31 Best Keto Ground Beef 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 In ‘n’ Out Burger

Keto Copycat In N’ Out Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘4’]

Get your favorite smash burger fix at home with this keto double double “protein” style copycat burger recipe that tastes just like In N’ Out!Â

Ingredients

• 1 lb. Ground Beef (80/20 preferred)
• Salt & Pepper
• 4 slices (Yellow American Cheese)
• 1/3 cup Mayo (I like avocado mayo personally)
• 1 Tbsp. Sugar Free Ketchup or sub 1 tsp. Organic Tomato Paste
• 1 tsp. Mustard
• 2 Tbsp. Diced Pickles
• 1-2 tsp Pickle Juice
• 1/2 tsp. Salt
• 1/2 tsp. Paprika
• 1/2 tsp Garlic Powder
• Iceberg Lettuce “buns”
• Sliced tomato
• Pickles
• 1/2 Yellow Onion (sliced thin (traditional In N’ Out caramelizes the onions too))

Instructions

1. Start by preparing the sauce. In a small bowl combine the mayo, sugar free ketchup, 1 tsp of mustard, diced pickles, pickle juice, and spices. Mix together and test taste. Flavors do meld better together over time so feel free to adjust.
2. To prep the hamburger patties, measure out 2 oz. of meat per patty and roll into a meatball. Repeat so you have 10 total meatballs. Season the tops with sea salt and cracked black pepper.
3. Preheat your cast iron/ griddle to a high heat. Add a little oil to the pan if necessary. Place two meatballs onto the griddle or pan, use a wide spatula and press down. I like to use a potato masher to help me press and smash the burgers as flat as possible. Baste the top (optional) in mustard before flipping. Work quickly. As the edges appear to brown, flip them. Place one piece of American cheese on one burger patty and stack the second patty over it.
4. To assemble the patty I start with a bottom piece of lettuce (my bun). add the slice onion, the double stacked burger patty, tomato, pickles, and the sauce. Cover with the second lettuce bun and dig in!

2. Keto Stuffed Mushrooms

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’20’]

Learn How To Make Delicious Keto Stuffed Mushrooms Appetizer packed with our Keto Bolognese Sauce and topped with melted cheese. This Quick Keto Party Snack is perfect not only for your Keto Meal Plan or Grilling Season but our fully Gluten-Free, Low Carb and Grain-Free Ground Beef Baked Italian Low Carb Meal can be a great addition to your daily family dinner.

Ingredients

• 20 Small Mushrooms (white and brown)
• 1 Cup Minced Beef
• 0,5 Cup Diced Bacon
• 1/2 Cup Diced Fresh Celery
• 1 Small Onion
• 2 Garlic Cloves
• 1/3 Cup Tomato Sauce
• 1/2 Cup Heavy Cream
• 1 Tbsp Fresh Oregano
• 1 Tbsp Fresh Marjoram
• 1/4 Cup Grated Cheese

Instructions

1. Prepare all of your ingredients beforehand.
2. Bolognese Sauce: Start with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for few minutes.
3. Once caramelized, add bacon and minced meat, mix and cook for 15 minutes. Add diced fresh celery, herbs, salt & pepper, and mix and cook for another 10 minutes.
4. As of last add tomato sauce and heavy cream and fully combine.
5. Cover with the lid and cook for approximately 40 minutes at a medium temperature.
6. Mushrooms: Fully wash or clean your mushrooms.
7. Take out all of the stems. You can add chopped mushroom stems into your mixture as this will still bake together in the oven.
8. At the same time Preheat your oven to 200C or 400F.
9. Place your Mushrooms Cups either onto the casserole or a baking sheet.
10. Stuff each mushroom with your bolognese sauce mixture and top up each of the mushrooms with grated cheese.
11. Bake at 200C or 400F for approximately 20 minutes.

3. Beef Stuffed Spaghetti Squash Boats

Beef and Sauce Stuffed Spaghetti Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 4

Ingredients

• 1 medium Spaghetti Squash 2 to 3 pounds
• 1 generous Pinch Salt and Black Ground Pepper
• 1 drizzle Olive Oil
• 1/2 tablespoon Olive Oil
• 1/2 pound Ground Beef 80/20 or whatever you prefer
• 1 teaspoon Onion Powder you can saute 1/4 of medium chopped onion instead.
• 1 pinch Salt and ground black pepper each or to taste
• 1 teaspoon Italian Herbs, Blend
• 1 1/2 cup Pasta Sauce any sauce that you prefer
• 1 teaspoon Dried Parsley for garnish
• 1/4 pound Cheese, freshly sliced of shredded mozzarella, provolone, or mild cheddar cheese works

Instructions

1. Cut squash in half lengthwise and scoop the seeds out using a spoon. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375 degrees Fahrenheit for 35-40 minutes or until tender. I use a knife or a fork to punch through on the side of the bowl. If tender the squash is done. Remove all the water out of not evaporated, then turn the squash halves on the other side.Add a pinch of Salt and pepper in each just to season it, drizzle with a drizzle of olive oil and allow it to roast for an additional 10-15 minutes at 375F.
2. Meanwhile, make a beef sauce by sauteeing ground beef. Remove excess grease if you wish before adding spices and seasoning. To the ground beef add onion powder, Italian herb blend, salt, and pepper to taste. When the meat is cooked and not bloody add about 1 1/2 cup Sauce. I used Beef flavored sauce.
3. When the squash is cooked and cool enough to handle, use a fork to scrape the squash making squash spaghetti stand.
4. On the top of spaghetti squash add an equal amount of beef sauce on top, using fork mix it a bit coating spaghetti squash with the sauce, then add cheese. You can also take the spaghetti squash out completely and layer it like lasagna (sauce, squash, cheese, etc.) using skin as a bowl, but I prefer it this way.
5. Place it back in the oven and bake uncovered, at 375 for 10-12 minutes or until the cheese is completely melted.Enjoy!

4. Keto Sausage and Peppers Meatloaf

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

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘8’, ‘8 servings’]

Serve your family a classic dinner that packed with nutrients! Keto meatloaf is made with pork rinds, instead of breadcrumbs.

