Keto Macro Recipes

In a world filled with carb-heavy temptations—from golden croissants to pillowy pasta—finding keto-friendly indulgences feels like stumbling upon hidden treasures. But with a little creativity and a dash of determination, culinary magic can happen right in your kitchen. Today, it’s all about transforming simple ingredients into something extraordinary: crispy crab cakes with lemon aioli and a decadent chocolate peanut butter mousse.

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Keto Crab Cakes with Lemon Aioli

Servings: 4 (makes 8 small crab cakes)
Macronutrient Ratio: 3:1 (fat-to-protein)

Ingredients

For the Crab Cakes:

• 8 oz lump crab meat
• 1/4 cup almond flour
• 2 tbsp mayonnaise
• 1 egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp unsalted butter, melted
• 1 tsp Old Bay seasoning
• 1 tsp garlic powder
• 1 tbsp chopped parsley (optional)
• 2 tbsp avocado oil (for frying)

For the Lemon Aioli:

• 1/4 cup mayonnaise
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Mix It Up: In a bowl, combine crab meat, almond flour, mayonnaise, egg, Dijon mustard, butter, Old Bay, garlic powder, and parsley. Mix gently to keep the crab meat intact.
2. Chill Out: Shape the mixture into 8 small patties and refrigerate for 20 minutes to firm up.
3. Sizzle Time: Heat avocado oil in a skillet over medium heat. Cook the crab cakes for 3–4 minutes per side until golden brown and crispy.
4. Aioli Affair: Whisk together mayonnaise, lemon juice, garlic powder, and a pinch of salt and pepper to create the aioli.
5. Serve: Pair the warm crab cakes with a dollop of lemon aioli and a simply dressed salad for a fresh and satisfying meal.

Nutrition (Per Serving of 2 Crab Cakes with Aioli)

• Fat: ~42g
• Protein: ~14g
• Net Carbs: ~2g

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Keto Chocolate Peanut Butter Mousse

Servings: 4
Macronutrient Ratio: 3:1 (fat-to-protein)

Ingredients

• 1/2 cup heavy cream
• 1/4 cup unsweetened peanut butter
• 2 tbsp cream cheese, softened
• 1 tbsp unsweetened cocoa powder
• 1–2 tbsp powdered erythritol
• 1 tsp vanilla extract
• Optional garnish: Whipped cream or keto-friendly chocolate chips

Instructions

1. Whip It Good: Using an electric mixer, whip the heavy cream until soft peaks form. Set aside.
2. Peanut Power: In another bowl, mix the peanut butter and cream cheese until smooth. If the peanut butter is too thick, microwave it for a few seconds.
3. Sweet Chemistry: Stir in the cocoa powder, sweetener, and vanilla extract until fully combined.
4. Fold and Fluff: Gently fold the whipped cream into the peanut butter mixture, keeping it light and airy.
5. Cool It Down: Divide the mousse into ramekins and refrigerate for at least 30 minutes.
6. Garnish and Gush: Top with whipped cream or sprinkle with keto-friendly chocolate chips for a touch of decadence.

Nutrition (Per Serving)

• Fat: ~24g
• Protein: ~8g
• Net Carbs: ~2g

Final Thoughts

Cooking keto doesn’t mean sacrificing flavor or indulgence. The crab cakes deliver a crispy, savory bite, perfectly balanced by the bright lemon aioli. Meanwhile, the chocolate peanut butter mousse is rich, creamy, and unapologetically luxurious. These dishes are proof that eating well can feel just as indulgent as it does nourishing. With recipes like these, sticking to keto can be both delicious and effortlessly elegant.