Keto Menu Ideas: Delicious Low-Carb Meals to Try Today

Keto Menu Ideas – A keto menu is designed to emphasize high-fat, moderate-protein, and low-carb foods, helping the body enter a state of ketosis, where it burns fat for fuel instead of carbohydrates. This diet typically includes a variety of healthy fats such as avocados, olive oil, coconut oil, and butter, along with protein sources like meat, poultry, fish, eggs, and full-fat dairy products. Vegetables like leafy greens (spinach, kale), cruciferous vegetables (broccoli, cauliflower), and other low-carb options such as zucchini and bell peppers make up the bulk of the meals.

Keto-friendly snacks include nuts, seeds, cheese, and olives. For dessert, sugar-free options like chia pudding, coconut fat bombs, and keto brownies can satisfy sweet cravings without breaking the carb limit. The keto menu also incorporates sugar substitutes like stevia or erythritol to replace traditional sweeteners. Meals can be as simple as an egg and avocado breakfast, grilled salmon with a side of roasted Brussels sprouts, or a creamy cauliflower soup. By focusing on whole, unprocessed foods and avoiding high-carb ingredients like grains, starchy vegetables, and sugar, a keto menu offers a diverse and flavorful approach to staying in ketosis while promoting weight loss and overall health.

Keto Menu Ideas

Here’s a list of 100+ Keto menu ideas to inspire your meals while following the ketogenic diet:

Breakfast:

1. Bacon and Eggs
2. Avocado & Eggs
3. Chia Pudding with Almond Milk
4. Keto Pancakes
5. Greek Yogurt with Berries and Flaxseed
6. Coconut Flour Waffles
7. Egg Muffins with Cheese & Spinach
8. Keto Smoothie with Avocado and Coconut Milk
9. Keto Bagels with Cream Cheese
10. Almond Flour Biscuits
11. Zucchini Frittata
12. Keto Breakfast Casserole
13. Sausage and Egg Skillet
14. Avocado Smoothie
15. Keto Oatmeal (Made with Chia and Flaxseed)
16. Scrambled Eggs with Cheese & Bacon
17. Cauliflower Hash Browns
18. Keto Granola
19. Keto Almond Flour Muffins
20. Cottage Cheese and Berries

Snacks:

21. Cheese Crisps
22. Keto Trail Mix (Nuts and Seeds)
23. Guacamole with Veggies
24. Celery with Cream Cheese
25. Pork Rinds with Sour Cream Dip
26. Stuffed Avocados
27. Keto Protein Bars
28. Hard-Boiled Eggs
29. Olives with Cheese
30. Almonds with a Slice of Cheese
31. Cucumber Slices with Guacamole
32. Chia Seed Pudding
33. Keto Chocolate Mug Cake
34. Pepperoni with Mozzarella
35. Caprese Skewers (Tomato, Basil, Mozzarella)
36. Keto Crackers with Cheese
37. Keto Cheese Quesadilla
38. Keto Veggie Dip with Almond Flour Crackers
39. Zucchini Chips
40. Bacon-Wrapped Asparagus

Lunch:

41. Chicken Caesar Salad (No Croutons)
42. Egg Salad Lettuce Wraps
43. Keto Tuna Salad
44. Grilled Chicken with Zucchini Noodles
45. Shrimp and Avocado Salad
46. Chicken and Broccoli Stir-Fry
47. BLT Lettuce Wraps
48. Turkey and Cheese Roll-Ups
49. Zucchini Noodles with Alfredo Sauce
50. Cauliflower Rice Stir Fry
51. Keto Cobb Salad
52. Spinach and Bacon Salad
53. Keto Chicken Wrap (in Lettuce)
54. Grilled Salmon Salad with Avocado
55. Pulled Pork Lettuce Wraps
56. Caprese Salad with Olive Oil and Balsamic
57. Eggplant Parmesan (Low-Carb)
58. Keto Chili (Ground Beef or Turkey)
59. Chicken and Spinach Stuffed Mushrooms
60. Avocado Chicken Salad

Dinner:

