15 Keto Recipes for Beginners to Start Today

Did you know that following a keto diet can help you shed pounds while enjoying delicious meals? If you’re new to the world of low-carb cuisine, you’re in for a treat! This blog features 15 keto recipes perfect for beginners, ranging from creamy garlic butter chicken to decadent chocolate avocado mousse. Get ready to explore simple, mouth-watering dishes that will not only tantalize your taste buds but also make your transition into the keto lifestyle a breeze!

Table of Contents

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Creamy Garlic Butter Chicken

This Creamy Garlic Butter Chicken recipe is a delightful dish that combines rich, buttery flavors with the aromatic essence of garlic. The creamy sauce perfectly complements the tender chicken, making it a comforting meal that’s both indulgent and satisfying.

Ingredients:

4 boneless, skinless chicken breasts
4 tablespoons butter
6 cloves garlic, minced
1 cup heavy cream
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Season the chicken breasts with salt and pepper on both sides.

2. In a large skillet, melt 2 tablespoons of butter over medium heat.

3. Add the chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until they are golden brown and cooked through. Remove them from the skillet and set aside.

4. In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for 1-2 minutes until the garlic is fragrant.

5. Pour in the heavy cream and stir in the Italian seasoning, bringing the mixture to a gentle simmer.

6. Add the Parmesan cheese and mix until melted and creamy.

7. Return the cooked chicken to the skillet, coating it well with the creamy garlic sauce. Let it simmer for another 2-3 minutes to warm through.

8. Remove from heat and garnish with chopped parsley before serving.

Tips:

For extra flavor, marinate the chicken in a mixture of garlic, olive oil, and herbs for at least 30 minutes before cooking.
Serve this dish with pasta, rice, or crusty bread to soak up the delicious sauce.
Feel free to add vegetables like spinach or mushrooms to the sauce for added nutrition.

Zucchini Noodles with Pesto Sauce

This Zucchini Noodles with Pesto Sauce recipe is a delightful blend of fresh flavors, perfect for a light yet satisfying meal. The vibrant basil pesto enhances the crispiness of the zucchini, creating a dish that’s both nutritious and delicious.

Ingredients:

4 medium zucchinis
1 cup fresh basil leaves
1/2 cup grated Parmesan cheese
1/4 cup pine nuts
2 cloves garlic
1/2 cup olive oil
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. Spiralize the zucchinis using a spiralizer to create zucchini noodles.

2. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic.

3. While processing, slowly add the olive oil until smooth. Season with salt and pepper to taste.

4. In a large skillet, heat the zucchini noodles over medium heat for about 2-3 minutes until slightly softened.

5. Remove zucchini noodles from heat and toss with the pesto sauce until well coated.

6. Serve immediately, garnished with extra Parmesan cheese if desired.

Tips:

For added protein, consider tossing in some grilled chicken or chickpeas.
Make the pesto in advance and store it in the refrigerator for up to a week.
Feel free to swap pine nuts with walnuts or almonds for a different flavor.

Cauliflower Fried Rice

This Cauliflower Fried Rice is a delightful low-carb alternative to traditional fried rice, bursting with savory flavors from fresh vegetables and a touch of soy sauce. It’s quick to prepare and perfect for a healthy weeknight dinner.

Ingredients:

1 head cauliflower, riced
1 cup frozen peas and carrots
2 tablespoons soy sauce
2 tablespoons sesame oil
2 green onions, sliced
2 large eggs, beaten
2 cloves garlic, minced
1 teaspoon ginger, minced
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Begin by ricing the cauliflower using a food processor or a box grater until it resembles rice grains.

2. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat.

3. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

4. Stir in the riced cauliflower and cook for 5-7 minutes, or until tender.

5. Push the cauliflower rice to one side of the skillet, then add the beaten eggs to the other side. Scramble the eggs until cooked through, about 2 minutes.

6. Combine the scrambled eggs with the cauliflower rice, then add the frozen peas and carrots, soy sauce, remaining sesame oil, green onions, and salt and pepper to taste.

7. Stir everything together and cook for an additional 3-4 minutes until heated through.

Tips:

For extra flavor, add protein such as chicken, shrimp, or tofu.
Feel free to add other vegetables based on your preference, like bell peppers or broccoli.
Make sure to cook the cauliflower rice in batches if your skillet is too small to avoid steaming.

