How to make Zuppa Toscana in an Instant Pot?

• Turn the sauté function on the Instant Pot. Cook the chopped bacon until crisp, about 3-5 minutes. Using a slotted spoon, remove the bacon from the pressure cooker. Drain off all of the grease except 1 tablespoon. 
• Add the ground Italian sausage. Brown and break up the sausage as it cooks. Once it is brown add the minced garlic, chopped onion and sauté until soft. Drain off any grease.
• Add the spices, cubed turnip and broth. Secure the lid and pressure cook for 5 minutes. Allow it to naturally release pressure for 10 minutes. 
• Remove the lid, add the chopped kale and heavy cream. Stir the soup well, the kale will wilt and cook through as you stir. 
• Stir in the cooked, crumbled bacon and parmesan if desired, just before serving. 

How do you make Keto Zuppa Toscana?

This recipe is very easy to make keto. Instead of Russet potatoes, we use peeled, cubed turnips. Hear me out, turnips have a very similar consistency to potatoes when cooked in a soup like this. This is the same method I used for my Keto Beef Stew. 

When I served this my family members did not even realize these were turnips, so give it a shot! It really is a great low carb alternative for potatoes. 

What other low-carb substitutes can you use instead of potatoes?

While I love turnips, there are other keto variations! If you don’t have turnips but do have radishes available, I have read that those make great replacements, though I haven’t used them in this recipe. Cauliflower florets are another good option. I love Keto Roasted Radishes instead of roasted potatoes, and these Keto Fries are made with rutabaga. It makes sense that these would work as replacements in soup, too!

Tips for the Best Low Carb Sausage and Kale Soup

• Make sure your ingredients are in bite size chunks for the best results. For example, large cubes of turnip or long ribbons of kale will be hard to enjoy with a spoon. 
• Brown and break up the sausage well so there are no big chunks. 
• Do not add the kale or heavy cream until after the pressure cooking cycle. 
• For a little more heat, try adding some red pepper flakes. 

What should I serve with Zuppa Toscana?

I love to have a whole Italian night when I serve this Instant Pot Zuppa Toscana! This Keto Antipasto Salad brings in beautiful Italian flavors without even needing to cook. If you make a half portion as an appetizer, you’re only adding 2.8 net carbs. These Italian Baked Mushrooms are always a hit, whether served as an appetizer, protein, or side dish! These Three-Cheese Keto Biscuits work wonderfully to dip in the soup instead of breadsticks, too, for only 2 net carbs each.

Instant Pot Zuppa Toscana Soup FAQ

Other Keto Soup Recipes

• The Best Keto Chili
• Sicilian Chicken Soup
• Bacon Cheeseburger Soup

Instant Pot Keto Recipes

• Instant Pot Sausage and Cabbage
• Buffalo Chicken Soup
• Keto Beef Stew

Yield: 6

Instant Pot Zuppa Toscana (keto + low carb)

Print

This Instant Pot Zuppa Toscana is loaded with bacon, sausage, garlic and kale! This keto-friendly, low carb soup requires just 5 minutes of pressure cooking and has about 6 net carbs per serving!

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 10 minutes

Total Time 15 minutes

Ingredients

• 4 slices bacon, cut into small pieces
• 2 pounds ground Italian sausage
• 4 cloves of garlic, minced
• 1/2 cup white onion, chopped
• 2 cups turnip, peeled and cubed
• 32 ounces chicken or vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups of kale, chopped very finely, tough stems removed
• 1 cup heavy cream

Instructions

1. Turn the sauté function on the Instant Pot. Cook the chopped bacon until crisp, about 3-5 minutes. Using a slotted spoon remove the bacon from the pressure cooker. Drain off all of the grease except 1 tablespoon. 
2. Add the ground Italian sausage. Brown and break up the sausage as it cooks. Once it is brown add the minced garlic, chopped onion and sauté until soft. Drain off any grease.
3. Add the spices, cubed turnip and broth.
4. Secure the lid and pressure cook for 5 minutes. Once the cooking cycle has ended allow it to naturally release pressure for 10 minutes. 
5. Remove the lid, add the chopped kale and heavy cream. Stir the soup well, the kale will wilt and cook through as you stir. 
6. Stir in the cooked bacon and parmesan if desired, just before serving. 

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Nutrition Information:

Yield:

6

Serving Size:

1 1/2 cups
Amount Per Serving: Calories: 528Total Fat: 43gCholesterol: 130mgSodium: 689mgCarbohydrates: 7.9gNet Carbohydrates: 6.4gFiber: 1.5gSugar: 4.6gProtein: 26.5g

The post Instant Pot Zuppa Toscana (keto + low carb) appeared first on The Best Keto Recipes.

Easy Green Bean Recipe

These delicious Sweet and Spicy Green Beans are quick, simple, and super flavorful! Crunchy bacon and tender green beans are coated in a delicious 4-ingredient sugar-free sauce that you’ll love. Top with sesame seeds and red pepper flakes for the perfect side dish for nearly any entree. With just 5 net carbs and fewer than 100 calories, this easy green bean recipe is the perfect side dish on a low-carb or keto diet.

