10 Ketovore Lunch Ideas That Keep You Full

Did you know that following a ketovore diet can help you enjoy high-fat meals while keeping those pesky cravings at bay? In this blog, we’ve curated a list of 10 delicious ketovore lunch ideas that are not only satisfying but also incredibly easy to prepare. Get ready to whip up meals like creamy avocado chicken salad and spicy beef and broccoli stir-fry that will keep you feeling full and energized throughout the day!

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Creamy Avocado Chicken Salad

Creamy Avocado Chicken Salad is a delightful blend of rich avocado and tender chicken, enhanced with fresh herbs and a hint of zesty lime. This recipe is perfect for a healthy lunch or as a refreshing side dish at any gathering.

Ingredients:

• 2 cups cooked shredded chicken
• 1 large ripe avocado
• 1/4 cup plain Greek yogurt
• 2 tablespoons fresh lime juice
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1/2 teaspoon garlic powder
• Salt to taste
• Pepper to taste

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a mixing bowl, mash the ripe avocado with a fork until smooth.

2. Stir in the Greek yogurt and lime juice until well combined.

3. Add the shredded chicken, diced red onion, chopped cilantro, garlic powder, salt, and pepper to the bowl.

4. Gently mix all the ingredients until the chicken is evenly coated with the avocado mixture.

5. Taste and adjust seasoning if needed before serving.

Tips:

• Use leftover rotisserie chicken for a quick and convenient option.
• For added crunch, fold in some diced celery or bell peppers.
• This salad can be stored in the refrigerator for up to 2 days, but it’s best enjoyed fresh.

Zucchini Noodles with Garlic Butter Shrimp

This Zucchini Noodles with Garlic Butter Shrimp recipe is a delightful fusion of fresh flavors, featuring tender shrimp sautéed in rich garlic butter atop spiralized zucchini. The lightness of the zucchini paired with the savory shrimp brings a satisfying yet healthy meal to your table.

Ingredients:

• 4 medium zucchinis
• 1 pound shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• Salt to taste
• Black pepper to taste
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

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

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

3. Add the shrimp to the skillet, followed by red pepper flakes, salt, and pepper. Cook for approximately 3-4 minutes until the shrimp turns pink and opaque.

4. Toss in the zucchini noodles, and cook for an additional 2-3 minutes, allowing them to heat through but still remain slightly crisp.

5. Squeeze fresh lemon juice over the shrimp and zucchini noodles, then sprinkle with chopped parsley before serving.

Tips:

• For extra flavor, you can marinate the shrimp in lemon juice, garlic, and herbs for about 20 minutes before cooking.
• Be careful not to overcook the zucchini noodles; they should remain slightly firm for texture.
• Serve immediately for the best flavor, as zucchini noodles can release moisture if left too long.

Spicy Beef and Broccoli Stir-Fry

This Spicy Beef and Broccoli Stir-Fry is a quick and flavorful dish that combines tender beef with vibrant broccoli in a spicy, savory sauce. The key flavors of garlic, ginger, and soy sauce create an irresistible appeal that makes this recipe a family favorite.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 2 cups broccoli florets
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon chili paste
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds (optional)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, combine soy sauce, oyster sauce, chili paste, garlic, ginger, cornstarch, and water. Mix well to create the sauce.

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

3. Add the sliced beef to the skillet and stir-fry for about 3-4 minutes until browned and cooked. Remove the beef from the skillet and set aside.

4. In the same skillet, add the remaining tablespoon of vegetable oil, then add broccoli florets. Stir-fry for 2-3 minutes until they are bright green and tender-crisp.

5. Return the beef to the skillet, then pour the sauce over the meat and broccoli. Stir well to combine, cooking for an additional 2-3 minutes until the sauce thickens.

6. Drizzle with sesame oil and sprinkle with sesame seeds, if using. Serve hot over rice or noodles.

Tips:

• For extra spice, add sliced fresh chili peppers to the stir-fry.
• Make sure the beef is cut against the grain for tenderness.
• Customize your vegetables by adding bell peppers or snap peas for more color and flavor.

