Keto Recipes

Lunva is proud to publish our best keto recipes that can be taken in conjunction with our natural weight loss supplements for better results.

The dietary supplements we promote have many great and positive benefits but they are not meant to be an alternative option to a healthy diet and since many of our customers are on the keto diet we have decided to add these tried and tested recipes to our site. 

We trust you will enjoy these delicious and healthy recipes as much as we enjoy sharing them with you.

All recipes are gluten-free and do not contain any added sugar, preservatives, pre-packaged or processed ingredients.

Simply click on the link below the photo to be taken to the recipe page.

All of the below photos are actual photos taken of our recipes without any editing.

Keto Breakfast Recipes

Loaded Avocado Baked Eggs

Loaded Avocado Baked Eggs 

This delicious breakfast dish looks as good as it tastes. As an added bonus, you won’t need to dirty any pots or pans to prepare it if you microwave the bacon rather than fry it.

There are a couple of “tricks” to perfecting this recipe, however. For starters, use large avocados and medium-sized eggs. Otherwise, the egg white may overflow the avocado. Cracking each egg into a small bowl before carefully pouring it into the avocado will also help prevent spills.

Tip: To keep your egg-filled avocados from tipping over while baking, position them over the holes of a muffin tin, rather than on a flat baking sheet, before placing them in the oven.

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 5 minutes
Cook time: 20 - 25 minutes
Serves: 4

Ingredients:

2 large ripe avocados 
4 medium eggs
Sea salt and black pepper, to taste
½ cup Cheddar Jack Cheese, shredded
3 strips sugar-free bacon, cooked crispy and crumbled

Optional garnish: chives or green onions (green parts only), sliced thin

Directions:

  1. Preheat oven to 350° F and line a rimmed baking sheet with parchment paper.
  2. Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for another use (or smash, season with salt and pepper to taste, and top each baked avocado half with a spoonful before serving).
  3. Crack one egg into a small bowl and then carefully transfer the egg into one of the prepared avocado halves. Place the filled avocado onto the prepared baking sheet and repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste.
  4. Place filled avocado halves in pre-heated oven to bake for 20-25 minutes, or until the eggs are cooked according to your preference.
  5. Remove from oven and top each avocado half with shredded Cheddar Jack cheese and crispy bacon pieces. Garnish with chives or sliced green onions, if desired, and serve immediately. Enjoy!

Carbs/Serving:*

Total carbs: 7.9 g
Fiber: 5.9 g
Net carbs: 2 g

*Source: VeryWell.com recipe analyzer

Bacon Cheddar Breakfast Casserole

Bacon Cheddar Breakfast Casserole 

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 10 minutes + time to cool
Cook time: 17-23 minutes
Serves: 6

Ingredients:

Non-stick cooking spray 
2 Tablespoons extra virgin olive oil
3 cups broccoli florets
3 Tablespoons water
1 cup sharp cheddar or Colby Jack cheese, shredded
6 slices thick-cut bacon, cooked and crumbled
4 large eggs
½ cup heavy cream
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried thyme
½ teaspoon dried oregano
Sea salt and black pepper, to taste
Fresh parsley, for garnish

Directions:

  1. Pre-heat oven to 350°F and spray an 8” x 8” casserole dish with non-stick cooking spray. Set aside.
  2. Heat the olive oil in a large non-stick sauté pan over medium heat. Add the broccoli and water and cook for 2-3 minutes, or just until the broccoli softens slightly and turns bright green.
  3. Remove from heat and transfer broccoli to prepared casserole dish and spread into a uniform layer. Top with shredded cheese and crumbled bacon and side aside.
  4. Whisk the eggs with the heavy cream, onion powder, garlic powder, thyme, and oregano. Season with salt and black pepper, as desired. Pour the egg mixture over the broccoli, cheddar, and bacon and bake for 15-20 minutes, or until the casserole is set and lightly golden brown on top.
  5. Remove from oven and let cool for 10 minutes before slicing. Sprinkle with fresh parsley and serve immediately. Enjoy!

Nutritional Information: *

Carbs/Serving:

Total Carbs: 1.97g
Fiber:  0.7g
Net Carbs:  1.27g

Calorie Breakdown:

Protein: 21%
Fat: 76%
Carbohydrates: 3%

*Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

Keto Dinner Recipes

Here is a selection of our best keto recipes. Although they are ideal for dinner they can obviously be enjoyed for lunch as well.

Garlic Herb Whole Roasted Chicken

Garlic-Herb Whole Roasted Chicken 

This flavorful chicken recipe is a true home run. It’s the perfect choice for a nice Sunday dinner with friends and family. Plus, you can use the leftovers to make a delicious homemade chicken stock or shred the remaining meat to use in a quick soup or salad recipe the next day.

The onion in this recipe serves two purposes: It raises the chicken out of the juices while it cooks and it imparts a lovely flavor to the pan sauce. After cooking, the onion is discarded, rather than eaten, to keep the overall carb count low. If you would like to omit the onion completely, you can replace the onion slices with ovenproof metal cookie cutters to lift the chicken while it cooks.

