Looking for Keto repipes? A collection of low carb, keto inspired food recipes. Always have dinner ready!
If you haven’t heard of the Fathead movie, it’s a 2009 documentary seeking to refute the lipid hypothesis. The lipid hypothesis is the claimed link between high cholesterol and heart disease.
It’s basically the source of the “low fat” way of eating promoted in the Western world since the 1950s. Although numerous studies have debunked the link (this is a good scientific paper on the subject citing many sources), the belief is still widespread today and perpetuated by mainstream media.
In the documentary, Tom Naughton sticks to a moderately low carb diet of fast food for 30 days. To the surprise of many, Tom not only loses weight but also ends up with lower blood cholesterol levels.
And thanks to the film, we have the amazing keto Fathead pizza recipe as a result!
A perfect hearty weeknight dinner. Extra cheese holds these tender meatballs together perfectly without any type of flour. A breeze to whip up makes these the perfect weeknight dinner for everyone and leaving you plenty of time whip up a Keto Cheesecake for dessert!
1. Buy them bone-in and thick.
Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven. If a chop is too thin, by the time you've seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.
2. Get your skillet HOT.
The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. A hot pan is CRUCIAL. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you're happy with your sear, flip the chop and give it a chance to get golden on the other side.
3. Brush with butter.
Okay, this step isn't mandatory. It IS extremely delicious though, and if you know what's good for you, you'll be brushing this garlic rosemary butter on anything and everything. This classic restaurant trick—basting with butter while cooking—makes a great dish into an even better one.
4. Use a meat thermometer.
I know, I know. This is the extra step that often seems fussy, but trust us, it's worth it. Using a meat thermometer takes the guess work out of cooking pork chops, and in the words of our girl Martha, that's "a good thing." As always, give the meat some time to rest before digging in. (Five to ten minutes should do the trick.)
140°-150° F No pink here! The meat should be completely white all the way through. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they're out of the oven. Anything past 145° F is the danger (AKA dry) zone, so keep a close watch.
If you're trying a keto diet, these cheesy chicken breasts make the perfect quick and easy weeknight dinner. The ranch seasoning is optional...but how could you not?
Being on a keto diet means you have way fewer options for snacking. Never fear! These little guys will satisfy all your snack cravings: They're salty, creamy, and crunchy, but they won't weigh you down. We went for carrots, cucumbers, and avocado for our filling, but the options are endless. Switch it up with bell peppers, celery, radishes, or whatever else you have on hand!
Keto people, meet your new favorite weeknight dinner. It's super-easy, extremely hearty, and it's got a little kick from the jalapeño.
Not only is this a keto-friendly dinner, it's a much needed revamp. Everyone, including those who are not afraid of carbs, will love this recipe. The bacon makes it insanely flavorful, the almond flour acts as the perfect binder, and the soy sauce? It packs a punch of umami you never knew you needed.
Mahi-mahi has a firm texture and works well for baking, searing, or grilling. The Monterey Bay Aquarium classifies it as a good choice when considering environmental impact. It's also a moderate mercury fish and is a good source of protein.
This easy mahi-mahi recipe comes together in 30 minutes or less. After searing the fish for a few minutes per side, make a super simple lemon butter sauce with garlicky. We like to sauté some asparagus too, but adding a vegetable isn't necessary.
For a similar firm, meat-like texture, try halibut. Our easy grilled halibut with mango salsa is a winner.
Taco shells made out of cheese is the ultimate Keto hack. These cups take inspo from our Parmesan crisps and are so easy to make! Cutting parchment paper into individual squares makes transferring the cheese to the muffin tin easier, but you can also carefully peel the cheese off with your hands or use a metal spatula to lift them up. Be sure to give them a minute to cool before lifting!
You won't miss the hoagie in these low-carb Philly Cheesesteak lettuce wraps. Yes, they're made with provolone—NOT Cheez Whiz. And before you get all riled up, no, they're not in any way authentic. We'll be the first to admit it!
Tuscan butter makes everything better, especially shrimp. The sauce is so good, you'll be tempted to eat it straight out of the pan, and we wouldn't blame you.
An extremely addicting and easy salmon recipe for your arsenal.
