This is definitely a star dish, making it a perfect option to serve on your favorite platter for a special occasion. The brussel sprouts are a power food, a cruciferous vegetable that is reputed to protect against cancers and help to reduce blood pressure and high cholesterol and ward off heart disease and diabetes.

Baking them alongside your Keto Stuffed Pork Loin ensures they are infused with all the juices from the pan, turning them into delicious and nutritious flavor bombs.

Pork is a great low-carb protein option for keto fans, it’s an easily digestible meat and has a high vitamin B6 and B12 content. These vitamins are essential for brain function, and pork is also a great source of heme iron, a particularly easy type of iron for humans to absorb that is largely found in red meats. Use this Keto Stuffed Pork Loin recipe to impress your guests, or just add it to your Sunday family dinner rotation — everyone will love you for it.

Yields 6 servings of Keto Stuffed Pork Loin

The Preparation

Pork Loin:

• 32 ounce pork tenderloins, silver skin removed
• 3 ounce prosciutto
• 1/4 cup pesto
• 2 ounce parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil, drizzled over meat before cooking

Brussels Sprouts:

• 24 ounce brussels sprouts
• 3 tablespoon olive oil
• Salt and pepper to taste

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.

2. Butterfly the pork loin with a knife.

3. Using a mallet, beat the loin and sprinkle it with salt and pepper to taste.

4. Spread the pesto evenly over the top of the pork loin.

5. Sprinkle the cheese over the pesto.

6. Layer the prosciutto on top of the parmesan cheese.

7. Roll the pork loin.

8. Tie with twine to hold it together. Drizzle the olive oil over the top of the meat. Put it on a baking dish.

9. Place the brussels sprouts on a baking sheet, drizzle with olive oil and season with salt and pepper.

10. Cook the loin next to the brussels sprouts in the preheated oven for 45 minutes. Watch the brussels sprouts and make sure they don’t brown. Then turn the broiler on (remove the brussels sprouts beforehand) and let the loin sit for another 10 minutes. Let cool slightly before untying the twine.

11. Slice, serve alongside the brussels sprouts. Enjoy!

This makes a total of 6 servings of Keto Stuffed Pork Loin. Each serving comes out to be 406 calories, 22.3g fat, 6g net carbs, and 42.2g protein.

Print

Keto Stuffed Pork Loin

1 hour, 10 minutes

Yield: 6 servings

Calories per serving: 406

Fat per serving: 22.3g

The Preparation

• Pork Loin:
• 32 ounce pork tenderloins, silver skin removed
• 3 ounce prosciutto
• 1/4 cup pesto
• 2 ounce parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil, drizzled over meat before cooking
• Brussels Sprouts:
• 24 ounce brussels sprouts
• 3 tablespoon olive oil
• Salt and pepper to taste

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.
2. Butterfly the pork loin with a knife.
3. Using a mallet, beat the loin and sprinkle it with salt and pepper to taste.
4. Spread the pesto evenly over the top of the pork loin.
5. Sprinkle the cheese over the pesto.
6. Layer the prosciutto on top of the parmesan cheese.
7. Roll the pork loin.
8. Tie with twine to hold it together. Drizzle the olive oil over the top of the meat. Put it on a baking dish.
9. Place the brussels sprouts on a baking sheet, drizzle with olive oil and season with salt and pepper.
10. Cook the loin next to the brussels sprouts in the preheated oven for 45 minutes. Watch the brussels sprouts and make sure they don't brown. Then turn the broiler on (remove the brussels sprouts beforehand) and let the loin sit for another 10 minutes. Let cool slightly before untying the twine.
11. Slice, serve alongside the brussels sprouts. Enjoy!

Notes

This makes a total of 6 servings of Keto Stuffed Pork Loin. Each serving comes out to be 406 calories, 22.3g fat, 6g net carbs, and 42.2g protein.

3.1

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Combining turkey and chicken broth ensures a rich flavor, and the clever combination of almond flour and eggs makes this dish a high-protein option for slow-release energy. For a deluxe version, you can swap out the almond flour for ground pork rinds — the aroma as this bakes quietly away in the oven will have the family asking for seconds before they’ve even been served!

Turkey is a versatile meat that is high in essential B vitamins, including B6 and niacin. It also contains choline which is reputed to reduce the risk of liver disease. This Keto Turkey Meatloaf is also rich in iron and contains selenium and zinc to support immunity and feed energy levels. It’s light but packed with nutrients that will keep you feeling full for longer.

While traditional meatloaf is prepared in a loaf tin, this recipe uses high-protein almond flour to bind the ingredients, meaning you can cook it on a baking sheet. The mixture can be fashioned into a loaf shape on the sheet, and you will find the end result retains moisture better. You want all the flavorful and savory juices, so check your Keto Turkey Meatloaf after 30 minutes with a meat thermometer, as each oven will cook at a slightly different speed.

