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[keto-diets-world]

Keto Beef Stew

Making beef stew Keto friendly only meant a couple simple swaps. It's still silky and deeply comforting. It can make any winter night bearable and cozy. Finish the meal with any of our easy Keto desserts.

Have you tried this yet? Let us know how it went in the comments below!

YIELDS: 4 - 6 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 1 HOUR 45 MINS

INGREDIENTS

2 lb. beef chuck roast, cut into 1" pieces

Kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

8 oz. Baby bella mushrooms, sliced

1 small onion, chopped

1 medium carrot, peeled and cut into rounds

2 stalks celery, sliced

3 cloves garlic, minced

1 tbsp. tomato paste

6 c. low-sodium beef broth

1 tsp. fresh thyme leaves

1 tsp. freshly chopped rosemary

DIRECTIONS

Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary.

To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables.

Add broth, thyme, rosemary, and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

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[keto-diets-world]

Keto Corned Beef & Cabbage

Corned beef and cabbage is a St. Patricks day MUST. This keto version is so tender and flavorful, we want to have it way more than just once a year. (Okay, the caper mayo doesn't hurt either.)

Made this? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 5 HOURS 0 MINS

INGREDIENTS

3-4 lbs corned beef

2 onions, quartered

4 celery stalks, quartered crosswise

1 package pickling spices

Kosher salt

Black pepper

1 medium green cabbage, cut into 2" wedges

2 carrots, peeled and cut into 2" pieces

1/2 c. Dijon mustard

2 tbsp. apple cider vinegar

1/4 c. mayonnaise

2 tbsp. capers, roughly chopped, plus 1 tsp brine

2 tbsp. parsley, roughly chopped

DIRECTIONS

Place corned beef, onion, celery, and pickling spices into a large pot. Add enough water to cover by 2", season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.

Meanwhile, whisk dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine, and parsley. Season with salt and pepper

Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat, cabbage, and carrots from pot. Slice corned beef and season with more salt and pepper.

Serve with both sauces on the side for dipping.

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[keto-diets-world]

Keto Taco Salad (with Creamy Dressing)

A healthy and filling Keto Taco Salad that’s perfect for lunch or dinner! This gluten-free low-carb salad is made with ground beef, keto-friendly veggies, cheese and is drizzled with a deliciously creamy taco dressing! Easy keto recipes like this dish make sticking to a low-carb diet easier on busy nights.

How to make a taco salad keto-friendly

If you love Mexican food, you’ll love this taco salad. It is basically your standard taco converted into a tortilla-free version for a low-carb diet. A salad, without a taco shell, can still be delicious and just as filling as having multiple tacos without all the carbs! This keto salad version is simple but flavorful and can easily be a quick dinner or lunch option when you don’t have the time to cook. You can even prepare the taco meat in advance and have it ready-to-go in the fridge to make an already quick meal even quicker!

This keto salad recipe contains 11 grams of carbs, 4 grams of fiber, making it 7 grams of net carbs.

Keto Taco Salad Ingredients:

Ground beef: Beef has the most flavor and also carries a good amount of fat. If you wish, you can swap out the beef for ground chicken, pork, or turkey!

Taco seasoning: The spices are what make this salad a TACO salad. To keep this recipe 100% keto-friendly, you can use my homemade taco seasoning.

Beef broth: Broth adds moisture and flavor to your taco meat. You can use chicken or veggie broth if you don’t have beef broth on hand.

Lettuce, Avocado, Red onion, Grape Tomato, Bell pepper: Every salad is all about the veggies! They add nutrients, fiber, and flavor to your salad.

Sharp cheddar cheese: Freshly shredded cheddar cheeses add fat and even more flavor to your salad!

Instructions for how to make keto taco salad:

Step 1: In a medium skillet, brown ground beef then drain. Add the taco seasoning to the ground beef with ⅓ cup of beef broth and simmer on medium-high heat for 5 minutes or until the liquid is reduced and the meat mixture thickens.

Tip: You can change up the protein in this taco salad. I’ve added a few suggestions below.

shrimp

grilled chicken

shredded chicken breast

Step 2: In a large bowl, add the lettuce first to your keto salad. Then, top the chopped lettuce with the taco meat mixture, shredded cheese, cherry tomatoes, and the rest of your vegetables leaving out the avocado.

Step 3: In a small bowl, mix salsa, ranch dressing, and fresh lime juice until thoroughly combined to make the dressing for the keto taco salad.

Step 4: Drizzle ¼ of the dressing on the top of the taco salad reserving the rest for individual servings. Garnish your keto salad with jalapeno slices, avocado, and freshly chopped cilantro.

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[keto-diets-world]

Crockpot Tuscan Chicken

This right here is a winner, winner Chicken dinner!! This is just ❤️

Once you make this and find out how amazingly delicious it is compared to the efforts you put in, it’s going to be your forever favorite. It has that creamy, dreamy, garlicky parmesan sauce with spinach and sundried tomatoes. All these bold flavors enhance modest chicken into soul warming Italian flavors. This Tuscan chicken… easy enough to put together on a busy week night, yet elegant enough to serve to company.

