Are you looking to revamp your diet and start a healthier lifestyle? The keto diet has been a popular choice for many, offering a low-carb, high-fat approach that can be incredibly effective. And, let’s be real, one of the most important aspects of any diet is the food! That’s why we’ve put together this list of 18 delicious clean keto recipes to help you get started.
From savory dishes like Garlic Butter Steak Bites with Zucchini Noodles and Creamy Avocado and Bacon Stuffed Chicken, to sweet treats like Keto Chocolate Avocado Mousse and Coconut Flour Pancakes with Berries, there’s something for everyone. And the best part? These recipes are all clean keto, meaning they’re free from added sugars, grains, and other unhealthy ingredients.
In this article, we’ll be diving into each of these 18 recipes, sharing the ingredients, instructions, and nutritional information you need to make them a success. Whether you’re a seasoned keto enthusiast or just starting out, we’ve got you covered.
Garlic Butter Steak Bites with Zucchini Noodles
Transform your weeknight dinner into a culinary delight with this easy and flavorful recipe. Tender steak bites smothered in garlic butter, served atop zucchini noodles that perfectly mimic the real deal.
Ingredients:
– 1 lb steak ( ribeye or strip loin), cut into bite-sized pieces
– 2 cloves of garlic, minced
– 4 tbsp unsalted butter, softened
– 1 medium zucchini, spiralized
– Salt and pepper to taste
– Optional: parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic and butter until well combined.
3. Season steak bites with salt and pepper.
4. Place steak bites on a baking sheet lined with parchment paper. Drizzle with the garlic butter mixture.
5. Bake for 12-15 minutes or until cooked to desired doneness.
6. While steak is cooking, heat a large skillet over medium-high heat. Add zucchini noodles and cook for 3-4 minutes, stirring frequently, until slightly tender.
7. Serve steak bites atop zucchini noodles and garnish with parsley if desired.
Cooking Time: 20-25 minutes
Creamy Avocado and Bacon Stuffed Chicken
Elevate your chicken game with this rich and creamy recipe that combines the goodness of avocado, crispy bacon, and juicy chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 ripe avocados, diced
– 6 slices of cooked bacon, crumbled
– 1/2 cup cream cheese, softened
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together diced avocado, crumbled bacon, and softened cream cheese until well combined.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each chicken breast with the avocado-bacon mixture, dividing it evenly among the four breasts.
5. Season with salt and pepper to taste.
6. Place the stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Lemon Garlic Butter Shrimp with Asparagus
Brighten up your dinner plate with this flavorful and easy-to-make dish, featuring succulent shrimp smothered in a zesty lemon garlic butter sauce, served alongside tender asparagus.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 1 clove garlic, minced
– 2 lemons, juiced (about 2 tablespoons)
– 1 pound fresh asparagus, trimmed
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together butter, garlic, lemon juice, salt, and pepper.
3. Add the shrimp to the bowl and toss to coat with the butter mixture.
4. Line a baking sheet with parchment paper. Place the asparagus on one half of the sheet and the shrimp on the other.
5. Bake for 12-15 minutes or until the shrimp are pink and cooked through, and the asparagus is tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-18 minutes
Cauliflower Fried Rice with Coconut Aminos
Transform cauliflower into a delicious “rice” dish by sautéing it with aromatic spices and coconut aminos. This gluten-free, paleo-friendly recipe is perfect for a quick weeknight dinner or lunch.
Ingredients:
• 1 head of cauliflower
• 2 tablespoons coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons coconut aminos
• 2 green onions, chopped (optional)
Instructions:
1. Rinse the cauliflower and remove the leaves and stem. Cut it into florets.
2. In a large skillet or wok, heat the coconut oil over medium-high heat.
3. Add the diced onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 3-4 minutes.
4. Add the cauliflower florets and cook for 5-7 minutes, stirring frequently, until they start to soften.
5. Sprinkle salt and black pepper to taste. Stir in coconut aminos.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 20-25 minutes
Keto Broccoli Cheddar Soup
This rich and creamy soup is a perfect comfort food for the keto dieter, packed with nutritious broccoli and melted cheddar cheese.
Ingredients:
– 2 tablespoons (30ml) of butter or ghee
– 1 onion, diced
– 3 cups (250g) of broccoli florets
– 2 cloves of garlic, minced
– 1 cup (250ml) of chicken broth
– 1/2 cup (120ml) of heavy cream
– 1/2 cup (50g) of shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Melt the butter or ghee in a large pot over medium heat.
