Keto Recipes

How to make soya paneer pancake

Soya Paneer Pancake is a healthy and nutritious pancake recipe made with soy flour, paneer, and a blend of aromatic spices. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of protein and fiber, thanks to the soy flour and paneer. However, people with a dairy or soy allergy should avoid this dish.


1 cup soya flour: 120gms – 1/2 cup paneer, crumbled: 50gms – 1/2 teaspoon cumin powder: 2.5gms – 1/2 teaspoon coriander powder: 2.5gms – 1/4 teaspoon red chili powder: 1.25gms – Salt to taste – Water, as needed: 100ml – Oil, for cooking: 10ml


1. In a large mixing bowl, combine the soya flour, crumbled paneer, cumin powder, coriander powder, red chili powder, and salt.

2. Add enough water to make a smooth batter. The batter should be of pouring consistency.

3. Heat a non-stick pan or griddle over medium heat. Brush some oil on the pan.

4. Pour a ladleful of the batter onto the hot pan and spread it into a circle.

5. Cook for 2-3 minutes until the bottom is golden brown. Flip the pancake and cook the other side for 1-2 minutes.

6. Remove the pancake from the pan and repeat the process with the remaining batter.

7. Serve hot with chutney or sauce of your choice.


  • Calories: 140 kcal
  • – Protein: 10g
  • – Fat: 6g
  • – Carbohydrates: 10g
  • – Fiber: 4g

How to Prepare Sourdough Bread at home

Sourdough bread is not only tastier than regular bread, but it is also healthier and simpler to digest. This healthier sourdough bread with 100% sprouted whole grain flour is packed with seeds for extra vitamins, minerals, protein, and healthy fats. Because of the incorporated superfoods, this bread is one of the most nutrient-dense on the market. It’s also quite yummy. This bread is robust, has a delicious nutty flavor, and has great texture with all of those seeds. This recipe is ridiculously simple and vegan!

Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!

Ingredients For Sourdough Bread at home-

Himalayan pink salt -2 tsp

Room temperature water 1 ¾ cups

Unfed starter from fridge 2 Tbs

Sunflower seeds – ¼ cup

Pumpkin seeds – ¼ cup

Black sesame seeds – ¼ cup

Hemp seeds – ¼ cup

Ground flaxseed – ¼ cup

Recipe For Sourdough Bread at home –

Method Mix all ingredients mentioned under dry mix thoroughly.

Add warm water, slowly kneading continuously until soft for about 10 minutes. Cover and allow to rise for an hour until doubled in size. Punch and kneel again.

Grease a loaf pan with butter, shape the dough into a loaf, and place it in it.

Simultaneously, for any remaining dough, sprinkle with topping.

Bake for 1 hour at 400°F until the top crust turns golden brown. Cool and remove. Slice them and enjoy every bite loaded with nutrients.

Macros – 1 Slice

  • Calories: 92 kcal
  • Protein: 3.8 grams
  • Carbohydrates: 18 grams
  • Fat:  0.6 grams

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How to make Quick and Easy Egg Sandwich


This is a Quick and Easy Egg Sandwich. We always need a quick protein rich easy to cook option in the morning. This sandwich is a great breakfast option for working people. It can be made in just 5 minutes. And if we talk about its benefits, it is high in protein, good fat, vitamins and minerals. This is a morning meal perfect option for those who are into fitness and want to loose weight in less efforts. The healthy fats in the meal to keep you satiated, you will feel hungry throughout the day.


  • Slice of bread – 2
  • Egg – 2
  • Low fat cheese – 1 tbsp
  • Choice of vegetables finely chopped (Onion, tomatoes, green chilli, coriander leaves, capsicum) – 1 cup
  • Butter – 1/2 tbsp
  • Salt and pepper to taste.


  • Firsly, take a bowl and beat two eggs in a bowl nicely.
  • Now, Heat the butter to a pan on low flame. Now, pour the egg mixture into the pan over low-medium heat. (Do not overheat the pan, otherwise your egg will turn brown and ruin the taste of egg)
  • After that, place the bread on top of the mixture, fry for 1 minute. Now turn the bread over.
  • Then, top with filling with veggies to your choice and season with salt and pepper. Then, turn the eggs/bread over to cook the other side.
  • Afterwards, Tuck the edges in and fold to make a sandwich. Then turn of the heat.
  • Now, transfer this to a plate.

Your Quick and easy Egg sandwich is ready. Served hot with your favorite sauce. Try this recipe and let us know by commenting us here in comment section below.

