42 Delicious & Easy Keto Recipes for Every Meal of the Day

Looking for some tasty keto recipes? You've come to the right place. We’ve compiled an amazing list of keto-friendly dishes to help you enjoy easy and satisfying meals while staying on track with your low-carb lifestyle.

Written by Raul Bonilla BS Nutritional Science  April 11, 2023

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Table of Contents 
Breakfast
Lunch
Dinner
Snacks
Sides & Appetizers
Desserts

Want your meal prep done for you? We’ve got you covered. Get fully prepared keto meals delivered straight to your door! 

Breakfast

Jump to recipe: Waffles | Omelette | Chia Pudding | Egg Muffins | Pancakes | Bagel Bites | Blueberry Muffins

Keto Coconut Flour Waffles (Serves 4) 

Crispy on the outside and tender on the inside, these waffles are the perfect canvas for your favorite sugar-free syrup and toppings. 

Nutritional information (per serving): 

Calories: 325 | Fat: 25g | Protein: 11g | Net Carbs: 7g 

Ingredients: 

  • 1/2 cup coconut flour 
  • 1/4 cup granulated erythritol 
  • 1 tsp baking powder 
  • 1/4 tsp salt 
  • 6 large eggs 
  • 1/4 cup unsweetened almond milk 
  • 1/4 cup coconut oil, melted 
  • 1 tsp vanilla extract 

Instructions: 

  1. Preheat your waffle iron according to the manufacturer’s instructions.
  2. In a mixing bowl, whisk together the coconut flour, erythritol, baking powder, and salt. 
  3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract. 
  4. Pour the wet ingredients into the dry ingredients, stirring until well combined. 
  5. Cook the waffles according to your waffle iron’s instructions, usually 3-5 minutes per waffle. 
  6. Serve the waffles warm with your favorite keto-friendly syrup or toppings. 

Cheesy Spinach Omelette (Serves 2) 

Start your day with a fluffy, cheesy treat packed with flavor. 

Nutritional information (per serving): 

Calories: 490 | Fat: 42g | Protein: 22g | Net Carbs: 4g 

Ingredients 

  • 4 large eggs 
  • 1/4 cup heavy cream 
  • Salt and pepper to taste 
  • 2 tbsp butter 
  • 2 cups fresh spinach, chopped 
  • 1/2 cup shredded cheddar cheese 

Want to make it gluten-free? Substitute almond flour or coconut flour in recipes that call for wheat. 

Instructions: 

  1. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper. 
  2. Melt butter in a non-stick skillet over medium heat. Add the spinach and cook until wilted, about 3 minutes. 
  3. Pour the egg mixture over the spinach and cook until the edges are set, about 5 minutes. 
  4. Sprinkle the cheddar cheese over half of the omelette. Fold the omelette in half, covering the cheese. Cook for another 2-3 minutes, or until the cheese is melted. 
  5. Cut the omelette in half and serve immediately. 

Chia Seed Pudding (Serves 4) 

Awaken your senses with this creamy and dreamy chia seed pudding, a wholesome and tasty way to satisfy your sweet cravings. Top it off with your favorite nuts, berries, or coconut flakes for a customized keto delight. 

Nutritional information (per serving, without toppings): 

Calories: 310 | Fat: 28g | Protein: 6g | Net Carbs: 4g 

Ingredients 

  • 1 cup unsweetened almond milk 
  • 1 cup heavy cream 
  • 1/3 cup chia seeds 
  • 1/4 cup granulated erythritol 
  • 1 tsp vanilla extract 
  • Optional toppings: nuts, berries, or unsweetened coconut flakes 

Instructions: 

  1. In a mixing bowl, whisk together the almond milk, heavy cream, chia seeds, erythritol, and vanilla extract. 
  2. Divide the mixture between four serving glasses or bowls. 
  3. Cover and refrigerate for at least 4 hours or overnight, until the chia seeds have absorbed the liquid and thickened the pudding. 
  4. Serve chilled with your favorite keto-friendly toppings. 

Egg Muffins with Sausage and Vegetables (Serves 6) 

Jumpstart your morning with these portable, protein-packed egg muffins, loaded with succulent sausage and vibrant vegetables. It’s the ultimate on-the-go keto breakfast for your busy lifestyle. 

Nutritional information (per serving): 

Calories: 290 | Fat: 22g | Protein: 17g | Net Carbs: 4g 

Ingredients: 

  • 6 large eggs 
  • 1/4 cup heavy cream 
  • Salt and pepper to taste 
  • 1/2 lb breakfast sausage, cooked and crumbled 
  • 1/2 cup diced bell pepper 
  • 1/2 cup diced onion 
  • 1/2 cup shredded cheddar cheese 

Instructions: 

  1. Preheat your oven to 350°F (180°C). Grease a 12-cup muffin tin or line with silicone muffin cups. 
  2. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper. 
  3. Divide the cooked sausage, diced bell pepper, and diced onion evenly among the muffin cups. 
  4. Pour the egg mixture over the sausage and vegetables, filling each muffin cup about 3/4 full. 
  5. Sprinkle the shredded cheddar cheese on top of each muffin cup. 
  6. Bake for 20-25 minutes or until the egg muffins are set and lightly golden. Remove from the oven and let them cool for a few minutes before serving. 

Keto Almond Flour Pancakes (Serves 4) 

Indulge in the warmth and comfort of these tender almond flour pancakes, offering a low-carb, high-protein boost to kickstart your day. Drizzle them with your favorite keto-friendly syrup or toppings for a tasty morning treat.

Nutritional information (per serving): 

Calories: 280 | Fat: 24g | Protein: 10g | Net Carbs: 5g

Ingredients:

  • 1 cup almond flour 
  • 2 tbsp granulated erythritol 
  • 1 tsp baking powder 
  • 1/4 tsp salt 
  • 2 large eggs 
  • 1/3 cup unsweetened almond milk 
  • 2 tbsp melted butter 
  • 1 tsp vanilla extract 

Instructions: 

  1. In a mixing bowl, whisk together the almond flour, erythritol, baking powder, and salt. 
  2. In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract. 
  3. Add the wet ingredients to the dry ingredients, stirring until well combined. 
  4. Heat a non-stick skillet or griddle over medium heat. Grease the surface with butter or cooking spray. 
  5. Pour about 1/4 cup of the pancake batter onto the skillet, cooking until bubbles form on the surface and the edges are set. Flip and cook for an additional 1-2 minutes or until golden brown. Repeat with the remaining batter. 
  6. Serve the pancakes warm with your favorite keto-friendly syrup or toppings. 

