Vegan ketogenic diet recipes

Coconut Muesli Ingredients:-

Flaked coconut (unsweetened) – 1 cup Sunflower seeds – 1 cup
Pumpkin seeds – 1 cup
Almonds (sliced) – 1 cup
Pecans – ½ cup
Hemp hearts – ½ cup
Cinnamon – 2 teaspoons
Vanilla extract – ½ teaspoon
Vanilla stevia – ¼ teaspoon

Directions:-

Toss together all the ingredients in a baking pan.

Bake for 7-8 minutes at 350 degrees Fahrenheit.

Leave to cool. Serve with almond milk.

Nutrition Information per serving:
200 Cal, 17.8 g total fat, 3 mg sodium, 6.1 g carb., 3.3g fiber, 6.9 g protein.

Fruit & Nut Cereal

Ingredients:-

Strawberries (chopped) – 2 Blueberries – 2 tablespoon
Almonds (chopped) – 3 tablespoon Walnuts (chopped) – 2 tablespoon Pecans (chopped) – 3 tablespoon Sweetener – 3 tablespoon
Coconut milk – for serving

Directions:-

Combine together all the ingredients in a bowl except the coconut milk. Stir in the coconut milk.

Nutrition Information per serving:

308 Cal, 32.59 g total fat, 2.96g carb., 5.79g fiber, 7.88 g protein.

Coco-Coffee Mug

Ingredients:- Flaxseed (ground) – 2 tablespoon Coconut flakes (unsweetened) – 2 tablespoon

Coconut oil – 1 tablespoon

Liquid sweetener – to taste

Black coffee (unsweetened) – ½ cup

Directions:-

Mix together the coconut flakes, coconut oil and flaxseed. Pour the hot coffee over it and mix well along with the sweetener.

Nutrition Information per serving:

277 Cal, 27 g total fat, 7g carb., 5 g fiber, 4 g protein.

Green Breakfast Smoothie Ingredients:-

Almond milk – 1 ½ cup
Spinach – 1 oz.
Cucumber – 1 ¾ oz.
Celery – 1 ¾ oz.
Avocado – 1 ¾ oz.
Coconut oil – 1 tablespoon
Liquid stevia – 10 drops
Isopure Protein powder – 1 scoop
Chia seeds – ½ teaspoon

Directions:-

Blend together the spinach and almond milk in a blender. Mix in the rest of the ingredients except the chia seeds and blend until smooth and creamy. Serve garnished with chia seeds.

Nutrition Information per serving:

375 Cal, 25 g total fat, 4 g net carb., 30 g protein.

Chocolate Granola

Ingredients:-

Coconut oil (melted) – 1.8 oz. Cocoa (unsweetened) – 1/8 cup
Granulated sweetener of choice – 2 tablespoon
Cinnamon – 1 teaspoon
Shredded coconut – 14 oz.
Pumpkin seeds – 3.5 oz.
Sunflower seeds – 3.5 oz.
Almonds (chopped) – 3.5 oz.
Walnuts (chopped) – 3.5 oz.
Flax seeds – 3.5 oz.

Directions:-

Mix together the coconut oil, cinnamon, sweetener and cocoa powder.

Toss together all the nuts, seeds and coconut in a baking dish and pour the cocoa mixture over, stirring well.

Bake for 20 minutes at 350 degrees Fahrenheit until crisp and brown, tossing every 4 minutes.

Nutrition Information per serving:

187 Cal, 17.5 g total fat, 6.2 g carb., 4 g fibre, 4.3 g protein.

Psyllium Breakfast Mix

Ingredients:-

Psyllium husk – 2 tablespoon
Hemp seeds – 7 tablespoon
Ground flaxseed – 5 tablespoon
Ground sesame – 2 tablespoon
Coconut flakes (unsweetened) – 5 tablespoons
Dark cocoa (unsweetened) – 2 tablespoon

Directions:-

Combine all the ingredients in a jar. Shake well and seal. Serve softened with water or black coffee.

Nutrition Information per serving:

49 Cal, 3.8 g total fat, 2.3 g carb., 1.7 g fiber, 2 g protein.

Nutella Spread

Ingredients:-

Hazelnut (peeled, roasted) – 1 cup Macadamia nuts (roasted) – 1 cup Almonds (roasted) – ½ cup
Dark chocolate – 3.5 oz.
Virgin coconut oil – 1 tablespoon Powdered erythritol – 2 tablespoon
Cacao powder – 1 tablespoon
Vanilla powder – ½ teaspoon

Directions:-

Combine the chocolate and coconut oil in a bowl and melt it in a water bath. Process the nuts in a food processor until powdered.

Add the rest of the ingredients and process until smooth. Scoop the squash into a bowls and pour in the cashew milk. Sprinkle the ginger and toasted coconut on top and serve.

Nutrition Information per serving:

193 Cal, 18.7 g total fat (4.2 g sat. fat), 5.9 g carb., 2.9 g fiber, 3.9 g protein.

Macadamia Nut Spread

Ingredients:-
Macadamia Nuts (soaked in water for 45 mines) – 19 oz.
Sea Salt – 2 teaspoons
Ground black pepper – ½ teaspoon Minced shallots – 6 tablespoons
Fresh lemon juice – ¼ cup
Lemon zest – 2 tsp
Chopped parsley – ¼ cup

Directions:-

Add the nuts with 2 cups water in a high-speed blender and blend until smooth. Set a colander over a bowl and line it using a cheesecloth and then pour the blended nut mixture into it. Wrap the cheesecloth around the nut mixture and squeeze it to remove the liquid out. Leave for an hour.

Combine the nut mixture in a bowl with the rest of the ingredients except the parsley and shape into 2 logs, rolling in the parsley. Place in the refrigerator for up to five days.

Nutrition Information per serving (2 tbsps.):

164 Cal, 17 g total fat (3g sat. fat), 0 mg chol., 162 mg sodium, 4 g carb., 2g fiber, 2 g protein.

Mint Choco Smoothie

Ingredients:-

Almond milk (unsweetened) – 1 cup Coconut milk – 1 cup
Avocado – ½
Cocoa powder – 1 tablespoon
Fresh mint – few leaves
Powdered erythritol – 2 tablespoon Cacao powder – 1 tablespoon
MCT oil – 1 tablespoon
Ice cubes – just a few

Directions:-

Mix together all the ingredients in a blender. ​•​Blend until smooth.

Nutrition Information per serving:

401 Cal, 40.3 g total fat (26.6 g sat. fat), 14.3 g carb., 7.8 g fiber, 5 g protein.