Once it’s cooked, you can slice and serve the Tuscan chicken with your favorite keto-friendly vegetables. The result is a super tasty meal that everybody will love.

Cooking chicken in an air fryer means you get succulent, flavorful chicken cooked perfectly. The cooking method ensures the chicken remains tender and juicy while achieving a crispy exterior.

We like to slice the chicken into large pieces and serve it with roast or steamed vegetables. You don’t need to serve it with an additional sauce, as the cream cheese mixture will ooze out of the chicken as you slice it.

This recipe makes a great dinner party dish. You can prepare the chicken in advance and cook it in the air fryer once your guests arrive. While the chicken cooks, prepare your side dishes and serve the whole meal when everything is ready. Even if your guests aren’t on a keto diet, they will love this recipe. Give it a try next time you have a dinner party!

Yields 2 servings of Easy Air Fryer Stuffed Tuscan Chicken

The Preparation

Tuscan Chicken

• 16 ounce chicken breasts
• 4 ounce cream cheese
• 1/2 teapsoon garlic powder
• 1 teapsoon  dried basil leaves
• 2 tablespoon tomato paste
• 2 tablespoon sun-dried tomatoes, chopped
• 2 teapsoon avocado oil
• salt and pepper, to taste

Sautéed Spinach

• 4 ounce Spinach
• 2 tablespoon avocado oil
• salt and pepper, to taste

The Execution

1. Prepare all of the ingredients. Pre-heat the air fryer to 350F.

2. Make the cream cheese mixture by combining cream cheese, tomato paste, sun-dried tomatoes, garlic powder, and basil.

3. Lay chicken breast(s) flat. Using a knife, slice a pocket into each breast, leaving enough room to stuff the chicken. Do not cut all the way through the side of the breasts.

4. Spoon the cream cheese mixture into the chicken breast(s). Close the pocket in the chicken breast and secure it with toothpicks.

5. Brush the outside of the breast(s) with avocado oil and season with salt and pepper to taste.

6. Place the stuffed chicken into your air fryer. Cook for 16-20 minutes or until golden and cooked through.

7. Add avocado oil and spinach to a pan. Saute spinach until soft and tender, then season with salt and pepper to taste. Serve with chicken and enjoy!

This makes a total of 2 servings of Easy Air Fryer Stuffed Tuscan Chicken. Each serving comes out to be 768 calories, 46g fats, 7.6g net carbs, and 76.9g protein.

Print

Easy Air Fryer Stuffed Tuscan Chicken

10 minutes

18 minutes

Serving Size: 2

Calories per serving: 768

Fat per serving: 46

The Preparation

• Tuscan Chicken
• 16 oz. chicken breasts
• 4 oz cream cheese
• 1/2 tsp. garlic powder
• 1 tsp. dried basil leaves
• 2 tbsp. tomato paste
• 2 tbsp. sun-dried tomatoes, chopped
• 2 tsp avocado oil
• salt and pepper to taste
• Sautéed Spinach
• 4 oz. Spinach
• 2 tbsp. avocado oil
• salt and pepper to taste

The Execution

1. Prepare all of the ingredients. Pre-heat the air fryer to 350F.
2. Make the cream cheese mixture by combining cream cheese, tomato paste, sun-dried tomatoes, garlic powder, and basil.
3. Lay chicken breast(s) flat. Using a knife, slice a pocket into each breast, leaving enough room to stuff the chicken. Do not cut all the way through the side of the breasts.
4. Spoon the cream cheese mixture into the chicken breast(s). Close the pocket in the chicken breast and secure it with toothpicks.
5. Brush the outside of the breast(s) with avocado oil and season with salt and pepper to taste.
6. Place the stuffed chicken into your air fryer. Cook for 16-20 minutes or until golden and cooked through.
7. Add avocado oil and spinach to a pan. Saute spinach until soft and tender, then season with salt and pepper to taste. Serve with chicken and enjoy!

Notes

This makes a total of 2 servings of Easy Air Fryer Stuffed Tuscan Chicken. Each serving comes out to be 768 calories, 46g fats, 7.6g net carbs, and 76.9g protein.

3.1

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The soup is packed full of protein and amazing flavors. Red onions, mushrooms, roast beef, and bell peppers combine well together and are complemented perfectly by the creamy cheese broth. 

The look of this soup once served is nothing short of spectacular. Picture a steaming bowl filled to the brim with savory goodness, topped with a slice of provolone cheese. As you dig in, the cheese melts to create a delectable, golden-brown topping that clings to your spoon.

Is there anything more inviting and mouth watering than a great soup recipe? Each spoonful of this delicious soup is a stunning blend of flavors; the tender beef, sautéed onions, mushrooms, and bell peppers work together magnificently. The combination of textures, from the hearty meat to the creamy broth, can only be described as culinary gold. Everybody who has made this soup absolutely loves it—we know you will too!