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 15 minutes + rest time (15-20 minutes)
Cook time: 1½ hours
Serves: 6

Ingredients:

1 large white onion, cut into thick slices
1 5-6 lb. whole chicken
Sea salt and black pepper, to taste
1 small container fresh poultry herbs (thyme, rosemary, & sage), rinsed and divided
¼ cup unsalted butter, room temperature
6-8 cloves garlic, finely minced, divided
1 cup sugar-free organic chicken broth

Directions:

  1. Preheat oven to 425° F and arrange onion slices in bottom of a large, heavy-duty 12” skillet with high sides.
  2. Remove and discard neck and giblets from chicken and place bird breast-side up on top of onion slices in skillet. Pat chicken dry with paper towels and generously season the outside with salt and black pepper. 
  3. Separate out approximately 1/3 of the fresh thyme, rosemary, and sage from the bundle. Remove and discard the tough stems from the thyme and rosemary leaves. Combine the leaves with the sage before roughly chopping.
  4. Add the softened butter, half the minced garlic, and the chopped fresh poultry herbs in a small bowl and stir to combine. Divide the herb butter into small chunks before tucking evenly under the chicken skin covering the breast meat.
  5. Massage the remaining minced garlic inside the cavity of the bird before stuffing with the remaining fresh poultry herbs. Secure legs together with kitchen string, and then add the chicken broth to the skillet.
  6. Place skillet in pre-heated oven and roast for 1 hour and 30 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165° Check every 30 minutes while cooking to make sure the skin isn’t becoming too brown. If it is, cover with aluminum foil after 1 hour and check for doneness after another 15-20 minutes.
  7. Remove skillet from oven and carefully transfer chicken to a serving platter. Cover loosely with aluminum foil to keep warm and let rest for 15-20 minutes.
  8. While the chicken rests, discard the onion slices in the skillet and heat the remaining liquid over medium-high heat. Scrape the bottom of the skillet with a spatula or wooden spoon to remove the browned bits. Continue cooking until the liquid is reduced by one half. Once reduced, taste and season with salt and black pepper, if desired.
  9. To serve, carve the chicken and top each serving with a spoonful of the warm pan sauce. Enjoy!

Carbs/Serving:*

Total carbs: 3.7g
Fiber: 1.7g
Net carbs: 2g

*Source: VeryWell.com recipe analyzer

Homemade Chicken Broth 

Having homemade chicken broth in your freezer is one of life’s simple joys. It’s super easy to make and it is a great way to use up all those fresh herbs and vegetables you didn’t get around to using. Simply freeze whatever portion you don’t use right away, and then pull it out whenever you want to make a quick soup, stew, or slow cooker meal.

Tip: As you cook throughout the week, freeze leftover edible vegetable and herb stems and scraps in a freezer-safe bag. Use these scraps whenever you make a new batch of stock.

This recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 15 minutes
Cook time: 1 hour (or more)
Serves: 6

Ingredients:

2 Tablespoons extra virgin olive oil
2 large onions, roughly chopped
4 cloves garlic, peeled and smashed
3 stalks celery, roughly chopped 
1 (5-6 lbs) leftover roasted chicken carcass
Water to cover
8 sprigs fresh thyme
4 sprigs fresh rosemary
2 bay leaves
1 handful whole fresh parsley
Small handful whole peppercorns
Sea salt, to taste

Directions:

  1. Add olive oil to a large stockpot or Dutch oven and heat over medium-high heat. Add onions, garlic, and celery to heated olive oil and sauté for 5 or 6 minutes, or until the flavor is released.
  2. Place the roasted chicken carcass in the pot and fill with enough water to cover. Add thyme, rosemary, bay leaves, parsley and whole peppercorns. Season with salt, to taste.
  3. Heat over medium-high heat until it just about boils, and then reduce heat to medium-low. Stir and simmer, uncovered, for at least an hour. (The exact amount of time can vary – the longer it simmers, the better the flavor will be).
  4. Place a stainless steel strainer over a large heat-proof bowl or container in the sink. Carefully pour contents of stockpot into the colander to separate out the solids from the liquid.
  5. When cool enough to handle, remove edible chicken meat from the strainer and set aside to make chicken soup or for another recipe. Discard chicken bones, skin, and fat, along with the vegetables and herbs.
  6. Taste reserved broth and season with salt and black pepper, to taste. Use immediately or allow broth to cool completely before transferring to freezer safe-storage containers. Freeze until ready to use.

Creamed Spinach Stuffed Pork Chops

Creamed Spinach Stuffed Pork Chops 

This flavorful one-pan meal only takes about half an hour to get on the table, so it is perfect for those busy weeknights when you want something a little healthier than take out.

