May 27, 2020
Favorite Keto Meal Recipes
Today we have a very nice selection of Keto Meal Recipes, you can even find a selection of Keto Diet Cookbooks here. We all know what a Ketogenic Diet is so I won't bore you with explaining it (if you don't know click here to find out),but if you're here on this article it's likely you are looking for a few delicious Keto Meal Recipes. Nice and easy to make dishes guaranteed to please the family as well as friends. So Spread the Love to All……. And let's All Support Healthy Eating!!! Now let's get our ingredients ready and dive right into these Wonderful Ketogenic Recipes.
Keto Corned Beef and Cabbage
( No real description needed)
Yield: 6 Servings
Prep Time: 0 Hours 15 Mins
Total Time: 5 Hours 0 mins
Ingredients:
3-4 lbs corned beef
2 onions, quartered
4 celery stalks, quartered crosswise
1 package pickling spices
Kosher salt
Black pepper
1 medium green cabbage, cut into 2" wedges
2 carrots, peeled and cut into 2" pieces
1/2 c. Dijon mustard
2 tbsp. apple cider vinegar
1/4 c. mayonnaise
2 tbsp. capers, roughly chopped, plus 1 tsp brine
2 tbsp. parsley, roughly chopped
Instructions:
Place corned beef, onion, celery, and pickling spices into a large pot. Add enough water to cover by 2", season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.
Meanwhile, whisk dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine, and parsley. Season with salt and pepper
Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat, cabbage, and carrots from pot. Slice corned beef and season with more salt and pepper.
Serve with both sauces on the side for dipping.
Keto Broccoli Salad
This easy broccoli salad is the perfect meal prep recipe. Besides being well-rounded and healthy, we think it's even better the next day. If you're vegetarian, swap out the bacon for a diced avocado—the creaminess is a great compliment to the snappy broccoli.This easy broccoli salad is the perfect meal prep recipe. Besides being well-rounded and healthy, we think it's even better the next day. If you're vegetarian, swap out the bacon for some diced avocados…... I promise the creaminess is a great compliment to the snappy broccoli build.
Yield: 4 Servings
Prep Time: 0 Hours 15 Mins
Total Time: 0 Hours 35 Mins
Ingredients:
kosher salt
3 heads broccoli, cut into bite-size pieces
1/2 c. shredded Cheddar
1/4 red onion, thinly sliced
1/4 c. toasted sliced almonds
3 slices bacon, cooked and crumbled
2 tbsp. freshly chopped chives
For The Dressing:
2/3 c. mayonnaise
3 tbsp. apple cider vinegar
1 tbsp. dijon mustard
Kosher salt
Freshly ground black pepper
Instructions:
In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes.
Remove with a slotted spoon and place in the prepared bowl of ice water. When cool, drain florets in a colander.
In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
Combine all salad ingredients in a large bowl and pour over dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.
Keto Bacon Sushi
Being on a Ketogenic Diet can be difficult especially when it comes to things you can snack on but here is a perfect little snack for all my sushi lovers.
Yields: 12
Prep Time: 0 Hours 10 Mins
Total Time: 0 Hours 30 Mins
Ingredients:
6 slices bacon, halved
2 Persian cucumbers, thinly sliced
2 medium carrots, thinly sliced
1 avocado, sliced
4 oz. cream cheese, softened
Sesame seeds, for garnish
Instructions
Preheat oven to 400º. Line a baking sheet with aluminum foil and fit it with a cooling rack. Lay bacon halves in an even layer and bake until slightly crisp but still pliable, 11 to 13 minutes.
Meanwhile, cut cucumbers, carrots, and avocado into sections roughly the width of the bacon.
When bacon is cool enough to touch, spread an even layer of cream cheese on each slice. Divide vegetables evenly between the bacon and place on one end. Roll up vegetables tightly.
Garnish with sesame seeds and serve.
Keto Taco Casserole
Keto Lovers, meet your new favorite weeknight dinner, it's super-easy, extremely hearty, and it's got a little kick from the jalapeño. Perfect Keto dish for families who enjoy spicy foods.
Yields: 6 Servings
Prep Time: 0 Hours 15 Mins
Total Time: 1 Hour 0 Mins
Ingredients:
1 tbsp. extra-virgin olive oil
1/2 yellow onion, diced
2 lb. ground beef
2 tbsp. kosher salt
Freshly ground black pepper
2 tbsp. keto taco seasoning mix
1 jalapeño, seeded and minced, plus more
sliced for garnish
6 large eggs, lightly beaten
2 c. shredded Mexican cheese
2 tbsp. freshly chopped parsley leaves
1 c. sour cream, for serving (optional)
Instructions
Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until slightly softened, 2 minutes.
