Category Archives: Keto

Aioli with Arugula and Lemon Balm

Aioli with arugula and lemon balm

Aioli with Herbs

  • 3 egg yolks from free-range eggs
  • 1 1/4 cup (300 ml) cold pressed olive oil or macadamia oil
  • 3 garlic cloves
  • Juice from ½ a lemon
  • Salt and pepper
  • 3 1/3 fl. oz. (100 ml) finely chopped arugula/rocket
  • 1 3/4 fl. oz. (50 ml) finely chopped lemon balm

Separate the egg yolks and put them in a tall, narrow blender bowl. Finely grate the garlic cloves.

Mix the garlic and lemonjuice with the egg yolks. Use a handheld blender or an electric handmixer.

Slowly add the oil while whisking continuously until the aioli gets thick.

Season with salt, pepper and herbs. Put the aioli in a jar and keep in the fridge. It will stay fresh up to a week.

Aioli with macadamia oil...

Aioli made with macadamia oil…

Free-range Eggs...

Free-range eggs…

Åreskutan, Jämtland

Midsummer in Jämtland. Still a lot of snow in the mountains…

Greek Tomato Omelette

Tomato Omelette from Greece...

Tomato Omelette from Greece…

Tomato Omelette from Greece 1 serving

  • 6 cherry tomatoes
  • 3 free-range eggs
  • 2-3 tablespoons coldpressed olive oil
  • Sea salt
  • 1 tablespoon finely chopped thyme or oregano

Dice the tomatoes. Fry in olive oil for a couple of minutes, season with salt.

Beat the eggs slightly with a pinch of salt, pour over the tomatoes. Don’t stir as much as when you make a regular omelette, it isn’t supposed to be as fluffy.

When the omelette is done, flip upside down on a plate, sprinkle with herbs and some extra olive oil. Add some butter, olives, nuts and/or feta cheese if you are really hungry.

Tomato Omelette in Makrigialos, Crete...

Tomato Omelette in Makrigialos, Crete…

Olives and Tapenade in Crete, Greece...

Olives and Tapenade in Crete, Greece…

One of my friends in Makrigialos, Crete...

One of my friends in Makrigialos…

Sugar Free Iced Tea from Low Carb High Fat Barbecue

Ice Tea from LCHF Barbecue  Photo Mikael Eriksson

Ice Tea from LCHF Barbecue
Photo: Mikael Eriksson

Book release

Today is a very special day to me. It’s the official release date for my first cookbook in English, Low Carb High Fat Barbecue.

I’ve been waiting for this day for the last 1½ years, since I first contacted Skyhorse Publishing in New York and they decided to publish all three of my cookbooks.

LCHF Barbecue is available in hardcover and as an E-book on Kindle.

If you like my book, it would make me very happy if you took the time to write a review on Amazon. Just click on the picture below and it will take you directly to the page.

Low Carb High Fat Barbecue at Amazon

Low Carb High Fat Barbecue at Amazon

My books have been very popular here in Sweden, and now I hope they will inspire people all over the world to start cooking in a more healthy way.

LCHF has changed my life completely. I had a lot of pain and fatigue from a back injury that ended up requiring surgery, and after that, the onset of fibromyalgia.

This diet, free from sugar, starches, grains/gluten and high in natural fats, works very well for many of us, who are suffering from various health conditions.

You can read more about all the health benefits that you can achieve on a LCHF diet here at

To celebrate this day I give you one of the recipes from LCHF Barbecue.

Charcoal from LCHF Barbecue Photo Mikael Eriksson

Charcoal from LCHF Barbecue
Photo: Mikael Eriksson

Iced tea is a very refreshing drink that goes well both when you’re waiting for the charcoals to get ready for the grill, and as an alcohol-free drink anytime.

But don’t drink the ready-made product sold in cans—it contains lots of added sugar.

