Ingredients
Servings
4
Recipe by
Paola Cornu, RDN
, photo by
, nutritional review by
Test Kitchen
Nutrition
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Article by
Paola Cornu, RDN
, photo by
Kick off a lifetime of healthy habits through keto
Personalized Keto meal plans
+1000 delicious, fast & easy-to-follow recipes
LearnEat: A complete Keto diet guide for beginners
Grocery list builder
Go ahead, move one step to your goals
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Love is in the air! Can you feel it? Valentine’s day is coming up and we know exactly what you need!

First of all, light a few candles and play your favorite mood music. And last but not least, enjoy some of our meal ideas that even Cupid would be proud of. It will be a night to remember!

Appetizers

Baked celery root with gorgonzola

Servings: 2 / Time: 60 min

Ingredients

  • 220g / 7.7oz celery root
  • 1½ tbsp olive oil
  • A pinch of sea salt and pepper
  • 45g / 1.5oz chopped mushrooms
  • 1 1/2 tbsp butter
  • 28g/ 0.9oz  hazelnuts
  • ½ red onion, sliced
  • 45g / 1.5oz baby spinach leaves
  • 70g / 2.4oz blue cheese (or Gorgonzola/Roquefort), at room temperature

Directions

  1. Preheat oven to 400°F/ 200°C.
  2. Wash the celery root. You don’t need to peel it. Cutaway the roots and slice into slices.
  3. Place on a baking sheet with parchment paper. Brush olive oil on both sides and sprinkle a generous amount of salt on top.
  4. Bake for 45 minutes, or until the celery root has turned golden brown and soft.
  5. Meanwhile, sauté mushrooms in butter until golden and soft. Season with salt and pepper.
  6. Roast the nuts quickly in a dry, hot frying pan, until fragrant. Let them cool slightly, and chop them coarsely.
  7. Mix red onions, spinach, mushrooms, and hazelnuts in a bowl.
  8. When the root celery is ready, place on plates and add the salad on top. Serve with blue cheese and a few drops of olive oil.

Nutrition facts

Kcal 447 Protein 13g Fat 38g Total Carbohydrates 13g Net Carbohydrates 8g

Prosciutto-wrapped asparagus with goat cheese

Servings: 2 / Time: 25 min

Ingredients

  • 6 pieces of green asparagus
  • 28g/0.9oz prosciutto, in thin slices
  • 70g/ 2.4oz goat cheese
  • A pinch of ground black pepper
  • 1 tbsp olive oil

Directions

  1. Preheat oven to 400°F/ 200°C, preferably with the broiler function on.
  2. Wash and trim the asparagus.
  3. Slice cheese into 12 pieces, and then divide each slice in two.
  4. Cut the slices of prosciutto into two pieces lengthwise, and wrap each piece around one asparagus and two pieces of cheese.
  5. Place in a baking dish lined with parchment paper. Add pepper and drizzle with olive oil.
  6. Broil in the oven for about 15 minutes until golden brown.

Nutrition facts

Kcal 219 Protein 11g Fat 18g Total Carbohydrates 2g Net Carbohydrates 1g

Main courses

Keto carbonara zoodles

Servings: 2 / Time: 35 min

Ingredients

  • ½ cup heavy cream
  • 1 tbsp butter
  • 120g / 4.2oz bacon or pancetta, diced
  • A pinch of salt and pepper
  • 400g / 14.1oz zucchini zoodles
  • 2 egg yolks
  • ½ cup shredded Parmesan cheese

Directions

Zoodles

  1. Use a spiralizer to create zucchini noodles (zoodles). If you don’t have a spiralizer, a potato peeler can be used instead to create slightly wider zoodles.

Bacon

  1. In a large frying pan, melt butter over medium heat. Add bacon and fry until crispy.
  2. Set aside the bacon in the pan, including the fat, and allow it to cool.

