The base for most breakfast recipes is a starch or maybe a mixture of a starch and protein. A healthy serving of vegetables isn’t all that common. This is especially true for keto breakfast options. That is why we love this stuffed bell pepper recipe!

These Breakfast Stuffed Bell Peppers have a healthy balance of fats, protein, and vegetables while staying under 5 net carbs per serving. Better yet, it only takes a few pantry staples and it is customizable so if you are missing an ingredient you can likely supplement with something you do have on hand.

The recipe only takes a few simple steps and the ingredients are common, inexpensive items you can easily find at any grocery store if you happen to be missing something from the ingredients list. The recipe’s simplicity make it one of our favorite choices when we’re looking for a more hearty breakfast or morning potluck.

Recipe Ingredients

How to Make Breakfast Stuffed Bell Peppers

In addition to the ingredients listed above you will need a 9 x 13 baking dish, skillet, cutting board, and knife to make this delicious, well-rounded keto breakfast recipe!

Saute the onion

Preheat oven to 375 degrees and grease a 9 x 13 baking dish. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes. 

Cook the stuffing ingredients

Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted. 

Bake the bell peppers

Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.

Add the cheese

After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired. 

Serve

These stuffed bell peppers are well-rounded and can served alone for a low carb breakfast, but there are also some excellent side dish options. These keto biscuits or breakfast bagels are two of our favorite choices.

Storage and Reheating Instructions

You can store these stuffed bell peppers for up to 3 days in the refrigerator. Allow to cool completely before placing in an airtight container to store in the refrigerator. You can reheat them in the oven or microwave in 30-second increments until heated to your desired level. If reheating in the oven, reheat at 350 degrees F for about 10-15 minutes or until heated to your desired level.

Tips and Tricks

• Save money with green bell peppers. We like to use a mixture of red, yellow, and green bell peppers, but you can save a noticeable amount by choosing only green bell peppers.
• Customize your stuffed bell peppers with the protein of your choice. Bacon, chicken, and andouille sausage are some good options just to name a few.
• Add some heat by choosing a spicy breakfast sausage or adding a dash of hot sauce.
• For consistent cooking, choose similarly sized bell peppers. Otherwise, some may be done prior to others.

Stuffed Bell Peppers FAQ

Other Keto Breakfast Recipes

• Keto Pancakes– These fluffy keto pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!
• Sausage Egg and Cheese Bites– The perfect on-the-go breakfast. They’re cheesy packed full of protein, and only have one net carb each!
• Ham and Cheese Chaffles– Requires just 5 ingredients and about 1 net carb each! This is an easy keto breakfast or snack recipe! 
• Low Carb Breakfast Casserole– This recipe is super filling and full of healthy ingredients! Tender mushrooms, peppers, onions, and kale pair perfectly with your favorite sausage, eggs, and cheese.
• Egg Bites– This Egg Bites Recipe is so much better than the coffee shop version! You only need a few ingredients to make these cheesy, bacon-filled egg bites that are perfect for weekly meal prep!

Yield: 6

Breakfast Stuffed Bell Peppers

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This Breakfast Stuffed Bell Pepper recipe is less than 5 net carbs per serving and packed full of protein and vegetables. Look no further for an easy, hearty breakfast recipe that is great for a weekday breakfast or your next family gathering!

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 7 minutes

Total Time 1 hour 17 minutes

Ingredients

• 3 large bell peppers, cut in half and seeds/pith removed
• 1 tbsp avocado oil
• ½ medium yellow onion, diced
• 1 lb breakfast sausage
• ½ cup sliced mushrooms
• 1 cup fresh spinach
• ½ tsp salt
• ¼ tsp black pepper
• 6 large eggs
• 1 ½ cup shredded mozzarella

Instructions

1. Preheat oven to 375 degrees and grease a 9x13 baking dish.
2. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes. 
3. Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted. 
4. Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. 
5. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.
6. After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired.

Notes

• Store leftovers in the fridge for up to 3 days. 
• I used red bell peppers but any color will work! Just make sure you get fairly large ones, otherwise, you’ll have leftover filling! 
• I used turkey sausage, but any breakfast sausage will work! 

Nutrition Information:

Yield:

6

Serving Size:

1 stuffed bell pepper
Amount Per Serving: Calories: 272Total Fat: 13.4gCholesterol: 247.8mgSodium: 930.1mgCarbohydrates: 6.7gNet Carbohydrates: 4.5gFiber: 2.2gSugar: 3.1gProtein: 30.6g

The post Breakfast Stuffed Bell Peppers appeared first on The Best Keto Recipes.

It can be difficult to balance between a healthy meal and comfort food with a rich, creamy flavor. This Cauliflower Soup walks that line perfectly! A delicious, comforting soup that is packed full of flavorful veggies, the roasted garlic and onion provides a hint of sweet and savory flavor that pairs really well with the flavor and creaminess of the soup base.

With 6 servings, this recipe is perfect for a large family dinner. It freezes well so it is great for you meal preppers too. Make it ahead of time and store in the fridge to serve later in the week or freeze it for up to 3 months!

What You Will Love About this Recipe

• Easy. This recipe requires common, pantry staples that are relatively inexpensive. It only requires a few simple steps and the step-by-step instructions below make it even easier!
• Healthy. Packed full of vegetables, this delicious soup is perfect when in need of a comfort food that is healthy too!
• Great for Meal Prep. This recipe freezes well and provides 6 servings. Make it ahead of time and freeze it for up to 3 months.

Recipe Ingredients

Roast the vegetables

Preheat oven to 425 degrees and line a large baking sheet with parchment paper. Then place the cauliflower florets, sliced onion, and peeled garlic in a single layer on the prepared baking sheet and toss with the avocado oil. Roast the vegetables for 30-35 minutes, until the cauliflower is becoming golden brown and softened. Set aside. 

Saute the carrots and celery

When the vegetables are just about done roasting, heat the butter in a large pot or Dutch oven over medium heat. Add the shredded carrots and diced celery and saute until tender, about 2-3 minutes.

Simmer

Add the roasted vegetables, vegetable broth, fresh thyme, salt and pepper to the pot. Bring to a boil, then allow to simmer for 10 minutes, uncovered, stirring occasionally. You may need to reduce the heat as it cooks.

Blend the soup

Remove the pot from heat and blend the soup with an immersion blender or transfer to a blender and blend until smooth. 

Add the cheese and heavy cream

Return the soup back to the pot and stir in the cheese and heavy cream. Heat again over medium heat until warmed through. Ladle the soup into bowls, garnish with more thyme leaves, salt and pepper to taste and serve!

Serve

You could serve this Cauliflower Soup as a stand alone dish. However, there are several great side dish options that pair perfectly with this soup recipe. Here are some of our favorites:

• Keto Dinner Rolls– This homemade low carb dinner roll recipe is the perfect addition to your dinner table and only takes 30 minutes.
• Cranberry Apple Kale Salad– The ultimate Fall salad! Packed with crisp apples, sweet dried cranberries and salty nuts this is the perfect healthy salad recipe! 
• Keto Cheddar Garlic Biscuits– A delicious low carb Red Lobster Biscuit copycat! Only 2 net carbs each and loaded with flavor! 
• Broccoli Salad with Bacon– This Broccoli Salad with Bacon is the perfect quick and easy side dish! This keto salad has about 4 net carbs per serving and is always a crowd pleaser!
• Rosemary Garlic Dinner Rolls– These rolls are great for keto, gluten free holiday dinners and addictive enough you will want them all year long!

Storage and Reheating Instructions

• Reheating Instructions: To reheat, my preferred choice is heating on low on the stovetop. Stirring intermittently. To reheat from frozen, allow to thaw in the fridge overnight before reheating. 
• Refrigerator Storage: Allow to cool completely. Then, you can store this soup in an airtight container for up to 3 days in the refrigerator. We like to store leftovers in single serving containers so we can just grab and go!
• Freezer Storage: This cauliflower soup freezes well. After allowing to cool completely, freeze in a freezer-safe container for up to 3 months. This recipe provides 6 servings so we prefer to store in multiple containers so we don’t have to thaw it all at once.

Cauliflower Soup FAQ

Other Low Carb Soup Recipes

• Chicken Bacon Ranch Soup
• Broccoli Cheddar Soup
• Cheesy Chicken Enchilada Soup
• Cabbage Soup
• Cheesy Jalapeno Chicken Soup

Yield: 6

Cauliflower Soup

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Indulge in this warm, comforting Cauliflower Soup for a wholesome, satisfying meal. It balances health and flavor perfectly in just a few simple steps!