Ingredients for Sweet & Spicy Green Beans

Here’s a quick overview of what you’ll need for this recipe. Find exact measurements at the bottom of the page in the printable recipe card.

• Bacon – I prefer thick-cut bacon in this recipe because it gives a meatier bite that perfectly complements the green beans.
• Green Beans – Fresh with ends trimmed. I don’t recommend frozen or canned green beans as they won’t get that crisp texture we’re looking for in this recipe.
• Garlic – Freshly minced garlic has the most flavor, but you can use the pre-minced jar from the store to make the meal quicker.
• Soy Sauce, Brown Sugar Monk Fruit, and Apple Cider Vinegar – Makes the flavorful sauce. Coconut aminos is a great soy-free alternative to soy sauce. Brown sugar Swerve or other alternative sweetener could be used instead of monk fruit. If you don’t have apple cider vinegar, substitute champagne vinegar or white wine vinegar for a similar flavor.
• Optional: Sesame Seeds & Red Pepper Flakes – These are for garnish and add a great texture and flavor! If you don’t enjoy spicy foods, feel free to leave out the red pepper.

You’ll also need a small mixing bowl, a skillet, a slotted spoon, a paper towel lined plate, and a stovetop or hot plate.

How to Make Sweet and Spicy Green Beans

In addition to the ingredients listed above you will need a large skillet, cutting board and knife. This is an easy side dish recipe that can come together in just 20 minutes! Here’s a step-by-step guide for making these tasty green beans!

Cook the Bacon

Warm a skillet to medium heat. While that’s warming up, cut your bacon into small pieces. Place the bacon into the hot pan and cook until bacon is crisp. Remove from the skillet with a slotted spoon and transfer it to a paper towel lined plate. Set it aside for now.

Add Green Beans

Pour off almost all of the bacon grease, but reserve 1 tablespoon for cooking the green beans. Add your trimmed green beans to the hot skillet and cook for 6-7 minutes, stirring occasionally. Cook until the beans have begun to char, and they reach your preferred level of tenderness.

Toss in Sauce

In a small bowl, combine the garlic, soy sauce, sweetener, and vinegar. Pour this into the hot skillet and toss the green beans to coat. Add bacon, sesame seeds, and crushed red pepper, then serve immediately.

Serve

We love these delicious green beans with an easy entree like Sesame Shrimp or this Slow Cooker Ginger Garlic Pork Tenderloin. To stretch the meal, you can add Cauliflower Fried Rice or Roasted Cabbage without weighing yourself down too much. These amazing Air Fryer Brussels Sprouts would make the best appetizer… The dipping sauce would be excellent with these green beans, too! Some other entrees include:

• Chili Garlic Salmon (2 carbs per filet)
• Air Fryer Asian Meatballs (2.2 net carbs for 5 meatballs)
• Air Fryer Chicken Legs (1.8 net carbs for about 2 drumsticks)
• Easy Asian Keto Lettuce Wraps (3.4 net carbs for 4-5 filled leaves)
• Low Carb Kung Pao Chicken (4.4 net carbs for about 1 cup)

Store

Allow these green beans to cool completely, then transfer any leftovers to an airtight container. It’ll last 3-4 days in the fridge. If you’re trying to prep this ahead of time, feel free to just cook the bacon, reserve one tablespoon of oil, and mix together the sauce ingredients. When you’re ready to cook, you’ll save another 5-10 minutes!

I don’t recommend freezing this recipe. Cooked green beans don’t keep a very crisp texture in the fridge, so they’re likely to become soggy and a bit mushy after freezing and thawing.

Reheat

Fresh green beans are best reheated in a hot skillet (medium heat, 2-5 minutes, shaking or stirring frequently), in the oven (350 degrees, 5-10 minutes, cover if you’re concerned they’ll brown too much), or in the air fryer (350 for 2-5 minutes, preferably with a liner so you don’t lose the bacon in the bottom).

You can microwave them, but they do lose some crispness this way. If microwaving, consider blasting at 50% power to prevent them from changing texture too much.

If you like this easy side dish, check out these simple recipes!

• Crispy Green Bean Fries – These are easily breaded and quickly crisped up in the air fryer! Just 5.6 net carbs per serving.
• Foil Pack Green Beans – This recipe uses a similar sauce, but the green beans basically get steamed in the tightly secured foil pack. I love that the only cleanup required is throwing away the foil!
• Air Fryer Green Beans – Ready in about 10-12 minutes, this is such an easy, healthy recipe! Lemon juice adds a ton of flavor and perfectly complements this crispy veggie.
• Green Bean Almondine – Our favorite holiday side dish! The texture of slivered almonds on crisp, fresh green beans, all with a sugar-free, delicious sauce… It can’t be beat!
• Keto Bacon Wrapped Green Beans – These are SO flavorful with just steak marinade, a sugar-free sweetener, and a sprinkle of blue cheese!

