21 Easy High Protein Low Carb Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Keto Hamburger Soup

Keto Hamburger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 4 cups beef broth
• 1 cup diced zucchini
• 1 cup diced carrot (optional)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional: 1 cup shredded cheese for topping

Instructions

1. 1. In a pot, heat olive oil over medium; sauté onion and garlic until softened.
2. 2. Add ground beef; cook until browned, breaking apart.
3. 3. Stir in crushed tomatoes, beef broth, oregano, and paprika; bring to a simmer.
4. 4. Add zucchini and carrot; simmer 10–15 minutes until vegetables are tender.
5. 5. Season with salt and pepper; adjust thickness with more broth if needed.
6. 6. Ladle into bowls and top with cheese if desired.

2. Chicken Stuffed Poblano Peppers

Chicken Stuffed Poblano Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium poblano peppers
• 2 cups cooked chicken, shredded
• 1/2 cup black beans, rinsed (optional)
• 1/2 cup corn kernels
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup enchilada sauce
• 1 tablespoon olive oil
• Salt, pepper, cumin, and chili powder to taste

Instructions

1. 1. Preheat oven to 375°F. Lightly oil a baking dish.
2. 2. Roast poblano peppers 8–10 minutes until skins blister; cool, peel, and slice open.
3. 3. In a skillet, sauté onion and garlic in oil until translucent.
4. 4. Stir in chicken, beans, corn, and spices; cook 2–3 minutes to combine.
5. 5. Fill each pepper with the chicken mixture; place in dish.
6. 6. Top with enchilada sauce and cheese.
7. 7. Bake 15–20 minutes until peppers are tender and cheese melts.

3. Asparagus Wrapped Chicken

Asparagus Wrapped Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts
• 12 asparagus spears, trimmed
• 4 slices bacon (optional but recommended)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon lemon juice or zest

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
2. 2. Season chicken with salt, pepper, and half the garlic.
3. 3. Place 3 asparagus spears along each chicken breast and wrap with 1 slice of bacon (or secure with toothpicks).
4. 4. Drizzle with olive oil and lemon juice; season with remaining garlic.
5. 5. Bake 22–28 minutes until chicken reaches 165°F (74°C).
6. 6. Rest 5 minutes before serving.

4. Keto Jambalaya

Keto Jambalaya is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup cauliflower rice
• 1/2 lb andouille sausage, sliced
• 1/2 lb chicken breast, diced
• 1 cup bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 tablespoon Cajun or Creole seasoning
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: chopped green onions for garnish

Instructions

1. 1. Heat oil in a large skillet; sauté sausage until browned.
2. 2. Remove sausage; set aside. In the same pan, sauté chicken until cooked; remove.
3. 3. Sauté onion, pepper, and garlic until softened.
4. 4. Return sausage and chicken; add tomatoes, broth, and seasoning; simmer to meld flavors.
5. 5. Stir in cauliflower rice; simmer 8–10 minutes until flavors meld and liquid reduces.
6. 6. Season to taste; garnish with green onions and serve.

5. Sesame Ginger Cashew Chicken

Sesame Ginger Cashew Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1/4 cup cashews
• 1 cup broccoli florets
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
• 1 teaspoon honey or sugar substitute
• 1 tablespoon sesame seeds for garnish
• 1 tablespoon vegetable oil for cooking

Instructions

1. 1. Toss chicken with soy sauce and ginger; marinate 10 minutes.
2. 2. Heat oil in a skillet; cook chicken until browned and cooked through.
3. 3. Add garlic and broccoli; sauté 2–3 minutes until crisp-tender.
4. 4. Stir in cashews and the sauce (add cornstarch slurry if using); simmer until glossy.
5. 5. Remove from heat; sprinkle with sesame seeds and serve over cauliflower rice or steamed rice.

