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Vegetarian Fish Fingers(AKA Haloumi Cheese Sticks)

Vegetarian Fish Fingers(AKA Haloumi Cheese Sticks)

-Haloumi cheese cut into batons
- 1 Cup Almond meal
- 2 teaspoons of Mingle seasoning of your choice (we used Spicy Mexican)
- 1 egg
1. Preheat oven to 180°C
2. Prepare 2 plates. One with whisked egg and another plate with almond meal and mingle seasoning.
3. Dip Haloumi cheese into whisked egg plate, then place into almond meal plate to coat.
4. Place on baking tray lined with baking paper.
5. Bake for 25mins turning once halfway through.
6. Let it cool slightly before eating.
Note: You could fry aswell but would be more greasy. Or use an airfryer.
Paired with @undivdedfood aioli 🤤🤤🤤🤤
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Egg Fast recipe- Jiggle Jiggle Souffle

Egg Fast recipe- Jiggle Jiggle Souffle

Jiggle Jiggle Souffle 😁
Hi everyone! After I posted this on my story I have received many DM's for the recipe! Here is my modification turning @no.meato.keto egg pancake into souffle (P.S. I still couldn't believe I master it on my first go✌😁) 
5 large eggs
200g cream cheese
1. Beat cream cheese and eggs until all combined. Don't over beat just mix well is enough
2. Use silicon muffin mould and pour mixture fill up to 80% full
3. Bake for 30 mins on 170 degrees
4. Serve warm to get the fluffy texture, serve cold for a eggy tart texture
5. If I can do it, anyone can because I am hopeless in baking 😉🤣
Note: I used half a teaspoon of Walden Farm maple syrup on each souffle to serve
If you are looking for more egg fast ideas/menu, check out @no.meato.keto feed!! ! She is amazing ❤
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Soft Pretzels

Soft Pretzels

**The below recipe is a modification of the fat head pizza base**

Soft Pretzels


-1 cup mozzarella cheese
-60g cream cheese
-1 & 1/2 cups of Almond meal flour
-30g salted butter
-1 egg
-1/2 tsp Freee by Dove Farm Xanthan Gum
-Salt (rock) for topping (optional, but yes)


1. Place mozzarella cheese, cream cheese and butter in microwave safe bowl, microwave for 1min on high.

2. Mix in almond meal and Xanthan Gum.

3. Add egg to mixture and use hands to mix/knead well. Set aside.

4. Heat oven to 200°C. Line baking tray with baking paper.

5. Roll out dough to long sausage shape and fold like pretzel loops or sticks.

6. Put egg wash over top and sprinkle with salt.

7. Bake in oven for 12-14mins or until golden brown.

8. Take out and place on cooling rack. Enjoy and try to save some for later.
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Homemade Lemonade with Ultima Jellies

Homemade Lemonade with Ultima Jellies

Ultima jelly Lemonade recipe



-3 lemons juiced
-4 tbsp sweetener (I used Naturally Sweet Erythritol), also can be adjusted to your sweetness preference
-Sparkling mineral water

Ultima Jelly

- 2 serves of Ultima of your choice (I made 1 Raspberry and 1 Blue Raspberry)
- 2 tbsp of Nutra Organics Natural Gelatin



1. Mix 2 serves your choice of Ultima electrolytes with 200mls of water.
2. Combine/mix in a bowl, Gelatin powder, Ultima mixture and add stir in another 200mls of hot/boiling water.
3. Place in a tray (lined with cling film for easy removal) and refrigerate for 2 hours
4. Once jelly sets, cut into small pieces that would fit through a straw.


1. Combine lemon juice, sweetener in a saucepan and heat on low until sweetener is dissolved. Set aside to cool.
2. Place lemon syrup with sparkling water (taste to your liking).
3. Add jellies, ice and pour Lemonade over. Enjoy a refreshing and hydrating drink.
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The Mocha Bomb Delight

The Mocha Bomb Delight

Created by Master Chef - Peter 😉


 Chocolate Cake Base

 - 1 Cup Almond Meal

- 1/4 Cup Naturally Sweet Erythritol

- 1/4 Cup Heart of Chocolate Devine Cocoa powder

- 30g melted butter

- 1 egg

- 1/2 teaspoon baking powder

- Pinch of salt

 Raspberry Jelly Layer

 - 125g Hawthorne Hill Raspberry Jam

- 200mls Nutra Organics prepared Gelatin (follow instructions on package)

