Favorite Keto-friendly Recipes

Discussion in 'Eating Healthy' started by aristocatz, Feb 19, 2018.

  1. aristocatz

    aristocatz DIS Veteran

    Feb 22, 2009
    Just switched over to the keto lifestyle & so far, I'm loving it. My body is feeling better as well :)

    Please post your favorite Keto-friendly recipes.

    Here are mine so far:
    Mexican Chicken Casserole:


    • 1 1/2 pounds chicken breast
    • 1/2 teaspoonminced garlic
    • 1/2 cup chicken stock or 1 tsp chicken base with water
    • 10 ounce can tomatoes with green chiliesdrained
    • 2 ounces cream cheese
    • 1 cup pepperjack cheese shredded
    • 1 cup Monterrey jack cheese shredded
    1. Add chicken breasts, stock and garlic to skillet.
    2. Cook chicken in the stock over medium heat until cooked through and tender.
    3. Shred the chicken into the casserole dish, discarding any remaining stock.
    4. Mix in drained can of tomatoes and green chilies
    5. Dot the chicken / tomato mix with little bits of cream cheese.
    6. Cover with shredded pepperjack cheese.
    7. Cover with shredded monterey jack cheese.
    8. Cook in 350 degree oven about 35 minutes, until brown around the edges.
    Nutrition Facts
    Amount Per Serving (0.75 cup)
    Calories 317
    Calories from Fat 153

    % Daily Value*
    Total Fat 17g 26%
    Saturated Fat 9g 45%
    Cholesterol 117mg 39%
    Sodium 590mg 25%
    Potassium 572mg 16%
    Total Carbohydrates 3g 1%
    Sugars 1g
    Protein 34g 68%
    Vitamin A10.1%
    Vitamin C 7%
    Calcium 31.1%
    Iron 6.8%
    Last edited: Feb 19, 2018
  2. aristocatz

    aristocatz DIS Veteran

    Feb 22, 2009
    Buffalo Chicken Jalapeno Popper Casserole:


      • 2 pounds boneless chicken thighs, (6-small)
      • 6 slices bacon
      • 3 medium jalapenos*
      • 12 ounces cream cheese
      • ¼ cup mayonnaise
      • 4 ounces shredded cheddar cheese
      • 2 ounces shredded mozzarella Cheese
      • ¼ cup Frank’s Red Hot
      • Salt and pepper to taste

      • De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F.
      • Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat. Once bacon is mostly crisped, add jalapenos into the pan.
      • Once jalapenos are soft and cooked, add cream cheese, mayo, and frank's red hot to the pan. Mix together and season to taste.
      • Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken.
      • Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.
      • Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapenos before you broil.
    This makes 6 servings of Buffalo Chicken Jalapeno Popper Casserole.
    Each serving is 782 Calories, 66.97g Fats, 4.59g Net Carbs, and 38.61g Protein.

    Last edited: Feb 19, 2018
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  4. aristocatz

    aristocatz DIS Veteran

    Feb 22, 2009
    Green Chicken Enchilada Cauliflower Casserole:

    • 20 oz frozen cauliflower florets (about 4 cups)
    • 4 oz cream cheese, softened
    • 2 cups cooked chicken, shredded
    • 1/2 cup Salsa Verde
    • 1/2 tsp kosher salt
    • 1/8 tsp ground black pepper
    • 1 cup shredded sharp cheddar cheese
    • 1/4 cup sour cream
    • 1 Tbsp chopped fresh cilantro (optional)
    1. Put your cauliflower in a microwave safe dish and cook for 10-12 minutes or until fork tender.
    2. Add the cream cheese and microwave for another 30 seconds. Stir.
    3. Add the chicken, salsa verde, salt, pepper, cheddar cheese, sour cream, and cilantro. Stir.
    4. Bake in a preheated oven at 375 degrees (F) in an ovenproof casserole dish for 20 minutes.
    5. OR you could microwave on high for 10 minutes.
    6. Serve hot.
    Yield: 6 generous one cup servings
    Calories: 311
    Fat: 18gm
    Carbohydrates: 4g net
    Protein: 33g