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 5 minutes
Cook time: 25–30 minutes
Serves: 4

Ingredients:

4 boneless pork chops, 1” thick 
Salt and black pepper, to taste
2 Tablespoons extra virgin olive oil, divided 
2-3 cloves fresh garlic, finely minced
12 oz. fresh spinach, rinsed and dried
4 oz. cream cheese, softened and divided
2 Tablespoons sour cream 
1 cup organic, sugar-free chicken broth

Directions:

  1. Cut each pork chop with a sharp knife along one side to form a pocket, being careful not to cut all the way through. Season each side with salt and black pepper, to taste, and set aside.
  2. Heat 1 tablespoon olive oil and garlic over medium heat in a large, high-sided skillet. Cook until garlic turns fragrant and golden brown, approximately 2-3 minutes.
  3. Working in batches if necessary, add fresh spinach to the skillet and cook until it wilts, stirring constantly.
  4. Add 3 ounces of the cream cheese and sour cream to the skillet and stir until spinach is coated and the cheese is completely melted. Season with salt and black pepper, to taste, and remove from heat. Let cool slightly before stuffing each pork chop with an equal amount of the spinach mixture, removing all of the spinach mixture from the pan in the process.
  5. Add remaining tablespoon olive oil to the same skillet and heat over medium-high heat. Add stuffed pork chops to hot skillet and cook approximately 3-4 minutes per side or until pork is browned and cooked through. Remove pork chops from skillet and transfer to a serving dish. Cover with foil to keep warm and set aside.
  6. Add chicken broth and remaining cream cheese to the skillet and cook over medium-high heat. Scrape up brown bits from bottom of the pan while stirring to incorporate the cream cheese into the sauce. Continue cooking until sauce is reduced by one half, approximately 6-8 minutes. Remove from heat and season with additional salt and black pepper, if desired.
  7. To serve, spoon some pan sauce over each stuffed pork chop and enjoy immediately.

Carbs/Serving:*

Total carbs: 4.5 g
Fiber: 1.9 g
Net carbs: 2.6 g

*Source: VeryWell.com recipe analyzer

Slow Cooker Pulled Pork Lettuce Wraps

Slow Cooker Pulled Pork Lettuce Wraps 

This delicious low-carb pulled pork recipe takes only 10 minutes to put together. After that, you’re free to do something else while your slow cooker transforms it into a nearly effortless melt-in-your-mouth dish your family will love.

For even tastier results, allow pork to sit in its yummy juices once you’ve pulled it apart. This will allow it to absorb even more of that great flavor!

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients. 

Prep time: 10 minutes
Cook time: 4.5 - 6.5 hours
Serves: 4

Ingredients:

2 lbs. pork shoulder 
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons dried rosemary
2 teaspoons smoked paprika
½ teaspoon cayenne pepper
1 teaspoon ground fennel seeds
2 teaspoons cocoa powder
Sea salt and black pepper, to taste
1/3 cup organic sugar-free chicken broth
8 iceberg or butter lettuce leaves

Directions:

  1. Combine all spices and the cocoa in a small bowl and season with salt and black pepper, to taste. Rub the spice mix all over the pork shoulder and transfer to a 5 or 6-quart slow cooker crock. Add the chicken broth to the crock and cook on high for 4 hours or on low for 6.
  2. Once the cooking time is complete, use two forks to pull the pork apart while it is still in the slow cooker crock. Allow the pulled pork to remain in the juices with the slow cooker set to “warm” for 20-30 minutes to absorb more flavor.
  3. To serve, fill each lettuce leaf with some crunchy broccoli slaw (see below) or your favorite low-carb slaw recipe and top with some pulled pork. Enjoy!

Carbs/Serving:*

Total Carbs: 3.9 g
Fiber: 1.6 g
Net Carbs: 2.3 g

*Source: VeryWell.com recipe analyzer

Super Easy Crisp & Crunchy Broccoli Slaw

Broccoli Slaw 

This super quick recipe is perfect for those nights you want a light and tasty side dish without pulling out another pot or pan. Just toss the ingredients into a large bowl and give it a quick stir to combine ~ and viola! You have a satisfying side dish or a crunchy filling for sandwiches or lettuce wraps, such as above recipe for delicious Slow Cooker Pulled Pork Lettuce Wraps.

Planning Tip: You can serve this recipe immediately at room temperature. However, for best results, cover and place in the refrigerator for a couple hours (or overnight) to give the flavors a chance to combine.

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 5 minutes
Cook time: n/a
Serves: 4

Ingredients:

1 12 oz. bag organic broccoli slaw 
¼ cup fresh parsley leaves, chopped
2 Tablespoons avocado oil mayo
1 Tablespoon apple cider vinegar
1 teaspoon whole celery seed
Sea salt and black pepper, to taste

Directions:

  1. Add broccoli slaw, parsley, avocado oil mayonnaise, cider vinegar, and celery seed to a large glass or other non-reactive bowl and stir to combine. Season with salt and black pepper, to taste.
  2. Serve immediately or place in the refrigerator for a couple hours to chill, if desired. Enjoy!