Tuscan chicken might not be from Italy, but was created much closer to you. It’s the brainchild of Olive Garden and became very popular, as people fell in love with the beautiful combination of ingredients and colors in this dish.

It has classic Italian flavors in the form of sun dried tomatoes, plenty of parmesan and bright green spinach. Red, white and green… the tricolor of the Italian flag!

Today we are making this in the crockpot instead of stove top. We want the chicken to slow cook in the sauce for a long time to create a beautiful delicious sauce, almost like liquid gold, with the end result of fall off the bone tender meat.

Once the chicken and sauce goes in the crock, you are free to do whatever you want, as it doesn’t require active hands-on attention.

On extremely lazy days, you can actually plop all the ingredients straight into the crock and still end up with mighty good Tuscan chicken. If you want some good color and added flavors, you need to prep the chicken and make a quick sauce before dumping everything in for slow cooking.

I personally don’t mind a few minutes of prepping the ingredients if the end result is like the following picture. What do you say?

First, what cut of chicken to use

You can cook Tuscan chicken with any part, but if you ask my opinion, dark meat chicken is the best for any recipe that cooks slow and low. You can either use bone in thighs or boneless skinless thighs like me. Believe me, they are best in the crock.

Ingredients for Tuscan chicken

Chicken

Garlic

Butter

Cream

Chicken stock (optional)

Parmesan cheese

Sun dried tomatoes – Diced or cut into strips.

Spinach

Herbs and spices – Italian seasoning, chili flakes, freshly cracked black pepper, salt

Now lets see how easy it is to assemble everything in your crock

Season chicken thighs with salt, pepper and chili flakes (the flakes are optional, but add a nice punch of flavor).

Heat oil or butter in a skillet or cast iron pan and sear the chicken 5-6 minutes on one side, flip and sear for 3-4 minutes. Transfer the chicken thighs to the crockpot.

Lazy day tip 1: I seared the chicken mainly for the color, and browning the meat adds tons of flavor to the end result. I understand completely if some days you just want to place your chicken thighs straight in the crock after seasoning.

Now making the quick parmesan cream sauce…

Heat butter in a pan and sauté garlic for 30-40 seconds. Add in cream along with chicken stock. If you don’t have access to chicken stock, just increase the amount of cream. Stir it for 3-4 minutes. Add in parmesan cheese along with Italian seasoning and cook for another couple of minutes. Add in sundried tomatoes and cook for a minute. That’s it.

All this yum sauce goes over the chicken thighs in the crock pot. Cover and cook…

Lazy day tip 2: Mix cream, melted butter, garlic, chicken stock, Italian seasoning, parm cheese and sundried tomatoes in a bowl and pour it all over the chicken.

Lazy day tip 3: Instead of making the sauce at home, you can use store bought alfredo sauce along with sun dried tomatoes. Sometimes you just need quick hacks to make life that much easier… I totally get you 🙂

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[keto-diets-world]

Easy Creamy Chicken Skillet

If you are on the lookout thinking “I want an easy chicken recipe”… here it is. I’m not only giving you easy, but a lot more. It happens in flash (start to finish in less than 30 minutes) with super simple everyday ingredients. Yet it’s decadently indulgent in nature. Just one look at this golden seared chicken smothered in creamy sauce, sprinkled with colorful veggies, and everyone around the table is one happy clan. It’s like you’ve been served a restaurant quality chicken dish in the comfort of your own home. This one pan skillet chicken is a keto bomb but can be enjoyed whichever way you decide. It’s a keeper guys. Pin or bookmark this one for your every day dinner.

We love easy recipes that taste good. You will find plenty here on GypsyPlate. Life can be demanding, with a million things to tackle and finish. And then comes dinner time… what to cook? This one doesn’t need Einstein’s mind. This one demands so much less. It can be adapted for whatever you have on hand, and yet every single time it will taste equally good. Any veggies can accompany chicken in this creamy sauce. Any cut of chicken ends up great in this dish. It’s all about the sauce.

Here is what you need for this creamy chicken skillet

Chicken – Today we are using boneless skinless chicken breasts. We half each breast into cutlets to make them flat. This yields tender, moist meat and shortens the cooking time. This dish is quite regular in our home, and we sometimes cook it with thighs, bone in or out. Every single time it’s yum. You just have to adjust the cook time, as bone in will take more time to cook.

Veggies – Mushrooms and bell peppers (any color will do).

Garlic

Herbs – Dried thyme and rosemary, fresh parsley.

Spices – Onion powder, garlic powder, salt and pepper

Cream

Parmesan cheese

Oil and butter

Ok, let’s talk about how easy this chicken skillet is

Butterfly the chicken breast. In a bowl, mix dried herbs and spice powders. Sprinkle this mixture generously on both sides of the breast cutlets.

