Foil packs were a summer staple in our household growing up. It was always served as an assembly line, there would be a protein, various veggies, and sauces and everyone made their own creation, sealed up their parcel, and tossed it on the grill. It was a fun and easy way to do dinner while camping, and also works really well for entertaining.

Over the years I’ve stumbled across a few incredible flavor combos that deserve to be shared, this is one of them! Also, try this Sausage Broccoli Cheddar Foil Pack, it is a reader favorite and requires just 3 ingredients. Everyone loves this recipe, kiddos included! Below you will a step-by-step guide to making the best steak foil packs. And if you’ve never attempted them before, don’t worry this is super easy!

Ingredients for Steak Foil Packs

As always, this is a quick overview of the ingredients needed to make the best steak foil-pack dinner! For the complete, printable recipe scroll to the recipe box below.

• Steak: I suggest using sirloin steak cut into 2-inch pieces.
• Avocado Oil: oil is used in the homemade steak marinade. I recommend avocado oil over olive oil due to the high smoke point. If you only have extra virgin olive oil it will work.
• Soy Sauce and Worcestershire Sauce: use low-sodium options if you can find them. This is used in the steak marinade and adds depth and flavor.
• Garlic: freshly minced garlic is best.
• Mushrooms: any variety will work, if you use large mushrooms you will need to halve them so the cooking time matches the steak.
• Steak Seasoning: this is common and can be found in your spice aisle, use any brand you prefer.
• Fresh thyme: optional, but adds flavor and color to the finished dish.

How to Make Steak Foil Packs

In addition to the ingredients listed above you will need foil and a grill! Follow the step-by-step guide below to learn how to make homemade steak marinade and a delicious foil pack!

Marinade the Steak

Combine the avocado oil, soy sauce, Worcestershire sauce, and minced garlic. This is a delicious steak marinade that is salty, tangy, and delicious. You will need to marinate the steak for the best flavor and texture. I know this is an extra step that you have to think of in advance, but it only takes a few minutes and greatly improves the flavor of the dish. For best results marinade the steak for 8-24 hours.

Add the Mushrooms

After the steak has soaked in the marinade at least 8 hours remove it from the fridge. Add the washed mushrooms to the steak and marinade and toss to coat. This ensures the mushrooms have the same excellent flavor as the steak. It is not required to allow the mushrooms to sit and marinate in the mushrooms because it will alter the texture. Simply toss to coat.

Assemble the Foil Packs

Tear off four 12-inch x 12-inch squares of foil. Divide the steak and mushrooms among the four sections of foil. Important! Reserve the remaining steak marinade from the bottom of the bowl. You will need it in just a second.

Sprinkle 1/2 teaspoon of the steak seasoning over the steak and mushrooms and drizzle with 1 tablespoon of the reserved steak marinade.

Fold the Foil Packs

Fold the foil packets by bringing 2 sides together and folding them over, then closing the ends. You want to leave a little bit of room for air to circulate so be sure you aren’t closing the package so tightly that it prevents it from cooking evenly.

Grill

Heat a grill to medium-high heat, approximately 400 degrees F. Once the grill is hot carefully add the foil packs seam-side up to the grill. Grill the packets 15-20 minutes, until the steak has cooked to your preference. For me, 18 minutes of cooking time gave me medium rare steak, this will be different depending on your grill and the thickness of your steak. Carefully remove the packets from the grill and allow them to rest for 5 minutes.

Serve

This foil pack can certainly be considered a complete meal. Just garnish with a little fresh thyme and you are all set! If you’d like to add a side dish or two to round things out here are some ideas:

• Smashed Brussels Sprouts with Queso: seriously addictive, you will never look at sprouts the same way again!
• Asian Cucumber Salad: the perfect healthy, easy, no-cook salad!
• Zucchini with Parmesan: a simple four-ingredient side!
• Broccoli Salad with Bacon: this dish has about 4 net carbs per serving.

Storage and Reheating

Transfer any leftovers to an airtight container and store them in the fridge for 2-3 days. Reheat in the microwave in 30-second increments until warmed through.

Do I have to marinate the steak?

Yes, you need to marinate the steak. Steak tenderizes as it marinates and improves the texture as well as the taste. The marinade only takes a minute to whip up and it is worth the effort!

Recipe FAQ

Other Foil Pack Recipes

• Sausage and Cabbage Foil Pack: this recipe features a cajun butter sauce that is to die for!
• Spicy Sausage and Veggie Foil Pack: minimal prep and cooks quickly.
• Foil Pack Green Beans: easy Asian green beans made right on the grill!
• BBQ Chicken Foil Pack: chicken, veggies and smokey BBQ sauce!
• Pork and Potatoes Foil Pack: a complete meal that feeds at least 4!