6. Spaghetti Squash Burrito Bowls

Spaghetti Squash Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium spaghetti squash
• 1 lb lean ground beef or turkey
• 1 packet taco seasoning
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup pico de gallo
• 1 cup shredded cheese
• 1 avocado, diced
• Optional toppings: sour cream, cilantro, lime wedges

Instructions

1. 1. Preheat oven to 400°F. Prick squash and roast 40–45 minutes until tender; cool and fork to create strands.
2. 2. In a skillet, brown ground meat with taco seasoning; drain excess fat.
3. 3. Stir in beans and corn to warm through.
4. 4. Build bowls: place spaghetti squash strands in bowls; top with meat, pico, cheese, and avocado.
5. 5. Add optional toppings as desired and serve with lime.

7. Ginger Chicken Recipe

Ginger Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken breasts, sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 2 tablespoons honey or sugar substitute
• 1 tablespoon sesame oil
• 2 cups mixed vegetables (bell pepper, broccoli, snap peas)
• 1 teaspoon cornstarch (optional for thickening)

Instructions

1. 1. Stir-fry garlic and ginger in oil for 30 seconds.
2. 2. Add chicken; cook until no longer pink.
3. 3. Stir in vegetables; cook until crisp-tender.
4. 4. Add soy sauce, vinegar, and honey; simmer to glaze.
5. 5. If desired, whisk in cornstarch with a splash of water to thicken the sauce; cook 1–2 minutes.
6. 6. Serve over cauliflower rice or steamed rice.

8. Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pork chops (about 1 inch thick)
• 1/2 cup grated Parmesan cheese
• 1/2 cup almond flour or breadcrumbs
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 425°F. Line a sheet pan with foil and oil lightly.
2. 2. Mix Parmesan and almond flour in a shallow dish; season with salt and pepper.
3. 3. Dip each pork chop into beaten egg, then coat with parmesan mixture.
4. 4. Heat oil in a skillet; sear chops 2–3 minutes per side until golden.
5. 5. Transfer to oven-proof dish; bake 8–12 minutes until pork reaches 145°F.
6. 6. Rest 3–5 minutes before serving.

9. Instant Pot Keto Orange Chicken

Instant Pot Keto Orange Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon orange zest
• 1 tablespoon soy sauce or tamari
• 1 teaspoon orange extract
• 1 tablespoon erythritol or preferred keto sweetener
• 1/4 cup chicken broth
• 1 teaspoon xanthan gum (optional for thickening)
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. 1. Season the chicken thighs with salt and pepper.
2. 2. Set the Instant Pot to Sauté and heat avocado oil; brown the chicken on both sides, about 3 to 4 minutes total; remove and set aside.
3. 3. Add minced garlic to the pot and sauté 30 seconds; stir in chicken broth, soy sauce, orange zest, orange extract, and keto sweetener until well combined.
4. 4. Return the chicken to the pot; seal the lid and cook on high pressure for 5 minutes, then allow a natural release for 5 minutes before finishing with a quick release.
5. 5. Remove the chicken and switch the pot to Sauté; simmer the sauce until slightly reduced; whisk in the xanthan gum slurry (if using) and cook 1–2 minutes until thickened.
6. 6. Return the chicken to the pot and coat with the sauce; rest 2 minutes and serve with extra sauce if desired.

10. Stuffed Pork Tenderloin With Cream Cheese & Jalapenos

Stuffed Pork Tenderloin With Cream Cheese & Jalapenos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds pork tenderloin
• 4 ounces cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1-2 jalapeños, seeded and finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Preheat the oven to 400F (200C). Butterfly the pork tenderloin lengthwise to create a pocket.
2. 2. In a bowl, mix cream cheese, cheddar, jalapeños and garlic; season with salt and pepper.
3. 3. Open the tenderloin and stuffing the filling evenly inside; secure with toothpicks or kitchen twine.
4. 4. Heat olive oil in an ovenproof skillet over medium-high heat; sear the stuffed tenderloin 2–3 minutes per side to brown.
5. 5. Transfer to the oven and bake 18–22 minutes, or until the internal temperature reaches 145F (63C).
6. 6. Remove from the oven, let rest 5 minutes, then slice into medallions and serve.

