Cream cheese is a rich, versatile keto staple. Use it to enrich yogurt, make keto cheesecake, or pair it with celery, cucumbers, eggs, or smoked salmon. Store-bought cream cheese gets expensive fast at high intake levels, so here is a simple homemade cultured cream cheese recipe for a 1 gallon (3.8 l) batch!

Ingredients

• 7½ pints (3.5 l) heavy cream
• 1 tbsp (15 ml) live cultured cream cheese starter (I use Green Valley Creamery)
• 3 tbsp (45 g) salt, or roughly a generous handful (I use pink Himalayan + optional potassium salt)

Equipment

• 1 clean and sanitized gallon glass jar with lid
• Mixing bowl
• Spoon or whisk
• Oven or warm fermentation space (~100°F / 38°C)

Instructions

1. In a bowl, mix 1 tbsp of the starter culture with a small amount of heavy cream. Stir until mostly smooth and evenly distributed.

Frepe is the classic French crepe stripped down to keto essentials: eggs and butter only, blended into a smooth, fully emulsified batter. The result is a flexible, crepe-like sheet with a fat-to-protein ratio of about 3:1—a convenient, versatile, delicious keto staple. Use them as wraps, noodle substitutes, or a high‑fat side.

Ingredients (Makes ~ 9-10 frepes)

• 12 large eggs
• 8 oz (1 cup / 227 g) salted butter

(If using unsalted butter, add ½–1 tsp salt to taste.)

This keto eggplant sauce reimagines the Middle Eastern classic baba ganoush in a gentler, digestion-friendly form. It omits tahini and garlic, using extra oil to achieve a rich, creamy texture without heaviness. Eggplant’s natural fibers emulsify the mixture, binding oil and flavor into a smooth, balanced sauce that’s never greasy. High in fiber and antioxidants, it serves equally well as a dip, side, or topping for meat.

Ingredients

• 2 medium eggplants
• 1 cup extra virgin olive oil (or high-oleic sunflower oil)
• 1–2 tbsp chopped fresh herbs (parsley, cilantro, or dill)
• 1–2 tbsp fresh lemon juice or apple cider vinegar (to taste)
• Salt to taste
• (Optional) ½ cup Greek yogurt or cream cheese for extra creaminess
• (Optional) ¼ tsp ground cumin or smoked paprika, if tolerated

Instructions

1. Roast the Eggplants: Preheat oven to 425°F (220°C). Prick eggplants with a fork, brush lightly with oil, and roast whole for 50-60 minutes until the skin is wrinkled and the flesh soft.

The name of this dish is a playful nod to the Italian tutti frutti, usually a mix of sweetened dried fruit. Here, we also use fruits—but the savory kind: eggplants and peppers. Instead of sugar, they’re soaked in fat, hence Tutti Fatty.

The fat can feel heavy if you’re new to keto, so the vegetables may be drained and the fat reserved for other dishes.

Ingredients:

• 1 cup of healthy fat (butter, avocado oil, high-oleic sunflower, olive oil, etc.)

This keto egg roll dish takes inspiration from the Japanese tamagoyaki. The eggs are cooked gently in thin layers, creating a tender, soft texture that’s easy to digest. Light seasoning, cream, and herbs add depth without heaviness, making it a simple yet refined ketogenic dish suitable for breakfast or a savory snack.

Ingredients

• 4 large eggs
• 1 tbsp heavy cream
• 1 tbsp (wine or apple cider) vinegar
• 1 tsp of salt
• 1 tsp soy sauce (optional)
• Olive oil for the pan
• Fresh herbs: scallions, parsley and/or cilantro
• Spices (optional): black pepper, spicy pepper flakes

Instructions

1. Mix Eggs: Beat the eggs gently (don’t foam). Stir in heavy cream, soy sauce, vinegar, salt and fresh herbs