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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Overnight Oats - July 20, 2021
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- Keto Cookie Dough Fat Bombs Recipe - July 6, 2021
| Servings: servings |
- 7 ounces almond flour
- 1/4 cup ground flaxseeds
- 1 tbsp So Nourished granular erythritol
- 6 tbsp melted butter
- 20 ounces heavy cream
- 3/4 cup So Nourished granular erythritol
- 4 tsp melted butter
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup key lime juice
- 1 1/2 tbsp key lime zest
- 1 tsp vanilla extract
- Begin by making the condensed milk. Combine all of the ingredients in a small saucepan and bring the mix to a boil. Lower the heat to a simmer and let simmer for 30 minutes to thicken. Remove the pan from the heat and set aside to cool completely.
- Preheat your oven to 350 degrees F.
- In a large bowl, combine the almond flour, flaxseeds, granular erythritol and 6 Tbsp of melted butter. Stir until mixed well then dump the mix into your 9” pie pan.
- Press the almond flour crust into the pan, making an even layer in the bottom of the pan and about 1 inch up the sides of the pan as well.
- Bake the crust for 10 minutes or until it begins to turn a golden brown. Remove from the oven and set aside to cool.
- Whisk the eggs and cooled condensed milk together in a large bowl. Add the lime juice, heavy cream, lime zest and vanilla to the mix and whisk well, blending everything together into a smooth batter.
- Pour the key lime mix into the pre baked crust and then bake the entire pie for 35 minutes. The pie is done when the filling is set and the pie no longer wiggles in the center. Remove the pie from the oven and let cool for 20 minutes at room temperature. Place the pie in the fridge and cool for another 2 hours.
- Add keto whipped cream if you’d like and then slice and serve!
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