Cream Cheese Stuffed Bagel Bites (Serves 4) 

Savor the divine combination of chewy bagel and creamy filling with these irresistible keto bagel bites. They’re the ultimate finger food for breakfast or any time of the day. 

Nutritional information (per serving): 

Calories: 400 | Fat: 32g | Protein: 20g | Net Carbs: 6g 

Ingredients

  • 1 1/2 cups shredded mozzarella cheese 
  • 2 tbsp cream cheese 
  • 1 large egg 
  • 1 cup almond flour 
  • 1 tsp baking powder 
  • 1/2 tsp garlic powder 
  • 1/2 tsp onion powder 
  • 1/4 tsp salt 
  • 4 tbsp whipped cream cheese, for filling 

Instructions: 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 
  2. In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for 1-1.5 minutes or until the cheeses are melted and can be easily combined. Stir the mixture. 
  3. Add the egg, almond flour, baking powder, garlic powder, onion powder, and salt to the cheese mixture. Mix well to form a dough. 
  4. Divide the dough into 8 equal portions. Flatten each portion and place 1/2 tbsp of whipped cream cheese in the center. Fold the dough around the cream cheese, sealing it in. Roll the dough into a ball and place it on the prepared baking sheet. 
  5. Bake for 12-15 minutes or until the bagel bites are golden brown. Allow them to cool for a few minutes before serving. 

Blueberry Coconut Flour Muffins (Serves 12) 

Crisp, fluffy, and brimming with fresh blueberries. These muffins are perfect for keto lovers that also have a sweet tooth.  

Nutritional information (per serving): 

Calories: 110 | Fat: 9g | Protein: 3g | Net Carbs: 4g 

Ingredients 

  • 1/2 cup coconut flour 
  • 1/4 cup granulated erythritol 
  • 1 tsp baking powder 
  • 1/4 tsp salt 
  • 4 large eggs 
  • 1/4 cup unsweetened almond milk 
  • 1/4 cup coconut oil, melted 
  • 1 tsp vanilla extract 
  • 1/2 cup fresh blueberries 

Instructions: 

  1. Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease well. 
  2. In a mixing bowl, whisk together the coconut flour, erythritol, baking powder, and salt. 
  3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract. 
  4. Add the wet ingredients to the dry ingredients, stirring until well combined. 
  5. Gently fold in the blueberries. 
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. 
  7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. 

Lunch

Jump to recipe: Cobb Salad | Avocado & Pesto Sandwich | Hot Pockets | Salmon Salad | Steak Burrito Bowl | Chicken Stir-Fry | Mediterranean Bowl

Keto Cobb Salad (Serves 4) 

Enjoy a crunchy salad with chopped romaine lettuce, topped with rows of chicken, eggs, avocado, tomatoes, cheese, and bacon. The chives and homemade dressing add the perfect finishing touch. 

Nutritional information (per serving): 

Calories: 645 | Fat: 55g | Protein: 28g | Net Carbs: 8g 

Ingredients: 

  • 8 cups chopped romaine lettuce 
  • 1 cup cooked, diced chicken breast 
  • 4 hard-boiled eggs, sliced 
  • 1 avocado, sliced 
  • 1/2 cup cherry tomatoes, halved 
  • 1/2 cup crumbled blue cheese  
  • 4 slices cooked bacon, crumbled 
  • 1/4 cup chopped chives 
  • Dressing: 1/2 cup mayonnaise (use egg-free mayo for dairy-free), 2 tbsp apple cider vinegar, 1/4 cup olive oil, salt, and pepper to taste 

Instructions: 

  1. In a large salad bowl, arrange the romaine lettuce. 
  2. Top the lettuce with rows of chicken, eggs, avocado, tomatoes, blue cheese, and bacon. 
  3. Sprinkle chopped chives over the salad. 
  4. In a small bowl, whisk together the dressing ingredients. Drizzle over the salad just before serving. 

Prosciutto-Wrapped Avocado & Pesto Sandwich (Serves 2) 

Treat yourself to a delicious sandwich featuring prosciutto-wrapped avocado and pesto on keto almond flour bread. The arugula adds a fresh, peppery kick to this grab n’ go lunchtime choice.  

Nutritional information (per serving, 1 sandwich): 

Calories: 500 | Fat: 40g | Protein: 25g | Net Carbs: 9g 

Ingredients: 

  • 4 slices of keto almond flour bread 
  • 4 oz prosciutto, thinly sliced 
  • 1 ripe avocado, sliced 
  • 1/2 cup arugula 
  • 4 tbsp basil pesto (store-bought or homemade) 
  • Salt and pepper to taste 

Instructions: 

  1. Spread 1 tablespoon of basil pesto on one side of each slice of bread. 
  2. On two of the slices, layer half of the prosciutto, followed by avocado slices, a pinch of salt and pepper, and a handful of arugula. 
  3. Top each sandwich with the remaining prosciutto and the other slice of bread, pesto side down. 
  4. Cut the sandwiches in half and serve. 

Keto Sausage and Cheese Hot Pockets (Serves 4) 

Savor these cheesy, meat-filled hot pockets made with a low-carb dough. The combination of breakfast sausage, cheese, onion, and bell pepper makes for a comforting meal.  

Nutritional information (per serving, 1 hot pocket): 

Calories: 590 | Fat: 48g | Protein: 32g | Net Carbs: 8g 

Ingredients for the dough: 

  • 1 1/2 cups shredded mozzarella cheese  
  • 1 oz cream cheese 
  • 1 1/4 cups almond flour 
  • 1 large egg 
  • 1/2 tsp garlic powder 
  • 1/2 tsp Italian seasoning 

Ingredients for the filling: 

  • 4 oz cooked breakfast sausage, crumbled 
  • 1/2 cup shredded cheddar cheese  
  • 1/4 cup finely chopped onion 
  • 1/4 cup chopped bell pepper 

Instructions: 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. 
  2. In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave on high for 1 minute, then stir and microwave for another 30 seconds. Stir until smooth. 
  3. Add the almond flour, egg, garlic powder, and Italian seasoning to the melted cheese mixture, and mix until a dough forms. 
  4. Divide the dough into four equal portions. Roll each portion out between two sheets of parchment paper into a rectangle shape, about 1/8-inch thick. 
  5. In a separate bowl, combine the cooked sausage, cheddar cheese, onion, and bell pepper. 
  6. Place a quarter of the filling onto one side of each dough rectangle. Fold the other side of the dough over the filling, pressing the edges together to seal. 
  7. Transfer the hot pockets to the prepared baking sheet. 
  8. Bake for 20-25 minutes, or until golden brown and firm to the touch. 
  9. Allow the hot pockets to cool for a few minutes before serving. 

