5 Delicious Keto-Friendly Meals You’ll Love

Beef and Broccoli Stir-Fry

This Beef and Broccoli Stir-Fry is a tasty and satisfying dish that's perfect for anyone following a keto diet. It features tender beef and vibrant broccoli, coated in a savory sauce that hits all the right notes. The combination of flavors makes it a favorite for dinner, and it's also quick and easy to whip up, making it great for busy weeknights!

The dish is not only delicious but also very customizable. You can add other low-carb vegetables like bell peppers or zucchini for extra color and nutrition. The best part? It takes less than 30 minutes from start to finish, allowing you to enjoy a hearty meal without spending hours in the kitchen.

Ingredients

• 1 pound flank steak, sliced thinly against the grain

• 2 cups broccoli florets

• 3 tablespoons soy sauce (or coconut aminos for a soy-free option)

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon ginger, minced

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the sliced beef and stir-fry for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.

2. In the same skillet, add the broccoli florets, garlic, and ginger. Stir-fry for about 2-3 minutes until the broccoli is bright green and tender-crisp.

3. Return the beef to the skillet, and pour in the soy sauce and sesame oil. Stir well to combine, cooking for another 2-3 minutes until everything is heated through.

4. Season with salt and pepper to taste, and sprinkle sesame seeds on top before serving.

Baked Avocado Eggs

Baked avocado eggs are a delightful and simple meal that perfectly blends creamy avocado with perfectly cooked eggs. This dish is not only keto-friendly but also packed with healthy fats and proteins, making it a satisfying choice for breakfast or a light lunch. The combination of flavors is rich and comforting, while the presentation is sure to impress!

Making baked avocado eggs is straightforward and requires minimal ingredients, making it an ideal option for busy mornings. You only need ripe avocados, eggs, and your choice of seasonings. It’s a delicious way to enjoy nutritious ingredients that support a low-carb lifestyle.

Ingredients

• 2 ripe avocados

• 4 large eggs

• Salt and pepper, to taste

• Chopped fresh herbs (like parsley or chives), for garnish

• Cherry tomatoes, for serving (optional)

Instructions

1. Preheat your oven to 425°F (220°C).

2. Cut the avocados in half and remove the pits. If the holes are too small for the eggs, scoop out a little more flesh to create space.

3. Place the avocado halves in a baking dish. Crack one egg into each half, being careful not to break the yolk.

4. Season with salt and pepper to taste.

5. Bake in the preheated oven for about 12-15 minutes, or until the eggs are set to your liking.

6. Garnish with chopped herbs and serve with cherry tomatoes on the side, if desired.

This Creamy Spinach and Artichoke Chicken is a delightful, low-carb meal that brings together tender chicken breasts with a rich, savory sauce. The flavors of spinach and artichokes combine beautifully with creamy cheese, creating a dish that’s both satisfying and packed with taste

Great for a busy weeknight, this recipe is simple to prepare and cooks in under 30 minutes. You’ll love the creamy texture and the burst of flavor with every bite, making it a perfect addition to your keto-friendly meals.

Ingredients

• 4 chicken breasts

• 2 cups fresh spinach

• 1 can (14 oz) artichoke hearts, drained and chopped

• 1 cup cream cheese, softened

• 1/2 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

• 2 tablespoons olive oil

Instructions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.

2. Make the Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Stir in spinach and artichokes, cooking until the spinach wilts. Lower the heat and mix in cream cheese, mozzarella, and Parmesan until melted and smooth.

3. Combine: Return the chicken to the skillet, spooning the creamy sauce over the top. Let it simmer for a couple of minutes to heat through.

4. Serve: Plate the chicken and drizzle with the remaining sauce. Enjoy your creamy, cheesy chicken dinner!

Creamy Spinach and Artichoke Chicken

Cauliflower rice stir-fry with shrimp is a delightful and healthy dish that packs a punch with flavors and colors. This easy recipe combines tender shrimp with vibrant vegetables, creating a satisfying meal that’s perfect for any night of the week.

You’ll love the light and fresh taste of this dish, making it a great option for those following a keto diet. Plus, it’s quick to prepare—ideal for busy evenings when you want something delicious without spending hours in the kitchen!

Ingredients

• 1 medium head cauliflower, riced

• 1 pound shrimp, peeled and deveined

• 1 cup broccoli florets

• 1 bell pepper, sliced

• 1/2 cup green peas

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 2 tablespoons soy sauce (or coconut aminos for a keto-friendly option)

• 1 teaspoon sesame oil

• Salt and pepper to taste

• Chopped green onions and cilantro for garnish

Instructions

1. Prepare the Cauliflower Rice: Start by grating the cauliflower to create rice-sized pieces. You can also use a food processor for this step.

2. Cook the Shrimp: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the shrimp and cook for about 2-3 minutes until they turn pink. Remove and set aside.

3. Stir-Fry the Veggies: In the same skillet, add more olive oil if needed. Toss in the broccoli, bell pepper, and peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

4. Add the Cauliflower Rice: Stir in the riced cauliflower and return the shrimp to the skillet. Pour in soy sauce and sesame oil. Mix everything well and cook for an additional 3-5 minutes until heated through.

5. Season and Garnish: Season with salt and pepper. Serve hot, garnished with chopped green onions and cilantro.

Cauliflower Rice Stir-Fry with Shrimp

Coconut Curry Chicken Soup is a warm and inviting dish bursting with flavors. This comforting recipe combines juicy chicken, vibrant vegetables, and creamy coconut milk, creating a delightful blend that’s both satisfying and healthy. With a hint of spice and sweetness, this soup is perfect for anyone looking to enjoy a quick yet delicious meal.

Making this soup is a breeze, requiring minimal prep and cooking time. Whether you’re new to cooking or a seasoned pro, you’ll find this recipe straightforward and enjoyable. It’s a fantastic choice for a cozy dinner or a hearty lunch!

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 tablespoon coconut oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 tablespoon ginger, grated

• 1 tablespoon red curry paste

• 1 can (13.5 oz) coconut milk

• 2 cups chicken broth

• 1 red bell pepper, chopped

• 1 cup green beans, trimmed and cut

• 1 cup diced yellow squash

• Salt and pepper, to taste

• Juice of 1 lime

• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

2. Add minced garlic and grated ginger, cooking for another minute until fragrant.

3. Stir in the red curry paste and cook for 1-2 minutes to release its flavors.

4. Add the chicken pieces, cooking until browned on all sides, about 5-7 minutes.

5. Pour in the coconut milk and chicken broth, then bring to a simmer.

6. Add the chopped bell pepper, green beans, and yellow squash. Let the soup simmer for 15-20 minutes until the vegetables are tender and the chicken is cooked through.

7. Season with salt, pepper, and lime juice. Adjust seasoning as needed.

8. Serve hot, garnished with fresh cilantro.

Coconut Curry Chicken Soup