Yield: 4

Steak and Mushroom Foil Packs

Print

Steak and Mushroom Foil Packs are loaded with marinated sirloin steak and tender mushrooms. This is the perfect camping or cookout food! It requires minimal ingredients and cooks in under 20 minutes!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 lbs top sirloin steak, cut into 2-inch pieces
• ½ cup avocado oil
• ⅓ cup low-sodium soy sauce
• ¼ cup Worcestershire sauce 
• 8 garlic cloves, minced
• 16 oz mushrooms, (halved if large)
• 2 tsp steak seasoning
• Fresh thyme, optional for garnish 

Instructions

1. In a large bowl, combine the steak pieces, oil, soy sauce, Worcestershire sauce, and minced garlic. Cover and marinate for at least 8 hours. 
2. Heat the grill to medium-high heat. Lay out 4 large pieces of aluminum foil on your counter or work surface. 
3. Uncover the marinaded steak and add the mushrooms, tossing to coat in the liquid. 
4. Divide the mixture evenly between the 4 pieces of aluminum foil, reserving the liquid at the bottom of the bowl. 
5. Add 1 tbsp of the reserved marinade to each foil packet, and sprinkle each foil packet with ½ tsp steak seasoning. 
6. Fold the foil packets by bringing 2 sides together and folding them over, then closing the ends.
7. Grill the packets for 15-20 minutes, until the steak is cooked per your preference. For my grill, it took 18 minutes for the steak to reach medium-rare consistency. Remove the packets from the grill, and allow them to rest for at least 5 minutes. 
8. Open the packets, garnish with fresh thyme, and serve!

Notes

Steak seasoning is found at all grocery stores, there are many brands, and any variety will work.

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• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

4

Serving Size:

1 Packet
Amount Per Serving: Calories: 450Total Fat: 22gCholesterol: 134mgSodium: 418mgCarbohydrates: 7gNet Carbohydrates: 5.8gFiber: 1.2gSugar: 3.4gProtein: 50g

The post Steak and Mushroom Foil Packs appeared first on The Best Keto Recipes.

Say hello to your new favorite meal! This is the recipe all your friends will be begging for, it is packed with flavor and deceptively simple! Flank steak is an underrated meat in my opinion. It can sometimes get a reputation for being tough, but with a little prep work, you can have a super tender, juicy steak that can feed a crowd! And we haven’t even gotten to the sauce! This flavorful Chimichurri sauce is a cinch to make in a food processor and you will want it on everything!

What Makes This Recipe So Good

• FLAVOR: this is one of those perfect recipes where simple basic ingredients come together to make a fresh, flavorful meal that is company worthy!
• EASY: while this meal looks incredibly impressive it actually very simple.
• VERSATILE: this can be enjoyed by itself, or in tacos, burritos, for breakfast with eggs, or on nachos!

What is Flank Steak?

It is a lean and flavorful cut of meat that is often used in dishes such as fajitas, stir-fries, and steak salads. It is important to properly marinate and cook a flank steak to ensure that it stays tender and juicy.

What is Chimichurri?

Chimichurri is a popular Argentinian sauce that is typically served with grilled meats. It is often made with finely chopped cilantro and parsley, garlic, oregano, red pepper flakes, and oil. The sauce has a tangy, herby flavor that complements grilled meats and vegetables. Many people also use chimichurri as a marinade or dipping sauce. It is a versatile and delicious sauce that is especially amazing with flank steak!

Ingredients for Flank Steak and Chimichurri

As always, this is a quick overview of the ingredients needed to make this easy steak dish! For the complete, printable recipe simply scroll to the printable recipe card.

• Flank Steak: for this recipe, I suggest a flank steak between 2.5 -3 pounds.
• Oil: a neutral oil such as canola, olive, or avocado oil.
• Spices: garlic powder, chili powder, onion powder, Italian seasoning, and salt.
• Lime: you will need the juice and zest from the lime.
• Cilantro: you will need fresh cilantro, not dried.
• Parsley: fresh, flat-leaf parsley.
• Onion: a white, yellow, or red onion will work in this recipe.
• Garlic: freshly minced garlic is best in this recipe.
• Red Wine Vinegar: needed to balance the herbs, salt, and lime in this dish.

How to Cook Flank Steak

In addition to the ingredients listed above you will need a grill or grill pan. And if you plan to make the sauce (trust me, do it!) you will need a blender or a food processor. It also isn’t required, but these marinating pans come in quite handy if you do a lot of marinating and grilling. To make the BEST Flank steak follow this tutorial.

Marinate

Combine the marinade ingredients in a large container or gallon ziplock bag. Add the steak and toss to coat. Refrigerate overnight, or for at least 8 hours. This step is absolutely imperative, you have to marinate flank steak for the best taste and texture. Flank steak can be tough and if you marinate it properly it tenderizes the meat nicely and will result in a much better dish.

Make the Chimichurri

Add all chimichurri ingredients to a food processor or high-speed blender and pulse until smooth and well combined. Do a quick taste test and add salt and pepper to your liking. Transfer to a jar or container and refrigerate until ready to use.