Macros of Egg Sandwich:-

Calories: 456 kcal

Carbohydrate: 35.4 g

Protein: 21.5 g

Fat: 26 g

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How to make Healthy Tofu Veggie Stew in Coconut Milk


Healthy Tofu Veggie Stew in Coconut Milk is a super nutritious recipe. It has variety of vegetables and goodness of coconut milk. This recipe has a lot health benefits as it is full of vitamins, minerals, healthy fats, essential amino acids and fiber which promotes gut health, also it gives you instant energy and satiety. It is easy to cook, super delicious and immunity booster pack.


  • Tofu – 50 gm
  • Carrots – 1/2 cup
  • French beans – 1 cup
  • Broccoli – 1/2 cup
  • Bell papers – 1/2 cup
  • Lemon grass – 1/2 cup
  • Ginger grated – 1/2 teaspoon
  • Spring onions / red onions – 1/2 cup
  • Coconut Milk – 100 gm / 1 cup
  • Olive oil – 1 tbsp
  • Black pepper, oregano for seasoning
  • Salt to taste
  • Coriander leaves as garnishing

How to cook:-

  • Medium sized Chop spring onion, beans, broccoli and lemon grass. Cut bell pepper, carrots and tofu into cubes. (You can add any seasonal vegetable as per your choice or availability like – mushrooms, cauliflower, baby corns, sweet corns, potatoes or cabbage)
  • Heat the pan on a low flame. Add 1 tbsp olive oil. Firstly add and sauté onions and beans. Put a lid on it. Cook for 2 min.
  • Now add remaining vegetables- broccoli, carrots, grated ginger, bell pepper, crushed lemon grass and add salt as per your taste. cook for 4-5 min.
  • Next add coconut milk, tofu, oregano and black pepper. Stir it well for a while.
  • Turn off the flame. Garnish it with fresh coriander leaves.
  • Serve it hot and your Quick and healthy Tofu veggie stew in coconut milk is ready to eat. Enjoy every bite and boost immunity….

Nutritional Facts:-

Calories: 390 kcal

Carbs: 20g

Protein: 10g

Fat: 30g

Fiber: 9.7g

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How to make seed crackers at home?

Seed crackers

Seed crackers are cracker made primarily from seeds, offering a nutritious and tasty snack option.

Those with dietary restrictions often prefer them as they are gluten-free, vegan, and paleo-friendly.

Seed crackers are high in fiber, healthy fats, and protein, which make them a filling and satisfying snack that helps keep one feeling full for longer.

In addition to being delicious and nutritious and also very versatile.

Overall, seed crackers are a tasty and healthy alternative to traditional crackers, offering a range of nutritional benefits and versatility in their uses.

Seed crackers can be enjoyed on their own as a snack, or paired with toppings such as hummus, avocado, or nut butter for a more filling and nutritious snack.

You can also try:  Banana yogurt smoothie, herb rice with paneer manchurian,

Ingredients required for seed cracker

1/4 cup chia seeds

1/2 cup water

1/4 cup salt

1/4 cup melon seeds

1\4 cup pumpkin seeds

1/4 cup sunflower seeds

Method to prepare seed crackers

Firstly, Mix the chia seeds, salt an water together in a bowl and allow it to set for 30 min till the seeds swell up.

After 30 min mix the remaining seeds into the chia seeds.

Place a non-stick pan on a gas stove and turn the heat to medium-low

Then, grease your tray and spread the mixture evenly.

After that, use an off set spatula or back of a spoon to spread the mixture evenly on tray.

Place the seed discs on the non-stick pan and cook for about 3-5 minutes on each side or until they turn golden brown.

Now, check after 15 minute to make sure its not burning.

Remove the seed crackers from the pan and let them cool on a wire rack. You can store them in an airtight container.

Cool it down break into desired size and shape and store in an air tight container.

You can serve it with any dip of your choice.

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How to make Keto Bhindi Masala

Keto Bhindi Masala is an Indian keto recipe which can be easily enjoyed by our Indian food lovers. Well there are a couple of things you got to remember when making Bhindi. The most important is keeping it away from water otherwise it becomes really slimy. You want to wash them, dry them well and then slice it for this recipe. We have some other lovely Indian dishes you can try like our Keto Tandoori gobhi, Keto Biryani, Keto samosa and many more….Lets come over to our Keto bhindi masala recipe.


  • 250 grams Okra/Lady Fingers/Bhindi
  •  Salt as per taste
  • 1/4 Tsp Tumeric 
  • 1/4 Tsp Kashmiri Red Chilli Powder 
  • 1/2 Tsp Coriander Powder 
  • 1/4 Tsp Cumin Powder 
  • 3 Tbsp olive oil or any other oil


  1. Wash and dry the bhindi very thoroughly ensuring it is dry
  2. Chop the bhindi into small pieces
  3. Heat 2 tbsp olive oil in the pan and add the bhindi, season with salt and cover and cook for 2 minutes
  4. Give the bhindi a good stir and cover and cook for further 2 minutes
  5. Add in the spices and cook till soft.
  6. Serve with keto chapati.