61. Keto Beef Stir Fry
62. Grilled Steak with Roasted Brussels Sprouts
63. Baked Salmon with Garlic Butter
64. Garlic Butter Shrimp with Zoodles
65. Chicken Alfredo with Zucchini Noodles
66. Keto Meatballs with Marinara
67. Lamb Chops with Roasted Veggies
68. Chicken Parmesan (Low-Carb)
69. Keto Shepherd’s Pie
70. Pork Tenderloin with Cauliflower Mash
71. Keto Stuffed Peppers
72. Grilled Shrimp with Cabbage Slaw
73. Baked Chicken Thighs with Broccoli
74. Eggplant Lasagna
75. Keto Beef Tacos (with Lettuce Wraps)
76. Keto Chicken Stir-Fry with Veggies
77. Baked Cod with Lemon Butter
78. Spaghetti Squash Bolognese
79. Keto Chicken Fajitas (No Tortilla)
80. Ratatouille (Low-Carb Version)

Sides:

81. Cauliflower Mashed Potatoes
82. Roasted Brussels Sprouts with Bacon
83. Keto Cauliflower Mac and Cheese
84. Garlic Parmesan Roasted Asparagus
85. Cheesy Zucchini Casserole
86. Stuffed Mushrooms with Cream Cheese
87. Roasted Broccoli with Olive Oil
88. Crispy Brussels Sprouts Chips
89. Keto Green Beans Almondine
90. Grilled Artichokes with Garlic Butter
91. Keto Coleslaw (No Sugar)
92. Cheese-Stuffed Jalapenos
93. Cauliflower Rice Pilaf
94. Keto Caesar Salad (with homemade dressing)
95. Grilled Bell Peppers with Cheese
96. Keto Spinach Artichoke Dip
97. Cucumber and Feta Salad
98. Roasted Garlic Mushrooms
99. Keto Garlic Breadsticks (with Almond Flour)
100. Fried Cabbage with Bacon

Desserts:

101. Keto Cheesecake Bites
102. Chocolate Avocado Pudding
103. Keto Chocolate Mousse
104. Keto Brownies
105. Coconut Macaroons
106. Keto Almond Flour Cupcakes
107. Keto Pumpkin Spice Muffins
108. Keto Chocolate Bark (with Nuts)
109. Berry Coconut Parfait
110. Keto Ice Cream (using coconut milk)
111. Keto Chia Seed Pudding
112. Keto Lemon Bars
113. Keto Panna Cotta
114. Cinnamon Keto Donuts
115. Keto Peanut Butter Cups
116. Chocolate Coconut Fat Bombs
117. Keto Coconut Cream Pie
118. Keto Molten Lava Cake
119. Keto Snickerdoodle Cookies
120. Keto Tiramisu

Drinks:

121. Keto Coffee (Bulletproof Coffee)
122. Iced Keto Matcha Latte
123. Keto Lemonade
124. Keto Mint Mojito
125. Keto Coconut Smoothie
126. Keto Chocolate Milkshake
127. Keto Golden Milk (Turmeric Latte)
128. Keto Green Tea
129. Iced Coffee with Heavy Cream
130. Keto Protein Shake (with almond milk)

These keto menu ideas offer variety from savory breakfasts to decadent desserts. They focus on low-carb ingredients, healthy fats, and quality proteins, aligning with the ketogenic lifestyle.

Recipes

1. Chicken Caesar Salad (No Croutons)

Ingredients:

• 2 boneless, skinless chicken breasts
• 6 cups Romaine lettuce, chopped
• 1/4 cup Caesar dressing (low-carb, if desired)
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup sliced almonds or sunflower seeds (optional for crunch)

Instructions:

1. Season the chicken breasts with salt, pepper, and olive oil.
2. Heat a grill or skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until golden and cooked through. Let rest for 5 minutes before slicing.
3. In a large bowl, combine the chopped Romaine lettuce and Caesar dressing. Toss until evenly coated.
4. Top with sliced grilled chicken, grated Parmesan cheese, and optional almonds or seeds.
5. Serve immediately.

2. Egg Salad Lettuce Wraps

Ingredients:

• 4 hard-boiled eggs, chopped
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• 8 large Romaine lettuce leaves (or any large leafy lettuce)
• Optional: chopped green onions, paprika, or dill for garnish

Instructions:

1. In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, and lemon juice. Stir to combine.
2. Season with salt and pepper to taste.
3. Spoon the egg salad mixture onto large lettuce leaves.
4. Garnish with green onions, paprika, or dill if desired.
5. Roll up the lettuce leaves to form wraps and serve.

3. Keto Tuna Salad

Ingredients:

• 1 can tuna (in olive oil or water), drained
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon relish (sugar-free, optional)
• 1/2 small red onion, finely chopped
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. In a bowl, combine the drained tuna, mayonnaise, Dijon mustard, relish, and red onion.
2. Mix everything together until well combined.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley if desired and serve with leafy greens or cucumber slices.

4. Grilled Chicken with Zucchini Noodles

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium zucchini, spiralized into noodles (zoodles)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
2. Heat a grill or skillet over medium-high heat. Grill or cook the chicken for 6-7 minutes per side, or until cooked through. Let it rest before slicing.
3. In a separate pan, heat olive oil over medium heat and add the zucchini noodles. Sauté for 2-3 minutes until slightly tender.
4. Season the zoodles with salt and pepper, then toss in Parmesan cheese.
5. Serve the grilled chicken slices on top of the zucchini noodles.

5. Shrimp and Avocado Salad

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 avocado, diced
• 4 cups mixed salad greens (spinach, arugula, etc.)
• 1/4 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque.
2. In a large bowl, combine the salad greens, cucumber, red onion, and diced avocado.
3. Toss the cooked shrimp with lemon juice and add to the salad.
4. Season with salt and pepper, then serve immediately.

6. Chicken and Broccoli Stir-Fry

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 teaspoon garlic, minced
• 1 tablespoon ginger, grated
• 1/2 tablespoon sesame oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
2. Remove the chicken and set aside. In the same skillet, add broccoli, garlic, and ginger. Cook for 2-3 minutes.
3. Return the chicken to the pan, and add soy sauce and sesame oil. Stir to combine.
4. Cook for another 3-4 minutes until everything is well coated and heated through.
5. Serve hot.

7. BLT Lettuce Wraps

Ingredients:

• 8 slices bacon, cooked and drained
• 1 tomato, sliced
• 4 large Romaine lettuce leaves
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a small bowl, mix mayonnaise and Dijon mustard to make the sauce.
2. Lay the lettuce leaves flat and spread the sauce on each leaf.
3. Layer with cooked bacon, tomato slices, and season with salt and pepper.
4. Roll up the lettuce wraps and serve.

8. Turkey and Cheese Roll-Ups

Ingredients:

• 8 slices turkey breast (deli meat)
• 4 slices cheese (cheddar, Swiss, or your choice)
• 1 tablespoon mustard or mayonnaise (optional)

Instructions:

1. Lay the turkey slices flat on a cutting board.
2. Place one slice of cheese on top of each turkey slice.
3. Roll them up tightly and serve as is, or with a drizzle of mustard or mayonnaise.

9. Zucchini Noodles with Alfredo Sauce

Ingredients:

• 2 medium zucchini, spiralized into noodles
• 1/4 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon butter
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Heat butter in a skillet over medium heat and sauté the garlic until fragrant.
2. Add heavy cream and bring to a simmer. Stir in Parmesan cheese and cook for 2-3 minutes until thickened.
3. In a separate pan, sauté the zucchini noodles in a little olive oil for 1-2 minutes until tender.
4. Pour the Alfredo sauce over the zucchini noodles and toss to coat.
5. Serve immediately.

