Sometimes the simplest flavor pairings are the most satisfying. This dish combines juicy baked chicken with aromatic pesto and creamy mozzarella, finished off with a fresh caprese salad. It’s the kind of dinner that feels indulgent but is still light and refreshing—perfect for a weeknight meal or even a casual dinner with friends.
The warm, cheesy chicken pairs beautifully with the cool, juicy tomatoes and mozzarella in the salad. A sprinkle of pine nuts and fresh arugula brings everything together for a Mediterranean-inspired plate you’ll want to make again and again.
4 tablespoons (60 ml) store-bought pesto (see note)
8 ounces (225 g) fresh mozzarella cheese, sliced
Caprese Salad
3 large heirloom tomatoes
8 ounces (225 g) fresh mozzarella cheese
2 tablespoons extra-virgin olive oil
2 tablespoons store-bought pesto
Fine sea salt and freshly ground black pepper
For Garnish
1 handful of fresh arugula
3 tablespoons pine nuts, toasted
Instructions
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
Slice the chicken breast in half horizontally to make 4 flat pieces. Place them on the sheet pan, season with salt and pepper, and spread each piece with 1 tablespoon of pesto. Top with mozzarella slices. Bake for 25 minutes, until the chicken is fully cooked (opaque throughout) and the cheese is golden and bubbling.
Meanwhile, prepare the caprese salad: Wash and slice the tomatoes and mozzarella. Arrange them alternately in a fan shape on 4 serving plates. Drizzle with olive oil and pesto, then season with salt and pepper.
Serve the baked chicken with the caprese salad. Garnish with fresh arugula and sprinkle with toasted pine nuts. Leftovers keep in the fridge for up to 3 days.
Nutrition Facts (per serving, approx.):
Calories: ~420 kcal
Fat: ~31 g
Protein: ~28 g
Carbohydrates: ~6 g (net)
Note
If buying store-bought pesto, check the label to ensure it’s sugar-free. For an even fresher taste, you can make your own pesto at home.
✨ This dish is a celebration of Italian-inspired flavors, rich, creamy, fresh, and vibrant. It’s easy to make, looks beautiful on the plate, and is guaranteed to impress.
If you’re looking for a delicious way to start your day on a low-carb or ketogenic lifestyle, this recipe is for you. Coffee lovers around the world are discovering the benefits of keto coffee, a creamy, frothy blend of high-quality fats and freshly brewed coffee that delivers long-lasting energy and focus.
This Keto Morning Butter Latte is a simple and tasty butter coffee recipe that combines strong coffee with butter and cream, creating a smooth and indulgent drink that keeps you satisfied for hours. Think of it as your perfect bulletproof coffee alternative, made with ingredients you already have at home.
Ingredients (2 servings):
2 cups (480 ml) strong-brewed hot coffee (dark roast works well)
¼ cup (60 ml) heavy cream, warmed
2 tablespoons unsalted butter, softened
Stevia or another low-carb sweetener (optional; I prefer unsweetened)
Ground cinnamon, for garnish
Instructions:
Add all ingredients to a high-powered blender. (You can use a regular blender, but the foam will be less frothy.)
Blend on high speed for about 1 minute until the mixture is smooth and creamy.
Pour into two 8-ounce (240-ml) mugs, sprinkle with ground cinnamon, and serve immediately.
Nutrition Facts (per serving):
Calories: ~220 kcal
Fat: ~24 g
Protein: ~1 g
Carbohydrates: ~1 g (net)
Why This Keto Coffee Works
Unlike a traditional cappuccino, this low-carb latte is packed with healthy fats from butter and cream, giving you a steady energy release without the mid-morning crash. It’s a smart choice for those practicing intermittent fasting or following a ketogenic diet, since it helps curb hunger and boosts focus.
Whether you call it butter coffee, keto latte, or your morning fuel, this recipe proves that coffee can be both indulgent and nourishing.
So tomorrow morning, skip the coffee shop and whip up this Keto Morning Butter Latte at home, you’ll start your day energized, satisfied, and ready to go!
Just because you’re on a ketogenic diet doesn’t mean you have to give up desserts. In fact, with the right ingredients, you can enjoy rich, chocolatey treats without breaking your carb limit. Here’s a delicious keto brownie recipe that’s perfect for any low-carb lifestyle – rich in flavor, sugar-free, and truly satisfying.
