Are you a low-carb lover looking for delicious and creamy dairy-free keto recipes to add some variety to your meal routine? Look no further! With the rise of plant-based diets and dietary restrictions, it’s become increasingly important to offer alternatives that are just as tasty and satisfying as their traditional counterparts. In this article, we’ll be sharing 18 mouth-watering dairy-free keto recipes that will make you forget all about the dairy. From indulgent desserts to savory main courses, these creamy and dreamy dishes are sure to please even the pickiest of eaters.
Check out our top picks below…
Dairy-Free Keto Avocado Chocolate Mousse
A rich and creamy dessert that combines the health benefits of avocado with the indulgent flavor of dark chocolate, all while being dairy-free and keto-friendly.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon vanilla extract
– 8 ounces full-fat coconut milk, chilled
– Pinch of salt
Instructions:
1. Peel and pit the avocados and place them in a blender or food processor.
2. Add the cocoa powder, sweetener, and vanilla extract to the blender.
3. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Open the chilled coconut milk and scoop out the thick cream that has risen to the top. Reserve the remaining liquid for another use.
5. Add the coconut cream to the blender and blend until well combined.
6. Pour the mousse into individual serving cups or a large serving dish. Cover with plastic wrap, pressing it directly onto the surface of the mousse to prevent formation of a skin.
7. Chill in the refrigerator for at least 2 hours before serving.
Cook Time: None
Servings: 4-6
Coconut Milk Keto Chia Pudding
This keto chia pudding recipe combines the benefits of chia seeds with the richness of coconut milk, creating a creamy and delicious breakfast or snack option that’s low in carbs and high in fiber.
Ingredients:
– 1/2 cup chia seeds
– 1 can (14 oz) full-fat coconut milk
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– 1 teaspoon vanilla extract
Instructions:
1. In a small bowl, mix together chia seeds and unsweetened shredded coconut.
2. In a separate bowl, whisk together coconut milk, granulated sweetener, and vanilla extract until well combined.
3. Add the wet ingredients to the dry ingredients and stir until a smooth paste forms.
4. Refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb and thicken.
5. Serve chilled and enjoy!
Cooking Time: None required (prep time only)
Almond Flour Dairy-Free Keto Pancakes
Start your day off right with these scrumptious almond flour pancakes that are not only gluten-free, but also dairy-free and keto-friendly. Made with simple ingredients and a few easy steps, you’ll be enjoying a stack of pancakes in no time!
Ingredients:
– 1 1/2 cups almond flour
– 3 large eggs
– 1/4 cup coconut milk
– 1/4 cup melted coconut oil
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a large bowl, whisk together almond flour, eggs, and coconut milk until smooth.
2. Add melted coconut oil, granulated sweetener, vanilla extract, and salt. Whisk until well combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on surface.
5. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-6 minutes per batch
Cashew Cheese Stuffed Peppers
This recipe combines the sweetness of bell peppers with the tanginess of cashew cheese, creating a unique and delicious vegan twist on traditional stuffed peppers. With just a few simple ingredients and minimal cooking time, this dish is perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 cup soaked cashews
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a blender or food processor, combine cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth.
4. Stuff each bell pepper with the cashew cheese mixture, dividing it evenly among the four peppers.
5. Drizzle olive oil over the stuffed peppers and bake for 25-30 minutes, or until tender.
Cooking Time: 25-30 minutes
Dairy-Free Keto Cauliflower Mac and Cheese
A creamy, cheesy twist on the classic comfort food, this dairy-free keto cauliflower mac and cheese recipe is a game-changer for those looking to reduce carbs and indulge in a rich, satisfying meal.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons coconut oil
– 1/4 cup almond flour
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 cup unsweetened almond milk
– 1/2 cup grated cheddar cheese (dairy-free)
– 1/4 cup chopped fresh parsley
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut into florets.
3. In a large bowl, toss cauliflower with coconut oil, almond flour, garlic powder, onion powder, salt, and pepper until well coated.
4. Spread the cauliflower mixture on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until tender.
5. In a medium saucepan, combine almond milk, cheddar cheese, and parsley. Heat over low heat, whisking constantly, until smooth and creamy.
6. Combine cooked cauliflower and cheese sauce in a serving dish. Top with additional grated cheese if desired.
Cooking Time: 45-50 minutes
Zucchini Noodles with Dairy-Free Pesto
Get ready to enjoy a flavorful and healthy twist on traditional pasta! This recipe combines the best of both worlds, featuring zucchini noodles tossed with a creamy dairy-free pesto sauce.
Ingredients:
– 2 medium zucchinis
– 1/4 cup dairy-free pesto (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Preheat a spiralizer or mandoline to create zucchini noodles.
