If you are here, we are sure you know the benefits of following a ketogenic diet, for a multitude of reasons. Whether it be weight loss, mental clarity, epilepsy, diabetes prevention, or otherwise.
But what about if you are lactose-intolerant? Can you sill partake in a keto diet, and reap the same benefits? The answer is yes. With the correct knowledge, & a solid diet plan to get you through day by day in the easiest way possible, this plan is for you.
There are several reasons for avoiding dairy in your diet.
If you are lactose- intolerant, you are very familiar with the stomach pain that accompanies the ingestion of even small amounts of dairy and I think everyone who has experienced that special kind of hell can agree it just isn’t worth it.

But you don’t have to be lactose intolerant to experience negative side effects from dairy. Some people with dairy sensitivities experience bloating, digestion complications, and skin issues, such as acne.

If you can relate to any of these issues, try this dairy-free meal plan, it’s just 5 days! And the benefits you could receive may shock you!

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Day 1

BREAKFAST

Spiced Muffin

Ingredients:

• 3 TBSP ALMOND FLOUR
• 1 TBSP COCONUT FLOUR
• ¼ TSP BAKING POWDER
• ¼ TSP CINNAMON
• ¼ TSP NUTMEG
• ½ TSP SUGAR SUBSTITUTE
• ⅛ TSP SALT
• 1 LARGE EGG
• 1 TSP COCONUT OIL

Instructions:

• 1. Grease the inside of a mug.
  2. Mix all ingredients in the mug until well combined.
  3. Microwave high for 1 minute.
  4. Remove from mug, cut in half, and spread with sugar-free fruit preservatives and enjoy!

Net carbs: 2.4g / Fat: 8.4g / Protein: 6.2g

LUNCH

Turkey Bacon Roll Ups

Ingredients:

• 5 SLICES OF TURKEY MEAT
• 5 SLICES BACON
• 5 SLICES OF AVOCADO
• 1 LETTUCE LEAF
• 5 PICKLE SPEARS

Instructions:

• 5. Lay out your 5 pieces of turkey meat. Top each piece with a slice of avocado, bacon, lettuce, and a pickle spear.
  6. Roll up and hold in place with a toothpick.

Net carbs: 5.2g / Fat: 64.3g / Protein: 81.5g

DINNER

Buffalo Chicken Spaghetti Squash

Ingredients:

• ¼ C OLIVE OIL
• Salt and pepper
• ½ SPAGHETTI SQUASH
• ¼ LB CHICKEN
• 4 TBSP BUFFALO SAUCE
• ¼ CELERY STICK, DICED
• ½ GREEN ONION, DICED
• ¼ RED BELL PEPPER

Instructions:

• 7. Scoop out the seeds in the spaghetti squash, drizzle with olive oil, salt and pepper, and lay face down on a baking sheet.
  8. Bake in a 400 degree preheated oven for 45-50 minutes.
  9. Use a fork to scrape out the noodles.
  10. Place ¼ of the noodles on a plate and set aside.
  11. Cube chicken and saute until cooked through.
  12. Mix in buffalo sauce, celery, green onion, and red bell pepper.
  13. Spoon over the spaghetti squash noodles and give a little stir.

Net carbs: 9g / Fat: 44.1g / Protein: 33.5g

Daily Total: Net carbs: 16.6g / Fat: 116.8g / Protein: 121.2g

Day 2

BREAKFAST

Tex Mex Omelet

Ingredients:

• 4 EGGS
• ¼ C COOKED SAUSAGE
• 2 TBSP PICO DE GALLO
• 2 TBSP GUACAMOLE
• Salt and pepper
• Dash of hot sauce (optional)

Instructions:

• 1. Whisk eggs well.
  2. Add salt, pepper, and hot sauce to heat preference.
  3. Spray a small skillet with non-stick spray and heat over medium heat.
  4. Pour eggs in hot skillet and sprinkle top with sausage.
  5. Cover with a lid for 2-3 minutes or until eggs are cooked through.
  6. Spread eggs with pico de gallo and guacamole and fold in half.