Salmon Salad (Serves 4) 

Indulge in a light and fresh salmon salad, with mixed greens, cucumber, red onion, cherry tomatoes, and avocado. The homemade dressing brings a zesty kick to this nutritious lunch. 

Nutritional information (per serving): 

Calories: 520 | Fat: 38g | Protein: 36g | Net Carbs: 8g 

Ingredients: 

  • 4 salmon fillets (4 oz each) 
  • Salt and pepper to taste 
  • 1 tbsp olive oil 
  • 8 cups mixed greens 
  • 1 cucumber, sliced 
  • 1/2 red onion, thinly sliced 
  • 1/2 cup cherry tomatoes, halved 
  • 1 avocado, sliced 

Dressing: 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, salt, and pepper to taste 

Instructions: 

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. 
  2. Pat the salmon fillets dry with a paper towel and season with salt and pepper. Place the fillets on the prepared baking sheet. 
  3. Drizzle the olive oil over the salmon fillets. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. 
  4. Divide the mixed greens among four serving bowls. 
  5. Top each bowl with equal amounts of cucumber, red onion, cherry tomatoes, and avocado. 
  6. Place a cooked salmon fillet on top of each salad. 
  7. In a small bowl, whisk together the dressing ingredients. Drizzle over the salads just before serving. 

Steak Burrito Bowl (Serves 4) 

Dig into a hearty keto burrito bowl featuring cauliflower rice, topped with seasoned flank steak, cheese, tomatoes, red onion, avocado, and cilantro. Customize it with your favorite toppings for a personal touch. 

Nutritional information (per serving): 

Calories: 470 | Fat: 30g | Protein: 35g | Net Carbs: 12g 

Ingredients: 

  • 1 lb flank steak, sliced into thin strips 
  • Salt and pepper to taste 
  • 1 tbsp olive oil 
  • 4 cups cauliflower rice, cooked 
  • 1/2 cup shredded cheese  
  • 1 cup diced tomatoes 
  • 1/2 cup diced red onion 
  • 1 avocado, diced 
  • 1/4 cup chopped cilantro 
  • Optional toppings: sour cream, hot sauce 

Instructions: 

  1. Season the flank steak strips with salt and pepper. 
  2. In a large skillet, heat the olive oil over medium-high heat. Add the steak strips and cook for 3-4 minutes per side, or until cooked to your desired level of doneness. Remove from heat. 
  3. Divide the cooked cauliflower rice among four bowls. 
  4. Top each bowl with equal amounts of cooked steak, shredded cheese, tomatoes, red onion, avocado, and cilantro. 
  5. Add optional toppings such as sour cream and hot sauce, if desired. 

Chicken & Veggie Stir Fry Bowl (Serves 4) 

Enjoy a flavorful chicken and veggie stir fry with tender chicken pieces and crisp vegetables, coated in a rich sauce. Served on a bed of cauliflower rice, this dish offers a guilt-free yet satisfying meal.  

Nutritional information (per serving): 

Calories: 345 | Fat: 12g | Protein: 35g | Net Carbs: 10g 

Ingredients: 

  • 1 lb boneless, skinless chicken breasts, cubed 
  • Salt and pepper to taste 
  • 1 tbsp coconut oil 
  • 1/2 cup broccoli florets 
  • 1/2 cup sliced bell pepper 
  • 1/2 cup sliced zucchini 
  • 1/4 cup tamari or coconut aminos (gluten-free soy sauce alternative) 
  • 2 cups cauliflower rice, cooked 

Instructions: 

  1. Season the chicken cubes with salt and pepper. 
  2. In a large skillet or wok, heat the coconut oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside. 
  3. Add the broccoli, bell pepper, and zucchini to the skillet, and cook for 3-4 minutes until the vegetables are tender-crisp. 
  4. Return the cooked chicken to the skillet and stir in the tamari or coconut aminos. Cook for an additional 1-2 minutes to combine flavors. 
  5. Divide the cooked cauliflower rice among four bowls. 
  6. Top each bowl with an equal amount of the chicken and veggie stir fry mixture. 

Mediterranean Cauliflower Rice Bowl (Serves 4) 

Discover the taste of the Mediterranean with this cauliflower rice bowl, loaded with cherry tomatoes, cucumber, red onion, olives, cheese, and parsley. The homemade dressing adds a delightful tang to this refreshing dish. 

Nutritional information (per serving): 

Calories: 330 | Fat: 25g | Protein: 9g | Net Carbs: 10g 

Ingredients: 

  • 4 cups cauliflower rice, cooked 
  • 1/2 cup cherry tomatoes, halved 
  • 1/2 cup diced cucumber 
  • 1/4 cup thinly sliced red onion 
  • 1/4 cup pitted Kalamata olives 
  • 1/2 cup crumbled feta cheese  
  • 1/4 cup chopped parsley 
  • Dressing: 1/4 cup olive oil, 2 tbsp red wine vinegar, 1/2 tsp dried oregano, salt, and pepper to taste 

Instructions: 

  1. Divide the cooked cauliflower rice among four bowls. 
  2. Top each bowl with equal amounts of cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley. 
  3. In a small bowl, whisk together the dressing ingredients. 
  4. Drizzle the dressing over each bowl just before serving. 

Dinner

Jump to recipe: Chicken Parmesan | Butter Chicken | Chicken Taco Wraps | Beef Stir-Fry | Shrimp Alfredo | Stuffed Peppers | Egg Roll Bowl

Chicken Parmesan (Serves 4) 

Indulge in a crispy, cheesy, and flavorful classic Italian dish made keto-friendly. Trust us, you won’t even miss the carbs.  

Nutritional information (per serving): 

Calories: 570 | Fat: 35g | Protein: 52g | Net Carbs: 8g 

Ingredients: 

  • 4 boneless, skinless chicken breasts 
  • Salt and pepper to taste 
  • 1 cup almond flour 
  • 1/2 cup grated Parmesan cheese 
  • 1 tsp Italian seasoning 
  • 1 large egg 
  • 1 tbsp water 
  • 1 cup keto-friendly marinara sauce 
  • 1 1/2 cups shredded mozzarella cheese 
  • 2 tbsp olive oil 
  • Fresh basil leaves for garnish (optional) 

Instructions: 

  1. Preheat your oven to 400°F (200°C). 
  2. Season the chicken breasts with salt and pepper. 
  3. In a shallow dish, mix together the almond flour, Parmesan cheese, and Italian seasoning. 
  4. In another shallow dish, beat the egg with the water. 
  5. Dip each chicken breast into the egg mixture, then coat with the almond flour mixture, pressing firmly to adhere. 
  6. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown. 
  7. Spoon the marinara sauce over the chicken breasts, followed by the mozzarella cheese. 
  8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. 
  9. Garnish with fresh basil leaves, if desired. Serve immediately. 