Yields 8 servings of Keto Turkey Meatloaf

The Preparation

• 1 tablespoon avocado oil
• 1 medium onion, diced
• 2 teaspoon fresh garlic, minced
• 32 ounce ground turkey
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup chicken broth
• 2 tablespoon Worcestershire sauce
• 2 large egg
• 3/4 cup almond flour
• 1/2 cup low-carb ketchup

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.

2. In a frying pan over medium heat, add the avocado oil and diced onion. Fry until fragrant. Then add in the minced garlic and let cook for about a minute.

3. In a mixing bowl, combine the ground turkey, chopped parsley, salt, pepper, chicken broth, worchestire sauce, egg, and almond flour. Then add in the cooked onion and garlic.

4. Combine all of this together using your hands or a mixing spoon.

5. Grease a baking dish with spray or oil. And pour the thoroughly combined ground turkey mixture into the greased baking dish. Spread it out evenly using a spoon.

6. Pour the low-carb ketchup on top of the ground turkey mixture. Bake in the oven for 1 hour or until the internal temperature of the meatloaf reaches 165F.

7. Slice, serve with additional ketchup as needed. Enjoy!

This makes a total of 8 servings of Keto Turkey Meatloaf. Each serving comes out to be 407 calories, 38.9g fat, 4g net carbs, and 32.6g protein.

Print

Keto Turkey Meatloaf

1 hour, 15 minutes

Yield: 8 servings

Calories per serving: 407

Fat per serving: 38.9g

The Preparation

• 1 tablespoon avocado oil
• 1 medium onion, diced
• 2 teaspoon fresh garlic, minced
• 32 ounce ground turkey
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup chicken broth
• 2 tablespoon Worcestershire sauce
• 2 large egg
• 3/4 cup almond flour
• 1/2 cup low-carb ketchup

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.
2. In a frying pan over medium heat, add the avocado oil and diced onion. Fry until fragrant. Then add in the minced garlic and let cook for about a minute.
3. In a mixing bowl, combine the ground turkey, chopped parsley, salt, pepper, chicken broth, worchestire sauce, egg, and almond flour. Then add in the cooked onion and garlic,
4. Combine all of this together using your hands or a mixing spoon.
5. Grease a baking dish with spray or oil. And pour the thoroughly combined ground turkey mixture into the greased baking dish. Spread it out evenly using a spoon.
6. Pour the low-carb ketchup on top of the ground turkey mixture. Bake in the oven for 1 hour or until the internal temperature of the meatloaf reaches 165F.
7. Slice, serve with additional ketchup as needed. Enjoy!

Notes

This makes a total of 8 servings of Keto Turkey Meatloaf. Each serving comes out to be 407 calories, 38.9g fat, 4g net carbs, and 32.6g protein.

3.1

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Everybody needs pizza in their life; so this is a great way to keep a classic favorite on the menu while you focus on hitting healthy weight targets. Green peppers contain vitamin C and have high iron content. They are also rich in vitamin K and folate to keep your blood healthy, provide a healing boost, and keep your bones strong.

You could swap out green bell peppers here with any other color – they all have great nutritional value, and half a cup contains only 3 grams of carbohydrates, making them a Keto superfood. You can also swap out the sausage and pepperoni with whatever protein you fancy; basically, whatever topping you like on your pizza is going to be great here, so long as it’s low carb. 

Keto Pizza Stuffed Bell Peppers look stunning on the table, so pop them together next time you have guests over. You can stuff your peppers in the morning and leave them refrigerated; just preheat the oven and slide them in when you are ready to impress. We like these served with a crispy garden salad for a well-rounded low-carb meal.

Yields 4 servings of Keto Pizza Stuffed Peppers

The Preparation

• 2 large green bell peppers 
• 8 ounce mild Italian sausage, cooked
• 1/2 cup pepperoni, chopped
• 1 cup low carb tomato sauce
• 1 1/2 cup mozzarella cheese, divided
• 2 tablespoon fresh basil, chopped

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 375F.

2. Cut the green bell peppers in half and remove the seeds and stem. Place the cut and de-seeded peppers in a cast iron skillet.

3. In a mixing bowl, combine the cooked Italian sausage, pepperoni, half of the mozzarella, and tomato sauce. Mix to combine well.

4. Using a spoon, evenly distribute the mixture into the bell peppers.

5. Using the rest of the mozzarella cheese, add it to the top of the peppers. Bake in the preheated oven for 30 minutes or when the cheese has melted and the peppers are soft.

6. Garnish with basil. Serve immediately and enjoy!

This makes a total of 4 servings of Keto Pizza Stuffed Peppers. Each serving comes out to be 416 calories, 32.6g fat, 6.3g net carbs, and 22.1g protein.