Embrace the joy of savoring this yummy keto-friendly soup, which effortlessly combines the beloved flavors of a classic Philly cheesesteak into a comforting bowl. Whether you’re seeking a hearty lunch or a satisfying dinner, this recipe delivers. We’re sure you’ll love every spoonful.

Yields 6 servings of Keto Cheesesteak Soup

The Preparation

• 3 tablespoon butter
• 1/2 medium red onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 4 ounce cremini mushrooms, thinly sliced
• salt and pepper, to taste
• 16 ounce deli-sliced roast, coarsely chopped
• 3 cups beef broth
• 1/2  cup cream cheese, softened
• 1/4 cup heavy cream
• 4 ounce provolone cheese, sliced

The Execution

1. Gather and prep all ingredients.

2. Melt butter in a medium-sized pot over medium heat. Once hot, add the onions and sauté until tender but not browned, about 3-4 minutes. Add in the peppers, mushrooms and sprinkle with salt and pepper. Cook another 3-4 minutes, stirring occasionally, until tender.

3.Add in the roast beef, then stir through to combine. Add the broth and bring to a simmer. Once simmering, reduce heat slightly and cook for 10 minutes.

4. Remove about 1/4 of the hot broth from the pot and optionally add to a blender with the cream cheese and heavy cream. Blend until cream cheese is thoroughly incorporated.

If not using a blender, whisk the cream cheese and cream into the soup until combined with the broth.

5. Re-pour the mixture from the blender into the pot, then stir to combine.

6. Set the broiler to high. Pour the soup into ramekins or oven-safe bowls, then top each with a slice of provolone. Set on a baking sheet, and broil for 2 to 4 minutes, or until the cheese is melted and bubbling.

7. Serve and enjoy!

This makes a total of 6 servings of Keto Cheesesteak Soup. Each serving comes out to be 338 calories, 24.5g fat, 4.1g net carbs, and 24.5g protein.

Print

Keto Cheesesteak Soup

25 minutes

Serving Size: 6

Calories per serving: 338

Fat per serving: 24.5

The Preparation

• 3 tablespoon butter
• 1/2 medium red onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 4 ounce cremini mushrooms, thinly sliced
• salt and pepper, to taste
• 16 ounce deli-sliced roast, coarsely chopped
• 3 cups beef broth
• 1/2  cup cream cheese, softened
• 1/4 cup heavy cream
• 4 ounce provolone cheese, sliced

The Execution

1. Gather and prep all ingredients.
2. Melt butter in a medium-sized pot over medium heat. Once hot, add the onions and sauté until tender but not browned, about 3-4 minutes. Add in the peppers, mushrooms and sprinkle with salt and pepper. Cook another 3-4 minutes, stirring occasionally, until tender.
3. Add in the roast beef, then stir through to combine. Add the broth and bring to a simmer. Once simmering, reduce heat slightly and cook for 10 minutes.
4. Remove about 1/4 of the hot broth from the pot and optionally add to a blender with the cream cheese and heavy cream. Blend until cream cheese is thoroughly incorporated.
5. If not using a blender, whisk the cream cheese and cream into the soup until combined with the broth.
6. Re-pour the mixture from the blender into the pot, then stir to combine.
7. Set the broiler to high. Pour the soup into ramekins or oven-safe bowls, then top each with a slice of provolone. Set on a baking sheet, and broil for 2 to 4 minutes, or until the cheese is melted and bubbling.
8. Serve and enjoy!

Notes

This makes a total of 6 servings of Keto Cheesesteak Soup. Each serving comes out to be 338 calories, 24.5g fat, 4.1g net carbs, and 24.5g protein.

3.1

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Packed with tender chicken and healthy cabbage, this soup warms both body and soul, offering a satisfying option that fits your keto diet. A bowl of this soothing and nourishing soup will boost your mood.

Making this recipe is easy. You sauté sliced onion, celery, mushrooms, and garlic in a large pot for a few minutes before adding broth, carrots, and seasoning. Once the vegetables become tender, the next step is to add the cooked chicken and cabbage to the pot. 

Leave the soup to simmer until the cabbage “noodles” are tender. If you follow these steps, you’ll have a delightful and nourishing keto no-noodle chicken soup to enjoy!

We recommend making seed crackers or crispbread if you want to pair this keto chicken soup with other low-carb sides. These crispy delights perfectly complement the soup, offering a satisfying crunch and added flavor. Alternatively, a keto bread will do the trick too.

Next time you want to whip up a batch of tasty chicken soup, try this recipe. It’s delicious, satisfying, and easy to make. We’re sure the whole family will love it. Just make sure you make enough for seconds!

