Keto-friendly cooking with a Singapore accent — quick breakfasts, hawker-inspired mains and zero-sugar drinks, written by our team. For hundreds more, Dr. Berg’s official recipe library is free.
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Method
Warm the coconut milk with the pandan leaves for 3 minutes and let it cool. Remove the leaves, stir in chia, salt and stevia, and refrigerate overnight. Top with toasted coconut flakes.
Ingredients
Method
Poach the chicken gently in salted water with half the ginger for 25 minutes; rest and slice. Sauté the cauli rice in the fatty stock with sesame oil. Pound the remaining ginger and spring onion with salt and hot oil for the classic dip — skip the sweet chilli.
Ingredients
Method
Fry the laksa paste until fragrant, add coconut milk and stock, and simmer 10 minutes. Poach the prawns in the broth, pour over raw zoodles and top with beansprouts and torn laksa leaves. The zoodles soften in the hot broth without going soggy.
Ingredients
Method
Massage the kale with oil, then toss with yeast flakes, salt and paprika. Bake at 150°C for 12–15 minutes until crisp, watching the edges. Cool fully before storing airtight — Singapore humidity softens them fast.
Ingredients
Method
Dissolve the scoop in a splash of still water first, then top with sparkling water, calamansi and mint over ice. The zero-sugar answer to a hawker-centre lime juice.
Ingredients
Method
Mash the butter with sambal and spread over the fish. Grill or air-fry at 200°C for 12–15 minutes. Flash-fry the kang kong with garlic in the pan juices and finish everything with lime.
Recipes written by the Dr. Berg SG team in the spirit of a low-carb, whole-food kitchen. Nutrition needs vary — adjust to yours.