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 2 lbs cauliflower florets
• 1 medium onion, sliced
• 6 cloves garlic, peeled
• 3 tbsp avocado oil
• 1 tbsp unsalted butter
• 1 cup shredded carrots
• 2 celery stalks, diced
• 6 cups low-sodium vegetable broth
• 2 tsp fresh thyme leaves
• 1 tsp salt
• ¼ tsp black pepper 
• 1 cup shredded cheddar cheese
• ¾ cup heavy cream
• More fresh thyme for garnish 

Instructions

1. Preheat oven to 425 degrees and line a large baking sheet with parchment paper. 
2. Place the cauliflower florets, sliced onion, and peeled garlic in a single layer on the prepared baking sheet and toss with the avocado oil. Roast the vegetables for 30-35 minutes, until the cauliflower is becoming golden brown and softened. Set aside. 
3. When the vegetables are just about done roasting, heat the butter in a large pot or Dutch oven over medium heat. Add the shredded carrots and diced celery and saute until tender, about 2-3 minutes.
4. Add the roasted vegetables, vegetable broth, fresh thyme, salt and pepper to the pot. Bring to a simmer, then allow to simmer for 10 minutes, uncovered, stirring occasionally. 
5. Remove the pot from heat, and blend the soup with an immersion blender or transfer to a blender and blend until smooth. 
6. Return the soup back to the pot and stir in the cheese and heavy cream. Heat again over medium heat until warmed through. Garnish with more thyme leaves, and serve!

Notes

• This soup is creamy and really delicious! It pairs great with sandwiches, wraps, and salads. 
• Store in the fridge for up to 3 days or in the freezer for up to 3 months. 
• The roasted onion and garlic make for a slightly sweet and savory soup! You don’t have to roast them but I think it makes the flavor better. 

Nutrition Information:

Yield:

6

Serving Size:

1 1/4 cup
Amount Per Serving: Calories: 302Total Fat: 22.6gCholesterol: 40.7mgSodium: 657.9mgCarbohydrates: 15.9gNet Carbohydrates: 11.8gFiber: 4.1gSugar: 5.3gProtein: 13.1g

The post Cauliflower Soup appeared first on The Best Keto Recipes.

A healthy, low carb breakfast can be a challenge when following a low carb or keto diet. Especially when cooking for a larger group! We love this recipe because it is a healthy breakfast option packed full of flavorful vegetables and protein. It provides 6 servings, so it is perfect for a larger family or small gathering.

This recipe is also great for the picky eaters in your house. When preparing for kids, you can make it even better by using a cookie cutter to cut the eggs into fun shapes. Your kids can get a healthy serving of protein and vegetables and have a fun time doing it! While this recipe is a perfect choice for serving a larger group, it also works well to cut into smaller servings and then add to a biscuit, bagel, chaffle, etc. It freezes and reheats well so you can even make this ahead of time and thaw servings out as needed.

Why You Will Love This Recipe

• Kid-Friendly. This is a perfect, kid-friendly breakfast recipe. Make it even more fun by using a cookie cutter to cut out fun shapes!
• Easy. This recipe only requires a couple simple steps and a few common pantry staples.
• Make ahead of time. This recipe freezes well and can easily be made ahead of time. With 6 servings, there should enough for a large family breakfast or small gathering.

How to Make Sheet Pan Eggs

In addition to the ingredients listed above you will need a mixing bowl, spatula, and baking sheet. Here is a step-by-step guide for making these delicious sheet pan eggs!

Add Filling

Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13×18) with cooking spray. Arrange the cooked sausage, bell pepper, tomato, spinach, and green onions evenly around the baking sheet. This is a great recipe to customize so feel free to change things up and add different veggies you love.

Mix Eggs

In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the vegetables. Then, using a spatula or spoon, evenly distribute the egg mixture. Top with the cheddar cheese. 

Bake

Bake for 18-22 minutes, until the eggs are set and cooked through in the middle. Then cut into squares, and you are ready to serve!

Storage and Reheating Instructions

• Reheating Instructions: You can easily reheat the eggs in the microwave. Reheat for about 30 second then in 15-second increments until heated to your desired level.
• Refrigerator Storage: Cut into individual servings then allow to cool completely. You can then store the eggs in the refrigerator for up to 3 days in an airtight container.
• Freezer Storage: First, cut the leftover eggs into individual servings and wrap with plastic wrap. Then you can place the leftovers in a freezer safe container and store in the freezer for up to 3 months.

Sheet Pan Eggs FAQ

Other Sheet Pan Recipes

• Keto Sheet Pan Chocolate Chip Cookies
• Sausage Veggie Sheet Pan Dinner
• Garlic Butter Salmon and Broccoli Sheet Pan Dinner
• Sausage Broccoli Cheddar Sheet Pan Dinner

Yield: 6

Sheet Pan Eggs

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These Sheet Pan Eggs are a healthy breakfast with less than 4 net carbs per serving. With these step-by-step instructions, you can easily prepare a delicious breakfast that provides enough to feed a crowd!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lbs cooked sausage (pork or turkey)
• 1 red bell pepper, diced
• 1 Roma tomato, diced
• 1 cup chopped baby spinach
• ¼ cup chopped green onion
• 12 large eggs
• ¼ cup whole milk OR heavy cream if keto
• 1 tsp garlic powder
• ¾ tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13x18) with cooking spray. 
2. Arrange the cooked sausage, bell pepper, tomato, spinach and green onions evenly around the baking sheet. 
3. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the vegetables, using a spatula or spoon to evenly distribute the egg mixture. Top with the cheddar cheese. 
4. Bake for 18-22 minutes, until the eggs are set and cooked through in the middle. Cut into squares and serve!

Notes

• If you don’t have a half-sheet baking sheet, you can divide this recipe between 2 smaller baking sheets (but not standard baking sheets). This is the pan I used. 
• Generously greasing the pan is 100% necessary so the eggs don’t stick. I would also recommend using a nonstick baking sheet if possible. 
• Leftovers keep well in the fridge for up to 3 days. You can also cut the omelet with cookie cutters for fun shapes for the kids! 
• Feel free to sub in bacon or ham instead of sausage. 

Nutrition Information:

Yield:

6

Serving Size:

1/6 of pan
Amount Per Serving: Calories: 250Total Fat: 16.8gCholesterol: 397.8mgSodium: 723.3mgCarbohydrates: 4.3gNet Carbohydrates: 3.3gFiber: 1gSugar: 2.3gProtein: 19.4g

The post Sheet Pan Eggs appeared first on The Best Keto Recipes.

Juicy and Garlicky Steak Bites

There are few things that can compare to a bite of perfect steak. And my favorite thing about this garlic butter steak bites recipe is that that’s all it is … lots of bites of perfect steak. The meat is unbelievably tender, and the garlic flavor is strong (but not too strong!). The meat is seasoned with fresh herbs and a kick from some chili flakes, and it goes without saying that there’s a lot of butter.

This recipe also has a secret ingredient: soy sauce. It might seem unconventional, but the soy sauce adds a strong umami flavor to the beef. It makes these juicy keto steak bites even more irresistible. And did I mention how quick and easy this recipe is? Gourmet steak has never been so simple to make at home. You’ve got to give this recipe a try. 

Why You’ll Love This Easy Keto Steak Recipe

There are so many different reasons why you’ll be a huge fan of these garlic butter steak bites. Here are a few of them.

• Fast and easy. Normally steak is something that you need to labor over. But this recipe couldn’t be easier. It’s hassle-free and only takes about 15 minutes to make. What’s not to love? 
• Intense flavor. Despite only taking 15 minutes, this recipe packs some strong flavors. It’s loaded with garlic, fresh herbs, chili flakes, butter, and soy sauce, and the result is some intensely flavorful beef. This is unlike anything you’ve ever eaten, in the best way. 
• Protein-packed. This recipe is basically pure protein. It’s just steak with some seasonings! So if you’re looking for a protein-packed meal, this is it. One serving has a whopping 36.9 grams of protein. 

Ingredients for Steak Bites

Here are the ingredients that you’ll need to make this juicy garlic steak recipe. Scroll to the recipe card at the bottom of the page to see the exact quantities for each ingredient.

• Steak: I prefer to use ribeye or sirloin steak. Make sure to cut them into nice uniform chunks so they cook evenly. Alternatively, your local butcher will likely do this for you.
• Butter: You want to use salted butter for this recipe.
• Garlic: Freshly minced garlic is best in this recipe.
• Herbs and Spices: fresh thyme, rosemary, crushed red peppers, salt, and pepper.
• Soy sauce: trust me, this is the secret to the best steak!

How to Make Garlic Butter Steak Bites

In addition to the ingredients listed above you will need a large skillet. I’ve documented every step of this process below. Here’s how to make this simple, 15-minute steak recipe.

Sear the Steak

The first step is to heat a large skillet over medium heat. Add the butter and allow it to melt completely. Add the steak cubes to the skillet, being careful not to overcrowd them. Cook the steak undisturbed for 2 minutes, then use tongs to carefully flip each piece of steak over. Cook on the other side for 1-2 minutes, until the steak has good color. Remove from the skillet and set aside.

Make the Sauce

Reduce the heat to low, if you feel the skillet is still quite hot remove it from the heat entirely for a few minutes to allow it to cool. Next, add the rest of the butter, along with the garlic, herbs, chili flakes, and soy sauce. Sauté for 1 minute, making sure not to burn the garlic.

Add the Steak

The final step is to finish the steak. Add the meat and the drippings back to the pan and coat it with the sauce. Season with salt and pepper to taste, and cook to your desired doneness. 