Green Bean FAQs

Yield: 4 servings

Sweet and Spicy Green Beans

Print

These Sweet and Spicy Green Beans will be your new favorite keto side dish! This easy recipe is ready in just 20 minutes and has just 5 net carbs per serving.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 3 slices thick-cut bacon
• 12 ounces fresh green beans, ends trimmed
• 3 cloves garlic, very finely minced
• 2 teaspoons EACH soy sauce, brown sugar monkfruit, and apple cider vinegar
• 1 teaspoon sesame seeds
• Red pepper flakes (optional garnish)

Instructions

1. Cut the bacon into small pieces and brown over medium heat. When the bacon is crisp, remove from the skillet with a slotted spoon and set aside.
2. Pour off all of the bacon grease except 1 tablespoon. Add the green beans to the skillet and cook, stirring occasionally, 6-7 minutes until they have begun to char and reached your desired tenderness.
3. In a small bowl combine the garlic, soy sauce, sweetener and apple cider vinegar. Toss the green beans in the sauce until the beans are well coated.
4. Add the bacon, sesame seeds and crushed red pepper for garnish. Serve immediately.
   
   

Notes

• Brown sugar Swerve or another alternative sweetener can also work in place of the monk fruit.
• If you are not low carb you can use regular brown sugar in this recipe.

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• 
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Nutrition Information:

Yield:

4

Serving Size:

1/4 of skillet
Amount Per Serving: Calories: 77Total Fat: 3.6gCholesterol: 8.5mgSodium: 223.3mgCarbohydrates: 7.4gNet Carbohydrates: 5gFiber: 2.4gSugar: 2.9gProtein: 5g

To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.

The post Sweet and Spicy Green Beans appeared first on The Best Keto Recipes.

If you’ve spent much time on our website, you will know we love our cabbage recipes. There is a lot to love about cabbage. Cabbage recipes are some of our favorite comfort foods.

Another reason cabbage is so great is because of its health benefits. It is naturally low in carbohydrates and full of vitamins in minerals. Cabbage also helps decrease inflammation and improve digestion.

Health aside, this particular Cabbage Soup recipe is a personal favorite because it requires common, inexpensive pantry staples and provides 8 servings. We nearly always have the needed ingredients on hand. If not, they’re easy to find and budget-friendly.

The recipe is even more budget-friendly, considering it provides enough servings for multiple meals. This makes it perfect for meal prepping too. Utilize leftovers for lunch or dinner later in the week, or even freeze in smaller servings to serve up to 3 months later!

Why You Will Love This Recipe

• Inexpensive. All of the ingredients are common, inexpensive items that you can easily find at your local grocery store without breaking the bank. This recipe also provides 8 servings so you will have plenty of leftovers!
• Hearty. Packed full of vegetables, this soup is a filling dinner option. Cabbage is especially great with several health benefits, such as those discussed above. To make this recipe lower in calories, you could hold the bacon, although bacon does make everything better.
• Easy. With a few simple steps, you can have this recipe on the table in about 30 minutes!

Recipe Ingredients

Here’s a quick overview of what you’ll need for this recipe. Keep scrolling down to the printable recipe card for the exact measurements.

• Proteins: chopped ham and bacon (try pepper bacon if looking for a little more flavor with a hint of heat)
• Vegetables: minced garlic, onion, celery, bell pepper, carrots, and of course cabbage.
• Canned crushed tomatoes: for a little extra flavor, try fire-roasted canned tomatoes.
• Beef broth: for the best flavor, choose a high-quality broth.
• Spices: onion powder, garlic powder, paprika, and oregano.

How to Make Cabbage Soup

Aside from the ingredients listed above, you will need a Dutch oven or large pot, as well as a cutting board and knife. I’ve documented each step so you can easily make this at home! Follow this step-by-step guide to make this vegetable soup in about 30 minutes! Scroll to the recipe card at the bottom of the page for the exact measurements.

Cook the Bacon

Heat a Dutch oven or large pot to medium heat. Add the chopped bacon to the skillet, stirring occasionally until the bacon is crisp. Once the bacon is crisp, use a slotted spoon to remove the bacon from the pot and set aside on a paper towel-lined plate to drain.

Saute the Vegetables

Once the bacon has been cooked and removed from the pot pour off some of the bacon grease if desired. Leave at least 1 tablespoon in the skillet to saute the vegetables. Next,  add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally, for 4-5 minutes. Remember, the vegetables continue to cook as the soup cooks so you do not need to cook them until they are totally soft.

Cook the Cabbage

Stir in the broth, crushed tomatoes, chopped cabbage, spices and ham. Allow the soup to simmer (not boil) for 10-15 minutes or until the cabbage has reached your desired consistency. Then stir the bacon into the soup, and add salt and pepper to taste.