Print

Keto Pizza Stuffed Peppers

40 minutes

Yield: 4 servings

Calories per serving: 416

Fat per serving: 32.6g

The Preparation

• 2 large green bell peppers
• 8 ounce mild Italian sausage, cooked
• 1/2 cup pepperoni, chopped
• 1 cup low carb tomato sauce
• 1 1/2 cup mozzarella cheese, divided
• 2 tablespoon fresh basil, chopped

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 375F.
2. Cut the green bell peppers in half and remove the seeds and stem. Place the cut and de-seeded peppers in a cast iron skillet.
3. In a mixing bowl, combine the cooked Italian sausage, pepperoni, half of the mozzarella, and tomato sauce. Mix to combine well.
4. Using a spoon, evenly distribute the mixture into the bell peppers.
5. Using the rest of the mozzarella cheese, add it to the top of the peppers. Bake in the preheated oven for 30 minutes or when the cheese has melted and the peppers are soft.
6. Garnish with basil. Serve immediately and enjoy!

Notes

This makes a total of 4 servings of Keto Pizza Stuffed Peppers. Each serving comes out to be 416 calories, 32.6g fat, 6.3g net carbs, and 22.1g protein.

3.1

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Mushrooms are delicious and contain some unusual B vitamins, including riboflavin, which protects your red blood cells, and niacin, which helps with digestion and gives your skin a healthy glow. Mushrooms also contain pantothenic acid, which helps maintain your nervous system and supports hormone production.

This Keto Mushroom Soup is low-carb, wonderfully filling, and has the added goodness of cayenne pepper, which aids in speeding up the metabolism and promoting weight loss. You get an immunity boost from the garlic and onion, and four cups of chicken broth ramps up the comfort level and supplies the body with hydration and nutrients. Chicken broth is also an intensely flavorful choice for a soup base.

Along with all this hearty goodness, you get a substantial protein hit and potassium, vitamin C, and manganese with the addition of thyme. This recipe is a keeper as it’s great for a quick and easy work lunch. If you love leftovers, double up the portion so you can pop some soup in the freezer for those nights when you want a little luxury with minimal effort.

Yields 4 servings of Keto Mushroom Soup

The Preparation

• 20 ounce mushrooms, sliced 
• 1/3 cup olive oil
• 1/2 medium onion, chopped
• 3 teaspoon fresh garlic, minced
• 1/2 cup heavy whipping cream
• 4 cup chicken broth
• 6 ounce cream cheese
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon chicken bouillon cube
• Salt and pepper to taste

The Execution

1. Measure out and prepare all of the ingredients.

2. In a saucepan over low to medium heat, add the chopped onions and minced garlic to the pan along with olive oil. Cook until fragrant.

3. Add in the sliced mushrooms and season with salt and pepper. Stir to combine well and let cook for about 5 minutes.

4. Pour in the chicken broth and stir to combine well.

5. Add in the chicken bouillon cube, cayenne pepper, and thyme. Stir together. Turn the heat up to medium to high and let it come to a boil. Reduce heat to simmer and let cook for 10 minutes.

6. Pour in the heavy whipping cream and cream cheese and stir to combine well. Let this cook for about 5 minutes and then pulse with an immersion blender to get it smoth.

7. Simmer for another 5 minutes. Taste and adjust seasonings accordingly.

8. Serve in bowls and enjoy!

This makes a total of 4 servings of Keto Mushroom Soup. Each serving comes out to be 468 calories, 44.3g fat, 9.8g net carbs, and 8.5g protein.

Print

Keto Mushroom Soup

35 minutes

Yield: 4 servings

Calories per serving: 468

Fat per serving: 44.3g

The Preparation

• 20 ounce mushrooms, sliced
• 1/3 cup olive oil
• 1/2 medium onion, chopped
• 3 teaspoon fresh garlic, minced
• 1/2 cup heavy whipping cream
• 4 cup chicken broth
• 6 ounce cream cheese
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon chicken bouillon cube
• Salt and pepper to taste

The Execution

1. Measure out and prepare all of the ingredients.
2. In a saucepan over low to medium heat, add the chopped onions and minced garlic to the pan along with olive oil. Cook until fragrant.
3. Add in the sliced mushrooms and season with salt and pepper. Stir to combine well and let cook for about 5 minutes.
4. Pour in the chicken broth and stir to combine well.
5. Add in the chicken bouillon cube, cayenne pepper, and thyme. Stir together. Turn the heat up to medium to high and let it come to a boil. Reduce heat to simmer and let cook for 10 minutes.
6. Pour in the heavy whipping cream and cream cheese and stir to combine well. Let this cook for about 5 minutes and then pulse with an immersion blender to get it smoth.
7. Simmer for another 5 minutes. Taste and adjust seasonings accordingly.
8. Serve in bowls and enjoy!

Notes

This makes a total of 4 servings of Keto Mushroom Soup. Each serving comes out to be 468 calories, 44.3g fat, 9.8g net carbs, and 8.5g protein.

3.1

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Zucchini is a versatile vegetable that contains vitamins A and C, it’s rich in manganese for brain function, and contains lutein which helps to keep your eyes strong and healthy as you age. This dish has a whopping four teaspoons of minced garlic to boost the immune system and it comes with nutmeg which promotes gut health, works on your digestion and is even used as a pain reliever.

