Recipe by
Paola Cornu
review by
Test Kitchen
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Summer is only just starting, and it's already hot out! That's why we're bringing you a variety of ways to make delicious keto food without heating up your kitchen – recipes that are healthy and will cool you down.

This mouthwatering list has something for everyone, whether you’re looking for sweets, snacks, drinks, or salads. Even non-dieters will find a recipe or two to save for later. 

It is hot outside! Let's keep cool! 😎


Servings: 26 fat bombs

Calories: 50

Fat: 6g

Protein: 1g

Total Carbs: 1g    Net Carbs: 1g


  • 1 (8oz / 227g ) brick cream cheese 
  • 3/4 cup strawberries 
  • 6 tablespoons salted butter
  • 2 1/2 tablespoons granular swerve or 1/4 cup confectioners swerve 
  • 1 1/2 teaspoons vanilla extract


  1.  Let cream cheese, strawberries, and butter sit at room temperature until softened, about 1 hour. Then microwave cream cheese in a small bowl until very soft and pliable, about 20 seconds.
  2. Blend strawberries until pureed. Stir pureed strawberries, sweetener, and vanilla in a bowl until well mixed.
  3. Add cream cheese and butter to bowl with strawberry mixture, and beat using electric hand mixer until well mixed, without any butter or cream cheese clumps, scraping down beaters and sides of bowl as needed. Divide batter among round silicone molds  using the back of the spoon, yielding about 26 total fat bombs.
  4. Freeze fat bombs until solid, about 2 hours. Serve frozen, and transfer any leftovers to a resealable bag in the freezer.


Servings: 2

Calories: 640

Fat: 38g

Protein: 57g

Total Carbs: 9g    Net Carbs: 3g


  • 2 cups cooked, chopped chicken 
  • 6 slices cooked bacon, crumbled 
  • 1 large avocado, chopped
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup thinly sliced scallions 
  • 3/4 cup diced celery 
  • 1/4 cup keto dressing 
  • table salt and ground black pepper, to taste


  1. Toss all ingredients together in a large salad bowl until well mixed. 
  2. Season with salt and pepper to taste, and stir in extra dressing, if desired. Serve or store leftovers.


Servings: 4

Calories: 197

Fat: 16g

Protein: 8g

Total Carbs:1g   Net Carbs: 1g 


  • 6 eggs, room temperature
  • 1/4 cup red onion, finely diced
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp parsley, finely diced
  • 2 tbsp chives, finely diced
  • 1 tsp lemon juice
  • salt and pepper, to taste


  1. Bring a pot of water to a boil, then turn the heat to low so there are no bubbles. Turn the heat back to high and boil the eggs for 12 minutes. 
  2. Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
  3. Once your eggs are cool to the touch, peel and discard the eggs shells. Cut the hard boiled eggs to your desired size. Then add the eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, and lemon juice to the bowl and stir all ingredients together.
  4. Season with salt and pepper and serve in a bowl, or in lettuce wrap.


Servings: 2

Calories: 250

Fat: 26g

Protein: 2g

Total Carbs: 2g    Net Carbs: 2g


  • 1 cup unsweetened plain almond milk
  • 1/2 cup boiling water
  • 1/2 cup crushed ice
  • 3 tablespoons cream cheese 
  • 3 tablespoons confectioners swerve sweetener 
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt


  1. Add swerve, cocoa powder, vanilla, and salt to the blender. Pour boiling water on top, then add cream cheese and peanut butter.
  2. Blend until cream cheese and peanut butter are fully dissolved. Add crushed ice, and blend until ice is melted. Stir in almond milk. Serve.


Servings: 5

Calories: 160

Fat: 13g

Protein: 5g

Total Carbs: 7g    Net Carbs: 3g


  • 1 1/2 cups heavy whipping cream
  • 1/2 cup unsweetened plain almond milk 
  • 1/2 cup confectioners swerve sweetener
  • 1 1/2 teaspoons vanilla extract


  1. Prepare a durable dish with 1.5 quart capacity, safe for freezer and hand mixer use. Place the pan in the freezer to chill for about 10 minutes.
  2. Whisk all ingredients in a large bowl until the sweetener is completely dissolved. Pour mixture into a chilled pan, and freeze uncovered for about 45 minutes, or until edges of mixture begin to set.
  3. Scrape down sides and use an electric hand mixer directly in the pan to beat for about 30 seconds on low or until smooth. Return the pan to the freezer. Repeat this process every 30 minutes to scrape down frozen bits and beat mixture until smooth, freezing in between, for about 3 hours or until mixture is no longer liquid. As the mixture freezes, it will become firmer each time you beat it. After beating for the last time, use a rubber spatula to flatten the surface of ice cream, cover, and store in the freezer until frozen.
  4. Prior to serving, take ice cream out of the freezer to thaw a bit before enjoying.


Servings: 2

Calories: 430

Fat: 33g

Protein: 24g

Total Carbs: 13g    Net Carbs: 7g


  • 1/2 pound / 227g shrimp, peeled, deveined, patted dry 
  • 1 large avocado, chopped
  • 2 small roma tomatoes, chopped, drained
  • 1/3 cup crumbled feta cheese
  • 1/3 cup fresh chopped cilantro or parsley 
  • 2 tablespoons salted butter, melted
  • 1 tablespoon fresh lemon juice 
  • 1 tablespoon olive oil
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper


  1. Toss shrimp with melted butter in a bowl until well coated. Heat a pan over medium-high heat for a few minutes until hot. Add shrimp to the pan in a single layer, searing for a minute or until it starts to become pink around edges, then flip and cook until shrimp are cooked through, less than a minute. Transfer shrimp to a plate as they finish cooking. Let them cool while you prepare other ingredients.
  2. Toss all other ingredients (avocado, tomato, feta cheese, cilantro, lemon juice, olive oil, salt, and pepper) in a large mixing bowl until well mixed. Stir in shrimp. Season with extra salt and pepper to taste, and serve.