Keto diet is all about turning fat into energy and rather than carbohydrates. So, for first timers, you might be a little overwhelmed in deciding what you can eat and what you can’t.
Just to help you out a little, here we list 7 delicious keto recipes that will surely make you feel like you’re not at all on a diet.
Nasi Lemak Keto
Malaysians love their nasi lemak. If we can eat it all the time, we would! Sadly, you can’t. For those who are on a diet, you will find it extra difficult for you to quit cold turkey. Never fear because you can make this classic indulgent dish to suit your calorie count!
Presenting nasi lemak keto that is delicious, nutritious and definitely healthy.
For the chicken, get our ayam goreng berempah recipe for a healthy and perfect side dish to your nasi lemak.
- 3 tablespoons coconut milk
- 1 1/2 inch of ginger, sliced thinly
- 1/2 shallot, sliced
- 200g of cauliflower, riced
- Salt to taste
- 1 1/2 large onion, divide to four pieces
- 20g of dried chillies, deseed
- 2 tablespoons of coconut oil
- 3/4 tablespoon of salt
- 3 tablespoons of reduced sugar ketchup
- To prepare the rice, boil the coconut milk, ginger, sliced shallot and salt. This process will take a minute or less..
- Once bubbling, add in the riced Cauliflower and mix well.
- Put the four pieces of the chopped onion and blend them until smooth. Set aside.
- Boil the dried chillies until soft and blend to paste. Learn to do it here.
- Melt 2 tablespoons of coconut oil in a pan on medium heat. Put in the chilli paste, onions, salt and ketchup in.
- Allow the ingredients to simmer until oil separates from the sauce.
Tofu Curry and Cauliflower
If your palette is more on the spicy side and you need gravy when eating, say no more because this keto recipe will work up your appetite without compromising your diet.
- 1 onion, diced
- 2 carrots, sliced
- 1 small cauliflower, about 500g florets
- 150g of super-firm tofu, cubed
- 1 tablespoon of curry powder
- 300g of fire-roasted crushed tomatoes
- 170g of vegetable broth
- 100g of chickpeas
- 100g of peas
- 250g of unsweetened coconut milk
- Salt and pepper to taste
- Fresh chopped cilantro for garnish
- In a stockpot, heat the oil over medium-high heat.
- Add carrots and onion. Cook the vegetables and stir 4-5 minutes or until onion is tender.
- Add in salt and pepper.
- Add in cauliflower, tomatoes, tofu and broth. Bring the mixture to a boil.
- Reduce the heat and cover the stockpot. Let the mixture simme for 10 minutes.
- Add in the coconut milk and peas.
- Increase the heat and make the mixture boil for 5-7 minutes or until slightly thickened or cauliflower is tender.
Thai Chilli Chicken Wrap
We are always on the go. The reason we are unable to get the best results when dieting is because we tend to choose fast food over healthy ones. The misconception is healthy food takes longer to prepare but does it?
Try out this healthy Thai chilli chicken wrap and let us know!
- 170g of rice vinegar
- 170g of water
- 1 tablespoon of fresh ginger or ginger paste
- 2 tablespoons of chili paste
- 2 tablespoons of ketchup
- 3 tablespoons of honey
- 1 tablespoon of water
- 1 tablespoon of cornstarch
- 2 tablespoons of olive oil
- 700g of chicken filet, cut into bite size strips
- 1 carrot, cut into matchsticks
- 2 zucchinis, cut into matchsticks
- 1 red pepper, julienned
- 4 scallions, chopped
- 8 tortillas
- Whisk together rice vinegar, water, ginger, chili paste, ketchup and honey in a skillet.
- Place the skillet on medium heat. Let the mixture simmer for 10-15 minutes.
- Combine water and cornstarch and slowly whisk into the sauce. Simmer until slightly thickened.
- Remove the skillet and place the sauce into a bowl.
- Heat 1 tablespoon of olive oil in the sauce skillet over medium high heat. Add chicken and cook until starting to brown.
- Add 2 tablespoons of Thai sauce and continue cooking for another 2 minutes or until chicken is cooked through. Remove chicken from pan and plate.
- Heat 1 tablespoon of olive oil over medium heat.
- Add carrots and cook for 2 minutes. Then, add the zucchini, red pepper and scallions and cook for 2-3 more minutes.
- Add the chicken back to the skillet with vegetables and stir to warm.
- Split chicken/vegetable mixture between the tortillas and drizzle with the sauce.
As Malaysians, we do not just eat one type of cuisine only. One of our favourite dishes would have to be the classic Chinese-style sesame chicken. Although you are on a diet, that does not mean you should sacrifice delicious food such as this one.
- 2 skinless, boneless chicken breasts
- 1 1/2 tablespoons of tapioca flour
- 1 cup of broccoli florets
- 1 medium head cauliflower
- 1/2 tablespoon of sesame seeds
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 2 tablespoons of sriracha
- 1 teaspoon of red pepper flakes
- 1 tablespoon of oyster sauce
- 2 teaspoons of honey
- 2 tablespoons of chicken broth
- 1 clove garlic, finely chopped
- 2 teaspoons of ginger, chopped
- 1 tablespoon of green onions, greens and whites sliced
- Oil for frying
- Salt and pepper to taste
- Take the cauliflower head, wash and cut the florets. Take the florets and chop them into to a rice grain consistency.