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How to make keto Tandoori Gobhi

Tandoori Gobhi is Beautifully crusted on the outside and moist-tender inside, this gorgeous preparation of whole spicy cauliflower will make a star centerpiece at any dinner party. This keto masterpiece is easy to make and guaranteed to impress your guests!

Whole roasted tandoori gobhi is a delicious, simple to make. Lets come over to our recipe.


  • 1 Cauliflower/Gobhi head- medium size clean & rinse well

For marinade:

  • 2 tablespoons Oil
  • 1 tbsp Ginger Garlic paste
  • 1 teaspoon Red Chili Powder – adjust to taste
  • Half teaspoon Turmeric Powder
  • 1 tablespoon Garam Masala Powder- adjust to taste
  • 2 tsp dried mint leaves
  • 1 tablespoon almond flour
  • 1 Lemon juiced
  • Himalayan pink salt- adjust to taste
  • Fresh mint leaves lime wedges and green onions for garnish, optional.


  • Put water in the Idli maker and heat it or you can use microwave oven for cooking.
  • Now prepare cauliflower by rinsing under cold water and cut the outer leaves. Place it on the plate. Carefully insert the plate in the boiling water. Close the lid . And Steam it for 5-7 mins, and wait for 3-5 minutes and release leftover pressure.
  • Now take the cauliflower out very gently & carefully. Let it cool down.
  • Check the tenderness by simply pressing against thumb against it .
  • Meanwhile combine all ingredients under marinade and whisk them well. Add 1 tablespoon of water to make it smooth paste.
  • Gently move the cauliflower to the oven proof sheet. You can also prefer to use lightly oiled cast iron skillet.
  • Gently slather the marinade paste to entire cauliflower. Use your fingers to spread it evenly and completely. Alternatively you can use the pastry brush.
  • Set the oven to broil setting. Place the skillet of cauliflower under the broiler for about 5 minutes, or until its top gets beautifully golden brown. I highly recommend you put a timer and be nearby watching the oven/ broiler for this step as things can burn very quickly in broiler. Once it’s turned crisp golden brown, turn off the oven and carefully take the skillet out.
  • Now CAREFULLY transfer the cooked cauliflower to a serving plate and garnish with a handful of fresh mint leaves, lime wedges. A little drizzle of extra-virgin olive oil will be great too. Enjoy your beautiful delicious creation.

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How to make Low FODMAP recipe of TOFU TIKKA

Tofu Tikka are considered to be low FODMAP recipe and are perfect for party appetizers or making Indian tofu tikka masala curry. You will love this meatless delicacy with healthy protein.

Have you ever tried Tikka Masala in Indian restaurants? And do you know the chicken/paneer/tofu added in the Tikka Masala is not just a plain thing? These are complete dishes in themselves and can be served as appetizers with dips or chutney. Tofu is protein rich vegetarian option and a super good option for low FODMAP recipe. Lets try our Tofu tikka recipe.


  1. Tofu 100 gms
  2. Oil 15 gms
  3. Tomato 50 gms
  4. Bell Peppers 50 gms
  5. Salt to taste
  6. Ginger paste ½ teaspoon
  7. Turmeric powder ¼ teaspoon
  8. Coriander seeds powder 2 pinch


  • Cut tofu and veggies into 1 inch cubes
  • Marinate the cubes with all the spices, vinegar, ginger paste and mix well
  • Let the marinate rest for half hour
  • Insert 1 cube of tofu followed by a piece of bell pepper and tomato into the skewers
  • Repeat till the skewer is full
  • Heat non-stick pan and place the skewer on the pan
  • Brush oil all over the veggie and tofu cubes and grill on all sides till it becomes golden brown
  • If you don’t have skewer then simply place each piece of tofu and veggie on non-stick tawa
  • Brush each piece with oil and roast till it becomes golden brown on both the sides
  • Serve it with green chutney or tomato chutney

You can also try our other recipe paleo recipes like paleo chicken burger, chicken satay

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How to make Keto Rasmalai

Keto Rasmalai ? Yes you are right we are talking about rasmalai. Next question in your mind would be how’s that possible? Well, we are sure on the Keto diet, you are missing appealing desserts. So here we bring this amazing recipe of Keto Rasmalai.

Rasmalai is one of the most loved sweets in Indian weddings, parties, and festivals. Rasmalai is basically sweetened cheese added to sweetened and flavored milk and serve chilled.

The keto version of your favorite tries best to match up with the original version. And can be made easily at home for your special occasions and festivals. Lets try out this yummy recipe. You can also try our Keto halwa recipe.