Cheesy Broccoli and Bacon Casserole

This Cheesy Broccoli and Bacon Casserole is a delightful combination of savory bacon, tender broccoli, and creamy cheese that will leave your taste buds cheering. It’s a comforting dish that’s perfect for family gatherings or a cozy weeknight dinner.

Ingredients:

4 cups fresh broccoli florets
1 cup cooked bacon, crumbled
2 cups shredded cheddar cheese
1 cup sour cream
1 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 cup crushed cornflakes
2 tablespoons melted butter

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

2. In a large mixing bowl, combine the broccoli, crumbled bacon, 1 cup of the cheddar cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly coated.

3. Pour the broccoli mixture into the prepared baking dish and spread it out evenly.

4. In a separate bowl, combine the crushed cornflakes and melted butter. Sprinkle this mixture over the top of the casserole.

5. Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and golden brown on top.

6. Remove from the oven and let it cool for a few minutes before serving.

Tips:

For added flavor, consider using smoked bacon.
Feel free to mix in other vegetables such as cauliflower or carrots for extra nutrition.
This casserole can be made ahead of time and stored in the refrigerator before baking.
Leftovers can be reheated in the oven or microwave, but are best when baked in the oven to retain the crispiness of the topping.

Keto-Friendly Avocado Egg Salad

This Keto-Friendly Avocado Egg Salad combines creamy avocados with hard-boiled eggs for a delicious, nutrient-dense dish that satisfies your low-carb cravings. With tangy lime and fresh herbs, it offers a refreshing twist perfect for a quick meal or snack.

Ingredients:

4 large eggs
1 ripe avocado
2 tablespoons mayonnaise
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1/4 teaspoon garlic powder
Salt and pepper to taste
1 small jalapeño, finely chopped (optional)

Preparation Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Instructions:

1. Place eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.

2. After cooking, transfer eggs to a bowl of ice water to cool for about 5 minutes. Peel the eggs once cooled.

3. In a mixing bowl, mash the avocado. Stir in mayonnaise, lime juice, cilantro, garlic powder, salt, and pepper until well combined.

4. Chop the hard-boiled eggs and gently fold them into the avocado mixture. Add jalapeño if desired.

5. Serve the avocado egg salad on lettuce leaves, in a low-carb wrap, or on its own.

Tips:

Use ripe avocados for the best flavor and creaminess.
Adjust the lime juice to your taste for more or less acidity.
Consider adding diced red onion or celery for extra crunch.
This salad can be stored in the refrigerator for up to 3 days.

Spicy Shrimp and Cauliflower Grits

This Spicy Shrimp and Cauliflower Grits recipe brings together the rich flavors of succulent shrimp and creamy cauliflower, creating a wonderful fusion that is both comforting and exciting. The perfect balance of spice and creaminess makes this dish a real standout at any dinner table.

Ingredients:

1 pound shrimp, peeled and deveined
2 cups cauliflower florets
1 cup chicken broth
1 cup milk
1 cup shredded cheddar cheese
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a pot, bring the chicken broth and milk to a simmer over medium heat.

2. Add the cauliflower florets and cook until tender, about 10 minutes.

3. Use an immersion blender to puree the cauliflower mixture until smooth. Stir in the cheddar cheese, and season with salt and pepper to taste. Keep warm.

4. In a skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.

5. Add the shrimp, smoked paprika, cayenne pepper, salt, and pepper. Cook until the shrimp turn pink and are cooked through, about 4-5 minutes.

6. Serve the spicy shrimp over the creamy cauliflower grits, and enjoy!

Tips:

Adjust the level of cayenne pepper based on your spice preference.
For extra creaminess, you can add a bit more cheese to the cauliflower grits.
Fresh herbs like parsley or green onions can be added as a garnish for color and flavor.

Almond Flour Pancakes

These Almond Flour Pancakes are wonderfully fluffy and packed with a nutty flavor that makes breakfast feel special. Perfect for those seeking a gluten-free option, they offer a delightful twist to your usual morning routine.

Ingredients:

1 cup almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup almond milk (or milk of choice)
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 tablespoon coconut oil (for cooking)

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Instructions:

1. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.