Butter Chicken (Serves 4) 

Savor the rich, aromatic flavors of this creamy, keto-friendly Indian dish that’s so good, you’ll think you’re at your favorite restaurant.  

Nutritional information (per serving): 

Calories: 485 | Fat: 35g | Protein: 32g | Net Carbs: 7g 

Ingredients: 

  • 1 lb boneless, skinless chicken thighs, cubed 
  • Salt and pepper to taste 
  • 2 tbsp ghee or unsalted butter 
  • 1 small onion, finely chopped 
  • 3 cloves garlic, minced 
  • 1 tbsp grated ginger 
  • 1 tbsp garam masala 
  • 1 tsp ground turmeric 
  • 1 tsp ground cumin 
  • 1/2 tsp cayenne pepper (optional) 
  • 1 cup tomato sauce 
  • 1 cup heavy cream 
  • Chopped fresh cilantro for garnish (optional) 

Instructions: 

  1. Season the chicken thighs with salt and pepper. 
  2. In a large skillet, heat 1 tablespoon of ghee or butter over medium-high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned. Remove the chicken from the skillet and set aside. 
  3. In the same skillet, melt the remaining ghee or butter over medium heat. Add the onion and cook for 3-4 minutes, or until softened. 
  4. Add the garlic, ginger, garam masala, turmeric, cumin, and cayenne pepper (if using) to the skillet. Cook for 1-2 minutes, or until fragrant. 
  5. Stir in the tomato sauce, and bring the mixture to a boil. Reduce the heat and simmer for 5-6 minutes, or until the sauce has thickened. 
  6. Add the cooked chicken back to the skillet, stirring to coat in the sauce. Cook for an additional 5 minutes, or until the chicken is cooked through. 
  7. Stir in the heavy cream (or coconut cream) and simmer for 2-3 minutes, or until the sauce is creamy and well combined. 
  8. Garnish with chopped fresh cilantro, if desired. Serve the butter chicken over cauliflower rice or with keto-friendly naan bread. 

Chicken Tacos with Lettuce Wraps (Serves 4) 

Who said tacos were off-limits on keto? Enjoy mouthwatering, low-carb lettuce wraps filled with seasoned chicken and your favorite toppings for a delicious and healthy twist on a classic. 

Nutritional information (per serving): 

Calories: 330 | Fat: 22g | Protein: 28g | Net Carbs: 6g 

Ingredients: 

  • 1 lb boneless, skinless chicken breasts, cubed 
  • Salt and pepper to taste 
  • 1 tbsp avocado oil 
  • 2 tbsp taco seasoning 
  • 1/4 cup water 
  • 8 large lettuce leaves (such as romaine or butter lettuce) 
  • 1 cup shredded cheese  
  • 1 cup diced tomatoes 
  • 1/2 cup diced red onion 
  • 1 avocado, sliced 
  • 1/4 cup chopped cilantro 
  • Optional toppings: sour cream, hot sauce 

Instructions: 

  1. Season the chicken with salt and pepper. 
  2. In a large skillet, heat the avocado oil over medium-high heat. Add the chicken and cook for 4-5 minutes, or until lightly browned. 
  3. Sprinkle the taco seasoning over the chicken and add the water. Stir to combine, reduce the heat to low, and simmer for 5 minutes, or until the chicken is cooked through and the sauce has thickened. 
  4. To assemble the tacos, place the cooked chicken on the lettuce leaves. Top with shredded cheese, tomatoes, red onion, avocado, and cilantro. 
  5. Add optional toppings such as sour cream and hot sauce, if desired. Serve immediately. 

Keto Beef Stir-Fry (Serves 4) 

This low-carb stir-fry is perfect for busy weeknight dinners. Packed with vibrant veggies and a savory sauce, it’s sure to become a family or personal favorite. 

Nutritional information (per serving): 

Calories: 410 | Fat: 24g | Protein: 38g | Net Carbs: 8g 

Ingredients: 

  • 1 lb beef sirloin, thinly sliced 
  • Salt and pepper to taste 
  • 2 tbsp avocado oil 
  • 2 cups broccoli florets 
  • 1 cup sliced bell pepper 
  • 1/4 cup coconut aminos (or low-sodium soy sauce) 
  • 2 tbsp sesame oil 
  • 2 cloves garlic, minced 
  • 1 tbsp grated ginger 
  • 1/4 tsp crushed red pepper flakes (optional) 
  • 2 green onions, sliced 

Instructions: 

  1. Season the beef with salt and pepper. 
  2. In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the beef and cook for 3-4 minutes, or until browned. Remove the beef from the skillet and set aside. 
  3. In the same skillet, heat the remaining avocado oil. Add the broccoli and bell pepper, and cook for 4-5 minutes, or until the vegetables are tender-crisp. 
  4. In a small bowl, whisk together the coconut aminos, sesame oil, garlic, ginger, and crushed red pepper flakes (if using). 
  5. Add the cooked beef back to the skillet, along with the sauce. Stir to combine and cook for 1-2 minutes, or until heated through. 
  6. Top with sliced green onions and serve immediately. Enjoy with cauliflower rice or keto-friendly noodles. 

Shrimp Alfredo with Zucchini Noodles (Serves 4) 

Craving a creamy pasta dish without the guilt? This low-carb alternative with shrimp and zucchini noodles hits the spot.  

Nutritional information (per serving): 

Calories: 420 | Fat: 28g | Protein: 35g | Net Carbs: 7g 

Ingredients: 

  • 4 medium zucchini, spiralized 
  • Salt and pepper to taste 
  • 1 lb raw shrimp, peeled and deveined 
  • 2 tbsp unsalted butter  
  • 3 cloves garlic, minced 
  • 1 cup heavy cream  
  • 1/2 cup grated Parmesan cheese 
  • 1/4 cup chopped parsley 

Instructions: 

  1. Sprinkle the spiralized zucchini with salt and let it sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel. 
  2. Season the shrimp with salt and pepper. 
  3. In a large skillet, melt the butter over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside. 
  4. In the same skillet, add the garlic and cook for 1 minute, or until fragrant. 
  5. Stir in the heavy cream (or coconut cream) and bring to a simmer. Cook for 3-4 minutes, or until the sauce has thickened. 
  6. Add the Parmesan cheese (or nutritional yeast) to the skillet and stir until melted and well combined. 
  7. Add the cooked shrimp back to the skillet, along with the spiralized zucchini noodles. Cook for an additional 2-3 minutes, or until heated through. 
  8. Top with chopped parsley and serve! 