✅ Why you’ll love it:
Sugar-free and gluten-free – suitable for keto and low-carb diets
Low glycemic index – better for blood sugar control
High in healthy fats – helps keep you full and energized
Quick and easy to make – ready in under 30 minutes
Freezable and fridge-friendly – perfect for meal prepping or sweet cravings
📋 Ingredients (for a 24×24 cm baking dish):
7 eggs (room temperature)
150 g dark chocolate (minimum 85% cocoa or sugar-free)
100 g unsalted butter
40 g unsweetened cocoa powder
100 g erythritol (or your preferred keto sweetener)
140 g almond flour
150-160g almonds or coconut milk (for extra moisture)
1 teaspoon baking powder
A pinch of salt
250g blueberries
Optional: 1 tsp vanilla extract, chopped nuts
🧁 Instructions:
1. Preheat oven to 175°C (347°F) and line the pan with parchment paper.
2. Melt butter and chocolate together over low heat or in the microwave. Let it cool slightly.
3. Whisk eggs and erythritol in a large bowl for 2–3 minutes until slightly fluffy.
4. Slowly pour in the chocolate mixture, whisking constantly.
5. Add cocoa powder, almond flour, salt, baking powder, and almonds or coconut milk. Mix until smooth.
6. Fold in any extras (vanilla, berries, nuts).
7. Pour batter into the pan and smooth the top.
8. Bake for 15–20 minutes until edges are set but the center is still soft.
Cool completely before cutting — they will firm up as they cool.
💡 Tips:
For a fudgier brownie, bake closer to 15–20 minutes.
Store leftovers in the fridge for up to 5 days.
These brownies freeze perfectly – ideal for portion control or unexpected guests!
❤️ For Whom?
Anyone following a keto or low-carb lifestyle
People managing blood sugar or insulin resistance
Anyone who simply wants a healthier, guilt-free dessert
✨ Healthy feet start with a healthy lifestyle – and that includes treats you can feel good about. Stay tuned for more low-carb recipes and wellness tips on LifestyleForHealthyFeet.co.uk!
A comforting vegetarian dish made with creamy spinach and rich, golden-fried cheese – a traditional Indian favorite reimagined for a low carb lifestyle. Perfect for those reducing carbs, managing type 2 diabetes, or following a keto or vegetarian diet.
✅ Ingredients (Serves 3–4):
250 g paneer, halloumi or firm tofu, cubed
400 g fresh spinach (or 300 g frozen, thawed)
2 tablespoons butter or ghee
2 tablespoons double cream or coconut cream
1 small onion, finely chopped (optional)
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
Salt and pepper to taste
Water or vegetable broth, if needed (to loosen the sauce)
🥣 Instructions:
Fry the cheese: Heat 1 tablespoon of butter or ghee in a non-stick pan. Add cubed paneer or halloumi and fry until golden on all sides. Set aside.
Cook the aromatics: In the same pan, add the remaining butter. Sauté the onion (if using) until soft. Add garlic, ginger, and spices. Cook for 30–60 seconds until fragrant.
Add spinach: Add fresh spinach in batches, letting it wilt down (or add thawed frozen spinach). Cook for 5–7 minutes until soft. If the mixture is too thick, add a splash of water or broth.
Blend (optional): For a smooth sauce, blend the spinach mixture using a hand blender (off heat) to your preferred texture. For a rustic version, leave it chunky.
Finish the dish: Stir in cream and return the fried cheese to the pan. Simmer for 3–5 minutes. Season to taste.
Serve hot with cauliflower rice or low carb naan/keto chapati (see my recipe on the blog!).
🍽️ Serving Suggestions:
Cauliflower rice
Keto chapati or almond flour naan
As a side dish with grilled meat or curry
🌿 Why it’s great for a low carb diet:
High in healthy fats and protein
Naturally low in carbohydrates
Suitable for vegetarians and people managing blood sugar levels
Nutritional values per serving of the low-carb Saag Paneer:
Curry is a classic dish of Indian cuisine, known around the world for its rich aroma and bold flavor. In this version, I wanted to preserve the essence of the traditional recipe while adapting it for those following a low-carb lifestyle. This curry includes all the key spices, creamy coconut milk, and tender pieces of chicken – but instead of rice, I serve it with cauliflower “rice”, low-carb vegetables, or my homemade keto chapati (recipe available on the blog!). Perfect for anyone who loves authentic flavors but wants to reduce their carbohydrate intake.
✅ Ingredients (Serves 4):
500 g chicken breast or thigh, diced
2 tablespoons coconut oil or clarified butter (ghee)
Looking for a keto-friendly alternative to Indian flatbread? This Keto Chapati is soft, flexible, and made without grains or gluten – perfect for anyone following a low-carb, diabetic, or high-fiber diet.
Made with bamboo fiber flour, ground flaxseed, and psyllium husk, it holds together well and delivers satisfying texture and taste without the carbs.
