Keto recipes, Hot dogs, blueberry Cake, Coconut Milk Ice cream

KETO HOT DOGS

The good news is that now you can make homemade Keto Hot Dogs (Pretzel Dogs) in just 30 minutes with some simple ingredients.

These low-carb hot dogs can be kept in the fridge for up to 5 days. You can reheat them in the microwave or in the oven.

You will Need 8 Hot dogs 

For the dough:

• shredded mozzarella cheese
• cream cheese
• salt
• baking powder
• garlic powder (optional)
• Italian seasoning (optional)
• almond flour
• large egg
• egg yolk (optional)
• water (optional)
• everything bagel seasoning, sesame seeds, poppy seeds or coarse salt for topping   
• 
  

• How to Make it:
• 
  
• In a bowl, combine the mozzarella and cream cheese and heat over a double boiler or in the microwave until the cheese is melted. Stir to combine the cream cheese with the melted mozzarella.


• Let it cool for 2 minutes, then add in the salt, baking powder and 1 3/4 cups of the almond flour. dd one beaten egg. Stir with a spatula to incorporate. Alternatively if the cheese is not too hot to handle, knead with your hands.

• Add garlic powder and Italian seasoning (both optional). Mix to combine.

  Sprinkle almond flour on a working surface. Add the dough. Roll out into a rectangle, 1/4 to 1/8  inch thick.

• Cut 8 small rectangles, to just cover around each hot dog.

  Wrap hot dogs into the dough, place on a baking sheet.

  Preheat oven to 400 F.

  In a small bowl whisk together the egg yolk and water. Brush the tops of the dogs with egg wash. Sprinkle sesame seeds or seasoning on top (optional).

  Bake for 14-16 minutes, until golden.

      

       Each Keto Pretzel Dog is 5 net carbs

I found this recipe online on Pinterest and really enjoyed making them . You can get to the link here and see a more detailed description and give them a look and follow if you are into that.

https://cookinglsl.com/keto-hot-dogs/

Keto Blueberry Butter Cake 

Ingredients

1 cup blanched almond flour

1 Tbsp. Coconut flour

1 tsp. GF Baking powder

1/4 tsp. Sea salt

2 1/2 cups fresh blueberries

Zest of 1 lemon

1 cup erythritol, divided

1/2 cup unsalted butter, softened

4 large eggs, at room temperature

1 Tbsp. Fresh lemon juice

1 tsp. Pure vanilla extract

6 oz. cream cheese, cut into about 3/4-inch cubes (One simple way to help keep the cheese from sticking to your knife is to dip the knife in hot water )  

Instructions

• 1.

  Preheat the oven to 375 F and line a 9 by 9-inch square baking pan with parchment paper

• 2.

  Whisk together almond flour, coconut flour, baking powder and salt

• 3.

  In a small bowl, toss the blueberries with 1 tablespoon of the flour mixture, 1 tablespoon erythritol and lemon zest

• 4.

  In a separate bowl, mix butter with remaining erythritol until smooth. Beat in eggs until combined. Add vanilla and lemon juice and mix to combine

• 5.

  Add the flour mixture to the creamed butter and use a spatula to mix until smooth

• 6.

  Transfer batter into the prepared baking pan and top with the blueberries, then the cream cheese cubes

• 7.

  Cover the pan with foil paper and bake for 30 minutes. Remove the foil paper and continue baking 10 - 15 minutes longer. The top should be golden and firm to touch. Cool before serving

• Estimated Nutritional Value per Serving: | Calories: 146 | Total Carbs: 6g | Fiber: 1.4g | Net Carbs: 4.7g | Protein: 4g | Fat: 12.5g | Note: These values are estimates and can vary based on specific brands, size and preparation methods.

You can visit here for more detailed description 

https://onlyglutenfreerecipes.com/recipe-items/keto-blueberry-butter-cake/

Sugar free Coconut Milk Ice Cream

 Ingredients (2–3 servings)

• 1 can (400ml) full-fat coconut milk

• 2–3 tbsp erythritol (or monk fruit sweetener / stevia, to taste)

• 1 tsp vanilla extract

• Optional:

  • 1 tbsp MCT oil (for smoother texture)

  • 1–2 tsp vodka (helps prevent iciness, optional)

  • Sugar-free chocolate chips or nuts

🥥 Make sure to use full-fat coconut milk for creaminess!

 

1. Mix the Base

In a blender or mixing bowl, combine:

• Coconut milk

• Sweetener of choice

• Vanilla extract
  Blend or whisk until smooth and fully dissolved.

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2. Chill the Mixture

Refrigerate the mixture for at least 2 hours
(cold base = better texture and faster freezing).

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3. Freeze

You have two options:

✅ With Ice Cream Maker (Best texture)

• Pour the chilled mixture into your machine

• Churn for 20–25 minutes until thick and creamy

• Enjoy soft-serve style or transfer to freezer to firm up

✅ Without Ice Cream Maker

• Pour mixture into a freezer-safe container

• Freeze for 3–4 hours, stirring every 30 minutes for the first 2 hours to reduce ice crystals

• When firm, let it thaw 10 minutes before scooping

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4. Serve & Enjoy!

Top with sugar-free chocolate chips, chopped almonds, or a drizzle of keto caramel.
You’ve got a delicious, satisfying low-carb dessert that doesn’t feel like a compromise.

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📉 Nutrition Info (Per Serving – Approximate)

Item	Amount
Calories	~200 kcal
Net Carbs	~2–3g
Fat	~20g
Protein	~1g
Sugar	0g (no added sugar)

✔️ Keto-friendly
✔️ Dairy-free & gluten-free
✔️ Suitable for paleo, vegan, or diabetic diets

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🍦 Flavor Variations

Type	Add-Ins
🍫 Chocolate	1 tbsp cocoa powder + sugar-free chocolate chips
🍓 Strawberry	¼ cup blended fresh or freeze-dried strawberries
☕ Coffee	1 tsp instant coffee or espresso powder
🍋 Lemon Coconut	Add lemon zest + a few drops of lemon juice

 For more details and tips and trick visit below

https://ec.ellylife.com/2025/05/sugar-free-keto-coconut-milk-ice-cream.html