Keto Dairy Milk

I love the taste of real dairy milk with a homemade keto cookie or slice of sugar free cake. I find the low carb, nut milk alternatives are just not appealing or satisfying for drinking. In the past, I have purchased and enjoyed some keto milk, but every company that has tried to introduce keto milk on the market has failed and quickly discontinue it. Regular cow’s milk is not an option, due to its high carb and sugar content (12g per cup). Fairlife brand is a lower carb option (6g per cup), but that’s still too high for me to drink by the glassful. So I decided I’d better try making my own low carb, real dairy milk and, after some experimentation, this recipe is the winner! It has enough real dairy in it to give it the taste of real milk, but without the carbs!! It’s a good source of calcium and great for drinking and cooking!

Keto Dairy Milk

Makes 1 pint (2 servings)

1 cup unsweetened nut milk of choice (I used homemade macadamia nut milk)

1/4 cup water

1/4 cup heavy cream

½ cup Fairlife brand Whole Milk

A tiny pinch of salt

1-2 drops vanilla extract

1-2 drops monkfruit extract or stevia

Mix all of the ingredients together and stir to combine. Refrigerate in a glass container for up to a week. (This recipe can be doubled to make a quart.)

Nutritional Information per 1 cup: 166 calories, 2.1 g carbohydrate (0.3 g dietary fiber, 1.7 g sugars), 15 g total fat (8.7 g saturated fat, 0 g trans fat), 48 mg cholesterol, 70 mg sodium, 103.4 mg calcium, 15 mg potassium, 158 IU Vit A, 3.6 g protein. Net carbs per serving: 1.8 grams

Recipe and photos by Kathy Sheehan, copyright 2023

All rights reserved. Please do not duplicate without the author’s permission.

Keto Dark Chocolate Pots de Crème (No cook Chocolate Mousse)

This impressive dessert may sound fancy, but it’s quick and easy to make! I love to make them for a crowd or a party because they can be made ahead of time. They’re so rich and decadent that their small size is just enough. It uses a combination of zero carb sweeteners for the best flavor and smooth texture when chilled. Instead of being overly sweet, this thick mousse is somewhere between bittersweet and semi-sweet, but you can adjust the sweetness to your own taste. This recipe makes ten, small shooter-size dessert cups.

Keto Dark Chocolate Pots de Crème (Chocolate Mousse)

Makes 10 servings

9 ounces 100% unsweetened chocolate chips (or baking chocolate, roughly chopped)

3 large eggs

20 drops monkfruit extract or stevia drops

¾ teaspoon stevia powder

2 tablespoons powdered erythritol sweetener 

1½ teaspoons vanilla extract 

A good pinch of sea salt

¾ cup almond milk, coconut milk or other low carb milk of choice

¾ cup heavy cream

½ cup allulose

1. Put milk, heavy cream, and allulose into a small saucepan and bring to a boil.

2. Meanwhile, placed the chocolate chips into a food processor or blender. Pulse to chop chocolate into small pieces.

3. Add eggs, monkfruit extract, stevia powder, powdered erythritol, vanilla and salt. Process on low until ingredients are combined.

4. While the blender or food processor is running, pour boiling hot milk mixture through the opening at the top. Process until mixture is completely smooth and all of the chocolate has melted. The hot liquid will cook the eggs.

5. Divide the chocolate mixture into individual small dishes or cups (I use shooter size dessert cups) and place in the refrigerator to cool completely, about 3-4 hours. The mixture will solidify into a rich, thick, mousse-like consistency. Serve cold, and top with whipped cream, if desired.

Nutritional information per serving (no whipped topping): 218 calories, 8.2 g carbohydrate (4.5 g dietary fiber, 0.2 g sugars, 0.8 g sugar alcohols), 22.9 g total fat (14.2 g saturated fat, 0 g trans fat), 83 mg cholesterol, 49 mg sodium, 18.7 mg calcium, 24 mg potassium, 95 IU Vit A, 5.9 g protein. Net carbs per serving: 3.7 grams.

Recipe and photos by Kathy Sheehan, copyright 2023

All rights reserved. Please do not duplicate without the author’s permission.