Heat oil and butter together in a skillet over medium high heat. Place in the chicken cutlets, not overcrowding them. To sear them golden brown on both sides, they need a little space in between, otherwise they will steam. This will take about 7-8 minutes per side. Once you get a nice golden brown color, plate them out.

In the same pan, melt more butter and sauté sliced mushrooms, bell pepper rings or strips, along with garlic, salt and pepper for a couple of minutes. Add in parsley, thyme and rosemary. Cook for a minute.

Stir in cream and mix well, scraping any brown stickings left from the chicken off the bottom of the pan and into the sauce. Add in parmesan cheese, mix well and cook for a minute.

Time to put the chicken into this delicious sauce, cover and cook for 5-6 minutes, or until the internal temperature reaches 165°F. This won’t take much time, as the chicken is almost cooked. You are just cooking it fully and penetrating that wonderful sauce into the chicken. Taste and adjust salt and pepper to your liking. Garnish with more parsley.

Endless variations of this creamy skillet

Other veggies also go good in this skillet. Broccoli, green beans, cherry tomatoes, sun dried tomatoes, spinach, peas, corn, carrots, asparagus… so anything. 🙂

Use different herbs, whatever are your favorites. Oregano, basil, tarragon, sage. Fresh basil will really add incredible flavors.

Play with cheese. Think asiago, Romano, or even mozzarella.

Going for a more low cal option? Use half and half or evaporated milk. You might need to thicken the sauce with a little flour.

Fry some bacon in the beginning and cook the chicken in bacon grease. At the end, throw the crumbled bacon into the sauce.

Sprinkle in some lemon juice to add a citrusy kick to the sauce.

Add a splash of white wine when you are cooking the mushrooms. This adds tons of flavor.

Add a little mustard to make it zesty.

What to serve this creamy chicken with

Again, so many possibilities…

Pasta (any shapes, colors or varieties), rice (regular or brown) or mashed potatoes… all our regulars.

Some crusty bread or baguette, go for it. My miracle no-knead bread is great with this skillet.

Something a little less ordinary? Try couscous, freekeh or quinoa.

For low carb options, try cauliflower rice or mash, chaffles, keto bread, zoodles, shirataki or palmini noodles.

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[keto-diets-world]

Keto Stuffed Cabbage

This low-carb version of stuffed cabbage is just as satisfying as the original. The secret: cauliflower rice. Homemade riced cauliflower is extremely easy, but you could also buy it pre-made.

Have you made this recipe? Rate it below and let us know how you liked it.

YIELDS: 1 DOZEN

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 1 HOUR 45 MINS

INGREDIENTS

FOR THE SAUCE:

1 (14-oz.) can diced tomatoes

1 tbsp. apple cider vinegar

1/2 tsp. red pepper flakes

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

1/4 c. extra-virgin olive oil

FOR THE CABBAGE ROLLS:

12 cabbage leaves

1 lb. ground beef

3/4 lb. ground pork

1 c. riced cauliflower

3 green onions, thinly sliced

1/4 c. chopped parsley, plus more for serving

Freshly ground black pepper

DIRECTIONS

FOR THE SAUCE:

1.Preheat oven to 375°. Puree tomatoes, apple cider vinegar, red pepper flakes, onion powder, garlic powder, and oregano in a blender; season with salt and pepper.

2.In a large deep skillet (or large pot) over medium heat, heat oil. Add pureed tomato sauce, bring to a simmer, then lower to medium-low and simmer for 20 minutes, until slightly thickened.

FOR THE CABBAGE ROLLS:

1.In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Set aside.

2.Make filling: in a large bowl, combine ½ c. tomato sauce, ground meats, cauliflower rice, scallions, and parsley. Season with salt and pepper.

3.Spread a thin layer of sauce on the bottom of a large baking dish. Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls. Bake 45 minutes to 55 minutes, until the meat is cooked through and internal temperature reaches 150°”

4.Garnish with more parsley before serving.

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Delicious😋✨

[keto-diets-world]

Keto Fried Chicken

To make a Keto Friendly fried chicken we skipped the flour and went for pork rinds and Parmesan. Almond flour helps adhere everything together as well for a perfectly crisp chicken. We also baked this chicken to skip all of the unnecessary oil, but it still bakes into a chicken breast that you would swear was fried. Feel free to use thighs or drumsticks as well, just know the bake time will be longer! If you go for boneless skinless chicken you'll want to decrease the bake times.

Still hungry? Check out more of our Keto dinner recipes!

Have you made this yet? Let us know how it went in the comments below!

YIELDS: 6 - 8 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 1 HOUR 15 MINS

Ingredients

FOR THE CHICKEN

6 bone-in, skin-on chicken breasts (about 4 lbs.)