What to Serve With Cabbage Soup

• Keto Dinner Rolls– These keto dinner rolls are so perfectly soft and fluffy you would never guess they are low carb!
• Shaved Brussels Sprouts Salad– This healthy, easy salad is perfect for lunch, potlucks, holiday parties, and more!
• Cranberry Apple Kale Salad– Cranberry Apple Kale Salad is the ultimate Fall salad! Packed with crisp apples, sweet dried cranberries and salty nuts this is the perfect healthy salad recipe! 
• Three Cheese Keto Biscuits– Each low carb biscuit is loaded with sharp cheddar, mozzarella and fresh basil for just 2 net carbs each!  
• Keto Soup Topper and Garnish Ideas– Add these easy keto soup garnishes, toppers, and sides for a delicious low-carb soup night!

Storage and Reheating Instructions

• Reheating Instructions: To reheat, my preferred choice is heating on low on the stovetop. Stirring intermittently. However, if you’re in a hurry, this recipe reheats well in the microwave. Reheat in 30-second increments until heated to your desired level. 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 cabbage soup freezes well. After allowing to cool completely, freeze in a freezer-safe container for up to 3 months. This recipe provides 8 servings so I usually store in multiple containers so we don’t have to thaw it all at once.

Tips and Tricks

• Add some kick with pepper bacon or cayenne pepper. Pepper bacon is my personal favorite.
• Personalize this soup with your preference of protein and/or vegetables. Add pulled pork, beef chunks, extra vegetables, or even potatoes just to name a few ideas!
• Easily make this a vegetarian dish. Substitute the beef broth with vegetable broth and hold the bacon and ham. You will also need to use some olive oil (any neutral oil) to saute the vegetables.

Cabbage Soup FAQ

Yield: 8

Cabbage Soup

Print

This Cabbage Soup is the perfect choice when you're in need of comfort food on a fall or winter day! With this recipe, you can be ready to serve in about 30 minutes after only a few simple steps.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 (8 ounces) package of bacon (about 8 slices)
• 1 tablespoon minced garlic
• 1/2 cup onion, chopped
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 3/4 cup carrots, chopped
• 4 cups cabbage, chopped
• 28 ounce can crushed tomatoes
• 3-4 cups of beef broth (depending on preferred thickness)
• 2 teaspoons EACH onion and garlic powder
• 1 teaspoon EACH paprika and oregano
• 1 1/2 cup chopped ham

Instructions

1. Heat a Dutch oven or large pot to medium heat. Add the chopped bacon to the skillet, stirring occasionally until the bacon is crisp.
2. Using a slotted spoon, remove the bacon from the pot and set aside on a paper towel lined plate.
3. Pour off some of the bacon grease if desired, leave 1 tablespoon in the skillet.
4. Add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally for 4-5 minutes.
5. Stir in the broth, crushed tomatoes, chopped cabbage, spices and ham. Allow the soup to simmer (not boil) for 10-15 minutes or until the cabbage has reached your desired consistancy.
6. Stir the bacon into the soup, add salt and pepper to taste. Serve immediately.

Notes

• You can use a different broth if you wish, such as chicken or vegetable.
• This is a great tutorial to make homemade bone broth, which is excellent in a soup like this.

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Nutrition Information:

Yield:

8

Serving Size:

1 1/4 cup
Amount Per Serving: Calories: 229Total Fat: 13.9gCholesterol: 42mgSodium: 540mgCarbohydrates: 12.3gNet Carbohydrates: 8.6gFiber: 3.7gSugar: 6gProtein: 14g

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

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.

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

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  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.

Maple Bacon Candy

This keto Candied Bacon is made by using fresh cracked pepper and delicious sugar-free maple syrup. Super flavorful, low-carb, and even great as an edible gift! Drop crispy, sweet, peppery slices in a plastic party favor bag for an easy present.

Whether you enjoy crispy or chewy bacon, you can make this perfect for you! Only 3 ingredients needed for this delicious, easy candied bacon recipe.

Candied Bacon Ingredients

As always, here’s a quick overview of what you’ll need. Keep scrolling down to the printable recipe card for specific amounts.

• Thick Cut Bacon – Because the bacon has so much syrup, it requires a long cooking time. If you use thinly sliced bacon, they will burn before the syrup has time to get baked in.
• Sugar Free Maple Syrup – I used Lakanto’s maple syrup; it has the perfect flavor for smoked bacon, too. The cinnamon version also creates a tasty candied bacon with a fall-inspired twist!
• Cracked Pepper – Freshly cracked pepper has the best taste and texture, but you can LIGHTLY sprinkle regular table pepper if you don’t have cracked pepper.

How to Make Maple Bacon keto

Here’s a step-by-step guide to make keto candied bacon! If you aren’t keto, simply swap out the sugar-free syrup with real maple syrup.

Stretch

Lightly stretch the bacon strips to reduce the amount of shrinkage they will experience in the oven. If you skip this step, your bacon will still be delicious, just a little small.

Add toppings

Once stretched, place bacon on a rack on a baking pan. Brush the bacon with maple syrup, then sprinkle over freshly cracked pepper. Flip bacon over and continue to brush with syrup and top with pepper.

