Cauliflower Shrimp Fried Rice

  1. 1 large head of cauliflower, cut into florets / grate
  2. 1 pound shrimp, peeled
  3. 1 -2 tablespoon coconut oil/ butter
  4. 1 head of broccoli, chopped (optional)
  5. 2 large carrots, diced (optional)
  6. 1 cup green peas
  7. 1/2 onion, diced
  8. 2 cloves garlic, minced
  9. 2 eggs
  10. salt and black pepper to taste
  1. Make cauliflower rice by placing the cauliflower florets into a food processor and pulse a few times until you have pea-sized pieces OR mince with a sharp knife if you don’t have a food processor.
  2. Heat 1 teaspoon coconut oil in a large skillet over high heat.
  3. Sauté shrimp for 3 minutes or until pink. Remove from heat and set aside.
  4. Discard any liquid in pan, lower temperature to medium-high heat, and add remaining coconut oil.
  5. Add the cauliflower rice to the pan and sauté for about 5 minutes or until the cauliflower has cooked off most of its moisture.
  6. Add in the onions, broccoli, carrots, and snap peas, and cook for 2-3 minutes, or until the onions are translucent.
  7. Create a space in the middle of the pan, crack the eggs in the middle, and allow to cook for a minute. Start to scramble the egg into the “rice” mixture and allow eggs to cook through.
  8. Stir in the cooked shrimp , salt n black pepper to taste!


High Fibre & Protein Pan Cake

  1. 3-4 table spoons flax seed meal
  2. 2 table spoons almond flour
  3. pinch of cinnamon powder
  4. pinch of salt
  5. pinch of baking powder (optional)
  6. 5-6 eggs
  7.  1 table spoon cheese (optional)
  8.  2 table spoon ; coconut oil to fry
  1. mix all above ingredient (except the coconut oil) in a bowl, whip until smooth

heat up coconut oil in a frying pan and fry



Home-Made Sugar Free Chocolate Bar

  • 2 tbsp cocoa butter (melted)
  • 2 tbsp unsweetened cocoa powder
    3 tbsp coconut sugar / (powdered erythritol)
  • 2 tbsp almond milk (optional)
    Hand full sliced almonds /peanut or pecan pieces (optional)
  1. Combine the melted cocoa butter oil with cocoa powder and coconut sugar/ powdered erythritol in a small bowl until you get a liquid chocolate.



Pour the liquid chocolate onto a parchment paper lined plate and spread into an 1/4 inch layer.

  1. Press the almonds peanuts and pecan (you can also add raisins or shredded coconut) into the chocolate layer and then put the plate into a freezer for about 20 – 30 minutes. Enjoy your healthy snack!

How to Prepare A Multivitamin Drink


 1 Fresh Beet
1 Boiled Sweet potatoes
8 Carrots

beetroot drink

Place all ingredients in a blender , make smooth , can be served as breakfast
This drink effectively helps the blood and liver.
Beet root helps increase the level of iron in the blood.
Carrots are rich in vitamin A and have diuretic properties that helps eliminate toxins and excess fluids from the body.

Lemon Poppyseed Muffins

If you love the taste of lemon and poppy like I do, then you’ll be an instant fan of these muffins. They’re so fast and easy to make and store (and freeze) well for a perfect breakfast throughout the week. Plus, they’re only 1.5g net carbs per muffin so you won’t have to feel guilty when you’re in a rush and need to leave the house.

I highly suggest popping them in the microwave for 15-20 seconds to warm through, slice in half, and place a pad of butter between them. Just for that extra kick of keto fat in the morning!


One of the great things about these are the texture when they’re fresh. The bottoms crust up really well and add just a little bit of extra crunch when they come out of the oven. You could easily whip up a quick cream cheese frosting that these would definitely stand up against, too, if you want a dessert.

Don’t forget to try out these Lemon Poppyseed Souffles either – they’re just as flavorful and a tasty, light dessert to serve when guests come over! Let me know how you like them both in the comments below.

Yields 12 Keto Lemon Poppyseed Muffins

The Preparation

The Execution

1. Pre-heat oven to 350F. In a bowl, use a fork to combine the almond flour, flaxseed meal, erythritol, and poppy seeds together.


2. Stir in the melted butter, eggs, and heavy cream until smooth, ensuring no lumps are in the batter.


3. Once smooth, add in the baking powder, liquid stevia, vanilla extract, lemon zest, and lemon juice. Mix thoroughly until well combined.


4. Measure the batter out equally between 12 cupcake molds. You can use silicone cupcake molds (much easier to remove after baking), or you can use a normal muffin pan.


5. Bake for 18-20 minutes or until slight browning appears. I prefer to bake on the higher side to get the nice crust on the bottom.


6. Remove from the oven and let cool for about 10 minutes on the counter.


7. Slice and serve! They taste fantastic sliced in half with a pad of butter between the muffins. Great for eating with your morning coffee!

If you're a fan of Lemon Poppyseed flavors, these muffins will be a perfect addition to your morning routine! Shared via

This makes a total of 12 Keto Lemon Poppyseed Muffins. Each muffin comes out to be 129 Calories, 11.3g Fats, 1.5g Net Carbs, and 3.7g Protein.

Keto Lemon Poppyseed Muffins Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
3/4 cup Almond Flour 480 42 18 9 9 18
1/4 cup Flaxseed Meal 120 7 10 8 2 6
1 tsp. Baking powder 2 0 1 0 1 0
2 tbsp. Poppy Seeds 46 4 2 2 0 2
1/4 cup Salted Butter, melted 400 44 0 0 0 0
1/4 cup Heavy Cream 200 24 0 0 0 0
3 large Eggs 210 15 1.5 0 1.5 18
Zest 2 Lemons 5 0 2 2 0 0
3 tbsp. Lemon Juice 10 0 3 0 3 0
1 tsp. Vanilla Extract 12 0 1 0 1 0
Totals 1485 136 38.5 21 17.5 44
Per Muffin ( /12 ) 123.8 11.3 3.2 1.8 1.5 3.7