10. Cauliflower Rice Stir Fry

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup mixed vegetables (peas, carrots, corn)
• 2 eggs, scrambled
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil and sesame oil in a large skillet over medium heat. Add the mixed vegetables and cook for 2-3 minutes.
2. Push vegetables to the side, scramble the eggs in the same skillet, and cook until set.
3. Add cauliflower rice and soy sauce to the pan, stirring to combine. Cook for 5-7 minutes until heated through.
4. Season with salt and pepper, then serve hot.

11. Keto Cobb Salad

Ingredients:

• 2 cups Romaine lettuce, chopped
• 1/2 cup cooked chicken breast, diced
• 1/4 cup cooked bacon, crumbled
• 1 hard-boiled egg, sliced
• 1/4 avocado, sliced
• 1/4 cup blue cheese, crumbled
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

Instructions:

1. Arrange the Romaine lettuce in a large bowl or platter.
2. Add the chicken, bacon, egg, avocado, blue cheese, tomatoes, and cucumber in rows on top of the lettuce.
3. Drizzle with olive oil and red wine vinegar. Season with salt and pepper.
4. Toss lightly and serve.

12. Spinach and Bacon Salad

Ingredients:

• 4 cups fresh spinach leaves
• 4 slices bacon, cooked and crumbled
• 1/4 red onion, thinly sliced
• 1/4 cup blue cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spinach, crumbled bacon, red onion, and blue cheese.
2. Drizzle with olive oil and balsamic vinegar.
3. Toss the salad to coat evenly and season with salt and pepper.
4. Serve immediately.

13. Keto Chicken Wrap (in Lettuce)

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 4 large lettuce leaves
• 1/4 avocado, sliced
• 1/4 cup shredded cheese
• 1 tablespoon mayonnaise or mustard

Instructions:

1. Lay the lettuce leaves flat on a cutting board.
2. Spread mayonnaise or mustard on the lettuce.
3. Layer the grilled chicken slices, avocado, and shredded cheese on the lettuce.
4. Roll up the wraps and serve.

14. Grilled Salmon Salad with Avocado

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 4 cups mixed greens
• 1 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• Salt and pepper, to taste

Instructions:

1. Season the salmon fillets with salt, pepper, and olive oil.
2. Grill the salmon for 4-5 minutes per side, until cooked through.
3. Toss the mixed greens with cherry tomatoes and sliced avocado.
4. Top with the grilled salmon and drizzle with lemon juice.
5. Serve immediately.

15. Keto Beef Stir Fry

Ingredients:

• 1 lb beef (flank steak or sirloin), thinly sliced
• 2 tablespoons olive oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced beef and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add bell pepper, broccoli, and onion. Stir-fry for 3-4 minutes until tender.
4. Add garlic and ginger, cooking for another 1 minute until fragrant.
5. Return the beef to the pan, and pour in soy sauce and sesame oil. Stir well to combine.
6. Cook for another 2-3 minutes, until everything is heated through.
7. Season with salt and pepper, then serve hot.

16. Grilled Steak with Roasted Brussels Sprouts

Ingredients:

• 2 ribeye steaks (or your choice of cut)
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon rosemary, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Season the steaks with salt, pepper, and rosemary. Grill the steaks for 4-5 minutes per side, depending on your preferred doneness. Let rest for 5 minutes.
3. Preheat the oven to 400°F (200°C).
4. Toss the Brussels sprouts with olive oil, garlic, rosemary, salt, and pepper.
5. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes, turning halfway through, until crispy and tender.
6. Serve the grilled steaks with roasted Brussels sprouts.

17. Baked Salmon with Garlic Butter

Ingredients:

• 2 salmon fillets
• 4 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. In a small bowl, combine melted butter, garlic, lemon juice, parsley, salt, and pepper.
4. Pour the garlic butter mixture over the salmon fillets.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
6. Serve the salmon with your favorite keto side dishes.

18. Garlic Butter Shrimp with Zoodles

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 medium zucchini, spiralized into noodles (zoodles)
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
2. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add zucchini noodles and sauté for 2-3 minutes, until tender.
5. Return the shrimp to the skillet, add lemon juice, and toss to combine.
6. Season with salt, pepper, and fresh parsley.
7. Serve immediately.

