25 Easy Keto Dinner Ideas

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. Baked Crack Chicken

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

Recipe details: Prep: PT20M · Cook: PT31M · Total: PT51M · Yield: [‘4’, ‘4 chicken breasts’]

This crack chicken is cheesy, buttery and flavorful. A filling and satisfying dinner. The recipe is keto-friendly, with just 3.4g of net carbs , high protein and gluten-free.

Ingredients

• 4 slices thick-cut bacon (diced)
• 2 tbsp butter
• 4 chicken breasts (boneless and skinless)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• Salt and black pepper (to taste)
• ½ cup cream cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried dill
• ½ tsp dried chives
• ½ cup cheddar cheese (shredded)
• Fresh dill (chopped)
• Green onion (chopped)

Instructions Chicken

1. Preheat the oven to 400F and spray a 9×13 baking dish with cooking spray.
2. Pound your chicken breasts to around ¼-1/2 inch thickness. You can wrap it in a cling film to avoid splashing.
3. Add garlic powder, onion powder, paprika, salt, and black pepper to the chicken. Rub it in and set aside.
4. Heat up a large frying pan to medium-high heat, and cook diced bacon until it’s crispy. Remove bacon from the pan, but leave the fat in it. Set the bacon aside.
5. Add 1 tbsp of butter to the frying pan with the bacon fat in it. Add in your chicken breasts. Cook on one side for 2-3 minutes until chicken breasts have browned.
6. Flip the chicken breasts and add another 1 tbsp of butter to the frying pan. Cook until browned – about 2-3 minutes.
7. Remove the chicken breasts from the frying pan, place them in the baking dish, and set aside.

Cream Cheese

1. In a small bowl, combine all of the cream cheese ingredients.
2. Top up each chicken breast with around 2 tbsp of cream cheese and spread it out evenly.

Topping and Garnish

1. Add half of the diced bacon on top of each chicken breast.
2. Sprinkle with cheddar cheese and bake in the oven for 15-17 minutes until the chicken is fully cooked through and the cheese has slightly browned on top.
3. Garnish with the other half of the diced bacon, fresh dill, and green onion. This is where you can sprinkle additional black pepper and salt over the top.

2. Creamy Pork Chops

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

Recipe details: Prep: PT5M · Cook: PT17M · Total: PT22M · Yield: [‘4’, ‘4 pork chops’]

Creamy pork chops are cheesy, garlicky and herby. A one pan dinner you can make in just 22 minutes. It’s keto, high protein and gluten-free.

Ingredients

• 4 pork chops (boneless, thick-cut)
• Salt and black pepper (to taste)
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• ½ cup chicken broth
• 1 cup heavy cream
• 1 tsp dried basil
• 1 tsp garlic powder
• ¾ cup parmesan cheese (grated)
• Parsley (chopped)

Instructions

1. Salt and pepper pork chops on both sides.
2. Heat up a large skillet to medium-high heat. Add butter and olive oil.
3. Place pork chops on the skillet and cook evenly on both sides until fully cooked. That will take about 8-10 minutes in total, based on the size of the chops. Set them aside to rest.
4. Add chopped onion to the skillet with the fats in it. And cook until it starts browning up for around 2-3 minutes.
5. Add minced garlic and cook for another 30 seconds. Then, pour in chicken broth and heavy cream.
6. Reduce the heat to medium-low and stir in dried basil, garlic powder, and parmesan cheese. Simmer on medium-low until the sauce thickens.
7. Return the pork chops back into the skillet, cook for 2 minutes for the pork to heat back up. Remove from the heat
8. Sprinkle with chopped parsley before serving the chops with all the sauce.

3. Buttered Cod in Skillet

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

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT16M · Yield: [‘4’, ‘4 plates’]

All you need is a pan to make this wonderful buttery cod. It’s garlicky and lemony, and ready in just 16 minutes! Gluten-free, keto, low-carb and high-protein.