Stuffed Bell Peppers (Serves 4) 

Colorful, flavorful, and downright delicious. These keto-friendly stuffed peppers are a crowd-pleaser for sure. Packed with a hearty meat and cauliflower rice filling, they’ll make you forget you’re even on a diet.  

Nutritional information (per serving): 

Calories: 480 | Fat: 32g | Protein: 35g | Net Carbs: 10g 

Ingredients: 

  • 4 large bell peppers, tops removed and seeds scooped out 
  • 1 lb ground beef or turkey 
  • 1/2 cup diced onion 
  • 2 cloves garlic, minced 
  • 1 cup cauliflower rice, cooked 
  • 1 cup tomato sauce 
  • 1/2 cup shredded cheese 
  • Salt and pepper to taste 
  • Chopped fresh cilantro for garnish (optional) 

Instructions: 

  1. Preheat the oven to 375°F (190°C). 
  2. In a large skillet, cook the ground beef, onion, and garlic over medium-high heat, breaking up the meat as it cooks. Cook for 6-8 minutes, or until the meat is browned and the onion is softened. 
  3. Stir in the cauliflower rice, tomato sauce, salt, and pepper. Cook for 3-4 minutes, or until heated through. 
  4. Stuff each bell pepper with the meat and cauliflower rice mixture. Place the stuffed peppers in a baking dish. 
  5. Bake for 25-30 minutes, or until the bell peppers are tender. 
  6. Top each pepper with shredded cheese and return to the oven for an additional 5 minutes, or until the cheese is melted. 
  7. Garnish with chopped cilantro, if desired. Once you’re done it’s ready to be served!  

Egg Roll in a Bowl (Serves 4)  

All the flavors of your favorite Chinese takeout dish, without the carb-heavy wrapper! This deconstructed dish is easy to make and even easier to devour, making it the perfect keto-friendly dinner. 

Nutritional information (per serving): 

Calories: 400 | Fat: 26g | Protein: 30g | Net Carbs: 8g 

Ingredients: 

  • 1 lb ground pork 
  • Salt and pepper to taste 
  • 1 tbsp avocado oil 
  • 1 small onion, diced 
  • 2 cloves garlic, minced 
  • 1/2 head of green cabbage, thinly sliced 
  • 1 cup shredded carrots 
  • 1/4 cup coconut aminos (or low-sodium soy sauce) 
  • 1 tbsp rice vinegar 
  • 1 tsp sesame oil 
  • 1/2 tsp ground ginger 
  • 2 green onions, sliced 
  • Optional toppings: sesame seeds, sriracha sauce 

Instructions: 

  1. Season the ground pork with salt and pepper. 
  2. In a large skillet, heat the avocado oil over medium-high heat. Add the ground pork and cook for 6-8 minutes, breaking up the meat as it cooks, until browned and cooked through. 
  3. Add the diced onion and garlic to the skillet and cook for 2-3 minutes, or until softened. 
  4. Stir in the sliced cabbage and shredded carrots, and cook for 5-6 minutes, or until the vegetables are tender. 
  5. In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, and ground ginger. Pour the sauce over the cooked pork and vegetables and stir together. 
  6. Cook for an additional 2-3 minutes, or until heated through. 
  7. Top with sliced green onions and optional toppings such as sesame seeds and sriracha sauce, if desired. Serve immediately. 

Snacks

Jump to recipe: Buffalo Chicken Dip | Pizza Bites | Protein Balls | Salmon Cucumber Bites | Parmesan Crips | Roasted Almonds | Coconut Macaroons

Buffalo Chicken Dip

Dive into a bowl of creamy, spicy goodness with this irresistible dip, featuring tender shredded chicken, hot sauce, and melted cheese, perfect for pairing with celery sticks or keto crackers.  

Nutritional information (per serving, 1/4 cup): 

Calories: 190 | Fat: 15g | Protein: 9g | Net Carbs: 2g 

Ingredients: 

  • 2 cups shredded cooked chicken 
  • 8 oz cream cheese, softened 
  • 1/2 cup hot sauce 
  • 1/2 cup ranch dressing 
  • 1/2 cup shredded cheddar cheese 

Instructions: 

  1. Preheat oven to 350°F (175°C).
  2. In a medium-sized baking dish, combine shredded chicken, cream cheese, hot sauce, ranch dressing, and cheddar cheese.
  3. Bake for 20-25 minutes, or until bubbling and golden.
  4. Serve with celery sticks or keto-friendly crackers. 

Keto Zucchini Pizza Bites 

Bite into the delightful taste of pizza without the guilt with these scrumptious zucchini slices, topped with gooey cheese and savory pepperoni or sausage. 

Nutritional information (per serving, 4 bites): 

Calories: 110 | Fat: 7g | Protein: 7g | Net Carbs: 3g

Ingredients: 

  • 1 medium zucchini, sliced into 1/4-inch rounds 
  • 1/4 cup pizza sauce 
  • 1/2 cup shredded mozzarella cheese 
  • 1/4 cup mini pepperoni or sliced cooked sausage 

To make it dairy-free we recommend using Daiya or Good&Gathers’ dairy-free mozzarella.  

Instructions: 

  1. Preheat oven to 400°F (205°C).
  2. Line a baking sheet with parchment paper.
  3. Arrange zucchini slices on the prepared baking sheet.
  4. Top each slice with a small spoonful of pizza sauce, a sprinkle of mozzarella cheese, and mini pepperoni or sausage.
  5. Bake for 10-12 minutes, or until cheese is melted and zucchini is tender. 

Chocolate Peanut Butter Protein Balls 

Treat yourself to these delectable chocolate peanut butter protein balls, combining rich cocoa, creamy peanut butter, and a hint of vanilla for a flavorful experience. 

Nutritional information (per serving, 1 protein ball): 

Calories: 110 | Fat: 9g | Protein: 4g | Net Carbs: 3g 

Ingredients: 

  • 1 cup almond flour 
  • 1/4 cup unsweetened cocoa powder 
  • 1/4 cup granulated erythritol 
  • 1/2 cup natural peanut butter 
  • 1/4 cup unsweetened almond milk 
  • 1/2 tsp vanilla extract 

Instructions: 

  1. In a bowl, combine almond flour, cocoa powder, erythritol, peanut butter, almond milk, and vanilla extract.  
  2. Mix until a dough forms.  
  3. Roll the dough into 1-inch balls.  
  4. Store in the refrigerator. 
  5. Eat when ready. 

Smoked Salmon Cucumber Bites 

Elevate your snacking experience with these elegant smoked salmon and cream cheese-topped cucumber bites, finished with a sprinkle of fresh dill for a burst of flavor. 

Nutritional information (per serving, 4 bites): 

Calories: 150 | Fat: 12g | Protein: 9g | Net Carbs: 3g 

Ingredients: 

  • 1 medium cucumber, sliced into 1/4-inch rounds 
  • 4 oz smoked salmon, cut into bite-sized pieces 
  • 4 oz cream cheese, softened 
  • 1 tbsp chopped fresh dill 
  • Salt and pepper to taste 

To make it dairy-free we recommend replacing regular cream cheese for Violife’s original cream cheese. 

Instructions: 

  1. Spread a small amount of cream cheese on each cucumber slice.  
  2. Top with a piece of smoked salmon and a sprinkle of fresh dill.  
  3. Season with salt and pepper to taste. 

Keto Parmesan Crisps 

Satisfy your craving for a salty, crispy snack with these easy-to-make Parmesan crisps, featuring the mouthwatering taste of golden, oven-baked cheese. 

Ingredients: 

  • 1 cup grated Parmesan cheese 

Instructions: 

  1. Preheat oven to 375°F (190°C).  
  2. Line a baking sheet with parchment paper.  
  3. Drop tablespoonfuls of grated Parmesan cheese onto the parchment, spacing them 1 inch apart.  
  4. Flatten the mounds slightly with the back of a spoon.  
  5. Bake for 8-10 minutes, or until golden and crisp.  
  6. Allow to cool before enjoying. 

Spicy Roasted Almonds 

Spice up your snack routine with these irresistible roasted almonds, coated in a smoky and spicy blend of seasonings that will leave you craving more. 

Nutritional information (per serving, 1/4 cup): 

Calories: 220 | Fat: 19g | Protein: 8g | Net Carbs: 5g 

Ingredients: 

  • 2 cups raw almonds 
  • 1 tbsp olive oil 
  • 1 tsp smoked paprika 
  • 1/2 tsp cayenne pepper 
  • 1/2 tsp garlic powder 
  • Salt to taste 

Instructions: 

  1. Preheat oven to 350°F (175°C).  
  2. Line a baking sheet with parchment paper.  
  3. In a bowl, mix together almonds, olive oil, smoked paprika, cayenne pepper, garlic powder, and salt.  
  4. Spread almonds on the prepared baking sheet in a single layer.  
  5. Bake for 12-15 minutes, stirring occasionally, until almonds are toasted and fragrant.  
  6. Allow to cool before enjoying. 

Keto Coconut Macaroons 

Enjoy a delectable combination of coconut and almond flavors, while keeping your taste buds delighted and your keto diet on track. 

Nutritional information (per serving, 1 macaroon): 

Calories: 90 | Fat: 8g | Protein: 2g | Net Carbs: 2g 

Ingredients: 

  • 1 1/2 cups unsweetened shredded coconut 
  • 1/2 cup almond flour 
  • 1/4 cup granulated erythritol 
  • 2 large egg whites 
  • 1/2 tsp vanilla extract 
  • Pinch of salt 

Instructions: 

  1. Preheat oven to 325°F (160°C).  
  2. Line a baking sheet with parchment paper. In a bowl, mix together shredded coconut, almond flour, and erythritol.  
  3. In a separate bowl, whisk egg whites, vanilla extract, and salt until stiff peaks form.  
  4. Gently fold the egg whites into the coconut mixture.  
  5. Using a cookie scoop, drop mounds of the mixture onto the prepared baking sheet.  
  6. Bake for 20-25 minutes, or until golden brown.  
  7. Allow to cool before eating. 

Sides & Appetizers

Jump to recipe: Mac and Cheese | French Fries | Garlic Bread | Mashed Potatoes | Shrimp Ceviche | Crackers | Chicken Wings | Roasted Vegetables

Mac and Cheese 

Dive into a bowl of velvety, cheesy goodness with tender cauliflower florets replacing traditional pasta, making this low-carb comfort food hard to resist. 

Nutritional information (per serving, 1 cup): 

Calories: 370 | Fat: 30g | Protein: 17g | Net Carbs: 7g 

Ingredients: 

  • 1 medium head cauliflower, cut into small florets 
  • 1 cup heavy cream 
  • 1 1/2 cups shredded cheddar cheese 
  • 1/4 cup grated Parmesan cheese 
  • 1/4 tsp garlic powder 
  • 1/4 tsp onion powder 

Salt and pepper, to taste 

Instructions: 

  1. Boil or steam the cauliflower florets until tender.
  2. Drain and set aside.
  3. In a saucepan, heat the heavy cream over medium heat.
  4. Add the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
  5. Stir until cheese is melted and the sauce is smooth.
  6. Pour the cheese sauce over the cooked cauliflower and mix well.
  7. Serve immediately. 

Keto French Fries 

Crunchy, golden, and utterly irresistible – these turnip fries seasoned with a blend of savory spices will have you questioning why potatoes were ever a thing. 

Nutritional information (per serving, 1/2 cup): 

Calories: 150 | Fat: 12g | Protein: 5g | Net Carbs: 5g 

Ingredients: 

  • 2 medium turnips, peeled and cut into fries 
  • 2 tbsp olive oil 
  • 1/2 tsp garlic powder 
  • 1/2 tsp onion powder 
  • 1/2 tsp paprika 

Salt and pepper, to taste 

Instructions: 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the turnip fries with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
  3. Arrange the fries on a baking sheet lined with parchment paper.
  4. Bake for 25-30 minutes, turning occasionally, until golden and crisp. 

Low-Carb Garlic Bread 

Revel in the aroma of warm, toasty almond flour bread, infused with a tantalizing garlic-parsley blend, perfect for those cozy nights in. 

Nutritional information (per serving, 1 slice): 

Calories: 160 | Fat: 13g | Protein: 7g | Net Carbs: 3g 

Ingredients: 

  • 1 1/2 cups almond flour 
  • 1/4 cup coconut flour 
  • 1 1/2 tsp baking powder 
  • 1/4 tsp salt 
  • 1/4 cup unsalted butter, melted 
  • 1/4 cup sour cream 
  • 3 large eggs 
  • 1/2 cup shredded mozzarella cheese 
  • 3 garlic cloves, minced 
  • 1/4 cup chopped fresh parsley 

Instructions: 

  1. Preheat oven to 350°F (175°C).  
  2. In a large bowl, mix together almond flour, coconut flour, baking powder, and salt.  
  3. Add melted butter, sour cream, and eggs. Mix until well combined. Fold in mozzarella cheese.  
  4. Transfer the dough to a greased 9×5-inch loaf pan.  
  5. Bake for 35-40 minutes, or until golden and a toothpick comes out clean. In a small bowl, combine minced garlic and chopped parsley.  
  6. Brush the garlic-parsley mixture over the warm bread. 