Grill the Steak

Oil a grill pan or outdoor grill, and preheat to medium-high heat. Grill the flank steak for 8-9 minutes on each side. The cook time is determined by your preference. The most reliable way to monitor your steak is to use a meat thermometer to ensure it has reached your preferred level of doneness. After you remove your steak from the skillet or grill, remember that the temperature will rise a few degrees while resting. Here’s a simple guide to temperatures and doneness:

• Medium Rare: 135 degrees F or 57 degrees C
• Medium: 145 degrees F or 63 degrees C
• Medium Well: 150 degrees F or 66 degrees C
• Well: 160 degrees F or 71 degrees C

Serve

Remove the steak and set it on a cutting board for at least 10 minutes to rest. This is important because you want to give the juice inside the meat a chance to settle. Slice the steak against the grain, then top with chimichurri sauce and serve! This dish is incredible all by itself but some excellent side dishes are:

• Cilantro Lime Cauliflower Rice
• Smoked Queso
• Instant Pot Black Beans
• Homemade Refried Beans
• Smashed Brussels Sprouts with Queso

Storage

Odds are you won’t have any leftovers of this delicious, juicy steak! But just in case you do store leftover steak in tightly wrapped plastic wrap or in an airtight container. Leftover steak can be stored in the refrigerator for up to three to four days. Be sure to store the chimichurri sauce in an airtight leftover container separately from the steak.

Reheating

Steak will dry out quite easily when reheating. It is best to reheat it low and slow to prevent it from being dry and tough. Turn your oven to 275 degrees and place it on a baking sheet and cover it with foil. Heat for 15 minutes, then 5 additional minutes at a time until it has warmed through.

Tips for the Best Flank Steak with Chimichurri

• MARINATE: you absolutely must marinate a flank steak, there just isn’t a way around it. This cut of meat needs to be marinated to improve the overall taste and texture. Remember, marinades are not just for flavor, they also tenderize the meat.
• TEMPERATURE: check the temperature chart above and use an instant-read meat thermometer to make sure your steak is perfectly cooked.

More Steak Recipes You’ll Love

• Air Fryer Steak Tips: insanely good and takes just a few minutes!
• Steak and Eggs: seriously the best breakfast around!
• Steak Fajitas: sizzling steak with peppers and onions stuffed in a warm tortilla.
• Marinated Flank Steak: perfect for burritos, tacos, etc.
• Steak and Shrimp Skillet: the best one-pan steak tips!

Yield: 8

Flank Steak with Chimichurri

Print

Juicy marinated Flank Steak is grilled to perfection and topped with zesty homemade Chimichurri sauce! This low-carb recipe is perfect for cookouts, parties, or a delicious weekend meal!

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

For the Steak

• 2 1⁄2 - 3 lbs flank steak
• 1⁄4 cup oil (avocado or canola) 2 tsp garlic powder
• 1 tsp chili powder
• 1 tsp onion powder
• 1 tsp salt
• 1 lime, juiced and zested

Chimichurri Sauce

• 1 cup cilantro, loosely packed
• 1⁄2 cup flat leaf parsley, loosely packed
• 1⁄4 cup diced onion
• 4 cloves garlic
• 1 1⁄2 tbsp red wine vinegar
• 2 tsp lime juice
• 1 tsp Italian seasoning
• 3⁄4 tsp salt
• 1⁄3 cup oil (avocado or olive oil)

Instructions

1. Combine the marinade ingredients in a large bowl or gallon ziplock bag. Add the steak and toss to coat. Refrigerate overnight, or for at least 8 hours.
2. Add all chimichurri ingredients to a food processor or high-speed blender and pulse until smooth and well combined. Transfer to a jar or container and refrigerate until ready to use.
3. Oil a grill pan or outdoor grill, and preheat to medium-high heat. Grill the flank steak for 8-9 minutes on each side.
4. Remove the steak and set it on a cutting board for at least 10 minutes to rest. Slice the steak against the grain, then top with chimichurri sauce and serve!

Notes

• The chimichurri sauce is zesty and pairs perfectly with this marinated flank steak!
• I was able to find a flank steak that was 3 lbs. Many supermarkets cut up flank steaks into smaller pieces. You can use 2 or 3 flank steaks that total up to 2 1⁄2 or 3 lbs for this recipe, that’s no problem!

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• 
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Nutrition Information:

Yield:

8

Serving Size:

About 6 ounces with sauce
Amount Per Serving: Calories: 310Total Fat: 15.6gCholesterol: 102mgSodium: 400mgCarbohydrates: 4.5gNet Carbohydrates: 3.8gFiber: 0.7gSugar: 0.9gProtein: 37g

The post Flank Steak with Chimichurri 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

Print

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.

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

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

One-Pan Keto Cheeseburger Casserole

I’m a huge fan of casseroles. They’re so hearty, comforting, and filling. This keto cheeseburger casserole skillet is one of my favorite casserole recipes. It’s rich, full of melted cheese, and loaded with meat. It has all your favorite cheeseburger elements: ground beef, bacon, cheese, mustard, and onions. But because it’s a casserole rather than served on a bun, it’s keto-friendly. 

It’s also super easy to make. This decadent dinner has a total time of only 20 minutes! That means you can whip it up after work in the middle of the week. This recipe tastes like a cheeseburger and casserole all in one so if you love burgers and casseroles as much as I do, then you’ve got to give this recipe a try. 

Why You’ll Love this Cheesy Keto Dinner

I make this casserole skillet all the time. Here’s why I know you’ll love it as much as I do.