  5. aristocatz

    aristocatz DIS Veteran

    Feb 22, 2009
    Slow Cooker Pepper Jack Cauliflower

    • 1 head cauliflower, cut into 1 inch florets
    • 4 ounces cream cheese
    • 1/4 cup whipping cream
    • 2 tbsp butter
    • 1 tsp salt
    • 1/2 tsp pepper
    • 4 ounces Pepper Jack, shredded
    • 6 slices bacon, cooked crisp and crumbled
    1. Grease the inside of a 4 to 6 quart slow cooker.
    2. Add the cauliflower, cream cheese, whipping cream, butter, salt, and pepper. Cook on low for 3 hours.
    3. Add the Pepper Jack and stir to combine. Continue to cook another 30 minutes to an hour, until cauliflower is fork tender.
    4. Add bacon crumbles and serve.

    Yield: 6
    Cholesterol: 69mg
    Food energy: 272 kcal
    Total fat: 21.29g
    Calories from fat: 191
    Carbohydrate: 6.28
    Protein per serving: 10.79g
    Total dietary fiber: 2.01g
  6. aristocatz

    aristocatz DIS Veteran

    Feb 22, 2009
    Low Carb Meatballs Alla Parmigiana

    • For the meatballs
    • 1.5lbs ground beef (80/20)
    • 2 Tbl fresh parsley, chopped
    • 3/4 cup grated parmesan cheese
    • 1/2 cup almond flour
    • 2 eggs
    • 1 tsp kosher salt
    • 1/4 tsp ground black pepper
    • 1/4 tsp garlic powder
    • 1 tsp dried onion flakes
    • 1/4 tsp dried oregano
    • 1/2 cup warm water
    • For the Parmigiana
    • 1 cup easy keto marinara sauce (or any sugar free store bought marinara)
    • 4 oz mozzarella cheese
    1. Combine all of the meatball ingredients in a large bowl and mix well.
    2. Form into fifteen 2″ meatballs.
    3. Bake at 350 degrees (F) for 20 minutes OR fry in a large skillet over medium heat until cooked through. Pro-tip – try frying in bacon grease if you have any – it adds another level of flavor. Frying produces the golden brown color shown in the photos above.
    For the Parmigiana:
    1. Place the cooked meatballs in an oven safe dish.
    2. Spoon approximately 1 Tbl sauce over each meatball.
    3. Cover with approximately 1/4 oz of mozzarella cheese each.
    4. Bake at 350 degrees (F) for 20 minutes (40 minutes if meatballs are frozen) or until heated through and the cheese is golden.
    5. Garnish with fresh parsley if desired.
    Serving Size: 3 meatballs with sauce and cheese
    Calories: 453
    Fat: 27g
    Carbohydrates: 5g net
    Protein: 36g
    Susan R likes this.
  7. aristocatz

    aristocatz DIS Veteran

    Feb 22, 2009
    Pork Shumai Meatballs

    For the Meatballs:
    • 1 lb ground pork
    • 1 egg
    • 1/4 cup almond flour
    • 1/2 cup minced mushrooms
    • 2 Tbsp minced ginger
    • 1 tsp minced garlic
    • 1/4 cup minced scallions
    • 1 tsp sesame oil
    • 3 Tbsp gluten free soy sauce or coconut aminos
    • 1 Tbsp oil for frying
    For the Dipping Sauce:
    • 1/4 cup fish sauce
    • 1 Tbsp rice wine vinegar (not “seasoned” which contains sugar)
    • 1 Tbsp gluten free soy sauce or coconut aminos
    • 1 tsp sesame oil
    • 1 tsp granulated sugar substitute
    • 1/4 tsp red pepper flakes

    For the Meatballs:

    1. Combine all of the meatball ingredients, and mix thoroughly. Form into 20 meatballs. Fry in oil in a nonstick pan over medium heat, until golden brown and cooked through – about 3 – 4 minutes per side. Remove and serve with dipping sauce.
    For the Dipping Sauce:
    1. Whisk together all of the ingredients in a small bowl. Serve with meatballs

    Approximate nutrition information:
    Per naked meatball: 76 calories, 6g fat, .5g net carbs, 5g protein
    Per serving (4) meatballs: 304 calories, 24g fat, 2g net carbs, 20g protein
    Per serving (4) with sauce: 319 calories, 25g fat, 2.8g net carbs, 20g protein
  8. aristocatz

    aristocatz DIS Veteran

    Feb 22, 2009
    Creamy Garlic Shrimp Cauliflower Rice Risotto

    • 1 large cauliflower , leaves and stalk removed, chopped into florets
    • 400 g | 14oz prawns (shrimp), peeled, tails intact
    • 2 tablespoons butter
    • 4 cloves garlic , crushed
    • Juice of 1/2 a lemon
    • 1 tablespoon olive oil (coconut oil)
    • 1 cup (250ml) cream
    • 1/4 cup dry white wine
    • 1/3 cup grated parmesan cheese
    • Salt to taste (about 1-2 teaspoons)
    • 2 tablespoons parsley , finely chopped
    • Cracked pepper
    • Lemon wedges to serve
    1. In a blender (or food processor) add 1 cup of cauliflower florets at a time (working in batches) and pulse each batch quickly about 3-5 times or until the cauliflower is the same consistency of rice. Transfer to a large bowl and repeat with remaining cauliflower until all done.
    2. Melt butter in a large pan or skillet over medium heat. Add prawns (shrimp) and sear them while stirring them occasionally until they just start to change in colour. Add garlic and lemon juice and fry for an additional minute. Add the oil and the cauliflower 'rice' to the pan, and fry for a few minutes until glossy and coated in all of the pan flavours. Stir through the cream, wine and cheese. Season with salt; reduce heat to low, cover the pan and cook while stirring occasionally until cauliflower is creamy and tender (about 6-8 minutes).
    3. Serve with parsley, pepper, lemon wedges and top with additional cheese if you like.
    5 servings
    Calories=320 kcal
    Fat=21 gms
    Carbs=7.4 gms
    Fiber=3 gms
    Protein=22 gms
    Cholesterol=4.4 gms

  9. aristocatz

    aristocatz DIS Veteran

    Feb 22, 2009
    Shrimp & Crab Thermidor

    • 8 Large Shrimp Cut Into 4 Chunks Each
    • ½ Lb Lump Crabmeat
    • 4 Tbsp Unsalted Butter
    • ¼ C Thinly Sliced Shallots
    • ¼ C Chopped Sautéed Mushrooms
    • ¼ C Thinly Sliced Green Onions (For Color If Wanted)
    • ¼ Cup Sherry (Or Cognac)
    • 1 Cup Heavy Cream
    • 2 tsp Dijon Mustard
    • 1 t Chicken Base
    • ½ t Dried Tarragon
    • ⅛ t Cayenne Pepper
    • Pinch Nutmeg
    • 1 Bay Leaf
    • ½ C Shredded Gruyere Cheese
    • ¼ C Parmesan
    • Pepper
    • 1
      Preheat oven to 350°
    • 2
      In 2 T butter over medium high heat quickly brown shrimp chunks. Set aside.
    • 3
      In 1 T butter sauté mushrooms. Set aside.
    • 4
      Turn heat to medium low and in remaining butter sauté shallots until translucent.
    • 5
      Add sherry & simmer about a minute.
    • 6
      Add heavy cream, chicken base, mustard, bay leaf, spices, & reduce slightly.
    • 7
      Remove bay leaf, & add back shrimp, mushrooms, and then crabmeat.
    • 8
      Put into a ceramic dish or individual casserole boats or dishes, sprinkle with shredded gruyere and top with Parmesan.
    • 9
      Bake 10-12 minutes or until cheese is melted and if you like crusty cheese you may broil until browning begins.
    • 10
      Serve over lots of anything green. Buttered spinach or kale are both great. It is also often served with green beans.
    4 Servings
    Calories=440 calories
    Protein=14.4 gm
    Carbs=6 gm
    Net Carbs=6 gm
  10. PrincessPiperMommy