Bake

On the rack, cook bacon 45-55 minutes. If you like chewy thick bacon, cook closer to 45 minutes. If you prefer super crunchy bacon, cook closer to 55 minutes instead. You can flip the bacon and pour off bacon grease about halfway through cooking time, but I didn’t notice much of a difference.

Store

Maple bacon should be stored in an airtight container in the fridge up to 4 days. Make sure to allow to cool completely before storing, especially if storing in a gift bag (otherwise the steam will soften the bacon).

Freeze

Bacon can be frozen both cooked and raw. To freeze this maple bacon, allow to cool completely and then freeze in a single layer. After 1-2 hours, transfer the bacon into a freezer bag and keep up to 3-6 months.

Reheat

You can reheat this bacon in several ways. In the microwave, zap in 30-second increments until warm. In the air fryer, reheat at 390 degrees for 3-5 minutes. In the oven, reheat on 400 degrees F for 5-10 minutes.

If you like this candied bacon, you’ll love these keto recipes!

• Cheesy Brussels Sprouts with Bacon – This one pan dish is great as a side or even a meal! Bacon adds the perfect crunchy touch.
• Avocado Bacon Dip – Creamy mixed with crunchy is perfect with some Keto Chips! Sour cream gives this dip that perfect texture you’ll love!
• Chicken Bacon Ranch Zucchini Boats – Making this classic sandwich a bit healthier has led to an absolutely DELICIOUS dinner!
• Fried Cabbage with Bacon – So few ingredients means each one can shine! Bacon adds a great texture with the cabbage, perfect side dish.

FAQ’s about Candied Bacon

Yield: 6 servings (2 pieces each)

Candied Bacon Recipe

Print

You will love this Candied Bacon recipe, a salty, sweet, peppery snack that is also low-carb! This keto-friendly snack has just 3 net carbs per serving!

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• 12 slices thick-cut bacon
• 1/3-1/2 cup sugar-free maple syrup
• Cracked pepper to taste

Instructions

1. Preheat oven to 425 degrees F while you place a baking rack on a pan.
2. Lightly stretch the bacon, then lay each piece on the rack.
3. Brush each strip of bacon with maple syrup, then top with pepper. Turn bacon over and again add syrup and pepper.
4. Bake bacon 45-55 minutes, depending on how you prefer your bacon. 45-50 minutes will result in a chewier bacon. 50-55 can result in crispier pieces.

Notes

I do not recommend thin-cut bacon.

Recommended Products

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

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Nutrition Information:

Yield:

6

Serving Size:

2 bacon strips
Amount Per Serving: Calories: 49Total Fat: 3.5gCholesterol: 8.7mgSodium: 188mgCarbohydrates: 2.1gNet Carbohydrates: 1.6gFiber: 0.5gSugar: 0gProtein: 2.9g

The post Candied Bacon (Keto Recipe) appeared first on The Best Keto Recipes.

Bacon Roses

These Bacon Roses are perfect for the non-traditional partner or friend! Skip the flowers–We know they’ll die soon anyway! Skip the candy–Nobody can resist eating an entire box in one sitting. Instead, stick with bacon roses, the edible gift that’s great for a snack, breakfast, adding to dinner, or even dipped in dark chocolate for a sweet-and-salty treat!

These roses look complicated, but one easy step takes these from looking like “that’s just bacon rolled up” to “woah, that actually looks like it has petals!” Just one ingredient needed for this thoughtful, keto-friendly gift.

How to Make Bacon Roses

Take a careful look at the photos below — The rolling forwards and backwards step can be a little confusing at first, but you can easily get your rhythm down quickly. Here’s a step-by-step guide for making Bacon Roses with thick-cut bacon.

Roll

First, roll your bacon towards you for one “loop” or roll. Instead of continuing to roll towards you, begin to roll away from you like the second picture above. This will create a “petal” type look instead of just rolled up bacon.

Secure

Continue rolling just like this — Towards you for one “loop,” away from you for one “loop.” If you prefer them to look like rosebuds, roll them tight. If you prefer them to look large and blooming, spread them out a little so the petals have room to “open up.” You have to be careful, though–If the bacon is too spread out, it won’t look like a rose at all.

Secure with a toothpick, making sure to keep them in place. Feel free to use a second toothpick if you need because making sure they stay together is the key to pretty roses.

Bake

Place each secured raw bacon rose into a muffin tin well, filling it up for a dozen “roses.” Bake these at 425 degrees F for 50 minutes. Begin checking around the 40 minute mark to make sure you get yours the way you prefer.

Place Roses on Stems

Once your bacon roses are baked, carefully remove the toothpicks and transfer the roses to a plate lined with paper towel. Dry them as best you can, preferably sitting them out to cool for 30 minutes.

Grab your roses (these can be real or fake, your choice). Cut the rose bud off the stem about 1-2 inches above the first leaves. this will ensure that the bacon roses sit nicely on the stems like real roses. Once the stem is cut, simply push the bacon rose onto the stem.