This isn't your classic chili. There are a few ingredients (tomatoes, beans) that aren't so keto-friendly, and we chose to leave out. Don't let that stop you, though! Every diet is different, and if you feel like switching up or adding more ingredients, do you!
What makes this recipe so genius? The cheese "tortilla"! To make sure you don't have any issues removing the quesadilla from the tray, let it cool for 1 to 2 minutes. When it's slightly cool, it's much easier to separate from the parchment paper. If you've got an offset spatula, now is its time to shine! Looking for dessert? How about a scoop of Keto Ice Cream? Or, for 100+ additional amazing keto recipes, check out our new cookbook Keto for Carb Lovers!
This zoodle alfredo gives the original a run for it's money! Did we mention it's got BACON?!Looking for something a little more indulgent? Try our classic Chicken Alfredo instead!
Bonus: Way cheaper than a trip to Italy.
Creamy, salty and delicious. BUY NOW: Chef's Knife, $12, amazon.com.
A Philly favorite with a twist!
Everything is better with a bacon weave bun.
Don't skip the bun.
Egg salad is wonderful as is. But add bacon, blue cheese, avocado, and tomatoes, and you've got a lunch that you'll be dreaming about for days. The red wine vinegar–yogurt dressing is amazing and works well in regular Cobb salad, too. Our advice? Eat this over toasted sourdough or in a sandwich. Yes, it's delicious on its own, but it's SO damn good with bread.
These super-fresh salmon grill packs make clean-up a breeze.
Oodles of zoodles!
Want to make this vegetarian-friendly? Easy—leave out the bacon! If you like, mix up a little minced garlic and olive oil to brush on the outside before baking. Since you don't need to worry about crisping any bacon, you can get away with a shorter bake time—10 minutes at 450° should do the trick. Looking for more stellar cauliflower recipes? This whole roasted buffalo cauliflower is an all-time favorite.
Garlic lovers, this chicken is for you.
Cajun seasoning transforms salmon from bleh to oh yeah!
So addictive. BUY NOW: Chef's Knife, $16.30, amazon.com.
Pure goodness in the palm of your hand.
We go nuts over hamburgers. Just check out our quest for the ultimate burger for proof. Sadly, sometimes we have to cut back on the carbs or, honestly, we just crave the extra cool crunch iceberg. Replacing the buns with lettuce lets us feel a little more lax on our burger cravings. It's a win-win.
Good fat, bad idea.
Taco 'bout a healthy dinner!
Don't be intimidated by its beauty (and size). Beef tenderloin is actually insanely easy to make, thanks to a marinade made up of ingredients you probably already have and a surprisingly quick cook time. If you only want to use rosemary (or thyme), that's fine. Just double up on whichever herb you're using. As for the creamy horseradish sauce, DON'T SKIP IT. We used a mixture of yogurt + sour cream, but mayo would work too! (P.S. A meat this perfect definitely deserves a damn good side. We recommended these Rosemary Roasted Potatoes.) TEMPERATURE GUIDE: Because the thickness of the meat will vary, we highly recommend using a meat thermometer. Follow temperature ranges below based on how pink you like your red meat! 120º to 125º: rare 130º to 135º: medium-rare 140º to 145º: medium
Crushed pork rinds give shrimp a salty crunch every keto-lover will appreciate. You won't miss the bread crumbs one bit. If you're a pescatarian, don't worry — we have plenty more low-carb keto ideas up our sleeve.
Weeknight cooking can be exhausting. There's so much thinking that needs to happen. Mainly, is there enough time to make this? 🤔But this garlic butter shrimp recipe requires almost no planning—all you need to do is pick up shrimp! Meaning, it's perfect for dinner TONIGHT. It sounds too good to be true, but it's not. The whole thing can be yours in 15 minutes or less. And it's absolutely delicious. Like, mind-boggling so. What kind of shrimp should I buy? We recommend using medium shrimp for this recipe. You should also buy the shrimp peeled and deveined if you can, too. It helps ensure that the dinner process is as quick and easy as possible. How long do I cook the shrimp? Shrimp cooks super quickly! It only needs a few minutes. Once it turns pink and opaque, it's ready to eat. If you cook it for too long, it'll become rubbery. How hot should the skillet be? For this recipe, we're not looking for a char. A large skillet over medium heat is the way to go. If you're not able to fit the shrimp in a single layer in your skillet, work in batches to make sure everything cooks evenly. Do I need to use wine? If you have a leftover bottle of Chardonnay in your fridge, this is the perfect way to use it up. If you don't have any around, use water or chicken broth instead. Or buy a cheap bottle and use lemon garlic shrimp as your excuse to drink. Is it spicy? There's a little kick from the red pepper flakes, but it's a spice level that most people can handle. If you prefer everything super-milk, just season it with salt and pepper instead.
