Ketoandcannabis-infusedmeals go great together. It’s incredibly easy for individuals following theketodiet to infuse their dishes with cannabis-based olive oil, cannabutter, or other fat-based inclusions.
Lucky for us, THC, the psychoactive cannabinoid in cannabis, isfat soluble, meaning it doesn’t mix well with water but can be combined with fat. Interestingly, theketodiet consists of:
- 75-80% fat
- 15-20% protein
- 5-10% carbs
The more fat you can eat, the more options you have for making cannabis-infused dishes. We’ve tied in five of our favoriteketo–friendlycannabis-infused dishes and desserts below.
In case you don’t know how to make cannabutter or infused cooking oil, we’ve broken that down too. Seerecipesand instructions below.
How To Make Cannabis-Infused Oil
- Line a flat baking sheet with parchment paper.
- Spread about5grams of coarsely ground herb evenly over the sheet.
- Bake at 240°F (115°C) for up to ½ an hour, stirring occasionally and checking on your flower.
- Get 1 cup of cooking oil of your choice (Olive, coconut, canola, vegetable, sesame, etc.). Heat the oil and your decarbed weed in a saucepan. Simmer for 2-3 hours at 160-200ºF.
- Strain your mixture with a fine mesh strainer or cheesecloth and catch the cannabutter in an airtight container.
How To Make Cannabutter
- Line a flat baking sheet with parchment paper.
- Spread your coarsely ground herb evenly over the sheet.
- Bake at 240°F (115°C) for up to ½ an hour, stirring occasionally and checking on your flower. This will activate your cannabis and give it a roasted, nutty taste.
- Transfer your coarsely ground and decarboxylated herb into a finely ground (but not pulverized) material using a food processor or blender.
- Melt the butter on low heat in a medium saucepan.
- Add the finely ground buds to the melted butter a little bit at a time, stirring in between.
- Simmer on low heat for 45 minutes, frequently stirring to prevent scorching and to properly mix the material.
- After simmering, strain the butter into your container using a fine mesh strainer or cheesecloth to filter out the ground buds.
- Press the spoon against the ground bud in the strainer/cheesecloth to squeeze all the cannabutter.
5 Cannabis-Infused Keto Recipes
Infused Keto Lemon Microwave Mug Cake
Ingredients:
- 4 tablespoons almond flour
- 2 ounces cream cheese
- 1 tablespoon cannabutter
- 2 tablespoons erythritol
- 1/2 teaspoon baking powder
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Steps:
- Use a large microwave-safe mug and grease the inside with butter, cooking spray, or oil.
- Heat butter and cream cheese in the mug for 30 seconds.
- Add almond flour, erythritol, baking powder, and egg to the melted cannabutter and softened cream cheese. Mix.
- Add vanilla extract and lemon juice. Mix.
- Microwave the cake batter in the mug for 90 seconds. Give or take 10-20 seconds, depending on how strong your microwave is.
- Serve with a dollop of cream cheese. Garnish with lemon zest (optional)
Infused Keto Italian Salad Dressing
See Also
All Healthy Recipes ArticlesIngredients:
- 3 tablespoons infused olive oil
- 1 tablespoon white wine vinegar
- 1/2 tablespoon lemon juice
- 1 garlic clove, minced
- 1 tablespoon parsley, chopped
- Dried basil and oregano
Steps:
- Stir infused olive oil, white wine vinegar, and lemon juice.
- Prepare herbs and garlic, add to the oil mixture, and mix well until evenly combined.
Infused Keto Garlic Butter Shrimp
Ingredients:
- 1 lb raw shrimp (thawed, deveined, peeled)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons cannabutter
- 5cloves garlic, minced
- Herbs of your choice
Steps:
- Pour olive oil into a medium bowl with raw shrimp. Add salt and pepper. Let rest.
- Saute garlic by melting your cannabutter on medium heat. Be careful not to heat it too high, or your THC will escape. Heat for one minute until fragrant.
- Drop the shrimp into the sauteed garlic and cook for two minutes on each side. It’s done as soon as all shrimp turns pink.
- Garnish with herbs of your choice like parsley
Infused Keto Peanut & Pumpkin Soup
Ingredients:
- 2 tablespoons olive oil
- 1/4 cup diced onion
- 4 garlic cloves, minced
- 1 inch ginger root, grated
- 1 jalapeno, finely diced & seeds removed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 14 oz can 100% pumpkin puree
- 3 cups chicken broth or vegetable broth
- 1/2 cupcanned coconut cream
- 1/4 cup peanut butter
- 2 teaspoons lime juice
- 2 tablespoons cannabutter
Steps:
- Take a large pot and heat olive oil with onions, garlic, ginger, and jalapeno. Cook until softened.
- Add cumin, smoked paprika, salt, pumpkin puree, and broth. Bring to a boil.
- Reduce the heat and let it simmer for 20 minutes.
- Add coconut cream, peanut butter, lime juice, and cannabutter. Take an immersion or hand blender and blend the soup until it’s pureed. Serve warm.
Infused Keto Chocolate Crunchy Bars
Ingredients:
- 1 1/2 cups unsweetened chocolate
- 1 cup nut butter of your choice
- 1/2 cupketomaple syrup
- 1/4 cup infused coconut oil
- 3 cups nuts and seeds
Steps:
- Prepare your baking dish with parchment paper.
- Add chocolate, nut butter,ketomaple syrup, and infused coconut oil to a saucepan and melt.
- Add the nuts/seeds you’ve chosen and mix.
- Pour batter into your prepared baking dish and even it out using a spatula. Place in the refrigerator or freezer until firm.
- Cut into individual bars and serve.
