Keto Recipes
Here are some keto recipes you might enjoy:
Keto Cauliflower Fried Rice
Ingredients:
• 1 medium head cauliflower, riced
• 1 tbsp. coconut oil
• 1/2 cup diced onions
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced bell peppers
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 eggs, beaten
• Salt and pepper to taste
Instructions:
1. Heat the coconut oil in a large pan over medium heat.
2. Add the onions, carrots, celery, and bell peppers, and cook for 5-7 minutes or until they start to soften.
3. Add the garlic and cook for an additional 1-2 minutes.
4. Add the riced cauliflower and stir well to combine.
5. Add the soy sauce and stir until the cauliflower is coated.
6. Push the mixture to the sides of the pan to create a well in the center.
7. Add the beaten eggs to the well and scramble until cooked through.
8. Stir the eggs into the cauliflower mixture and season with salt and pepper.
Keto Pizza
Ingredients:
• 1 cup mozzarella cheese, shredded
• 1/4 cup almond flour
• 1/4 tsp. baking powder
• 1 egg
• 1/4 cup pizza sauce
• Toppings of your choice (e.g., pepperoni, mushrooms, onions, bell peppers, etc.)
• Salt and pepper to taste.
Instructions:
1. Preheat the oven to 425°F.
2. In a medium bowl, combine the mozzarella cheese, almond flour, and baking powder.
3. Microwave the cheese mixture for 1 minute or until melted.
4. Add the egg to the cheese mixture and stir until well combined.
5. Spread the cheese mixture onto a parchment-lined baking sheet and shape into a pizza crust.
6. Bake for 10-12 minutes or until golden brown.
7. Remove the crust from the oven and spread the pizza sauce on top.
8. Add your desired toppings and season with salt and pepper.
9. Bake for an additional 5-7 minutes or until the cheese is melted and the toppings are cooked through.
Keto Lemon Bars
Ingredients: For the crust:
• 1 cup almond flour
• 1/4 cup powdered erythritol
• 1/4 cup melted butter
For the filling:
• 3/4 cup powdered erythritol
• 1/4 cup coconut flour
• 4 eggs
• 1/2 cup fresh lemon juice
• Zest of 1 lemon
Instructions:
1. Preheat the oven to 350°F.
2. Line an 8×8-inch baking dish with parchment paper.
3. In a medium bowl, mix together the almond flour, powdered erythritol, and melted butter until a dough forms.
4. Press the dough into the bottom of the baking dish.
5. Bake the crust for 10-12 minutes or until lightly golden brown.
6. In a separate bowl, whisk together the powdered erythritol, coconut flour, eggs, lemon juice, and lemon zest.
7. Pour the filling over the crust and bake for an additional 20-25 minutes or until set.
8. Allow the bars to cool completely before slicing and serving.
Keto Chicken Parmesan
Ingredients:
• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup almond flour
• 1/4 cup grated parmesan cheese
• 1 tsp. Italian seasoning
• 2 eggs, beaten
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
Instructions:
1. Preheat the oven to 375°F.
2. Season the chicken breasts with salt and pepper.
3. In a shallow dish, mix together the almond flour, parmesan cheese, and Italian seasoning.
4. Dip each chicken breast in the beaten eggs, then coat with the almond flour mixture.
5. Place the chicken breasts in a baking dish and top each one with a few spoonfuls of marinara sauce and shredded mozzarella cheese.
6. Bake for 20-25 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
Keto Broccoli Cheddar Soup
Ingredients:
• 4 cups chopped broccoli
• 4 cups chicken broth
• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
Instructions:
1. In a large pot, bring the broccoli, chicken broth, and onion to a boil.
2. Reduce heat and simmer for 10-15 minutes or until the broccoli is tender.
3. Use an immersion blender to puree the soup until smooth.
4. Add the butter, heavy cream, and shredded cheddar cheese to the pot and stir until the cheese is melted and the soup is heated through.
5. Season with salt and pepper to taste.
Keto Chocolate Mousse
Ingredients:
• 1 cup heavy whipping cream
• 1/4 cup powdered erythritol
• 1/4 cup unsweetened cocoa powder
• 1 tsp. vanilla extract
Instructions:
1. In a large bowl, whip the heavy whipping cream until stiff peaks form.
2. Add the powdered erythritol, unsweetened cocoa powder, and vanilla extract to the bowl and continue to whip until well combined.
3. Spoon the mousse into individual serving dishes and refrigerate for at least 30 minutes before serving.
Keto Zucchini Noodle Alfredo
Ingredients:
• 2 medium zucchinis, spiralized
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
Instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the garlic and cook for 1-2 minutes or until fragrant.
3. Add the spiralized zucchini noodles to the skillet and cook for 2-3 minutes or until tender.
4. Add the heavy cream and parmesan cheese to the skillet and stir until the cheese is melted and the sauce is heated through.
5. Season with salt and pepper to taste.
Keto Grilled Salmon with Asparagus
Ingredients:
• 4 salmon fillets
• Salt and pepper to taste
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped parsley
• 1 lb. asparagus
• 2 tbsp. butter
Instructions:
1. Preheat the grill to medium-high heat.
2. Season the salmon fillets with salt and pepper.
3. In a small bowl, whisk together the olive oil, garlic, and parsley.
4. Brush the salmon fillets with the olive oil mixture.
5. Grill the salmon fillets for 5-7 minutes per side or until cooked to your liking.
6. In a separate skillet, melt the butter over medium heat.
7. Add the asparagus to the skillet and cook for 5-7 minutes or until tender.
8. Season the asparagus with salt and pepper to taste.
9. Serve the grilled salmon with the cooked asparagus on the side.
Keto Chocolate Chip Cookies
Ingredients:
• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup melted butter
• 1 egg
• 1 tsp. vanilla extract
• 1/2 cup sugar-free chocolate chips
Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the almond flour, powdered erythritol, baking powder, and salt.
3. Add the melted butter, egg, and vanilla extract to the bowl and stir until well combined.
4. Fold in the chocolate chips.
5. Scoop the cookie dough onto a parchment-lined baking sheet and flatten each cookie slightly.
6. Bake for 12-15 minutes or until the cookies are golden brown.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Keto Creamy Tuscan Chicken
Ingredients:
• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp. olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 1/2 cup chopped spinach
• 1/4 cup grated parmesan cheese
Instructions:
1. Season the chicken breasts with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken breasts to the skillet and cook for 5-6 minutes per side or until browned and cooked through.
4. Remove the chicken from the skillet and set aside.
5. Add the diced onion and minced garlic to the skillet and cook for 1-2 minutes or until softened.
6. Add the chicken broth to the skillet and bring to a simmer.
7. Add the heavy cream, sun-dried tomatoes, and chopped spinach to the skillet and stir until the sauce is heated through and the spinach is wilted.
8. Stir in the grated parmesan cheese until melted.
9. Return the chicken to the skillet and spoon the sauce over the chicken.
Keto Chocolate Avocado Pudding
Ingredients:
• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1 tsp. vanilla extract
• 1/4 cup almond milk
Instructions:
1. Cut the avocados in half and remove the pits.
2. Scoop the avocado flesh into a food processor or blender.
3. Add the cocoa powder, powdered erythritol, vanilla extract, and almond milk to the food processor or blender.
4. Blend until smooth and creamy.
5. Spoon the pudding into individual serving dishes and refrigerate for at least 30 minutes before serving.