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Green Abstract
Dynamic fresh vegetables and salami in wooden bowl with sauce: Keto-friendly HK wellness tips for nourishing vitality and fo

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White Smoke Cloud
Nutritious keto chia pudding topped with berries and honey: Natural vitality boosters for daily HK health routines.

Keto Chia Pudding

Ingredients:

  • 3 tbsp chia seeds

  • 1 cup unsweetened almond milk

  • 1 tsp vanilla extract

  • 1 tbsp erythritol or monk fruit sweetener

Instructions:

  1. Mix all ingredients in a jar or bowl.

  2. Let sit in the fridge for at least 2 hours (or overnight).

  3. Stir and enjoy! Top with a few berries if desired.

Keto Hot Chocolate

Warm keto hot cocoa topped with marshmallows: Comforting natural energy drink for Hong Kong winter vitality

Ingredients:

  • 1 cup unsweetened almond milk

  • 2 tbsp unsweetened cocoa powder

  • 2 tbsp heavy cream

  • 1–2 tbsp powdered erythritol or monk fruit sweetener

  • 1/4 tsp vanilla extract

  • Pinch of sea salt

  • Sugar-free marshmallows (optional)

  • Optional: whipped cream, cinnamon, or cocoa powder for garnish

Instructions:

  1. Heat almond milk and heavy cream in a saucepan (don’t boil).

  2. Whisk in cocoa powder, sweetener, vanilla, and salt until smooth.

  3. Pour into a mug.

  4. Top with sugar-free marshmallows and whipped cream if desired.

  5. Sprinkle with cinnamon or cocoa powder. Enjoy!

White Smoke Cloud
Decadent keto berry mousse with chocolate and fresh fruits: Natural vitality booster for HK wellness glow.

Keto Chocolate Berry Mousse Jar

Ingredients:

  • 1/2 cup heavy cream (or coconut cream for dairy-free)

  • 2 tbsp unsweetened cocoa powder

  • 2 tbsp powdered erythritol or monk fruit sweetener

  • 1/4 tsp vanilla extract

  • Pinch of sea salt

  • Mixed fresh berries (raspberries, blueberries, blackberries, strawberries)

  • 1–2 squares of 85% dark chocolate, chopped

  • Fresh mint leaves (optional)

  • Extra powdered sweetener for dusting

Instructions:

  1. In a chilled bowl, whip the heavy cream until soft peaks form.

  2. Add cocoa powder, sweetener, vanilla, and salt. Whip until stiff peaks form and mixture is fluffy and smooth.

  3. Spoon the chocolate mousse into a small glass jar or bowl.

  4. Top generously with fresh berries and chopped dark chocolate.

  5. Garnish with mint leaves and lightly dust with extra powdered sweetener for a “snowy” effect.

  6. Serve immediately and enjoy your guilt-free, keto-friendly chocolate dessert!

Green Abstract
Fresh keto avocado tuna salad in lettuce wraps: Healthy HK wellness tips for protein-packed focus and nourishment.

Avocado Tuna Salad

Ingredients:

  • 1 ripe avocado

  • 1 can tuna (drained)

  • 1 tbsp mayo

  • Salt, pepper, lemon juice to taste

Instructions:

  1. Mash avocado and mix with tuna and mayo.

  2. Season with salt, pepper, and lemon juice.

  3. Serve in lettuce wraps or as a dip.

Green Abstract
Baked keto egg muffins with peppers and spinach: Science-backed breakfast snacks Hong Kong style for sustained energy

Egg Muffins

Ingredients:

  • 4 eggs

  • 1/4 cup diced bell pepper

  • 1/4 cup shredded cheese

  • Salt and pepper

Instructions:

  1. Whisk eggs, add veggies and cheese, season.

  2. Pour into muffin tin (greased).

  3. Bake at 180°C (350°F) for 15–20 minutes.

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Oat Muffins with Chocolate Peanut Butter

Stack of rich chocolate keto muffins on plate: Natural low-carb snacks boosting energy and glow for busy Hong Kong life.

Ingredients

Muffins Ingredients:

  • 1 cup Abu Auf Oat Flour

  • ½ cup white flour

  • 1 ½ teaspoon baking powder

  • 1/3 cup Abu Auf Coconut Oil (melted)

  • ½ cup Abu Auf Coconut Sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup natural yoghurt

For the filling:

  • 6 teaspoon Abu Auf Chocolate Peanut Butter

To garnish:

  • 3 teaspoon Abu Auf Oats

Cooking Instructions

  1. Pre-heat oven to 180C.

  2. In a bowl, add the oat flour, white flour, baking powder and mix.

  3. In a different bowl, mix the coconut oil with the coconut sugar, eggs, vanilla and yoghurt.

  4. Add the dry ingredients to the wet ingredients and mix gently until well-combined.

  5. Add 12 muffin liners in the muffin tray.

  6. Use a tablespoon to fill each muffin space with 1 tablespoon muffin batter.

  7. Next, add half a teaspoon Chocolate Peanut butter on top in the center.

  8. Add another tablespoon of muffin batter on top to cover the chocolate.

  9. Garnish with oats and bake for 15 minutes or until a toothpick comes clear from the center.

 

Recipe suggestions: This muffin batter is versatile and can be prepared with other fillings and toppings such as chocolate chips, apples and cinnamon, nuts, raisins, or simply plain
Jam Cookies

Craving a burst of energy?

Indulge in Abu Auf's Date & Dark Choco Granola Bars recipe. A harmonious blend of chewy dates and rich dark chocolate, wrapped in a crunchy oat embrace. The perfect on-the-go treat!      

Date & Dark Choco Granola Bars

Arranged nut and fruit energy bars on slate: Science-backed keto snacks Hong Kong style for sustained natural vitality booste

Ingredients

  • 20 Abu Auf Sokkari Dates

  • 4 tablespoons Abu Auf Peanut Butter

  • 3 Abu Auf Original Granola

  • 100g dark chocolate

  • ¼ teaspoon Himalayan salt (optional)

Cooking Instructions

  1. Place parchment paper on a medium flat tray. Deseed dates and add them inside down, next to each other. Make sure to glue them next to each other into one layer.

  2. Spread peanut butter over the dates into another thin layer.

  3. Sprinkle granola all over the peanut butter.

  4. Use your hands to press down the granola.

  5. Melt chocolate in a bowl over a pot with boiling water.

  6. Drizzle the melted chocolate over the granola and peanut butter in another thin later.

  7. Sprinkle salt on top.

  8. Place in the freezer for two hours. Use a sharp knife to cut the date chocolate log into portioned barks.

  9. You can store them in an airtight container for up to a week in the fridge

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