Ingredients

• 1 pound Italian sausage
• 1 pound Lean Ground Beef
• 1 tbsp Olive Oil
• 1/2 Red Bell Pepper
• 1/2 Green Bell Pepper
• 1.5 cups Low-Carb Marinara Sauce
• 2 tbsp Sugar-Free Honey
• Red pepper flakes (to taste )
• 1 cup Pork Rind Crumbs
• 1/2 Onion (chopped )
• 1 large Egg
• 2 tsp Minced Garlic
• 1 tsp Italian Seasoning

Instructions

1. Preheat the oven to 350 degrees.
2. Add the oil to a skillet over medium heat.
3. Stir the peppers into the skillet, and saute until softened.
4. Pour in the marinara sauce, sugar free honey and red pepper flakes, and stir to combine.
5. Remove the mixture from the heat, and allow to cool slightly.
6. In a large mixing bowl, combine the ground beef, Italian sausage, pork rind crumbs, onion, egg, minced garlic, Italian seasoning, Salt and pepper to taste and a ⅓ of the marinara and pepper mixture.
7. Knead the mixture with your hands to combine well.
8. Form the meat mixture into a large loaf, and place into a 9×13 baking dish.
9. Spread the rest of the pepper sauce mixture on the top of the meatloaf.
10. Bake for 1 hour, or until cooked through completely.

5. Tater Tot Casserole

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 6

A well-loved favorite growing up, my Keto Tater Tot casserole takes all of those childhood flavors and makes them keto-friendly and low carb!

Ingredients

• 1 lb Grass-Fed Ground Beef, cooked and drained (I used ButcherBox. Their quality is amazing)
• 1/2 onion, diced
• 2 cloves Garlic, minced
• 10.75 oz Can Cream of Mushroom Soup
• 2 cups Shredded Cheddar Cheese
• 2 cups Frozen Riced Cauliflower
• Salt & Pepper, to taste.

Instructions

1. Begin by cooking your cauliflower rice. I use steamer bags, so I pop them n the microwave (2 bags) and cook them for the allotted time. Once they are cooked, empty the bags into a colander over the sink to drain any excess water off.
2. Lightly grease a 9 inch baking dish. Mix the cooked ground beef, onion, garlic, cream of mushroom soup, and salt and pepper. Spread in the bottom of the baking dish.
3. Top with 1 cup of the shredded cheddar, followed by the drained cauliflower, more salt and pepper, and finally the remaining cheese.
4. Bake for 35-40 minutes, until the cauliflower starts to brown and the cheese on top is melted.
5. Serve & enjoy!

6. Keto Taco Casserole

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

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [‘8’, ‘8 slices’]

When you’re craving for tacos, this is just the casserole you need. It’s flavorful, filling, low carb, gluten-free and high-protein.

Ingredients

• 2 tbsp olive oil
• 2.5 cups cauliflower rice
• 2 lbs lean ground beef
• 1 red bell pepper (chopped)
• 1 small white onion (chopped)
• 4 tbsp taco seasoning
• 1 tbsp tomato paste
• 1/2 cup water
• 3 cups cheddar (shredded)
• 1 cup sour cream
• 1 cup salsa
• 1 cup chopped lettuce
• 1 tomato (chopped)
• 10 black olives (sliced)
• 1 avocado (chopped)
• cilantro (chopped)
• 1 jalapeno (sliced)
• 1/8 cup mozzarella cheese (shredded)

Instructions

1. Preheat the oven to 350F. Grease up a 9×13 baking dish.
2. Heat up a frying pan to medium-high heat. Add in the olive oil and cook cauliflower rice until it’s browned up. It will take around 5-10 minutes.
3. Transfer the cauliflower to the baking dish and level it out.
4. Now, add the beef, bell pepper, and white onion to the still-hot frying pan. Drain the excess fat, add in the taco seasoning, tomato paste, and water. Stir well and cook until the liquid evaporates and the beef browns up. It will take around 7-10 minutes.
5. Transfer the beef to the baking dish and cover the cauliflower evenly.
6. Top up with cheddar cheese and bake in the oven for 10-15 minutes.
7. Once cooked, spread sour cream over the top of the casserole. Sprinkle with some extra cheddar cheese and cover the casserole with the toppings you like the most, and serve warm.

7. Hamburger Soup

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

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 medium potatoes, diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups beef broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt and black pepper to taste
• 1 cup corn kernels (frozen or canned, optional)
• 2 cups chopped leafy greens (spinach or kale, optional)

Instructions

1. 1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic; sauté until softened, about 3-4 minutes.
2. 2. Add the ground beef; cook, breaking it up with a spoon, until browned and no longer pink.
3. 3. Stir in the carrots, celery, and potatoes; cook for 3-4 minutes to start softening.
4. 4. Pour in the diced tomatoes and beef broth, then add the water, thyme, oregano, and bay leaves. Season with salt and pepper. Bring to a simmer.
5. 5. Reduce heat and simmer until the vegetables are tender, about 20-25 minutes. If using corn and greens, add them in the last 5-7 minutes of cooking to heat through.
6. 6. Remove bay leaves, adjust seasoning if needed, and ladle the soup into bowls. Serve hot.

8. Stroganoff

Crockpot Beef Stroganoff Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT375M · Total: PT385M · Yield: [‘6’]

Fork-tender beef simmered low and slow in a rich, creamy sauce, this slow cooker beef stroganoff is the kind of deeply satisfying dinner that practically makes itself. Ten minutes of prep, minimal cleanup, and a meal that tastes like you spent all day on it.

Ingredients

• 1 ½ pounds chuck roast (cut into 1-inch cubes)
• 2 cups mushrooms (sliced)
• 1 small onion (diced)
• 1 clove garlic (minced)
• 1 cup bone broth
• 1 tablespoon raw apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup sour cream
• 1 teaspoon xanthan gum (optional)

Instructions

1. Place beef in the slow cooker.
2. Cover with mushrooms, onion, and garlic.
3. Pour bone broth and apple cider vinegar over the ingredients. Season with salt and pepper.
4. Cover with the lid and turn the slow cooker on. Cook on LOW for 6-8 hours or HIGH for 3 to 4 hours. Add the sour cream in the last 15 to 30 minutes of cooking time.
5. If you desire a thicker sauce, sprinkle the optional xanthan gum over the top surface, then mix well to combine before finishing the cooking time. Serve warm.

9. Crockpot Tacos

Crockpot Tacos 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, finely chopped
• 2 cloves garlic, minced
• 1 (14.5 oz / 410 g) can diced tomatoes, undrained
• 1 (4 oz / 115 g) can green chilies, drained
• 1 cup frozen corn kernels, thawed
• 1 cup canned black beans, drained and rinsed (optional)
• 1 packet taco seasoning mix (28–35 g) or 2 tablespoons homemade taco seasoning
• 1/2 cup beef broth or water
• 8 small flour or corn tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• 1/2 cup salsa or pico de gallo
• Optional toppings: sour cream, chopped cilantro, lime wedges

Instructions

1. 1. In a skillet, brown the ground beef over medium-high heat until no longer pink; drain the fat and set aside.
2. 2. Transfer the browned beef to the slow cooker. Add the chopped onion, minced garlic, diced tomatoes (with juices), green chilies, corn, black beans (if using), taco seasoning, and beef broth; stir to combine.
3. 3. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is tender and flavors meld.
4. 4. Remove the lid and shred the beef with two forks. Stir to distribute and cook, covered, for an additional 10–15 minutes if you want the flavors to blend.
5. 5. Taste and adjust seasoning with salt and pepper as needed.
6. 6. To serve, fill warm tortillas with the beef mixture and top with shredded cheese, lettuce, salsa, and optional toppings such as sour cream, cilantro, or lime wedges.

10. Vegetable and Ground Beef Skillet

Vegetable and Ground Beef Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

This Vegetable and Ground Beef Skillet is a timeless classic for those who love their meat and veggies! Versatile, nourishing, and so easy to prepare! An easy low-carb, anti-inflammatory dinner recipe that can be made any night of the week!

Ingredients

• 1 Tbsp avocado oil (or olive oil)
• 2 large carrots (peeled and chopped)
• 1 large crown broccoli (chopped*)
• 6 radishes (chopped)
• 1 pound grass-fed ground beef
• 1 tsp sea salt (to taste)
• 2 tsp ground ginger (optional)
• 1 medium zucchini squash (chopped)
• 1 large yellow squash (chopped)

Instructions

1. Heat avocado oil in a large (12-inch) cast iron skillet over medium heat. Add the carrots, broccoli, and radishes and stir well. Cover and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
2. Scoot the vegetables to one side of the cast iron skillet and add the ground beef. Flatten the beef against the skillet, creating a beef layer. Sprinkle with sea salt and ground ginger.
3. Allow beef to brown 2 minutes, then flip to the other side and continue browning another 2 minutes. Break the beef up into chunks with a spatula and stir into the vegetables so that everything is combined.
4. Add the zucchini squash and yellow squash and cover. Cook, stirring occasionally, until beef is cooked through and vegetables have reached desired done-ness, about 5 minutes. Taste the vegetable and ground beef skillet for flavor and season to taste with sea salt.
5. Remove the lid and continue cooking and stirring occasionally until much of the liquid has evaporated, about 3 to 5 minutes.
6. Serve in bowls and enjoy!

11. Italian Beef and Cabbage Noodles

Keto Italian Beef With Cabbage Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘6’, ‘6 people’]

Prepare keto Italian beef with cabbage noodles when you are craving something full of authentic Italian flavors.

Ingredients

• 1 1/2 pounds Ground Beef
• 3 cups Cabbage (cut into thin strips )
• 2 tbsp Olive Oil
• 1/4 medium Onion (chopped )
• 1 1/2 cups Low-Carb Marinara Sauce
• 3 tsp Minced Garlic
• 2 tbsp Chopped Fresh Basil (for garnish )
• 1 tsp Italian Seasoning

Instructions

1. Add the oil to a skillet over medium high heat.
2. Place the meat and onions in the skillet, and saute until the onions soften and the meat is cooked through. Drain any excess oil or fat.
3. Stir in the garlic, Italian seasoning and salt and pepper to taste, and saute another minute.
4. Reduce the heat to medium low, and mix in the cabbage and marinara sauce. Stir to combine.
5. Cover the skillet, and simmer until the cabbage has softened.
6. Serve garnished with fresh chopped basil.

12. Low Carb Lasagna

Low Carb Lasagna with Ground Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT90M · Yield: [‘6’]

Our Simple to Make Low Carb Lasagna with Ground Beef is a perfect Keto Meal you can prepare well in advance and use it as a Meal Prep as well. Fully Keto, Gluten-Free, Grain-Free, and perfect for Diabetics, this High Protein Lasagna Recipe will climb on top of the list for your Keto Cooking.

Ingredients

• 1/4 Cup Cream Cheese
• 4 Tablespoons Almond Flour
• 3 Eggs (40 grams each)
• 1 Cup Minced Beef
• 1/2 Cup Diced Bacon
• 2 Stems Diced Fresh Celery
• 1 Small Onion
• 2 Garlic Cloves
• 1/3 Cup Tomato Sauce
• 1/2 Cup Heavy Cream
• 1 Tablespoon Fresh Oregano
• 1 Tablespoon Fresh Marjoram
• 1/2 Cup Grated Cheese for layering

Instructions

1. Prepare all of the ingredients for Bolognese Sauce.
2. Place onion and garlic into a cooking pot sprinkled with olive oil and caramelize for a few minutes.
3. Once caramelized, add bacon and minced meat, mix and cook for 15 minutes.
4. Add diced fresh celery, herbs, salt & pepper, and mix and cook for another 10 minutes.
5. As of last add tomato sauce and heavy cream and fully combine.
6. Cover with the lid and cook for approximately 40 minutes at a medium temperature.
7. Prepare all of the Ingredients for Lasagna Sheets making
8. Place all of the ingredients into the Magic Bullet and fully blend.
9. Pour the mixture onto the sheet, and using a spatula, spread the mixture evenly throughout the whole sheet.
10. Bake in the oven for 8-10 minutes total time at 150C or 300F.
11. Once baked, gently turn it upside down and peel the Parchment Paper from it.
12. Cut into the size to fit your casserole or a Baking Dish using either a sharp knife or a pizza roller.
13. To layer the whole dish, start with Bolognese Sauce on the bottom of the casserole.
14. Add a bit of grated cheese and a layer of Lasagna Sheet.
15. Continue layering until you use all of the Lasagna Sheets or your Casserole is full. Lastly, top it up with the remaining Meat Sauce.
16. Top up your whole Low Carb Lasagna Casserole with Grated Cheese fully.
17. Bake at 200C or 400F for approximately 40 minutes.

13. Crockpot Ground Beef Eggplant Casserole

Crockpot Ground Beef Eggplant Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound lean ground beef
• 1 medium eggplant, peeled and cut into 1-inch cubes (about 4 cups)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup tomato sauce
• 1/2 cup beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. 1. Heat the olive oil in a skillet over medium heat; sauté the onion until translucent, about 3–4 minutes. Add the garlic and cook 1 minute more.
2. 2. Add the ground beef to the skillet; cook until browned and crumbled, 5–7 minutes. Drain excess fat.
3. 3. Transfer the beef mixture to a slow cooker. Add the eggplant, diced tomatoes with juice, tomato sauce, broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir to combine.
4. 4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the eggplant is tender and the flavors have melded.
5. 5. If using cheese, sprinkle mozzarella and Parmesan over the hot casserole; cover and let melt for 5–10 minutes before serving.
6. 6. Taste and adjust seasoning if needed, then serve hot.

14. Beef Protein Bowl

Beef Protein Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘3’, ‘3 people’]

This beef protein bowl is packed with over 40 grams of protein in one serving. It’s healthy, flavorful, and low carb for a great lunch, breakfast or dinner.

Ingredients

• 2½ teaspoons olive oil
• 1 pound ground beef
• kosher salt and black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 large shallot, chopped (about 1/4 cup)
• 1¼ cups red or yellow bell pepper, chopped
• 8 ounces sliced button mushrooms
• 1 cup fresh spinach
• 2 large eggs
• 2 green onion, chopped
• salsa verde or any salsa
• avocado slices (optional*)

Instructions

1. In a large cast iron pan or skillet, add 1/2 teaspoon of olive oil over medium high heat. Add in ground beef and season with salt and pepper, breaking up the beef as it cooks. Cook over medium high heat stirring frequently till cooked through and crumbly – about 5-6 minutes. Drain any excess fat. Stir chili powder, cumin, smoked paprika, and garlic powder into the ground beef until fully combined. Remove the beef from the pan and set aside.
2. In the same large pan, add a teaspoon of olive oil and the shallots, pepper, and mushrooms, then season with kosher salt and black pepper to taste. Cook for 5-8 minutes until the peppers begin to soften and the mushrooms begin to brown.
3. Once the vegetables begin to soften, add in the spinach and cook until just wilted – about 2-3 minutes. Transfer the vegetables to a plate and set aside.
4. Carefully wipe out the pan with a paper towel and add another teaspoon of olive oil over medium high heat. Crack the eggs and carefully lay them into the pan so the yolk doesn’t break apart. Allow the egg to cook till the whites are set, then flip and cook another 20-40 seconds for an over easy/medium egg. To scramble the eggs, just continue to stir them and break them apart till the eggs are cooked through.
5. Spoon the vegetable mixture into shallow bowls and top with beef and eggs. Drizzle with salsa, top with green onion, and optional avocado slices.

15. Big Mac Roll-Ups

Keto Big Mac Roll-Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘8’, ‘8 Roll-Ups’]

The secret to tasty keto Big Mac roll-ups is the keto Big Mac Sauce. These crispy cheese roll-ups can be a lunch or appetizer.

Ingredients

• 2 cups Shredded Cheddar Cheese
• 1 pound Ground Beef
• 1/4 Onion (chopped finely )
• 2 tbsp Dill Pickle Relish
• 1/2 tsp Worcestershire Sauce
• 1 cup Shredded Lettuce
• 1/3 cup Mayonnaise
• 1 tbsp Dill Pickle Relish
• 1 tbsp Sugar-Free Ketchup
• 1 tsp Swerve Confectioner’s Sugar Substitute

Instructions

1. Place the ground beef and onion in a skillet over medium high heat, and saute until the meat is browned and the onions have softened.
2. Drain the excess grease.
3. Add 2 Tbsp. dill pickle relish, worcestershire sauce and salt and pepper to taste to the skillet, and saute until well combined.
4. In a bowl, stir together the mayonnaise, 1 tbsp dill pickle relish, Swerve and sugar free ketchup until well combined.
5. Preheat the oven to 400 degrees.
6. Arrange the cheese in circles about 3-4 inches across on a parchment lined baking sheet,
7. Bake for 6-8 minutes until the edges of the cheese circles start to brown and turn crispy.
8. Remove the baking sheet from the oven, and immediately place a line of sauce down the center of each cheese circle.
9. Sprinkle lettuce on top of the sauce.
10. Add some meat mixture down the center of the cheese circles.
11. Quickly roll the cheese circles up around the filling. Allow the cheese to cool so that it hardens, and then serve.

16. Keto Philly Cheesesteak Casserole

Philly Cheesesteak Casserole (Low Carb, Keto) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘5’]

Eat your Philly Cheesesteak in low carb casserole form!

Ingredients

• 1 ¼ pound ground beef
• 1 bell pepper (green, chopped)
• 1 yellow onion (chopped)
• 8 ounces white mushrooms (sliced)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons Worcestershire sauce
• 4 ounces cream cheese
• ½ cup beef broth
• 6 slices provolone cheese
• 10-12 ounces riced cauliflower (fresh or frozen)

Instructions

1. Preheat oven to 350F, and lightly grease an 8×8-inch casserole dish with cooking spray.
2. Heat a large skillet over medium-high heat and add the ground beef, bell pepper, onion and mushrooms.
3. If adding riced cauliflower, pre-cook it by microwaving according to the package directions. (usually about 4-5 minutes on high) Set aside.
4. Continue cooking the meat and vegetables, stirring and breaking up the meat with your spoon or spatula.
5. Once the meat is fully browned and the vegetables are soft, remove excess grease by pushing the meat to one side and dabbing a crumpled paper towel in the pan (held by a tongs) to absorb the grease.
6. Season the mixture with onion powder, garlic powder, salt, black pepper, and Worcestershire sauce. Add the cream cheese and stir until it fully melts. Add the beef broth and cauliflower and mix well.
7. Transfer the mixture into the prepared casserole dish. Overlap the slices of provolone cheese to cover.
8. Bake, uncovered, for 15 to 20 minutes. The casserole will be warmed through and the provolone will be melted.

17. Philly Cheesesteak Lettuce Wraps

Philly Cheesesteak Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: [‘8’, ‘8 wraps’]

Classic Philly Cheesesteak flavors in a gluten free, keto lettuce wrap.

Ingredients

• 1 pound ground beef
• 1 green bell pepper
• 1/3 cup onion (diced)
• 1 cup shredded provolone cheese (or mozzarella)
• salt
• black pepper
• 8 lettuce leaves (larger leaves)

Instructions

1. Heat a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until cooked through, approximately 8-10 minutes.
2. While the beef is cooking, chop your bell pepper and onion.
3. Once the beef is cooked, drain excess fat. Add the onion and bell pepper. Cook until the vegetables are just softened, approximately 5 minutes.
4. Remove from heat. Add the cheese and stir until cheese is melted. Season to taste with salt and black pepper.
5. Scoop approximately 1/2 cup of the beef mixture into each lettuce leaf. Top with additional cheese if desired.

18. Beef and Broccoli Bake

Ground Beef And Broccoli Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 4

This Beef and Broccoli Bake is a fantastically easy dinner that everyone will love. Keto, paleo, and gluten-free, you’ll be done cooking in under half an hour!

Ingredients

• 10 oz ground beef
• 3 oz butter
• 9 oz broccoli
• 4 oz cheese (I used marbled cheddar)
• Salt and pepper (to taste)
• 1 tsp garlic powder (or more to taste)
• 1 tsp onion powder (or more to taste)
• Cayenne pepper (optional, if you like it spicy)

Instructions

1. Rinse and trim the broccoli. Cut it into small florets.
2. Take out a large frying pan and heat your butter. Brown the ground beef on medium-high heat and season it to taste with the spices of your choice in the ingredients list.
3. Reduce the heat to low and pull out a second frying pan.
4. In the second pan, on a second burner, fry the broccoli in 2 Tbsp butter for a few minutes. While it is frying, be sure to stir your ground beef to keep it from over-browning.
5. Add the broccoli to the cooked ground beef and season everything with another dash of spices. Stir everything together to make sure that the spices have mixed through.
6. Take your broccoli and beef and place it into a casserole or au gratin dish. Top the beef and broccoli with your favorite shredded cheese and broil it in the oven for about four minutes.

19. Slow Cooker Beef and Bacon Chili

Slow Cooker No-Bean Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT360M · Total: PT380M · Yield: [‘6’]

Slow cooker no-bean chili simmers in rich tomatoes and spices. Ground beef and crispy bacon plus fun delicious toppings is the ideal low-carb keto chili. Set your CrockPot for a spicy chili that hearty & comforting.

Ingredients

• 1.5 pounds ground beef ((or other meats, see above comments))
• 6 slices bacon
• 15 ounces can diced tomatoes
• 15 ounces can tomato sauce
• 3 TB chili powder
• 1 TB minced dry onion
• 2 tsp ground cumin
• 1.5 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (Optional – for added heat)

Instructions

1. Crumble meat into a large skillet and saute on medium until meat is browned and cooked all the way through.
2. DO NOT drain the fat. Transfer meat to the insert in your slow cooker.
3. Add both canned tomato products and remaining ingredients – not the bacon- and stir. Close the top and set the timer to 6 hours on LOW.
4. Bake bacon in a single layer on a baking sheet in the oven at 425°. Cook until desired crispness, we like it super crispy which takes about 20-25 minutes.
5. Drain bacon on a paper towel-lined plate. Once cool, crumble into bite-sized pieces.
6. Once the chili is done, spoon into serving bowls and stir in bacon. Top with desired toppings. See above for a great list of chili topping options.

20. Keto Stuffed Bell Peppers

How To Make Easy Keto Stuffed Bell Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT135M · Yield: [‘6’]

Learn How To Make Easy Keto Stuffed Bell Peppers with Classic Keto Bolognese Sauce containing Ground Beef. This Low Carb, Grain-Free, Gluten-Free, and perfect Rainbow Keto Meal for Diabetics gives you a great option for your Meal Prep or Grilling evening.

Ingredients

• 3 Bell Peppers Various Colors
• 1 Cup Minced Beef
• 1/2 Cup Diced Bacon
• 1/2 Cup Diced Fresh Celery
• 1 Small Onion
• 2 Garlic Cloves
• 1/3 Cup Tomato Sauce
• 1/2 Cup Heavy Cream
• 1 Tablespoon Fresh Oregano

Instructions

1. Prepare 3 various colors of Bell peppers for that beautiful Rainbow Colors.
2. With regards to the ingredients for Bolognesses Sauce with Keto Ground beef, try and dice all of the ingredients into small pieces.
3. Start with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for a few minutes.
4. Once caramelized, add bacon and minced meat, mix and cook for 15 minutes.
5. Add diced fresh celery, herbs, salt & pepper, and mix and cook over medium heat for another 10 minutes.
6. As of last add tomato sauce and heavy cream and fully combine.
7. Cover with the lid and cook for approximately 40 minutes at a medium temperature.
8. Cut top of each of the Bell pepper and place on the side to use later.
9. Clean all of the insides from Bell pepper and scoop out all of the seeds.
10. Fill Each of the bell pepper with Bolognese sauce up to the top.
11. Top it up with grated cheese of your choice, be it parmesan cheese, any hard cheese, or mozzarella.
12. Once all of the toppings are done, cover with the precut tops of the Bell Pepper.
13. Bake in the oven at 200C or 400F for approximately 40 minutes.

21. Chilli

Instant Pot Chili No Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT30M · Yield: [‘6’, ‘6 people’]

This Instant Pot No Bean Chili is packed with a combination of lean ground beef, vibrant veggies, and a kick of spices that will make any day feel like a special occasion. It’s an easy, comforting, one-pot wonder that you can just set in your Instant Pot and let it do all the magic.

