Keto diet recipes
Keto Main Meals
Spaghetti Squash Casserole
Serves 4
Ingredients
Sea salt and black pepper, to taste
3 ounces of Italian salami, thinly sliced
½ teaspoon of dried Italian seasoning
4 tablespoons of butter
½ cup of organic tomatoes, diced
1 large spaghetti squash, halved and seeded
1 cup of onion, diced
A handful of Italian flat-leaf parsley, roughly chopped
4 large pastured eggs
2 cloves of garlic, minced
½ cup of Kalamata olives, halved
Instructions
1. Heat oven to 400 degrees and place spaghetti squash on
rimmed baking sheet, cut side up. Spread 1 tablespoon of
butter on each half and sprinkle with black pepper and salt.
Bake for about 45 minutes to 1 hour.
2. As the spaghetti bakes, heat a skillet and add remaining
butter to it. Once melted, add onions, garlic, pepper, and salt
to taste. When the onion starts turning golden, add the salami
and tomatoes.
3. Sauté for about 10 minutes and add in the olives.
4. Once done, scrape off the flesh from the spaghetti squash
and mix it with the onion mixture. Create four wells in the
mixture and crack an egg onto each.
5. Place pan in oven and bake the egg whites cook through.
Just before serving, sprinkle some fresh parsley.
Net carbs per serving: 13.25g
Tuna Salad
Serves 1
Ingredients
½ cup of Kalamata olives, halved
Instructions
1. Heat oven to 400 degrees and place spaghetti squash on
rimmed baking sheet, cut side up. Spread 1 tablespoon of
butter on each half and sprinkle with black pepper and salt.
Bake for about 45 minutes to 1 hour.
2. As the spaghetti bakes, heat a skillet and add remaining
butter to it. Once melted, add onions, garlic, pepper, and salt
to taste. When the onion starts turning golden, add the salami
and tomatoes.
3. Sauté for about 10 minutes and add in the olives.
4. Once done, scrape off the flesh from the spaghetti squash
and mix it with the onion mixture. Create four wells in the
mixture and crack an egg onto each.
5. Place pan in oven and bake the egg whites cook through.
Just before serving, sprinkle some fresh parsley.
Net carbs per serving: 13.25g
Tuna Salad
Serves 1
Ingredients
1-tablespoon virgin olive oil
1 head lettuce
Salt taste
1 tablespoon fresh lemon juice
140g of tinned tuna
2 tablespoons mayonnaise
1 medium spring onion
2 organic hard-boiled eggs
Directions
1. Tear up the lettuce, wash, and then drain.
2. Spread the leaves at the bottom of your serving bowl and
place the shredded tuna on top.
3. Place the mayo, fresh chopped onions, and the boiled egg
on top. Mix well, drizzle with olive oil and enjoy.
Net carbs per serving: 3.9g
Ginger Beef
Serves 2
Ingredients
2 sirloin steaks cut into strips
1 clove of garlic, crushed
1-tablespoon olive oil
4 tablespoons apple cider vinegar
1 small onion
Salt and pepper
1 teaspoon ground ginger
2 small diced tomatoes
Instructions
1. Add oil to a skillet and cook the steak over medium-high
heat until brown.
2. Once the steaks are well seared, add in tomatoes, onion, and
garlic.
3. In a bowl, stir ginger, pepper, vinegar and salt and stir.
4. Cover, lower the heat and simmer until the liquid
evaporates. Serve and enjoy.
Net carbs per serving: 3g
½-cup low sugar ketchup
½ pound corned beef
2 cups Swiss cheese
1 can sauerkraut
½ teaspoon of caraway seeds
2 tablespoons of pickle brine
½ cup of mayo
Instructions
1. Heat oven to 350 degrees.
2. In low heat place pan, melt cream cheese; add ketchup and
mayo.
3. After a few minutes, add the sauerkraut, beef, and Swiss
cheese. Mix until the cheese melts.
4. Remove from the heat and mix with the pickle juice. Pour
this into a greased dish and top with the remaining Swiss
cheese.
5. Garnish with caraway seeds. Place in the oven until the
cheese melts and enjoy.
Net carbs per serving: 6g
. Keto Pork Chops
Serves 2
Ingredients
1 medium star anise
1 tablespoon of almond flour
4 boneless pork chops
½ teaspoon of five spice
½ tablespoon of sugar-free ketchup
1 ½ teaspoons soy sauce
4 halved garlic cloves
½ tablespoon of chili paste
1 stalk of lemongrass
½ teaspoon of peppercorns
1-tablespoon fish sauce
1-teaspoon sesame oil
Instructions
1. Put the pork chops on a flat table and use a rolling pin
wrapped in wax paper to pound the pork chops into ½-inch
thick pieces.
2. Grind peppercorns and anise in a blender (or mortar and
pestle) to a fine powder.
3. Add the garlic and lemongrass to the blender or pound to a puree
4. Add the fish sauce, sesame oil, soy sauce, and five-spice
powder then mix well.
5. Season the pork chops, place them on a tray, add the
marinade, and then turn over to ensure the pork chops are
well coated. Cover and leave for about 1 to 2 hours.
6. Place a pan on high heat, add oil, and then coat the pork
chops lightly with almond flour.
7. Place the coated chops in the pan and cook both sides
(about 2 minutes on each side).
8. When done, cut the chops into several strips.
9. To make the sauce, mix together sugar-free ketchup and
chili paste. You can serve with Parmesan green beans.
