10 keto recipes for beginners
1.Bacon-Wrapped Asparagus Bundles
Ingredients:
.Asparagus spears
.Bacon slices
.Olive oil
.Salt and pepper
Instructions:
.Preheat oven to 400°F (200°C).
Wrap each asparagus spear with a slice of bacon and secure with a toothpick.
.Arrange the bacon-wrapped asparagus bundles on a baking sheet.
.Drizzle with olive oil and sprinkle with salt and pepper.
.Bake in the preheated oven for 15-20 minutes or until the bacon is crispy and asparagus is tender.
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2 . Cheesy Cauliflower Casserole
Ingredients:
.Cauliflower florets
.Cream cheese
.Cheddar cheese
.Garlic powder
.Salt and pepper
.Green onions (optional)
Instructions:
.Preheat oven to 375°F (190°C).
Steam or boil cauliflower florets until fork-tender.
.Drain the cauliflower and transfer to a baking dish.
.In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, salt, and pepper.
.Spread the cream cheese mixture over the cauliflower.
.Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
.Garnish with chopped green onions if desired
3 .Lemon Garlic Butter Salmon
Ingredients:
.Salmon fillets
.Butter
.Garlic, minced
.Lemon juice
.Salt and pepper
.Fresh parsley (optional)
Instructions:
.Preheat oven to 375°F (190°C).
Place the salmon fillets on a lined baking sheet.
.In a small saucepan, melt the butter over low heat.
.Stir in minced garlic and lemon juice.
Drizzle the lemon garlic butter over the salmon fillets.
.Season with salt and pepper.
.Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through.
.Garnish with chopped fresh parsley, if desired.
4. Avocado Egg Salad
Ingredients:
.Hard-boiled eggs
.Avocado
.Mayonnaise
.Dijon mustard
.Green onions
.Salt and pepper
Instructions:
.Peel and chop the hard-boiled eggs.
Scoop out the avocado and mash it in a mixing bowl.
.Add the mashed avocado, mayonnaise, Dijon mustard, chopped green onions, salt, and pepper to the chopped eggs.
.Stir until well combined.
Serve as a salad or spread on lettuce wraps for a keto-friendly sandwich filling.
5.Zucchini Noodle Carbonara
Ingredients:
.Zucchini
.Bacon
.Eggs
.Parmesan cheese
.Garlic powder
.Salt and pepper
.Fresh parsley (optional)
Instructions:
.Spiralize zucchini into noodles and set aside.
.In a skillet, cook bacon until crispy.
Remove bacon from the skillet and drain on paper towels.
.In a mixing bowl, whisk together eggs, Parmesan cheese, garlic powder, salt, and pepper.
.Heat the skillet with the bacon grease over low heat.
.Add the zucchini noodles to the skillet and cook for 2-3 minutes until slightly softened.
.Pour the egg mixture over the zucchini noodles and toss to coat.
.Cook for another 1-2 minutes until the sauce thickens.
.Crumble the cooked bacon over the top.
.Garnish with fresh parsley, if desired.
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6.Spinach Stuffed Chicken Breast
Ingredients:
.Chicken breasts (4 boneless, skinless)
.Fresh spinach (2 cups)
.Cream cheese (1/2 cup)
.Garlic powder (1/2 tsp)
Salt and pepper (to taste)
.Olive oil (2 tbsp)
Instructions:
.Preheat oven to 375°F (190°C).
Butterfly the chicken breasts by cutting a horizontal slit in the thickest part of each breast, being careful not to cut all the way through.
.In a mixing bowl, combine the fresh spinach, cream cheese, garlic powder, salt, and pepper.
.Spoon the spinach mixture into the slit of each chicken breast.
Close the chicken breasts and secure with toothpicks, if needed.
.Heat olive oil in an oven-safe skillet over medium-high heat.
.Add the stuffed chicken breasts to the skillet and sear for 2-3 minutes on each side until golden brown.
.Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
.Remove from the oven and let the chicken rest for a few minutes before serving.
.Slice the chicken breasts and serve with your favorite keto-friendly side dish.
7.Creamy Broccoli Cheese Soup
Ingredients:
.Broccoli florets
.Butter
.Onion, diced
Garlic, minced
.Heavy cream
.Chicken or vegetable broth
.Cheddar cheese
Salt and pepper
.Chopped chives (optional)
Instructions:
.In a large pot, melt butter over medium heat.
.Add diced onion and minced garlic to the pot and sauté until softened.
.Add broccoli florets to the pot and sauté for another 3-4 minutes.
.Pour in chicken or vegetable broth and bring to a boil.
.Reduce heat and simmer for 10-15 minutes until the broccoli is tender.
.Use an immersion blender or a regular blender to puree the soup until smooth.
.Return the soup to the pot and stir in heavy cream and cheddar cheese.
.Cook over low heat, stirring constantly, until the cheese is melted and the soup is creamy.
.Season with salt and pepper to taste.
.Garnish with chopped chives, if desired, before serving.
8.Lemon Herb Grilled Chicken
Ingredients:
.Chicken thighs or breasts
.Lemon juice
.Olive oil
.Fresh herbs (such as rosemary, thyme, or parsley), chopped
.Garlic, minced
.Salt and pepper
Instructions:
.In a bowl, whisk together lemon juice, olive oil, chopped fresh herbs, minced garlic, salt, and pepper to create a marinade.
.Place the chicken thighs or breasts in a shallow dish or a Ziploc bag and pour the marinade over the chicken.
.Toss to coat the chicken evenly.
.Cover or seal the dish/bag and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
.Preheat a grill or grill pan over medium-high heat.
.Remove the chicken from the marinade and discard any excess marinade.
.Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C) for thighs or 160°F (71°C) for breasts.
.Remove from the grill and let the chicken rest for a few minutes before serving.
9. Creamy Garlic Mushrooms
Ingredients:
.Mushrooms (such as cremini or white button), sliced
.Butter
.Garlic, minced
.Heavy cream
.Parmesan cheese
.Fresh parsley, chopped
.Salt and pepper
Instructions:
.In a skillet, melt butter over medium heat.
.Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
.Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
.Pour in heavy cream and simmer for 3-4 minutes, stirring occasionally.
.Stir in Parmesan cheese and cook for another 2-3 minutes until the sauce thickens.
.Season with salt and pepper to taste.
.Remove from heat and stir in chopped fresh parsley before serving.
.Serve as a side dish or over cauliflower rice for a delicious keto-friendly meal.
10.Keto Chocolate Avocado Smoothie
Ingredients:
.Avocado
.Unsweetened cocoa powder
.Almond milk (or any other low-carb milk of your choice)
.Erythritol (or any other keto-friendly sweetener of your choice)
.Vanilla extract
.Ice cubes
Instructions:
.Cut open the avocado, remove the pit, and scoop out the flesh.
.In a blender, combine the avocado flesh, unsweetened cocoa powder, almond milk, erythritol, vanilla extract, and a handful of ice cubes.
Blend on high speed until smooth and creamy.
.Taste and adjust the sweetness as desired with more erythritol.
.Pour into a glass and enjoy a delicious and creamy chocolate avocado smoothie that's perfect for satisfying your chocolate cravings on a keto diet.
.I hope you enjoy these 10 keto recipes! They are delicious and easy to make, perfect for anyone following a ketogenic diet or looking for low-carb meal options. Happy cooking
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