10 Easy Keto Recipes for Newbies

Did you know that following a keto diet can help you lose weight while enjoying delicious meals? If you’re new to the keto lifestyle, this blog post is perfect for you! Discover 10 easy keto recipe ideas that not only satisfy your cravings but also make meal prep a breeze, from Creamy Garlic Butter Shrimp to Bacon-Wrapped Asparagus Bundles. Let’s dive in and transform your diet into a tasty adventure!

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Creamy Garlic Butter Shrimp

This Creamy Garlic Butter Shrimp is a quick and indulgent dish that brings together succulent shrimp, roasted garlic, and a rich, buttery sauce. The delightful combination of flavors makes it a perfect option for a weeknight dinner or a special occasion.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large skillet, melt the butter over medium heat.

2. Add the minced garlic and sauté for about 1 minute until fragrant.

3. Stir in the paprika, salt, and black pepper.

4. Add the shrimp to the skillet and cook for about 2-3 minutes on each side until they turn pink and opaque.

5. Pour in the heavy cream and bring to a simmer, then reduce the heat to low.

6. Stir in the Parmesan cheese until well combined and the sauce thickens slightly.

7. Add the fresh parsley and lemon juice, mixing well before serving.

Tips:

• Use large shrimp for better texture and presentation.
• Feel free to adjust the garlic to your taste for more or less intensity.
• Serve over pasta or rice to soak up the delicious creamy sauce.

Zucchini Noodles with Pesto

This Zucchini Noodles with Pesto recipe offers a fresh and vibrant take on a classic dish, showcasing the bright flavors of basil and garlic. The crunchy zucchini noodles perfectly complement the rich and fragrant pesto, making it a light and satisfying meal.

Ingredients:

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

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Instructions:

1. Begin by using a spiralizer or a vegetable peeler to create zucchini noodles from the zucchinis.

2. In a food processor, combine the basil, garlic, pine nuts, and Parmesan cheese. Pulse until the mixture is well combined.

3. While the processor is running, slowly add the olive oil until the pesto reaches your desired consistency. Season with salt and black pepper to taste.

4. In a large skillet, heat a small amount of olive oil over medium heat and add the zucchini noodles. Sauté for about 3-5 minutes until just tender.

5. Remove from heat and toss the zucchini noodles with prepared pesto until evenly coated. Serve immediately, garnished with extra Parmesan if desired.

Tips:

• For a creamier pesto, add a few tablespoons of Greek yogurt or cream cheese.
• If you don’t have pine nuts, walnuts or cashews can be used as a substitute.
• Make sure not to overcook the zucchini noodles to keep them crunchy.
• This dish pairs well with grilled chicken or shrimp for added protein.

Cheesy Cauliflower Bake

This Cheesy Cauliflower Bake is a delightful blend of creamy cheese and tender roasted cauliflower, making it a comforting side dish that’s sure to please everyone at the table. With its rich flavors and gooey texture, it’s perfect for both family dinners and gatherings.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 cups shredded cheddar cheese
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large pot, bring water to a boil and add the cauliflower florets. Cook for about 5 minutes until slightly tender, then drain and set aside.

3. In a mixing bowl, combine the cream cheese, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.

4. Stir in the shredded cheddar cheese into the cream mixture until well combined.

5. Fold the cooked cauliflower into the cheese mixture until all florets are coated.

6. Transfer the cauliflower mixture to a greased baking dish and spread it evenly.

7. Sprinkle grated parmesan cheese on top of the bake.

8. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

9. Let it cool slightly before garnishing with chopped parsley, if desired, and serve warm.

Tips:

• For a spicier kick, add some red pepper flakes to the cheese mixture.
• You can substitute any cheese you like; mozzarella or gouda work well too!
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Avocado Egg Salad

This Avocado Egg Salad brings together the creamy richness of avocados and the hearty goodness of eggs, creating a delightful and nutritious dish. It’s perfect for sandwiches, wraps, or as a refreshing dip!

Ingredients:

• 4 large eggs
• 1 ripe avocado
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro (optional)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Place eggs in a saucepan and cover them with water. Bring to a boil over medium heat.

2. Once boiling, remove from heat, cover, and let sit for 12 minutes.

3. While the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.

4. Mash the avocado using a fork until smooth but still slightly chunky.

5. After the eggs have cooked, cool them under cold running water, then peel and chop them.

6. Add the chopped eggs to the mashed avocado, along with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix well to combine.

7. Stir in the diced red onion and cilantro if using, and enjoy your salad on bread, in a wrap, or on its own!

Tips:

• For extra creaminess, add more avocado or a bit of Greek yogurt.
• Swap out the red onion for green onions for a milder flavor.
• This salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.

Keto Chicken Alfredo

This Keto Chicken Alfredo is a creamy, indulgent dish that brings the rich flavors of traditional Alfredo sauce without the carbs. With tender chicken and a velvety sauce, it’s sure to please everyone at your table.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning
• 2 tablespoons chopped parsley, for garnish

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

2. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.

3. Add the grated Parmesan cheese, salt, black pepper, and Italian seasoning. Stir until the cheese has melted and the sauce is smooth.

4. Incorporate the shredded chicken into the sauce, allowing it to heat through for about 3-5 minutes.

5. Serve hot, garnished with chopped parsley.

Tips:

• For added flavor, consider using shredded rotisserie chicken.
• If you prefer a thicker sauce, let it simmer a bit longer to reduce.
• Pair with steamed broccoli or zucchini noodles for a complete meal.

Spicy Sausage and Bell Pepper Skillet

This Spicy Sausage and Bell Pepper Skillet is a delightful one-pan dish that brings vibrant flavors together with a kick. The combination of savory sausage, colorful bell peppers, and zesty spices makes it a quick and satisfying meal.