    PrincessPiperMommy Mouseketeer

    Aug 24, 2009
    LOVE this thread!!!
    aristocatz likes this.
  11. aristocatz

    aristocatz DIS Veteran

    Feb 22, 2009
    I've been loving this new way of eating! I've lost weight, I have more energy, I feel happier, and my appetite has definitely decreased. No more snacking between meals, & my body is learning to eat when I'm hungry (as opposed to when I'm bored, sad, mad, happy, etc). I have a lot more weight to lose, but I am seeing results and I'm motivated!
  12. aristocatz

    aristocatz DIS Veteran

    Feb 22, 2009
    Here are my latest favorites:

    Cheesy Cauliflower Breadsticks

    • 4 cups cauliflower riced, about 1 large head of cauliflower
    • 4 eggs
    • 2 cups mozzarella cheese I used a Tex Mex blend
    • 3 tsp oregano
    • 4 cloves garlic minced
    • salt and pepper to taste
    • 1 cup mozzarella cheese or more, for topping
    1. Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
    2. Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
    3. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Let the cauliflower cool just until there's no more steam coming from it. Place the microwaved cauliflower in a large bowl and add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper. Mix everything together.

    4. Separate the mixture in two and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks
    5. Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don't be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
    6. Slice and serve.
    8 servings/Slices: (I topped with pepperoni & sliced like pizza-it definitely gave me my "pizza fix")
    Net Carbs=3
    kristenrice likes this.
  13. aristocatz

    aristocatz DIS Veteran

    Feb 22, 2009
    Low Carb Beef Stroganoff

    • ¼ cup of Olive Oil
    • 1 small Onion, diced
    • 2 cloves of Garlic, crushed
    • 2 teaspoons of Dried Thyme
    • 3 pounds of Beef Brisket, thinly sliced
    • 1-2 teaspoons of Salt
    • 1 teaspoon of Pepper
    • ¼ cup of Tomato Paste
    • ¼ cup of Red Wine Vinegar
    • 2 cups of Beef Stock
    • 1 pound of Mushrooms, sliced
    • 1 cup of Sour Cream
    1. Place a large saucepan over high heat. Add the oil, onion, garlic and thyme.
    2. Saute until the onion is starting to turn translucent. Add the beef, salt and pepper and saute until browned.
    3. Add the tomato paste and cook out for 5 minutes.
    4. Add the red wine vinegar and stir well. Allow to cook for 5 minutes.
    5. Add the beef stock and bring to a simmer. Simmer uncovered for 1 hour.
    6. Add the mushrooms and continue to simmer for another hour.
    7. Remove from the heat and stir through the sour cream.
    8. Taste and add additional salt and pepper if desired.
    12 Servings
    Net Carbs=2
  14. Luv Daisy

    Luv Daisy Earning My Ears

    Jul 30, 2018
    I started Keto 7 weeks ago and I love it. Everything you said above. Great recipes!
    aristocatz likes this.
  15. GrandAdmiralStrife

    GrandAdmiralStrife DisDad #744

    Nov 25, 2006

    also check out Keto Dad on facebook. I made cheesecake brownies (two batches, one batch I forgot the almond flour and inadvertently made fudge instead) and OMG SOOOO GOOOOOD


    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 16 brownies
    Calories 155 kcal