Ingredients

• 1 ½ tbsp olive oil (divided)
• ½ cup onion (diced)
• 1 red bell pepper (diced)
• ½ cup celery (diced )
• 1 garlic clove (minced)
• 1 lb grass-fed lean ground beef
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• ¼ tsp cayenne pepper
• 1 14oz can fire-roasted diced tomatoes
• 1 14oz can crushed tomatoes
• ½ cup beef broth
• 2 tbsp tomato paste
• pinch of sea salt
• 2 bay leaves
• ¼ cup parsley (chopped)

Instructions

1. Pour 1 tablespoon of oil into the Instant Pot and turn to sauté mode. Add the onion, pepper, celery, and garlic and sauté until they begin to soften about 3 to 4 minutes.
2. Add the remaining oil and lean ground beef. Cook until it begins to turn brown, about 3-4 minutes. Drain any excess fat.
3. Add the seasonings and cook until the beef is browned and crumbled about 3-4 additional minutes.
4. Add the remaining ingredients to the pot, and mix well until combined. Cover with the Instant Pot lid and turn the knob to sealing. Set to cook on manual mode at high pressure for 10 minutes.
5. After its finished cooking, allow the steam to release naturally. Until the pin drops down to indicate it is fully released.
6. Remove the lid and turn on the sauté feature. Cook for another 3-4 minutes, stirring constantly to prevent burning until the chili thickens up a bit.
7. Add the chopped parsley and serve warm.

22. Baked Zucchini and Beef Boats

Baked Zucchini and Beef Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT10M · Yield: 4

Baked Zucchini and Beef Boats are amazing and tasty, and super easy to make. I love stuffing these boats with all kinds of ingredients but my family favorite is ground beef.

Ingredients

• 4 medium Zucchini
• 1 tablespoon olive oil
• 1 lb. ground beef
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1 teaspoon onion, powder
• 1 teaspoon of sea-salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup Cheddar Cheese (optional)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. To prepare zucchini, you should dry them with a paper towel before being placed on a cutting board and cutting each zucchini lengthwise with a sharp knife. Remove the seeds from the zucchini before cutting them into quarters. Scoop out the seeds with a spoon.
3. Place zucchini on a tray and lightly season each half with salt and pepper, and add a drizzle of olive oil. Place it in the oven and bake for 15 minutes or so, or until they are tender, but still hold their shape.
4. Meanwhile, sauté ground beef on a generous drizzle of olive oil with salt, pepper, garlic and onion powder, as well as dried herbs. Always add less salt just to make sure, you can always add a bit more later after the meat is cooked. Remove any extra fat from the meat, then two large eggs to the meat mixture. Allow meat to slightly cool down before adding mixed eggs so they don’t turn into scrambled eggs but rather act as a binding ingredient.
5. Carefully remove zucchini from the oven and stuff equal portions of the mixture into the zucchini boats. Top each with shredded cheese.
6. Bake between 25 and 30 minutes, until well heated and the cheese starts to bubble.

23. Keto Butternut Squash Chili

Butternut Squash Chili {keto, paleo} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef (450 g)
• 1 cup diced butternut squash (about 150 g)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz / 400 g) diced tomatoes, with juice
• 1 cup beef broth (240 ml)
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. 1. Keto Butternut Squash Chili – Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. 2. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 6-8 minutes. Drain any excess fat if needed.
3. 3. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne (if using); cook for 1 minute to bloom the spices.
4. 4. Add the diced butternut squash and cook for 2-3 minutes, stirring often.
5. 5. Stir in the tomato paste, then add the diced tomatoes with juice and beef broth. Bring to a boil.
6. 6. Reduce heat to low and simmer, partially covered, for 20-25 minutes, or until the squash is tender and the chili thickens. Season with salt and pepper to taste.
7. 7. If you prefer a thicker chili, simmer uncovered for an additional 5-10 minutes.
8. 8. Serve hot, with optional toppings such as shredded cheese, sour cream, or chopped cilantro if desired.

24. Keto Japanese Hamburger Steaks

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘5’]

Only 3 grams net carbs each and covered in a tangy tomato sauce. Keto Japanese hamburger steaks are easy to make for family dinners.

Ingredients

• 1 1/2 pounds Ground Beef (or ground beef and ground pork mixture )
• 2 tbsp Olive Oil
• 2/3 cup Pork Rinds (crushed into crumbs )
• 1/4 cup Unsweetened Almond Milk
• 1/2 Onion (chopped finely )
• 1 large Egg
• 2 tsp Worcestershire Sauce
• 2 tsp Minced Garlic
• Salt and Pepper
• Sesame Seeds and Chopped Green Onions (for garnish )
• 2 tbsp Sugar-Free Ketchup
• 1 tbsp Swerve Brown Sugar Substitute
• 2 tbsp Rice Wine Vinegar
• 1 tbsp Butter
• 2 tbsp Soy Sauce
• 1/4 cup Water

Instructions

1. Add the ground meat, pork rind crumbs, almond milk, onion, egg, worcestershire sauce, minced garlic and salt and pepper to taste to a mixing bowl, and knead with your hands until well combined.
2. Form the mixture into 5 evenly sized patties.
3. Place the oil in a skillet over medium high heat, and sear the patties evenly on both sides.
4. Remove the patties, and set aside.
5. Drain the excess grease, and reduce the heat to medium.
6. Add in the butter.
7. In a bowl, mix together the rest of the sauce ingredients, and stir into the skillet.
8. Return the patties to the skillet, toss to coat in the sauce, and simmer over medium low heat until cooked to your liking.
9. Garnish with sesame seeds and green onions before serving.

