(Keto Carbs) 6g





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


– 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


– 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


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


  1. Roast the almonds in the oven at low temperature (max. 140 degrees) for 5-10 minutes and then crush them in a mortar.
  2. Melt the dark chocolate, cocoa butter and ghee (au bain-marie)
  3. Mix well, then gradually add the MCT powder
  4. Divide the crushed almonds among the silicone moulds (preferably BPA-free).
  5. Pour the chocolate on top
  6. Sprinkle 1-2 pinches of salt on each bar
  7. Leave it in the fridge for at least 2 hours