Almond milk is extremely versatile in the kitchen! The most prominent use is as a dairy-free milk option. Almond milk is the perfect substitute for regular milk in your keto baking and desserts. Here are some almond milk keto recipes for you!
Almond Milk Keto Recipes
1.Keto Strawberry Shake-
Keto Strawberry Shake is one of the excellent things about summer! Not only are they a great compliment to your meal, but they are also quite filling and can supplement as a keto snack at any time of the day! Not just shakes but smoothies are also appealing during hot summer days. For this smoothie with almond milk, you wish to use strawberries.
A Keto Strawberry Shake is already equipped to be sweetly delicious, so it’s all up to you here!
- 4-5 strawberries
- 400ml almond milk
- 2 drops of vanilla/strawberry essence
- Liquid stevia or Erythritol, to taste
- Place almond milk and strawberries in a blender.
- Add a few drops of stevia into a blender.
- Blend until smooth, using a little water as needed
- Put in ice and blend until thick and creamy
- Serve chilled.
- You can also add a couple of mint leaves for a unique flavor!
Tip: Do not over-blend, or you’ll lose coldness. Enjoy right away!
Nutritional Facts per Serving
- Calories: 276
- Carbs: 4.5g
- Fats: 2.4 g
- Protein: 1.4 g
2. Peanut butter low carb keto smoothie with almond milk-
This Low Carb Smoothie With Almond Milk is an uncomplicated 5 ingredient breakfast that tastes like a peanut butter cup! It’s Gluten-free, dairy-free,sugar-free and SO creamy!
- 1 cup unsweetened Almond Milk
- 1 cup Crushed ice
- 50g Avocado
- 3 Tbsp Monk Fruit, or to taste
- 2 Tbsp Natural creamy peanut butter
- 1 Tbsp Unsweetened cocoa powder
- Put in the ingredients into a blender and blend until smooth.
- SLURP UP!
Nutrition Facts Per Serving
- Calories- 332
- Carbs- 15g
- Protein- 10.2g
- Fat- 28.5g
3. Low carb chia seed pudding almond milk-
All you need is Low carb chia seed pudding almond milk, chia seeds, and sugar-free crystal sweetener to prepare. You can also add extra ones to create 4 delicious flavors vanilla, chocolate, almond joy, or coconut lime. It gives a bunch of plant-based protein, few carbs, and healthy omega 3 as morning treat.
VANILLA CHIA SEED PUDDING
- 3 tablespoon Chia seeds
- 1 cup unsweetened vanilla almond milk
- 1 tablespoon Erythritol monk fruit stevia blend
- Begin the recipe the day before, or at least 6-8 hours before eating.
- Add the ingredients in order- chia seeds, sugar-free sweetener, other dry ingredients, and unsweetened milk at last.
- Shut the jar, shake until all the seeds are evenly distributed into the liquid.
- Place the jar in the fridge.
- Close the jar and let it in the fridge for a minimum of 5-6 hours or overnight.
- The following day serves halfd of the jar as a breakfast or 1/4 of the jar as a snack/dessert.
- Serve with your favorite toppings like slivered almonds, sliced almonds, nut butter, sugar-free chocolate chips, lime zest, or unsweetened coconut.
- Store in the fridge for up to 3-4 days in the sealed glass jar. Don’t freeze the pudding.
Nutritional Facts Per serving :
- Calories- 216
- Fat- 18g
- Carbs- 10.3g
- Protein- 4.7g
4. Sugar-free Almond Milk Icecream-
The ultimate homemade almond milk ice cream recipe – chocolate chip cookie dough flavor! See how effortless it is to make sugar-free almond milk ice cream, with simple ingredients and 1.9g net carbs per serving.
Almond milk ice cream:
- 4 large Egg yolks
- 1/2 cup Powdered Monk Fruit
- 1 pinch Sea salt
- 2 cups unsweetened almond milk
- 1/2 tsp Vanilla bean powder
Chocolate chip cookie dough:
- 1/4 cup Coconut oil
- 3 tbsp Powdered Monk Fruit
- 1/2 tsp Vanilla extract
- 1/2 cup Blanched Almond Flour
- 1/8 tsp Sea salt
- 1/4 cup Sugar-Free Dark Chocolate Chips
Almond milk ice cream:
- Whisk together the egg yolks, powdered sweetener, and sea salt, until combined and light yellow in color in a medium bowl. Set aside.