Kosher salt

Freshly ground black pepper

2 large eggs

1/2 c. heavy cream

3/4 c. almond flour

1 1/2 c. finely crushed pork rinds

1/2 c. freshly grated Parmesan

1 tsp. garlic powder

1/2 tsp. paprika

FOR THE SPICY MAYO

1/2 c. mayonnaise

1 1/2 tsp. hot sauce

1/2 tsp. paprika

FOR THE SPICY MAYO

1/2 c. mayonnaise

1 1/2 tsp. hot sauce

DIRECTIONS

Preheat oven to 400° and line a large baking sheet with parchment paper. Pat chicken dry with paper towels and season with salt and pepper.

In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper.

Working one at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on prepared baking sheet.

Bake until chicken is golden and internal temperature reaches 165°, about 45 minutes.

Meanwhile, make dipping sauce: In a medium bowl, combine mayonnaise and hot sauce. Add more hot sauce depending on preferred spiciness level.

Serve chicken warm with dipping sauce.

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[keto-diets-world]

Best-Ever Keto Mac & Cheese

If you're on keto, you know there are a lot of no-nos in classic mac & cheese. This version takes out all the trouble children (ahem, PASTA) without sacrificing flavor. The pork rind topping is totally optional, but we think it adds a pleasant crunch. A few tips for getting it just right:

- Don't skip the roasting. Roasting helps the cauliflower release water and caramelize, adding a richer flavor to the mac. 

-Punch up the protein with bacon. Fold 6 ounces of crumbled cooked bacon into the cauliflower and cheeses just before adding the pork rind topping. 

- Swap in different cheeses. If your favorite macaroni recipe calls for fontina, gouda or gruyere, feel free use for some of the cheddar. 

Refrigerated in an airtight container, this mac will last up to 5 days. We suggest reheating in a 400° oven until warmed through—the high temperature will help crisp the topping. 

This dish is a perfect side for air fryer steak  or  keto crispy friend chicken. 

Made it? Let us know how it went in the comment section below! 

YIELDS: 8 SERVINGS

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 1 HOUR 20 MINS

INGREDIENTS

FOR THE MAC & CHEESE

Butter, for baking dish

2 medium heads cauliflower, cut into florets

2 tbsp. extra-virgin olive oil

Kosher salt

1 c. heavy cream 

6 oz. cream cheese, cut into cubes

4 c. shredded cheddar

2 c. shredded mozzarella

1 tbsp. hot sauce (optional)

Freshly ground black pepper

FOR THE TOPPING

4 oz. pork rinds, crushed

1/4 c. freshly grated Parmesan

1 tbsp. extra-virgin olive oil

2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

Preheat oven to 375° and butter a 9”-x-13” baking dish. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes. 

Meanwhile, in a large pot over medium heat, heat cream. Bring up to a simmer, then decrease heat to low and stir in cheeses until melted. Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.

Transfer mixture to prepared baking dish. In a medium bowl stir to combine pork rinds, Parmesan, and oil. Sprinkle mixture in an even layer over cauliflower and cheese.

Bake until golden, 15 minutes. If desired, turn oven to broil to toast topping further, about 2 minutes. 

Garnish with parsley before serving.

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[keto-diets-world]

Keto Corned Beef & Cabbage

Corned beef and cabbage is a St. Patricks day MUST. This keto version is so tender and flavorful, we want to have it way more than just once a year. (Okay, the caper mayo doesn't hurt either.)

Made this? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 5 HOURS 0 MINS

INGREDIENTS

3-4 lbs corned beef

2 onions, quartered

4 celery stalks, quartered crosswise

1 package pickling spices

Kosher salt

Black pepper

1 medium green cabbage, cut into 2" wedges

2 carrots, peeled and cut into 2" pieces

1/2 c. Dijon mustard

2 tbsp. apple cider vinegar

1/4 c. mayonnaise

2 tbsp. capers, roughly chopped, plus 1 tsp brine

2 tbsp. parsley, roughly chopped

1/2 c. Dijon mustard

2 tbsp. apple cider vinegar

1/4 c. mayonnaise

2 tbsp. capers, roughly chopped, plus 1 tsp brine

2 tbsp. parsley, roughly chopped

DIRECTIONS

1.Place corned beef, onion, celery, and pickling spices into a large pot. Add enough water to cover by 2", season with salt and pepper, and bring to a boil. 2.Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.

Meanwhile, whisk dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine, and parsley. Season with salt and pepper

3.Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat, cabbage, and carrots from pot. Slice corned beef and season with more salt and pepper.

4.Serve with both sauces on the side for dipping.

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[keto-diets-world]

Keto Beef Stew

Making beef stew Keto friendly only meant a couple simple swaps. It's still silky and deeply comforting. It can make any winter night bearable and cozy. Finish the meal with any of our easy Keto desserts.

Have you tried this yet? Let us know how it went in the comments below!