11. Chicken Piccata

Chicken Piccata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds chicken breasts, pounded to 1/4 inch thickness
• 1 tablespoon almond flour (for light dredge)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1/2 cup chicken broth
• 1/3 cup fresh lemon juice
• 1/4 cup capers, rinsed
• 2 tablespoons chopped parsley
• Salt and pepper to taste

Instructions

1. 1. Season the chicken with salt and pepper; lightly dredge in almond flour, shaking off excess.
2. 2. In a skillet, heat 1 tablespoon olive oil and 1 tablespoon butter; sauté chicken until golden and just cooked through, about 2–3 minutes per side; remove and keep warm.
3. 3. In the same skillet, add chicken broth and lemon juice to deglaze; simmer 3–4 minutes to reduce slightly, scraping up browned bits.
4. 4. Stir in capers; return chicken to the pan and simmer 2–3 minutes to finish cooking and coat with sauce.
5. 5. Garnish with parsley; adjust salt and pepper and serve with the pan sauce spooned over.

12. Parmesan Baked Cod Recipe

Parmesan Baked Cod Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cod fillets (about 6 oz each)
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons olive oil or melted butter
• 1 tablespoon chopped fresh parsley
• Lemon wedges, for serving
• Salt and pepper

Instructions

1. 1. Preheat the oven to 425F (220C) and line a baking sheet with parchment paper.
2. 2. In a shallow dish, combine Parmesan, almond flour, garlic powder, paprika, and a pinch of salt.
3. 3. Brush cod fillets with olive oil and coat with the crumb mixture on all sides.
4. 4. Arrange on the prepared sheet and bake 12–15 minutes, until the crust is golden and the fish flakes easily.
5. 5. Sprinkle with chopped parsley and serve with lemon wedges.

13. Lemon Dill Air Fryer Salmon

Lemon Dill Air Fryer Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. 1. Pat salmon dry and brush both sides with olive oil; season with salt, pepper and garlic powder.
2. 2. Place fillets in the air fryer basket in a single layer.
3. 3. Air fry at 390F (199C) for 8–10 minutes, or until the salmon is opaque and flakes easily (internal 145F/63C).
4. 4. In a small bowl, mix lemon juice, lemon zest and dill; drizzle over the salmon just before serving.

14. Instant Pot Creamy Italian Chicken

Instant Pot Creamy Italian Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1 cup chicken broth
• 4 ounces cream cheese
• 1 tablespoon Italian seasoning
• 1/2 cup grated Parmesan
• 2 cups fresh spinach (optional)
• Salt and pepper to taste

Instructions

1. 1. Season chicken with salt and pepper; set Instant Pot to Sauté with olive oil and brown the chicken on both sides, about 2–3 minutes per side; remove.
2. 2. Add chicken broth to the pot and scrape up any browned bits; place the chicken back into the pot and top with dollops of cream cheese.
3. 3. Seal the lid and cook on high pressure for 6 minutes; quick release.
4. 4. Stir in heavy cream and Parmesan until smooth and melted; fold in spinach (if using) and cook until wilted; adjust seasoning.
5. 5. Serve hot, with extra Parmesan if desired.

15. Keto Cajun Shrimp & Cheesy Cauliflower Grits

Keto Cajun Shrimp & Cheesy Cauliflower Grits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning
• 4 slices bacon, diced
• 1 head cauliflower, riced (about 4 cups)
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. 1. In a large skillet, cook bacon until crisp; transfer to a paper towel and reserve about 1–2 tablespoons of bacon fat.
2. 2. Toss shrimp with Cajun seasoning; sauté in the reserved fat for 2–3 minutes per side until pink; remove and set aside.
3. 3. In the same skillet, melt butter and add cauliflower rice; cook 5–6 minutes until tender.
4. 4. Stir in heavy cream and cheddar; simmer until the cheese is melted and the mixture is creamy; season with salt and pepper.
5. 5. Spoon cheesy cauliflower grits onto plates, top with shrimp, and sprinkle crisp bacon over the top.

