Keto Mushroom Soup

This easy mushroom soup is like a cozy hug in a bowl! Tender mushrooms and onions are seasoned with paprika in a flavorful broth you’ll love. It’s made super creamy with heavy cream and sour cream, adding just enough fat and protein to keep you full and energized on your keto diet! This soup is ready in about 20 minutes, making it the perfect healthy recipe for a busy weekday. Add this recipe to your next Meatless Monday menu for a simple, inexpensive dinner you’ll want again for lunch tomorrow!

How to Make Keto Mushroom Soup

This easy low-carb mushroom recipe is SO simple! Here’s a step-by-step guide to making this bright soup.

Saute veggies

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes. Add the smoked paprika and cook for another minute. 

Simmer

Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally. 

Finish with cream

Whisk in the heavy cream, sour cream, and lemon juice. Bring back to a simmer for 1-2 minutes, then top with fresh parsley and serve!

What to Serve with Mushroom Soup

If you’re stretching this meal further for company, start with a simple arugula salad or some artichokes with garlic butter for a light appetizer. Add some keto dinner rolls or these low-carb cheddar garlic biscuits to sop up anything left in the bowl! You could also serve zucchini fritters, smashed brussels sprouts, or keto garlic bread to stretch it even further.

If you miss croutons, make these chaffles, then cut and toast them for the perfect crunchy keto crouton! For more soup toppers that won’t raise your carbs, check out this list of keto soup garnishes.

Store

Allow the soup to cool to room temperature, then store in an airtight container in the fridge up to 4 days.

Reheat

You can reheat this soup in the microwave, on the stove, or with a slow cooker.

• Microwave – Reheat in 1-minute increments on 50% power. Cover with paper towel to avoid any splatters. This method is not the best if the soup has been frozen.
• Stovetop – Reheat soup on medium-low, stirring occasionally as you reheat. If soup has been previously frozen, reheat on low and stir continuously to prevent the dairy from separating.
• Slow cooker – Reheat soup on low, stirring occasionally as you reheat. Once warm, you can switch slow cooker to “warm” to prevent anything from sticking to the bottom if you’re serving it potluck style.

If you like this easy soup, you will love these dinner ideas!

• Lobster Bisque – This simple, delicious soup is perfect for company, holidays, and special occasions! It feels so decadent but is still very keto-friendly.
• Low-Carb Tomato Soup – Each bowl has under 8 net carbs for this classic soup! This easy, vegetarian soup perfectly satisfies that childhood craving.
• Cabbage Soup – This is an easy soup with a tomatoey broth and some added ham and bacon for protein and fat. It’s super delicious and simple to make!
• Easy Keto Chicken Soup – This one is as simple and easy as it gets. Chicken and veggies in a tasty broth are all you need for this low-carb comfort food!
• Chicken Bacon Ranch Soup – This is SO creamy, filling, and satisfying! It’s a very kid-friendly soup that comes together easily.
• Want more? Check out this list of Easy Keto Soups!

Mushroom Soup FAQs

Yield: 6 servings

Easy Mushroom Soup Recipe

Print

This easy mushroom soup recipe is vibrant, low-carb, and absolutely delicious! This quick vegetarian soup is the perfect comfort food for a weeknight!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• ¼ cup unsalted butter
• 1 medium yellow onion, diced
• 24 oz mushrooms, sliced
• 1 tbsp smoked paprika
• 4 cups low-sodium vegetable broth
• 2 tbsp chopped fresh dill
• 1 tbsp low-sodium soy sauce
• 1 ½ tsp garlic powder
• ¾ tsp salt
• ½ tsp black pepper
• 1 cup heavy cream
• ½ cup sour cream
• 2 tsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes. 
2. Add the smoked paprika and cook for another minute. 
3. Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally. 
4. Whisk in the heavy cream, sour cream, and lemon juice. Simmer for 1-2 minutes, then top with fresh parsley and serve!

Notes

If you’re wondering if this soup really is this orange, it really is! All of the smoked paprika gives it a vibrant color and plenty of flavor, too! 

Leftovers freeze really well and keep in the fridge for up to 3 days. 

Feel free to sub in regular paprika or Hungarian paprika! 