Cheesy Cauliflower and Bacon Bowl

This Cheesy Cauliflower and Bacon Bowl is a mouthwatering dish that perfectly combines the savory flavors of crispy bacon with the creamy richness of cheese. The delightful texture of cauliflower adds a nutritious twist, making it a satisfying and enjoyable meal.

Ingredients:

• 1 head cauliflower, cut into florets
• 4 slices bacon, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup green onions, sliced

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

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

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

3. In a skillet over medium heat, cook the chopped bacon until crispy. Remove from heat and drain on paper towels.

4. In a mixing bowl, combine the heavy cream, garlic powder, black pepper, and salt. Stir in the cooked cauliflower and half of the cheese until well coated.

5. Transfer the cauliflower mixture to a baking dish and sprinkle the crispy bacon on top. Add the remaining cheese.

6. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.

7. Remove from the oven and garnish with sliced green onions before serving.

Tips:

• For a spicier kick, add a pinch of crushed red pepper flakes to the cauliflower mixture.
• Feel free to substitute the cheese with your favorite cheese blends.
• This dish can be made ahead of time; just reheat before serving.

Savory Egg Muffins with Spinach and Cheese

These Savory Egg Muffins with Spinach and Cheese are a delightful combination of rich flavors and nutritious ingredients, perfect for a quick breakfast or a healthy snack. The creamy cheese and fresh spinach create a savory bite that can be enjoyed any time of the day.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 cup diced bell pepper (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line it with muffin liners.

2. In a large mixing bowl, whisk together the eggs and milk until well combined.

3. Add the chopped spinach, shredded cheese, salt, black pepper, garlic powder, onion powder, and bell pepper (if using) to the egg mixture and stir until evenly distributed.

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

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

6. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Tips:

• Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days.
• Reheat in the microwave for a quick breakfast on-the-go.
• Feel free to customize the muffins by adding your favorite vegetables or cooked meats.
• These muffins freeze well; wrap individually in plastic wrap and store in a freezer bag for up to 3 months.

Grilled Salmon with Asparagus and Lemon

This Grilled Salmon with Asparagus and Lemon recipe highlights the fresh, vibrant flavors of the ingredients while providing a healthy and delicious meal option. The combination of seasoned salmon and tender asparagus, finished with a squeeze of zesty lemon, is sure to impress.

Ingredients:

• 4 fillets salmon
• 1 bunch asparagus
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, sliced
• 1 tablespoon fresh parsley, chopped

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Preheat the grill to medium-high heat.

2. In a small bowl, whisk together the olive oil, minced garlic, salt, and black pepper.

3. Brush the salmon fillets and asparagus with the olive oil mixture.

4. Place the salmon skin-side down on the grill. Arrange the asparagus around the salmon.

5. Grill the salmon for about 6-8 minutes, then flip and add lemon slices on top. Grill for an additional 4-5 minutes until cooked through.

6. Remove from the grill and garnish with fresh parsley before serving.

Tips:

• Make sure to pat the salmon dry with paper towels before seasoning for better browning.
• For added flavor, marinate the salmon in the olive oil mixture for 30 minutes before grilling.
• Use tongs to turn the asparagus halfway through grilling for even cooking.

Herb-Roasted Pork Chops with Brussels Sprouts

Herb-Roasted Pork Chops with Brussels Sprouts is a delightful dish that combines succulent pork with the earthy flavors of roasted Brussels sprouts. This recipe showcases a harmony of herbs that elevate the taste, making it perfect for any occasion.

Ingredients:

• 4 bone-in pork chops
• 1 lb Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon balsamic vinegar

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

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

2. In a large bowl, combine the Brussels sprouts, olive oil, garlic, rosemary, thyme, salt, pepper, and red pepper flakes. Toss until well coated.

3. Place the pork chops on a baking sheet and rub with a little olive oil, then season with salt and pepper.

4. Arrange the seasoned Brussels sprouts around the pork chops on the baking sheet.

5. Drizzle balsamic vinegar over the pork chops and Brussels sprouts.

6. Roast in the preheated oven for about 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the Brussels sprouts are tender and slightly caramelized.