2. In a separate bowl, whisk together the eggs, almond milk, maple syrup, and vanilla extract until well blended.

3. Pour the wet ingredients into the dry ingredients and mix until smooth.

4. Heat a non-stick skillet over medium heat and add coconut oil.

5. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

6. Repeat with the remaining batter, adding more oil to the skillet as needed.

Tips:

Ensure your skillet is hot enough to prevent sticking, but not too hot to burn the pancakes.
Customize your pancakes by adding berries or nuts to the batter before cooking.
Serve with fresh fruit, yogurt, or a drizzle of honey for extra flavor.

Keto Taco Salad Bowls

This Keto Taco Salad Bowl combines bold flavors and fresh ingredients to deliver a satisfying and healthy meal without the carbs. Packed with seasoned ground meat, avocado, and crisp lettuce, it’s a deliciously nutritious take on traditional tacos.

Ingredients:

1 pound ground beef or turkey
1 tablespoon olive oil
2 tablespoons taco seasoning
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup cheddar cheese, shredded
1 avocado, diced
½ cup sour cream
¼ cup salsa
2 tablespoons fresh cilantro, chopped

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a skillet, heat the olive oil over medium heat.

2. Add the ground beef or turkey to the skillet, breaking it apart with a spatula.

3. Sprinkle the taco seasoning over the meat and cook until browned, about 5-7 minutes.

4. While the meat cooks, prepare the salad base by combining the chopped romaine, cherry tomatoes, and diced avocado in a large bowl.

5. Once the meat is cooked, remove it from heat and allow it to cool slightly.

6. Assemble the salad by placing the salad base in bowls, topping with the seasoned meat, shredded cheese, sour cream, and salsa.

7. Garnish with fresh cilantro and serve immediately.

Tips:

For extra crunch, add some sliced radishes or jalapeños to the salad.
You can substitute the ground meat with cooked shredded chicken or cauliflower for a vegetarian option.
Prepare the ingredients ahead of time for a quick meal during the week.

Garlic Parmesan Roasted Brussels Sprouts

This Garlic Parmesan Roasted Brussels Sprouts recipe is a delightful blend of earthy Brussels sprouts, zesty garlic, and rich Parmesan cheese that makes for an irresistible side dish. The crispy texture combined with the savory flavors will make everyone request seconds!

Ingredients:

1.5 pounds Brussels sprouts
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon crushed red pepper flakes (optional)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Trim and halve the Brussels sprouts, then place them in a large mixing bowl.

3. Drizzle the olive oil over the Brussels sprouts and add minced garlic, salt, pepper, and crushed red pepper flakes if using. Toss to coat evenly.

4. Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.

5. Roast in the preheated oven for about 20 minutes, stirring halfway through.

6. Remove from the oven and sprinkle with grated Parmesan cheese. Continue roasting for an additional 5 minutes, or until the cheese is melted and slightly golden.

7. Drizzle with lemon juice before serving and enjoy!

Tips:

For extra crispiness, make sure to space out the Brussels sprouts on the baking sheet.
You can substitute nutritional yeast for Parmesan for a dairy-free option.
Feel free to add balsamic glaze on top for added flavor if desired.
These roasted Brussels sprouts pair well with grilled meats and pastas.

Egg and Spinach Breakfast Muffins

Start your day right with these Egg and Spinach Breakfast Muffins, packed with protein and vibrant green goodness. Their savory flavors and fluffy texture make them a perfect, on-the-go breakfast option.

Ingredients:

6 large eggs
2 cups fresh spinach, chopped
1 cup cherry tomatoes, halved
1/2 cup shredded cheese (cheddar or feta)
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon olive oil

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.

2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.

3. Stir in the chopped spinach, halved cherry tomatoes, and shredded cheese until evenly distributed.

4. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.

5. Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.

6. Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or let them cool completely for meal prep.

Tips:

For added flavor, you can mix in cooked bacon or sausage.
These muffins can be stored in the refrigerator for up to 5 days or frozen for a quick breakfast option.
Experiment with your favorite vegetables, such as bell peppers or onions.

Savory Kale and Sausage Stuffed Peppers

This Savory Kale and Sausage Stuffed Peppers recipe combines the heartiness of sausage with the nutritiousness of kale, all wrapped in a vibrant bell pepper. The blend of spices and textures makes it a delightful dish for any meal.