Normally mushroom soups have thickener or flour but I kept it out to make it low carb. 

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Nutrition Information:

Yield:

6

Serving Size:

1 1/4 cup
Amount Per Serving: Calories: 286Total Fat: 25.3gCholesterol: 71.9mgSodium: 765.6mgCarbohydrates: 10.5gNet Carbohydrates: 8.3gFiber: 2.2gSugar: 5.9gProtein: 7g

The post Easy Mushroom Soup Recipe appeared first on The Best Keto Recipes.

Low Carb Taco Salad

This Taco Salad is perfect for a quick low carb meal! A bed of crunchy greens topped with tender meat, juicy tomatoes, peppery radishes, and creamy avocado — This is not your boring average salad. Drizzle the delicious, easily-customizable dressing over for a super flavorful, healthy lunch or dinner!

Any type of seasoned taco meat with work for this recipe, so you can switch it up with different proteins if you’d like. You can enjoy this with the entire salad cold or with the meat warmed up. It’s an easy recipe to have on hand for meal prepping, too!

Ingredients for Keto Taco Salads

As always, here’s a quick rundown of what you’ll need for this recipe. For exact amounts, keep scrolling down to the printable recipe card.

• Salad Mix – I like some crunch, so I used a romaine, cabbage, and red cabbage mix.
• Cherry Tomatoes – Chopped in halves. You can use other types of tomatoes, just make sure to keep them bite-sized.
• Avocado – Diced. Adds a great smooth texture that works especially well with the dressing!
• Bell Pepper – Chopped. I used green (fewer carbs, easily available), but you could use red, orange, or yellow if you prefer.
• Radishes – Sliced. These add a great crunch as well as a peppery flavor to the entire salad.
• Taco Meat – Cooked. Ground beef is often the easiest, but you could use turkey, chicken, steak, fish, shrimp, shredded beef, or pork!
• Cheddar Cheese – Shredded. You could also use a Mexican blend or sprinkle extra cotija cheese on top.
• Red onion – Enhances all the flavors and brightens the salad up. Complements the dressing very well.
• Dressing – I mixed together sour cream and hot sauce, but you could use this Jalapeno Ranch instead.

How to make Keto Taco Salad

You’ll love how easy this Taco Salad is! To get these on the table as quick as possible, prep the recipe by cooking your taco meat and chopping you veggies (not avocado) the day before. Here’s a step-by-step guide for the best keto salad.

Add the Greens

Divide the greens among 4 large salad bowls. I use a mixture of lettuce and cabbage, but you will need 2 cups of your preferred greens in the bottom of each bowl. Top the greens with the onion, bell pepper and avocado.

Add Taco Meat

Add the seasoned, cooked taco meat to the salad. You can use your favorite variety, or my favorite Homemade Taco seasoning, it is low carb, gluten free and contains basic pantry staples. One thing to remember is to consider the temperature of your taco meat. If it is piping hot it will wilt the salad greens below it slightly.

Add Cheese, Tomatoes and Dressing

Finish the salad off by adding the shredded cheese and chopped tomatoes! For the dressing I use a mixture of sour cream and hot sauce and do this individually in each bowl to control the spice level. However, if you can certainly mix the ingredients together and then serve. If you want a different flavor this Jalapeño Ranch Dressing is an excellent option!

Serve

If you like a good crunch and want to add more of a taco feel, crush up Keto Tortilla Chips and add to the salad! You could enjoy some Smoked Queso, Roasted Tomatillo and Jalapeno Salsa, or Avocado Bacon Dip–Just be conscious of the serving sizes and carb count.

Storage

Store your salad ingredients separately so that the wet ingredients do not cause the salad greens to wilt. The avocado will not last long, so it’s best to have fresh avocado for your leftovers.

Freeze

You can’t freeze salad, but you can freeze cooked meat. Simply cook several pounds of taco meat, allow it to cool, then bag it up in 1 pound portions. Freeze these for an easy protein to add to your salad any time!

Reheat

You can either enjoy the salad with cold meat (especially easy for lunches) or you can warm it up. If you prefer your taco meat to be warm, make sure you heat it up separately from the salad. Do not warm up the salad.