7. Remove from the oven and let the pork chops rest for a few minutes before serving.

Tips:

• For extra flavor, marinate the pork chops in olive oil, garlic, and herbs for a few hours before cooking.
• Feel free to experiment with other vegetables like carrots or sweet potatoes alongside Brussels sprouts.
• Always check the internal temperature of pork chops to ensure they are perfectly cooked.

Keto Taco Lettuce Wraps

Keto Taco Lettuce Wraps are a deliciously low-carb twist on the classic taco, featuring bold flavors from seasoned meat and fresh toppings, all wrapped in crisp lettuce. This recipe brings a delightful crunch and savory taste that satisfies taco cravings without the carbs.

Ingredients:

• 1 pound ground beef or turkey
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro
• 1 head of romaine or iceberg lettuce, leaves separated
• 1 avocado, sliced
• 1/2 cup sliced jalapeños (optional)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

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

2. Add the ground beef or turkey to the skillet and cook until browned, breaking it apart as it cooks.

3. Stir in the taco seasoning and cook for an additional 2-3 minutes until fully mixed and heated through.

4. While the meat is cooking, prepare your lettuce leaves by rinsing and drying them thoroughly.

5. Assemble the taco wraps by placing a few spoonfuls of the seasoned meat into each lettuce leaf.

6. Top with diced tomatoes, shredded cheese, avocado slices, sour cream, jalapeños, and fresh cilantro to taste.

7. Serve immediately and enjoy your keto-friendly taco experience!

Tips:

• For added crunch, consider using cabbage leaves instead of lettuce.
• Customize toppings to your liking by adding salsa or diced onions.
• Meal prep by cooking the meat in advance and storing it in the fridge for quick assembly during the week.
• When serving to guests, set up a taco bar with all the toppings so everyone can build their own wraps.

Italian Meatball Skewers with Pesto

These Italian Meatball Skewers with Pesto are a delicious and fun twist on classic meatballs, featuring vibrant flavors of herbs and garlic that make them irresistible. Perfect for a party or a quick weeknight dinner, these skewers are sure to please any crowd.

Ingredients:

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup basil pesto
• 12 skewers

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

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

2. In a mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix until well combined.

3. Form the mixture into small meatballs, about 1-inch in diameter.

4. Thread the meatballs onto skewers, leaving a little space between each for even cooking.

5. Grill the skewers for about 15-20 minutes, turning occasionally, until the meatballs are cooked through and browned.

6. Once cooked, remove the skewers from the grill and brush generously with pesto.

7. Serve the meatball skewers warm with extra pesto for dipping.

Tips:

• For extra flavor, let the meatball mixture rest in the fridge for 30 minutes before forming the meatballs.
• You can substitute ground turkey for a lighter option.
• For a twist, add chopped sun-dried tomatoes or olives to the meatball mixture.
• These skewers can also be baked in the oven at 400°F (200°C) on a baking sheet for about 20 minutes.

Spinach and Feta Stuffed Chicken Breast

This Spinach and Feta Stuffed Chicken Breast is a delightful dish that combines the rich flavors of creamy feta cheese and fresh spinach, resulting in a gourmet meal right at home. The succulent chicken serves as the perfect canvas for these bold ingredients, making it both a satisfying and visually appealing dinner option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• ½ cup chicken broth

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

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

2. In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté the minced garlic until fragrant.

3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool.

4. In a bowl, combine the sautéed spinach, crumbled feta cheese, dried oregano, salt, and pepper. Mix well.

5. Carefully cut a pocket into each chicken breast and fill with the spinach and feta mixture.

6. Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.

7. Pour the chicken broth into the skillet, cover with a lid, and transfer to the preheated oven.

8. Bake for 25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Tips:

• For added flavor, consider marinating the chicken in lemon juice and herbs before stuffing.
• Serve with a side of vegetables or rice to complete the meal.
• Leftovers can be stored in the refrigerator for up to 3 days.