Mashed Potatoes 

Creamy, rich, and silky-smooth – this cauliflower-based alternative to mashed potatoes will make you forget all about the starchy original. 

Nutritional information (per serving, 1/2 cup): 

Calories: 110 | Fat: 9g | Protein: 3g | Net Carbs: 4g 

Ingredients: 

  • 1 large head cauliflower, cut into florets 
  • 1/4 cup heavy cream 
  • 2 tbsp unsalted butter 
  • 1/4 cup grated Parmesan cheese 
  • 1/4 tsp garlic powder 
  • Salt and pepper, to taste 

Instructions: 

  1. Boil or steam the cauliflower florets until tender.  
  2. Drain and transfer to a food processor.  
  3. Add heavy cream, butter, Parmesan cheese, garlic powder, salt, and pepper.  
  4. Process until smooth and creamy. Adjust seasonings if needed. 

Shrimp and Avocado Ceviche 

Tangy, fresh, and bursting with flavor, this zesty shrimp and avocado ceviche is a refreshing appetizer that will transport you straight to the seaside. 

Nutritional information (per serving, 1/2 cup): 

Calories: 180 | Fat: 12g | Protein: 14g | Net Carbs: 4g 

Ingredients: 

  • 1 lb. cooked shrimp, peeled and deveined 
  • 1 large avocado, diced 
  • 1/2 cup diced cucumber 
  • 1/4 cup finely chopped red onion 
  • 1/4 cup chopped cilantro 
  • 1/2 cup lime juice 
  • 1 jalapeño, minced (optional) 

Salt and pepper, to taste 

Instructions: 

  1. In a large bowl, combine all ingredients.  
  2. Gently mix until well combined.  
  3. Cover and refrigerate for at least 30 minutes to let flavors meld. 
  4. Serve chilled with crackers or cucumber slices. 

Keto Crackers (Serves 6) 

Satisfy your craving for a crunchy snack with these delicious keto almond flour crackers that pair perfectly with your favorite dips and cheeses. 

Nutritional information (per serving): 

Calories: 240 | Fat: 21g | Protein: 9g | Net Carbs: 4g 

Ingredients: 

  • 2 cups almond flour 
  • 1/2 tsp salt 
  • 1/4 tsp garlic powder 
  • 1/4 tsp onion powder 
  • 1 large egg, beaten 
  • 2 tbsp olive oil 

Instructions: 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. 
  2. In a bowl, mix together almond flour, salt, garlic powder, and onion powder. 
  3. Add the beaten egg and olive oil, stirring to form a dough. 
  4. Place the dough between two sheets of parchment paper and roll it out to 1/8-inch thickness. 
  5. Remove the top layer of parchment paper and transfer the bottom layer with the rolled-out dough onto the prepared baking sheet. 
  6. Use a knife or pizza cutter to score the dough into squares or rectangles, depending on your preferred cracker size. 
  7. Bake for 12-15 minutes, or until the crackers are golden and crisp. Allow the crackers to cool completely before breaking them apart along the scored lines. 

BBQ Chicken Wings 

Turn up the heat with these succulent, saucy, and finger-licking-good chicken wings that pack a punch, leaving your taste buds dancing with delight. 

Nutritional information (per serving, 3 wings): 

Calories: 300 | Fat: 22g | Protein: 22g | Net Carbs: 1g 

Ingredients: 

  • 12 chicken wings 
  • 1/2 cup unsalted butter, melted 
  • 1/2 cup hot sauce 
  • 1 tsp garlic powder 
  • 1/2 tsp onion powder 

Salt and pepper, to taste 

Instructions: 

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. Arrange chicken wings on the prepared baking sheet.
  4. Season with salt and pepper.
  5. Bake for 45 minutes, or until fully cooked and crispy, turning once halfway through.
  6. In a large bowl, mix together melted butter, hot sauce, garlic powder, onion powder, salt, and pepper.
  7. Toss the cooked wings in the sauce until fully coated. Serve immediately. 

Roasted Vegetables with Lemon Herb Dressing 

Bright, zesty, and brimming with flavor, these tender roasted vegetables drizzled with a lemon herb dressing make a delightful side dish that’ll leave you craving more. 

Nutritional information (per serving, 1 cup): 

Calories: 120 | Fat: 10g | Protein: 3g | Net Carbs: 5g 

Ingredients: 

  • 2 cups mixed vegetables (such as zucchini, bell peppers, asparagus, and cherry tomatoes) 
  • 2 tbsp olive oil 
  • Salt and pepper, to taste 

Lemon Herb Dressing: 

  • 1/4 cup olive oil 
  • 2 tbsp lemon juice 
  • 1 tsp lemon zest 
  • 1/4 cup chopped fresh herbs (such as parsley, basil, or dill) 
  • 1 garlic clove, minced 
  • Salt and pepper, to taste 

Instructions: 

  1. Preheat oven to 425°F (220°C).  
  2. Toss the mixed vegetables with olive oil, salt, and pepper.  
  3. Spread the vegetables on a baking sheet lined with parchment paper.  
  4. Roast for 25-30 minutes, or until tender and golden.  
  5. In a small bowl, whisk together all the lemon herb dressing ingredients.  
  6. Drizzle the dressing over the roasted vegetables and serve. 

Desserts 

Jump to recipe: Snickerdoodle Mug Cake | Chocolate Mousse | Cheesecake Bars | Chocolate Chip Cookies | Mint-Chocolate Chip Ice-cream | Peanut Butter Brownies | Cinnamon Roll Mug Cake

Snickerdoodle Mug Cake (Serves 1) 

Whip up a cozy, cinnamon-spiced treat in minutes with this scrumptious mug cake that’s perfect for those solo dessert moments. 

Nutritional information (per serving): 

Calories: 310 | Fat: 28g | Protein: 10g | Net Carbs: 4g 

Ingredients: 

  • 2 tbsp almond flour 
  • 1 tbsp granulated erythritol 
  • 1/4 tsp baking powder 
  • 1/4 tsp ground cinnamon 
  • 1 large egg 
  • 1 tbsp unsalted butter, melted 
  • 1/2 tsp vanilla extract 

Instructions: 

  1. In a microwave-safe mug, mix together almond flour, erythritol, baking powder, and cinnamon. 
  2. Add the egg, melted butter, and vanilla extract to the mug, stirring well to combine. 
  3. Microwave for 60-90 seconds, or until the cake has risen and is cooked through. (Cooking time may vary depending on your microwave.) 
  4. Allow the mug cake to cool for a minute, then enjoy warm or let it cool further. 