Ingredients:

4 large bell peppers
1 tablespoon olive oil
1 pound Italian sausage, casing removed
2 cups kale, chopped
1 cup cooked quinoa
1/2 cup onion, diced
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup marinara sauce

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds. Set aside.

3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.

4. Add the sausage to the skillet, cooking until browned. Break it apart with a spoon as it cooks.

5. Stir in the chopped kale, cooked quinoa, red pepper flakes, and Italian seasoning; cook until the kale is wilted.

6. Remove the skillet from heat and mix in mozzarella and half of the marinara sauce.

7. Stuff each bell pepper with the sausage and kale mixture and place them in a baking dish.

8. Top each stuffed pepper with the remaining marinara sauce and sprinkle with Parmesan cheese.

9. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly.

10. Let the stuffed peppers cool for a few minutes before serving.

Tips:

Feel free to use turkey or chicken sausage for a lighter option.
Add chopped tomatoes or black beans to the filling for extra flavor and texture.
Top with fresh herbs like basil or parsley before serving for a fresh touch.

Coconut Flour Bread

This Coconut Flour Bread is a delightful gluten-free option that is both moist and satisfying. With a subtle coconut flavor and a hint of sweetness, it makes the perfect base for sandwiches or a delicious breakfast toast.

Ingredients:

1 cup coconut flour
6 large eggs
1/4 cup coconut oil, melted
1/4 cup honey or maple syrup
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon apple cider vinegar

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.

2. In a large mixing bowl, whisk together the eggs, melted coconut oil, and honey (or maple syrup) until well combined.

3. In another bowl, combine the coconut flour, salt, baking soda, and apple cider vinegar.

4. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated and a thick batter forms.

5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

6. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips:

For added flavor, consider mixing in spices like cinnamon or nutmeg.
Store leftovers in an airtight container at room temperature for up to 3 days.
This bread freezes well, so you can make a double batch and save some for later.

Lemon Butter Herb Salmon

This Lemon Butter Herb Salmon is a vibrant dish that perfectly balances zesty lemon flavors with fresh herbs and rich butter, making it a delightful and healthy choice for any meal.

Ingredients:

4 fillets salmon
2 tablespoons unsalted butter
2 tablespoons olive oil
2 clove garlic, minced
1 lemon, juiced and zested
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon salt
½ teaspoon black pepper

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a small saucepan, melt the butter and add olive oil. Stir in minced garlic and cook for about 1 minute until fragrant.

3. Remove from heat and mix in lemon juice, lemon zest, parsley, dill, salt, and black pepper.

4. Place salmon fillets on the prepared baking sheet and brush the lemon butter herb mixture generously over each fillet.

5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.

6. Remove from oven and let it rest for a few minutes before serving. Garnish with additional herbs and lemon slices if desired.

Tips:

For an extra crispy skin, place the salmon skin-side down on the baking sheet.
Feel free to substitute other herbs such as thyme or basil for different flavor profiles.
Serve with steamed vegetables or over a bed of rice for a complete meal.

Keto Chicken Alfredo Bake

This Keto Chicken Alfredo Bake is a creamy, cheesy delight that marries the rich flavors of garlic and Parmesan with tender chicken, all while keeping your carb count low. It’s the perfect comfort food that satisfies cravings without sacrificing your keto lifestyle.

Ingredients:

2 cups cooked chicken, shredded
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
1/4 cup fresh parsley, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish with olive oil.

2. In a large mixing bowl, combine the shredded chicken, heavy cream, mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.

3. Pour the mixture into the prepared baking dish and spread it evenly.

4. Bake in the preheated oven for 25 minutes, or until the top is bubbly and golden brown.

5. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Tips:

You can use rotisserie chicken for added convenience and flavor.
Feel free to add vegetables like spinach or mushrooms for extra nutrition.
For a spicier version, add red pepper flakes to the mixture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Chocolate Avocado Mousse

This Chocolate Avocado Mousse is a rich and creamy delight that combines the velvety texture of avocados with the luscious taste of chocolate. It’s not only delicious but also healthy, making it a guilt-free dessert option.

Ingredients: