10 Keto Recipes: Keto Diet For Weight Loss

If you are in keto diet plan for weight loss then you must check out these 10 Keto diet recipes and take your weight loss journey to the next level:

1. KETO SPAGHETTI CARBONARA Diet for weight loss

SERVING: 4

INGREDIENTS

4 packages Miracle Noodles (or 2 medium zucchini)

8 slices bacon,

Chopped ½ cup onion,

Chopped 1 clove garlic,

Minced 4 eggs

½ cup grated Parmesan cheese

1 pinch salt and black pepper to taste

2 Tbsp fresh parsley

Chopped 2 Tbsp grated Parmesan cheese

INSTRUCTIONS

1. Open Miracle Noodles, rinse with water (a lot!) and drain. Pat dry and set aside. If you are using zucchini, cut the zucchini into “pasta.” If you are using zucchini “pasta” my suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate.
2. In a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat and heat in reused large skillet.

Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic and peas (if using), and cook for an additional 1 minute.

3. Return cooked bacon to skillet; add cooked and drained spaghetti. Toss to coat and heat through.
4. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again.
5. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
6. Serve immediately with chopped parsley sprinkled on top and extra Parmesan cheese at table.

NUTRITION

Amount per Serving

Calories 523

Fat 15.5 g

Protein 28 g

Carbs 66.2 g

Fiber (65.8 effective carbs) 0.8 g

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2. KETO LOW-CARB SPAGHETTI BOLOGNESE

Low-carb spaghetti Bolognese with zoodles is an absolute staple in our house. It can be ready in 20 minutes, start to finish and we always have mince/ground beef and vegetables in the fridge. SERVING: 5

INGREDIENTS:

1 onion finely chopped

2 cloves garlic crushed

500 g mince/ground beef

400 g tinned/canned chopped tomatoes

1 Tbsp dried rosemary

1 Tbsp dried oregano

1 Tbsp dried sage

1 Tbsp dried basil

1 Tbsp dried marjoram salt and pepper to taste

INSTRUCTIONS

1. in a large saucepan. gently fry the onion and garlic in oil until softened but not over cooked.
2. Add the mince/ground beef and continue to fry stirring continuously to break up the mince/ground beef. Fry until all the meat is cooked and browned.
3. Add the herbs, seasoning and tomatoes.
4. Stir then simmer for 15 minutes whilst you make the zoodles. 05. Serve in a bowl with zoodles and grated cheese or parmesan sprinkled on top.

NUTRITION

Amount per Serving

Calories 318

Calories from Fat 153

Total Fat 17 g

Total Carbohydrates 13 g

Dietary Fiber 4 g

Sugars 7 g

Protein 30 g

3. KETO TURKEY VEGETABLE PESTO BOLOGNESE

Fresh vegetables like zucchini, mushrooms and onions make for the perfect combination with ground turkey and Homemade Pesto Sauce over pasta.

SERVING: 6

INGREDIENTS

2 tsp oil

1-¼ pound ground turkey

1 cup diced onion

2 cups sliced zucchini

2 cups sliced mushrooms

3 Tbsp Homemade Pesto Sauce

Optional toppings: fresh chopped parsley, grated Parmesan

INSTRUCTIONS

Heat oil in a large skillet and brown ground turkey. Once cooked remove and set aside. Add onion and saute until translucent, then add zucchini and mushrooms. Cook for about 5-8 minutes or until vegetables are tender. Add ground turkey back into pan with vegetables and stir in pesto sauce, cover and lower heat. Simmer 5 minutes.

NUTRITION

Calories per serving 273.5

Fat 14.5 g

Cholesterol 76.6 mg

Sodium 126.6 mg

Carbs 5 g

Fiber 1.2 g

Sugars 2.2 g

Protein 20.6

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4. KETO CAJUN CHICKEN STUFFED AVOCADO

INGREDIENTS (makes 2 servings)

1 extra large or 2 medium avocados, seed removed (300 g / 10.6 oz)

1 ½ cup chicken, cooked (210 g / 7.4 oz)

¼ cup mayonnaise (you can make your own) (58 g / 2 oz)

2 Tbsp sour cream or cream cheese or more mayo for dairyfree (24 g / 0.8 oz)

1 tsp thyme,

Dried 1 tsp paprika

½ tsp onion powder

½ tsp garlic powder

¼ tsp cayenne pepper

2 Tbsp fresh lemon juice

¼ tsp salt or more to taste

INSTRUCTIONS

1. Cut or shred the cooked chicken into small pieces.
2. Add the mayo, sour cream, thyme, paprika, onion powder, garlic powder, cayenne pepper…
3. Lemon juice and season with salt to taste.
4. Combine well. Scoop the middle of the avocado out leaving 1/2 – 1 inch of the avocado flesh. Cut the scooped avocado into small pieces. Place the chopped avocado into the bowl with the chicken and mix until well combined. Fill each avocado half with the chicken & avocado mixture and enjoy!

NUTRITION

Net carbs 5.6 g

Protein 34.5 g

Fat 50.6 g

Calories 639 kcal

Total carbs 16.6 g

Fiber 11 g

Sugars 2 g

Saturated Fat 8.6 g

Sodium 437 mg (19% RDA)

Magnesium 78 mg (19% RDA)

Potassium 1,034 mg (52% EMR)

5. KETO SHAMROCK EGGS WITH BRAISED SPINACH

INGREDIENTS

2 large eggs (free range or organic)

2 rings of large green pepper, approx. 2 cm / 1 inch thick (~ 40g / 1.4 oz)

½ small red onion (30g / 1.1 oz)

1 cup fresh baby spinach (30g / 1.1 oz)

¼ cup sliced organic bacon (30g / 1.1 oz)

1 Tbsp ghee (or unsalted organic butter)

Salt and pepper to taste

Note: Try to get nitrate-free bacon or slice your own from pork belly.

INSTRUCTIONS

1. Rinse the bell pepper, remove stem and seeds. Slice it into two thick (2 cm / 1 inch) slices just near the center of the pepper (the widest part). Save the rest of the pepper for a salad or with your breakfast.
2. Grease a non-stick pan with half of the ghee or butter and add the pepper rings to the pan. Cook on one side for about 3 minutes. Crack an egg into each of the bell pepper rings. Don’t worry if some of the egg white leaks out, you can simply remove it later on with a spatula. Season with salt and ground black pepper and cook until the egg white becomes firm. When done, set aside.
3. In a separate pan, warm the remaining of the ghee or butter and add finely chopped red onion. Cook for a few minutes until slightly brown. Then, add sliced bacon and cook shortly. Add washed and drained baby spinach, season with salt and cook for another minute. Note: I already had some crispy bacon prepared in my fridge, so I just added that at the end.
4. Place everything on a serving plate and enjoy!

NUTRITION

Net carbs 4.3 g

Protein 17.6 g

Fat 29.3 g

Calories 360 kcal

Total carbs 6.1 g

Fiber 1.8 g

Sugars 3 g

Saturated fat 13.7 g

Sodium 575 mg (25% RDA)

Magnesium 44 mg (11% RDA)

Potassium 487 mg (24% EMR)

6. KETO QUICK KETO MCMUFFINS

This recipe is a grain-free, healthier alternative to the popular egg McMuffin. It’s vegetarian but you can add a few slices of bacon if you like. For those of you that may not have a microwave, I included some tips for baking the muffins in the oven.

INGREDIENTS

Muffins:

¼ cup almond flour (25 g / 0.9 oz)

¼ cup flaxmeal (38 g / 1.3 oz)

¼ tsp baking soda

1 large egg, free-range or organic

2 Tbsp heavy whipping cream or coconut milk

2 Tbsp water

¼ cup grated cheddar cheese (28 g / 1 oz)

Pinch salt

Filling:

2 large eggs, free range or organic

1 Tbsp ghee (you can make your own)

1 Tbsp butter or 2 Tbsp cream cheese for spreading

2 slices cheddar cheese or other hard type cheese (56 g / 2 oz)

1 tsp Dijon mustard (you can make your own) or 2 tsp sugar-free ketchup (you can make your own)

Salt and pepper to taste

Optional: 2 cups greens (lettuce, kale, chard, spinach, watercress, etc.) + less than 1 g net carbs per serving)

Optional: 4 slices crisped up bacon or Pancetta If you need to make this recipe nutfree, use more flaxmeal (same amount) or coconut flour (half the amount).

