5 Cannabis Infused Recipes That Are Keto Friendly

Keto and cannabis-infused meals go great together. It’s incredibly easy for individuals following the keto diet to infuse their dishes with cannabis-based olive oil, cannabutter, or other fat-based inclusions.

Lucky for us, THC, the psychoactive cannabinoid in cannabis, is fat soluble, meaning it doesn’t mix well with water but can be combined with fat. Interestingly, the keto diet 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 favorite keto–friendly cannabis-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. See recipes and instructions below.

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:

• 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)

Ingredients:

• 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.

Ingredients:

•  1 lb raw shrimp (thawed, deveined, peeled)
•  2 tablespoons olive oil
•  1/2 teaspoon salt
•  1/4 teaspoon pepper
•  4 tablespoons cannabutter
•  5 cloves 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

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 cup canned 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.