NOTE: Some people may not prefer to stick the bacon onto a real rose stem. That’s perfectly fine–You can buy faux roses at craft stores and sometimes even dollar stores. This would make it easy to make a bacon rose bouquet for every event without having to buy a dozen roses every time.

Final Presentation

Once your roses are on their stems, put together your edible bouquet. Similar to a real flower bouquet, you want to remove any leaves that are below the top of your vase. You can add water to the vase for the look of real flowers, but it’s obviously not necessary.

Store

These roses should be stored in the fridge in an airtight container. If you’re making ahead of the event, I recommend keeping the bacon in the fridge, then placing them on the stems right before presentation. Reheating directions are below in case you want to have them hot when gifting them.

Freeze

Bacon can be frozen, so these rosebuds are good to freeze as well! Place cooked or raw bacon roses on a baking sheet in the freezer. After 1-2 hours, transfer to a freezer bag and enjoy within 3-6 months.

Reheat

If you’d like them heated, rewarm them in the air fryer (390 for 2-3 minutes) or oven (400 at 5-10 minutes). You can also use the microwave, but some may get a bit soft. DO NOT REHEAT BACON ROSES WHILE THEY ARE ON THE STEM. If you are using real roses, the leaves will immediately die and look awful. If you are using faux flowers, they likely have some metal wire inside and will ruin your microwave and burn in the oven or air fryer.

For the bacon lovers in your life, try these other recipes:

• Bacon Wrapped Green Beans & Bacon Wrapped Cabbage – If you love your vegetables, you’ll love them even more when you wrap them up in deliciously crispy bacon!
• Bacon Wrapped Pork Tenderloin, Bacon Wrapped Chicken, and Bacon Wrapped Scallops all give you a big dose of protein while also enjoying that salty, tasty bacon.
• Keto Bacon Egg and Cheese Rolls – Such a perfect breakfast, and they can be frozen, too!
• Bacon Cheddar Cauliflower Tots – Low carb and absolutely drool-worthy! Great with keto chicken strips, too.

FAQ’s about Bacon Roses

Yield: 12 Roses

Bacon Roses (easy edible gift)

Print

These Bacon Roses make the BEST edible gift for your favorite friend or partner. This keto-friendly holiday gift is perfect for Valentine's Day, graduations, and celebrations all year long!

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

• 12 pieces bacon

Instructions

1. Lay out 12 pieces of bacon on parchment paper while preheating your oven to 425 degrees F.
2. Begin rolling one piece of bacon towards you (tightly but not so much that you're squeezing it), then on the next roll, switch directions and roll away from you. Hold the bacon there, then continue rolling towards and away from you until you meet the end of the bacon.
3. Secure the bacon rolls with 1-2 toothpicks and place each one inside the well of a muffin pan.
4. Bake roses 45-55 minutes, depending on your preference.

Notes

You can dump the bacon grease out of the muffin pan about halfway through to reduce the fat and the cooking time. However, I've found that it takes so long to safely dump the bacon that it hasn't been worth it for me.

Nutrition Information:

Yield:

12

Serving Size:

1 bacon rose
Amount Per Serving: Calories: 44Total Fat: 3.5gCholesterol: 8.7mgSodium: 177.6mgCarbohydrates: 0.1gNet Carbohydrates: 0.1gFiber: 0gSugar: 0gProtein: 2.9g

The post Bacon Roses (Easy Edible Gift!) appeared first on The Best Keto Recipes.

Turkey Bacon Ranch Quesadilla

This Turkey Bacon Ranch Quesadilla is the perfect way to use up some of those Thanksgiving leftovers in a seriously delicious way! You definitely don’t feel like making a big fuss about lunch or dinner after a holiday and this recipe is the solution. My quesadilla uses moist turkey, crispy bacon, white cheddar cheese, chopped onion, green chiles and Ranch dressing all wrapped in a low carb tortilla. You’ll love this meal because it’s quick, easy and super tasty. You’ll feel like you’re cheating on your keto diet when you aren’t- one whole quesadilla is only about 8 net carbs!

This Turkey Quesadilla is simple to prepare in advance, meaning that it’s perfect for keto meal prep. One of the great things about this easy recipe is that it’s absolutely full of protein- there’s 40 grams per serving! This meal will really fill you up. Low carb tortillas also tend to be high in fiber, which will also help to keep you feeling sated and keep you going! 

Ingredients in Turkey Quesadilla

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

• Low Carb Tortilla- you can find these in your local grocery store with the rest of the tortillas.
• Roasted Turkey- leftover Crockpot Turkey, Turkey Breast or Smoked Turkey are perfect here
• Bacon- I recommend cooking bacon for this recipe and not using bacon bits
• White cheddar cheese- this type of cheese is my favorite in quesadillas, but you can use whatever type you like
• Red onion- chopped
• Green chiles- I used drained canned green chiles
• Ranch dressing- your favorite bottled variety or homemade would both be great

How do I make this leftover turkey recipe?

This easy keto lunch recipe is ready in only 2 simple steps!