19. Chicken Alfredo with Zucchini Noodles

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 medium zucchini, spiralized into noodles
• 1/4 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Heat a skillet over medium heat with 1 tablespoon of butter. Cook the chicken for 5-7 minutes per side, until fully cooked. Remove from the pan and set aside.
3. In the same skillet, melt the remaining butter over medium heat and sauté garlic for 1 minute.
4. Add heavy cream and bring to a simmer. Stir in Parmesan cheese and cook until the sauce thickens, about 3 minutes.
5. In a separate pan, sauté zucchini noodles in olive oil for 2-3 minutes until tender.
6. Slice the cooked chicken and serve it over the zucchini noodles, topped with Alfredo sauce.

20. Keto Meatballs with Marinara

Ingredients:

• 1 lb ground beef or turkey
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup sugar-free marinara sauce
• 2 tablespoons fresh basil, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the ground beef, almond flour, egg, garlic, Italian seasoning, salt, and pepper.
3. Form the mixture into small meatballs and place them on a baking sheet.
4. Bake for 20-25 minutes, until the meatballs are cooked through.
5. While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
6. Once the meatballs are done, serve them with marinara sauce and garnish with fresh basil.

21. Lamb Chops with Roasted Veggies

Ingredients:

• 4 lamb chops
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon rosemary, chopped
• Salt and pepper, to taste
• 1 cup carrots, sliced
• 1 cup Brussels sprouts, halved

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the lamb chops with olive oil, garlic powder, rosemary, salt, and pepper.
3. Heat a skillet over medium-high heat. Sear the lamb chops for 2-3 minutes on each side until browned.
4. Transfer the lamb chops to a baking sheet and roast in the oven for 10-12 minutes for medium-rare.
5. While the lamb cooks, toss the carrots and Brussels sprouts with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes.
6. Serve the lamb chops with roasted vegetables.

22. Chicken Parmesan (Low-Carb)

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/2 cup Parmesan cheese, grated
• 1 egg, beaten
• 1 cup sugar-free marinara sauce
• 1/2 cup mozzarella cheese, shredded
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, mix almond flour and Parmesan cheese.
3. Dip each chicken breast into the egg, then coat it with the almond flour mixture.
4. Heat olive oil in a skillet over medium heat. Cook the chicken for 3-4 minutes on each side until browned.
5. Transfer the chicken to a baking dish, top with marinara sauce and mozzarella cheese.
6. Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
7. Serve with a side of steamed vegetables.

23. Keto Shepherd’s Pie

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 1 cup cauliflower florets
• 2 tablespoons butter
• 1/4 cup heavy cream
• 1 tablespoon tomato paste
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup cheddar cheese, shredded (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook ground beef and onion until browned. Add tomato paste, garlic powder, salt, and pepper, and cook for another 2 minutes.
3. Steam cauliflower florets until tender. Mash the cauliflower with butter and heavy cream until smooth.
4. In a baking dish, spread the beef mixture evenly. Top with mashed cauliflower, spreading it evenly over the beef.
5. Sprinkle with shredded cheddar cheese (if using) and bake for 15-20 minutes until the top is golden.
6. Serve hot.

24. Pork Tenderloin with Cauliflower Mash

Ingredients:

• 1 lb pork tenderloin
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon thyme, dried
• Salt and pepper, to taste
• 2 cups cauliflower florets
• 2 tablespoons butter
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the pork tenderloin with olive oil, garlic powder, thyme, salt, and pepper.
3. Roast the pork in the oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
4. While the pork roasts, steam the cauliflower until tender. Mash it with butter and heavy cream until smooth.
5. Slice the pork tenderloin and serve with cauliflower mash.

25. Keto Stuffed Peppers

Ingredients:

• 4 bell peppers, halved and seeded
• 1 lb ground turkey or beef
• 1/2 onion, diced
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1 teaspoon Italian seasoning
• 1 cup sugar-free marinara sauce

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the ground meat and onion until browned. Add Italian seasoning and marinara sauce, and cook for another 2 minutes.
3. Stuff the bell pepper halves with the meat mixture and top with shredded cheese.
4. Place the stuffed peppers in a baking dish and bake for 20-25 minutes until the peppers are tender and the cheese is melted.
5. Serve hot.