  • 1 Litre Milk high fat
  • 2 ½ tbsps white vinegar or lemon juice

For Sugar syrup:

  • 1-1.5 liters water
  • 5-6 tbsps Erythritol + Monk fruit blend (or sweetener of your choice) Adjust according to your sweetener

For the Rabri:

  • 500ml unsweetened almond coconut milk or plain almond milk
  • ¼  cup table cream
  • 4 tbsp  Erythritol + Monk fruit blend (or sweetener  of your choice) Adjust according to your sweetener
  • 4 cardamom pods lightly crushed
  • ¼  tsp almond extract
  • 2-3 strands Saffron or 1/8th  tsp of yellow food coloring
  • 4-5 almonds chopped/crushed


To make Chenna/Paneer Discs:
  • Bring your milk to a boil turn off the flame and add lemon juice and stir as the milk separates.
  • Once separated, put in the paneer and whey, into a strainer/colander lined with a cheese or muslin cloth.
  • Gently press out the liquid.
  • Try and hang it from your kitchen sink tap to drip the rest of the whey for about 20minutes.
  • Put the paneer on a plate or clean surface and start rubbing it really well to bring the crumbles together into a nice soft dough ball. This will require at least 10 minutes of  rubbing. This is a very vital move for a soft and spongy chenna disc so don’t stop ahead of the 10minutes.
  • Once done, make the individual balls out of the dough and flatten them into discs, they don’t need to be perfect the next step will even them out, and also this dish is quite forgiving. Set aside.
For Sugar Syrup:
  • Add water and sweetener to the vessel.
  • Taste to make sure it\’s not just watery sugar syrup and adjust your sweetener accordingly.
  • Bring the syrup to a boil
  • Add discs to the syrup, cover, and cook for about 15minutes. Check on them.
  • Once they have doubled in size,  use a slotted spoon to gently remove them from the syrup. Before discarding them, take a wooden spoon to Gently press the excess syrup out of the discs before setting down in a wide dish or bowl.
For Rabri:
  • Add the cream, almond milk, and sweetener to a heavy-bottomed saucepan with cardamon and saffron ( if available).
  • If using food color save it for later.
  • Bring the milk to a boil and add the almond extract (optional) and color if that what you are using.
  • Taste and adjust the sweetness to your liking.
  • Turn off the flame, let it cool for about 4-5minutes and when it\’s still warm pour the Rabri all over the discs.
  • You want the discs to really soak and absorb all that yummy milk.
  • Top with your almonds.
  • Refrigerate overnight.

Your Keto Rasmalai is ready to serve 🙂

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Easy steps of making Keto Cheesy Cauliflower Bread

Cheesy Cauliflower Bread is easy, cheesy, and made with healthy veggies instead of wheat. The perfect alternative to bread, they’re gluten free and absolutely delicious!

These cauliflower breadsticks are never going to taste exactly like ‘real’ bread, but they hit the spot, make you feel good about what you are eating and feeding my family, and they’re definitely still delicious!

Brushed with a bit of garlic butter and sprinkled with cheese, these are perfect for dipping in marinara, Keto ketchup or keto chutney.


For the breadsticks:

  • 1 medium head cauliflower
  • ½ cup shredded mozzarella
  • ¼ cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 2 tablespoons Almond or coconut flour
  • 1/2 teaspoon garlic powder

For topping:

  • 3 tablespoons melted butter
  • 2 cloves minced garlic
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 cup shredded mozzarella
  • Parsley or basil, for garnish


  1. Chop the cauliflower into florets and add to the bowl of a food processor. Process until you have small rice like pieces.
  2. Steam, boil, or microwave cauliflower until very tender, about 5 minutes. 
  3. Let the cauliflower cool for 20 minutes and then dump into a clean tea towel. While cauliflower is cooling, preheat oven to 400 degrees. Fold the towel up over the cauliflower and squeeze out any excess moisture. Keep squeezing until no liquid is left in the cauliflower.
  4. Transfer cauliflower to a mixing bowl and add the remaining ingredients for the crust. Stir well to combine.
  5. Line a sheet pan with parchment paper and press the dough out to form a 10×6 inch rectangle about ¼ inch thick. 
  6. Stir together the butter, garlic, onion powder, and garlic powder to make the topping. Brush it over the top of the breadsticks.
  7. Bake for 20 minutes or until the dough is golden brown. 
  8. Remove from the oven and top with the cheese and bake for 5 minutes to melt the cheese. Broil to brown the cheese on top, if preferred.
  9. Sprinkle with parsley and allow to cool 5 minutes.
  10. Slice into breadsticks and serve.

Taddaaaa…Your cheesy cauliflower bread is ready!!


Removing as much liquid from the cauliflower as possible is very important or your breadsticks will not turn out properly. Keep squeezing out the moisture until the cauliflower looks dry.

You can also try our other keto recipe like Creamy butter mushrooms, Keto zucchini bread, Keto Biryani

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