25. Keto Tuscan Soup

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 6

A one-pot, 30-minute soup recipe, this keto Tuscan soup with beef and vegetables is hearty, flavorful, and spiced with just the right amount of heat.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 5 cloves garlic, minced
• 1 pound grass-fed ground beef*
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon paprika
• 1/4 teaspoon red pepper flakes (more or less based on spice preference)
• 1 teaspoon Italian seasoning
• salt and pepper (at least 1 teaspoon of each)
• 2, 14-oz. cans diced tomatoes (with juice)
• 1 quart (4 cups) beef broth or stock
• 1 tablespoon dried oregano
• 2 tablespoons parsley, chopped
• 1 medium zucchini, chopped
• 2-3 cups kale, chopped
• 1/4 cup grated parmesan (optional)
• 1/2 lemon (optional for serving)

Instructions

1. In a large pot, heat the olive oil for about 1 minute over medium heat. Add the chopped onions and sauté for 2-3 minutes. Stir in the minced garlic and cook for another minute or so but be careful not to burn the garlic.
2. Add the grass-fed ground beef to the onions and garlic and use your spoon to break it apart into bite-sized chunks. Add the ground cayenne, paprika, red pepper flakes, Italian seasoning and a generous amount of salt and pepper (at least 1 teaspoon of each). These seasonings are to spice the meat (hold the parsley and oregano until later). Cook until the ground beef is browned (4-5 minutes).
3. Pour in the diced tomatoes and broth. Add the chopped parsley and dried oregano to the soup, stir it well and bring it to a boil. Reduce the heat and let let it simmer uncovered for 10 minutes.
4. Add the diced zucchini and let it cook for about 3 minutes before adding in the chopped kale. Stir well, mixing in the kale until it’s slightly wilted. Remove from heat.
5. Stir in the grated parmesan and taste. Add more salt and pepper as needed (I did a generous amount here), more red pepper flakes for extra heat, and/or more parmesan if you’d like.
6. Ladle the soup into serving bowls and squeeze the juice of a lemon wedge over each serving (optional). Garnish with more parmesan, red pepper flakes and fresh parsley, if desired.

26. Keto Bacon Cheeseburger Soup

Keto Cheeseburger Soup Without Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘7’, ‘7 Cups’]

This Bacon Keto Cheeseburger Soup Without Potatoes has a big burger flavor, is easy to make, and is warm and super comforting. And since it’s gluten-free with only 5 net carbs, you don’t even have to feel guilty!

Ingredients

• 2 Tablespoons Butter (or oil of choice)
• 1/2 Cup Real Bacon Bits
• 1/2 Medium Onion (diced)
• 1 Medium Carrot (shredded)
• 1 teaspoon Garlic (minced)
• 1 Pound Ground Beef
• 3 Cups Low-Sodium Broth (Beef Or Chicken)
• 12 Ounces Frozen Cauliflower Florets
• 2 Cups Shredded Sharp Cheddar Cheese
• 1 Cup Heavy Whipping Cream
• 4 Ounces Cream Cheese (slightly softened)
• 1/2 to 3/4 teaspoon Sea Salt (or to taste)
• 1/4 teaspoon Ground Black Pepper (or to taste)

Instructions

1. Shred the carrot with the large side of a box grater or the grater attachment of a food processor and set aside. Set out the cream cheese to slightly soften or microwave for 5 to 10 seconds and set aside.
2. In a large pot or dutch oven, melt the butter over medium heat. Add the bacon bits, onion, and shredded carrot. Cook until the bacon is crispy and the onion and carrots are softened, 3 to 5 minutes.
3. Add the garlic and cook until fragrant, around 30 seconds. Add the beef and cook until browned, around 8 to 10 minutes, breaking it up with a wooden spoon as it cooks. Once browned, drain off the fat if needed but do not rinse.
4. Add the broth and frozen cauliflower florets and bring to a boil. Reduce the heat to a simmer and cook uncovered for 10 to 15 minutes, or until the cauliflower is tender.
5. Remove the pot from heat and slowly stir in the shredded cheese, heavy cream, and cream cheese until fully melted. Season with salt and pepper and serve hot.

27. Keto Cheeseburger Casserole

Bacon Cheeseburger Casserole {keto, paleo, Whole30, AIP} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

If you are looking for a hearty, satisfying dinner that the whole family will love, then look no further than this bacon cheeseburger casserole!

Ingredients

• 1 spaghetti squash (3-4 pounds), cooked (see above for cooking options)
• Optional: 1 stick butter (omit for paleo/Whole30/AIP)
• 2 teaspoons salt, divided
• 2 pounds grass-fed beef
• 4 cloves of garlic, minced (or ½ t. garlic powder)
• 1 small onion, chopped (or ½ t. onion powder)
• 1, 6-ounce can tomato paste (use nightshade-free tomato paste for AIP)
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons coconut aminos or Worcestershire sauce
• 1 pound bacon, cooked and crumbled
• 8 ounces raw, grass-fed cheddar cheese, shredded (use a dairy-free cheese sauce for paleo/Whole30/AIP)
• Sliced tomato (omit for AIP)
• finely chopped green onion

Instructions

1. Preheat oven to 350 degrees.
2. If you are using the optional butter, mix the butter and 1 teaspoon salt into the spaghetti squash while it is still hot. Layer the spaghetti squash into the bottom of a 9×13” pan.
3. Cook the beef with the remaining 1 teaspoon salt, garlic, and onion. Once the meat has browned, add the tomato paste, apple cider vinegar, and coconut aminos. Heat through and then layer on top of the spaghetti squash.
4. Top with the shredded cheddar cheese and bacon pieces (if using).
5. Bake for 30 minutes, or until cheese has melted.
6. Top with green onion and sliced tomatoes (if using).

28. Keto Meatloaf

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

Recipe details: Prep: PT15M · Cook: PT60M · Yield: [‘8’]

This keto homestyle meatloaf is tender and delicious, just like Mom used to make. The only thing missing is the carbs!

Ingredients

• 2 pounds ground beef
• 2 large eggs
• 3/4 cup heavy cream
• 2/3 cup ground pork rinds
• 1 tablespoon organic onion powder
• 2 teaspoons organic garlic powder
• 1 tablespoon Italian seasoning blend
• pink salt
• cracked black pepper
• 1/2 cup sugar-free ketchup
• 2 teaspoons mustard powder
• 1/4 cup Besti Monk Fruit and Allulose Brown Sweetener (packed)

Instructions

1. Preheat oven to 350 degrees F.
2. Line a rimmed baking sheet with parchment paper or tin foil.
3. In a large bowl whisk together the eggs and heavy cream. Then add the pork rinds, onion powder, garlic powder, Italian seasoning, salt, and pepper. Stir to combine then add the ground beef. Using your hands, combine the meat with the egg mixture. Shape into an 8-inch loaf on the prepared baking sheet.
4. In a small bowl, combine the ketchup, brown sugar Swerve, and dry mustard.
5. Top the meatloaf with 1/2 of the ketchup mixture
6. Bake for 45 minutes.
7. Top with the remaining ketchup mixture and bake for an additional 15 minutes.
8. Remove from heat and allow to stand for 10 minutes before slicing.

