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RECIPES


BULLETPROOF COFFEE

Image result for bulletproof coffee

INGREDIENTS

Shot of your favourite espresso coffee
2 scoops Locako Cookies & Cream Coffee Creamer (optional)
1-2 teaspoons MCT Oil
1-2 teaspoons Grass-Fed Ghee

METHOD

  1. Prepare espresso coffee in your desired method
  2. Blend ghee, coffee creamer (optional) oil & espresso together until it looks like a foamy latte.
Total Time: 5 minutes
Servings: 1 coffee

GREEN KETO SMOOTHIE

Image result for greens smoothie

INGREDIENTS

Half a bunch celery stalks
½ cucumber
½ lime or lemon
2cm of ginger
2cm of turmeric
½ teaspoon cinnamon
8 soaked almonds
150ml coconut milk
2 teaspoons of Melrose Greens Powder
1-2 teaspoons MCT Oil

METHOD

  1. Use your cold pressed juicer to juice the celery, cucumber, lime/lemon, ginger & turmeric
  2. Soak almonds overnight in filtered water & drain
  3. Pour juice into blender, add coconut milk, MCT oil, cinnamon, almonds, greens powder and collagen powder & blend
  4. Add additional water depending on how much juice is extracted from the juicer.
  5. Add ice for a chilled greens smoothie
  6. Add spinach for extra fibre 
Total Time: 5 minutes

Servings: 1 smoothie

Recipe by @holistichealthnut  

KETO-RITA 

Image result for FITAID KETORITA

INGREDIENTS

1-2 shots of premium Tequila
½ a shot of Cointreau
½ can of FitAid Zero
Squeeze of fresh lime juice
Ice (on the rocks/blended)
Coarse salt (optional)

METHOD

  1. Pour half a can of FitAid Zero into a large glass
  2. Add Tequila, Cointreau and fresh lime juice
  3. Pour over ice or blend (with additional ice)
  4. Serve with a salted rim (optional)
Total Time: 5 minutes
Servings: 1 Keto-rita

Nutrition

110 calories per single shot serving: 17 Carbs, 0 Protein, 0 Fat

180 calories per double shot serving: 29 Carbs, 0 Protein, 0 Fat 

FLUFFY BLUEBERRY PROTEIN PANCAKES

blueberry protein pancakes

INGREDIENTS

¾ cup almond flour
2 tablespoon coconut flour
2 scoops Locako Spiced Vanilla Coffee Creamer
¾ teaspoon baking powder
1 tablespoon keto sweetener of choice (we use Monk Fruit sweetener)
2 eggs
½  cup unsweetened milk of choice (we use coconut milk)
½ cup blueberries

METHOD

  1. Add all ingredients (EXCEPT blueberries) to a high-speed blender or large bowl.  Mix until smooth. Let sit for 2-3 minutes. Stir in blueberries.
  2. Heat a large skillet or pan under low-medium heat.  Coat with nonstick spray or butter.
  3. Divide and pour batter onto the pan. Cook for 2-3 minutes per side until golden brown.
Total Time: 10 minutes

Nutrition

Serving Size: 1 pancake
Calories: 107
Fat: 7g
Carbohydrates: 6g
Fiber: 3g
Protein: 6g

FLUFFY DARK CHOCOLATE COLLAGEN KETO WAFFLES

chocolate collagen keto waffles

INGREDIENTS

1 cup almond flour
2 tablespoons coconut flour
2 scoops Perfect Keto Collagen Powder
½ teaspoon baking powder
3 tablespoons keto sweetener of choice (we use Monk Fruit sweetener)
2 tablespoons cacao powder
1 pinch salt
¾ cups milk of choice (we use coconut milk)
3 large whole eggs
2 tablespoons cream cheese (softened)

METHOD

  1. Add all ingredients to a large bowl and mix well until smooth and everything is well incorporated. Let batter rest for 5 minutes while you preheat your waffle iron.
  2. Stir batter after a few minutes. Add 1 tablespoon of milk at a time if batter appears too thick.
  3. Lightly coat waffle iron with butter or non-stick spray. Cook waffles according to waffle iron manufacturer’s instructions.