• Quick and easy. The flavors in this cheeseburger casserole are complex. But making it is not. This recipe only uses ingredients that you likely already have in your fridge or pantry. And best of all, prep time is 5 minutes and cooking time is only 15 minutes! 
• Super rich. Sometimes a decadent and hearty meal is exactly what I’m craving. When that’s what I want, this recipe hits the spot. It has ground beef, bacon, cheddar cheese, and cream cheese. It’s packed full of rich ingredients. 
• Storable. I’m a big fan of having convenient meals. Not only is this recipe quick and easy to make, but it’s great for storing in the fridge or freezer. You can make a large batch of this keto cheeseburger casserole and have easy leftovers for a long time.
• No mess. This is a one-pot meal. So you won’t be left with a messy kitchen after making this delicious dinner.

Ingredients Needed

Here’s everything you need to make this meaty and cheesy casserole recipe. Head to the recipe card at the bottom of the article to see the exact amounts for each ingredient.

• Bacon: use your favorite variety.
• Lean ground beef: you can also use ground turkey or chicken if you prefer.
• Onion: I use a yellow onion for this recipe, but a white one will work too.
• Tomato paste: A hint of tomato paste adds an authentic cheeseburger flavor.
• Mustard: just like the tomato paste, the mustard helps add a true cheeseburger flavor. Don’t worry, it is not an overwhelming flavor.
• Cream cheese: this lends to the richness of the dish and makes the texture ultra creamy.
• Broth: Chicken or beef broth will work in this recipe.
• Spices: Onion powder, Garlic powder, salt, and black pepper.
• Cheddar cheese: For best results, grate your own cheese. However, pre-shredded will work fine, too. 

How to Make Keto Cheeseburger Casserole Skillet

Here are the instructions to make this 20-minute cheeseburger casserole recipe. Scroll to the bottom of the page for the printable recipe card with instructions, ingredients, and the amounts.

• Cook the bacon. Heat a skillet over medium heat, and spray it lightly with cooking spray. Add the chopped bacon and cook until it’s crispy. Remove the bacon from the pan and drain all but 1 tablespoon of the grease.
• Sauté the meat and onions. Add the ground beef and onion to the skillet and cook until the meat is browned. Drain any remaining grease from the pan. 
• Make the sauce. Put the spices, broth, mustard, tomato paste, and cream cheese in the skillet. Stir until the cream cheese melts and turns into a sauce.
• Add the bacon and cheddar. Turn the heat to low and place the cooked bacon and shredded cheddar cheese on top.
• Finish cooking. Put a lid on the skillet and cook until the cheese is completely melted. This should take 5-7 minutes. 

Tips for Success

Here are some of my favorite tricks and tips for making this cheesy casserole. 

• Really brown the meat. The secret to getting the best hamburger flavor is to brown the ground beef. Make sure your pan is sufficiently hot before adding the beef, and don’t stir it too often. Let the beef get a good color on it before you add the next ingredients. That ensures that the keto casserole skillet will have a super meaty flavor. 
• Use a large skillet. This recipe is pretty big. Make sure to use a skillet that is big enough to handle the job. The larger your skillet, the more surface area there will be to brown the meat and keep the casserole hot. 
• Get the cheese super melty. Because this casserole is cooked in its own sauce, you don’t have to worry about overcooking it. So make sure that you cook it for a sufficient time so that the cheddar cheese on top becomes runny and gooey. 

What to Serve it With

You can eat this one-pot keto cheeseburger casserole skillet all by itself. But I like to serve it with a nice side dish or two to really make a complete meal. Here are some of my favorite foods to serve with this keto casserole.

• Parmesan Roasted Cauliflower
• Keto Garlic Bread Chaffles
• Cheesy Bacon Wrapped Asparagus
• Fried Cabbage with Bacon
• Crispy Green Bean Fries
• Air Fryer Broccoli

How to Store and Reheat Leftover Cheeseburger Casserole

This dinner will last for up to 4 days in the fridge. Just make sure to store it in an airtight container. Reheat over medium heat for 5 minutes, or in a microwave on 80% power in 30-second increments.

Can This Recipe Be Frozen? 

Yes! I love to freeze this casserole for easy meals. Store it in an airtight container and keep it in the freezer for up to 3 months. Thaw overnight or defrost in the microwave before reheating. 

More Keto Ground Beef Recipes

If you loved this recipe, then don’t worry … there’s more where that came from! Here are a few more of my favorite keto-friendly ground beef dinners.

• Keto Cabbage and Beef Soup
• Keto Tacos
• Bacon Cheeseburger Quesadillas 
• Keto Taco Salad
• Keta Taco Pizza

Yield: 4

Keto Cheeseburger Casserole Skillet

Print

This rich and hearty one-pan keto cheeseburger casserole skillet is packed with ground beef, bacon, cream cheese, and cheddar cheese. It's a perfect weekday meal that only takes 20 minutes to make.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 4 slices of bacon, chopped into small pieces
• 1 pound ground beef or ground turkey
• 1/2 cup chopped onion (about half of one small onion)
• 2 tablespoons tomato paste
• 1 teaspoon mustard
• 2 ounces cream cheese
• 1/2 cup chicken or beef broth
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese

Instructions

1. Heat a large skillet over medium heat. Lightly spray with cooking spray.
2. Cook the chopped bacon until crisp, then remove from the skillet and set aside.
3. Drain off all of the bacon grease except 1 tablespoon. Add the ground beef and onion. Brown the meat and drain off any grease.
4. Add the tomato paste, mustard, cream cheese, broth, and spices. Stir until the cream cheese has melted and a sauce has formed.
5. Reduce the heat to low and top with the cooked bacon and cheddar cheese.
6. Cover the skillet and cook on low for 5-7 minutes until cheese is completely melted.