- Heat the almond milk until it just starts to simmer in a small pan. Detach from heat.
- Pour the hot almond milk very slowly into the egg yolk mixture while whisking constantly.
- Once the custard is combined and smooth, transfer the mixture back to the saucepan. Back to the stove over low heat and heat, stirring frequently, until the mixture reaches 170 degrees F, about 3-5 minutes.
- Remove from heat. Whisk in the vanilla bean powder aggressively – it will get frothy. Cover and refrigerate for at least 3-4 hours, until very cold (40 degrees F or less).
Chocolate chip cookie dough:
- Meanwhile, prepare the chocolate chip cookie dough. Beat together the coconut oil and powdered sweetener in a medium bowl. Beat in the vanilla.
- Smash in the almond flour and sea salt, until crumbly like cookie dough. Stir in chocolate chips.
- Wrap and refrigerate cookie dough until ready to use.
- Once the custard is very cold, spill it into a pre-frozen ice cream maker bowl. Churn for 12-15 minutes, until it’s somewhere between a liquid and the texture of soft-serve ice cream.
- Release pieces of cookie dough into the ice cream. Continue to churn according to manufacturer instructions until the ice cream is the texture of soft serve, but more chunky.
- Serve immediately, or for firmer ice cream, shift to a freezer container and freeze until solid.
Nutrition Facts Per serving :
- Calories- 209
- Fat- 20.5g
- Protein- 4.2g
- Carbs- 3.6g
5. Keto Almond Squares–
These delectable simple almond squares are light and fluffy with a hint of lemon and a crunchy top of slivered almonds. Where xylitol has been used in the recipe, this can be switched with erythritol or your preferred low-carb sweetener of choice. Excellent for afternoon tea or as a lunch box treat!
- 3 eggs
- 3 tbsp almond milk
- 2 cups almond flour
- one tbsp lemon juice
- 1 tsp cinnamon ground
- 1 tbsp almond extract
- ½ tsp baking soda
- ⅓ cup xylitol
- ⅓ cup unsalted butter
- Preheat the oven to 340 degrees F and line a loaf tin with baking paper.
- Join the almond milk, butter, lemon juice, xylitol, eggs, and almond extract in a food processor and blend to combine.
- Add on-ground almonds, cinnamon, and baking soda to the food processor and blend until you have a smooth and creamy batter.
- Spill the cake batter into the lined baking tray and transfer to the oven to bake for 35 minutes.
- Detach the cake from the oven and scatter the flaked almonds over the surface.
- Place back to the oven for a further 5-10 minutes or until the cake is cooked through and golden brown all over. Escape the cake to cool completely in its tin then cut into 10 squares.
Nutritional Facts Per Serving :
- Protein- 7g
- Carbs- 12g
6. Keto Hot Chocolate-
Nothing conquers a cup of this thick and creamy keto hot chocolate on a cold, wintery day. And with this recipe, it’s so swift and effortless to make low-carb hot chocolate! It’s really effortless to make your own homemade hot cocoa, even without a packaged mix. Keto hot chocolate doesn’t require any fancy equipment; as long as you have a stovetop, a whisk, and a saucepan, you’re all set. All you need to use is low-carb milk say almond milk, cocoa powder, heavy cream, and low-carb sweetener.
- 2 cup almond milk, unsweetened
- 1/2 cup heavy cream
- 5 tbsp cocoa powder
- 4 tbsp erythritol sweetener, or more to taste
- 1/2 tsp vanilla extract
- pinch salt
- Beat together the cocoa powder, sweetener, and salt in a small mixing bowl. This will help break up any lumps.
- Preheat the milk, and heavy cream over medium-low heat in a small saucepan. Whisk in the cocoa powder mixture.
- Heat the hot chocolate until steaming. Remove from heat, and add the vanilla extract
- Calories- 260
- Carbs- 10g
- Fat- 26g
- Protein- 5g
We love these recipes, and know you will too! Get yourself started today and Stay tuned for more such keto weight loss journeys, health content, and recipes! Also, don’t forget to follow us on Instagram for the daily dose of the Keto Lifestyle!