In my family, I am the only one who follows a ketogenic diet. Family gatherings are always a bit complicated at dinner time, because nobody understands what I’m doing, and nobody really wants to listen to my explanations. They are not interested.
So, around Christmas time, I have no choice. If I want to have a good keto meal, I’d better be active in the preparation, or even plan the whole menu myself!
Here is my version of the keto Christmas menu that I have planned for this year. I think my whole family will enjoy this menu. And you can always add some high-carb side dishes for those on a Western diet (fried potatoes, pasta, etc.), as well as a second, more “traditional” dessert!
STARTER
- Oysters with lemon
- Small toast of Go-Keto Farmers Bread with salted butter
MAIN COURSE
- Duck confit (slow-cooked duck legs) in gravy
- Trio of purees: pink radish puree, (Romanesco) broccoli puree, cauliflower puree with butter or cream.
DESSERT
- A scoop of Stracciatella ice cream (see recipe)
- Chocolate hazelnut biscuits (see recipe) Served with vanilla rooibos
Recept: Stracciatella Ice Cream
Ingredients for 4 servings:
- 300g of coconut yoghurt (one that has 4-5g carbs per 100g)
- 40-50g of Go-Keto plain MCT powder
- 20g collagen
- 30g of 100% dark chocolate
- a few drops of liquid stevia
Preparation
- Cut the dark chocolate into very small pieces.
- In a bowl, combine the coconut yoghurt, MCT powder and collagen. Mix well.
- Add 4-5 drops of liquid stevia and taste the mixture to adjust the sweetness as needed.
- Add the chocolate chips.
- Put the mix in the fridge.
- About 30-45 minutes before serving the dessert, put the mixture in the freezer.
- After 30 minutes, take out the bowl, mix again and put back in the fridge.
- 20 minutes later, take out the ice cream to serve it.
- You can add a few raspberries, raisins or blackberries to each portion.
Recipe: Hazelnut & Chocolate Biscuits
Ingredients for 4 servings
For the chocolate frosting:
- 40g cocoa butter
- 15g Ghee
- 1 tbsp of bitter cocoa powder
- 2 scoops of Go-Keto MCT Powder Chocolate
- 25g of grated coconut
- (Guérande) sea salt
- 2 tbsp of Go-Keto MCT Oil Brain & Eye (orange)
Note: if you don’t have time to make the chocolate topping: you can melt a Funky Fat chocolate bar in the flavour of your choice. I tried with the white chocolate, and it worked very well too!
For the biscuits:
- 1 whole egg + 1 egg yolk
- 30g soft butter
- 60g salted butter
- 140g hazelnut powder
- 50g almond flour
- 20g coconut flour
- 15g Erythritol
- ½ sachet baking powder
Preparation
- Take out the soft butter and salted butter a few hours in advance so that they are softened for use.
- Preheat the oven to 180 degrees.
- Mix together the hazelnut, almond and coconut flour, baking powder and erythritol.
- Using an electric whisk, beat the butter until it becomes fluffy. Add the whole egg and the yolk and mix a little longer.
- Mix the two preparations together (liquid and solid).
- Make small balls of the dough and place them on a baking tray (with a sheet of baking paper).
- Bake for 15-20 mins. at 180 degrees. They should be slightly browned.
- Remove from the oven and allow to cool for at least 30 mins. before preparing the chocolate topping.
The topping should not be prepared too far in advance: it may harden! - Melt the cocoa butter, ghee and bitter cocoa au bain-marie.
- In the meantime, roast the shredded coconut, spread out on a sheet of baking paper, in the oven at 140 degrees. Take care: this goes very fast – it turns browns in a few minutes!
- When the fats have melted, remove from the heat, then add the MCT powder to the chocolate and mix well to obtain a smooth mixture without lumps. Add the grated coconut and mix again. Lastly, add the orange MCT Oil.
- Add a spoonful of chocolate topping to each small hazelnut biscuit. If you love chocolate like I do, you can dip the entire biscuit in the mixture to cover it completely.
- Sprinkle a little sea salt on each biscuit.
- Allow to cool so that the topping is entirely hardened before serving. Enjoy!