 Mocha & Chocolate Fat Bomb

 - 500g Cream Cheese

- 250g unsalted butter

- 1/2 Cup Naturally Sweet Erythritol

- 2 Sachet Before You Speak The One OG (mixed with 50ml of hot water and cool down)

- 2 heaped table spoons of Heart of Chocolate Devine Cocoa powder

- 50 mls cow/almond milk

- Pinch of salt


- Coconut flakes for top (I just roasted for 2 mins in snack oven)



 Chocolate Cake Base

  1. Pre-heat oven at 175°C (fan-forced)
  2. Line baking tray with baking paper and spray with coconut oil or grease with butter (I used a 20cm X 20cm X 5cm tin)
    *IMPORTANT - use the same size tin for all the layers to make it easy to assemble later* 
  3. Using a whisk, mix all ingredients in a bowl well and pour into lined baking tin.
  4. Bake for 10mins
  5. Take out, set aside and leave to cool completely.

 Raspberry Jelly Layer

  1. Line tin with cling film
  2. Mix raspberry sauce and gelatin mixture together
  3. Pour mixture into tin and refrigerate for 2 hours or until set. The layer should be no more than 1/2cm thick.

 Mocha & Chocolate Fat Bomb

  1. Using an electric mixer, cream the butter, Erythritol, pinch of salt.
  2. Add in cream cheese and mix well until fluffy.
  3. Take half of fat bomb mixture out into another mixing bowl.
  4. Mix in Coffee until combine to one bowl of fat bomb mixture.
  5. Mix in Cocoa powder and milk into other fat bomb mixture.
  6. Set aside.


  1. Line baking tin with cling film (make sure the film is hanging over the edge for easier removal later)
  2. Place Chocolate Cake Base to bottom of tin.
  3. Spread Mocha fat bomb layer down.
  4. Place Raspberry Jelly layer down.
  5. Spread Chocolate Fat Bomb layer down.
  6. Top with roasted coconut flakes.
  7. Place in freezer for 3 hours to set.
  8. Take out of freezer, cut and enjoy! Can store in freezer and thaw to eat later... if you can resist!
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Gateau au Citron & Choco Crumble

Gateau au Citron & Choco Crumble

Created by Master Chef - Peter 😉

Gateau au Citron & Choco Crumble




Choco Crumble


1&1/2 cups Almond meal

1/2 cup Niulife Coconut flour

1/2 cup Heart of Chocolate Devine Cocoa powder

1/3 cup Naturally Sweet Eryrithtol

100g Melted butter


Cheese cake


500g Cream cheese

2 lemons, zested and juiced

1/3 cup Naturally Sweet Eryrithtol (double if you like your desserts sweeter)

20g Nutra Organic Gelatin (can be substituted with vegan/vegetarian jelly making powder)

400mls of water (200mls hot and 200mls cold)


Lemon jelly on top of cheese cake


125g Hawthorne Hill Lemon Spread

10g Nutra Organic Gelatin (again can be substituted for vegan/vegetarian jelly making powder)

200mls of water (100mls hot and 100mls cold)




Choco Crumble


1. Preheat oven at 165°C (fan forced, 180°C for conventional ovens)

2. Line baking paper on a baking tray

3. Mix all dried ingredients thoroughly  (sift cocao power to avoid lumps)

4. Mix in melted butter to dry ingredients  (use hands to mix until all combined well)

5. Spread out mixture onto baking tray and press down to about 1/2cm thick. Use a fork to prick holes all over evenly

6. Bake for 15 mins

7. Take out and let crumble to completely cool (as it will be very soft when warm). Set aside


Cheese cake


1. Line a retangle tray (I used a 25cmX16cmX4cm tray) with cling film. Make sure the lining is up and over the sides (makes it easier to lift cheesecake out for cutting)

2. Dissolve gelatin in hot water and then mix in cold water

3. Add in cream cheese, lemon juice, eryrithtol

4. Mix with hand stick mixer until all combined

5. Stir in lemon zest

6. Pour mixture into tray (make sure you have at least 1/2cm for lemon jelly mixture to pour on top later)

7. Refrigerate for approx 2 hours (until set)


Lemon jelly for top of cheese cake


1. Dissolve gelatin in hot water and then mix in cold water

2. Mix in Hawthorne Hill Lemon Spread

3. Pour mixture on top of semi set cheese cake (I made this and poured on top 1 hour into the Cheese cake chilling time). Leave to set for remaining hour