Carbs/Serving:*

Total carbs: 5.9 g
Fiber: 2.3g
Net carbs: 3.6 g

*Source: VeryWell.com recipe analyzer

Sausage Soup with Peppers and Spinach

Sausage Soup with Peppers and Spinach 

This delicious sausage soup doesn’t need to simmer for hours to develop great flavor. Thanks to a satisfying combination of spicy Poblano pepper, classic herbs, and an interesting blend of spices, this soup delivers lots of fantastic flavor in just over half an hour.

This soup is great as a hearty appetizer or as a satisfying light meal when paired with a green salad. As an added bonus, it tastes even better as leftovers for lunch the next day!

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients. 

Prep time: 10 minutes
Cook time: 35-40 minutes 
Serves: 6

Ingredients:

2 Tablespoons extra virgin olive oil
1 lb. pork sausage
1 medium red pepper, diced
½ medium Poblano pepper, diced
3 celery stalks, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary 
1½ teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
Sea salt and black pepper, to taste
6 cups organic sugar-free chicken stock
2 cups baby spinach
1 cup Cheddar Jack cheese, shredded

Directions:

  1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until the sausage is no longer pink inside, approximately 5 minutes. As the sausage cooks, break it into small pieces with a wooden spoon.
  2. Add the red and Poblano pepper, celery, basil, oregano, rosemary, chili powder, cumin, and cinnamon to the pot. Generously season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies have softened, around 5-6 minutes.
  3. Add the chicken stock and simmer for 20 minutes, stirring occasionally. Add the spinach and cook for another 4-5 minutes, or just until the spinach wilts.
  4. Remove from heat and serve immediately, topped with shredded Cheddar Jack cheese and some additional diced Poblano pepper, if desired. Enjoy!

Carbs/Serving:*

Total carbs: 3.9 g
Fiber: 1.3 g. 
Net carbs: 2.6 g

*Source: VeryWell.com Recipe Analyzer

Easy Keto Pepperoni Pizza

Keto Pepperoni Pizza 

This delicious and guilt-free pepperoni pizza features a melt-in-your-mouth baked cream cheese “crust,” plus all the incredible flavor you’ve come to expect from this perennial favorite.

What’s more, the versatile cream cheese crust recipe can be tweaked to include your favorite herbs and spices for a truly distinctive flavor. But don’t stop there! Experiment with your favorite pizza toppings for a quick and satisfying meal you can enjoy any night of the week.

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients. 

Prep time: 10 minutes + 5-10 minutes inactive
Cook time: 20 minutes
Serves: 4

Ingredients:

8 oz. cream cheese, room temperature
2 large eggs
1/3 cup Parmesan cheese, freshly grated
1½ teaspoons dried basil, divided
1½ teaspoons dried oregano, divided
1 teaspoon garlic powder, divided
Sea salt and black pepper, to taste
1½ Tablespoons tomato paste
3 Tablespoons sugar-free tomato sauce
4 oz. pepperoni, thinly sliced
1 cup Mozzarella cheese, shredded

Optional garnish: Fresh basil leaves, cut into thin slices

Directions:

  1. Preheat oven to 375° F and line a large rimmed baking sheet with parchment paper. Set aside.
  2. Combine cream cheese, eggs, Parmesan cheese, 1 teaspoon basil and oregano, and ½ teaspoon garlic powder in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk until mixture is completely blended and smooth.
  3. Spread the cream cheese mixture onto the prepared baking sheet into the desired shape and thickness. (For thicker crusts, reduce oven temperature to 350° F and increase baking times for best results).
  4. Place the crust in the pre-heated oven for 8-10 minutes, or until slightly puffed and golden brown. Check halfway through cooking time to ensure the crust bakes evenly and does not become too brown.
  5. In the meantime, whisk the tomato paste, tomato sauce, the remaining dried herbs, and the garlic powder in a small bowl. Lightly season with salt and black pepper, to taste, and stir to combine. Set aside.
  6. Remove the pizza base from the oven and let cool for 5-10 minutes before topping with tomato sauce, sliced pepperoni, and shredded Mozzarella cheese.
  7. Return pizza to oven and bake for another 10 minutes, or just until the cheese is melted and bubbly. Remove from oven and garnish with fresh basil, if desired, and serve immediately. Enjoy!

Carbs/Serving:*

Total carbs: 5.3 g
Fiber: 0.9 g
Net carbs: 4.4 g

*Source: VeryWell.com recipe analyzer

Easy Wedge Salad with Homemade Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing 

This hearty salad can serve as a satisfying light main course on its own – or it can be paired with another low-carb entree, such as the Garlic-Herb Whole Roasted Chicken recipe and some streamed broccoli for a more well-rounded meal. 

Tip: For best results, prepare the homemade blue cheese dressing the night before to give the flavors a chance to blend.

