12 best ketogenic cookbooks

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Sample Recipe:

1. Heat the coconut oil in a large stockpot over medium-high heat.
2. Add the onion, ginger, and garlic to the pot. Cook until the onions become translucent and fragrant, about 3 minutes.
3. Stir in the curry powder, cumin, and tomato paste.
4. Add the squash, broccoli, bell pepper, and eggplant and stir a few times to coat the vegetables with the spices.
5. Stir in the coconut cream and vegetable broth.
6. Reduce the heat to low and simmer for 25 to 30 minutes to allow the curry to become thick and rich.
7. Remove the pot from the heat, add the spinach and cover the pot for a few minutes to let the spinach wilt.
8. Serve in bowls garnished with the cilantro or Thai basil.

Per Serving: Calories: 133; Total fat: 8g; Carbohydrates: 17g; Fiber: 5g; Net carbs: 12g; Protein: 3g

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Sample Recipe: Lemon-Olive Oil Breakfast Cakes with Berry Syrup

To Make the Pancakes

1. In a large bowl, combine the almond flour, baking powder, and salt and whisk to break up any clumps.

2. Add the 4 tablespoons olive oil, eggs, lemon zest and juice, and almond extract and whisk to combine well.

3. In a large skillet, heat 1 tablespoon of olive oil and spoon about 2 tablespoons of batter for each of 4 pancakes. Cook until bubbles begin to form, 4 to 5 minutes, and flip. Cook another 2 to 3 minutes on second side. Repeat with remaining 1 tablespoon olive oil and batter.

Serves 4 Prep Time: 5 minutes Cook Time: 10 minutes

For the Berry Sauce

-1 cup frozen mixed berries

-1 tablespoon water or lemon juice, plus more if needed

-½ teaspoon vanilla extract

To make the Berry Sauce In a small saucepan, heat the frozen berries, water, and vanilla extract over medium-high for 3 to 4 minutes, until bubbly, adding more water if mixture is too thick. Using the back of a spoon or fork, mash the berries and whisk until smooth.

DAIRY-FREE, GLUTEN-FREE, VEGETARIAN

Per Serving (2 pancakes with ¼ cup berry syrup): Calories 275, Total Fat: 26g, Total Carbs: 8g, Net Carbs: 6g, Fiber: 2g, Protein: 4g, Sodium: 271mg, Macros: Fat: 83%, Carbs: 11%, Protein: 6%

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Ketofied classics

From Champagne Cocktails and Old-Fashioneds to Alabama Slammers and Strawberry Daquiris, unlock a world of low-carb drinks.

Finger foods galore

Make sure you never have to drink on an empty stomach with keto-friendly snacks like Fried Mac’ n’ Cheese Balls, Red Hot Chili-Garlic Wings, and more.

Easy organization

Chapters are broken up by type of spirit, making it simple for you to find the right drink recipe in a flash.

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The power of keto

Lose weight, improve digestion, and feel sharper and more alert with keto. This ketogenic cookbook beginner’s guide shows you the way.

Plenty of variety

Eating a keto diet comes with new rules, but this cookbook makes sure you don’t get bored, with recipes for everything from Bacon-Artichoke Omelets to Chocolate-Coconut Treats.

Quick and easy meals

Most recipes can be made in just 30 minutes, and all recipes include nutritional information, including macros.

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Sample Recipe: Garlic and Thyme Skillet Salmon

Directions:

1. Preheat the oven to 450°F.

2. In a small bowl, mix 2 tablespoons of ghee with the garlic, thyme, and salt. Set aside.

3. In a medium cast iron skillet, melt the remaining 2 tablespoons of ghee over medium heat. When the ghee is hot, add the salmon fillets, skin-side down. Wedge the shallot quarters between each salmon fillet. Sear the fillets for 1 minute, flip, and sear for another minute.

4. Break the shallot quarters into individual layers, and top the salmon with the seasoning mixture.

5. Transfer the skillet to the oven. Bake for 8 minutes.

6. Serve the salmon and roasted shallots hot, with a squeeze of lemon.

Nutrition Facts:

Calories: 684; Total Fat: 47g; Saturated Fat: 19g; Cholesterol: 216mg; Carbohydrates: 2g; Fiber: 1g; Net Carbs: 1g; Protein: 67g.

Macronutrients Ratio:

Fat: 62% / Carbs: 1% / Protein: 37%.