Add ground beef and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Sprinkle in taco seasoning and jalapeño and cook, stirring, until spices are lightly toasted, 1 minute. Drain and let cool slightly.
In a large mixing bowl, whisk eggs, then add in meat mixture. Spread mixture into an even layer in the bottom of a 2-quart baking dish. Sprinkle with cheese.
Bake until set, about 25 minutes.
Sprinkle with parsley and top each slice with a dollop of sour cream and jalapeño, if desired.
Keto Chicken Parmesan
No one can deny a good chicken parm and I mean No one, this version, coated with almond flour and LOTS of parmesan, is both keto-friendly and completely irresistible.
Yields: 4 Servings
Prep Time: 0 Hours 15 Mins
Total Time: 0 Hours 55 Mins
Ingredients
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 c. almond flour
3 large eggs, beaten
3 c. freshly grated Parmesan, plus more for serving
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
Vegetable oil
3/4 c. low-carb sugar-free tomato sauce
1 1/2 c. shredded mozzarella
Fresh basil leaves, for topping
Instructions
Preheat oven to 400°. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper.
Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.
Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat.
In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
Transfer fried cutlets to a 9"-x-13" baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella.
Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
Top with basil and more Parmesan before serving.
Keto Philly Cheesesteak Lettuce Wrap
You won't miss the hoagie in these low-carb Philly Cheesesteak lettuce wraps. Yes, they're made with provolone—NOT Cheez Whiz, and before you get all riled up, no, they're not in any way authentic. I will be the first to admit that, but they are very good!!
Cal/Serv: 370
Yields: 4
Prep Time: 0 Hours 10 Mins
Total Time: 0 Hours 30 Mins
Ingredients:
2 tbsp. vegetable oil, divided
1 large onion, thinly sliced
2 large bell peppers, thinly sliced
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1 lb. skirt steak, thinly sliced
1 c. shredded provolone
8 large butterhead lettuce leaves
1 tbsp. freshly chopped parsley
Instructions
In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and bell peppers and season with oregano, salt, and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Remove peppers and onions from skillet and heat remaining oil in skillet.
Add steak in a single layer and season with salt and pepper. Cook until the steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on the second side and cooked to your liking, about 2 minutes more for medium.
Add onion mixture back to skillet and toss to combine. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute. Remove from heat.
Arrange lettuce on a serving platter. Scoop steak mixture onto each piece of lettuce. Garnish with parsley and serve warm.
Tuscan Butter Shrimp
Who doesn't love shrimp?? With this Tuscan sauce you may want to drink it without the shrimp so can you imagine what they taste like together!!!
Yields: 4 Servings
Prep Time: 0 Hours 5 Mins
Total Time: 0 Hours 20 Mins
Ingredients:
2 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled, deveined, and tails removed
Kosher salt
Freshly ground black pepper
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. halved cherry tomatoes
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
1/4 c. basil, thinly sliced
Lemon wedges, for serving (optional)
Instructions
In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.
Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil and squeeze lemon on top before serving.
Delicious Keto Quesadillas
What makes this recipe so genius? The cheese "tortilla"! To make sure you don't have any issues removing the quesadilla from the tray, let it cool for 1 to 2 minutes. When it's slightly cool, it's much easier to separate from the parchment paper. If you've got an offset spatula, now is its time to shine!
Yields: 4
Prep Time: 0 Hours 10 Mins
Total Time: 0 Hours 35 Mins
Ingredients:
1 tbsp. extra-virgin olive oil
1 bell pepper, sliced
1/2 yellow onion, sliced
1/2 tsp. chili powder
Kosher salt
Freshly ground black pepper
3 c. shredded Monterey Jack
3 c. shredded cheddar
4 c. shredded chicken
1 avocado, thinly sliced
1 green onion, thinly sliced
Sour cream, for serving
Instructions
Preheat oven to 400º and line two medium baking sheets with parchment paper.
In a medium skillet over medium-high heat, heat oil. Add pepper and onion and season with chili powder, salt, and pepper. Cook until soft, 5 minutes. Transfer to a plate.
In a medium bowl, stir together cheeses. Add 1 1/2 cups of cheese mixture into the center of both prepared baking sheets. Spread into an even layer and shape into a circle, the size of a flour tortilla.
