5 Cannabis Infused Recipes That Are Keto Friendly (2024)

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.

1. Line a flat baking sheet with parchment paper.
2. Spread about5grams 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.

Photo by Felicity Tai

• 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
• 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

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.