1. Lay your tortilla out flat and spread ranch over it and top with cheese. Layer turkey, bacon, onion and green chiles on top.
2. Add butter or spray oil to a hot skillet and add your quesadilla. Cook for 4-5 minutes and flip, cooking for another 4-5 minutes.

How to Store and Reheat this keto lunch recipe

To store this quesadilla, keep in a plastic or glass container with an airtight lid. You can also store in a plastic bag. Keep in the fridge. This quesadilla will stay fresh for up to four days. To reheat, add back to the skillet and warm on both sides. You can also heat up in the Air Fryer– follow the instructions for these Air Fryer Quesadillas for the best results. You can also warm in the microwave- heat in 30 second increments until warm enough for you.

Can I freeze this quesadilla?

Yes, you can! Just wrap your quesadilla in cling wrap and then place on a baking sheet. Freeze onto a baking sheet and then place in a freezer bag. Thaw and reheat in the Air Fryer, in the oven or on the stove top.

Is this recipe good for keto meal prep?

This is an amazing keto meal prep recipe! Just prepare your quesadilla in advance and store in your favorite meal prep containers. This Turkey Bacon Ranch Quesadilla will stay fresh for up to four days, so you can bring this to work for an easy protein packed meal!

Can you freeze bacon?

Yes, you can! If you have fresh cooked bacon but you know you aren’t going to eat all of it right now, it’s the perfect time to freeze it! Just lay your cooked bacon in between paper towels so it doesn’t stick together and place in a freezer bag. When you’re ready to  use it, you can reheat it in the microwave or Air Fryer! Use within three months.

How to freeze cooked turkey

If you’ve got leftovers from your Crockpot Turkey Breast, Roasted Turkey Breast or Smoked Turkey you may want to freeze them so you know you’ll always have some for you to make these quesadillas with! Cut your turkey so there are no very large pieces. Add to a lined baking sheet and place in the freezer for 1 hour. Add your frozen turkey to a freezer bag (this is why it’s important to line your baking sheet). Label your bag and enjoy within three months. You can use your turkey in these Turkey, Bacon and Avocado Taquitos for a tasty keto lunch!

More easy lunch recipes

• Easy Turkey Pinwheels
• Loaded Italian Wrap
• Keto Salad Bowl
• Turkey Lettuce Wraps

Yield: 1

Turkey Bacon Ranch Quesadilla

Print

This Turkey Bacon Ranch Quesadilla is the quickest, easiest protein packed lunch! One quesadilla will give you 40 grams of protein for only 8 net carbs!

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 large Carb Balance tortilla
• 1/2 cup sliced roasted turkey (leftover turkey is great!)
• 2 slices cooked bacon
• 1/3 cup shredded white cheddar cheese
• 1 tablespoon red onion, chopped
• 1 tablespoon green chiles
• 1-2 tablespoons ranch dressing

Instructions

1. To assemble your quesadilla spread ranch over the tortilla, top with shredded cheese, turkey, bacon, red onion and green chiles.
2. Heat a medium-sized skillet to medium heat. Once hot, butter or spray your skillet with cooking oil, then add your quesadilla. Allow to cook 4-5 minutes (until the tortilla is browned), flip, and cook another 4-5 minutes.

Nutrition Information:

Yield:

1

Serving Size:

1 Quesadilla
Amount Per Serving: Calories: 551Total Fat: 35.6gCholesterol: 126mgSodium: 1296mgCarbohydrates: 24gNet Carbohydrates: 8.3gFiber: 15.7gSugar: 2.5gProtein: 40g

The post Turkey Bacon Ranch Quesadilla appeared first on The Best Keto Recipes.

Brussels Sprouts are one of those ingredients people either love or hate. Personally, I love them! This is the recipe I share with friends and family who consider them selfs Brussels Sprout haters. If anything is sure to change their mind it is crispy Brussels sprouts paired with a creamy gruyere cheese sauce and salty bacon.

This is an impressive side dish that tastes a lot harder to make than it actually is! You only need a few basic ingredients and a good oven safe skillet to make this recipe. Follow the step by step tutorial below.

Ingredients for the Best Brussels Sprouts

As always, this is a quick overview of the ingredients you will need for this recipe. For the complete, printable recipe just keep scrolling. To make these baked Brussels sprouts you will need:

• Brussels Sprouts: look for medium to small size sprouts. If you can only find really large sprouts I recommend cutting them into quarters verses halves so they have a nice crispy exterior and tender interior. 
• Bacon: your favorite variety will work fine. If you really want to take the flavor up a notch look for pepper bacon, it is amazing with these cheesy sprouts!
• Heavy Cream: this is the main ingredient in the sauce, you don’t need a lot and I don’t recommend switching this for another liquid. 
• Cheese: parmesan and gruyere is used in this recipe. The flavor is unbeatable! If you cannot find gruyere I would suggest substituting Swiss cheese. 
• Garlic: you will need flavorful minced garlic for this recipe. 

How do you make Cheesy Brussels Sprouts?