A recipe that is high in protein with three eggs, heavy cream, and lashings of cheddar and parmesan cheese, the Keto Zucchini Casserole is a luxurious option for any low-carb lifestyle. Perfect with a crunchy salad on the side, or served as a side with a steak or chicken breast, this is an easy, nutritious meal you can add to your weekday rotation. Add a teaspoon of dried basil and top with fresh parsley to transport your taste buds to Italy any night of the week.

Yields 6 servings of Keto Cheesy Zucchini Casserole

The Preparation

• 2 medium zucchini, sliced into half moons
• 1/3 cup heavy cream
• 3 large egg
• 1/4 cup grated parmesan cheese
• 4 teaspoon fresh garlic, minced
• 1 teaspoon dried basil
• 1/8 teaspoon dried nutmeg
• 1 1/2 cup cheddar cheese, shredded + divided
• 2 tablespoon butter, sliced into 1/4″ thick pieces
• Salt and pepper to taste
• 2 tablespoon fresh parsley, chopped + for garnish

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to 350F. Grease a baking dish.

2. In a bowl, combine heavy cream, eggs, parmesan cheese, minced garlic, dried basil, ground nutmeg, and black pepper.

3. Stir this mixture to combine well.

4. In the greased baking sheet, add the sliced zucchinis and add half of the shredded cheddar cheese. Pour the cheesy mixture over the top.

5. Add the thick butter pieces to the pan.

6. Bake in the oven for 35 – 30 minutes. Take out and add the rest of the shredded cheddar cheese to the top of the dish and put back in the oven for 10 more minutes or until the cheese has melted.

7. Slice, garnish with the chopped parsley, serve, and enjoy!

This makes a total of 6 servings of Keto Cheesy Zucchini Casserole. Each serving comes out to be 274 calories, 22.9g fat, 3.6g net carbs, and 13.5g protein.

Print

Keto Cheesy Zucchini Casserole

50 minutes

Yield: 6 servings

Calories per serving: 274

Fat per serving: 22.9g

The Preparation

• 2 medium zucchini, sliced into half moons
• 1/3 cup heavy cream
• 3 large egg
• 1/4 cup grated parmesan cheese
• 4 teaspoon fresh garlic, minced
• 1 teaspoon dried basil
• 1/8 teaspoon dried nutmeg
• 1 1/2 cup cheddar cheese, shredded + divided
• 2 tablespoon butter, sliced into 1/4? thick pieces
• Salt and pepper to taste
• 2 tablespoon fresh parsley, chopped + for garnish

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F. Grease a baking dish.
2. In a bowl, combine heavy cream, eggs, parmesan cheese, minced garlic, dried basil, ground nutmeg, and black pepper.
3. Stir this mixture to combine well.
4. In the greased baking sheet, add the sliced zucchinis and add half of the shredded cheddar cheese. Pour the cheesy mixture over the top.
5. Add the thick butter pieces to the pan.
6. Bake in the oven for 35 - 30 minutes. Take out and add the rest of the shredded cheddar cheese to the top of the dish and put back in the oven for 10 more minutes or until the cheese has melted.
7. Slice, garnish with the chopped parsley, serve, and enjoy!

Notes

This makes a total of 6 servings of Keto Cheesy Zucchini Casserole. Each serving comes out to be 274 calories, 22.9g fat, 3.6g net carbs, and 13.5g protein.

3.1

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You can start this dish in the morning or throw it together before bed. You want to start with a good-sized boneless pork shoulder for maximum amino acids, leave it a little fatty for flavor and rub it down with your kosher salt, pepper, dried oregano, and cumin. You want it to be totally coated in these aromatic herbs, so the juices combine with the chicken broth to produce a heavenly infusion.

Traditionally served with plantain, rice, or taco shells, this low-carb version of the Cuban bowl ramps up the salad and offers lettuce, radish, and pickle for crunch. Radishes are a power vegetable with vitamins K, B6, E, A, and C. They include fiber, zinc, potassium, phosphorus, magnesium, copper, calcium, iron, and manganese, and are high in antioxidants.

Top this extraordinary flavor-packed meal with jalapenos for their metabolism-boosting, increased fat burn, and anti-inflammatory properties. Add a few slices of fresh lime for color and impress your guests or your family with this easy, slow cooker Keto treat.

Yields 6 servings of Keto Cuban Bowl

The Preparation

Pork:

• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 64 ounce boneless pork shoulder
• 1 cup chicken broth
• 2 tablespoon fresh orange juice
• 2 tablespoon lime juice
• 1 tablespoon fresh garlic, minced

Cuban:

• 1 cup dill pickle
• 6 slice ham
• 3 tablespoon dijon mustard
• 1/2 medium avocado
• 1/2 cup jalapeno pepper, thinly sliced
• 1/2 cup red radish, thinly sliced
• 1 tablespoon cilantro, chopped
• 2 cup Swiss cheese

The Execution

1. Measure out and prepare all of the ingredients. Trim any fat off the pork shoulder.

2. Place the pork into the slow cooker. Pour the chicken broth, lime juice, and orange juice on top of it.

3. Season with cumin, oregano, salt, pepper, and the minced garlic. Let the pork cook in the slow cooker on low for 9 hours give or take 1 hour. You can alternatively cook it on high for around 6 hours.