🧾 Ingredients (Makes 4 chapatis):
6 tbsp bamboo fiber flour (~40 g)
2 eggs
2 tbsp ground flaxseed
1 tsp psyllium husk powder (optional but recommended for structure)
1 tbsp olive oil
~4–6 tbsp warm water(add gradually)
Pinch of salt
👩🍳 Instructions:
In a bowl, combine bamboo fiber flour, ground flaxseed, psyllium husk, and salt.
Add eggs and olive oil, then gradually mix in the warm water to form a soft, sticky dough.
Let the dough rest for 10 minutes – the fiber will absorb moisture and become pliable.
Divide the dough into 4 equal parts.
Roll each piece between two sheets of baking paper or on a silicone mat to form thin, round flatbreads.
Heat a dry non-stick pan over medium heat (no oil needed).
Cook each chapati for 1.5–2 minutes per side, until golden spots appear. Press lightly with a spatula if needed.
Serve warm as a wrap, side bread, or with curries.
🔥 Pan Tip:
Always cook on a dry pan, just like traditional Indian roti. The olive oil in the dough is enough – no need to add more fat when cooking.
🔢 Nutrition Per 1 Chapati (1/4 batch):
Nutrient
Amount
Calories
~110 kcal
Protein
~5 g
Fat
~8 g
Carbohydrates
~2 g
Fiber
~6 g
Net Carbs
~0 g
✅ Why You’ll Love It:
Soft and flexible – easy to roll or fold
High in fiber – great for digestion and blood sugar balance
Gluten-free and grain-free
Easy to store and reheat
🧊 Storage:
Keep in the fridge for up to 2 days, or freeze between parchment sheets. Reheat in a dry pan or briefly in the microwave with a splash of water.
Bamboo fiber flour is a unique, plant-based ingredient growing in popularity among low-carb and keto dieters. Made from the inner fibers of bamboo plants, this flour is extremely low in carbohydrates, high in fiber, and naturally gluten-free. It has no strong flavor of its own, which makes it a perfect base for both sweet and savory bakes.
Bamboo flour adds bulk and structure to baked goods without increasing the carb count – ideal for anyone watching their blood sugar, managing diabetes, or following a ketogenic lifestyle.
🧁 Bamboo & Almond Flour Muffins (Keto-Friendly)
These muffins are light, fiber-rich, and fully low-carb thanks to bamboo fiber flour and almond flour. Perfect for people following a keto or diabetic-friendly diet.
Ingredients (makes approx. 12 muffins):
2 cups bamboo fiber flour (approx. 80g)
1 cup almond flour (approx. 96g)
2 tsp baking powder
1 tsp baking soda
½ cup melted butter (approx. 113g)
½ tsp salt
½ cup erythritol or xylitol (approx. 100g)
1 cup unsweetened almond milk (240ml)
2 eggs (approx. 100g total)
Instructions:
Preheat oven to 175°C (350°F).
In a large bowl, mix bamboo fiber flour, almond flour, baking powder, baking soda, and salt.
In another bowl, whisk melted butter, sweetener, eggs, and almond milk.
Combine wet and dry ingredients until just mixed.
Divide batter into 12 greased muffin cups.
Bake for 20–25 minutes or until golden and firm.
🔢 Nutrition Facts (Per 1 Muffin — 1/12th of batch):
Nutrient
Amount
Calories
~145 kcal
Protein
~5.5 g
Fat
~12 g
Carbohydrates
~5 g
Fiber
~6 g
Net Carbs
~<1 g
✅ These muffins are low in digestible carbohydrates and high in fiber, making them ideal for keto or diabetic diets.
💡 Why Bamboo & Almond Flour?
Both flours are:
Gluten-free
Low-carb
Blood sugar friendly
Rich in fiber (bamboo) and healthy fats (almond)
This makes the combination perfect for people who want to enjoy baking without compromising their health goals.
🦶 Foot Health Tip
If you’re diabetic or at risk, limiting carbs while boosting fiber helps stabilize blood glucose – reducing the risk of nerve damage and foot ulcers. Recipes like these are not just tasty – they’re a step toward better foot health.
Eating low-carb doesn’t mean sacrificing flavor or variety. Whether you’re managing your weight, supporting your overall health, or simply exploring the benefits of a low-carb lifestyle, these recipes are perfect for you. Each dish is easy to prepare, packed with nutrients, and tailored to help you stay within your daily macronutrient goals. Explore these delicious options and transform your meals into healthy, satisfying experiences.
1. Baked Eggs in Avocado
A simple, nutritious breakfast or snack that’s low in carbs and high in healthy fats.
Ingredients:
2 avocados
4 small eggs
Salt and pepper to taste
Chives for garnish
Optional: bacon or shredded cheddar cheese
Instructions:
Preheat your oven to 200°C (392°F).
Cut the avocados in half, remove the pits, and scoop out a bit of the flesh to make room for the eggs.