Bake cheeses until melty and slightly golden around the edge, 8 to 10 minutes. Add onion-pepper mixture, shredded chicken, and avocado slices to one half of each. Let cool slightly, then use the parchment paper and a small spatula to gently lift and fold one side of the cheese "tortilla" over the side with the fillings.
Return to oven to heat, 3 to 4 minutes more. Repeat to make 2 more quesadillas.
Cut each quesadilla into quarters. Garnish with green onion and sour cream before serving.
One of the best Salmon dishes I have personally tasted on my Keto Diet, plus these super-fresh salmon grill packs make clean-up a breeze.
Cal/Serv: 360
Yields: 4
Prep Time: 0 Hours 10 Mins
Total Time: 0 Hours 20 Mins
Ingredients:
20 asparagus spears, trimmed
4 6-oz. skin-on salmon fillets
4 tbsp. butter, divided
2 lemons, sliced
kosher salt
Freshly ground black pepper
Torn fresh dill, for garnish
Instructions
Lay two pieces of foil on a flat surface. Place five spears of asparagus on foil and top with a fillet of salmon, 1 tablespoon butter, and two slices lemon. Loosely wrap, then repeat with remaining ingredients until you have four packets total.
Heat grill on high. Add foil packets to grill and grill until salmon is cooked through and asparagus is tender, about 10 minutes.
Garnish with dill and serve.
Iceberg Burgers
We go nuts over hamburgers. Sadly, sometimes we have to cut back on the carbs or, honestly, we just crave the extra cool crunch iceberg. Replacing the buns with lettuce lets us feel a little more lax on our burger cravings. It's a win-win!!
Yields: 4 Servings
Prep Time: 0 Hours 10 Mins
Total Time: 0 Hours 30 Mins
Ingredients:
1 large head iceberg lettuce
4 slices bacon
1 red onion, sliced
1 lb. ground beef
Kosher salt
Freshly ground black pepper
4 slices cheddar
1 tomato, sliced
Ranch dressing, for serving
Instructions
Slice 8 large rounds from the edges of the head of iceberg to create buns.
In a large skillet over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate to drain, reserving bacon fat in pan.
Add onion slices and cook until tender, about 3 minutes per side. Set aside red onions and wipe skillet clean.
Return skillet over medium-high heat. Shape ground beef into 4 large burger patties. Season both sides of patties with salt and pepper and add to skillet. Cook until seared on both sides and cooked to your liking, about 4 minutes per side for medium. Top each burger with a slice of cheese, then cover skillet with a lid and cook until cheese has melted, about 1 minute more.
To build each burger, top one iceberg round with the cooked cheeseburger, a slice of bacon, and a tomato slice, then drizzle with ranch. Top with second iceberg round. Repeat with remaining ingredients and serve.
(Bonus Recipe)
Keto Bacon Weave Pizza
Considering the entire crust is made of bacon, we opted to skip the pepperoni on top. But no one is stopping you from adding more meat on top if that's what you want. It's your diet and you know what you can and cannot add.
Yields: 1
Prep Time: 0 Hours 5 Mins
Total Time: 0 Hours 40 Mins
Ingredients:
12 slices thick-cut bacon
1/2 c. pizza sauce
1 c. shredded mozzarella
1 c. sliced green bell pepper
1/4 medium red onion, sliced
1/4 c. sliced black olives
1/4 c. grated Parmesan
Instructions
Preheat oven to 400°. Line a large baking sheet pan with parchment paper. To form a bacon weave, line six bacon slices
side-by-side on the baking sheet. Lift up and fold back every other bacon slice, then lay a seventh slice on top in the center.
Lay folded-back slices on top of seventh slice, then fold back the alternate slices.
Place eighth slice on top, next to the
seventh slice, weaving like you did before. Repeat this process four more times to complete the weave.
Place an inverted, oven-proof cooling rack on top of the bacon slices. This helps them stay flat.
Bake 23 to 25 minutes, or until bacon starts to crisp.
Remove baking sheet from oven and pour off as much fat as you can. Carefully remove rack, then spread with pizza sauce leaving ½-inch or so for crust. Top with mozzarella, pepper, onions, olives, and Parmesan.
Return sheet to oven and continue baking until cheese is melty, another 10 minutes.
Hope you found some value in these recipes if you did share the article anyway you would like, Thank You for your time and attention, I hope you're having a wonderful day & if you're not remember the day has to end and tomorrow is a new beginning!! I Love you All and know greatness lies within!!! Always remember that!!!
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