4. Move the cooked pork shoulder onto a cutting board and shred the meat.

5. Place the shredded pork onto a baking pan lined with foil. Cook in the oven on broil and let the meat get crispy.

6. Place the dijon mustard onto the ham slices. Place dill pickle, Swiss cheese, and ham with the pork. Place back in the oven on broil for another 2 – 3 minutes.

7. Plate the cooked and crispy shredded pork with jalapenos, radishes, avocado slices, and cilantro. Enjoy!

This makes a total of 6 servings of Keto Cuban Bowl. Each serving comes out to be 590 calories, 25.6g fat, 3.7g net carbs, and 80.4g protein.

Print

Keto Cuban Bowl

9 hours, 30 minutes

Yield: 6 servings

Calories per serving: 590

Fat per serving: 25.6g

The Preparation

• Pork:
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 64 ounce boneless pork shoulder
• 1 cup chicken broth
• 2 tablespoon fresh orange juice
• 2 tablespoon lime juice
• 1 tablespoon fresh garlic, minced
• Cuban:
• 1 cup dill pickle
• 6 slice ham
• 3 tablespoon dijon mustard
• 1/2 medium avocado
• 1/2 cup jalapeno pepper, thinly sliced
• 1/2 cup red radish, thinly sliced
• 1 tablespoon cilantro, chopped
• 2 cup Swiss cheese

The Execution

1. Measure out and prepare all of the ingredients. Trim any fat off the pork shoulder.
2. Place the pork into the slow cooker. Pour the chicken broth, lime juice, and orange juice on top of it.
3. Season with cumin, oregano, salt, pepper, and the minced garlic. Let the pork cook in the slow cooker on low for 9 hours give or take 1 hour. You can alternatively cook it on high for around 6 hours.
4. Move the cooked pork shoulder onto a cutting board and shred the meat.
5. Place the shredded pork onto a baking pan lined with foil. Cook in the oven on broil and let the meat get crispy.
6. Place the dijon mustard onto the ham slices. Place dill pickle, Swiss cheese, and ham with the pork. Place back in the oven on broil for another 2 - 3 minutes.
7. Plate the cooked and crispy shredded pork with jalapenos, radishes, avocado slices, and cilantro. Enjoy!

Notes

This makes a total of 6 servings of Keto Cuban Bowl. Each serving comes out to be 590 calories, 25.6g fat, 3.7g net carbs, and 80.4g protein.

3.1

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The trick to getting this low-carb delight just right is to open your slow cooker 30 minutes before the beef is done and add the crunchy cabbage to round out this mouthwatering meal. This Keto Corned Beef & Cabbage recipe is a classic slow cooker dish that doesn’t require any braising to start. You get the added vitamin hit of carrots and celery with a no-fuss chop-and-add method. The garlic produces a flavor hit with immunity-boosting calcium, iron, potassium, and magnesium.

Because of the high water content in this dish, the beef stays moist – and tastes even better the next day. Corned beef contains all nine essential amino acids, which makes it a complete protein. It is high in vitamin B for enhanced brain function and healthy skin; plus, this meal is a perfect addition to your lunch box as it produces slow-burning energy to sustain you through the day.

Serve this low-carb Keto Corned Beef in thick slices, then use a slotted spoon to serve the carrot, celery, and cabbage. Add a flourish with good olive oil drizzled generously over the cabbage for a little extra healthy fat. Don’t forget to top the beef with the gorgeous broth to finish!

Yields 8 servings of Keto Uncured Corned Beef

The Preparation

• 48 ounce corned beef
• 1/2 medium onion, chopped 
• 1 medium carrot, chopped
• 3 medium celery, chopped
• 4 teaspoon fresh garlic, chopped
• 1/2 medium green cabbage, chopped in quarters
• 3 cup water
• 1 medium bay leaf
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 8 tablespoon olive oil, for garnish

The Execution

1. Measure out and prepare all the ingredients.

2. Chop the onion and celery on a cutting board.

3. Chop up the carrots.

4. Place corned beef in a crock pot along with chopped garlic, bay leaf, and apple cider vinegar. Pour water on top of the beef.

5. Add in the chopped celery, onion, and carrots. Cover with a lid and and let cook on low for 6 to 8 hours.

6. 30 minutes before you want to eat, add in the green cabbage.

7. 30 minutes later, remove and plate the vegetables. Cut the beef.