2. Add the onion and garlic, cook until the onion is translucent.
3. Add the broccoli, chicken broth, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let it cook for 15-20 minutes or until the broccoli is tender.
5. Stir in the shredded cheddar cheese until melted.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Baked Salmon with Lemon-Dill Butter Sauce
Treat your taste buds to a bright and citrusy twist on traditional baked salmon, paired with a rich and tangy lemon-dill butter sauce.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 lemons, juiced
– 2 tbsp chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the salmon fillets with salt and pepper.
3. Place the salmon on the prepared baking sheet, leaving about 1 inch of space between each fillet.
4. In a small bowl, mix together the softened butter, lemon juice, and chopped dill until smooth.
5. Spread one-quarter of the butter mixture evenly over each salmon fillet.
6. Bake for 12-15 minutes or until the salmon is cooked through to your desired level of doneness.
Cooking Time: 12-15 minutes
Spicy Tuna Avocado Boats
Elevate your snack game with this refreshing and spicy treat, featuring tender tuna, creamy avocado, and a kick of heat.
Ingredients:
– 1 can of tuna (drained and flaked)
– 2 ripe avocados
– 1/4 cup of diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon of freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cut the avocados in half and remove the pit.
2. Spoon about 1/4 cup of tuna mixture into each avocado boat.
3. Top with diced red bell pepper, chopped jalapeño, and a squeeze of lime juice.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Zucchini Lasagna with Ground Turkey
A creative twist on traditional lasagna, this recipe combines the flavors of zucchini, ground turkey, and ricotta cheese for a delicious and healthy meal.
Ingredients:
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 pound ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8 lasagna noodles
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook ground turkey, onion, and garlic over medium-high heat until browned, breaking up meat with spoon as it cooks.
4. In a separate bowl, combine ricotta cheese, egg, and a pinch of salt and pepper.
5. Assemble lasagna by spreading a layer of the turkey mixture in the bottom of a 9×13-inch baking dish, followed by a layer of zucchini slices, then a layer of ricotta cheese, and finally a layer of mozzarella cheese. Repeat process two more times, ending with a layer of mozzarella cheese on top.
6. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-50 minutes
Keto Egg Salad with Avocado
A creamy and satisfying salad that’s perfect for a keto-friendly meal or snack.
Ingredients:
– 4 large eggs, hard-boiled and diced
– 1 ripe avocado, mashed
– 1/2 cup of chopped red onion
– 1/4 cup of chopped fresh parsley
– 2 tablespoons of freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, combine the diced eggs, mashed avocado, chopped red onion, and chopped parsley.
2. Squeeze the lemon juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: 10-15 minutes (depending on the preparation time)
Servings: 1-2
Pesto Chicken Stuffed Portobello Mushrooms
A flavorful twist on traditional stuffed mushrooms, this recipe combines the savory flavors of chicken and pesto with the earthy taste of portobellos.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1/2 cup pesto
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together cooked chicken, pesto, olive oil, garlic, and salt and pepper to taste.
3. Stuff each mushroom cap with the chicken mixture, dividing it evenly among the four caps.
4. Sprinkle mozzarella cheese over the filling.
5. Place mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Bacon-Wrapped Jalapeño Poppers
Elevate your snack game with this mouthwatering recipe that combines the smoky flavor of bacon with the spicy kick of jalapeños. Perfect for parties, game days, or a quick indulgence.
Ingredients:
– 12-15 jalapeño peppers
– 6 slices of thick-cut bacon
– 1/2 cup cream cheese, softened
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the stems of the jalapeños and carefully remove the seeds and membranes.
3. In a bowl, mix together cream cheese and cilantro until smooth.
4. Stuff each jalapeño with the cream cheese mixture, filling them as full as possible.
5. Wrap each jalapeño with a slice of bacon, securing it with a toothpick if needed.
6. Place the poppers on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until the bacon is crispy and golden brown.
Cooking Time: 20-25 minutes
Keto Greek Salad with Grilled Lamb
Elevate your salad game with this rich and flavorful Keto Greek Salad featuring grilled lamb, crispy feta, and tangy olives.
Ingredients:
– 1 lb lamb shoulder or leg, trimmed of excess fat
– 4 cups mixed greens ( Romaine, arugula, spinach)
– 1 cup crumbled feta cheese (make sure it’s low-carb or sugar-free)
– 1/2 cup pitted Kalamata olives, sliced
– 1/4 cup chopped red onion
– 1/4 cup chopped cucumber
– 2 tbsp olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
– 1 tsp dried oregano
Instructions:
1. Preheat grill to medium-high heat. Season lamb with salt, pepper, and oregano. Grill for 5-7 minutes per side or until cooked through.
