Dinner usually refers to the largest and most formal meal of the day. People might have it in the middle of the day or in the evening. Eating a healthy and light dinner will help your body maintain its levels and functions. Having a healthy dinner is linked to good sleep. My Keto dinner recipes are designed to provide energy and nutrition to your body while staying in your ketosis.
Keto means a ketogenic diet that has low carbohydrates values. These keto dinner recipes have low carbs. Many people who follow the ketogenic diet prefer to track net carbs rather than total carbs. To calculate net carbs, you simply take the total carb count of the meal and subtract the grams of fiber since fiber cannot be digested. I have shown the net carbs and total carbs in each recipe for your better understanding.
27 Keto Dinner Recipes
Following is the complete list of my amazing 27 Keto Dinner Recipes that you can enjoy if you are on a keto diet.
1. Balsamic Salmon with Green Beans
Balsamic Salmon with Green Beans
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Ingredients
- ½ cup balsamic vinegar
- ¼ cup chicken broth
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 2 tablespoons coconut oil
- 4 6-ounce salmon fillets
- Salt and pepper
- 2 cups trimmed green beans
Instructions
- Combine the balsamic vinegar, chicken broth, mustard, and garlic in a small saucepan over medium-high heat.
- Bring to a boil then reduce heat and simmer for 15 minutes to reduce by half.
- Heat the coconut oil in a large skillet over medium-high heat.
- Season the salmon with salt and pepper then add to the skillet.
- Cook for 4 minutes until seared, then flip and add the green beans.
- Pour the glaze into the skillet and simmer for 2 to 3 minutes until done.
Nutrition Info (Per Serving):
- 320 calories
- 18g fat
- 35g protein
- 6g carbs
- 2g fiber
- 4g net carbs
2. Chicken Kebabs with Veggies
Chicken Kebabs with Veggies
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Ingredients
- 1 pound boneless chicken thighs cut into cubes
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- Salt and pepper
- 1 large yellow onion cut into 2-inch chunks
- 1 large red pepper cut into 2-inch chunks
- 1 large green pepper cut into 2-inch chunks
Instructions
- Toss the chicken with the olive oil, lemon juice, garlic, salt, and pepper.
- Slide the chicken onto skewers with the onion and peppers.
- Preheat a grill to medium-high heat and oil the grates.
- Grill the skewers for 2 to 3 minutes on each side until the chicken is done.
Nutrition Info (Per Serving):
- 360 calories
- 21g fat
- 34g protein
- 8g carbs
- 2g fiber
- 6g net carbs
3. Seared Lamb Chops with Asparagus
Seared Lamb Chops with Asparagus
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Ingredients
- 8 bone-in lamb chops
- Salt and pepper
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon olive oil
- 1 tablespoon butter
- 16 spears asparagus cut into 2-inch chunks
Instructions
- Season the lamb with salt and pepper then sprinkle with rosemary.
- Heat the oil in a large skillet over medium-high heat.
- Add the lamb chops and cook for 2 to 3 minutes on each side until seared.
- Remove the lamb chops to rest and reheat the skillet with the butter.
- Add the asparagus and turn to coat then cover the skillet.
- Cook for 4 to 6 minutes until tender-crisp and serve with the lamb.
Nutrition Info (Per Serving):
- 380 calories
- 18.5g fat
- 48g protein
- 4.5g carbs
- 2.5g fiber
- 2g net carbs
4. Steak Kebabs With Onions
Steak Kebabs With Onions
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Ingredients
- 1 pound beef sirloin cut into 1-inch cubes
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper
- 1 medium yellow onion cut into chunks
- 1 medium red pepper cut into chunks
- 1 medium green pepper cut into chunks
Instructions
- Toss the steak cubes with the olive oil, balsamic vinegar, salt, and pepper.
- Slide the cubes onto skewers with the peppers and onions.
- Preheat a grill to high heat and oil the grates.
- Grill the kebabs for 2 to 3 minutes on each side until done to your liking.