Total Time: 10 minutes

Nutrition

Serving Size: 1 waffle
Calories: 100
Fat: 7g
Carbohydrates: Net Carbs: 1g
Protein: 6g

CHOCO NUT SMOOTHIE BOWL

chocolate nut smoothie bowl

INGREDIENTS

1 handful of walnuts & pecans (roughly chopped)
1 scoop Perfect Keto Collagen Powder
½ cup unsweetened milk of choice 
¼ cup coconut milk 
1 tablespoon cacao powder or Locako Cacao & Maca Coffee Creamer
1 tablespoon shredded coconut

METHOD

  1. Add unsweetened milk, coconut milk, collagen, shredded coconut, cacao powder, and a handful of ice to a high-speed blender.  Mix on high until smooth. 
  2. Pour smoothie into a bowl and top with walnuts & pecan nuts
Total Time: 5 minutes

Nutrition

Serving Size: 1 smoothie bowl
Calories: 326
Fat: 27g
Carbohydrates: 9g (4g net)
Fiber: 5g
Protein: 13g

  

LOW CARB ACAI SMOOTHIE BOWL

Low Carb Acai Smoothie Bowl-2.jpg

INGREDIENTS

1 sachet pure and unsweetened acai 
½ cup blueberries 
½ cup raspberries 
100ml almond or coconut milk 
3 teaspoons Locako Vanilla White Chocolate Collagen Powder

METHOD

  1. Blend all ingredients in a blender, add the milk slower as you may need more or less, top with your favourite toppings  

TOPPING

1 teaspoon hemp seeds 
1 teaspoon coconut desiccated 
Locako Chocolate Gummies
1 tablespoon Almond Butter 
Total Time: 5 minutes

Serving Size: 1 smoothie bowl

PECAN SHORTBREAD COLLAGEN COOKIES

 keto shortbread cookies

INGREDIENTS

3 tablespoons softened Grass-Fed Ghee
scoop of Perfect Keto Collagen Powder
¼  cup keto-friendly sweetener of choice (we use Monk Fruit Sweetener)
½ teaspoon vanilla extract
1 egg
1 cup almond flour
1 pinch salt
½ teaspoon baking soda
¼  cup chopped pecans

METHOD

  1. Preheat oven to 175°C and line a baking tray with baking paper. Set aside. 
  2. Add flour, collagen, salt, and baking soda to a small bowl. Whisk and set aside.
  3. Cream butter and sweetener together in a mixing bowl, stand mixer, or food processor. Whip for 1-2 minutes until light and fluffy. 
  4. Add vanilla, maple extract, and egg. 
  5. With the mixer on add flour, baking soda, and salt. Mix just until well combined and dough forms. Stir in chopped pecans.
  6. Turn cookie dough onto a piece of plastic wrap. Roll into a log, about 12-inches long.
  7. Cut dough into small disks and place on a prepared baking sheet. Top with an extra pecan if desired. 
  8. Bake 12-14 minutes, or until golden brown.
Total Time: 15 minutes

Nutrition

Serving Size: 1 cookie
Calories: 129
Fat: 12g
Carbohydrates: 3g (1g)
Fiber: 2g
Protein: 3g

 

 

KETO CHOCOLATE FUDGE

 Image result for CHOCOLATE FUDGE

INGREDIENTS

½ cup peanut butter (smooth)
3 teaspoons cacao powder or Locako Cacao & Maca Coffee Creamer
3 teaspoons coconut oil 
20ml Coconut Milk
3 teaspoons of sweetener of your choice (we use Monk Fruit sweetener)
Square or round baking tray
Baking paper

METHOD

  1. Melt down all ingredients in a small saucepan on a low heat
  2. Pour into baking tray lined with baking paper and set for 30mins in the freezer
  3. Remove from tray and cut up into desired bite-size pieces 

Total Time: 40 minutes
Recipe by @holistichealthnut 

ALMOND BUTTER CHOCOLATE CHIP COLLAGEN COOKIES

INGREDIENTS

1 cup Almond Butter
scoop of Perfect Keto Collagen Powder
2/3 cup keto-friendly sweetener of choice (we use Monk Fruit Sweetener)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ packet of sugar free milk or white chocolate chips

METHOD

  1. Preheat oven to 175°C and line a baking tray with baking paper. Set aside. 
  2. In a large mixing bowl, add the almond butter, collagen, sweetener, eggs, vanilla extract and baking soda and mix together until very well combined.
  3. Add in the chocolate chips and continue mixing until fully combined
  4. Measure out two tablespoon sized balls of cookie dough onto the prepared baking trays, making sure to leave a little room between each one.
  5. Bake for 8-12 minutes or until cookies are set.
  6. Remove from the oven and allow the cookies to cool completely on the baking sheet
  7. Store in the fridge
Total Time: 25 minutes
Servings: 16 cookies