26. Grilled Shrimp with Cabbage Slaw

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups shredded cabbage
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss shrimp with olive oil, paprika, garlic powder, salt, and pepper. Grill for 2-3 minutes per side, until pink.
3. In a bowl, mix shredded cabbage with mayonnaise, apple cider vinegar, and Dijon mustard.
4. Serve the grilled shrimp with cabbage slaw.

27. Baked Chicken Thighs with Broccoli

Ingredients:

• 4 bone-in chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 cups broccoli florets

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rub the chicken thighs with olive oil, garlic powder, paprika, salt, and pepper.
3. Place the chicken on a baking sheet and bake for 35-40 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C).
4. While the chicken bakes, steam or roast broccoli until tender.
5. Serve the baked chicken with broccoli.

28. Eggplant Lasagna

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch thick rounds
• 1 lb ground beef or turkey
• 1/2 onion, diced
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the ground meat and onion in a skillet until browned. Add marinara sauce and simmer for 5 minutes.
3. Layer the bottom of a baking dish with eggplant slices, followed by the meat sauce, ricotta cheese, mozzarella cheese, and Parmesan cheese.
4. Repeat the layers until all ingredients are used.
5. Bake for 30 minutes, until bubbly and golden.
6. Let cool for a few minutes before serving.

29. Keto Beef Tacos (with Lettuce Wraps)

Ingredients:

• 1 lb ground beef
• 1 tablespoon taco seasoning
• 1/4 cup water
• 8 large lettuce leaves (for wraps)
• Toppings: shredded cheese, avocado, salsa, sour cream, cilantro

Instructions:

1. In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
2. Stir in taco seasoning and water, simmering for 3-4 minutes until the beef is coated.
3. Serve the beef in lettuce wraps with your favorite toppings.

30. Keto Chicken Stir-Fry with Veggies

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1/2 onion, sliced
• 2 tablespoons soy sauce (or tamari)
• 1 teaspoon sesame oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet or wok over medium-high heat.
2. Add chicken slices and cook until browned, 5-6 minutes.
3. Add the vegetables and stir-fry for 3-4 minutes.
4. Stir in soy sauce and sesame oil, cooking for another 2 minutes.
5. Season with salt and pepper, and serve hot.

31. Baked Cod with Lemon Butter

Ingredients:

• 4 cod fillets
• 4 tablespoons butter, melted
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place cod fillets on a baking sheet and drizzle with melted butter, lemon juice, and garlic powder.
3. Bake for 15-20 minutes, or until the fish flakes easily with a fork.
4. Garnish with fresh parsley and serve.

32. Spaghetti Squash Bolognese

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef or turkey
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cups sugar-free marinara sauce
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds. Drizzle with olive oil, salt, and pepper.
3. Roast the squash in the oven for 30-40 minutes, until tender.
4. In a skillet, cook ground meat and onion until browned. Add garlic and marinara sauce, simmer for 10 minutes.
5. Use a fork to scrape the cooked spaghetti squash into strands.
6. Serve the Bolognese sauce over the squash and garnish with basil.

33. Keto Chicken Fajitas (No Tortilla)

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 bell pepper, sliced
• 1 onion, sliced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat.
2. Season the chicken slices with cumin, paprika, chili powder, salt, and pepper.
3. Cook the chicken in the skillet for 4-5 minutes, until cooked through.
4. Add bell pepper and onion, cooking for another 3-4 minutes.
5. Serve with fresh cilantro on top.

34. Ratatouille (Low-Carb Version)

Ingredients:

• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 bell pepper, sliced
• 2 tomatoes, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, layer the zucchini, eggplant, bell pepper, tomatoes, onion, and garlic.
3. Drizzle with olive oil and season with salt and pepper.
4. Bake for 30-35 minutes, until the vegetables are tender.
5. Garnish with fresh basil before serving.