Notes

• Store in an airtight container in the fridge for 4 days, or in the freezer for 3 months.
• Reheat on the stove over medium heat for 5 minutes, or in a microwave on 80% power in 30-second increments.

Recommended Products

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

• 
  John Boos Block B12S Maple Wood Edge Grain Cutting Board with Feet, 12 Inches Square, 1.5 Inches Thick
• 
  Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black

Nutrition Information:

Yield:

4

Serving Size:

1/4 of the skillet
Amount Per Serving: Calories: 423Total Fat: 27.2gSaturated Fat: 125.7gSodium: 608.9mgCarbohydrates: 5.3gNet Carbohydrates: 4.8gFiber: 0.5gSugar: 3gProtein: 25g

The post Keto Cheeseburger Casserole Skillet appeared first on The Best Keto Recipes.

Keto Tacos

Taco Tuesday doesn’t have to be a thing of the past when you go keto! Instead, enjoy these delicious Keto Tacos, made with cheesy shells and tender meat. These little tacos will give you all the flavor you love without the high carb count!

If you don’t love the idea of cheese shells (which are delicious, and I hope you try them), you can still make keto tortillas! These Zucchini Tortillas are SO delicious, and the small size is just 1.2 net carbs while the large is 2.4 net carbs.

Keto Taco Ingredients

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

• Sharp Cheddar Cheese – Shredded. You could also use a Mexican blend if you prefer.
• Ground beef – Turkey, chicken, or other meat could work as well.
• Seasonings – Chili powder, cumin, onion powder, garlic powder, salt, smoked paprika, and chili flakes are used for a keto-friendly taco seasoning blend.

How to Make Keto Tacos

These tacos only require a few easy steps, so you’ll be able to eat in no time! Here’s a step-by-step guide for making keto tacos.

Brown the beef

While your oven is preheating, add your ground beef to a pan heated to medium. Break apart and cook until browned. Drain off any grease, but leave the meat in the pan and return to the stove.

Season to make taco meat

Add water and seasonings to the meat and allow to come to a boil. Leave the pan uncovered and simmer until the sauce has thickened.

Bake the Cheese

Line a baking pan with a silicone mat. Create 8 separate cheese shells on the mat, each one with 1/4 cup of cheese. They should be fairly uniform in size and shape for even cooking. Bake at 350 degrees F until browned around the edges. This should take about 10 minutes, but watch closely so they don’t burn.

Make Keto Taco Shells

Allow the cheese shells to cool for about two minutes, until they are easy to handle. Fold the cheese over to create the classic taco shell shape.

Assemble the Tacos

Now your shells are ready to go! Add the taco meat to the crispy cheese shells and add any of your favorite taco toppings such as sour cream, salsa, lettuce or guacamole! This method also works for other proteins such as these slow cooker chicken tacos.

Serve

When serving these tacos, you could add some Roasted Tomatillo Salsa or Avocado Bacon Dip with these Keto Chips! Add some Fajita Veggies on the side to stretch the meal further and make it healthier. Drizzle some Smoked Queso or Enchilada Sauce for even more flavor. Last, wash it all down with a tasty Keto Margarita!

Storage and Reheating

I do not recommend making this dish ahead or time or saving some for leftovers. The cheese can get very rubbery and chewy after it cools off too much, so it’s best to eat these fresh. Reheating them often ends in a greasy mess, so I don’t recommend that, either.

If you like Keto Tacos, you will LOVE these recipes!

• Keto Nachos – These nachos use the same technique by making chips out of the cooked cheese! Super tasty, great for snacking.
• Keto Enchiladas – Uses the same cooked cheese method to make low-carb “tortillas.”
• Instant Pot Tacos with Spicy Coleslaw – This one uses store-bought tortillas and shredded beef for tacos that are super similar to those you’d get in a restaurant.
• Crock Pot Chicken Tacos – These are dipped in sauce and seared for the most flavorful taco you’ve ever had! Super quick, too.
• Keto Taco Pizza – Forget the tortillas and toss all your favorite ingredients on a deliciously cheesy fathead dough crust!
• 40+ Low Carb Mexican Recipes – Chimichangas, soups, salads, fajitas, and more!

FAQs about Keto Tacos

Yield: 4 servings (2 tacos each)

Keto Tacos

Print

Make Keto Tacos for everyone's favorite quick, easy weeknight meal! Satisfy that Taco Tuesday craving with two delicious cheese shells stuffed with seasoned meat for under 3 net carbs!