Sauce

  1. Pour heavy cream into a saucepan over medium-high heat and bring to a boil. Add a pinch of salt. Reduce heat and continue to gently boil until the cream has reduced down by approximately one quarter.
  2. Remove the saucepan from the heat and allow the cream to reduce in temperature, stir occasionally to prevent skin from forming.
  3. In a separate bowl (while the cream is reducing), combine the egg yolks, cooked diced bacon (including the fat), and parmesan cheese.
  4. Add the egg-bacon-parmesan cheese mixture to the just warm sauce, stirring continuously to ensure the egg mixture does not scramble. Add salt and pepper to taste.
  5. Return the saucepan to medium-low heat to gently warm the sauce. Add the zoodles to the saucepan and warm through (1-2 minutes).
  6. Serve and top with a generous amount of freshly grated parmesan.

Nutrition facts

Kcal 728 Protein 26g Fat 67g Total Carbohydrates 7g Net Carbohydrates 4g

Mushroom cauliflower risotto

Servings: 2 / Time: 45 min

Ingredients

  • ½ large cauliflower
  • ½ cup vegetable stock
  • 130g / 3.5oz mushrooms
  • 1 garlic clove
  • ½ shallot
  • ½ cup heavy cream
  • 1/2 cup white wine
  • ¼ cup shredded Parmesan cheese
  • 4 tbsp butter
  • A pinch of salt and pepper
  • A pinch of  fresh thyme

Directions

  1. Bring the stock to a boil and set aside.
  2. Chop the mushrooms and fry in butter until golden.
  3. Finely chop shallot and garlic and add to the mushrooms. Coarsely grate cauliflower and add to the pan.
  4. Add half the wine and all of the stock. Let simmer uncovered until the liquid starts to boil down. Pour in the remaining wine. Add the cream, and simmer until the cauliflower is soft and most of the liquid has disappeared.
  5. Remove from heat and stir in parmesan cheese. Garnish with fresh thyme.

Nutrition facts

Kcal 557 Protein 12g Fat 48g Total Carbohydrates 13g Net Carbohydrates 8g

Desserts

Cream cheese truffles

Servings: 24 truffles / Time: 60 min

Ingredients

  • 450g / 15.0oz cream cheese, softened
  • ½ cup unsweetened cocoa powder
  • 4 tbsp Swerve
  • ¼ tsp liquid Stevia
  • ½ tsp rum extract
  • 1 tbsp instant coffee
  • 2 tbsp water
  • 1 tbsp heavy cream
  • 24 paper candy cups for serving

Directions

  1. In a large bowl add cream cheese, 1/4 cup cocoa powder, Swerve, Stevia, rum extract, instant coffee, water, and heavy cream.
  2. Use an electric hand mixer to whip all of the ingredients together until they are well combined. Place the bowl in the fridge for half an hour to chill before rolling.
  3. Spread the remaining 1/4 cup cocoa powder out. Roll heaping tablespoons in the palm of your hand to form balls, then roll them around in the cocoa powder. You will end up with about 24 total. Place them individually in small paper candy cups.
  4. Chill for an hour before serving.

Nutrition facts

Kcal 72 Protein 1g Fat 7g Total Carbohydrates 2g Net Carbohydrates 2g  

Keto berry mousse

Servings: 2 / Time: 60 min

Ingredients

  • ½ cup heavy cream
  • ¾ oz fresh raspberries (or strawberries/blueberries)
  • 14g / 0.4oz chopped pecans
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla extract

Directions

  1. Pour cream into a bowl and whip with a hand mixer until soft peaks form. Add lemon zest and vanilla towards the end.
  2. Add berries and nuts to the whipped cream and stir thoroughly.
  3. Cover with plastic wrap and let sit in the refrigerator for 3 or more hours for a firm mousse. You can also enjoy the dessert immediately if you don’t mind a less firm consistency.

Nutrition facts

Kcal 256 Protein 2g Fat 26g Total Carbohydrates 3g Net Carbohydrates 2g

Hope you enjoy them!!