If you enjoy these Keto Taco Salads, you’ll love these recipes:

• Keto Taco Bites – Under 1 net carb each and PERFECT for meal prepping! Easy to freeze, easy to transport, easy to reheat. Super kid-friendly, too!
• Cheesy Keto Taco Soup – Bean-free and the best belly-warming bowl you’ll have! Under 6 net carbs per bowl, too.
• Easy Keto Nachos – Cheesy, salty, and topped with all your nacho favorites! Great for movie night and under 3 net carbs per serving.
• Shrimp Con Queso – This sizzling skillet is ready in 20 minutes, ridiculously tasty, and under 5 net carbs per serving.
• Keto Sour Cream Enchiladas – Whether you make these with low-carb tortillas or use the deli chicken hack, these are AMAZING!
• 40+ Keto Mexican Food Recipes

FAQs about Taco Salad

Yield: 4 Salads

Keto Taco Salad

Print

This easy Keto Taco Salad is easy, delicious, and healthy! Top your favorite greens with seasoned meat, tomato, avocado, peppers, and more for a lunch or dinner full of flavor and about 7 net carbs.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 8 cups salad mix
• 1 1/2 cups cherry tomatoes, chopped in halves
• 1 avocado, diced
• 1/2 cup bell pepper, chopped
• 1/2 cup radish, sliced
• 1 pound seasoned taco meat (already prepared)*
• 1 cup shredded cheddar
• 1/4 cup red onion

Creamy dressing

• 1/4 cup sour cream + 1 tablespoon hot sauce (or to taste) OR Jalapeno Ranch (link in notes)

Instructions

1. Divide your salad mix up into 4 bowls, then top each with 1/4th of the remaining salad ingredients.
2. Mix your sour cream and hot sauce (or prepare your jalapeno ranch), then drizzle that over your salads. Toss to coat, then serve.

Notes

* Keto taco seasoning recipe: https://www.maebells.com/easy-homemade-taco-seasoning/

Jalapeno Ranch: https://itstartswithgoodfood.com/chuys-jalapeno-ranch-easy-copycat-recipe/

Nutrition Information:

Yield:

4

Serving Size:

1 Salad
Amount Per Serving: Calories: 374Total Fat: 20.6gCholesterol: 100.8mgSodium: 410.2mgCarbohydrates: 13.3gNet Carbohydrates: 7.5gFiber: 5.8gSugar: 4.4gProtein: 35.1g

The post Keto Taco Salad appeared first on The Best Keto Recipes.

Instant Pot Pork Chops

These Instant Pot Pork Chops are the perfect keto dinner! You won’t believe how easy this recipe is and how quickly you can have it on the table and ready to serve! Tender pork chops are seasoned with Ranch seasoning and seared until golden brown. Then an easy gravy is made in the Instant Pot and added to the dish. The result is a delicious and impressive dinner that only takes a few minutes to make and is only 5.5 net carbs!

Instant Pot Pork Chops are going to become a regular on your dinner rotation- this dinner is quick, low carb and gluten free! The pork is perfectly cooked and tastes like it’s been cooking for hours, when it’s really only cooked for a couple of minutes. 

Ingredients in Pork Chops in Instant Pot

As always, here is a quick overview of the ingredients used in our keto Pork Chops. For the complete recipe, just scroll to the bottom of the page.

• Olive oil, pork chops, Ranch seasoning
• Butter, onion, garlic, beef stock
• Worcestershire sauce, dijon mustard, sour cream, optional thickening agent

How do I make tender pork chops?

This easy keto dinner recipe comes together in only 4 easy steps!

1. Add your pork chops and ranch seasoning to a bag and shake to coat. Turn the Instant Pot to the saute function and add the olive oil and pork chops. Sear for 2-3 minutes on each side and remove.
2. Place the butter, garlic and onion inside the Instant Pot. Saute until onions are soft. Add the beef broth and deglaze the bottom of the pan. Stir in the Worcestershire sauce and mustard and add the pork chops back to the Instant Pot.
3. Cook for 6 minutes and allow the Instant Pot to release the pressure for 10 minutes.
4. Remove the pork and allow the gravy to cool a little, then stir in the sour cream. If you want the gravy to be thicker, add your thickening agent here. Add the pork back to the sauce and serve.