Store

This recipe will last for 3 days in the fridge if you store it in an airtight container. Make sure the steak is fully cooled before closing it in a container–Residual heat could build up steam and continue cooking the steak.

Freeze

You can definitely freeze these garlicky pieces of steak. Let them cool entirely, then store them in an airtight container in the freezer for 3 months. Make sure you defrost or thaw the steak fully before you reheat it.

Reheat

These leftover steak tips are great enjoyed cold on a salad, but you can carefully reheat it in the oven as well. Simply warm on 375 degrees F for about 7 minutes. Keep a close eye on them so they don’t overcook and dry out.

What to Serve with Steak

I always like to serve steak with some traditional sides. Here are some of my favorite recipes for eating with these tender steak bites. These Crispy Green Bean Fries are great, especially when dipped in a little of the leftover garlic butter! Cheesy Bacon Wrapped Asparagus or Brussels Sprouts with Bacon are also super impressive served with the steak bites. When you miss bread but not the carbs, try these Keto Dinner Rolls or Keto Garlic Bread Chaffles!

Tips and Tricks for the BEST Steak

This is one of my favorite recipes, and it’s so easy to make. Here are a few tips for making it perfect every time.

• Use fresh garlic. As the name would suggest, garlic is one of the stars of this recipe. Because of that, it’s really important to use high-quality garlic. Always use fresh garlic for this recipe, instead of pre-minced or pre-peeled garlic. 
• Don’t overcrowd. When searing the steak bites, make sure you don’t overcrowd them. You don’t want the cubes of beef to be too close together, or the meat won’t be able to get a good sear. If you have too many cubes of steak to cook in the skillet, then cook in batches. Once the meat has been seared, you can add it back to the sauce without worrying about crowding. 
• Get a good sear. The best way to make steak taste good is to get a good sear on the meat. If your steak cubes don’t have a golden brown sear, they won’t taste very good. Make sure your skillet is hot enough, and that you cook your steak long enough to get a great sear on it. 
• Pick your doneness. It’s important to always cook steak to the doneness that you like. The best way to do this is to use an instant-read meat thermometer to see what the internal temperature of the steak is. Cook the steak bites to 130F for medium rare, 140F for medium, 150F for medium well, and 160F for well done. 

If you like this keto steak, you’ll love these other low carb beef recipes:

If you’re anything like me, then you just can’t get enough beef. Here are a few more of my favorite keto beef dishes to make.

• Bacon Cheeseburger Quesadillas – This is the perfect use of leftover ground beef! These quesadillas are packed full of your favorite classic burger flavor.
• Steak and Shrimp Skillet – Surf and turf in a skillet is incredibly easy AND healthy! This veggie packed skillet has both steak bites and seared shrimp!
• One Pan Philly Cheesesteak Skillet – This is great fresh or as a leftover lunch in a lettuce wrap! These are so satisfying and meaty, you don’t even miss the bread.
• Beef and Broccoli – Perfectly tender broccoli with juicy beef and a thick, delicious sauce… Yes, please! This one pan meal is a huge favorite with cauliflower fried rice.
• Easy Steak Wraps – Perfect for meal prepping some easy lunches and dinners! These are versatile and super filling.
• Keto Beef Meal Prep Ideas

Yield: 4 servings

Garlic Butter Steak Bites

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These garlic butter steak bites are juicy, tender, and packed with garlic, fresh herbs, butter, and soy sauce. They have a kick from chili flakes, and only take 15 minutes to make.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 1/2 pounds steak (ribeye or sirloin), cut into 1-inch cubes
• 4 tablespoons salted butter
• 4 whole garlic cloves, minced
• 1 teaspoon soy sauce
• 1 1/2 teaspoons fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1/4 teaspoon crushed red pepper
• Salt and pepper to taste

Instructions

1. Heat a large skillet to medium heat and add 1 tablespoon of butter. Add the steak cubes to the skillet, being careful not to overcrowd them.
2. Cook the steak undisturbed for 2 minutes, then use tongs to carefully flip each piece of steak over. Cook on the other side for 1-2 minutes, until the steak has good color. Remove from the skillet and set aside.
3. Remove the skillet from the heat to cool it down. Reduce the heat to low so that you don't burn the garlic or the butter.
4. Add the remaining 3 tablespoons of butter to the skillet, along with the garlic, fresh herbs, crushed red pepper, and soy sauce. Sauté for 1 minute, making sure to not burn the garlic.
5. Add the steak and the drippings to the pan, and stir to coat. Season to taste with salt and pepper.
6. Cook the steak to 130F for medium rare, 140F for medium, 150F for medium well, and 160F for well done, then serve immediately.

Notes

• Store leftovers in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
• Reheat in a 375F oven for 7 minutes.

Nutrition Information:

Yield:

4

Serving Size:

6 ounces
Amount Per Serving: Calories: 343Total Fat: 20.2gCholesterol: 132.5mgSodium: 218.4mgCarbohydrates: 1.7gNet Carbohydrates: 1.3gFiber: 0.4gSugar: 0.1gProtein: 36.9g

The post Garlic Butter Steak Bites appeared first on The Best Keto Recipes.

Perfect Homemade Ice Cream

Everybody loves ice cream. It has to be one of the most universally loved foods, and it’s not hard to see why. Unfortunately, almost all ice cream is loaded with unbelievable amounts of sugar. For those on a keto diet, options are usually inedible. But not this keto ice cream. This recipe uses allulose sweetener, which mixes well with cream and coconut milk and doesn’t crystallize when frozen. That makes this ice cream as silky and as smooth as the kind you’ll find at the grocery store but without the added sugar. 

And don’t worry, you don’t need any special equipment to make this ice cream. No ice cream maker is needed, just a food processor or a blender. It’s a super simple recipe that you’ll find yourself making all the time. 

Why You’ll Love This Rich Keto Ice Cream

I almost always have some of this ice cream sitting in my freezer. Here’s why it’s one of my favorite recipes, and why I’m sure it will be one of yours, too.

• So easy. This is such an easy recipe to make. It’s literally easier to make this ice cream than to go to the store to buy some! You really just blend the ingredients and then let them sit in the freezer. You don’t need an ice cream maker, and you only need to spend a few minutes in the kitchen.
• Customizable. You can do so many things with this recipe. This is just a basic vanilla ice cream, but you can add different flavors to customize it. Whatever ice cream you’re craving, you can make it with this keto base. 
• Easily storable. This ice cream will last for a long time in your freezer. Unlike most desserts, you don’t need to make a batch that you can eat within a few days. You can make enough keto ice cream to last you a few weeks! 
• Healthier. Because this recipe uses allulose sweetener instead of sugar, it’s so much healthier than the average ice cream. One serving has just 3.6 grams of sugar, which is a fraction of what you’ll find in most store-bought ice creams.

Ingredients needed

Here are the ingredients that you’ll need to make this keto vanilla ice cream. Check out the recipe card at the bottom of the page to see the exact amounts for each ingredient.

• Coconut milk: You need to use full-fat coconut milk for this recipe, and you need to leave it in the fridge overnight the day before. Make sure to purchase unsweetened coconut milk.
• Heavy cream: no substitutions.
• Allulose granulated sweetener: It’s very important to use allulose and not a different keto-friendly sweetener. Other sweeteners will crystallize when frozen, but not allulose.
• Vanilla extract: Be sure to use 100% pure vanilla.
• Sea salt: just a pinch, this is my favorite flakey sea salt.

How to Make Keto Ice Cream

In addition to the ingredients listed above you just need a blender or food processor! This is a great base recipe so you can easily adust this recipe to create different flavors. Here’s how to make this easy homemade ice cream.

Chill the Coconut Milk

The day before making this recipe, put the cans of coconut milk in the fridge. This will allow the coconut cream solids to separate from the coconut water. Open the cans of cold coconut milk, and scoop out the solids. You don’t need the coconut water for this recipe, I save mine and add it to smoothies.

Blend

Place the solidified coconut cream, heavy cream, vanilla, allulose sweetener, and salt in a blender or food processor. Blend the ice cream mixture until it’s thick and creamy. This should take about 2 minutes. When you blend these ingredients it doesn’t just combine them, it also whips the heavy cream. The ice cream will become thick, and creamy with a light texture if you run a spoon through it, similar to whipped cream. You can see in the photos above how the texture should look.

Freeze

Put the ice cream mixture in a loaf pan or ice cream and place it in the freezer for 3-4 hours until it reaches your desired consistency. If you freeze this for longer it will become very hard. This is normal for sugar free ice cream. The sugar in ice cream prevents it from freezing as hard.

Serve

Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften before scooping and serving. You can serve this ice cream with great low carb sauces like sugar free strawberry sauce, salted caramel, or a drizzle of ganache.

Tips, Tricks, and Variations

Here are a few tricks to keep in mind when making keto ice cream, and some variations that you can try.