8. Serve the beef alongside the vegetables. Enjoy!

This makes a total of 8 servings of Keto Uncured Corned Beef. Each serving comes out to be 570 calories, 45.9g fat, 4.1g net carbs, and 31.9g protein.

Print

Keto Uncured Corned Beef

7 hours, 15 minutes

Yield: 8 servings

Calories per serving: 570

Fat per serving: 45.9g

The Preparation

• 48 ounce corned beef
• 1/2 medium onion, chopped
• 1 medium carrot, chopped
• 3 medium celery, chopped
• 4 teaspoon fresh garlic, chopped
• 1/2 medium green cabbage, chopped in quarters
• 3 cup water
• 1 medium bay leaf
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 8 tablespoon olive oil, for garnish

The Execution

1. Measure out and prepare all of the ingredients.
2. Chop the onion and celery on a cutting board.
3. Chop up the carrots.
4. Place corned beef in a crock pot along with chopped garlic, bay leaf, and apple cider vinegar. Pour water on top of the beef.
5. Add in the chopped celery, onion, and carrots. Cover with a lid and and let cook on low for 6 to 8 hours.
6. 30 minutes before you want to eat, add in the green cabbage.
7. 30 minutes later, remove and plate the vegetables. Cut the beef.
8. Serve the beef alongside the vegetables. Enjoy!

Notes

This makes a total of 8 servings of Keto Uncured Corned Beef. Each serving comes out to be 570 calories, 45.9g fat, 4.1g net carbs, and 31.9g protein.

3.1

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The star of this dish is tofu, which is protein-dense. This makes this recipe great for vegetarians on the keto diet. To make the dish, you need to cook the tofu and vegetables in one pan and the cauliflower rice in another. Once the tofu mixture is cooked, add the tahini sauce. As soon as both components are ready, serve the stir fry over the cauliflower rice in large bowls with your favorite herbs on top. Simple as that.

Cauliflower rice is super easy to make. All you need to do is blitz raw cauliflower in a blender and then cook it in a pan for a few minutes to give it a lovely crispy texture. The rice is served underneath the tofu and vegetables so it can mop up the sauce.

This dish works great for lunch or dinner, and if you have any left over (unlikely!), you can reheat it the next day. If you’ve been looking to add some vegetarian dishes to your meal plan, then give this dish a go.

Yields 2 servings of Keto Tahini Tofu Stir Fry

The Preparation

Tofu:

• 14 ounce firm tofu
• 1 tablespoon olive oil
• 1/4 cup tahini
• 1 tablespoon chili-garlic paste
• 2 tablespoon soy sauce
• 2 tablespoon lemon juice
• 1/2 cup vegetable stock
• 2 tablespoon green onion, sliced
• 1 teaspoon sesame seeds, for garnish

Cauli Rice:

• 200 gram cauliflower
• 1 teaspoon sesame oil
• 1 1/2 tablespoon olive oil
• 1 tablespoon soy sauce

The Execution

1. Measure out and prepare all of the ingredients. Chop up the cauliflower into smaller pieces.

2. With a food processor, chop up the cauliflower into a rice.

3. In a frying pan over medium heat, add olive oil and the riced cauliflower. Cook for 5 – 7 minutes. Then add in the sesame oil and soy sauce. Stir to combine well.

4. Chop the tofu into small bite-sized pieces.

5. In a bowl, combine tahini, lemon juice, chili-garlic paste, vegetable stock, and soy sauce. Stir to combine well.

6. In a frying pan over medium heat, add olive oil and tofu. Cook until brown on all sides. Then pour the tahini mixture over the tofu. Lower the heat to low. Pour the vegetable stock in and stir to get all of the tofu coated. Let cook for about 3 minutes or until the mixture starts to bubble up.

7. Serve the tahini tofu over the cauliflower rice. Garnish with green onions. Serve and enjoy!

This makes a total of 2 servings of Keto Tahini Tofu Stir Fry. Each serving comes out to be 596 calories, 46.4g fat, 12.7g net carbs, and 26.2g protein.

Print

Keto Tahini Tofu Stir Fry

35 minutes

Yield: 2 servings

Calories per serving: 596

Fat per serving: 46.4g

The Preparation

• Tofu:
• 14 ounce firm tofu
• 1 tablespoon olive oil
• 1/4 cup tahini
• 1 tablespoon chili-garlic paste
• 2 tablespoon soy sauce
• 2 tablespoon lemon juice
• 1/2 cup vegetable stock
• 2 tablespoon green onion, sliced
• 1 teaspoon sesame seeds, for garnish
• Cauli Rice:
• 200 gram cauliflower
• 1 teaspoon sesame oil
• 1 1/2 tablespoon olive oil
• 1 tablespoon soy sauce

The Execution

1. Measure out and prepare all of the ingredients. Chop up the cauliflower into smaller pieces.
2. With a food processor, chop up the cauliflower into a rice.
3. In a frying pan over medium heat, add olive oil and the riced cauliflower. Cook for 5 - 7 minutes. Then add in the sesame oil and soy sauce. Stir to combine well.
4. Chop the tofu into small bite-sized pieces.
5. In a bowl, combine tahini, lemon juice, chili-garlic paste, vegetable stock, and soy sauce. Stir to combine well.
6. In a frying pan over medium heat, add olive oil and tofu. Cook until brown on all sides. Then pour the tahini mixture over the tofu. Lower the heat to low. Pour the vegetable stock in and stir to get all of the tofu coated. Let cook for about 3 minutes or until the mixture starts to bubble up.
7. Serve the tahini tofu over the cauliflower rice. Garnish with green onions. Serve and enjoy!