Yields 6 servings of Keto Easy Keto Chicken Soup

The Preparation

• 6 tablespoon olive oil
• 1/2 medium yellow onion, sliced
• 2.75 ounce celery, chopped
• 6 ounce mushrooms, sliced
• 2 teaspoon garlic, minced
• 8 cup chicken broth
• 2 ounce carrot, sliced
• 2 teaspoon dried parsley
• salt and pepper, to taste
• 1/2 teaspoon, dried rosemary
• 42 ounce, rotisserie chicken, shredded
• 5 ounce, green cabbage, sliced into strips

The Execution

1. Measure out and prepare all of the ingredients.

2. Add onion, celery, mushrooms, garlic, rosemary into a pot. Season with salt and pepper if desired, then cook for 3-4 minutes or until onions are translucent.

3. Add broth, sliced carrot, parsley, and additional salt and pepper to taste..

4. Bring pot to a simmer. Continue cooking until all vegetables are tender.

5. Add cabbage and shredded rotisserie chicken. Simmer for an additional 10-12 minutes, or until the cabbage noodles are tender.

6. Serve and enjoy!

This makes a total of 6 servings of Easy Keto Chicken Soup. Each serving comes out to be 529 calories, 30.7g fat, 4.9g net carbs, and 58g protein.

Print

Easy Keto Chicken Soup

30 minutes

Serving Size: 6

Calories per serving: 529

Fat per serving: 30.7

The Preparation

• 6 tablespoon olive oil
• 1/2 medium yellow onion, sliced
• 2.75 ounce celery, chopped
• 6 ounce mushrooms, sliced
• 2 teaspoon garlic, minced
• 8 cup chicken broth
• 2 ounce carrot, sliced
• 2 teaspoon dried parsley
• salt and pepper, to taste
• 1/2 teaspoon, dried rosemary
• 42 ounce, rotisserie chicken, shredded
• 5 ounce, green cabbage, sliced into strips

The Execution

1. Measure out and prepare all of the ingredients.
2. Add onion, celery, mushrooms, garlic, rosemary into a pot. Season with salt and pepper if desired, then cook for 3-4 minutes or until onions are translucent.
3. Add broth, sliced carrot, parsley, and additional salt and pepper to taste.
4. Bring pot to a simmer. Continue cooking until all vegetables are tender.
5. Add cabbage and shredded rotisserie chicken. Simmer for an additional 10-12 minutes, or until the cabbage noodles are tender.
6. Serve and enjoy!

Notes

This makes a total of 6 servings of Easy Keto Chicken Soup. Each serving comes out to be 529 calories, 30.7g fat, 4.9g net carbs, and 58g protein.

3.1

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This is a great recipe if you like to eat chicken thighs in your meals because it is remarkably easy to shred and very tender. However, you can also substitute it with chicken breast if you prefer a firmer meat. 

Fajitas are a family favorite, and this recipe is the perfect blend of spices, flavors, and textures to make this meal stand out. There is nothing complicated about it, and you can use up a few extra ingredients you have in the back of your fridge to make this dish. You can also keep it simple with peppers, onions, and jalapenos for a bit more spice.

Chicken is one of the best protein options for those on a keto diet. Its mild flavor profile allows it to take on all the spices and herbs used, and chicken is rich in a wide range of essential nutrients, including protein, selenium, and niacin. 

Don’t underestimate the convenience of a slow cooker meal! You can throw all the ingredients into your cooker before heading off to work and when you come back you’ll have a meal worth savoring. If you’re looking for a simple yet tasty weeknight meal, look no further. 

Yields 6 servings of Keto Fajitas

The Preparation

Chicken:

• 32 ounce boneless, skinless chicken thighs
• 2 tablespoon lime juice
• 1 tablespoon fresh garlic, minced
• 10 ounce canned tomatoes with jalapeno
• 1 medium green bell pepper
• 1 medium red bell pepper
• 1/2 medium red onion

Garnish:

• 2 tablesoon sour cream
• 1 ounce mexican-style cheese blend
• 1/4 medium avocado

The Execution

1. Measure out and prepare all of the ingredients.

2. Slice the peppers and the red onion.

3. In a slow cooker, add half of the vegetables then add in the chicken thighs.

4. Top with the canned tomatoes with jalapenos.

5. Add in the rest of the vegetables. Cook on high for 3 hours.

6. Shred the chicken.

7. Cook in the slow cooker for another hour on low.

8. When done, serve in bowls. Garnish with sour cream, Mexican-style shredded cheese, and avocado slices. Enjoy!

This makes a total of 6 servings of Keto Fajitas. Each serving comes out to be 281 calories, 17g fat, 4.1g net carbs, and 27.9g protein..