Ingredients

• 1 1/2 lbs cod fillets (cut into smaller pieces)
• 6 tbsp unsalted butter
• ¼ tsp garlic powder
• 1/4 tsp onion powder
• ¾ tsp paprika
• ½ tsp salt
• ¼ tsp ground black pepper
• 1/2 lemon (juiced)
• Fresh parsley (chopped)
• Lemon slices

Instructions

1. In a small bowl, combine garlic powder, onion powder, paprika, salt and black pepper
2. Season the cod pieces with the mixture of seasoning.
3. Heat up a large skillet over medium-high heat with 2 tbsp of butter. Add in the cod and cook for 2 minutes.
4. Lower the head and gently flip the cod. Add the remaining butter and cook for another 3-4 minutes.
5. Let the butter completely melt and fish cook. Don’t overcook so the cod doesn’t completely fall apart.
6. Drizzle the skillet with freshly squeezed lemon juice garnish with parsley and lemon slices.

4. One Pan Keto Sesame Pork and Green Beans

Keto Sesame Pork and Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 bowls’]

This keto pork with green beans is a umami, sweet and crunchy dinner you can make in just 25 minutes. Made in just one pan. Keto, gluten-free, dairy-free and high-protein.

Ingredients

• 1 tbsp olive oil
• 1 1/2 lbs boneless pork chops
• 3 cups fresh green beans
• 1 tbsp sesame seeds
• 1/4 cup soy sauce (*)
• 1 tbsp sweetener (**)
• 1 tbsp rice vinegar
• 3 tbsp sesame oil
• 1 tbsp grated ginger
• 2 tsp garlic (minced)
• 1 tsp sriracha
• Sesame seeds
• Green onion (chopped)

Instructions

1. Heat a large skillet to medium-high heat and add olive oil to it.
2. In a small bowl, combine all of the sauce ingredients.
3. Cut pork chops into thin slices. Add the pork in and cook for 6-8 minutes until the pork browns up and is cooked through.
4. Next, add in the fresh green beans, pour over the sauce, and sprinkle with sesame seeds. Toss to coat all of the ingredients.
5. Now, reduce the heat to medium-low, cover the skillet with a lid, and let it cook for 5-7 minutes until the beans are tender.
6. Sprinkle with sesame seeds and green onion before serving.

5. Swedish Meatballs

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

Recipe details: Prep: PT20M · Cook: PT22M · Total: PT42M · Yield: [’15’, ’15 meatballs’]

This recipe is a keto-friendly take on your regular Swedish meatballs. Flavorful, creamy, delicious and filled with wonder. This one pan dinner is gluten-free, high-protein and low-carb.

Ingredients

• 1 lb ground beef
• 1/4 cup almond flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/2 tsp garlic powder
• 1/ tsp onion powder
• 1 egg
• 1/2 cup heavy cream (divided)
• 4 tbsp unsalted butter (divided)
• 1 medium white onion (finely chopped)
• 1 tbsp olive oil
• 2 cups beef broth
• 1 tsp Dijon mustard
• 1 tsp cornstarch
• 2 tbsp cold water
• Parsley (chopped)

Instructions

1. Add ground beef, almond flour, salt, black pepper, allspice, nutmeg, garlic powder, onion powder, egg, and 2 tbsp heavy cream to a large bowl. Combine well using a spoon or your hands. Using your hands, roll up 15 meatballs.
2. Heat up a skillet over medium-high heat. Add 1 tbsp of butter and onion. Saute the onion until it starts caramelizing. It will take about 6-8 minutes. Remove from the pan and set aside.
3. Add olive oil to the skillet and cook the meatballs until they brown up and cook through. You’ll want to turn them around while cooking so all of the sides cook evenly. It will take around 7-8 minutes.
4. Remove the meatballs from the pan onto the plate and cover with foil so they don’t completely cool down.
5. Add the remaining 3 tbsp of butter into the skillet and return cooked white onion back into the skillet. Let it cook until it starts browning, then add the rest of the heavy cream, beef broth, and Dijon mustard. Stir well and let it simmer for 2-3 minutes.
6. In a small bowl, combine cornstarch with cold water. Add it into the skillet and mix it in. Continue to simmer while the sauce thickens up.
7. Add the meatballs back into the skillet, cover with sauce, and let them simmer for 2-3 more minutes before serving. Garnish with chopped parsley.