Net carbs: 6.4g / Fat: 41.2g / Protein: 29.4g

LUNCH

Green Protein Smoothie

Ingredients:

• 1. • Vanilla Premier Protein shake
     • ½ C SPINACH
     • ½ C KALE
     • 1 TBSP MCT OIL
     • 4 ICE CUBES

Instructions:

1. PLACE SHAKE, SPINACH, KALE, AND ICE CUBES IN A BLENDER AND BLEND UNTIL SMOOTH.

Net carbs: 6g / Fat: 17.1g / Protein: 31.4g

DINNER

Red Curry Coconut Soup

Ingredients:

• 1/2 C COCONUT MILK
• 1/2 C CHICKEN BROTH
• 1 TBSP RED CURRY PASTE
• 1 C FROZEN RICED CAULIFLOWER
• ½ C SHREDDED CHICKEN
• ¼ RED BELL PEPPER, THINLY SLICED
• ¼ SMALL ONION, THINLY SLICED
• ½ GREEN ONION, THINLY SLICED
• 1 TBSP COCONUT OIL

Instructions:

• 7. In a medium pan over medium high heat, saute onion and bell pepper in coconut oil for 2 minutes. Add coconut milk, water, red curry paste, and cauliflower and simmer for 5 minutes.
  8. Add shredded chicken and cook one minute more.
  9. STIR AND TOP WITH GREEN ONIONS.

Net carbs: 9g / Fat: 48.9g / Protein: 24.2g

Daily Total: Net carbs: 21.4g / Fat: 107.2g / Protein: 85g

Day 3

BREAKFAST

Eggs, Bacon, + Biscuit

Ingredients:

• 3 EGGS, PREPARED TO PREFERENCE
• 5 STRIPS OF BACON, FRIED
• 3 TBSP ALMOND FLOUR
• 1 TBSP COCONUT FLOUR
• ¼ TSP BAKING POWDER
• ⅛ TSP SALT
• 1 LARGE EGG
• 1 TSP COCONUT OIL

Instructions:

• 1. To make the biscuit, spray the inside of a mug with non-stick cooking spray.
  2. Mix flours, baking powder, salt, egg, and coconut oil together and microwave for 1 minute.
  3. Enjoy the biscuit with eggs and bacon.

Net carbs: 6.2g / Fat: 68.6g / Protein: 57.3g

LUNCH

Chicken Salad Lettuce Wraps

Ingredients:

• 1 C SHREDDED CHICKEN
• ½ AVOCADO
• ¼ C RED PEPPER, DICED
• ¼ C GREEN PEPPER, DICED
• ½ C CELERY, DICED
• 2 GREEN ONIONS, THINLY SLICED
• ¼ TSP GARLIC SALT
• ¼ TSP PEPPER
• 2 ROMAINE LETTUCE OR BUTTER LETTUCE LEAVES

Instructions:

1. Mash the avocado.
2. Mix in rest of the ingredients, except lettuce leaves.
3. Divide chicken salad in half and scoop into lettuce leaves.
4. Roll up and enjoy.

Net carbs: 6g / Fat: 17.9g / Protein: 44g

DINNER

Taco Salad

Ingredients:

1. • 1 ½ C CHOPPED LETTUCE
   • ½ C COOKED HAMBURGER
   • 1 TBSP TACO SEASONING
   • 2 TBSP PICO DE GALLO
   • ½ AVOCADO, DICED
   • ¼ C CHOPPED OLIVES
   • 5 TBSP DAIRY-FREE RANCH DRESSING

Instructions:

1. Mix hamburger with taco seasoning.
2. Mix rest of ingredients together and top with dressing.

Net carbs: 6.7g / Fat: 48.7g / Protein: 39.1g

Daily Total: Net carbs: 18.9g / Fat: 135.2g / Protein: 140.4g

Day 4

BREAKFAST

Chia Seed Pudding

Ingredients:

1. • 3 TBSP CHIA SEEDS
   • ½ C COCONUT MILK
   • Dash of vanilla
   • Pinch of Himalayan salt
   • ¼ C OF MIXED BERRIES

Instructions:

1. • 1. Mix chia seeds and coconut milk.
     2. Let sit for 3-5 minutes until thickened.
     3. Stir in vanilla and salt.
     4. Top with berries for some natural sweetness.