When using ingredients, always go by their weight, especially in case of baked goods. Measures such as cups may vary depending on a product / brand.)

INSTRUCTIONS

1. Place all the dry ingredients in a small bowl and combine well.
2. Add the egg, cream, water and mix well using a fork.
3. Grate the cheese and add it to the mixture. Combine well and place in single serving ramekins.
4. Microwave on high for 60-90 seconds. Tips for cooking in the oven: If you don’t have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to

175 °C/ 350 °F and cook for about 12-15 minutes or until cooked in the centre.

5. Meanwhile, fry the eggs on ghee. I used these molds to create perfect shapes for the muffin. Cook the eggs until the egg white is opaque and the yolks still runny. Season with salt and pepper and take off the heat.
6. Cut the muffins in half and spread some butter on the inside of each of the halves.
7. Top each with slices of cheese, egg and mustard. Optionally, serve with greens (lettuce, spinach, watercress, chard, etc.) and bacon.
8. Enjoy immediately! The muffins (without the filling) can be stored in an airtight container for up to 3 days.

NUTRITION

Net carbs 3.7 g

Protein 25.6 g

Fat 54.7 g

Calories 627 kcal

Total carbs 10.2 g

Fiber 6.5 g

Sugars 1.8 g

Saturated fat 23.2 g

Sodium 638 mg (28% RDA)

Magnesium 130 mg (33% RDA)

Potassium 397 mg (20% EMR)

7. KETO INSTANT POT BEEF BOURGUIGNON

Instant Pot Beef Bourguignon is a pressure cooker recipe with beef cooked in red wine with mushrooms, onions, and carrots. SERVINGS 6 SERVINGS

INGREDIENTS

1.5-2 lb beef chuck roast cut into ¾-inch cubes

5 strips bacon

Diced 1 small onion chopped 10 oz cremini mushrooms quartered

2 carrots chopped

5 cloves garlic minced

3 bay leaves

¾ cup dry red wine

¾ tsp xanthan gum (or corn starch, read post for instructions)

1 Tbsp tomato paste

1 tsp dried thyme

Salt & pepper

INSTRUCTIONS

1. Generously season beef chunks with salt and pepper, and set aside. Select the saute mode on the pressure cooker for medium heat. When the display reads

HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer the bacon to a paper towel lined plate.

2. Add the beef to the pot in a single layer and cook for a few minutes to brown, then flip and repeat for the other side. Transfer to a plate when done.
3. Add onions and garlic. Cook for a few minutes to soften, stirring frequently. Add red wine and tomato paste, using a wooden spoon to briefly scrape up flavorful brown bits stuck to the bottom of the pot. Stir to check that the tomato paste is dissolved. Turn off the saute mode.
4. Transfer the beef back to the pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal the lid. Cook at high pressure for 40 minutes, followed by a manual pressure release.
5. Uncover and select the saute mode. Remove bay leaves. Evenly sprinkle xanthan gum over the pot and stir together. Let the stew boil for a minute to thicken while stirring. Turn off the saute mode. Serve into bowls and top with crispy bacon.

NUTRITION

Calories 673 g

Calories from Fat 288 g

Total Fat 32 g

Saturated Fat 11 g

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8. KETO CRAB STUFFED MUSHROOMS WITH CREAM CHEESE

An easy recipe for crab stuffed mushrooms with cream cheese. Low carb, keto, and gluten free. SERVINGS 4 SERVINGS

INGREDIENTS

20 oz cremini (baby bella)

Mushrooms (20-25 individual mushrooms)

2 Tbsp finely grated parmesan cheese

1 Tbsp chopped fresh parsley salt

Filling:

