Lazy Keto Kitchen: The author shares recipes to easily follow the Ceto lifestyle

Monya Kilian Palmer is the best-selling author of Keto Kitchen. Her latest book, Lazy Keto Kitchen, is packed with delicious recipes to make it easy for beginners and experienced cooks to keep up with the keto lifestyle.

Battered fish with tartar sauce

Monya said, “My keto dough is delicately crunchy and so light: I just know you’ll love it as much as I do.

“I’ve provided a quick and easy tartar sauce that can be enjoyed on the side and I promise they won’t even miss the fries.”

Calories: 543

Carbohydrates: 8.7 g

Protein: 27 g

Fats: 44 g

Serves: 2

Preparation time: 15 minutes

Cooking time: 10 minutes


2 skinless white fish fillets, boneless, approx. 140 g / 5 oz each (any white fish will, but I like to use cod loins)

1 egg white

1 tablespoon double cream

2 tablespoons root powder (or use a 16 g / ½ oz sachet)

1 teaspoon copper powder

½ teaspoon paprika

ghee, to fry

1 teaspoon psyllium husk powder

salt flakes, salt and ground white pepper

handful of fresh flat-leafed parsley, finely chopped, to garnish

lemon wedges, to serve

70 g (2½ oz) of mayonnaise

15 g of finely chopped small capers

15 g of cucumbers or pickles, finely chopped

squeeze fresh lemon

1 tablespoon finely chopped fresh flat-leaf parsley


Start by making the tartar sauce.

Simply combine all the ingredients in a small bowl and set aside.

Remove the fish fillets from their packaging and dry them with paper towels. This step is essential to allow the batter to adhere to the fish.

Season all sides with salt and ground white pepper and set aside.

In a small bowl, combine egg white, cream, root powder, copper powder and paprika and grind.

Add enough ghee to fry in a medium-sized saucepan and put on high heat until very hot.

You have a plate lined with paper towels ready, as well as a slotted spoon or a spider strainer.

When you are ready to fry them, beat the psyllium skin powder into the bowl of the dough.

If left to rest for too long, psyllium husk powder will thicken the mixture too much, so it is important to do so at the last minute. (If you find it thickens too much, just beat a small stream of cream or egg white to loosen it again).

Working quickly, dip the fish inside the dough and let any leftover dough escape.

Carefully lower the fish to the ghee.

Place the hot ghee on top of the fish as it is frying, then turn it gently.

Frying fish like this won’t take long (about two to three minutes, but thicker pieces may require a little longer cooking times).

Once the fish is golden on all sides, remove it with a slotted spoon and place it on the plate lined with paper towels.

Serve immediately so that the dough is crispy, salad with salt flakes.

Sprinkle with a little chopped parsley and serve with lemon wedges and tartar sauce.

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Poke Bowl of salmon and avocado

Monya explained why she likes this recipe and said, “Sushi salmon would be great for this recipe, but in all honesty, I don’t usually bother to buy it – I just use the freshest salmon I can find because the fish is cooked “‘in sour lime juice in the same way as a ceviche.

“The fresh and charming flavors of this bowl are unbeatable.

“My husband loves it with a little heat, so he spreads some dried chilli flakes. It’s fresh, stuffed and perfect for summer. ”

Calories: 553

Carbohydrates: 5.7 g

Protein: 36 g

Fats: 41 g

Serves: 2

Preparation time: 40 minutes

Cooling time: 10 minutes


260 g (9 oz) skinless salmon fillets (see tip), cut into small bite-sized pieces

juice of 1 lime

1 tablespoon tamari (gluten-free soy sauce)

200 g of cauliflower flowers

2 teaspoons rice vinegar

4 tender onions, cut into thin slices

2 teaspoons toasted sesame oil

1 avocado, peeled, stoned and sliced

1 teaspoon sesame seeds

a handful of fresh, finely chopped coriander leaves to garnish

dried chilli flakes, to garnish (optional)


Place the salmon in a bowl. Pour in the lime juice and tamarind and toss well to cover evenly.

Cover and refrigerate for at least 25 minutes while preparing the remaining ingredients.

Place the cauliflower in a food processor and re-bubble until it resembles breadcrumbs. (If you use a mini food processor, it’s best to do it in two or three batches.)

Place the cauliflower rice in a large, shallow bowl, microwave-safe, and bake for five minutes.

Let it cool, preferably in the fridge, for at least 10 minutes.

Once cooled, stir in the rice wine vinegar, sliced ​​spring onions and sesame oil.

Place the “rice”, salmon and avocado in 2 serving bowls, stirring constantly over all the salmon marinade juice.

Taste for seasoning and texture.

If you find it a little dry or think it needs extra seasoning, add a little more tamari and sesame oil.

If you think you need more acidity, a little fresh lime will help.

Finish with a nice scattering of sesame seeds, fresh coriander and dried chilli flakes (if desired).


Start by making the base.

Preheat the oven to 200 ° C / 180 ° C / 400 ° F / gas mark 6 and grease an 18 cm tin cake with a loose bottom.

In a bowl, combine the almond flour, erythritol, and cocoa powder.

Gently melt the butter in a small saucepan over low heat and add the liquid stevia (if used). Pour the melted butter into the almond flour mixture and stir well.

Insert the prepared can into it and press down to form a uniform, compact layer at the base and sides of the can.

Bake in the oven for 12 minutes and leave to cool completely in the tin on a wire rack.

Once cooled, carefully remove the cake from the tin and place on a serving platter or cake stand.

Meanwhile, make the chocolate filling.

Place the chocolate and butter in a non-stick pan over low heat and stir until melted. Reserve to cool to room temperature.

In a separate bowl, use a hand mixer to whip the cream and erythritol until the mixture forms smooth peaks.

Transfer half of this sweetened whipped cream into a second bowl and set aside to cover the chocolate cream.

Pour the melted chocolate into the first bowl of whipped cream and continue mixing with the hand mixer.

Add the eggs one at a time, mixing between each addition until the mixture is almost like a mousse.

Immediately include this mixture in the box of the cooled cake.

To make the chocolate cream topping, clean the beaters from the hand mixer, then whisk the cocoa powder into the reserved bowl of sweetened cream until it forms stiff peaks.

Place this mixture on top of the clay cake and finish with grated chocolate.

Let it cool in the fridge for three to four hours before enjoying.

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