Print

Keto Fajitas

4 hours, 8 minutes

Yield: 6 servings

Calories per serving: 281

Fat per serving: 17g

The Preparation

• Chicken:
• 32 ounce boneless, skinless chicken thighs
• 2 tablespoon lime juice
• 1 tablespoon fresh garlic, minced
• 10 ounce canned tomatoes with jalapeno
• 1 medium green bell pepper
• 1 medium red bell pepper
• 1/2 medium red onion
• Garnish:
• 2 tablesoon sour cream
• 1 ounce mexican-style cheese blend
• 1/4 medium avocado

The Execution

1. Measure out and prepare all of the ingredients.
2. Slice the peppers and the red onion.
3. In a slow cooker, add half of the vegetables then add in the chicken thighs.
4. Top with the canned tomatoes with jalapenos.
5. Add in the rest of the vegetables. Cook on high for 3 hours.
6. Shred the chicken.
7. Cook in the slow cooker for another hour on low.
8. When done, serve in bowls. Garnish with sour cream, Mexican-style shredded cheese, and avocado slices. Enjoy!

Notes

This makes a total of 6 servings of Keto Fajitas. Each serving comes out to be 281 calories, 17g fat, 4.1g net carbs, and 27.9g protein.

3.1

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One of the best things about this Slow Cooker Chicken Cacciatore is how easy it is to put together. Just brown the chicken and vegetables, toss them into the slow cooker and let it cook. This allows you to have the ease and convenience of cooking without a lot of hands-on work. Don’t forget to add a dash of Worcester sauce for depth and a delectable umami flavor. 

If you prefer specific vegetables, you’ll be happy to know that this recipe is entirely customizable. You can swap out the mushrooms and peppers for leek, courgette, or any other seasonal veggies. Don’t forget to add a sprinkle of parsley on top before serving, and you can also squeeze a touch of lime or lemon juice for zest. 

This recipe is rich and hearty, making it a must-have for the colder months. It’s perfect for a simple weeknight family dinner or if you’re hosting dinner guests, so try this recipe if you’re looking for an easy Italian meal idea. You won’t regret it.

Yields 6 servings of Keto Cacciatore Chicken

The Preparation

Slow Cooker Chicken:

• 2 teaspoon olive oil, divided
• 32 ounce boneless, skinless chicken
• salt and pepper, to taste
• 1 medium yellow onion, chopped
• 3 tablespoon fresh garlic, minced
• 1 tablespoon worcestershire sauce, divided
• 14 ounce crushed tomatoes
• 1 medium green bell pepper, chopped
• 8 ounce cremini mushrooms
• 2 teaspoon, italian seasoning

Cauliflower Rice:

• 400 gram cauliflower rice
• 3 tablespoon olive oil

The Execution

1. Measure out and prepare all of the ingredients. Season the chicken thighs with salt and pepper.

2. In a frying pan over medium heat, add half of the olive oil and the chicken. Cook the chicken, browning on both sides, for about 4 minutes each. Once browned, transfer chicken to slow cooker leaving olive oil in the pan.

3. Add the onion into the remaining oil and fat. Once the onions are softened, add in the garlic and cook for an additional 60-90 seconds or until fragrant. Transfer to the slow cooker with all pan drippings.

4. Add in the green bell pepper, cremini mushrooms, onion, and worcestershire sauce.

5. Lastly, add in the tomatoes, Italian seasoning, and additional salt and pepper to taste. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.

6. Once you are ready to eat, in a frying pan over medium heat, add the olive oil and cauliflower rice. Cook for 6 to 8 minutes. Serve the cacciatore chicken over top of the cauliflower rice.

This makes a total of 6 servings of Keto Cacciatore Chicken. Each serving comes out to be 380 calories, 25.3g fat, 9.9g net carbs, and 29.4g protein.

Print

Keto Cacciatore Chicken

5 hours, 15 minutes

Yield: 6 servings

Calories per serving: 380

Fat per serving: 25.3

The Preparation

• Slow Cooker Chicken:
• 2 teaspoon olive oil, divided
• 32 ounce boneless, skinless chicken
• salt and pepper, to taste
• 1 medium yellow onion, chopped
• 3 tablespoon fresh garlic, minced
• 1 tablespoon worcestershire sauce, divided
• 14 ounce crushed tomatoes
• 1 medium green bell pepper, chopped
• 8 ounce cremini mushrooms
• 2 teaspoon, italian seasoning
• Cauliflower Rice:
• 400 gram cauliflower rice
• 3 tablespoon olive oil

The Execution

1. Measure out and prepare all of the ingredients. Season the chicken thighs with salt and pepper.
2. In a frying pan over medium heat, add half of the olive oil and the chicken. Cook the chicken on both sides for 4 minutes each. Add the cooked chicken to the slow cooker, reserving any fat in the pan.
3. Add onion to reserved fat and cook until soft (about 3 minutes), then add garlic and cook until fragrant. Then transfer contents of pan, including drippings, to slow cooker.
4. Add in the tomatoes, green bell pepper, cremini mushrooms, onion, worcestershire sauce, Italian seasoning and additional salt and pepper to taste. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
5. Before ready to serve, in a frying pan over medium heat, add the olive oil, cauliflower rice, and salt and pepper to taste. Cook for 6 to 8 minutes.
6. Serve the cacciatore chicken over top of the cauliflower rice.