YIELDS: 4 - 6 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 1 HOUR 45 MINS

INGREDIENTS

2 lb. beef chuck roast, cut into 1" pieces

Kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

8 oz. Baby bella mushrooms, sliced

1 small onion, chopped

1 medium carrot, peeled and cut into rounds

2 stalks celery, sliced

3 cloves garlic, minced

1 tbsp. tomato paste

6 c. low-sodium beef broth

1 tsp. fresh thyme leaves

1 tsp. freshly chopped rosemary

DIRECTIONS

Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary.

To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables.

Add broth, thyme, rosemary, and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

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[keto-diets-world]

Sheet-Pan Chicken and Rainbow Vegetables

Some nights, you’re channeling Ina Garten and you’re ready to truss up a whole bird. Other nights (well, most nights), you have hungry kids grilling you about when dinner will be ready and you want something healthy and delicious that requires practically no thought or dishes. For all of those nights, this recipe for sheet-pan chicken and rainbow veggies comes to the rescue. It’s ready in 35 minutes and requires just one pan, which means cleanup is a breeze.

INGREDIENTS

Nonstick spray

1 pound boneless, skinless chicken breasts

1 tablespoon sesame oil

2 tablespoons soy sauce

2 tablespoons honey

2 red bell peppers, diced

2 yellow bell peppers, diced

3 carrots, sliced

½ head broccoli, cut into florets

2 red onions, diced

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

¼ cup chopped fresh parsley, for serving

DIRECTIONS

Prep Time: 10 min | Cook Time: 25 min

1. Preheat the oven to 400°F. Lightly spray a baking sheet with nonstick spray.

2. Place the chicken onto the baking sheet. In a small bowl, whisk together the sesame oil and soy sauce. Brush the mixture evenly over the chicken.

3. Arrange the red and yellow bell peppers, carrots, broccoli and red onion on the baking sheet. Drizzle the olive oil over the vegetables and toss gently to coat; season with salt and pepper.

4. Roast until the vegetables are tender and the chicken is fully cooked, 20 to 25 minutes. Sprinkle with parsley before serving.

NUTRITION

380 calories

14g fat

35g carbs

31g protein

17g sugars

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[keto-diets-world]

Ketogenic Baked Eggs and Zoodles with Avocado

With all the meat and cheese your heart desires, the keto diet is pretty sweet, er, savory. But sometimes you want something that won’t leave you feeling quite so weighed down. Enter ketogenic baked eggs and zoodles with avocado. High in fat and protein, they’re the perfect way to mix up breakfast or dinner. (And P.S.: How cute are they?)

INGREDIENTS

Nonstick spray

3 zucchini, spiralized into noodles

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 large eggs

Red-pepper flakes, for garnishing

Fresh basil, for garnishing

2 avocados, halved and thinly sliced

Prep Time: 15 min | Cook Time: 10 min

1. Preheat the oven to 350°F. Lightly grease a baking sheet with nonstick spray.

2. In a large bowl, toss the zucchini noodles and olive oil to combine. Season with salt and pepper. Divide into 4 even portions, transfer to the baking sheet and shape each into a nest.

3. Gently crack an egg into the center of each nest. Bake until the eggs are set, 9 to 11 minutes. Season with salt and pepper; garnish with red-pepper flakes and basil. Serve alongside the avocado slices.

NUTRITION

633 calories

53g fat

27g carbs

20g protein

9g sugars

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[keto-diets-world]

LEMON GARLIC CHICKEN ASPARAGUS PASTA

Lemon Garlic Chicken Asparagus Pasta – juicy chicken & tender asparagus, tossed in a delicious creamy lemon garlic sauce. Best of all, full of bright spring flavors and comes together easily in under 30 minutes!

This Lemon Garlic Chicken Pasta is a quick and easy dish bursting with bright and fresh flavors. Best of all, it comes together with just a few ingredients in under 30 minutes.

Perfect for those crazy weeknights!

For this recipe, I used bow tie pasta, but penne or any other medium-length pasta you like would be delicious. The chicken, asparagus and creamy lemon garlic sauce cook up in the same skillet, soaking in all those incredible refreshing flavors.

Serve with some cheesy parmesan, fresh lemon slices and chopped parsley for an incredibly tasty family-friendly dinner!

Ingredients

7 ounces dried pasta I used bow tie

▢1 1/2 tablespoons olive oil

▢2 medium boneless skinless chicken breasts cut into 1 inch chunks or strips

▢Salt and black pepper to taste

▢1/2 teaspoon dried oregano

▢3 tablespoons butter unsalted

▢1 1/2 tablespoons minced garlic divided

▢1 pound asparagus ends trimmed and cut into 2-inch pieces

▢1/2 cup heavy cream

▢Juice and zest of one lemon

▢1 teaspoon garlic powder

▢1/2 teaspoon dried oregano

▢1/4 teaspoon dried thyme

▢1/3 cup grated parmesan cheese plus more for garnish

▢1/2 cup grated mozzarella cheese

▢Chopped fresh parsley and lemon slices for garnish if desired

Instructions

In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.