6. Chicken Parmesan

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

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5–2 lb)
• 1 cup Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 12 oz spaghetti, cooked (optional)

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Set up a dredging station with flour, beaten eggs, and breadcrumbs seasoned with a pinch of salt and pepper.
3. 3. Pound or lightly flatten chicken breasts, then coat first in flour, dip in eggs, and finish with breadcrumbs.
4. 4. Heat olive oil in a skillet over medium-high heat and sear the chicken until lightly browned, about 2 minutes per side.
5. 5. Transfer chicken to a baking dish, top with marinara sauce, and sprinkle mozzarella and Parmesan over each piece.
6. 6. Bake until the chicken is cooked through and cheese is melted, about 12–15 minutes. If serving with spaghetti, toss cooked pasta with a small amount of sauce and serve alongside or under the chicken.
7. 7. Let rest 5 minutes before serving.

7. Keto Tuna Zoodle Casserole

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

Ingredients

• 2 (5 oz) cans tuna in water, drained
• 2 medium zucchinis, spiralized into noodles (zoodles)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups fresh spinach (optional)
• Salt, pepper, and paprika to taste
• Green onions for garnish (optional)
• 4 servings of zoodles or 4 portions of casserole

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Sauté onion and garlic in olive oil until translucent.
3. 3. In a bowl, beat cream cheese and sour cream with salt, pepper, and paprika until smooth; fold in tuna and spinach.
4. 4. In a casserole dish, layer zoodles, then the tuna mixture; top with cheddar and Parmesan.
5. 5. Bake until bubbling and cheese is melted, about 20–25 minutes.
6. 6. Let stand 5 minutes before serving.

8. Bang Bang Shrimp

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

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup cornstarch
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Oil for frying (enough to shallow/fry the shrimp)
• 2 cups cooked white rice (for serving)
• Sauce: 1/2 cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1 tablespoon soy sauce
• 1 teaspoon Sriracha (adjust to taste)
• 1 teaspoon rice vinegar
• 2 green onions, sliced for garnish

Instructions

1. 1. Pat shrimp dry and coat with seasoned cornstarch (salt and pepper).
2. 2. Heat oil in a deep skillet to 350°F (175°C). Fry shrimp in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels.
3. 3. In a bowl, whisk together mayonnaise, sweet chili sauce, soy sauce, Sriracha, and rice vinegar to make the Bang Bang sauce.
4. 4. Toss hot shrimp with the sauce until evenly coated.
5. 5. Serve over warm rice and garnish with green onions.

9. Sausage and Cabbage Foil Packs

Sausage and Cabbage Foil Packs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 smoked sausage links (about 1.5–2 lb total), cut into 1-inch pieces
• 1 small head green cabbage, chopped (about 4 cups
• 2 medium bell peppers, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 lemon wedges (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C) or prepare a hot grill.
2. 2. Divide the ingredients among four large sheets of heavy-duty foil to form packs.
3. 3. In each pack, combine sausage, cabbage, peppers, and onion. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Toss to mix.
4. 4. Seal packs tightly and place on a baking sheet or directly on the grill. Cook for 25–30 minutes, or until cabbage is tender and sausage is heated through.
5. 5. Carefully open packs and squeeze lemon juice over the contents before serving (optional).

10. Sweet Chili Sticky Asian Chicken Wings

Sweet Chili Sticky Asian Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb chicken wings, tips removed and drumettes separated
• 1/2 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• Cooked rice or lettuce cups for serving (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a rack on top.
2. 2. Pat wings dry and season lightly with salt. Arrange on the rack.
3. 3. Bake 25–30 minutes until wings are crispy and cooked through.
4. 4. In a small saucepan, simmer sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic for 3–4 minutes until glossy.
5. 5. Toss the hot wings in the glaze until evenly coated. Return to the sheet for 2–3 minutes to set.
6. 6. Garnish with sesame seeds and green onions; serve with rice or lettuce cups if desired.