Notes

This makes a total of 6 servings of Keto Cacciatore Chicken. Each serving comes out to be 380 calories, 25.3g fat, 9.9g net carbs, and 29.4g protein.

3.1

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This recipe is extremely easy to make, and you can even get the kids involved in shaping the meatballs. They’re extremely moreish so keep in mind that you should make a double batch of these meatballs if there is a party on your calendar.

Parmesan cheese, among the most widely used cheeses in the world, is sharp, tangy, and one of the best low-carb ingredients to use in your cooking. Said to have originated from Italy’s Parma region, this cheese has been a staple in European kitchens for centuries. It’s high in protein, fat, and rich in important minerals like calcium, and vitamins B6 and B12. 

Enjoy this savory low-carb dish on its own, with the zucchini noodles (zoodles) or served with spaghetti squash noodles. Best of all, busy households can still enjoy this meal. Make the meatballs ahead of time and store it in the fridge if it’s going to be eaten the next day, or freeze them for up to a month. 

Yields 24 servings of Keto Slow Cooker Parmesan Meatballs

The Preparation

Meatballs:

• 26 ounce ground beef
• 1/2 cup shredded mozzarella
• 1/2 cup grated parmesan cheese
• 1 medium egg, beaten
• 2 tablespoon fresh garlic, minced
• 1/4 cup fresh parsley
• 1/4 cup dried basil
• 1 teaspoon fresh oregano, minced
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme
• 1/4 cup olive oil
• Salt and pepper, to taste

Marinara Sauce:

• 56 ounce crushed tomatoes
• 3 tablespoon olive oil
• 3 tablespoon tomato paste
• 1/2 onion, sliced
• 1 medium bay leaf

The Execution

1. Measure out and prepare all of the ingredients.

2. In a bowl, combine the ground beef, shredded mozzarella cheese, grated parmesan, beaten egg, and minced garlic.

3. Combine and knead with your clean hands to mix all of the ingredients together well.

4. Using your hands, roll the mixture into meatballs.

5. In a frying pan, heat olive oil over medium heat. Add the meatballs in and cook until brown in color.

6. Put the cooked meatballs into the slow cooker. Mix together crushed tomatoes and tomato paste, onion, and the bay leaf.

7. Pour the tomato mixture over on top of the meatballs and add in the onion and bay leaf. Cook for 3 to 4 hours on low.

8. Peel the skin of the zucchini off and slice for zoodles.

9. In a frying pan over medium heat, add in olive oil and the zoodles. Cook until tender.

10. Serve the meatballs over top of the zoodles. Enjoy!

This makes a total of 24 servings of Keto Slow Cooker Parmesan Meatballs. Each serving comes out to be 158 calories, 11.6g fat, 4.4g net carbs, and 8.2g protein.

Print

Keto Slow Cooker Parmesan Meatballs

4 hours, 25 minutes

Yield: 24

Calories per serving: 158

Fat per serving: 11.6g

The Preparation

• Meatballs:
• 26 ounce ground beef
• 1/2 cup shredded mozzarella
• 1/2 cup grated parmesan cheese
• 1 medium egg, beaten
• 2 tablespoon fresh garlic, minced
• 1/4 cup fresh parsley
• 1/4 cup dried basil
• 1 teaspoon fresh oregano, minced
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme
• 1/4 cup olive oil
• Salt and pepper, to taste
• Marinara Sauce:
• 56 ounce crushed tomatoes
• 3 tablespoon olive oil
• 3 tablespoon tomato paste
• 1/2 onion, sliced
• 1 medium bay leaf

The Execution

1. Measure out and prepare all of the ingredients.
2. In a bowl, combine the ground beef, shredded mozzarella cheese, grated parmesan, beaten egg, and minced garlic.
3. Combine and knead with your clean hands to mix all of the ingredients together well.
4. Using your hands, roll the mixture into meatballs.
5. In a frying pan, heat olive oil over medium heat. Add the meatballs in and cook until brown in color.
6. Put the cooked meatballs into the slow cooker. Mix together crushed tomatoes and tomato paste. , onion, and the bay leaf.
7. Pour the tomato mixture over on top of the meatballs and add in the onion and bay leaf. Cook for 3 to 4 hours on low.
8. Peel the skin of the zucchini off and slice for zoodles.
9. In a frying pan over medium heat, add in olive oil and the zoodles. Cook until tender.
10. Serve the meatballs over top of the zoodles. Enjoy!

Notes

This makes a total of 24 servings of Keto Slow Cooker Parmesan Meatballs. Each serving comes out to be 158 calories, 11.6g fat, 4.4g net carbs, and 8.2g protein.

3.1

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Despite the intensity of flavors involved, this recipe is surprisingly easy to make thanks to the use of the slow cooker.

