Blend it: Add MCT to your morning smoothie, yoghurt, coffee or tea. It
makes a perfect base for salad dressings.

Drizzle it: Adding small amounts of MCT to any food will add some healthy
fats and enhance the flavour. Try it drizzled over your porridge, soup, dips
or roasted veggies.

Replace other oils: Do you have a recipe that calls for vegetable, avocado,
coconut or olive oil? Substitute with MCT oil!
MCT oil can be used for low to mid temperature cooking: The smoke point
of MCT oil is 160C/ 320°F – higher temperatures will start to damage the
fats, making the powers of MCT oil less potent

Banana Bread with Collagen and MCT Oil

4 very ripe bananas
4 eggs
1/2 cup of coconut flour
1/2 cup of almond butter
4 tbsp True MCT
1 tbsp True Collagen
1 tbsp vanilla extract
1 tsp cinnamon
1 tsp bicarbonate of soda
1 tsp of gluten-free baking powder
Pinch of salt
Dark choc chips and chopped walnuts for topping (optional)

Preheat oven to 160C. Mix the coconut flour, collagen, cinnamon, bicarb, baking powder and salt.

Peel and mash the bananas in a large bowl. Add the beaten eggs, almond butter, MCT, and vanilla extract and mix well.

Gently fold the dry ingredients into the wet, a little at a time, until incorporated. Pour cake batter into a greased and lined loaf tin. Top with choc chips/nuts if using.

Bake for 30mins or until cake is cooked through and feels springy to the touch. Leave to cool before slicing.


Keto Green Goddess Salad Dressing with MCT

1 large avocado
½ cup extra virgin olive oil
1/3 cup roughly chopped parsley
¼ cup apple cider vinegar
2-3 cloves of garlic
3 tbsp of fresh lemon juice
2 tbsp True MCT
¼ tsp sea salt
Pinch of pepper

Combine all ingredients in a food processor or high-powered blender. Blend on high until smooth and creamy. Keep stored in an airtight container in the fridge for up to one week.

Recipe courtesy of @mynaturalforce



Supercharged MCT Mayonnaise

1 egg
2 tbsp apple cider vinegar/lemon juice
1 tsp salt
Seasonings of your choice
(garlic, herbs, lemon zest)
½ cup olive oil
½ cup True MCT

Place the first four ingredients into a blender and blitz on high for 1 minute, until frothy. Reduce speed to medium and begin to (slowly!) pour in oil, beginning with olive oil, then moving to MCT oil. The combination of oils helps the mayo emulsify better than if you just used MCT. The slower you go with adding the oils, the better the mayo will turn out. Transfer to clean jar, cover and store in the


MCT and Collagen (Keto) Energy Balls

1.5 cups raw nuts of choice
1 cup unsweetened shredded coconut
1/3 cup nut or seed butter of choice
1/4 cup cacao nibs
2 scoops of True Collagen
1/2 cup MCT Oil
2 to 3 tbsp zero-sugar sweetener
1 teaspoon pure vanilla extract
3 tbsp cold water
1/2 tsp ground cinnamon
1/4 tsp sea salt

First add the raw nuts into a food processor until finely chopped, then add all the
remaining ingredients into the processor too and keep blending until all ingredients are fully combined into a paste.

With a tablespoon, scoop some into your hands and form a ball.


Lean Green Pistou 

2 cups of fresh basil
2 cloves of garlic
¼ cup sunflower seeds
2 tbsp True MCT
½ cup extra virgin olive oil (pour sparingly
as you may not need the full ½ cup)
Salt and ground pepper to taste

Using a food processor or blender, combine basil, pine nuts, salt, pepper,
and garlic. Slowly add the MCT and olive oil. Pour a small amount then blend and repeat until the desired consistency is reached.