Nutrition Info (Per Serving):
- 350 calories
- 20g fat
- 35g protein
- 6.5g carbs
- 1.5g fiber
- 5g net carbs
5. Keto Pork Tenderloin With Cauliflower
Keto Pork Tenderloin
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Ingredients
- 1 ¼ pounds boneless pork tenderloin
- Salt and pepper
- 8 slices uncooked bacon
- 1 tablespoon olive oil
- 2 cups cauliflower florets
Instructions
- Preheat the oven to 425°F and season the pork with salt and pepper.
- Wrap the pork in bacon and place it on a foil-lined roasting pan.
- Roast for 25 minutes until the internal temperature reaches 155°F.
- Meanwhile, heat the oil in a skillet over medium heat.
- Add the cauliflower and sauté until tender-crisp – about 8 to 10 minutes.
- Turn on the broiler and place the pork under it to crisp the bacon.
- Slice the pork to serve with the sautéed cauliflower.
Nutrition Info (Per Serving):
- 330 calories
- 18.5g fat
- 38g protein
- 3g carbs
- 1.5g fiber
- 1.5g net carbs
6. Pepper Grilled Ribeye with Asparagus
Pepper Grilled Ribeye with Asparagus
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Ingredients
- 1 pound asparagus trimmed
- 2 tablespoons olive oil
- Salt and pepper
- 1 pound ribeye steak
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 400˚F and line a small baking sheet with foil.
- Toss the asparagus with olive oil and spread it on the baking sheet.
- Season with salt and pepper then place in the oven.
- Rub the steak with the pepper and season with salt.
- Melt the coconut oil in a cast-iron skillet and heat over high heat.
- Add the steak and cook for 2 minutes then turn it.
- Transfer the skillet to the oven and cook for 5 minutes or until the steak is done to the desired level.
- Slice the steak and serve with the roasted asparagus.
Nutrition Info (Per Serving):
- 380 calories
- 25g fat
- 35g protein
- 4.5g carbs
- 2.5g fiber
- 2g net carbs
7. Slow Cooker Keto Beef Bourguignon
Keto Beef Bourguignon
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Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless beef chuck roast cut into chunks
- Salt and pepper
- ¼ cup almond flour
- ½ cup beef broth
- 2 cups red wine dry
- 2 tablespoons tomato paste
- 1 pound mushrooms sliced
- 1 large yellow onion cut into chunks
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Season the beef with salt and pepper, then toss with almond flour.
- Add the beef to the skillet and cook until browned on all sides then transfer to a slow cooker.
- Reheat the skillet over medium-high heat, then pour in the broth.
- Scrape up the browned bits, then whisk in the wine and tomato paste.
- Bring to a boil, then pour into the slow cooker.
- Add the mushrooms and onion, then stir everything together.
- Cover and cook on low heat for 4 hours until the meat is very tender. Serve hot.
Nutrition Info (Per Serving):
- 335 calories
- 12.5g fat
- 37.5g protein
- 6.5g carbs
- 1.5g fiber
- 5g net carbs
8. Meat Lover’s Keto Pizza With Cauliflower Crust
Meat Lover’s Keto Pizza With Cauliflower Crust
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Ingredients
- 1 tablespoon butter
- 2 cups riced cauliflower
- Salt and pepper
- 1 ½ cups shredded mozzarella cheese divided into 1 cup and ½ cup
- 1 cup fresh grated parmesan
- 1 teaspoon garlic powder
- 1 large egg white
- 1 teaspoon dried Italian seasoning
- ¼ cup low-carb tomato sauce
- 2 ounces sliced pepperoni
- 1 ounce diced ham
- 2 slices bacon cooked and crumbled
Instructions
- Preheat the oven to 400˚F and line a baking sheet with parchment.
- Heat the butter in a skillet over medium-high heat and add the cauliflower.
- Season with salt and pepper, then cover and cook for 15 minutes, stirring occasionally, until very tender.
- Spoon the cauliflower into a bowl and stir in ½ cup mozzarella along with the parmesan and garlic powder.