• Save the water. After making this recipe you’ll have a lot of coconut water since this ice cream only uses coconut cream. Make sure to save that coconut water to use in smoothies and other recipes.
• Blend in batches. If you make a large batch of ice cream, or just have a small blender or food processor, then you should blend the ice cream in batches. If you overfill your blender or food processor, it won’t be able to blend the ice cream into a perfectly smooth texture. 
• Add chocolate. Vanilla ice cream is fantastic, but so is chocolate ice cream. To make this into keto chocolate ice cream, all you have to do is add half a cup of unsweetened cocoa powder to the recipe.
• Top with garnishes. I think that ice cream is always better with garnishes. And that’s definitely true for this homemade keto ice cream. Take it to the next level by topping it with your favorite nuts, sauces, berries, or garnishes. 

Serving Suggestions

I like to double down on my desserts. So when I serve this rich keto ice cream, I usually serve it with some cookies or other desserts that I think go well with ice cream. Here are a few of my favorites.

• Keto Skillet Cookie
• Keto Chocolate Cookies
• Keto Sheet Pan Cookies
• Blueberry Chaffle
• Keto Cinnamon Twists

How to Store Leftovers

This homemade ice cream will last in the freezer for 3 weeks. It will still be safe to eat after 3 weeks, but the texture will get a little bit worse, especially if it has some freezer burn. For best results, transfer the ice cream to a smaller airtight container, and place a piece of parchment paper directly on top of the ice cream. 

More Easy Keto Desserts

I can never get tired of dessert. And if you’re checking out this recipe, then you probably can’t, either. Here are a few more easy keto desserts for you to make.

• Pumpkin Cinnamon Rolls
• Chocolate Pie Bars
• Blueberry Cheesecake
• No Bake Peanut Butter Bars
• Lemon Blondies
• Classic Whoopie Pies

Yield: 6 servings

Keto Ice Cream

Print

This keto ice cream is rich, creamy, and so flavorful. It's easy to make and so much healthier than store-bought ice cream.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 2 (13.7-ounce) cans full-fat unsweetened coconut milk
• 2 cups heavy cream
• 3/4 cup allulose granulated sweetener
• 2 1/2 teaspoons vanilla extract
• Pinch of sea salt

Instructions

1. Chill the cans of coconut milk in the fridge overnight.
2. Open the cans of coconut milk and scoop out the hard coconut cream. You don't need the coconut water, but save it for smoothies or other recipes.
3. Add the coconut cream, heavy cream, allulose sweetener, vanilla extract, and sea salt to a food processor or blender.
4. Blend for about 2 minutes, until the mixture is thick and creamy. See the images in the article for reference.
5. Scoop the ice cream mixture into a loaf pan and freeze for 3-4 hours until it's solid.
6. Let the ice cream sit at room temperature for 5-10 minutes before scooping.

Notes

• Add 1/2 cup of unsweetened cocoa powder to make chocolate ice cream.
• Transfer leftovers to a smaller airtight container, and top with a piece of parchment paper. Store in the freezer for 3 weeks.

Nutrition Information:

Yield:

6

Serving Size:

3/4 cup
Amount Per Serving: Calories: 311Total Fat: 14.5gCholesterol: 45.2mgSodium: 31.5mgCarbohydrates: 3.3gNet Carbohydrates: 2.8gFiber: 0.5gSugar: 3.6gProtein: 2.3g

The post Keto Ice Cream appeared first on The Best Keto Recipes.

Easy Homemade Keto Brownies

Brownies are a perfect dessert. Who doesn’t love a big square of rich, gooey, chocolatey goodness? We have tinkering with keto brownie recipes for years. This is my best keto brownie recipe yet! They taste fantastic and are incredibly easy to make with less than 15 minutes of prep time!

The secret ingredient in this recipe is pumpkin puree. The puree helps keep the brownies soft and moist and adds a little extra flavor. Don’t worry, the brownies don’t taste like pumpkin, they’re just extra rich and extra moist. They also have lots of butter to keep the brownies from drying out. And you know that a little extra butter helps the flavor of the treats, too. Plus, as far as brownies go, these are quite healthy and have only 3 net carbs!

Why You’ll Love These Decadent Brownies

I make these keto brownies all the time. Trust me: you’ll be hooked too! Here’s why.

• Super easy. This is such an easy recipe to make. It only takes 45 minutes from start to finish (only 15 minutes of prep time). You only need one bowl and one cake pan, so there’s minimal cleanup. You can throw these brownies together anytime you’re craving them.
• Incredibly moist. My biggest problem with most keto brownie recipes is that they’re really dry. For that matter, a lot of non-keto brownie recipes are really dry, too! But these brownies are really moist, thanks to pumpkin puree and a large amount of butter. They’re soft and gooey, just as brownies should be.
• Relatively healthy. I’ll stop short of saying that these brownies are healthy, because, well … they’re brownies! But relative to the kind that most people make, or that you’d buy at a bakery, these keto brownies are very healthy. Each serving has just 3 grams of net carbs.

Ingredients Needed

Here’s everything you’ll need to make these soft and rich brownies. Check out the recipe card at the bottom of the page to see the exact amounts for each of the ingredients. 

• Butter – You want to use unsalted butter for this recipe.
• Cocoa powder – Make sure your cocoa powder is unsweetened.
• Eggs
• Pumpkin puree – Be sure to use unsweetened and unflavored pumpkin puree, and not pumpkin pie mix.
• Monkfruit sweetener 
• Vanilla extract – Always use 100% pure vanilla extract.
• Almond flour – Fine-ground flour will give you the best texture for the brownies. 
• Baking soda
• Fine sea salt
• Dark chocolate baking chips – Make sure to use no-sugar-added chocolate chips. I use Lily’s. 

How to Make Keto Brownies

Here’s how to make these 45-minute brownies. They’re so easy! First, preheat your oven to 325F, then line an 8×8-inch baking pan with parchment paper and lightly grease it. 

Melt Butter and Add Cocoa Powder

First, put the butter in a large bowl, and melt it in the microwave. When the butter is completely melted add the cocoa powder to the bowl and whisk to combine. This will create a rich, thick chocolate sauce that is the base for our brownies. This ensures the brownies are fudgy instead of cakelike.

Add the Eggs and Puree

Add the eggs and whisk until everything is well combined and the batter has loosened. Then put the pumpkin puree in the bowl, along with the vanilla extract and monkfruit sweetener. Whisk until everything is well combined. 

Finish the Batter

Add the almond flour, baking soda, salt, and some of the chocolate chips to the bowl. Then mix until the ingredients are thoroughly combined. Pour the brownie batter into the prepared pan, then add the rest of the chocolate chips on top.

Bake

Put the brownies in the oven and bake until the brownies are set but still a little bit tacky. A toothpick or paring knife inserted into the center of the brownies should come out clean. This should take about 30 minutes.

Cool

Let the brownies completely cool prior to cutting (allows brownies to have cleaner edges and maintain their form). Then they are ready to serve.  

Tips and Tricks

These are a few tricks that I like to use to make the best keto brownies.

• Use room-temperature eggs. I always use room-temperature eggs when I’m baking. Eggs that are still cold from the fridge won’t mix as well with other ingredients, and that will impact the texture of your brownies. Pull the eggs out of your fridge at least 30 minutes before making this recipe to have the smoothest brownies possible.
• Cool fully. It’s so tempting to dig into the brownies the second they come out of the oven. They smell so good that it takes a lot of willpower to leave them alone. But try to do exactly that. If you cut into the brownies while they’re still hot, they won’t hold their shape well, and they’ll also dry out more quickly. Let them cool and firm up before cutting or eating them.
• Keep them from drying out. One of the best things about this recipe is that the brownies are moist, which isn’t always the case with keto-friendly desserts. However, these brownies are prone to drying out after you bake them. To keep this from happening, cover the brownies with aluminum foil as soon as they’re fully cooled. Also, avoid cutting the brownies until you’re ready to serve them. 

What to Serve Them With

I love to eat these brownies in the afternoon as a little midday treat. When I do that, I usually also have a glass of one of my favorite coffee drinks. Here are a few coffees that go so well with these keto brownies.

• Keto Pumpkin Spice Latte
• Keto Gingerbread Latte
• Keto Bourbon Caramel Latte
• Vanilla Bourbon Iced Latte
• Keto Peppermint Mocha Frappuccino 

How to Store Leftover Brownies

Leftover brownies will last at room temperature for 3-5 days. Just make sure to store them in an airtight container or bag, or wrapped in aluminum foil. For best results, keep the keto brownies out of direct sunlight. 

Can This Recipe Be Frozen?

You can absolutely freeze these brownies. Let them cool completely, then double-wrap them in airtight bags. Store in the freezer for up to 3 months. 

More Easy Keto Chocolate Desserts to Make

Looking for more easy and delicious chocolate treats to make? I’ve got you covered. Here are some of my favorite keto chocolate recipes. 

