The Keto diet is a low-carb, high-fat diet that aims to have your body use a different source of fuel. Instead of relying on sugars, from carbs and glucose, it attempts to use the fuel that the liver produces from stored fat. Check out these recipes that are all Keto friendly and make for delicious meals!
Keto Meatballs
Ingredients
For the meatballs
1 lb. ground beef
1 clove garlic, minced
1/2 c. shredded mozzarella
1/4 c. freshly grated Parmesan, plus more for serving
2 tbsp. freshly chopped parsley
1 large egg, beaten
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil
For the sauce
1 medium onion, chopped
2 cloves garlic, minced
1 (28-oz.) can crushed tomatoes
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Directions
1. In a large bowl combine beef, garlic, mozzarella, Parmesan, parsley, egg, salt, and pepper. Form into 16 meatballs.
2. In a large skillet over medium heat, heat oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 10 minutes. Remove from skillet and place on a paper towel-lined plate.
3. To the same skillet, add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomatoes and oregano and season with salt and pepper.
4. Add meatballs back to skillet, cover and simmer until sauce has thickened, 15 minutes. Garnish with Parmesan before serving.
To view the original recipe, click here.
Garlic Rosemary Pork Chops
Ingredients
4 pork loin chops
kosher salt
Freshly ground black pepper
1 tbsp. freshly minced rosemary
2 cloves garlic, minced
1/2 c. (1 stick) butter, melted
1 tbsp. extra-virgin olive oil
Directions
1. Preheat oven to 375°. Season pork chops with salt and pepper.
2. In a small bowl mix together butter, rosemary, and garlic. Set aside.
3. In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.
4. Place skillet in oven and cook until cooked through, 10-12 minutes. Serve with more garlic butter.
To view the original recipe, click here.
Cheesy Bacon Ranch Chicken
Ingredients
4 slices thick-cut bacon
4 boneless skinless chicken breasts (about 1 3/4 lbs.)
Kosher salt
Freshly ground black pepper
2 tsp. ranch seasoning
1 1/2 c. shredded mozzarella
Chopped chives, for garnish
Directions
1. In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
2. Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side.
3. Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes.
4. Crumble and sprinkle bacon and chives on top before serving.
To view the original recipe, click here.
Tuscan Butter Shrimp
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)
Directions
1. 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.
2. 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.
3. 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.
4. 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.
To view the original recipe, click here.
Garlicky Lemon Mahi-Mahi
Ingredients
3 tbsp. butter, divided
2 tbsp. extra-virgin olive oil, divided
4 (4-oz.) mahi-mahi fillets
Kosher salt
Freshly ground black pepper
1 lb. asparagus
3 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1 lemon, sliced
Zest and juice of 1 lemon
1 tbsp. freshly chopped parsley, plus more for garnish
Directions
1. In a large skillet over medium heat, melt 1 tablespoon each of butter and olive oil. Add mahi-mahi and season with salt and pepper. Cook until golden, 4 to 5 minutes per side. Transfer to a plate.
2. To skillet, add remaining 1 tablespoon oil. Add asparagus and cook until tender, 2 to 4 minutes. Season with salt and pepper and transfer to a plate.
3. To skillet, add remaining 2 tablespoons butter. Once melted, add garlic and red pepper flakes and cook until fragrant, 1 minute, then stir in lemon, zest, juice, and parsley. Remove from heat, then return mahi-mahi and asparagus to skillet and spoon over sauce.
4. Garnish with more parsley before serving.
To view the original recipe, click here.
Keto Taco Casserole
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)
Directions
1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until slightly softened, 2 minutes.
2. 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.
3. 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.
4. Bake until set, about 25 minutes.
5. Sprinkle with parsley and top each slice with a dollop of sour cream and jalapeño, if desired.
To view the original recipe, click here.
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