Crack an egg into each avocado half.
Season with salt and pepper, and optionally top with shredded cheese or bacon.
Bake for 10-15 minutes until the egg whites are set.
Garnish with chives and serve warm.
Macros per serving (1 avocado half with 1 egg):
Calories: 160 kcal
Protein: 7 g
Fat: 13 g
Net carbs: 2 g
2. Salmon and Pesto Salad
A light yet satisfying dish, perfect for lunch or dinner.
Ingredients:
200 g fresh or smoked salmon
2 handfuls of arugula
1/2 head of iceberg lettuce
1/2 avocado
2 tbsp green pesto
1 tbsp olive oil
Lemon juice
Salt and pepper to taste
Instructions:
Grill the fresh salmon until cooked (skip this step if using smoked salmon).
Arrange the arugula, lettuce, and sliced avocado on a plate.
Add the salmon in pieces.
Mix pesto with olive oil and lemon juice, then drizzle over the salad.
Season with salt and pepper to taste and enjoy.
Macros per serving (1 large salad):
Calories: 450 kcal
Protein: 30 g
Fat: 35 g
Net carbs: 4 g
3. Coconut Chicken with Broccoli
A creamy, savory dish that’s low in carbs and high in flavor.
Ingredients:
400 g chicken breast
200 ml coconut milk
1 broccoli head
1 garlic clove, minced
1 tbsp coconut oil
Salt, pepper, and curry powder to taste
Instructions:
Cut the chicken into cubes and season with salt, pepper, and curry powder.
Heat the coconut oil in a pan and brown the chicken.
Add the minced garlic and stir for 1 minute.
Pour in the coconut milk and simmer on low heat for 10 minutes.
Steam the broccoli until tender.
Serve the chicken with broccoli on the side.
Macros per serving (half of the recipe):
Calories: 400 kcal
Protein: 35 g
Fat: 25 g
Net carbs: 6 g
4. No-Bake Mascarpone Tart with Blueberries
A sweet, low-carb dessert that’s perfect for any occasion.
Ingredients
Crust:
200 g almond flour
100 g butter (cold, cubed)
1 egg yolk
A pinch of salt
2 tbsp erythritol
Cream:
300 g mascarpone
200 g double cream
2 tbsp erythritol
Lemon Syrup:
1 tbsp erythritol
Juice of 1 lemon
1/3 cup water
Topping:
Fresh blueberries or strawberries
Mint leaves for decoration
Instructions
For the Crust:
Preheat the oven to 180°C (356°F).
Combine almond flour, butter, salt, and erythritol in a mixing bowl. Use your hands or a pastry cutter to blend until the mixture resembles breadcrumbs.
Add the egg yolk and mix until the dough forms a ball. Chill in the fridge for 20 minutes.
Roll out the dough between two sheets of parchment paper or press it directly into a tart pan.
Poke the base with a fork to prevent puffing and bake for 15-18 minutes or until golden brown. Let it cool completely.
For the Cream:
Beat mascarpone, double cream, and erythritol together until smooth and fluffy. Chill in the fridge while preparing the syrup.
For the Lemon Syrup:
In a small saucepan, combine erythritol, lemon juice, and water.
Heat on low until the erythritol dissolves. Simmer for 2-3 minutes, then let it cool.
Assembly:
Pour the lemon syrup evenly over the baked crust and allow it to soak in slightly.
Spread the mascarpone cream over the crust.
Top with fresh blueberries or strawberries.
Garnish with mint leaves for a fresh finish.
Macros per serving (1 slice, 8 slices total):
Calories: ~280 kcal
Protein: ~5 g
Fat: ~25 g
Net carbs: ~4 g
5. Creamy Cauliflower and Cheddar Soup
A comforting low-carb soup that’s perfect for colder days.
Ingredients:
1 medium cauliflower
1 liter chicken stock
200 g grated cheddar cheese
100 ml heavy cream
Salt, pepper, and nutmeg to taste
Instructions:
Break the cauliflower into florets and cook in the chicken stock until tender.
Blend the mixture into a smooth soup using an immersion blender.
Stir in the cream and cheddar cheese until fully melted.
Season with salt, pepper, and nutmeg.
Serve with toasted nuts or seeds for added crunch.
Macros per serving (1 bowl, 4 servings total):
Calories: 220 kcal
Protein: 10 g
Fat: 18 g
Net carbs: 5 g
These recipes prove that low-carb eating can be both delicious and diverse. Perfect for anyone looking to maintain a healthy lifestyle or explore the benefits of a low-carb diet, they’re sure to impress your taste buds while supporting your nutritional goals. For more tips, recipes, and inspiration, explore the other sections of our website. Stay healthy and enjoy! 😊
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