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

Cheese Shells

• 2 cups shredded sharp cheddar cheese
• (1/4 cup shredded cheddar for each shell)

Keto Taco Meat

• 1 pound ground beef
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• 1/4 cup water

Instructions

For the taco meat

1. Heat a large skillet to medium heat. Add ground beef and cook until browned.
2. Drain off grease, then return the pan of beef to the stove. Stir in your seasonings and water and bring to a boil.
3. Once it reaches a boil, reduce the heat and simmer uncovered until thickened.

For the cheese shells

1. Line a baking pan with a silicone mat and preheat oven to 350 degrees F.
2. Pile 1/4 cup of shredded cheese onto the mat, then spread out to form a circle. Continue doing this with the remaining cheese until you have 8 cheese circles.
3. Bake the cheese for about 10 minutes or until the edges have browned. Watch very carefully as they can burn quickly.

To assemble

Allow the cheese shells to cool about two minutes, then fill each shell with taco meat. Fold the shell over to form the classic taco shape and serve immediately.

Recommended Products

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

• 
  AmazonBasics Silicone Baking Mat Sheet, Set of 2

Nutrition Information:

Yield:

4

Serving Size:

2 Tacos
Amount Per Serving: Calories: 375Total Fat: 22.6gCholesterol: 123.7mgSodium: 794.3mgCarbohydrates: 3.5gNet Carbohydrates: 2.7gFiber: 0.8gSugar: 0.5gProtein: 38.3g

The post Keto Tacos 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.

Bacon Cheeseburger Quesadillas

You are going to be in love with this amazing easy dinner recipe! These Bacon Cheeseburger Quesadillas are so delicious, are easy to make, and are only 6 net carbs a serving! Bacon and ground beef are combined with a delicious Worcestershire and tomato sauce, then cream cheese is added to make everything melt together. This savory blend is then combined with sharp cheddar and seared inside a tortilla. This makes it a perfect keto dinner recipe and the total time is only 20 minutes!

This keto ground beef recipe was a huge hit in our house! I’m sure everyone at your dinner table will gobble this meal right up. This kid friendly dinner idea is so satisfying- it tastes just like a bacon cheeseburger, but it’s way easier to prepare! So enjoy these Bacon Cheeseburger Quesadillas for dinner this week!

Ingredients in Cheeseburger Quesadilla

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

• Bacon, ground beef
• Onion, tomato paste, mustard, Worcestershire sauce
• Cream cheese, cheddar cheese
• Tortilla- low carb, gluten free or regular flour tortilla

How do I make these beef quesadillas?

You can have this delicious keto dinner recipe on the table in only 4 easy steps! Simply follow the instructions below.

1. Brown your bacon and set aside to drain.
2. Add the beef and onion and cook. Drain any grease.
3. Add the tomato paste, Worcestershire sauce, mustard and cream cheese and stir until combined.
4. Add cheese to your tortilla and add the bacon and ground beef mixture. Cook for 2-3 minutes then flip and cook for another 2-3 min or until golden brown. You can also add salt and pepper to taste if needed.

What should I serve with these keto quesadillas?

The first thing that comes to mind is the perfect dip! Try this Chuy’s Jalapeno Ranch, Smoked Queso or my favorite Avocado Ranch Dip! If you want to incorporate some more veggies in this dish, serve with Zucchini Tortillas or Fajita Veggies. Ranch Zucchini Chips or Chili Cheese Collard Green Chips are a great keto alternative to tortilla chips! For dessert, try these Keto Cinnamon Twists or No Bake Cheesecake!

How to Store and Reheat these keto quesadillas

To store these quesadillas, place into an airtight container and keep in the refrigerator. These quesadillas will stay fresh for up to four days. You can reheat this meal in a number of different ways. To warm in the microwave, place onto a microwave safe plate and heat in 30 second increments until it’s hot enough for you. You can also warm on the stove top over medium low heat, or in the Air Fryer for 2-3 minutes.

Can I freeze this keto ground beef recipe?

Yes, you can! These Cheeseburger Quesadillas freeze well. Just prepare, allow to cool completely and place in a freezer safe bag. I recommend adding a layer of wax or parchment paper in between each of the quesadillas so they don’t stick together. To defrost, just place into the fridge overnight.

Are these Bacon Cheeseburger Quesadillas good for meal prep?

This recipe is great for keto meal prep! You can make these beef quesadillas ahead of time and pack them in your meal prep containers and then just grab and go!

More keto ground beef recipes

• Zucchini Lasagna
• Bacon Cheeseburger Casserole Skillet
• Bacon Cheeseburger Soup
• Instant Pot No Bean Chili
• Bacon Cheeseburger Cabbage Casserole

Easy keto Mexican recipes

• Keto Nachos
• Easy Keto Enchiladas
• Keto Taco Casserole
• 40+ Keto Mexican Recipes

Yield: 5

Bacon Cheeseburger Quesadillas

Print

These Bacon Cheeseburger Quesadillas have all the flavor of a loaded burger with minimal effort! If using a low carb tortilla each Cheeseburger Quesadilla can be made keto-friendly and is about 6 net carbs per serving!