2. Cook the zucchini noodles according to package instructions (usually 3-5 minutes in boiling water).
3. In a large skillet, heat the olive oil over medium-low heat.
4. Add the dairy-free pesto and stir until smooth.
5. Combine the cooked zucchini noodles with the pesto sauce. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Keto Dairy-Free Coconut Yogurt
This recipe provides a creamy and delicious dairy-free coconut yogurt alternative that’s perfect for those following a ketogenic diet. With only 5 ingredients, this homemade yogurt is easy to make and can be flavored with your favorite sweeteners or toppings.
Ingredients:
– 1 cup of unsweetened shredded coconut
– 1/2 cup of coconut cream (full-fat)
– 1 tablespoon of apple cider vinegar
– 1/4 teaspoon of probiotic powder (or plain yogurt as a starter culture)
– Pinch of salt
Instructions:
1. In a blender, combine the unsweetened shredded coconut, coconut cream, apple cider vinegar, and probiotic powder.
2. Blend on high speed for about 30 seconds, until the mixture is smooth and creamy.
3. Transfer the mixture to a glass jar or container with a lid.
4. Refrigerate for at least 24 hours to allow the yogurt to set and thicken.
5. Once set, give the yogurt a good stir and serve chilled.
Cooking Time: 24 hours (incubation time)
Avocado and Bacon Dairy-Free Omelette
Elevate your brunch game with this creamy and savory dairy-free omelette recipe, featuring the rich flavors of avocado and crispy bacon. Perfect for a weekend morning or special occasion.
Ingredients:
– 2 large eggs
– 1 ripe avocado, diced
– 4 slices of cooked bacon, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Crack the eggs into a bowl and whisk until smooth.
2. Heat the olive oil in a medium non-stick skillet over medium heat.
3. Pour in the egg mixture and cook until the edges start to set, about 2-3 minutes.
4. Sprinkle the diced avocado and crumbled bacon over half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional 30 seconds to 1 minute, until the cheese is melted and the eggs are cooked through.
7. Slide the omelette onto a plate and garnish with fresh cilantro leaves, if desired.
Cooking Time: 5-7 minutes
Dairy-Free Keto Pumpkin Spice Latte
Enjoy a warm and comforting fall treat with this dairy-free keto pumpkin spice latte recipe.
Ingredients:
– 1 cup strong brewed coffee or espresso
– 1/2 cup unsweetened almond milk
– 1 tablespoon pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon sugar-free sweetener (such as stevia or erythritol)
– 1/2 cup heavy whipping cream substitute (such as coconut cream or cashew cream)
– Whipped cream and pumpkin pie spice for topping (optional)
Instructions:
1. Brew a cup of strong coffee or make espresso.
2. In a small saucepan, warm the almond milk over low heat.
3. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt to the warmed almond milk. Whisk until smooth.
4. Remove from heat and add the sugar-free sweetener. Whisk until dissolved.
5. Pour the coffee into a large mug. Add the pumpkin mixture and stir well.
6. Top with whipped cream substitute and sprinkle with additional pumpkin pie spice if desired.
Cook Time: 10-15 minutes
Almond Butter Fat Bombs
These bite-sized treats are a delicious way to boost your fat intake and satisfy sweet cravings. Made with almond butter, coconut oil, and honey, these no-bake bites are easy to make and perfect for snacking on the go.
Ingredients:
– 1/2 cup creamy almond butter
– 1/4 cup melted coconut oil
– 2 tablespoons pure honey
– 1 tablespoon granulated sweetener (optional)
– Pinch of salt
Instructions:
1. In a medium-sized bowl, combine the almond butter and melted coconut oil. Mix until smooth.
2. Add in the honey, granulated sweetener (if using), and salt. Mix until well combined.
3. Use a small cookie scoop or spoon to portion out the mixture into balls, about 1 inch in diameter. You should end up with around 12-15 fat bombs.
4. Place the fat bombs on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
Cooking Time: None! These no-bake treats are ready to go straight from the refrigerator.
Dairy-Free Keto Chocolate Chip Cookies
These indulgent treats are a game-changer for those with dietary restrictions. Made with almond flour, coconut sugar, and dairy-free chocolate chips, these cookies are not only delicious but also fit into a keto diet.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup dairy-free chocolate chips (such as Enjoy Life)
– 1/4 cup melted coconut oil
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut sugar, and granulated sweetener.
3. In a separate bowl, whisk together eggs, vanilla extract, and salt.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in dairy-free chocolate chips and melted coconut oil.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
7. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Cauliflower Rice Dairy-Free Risotto
Elevate your risotto game with this innovative recipe that swaps traditional Arborio rice for cauliflower “rice” and replaces dairy with a rich cashew cream. The result is a creamy, comforting dish that’s perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cashews
– 4 cups vegetable broth, warmed
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Pulse cauliflower florets in a food processor until they resemble rice.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add processed cauliflower “rice” to the skillet; cook for 5 minutes, stirring occasionally.
4. In a blender or food processor, combine cashews, broth, and thyme. Blend until smooth and creamy.
5. Stir the cashew cream into the cauliflower mixture; cook for an additional 2-3 minutes, or until heated through.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Keto Dairy-Free Matcha Smoothie
A refreshing and nutritious beverage perfect for a low-carb lifestyle. This smoothie combines the health benefits of matcha green tea with creamy coconut milk and sweet berries.