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 20 minutes
Cook time: n/a
Serves: 6

Dressing Ingredients:

2 Tablespoons avocado mayonnaise
2 oz. blue cheese, crumbles
2 Tablespoons Greek yogurt
2 Tablespoons full fat sour cream 
1 teaspoon garlic salt
Sea salt and black pepper, to taste
2-3 Tablespoons half & half (optional)

Ingredients:

1 large head iceberg lettuce, cut into 6 wedges
2 large avocados, diced
3 strips sugar-free bacon, cooked crispy and crumbled
3 hard-boiled eggs, peeled and chopped
1 large stalk celery, chopped 
Sea salt and black pepper, to taste

Directions:

  1. To make the blue cheese dressing, combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream, and garlic salt in a medium glass or other non-reactive bowl. Stir enough half & half into the blue cheese mixture to reach the desired consistency. Season with salt and black pepper, to taste, and stir to combine. Cover and refrigerate until ready to use.
  2. When ready to serve, place each wedge of iceberg lettuce onto individual chilled serving plates. Drizzle each wedge with some homemade blue cheese dressing, and then top each with an equal amount of avocado, crumbled bacon, chopped hard-boiled eggs, and chopped celery. Season with salt and black pepper, to taste, and serve immediately. Enjoy!

Carbs/Serving:*

Total carbs: 11.6 g
Fiber: 4.9 g
Net carbs: 7.0 g

*Source: VeryWell.com recipe analyzer

Bacon, Blue Cheese and Mushroom Sliders

Bacon, Blue Cheese and Mushroom Sliders 

Every mouthful of these tasty little beef sliders is so delicious you won’t even miss the bun. Finely minced garlic and onion imparts juiciness and flavor to otherwise basic ground beef, while bacon, mushrooms, and sautéed mushrooms make every bite something to savor.

Tip: If you aren’t closely watching your carb count or avoiding added sugar in your recipes, you can add 1 tablespoon Worcestershire sauce to the beef mixture before cooking for even more flavor.

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients. 

Prep time: 10 minutes
Cook time: 35-40 minutes 
Serves: 4 (8 sliders)

Ingredients:

1 lb. ground beef
2 teaspoon Dijon mustard
3 cloves garlic, finely minced
2 Tablespoons white onion, finely minced
Sea salt and black pepper, to taste
2 Tablespoons extra virgin olive oil, divided
4 oz. white mushrooms, sliced
3 oz. crumbled blue cheese
3 strips bacon, cut into thirds and cooked

Optional Side Dish: 1 12-oz. package frozen broccoli, steamed

Directions:

  1. Preheat oven broiler to high and set top oven rack to the second highest setting.
  2. Add ground beef, mustard, garlic, and onion to a medium bowl. Season with salt and black pepper, to taste, and mix with a fork or your fingers until all ingredients are thoroughly combined.
  3. Divide beef mixture into 8 portions and shape each into small patties. Set patties on a plate and gently press each with your thumb in the center to keep them from puffing up while cooking. Set aside. 
  4. Heat olive oil over medium-high heat in a large, oven-safe skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are nicely browned, approximately 5-6 minutes. Remove from heat and transfer mushrooms to a small bowl and set aside. 
  5. Add remaining tablespoon of olive oil to pan and swirl to coat the bottom. Add slider patties to the skillet and cook until brown on each side, approximately 2-3 minutes per side. 
  6. Remove from heat and top each slider with sautéed mushrooms and crumbled blue cheese. Place skillet in oven under broiler for 2-3 minutes, or until blue cheese starts to melt.
  7. Remove skillet from oven and top each slider with a piece of bacon and serve immediately on a bed of lettuce and with a side of steamed broccoli, if desired. Enjoy!

Carbs/Serving (2 sliders):*

Total carbs: 3.0 g
Fiber: 0.5 g. 
Net carbs: 2.5 g

*Source: VeryWell.com Recipe Analyzer

Keto Taco Bowls with Avocado Salsa

Keto Taco Bowls with Avocado Salsa 

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 6

Tip: You will need six 3” ramekins or a muffin tin to make this recipe.

Ingredients:

2 cups Colby Jack cheese, finely shredded, divided
1 lb. ground beef (80% lean)
¼ cup water
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Sea salt and black pepper, to taste

Avocado Salsa:

1 medium avocado, diced
1 small tomato, seeded and diced
2 Tablespoon fresh lime juice
1 Tablespoon fresh cilantro, chopped
Sea salt and black pepper, to taste

Optional, to serve:

1/2 cup sour cream

Directions:

  1. Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
  2. Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
  3. Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form. 
    Note: If using ramekins, the taco cups can remain in the container for extra support when serving.
  4. In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
  5. Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.
  6. While the beef is cooking, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.
  7. To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!

Nutritional Information: *

Carbs/Serving:

Total Carbs: 7.85g
Fiber:  3.3g
Net Carbs:  4.55g

Calorie Breakdown:

Protein: 30%
Fat: 64%
Carbohydrates: 6%

*Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

Keto Meatloaf Muffins

Keto Meatloaf Muffins 

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 15 minutes
Cook time: 25-30 minutes
Makes 12 muffins

Ingredients:

Non-stick cooking spray
2 Tablespoons extra virgin olive oil
1½ lbs. ground beef (80%)
¼ cup yellow onion, finely chopped
1 large celery stalk, finely chopped
3 large eggs
2 Tablespoons coconut flour*
½ teaspoon garlic powder
½ teaspoon onion powder
1 Tablespoon tomato paste
2 teaspoons Italian seasoning
1 Tablespoon fresh rosemary leaves, finely chopped
½ teaspoon smoked paprika
Sea salt and black pepper, to taste
¾ cup Colby Jack cheese, shredded

Note: Ground beef can be a bit dry and flavorless on its own. For this recipe, a small amount of finely chopped onion is added to remedy this. As a result, some excess moisture will rise to the top of these meatloaf muffins as they bake. This is normal and easily remedied by carefully draining off the excess moisture before adding the cheese as described in Step 4 below.