11. Chicken Thighs with Mushrooms Sauce

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

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5–2 lb)
• 8 oz cremini mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. 1. Pat chicken dry and season with salt and pepper.
2. 2. Heat olive oil in a skillet over medium-high heat; sear chicken thighs, skin-side down, until browned. Flip and cook briefly; remove and set aside.
3. 3. In the same skillet, melt butter; sauté onion and garlic until translucent.
4. 4. Add mushrooms and cook until browned; deglaze with a splash of broth.
5. 5. Return chicken to the pan; add remaining broth and simmer until nearly cooked through.
6. 6. Stir in cream and thyme; simmer until sauce thickens and chicken is fully cooked. Adjust seasoning.
7. 7. Serve with mashed potatoes or rice, spooning the sauce over the chicken.

12. Meatball Soup

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

Ingredients

• 1/2 lb ground beef or turkey
• 1/4 cup breadcrumbs
• 1 egg
• 2 tablespoons grated parmesan
• 1 clove garlic, minced
• 4 cups beef or chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1/2 cup spinach (optional)
• 1 cup small pasta or egg noodles (optional)
• Salt and pepper to taste
• Olive oil for browning

Instructions

1. 1. In a bowl, mix meat with breadcrumbs, egg, parmesan, garlic, and a pinch of salt and pepper; form into small meatballs (about 1 inch).
2. 2. Heat a large pot with a drizzle of olive oil; brown meatballs lightly and set aside.
3. 3. In the same pot, sauté carrot and celery until starting to soften.
4. 4. Add broth and meatballs; bring to a simmer and cook 8–12 minutes until meatballs are cooked through.
5. 5. Add spinach and noodles (if using); simmer until noodles are al dente.
6. 6. Taste and adjust salt and pepper before serving.

13. Creamy Buffalo Chicken Cauliflower Casserole

Creamy Buffalo Chicken Cauliflower Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked, shredded chicken
• 4 cups cauliflower florets, steamed until tender
• 8 oz cream cheese, softened
• 1/2 cup ranch dressing or blue cheese dressing
• 1/3 cup Buffalo sauce (adjust to heat level)
• 1 cup shredded cheddar cheese
• 1/2 cup milk or heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Chopped green onions or parsley for garnish

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a large bowl, whisk cream cheese, ranch, Buffalo sauce, and milk until smooth.
3. 3. Stir in shredded chicken and cauliflower to coat with the sauce.
4. 4. Transfer to a baking dish and sprinkle with cheddar cheese; dot with butter.
5. 5. Bake 20–25 minutes until hot and bubbling; broil briefly if you want extra browning.
6. 6. Garnish with green onions or parsley before serving.

14. Instant Pot Butter Chicken

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

Ingredients

• 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (optional)
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving (about 2 cups cooked per 4 servings)

Instructions

1. 1. Set Instant Pot to Sauté and melt butter; cook onion, garlic, and ginger until softened.
2. 2. Add garam masala, cumin, paprika, and chili powder; cook 1 minute until fragrant.
3. 3. Add chicken and crushed tomatoes; stir to combine and season with salt.
4. 4. Seal the pot and cook on High pressure for 6–8 minutes; natural release for 5 minutes, then quick release.
5. 5. Stir in cream and simmer 2 minutes to thicken; adjust seasoning.
6. 6. Serve over rice or with naan, garnished with cilantro.

15. Instant Pot Crack Chicken

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

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 8 oz cream cheese, softened
• 1 packet ranch seasoning mix (about 1 oz)
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup chicken broth
• Salt and pepper to taste

Instructions

1. 1. Set Instant Pot to Sauté; cook bacon until crispy, then crumble and set aside.
2. 2. Season chicken with salt and pepper; sear briefly in the residual bacon fat and remove.
3. 3. Pour chicken broth into the pot and deglaze, scraping up any browned bits.
4. 4. Return chicken to the pot; add cream cheese and ranch mix. Lock the lid and cook on High Pressure for 10 minutes.
5. 5. Quick release the pressure and shred the chicken. Stir in cheddar cheese and crumbled bacon until melted and creamy.
6. 6. Serve hot with your preferred sides.

16. Upside Down Pizza Casserole

Upside Down Pizza Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb Italian sausage, ground
• 1 cup onion, finely chopped
• 1 cup red bell pepper, diced
• 2 cloves garlic, minced
• 1 1/2 cups pizza sauce
• 1 cup pepperoni, halved
• 2 cups shredded mozzarella cheese
• 1 can refrigerated pizza dough (about 12 oz)
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375F (190C).
2. 2. In a large skillet, heat olive oil and cook the sausage with onion and pepper until browned and vegetables are tender; add garlic in the last 30 seconds.
3. 3. Stir in pizza sauce and pepperoni; simmer 4 minutes.
4. 4. Grease a 9×13 inch baking dish and roll out the pizza dough to cover the bottom.
5. 5. Spoon the sausage mixture over the dough and sprinkle with mozzarella; season with oregano, salt, and pepper.
6. 6. Bake 20–25 minutes until the crust is cooked and cheese is bubbly.
7. 7. Let stand 5 minutes, then invert the pan onto a large platter to present as an upside‑down pizza.
8. 8. Cut into squares and serve.

17. Teriyaki Chicken

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

Ingredients

• 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup soy sauce or tamari
• 3 tablespoons honey or maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 2 green onions, sliced
• Sesame seeds for garnish
• Cooked white rice or cauliflower rice for serving (optional)

Instructions

1. 1. Whisk soy sauce, honey, rice vinegar, ginger, and garlic in a bowl.
2. 2. Heat sesame oil in a large skillet over medium-high heat and brown the chicken pieces until cooked through.
3. 3. Pour the sauce over the chicken and simmer for 5–6 minutes until reduced slightly.
4. 4. Stir in the cornstarch slurry and cook until the sauce thickens to a glossy glaze.
5. 5. Garnish with green onions and sesame seeds.
6. 6. Serve with rice or cauliflower rice.

18. Instant Pot Sour Cream Pork Chops

Instant Pot Sour Cream Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pork chops, bone-in or boneless, about 1 inch thick
• Salt and pepper
• 1 tablespoon olive oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup sour cream
• 1 tablespoon Dijon mustard (optional)
• 1 teaspoon dried thyme
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. 1. Season pork chops with salt and pepper.
2. 2. Turn on the Instant Pot to Sauté and brown chops in oil for 1–2 minutes per side; remove and set aside.
3. 3. Add onion and garlic to the pot; sauté 2–3 minutes and deglaze with the broth.
4. 4. Return chops, sprinkle thyme, and pressure cook on High for 6 minutes; natural release for 5 minutes, then quick release.
5. 5. Remove chops; whisk sour cream and Dijon (if using) into the sauce. Thicken with the cornstarch slurry on Sauté heat if needed.
6. 6. Return chops to the pot to warm through and serve with the creamy sauce.

19. One Pan Keto Bacon Cheeseburger Skillet

One Pan Keto Bacon Cheeseburger Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 6 slices bacon, chopped
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 2 tablespoons pickles, chopped (optional)
• 1 tomato, diced
• Salt and pepper
• 1 tablespoon butter or oil
• Lettuce leaves for serving (optional)

Instructions

1. 1. In a large skillet, cook bacon until crisp; remove and drain.
2. 2. In the same pan, sauté onion in the bacon grease until translucent.
3. 3. Add ground beef and cook until browned; season with salt and pepper.
4. 4. Stir in bacon and top with cheddar cheese; cover briefly to melt cheese.
5. 5. Top with diced tomato and chopped pickles if desired.
6. 6. Serve on its own or with lettuce leaves as buns for a keto option.

20. Hamburger Steak and Gravy Recipe (with Mushroom Gravy)

Hamburger Steak and Gravy Recipe (with Mushroom Gravy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 lb ground beef
• 1 egg (optional)
• 1 tablespoon olive oil
• 1 onion, sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tablespoons flour or 1 tablespoon cornstarch
• 1/2 cup sour cream (optional)
• Salt and pepper
• Fresh parsley for garnish

Instructions

1. 1. Form four patties from the beef, season with salt and pepper.
2. 2. In a skillet, cook patties in butter or oil until browned; remove and keep warm.
3. 3. Sauté onion and mushrooms in the same skillet until browned.
4. 4. Add garlic and cook 1 minute; pour in beef broth and bring to a simmer.
5. 5. Return patties to the pan and simmer 6–8 minutes. If using flour, whisk with a splash of water to make a slurry and stir in to thicken the gravy.
6. 6. Stir in sour cream if desired; simmer briefly until heated through. Garnish with parsley and serve.