• Chocolate Cookies
• Peanut Butter Chocolate Fat Bombs
• Chocolate Cake
• Chocolate Pie Bars
• Triple Chocolate Cheesecake Bars
• Chocolate Mousse
• Salted Dark Chocolate Cheesecake

Yield: 16 brownies

Keto Brownies

Print

These keto brownies are moist, decadent, and loaded with chocolate. They only take 45 minutes to make, and have just 3 grams of net carbs per serving.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 8 tablespoons unsalted butter
• 3/4 cup unsweetened cocoa powder (I use Hershey's)
• 4 large eggs, at room temperature
• 1/4 cup canned pumpkin puree
• 3/4 cup monkfruit ssweetener
• 1 teaspoon pure vanilla extract
• 1/3 cup finely ground almond flour, spooned and leveled
• 1/4 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 3 tablespoons dark chocolate baking chips, divided (I use Lily's)

Instructions

1. Preheat the oven to 325F, and line an 8x8-inch pan with parchment paper. Grease the pan.
2. In a large bowl, melt the butter in the microwave in 20-second intervals until fully melted.
3. Whisk in the cocoa powder, then whisk in the eggs until the batter has loosened.
4. Add the pumpkin puree, monkfruit sweetener, and vanilla extract, and whisk until combined.
5. Add the almond flour, baking soda, salt, and 2 tablespoons of the chocolate chips. Whisk until a smooth brownie batter forms.
6. Pour the batter into the prepared pan and sprinkle with the remaining tablespoon of chocolate chips.
7. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. The brownies should still look a little bit tack, but should be set and not jiggly.
8. Allow to cool for 30 minutes before cutting into.

Notes

• Cover the brownies in aluminum foil as soon as they've cooled, to keep them from drying out.
• Store in an airtight bag or container at room temperature for 3-5 days, or in the fridge for 1 week.
• To freeze, double bag and store in the freezer for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1 square
Amount Per Serving: Calories: 105Total Fat: 8.6gCholesterol: 61.8mgSodium: 60.1mgCarbohydrates: 14.3gNet Carbohydrates: 3gFiber: 2.3gSugar: 0.5gSugar Alcohols: 9gProtein: 3g

The post Keto Brownies appeared first on The Best Keto Recipes.

Juicy and Cheesy Baked Chicken 

Cheese, garlic, and chicken is one of my favorite flavor combinations ever. This garlic parmesan chicken recipe has loads of both garlic and parmesan cheese, with some white wine intensifying the garlic flavor, and heavy cream making the cheese even richer. 

A lot of times recipes this rich and flavorful take all evening to make. But not this one! It only takes about 30 minutes, so you can easily make in any night of the week. It’s cheesy, garlicky, and loaded with protein … what more could you want? 

Why You’ll Love This Keto Garlic Chicken

I make this juicy and tender chicken all the time. Here’s why I think you should do the same.

• So easy. This recipe only takes half an hour to make! If that seems hard to believe, well … I guess you’re just going to have to try making it and see for yourself. It also only uses basic ingredients that you probably already have, and it’s an easy recipe to follow.
• Restaurant quality. This dish is so flavorful and so rich that it tastes straight out of a restaurant. In fact, if you made this for your friends, they’d probably think that it was takeout! So the next time you’re thinking of ordering nice food, save some time and money and just make this dish instead. I’ve included appetizer, side dish, cocktail, and dessert ideas below, too!
• Keto friendly. Garlic parmesan chicken is perfect for anyone on a keto diet. It’s really just meat, cheese, cream, and garlic. Whether you’re following a strict keto diet or just trying to increase your protein and limit your carbs, this is a great recipe for you. 

One Pan Chicken Ingredients

Here’s everything you need to make this rich chicken dish. Head to the recipe card at the bottom of the page to see the exact amounts for each ingredient.

For the Chicken:

• Chicken breasts – I like to use boneless, skinless breasts because they’re healthy, lean, and easily accessible. You could use boneless, skinless thighs instead, if you prefer.
• Italian seasoning, Salt, Pepper – Always use freshly ground black pepper when possible. If you don’t have Italian seasoning, a blend of thyme, rosemary, basil, and oregano would be perfect.
• Butter – Use unsalted butter for this recipe, then you can always add extra salt at the end when you’re ready to serve. This helps control the amount of sodium.

For the Garlic Parmesan Sauce

• Butter – You want to use unsalted butter for the sauce, too. Again, this just helps control the sodium and saltiness.
• Garlic – We love fresh garlic straight from the garden, but you can even opt for the pre-minced jar at the grocery store to save your time and effort if needed.
• White wine and Heavy cream – Chicken broth (or your own Homemade Chicken Stock) works as a substitute for the wine if you prefer. There really isn’t an adequate substitute for heavy cream… The perfect texture and flavor provided is unmatched.
• Parmesan cheese – For best results, grate your own parmesan cheese. However, pre-grated cheese works fine too.

What is Italian Seasoning?

Italian seasoning is a pretty common spice blend that you should be able to find at your local grocery store. It usually includes a mixture of dried basil, rosemary, thyme, marjoram, and oregano. If you don’t have any Italian seasoning you can just use those individual ingredients. 

How to Make Garlic Parmesan Chicken

This easy keto dinner comes together in 30 minutes. Here’s a step-by-step guide to show you how to make this simple yet impressive recipe.

Prep

Preheat the oven to 350 degrees F. Cut the chicken in half lengthwise and horizontally, as if you were butterflying it. Instead of stopping, cut straight through each chicken breast so you have two thin pieces from each breast.

Season & cook chicken

Pat the chicken dry and sprinkle each side with salt, pepper, and Italian seasoning. Heat up an oven-safe skillet over medium heat, then add butter. Once melted, add the chicken and sear until golden brown (about 2-3 minutes). Flip and brown the other side, then remove the meat from the pan.

Cook garlic & deglaze

With the chicken set aside, add more butter to the skillet, then the garlic. Saute until the garlic is fragrant, about 30 seconds. Don’t get distracted–Garlic burns very quickly if you’re not careful! Once the aroma is strong, pour the wine into the pan and use a wooden spoon or spatula to scrape up all the bits on the bottom of the skillet. Stir in all the flavor from those stuck-on pieces, bring the wine to a simmer, and allow it to reduce for 5-6 minutes.

Finish sauce

Add the heavy cream and parmesan to the pan, then stir until the cheese is fully melted and a smooth sauce has formed.

Bake chicken

Place the browned chicken back into the skillet and place it in the oven. Bake until the chicken is cooked all the way through (about 15 minutes). Serve immediately with a generous spoonful of sauce.

What to Serve it With

I recommend eating this creamy, cheesy chicken with some simple sides. Start with serving Instant Pot Artichokes with a butter dipping sauce as an appetizer, and maybe a bowl of Keto Dinner Rolls! Air Fryer Broccoli or Cauliflower keeps things simple and healthy while also giving perfectly crispy pieces to dip in the chicken’s sauce. Maybe serve it all atop of bed of Spaghetti Squash or Zoodles for a super filling, low-carb pasta night.

To drink, consider a Rosemary Gin Fizz or Lemon Drop Cocktail. Everyone would love a Keto Cheesecake Strawberry or slice of Butter Pecan Cheesecake for dessert, too!

Storage

This cheesy keto chicken dish will last in the fridge for 3 days. Just make sure to store it in an airtight container.

Freeze

You can definitely freeze this garlicky chicken recipe for an easy dinner down the road. Store it in an airtight container and it will last for 3 months. Thaw overnight or defrost fully before reheating the chicken.

Reheat

If you’ve made this recipe ahead of time and want to reheat the entire four servings, this is best done in the oven (350 degrees F for 7-8 minutes). If you’re just reheating one serving, you can use the microwave (50% for 1 minute intervals until warmed through).

Tips and Tricks

Here are some tricks for cooking this juicy keto chicken recipe. 

• Get a meat thermometer. We’ve all had overcooked chicken, and it’s no good. But undercooked chicken is a lot worse! To make sure you don’t have either of those, I recommend using a meat thermometer. That way you can stop cooking the chicken as soon as it hits 165F. 
• Let the meat rest. Most people know that you’re supposed to let steak rest. But you should also let your chicken rest. After the dish is done cooking, let it rest for 5-10 minutes before serving. That will allow the meat to reabsorb its juices so that it stays moist even when you cut into it. 
• Use fresh garlic. It’s become popular lately to use pre-minced or pre-peeled garlic. This can definitely help you save time, but the quality is a lot worse. For a dish like this, where garlic is such a strong flavor, you really want to start with fresh garlic that hasn’t been peeled yet. You’ll get such a better taste. 

If you like this one pan chicken recipe, you’ll love these other easy keto chicken dishes!

Chicken is such a wonderful protein for a keto diet. Here are a few of my other favorite recipes with chicken. 

• Chicken Bacon Ranch Casserole – This is one of the easiest casseroles to assemble, and it keeps the chicken perfectly juicy! Leftovers are so easy for lunch, too.
• Slow Cooker Zesty Ranch Chicken – This is the best meal prep recipe because this chicken is so versatile. Make tacos, nachos, quesadillas, and so much more! Plus, you can freeze it for later if you need.
• French Onion Chicken – Super cheesy, super flavorful, and super easy. This one pan chicken tastes like it took hours to cook, but it definitely doesn’t!
• Keto Chicken Wings – This is such an easy meal, perfect when cooking for a crowd or game day! Make ahead of time and keep on ‘warm’ in a slow cooker for a potluck.
• Chicken Caprese – This chicken is so incredibly flavorful and is great for an easy summer dinner! Pair with some fresh mozzarella for a real treat.