My iced tea gets its fresh taste from lemon and peppermint leaves. I use Earl Grey tea, but feel free to choose your favorite blend. The tea bags should steep in cold water to prevent the tea from turning bitter.


Iced Tea with Lemon and Peppermint

  • 4 1/4 cups (1000 ml) cold water
  • 5 tea bags
  • 4 sprigs peppermint
  • juice of 1 lemon

Pour the cold water into a pitcher and add the tea bags. Leave the pitcher in the refrigerator overnight. One hour before serving, add the peppermint sprigs and lemon juice.

Add ice cubes and serve in glasses garnished with a fresh sprig of mint and a slice of lemon hanging over the rim of the glass.

Lake Öjsjön in my home county, Dalecarlia, Sweden

Lake Öjsjön in my home county, Dalecarlia, Sweden…

2 x Chocolate Mousse LCHF and Paleo

Chocolate Mousse LCHF

Chocolate Mousse LCHF

Chocolate Mousse LCHF 6-8 servings

  •  1.8 oz (50 g) dark chocolate 70-90% cocoa
  •  2 large egg yolks, from free-range eggs
  •  6 3/4 fl. oz. (200 ml) heavy cream
  •  1/4 teaspoon vanilla bean powder (not vanilla sugar)
  •  Sea salt

Melt the chocolate carefully in a warm water bath, make sure no water steam gets into the chocolate, this can make the chocolate grainy.

Stir the egg yolks into the chocolate, mix well making the batter smooth. Beat the cream but don’t make it too hard.

Stir a spoon of the whipped cream into the chocolate, mix well. Fold the chocolate into the cream, add a few grains of sea salt and vanilla powder to make it tastier.

Pour into glasses, cups or coupes. Place in the fridge for at least 4-5 hours. Serve with whipped cream and maybe a halved strawberry or a couple of raspberries.

Chocolatemousse Paleo

Chocolate Mousse Paleo

Chocolate Mousse à la Paleo (4 servings)

  •  3 1/3 fl. oz. (100 ml) coconut milk
  • 2 tablespoons cashew nut butter
  • 2 tablespoons unsweetened cocoa powder
  • a small pinch of sea salt
  • Cocoa nibs for garnish

Mix all the ingridients well in a bowl. The sea salt enhances the chocolate flavor, but be careful so it won’t end up to salty.

Pour into small glasses or cups , place in the fridge for a couple of hours. Garnish with some cocoa nibs.

Chokladmousse Paleo

The Strawberry Café at Rödön, Jämtland


Mayonnaise  Photo Mikael Eriksson

Photo Mikael Eriksson

Mayonnaise is one of the most basic yet versatile condiments for anyone who eats food low in carbohydrates, as it can be incorporated into many different sauces and mixes.

If you make your own mayonnaise using free-range eggs, it will be both better tasting and more nutritious than anything sold in stores.

I use mild-tasting olive oil, and not cold-pressed, as its flavor is too assertive for mayonnaise.


  • 2 large egg yolks, from free-range eggs
  • 1 1/2 teaspoons unsweetened mustard
  • 1 teaspoon white balsamic vinegar
  • a small pinch of salt
  • 6 3/4 fl. oz. (200 ml) mild-flavored olive oil
  • some freshly ground white pepper
  • a few drops of Worcestershire sauce

Mix the egg yolks, mustard, vinegar and salt with an immersion blender in a narrow, tall vessel. Add the oil in carefully, first drop by drop and then in a thin stream. Blend continuously.

You can add the oil in larger amounts once the mayonnaise has started to emulsify. Work the blender up and down the vessel to ensure everything mixes thoroughly.

Season with white pepper and Worcestershire sauce. Taste and adjust for vinegar or salt. Put the mayonnaise in a jar with a tight-fitting lid and keep in the fridge. It will stay fresh up to a week.

If you prefer mayonnaise with more zing, double the amount of mustard.

Free-range Eggs

Swedish Midsummer Flowers

Swedish Midsummer Flowers

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