Notes

This makes a total of 2 servings of Keto Tahini Tofu Stir Fry. Each serving comes out to be 596 calories, 46.4g fat, 12.7g net carbs, and 26.2g protein.

3.1

https://www.ruled.me/keto-tahini-tofu-stir-fry/

Copyright 2017 | Ruled.Me

The post Keto Tahini Tofu Stir Fry appeared first on Ruled Me.

Chicken and mushrooms are a great flavor combination. When you add cream, Dijon mustard, garlic, and broth, the flavors go to the next level. It’s a rich and creamy delight that everyone will love.

The easiest way to make this soup is to use an instant pot. All you need to do is sauté the chicken, mushrooms, and garlic in butter and herbs. Once the chicken’s cooked, remove it and add the mustard, cream, and the rest of the ingredients to the instant pot and let that mixture simmer into a beautifully thick, creamy sauce. Add the chicken back in and serve.

This dinner provides a lot of flavors and when served with cauliflower rice is super low-carb. Although it’s best served hot straight out of the pot, it can be kept in the fridge for a few days or frozen for later use. This is a great dish, so make a large batch so you always have a quick meal on hand when you need it.

Yields 6 servings of Keto Instant Pot Chicken and Mushrooms

The Preparation

• 4 tablespoon butter
• 10 ounce mushrooms, quartered
• 3 teaspoon fresh garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 24 ounce boneless skinless chicken thighs, cut into bite sized pieces
• 1/4 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon dijon mustard
• 1/4 teaspoon xanthan gum

The Execution

1. Measure out and prepare all of the ingredients. Turn the Instant Pot on and to saute mode.

2. Add butter and let it melt. Add in the minced garlic and mushrooms. Stir until the mushrooms get tender. Add in the dried thyme, salt, and pepper.

3. Place the diced chicken into the Instant Pot and season with salt and pepper. Add in the chicken broth and place the lid onto the Instant Pot. Set to manual function and cook for 5 minutes.

4. Release naturally once done cooking. Take the chicken out of the Instant Pot and set aside, leaving the mushrooms in.

5. Add in the heavy cream and dijon mustard. Stir together until combined well.

6. Let cook on sautee mode until the consistency gets thicker.

7. Take a bowl and remove around half of the liquid.

8. Stir the xanthan gum into the Instant Pot. Then add the liquid back into the pot. This will help to get the consistency thick. Add the chicken back into the pot once the consistency is thick.

9. Serve and enjoy!

This makes a total of 6 servings of Keto Instant Pot Chicken and Mushrooms. Each serving comes out to be 316 calories, 25.3g fat, 2.6g net carbs, and 21.2g protein.

Print

Keto Instant Pot Chicken and Mushrooms

45 minutes

Yield: 6 servings

Calories per serving: 316

Fat per serving: 25.3g

The Preparation

• 4 tablespoon butter
• 10 ounce mushrooms, quartered
• 3 teaspoon fresh garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 24 ounce boneless skinless chicken thighs, cut into bite sized pieces
• 1/4 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon dijon mustard
• 1/4 teaspoon xanthan gum

The Execution

1. Measure out and prepare all of the ingredients. Turn the Instant Pot on and to sautee mode.
2. Add butter and let it melt. Add in the minced garlic and mushrooms. Stir until the mushrooms get tender. Add in the dried thyme, salt, and pepper.
3. Place the diced chicken into the Instant Pot and season with salt and pepper. Add in the chicken broth and place the lid onto the Instant Pot. Set to manual function and cook for 5 minutes.
4. Release naturally once done cooking. Take the chicken out of the Instant Pot and set aside, leaving the mushrooms in.
5. Add in the heavy cream and dijon mustard. Stir together until combined well.
6. Let cook on sautee mode until the consistency gets thicker.
7. Take a bowl and remove around half of the liquid.
8. Stir the xanthan gum into the Instant Pot. Then add the liquid back into the pot. This will help to get the consistency thick. Add the chicken back into the pot once the consistency is thick.
9. Serve and enjoy!

Notes

This makes a total of 6 servings of Keto Instant Pot Chicken and Mushrooms. Each serving comes out to be 316 calories, 25.3g fat, 2.6g net carbs, and 21.2g protein.

