3 Recipes For The Perfect Keto Valentine's Day Date!

Written by Molly Becker, Director of KetoBars on February 8th 2021

low carb meal high fat shrimp and zoodles dinner

keto valentines day brownies low carb chocolate dessert

As Valentine's Day approaches, you may be thinking of the perfect meal to impress that *special* keto someone in your life. Don't waste your time combing the internet for so-so recipes. We did the work for you and gathered some of our favorite romantic dishes. ❤️

From drinks to dessert, we've got you covered for the perfect keto Valentine's Day date night. Check out these 3 romantic recipes below! 👇

1. Low Carb Red Sangria

By: Tasty Low Carb

simple keto sangria recipe low carb drink mix recipes

INGREDIENTS

• 25 ounces Spanish red wine (equals 750 ml)
• 3 ounces Brandy
• 16 ounces Diet lemon-lime soda (sprite)
• 12 drops EZ Sweetz (equals 4 tablespoons swerve)
• 1 teaspoon Berry flavored water enhancer
• 1/2 teaspoon Orange flavored water enhancer

DIRECTIONS

1. In a large pitcher mix the red wine, brandy, sweetener, and water enhancers. If using Swerve or Erythritol stir until dissolved.

2. Add berries, apple slices, lemon slices, and lime slices to the pitcher and refrigerate for 30 minutes to chill.

3. When ready to serve, add the diet lemon lime soda to the pitcher and stir. Taste for sweetness and adjust accordingly.

4. Garnish with lemon or lime wedge, pour into wine glasses and serve.

2. Savory Shrimp & Zoodles

By: Castle in the Mountains

low carb pasts zucchini noodles easy keto dinner ideas

INGREDIENTS

• 6 slices bacon (optional, included in nutrition)
• 1 pound Shrimp peeled
• 3 zucchini *made into zoodles (Zucchini Noodles)
• 1 tbsp lemon juice
• 2 tsp lemon zest
• 1 cup Tomatoes chopped – fresh
• 2 tablespoons fresh parsley chopped (optional)
• Salt and pepper to taste
• Red pepper flakes (optional)

DIRECTIONS

1. Make the Zoodles before you start anything else.

2. Place a large, heavy skillet (cast iron is best)over medium heat, add bacon and cook for 3-5 minutes on each side or until cooked to your preference. Remove bacon and transfer to a plate lined with paper towel. Chop after cool. Leave the bacon fat in the skillet.

3. RIGHT before cooking, peel (if needed) and season shrimp with salt & pepper or red pepper flakes if using. If you season them sooner the salt will draw out their moisture, making them wet and floppy, and prevent caramelization.

4. Gently, add shrimp one at a time to heated skillet. Add about 1 tablespoon butter or ghee to pan, if there isn't enough bacon fat or you don't want to use it. Be sure not to overcrowd the pan – you might have to work in batches.

5. Shrimp cooks quickly and if they're overcooked, they will become rubbery. Once they are pink, with a slightly caramelized exterior, flip them only once. Once they are pink and have a little caramelization on both sides, remove them to a plate.

6. Add zucchini noodles to the same skillet and season with salt & pepper if desired. Let zucchini noodles cook for about 1 minute, flipping and stirring frequently. DON'T OVERCOOK. As zucchini noodles cook, add in the lemon juice and zest. Turn off heat and toss in tomatoes, crumbled bacon and shrimp.

7. Divide into four servings and garnish with fresh chopped parsley. Enjoy!

3. Low Carb Valentine's Day Brownies

By: Mama Bear's Cookbook

easy low carb brownies valentines day dessert

INGREDIENTS

• 1 x 8oz full fat cream cheese room temperature
• ¾ cup powdered monk fruit / erythritol divided
• 2 tsp vanilla extract divided
• ½ cup unsalted butter
• ½ cup almond flour
• ½ tsp coarse sea salt grey or pink himalayan
• ⅓ cup unsweetened cocoa powder
• 1 tbsp instant coffee
• 2 eggs
• Red food coloring gel

EQUIPMENT NEEDED

• 8×8 Baking Dish with Tin Foil
• Olive or Avocado Oil Cooking Spray
• Stand Mixer
• Medium Bowl
• Icing Spatula
• Piping Bag

DIRECTIONS

1. Heat oven to 350°. Cover the bottom and side of a 8×8” baking dish with tin foil and spray the inside with olive or avocado oil, then set aside.

2. Melt the butter and set aside. Sift the almond flour, salt, cocoa and instant coffee into a medium sized bowl and mix well, then set aside.

3. Using a stand mixer with the paddle attachment, whip the cream cheese until it's nice and smooth. Sift in 1/4 cup sweetener and mix well, scraping the bowl once or twice. Stir in 1/2 tsp vanilla, then scoop out 3 tbsp of the batter and set aside; this will be for the hearts.

4. Mix in the remaining sweetener, then the eggs, one at a time, scraping in between each addition, then stir in the melted butter and remaining vanilla. Add the flour mixture to the cream cheese and stir just until combined. Scrape the batter into the prepared baking pan, then spread out evenly with a spatula.

FOR THE HEARTS

1. Mix red food coloring gel into the reserved batter that was set aside, until you have a bright red color, then scrape it into a piping bag. Pipe 9 hearts evenly onto the brownie batter using a fairly thin layer

BAKE

1. Bake the brownie in the preheated oven for 25-30 minutes, until the edges have begun to pull away from the sides and started to form cracks. The center will still be jiggly but have a shiny glaze to it.

2. Cool completely before cutting into squares and keep refrigerated.