Carbs
(Keto Carbs) 6g
Fat
31g
Protein
17g
People always think that the holidays are hard to keep up when you follow the ketogenic diet. But, in fact, I disagree. Many dishes served during the holidays are suitable for the keto diet with just a few adaptations. I have already made my Christmas menu for this year.
Those who know me are aware that I am normally very strict when it comes to my macros.. But, my strategy when it comes to holidays is somewhat different. I stick to two principles:
- I don’t eat sugar. So I don’t fall out of ketosis.
- I consume as much protein as I want. I choose not to count my protein because I know it is not very important for those few holidays in the year. And this way I can still enjoy all the delicious dishes.
Here is my Christmas menu
Starter
– Smoked salmon – lemon & dill
– Fresh cream 40% fat
– Small keto toast with coconut flour and fish eggs
Main course
– Scallops baked in butter
– Konjac and samphire shirataki
– Cream sauce with scallop coral
Dessert
– Christmas tea with a thin bar of my keto chocolate with MCT and no erythritol.
I am happy to share the recipe with you.
Serves: 2
Ingredients
For 3 dark chocolate bars you will need:
- A dozen almonds (To make them more digestible, soak them overnight and then stew them in the oven for a few minutes the next day)
- 60g dark chocolate 100% cocoa
- 30g organic cocoa butter
- 30g organic ghee
- 3 spoons of chocolate-flavoured MCT powder
- A little sea salt or himalayan salt
- 30 min
Preparation
- Roast the almonds in the oven at low temperature (max. 140 degrees) for 5-10 minutes and then crush them in a mortar.
- Melt the dark chocolate, cocoa butter and ghee (au bain-marie)
- Mix well, then gradually add the MCT powder
- Divide the crushed almonds among the silicone moulds (preferably BPA-free).
- Pour the chocolate on top
- Sprinkle 1-2 pinches of salt on each bar
- Leave it in the fridge for at least 2 hours
