Easy Keto Recipes For Lunch


In recent years, the ketogenic diet has been very successful. This high fat diet that goes against all popular beliefs in terms of diet would, in fact, be very effective for losing weight while being in better health. In this article, discover some recipes that are compatible with the ketogenic diet.

As with most keto food options, the best recipes are the ones you make yourself. Try these easy low-carb recipes, such as:


1. Ketogenic diet: Avocado stuffed with cottage cheese and almonds


  • 1 ripe avocado
  • 40 g of cottage cheese
  • 25g almonds
  • 1 tsp of olive oil
  • A few sprigs of chives
  • The juice of half a lime
  • Salt pepper


Preparation of avocado stuffed with cottage cheese and almonds

To make this recipe, start by finely chopping the chives then crushing the almonds.

Next, cut the avocado in half and remove the pit. Using a small spoon, take a little avocado flesh to leave more room for the stuffing.

In a salad bowl, mix together the cream cheese, the avocado flesh taken, the crushed walnuts, the chives, the olive oil and a little lemon juice. You should get a smooth stuffing, but not a boiled look. Add a small pinch of salt and pepper.

Finally, place this stuffing in each of the two avocado halves then enjoy.


This recipe provides a high quality concentrate of fatty acids, it is ideal for the ketogenic diet. Avocado is rich in Omega 9 while olive oil and almonds are two invaluable sources of vitamins.


Easy Keto Recipes For Lunch


2. Keto coconut cream pie


Ingredients:


  • 50g of butter
  •  1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/3 cup grated coconut (unsweetened)
  •  1/2 cup of sweetener
  •  2 eggs
  •  A pinch of salt


Garnish :


  • Coconut milk (1 cane)
  •  3 egg yolks
  • 1/2 cup of sweetener
  • 1 teaspoon vanilla


Topping:


  • teaspoon gelatin
  • 2 tablespoons of water
  • 2 cups whipping cream
  • 1 packet cream cheese
  • 3 tablespoons of sweetener
  • 1 teaspoon vanilla
  •  coconut for sprinkling


Direction:


 Blanch the yolks with half a cup of sweetener, until you get a frothy texture. Pour a little hot coconut milk and vanilla into the yolk and sugar apparatus and whisk again. Return all of the mixture to the pot over medium heat, and whisk vigorously until thickened (about 3 to 5 minutes). Transfer to a bowl covered with plastic wrap in the cold for 2 to 3 hours.


The crust: Melt the butter over low heat. Put in a mixing bowl and mix all the ingredients, then add the butter and mix. Add coconut flour and coconut and form a paste. Add a little coconut flour if needed. Form a crust in a deep pie pan and roll out the dough. Bake for 15 minutes at 180 °.


Then, whip the cream with the 3 tablespoons of sugar and the vanilla. Set aside in another bowl. Take the mixing bowl again and cream the cream cheese, add the coconut pudding mixture. Add a tablespoon of water and sprinkle with the gelatin, mix and add another tablespoon of hot water to dilute. Place half of the whipped cream in the appliance, mixing well. Pour the mixture into the pie shell, put a topping with the rest of the whipped cream and sprinkle with grated coconut and let set well for 3 hours or overnight.


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