Yield: 4

Garlic Parmesan Chicken

Print

This easy keto-friendly garlic parmesan chicken only takes half an hour to make. It's jucy, tender, creamy, and packed full of rich flavors.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

For the Chicken:

• 2 large chicken breasts, boneless and skinless
• 1 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon unsalted butter

For the Garlic Parmesan Sauce:

• 1 tablespoon unsalted butter
• 8 cloves of garlic, smashed with the back of a knife and minced
• 3/4 cup white wine (or chicken broth)
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese

Instructions

1. Preheat the oven to 350F.
2. Cut both chicken breasts lengthwise, the way you would if you were butterflying the meat. But slice it all the way through to turn each chicken breast into two thinner breasts.
3. Sprinkle both sides of the meat with the salt, pepper, and Italian seasoning.
4. Melt the butter in an oven-proof skillet over medium heat. Sear the chicken for 2-3 minutes on each side until golden. Remove the chicken from the pan and set aside.
5. Melt the remaining butter and add the minced garlic. Sauté until fragrant, about 30 seconds.
6. Add the white wine and scrap the pan well to deglaze. Bring the wine to a simmer, and reduce for 5-6 minutes.
7. Stir in the heavy cream and parmesan until the cheese has melted and a creamy sauce forms.
8. Place the chicken in the cream sauce, and put the skillet in the oven for 15 minutes, or until the chicken reaches an internal temperature of 165F.

Notes

• Store in an airtight container in the fridge for 3 days or in the freezer for 3 months.
• Reheat in a 350F oven for 7-8 minutes, or in the microwave in 30-second increments.

Nutrition Information:

Yield:

4

Serving Size:

1 piece + 1/4 cup sauce
Amount Per Serving: Calories: 209Total Fat: 14.4gCholesterol: 49.8mgSodium: 327.8mgCarbohydrates: 4.6gNet Carbohydrates: 3.9gFiber: 0.7gSugar: 0.6gProtein: 8g

The post Garlic Parmesan Chicken appeared first on The Best Keto Recipes.

Easy and Juicy Homemade Meatloaf

Meatloaf is one of the most comforting foods in the world. Unfortunately, most meatloaves are super dry and pretty bland and also filled with gluten. This keto meatloaf recipe solves all of those issues. This ground beef recipe isn’t dry at all and has so much flavor, with the addition of fresh herbs, onions, garlic, and a sauce that’s sweet and tangy. And this recipe uses almond flour in place of breadcrumbs, making it gluten-free and great for anyone following a keto diet. 

This recipe has more flavor than most meatloaves, yet it’s still really easy to make. It’s packed with tons of different flavors and seasonings, but most of the ingredients are things that you probably already have at home. Next time you need a beefy keto-friendly meal, you’ve got to give this meatloaf a try.

Why You’ll Love This Gluten-Free Ground Beef Meatloaf

I make this keto meatloaf all the time. Here are some of the reasons why I know you’ll love it.

• Storable. One of the best things about this recipe is that it tastes even better after it’s been sitting in the fridge for a day or two. So you can make a large batch and have leftovers all through the week. 
• Juicy. You’ve probably had plenty of meatloaves before that are too dry. It’s a common problem with meatloaf recipes. But this keto meatloaf solves that problem. The almond flour absorbs the juice from the beef and the applesauce, keeping the meatloaf moist and tender. Plus, the sauce on top of the meatloaf provides additional moisture.
• Protein-packed. This is a great recipe for anyone who is keto, or even just anyone trying to eat a low-carb diet. There’s so much meat in a single serving, and not a whole lot else!

Ingredients for Meatloaf

Here are all the ingredients that you’ll need to make this sweet and tangy meatloaf. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.

For the Keto Meatloaf:

• Ground Beef: you can use regular beef or lean beef.
• Onion: I use a yellow onion for this recipe, but white and red onions will work fine.
• Fresh parsley: adds flavor and depth to the dish.
• Garlic: freshly minced garlic is best for this recipe.
• Eggs: size large eggs
• Applesauce: Make sure to use unsweetened and unflavored applesauce. This helps to keep this dish extra moist and ensures your meatloaf doesn’t dry out as it cooks.
• Almond flour: you want to use blanched almond flour.
• Spices: garlic powder, onion powder, dried oregano, kosher salt, and black pepper

For the Sauce:

• Canned tomato sauce: be sure to use tomato sauce that doesn’t have salt added.
• Apple cider vinegar: this balances the sweet and acidic ingredients used in the sauce.
• Worcestershire sauce: adds the perfect kick!
• Onion powder: helps to add depth and flavor.
• Applesauce: make sure that the applesauce you use is unsweetened and unflavored.
• Kosher salt: a true flavor maker.

How to Make Keto Meatloaf

This recipe is straightforward and easy to make. In addition to the ingredients listed above you will also need a mixing bowl, spatula, and loaf pan. This is really handy to help you get the meatloaf out of the pan, but it isn’t required. Ready to get started? Here is how we make the best Keto Meatloaf!

Mix the Seasonings

In a medium to large size mixing bowl combine the chopped onion, parsley, garlic, eggs, apple sauce, almond flour, and spices. Mix the ingredients until completely combined.

Add the Beef

Put the ground beef in the bowl with the seasonings, and mix until everything is well combined. This can be difficult to do with a spatula or spoon. If you need to use your hands to mix the ingredients. Remember, the key to a moist meatloaf is to make sure the wet ingredients are mixed well with the beef.

Add Mixture to Pan

Place the beef mixture in the loaf pan and smooth the meatloaf until it is flat on top. I love to use this loaf pan that has a handy tray. This means you can easily pull the meatloaf out of the dish, but it also helps to ensure the grease is drained away from the meatloaf. It is perfect for ensuring you aren’t serving a greasy dish.

Make the Sauce

Next, you need to make the sauce that spread over the top of the meatloaf. Some meatloaf sauces are super sweet because they are ketchup based. This sauce isn’t overly sweet. Instead it has a great savory flavor that really compliments the meat. To make the sauce add all of the sauce ingredients together in a bowl, and whisk to combine.

Top with Sauce and Bake

The final step is to spread the sauce over the top of the meatloaf and bake! Put the meatloaf in a 375 degrees F to the center of the oven and bake for 60-70 minutes, or until the meat is 165F in the middle. Remove the meatloaf from the oven and let it rest on a wire rack for 15-20 minutes before cutting and serving. 

Serving Suggestions

This rich meatloaf is best served with some side dishes that bring new flavors to the table, like cheese or vegetables. Here are some of my favorite foods to serve with keto meatloaf.

• Crispy Green Bean Fries
• Cheesy Brussels Sprouts with Bacon
• Broccoli Cheddar Muffins
• Cheesy Bacon Wrapped Asparagus
• Air Fryer Broccoli

Tips, Tricks, and Variations

Here are a few different ways that you can make this keto meatloaf perfect every time.

• Mix with your hands. When mixing the seasonings into the ground beef, use your hands rather than a spoon. That will ensure that the seasonings are evenly spread through the meat. Make sure that your hands are thoroughly washed before and after, or use food-safe gloves.
• Be flexible with the meat. This recipe calls for 2 pounds of ground beef. But since the meatloaf is really just beef and seasonings, you don’t need to be particular about the amount of meat you use. If, for instance, the container of beef at your grocery store is only 1.8 pounds, or a little more than 2 pounds, then that’s totally fine. 
• Room temperature eggs. For best results, use room-temperature eggs in this recipe. When eggs are at room temperature they mix better with other ingredients. That makes the texture of this meatloaf smoother.
• Mix up the herbs. Fresh parsley goes so well with this recipe, but most other herbs do, too. If you want to add extra flavor to this meatloaf, just throw in some of your favorite herbs.
• Change the meat. Ground beef is my favorite meat for meatloaf. But you can use other types of meat if you prefer, such as chicken, turkey, pork, veal, or lamb.  

How to Store and Reheat Leftover Meatloaf

You can keep leftover keto meatloaf in the fridge for up to 4 days if you store it in an airtight container. To reheat, place the meatloaf in a pan, and drizzle a little bit of beef or chicken stock on top of it. Cover with aluminum foil, and bake in a 250F oven for 20 minutes.

Can This Recipe Be Frozen?

Yes, this is a great gluten-free meal to freeze. Store it in an airtight container and it will last in the freezer for 6 months. Thaw or defrost before reheating.

More Easy Keto Ground Beef Recipes 

If you’re anything like me, then you just can’t get enough ground beef. If that’s the case, check out some of my other favorite beefy keto recipes.

