15 Delicious Keto Recipes for Every Meal

 

1. Keto Garlic Butter Chicken

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated parmesan cheese

Instructions:

1. Heat a large skillet over medium heat and melt 2 tbsp butter.
2. Sear chicken thighs for 6-7 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and set aside.
3. Add the remaining 1 tbsp butter to the skillet and sauté garlic for 1-2 minutes until fragrant.
4. Stir in heavy cream and parmesan cheese, simmering for 5 minutes until the sauce thickens.
5. Return chicken to the skillet, spoon sauce over, and cook for 3-5 minutes. Serve warm.

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2. Cauliflower Fried Rice

Ingredients:

• 2 cups cauliflower rice
• 2 eggs, beaten
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 tbsp coconut oil

Instructions:

1. Heat 1 tbsp coconut oil in a large wok over medium heat. Add vegetables and sauté for 3-4 minutes.
2. Push vegetables to the side and scramble eggs in the same wok. Mix with vegetables.
3. Add the remaining oil and cauliflower rice, stir well, and cook for 5-7 minutes.
4. Drizzle soy sauce and stir to combine. Cook for 1-2 more minutes. Serve hot.

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3. Keto Beef Tacos (Lettuce Wraps)

Ingredients:

• 1 lb ground beef
• 2 tbsp taco seasoning
• Large lettuce leaves (romaine or butter lettuce)
• Optional toppings: shredded cheese, sour cream, avocado

Instructions:

1. Heat a skillet over medium heat, cook ground beef until browned (8-10 minutes). Drain excess fat.
2. Stir in taco seasoning and ¼ cup water, cooking for another 3 minutes until thickened.
3. Spoon beef into lettuce leaves and top with cheese, sour cream, or avocado.

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4. Zucchini Noodles with Pesto and Chicken

Ingredients:

• 2 medium zucchini (spiralized)
• 1 cup pesto sauce
• 2 chicken breasts, sliced thin
• 2 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Sear chicken slices for 5-6 minutes per side until fully cooked. Remove and set aside.
2. Add the remaining oil to the skillet, sauté zucchini noodles for 2-3 minutes.
3. Toss noodles with pesto and cooked chicken. Serve immediately.

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5. Keto Meatloaf

Ingredients:

• 1 lb ground beef
• ½ cup almond flour
• 1 egg
• ½ cup shredded cheese
• 1 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. In a large bowl, combine all ingredients until well-mixed.
2. Form into a loaf and place on a greased baking sheet.
3. Bake for 40-45 minutes until the internal temperature reaches 160°F. Let rest for 5 minutes before slicing.

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6. Salmon with Lemon Butter Sauce

Ingredients:

• 2 salmon fillets
• 2 tbsp butter
• 1 tbsp lemon juice
• 2 garlic cloves, minced

Instructions:

1. Heat butter in a skillet over medium heat. Sear salmon fillets for 4-5 minutes per side until golden and flaky.
2. Add garlic and sauté for 1 minute. Stir in lemon juice and simmer for 1 minute. Spoon sauce over salmon and serve.

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7. Bacon-Wrapped Asparagus

Ingredients:

• 12 asparagus spears
• 6 slices of bacon

Instructions:

1. Preheat oven to 400°F. Trim asparagus and wrap each spear with half a bacon slice.
2. Arrange on a baking sheet lined with parchment paper.
3. Bake for 20-25 minutes until bacon is crispy. Serve immediately.

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8. Cabbage Stir Fry

Ingredients:

• 4 cups shredded cabbage
• 1 lb ground pork
• 2 tbsp soy sauce
• 2 tbsp sesame oil

Instructions:

1. Heat sesame oil in a wok over medium heat. Add ground pork and cook until browned (8-10 minutes).
2. Add cabbage and soy sauce, stir-frying for 5-7 minutes until tender. Serve hot.

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9. Keto Cheeseburger Casserole

Ingredients:

• 1 lb ground beef
• 1 cup shredded cheese
• 3 eggs
• ½ cup heavy cream

Instructions:

1. Preheat oven to 375°F. Brown ground beef in a skillet and drain excess fat.
2. Spread beef in a casserole dish, top with shredded cheese.
3. Whisk eggs and cream, pour over beef and cheese.
4. Bake for 30 minutes until set. Let rest before serving.

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10. Keto Buffalo Chicken Wings

Ingredients:

• 1 lb chicken wings
• 2 tbsp butter
• ¼ cup hot sauce

Instructions:

1. Preheat oven to 400°F. Arrange wings on a baking sheet and bake for 25-30 minutes until crispy.
2. Melt butter in a saucepan, stir in hot sauce. Toss baked wings in the sauce and serve.

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11. Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1 lb ground beef
• 1 cup cauliflower rice
• ½ cup shredded cheese

Instructions:

1. Preheat oven to 375°F. Cut tops off peppers and remove seeds.
2. Brown beef in a skillet, stir in cauliflower rice and cheese. Stuff mixture into peppers.
3. Place in a baking dish, cover with foil, and bake for 30-35 minutes.

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12. Shrimp Alfredo Zoodles

Ingredients:

• 2 medium zucchini (spiralized)
• ½ lb shrimp, peeled and deveined
• 1 cup heavy cream
• ½ cup parmesan cheese

Instructions:

1. Sauté shrimp in a skillet for 3-4 minutes per side until pink. Remove and set aside.
2. In the same skillet, add heavy cream and parmesan, simmering for 5 minutes until thickened.
3. Toss zucchini noodles and shrimp in the sauce. Serve immediately.

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13. Keto Chili

Ingredients:

• 1 lb ground beef
• 1 can diced tomatoes
• 2 tbsp chili seasoning

Instructions:

1. In a pot, brown ground beef over medium heat (8-10 minutes).
2. Stir in tomatoes and chili seasoning. Simmer uncovered for 25-30 minutes. Serve warm.

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14. Eggplant Lasagna

Ingredients:

• 1 large eggplant, sliced thin
• 1 lb ground beef
• 1 cup tomato sauce
• 1 cup shredded cheese

Instructions:

1. Preheat oven to 375°F. Brown beef in a skillet and mix with tomato sauce.
2. In a baking dish, layer eggplant slices, beef mixture, and cheese. Repeat layers.
3. Bake for 40 minutes until bubbly. Let cool slightly before serving.

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15. Creamy Spinach-Stuffed Chicken

Ingredients:

• 2 chicken breasts
• ½ cup cream cheese
• 1 cup spinach, chopped

Instructions:

1. Preheat oven to 375°F. Slice chicken breasts to create a pocket.
2. Mix cream cheese and spinach, stuff into the chicken.
3. Secure with toothpicks, place in a greased baking dish. Bake for 25-30 minutes.

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