This makes it a great option for a weeknight dinner, as all it takes is a few minutes of preparation. But the fantastic results will make it seem like you spent hours in the kitchen.

The most time-consuming step is browning your meat to give it some color. From there, you’ll simply add it to the slow cooker with the remainder of the ingredients.
You can cook it on low for 8 hours, or if you’re pressed for time, cook it for 4 hours on high. Either way, the result is a rich sauce and meat that falls apart at the touch of a fork. 

Adding the buttery fried cabbage takes the soup up a notch, providing an extra element of richness without compromising on the low-carb nature of the recipe.

Serve the two side by side, and be amazed at how the two elements complement each other to make the perfect winter meal.

Yields 8 servings of Keto Goulash

The Preparation

Goulash:

• 1 medium yellow onion
• 1 medium red bell pepper
• 4 ounce celeriac
• 4 ounce butter
• 2 teaspoon fresh garlic, minced
• 1 tablespoon tomato paste
• 10 ounce crushed tomatoes
• 3/4 cup beef broth
• 1 tablespoon paprika
• 1 tablespoon Italian seasoning
• 1 teaspoon onion powder
• 32 ounce beef chunk roast, cut into 1/2 pieces
• salt and pepper, to taste

Butter-Fried Cabbage:

• 32 ounce green cabbage, shredded
• 4 tablespoon butter
• salt and pepper, to taste

The Execution

1. Measure out and prepare all of the ingredients. Chop the onion and red bell pepper.

2. Add all of the ingredients for the goulash to a crock pot.

3. Add in the seasonings. Cook for 8 hours on low.

4. In a frying pan, add the butter and green cabbage until cabbage is tender and golden brown in color. Season with salt and pepper.

5. Serve the cooked goulash with the green cabbage. Enjoy!

This makes a total of 8 servings of Keto Goulash. Each serving comes out to be 324 calories, 23.4g fat, 6.2g net carbs, and 21g protein.

Print

Keto Goulash

8 hours, 25 minutes

Yield: 8 servings

Calories per serving: 324

Fat per serving: 23.4 g

The Preparation

• Goulash:
• 1 medium yellow onion
• 1 medium red bell pepper
• 4 ounce celeriac
• 4 ounce butter
• 2 teaspoon fresh garlic, minced
• 1 tablespoon tomato paste
• 10 ounce crushed tomatoes
• 3/4 cup beef broth
• 1 tablespoon paprika
• 1 tablespoon Italian seasoning
• 1 teaspoon onion powder
• 32 ounce beef chunk roast, cut into 1/2 pieces
• salt and pepper, to taste
• Butter-Fried Cabbage:
• 32 ounce green cabbage, shredded
• 4 tablespoon butter
• salt and pepper, to taste

The Execution

1. Measure out and prepare all of the ingredients. Chop the onion and red bell pepper.
2. Add all of the ingredients for the goulash to a crock pot.
3. Add in the seasonings. Cook for 8 hours on low.
4. In a frying pan, add the butter and green cabbage until cabbage is tender and golden brown in color. Season with salt and pepper.
5. Serve the cooked goulash with the green cabbage. Enjoy!

Notes

This makes a total of 8 servings of Keto Goulash. Each serving comes out to be 324 calories, 23.4g fat, 6.2g net carbs, and 21g protein.

3.1

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Those who follow the keto diet know how important protein is, which is why we like to add chicken and bacon to our casserole. The protein adds some extra macros for a hearty and well-rounded meal. We all know how well chicken and bacon go together, and with the addition of the two types of cheese, this casserole tastes so indulgent, you’ll completely forget that it’s low-carb.  

Some people claim that they don’t feel full after a meal without carbohydrates. However, the addition of cauliflower in this dish makes it extremely filling while still allowing you to stick to your low-carb lifestyle. 

We love recipes that don’t keep you in the kitchen all day, and this one is no exception. The recipe couldn’t be more straightforward–you simply layer your cauliflower, meat and cheeses in a crockpot, set it and forget it until it’s time to eat. If you’re cooking it without chicken, we recommend 3-4 hours of cooking time. If you are using chicken, simply add an extra hour of cooking time and you’re good to go!We also like to add some green onion at the end for some color and an extra pop of flavor. This casserole makes great leftovers, so don’t be surprised if you find yourself craving it for both lunch and dinner!

Yields 6 servings of Keto Cauliflower Chicken

The Preparation

• 24 ounce frozen cauliflower
• 4 ounce cream cheese
• 1 cup mozzarella cheese
• 1 cup cheddar cheese
• 3 ounce cooked bacon, chopped
• 3 medium green onion, diced
• 24 ounce boneless, skinless chicken thighs, cubed

The Execution

1. Measure out and prepare all of the ingredients.

2. Slice the chicken thighs into cubes.

3. Place half of the cauliflower onto the bottom of a crock pot. Cube the cream cheese and add that into the pot.

4. Add in the cubed chicken thighs and another layer of the cauliflower and cubed cream cheese.

5. Add the cheddar cheese and chopped bacon. Cook on low for 5 – 6 hours and stir about two times while cooking.

6. Garnish with green onions. Enjoy!

This makes a total of 6 servings of Keto Cauliflower Chicken. Each serving comes out to be 472 calories, 34g fat, 4g net carbs, and 36g protein.