Add butter to the same skillet and melt over medium high heat. Add remaining minced garlic and asparagus and saute for 1 minute, until just starting to turn bright green. Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, parmesan and mozarella cheese. Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1 ½ teaspoons salt + ½ teaspoon black pepper). Toss to coat well until everything is heated through.

Serve hot and sprinkle with more parmesan cheese, chopped parsley, and lemon slices, if desired.

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[keto-diets-world]

GARLIC CHICKEN STIR FRY

This garlic chicken stir fry is a quick and easy dinner that’s perfect for those busy weeknights. Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that’s way better than take out!

Stir fry is almost a complete meal by itself. Just add some Egg Rolls, a Fruit Salad and some Cream Cheese Wontons for a complete meal!

Garlic Chicken Stir Fry

When I am looking for a speedy dinner, I often turn to stir fry. It’s so easy to make and super versatile. It is fast and easy and curbs that temptation to hit the drive-thru. Stir fry is also a guarantee that I can get my kids to eat their vegetables. They love the combination of chicken and sauce. It is always a meal I can count on to feed the masses and they will leave the table with full bellies and smiles.

This incredible garlic chicken stir fry features diced chicken and mixed vegetables in a garlic sauce. This dish is definitely for garlic lovers – there are four cloves of it in the recipe! If you prefer a milder garlic flavor, you can easily cut down to 2-3 cloves and it will still be flavorful. I feel the 4 cloves are just the right amount without overdoing it however, give it a try, you will love it. The whole family will love this stir fry, and you’ll love how quick it is to make!

Ingredients for Chicken Stir Fry

The sauce for this dish is a simple combination of ingredients that you probably already have in the pantry, like chicken broth, sesame oil and soy sauce. Adjust the quantities for your families needs, double it if you like it saucey or have a bigger family. Half the stir fry recipe for a smaller crowd.

Vegetable Oil: Canola or vegetable oil will work, need an oil with a high smoke point.

Broccoli Florets: Wash and chop the broccoli into bite sized pieces if needed.

Mushrooms: Wash and quarter your mushrooms or slice them.

Yellow Bell Pepper: Slice the pepper and then cut the slices in half for easy eating.

Chicken: Boneless skinless chicken cut into bite sized pieces.

Salt and Pepper: Add to taste.

Garlic: Minced or finely chopped garlic to spread the flavor.

Chicken Broth: This is the base for the garlic sauce.

Brown Sugar: Adds a little bit of sweet, use dark or light brown sugar.

Soy Sauce: Low sodium soy sauce is ok here, or regular too.

Sesame oil: Sesame oil adds a depth and richness to the flavor of the sauce.

Cornstarch:This will thicken the sauce so it will stick to the chicken and vegetables.

Making Chicken Stir Fry with Garlic Sauce

Heat: Place 1 teaspoon of oil in a large pan and heat over medium high heat.

Vegetables: Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.

Transfer: Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.

Heat: Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.

Chicken: Add the chicken to the pan in a single layer and season with salt and pepper to taste.

Saute: Cook for 3-4 minutes per side, or until chicken is browned and cooked through.

Garlic: Lower heat to medium, add the garlic and cook for 30 seconds.

Combine: Add the vegetables back to the pan.

Sauce: In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.

Pour: Pour the sauce over the chicken mixture and bring to a simmer.

Simmer: Let it simmer for 1-2 minutes or until sauce has just thickened.

Serve: This is best served immediately with steamed rice if desired.

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[keto-diets-world]

CREAMY TUSCAN GARLIC CHICKEN

Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This is a restaurant quality meal that’s easy to make at home in just 30 minutes!

Also try Creamy Tuscan Garlic Shrimp and Insanely Good Creamy Tuscan Garlic Salmon. They are also unforgettable Tuscan Garlic meals your family will be so impressed with!

Creamy Tuscan Garlic Chicken

This Creamy Tuscan Garlic Chicken tastes like it is straight from a restaurant. The first time I made it, I couldn’t even get over how amazing the creamy sauce was! It has such a delicious creamy garlic taste with spinach and sun dried tomatoes. The chicken is so tender and juicy every bite just melts in your mouth! Everyone who eats this chicken falls in love with it at first bite!

Not only does it taste amazing, but this Tuscan Garlic Chicken is so easy to make!! The creamy sauce whisks together so perfectly and uses familiar ingredients you already love. You will want to lick your plate clean because it is that good! This is a must try recipe that involves no-fuss prep with gourmet looking results. Put this meal at the top of your must make list!

What’s in Creamy Tuscan Garlic Chicken?

Many of these ingredients are basics you will already have in your pantry or refrigerator. They come together so easily to make the BEST Creamy Tuscan Garlic Chicken I have ever had!

Boneless skinless chicken breasts: Thinly sliced chicken will work best because it will cook evenly and quickly.