Directions:

  1. Preheat oven to 375°F and spray muffin tin with non-stick cooking spray.
  2. In a large bowl, thoroughly combine all ingredients together with your hands, except for the shredded cheese.
  3. Divide beef mixture into 12 equal-sized portions and place into the prepared muffin tin openings. Place in pre-heated oven for 20-25 minutes, or until the meat is cooked through.
  4. Remove from oven and carefully drain excess moisture off the top of each muffin by gently tipping the tray over your sink. Wipe excess liquid off top of muffin tin and top each muffin with the shredded cheese.
  5. Return to oven for 5 minutes, or until cheese is melted and starts to turn golden brown. Remove from oven and let cool for several minutes before removing muffins from tin. Serve immediately or freeze for later use. Enjoy!

Nutritional Information: **

Carbs/Serving (2 Muffins):

Total Carbs: 3.26g
Fiber:  1.1g
Net Carbs:  2.16g

Calorie Breakdown:

Protein: 34%
Fat: 63%
Carbohydrates: 3%

* Nutrtional information for this recipe is an approximation because coconut and other low carb flours are not included in the HappyForks.com ingredient database.

**Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

Keto Cauliflower Fried Rice

Keto Cauliflower Fried Rice 

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 5 minutes
Cook time: under 10 minutes
Serves: 6

Ingredients:

3 Tablespoons unsalted butter, divided
4 large eggs, lightly beaten 
Sea salt and black pepper, to taste
4 cups frozen riced cauliflower 
½ cup frozen peas and carrots
2 large green onions, sliced
1½ teaspoons fresh ginger, finely minced
½ teaspoon garlic powder
½ teaspoon crushed red pepper flakes
3 Tablespoons tamari or coconut aminos*
2 Tablespoons toasted sesame oil

Optional garnish:

Additional sliced green onions

Directions:

  1. Heat one tablespoon butter in a wok or large high-sided skillet over medium-high heat. Add eggs and season with salt and black pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until eggs are cooked through. Transfer eggs to a plate and set aside.
  2. Add remaining butter, frozen cauliflower, peas and carrots, green onions, fresh ginger, garlic powder, and red pepper flakes. Season with salt and black pepper, to taste. Cook, stirring constantly, until frozen veggies are heated through and tender, approximately 5-6 minutes.
  3. Add tamari, sesame oil, and scrambled eggs to the wok or skillet. Cook for 1-2 minutes, stirring constantly, or until all ingredients are thoroughly combined and heated through. Remove from heat and top with additional green onion, if desired, and serve immediately. Enjoy!

Nutritional Information: **

Carbs/Serving:

Total Carbs: 6.92g
Fiber:  2.6g
Net Carbs:  4.32g

Calorie Breakdown:

Protein: 12%
Fat: 71%
Carbohydrates: 17%

*Nutritional information based on using tamari, rather than coconut aminos

**Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

Super Easy Atlantic Cod with Garlic-Herb Butter

Atlantic Cod with Garlic-Herb Butter 

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 5 minutes + time to chill herb butter
Cook time: 5-10 minutes
Serves: 6

Garlic Herb Butter Ingredients:

6 Tablespoons unsalted butter, softened
1½ teaspoons garlic, finely minced
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh thyme leaves
2 teaspoons fresh basil, finely chopped
¼ teaspoon sea salt

Remaining Ingredients: 

2 Tablespoons extra virgin olive oil
6 4-oz. Atlantic cod fillets
Sea salt and black pepper, to taste
Fresh chopped parsley, for garnish

Directions:

  1. Prepare the garlic-herb butter by combining all ingredients in a medium-sized bowl. Stir until the garlic, herbs, and salt are evenly distributed throughout the softened butter.
  2. Transfer the butter mixture to the center of a sheet of plastic wrap and form into a log. Wrap tightly and place inside the refrigerator for 15-20 minutes to become firm.
  3. Heat olive oil in a large skillet over medium-high heat. Pat cod filets dry with a paper towel and season both sides with salt and black pepper, to taste.
  4. Add filets to hot skillet and cook for 2-3 minutes, or until they become golden brown. Reduce heat to medium and carefully flip each fillet. Top each filet with an equal amount of herb butter and continue cooking for another 3-4 minutes. While cooking, spoon the herb butter back over the filets as it melts.
  5. Remove from heat and transfer fillets to individual serving plates. Drizzle with melted herb butter and garnish with some fresh chopped parsley, if desired.
  6. Serve immediately with some oven-roasted asparagus tossed with remaining herb butter from skillet or your choice of sides. Enjoy!