Tips for the best Instant Pot Pork

• If you are wanting your gravy to be thicker, there are two different thickening agents you can use. You can use corn starch, but if you are strict keto, you can also use xantham gum.
• Do not release the pressure inside of the pressure cooker- allow the Instant Pot to do so.
• Be sure to scrape the bottom of the pan when you are adding in your beef broth.
• You do not have to thicken the gravy- it’s totally optional!

How to Store and Reheat Sour Cream Pork Chops

To store this Instant Pot Pork, keep in a plastic or glass container with an airtight lid and store in the fridge. These pork chops will stay fresh for up to four days. To reheat, microwave in 30 second increments until it’s warm enough for you.

What should I serve with these Instant Pot Pork Chops?

I served these with Keto Mashed Cauliflower and steamed broccoli and it was fantastic! I also think this meal would be delicious with a Simple Arugula Salad or a Wedge Salad. Cauliflower Risotto, Air Fryer Brussels Sprouts or Zucchini Fritters would also be delicious. Pair with a Sugar Free Strawberry Rose Limeade and Keto Zucchini Bread for dessert!

More keto pork recipes

• Stuffed Pork Tenderloin with Roasted Brussels Sprouts
• Cast Iron Pork Chops with Mushrooms
• Bacon Wrapped Pork Tenderloin
• Asian Pork Tenderloin with Air Fryer Vegetables

Yield: 4

Instant Pot Pork Chops

Print

These Instant Pot pork chops are so easy to make, and take less than half an hour. They're packed with flavor from ranch seasoning and Worcestire sauce, and they're tender and juicy.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 tablespoon olive oil
• 4 (2-inch thick) pork chops
• 1 (1-ounce) package Hidden Valley Ranch seasoning
• 1 tablespoon butter
• 1 cup onion, chopped
• 2 teaspoons garlic, minced
• 1 cup beef stock
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup sour cream

Instructions

1. Place the pork chops and ranch seasoning in a large plastic bag. Seal the bag and shake to coat.
2. Turn on the sauté function on the Instant Pot. Add the olive oil and carefully place the pork chops in the base of the pressure cooker. If there is any seasoning left in the bag then sprinkle it over the chops. Allow the chops to sear 2-3 minutes on each side until golden brown. Remove the prok from the pressure cooker.
3. Add the butter, garlic and onion. Sauté until the onions are soft, then add the beef broth to deglaze the pan. Be sure to scrape up all the little brown bits that have stuck to the bottom of the Instant Pot.
4. Stir in the Worcestershire sauce and mustard. Add the pork chops back to the Instant Pot.
5. Close the lid and and set the cook time to 6 minutes. When the cooking cycle has ended allow the machine to manually release the pressure for 10 minutes.
6. Remove the pork chops from the Instant Pot. Let the gravy to cool slightly so it doesn't curdle, then add the sour cream and stir until smooth.
7. If you wish to thicken the sauce you can use corn starch (if not keto) or xanthan gun. See notes below.
8. Add pork chops back to sauce and serve.

Notes

• If you want to thicken the sauce, then turn the Instant Pot onto the sauté setting after you've added the sour cream. Add 1/2-1 teaspoon of xanthan gum or, if you're not keto, a combination of 1 tablespoon water and 1 tablespoon cornstarch stirred together. Cook until the sauce is the desired thickness, then turn off the Instant Pot and add the pork chops.
• Store leftover pork in an an airtight container in the fridge for 4 days, or in the freezer for 3 months.
• Reheat in the microwave in 30-second increments, or in a 350F oven for 10 minutes.

Recommended Products

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  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Nutrition Information:

Yield:

4

Serving Size:

1 pork chop and 1/2 cup sauce
Amount Per Serving: Calories: 409Total Fat: 23gCholesterol: 132mgSodium: 225mgCarbohydrates: 6.2gNet Carbohydrates: 5.5gFiber: 0.7gProtein: 38g

The post Instant Pot Pork Chops appeared first on The Best Keto Recipes.