• Cheeseburger Casserole Skillet
• Cabbage and Beef Soup
• Keto Tacos
• Bacon Cheeseburger Quesadillas
• Taco Salad

Yield: 8 servings

Keto Meatloaf

Print

This keto meatloaf recipe is juicy, tender, and packed with herbs and seasonings. It's gluten-free, easy to make, and stores very well.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the Meatloaf:

• 2 pounds ground beef (lean or normal)
• 1 medium onion, minced
• 2 tablespoons fresh parsley, chopped
• 3 cloves garlic, minced
• 2 large eggs, at room temperature
• 2 tablespoons unsweetened applesauce
• 1/2 cup blanched almond flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper

For the Sauce:

• 1/2 cup no-salt added canned tomato sauce
• 1 1/2 teaspoons apple cider vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder
• 2 tablespoons unsweetened applesauce
• 1/2 teaspoon kosher salt

Instructions

1. Preheat your oven to 375F and grease a 9x5-inch loaf pan. You can also line a pan with parchment paper that hangs over the edges, to make it easy to remove the meatloaf.
2. In a large bowl, add all of the meatloaf ingredients except the ground beef, and mix with a spoon.
3. Add the ground beef to the bowl and use your hands to mix everything together.
4. Transfer the meat to the loaf pan and smooth the top into an even layer.
5. Add all of the sauce ingredients to a mixing bowl (it can be the same bowl you used earlier) and whisk to combine.
6. Spread the sauce over the top of the meatloaf.
7. Bake the meatloaf in the center rack of the oven for 60-70 minutes, or until the internal temperature reaches 165F.
8. Cool the meatloaf on a wire rack for 15-20 minutes before slicing and serving. This will allow the meatloaf to firm up so it stays in one piece when slice it.

Notes

• Store leftovers in an airtight container in the fridge for 4 days, or in the freezer for 6 months.
• To reheat, add slices of meatloaf to a baking dish, and drizzle with beef or chicken broth. Cover with aluminum foil and heat in a 250F oven for 20 minutes.
• The meat amount is not exact. It's totally fine if you have a little more or a little less than 2 pounds.
• Lean beef will fall apart a little more easily than regular ground beef, but both work great.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 378Total Fat: 15gCholesterol: 120mgSodium: 498mgCarbohydrates: 6.4gNet Carbohydrates: 5.3gFiber: 1.1gSugar: 2.4gProtein: 25g

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Easy to Make Gluten-Free Chocolate Cake

Chocolate cake is one of the greatest foods ever. Unfortunately, it’s not a dessert that is usually very good for a keto diet. But this keto chocolate cake changes everything you thought you knew about chocolate cakes. It’s just as rich, decadent, and chocolatey as any cake you’ve ever had. And It’s incredibly moist, thanks to my secret ingredient: pumpkin puree. Yet despite having a flawless texture and mouth-watering taste, this cake is 100% gluten-free and keto-friendly. 

The cake is the star of the show, but the frosting is amazing too. It’s so simple, with only 2 ingredients. I make it all the time to put on different types of cakes and cupcakes, so it’s definitely a recipe you’ll get a lot of use out of. 

Did I mention how quick it is to make this keto chocolate cake? It only takes about 45 minutes! So whether you want a midweek sweet treat or you need to bake something for a birthday party, you’ve got to give this cake a try. 

Why You’ll Love This Easy Keto Cake

This is one of the best chocolate cakes I’ve ever had. Here’s why I know that you’ll love it. 

• Quick and easy. This cake tastes fancy, but it doesn’t take much work at all. It’s an easy recipe to follow, and you only need 45 minutes to make it. It’s a fool-proof recipe that comes out perfect every single time.
• Amazing texture. The best part about this keto chocolate cake is the texture. The cake itself, which has lots of pumpkin puree, eggs, and butter, is amazingly moist and soft. It really melts in your mouth. The frosting, which is made out of coconut cream and chocolate chips, is incredibly smooth, silky, and creamy. Put them together and you have a cake with an irresistible texture. 
• Big batch. One of these cakes will serve about 15 people. But it’s really easy to double or even triple the recipe. As long as you have enough baking pans, it doesn’t even take any additional time to make a larger batch of chocolate cake. If you’re baking for a birthday or any other kind of party, this is a great recipe to use. 

Ingredients Needed

Here are all the ingredients you’ll need when making this luscious keto cake. Scroll to the recipe card at the bottom of the page to see the exact amounts for each of the ingredients. 

For the Cake: 

• Melted butter – Make sure to use unsalted butter for this recipe.
• Almond flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt
• Granulated monk fruit sweetener – This is my favorite sweetener for this cake, but you can use other types of keto-friendly sweeteners.
• Eggs
• Canned pumpkin puree – Be sure to use unseasoned pumpkin puree and not canned pumpkin pie filling.
• Vanilla extract – Always use 100% pure extract.

For the Frosting:

• Coconut cream – It’s totally fine if the coconut cream has separated and is part-liquid, part-solid.
• Stevia-sweetened dark chocolate baking chips – My go-to brand for chocolate chips is Lily’s. 

How to Make Keto Chocolate Cake

Here’s how to make this mouth-watering 45-minute chocolate cake. 

• Prep. Preheat your oven to 350F and grease a 9×13-inch cake pan with cooking spray. You can also line the pan with parchment paper if you prefer. 
• Mix the dry ingredients. Add the almond flour, cocoa powder, baking powder, baking soda, monk fruit sweetener, and salt to a bowl. Whisk until the ingredients are combined. 

• Make a well. Use your hand or the back of a spoon to make a well in the center of the dry ingredients. 
• Add the wet ingredients. Put the melted butter, pumpkin puree, eggs, and vanilla in the well, and fold until all of the ingredients are mixed together.

• Put the batter in the cake pan. Pour the cake batter into the prepared pan. If the batter is uneven, grease your hands and press down until it forms an even layer. 
• Bake. Put the cake in the center rack of the oven and bake it until a toothpick inserted in the center of the cake comes out clean. This should take 23-25 minutes. 

• Cool. Remove the cake from the oven and let it cool on a wire rack. 
• Mix the frosting ingredients. Add the chocolate chips and coconut cream to a microwave-safe bowl, and stir to combine.
• Make the frosting. Microwave the frosting for 15 seconds, then whisk it. Repeat this process until the chocolate chips and coconut cream are both melted, and the frosting is smooth. It should be the consistency of thick soup.

• Chill. You can frost the cake immediately, but it’s best to cover the frosting and place it in the fridge for 2-3 hours, whisking every 30-60 minutes. After a few hours, the frosting should be thick and fluffy. 
• Assemble. Spread the frosting over the cake, and you’re ready to decorate and eat! 

Tips and Tricks

Here are some tricks for making the best possible keto chocolate cake.

• Room-temp eggs. I always use room-temperature eggs when baking. When eggs are at room temperature, they mix better with other ingredients, and the cake ends up having a much smoother and softer texture.
• Don’t overmix. Be careful not to overmix the ingredients when making the cake batter. Once you add the wet ingredients, fold them in carefully with a spatula or spoon. Don’t mix them vigorously or for too long, otherwise, the cake will end up very dense.
• Make the frosting ahead of time. I always aim to make this chocolate frosting at least 3 hours in advance, and often longer than that. Giving the frosting lots of time to chill in the fridge allows it to get smoother, lighter, and fluffier. You can even make this frosting a few days in advance to save yourself some time and hassle. 
• Cool fully. Make sure that your cake is completely cooled before you frost or decorate it. If the chocolate cake is even a little bit warm, it will melt the frosting. 

What to Serve it With

My favorite way to eat this cake is as an afternoon treat while having a coffee drink … sometimes an alcoholic one! Here’s what I usually drink with keto chocolate cake. 

• Keto Pumpkin Spice Latte
• Vanilla Bourbon Iced Latte
• Keto Gingerbread Latte
• Keto Bourbon Caramel Latte

How to Store Leftovers

This gluten-free chocolate cake will last in the fridge for 3 days as long as you store it in an airtight container or cover it with plastic wrap. If you haven’t frosted the cake, it will last on the counter for 3 days, or in the fridge for 5 days. The frosting will last in the fridge for 1 week. 

Can I Freeze This Recipe?

You can definitely freeze this cake recipe. I like to wrap the cake in plastic wrap, and then store it in an airtight container or bag. That helps prevent freezer burn. Frozen chocolate cake can last in the freezer for 4 months. 

More Keto Desserts to Make

Don’t let anyone tell you that you can’t have decadent desserts while on a keto diet! Here are some of my favorite keto dessert recipes.