Olive oil: To cook the chicken in at medium-high heat.

Salt: Season chicken breast as it cooks.

Heavy cream: The slightly sweet and creamy base of the sauce.

Chicken broth: To thin out the sauce a bit.

Garlic powder: Adds rich bold garlic flavor to the sauce.

Italian seasoning: This is the perfect blend of seasonings that give your sauce unbelievably good flavor.

Parmesan cheese: Use freshly grated if possible for the best consistency in your sauce.

Spinach: Chop and add to the cream sauce at the end after lowering heat to a simmer.

Sun dried tomatoes: The flavor of the sun-dried tomatoes in the cream sauce is amazing!!

How to Make Tuscan Chicken

This is a restaurant quality meal that you can quickly and easily put together at home. It is effortless, but so impressive. The taste is SOO GOOD you will be obsessed with this dinner!

Cook Chicken: In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Then, remove chicken and set aside on a plate.

Whisk together cream sauce: Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Immediately begin to whisk over medium high heat until it starts to thicken. Finally, add in the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.

Combine sauce and chicken: Lastly, add the chicken back to the pan and serve over pasta if desired.

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[keto-diets-world]

Keto Cheeseburger Casserole

If you grew up loving the taste of Hamburger Helper, you'll enjoy this keto cheeseburger casserole that can feed a crowd. Made with ground beef, spices, no-sugar added marinara, heavy cream, and shredded cheese, this crave-worthy casserole is sure to become your go-to keto classic. While many casseroles rely on starchy components like pasta and rice, this dish will convince you can completely forego the carby additions while still maintaining the heartiness.

Casseroles are a great make-ahead meal. You can meal prep small portions of this recipe, and freeze in small freezer-to-oven-friendly containers. It's also great for parties with gluten-free guests.

INGREDIENTS

1 Tbsp olive oil

3 lb ground beef

1 medium white onion, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp kosher salt

Freshly ground black pepper

1/4 cup tomato paste

1/4 cup Rao's Marinara Sauce

1 1/2 cups heavy cream

1 1/4 cup shredded Colby jack cheese

1/4 cup chopped chives

HOW TO MAKE IT

1.Preheat oven to 375°F.

2.In a very large, shallow pan, heat the oil and add the ground beef. Use a metal pancake turner to press the beef down into a single layer that covers the entire surface of the pan. Cook for 5 to 7 minutes until browned, then use the pancake turner to flip the beef over and cook for another few minutes. Use a large spoon to spoon out excess liquid, until only a small amount remains.

3.Add onion, garlic powder, onion powder, salt, pepper, and tomato paste to the beef. Stir and cook for 1 minute. Add marinara sauce and heavy cream and remove from heat.

4.Stir in 1 cup of shredded cheese and spoon the beef mix into a large casserole dish.

5.Top with remaining cheese and bake about 10 minutes until the cheese is bubbling and melty. Top with chives and serve immediately.

RELATED: Your ultimate restaurant and supermarket survival guide is here!

[keto-diets-world]

MEXICAN KETO MEATBALLS

These Mexican Keto Meatballs are a spicy, low carb appetizer made with ground beef, Mexican spices, jalapenos, and cheese. They are the perfect bite-size appetizer for Cinco de Mayo parties!

This Mexican version of keto meatballs is one I came up a few years ago. They are little bites of spicy, cheesy, low carb goodness and they make a great appetizer for parties. They would go great with a margarita and some chips and salsa at your upcoming Cinco de Mayo party.

These balls are made with ground beef spiced with cumin and chili powder, and mixed with chopped jalapenos and cheddar cheese. There are no breadcrumbs in the recipe, just 1 egg to help bind everything together.

They are great as a party appetizer because you can mix everything together the night before the party, roll it into balls, and then store it in the refrigerator overnight. They only take 30 minutes in the oven so I just pop them in the oven while I go do my make-up and by the time I’m ready so are they.

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HOME MADE INTEREST » RECIPES BY DIET » LOW CARB & KETO » mexican keto meatballs

MEXICAN KETO MEATBALLS

published on March 21, 2022

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These Mexican Keto Meatballs are a spicy, low carb appetizer made with ground beef, Mexican spices, jalapenos, and cheese. They are the perfect bite-size appetizer for Cinco de Mayo parties!

Mexican Meatballs are easy low carb party appetizers

This Mexican version of keto meatballs is one I came up a few years ago. They are little bites of spicy, cheesy, low carb goodness and they make a great appetizer for parties. They would go great with a margarita and some chips and salsa at your upcoming Cinco de Mayo party.

These balls are made with ground beef spiced with cumin and chili powder, and mixed with chopped jalapenos and cheddar cheese. There are no breadcrumbs in the recipe, just 1 egg to help bind everything together.

Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!

Mexican Meatballs easy cinco de mayo appetizer

HOW TO MAKE THEM:

Preheat oven to 400°F.