    For cheesecake layer
    227 g cream cheese
    50-70 g xylitol
    1 egg
    1 teaspoon vanilla extract
    For keto brownie layer
    130 g unsalted grass-fed butter
    140-210 g xylitol
    80 g cocoa powder
    1/2 teaspoon kosher salt
    2 eggs
    70 g almond flour

    1. See recipe video for guidance!
    2. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the
    bottom and sides of a 8x8-inch baking pan. Set aside.
    3. Make the cheesecake layer first. Add cream cheese and sweetener to a bowl and cream using an electric mixer
    (faster and easier) or whisk until creamy and smooth. Mix in the egg and vanilla extract until fully combined. Set
    4. Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking
    constantly (or use the microwave). You'll want to heat it up until most of the sweetener has melted and the
    mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.
    5. Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear
    smooth, with all the sweetener dissolving into the mixture. Add the almond flour, whisking vigorously until fully
    blended (about a minute).
    6. Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer. Add the remaining brownie batter
    in 4 dollops (see pictures in post for reference), and swirl the two batters together using a knife.
    7. Bake for 15-25 minutes (we do 23), or until the center is just set and still jiggly. This really does vary (a lot!!)
    from oven to oven (think convection etc), so give them a check from minute 15 the first time around.
    8. Allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired
    size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
    9. Store in the fridge for 3 days and freeze for up to 3 months (they freeze great!).
    we do 1/4 cup*
    at room temperature
    we do 2/3 cup*
    at room temperature***
    Recipe Notes
    *The lower quantities are for more keto-adapted palates, while the larger ones will get you more 'traditional' sweetness.
    Please see section on sweeteners for deets and possible substitutions. Just keep in mind that stevia doesn't work (at all!) for
    **If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot
    more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the
    bag with the tablespoon (which can lead to overpacked tablespoons!).
    ***Must use eggs at room temp. Reason being that if you add cold eggs, you'll solidify the batter and won't be able to mix
    the flours properly.
    Last edited: Aug 22, 2018
    Luv Daisy likes this.
  16. IheartBroncos

    IheartBroncos Earning My Ears

    Aug 9, 2011


    • 4 cups beef stock
    • 1 medium tomato, diced (or a 14.5 ounce can diced tomatoes)
    • 1/3 cup chopped dill pickles
    • 2 tablespoons Dijon Mustard
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1 teaspoon sea salt, more to taste
    • ½ teaspoon black pepper
    • 1 ½ pounds ground beef
    • 1 small onion, diced
    • 4 cloves garlic, minced
    • 1 1/2 cups shredded sharp cheddar cheese
    • 1 cup heavy cream
    • 8 slices bacon, cooked crisp and crumbled
    1. Heat the slow cooker on low setting.
    2. To the slow cooker, add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, sea salt, and black pepper.
    3. In a large skillet, over medium-high heat, cook the ground beef, onions, and garlic until the ground beef is browned and cooked all the way through. Drain the excess grease and add to the slow cooker. Cover and cook for 6 hours.
    4. Mix in cheddar cheese and heavy cream and and cook 1 additional hour.
    5. Add bacon just before serving.
    1. Heat a large dutch oven or stock pot over medium heat. Add the ground beef, onions, and garlic, and cook until the ground beef is browned and cooked through.
    2. Add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, sea salt, and black pepper. Bring to a boil, and then reduce the heat to medium-low and simmer for 30 minutes.
    3. Mix in the cheddar cheese and heavy cream, reduce the heat to low, cover and stirring occasionally, simmer for 30 minutes.
    4. Add bacon just before serving.
    • Serving Size: 1 cup
    • Calories: 306
    • Fat: 11g
    • Carbohydrates: 3 net g
    • Protein: 13g
    I have made this 3 times in the last 2 weeks! It is sooooooo good!!
    aristocatz likes this.
  17. aristocatz

    aristocatz DIS Veteran

    Feb 22, 2009
    Thanks for sharing-this looks awesome!!
    BCPKnight and IheartBroncos like this.

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