French Keto Recipes

By Susan Zeppieri

French keto typically involves incorporating low-carb, high-fat foods into a diet inspired by French culinary traditions. It emphasizes fresh, whole foods like meats, fish, vegetables, and healthy fats such as olive oil and cheese. Classic French dishes can be adapted to fit keto principles by replacing carb-heavy ingredients with low-carb alternatives. Remember to consult with a healthcare professional or a nutritionist before making significant dietary changes.

• Language: English
• Publisher: Susan Zeppieri
• Release date: Dec 24, 2023
• ISBN: 9798223563624

Book preview

Cakes and Bakes

Keto French Almond Cake

Preparation Time

Prep Duration: 15mins

Cooking Duration: 35mins

Total Duration:  50mins

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Learn how to bake a 4g net carb keto almond flour cake! This delicious toasted almond cake recipe is easy to make and tastes just like a traditional French almond cake.

Ingredients

Cake:

3 ½ cups Almond flour

1/2tbsp Baking powder

1/4tsp Sea salt

1/3 cup Butter

½ cup Best monk fruit erythritol blend

4 large Eggs

¾ cup Sour cream

1/2tsp Vanilla extracts

1/2tsp Almond extract

Glaze:

3tbsp Butter melted

2tbsp Besti monk fruit erythritol blend

1/4tsp Almond extract

1/4tsp Vanilla extracts

Toasted Almonds:

½ cup Sliced almonds

Instructions

Preheat the oven to 350°F (180°C) (177 degrees C). Use parchment paper to line the bottom of a spring form pan or cake pan.

Arrange almonds on a baking sheet in a single layer. Toast for 3 to 4 minutes or until golden brown. Allow cooling after removing from the oven. Turn on the oven.

Meanwhile, combine the butter and sweetener in a mixing bowl.

Combine almond flour, baking powder, and salt in a mixing bowl.

In a mixing bowl, combine the eggs, sour cream, vanilla, and almond extracts.

Bake at 350°F (177°C) for 28-32 minutes, or until golden and springy on top and a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for at least 10 minutes or until warm but not hot.

Meanwhile, combine the glaze ingredients in a mixing bowl.

To release any stuck bits, run a knife over the edges of the pan. Release and remove the sides of a spring form pan if you used one. If you're using a cake pan, carefully flip the cake over a towel, then flip it again, so the right side is up.

Place the cake on a wire rack to cool completely. Brush the glaze over the top and edges of the cake with a pastry brush while the cake is still warm, saving 1 tablespoon (14 ml) of glaze.

Toasted almonds should be sprinkled over the cake and pressed into the glaze. To help seal the almonds, drizzle the remaining tablespoon of glaze on top.

Allow the cake to cool completely before serving. To serve, top with extra powdered sweetness if desired.

Nutrition Facts

Calories 339

Carbs 8g

Fat 31g

Net carbs 4g

Protein 10g

Fiber 4g

Sugar 1g

Keto Sugar-Free Vanilla Cupcakes

Preparation Time

Prep Duration: 10mins

Cooking Duration: 25mins

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Total Duration:  35mins

This recipe for keto vanilla cupcakes is soft and delicious, and the appropriate sweetener is crucial! These sugar-free cupcakes are elevated by fresh raspberry buttercream icing.

Ingredients

CUPCAKES

2 1/2 cups nutritious Yum Almond Flour, Blanched

Best Monk Fruit Allulose Blend (1/2 cup)

Baking powder, 2 tsp

a dozen big eggs (at room temperature)

a third of a cup of unsalted butter (melted)

1/4 cup almond milk (unsweetened) (at room temperature)

a half teaspoon of vanilla extract

FROSTING

Raspberries, 1 cup

a half-cup of unsalted butter (softened)

1 cup powdered monk fruit allulose from Best Blend

6 tbsp almond milk (unsweetened) (or any milk of choice)

Sprinkles that are sugar-free (optional)

Instructions

VANILLA CUPCAKES ON A KETO DIET

Preheat the oven to 350°F (180°C) (177 degrees C). Cupcake liners should be used to line a muffin tray.

Combine the almond flour, Best, and baking powder in a large mixing basin.

Combine the eggs, melted butter, almond milk, and vanilla extract in a large mixing bowl. Mix thoroughly.

Fill the muffin cups 3/4 full with batter using a large cookie or ice cream scoop (a large cookie or ice cream scoop works nicely for this). If desired, adorn the tops with more raspberries. Preheat oven to 350°F and bake for 20-25 minutes or until golden brown.

RASPBERRY FROSTING WITHOUT SUGAR

In a small saucepan on the stove, heat the fresh raspberries with a tablespoon of water. Bring to a boil, then use the back of a wooden or silicone spoon to mash the raspberries down. Reduce to a medium-low or low heat setting, just high enough to maintain a gently simmer. Simmer for 3 minutes, pressing down occasionally.

Pour the raspberry sauce onto a fine mesh sieve set over a bowl. Press down as hard as you can to get as much liquid into the bowl as possible. Remove the sediments caught in the sieve and discard them.

Using an electric mixer, cream the softened butter for about 2-3 minutes, or until lighter in color and fluffy.

Add the powdered sweetener and beat until smooth with the mixer once more.

Combine the raspberry liquid with the milk of your choice. Repeat the process until the mixture is smooth. If the frosting is too thick,