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

• 3 slices of bacon, chopped into small pieces
• 1 pound of ground ground beef
• 1/2 cup chopped onion
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon mustard
• 2 ounces cream cheese
• 5 tortillas (regular, low carb, or gluten free)
• 1 1/4 cup shredded cheddar cheese

Instructions

1. In a large skillet brown the bacon until crisp over medium heat. Using a slotted spoon, remove the bacon from the skillet and set aside. Drain off the bacon grease.
2. Add the ground beef and onion and brown until cooked through, drain off any grease.
3. Reduce the heat to low and add the cooked bacon, tomato paste, Worcestershire sauce, mustard and cream cheese to the skillet and stir until the cream cheese has melted.
4. Sprinkle each tortilla with 1/4 cup shredded cheese and top with the beef mixture, fold the tortilla over to close.
5. Heat a clean skillet or griddle to medium heat and lightly spray with oil or melt butter in the skillet. Cook each quesadilla 2-3 minutes on each side until golden brown.

Nutrition Information:

Yield:

5

Serving Size:

1 Quesadilla (calculated with Mission Carb Balance Tortillas)
Amount Per Serving: Calories: 394Total Fat: 24gCholesterol: 99mgSodium: 698mgCarbohydrates: 22gNet Carbohydrates: 6.4gFiber: 15.6gSugar: 1.8gProtein: 33g

The post Bacon Cheeseburger Quesadillas appeared first on The Best Keto Recipes.

Creole Shrimp and Sausage Skillet

Shrimp Creole is a classic cajun dish that we love! I have a tried and true recipe for One Pan Shrimp Creole that is a staple in our house! This dish packs all of that flavor, but is mashed up with another mega popular recipe on our site, Shrimp and Sausage Skillet! 

This recipe features flavorful smoked sausage, tender shrimp, bell pepper, onion, celery, okra and tomatoes! It is simply seasoned with Old Bay, so you don’t have to mess with tons of individual spices, this is a one pan weeknight wonder you will love!

Ingredients for Shrimp and Sausage Skillet

As always, this is a quick overview of the ingredients needed for this recipe. For the complete recipe just scroll to the bottom of the page. 

• Sausage: Use your favorite variety, smoked sausage, andouille sausage or lower fat varieties such as chicken or turkey will also work in this recipe.
• Shrimp: thawed, peeled and deveined shrimp.
• Vegetables: bell pepper, onion, celery, garlic, okra and canned tomatoes.
• Other ingredients: extra virgin olive oil, cajun seasoning and butter. 

How to Make this Keto Shrimp Recipe

• First, combine all of the ingredients, except the canned tomatoes, in a large bowl and coat with olive oil and seasonings.
• Heat a skillet or griddle to medium heat and add nonstick spray. Add your seasoned ingredients to the skillet. Try to align everything in one layer, if you can. Everything will still cook through if you can’t, but this way you can get a nice sear on everything. Cook for three minutes, stir and add the drained tomatoes and butter, cook for an additional 3-4 minutes, or until the shrimp is pink and the veggies are fork tender.

How do I know when this recipe is done?

This recipe cooks very quickly! The recipe is done when the shrimp has cooked through and the vegetables are tender. 

Tips for the best Cajun Shrimp 

• Arrange everything in a single layer, if possible. You can also cook in batches if you don’t have a large enough skillet. This is an excellent recipe for a griddle if you have one handy. 
• Do not add the canned tomatoes until half way through the cooking time. 
• If you prefer your food to be extra spicy, step up the cajun seasoning! If you prefer your food a little more mild, even a small portion of the seasoning will add an excellent flavor

What if I don’t have Old Bay?

Old Bay is a very popular seafood seasoning. It is great in this recipe! However, if you do not have access to it simply use your favorite cajun seasoning blend. Alternatively, you can also use your favorite mild all purpose seasoning blend if you want to avoid anything with spice. 

Can I use different vegetables?

Sure, this recipe uses vegetables that compliment traditional cajun flavors. However, you can use thinly sliced zucchini or chopped asparagus spears in this recipe and the cooking time will be the same. Just remember to cut the vegetables into nice bite sized pieces. 

One Pan Recipes

• One Pan Shrimp Creole
• Steak and Shrimp Skillet
• Creamy Pesto Chicken
• Bacon Cheeseburger Skillet
• Keto Chili
• Creamy Italian Sausage Soup

Yield: 6

Creole Shrimp and Sausage Skillet

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This Creole Shrimp and Sausage Skillet is the perfect 20 minute dinner recipe! This dish is packed with smoked sausage, tender shrimp, and vegetables in a buttery cajun sauce!

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 (14 ounce) package Smoked Sausage or Andouille Sausage, sliced
• 1 pound thawed shrimp, peeled and deveined
• 1 1/2 cups celery, chopped
• 1 cup onion, chopped
• 1 cup bell pepper, chopped
• 1 tablespoon minced garlic
• 1/2 cup okra, sliced
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons Old Bay seasoning*
• 1 (10 ounce) can tomatoes with green chilis, drained
• 1 tablespoon butter

Instructions

1. Combine all of the ingredients, except the canned tomatoes and butter, in a large bowl and coat with olive oil and seasonings.
2. Heat a large skillet or griddle to medium heat and add nonstick spray. Add the seasoned meat and vegetables to the skillet. Try to align everything in one layer, if you can. Everything will still cook through if you can't, but this way you can get a nice sear on everything.
3. Cook for three minutes, stir and add the drained tomatoes and butter, cook for an additional 3-4 minutes, or until the shrimp is pink and the veggies are fork tender.