21. Chili Verde Keto Chicken Casserole

Chili Verde Keto Chicken Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb cooked chicken, shredded (rotisserie works well)
• 1 cup salsa verde or green tomatillo sauce
• 1 can (4 oz) diced green chilies
• 1/2 cup sour cream
• 1 cup shredded pepper jack or cheddar cheese
• 1/2 cup shredded cheese for topping
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper
• 1 tablespoon olive oil

Instructions

1. 1. Preheat oven to 350F (175C).
2. 2. In a skillet, sauté garlic in oil for 1 minute.
3. 3. In a large bowl, mix shredded chicken with salsa verde, green chilies, sour cream, and cumin; season.
4. 4. Transfer mixture to a baking dish and sprinkle with cheese on top.
5. 5. Bake 20–25 minutes until cheese is melted and bubbly.
6. 6. Let stand a few minutes before serving.

22. Super Easy and Delicious Keto Pulled Pork

Super Easy and Delicious Keto Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 1/2 lb pork shoulder (bone-in or boneless)
• 2 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper
• 1 cup sugar-free BBQ sauce
• 1/2 cup chicken broth

Instructions

1. 1. Rub pork with paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper.
2. 2. Place in a slow cooker and cook on low for 8 hours (or roast in oven at 275F for 6–8 hours) until tender.
3. 3. Remove pork and shred; return to the pot and stir in BBQ sauce with a splash of broth.
4. 4. Simmer 10–15 minutes to meld flavors, adjusting thickness with additional broth if needed.
5. 5. Serve hot with extra sauce on the side.

23. Stuffed Peppers Topped with Cheese

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

Ingredients

• 4 large bell peppers
• 1 lb ground beef
• 1 cup cauliflower rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes, with juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper
• 1 tablespoon olive oil
• 1 cup shredded cheddar cheese
• Fresh parsley for garnish

Instructions

1. 1. Preheat oven to 375F (190C).
2. 2. Halve peppers and remove seeds; blanch 3 minutes to soften, then drain.
3. 3. In a skillet, sauté onion in olive oil until translucent; add beef and cook until browned; stir in cauliflower rice, tomatoes, chili powder, cumin, salt, and pepper; simmer 5 minutes.
4. 4. Stuff peppers with the filling and place in a baking dish. Top with cheddar cheese.
5. 5. Bake 15–20 minutes until peppers are tender and cheese is melted.
6. 6. Garnish with parsley and serve.

24. Keto Instant Pot Chicken and Mushrooms

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

Ingredients

• 1 1/2 lb boneless chicken thighs
• 8 oz mushrooms, sliced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 4 oz cream cheese
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper
• Fresh parsley for garnish

Instructions

1. 1. Sauté garlic in a little butter or oil in the Instant Pot on Sauté mode.
2. 2. Add chicken thighs and brown lightly on all sides.
3. 3. Add mushrooms and broth; secure lid and cook on High pressure for 6 minutes; quick release.
4. 4. Remove chicken and mushrooms; stir in cream cheese and heavy cream until smooth.
5. 5. Return chicken and mushrooms to pot and simmer on Sauté for 3–5 minutes to meld flavors and thicken sauce.
6. 6. Season to taste and garnish with parsley.

25. Sesame Shrimp Skewers

Sesame Shrimp Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or sugar substitute
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• Lemon or lime wedges for serving (optional)

Instructions

1. 1. Thread shrimp onto skewers.
2. 2. Whisk together soy sauce, sesame oil, honey, garlic, ginger, and rice vinegar to make a marinade.
3. 3. Marinate shrimp 15–30 minutes.
4. 4. Grill or broil shrimp 2–3 minutes per side until pink and opaque.
5. 5. Brush with remaining marinade if desired and cook an additional 30 seconds per side.
6. 6. Sprinkle sesame seeds and green onions over skewers and serve with citrus wedges.

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.