Nutritional Information: *

Carbs/Serving:

Total Carbs: 0.43g
Fiber:  0.1g
Net Carbs:  0.33g

Calorie Breakdown:

Protein: 43%
Fat: 56%
Carbohydrates: 1%

*Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

Creamy Turkey Mushroom Soup

Creamy Turkey Mushroom Soup 

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 15 minutes
Cook time: 15-20 minutes
Serves: 6

Ingredients:

2 Tablespoons extra virgin olive oil
½ cup red onion, diced small
1 large stalks celery, diced small
1. cup white mushrooms, chopped
1 lb. ground turkey (85% lean)
1 Tablespoon Italian seasoning
½ teaspoon crushed red pepper flakes
½ teaspoon garlic powder
½ teaspoon onion powder
Sea salt and black pepper, to taste
6 cups chicken broth, preferably organic
½ cup heavy cream, tempered*
1 12-oz. bag frozen riced cauliflower
2 cups Italian blend cheese, shredded, divided
3 Tablespoons fresh parsley, finely chopped

*To prevent curdling, add a small of hot liquid from skillet to heavy cream before adding it to the soup.

Directions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.
  2. Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet. Season with salt and black pepper, to taste. Cook, stirring frequently, until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.
  3. Reduce heat to medium and add chicken stock. Simmer for 2-3 minutes or until heated through. Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the skillet, as well. Stir to combine and simmer for another 1-2 minutes.
  4. Add frozen cauliflower rice and 1½ cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted. Taste and adjust seasonings, as desired.
  5. Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!

Nutritional Information: **

Carbs/Serving:

Total Carbs: 7.29g
Fiber:  2g
Net Carbs:  5.29g

Calorie Breakdown:

Protein: 26%
Fat: 67%
Carbohydrates: 7%

**Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

Cashew Pork Stir Fry

Keto Cashew Pork Stir Fry

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 15 minutes
Cook time: 6-9 minutes
Serves: 6

Ingredients:

2 Tablespoons extra virgin olive oil
1½ lbs. pork shoulder, thinly sliced
1 medium red bell pepper, thinly sliced
1 green onion, thinly sliced
1 teaspoon fresh ginger, finely minced
1/3 cup raw cashews
½ teaspoon garlic powder
Sea salt and black pepper, to taste
1 bunch baby Bok choy, leaves separated
3 Tablespoons toasted sesame oil 
2 Tablespoons tamari or coconut aminos*

Optional: 2 Tablespoons toasted sesame seeds, for garnish

Directions:

  1. Heat the olive oil in a wok or a large frying pan with high sides over medium-high heat. Add the pork and cook, stirring occasionally, until the pork is nicely browned on all sides, around 3-4 minutes.
  2. Add bell pepper, green onion, ginger, cashews and garlic powder. Season with salt and black pepper, to taste. Stir fry the veggies until they become crisp-tender, around 2-3 minutes.
  3. Add the bok choy, sesame oil, and tamari. Continue to stir fry until the bok choy wilts and the other ingredients are coated, approximately 1-2 minutes.
  4. Remove from heat and transfer to individual serving plates. Garnish with toasted sesame seeds, if desired, and serve immediately. Enjoy!

Nutritional Information: **

Carbs/Serving:

Total Carbs: 6.59g
Fiber:  1.20g
Net Carbs:  5.39g

Calorie Breakdown:

Protein: 27%
Fat: 68%
Carbohydrates: 5%

*Nutritional information for this recipe is based on using tamari, rather than coconut aminos.

**Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

Easy Keto Egg Roll in a Bowl

Easy Keto Egg Roll in a Bowl

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 15 minutes
Cook time: 10-15 minutes
Serves: 6

Ingredients:

1¼ lb. spicy bulk pork sausage
¼ cup water
3 cups green cabbage, shredded 
1 medium carrot, shredded
½ teaspoon garlic powder
2 Tablespoons toasted sesame oil 
½ Tablespoon fresh ginger, finely minced 
2 Tablespoons green onions, chopped 
1 Tablespoon rice vinegar
2 Tablespoons coconut aminos or tamari 
Sea salt and black pepper, to taste

Optional garnish:

1 Tablespoon toasted sesame seeds

Directions:

  1. Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan.
    Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to burner.
  2. Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
  3. Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!