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Keto Cauliflower Chicken

6 hours, 16 minutes

Serving Size: 6

Calories per serving: 472

Fat per serving: 34g

The Preparation

• 24 ounce frozen cauliflower
• 4 ounce cream cheese
• 1 cup mozzarella cheese
• 1 cup cheddar cheese
• 3 ounce cooked bacon, chopped
• 3 medium green onion, diced
• 24 ounce boneless, skinless chicken thighs, cubed

The Execution

1. Measure out and prepare all of the ingredients.
2. Slice the chicken thighs into cubes.
3. Place half of the cauliflower onto the bottom of a crock pot. Cube the cream cheese and add that into the pot.
4. Add in the cubed chicken thighs and another layer of the cauliflower and cubed cream cheese.
5. Add the cheddar cheese and chopped bacon. Cook on low for 5 – 6 hours and stir about two times while cooking.
6. Garnish with green onions. Enjoy!

Notes

This makes a total of 6 servings of Keto Cauliflower Chicken. Each serving comes out to be 472 calories, 34g fat, 4g net carbs, and 36g protein.

3.1

https://www.ruled.me/keto-cauliflower-chicken/

Copyright 2017 | Ruled.Me

The post Keto Cauliflower Chicken appeared first on Ruled Me.

This is definitely a star dish, making it a perfect option to serve on your favorite platter for a special occasion. The brussel sprouts are a power food, a cruciferous vegetable that is reputed to protect against cancers and help to reduce blood pressure and high cholesterol and ward off heart disease and diabetes.

Baking them alongside your Keto Stuffed Pork Loin ensures they are infused with all the juices from the pan, turning them into delicious and nutritious flavor bombs.

Pork is a great low-carb protein option for keto fans, it’s an easily digestible meat and has a high vitamin B6 and B12 content. These vitamins are essential for brain function, and pork is also a great source of heme iron, a particularly easy type of iron for humans to absorb that is largely found in red meats. Use this Keto Stuffed Pork Loin recipe to impress your guests, or just add it to your Sunday family dinner rotation — everyone will love you for it.

Yields 6 servings of Keto Stuffed Pork Loin

The Preparation

Pork Loin:

• 32 ounce pork tenderloins, silver skin removed
• 3 ounce prosciutto
• 1/4 cup pesto
• 2 ounce parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil, drizzled over meat before cooking

Brussels Sprouts:

• 24 ounce brussels sprouts
• 3 tablespoon olive oil
• Salt and pepper to taste

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.

2. Butterfly the pork loin with a knife.

3. Using a mallet, beat the loin and sprinkle it with salt and pepper to taste.

4. Spread the pesto evenly over the top of the pork loin.

5. Sprinkle the cheese over the pesto.

6. Layer the prosciutto on top of the parmesan cheese.

7. Roll the pork loin.

8. Tie with twine to hold it together. Drizzle the olive oil over the top of the meat. Put it on a baking dish.

9. Place the brussels sprouts on a baking sheet, drizzle with olive oil and season with salt and pepper.

10. Cook the loin next to the brussels sprouts in the preheated oven for 45 minutes. Watch the brussels sprouts and make sure they don’t brown. Then turn the broiler on (remove the brussels sprouts beforehand) and let the loin sit for another 10 minutes. Let cool slightly before untying the twine.

11. Slice, serve alongside the brussels sprouts. Enjoy!

This makes a total of 6 servings of Keto Stuffed Pork Loin. Each serving comes out to be 406 calories, 22.3g fat, 6g net carbs, and 42.2g protein.

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Keto Stuffed Pork Loin

1 hour, 10 minutes

Yield: 6 servings

Calories per serving: 406

Fat per serving: 22.3g

The Preparation

• Pork Loin:
• 32 ounce pork tenderloins, silver skin removed
• 3 ounce prosciutto
• 1/4 cup pesto
• 2 ounce parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil, drizzled over meat before cooking
• Brussels Sprouts:
• 24 ounce brussels sprouts
• 3 tablespoon olive oil
• Salt and pepper to taste

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.
2. Butterfly the pork loin with a knife.
3. Using a mallet, beat the loin and sprinkle it with salt and pepper to taste.
4. Spread the pesto evenly over the top of the pork loin.
5. Sprinkle the cheese over the pesto.
6. Layer the prosciutto on top of the parmesan cheese.
7. Roll the pork loin.
8. Tie with twine to hold it together. Drizzle the olive oil over the top of the meat. Put it on a baking dish.
9. Place the brussels sprouts on a baking sheet, drizzle with olive oil and season with salt and pepper.
10. Cook the loin next to the brussels sprouts in the preheated oven for 45 minutes. Watch the brussels sprouts and make sure they don't brown. Then turn the broiler on (remove the brussels sprouts beforehand) and let the loin sit for another 10 minutes. Let cool slightly before untying the twine.
11. Slice, serve alongside the brussels sprouts. Enjoy!