1. By hand, you can break/crumble the Choco crumble onto a plate to your liking

2. Carefully lift out the Cheese cake from the tray by the cling film onto a cutting board/table

3. Cut out desired amount of Cheese cake and plate on top of choco crumble

4. Garnish with some lemon peel/mint or whatever you like

5. Enjoy!

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Keto Ferrero Rocher

Keto Ferrero Rocher

Before Keto, what was your favorite chocolate? For me, it is Ferrero Rocher. Because it is just tick all the boxes! So now 2.5 years later ( I don't know why I didn't think of this earlier) I throw a challenge for my husband ro create a Keto version of Ferrero Rocher. If you love them like me, you need to make these! Who said Keto is boring and can't enjoy your favorite food? All you need is change up some ingredients and you still can enjoy!



- 100g ground hazelnuts

- 45ml melted coconut oil

- 30g powdered erythritol

- 30g almond meal

- 30g melted sugar-free chocolate (or chocolate with at least 85% cacoa content)

- 5g cacoa powder

- 1 tsp vanilla essence

- 50g chopped hazelnuts & a few whole hazelnuts

- Almond Mylk for filling (optional)


1. Melt the sugar-free chocolate using a double boiler or microwave in 30 second bursts in microwave, stir and check.
Melt the coconut oil if necessary.

2. Add the ground hazelnuts, melted coconut oil, powdered erythritol, baking cocoa powder & vanilla extract into a food processor and blend on high for approx. 30-45 seconds.
Add the melted chocolate and blend for another 15 seconds.

Make sure you scrap the sides and the bottom of the food processor and blend again for a few seconds if necessary.

3. Place the mass in a bowl and pop into the freezer and chill for approx. 10 minutes to firm up, not freeze.

4. After the fat bomb mass has cooled down, take it out of the freezer and start to form small balls with your hands.
Add a whole hazelnut into the middle of the ball and roll it in chopped hazelnuts afterward. (I made two cups and filled with Almond Mylk to give it a oozing centre)

Note: You need to be quick as warm hands will start to soften the mixture. If this occurs you can pop the mixture back into the fridge/freezer for a couple of minutes.

5. You can serve immediately or store in container for 2-3 days (if you can resist).

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Buffalo Wings

Buffalo Wings


- 1kg Chicken wings (separate to mid-wing and drumettes)
- 50g melted butter
- 3 tbsp Bear brewing hot sauce
- 1 tbsp white vinegar
- 2 tsp Mingle Spicy Mexican (Sophia)


1. Deep fry wings for 13mins in coconut oil at Medium/high temperature (140°C). I used Melrose organic full flavour coconut oil, this provided a nice flavour to the wings. Wings should be golden brown, crispy outside and juicy inside.
2. Combine in a large mixing bowl the rest of the ingredients and toss in wings untill evenly coated.
3. Uses fingers to eat for maximum flavour!
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Red Velvet White Chocolate Cake

Red Velvet White Chocolate Cake

When your husband turns one of your favorite cake in Keto version, 😍😍🤤🤤❤❤
Here is the recipe:🙋
2 cups almond flour
1/2 cup Naturally Sweet Xylitol (use coffee grinder to make fine)
1 tsp baking powder
1/2 cup butter, softened
2 tsp vanilla extract
2 eggs
1 cup unsweetened almond milk
1 tsp red food colouring (use red beet extract for those sensitive to food colouring)
250g cream cheese, softened
250g unsalted butter, softened
1/4 cup powdered Xylitol
1 tsp vanilla extract
1. Preheat the oven to 180°C
2. In a large bowl, mix the almond flour, Xylitol, baking powder until fully combined. Mix in the butter and vanilla. 
3. Crack open the eggs into the bowl and stir until completely combined, then stir in the almond milk and food colouring.
4.  Prepare 12cm round cake pans. Generously butter or line baking paper to prevent sticking. Then evenly pour batter into pan.
5.  Place the pan into the oven and bake for 20-25 minutes (ovens vary) until it springs back when you touch and a toothpick comes out clean.
6.  Let cool completely before removing from the pan or it will fall apart. Best to cool in the fridge for at least 4 hours to ensure it stays intact.
7. Remove cake from pan and cut into two discs.
1.  In a large bowl, whip all ingredients together until fluffy, 3-5 minutes.
To assemble: place first disc of cake on work surface and spread ⅓ of frosting over top. Place second cake layer and smooth frosting over top.
Add any optional toppings as desired.
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Hemp Parmesan Meatballs