No time to make it to the Caribbean? We've got you covered. This recipe gets its sweetness from cinnamon and allspice and its spiciness from jalapeño and a whole bunch of green onions. Two hours of marinating in this special blend makes for a perfect bite of tender grilled chicken.And while you've got that grill fired up, check out these other recipes for the grill.
This simple recipe brings a burst of summer flavor to the table.
The secret ingredient in these burger fat bombs: BUTTER. It'll help keep you satisfied and happy for way longer than your favorite fast food joint ever could.
There's a reason this is one of our most popular recipes of all time. The tomato-and-basil cream sauce with Parmesan is unbelievably dreamy. Outside of the Delish test kitchen, we make it often for friends and family because we love it so much. For more healthy dinner ideas, check out our other easy salmon recipes.
Grilled chicken breasts can be the epitome of boring. Too often they're dried out or rubbery. But when soaked in a super-quick marinade — with balsamic, brown sugar, and dried thyme — you're guaranteed deliciousness. How long can I keep the chicken in the marinade? We'd recommend no longer than 24 hours! Technically (according to the USDA) you can keep raw chicken refrigerated for up to 2 days, but we don't recommend marinating that long. How do I keep the chicken from sticking on the grill? As long as you give each side enough time, it shouldn't! When your chicken gets those nice charred lines, it naturally releases from your grill grates. If you try to flip and the chicken feels stuck, try giving it another minute or two! It'll release naturally, when it's ready. What should the internal temperature of my chicken be? According to the FDA, all chicken should be cooked to an internal temperature of 165°. We prefer our chicken breasts closer to 150° because we're rule breakers. 😉Jokes aside, the real reason we don't go all the way to 165° is because boneless skinless chicken breasts have basically no fat, so in order to maintain some juiciness we pull them a little early. Can I adapt the marinade? Absolutely! Swap in a different acid for balsamic like champagne vinegar or lemon juice. Try different dried or fresh herbs like cilantro or oregano. You could even sub out the brown sugar for honey or agave! We love the marinade on our cilantro-lime chicken, which you can sub in entirely for this one! Also feel free to add in your favorite spices or even hot sauce. Boneless, skinless chicken breasts are the perfect blank canvas to experiment with your favorite flavors. How hot should my grill be for chicken breasts? Depending on the size of your chicken breasts, a two-zone (that means two temperature) fire is the way to go. If you have really small chicken breasts, you can get away with a medium-high heat, because by the time you have nice grill marks on both sides the chicken will be cooked through as well. For larger chicken breasts, get your sear marks on both sides over high heat, then move them to a medium-low heat to finish cooking. What should I serve with this? Well, since you've already got the grill going, how about some grilled corn, grilled asparagus, and maybe a grilled pineapple sundae for dessert? (Can you tell we're excited for grilling season? 😅) Made this recipe? Tell us how ya feel! Rate & comment in the section below.
Our homemade Cajun spice mix has got a killer kick!
We love this Keto bread recipe. It is so simple to make and is one heck of a great bread substitute.
Smothered in parsley and Parm, you need this herb-crusted salmon.
You've never seen zucchini like this before. BUY NOW: Kuhn Rikon Pairing Knives, $22.15, amazon.com.
Forget the bread and use mushrooms. BUY NOW: Calphalon Baking Sheets, $22.50, amazon.com.
Your favorite dip turned into a meal!
Cheese over everything!
No pasta? No problem.
Firmly in the camp that buffalo sauce makes everything better.
Considering the entire crust is made of bacon, we opted to skip the pepperoni on top. But no on is stopping you from adding more meat on top if that's what you want. Obsessed with bacon weaves? Just wait until you see these Chicken Bacon Ranch Burritos.