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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

  1. Cut the dark chocolate into very small pieces.
  2. In a bowl, combine the coconut yoghurt, MCT powder and collagen. Mix well.
  3. Add 4-5 drops of liquid stevia and taste the mixture to adjust the sweetness as needed.
  4. Add the chocolate chips.
  5. Put the mix in the fridge.
  6. About 30-45 minutes before serving the dessert, put the mixture in the freezer.
  7. After 30 minutes, take out the bowl, mix again and put back in the fridge.
  8. 20 minutes later, take out the ice cream to serve it.
  9. You can add a few raspberries, raisins or blackberries to each portion.

Recipe: Hazelnut & Chocolate Biscuits

Ingredients for 4 servings
For the chocolate frosting:

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

  1. Take out the soft butter and salted butter a few hours in advance so that they are softened for use.
  2. Preheat the oven to 180 degrees.
  3. Mix together the hazelnut, almond and coconut flour, baking powder and erythritol.
  4. Using an electric whisk, beat the butter until it becomes fluffy. Add the whole egg and the yolk and mix a little longer.
  5. Mix the two preparations together (liquid and solid).
  6. Make small balls of the dough and place them on a baking tray (with a sheet of baking paper).
  7. Bake for 15-20 mins. at 180 degrees. They should be slightly browned.
  8. 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!
  9. Melt the cocoa butter, ghee and bitter cocoa au bain-marie.
  10. 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!
  11. 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.
  12. 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.
  13. Sprinkle a little sea salt on each biscuit.
  14. Allow to cool so that the topping is entirely hardened before serving. Enjoy!