Ingredients:
– 1 teaspoon matcha powder
– 1/2 cup frozen mixed berries (such as blueberries, strawberries, raspberries)
– 1/4 cup unsweetened almond milk
– 1/4 cup full-fat coconut milk
– 1 tablespoon chia seeds
– 1 scoop vanilla protein powder (dairy-free)
– Ice cubes (as needed)
Instructions:
1. In a blender, combine matcha powder, frozen berries, almond milk, coconut milk, and chia seeds.
2. Blend the mixture on high speed until smooth and creamy.
3. Add the vanilla protein powder and blend until well combined.
4. Taste and adjust sweetness or flavor as needed.
5. Pour into a glass and serve immediately.
Cooking Time: 5 minutes
Spicy Dairy-Free Keto Eggplant Curry
This flavorful and spicy curry is a perfect blend of Indian-inspired flavors with the creamy richness of cashew cream, all while being dairy-free and keto-friendly. With eggplant as the star of the show, this dish is both healthy and indulgent.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons coconut oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1 can (14 oz) coconut milk
– 1 cup cashew cream (see note)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the coconut oil over medium-high. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Add eggplant slices and cook until browned on both sides, about 5-6 minutes per side.
5. In a blender or food processor, blend coconut milk and cashew cream until smooth.
6. Pour the sauce over the cooked eggplant mixture and stir to combine. Simmer for 10 minutes.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Dairy-Free Keto Lemon Blueberry Muffins
These refreshing muffins are perfect for a keto breakfast or snack, with the brightness of lemon and sweetness of blueberries. Made dairy-free with almond milk and a sugar substitute, these treats will satisfy your cravings while keeping you in ketosis.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup almond milk
– 1 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup fresh blueberries
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, sweetener, and melted butter. Mix until well combined.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in almond milk, lemon zest, and lemon juice.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Cashew Cream Dairy-Free Alfredo Sauce
Elevate your pasta game with this dairy-free alternative to the classic Italian sauce. This cashew cream alfredo is a game-changer for those with dietary restrictions or preferences.
Ingredients:
– 1 cup cashews
– 1/2 cup water
– 2 tablespoons lemon juice
– 1/4 teaspoon salt
– 2 cloves garlic, minced
– 1/2 cup unsalted vegan butter or margarine, melted
– 1/4 cup nutritional yeast (available at health food stores)
– 1/2 cup vegetable broth
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with lemon juice, salt, and garlic. Blend until smooth.
3. Add melted vegan butter, nutritional yeast, and vegetable broth to the blender. Blend until creamy and well combined.
4. Cook pasta according to package instructions. Toss cooked pasta with the cashew cream sauce. Serve immediately.
Cooking Time: 15-20 minutes
Dairy-Free Keto Cinnamon Roll Mug Cake
Satisfy your cravings with this rich and gooey dairy-free cinnamon roll mug cake, perfectly suited for a low-carb lifestyle. Made in just 1 minute, it’s the perfect pick-me-up or dessert.
Ingredients:
– 1 large egg
– 1/2 cup almond flour
– 1/4 cup coconut sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 1/2 teaspoon melted coconut oil
– Pinch of salt
Instructions:
1. Crack the egg into a microwave-safe mug.
2. Add the almond flour, coconut sugar, cinnamon, and vanilla extract.
3. Pour in the melted coconut oil and sprinkle with salt.
4. Mix everything together until smooth.
5. Microwave on high for 1 minute.
6. Remove from the microwave and let cool for 30 seconds.
7. Enjoy your warm and delicious dairy-free keto cinnamon roll mug cake!
Cooking Time: 1 minute
Keto Dairy-Free Vanilla Ice Cream
A creamy and indulgent dessert that’s perfect for hot summer days or as a sweet treat any time of the year.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 teaspoon salt
– 1 tablespoon vanilla extract
Instructions:
1. Open the can of coconut milk and scoop out the thick cream that has risen to the top. Reserve the remaining liquid for another use.
2. In a blender, combine the coconut cream, sweetener, and salt. Blend until smooth and creamy.
3. Add the vanilla extract and blend until well combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream is almost set, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours.
Cooking Time: approximately 3-4 hours (including churning time)
Summary
Get ready to indulge in creamy, dairy-free keto recipes that will satisfy your cravings and keep you on track with your low-carb diet. From decadent chocolate mousse made with avocado to cauliflower mac and cheese that’s surprisingly cheese-like, these 18 recipes are sure to please even the pickiest eaters. Plus, with options like almond flour pancakes, cashew cheese stuffed peppers, and keto-friendly ice cream, you’ll never feel deprived of your favorite treats. Whether you’re a seasoned keto enthusiast or just starting out, these creamy dairy-free keto recipes are a must-try.