29. Keto Cauliflower Ziti

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘8’, ‘8 bowls’]

This keto cauliflower ziti is cheesy, filling and flavorful. Yet packed with all the good veggies! It’s low carb, high protein and gluten-free.

Ingredients

• 1 large cauliflower head (cut into florets)
• 1 tbsp olive oil
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 1 tsp paprika
• 1 lb lean ground beef
• salt and black pepper (to taste)
• 2 tbsp tomato paste
• 1 tsp oregano
• 2 14 oz cans chopped tomatoes
• 2 cups ricotta cheese
• 2 cups mozzarella cheese (shredded)
• ½ cup parmesan cheese (shredded)

Instructions

1. Preheat the oven to 375F. And prepare a 9×13 baking dish.
2. Boil up some water and add cauliflower florets to it. Cook for about 3 minutes until cauliflower has steamed. Drain and set aside in a large bowl.
3. In a large skillet, heat up olive oil to medium-high heat. Add the onion and sauté until translucent for about 5 minutes. Add minced garlic, and paprika and cook for another 1 minute.
4. Add in ground beef, salt, and black pepper. Break the meat apart and cook until it browns up for 5-7 minutes.
5. Stir in the tomato paste, oregano, and chopped tomatoes. Reduce the heat to medium-low and simmer for 15 minutes. Then, remove from the heat.
6. Pour the beef mixture over the steamed cauliflower and combine.
7. Take half of the cauliflower beef mixture and spread it in the baking dish. Top it up with 1 cup of ricotta cheese, 1 cup of mozzarella cheese, and ¼ cup parmesan cheese.
8. Top it up with the rest of the cauliflower mixture and then the remainder of the ricotta, mozzarella, and parmesan cheese.
9. Bake in the oven for 25 min and serve hot.

30. Sloppy Joe

Low-Carb Keto Sloppy Joes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’, ‘8 servings’]

This keto low-carb sloppy joes recipe is a simple but delicious weeknight meal that comes together in under 30 minutes – hamburger bun and all!*Note-See the notes below to make this dish paleo.

Ingredients

• Keto Hamburger Buns (for serving)
• 2 Tbsp Avocado Oil (butter, or oil of choice)
• 2 Lbs. Ground Beef
• 1 Whole Green Bell Pepper
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1 1/2 cups Low-Carb Ketchup ((this ketchup has the same number of carbs as the unsweetened variety))
• 2 tsp. Chili Powder
• 1 tsp. Dry Mustard
• 1 Tbsp Tomato Paste
• 1 cup Water
• Worchestershire Sauce (optional, to taste (I usually drizzle in around 1 tsp.))
• 1 tsp. Sea Salt (or to taste)
• 1/4 tsp. Ground Black Pepper (to taste)
• 2 Tbsp. Keto Brown Sweetener (optional)

Instructions

1. Prepare the hamburger buns and set aside.
2. Add the oil or butter to a large skillet or dutch oven and heat over medium-high heat.
3. Once hot, add the beef and cook until brown, breaking it up with a wooden spoon as it cooks. Drain off the fat if desired.
4. Add the green pepper and cook until tender, 3 to 5 minutes.
5. Then, add the onion powder, garlic powder, sugar-free ketchup, chili powder, dry mustard, tomato paste, water, Worcestershire sauce, salt, and pepper. Taste and add the sweetener if desired.
6. Bring the meat mixture to a boil. Then, reduce the heat and simmer for 10 to 15 minutes. Taste and adjust the salt and seasonings as desired.
7. Serve with prepared hamburger buns.

31. Cauliflower Beef Casserole

Ground Beef Cauliflower Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘4’, ‘4 -6 servings’]

Ground beef cauliflower casserole with cheese, an easy, low-carb recipe for cold winter days.

Ingredients

• 25 oz cauliflower (Note 1)
• 1 medium onion (chopped)
• 1 lb ground beef (Note 2)
• ½ teaspoon dried thyme
• 1 teaspoon sweet paprika
• ½ teaspoon hot paprika
• ½ cup Greek yogurt
• 5 tablespoons cream cheese
• ½ cup chicken/beef stock (hot (Note 3))
• 1 cup grated cheese (divided (Note 4))
• fine sea salt and pepper
• some parsley

Instructions

1. Preheat the oven to 400°F/ 200°C.
2. Cook cauliflower: Divide the cauliflower into small florets and finely chop the stem as well. Place in a pot, cover with boiling water (from a kettle), add some salt and boil on medium heat for 3-5 minutes, it should be softer but not cooked through. Drain well; place back in the pot or a large bowl.25 oz cauliflower + salt
3. 1 medium onion
4. Brown beef: Heat a large skillet and add the chopped onion and the ground beef or hamburger (there is no need for any oil). Brown well for about 5 minutes, add thyme, both sorts of paprika, some salt, and pepper. Stir for another minute. Transfer the browned beef to the cauliflower.1 medium onion + 1 lb ground beef + ½ teaspoon dried thyme + 1 teaspoon sweet paprika + ½ teaspoon hot paprika + fine sea salt and pepper
5. Sauce: In another bowl, whisk together yogurt, cream cheese, and hot stock until entirely smooth. Pour the mixture over the cauliflower and beef, add ½ of the grated cheese, and mix well. Adjust the taste with salt and pepper.½ cup Greek yogurt + 5 tablespoons cream cheese + ½ cup chicken/beef stock + 1 cup grated cheese + fine sea salt and pepper
6. Bake: Transfer the mixture to a medium casserole dish. Sprinkle with the remaining cheese. Bake for about 25 minutes until the cheese is golden. Sprinkle with chopped parsley before serving.some 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.