- Heat the cauliflower in a dry skillet (no oil) over medium heat for 2-3 minutes.
- Fill a saucepan with water and bring it to a boil. Drop in broccoli florets and turn off heat.
- Allow broccoli to cook in hot water for 2 minutes until turn bright green. Drain it using a colander.
- Heat oil in a dutch oven or heavy duty pot. Once oil reaches 350 – 375 degrees, drop in chicken pieces and fry until fully cooked and browned on the outside, about 7 minutes.
- Drain with a slotted spoon and set aside.
- In a separate skillet or wok pan, heat sesame oil over medium heat.
- Add garlic and ginger and cook until fragrant,
- Add soy sauce, oyster sauce, chicken broth, and sriracha. Whisk the ingredients to combine.
- Add in red pepper flakes, sesame seeds and sweetener (optional).
- Add 1 teaspoon of tapioca flour and cook for 3 minutes until thicken.
- Drop fried chicken pieces into sauce and stir to thoroughly coat the chicken.
- Sprinkle sliced green onions on top.
Avocado Fried Egg
Eggs are one of the best kinds of ingredient there is. Rich with protein and omega 3, eggs, especially if both yolk and white are consumed, can be an excellent food source for micro-nutrients and protein. Eggs are a perfect example of dietary protein that is important in providing our bodies with amino acids which can help in building muscles and nourishing the body.
For dieters out there, especially those who are on keto, good news for you because we have found a recipe that makes eggs healthier. Try it out and see!
- 2 arge avocado
- 4 small eggs
- Olive oil
- Slice and pit the avocado.
- Cut the avocado into halves. Leave the skin on.
- Cut out a bit more space in the avocado for the egg.
- Heat some olive oil in a small frying pan over a medium-high heat.
- Add the avocado slice and, one by one. Crack an egg inside of it and cook til the whites are firm and cooked all the way through. Flip it and cook the top.
- Serve with some fresh black pepper and sea salt.
Cauliflower Fried Rice
Malaysians and fried rice are inseparable. Why? Because it is the easiest kind of dish to be made especially when you are in a hurry and famished. Unfortunately, most fried rice dishes are oily. Not ideal for those who are on a diet.
No worries because with this keto-version of fried rice, you can still indulge yourself without turning your tummy into a bulge.
- 1 1/2 head cauliflower
- 1 cup of frozen peas/carrots
- 2 tablespoonsof ghee
- 3 large eggs
- 2 tablespoons of sesame seeds
- 3 teaspoons of sesame oil
- 2 tablespoons of soy sauce
- 1 cup of onion
- 2 tablespoons of minced garlic
- salt and pepper
Break cauliflower into small florets and place in processor.
Pulse until reach desired “rice” consistency.
Heat a skillet over medium-high heat and add ghee.
Place riced cauliflower into a pan and flatten out over the entire surface. Allow to cook through for 10 minutes until cauliflower turns brown or crispy.
Stir rice and add onion, garlic, peas, carrots, and season with salt and pepper.
Continue to cook and stir over medium-high heat for 5 minutes.
Push “rice” to one side of pan, grease the empty half and crack eggs into pan.
Combine eggs and “rice” until eggs are cooked through.
Add soy sauce and sesame oil. Stir to combine well.
Turn off heat and garnish with sesame seeds.
Breakfast is the most important meal of the day. It is the time for you to pile on food that gives you energy. But for those who are on the keto diet, choosing the best food for breakfast may be a little tricky.
Upma is a staple south Indian breakfast that is both healthy and energising. A little twist is made on this classic recipe which is keto-friendly.
- 200g cauliflower
- 2 tablespoons of ghee/unsalted butter
- 20g peanuts
- 5g of ginger
- 50g of onion
- 4-5 curry leaves
- 1 tablespoon of cumin seeds
- 1 tablespoon mustard seeds
- 1 green chilli. chopped
- Coriander for garnish
- Blend the cauliflower florets in a food processor until to a couscous-type consistency.
- Put the ghee/unsalted butter in a frying pan. Once melted, add in the mustard seeds and cumin.
- Once the spices start to sizzle, add in the onion, curry leaves, ginger and chilli. Season with salt.
- Fry the onions till translucent and start to brown.
- Add in the cauliflower and stir-fry for a few minutes.
- Add a cup of water and close the pan with a lid. Let it cook for 10 minutes.
- Keep checking and stirring every few minutes to ensure nothing sticks.
- Cook till the water dries up and garnish with fresh coriander.
There you go! 7 keto recipes that are so delicious you will not even feel as if you are on a diet. If you love these keto recipes and decide to whip one up in the kitchen, don’t forget to take a picture and tag us with the hashtag #butterkicap!