3.1

https://www.ruled.me/keto-instant-pot-chicken-and-mushrooms/

Copyright 2017 | Ruled.Me

The post Keto Instant Pot Chicken and Mushrooms appeared first on Ruled Me.

This soup contains lots of protein from the German sausage and the two kinds of cheese you’ll add. Extra flavor comes from beer, chicken broth, and garlic. While broccoli and onions provide greater depth while introducing more vitamins, minerals, and antioxidants. When combined, all these ingredients create an amazing soup that the whole family will love.

Best of all, this soup can be whipped up quickly with minimal effort. To make the soup, start by browning the bratwurst, onion, and garlic in butter in a pan. Once browned, remove everything from the pan and put them in your pressure cooker. You can then pour the beer over the mixture and cook it through. Next, add the broccoli and broth to the pressure cooker. Once the broccoli is cooked, add the cheese and take the soup off the heat. Within a few minutes, your soup will be ready to serve.

Before serving, remove the brats and slice them. After removing the brats, mixing the remaining soup in a blender gives it a smooth consistency. Alternatively, serve it as is, nice and chunky. Serve your soup in big bowls with the sliced brats, extra cheese, and your favorite herbs. That’s it. Time to enjoy!

Yields 8 servings of Keto Beer Broccoli Soup

The Preparation

• 16 ounce beer bratwurst
• 12 ounce low carb beer
• 4 tablespoon butter
• 1/2 medium onion, diced
• 3 teaspoon fresh garlic, minced
• 12 ounce broccoli florets
• 12 ounce chicken broth
• 1/2 teaspoon xanthan gum
• 1 cup half and half
• 1 1/2 cup cheddar cheese, grated
• 1/4 cup gouda cheese, grated
• Salt and pepper to taste

The Execution

1. Measure out and prepare all of the ingredients.

2. In a deep pan over medium to high heat, add half of the butter and beer bratwursts. Cook until brown on all sides. Place the brats back into the pan and add the low-carb beer. Cover, let simmer, and cook until internal temperature reaches 165F. Remove and set aside.

3. Place the rest of the butter to the frying pan along with the diced onions and cook until fragrant.

4. In the same pan, add chicken broth and broccoli florets. Cover with a lid and let simmer until the broccoli is tender.

5. Slice the cooked beer bratwursts in even slices.

6. With a big spoon, remove a little more than half of the broccoli florets in the pan and set aside. Use an immersion blender to blend the rest of the broccoli into the chicken broth until smooth.

7. Chop up the broccoli florets.

8. Stir in the xanthan gum and reduce heat to low. Let simmer until the consistency gets thicker.

9. Add in the cheddar cheese and gouda cheese to the pot. Let the cheese melt into the soup and then add in the chopped broccoli and sliced beer brats.

10. Serve immediately and enjoy!

This makes a total of 8 servings of Keto Beer Broccoli Soup. Each serving comes out to be 416 calories, 34.3g fat, 6.8g net carbs, and 16.4g protein.

Print

Keto Beer Broccoli Soup

50 minutes

Yield: 8 servings

Calories per serving: 416

Fat per serving: 34.3g

The Preparation

• 16 ounce beer bratwurst
• 12 ounce low carb beer
• 4 tablespoon butter
• 1/2 medium onion, diced
• 3 teaspoon fresh garlic, minced
• 12 ounce broccoli florets
• 12 ounce chicken broth
• 1/2 teaspoon xanthan gum
• 1 cup half and half
• 1 1/2 cup cheddar cheese, grated
• 1/4 cup gouda cheese, grated
• Salt and pepper to taste

The Execution

1. Measure out and prepare all of the ingredients.
2. In a deep pan over medium to high heat, add half of the butter and beer bratwursts. Cook until brown on all sides. Place the brats back into the pan and add the low-carb beer. Cover, let simmer, and cook until internal temperature reaches 165F. Remove and set aside.
3. Place the rest of the butter to the frying pan along with the diced onions and cook until fragrant.
4. In the same pan, add chicken broth and broccoli florets. Cover with a lid and let simmer until the broccoli is tender.
5. Slice the cooked beer bratwursts in even slices.
6. With a big spoon, remove a little more than half of the broccoli florets in the pan and set aside. Use an immersion blender to blend the rest of the broccoli into the chicken broth until smooth.
7. Chop up the broccoli florets.
8. Stir in the xanthan gum and reduce heat to low. Let simmer until the consistency gets thicker.
9. Add in the cheddar cheese and gouda cheese to the pot. Let the cheese melt into the soup and then add in the chopped broccoli and sliced beer brats.
10. Serve immediately and enjoy!

Notes

This makes a total of 8 servings of Keto Beer Broccoli Soup. Each serving comes out to be 416 calories, 34.3g fat, 6.8g net carbs, and 16.4g protein.

3.1

https://www.ruled.me/keto-beer-broccoli-soup/

Copyright 2017 | Ruled.Me

The post Keto Beer Broccoli Soup appeared first on Ruled Me.