- Stir in the egg white and Italian seasoning, then pour onto the baking sheet.
- Shape the dough into a circle about ½-inch thick, then bake for 15 minutes.
- Top with tomato sauce, along with the remaining mozzarella and pepperoni, bacon, and ham.
- Broil until the cheese is browned, then slice to serve.
Nutrition Info (Per Serving):
- 560 calories
- 40.5g fat
- 41g protein
- 11g carbs
- 3g fiber
- 8g net carbs
9. Cheddar, Sausage, and Mushroom Casserole
Cheddar, Sausage, and Mushroom Casserole
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Ingredients
- 1 pound ground Italian sausage
- 8 ounces mushrooms diced
- 1 large yellow onion chopped
- 1 cup shredded cheddar cheese
- 8 large eggs
- ½ cup heavy cream
- Salt and pepper
Instructions
- Preheat the oven to 375˚F and grease a baking dish.
- Heat the sausage in a large skillet over medium-high heat.
- Cook the sausage until browned then stir in the mushrooms and onions.
- Cook for 4 to 5 minutes then spread in the baking dish.
- Sprinkle the dish with cheese then whisk together the remaining ingredients in a separate bowl.
- Pour the mixture into the dish then bake for 35 minutes until bubbling.
Nutrition Info (Per Serving):
- 450 calories
- 34g fat
- 28g protein
- 6g carbs
- 1g fiber
- 5g net carbs
10. Sausage Stuffed Bell Peppers
Sausage Stuffed Bell Peppers
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Ingredients
- 1 medium head cauliflower chopped
- 1 tablespoon olive oil
- 12 ounces ground Italian sausage
- 1 small yellow onion chopped
- 1 teaspoon dried oregano
- Salt and pepper
- 4 medium bell peppers
Instructions
- Preheat the oven to 350˚F.
- Pulse the cauliflower in a food processor into rice-like grains.
- Heat the oil in a skillet over medium heat then add the cauliflower – cook for 6 to 8 minutes until tender.
- Spoon the cauliflower rice into a bowl, then reheat the skillet.
- Add the sausage and cook until browned, then drain the fat.
- Stir the sausage into the cauliflower, then add the onion, oregano, salt and pepper.
- Slice the tops off the peppers, remove the seeds and pith, then spoon the sausage mixture into them.
- Place the peppers upright in a baking dish, then cover the dish with foil.
- Bake for 30 minutes, then uncover and bake 15 minutes more. Serve hot.
Nutrition Info (Per Serving):
- 355 calories
- 23.5g fat
- 19g protein
- 16.5g carbs
- 6g fiber
- 10.5g net carbs
11. White Cheddar Broccoli Chicken Casserole
White Cheddar Broccoli Chicken Casserole
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Ingredients
- 2 tablespoons olive oil
- 1 pound boneless chicken thighs chopped
- 1 medium yellow onion chopped
- 1 clove garlic minced
- 1 ½ cups chicken broth
- 8 ounces cream cheese softened
- ¼ cup sour cream
- 2 ½ cups broccoli florets
- ¾ cup shredded white cheddar cheese
Instructions
- Preheat the oven to 350˚F and grease a casserole dish.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook for 2 to 3 minutes on each side to brown.
- Stir in the onion and garlic, and season with salt and pepper.
- Sauté for 4 to 5 minutes until the chicken is cooked through.
- Pour in the chicken broth, then add the cream cheese and sour cream.
- Simmer until the cream cheese is melted, then stir in the broccoli.
- Spread the mixture in the casserole dish and sprinkle with cheese.
- Bake for 25 to 30 minutes until hot and bubbling.
Nutrition Info (Per Serving):
- 435 calories
- 32g fat
- 29.5g protein
- 6g carbs
- 1.5g fiber
- 4.5g net carbs
12. Spicy Chicken Enchilada Casserole
Spicy Chicken Enchilada Casserole
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Ingredients
- 2 pounds boneless chicken thighs chopped
- Salt and pepper
- 3 cups tomato salsa
- 1 ½ cups shredded cheddar cheese
- ¾ cup sour cream
- 1 cup diced avocado
Instructions
- Preheat the oven to 375˚F and grease a casserole dish.
- Season the chicken with salt and pepper then spread into the dish.
- Spread the salsa over the chicken and sprinkle with cheese.
- Cover with foil, then bake for 60 minutes until the chicken is done.
- Serve with sour cream and chopped avocado.
Nutrition Info (Per Serving):
- 550 calories
- 31.5g fat
- 54g protein
- 12g carbs
- 4g fiber
- 8g net carbs
13. Coconut Chicken Curry with Cauliflower Rice
Coconut Chicken Curry with Cauliflower Rice
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 ½ pounds boneless chicken thighs chopped
- Salt and pepper
- 1 14-ounce can coconut milk
- 1 tablespoon curry powder
- 1 ¼ teaspoon ground turmeric
- 3 cups riced cauliflower
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the onions and cook until translucent, about 5 minutes.
- Stir in the chicken and season with salt and pepper – cook for 6 to 8 minutes, stirring often, until browned on all sides.
- Pour the coconut milk into the skillet, then stir in the curry powder and turmeric.
- Simmer for 15 to 20 minutes until hot and bubbling.
- Meanwhile, steam the cauliflower rice with a few tablespoons of water until tender.
- Serve the curry over the cauliflower rice.
Nutrition Info (Per Serving):
- 550 calories
- 31.5g fat
- 54g protein
- 12g carbs
- 4g fiber
- 8g net carbs
14. Fried Coconut Shrimp with Asparagus
Fried Coconut Shrimp with Asparagus
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Ingredients
- 1 ½ cups shredded unsweetened coconut
- 2 large eggs
- Salt and pepper
- 1 ½ pounds large shrimp peeled and deveined
- ½ cup canned coconut milk
- 1 pound asparagus cut into 2-inch pieces
Instructions
- Pour the coconut into a shallow dish.
- Beat the eggs with some salt and pepper in a bowl.
- Dip the shrimp first in the egg, then dredge with coconut.
- Heat the coconut oil in a large skillet over medium-high heat.
- Add the shrimp and fry for 1 to 2 minutes on each side until browned.
- Remove the shrimp to paper towels and reheat the skillet.
- Add the asparagus and season with salt and pepper – sauté until tender- crisp, then serve with the shrimp.
Nutrition Info (Per Serving):
- 430 calories
- 29g fat
- 33.5g protein
- 9g carbs
- 3.5g fiber
- 5.5g net carbs
15. Sesame Wings with Cauliflower
Sesame Wings with Cauliflower
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Ingredients
- 2 ½ tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 ½ teaspoons balsamic vinegar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- Salt
- 1 pound chicken wing the wings itself
- 2 cups cauliflower florets
Instructions
- Combine the soy sauce, sesame oil, balsamic vinegar, garlic, ginger, and salt in a freezer bag, then add the chicken wings.
- Toss to coat, then chill for 2 to 3 hours.
- Preheat the oven to 400˚F and line a baking sheet with foil.
- Spread the wings on the baking sheet along with the cauliflower.
- Bake for 35 minutes, then sprinkle with sesame seeds to serve.
Nutrition Info (Per Serving):
- 535 calories
- 38.5g fat
- 29.5g protein
- 18g carbs
- 10g fiber
- 8g net carbs
16. Beef And Bacon Casserole
Beef And Bacon Casserole
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Ingredients
- 8 slices uncooked bacon
- 1 medium head cauliflower chopped
- ¼ cup canned coconut milk
- Salt and pepper
- 2 pounds ground beef 80% lean
- 8 ounces mushrooms sliced
- 1 large yellow onion chopped
- 2 cloves garlic minced
Instructions
- Preheat the oven to 375˚F.
- Cook the bacon in a skillet until crisp, then drain on paper towels and chop.
- Bring a pot of salted water to boil, then add the cauliflower.
- Boil for 6 to 8 minutes until tender, then drain and add to a food processor with the coconut milk.
- Blend the mixture until smooth, then season with salt and pepper.
- Cook the beef in a skillet until browned, then drain the fat.
- Stir in the mushrooms, onion, and garlic, then transfer to a baking dish.
- Spread the cauliflower mixture over top and bake for 30 minutes.
- Broil on high heat for 5 minutes, then sprinkle with bacon to serve.
Nutrition Info (Per Serving):
- 410 calories
- 25.5g fat
- 37g protein
- 7.5g carbs
- 3g fiber
- 4.5g net carbs
17. Parmesan-Crusted Halibut With Asparagus
Parmesan-Crusted Halibut With Asparagus
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Ingredients
- 1 pound asparagus trimmed
- 2 tablespoons olive oil
- Salt and pepper
- ¼ cup butter softened
- ¼ cup grated parmesan
- 2 tablespoons almond flour
- 1 teaspoon garlic powder
- 4 6-ounce boneless halibut fillets
Instructions
- Preheat the oven to 400˚F and line a baking sheet with foil.
- Toss the asparagus with olive oil and spread on the baking sheet.
- Combine the butter, parmesan cheese, almond flour, garlic powder, salt, and pepper in a blender and blend until smooth.
- Place the fillets on the baking sheet with the asparagus and spoon the parmesan mixture over the fish.
- Bake for 10 to 12 minutes, then broil for 2 to 3 minutes until browned.
Nutrition Info (Per Serving):
- 415 calories
- 26g fat
- 42g protein
- 6g carbs
- 3g fiber
- 3g net carbs
18. Beef And Broccoli Stir-Fry
Beef And Broccoli Stir-Fry
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Ingredients
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic chili paste
- 1 pound beef sirloin
- 2 tablespoons almond flour
- 2 tablespoons coconut oil
- 2 cups chopped broccoli florets
- 1 tablespoon grated ginger
- 3 cloves garlic minced
Instructions
- Whisk together the soy sauce, sesame oil, and chili paste in a small bowl.
- Slice the beef and toss with almond flour, then place in a plastic freezer bag.
- Pour in the sauce and toss to coat, then let rest for 20 minutes.
- Heat the oil in a large skillet over medium-high heat.
- Pour the beef and sauce into the skillet and cook until the beef is browned.
- Push the beef to the sides of the skillet and add the broccoli, ginger, and garlic.
- Sauté until the broccoli is tender-crisp, then toss it all together and serve hot.
Nutrition Info (Per Serving):
- 350 calories
- 19g fat
- 37.5g protein
- 6.5g carbs
- 2g fiber
- 4.5g net carbs
19. Slow-Cooker Pot Roast with Green Beans
Slow-Cooker Pot Roast with Green Beans
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Ingredients
- 2 medium stalks celery sliced
- 1 medium yellow onion chopped
- 1 3-pound boneless beef chuck roast
- Salt and pepper
- ¼ cup beef broth
- 2 tablespoons Worcestershire sauce
- 4 cups green beans trimmed
- 2 tablespoons cold butter chopped
Instructions
- Combine the celery and onion in a slow cooker.
- Place the roast on top and season liberally with salt and pepper.
- Whisk together the beef broth and Worcestershire sauce then pour it in.
- Cover and cook on low heat for 8 hours until the beef is very tender.
- Remove the beef to a cutting board and cut into chunks.
- Return the beef to the slow cooker and add the beans and chopped butter.
- Cover and cook on high for 20 to 30 minutes until the beans are tender.
Nutrition Info (Per Serving):
- 375 calories
- 13.5g fat
- 53g protein
- 6g carbs
- 2g fiber
- 4g net carbs
20. Grilled Salmon With Mango Sauce
Grilled Salmon With Mango Sauce
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Ingredients
- 4 6-ounce boneless salmon fillets
- 1 tablespoon olive oil
- Salt and pepper
- 1 large zucchini sliced in coins
- 2 tablespoons fresh lemon juice
- ½ cup chopped mango
- ¼ cup fresh chopped cilantro
- 1 teaspoon lemon zest
- ½ cup canned coconut milk
Instructions
- Preheat a grill pan to high heat and spray liberally with cooking spray.
- Brush the salmon with olive oil and season with salt and pepper.
- Toss the zucchini with lemon juice and season with salt and pepper.
- Place the salmon fillets and zucchini on the grill pan.
- Cook for 5 minutes then turn everything and cook 5 minutes more.
- Combine the remaining ingredients in a blender and blend into a sauce.
- Serve the salmon fillets drizzled with the mango sauce and zucchini on the side.
Nutrition Info (Per Serving):
- 350 calories
- 21.5g fat
- 35g protein
- 8g carbs
- 2g fiber
- 6g net carbs
21. Chicken Tikka With Cauliflower Rice
Chicken Tikka With Cauliflower Rice
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Ingredients
- 2 pounds boneless chicken thighs chopped
- 1 cup canned coconut milk
- 1 cup heavy cream
- 3 tablespoons tomato paste
- 2 tablespoons garam masala
- 1 tablespoon fresh grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon guar gum
- 1 tablespoon butter
- 1 ½ cup riced cauliflower
Instructions
- Spread the chicken in a slow cooker, then stir in the remaining ingredients except for the cauliflower and butter.
- Cover and cook on low heat for 6 hours until the chicken is done and the sauce thickened.
- Melt the butter in a saucepan over medium-high heat.
- Add the riced cauliflower and cook for 6 to 8 minutes until tender.
- Serve the chicken tikka with the cauliflower rice.
Nutrition Info (Per Serving):
- 485 calories
- 32g fat
- 43g protein
- 6.5g carbs
- 1.5g fiber
- 5g net carbs
22. Rosemary Roasted Pork
Rosemary Roasted Pork
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Ingredients
- 1 ½ pounds boneless pork tenderloin
- 1 tablespoon coconut oil
- 1 tablespoon fresh chopped rosemary
- Salt and Pepper
- 1 tablespoon olive oil
- 2 cups cauliflower florets
Instructions
- Rub the pork with coconut oil, then season with rosemary, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the pork and cook for 2 to 3 minutes on each side until browned.
- Sprinkle the cauliflower in the skillet around the pork.
- Reduce the heat to low, then cover the skillet and cook for 8 to 10 minutes until the pork is cooked through.
- Slice the pork and serve with the cauliflower.
Nutrition Info (Per Serving):
- 300 calories
- 15.5g fat
- 37g protein
- 3g carbs
- 1.5g fiber
- 1.5g net carbs
23. Sesame-Crusted Tuna With Green Beans
Sesame-Crusted Tuna With Green Beans
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Ingredients
- ¼ cup white sesame seeds
- ¼ cup black sesame seeds
- 4 6-ounce ahi tuna steaks
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 2 cups green beans
Instructions
- Combine the two types of sesame seeds in a shallow dish.
- Season the tuna with salt and pepper.
- Dredge the tuna in the sesame seed mixture.
- Heat the olive oil in a skillet to high heat then add the tuna.
- Cook for 1 to 2 minutes until seared then turn and sear on the other side.
- Remove the tuna from the skillet and let the tuna rest while you reheat the skillet with the coconut oil.
- Fry the green beans in the oil for 5 minutes then serve with sliced tuna.
Nutrition Info (Per Serving):
- 380 calories
- 19g fat
- 44.5g protein
- 8g carbs
- 3g fiber
- 5g net carbs
24. Chicken Cordon Bleu With Cauliflower
Chicken Cordon Bleu With Cauliflower
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Ingredients
- 4 boneless chicken breast halves about 12 ounces
- 4 slices deli ham
- 4 slices Swiss cheese
- 1 large egg whisked well
- 2 ounces pork rinds
- ¼ cup almond flour
- ¼ cup grated parmesan cheese
- ½ teaspoon garlic powder
- Salt and pepper
- 2 cups cauliflower florets
Instructions
- Preheat the oven to 350°F and line a baking sheet with foil.
- Sandwich the chicken breast halves between pieces of parchment and pound flat.
- Lay the pieces out and top with sliced ham and cheese.
- Roll the chicken up around the fillings then dip in the beaten egg.
- Combine the pork rinds, almond flour, parmesan, garlic powder, salt and pepper in a food processor and pulse into fine crumbs.
- Roll the chicken rolls in the pork rind mixture then place on the baking sheet.
- Toss the cauliflower with melted butter then add to the baking sheet.
- Bake for 45 minutes until the chicken is cooked through.
Nutrition Info (Per Serving):
- 420 calories
- 23.5g fat
- 45g protein
- 7g carbs
- 2.5g fiber
- 4.5g net carbs
25. Beef Zucchini Burger
Beef Zucchini Burger
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Ingredients
- 1 pound ground beef 80% lean
- 2 large eggs
- ¼ cup almond flour
- 1 cup shredded cheddar cheese
- Salt and pepper
- 2 tablespoons olive oil
- 1 large zucchini halved and sliced
Instructions
- Combine the beef, egg, almond flour, cheese, salt, and pepper in a bowl.
- Mix well, then shape into four even-sized patties.
- Heat the oil in a large skillet over medium-high heat.
- Add the burger patties and cook for 5 minutes until browned.
- Flip the patties and add the zucchini to the skillet, tossing to coat with oil.
- Season with salt and pepper and cook for 5 minutes, stirring the zucchini occasionally.
- Serve the burgers with your favorite toppings and the zucchini on the side.
Nutrition Info (Per Serving):
- 470 calories
- 29.5g fat
- 47g protein
- 4.5g carbs
- 1.5g fiber
- 3g net carbs
26. Grilled Pesto Salmon with Asparagus
Grilled Pesto Salmon with Asparagus
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Ingredients
- 4 6-ounce boneless salmon fillets
- Salt and pepper
- 1 bunch asparagus ends trimmed
- 2 tablespoons olive oil
- ¼ cup basil pesto
Instructions
- Preheat a grill to high heat and oil the grates.
- Season the salmon with salt and pepper, then spray with cooking spray.
- Grill the salmon for 4 to 5 minutes on each side until cooked through.
- Toss the asparagus with oil and grill until tender, about 10 minutes.
- Spoon the pesto over the salmon and serve with the asparagus.
Nutrition Info (Per Serving):
- 300 calories
- 17.5g fat
- 34.5g protein
- 2.5g carbs
- 1.5g fiber
- 1g net carbs
27. Keto Meatloaf
Keto Meatloaf
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Ingredients
- 1 pound lean ground beef
- 1 green bell pepper
- 1/2 onion
- 1 clove garlic
- 2 large eggs
- 1/2 cup almond flour
- 1/2 cup shredded cheddar
- 1/4 cup powdered Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 slices thin-cut bacon
- 3 tablespoons sugar free ketchup
- 1 tablespoon bottled Italian salad dressing
Instructions
- Preheat the oven to 375 degrees.
- Mince the onion, garlic, and green pepper.
- Add minced onion, garlic, and green pepper to a large bowl with the ground beef, eggs, almond flour, cheddar, Parmesan cheese, Worcestershire sauce, salt, and pepper. Combine with your hands.
- Shape mixture into a loaf, about 8x4 inches, and place in a baking dish.
- Cut bacon slices in half and put over the meatloaf.
- Bake it for 25 minutes.
- Whisk the ketchup and Italian dressing together. Spread half of the mixture over the meatloaf.
- Now increase heat to 425 and bake an additional 10 minutes and spread the remaining sauce over the meatloaf.
- Bake again for 10-15 minutes or until the internal temperature reaches 160 degrees.
- Let it rest 5 minutes before slicing and serving.
Nutrition Info (Per Serving):
- 356 calories
- 22g fat
- 31g protein
- 5g carbs
- 1g fiber
- 4g net carbs
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