Net carbs: 7g / Fat: 27.9g / Protein: 10.6g

LUNCH

Egg Salad

Ingredients:

1. • 4 EGGS, HARD-BOILED AND PEELED
   • ½ AVOCADO
   • 1 PICKLE, DICED
   • ¼ TSP SALT
   • ¼ TSP PEPPER
   • ¼ TSP DRY MUSTARD
   • 1 C SHREDDED LETTUCE

Instructions:

1. Mash the avocado with the egg yolks until well combined.
2. Dice egg whites.
3. Gently stir egg whites, pickle, and seasonings with avocado and yokes.
4. Top on a bed of lettuce.

Net carbs: 5g / Fat: 37.6g / Protein: 24.8g

DINNER

Lemon Dill Tilapia

Ingredients:

• 1TILAPIA FILET

• Juice of half a lemon
• 1 TBSP CHOPPED FRESH DILL
• 3 TBSP OLIVE OIL
• Salt and pepper

Instructions:

1. Rinse tilapia filet in cold water and pat dry.
2. Melt olive oil in a skillet over medium high heat.
3. Salt and pepper both sides of the fish and place in hot skillet.
4. Squeeze juice from half a lemon over fish.
5. Cook for 4 minutes, flip, and cook other side of fish for 4 minutes or until flaky. Sprinkle with fresh dill and serve.

Net carbs: 3.2g / Fat: 44.7g / Protein: 22.7g

Daily Total: Net carbs: 15.2g / Fat: 110.2g / Protein: 58.1g

Day 5

BREAKFAST

Breakfast Burrito

INGREDIENTS:

1. • 1 LOW CARB TORTILLA
   • ¼ AVOCADO, DICED
   • 3 TBSP SALSA
   • 3 EGGS
   • 1 TSP OLIVE OIL
   • Salt and pepper to taste
   • 3 SLICES OF BACON, COOKED AND CRUMBLED

Instructions:

1. • 1. In a small skillet over medium-high heat, heat olive oil.
     2. Scramble eggs in oil, add salt, pepper, and crumbled bacon just before eggs finish cooking.
     3. Place eggs, and avocado on tortilla.
     4. Top with salsa and roll up.

Net carbs: 9g / Fat: 50.3g / Protein: 42.3g

LUNCH

Pesto Chicken Salad

Ingredients:

1. • ½ C SHREDDED CHICKEN
   • ¼ C PESTO
   • 1 C MIXED GREENS
   • ¼ C SLICED MUSHROOMS

Instructions:

1. MIX ALL INGREDIENTS TOGETHER AND ENJOY YOUR ZESTY SALAD.

Net carbs: 6g / Fat: 38.4g / Protein: 30.6g

DINNER

Italian Sausage Stir Fry

Ingredients:

1. • 1 ITALIAN SAUSAGE

•¼ONION,SLICEDTHIN

• ½ BELL PEPPER SLICED
• 1 C BROCCOLI FLORETS
• 2 TBSP OLIVE OIL
• 1 TBSP BALSAMIC VINEGAR
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a medium skillet over medium-high heat.
2. Slice sausage in bite size pieces and add to skillet.
3. Cook for 3 minutes.
4. Add all ingredients to the pan and saute for 5 minutes, or until sausage is cooked through and veggies are tender.

Net carbs: 6.3g / Fat: 28.6g / Protein: 3.2g

Daily Total: Net carbs: 21.3g / Fat: 117.3g / Protein: 76.1g