16. Grilled Shrimp & Vegetable Skewers With Chimichurri Sauce

Grilled Shrimp & Vegetable Skewers With Chimichurri Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds shrimp, peeled and deveined
• 2 bell peppers (mixed colors), cut into chunks
• 1 red onion, cut into wedges
• 2 zucchinis, thickly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• For Chimichurri:
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 2 cloves garlic
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes (optional)
• Salt to taste

Instructions

1. 1. Thread shrimp and vegetables onto skewers.
2. 2. Brush with olive oil and season with salt and pepper.
3. 3. Grill over medium-high heat 3–4 minutes per side, until shrimp are pink and vegetables are tender.
4. 4. In a blender or food processor, combine chimichurri ingredients and blend until smooth; adjust salt.
5. 5. Serve the skewers with a generous drizzle of chimichurri sauce.

17. Almond Chicken Recipe

Almond Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 tablespoon Dijon mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper
• 2 tablespoons olive oil for frying

Instructions

1. 1. Preheat the oven to 375F (190C) and line a baking sheet with parchment.
2. 2. In a bowl, whisk eggs with Dijon mustard; season chicken with salt and pepper.
3. 3. In a separate dish, combine almond flour, Parmesan, paprika, and garlic powder.
4. 4. Dredge each chicken piece in the almond mixture, then dip in the egg wash, and return to the crumb mixture to coat well.
5. 5. Heat olive oil in a large skillet; fry chicken until golden on both sides, about 2–3 minutes per side.
6. 6. Transfer to the oven and bake 8–10 minutes until cooked through and the crust is crisp.
7. 7. Rest 5 minutes before serving.

18. Cheesy Chicken Fajita Casserole

Cheesy Chicken Fajita Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds chicken breast, sliced into strips
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 cup cream cheese
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 tablespoon olive oil
• 2 cups cauliflower rice (optional)

Instructions

1. 1. Preheat oven to 375F (190C). In a skillet, sauté chicken strips with olive oil until lightly browned.
2. 2. Add peppers and onions; cook until softened.
3. 3. Stir in salsa, chili powder and cumin; simmer 2–3 minutes to blend flavors.
4. 4. Reduce heat and stir in cream cheese until melted and smooth; fold in cauliflower rice if using.
5. 5. Transfer to a baking dish, top with shredded cheddar, and bake 15–20 minutes until bubbling and golden on top.
6. 6. Let rest 5 minutes before serving.

19. Herb Butter Salmon

Herb Butter Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (approximately 6 oz each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional)
• Lemon wedges, for serving

Instructions

1. 1. Pat the salmon dry and season with salt and pepper.
2. 2. Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets and sear until golden and just cooked through, about 3–4 minutes per side.
3. 3. Remove the salmon from the pan and keep warm.
4. 4. In the same pan, melt the butter over medium heat, then add garlic and cook about 30 seconds until fragrant.
5. 5. Stir in lemon juice and parsley; spoon the herb butter over the salmon and let it finish cooking with residual heat.
6. 6. Serve with lemon wedges.

20. Low Carb Taco Skillet

Low Carb Taco Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon oregano
• 1/2 cup cauliflower rice
• 1 cup diced tomatoes (undrained)
• 1/2 cup beef broth
• 1 cup shredded cheddar cheese
• Optional: 1/2 cup sliced black olives
• Salt and pepper to taste
• 2 tablespoons chopped cilantro for garnish

Instructions

1. 1. Brown the beef with onion in a large skillet; drain excess fat.
2. 2. Add garlic and spices; cook until fragrant, about 30 seconds.
3. 3. Stir in cauliflower rice, tomatoes, and broth; simmer until heated through and the mixture thickens slightly.
4. 4. Sprinkle cheese over the skillet; cover until cheese melts.
5. 5. Garnish with cilantro and serve.

21. Salmon Almondine

Salmon Almondine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (about 6 oz each)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/3 cup sliced almonds
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon (about 2 tablespoons)
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1. Season salmon with salt and pepper; heat oil in a nonstick skillet over medium-high heat; sear salmon 3–4 minutes per side until just cooked; transfer to a plate.
2. 2. In the same pan, toast almonds until golden; remove and set aside.
3. 3. Reduce heat to medium; melt butter and add garlic; cook about 30 seconds.
4. 4. Return salmon to the pan, pour in lemon juice, and spoon butter-garlic sauce over the fillets.
5. 5. Top with toasted almonds and garnish with parsley.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.