Notes

This recipe works excellent on a Blackstone Griddle.

Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 325Total Fat: 21.6gCholesterol: 121mgSodium: 404mgCarbohydrates: 8.2gNet Carbohydrates: 6.6gFiber: 1.6gSugar: 2.6gProtein: 24g

The post Creole Shrimp and Sausage Skillet appeared first on The Best Keto Recipes.

Steak and Shrimp

Steak and Shrimp are one of those great flavor combinations that many of us reserve for special occasions. Also called Surf and Turf, steak and shrimp is quite impressive and may seem a bit out of reach for a weeknight dinner. However, this one pan, 20 minute recipe is sure to change your mind. This dish also features tender asparagus, peppers and zucchini, making it a complete, well rounded meal! 

Steak and Shrimp Skillet Ingredients

As always, this is a quick overview of the ingredients you will need for this recipe. To get the complete recipe just keep scrolling. For this steak recipe you will need:

• Steak tips, or 1 inch cuts of your favorite steak
• Deveined, shelled and thawed shrimp
• Vegetables: asparagus, bell peppers, onions, zucchini
• Other ingredients: extra virgin olive oil and cajun seasoning or your favorite all purpose seasoning blend. 

How to make Surf and Turf?

You won’t believe how simple this recipe is. First, just combine all of your ingredients in a large bowl and coat with olive oil and your seasonings. Heat a large skillet or griddle to medium high heat and add nonstick spray. Add your seasoned ingredients to the hot skillet.

Try to align everything in one layer, if you can. Cook for three minutes, stir and then cook for an additional 3-4 minutes, or until the shrimp is pink and the veggies are fork tender.

How do I know when steak is done?

The cook time is determined by your preferred cut. The most reliable way to monitor your steak is to use a meat thermometer to ensure it has reached your preferred level of doneness. Here’s a simple guide to temperatures and doneness:

• Medium Rare: 135 degrees F or 57 degrees C
• Medium: 145 degrees F or 63 degrees C
• Medium Well: 150 degrees F or 66 degrees C
• Well: 160 degrees F or 71 degrees C

Tips for the Best Steak and Shrimp

• Arrange everything in a single layer, if possible. You can also cook in batches if you don’t have a large enough skillet.
• This is an excellent recipe for a stove top griddle, or an outdoor Blackstone griddle if you have one handy. 
• You can easily double or triple this recipe if you’re cooking for a crowd! Just remember, you will have to cook in batches. 
• For extra flavor, you can marinate your shrimp using this recipe
• If you prefer your food to be extra spicy, step up the cajun seasoning! If you prefer your food a little more mild, even a small portion of the seasoning will add an excellent flavor

How to Store and Reheat Steak and Shrimp

To store, simply place in the fridge in a glass or plastic container with an airtight lid. This meal will keep fresh for up to three days.

To reheat, just put in the microwave and warm in 30 second increments until your desired temperature is met. You could also warm on the stove top or in the Air Fryer.

More One Pan Meals

• One Pan Tuscan Chicken
• Asian Pork Chops with Sesame Broccoli
• Fajita Veggies
• One Pan Shrimp Creole

Keto Recipes

• Andouille Sausage Foil Packets
• Zucchini Nachos
• Bacon Wrapped Pork Tenderloin

Yield: 6

Steak and Shrimp Skillet

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Ingredients

• 1 pound steak tips, or 1 inch cubes of your favorite cut
• 1 pound thawed shrimp, peeled and deveined
• 2 cups zucchini, sliced
• 1 cup asparagus, sliced
• 1 cup red bell pepper, chopped
• 1/2 cup red onion, chopped
• 1 tablespoon minced garlic
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons Cajun seasoning*

Instructions

1. Combine all of the ingredients in a large bowl and toss with olive oil and seasoning.
2. Heat a large skillet or griddle to medium heat. Spray with cooking oil. Add the meat and veggies to the skillet, trying to place everything in a single layer if possible.
3. Cook the veggies 3 minutes without tossing, stir and cook an additional 3-4 minutes until the shrimp is pink and cooked through and the vegetables are tender.

Notes

Cooking Guide for Steak

Medium Rare: 135 degrees F or 57 degrees C
Medium: 145 degrees F or 63 degrees C
Medium Well: 150 degrees F or 66 degrees C
Well: 160 degrees F or 71 degrees C

Nutrition Information:

Yield:

6

Serving Size:

About 1 1/2 cup
Amount Per Serving: Calories: 321Total Fat: 15.6gCholesterol: 173mgSodium: 1106mgCarbohydrates: 6.4gNet Carbohydrates: 4.7gFiber: 1.7gSugar: 3.1gProtein: 39g

The post Steak and Shrimp Skillet appeared first on The Best Keto Recipes.