Are you looking for a simple way to include collagen in your daily routine – without monotony and without compromising on taste? You’ve come to the right place. Collagen I&III + MCT with coconut flavor from Osavi is not only a supplement, but also a great base for creating quick, functional, and truly delicious keto-style meals.

Thanks to its delicate coconut note, the product pairs perfectly with both sweet and more savory ingredients, while the added MCT fits perfectly into the principles of a ketogenic diet. If you enjoy practical solutions and recipes that can be prepared in just a few minutes – these ideas are definitely worth trying.

Mango Lassi Smoothie (ketogenic version)

Ingredients (2 servings):

Panna Cotta

• 1/2 cup mango puree (about 100 g)
• 1 cup Greek yogurt (preferably full-fat)
• 1/4 cup coconut milk (unsweetened)
• 1–2 tablespoons erythritol or other keto sweetener
• 1/2 teaspoon cardamom (optional)
• Ice cubes (optional)
• 20 g collagen MCT

Preparation method:

In a blender, combine mango puree, Greek yogurt, coconut milk, sweetener, collagen MCT, and cardamom. Blend until smooth.

If desired, add ice cubes and blend again.

Serve chilled.

Chocolate Brownie Omelet (ketogenic version)

Ingredients (2 servings):

• 4 eggs
• 4 tablespoons heavy cream (30%)
• 4 tablespoons cocoa powder (unsweetened)
• 4 tablespoons erythritol (or other sweetener)
• 1/2 teaspoon baking powder
• A pinch of salt
• Butter or olive oil for frying
• 20 g collagen MCT

Preparation method:

Separate egg yolks from egg whites. In a bowl, mix the yolks with cream, cocoa, collagen MCT, erythritol, baking powder, and salt until smooth. Whisk egg whites with a pinch of salt and gently fold them into the mixture. Heat butter or olive oil in a pan over medium heat. Pour in the mixture and cook for 2–3 minutes until the edges set. Fold the omelet in half and cook for another 1–2 minutes until done. Serve warm.

Lemon Posset Dessert (ketogenic version)

Ingredients (2 servings):

• 200 ml heavy cream (30%)
• 1/4 cup erythritol (or other sweetener)
• Juice of 1 lemon
• Zest of 1 lemon (including 1/2 teaspoon for decoration)
• A pinch of salt
• 1 sprig of mint for decoration
• 20 g collagen MCT

Preparation method:

In a small pot, heat the cream and erythritol over low heat, stirring until the sweetener dissolves. Once the mixture starts to boil, remove from heat and add lemon juice, lemon zest, collagen MCT, and a pinch of salt. Mix well, then pour into small bowls or cups. Chill in the refrigerator for at least 2 hours. Serve cold, garnished with fresh lemon zest and mint.