2. In a large bowl, combine mixed greens, feta cheese, olives, red onion, and cucumber.
3. Drizzle olive oil and lemon juice over the salad, tossing to combine.
4. Slice grilled lamb into thin strips and place on top of the salad.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes (grilling time + prep)
Coconut Flour Pancakes with Berries
Start your day with a delicious and nutritious breakfast by making these coconut flour pancakes with fresh berries.
Ingredients:
– 1 cup coconut flour
– 2 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– 1 teaspoon vanilla extract
– 1 cup mixed berries (such as blueberries, strawberries, and raspberries)
– Optional: maple syrup or honey for serving
Instructions:
1. In a bowl, whisk together eggs, almond milk, and salt.
2. Add melted coconut oil, vanilla extract, and coconut flour to the bowl. Whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cup of batter onto the skillet for each pancake.
5. Cook pancakes for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with fresh berries and a drizzle of maple syrup or honey, if desired.
Cooking Time: 10-12 minutes (4-6 pancakes)
Slow Cooker Beef and Broccoli
This hearty and flavorful recipe is perfect for a busy day when you want to come home to a delicious meal. Simply add all the ingredients to your slow cooker in the morning, and come home to a tender and juicy beef dish with steamed broccoli.
Ingredients:
– 2 pounds beef chuck roast
– 1 bunch of broccoli, trimmed into florets
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon soy sauce
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Add the beef, broccoli, onion, and garlic to your slow cooker.
2. In a separate bowl, whisk together the beef broth, soy sauce, and thyme. Pour the mixture over the ingredients in the slow cooker.
3. Season with salt and pepper to taste.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Keto Chocolate Avocado Mousse
A creamy, guilt-free dessert that combines the richness of chocolate with the creaminess of avocado. Perfect for a low-carb treat or as a healthier alternative to traditional mousse.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon vanilla extract
– 2 large egg whites
– 1/4 cup melted coconut oil
Instructions:
1. Peel and pit the avocados, then place them in a blender or food processor.
2. Add the cocoa powder, sweetener, and vanilla extract to the blender.
3. Blend until smooth and creamy.
4. In a separate bowl, whip the egg whites until stiff peaks form.
5. Fold the egg whites into the avocado mixture until well combined.
6. Stir in the melted coconut oil.
7. Pour into individual serving cups or a large serving dish.
8. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 2 hours
Spinach and Feta Stuffed Chicken Breast
Elevate your chicken game with this flavorful and easy-to-make recipe! By combining the savory flavors of spinach, feta cheese, and chicken breast, you’ll create a dish that’s sure to impress.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the spinach-feta mixture.
4. Drizzle olive oil over the stuffed chicken breasts and season with salt and pepper.
5. Place the chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Keto Cauliflower Mac and Cheese
A creamy, cheesy twist on the classic comfort food, this Keto Cauliflower Mac and Cheese is a game-changer for low-carb fans.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons of butter
– 1/2 cup of grated cheddar cheese (divided)
– 1/4 cup of grated Parmesan cheese
– 1/2 cup of heavy cream
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut into florets.
3. In a large skillet, melt the butter over medium heat. Add the cauliflower and cook until tender, about 5-7 minutes.
4. In a separate saucepan, combine 1/4 cup of cheddar cheese, heavy cream, salt, and pepper. Whisk until smooth.
5. Combine the cooked cauliflower and cheese sauce in the skillet. Stir until well coated.
6. Transfer to a baking dish and top with remaining cheddar cheese.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Grilled Lemon Herb Chicken Thighs
Brighten up your meal with the zesty flavor of grilled lemon herb chicken thighs! This simple yet flavorful recipe is perfect for a quick weeknight dinner or a summer BBQ.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 lemons, juiced (about 1/4 cup)
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary leaves
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, olive oil, rosemary, garlic powder, salt, and pepper.
3. Place chicken thighs in a shallow dish and brush the lemon herb mixture evenly over both sides of the chicken.
4. Grill chicken for 5-7 minutes per side, or until cooked through to an internal temperature of 165°F (74°C).
5. Remove from heat and let rest for 5 minutes before serving.
Cooking Time: 20-25 minutes
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