Mix all ingredients together in a bowl.

Roll into 2 inch balls; they will shrink as they bake.

Bake on a baking sheet for 20-30 minutes, or until cooked through.

WHAT TO SERVE THEM WITH:

I serve them with a sour cream and salsa sauce. It’s as simple as it sounds, just mix 50% salsa and 50% sour cream together, it doesn’t get easier than that! These meatballs are also good with a green tomatillo sauce, or a spicy chipotle sauce. Serve them with whichever you like or offer your guests all three!

WHAT KIND OF GROUND BEEF SHOULD I USE?

Since we’re making keto meatballs I use 80/20 ground beef. It has a higher fat content which is perfect for the keto diet and helps keep the meatballs moist. Leaner ground beef tends to dry out.

WHAT’S THE BEST WAY TO MAKE UNIFORM SIZED MEATBALLS?

We love to use a cookie scoop when making meatballs because they are so simple to make the same size. Use a 2-inch scoop so that way they are all the same. Then scoop the meatballs and roll them in your hands to make them smooth like you are playing with playdough. This will help keep them bound together, so they are less likely to fall apart as they are baking too.

If you don’t have access to a cookie scoop, you can also use a ⅛ measuring cup for each meatball. Then roll them in your hands and add them to the baking sheet. They should all be the same size this way and look fabulous.

HOW CAN I MAKE MEXICAN MEATBALLS SPICIER?

The seasonings and jalapenos are spicy, and these meatballs have some great heat to them.When we’re feeding a crowd we like to keep the spice moderate so everyone is happy but if you like things extra spicy you can make them even spicier if you want to.

First, you could increase the number of jalapenos you add to the meatballs. That will make them a little bit spicier for you.

Cayenne pepper sprinkled into the meatball mix is another way to add some heat. You don’t need to go too crazy; just a little bit goes a long way. Or you could sprinkle in a few red pepper flakes to add some flavor and heat to the baked meatballs.

You could exchange the cheddar cheese for Pepper Jack cheese. This is a unique way to add some heat and keep them nice and cheesy. I find it’s best to buy a block of cheese, then shred it and add it to the meatball mixture.

Another option would be to not enhance the heat in the meatballs, but up the temperature in the sauce. All you need to do is combine your favorite hot sauce to the sour cream, and it will be so spicy and creamy at the same time.

Lastly, a fantastic option is to add some chopped chipotle in adobo. I would start with ½ – 1 tablespoon, so it’s not overwhelming.

As you can see, there are several ways to add in some heat that will still keep the meatballs tasting fabulous too. You could even make a variety if you are hosting a party or something and feeding several people.

CAN I USE DIFFERENT MEAT BEDSIDES GROUND BEEF TO MAKE KETO MEATBALLS?

Yes, these meatballs will be great with various types of meat instead of ground beef. That’s is what I love about this recipe; it’s incredibly versatile and easy to adjust. Consider any of these options when swapping out proteins for these easy meatballs:

Ground Chicken – It’s a light option and cooks beautifully when baked. It tastes fantastic with the cheese and seasonings.

Ground Turkey – If you are cutting back on calories or red meat, ground turkey is a lovely option too. You won’t even notice that they aren’t beef because they taste so similar.

Pork Sausage – I would steer clear of a sausage that is Italian flavored because it won’t go well with the Mexican spices. But a regular pork sausage would be delicious!

Ground Wild Game – Whether you have some ground venison, elk, or something else, it would be a great option to add to the meatballs. Some of the gamey flavors will be hidden by the spices and jalapenos.

The best thing is that the options are truly endless. You can adjust this recipe easily and end up with something so fantastic. Sometimes we even give them a sprinkle of some freshly diced cilantro to add some extra color and flavor.

CAN I COOK THEM IN A SKILLET?

Yes, technically, you can cook them in a skillet. I prefer the texture and flavor of baking the meatballs. You don’t need any oil or anything, and they cook up so quickly and easily. It’s my favorite no-fuss method for making meatballs.

If you do decide that you want to fry them in a pan, make sure to add at least one tablespoon of olive oil to the pan before starting. It should be hot, then add in the meatballs. Cook them over medium-high heat until they are cooked all the way through. You will need to watch them and turn them frequently, so they don’t burn.

FUN WAYS TO SERVE THEM

There are several ways to serve these Mexican meatballs. Of course, you can just pile them on your plate and chow down, but if you are hosting a party, you may want a more elegant option.

One option is to stick a toothpick into each one and place them on a platter. It looks pretty, and they are easy to grab and put on your plate. We have also found cute little forks that are made to serve with appetizers. They are lovely and add some character. You can put the bowl of sauce in the middle of a serving plate with meatballs surrounding it.

They even make serving spoons that are specially made for meatballs and other hor’dourves. This would be especially fantastic if you are hosting a fancy dinner party. The guests will love how gorgeous it looks.

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