4 oz cream cheese softened to room temperature

4 oz crab meat finely chopped

5 cloves garlic minced

1 tsp dried oregano

½ tsp paprika

½ tsp black pepper

¼ tsp salt

INSTRUCTIONS

1. Preheat the oven to 400 F. Prepare a baking sheet lined with parchment paper.
2. Snap stems from mushrooms, discarding the stems and placing the mushroom caps on the baking sheet 1 inch apart from each other. Season the mushroom caps with salt.
3. In a large mixing bowl, combine all filling ingredients and stir until well-mixed without any lumps of cream cheese. Stuff the mushroom caps with the mixture. Evenly sprinkle parmesan cheese on top of the stuffed mushrooms.
4. Bake at 400 F until the mushrooms are very tender and the stuffing is nicely browned on top, about 30 minutes. Top with parsley and serve while hot.

NUTRITION

Calories 160

Total Fat 11 g

Saturated Fat 7 g

Trans Fat 0 g

Cholesterol 58 mg

Sodium 390 mg

Potassium 300 mg

Total Carb 5.5 g

Dietary Fiber 0.5 g

Sugars 0 g

Protein 9 g

9. KETO BACON CHEESEBURGER CASSEROLE

SERVINGS: 6

INGREDIENTS

Beef Layer

1 onion quartered and sliced

1 clove garlic crushed

750 g ground/mince beef

60 g cream cheese full fat

3 slices bacon diced

Salt/pepper to taste

Cheats Cheese Sauce

3 eggs – medium

125 ml heavy cream

100 g shredded/grated cheese

2 Tbsp mustard

2 gherkins/pickles sliced

Salt/pepper to taste

50 g shredded/grated cheese to sprinkle over

INSTRUCTIONS

Beef Layer

1. Fry the bacon pieces until cooked then remove and set aside.
2. Fry the onion, garlic and beef until thoroughly cooked.
3. Add salt and pepper to taste, stir through the cream cheese.
4. Pour the beef layer into the baking dish. Sprinkle the bacon pieces over.

Cheats Cheese Sauce

1. Mix the eggs, cream, shredded/grated cheese, mustard, salt and pepper together. Pour the cheese sauce over the beef and bacon.
2. Place slices of gherkins/pickles all over the top then cover with the remanning shredded/grated cheese.
3. Bake at 180C/350F for 15 minutes until the cheese is golden and crispy. Serve with salad and 1 minute mayonnaise.

NUTRITION

Calories 613

Calories from Fat 459

Total Fat 51 g

Total Carbohydrates 3 g

Sugars 1 g

Protein 33 g

10. KETO AVOCADO COCONUT ICE CREAM

INGREDIENTS

1 medium avocado

1 can of coconut milk

½ cup heavy cream

¾ cup Allulose

1 medium lime

1 cup coconut  flakes

INSTRUCTIONS

1. Cut avocado lengthwise and remove the pit. Scoop avocado into a blender.
2. Add coconut milk, heavy cream, and sweetener into a blender with the avocado. Blend ingredients until smooth.
3. Juice and zest lime. Add lime juice and zest to blender. Blend ingredients again for one minute. Refrigerate blended ingredients for at least one hour.
4. Preheat pan. Place coconut flakes into the pan. Toast until lightly brown around the edges. Remove pan from heat. Set aside.
5. Transfer avocado ice cream base to the ice cream machine and churn according to manufacturer’s directions.
6. Cover avocado ice cream base and freeze.
7. Serve and sprinkle with toasted coconut flakes to taste.

NUTRITION

Calories 222.38

Fats 21.09 g

Net Carbs 6.88 g

Protein 2.07   g

Are You Ready To Lose Weight And Reboot Your Metabolism?

It’s About Time For You To Learn

• Millions of Americans try one diet after another only to end up in the same place.
• Too many of us go on diet after diet and we get heavier and heavier each time we try.
• A lot of these diets are unable to keep the weight off but once you get off the diet, you gain more weight.

The old idea of eating a lot of fruits, starchy food and starchy vegetables is actually making you sick.

It leads to inflammation; it increases the chances of developing certain types of cancer; and it inflames the system so much that it can put people at risk of cardiovascular diseases.

By loading up on eggs, avocados, and other high-fat, low-carb foods, you can live healthier while losing weight on a sustainable basis.

The key Is Achieving Ketosis