The ketogenic diet is a favorite because it allows the body to switch its fuel source from carbs to fat. The diet emphasizes a menu rich in fats, moderate in protein, and low in carbs.

The typical breakdown includes:

• Fat: 70-80%

• Protein: 20-25%

• Carbs: 5-10%

If you’re riding the keto wave, don’t settle for less in your cannabis-infused bites. Here, we present our collection of keto-friendly cannabis recipes where it’s not just the fat that will be high.

But first, let’s master the basics: crafting the oil or butter that infuses the cannabis into your culinary creations. Alternatively, if you’ve already picked up some oil from your local or online dispensary, feel free to use that—most are perfectly keto-friendly.

1. Line a flat baking sheet with parchment paper.

2. Spread about 5 grams of coarsely ground herb evenly over the sheet.

3. Bake at 240°F (115°C) for up to ½ an hour, stirring occasionally and checking on your flower.

4. 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.

5. Strain your mixture with a fine mesh strainer or cheesecloth and catch the cannabutter in an airtight container.

• 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.

Ingredients:

• 1 head cauliflower (riced)

• 1/4 cup chopped cilantro

• Juice of 2 limes

• 2 tablespoons cannabis-infused coconut oil

• Salt and pepper to taste

Instructions:

Heat cannabis-infused oil in a skillet. Add riced cauliflower, cooking until tender. Remove from heat and stir in cilantro and lime juice. Season with salt and pepper to taste. This dish pairs well with grilled meats or as a taco filling.

Ingredients:

• 12 large scallops

• 4 slices of bacon, diced

• 1 tablespoon cannabis-infused olive oil

• 1 shallot, minced

• 2 tablespoons balsamic vinegar

• 1 teaspoon brown erythritol

• Salt, and pepper

Instructions:

Cook the bacon until it’s crisp, remove it from the pan, leaving the fat. Add shallots to bacon fat, sauté until translucent. Stir in balsamic vinegar and erythritol, simmer until thickened. Return bacon to the pan to create jam. Season scallops with salt and pepper, sear in cannabis-infused oil until golden. Serve scallops topped with bacon jam.

Ingredients:

• 1 zucchini

• 1 yellow squash

• 1 small eggplant

• 1 bell pepper

• 2 tomatoes

• 1 onion

• 3 tablespoons cannabis-infused olive oil

• 1 tablespoon chopped fresh basil

• 1 tablespoon chopped fresh parsley

• Salt and pepper

Instructions:

Thinly slice all vegetables. Layer in a baking dish, alternating and overlapping slices. Drizzle with cannabis-infused olive oil, sprinkle with herbs, salt, and pepper. Cover and bake at 375°F for 45 minutes, then uncover and bake for another 15 minutes until vegetables are tender.

Ingredients:

• 2 cups zucchini noodles

• 1/2 cup basil leaves

• 1/4 cup grated parmesan

• 1/4 cup pine nuts

• 2 cloves garlic

• 1/4 cup cannabis-infused olive oil

• Salt and pepper to taste

Instructions:

Blend basil, parmesan, pine nuts, garlic, and cannabis-infused olive oil to make pesto. Toss zucchini noodles in pesto. Serve chilled or lightly sautéed.

Ingredients:

• 1 avocado

• 1/4 cup unsweetened cocoa powder

• 1/4 cup erythritol

• 1/4 cup canned coconut cream

• 1 teaspoon vanilla extract

• 1 tablespoon cannabis-infused coconut oil

Instructions:

Blend all ingredients in a blender until smooth. Chill for at least an hour before serving.