Chocolate Mousse (Serves 4) 

Indulge in a silky, velvety, and rich chocolate mousse that’s so luxurious, you’ll forget it’s keto-friendly

 Nutritional information (per serving): 

Calories: 380 | Fat: 38g | Protein: 4g | Net Carbs: 6g 

Ingredients: 

  • 1 1/2 cups heavy cream 
  • 1/2 cup unsweetened cocoa powder 
  • 1/2 cup granulated erythritol 
  • 1 tsp vanilla extract 

Instructions: 

  1. In a mixing bowl, combine heavy cream, cocoa powder, erythritol, and vanilla extract. 
  2. Whip the mixture using an electric mixer until soft peaks form. 
  3. Divide the mousse evenly among four dessert cups or bowls. 
  4. Refrigerate for at least 1 hour to set, then serve chilled. 

Lemon Cheesecake Bars (Serves 9) 

Bright, tangy, and creamy. These low-carb cheesecake bars are perfect for a light after dinner treat. 

Nutritional information (per serving): 

Calories: 410 | Fat: 39g | Protein: 10g | Net Carbs: 5g 

Ingredients: 

For the crust: 

  • 1 1/2 cups almond flour 
  • 1/4 cup granulated erythritol 
  • 1/2 cup unsalted butter, melted 
  • 1/2 tsp vanilla extract 

For the filling: 

  • 16 oz cream cheese, softened 
  • 1/2 cup granulated erythritol 
  • 2 large eggs 
  • 1/4 cup fresh lemon juice 
  • Zest of 1 lemon 
  • 1 tsp vanilla extract 

Instructions: 

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. 
  2. In a bowl, mix together almond flour, erythritol, melted butter, and vanilla extract. Press the mixture into the bottom of the prepared pan. 
  3. Bake the crust for 10 minutes, then remove and set aside to cool. 
  4. In a separate bowl, beat cream cheese and erythritol together until smooth. Add eggs, lemon juice, lemon zest, and vanilla extract, mixing until well combined. 
  5. Pour the filling over the cooled crust, spreading evenly. 
  6. Bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center. Cool completely, then refrigerate for at least 4 hours before slicing and serving. 

Keto Chocolate Chip Cookies (Serves 12) 

Need a low-carb cookie recipe that satisfies your sweet tooth? Try this soft and chewy chocolate chip cookie recipe that boasts only 4 net carbs per serving.  

Nutritional information (per serving): 

Calories: 220 | Fat: 20g | Protein: 5g | Net Carbs: 4g 

Ingredients: 

  • 1 1/2 cups almond flour 
  • 1/2 cup granulated erythritol 
  • 1/2 tsp baking soda 
  • 1/4 tsp salt 
  • 1/2 cup unsalted butter, melted 
  • 1 large egg 
  • 1 tsp vanilla extract 
  • 3/4 cup sugar-free chocolate chips 

Instructions: 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. 
  2. In a mixing bowl, combine almond flour, erythritol, baking soda, and salt. 
  3. Stir in melted butter, egg, and vanilla extract until well combined. 
  4. Fold in the chocolate chips. 
  5. Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. 
  6. Bake for 10-12 minutes, or until edges are golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

Mint Chocolate Chip Ice Cream (Serves 2) 

This creamy and refreshing mint ice cream is the perfect treat for a hot summer day. Made with coconut milk, this keto-friendly dessert is dairy-free and sugar-free, but still packs a punch of sweet and minty flavor that’s sure to satisfy your sweet tooth. 

Ingredients: 

  • 2 cans of full-fat coconut milk 
  • 1/2 cup of granulated sweetener 
  • 1/2 cup of fresh mint leaves 
  • 1/2 cup of dark chocolate chips 
  • 1 tsp of vanilla extract 

Instructions: 

  1. In a medium saucepan, combine the coconut milk, sweetener, and mint leaves over medium heat. 
  2. Whisk the mixture until the sweetener has dissolved and the mint leaves have infused. 
  3. Remove the pan from heat and let it cool to room temperature. 
  4. Strain the mixture to remove the mint leaves and stir in the vanilla extract. 
  5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. 
  6. Once done, stir in the dark chocolate chips and transfer the ice cream to a freezer-safe container. 
  7. Freeze for at least 2 hours before serving. 

Peanut Butter Brownies (Serves 16) 

Dive into a fudgy, peanut buttery paradise with these decadent brownies that’ll have you coming back for more. 

Nutritional information (per serving):  

Calories: 160 | Fat: 14g | Protein: 5g | Net Carbs: 3g 

Ingredients: 

For the brownie layer: 

  • 1/2 cup unsalted butter 
  • 1/2 cup granulated erythritol 
  • 2 large eggs 
  • 1 tsp vanilla extract 
  • 1/4 cup unsweetened cocoa powder 
  • 1/4 tsp salt 
  • 1/2 cup almond flour 

For the peanut butter layer: 

  • 1/2 cup natural peanut butter 
  • 1/4 cup granulated erythritol 
  • 1 large egg 
  • 1 tsp vanilla extract 

Instructions: 

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. 
  2. In a microwave-safe bowl, melt the butter, then mix in erythritol, eggs, and vanilla extract. Add cocoa powder, salt, and almond flour, stirring until well combined. 
  3. Spread the brownie mixture evenly in the prepared pan. 
  4. In a separate bowl, mix together peanut butter, erythritol, egg, and vanilla extract. Dollop spoonfuls of the peanut butter mixture onto the brownie layer. 
  5. Use a knife to swirl the peanut butter mixture into the brownie layer, creating a marbled effect. 
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before slicing and serving. 

Cinnamon Roll Mug Cake (Serves 1) 

Wrap your hands around this warm, gooey cake that’s ready in minutes.  

Nutritional information (per serving): 

Calories: 300 | Fat: 27g | Protein: 10g | Net Carbs: 4g 

Ingredients: 

  • 2 tbsp almond flour 
  • 1 tbsp granulated erythritol 
  • 1/4 tsp baking powder 
  • 1/4 tsp ground cinnamon 
  • 1 large egg 
  • 1 tbsp unsalted butter, melted 
  • 1/2 tsp vanilla extract 

Instructions: 

  1. In a microwave-safe mug, mix together almond flour, erythritol, baking powder, and cinnamon. 
  2. Add the egg, melted butter, and vanilla extract to the mug, stirring well to combine. 
  3. Microwave for 60-90 seconds, or until the cake has risen and is cooked through. (Cooking time may vary depending on your microwave.) 
  4. Allow the mug cake to cool for a minute, then enjoy warm or let it cool further. 


For more easy keto recipes, check out our 5 Step Chef page! Or make cooking even easier with a weekly keto meal delivery that takes care of shopping, preparing, and cooking for you to save you even more time in the kitchen.  

Articles by Raul Bonilla BS Nutritional Science