Notes

This makes a total of 6 servings of Keto Stuffed Pork Loin. Each serving comes out to be 406 calories, 22.3g fat, 6g net carbs, and 42.2g protein.

3.1

https://www.ruled.me/keto-stuffed-pork-loin/

Copyright 2017 | Ruled.Me

The post Keto Stuffed Pork Loin appeared first on Ruled Me.

Combining turkey and chicken broth ensures a rich flavor, and the clever combination of almond flour and eggs makes this dish a high-protein option for slow-release energy. For a deluxe version, you can swap out the almond flour for ground pork rinds — the aroma as this bakes quietly away in the oven will have the family asking for seconds before they’ve even been served!

Turkey is a versatile meat that is high in essential B vitamins, including B6 and niacin. It also contains choline which is reputed to reduce the risk of liver disease. This Keto Turkey Meatloaf is also rich in iron and contains selenium and zinc to support immunity and feed energy levels. It’s light but packed with nutrients that will keep you feeling full for longer.

While traditional meatloaf is prepared in a loaf tin, this recipe uses high-protein almond flour to bind the ingredients, meaning you can cook it on a baking sheet. The mixture can be fashioned into a loaf shape on the sheet, and you will find the end result retains moisture better. You want all the flavorful and savory juices, so check your Keto Turkey Meatloaf after 30 minutes with a meat thermometer, as each oven will cook at a slightly different speed.

Yields 8 servings of Keto Turkey Meatloaf

The Preparation

• 1 tablespoon avocado oil
• 1 medium onion, diced
• 2 teaspoon fresh garlic, minced
• 32 ounce ground turkey
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup chicken broth
• 2 tablespoon Worcestershire sauce
• 2 large egg
• 3/4 cup almond flour
• 1/2 cup low-carb ketchup

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.

2. In a frying pan over medium heat, add the avocado oil and diced onion. Fry until fragrant. Then add in the minced garlic and let cook for about a minute.

3. In a mixing bowl, combine the ground turkey, chopped parsley, salt, pepper, chicken broth, worchestire sauce, egg, and almond flour. Then add in the cooked onion and garlic.

4. Combine all of this together using your hands or a mixing spoon.

5. Grease a baking dish with spray or oil. And pour the thoroughly combined ground turkey mixture into the greased baking dish. Spread it out evenly using a spoon.

6. Pour the low-carb ketchup on top of the ground turkey mixture. Bake in the oven for 1 hour or until the internal temperature of the meatloaf reaches 165F.

7. Slice, serve with additional ketchup as needed. Enjoy!

This makes a total of 8 servings of Keto Turkey Meatloaf. Each serving comes out to be 407 calories, 38.9g fat, 4g net carbs, and 32.6g protein.

Print

Keto Turkey Meatloaf

1 hour, 15 minutes

Yield: 8 servings

Calories per serving: 407

Fat per serving: 38.9g

The Preparation

• 1 tablespoon avocado oil
• 1 medium onion, diced
• 2 teaspoon fresh garlic, minced
• 32 ounce ground turkey
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup chicken broth
• 2 tablespoon Worcestershire sauce
• 2 large egg
• 3/4 cup almond flour
• 1/2 cup low-carb ketchup

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.
2. In a frying pan over medium heat, add the avocado oil and diced onion. Fry until fragrant. Then add in the minced garlic and let cook for about a minute.
3. In a mixing bowl, combine the ground turkey, chopped parsley, salt, pepper, chicken broth, worchestire sauce, egg, and almond flour. Then add in the cooked onion and garlic,
4. Combine all of this together using your hands or a mixing spoon.
5. Grease a baking dish with spray or oil. And pour the thoroughly combined ground turkey mixture into the greased baking dish. Spread it out evenly using a spoon.
6. Pour the low-carb ketchup on top of the ground turkey mixture. Bake in the oven for 1 hour or until the internal temperature of the meatloaf reaches 165F.
7. Slice, serve with additional ketchup as needed. Enjoy!

Notes

This makes a total of 8 servings of Keto Turkey Meatloaf. Each serving comes out to be 407 calories, 38.9g fat, 4g net carbs, and 32.6g protein.

3.1

https://www.ruled.me/keto-turkey-meatloaf/

Copyright 2017 | Ruled.Me

The post Keto Turkey Meatloaf appeared first on Ruled Me.