven and cook the custard for about 30 -35 minutes, till the top of the custard is lightly browned.

Remove from oven and allow the custard to cool for 15 minutes, garnish with nuts and berries or just have it plain. You can also leave it in the fridge for an hour and then have it as a cold dessert. Enjoy!


Wild caught Tuna has high levels of omega 3 fatty acids that help reduce cholesterol that can accumulate inside the arteries of the heart.

I used canned tuna. The canned tuna I used is slow cooked and easy to use in the casserole. Canned tuna are excellent for easy lunches and snacks.

This Keto recipe is simple and easy to make. It is carb free and gluten free.


3 cans of wild caught tuna (15 oz)

1 lb broccoli cut to small bite size pieces

1 lb mushrooms washed and cubed

1 lb spinach cut

1 big red onion sliced

7 -8 cloves of garlic peeled and cut

3/4 cup of heavy cream

1 cup shredded white cheddar cheese

3 tablespoons of shredded parmesan cheese

1-2 serrano or green chili finely chopped (according to your taste)

2 tablespoons of cream cheese

2 tablespoons of mayo

4 tablespoons butter

1 heaped teaspoon garam masala

1/2 teaspoon cumin powder

1/2 teaspoon red chili powder

1 teaspoon garlic paste

1 tablespoon lemon juice

Salt 1/2 teaspoon ( you have to be careful about salt because the canned tuna has salt, and also the cheese)


Preheat oven at 350 degrees.

In a pan add 4 tablespoons of butter and saute half of the cut onions , add the garlic paste and salt and a handful of cubed mushrooms, allow them to saute. Now add the chili powder, cumin powder and garam masala to it.

Now in a blender blend the other half of the sliced onions, peeled cut garlic and the remaining mushrooms and blend them till they become a paste. Then add this paste to the sauted onions and mushrooms in the pan. Allow the mixture to cook for about 5 minutes.

To this mixture add the cream cheese, mayo, heavy cream, shredded cheddar cheese and remove from heat and stir them till they mix completely.

Now add the tuna to the mixture, remove the salt water from the can and add only the tuna.

Now saute the broccoli with a little salt and pepper. Chop the spinach.

Take a 7/11 or 9/11 baking tray. Spread the broccoli, then the cut spinach, then the finely chopped serrano or green chili. Now pour the mushroom -tuna mixture into the tray and spred evenly. Garnish on the top with the grated parmesan cheese.

Place the tray in the preheated oven and bake for 30 minutes.

Remove after 30 minutes and allow to cool for 15 minutes. Enjoy a tasty keto meal!