Ingredients:

• 1 pound spicy sausage, sliced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the sliced sausage to the skillet and cook until browned, about 5-7 minutes.

3. Stir in the diced onion and cook for another 3 minutes until soft.

4. Add the red and yellow bell peppers along with the minced garlic and sauté for 5 minutes.

5. Sprinkle in the smoked paprika, cayenne pepper, salt, and pepper; stir until well combined.

6. Cook for an additional 2-3 minutes, allowing the flavors to meld.

7. Garnish with fresh parsley before serving.

Tips:

• Feel free to substitute the sausage with turkey or chicken sausage for a lighter version.
• Add more vegetables like zucchini or mushrooms for extra nutrition.
• Serve over rice or with crusty bread to soak up all the delicious juices.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Coconut Flour Pancakes

This Coconut Flour Pancakes recipe is a delightful twist on a breakfast classic, offering a light and fluffy texture with a hint of sweetness from coconut. Perfect for those looking for gluten-free options, these pancakes are rich in flavor and oh-so-satisfying!

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup almond milk (or any milk of choice)
• 4 large eggs
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons coconut oil (melted, plus more for cooking)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a mixing bowl, whisk together the coconut flour, baking powder, and salt.

2. In another bowl, beat the eggs, then add the almond milk, honey (or maple syrup), and melted coconut oil. Mix well.

3. Combine the wet ingredients with the dry ingredients and stir until smooth. Let the batter sit for a few minutes to thicken.

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

5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

6. Serve warm with your favorite toppings such as fresh fruit, yogurt, or more maple syrup.

Tips:

• For extra flavor, add a pinch of cinnamon or vanilla extract to the batter.
• Make sure to let the batter rest for a few minutes for fluffier pancakes.
• Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Broccoli and Cheese Stuffed Chicken

This Broccoli and Cheese Stuffed Chicken is a delightful combination of tender chicken breast, nutritious broccoli, and creamy cheese, creating a perfect balance of flavors. It’s a satisfying dish that is both healthy and indulgent.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon paprika

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a medium bowl, combine the chopped broccoli, cheddar cheese, cream cheese, garlic powder, onion powder, salt, and pepper.

3. Cut a pocket in each chicken breast by slicing horizontally, ensuring not to cut all the way through.

4. Stuff each chicken breast with the broccoli and cheese mixture, securing with toothpicks if necessary.

5. Season the outside of the chicken breasts with salt, pepper, and paprika.

6. Heat olive oil in a skillet over medium-high heat, and sear the stuffed chicken breasts for about 2-3 minutes on each side until golden brown.

7. Transfer the chicken to a baking dish and bake in the preheated oven for 20 minutes, or until the chicken is cooked through and no longer pink.

8. Let the chicken rest for a few minutes before serving.

Tips:

• For added flavor, marinate the chicken in your favorite seasonings for at least 30 minutes before stuffing.
• You can substitute other vegetables like spinach or kale for the broccoli if desired.
• Serve with a side of rice or quinoa to make it a complete meal.

Easy Keto Taco Casserole

This Easy Keto Taco Casserole is a delightful blend of flavors that brings the essence of tacos into a comforting casserole form. With a combination of seasoned meat, cheesy goodness, and veggie crunch, it’s a satisfying dish that fits perfectly into your low-carb lifestyle.

Ingredients:

• 1 lb ground beef
• 1 cup chopped onion
• 1 cup bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 can (15 oz) diced tomatoes, drained
• 2 cups cauliflower rice
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup sliced black olives
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large skillet, over medium heat, brown the ground beef along with the chopped onion, bell pepper, and minced garlic until the meat is cooked through and the vegetables are soft.

3. Stir in the chili powder, cumin, paprika, salt, and pepper, and cook for another 2-3 minutes.

4. Add the drained diced tomatoes and cauliflower rice, mixing well, and allow the mixture to simmer for 5 minutes.

5. In a greased baking dish, layer the meat mixture, top with shredded cheddar cheese, and dollop sour cream on top.

6. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.

7. Remove from the oven, sprinkle with sliced black olives, and let it cool slightly before serving.

Tips:

• For extra spice, add diced jalapeños to the meat mixture.
• Feel free to substitute ground turkey or chicken for a lighter option.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Bacon-Wrapped Asparagus Bundles

This Bacon-Wrapped Asparagus Bundles recipe is a delightful dish that pairs the savory taste of crispy bacon with the tender crunch of fresh asparagus. The combination of smoky, salty flavors and the bright freshness of the vegetable makes it a perfect appetizer or side dish.

Ingredients:

• 1 pound fresh asparagus, trimmed
• 8 slices bacon
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon balsamic vinegar (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

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

2. In a large bowl, combine the asparagus with olive oil, garlic powder, black pepper, and salt. Toss until well coated.

3. Take 2-3 asparagus spears and bundle them together. Wrap a slice of bacon around the bundle, starting at the bottom and working your way to the top. Secure with a toothpick if necessary.

4. Place the bacon-wrapped bundles on a baking sheet lined with parchment paper.

5. Repeat the process until all asparagus and bacon are used.

6. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.

7. Drizzle with balsamic vinegar before serving if desired.

Tips:

• For extra flavor, marinate the asparagus in the olive oil mixture for 30 minutes before wrapping with bacon.
• Try different seasonings or spices to customize the flavor profile to your liking.
• Use thick-cut bacon for more chewiness and flavor, ensuring a better wrap around the asparagus.
• Serve immediately for the best texture and flavor; these can be enjoyed warm or at room temperature.