Net carbs per serving: 6g
Keto Snacks
9. Zucchini Hummus
Makes 3 cups
Ingredients
½ cup of fresh lemon juice
1½ teaspoons of cumin
4 tablespoons of olive oil
2 organic chopped zucchinis
1 teaspoon of sea salt (or to taste)
1 cup of raw tahini
½ cup of raw sesame seeds
Instructions
1. Start by soaking the sesame seeds for about four hours.
2. Drain them and dump all the other ingredients in a blender.
Blend on high speed as you scrape the sides.
Serve with carrot or vegetable sticks.
Net carbs per cup: 3g
10. Parsnip Chips
Makes 4 cups
Ingredients
2 medium parsnips, peeled & sliced
Salt
Oil for frying (your choice)
Instructions
1. Heat oil to 350 degrees and add parsnip chips in small
chunks.
2. Cook for 20 to 30 seconds until the chips are golden brown.
Place on paper towels and sprinkle with sea salt and kosher.
Net carbs per cup: 4g
11. Sugar-Free Turtles
Makes 24
Ingredients
½ cup of organic heavy whipping cream
6 tablespoons of organic butter
1 cup of Swerve confectioners
2 dark chocolate bars, chopped finely
24 whole pecans
Instructions
1. Heat butter in a saucepan.
2. Add cream and the swerve to the pan. Whisk until the sauce
is smooth.
3. Pour it into a glass mason jar and let it cool at room
temperature. Store it in the fridge for up to two weeks.
4. Once cooled a bit, place a tablespoon on a cluster of pecans
and place in the fridge to set.
5. Meanwhile, chop dark chocolate bars and heat in a double
boiler until chocolate melts. Drizzle this over the cool caramel
covered pecans and enjoy.
Net carbs per turtle: 3.7g
. Protein Bagel
Makes 12 bagels
Ingredients
¼ teaspoon of Celtic sea salt
¼ cup of melted coconut oil
½ cup of vanilla egg white protein powder
2 tablespoons of coconut flour
½ teaspoon of guar gum
2 teaspoons of blueberry extract
1 teaspoon of baking powder
10 eggs
Instructions
1. Heat oven to 350 degrees F.
2. Mix ingredients in bowl
3. Spoon the dough into a greased donut mold; place on a
cookie sheet and allow them to bake.
Net carbs per bagel: 1g
. Kale Chips with Lime
Serves: 2
Ingredients
1-teaspoon soy sauce
1-teaspoon fish sauce
2 tablespoons of olive oil
1 tablespoon Sriracha
1 bunch of kale, washed well
Juice of half a lime
Instructions
1. Heat oven to 350 degrees.
2. Chop the stem off the kale. Break them into chip-sized
pieces and thoroughly dry them.
3. In bowl, combine lime juice, Sriracha, olive oil, fish sauce,
and soy sauce and mix. Taste for saltiness and hotness and
adjust as desired.
4. Pour the dressing over the kale to coat the chips. Spread the
leaves over 2 cookie sheets (greased) but do not overlap them.
5. Bake for 10 to 12 minutes as you monitor them.
Net carbs per serving: 6g
Keto Drinks
. Raspberry Avocado Smoothie
Serves 2
Ingredients
½ cup frozen unsweetened raspberries
3 tablespoons of lemon juice
2 packets swerve sweetener
1 ripe avocado
1 1/3 cups water
Instructions
1. Add ingredients to a blender and blend until smooth.
Net carbs per serving: 4g
15.
Chocolate Green Smoothie
Serves 2
Ingredients
¼ cup of cocoa powder
1 tablespoon of granulated stevia (or sweetener of choice)
½ cup of frozen boysenberries (or berries of choice)
100g of spinach
1 cup of coconut cream
Instructions
1. Add everything to a blender and blend.
Net carbs per serving: 5.2g
. Vanilla Almond Milk Shake
Serves 1
Ingredients
¾ cup of unsweetened almond milk
¼ cup of vanilla protein powder
½ cup of avocado
1 cup of crushed ice
2 tablespoons of cream cheese
¼-teaspoon of mint extract
4 tablespoons of Erythritol
½ teaspoon of Celtic Sea Salt (for minerals)
1 teaspoon of stevia glyceride
Instructions
1. Place ingredients in a blender and blend until smooth.
Net carbs per serving: 2.1g
. Detox Smoothie
Serves 4
Ingredients
2 tablespoons of fresh parsley
1 tablespoon of Swerve
1 cup of raw cucumber, peeled then sliced
½ cup of kiwi fruit, peeled then chopped
1 cup of mixed berries
4 cups of filtered water
1 tablespoon of fresh ginger-peeled then chopped
½ Hass avocado
1 cup of romaine lettuce
Instructions
1. Combine ingredients in a blender and blend until smooth.
Serve cold.
Net carbs per serving: 4g
Green Tea Shake
Serves 2
Ingredients
2 teaspoons of Swerve Sweetener or granulated Erythritol
½ cup of Greek yogurt
1 tablespoon of hot water
1 teaspoon of match green tea powder
½ medium avocado
¼ cup of vanilla whey protein powder
1 ¼ cups of unsweetened almond milk
Instructions
1. Place in a blender and blend until smooth.
Net carbs per serving: 6.5g
Almond Raspberry Smoothie
Serves 1
Ingredients
20 almonds
½ cup red raspberries
1 tablespoon protein powder
2/3 cup almond milk
Instructions
1. Combine the ingredients in a blender; pulse until smooth.
2. You can add ice as you blend. Serve immediately.
Net carbs per serving: 6.3g
Conclusion
– For both physical and mental wellness.
Your journey to a leaner, healthier you in only one step away
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