Nutritional Information:*

Carbs/Serving:

Total Carbs: 8.38g
Fiber: 2.2g
Net Carbs: 6.18g

Calorie Breakdown:

Protein: 19%
Fat: 73% 
Carbohydrates: 8%

*Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

Loaded Cauliflower Au Gratin

Loaded Cauliflower Au Gratin

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 6

Ingredients:

4 cups cauliflower florets, chopped into bite-sized pieces
6 oz. cream cheese, cut into chunks 
¼ cup heavy cream
3 Tablespoons unsalted butter, softened
¼ teaspoon garlic powder
½ teaspoon dried dill
Sea salt and black pepper, to taste
1½ cups Italian cheese blend, shredded
4 strips bacon, cooked and crumbled
1 Tablespoon fresh chives, chopped

Directions:

  1. Place top oven rack in the center position and preheat oven to 400°F.
  2. Place the cauliflower in a steamer basket on top of a pot with boiling water and steam until fork-tender, around 6-7 minutes. Remove from heat and transfer cauliflower into a cold water bath to prevent further cooking. Drain well and pat dry.
  3. Transfer steamed cauliflower to a large bowl and add cream cheese, heavy cream, butter, garlic powder, and dried dill. Season with salt and black pepper, to taste, and toss to combine.
  4. Transfer to oven-safe casserole dish and top with shredded cheese blend and crumbled bacon. Place in pre-heated oven and roast until cheese is melted and nicely browned on top, around 8-10 minutes.
  5. Remove from oven and serve immediately topped with fresh chives. Enjoy!

Nutritional Information:*

Carbs/Serving:

Total Carbs: 5.36g
Fiber: 1.5g
Net Carbs: 3.86g

Calorie Breakdown:

Protein: 15%
Fat: 78% 
Carbohydrates: 7%

*Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

One-Skillet Mozzarella Chicken Thighs

One-Skillet Mozzarella Chicken Thighs

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 6

Ingredients:

3 Tablespoons extra virgin olive oil, divided
2 lbs. boneless, skinless chicken thighs
1½ Tablespoons Italian seasoning, divided
Sea salt and black pepper, to taste
3 Tablespoons unsalted butter 
¼ cup chicken broth, preferably organic
½ cup multi-colored cherry tomatoes, quartered*
8 oz. fresh Mozzarella cheese, sliced
½ teaspoon red pepper flakes

Optional garnish:

Sprigs fresh basil

*Multi-color tomatoes suggested for visual appeal. Can substitute fresh tomatoes of choice.

Directions:

  1. Preheat oven to 425°F.
  2. Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat.
  3. Rub the chicken thighs with the remaining olive oil and sprinkle both sides with one tablespoon Italian seasoning. Season with salt and black pepper, to taste, and transfer to the hot skillet.
  4. Cook for 4-5 minutes per side, or until the chicken develops a golden crust. Remove from heat and add butter, chicken broth, and cherry tomatoes. Top each chicken thigh with a slice of fresh Mozzarella cheese and sprinkle with crushed red pepper flakes and remaining Italian seasoning. Season with additional salt and black pepper, if desired.
  5. Transfer skillet into pre-heated oven and roast for 15-20 minutes, or until chicken is cooked through and the Mozzarella is melted. Remove from oven and allow chicken to rest for 5 minutes.
  6. To serve, top chicken with some pan sauce and fresh basil sprigs, if desired. Serve immediately with our loaded cauliflower au gratin (see above recipe) for a complete LCHF meal or your choice of sides. Enjoy!

Nutritional Information: *

Carbs/Serving:

Total Carbs: 2.16g
Fiber:  0.3g
Net Carbs:  1.88g

Calorie Breakdown:

Protein: 40%
Fat: 58%
Carbohydrates: 1%

*Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

Keto Dessert Recipe  

Keto Chocolate Mug Cake

Keto Chocolate Mug Cake 

This keto recipe is gluten-free and does not contain any added sugar or any other pre-packaged or processed ingredients.

Prep time: 5 minutes
Cook time: 1 minute
Serves: 1

Ingredients:

1½ Tablespoons coconut flour
½ teaspoon baking powder
1¾ Tablespoons unsweetened cocoa powder 
2 Tablespoons unsalted butter 
1½ Tablespoons low carb sweetener of choice*
1 egg
2 Tablespoons heavy cream
¼ teaspoon pure vanilla extract
¼ teaspoon salt

Optional:

Fresh sliced strawberries, to serve

Directions:

  1. Add the first three ingredients to a small mixing bowl and stir to combine.
  2. Melt butter in a small bowl in a microwave for several seconds. Add low carb sweetener and stir until completely dissolved. Add egg, heavy cream, vanilla extract, and salt to the butter mixture and whisk to combine.
  3. Add wet ingredients to the dry and stir until thoroughly blended. Pour blended mixture into mug or small microwave-safe container and microwave on high for 1 minute.**
  4. Remove from microwave and serve immediately with fresh sliced strawberries, if desired. Enjoy!

*Nutritional information for recipe based on Swerve® brand granulated sweetener which reports zero net carbs because the ingredients do not affect blood sugar.

**Actual cooking time will vary depending on individual unit. Check for doneness after 45 seconds. Do not overcook or the cake may become too dry.

Nutritional Information: ***

Carbs/Serving:

Total Carbs: 13g
Fiber:  7g
Net Carbs:  6g

Calorie Breakdown:

Protein: 8%
Fat: 84%
Carbohydrates: 7%

***Source: HappyForks.com recipe analyzer.

Information for this recipe is an approximation because coconut and other low carb flours are not included in the HappyForks.com ingredient database.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

 

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