Hemp Parmesan Meatballs

Hemp Parmesan Meatballs
Many have asked lately about Pimp My Salad toppers. Mainly about alternate recipes use other than for their salad.
With the Parmesan series, I used them quite often in my cooking as it is conveniently perfect to use for binding foods where breadcrumbs/flour is normally used, it tastes great and is nutritious for you!
As a mother of 2 young boys whilst running a business, I want to make sure everyone still get the best nutrition in their meals despite my hectic schedule. The use of Pimp My Salad series is definitely recommended if you want a quick and nutritious dish!
500g minced beef
1 whole brown onion, minced
1 carrot, chopped finely
1/2 teaspoon Cracked Pepper
1 heap tablespoon of Curry Powder
1. Preheat oven to 200°C (Fan-forced 180°C)
2. In a pan, brown onion and carrot, set aside
3. In a large bowl, mix minced beef, onion and carrot and all other ingredients well.
4. Roll them in meatballs to desire size, make sure their size are as similar as possible (so they can cook evenly) on a tray lined with baking paper
5. Place in oven for 30 mins or till it's brown and cooked through (Mine are about 50c large. Adjust time if your meatball are a different size)
6. Serve with veggies of your choice
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Keto Mocha Cheesecake Fudge

Keto Mocha Cheesecake Fudge

No bake and easy to follow instructions, turned your drink into these delicious snack!
450 gcream cheese full fat - softened
1 cup butter salted - softened
1/3 cup Naturally Sweet erythritol
2 tbsp cocoa powder
3 tbsp cold brew coffee
In a large bowl, combine butter, stevia and cream cheese. Blend until smooth using a hand mixer.
Take 1 cup of the butter and cream cheese mixture and pour it into a small bowl.
In the small bowl, add cocoa powder and stir until combined.
In the large bowl, add cold brew coffee, mct oil and stir until combined.
Put the contents of the small bowl (cocoa powder mixture) with a small spoon into the bottom of a silicone icecube tray. You can just spread in a small baking tin lined with baking paper if icecube tray unavailable
Put the contents of the large bowl (cold brew coffee mixture) on top of the cocoa layer and spread across the icecube tray evenly.
Chill in the fridge or freezer (4 hours in the freezer, longer in the fridge).
Store in the fridge/freezer.
Original recipe from  https://www.730sagestreet.com/keto-fudge/ with amendments from us.
Hope you enjoy!
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Swirl Waterdrop Blueberries Cheesecake

Swirl Waterdrop Blueberries Cheesecake

Who like cheesecake? I have always been a big fan of cheesecake and I am glad I still get to enjoy it on a Keto/LCHF way of eating! The crust and filling taste very close to the real thing to be honest! Got to give credit to all amazing Keto/LCHF chefs who spent their time on creating these yummy treats! I freeze the extra ones and put in microwave for 20 seconds(each square) and Viola!
Originally we found the recipe on https://www.ibreatheimhungry.com/easy-keto-blueberry-cheesecake-bars-low-carb/. The chef has made some amendments to the recipe below.
For the crust:
6 tablespoons butter, melted
2 cups almond meal
1 teaspoon grated lemon zest
1/4 cup granulated xylitol sweetener
For the cheesecake filling:
500g full fat cream cheese
2 large eggs
1/2 cup granulated xylitol sweetener
1 tablespoon fresh lemon juice
1 teaspoon berry water drop
For the blueberry swirl:
1/2 cup fresh or frozen blueberries
1 tablespoon lemon juice
For the crust:
Preheat the oven to 175°C.
Combine the melted butter, almond meal, sweetener and lemon zest in a medium sized bowl and mix well.
Transfer the crust dough to a 9 x 9 pan lined with baking paper or foil (this will make removing the bars much easier.
Press the crust firmly into the bottom of the pan.
Bake the crust for 8 minutes.
Remove from the oven and set aside to cool.
For the cheesecake filling:
Combine the cream cheese, eggs, sweetener and lemon juice in a blender and blend until smooth.
Pour over the par baked crust and spread out evenly in the pan.
For the blueberry swirl:
Combine the blueberries and lemon juice in a small blender cup and blend until mostly smooth.
Drop spoonfuls over the top of the cheesecake mixture.
Gently swirl through the circles of blueberry with a knife to distribute, but don’t over mix.
Bake the cheesecake bars at 175°C for 40 minutes, or until set.
Remove from the oven and cool.
Chill for at least 2 hours, preferably longer before cutting into squares to serve.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
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