• Classic Keto Whoopie Pies
• Keto Blueberry Lemon Cheesecake Bars
• Keto Chocolate Mousse
• No Bake Peanut Butter Bars
• Triple Chocolate Cheesecake Bars
• Keto Skillet Cookie

Yield: 15 servings

Keto Chocolate Cake

Print

This keto chocolate cake is so moist and soft, but super decadent. It has a creamy frosting, is easy to make, and is gluten-free.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

For the Cake:

• 4 tablespoons unsalted butter, melted and slightly cooled
• 3 cups almond flour, spooned and leveled
• 1/2 cup cocoa powder, spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulate monk fruit sweetener
• 4 large eggs, at room temperature
• 1/2 cup canned pure pumpkin puree
• 1 tablespoon pure vanilla extract

For the Frosting:

• 1 can (13.5 ounces or 1 3/4 cup) unsweetened coconut cream, including the liquid
• 1 cup stevia-sweetened dark chocolate baking chips

Instructions

1. Preheat the oven to 350F and grease a 9x13-inch cake pan with cooking spray, or line it with parchment paper. Set aside.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, baking powder, salt, and monk fruit sweetener.
3. Make a well in the center of the dry ingredients and add the melted butter, eggs, pumpkin puree, and vanilla. Fold the ingredients in until a super thick batter forms.
4. Scrape the batter into the prepared baking pan. Grease your hands with cooking spray or oil and press the batter into an even layer in the pan.
5. Bake in the center rack of the oven for 23-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Place the cake on a wire cooling rack to cool completely.
7. In a large, microwave-safe bowl, add the chocolate chips and coconut cream. Mix together.
8. Microwave for 15-second intervals, whisking in between until the chocolate and cream are melted and form a smooth, somewhat thick and soupy mixture.
9. Place the bowl in the fridge and let it sit for 2-3 hours, whisking every 30-50 minutes until the frosting is thickened and a spreadable, fluffy consistency.
10. Spread the frosting over the cake and decorate, then serve.

Notes

• Cover the cake or place it in an airtight container and store it in the fridge for 3 days.
• Unfrosted cake can be stored at room temperature for 3 days, or in the fridge for 5 days.
• The frosting can be stored in the fridge for 1 week.
• To freeze the cake, wrap it in plastic wrap then store it in an airtight container in the freezer for up to 4 months.
• To melt the butter easily, place it in a microwave safe bowl and cook in 15-second intervals, stirring in between cooks.

Nutrition Information:

Yield:

15

Serving Size:

1 slice
Amount Per Serving: Calories: 275Total Fat: 12gCholesterol: 57.7mgSodium: 146.2mgCarbohydrates: 23.2gNet Carbohydrates: 4.77gFiber: 5.9gSugar: 1.6gSugar Alcohols: 15.2gProtein: 6.6g

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Cheesy Keto Bacon and Asparagus

It’s not exactly breaking news that I love bacon. Who doesn’t? It’s a perfect food. And as much as I love eating slices of bacon for breakfast, this cheesy bacon wrapped asparagus side dish might be my favorite way to serve it. It’s bacon wrapped around cream cheese, parmesan cheese, some amazing seasonings, and asparagus. What’s not to love?

One of my favorite things about this recipe is that it’s rich and decadent from the cheese and meat, but also fresh and healthy from the veggies. So whatever you’re craving, this bacon and asparagus recipe will probably hit the spot. Plus, it only takes 30 minutes to make, so you can whip it up to accompany any meal.

Why You’ll Love This Bacon Side Dish

Here are a few reasons why I know you’ll go crazy for this keto recipe. 

• 30 minutes. I’m a firm believer that side dishes should be quick and easy. No one wants to waste time in the kitchen spending hours on a side. This recipe only takes 30 minutes, and the bulk of that time is spent with the bacon wrapped asparagus in the oven. It’s fast, it doesn’t require much work, and it won’t leave your kitchen a mess! 
• Versatile. This is a great side dish for pretty much any meal. Because it has vegetables, cheese, and meat, it goes with everything. No matter what you’re making for dinner, it will be better with a side of bacon and asparagus.
• Restaurant-quality. Cheesy bacon wrapped asparagus sounds like something you would find on the menu at a fancy steakhouse. And that’s exactly what this dish tastes like! Even though it barely takes any work, it’s an upscale side dish that will impress anyone you cook it for.

Ingredients Needed

Here are the 7 ingredients that you’ll need to make this gluten-free bacon side dish. Scroll to the recipe card at the bottom of the page to see the specific quantities for the ingredients.

• Asparagus
• Bacon – You’ll need to cut the bacon in half.
• Olive oil
• Garlic powder
• Cream cheese
• Grated parmesan cheese – For best results, grate your own parmesan cheese, but pre-shredded works fine.
• Everything bagel seasoning

How to Make Cheesy Bacon Wrapped Asparagus 

This perfect side dish only takes 30 minutes to make. Here’s how to do it.

• Prep. Preheat your oven to 400F.
• Make the filling. Add the cream cheese, parmesan cheese, and everything bagel seasoning to a bowl, and mix to combine.
• Season the asparagus. Toss the asparagus in the oil, and season with garlic powder.
• Divide. Portion the asparagus into 8 even piles.
• Stretch the bacon. Take each half-slice of bacon and carefully stretch it as far as you can without tearing it. 
• Assemble. Put a large spoonful of the filling and a bundle of asparagus on a piece of bacon. Wrap the bacon around the cheese mixture and asparagus, but don’t wrap it too tightly. Place it on a baking sheet, with the seam of the bacon facing down. Repeat with the other 7 pieces.

• Bake. Put the bacon wrapped asparagus in the oven and bake until the veggies are tender and the bacon is crispy. This should take about 20-25 minutes. 

Tips and Tricks

Here are some of my favorite tricks to use when making this recipe.

• Snap the asparagus. When cooking asparagus, you always want to trim the stalks. The best way to do this is to lightly fold each asparagus piece from the bottom until it snaps. It will naturally break off where you want to trim the asparagus. This keeps you from having chewy, stringy vegetables.
• Tent the asparagus. If you notice that the asparagus tops are burning in the oven, place a piece of aluminum foil over them. That way you can keep cooking this tasty side dish until the bacon is cooked through, without burning the veggies. 
• Save the fat. As the bacon wrapped asparagus cooks, the fat will render and pool on the baking sheet. Take the baking sheet out of the oven occasionally and pour off the excess fat. But don’t throw the fat away! Save it to cook with, because it’s super delicious and tastes just like bacon.

What to Serve it With

As I said, I think this veggie and bacon side dish goes perfectly with almost any entree. But here are a few of my favorite things to serve it alongside.

• Chicken Cordon Bleu
• Perfect Baked Pork Chops
• Tuna Melt Chaffle Sandwich
• Crockpot Turkey Breast
• One Pan Shrimp Creole

How to Store Leftovers

You can keep leftover bacon wrapped shrimp in an airtight container in the fridge for 4 days. Reheat in a 375F oven for 10 minutes, until warm all the way through.

Can You Freeze This Recipe? 

This recipe can be frozen, but the texture of the asparagus will suffer a little bit. Keep the bacon wrapped asparagus in an airtight container and it will last in the freezer for 3 months. Reheat straight from the freezer in a 375F oven for 15 minutes.

More Keto Bacon Recipes

If you’re anything like me, then you can’t get enough bacon! Here are some more of my favorite keto bacon recipes that you should try.

• Bacon Egg and Cheese Rolls
• Candied Bacon
• Chicken Bacon Ranch Soup
• Broccoli Salad with Bacon
• Cheesy Brussels Sprouts with Bacon
• Easy Bacon Wrapped Chicken Breast

Yield: 8 bundles

Cheesy Bacon Wrapped Asparagus

Print

This cheesy bacon wrapped asparagus recipe is the perfect side dish. It's filled with 2 types of cheese and delicious seasonings, wrapped crispy bacon, and only takes 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pound of asparagus, trimmed
• 4 slices of thin-cut bacon, cut in half
• 1/4 teaspoon olive oil
• 1/4 teaspoon garlic powder
• 2 ounces cream cheese
• 2 tablespoons grated parmesan cheese
• 2 teaspoons everything bagel seasoning

Instructions

1. Preheat the oven to 400F.
2. In a small bowl, mix up the cream cheese, parmesan, and everything bagel seasoning. Set aside.
3. Gently toss the asparagus in the oil and sprinkle with garlic powder. Split into 8 piles as evenly as possible.
4. One by one, slowly stretch each slice of bacon as long as you can without tearing it. This will help prevent the bacon from shrinking too much, and helps it to cook a bit faster.
5. Place a heaping teaspoon of the cheese mixture and a bundle of asparagus on a slice of bacon. Wrap, but not too tightly, and place seam side down on a baking sheet. Repeat with the other pieces.
6. Cook the bundles 20-25 minutes under asparagus is tender and bacon is crisp. The time needed will depend on the size of your asparagus and how much the bacon is overlapping.

Notes

• If the tops of the asparagus are beginning to burn before the bacon is crispy, cover just the tops with aluminum foil. Make sure to leave the bacon exposed so it can crisp up.
• Store leftovers in an airtight container in the fridge for 4 days, or in the freezer for 3 months.
• Reheat in a 375F oven for 10-15 minutes, until heated all the way through.

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Nutrition Information:

Yield:

4

Serving Size:

2 bundles
Amount Per Serving: Calories: 201Total Fat: 17gCholesterol: 35.5mgSodium: 386mgCarbohydrates: 5gNet Carbohydrates: 2.6gFiber: 2.4gSugar: 2.4gProtein: 8g

The post Cheesy Bacon Wrapped Asparagus appeared first on The Best Keto Recipes.