You can make this impressive Brussels Sprout recipe in just four easy steps! Check out the step by step photos below to walk you through the process:

• In a large oven safe skillet brown the bacon until crispy, remove from the skillet and set aside on a paper towel lined plate. 
• Add the sliced Brussels sprouts cut side down to the skillet, allow the sprouts to cook undisturbed in the bacon grease for 4-5 minutes. Flip when the sprouts are golden brown. Cook 2-3 more minutes and remove from the skillet. 

• Wipe the skillet clean and add heavy cream, garlic and parmesan. Let the mixture simmer over medium low for a few minutes until it begins to bubble. Be sure to stir, otherwise the cheese will stick to the bottom of the pan. When a lovely, thick Alfredo sauce has formed remove from heat. Add the sprouts cut side down and top with the shredded cheese and half the bacon. 
• Bake at 375 degrees F for 15 minutes. Add the additional bacon, salt and pepper to taste. 

Tips for the Best Brussels Sprouts

• Crispy: be sure to let the sprouts cook cut side down, undisturbed for a few minutes. This ensures a crispy exterior and tender interior! 
• Don’t overcrowd: take care not to overcrowd the pan, otherwise it will steam the sprouts, verses searing them.
• Quality Ingredients: use good quality cheeses in this recipe. There are very few ingredients in this recipe, so quality matters. Check out the deli counter at your grocery and find a good block of gruyere to shred at home. The flavor is unbeatable!

Can I make these ahead of time?

Truly, the sprouts are best made fresh. However, you can assemble this a few hours in advance and bake just before serving if you need to prep things ahead of time. 

Can I make this vegetarian?

Sure, skip the bacon and instead of cooking the sprouts in bacon grease add 1 1/2 tablespoons good quality olive oil or avocado oil. In this instance, don’t reach for butter to sauté the sprouts, it will brown too quickly while the sprouts are cooking. 

What to serve with Brussels Sprouts?

This is such a great all purpose side dish. It pairs well with all proteins. Some of my favorite dishes to serve with this cheesy side dish are:

• Air Fryer Pork Tenderloin: the best juicy, tender pork tenderloin ready in just 15 minutes!
• The Perfect Roast Chicken: this is the recipe all my guests ask for, it is unlike any other roast chicken you’ve ever had thanks to my secret ingredient!
• Roast Turkey Breast: a go to for all holidays! 
• Blackened Chicken: so flavorful and great by itself or in wraps, salads and more. 

Keto Side Dishes

• Broccoli Salad with Bacon goes with everything, ready in minutes!
• Garlic Butter Green Beans: an easy one pan recipe! Add shrimp for a total meal! 
• Keto Red Lobster Biscuits: the only keto biscuit recipe you will ever need!
• The Best Roasted Radishes: the perfect low carb potato substitute! 

Yield: 6

Cheesy Brussels Sprouts with Bacon

Print

These Cheesy Brussels Sprouts with Bacon are made in one pan and perfect for entertaining! This easy vegetable side dish is low carb and keto-friendly! 

Prep Time 2 minutes

Cook Time 25 minutes

Total Time 27 minutes

Ingredients

• 2 slices thick cut bacon, chopped
• 1 pound Brussels sprouts, sliced in half
• 1/4 cup heavy cream
• 1/3 cup grated parmesan cheese
• 1 tablespoon minced garlic
• 1/2 cup shedded gruyere cheese
• salt and pepper to taste

Instructions

1. Preheat the oven to 375 degrees.
2. In a large oven safe skillet brown the bacon until crispy, remove from the skillet and set aside on a paper towel lined plate. 
3. Add the sliced Brussels sprouts cut side down to the skillet, allow the sprouts to cook undisturbed in the bacon grease for 4-5 minutes. Flip when the sprouts are golden brown. Cook 2-3 more minutes and remove from the skillet. 
4. Wipe the skillet clean and add heavy cream, garlic and parmesan. Let the mixture simmer over medium low for a few minutes until it begins to bubble. Be sure to stir, otherwise the cheese will stick to the bottom of the pan. When a thick Alfredo sauce has formed remove from heat.
5. Add the sprouts cut side down and top with the shredded cheese and half the bacon. 
6. Bake at 375 degrees F for 15 minutes. Add the additional bacon, salt and pepper to taste, serve immediately.

Recommended Products

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

• 
  Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black

Nutrition Information:

Yield:

6

Serving Size:

About 1/2 cup
Amount Per Serving: Calories: 116Total Fat: 3.2gCholesterol: 24mgSodium: 239mgCarbohydrates: 7.6gNet Carbohydrates: 4.6gFiber: 3gSugar: 2gProtein: 9g

The post Cheesy Brussels Sprouts with Bacon appeared first on The Best Keto Recipes.

Broccoli Salad with Bacon

Easy, delicious keto Broccoli Salad has the best of all worlds! Salty bacon, sharp cheese, healthy broccoli, and crunchy nuts bring a ton of texture and flavor to every bite! Creamy mayonnaise, sugar-free sweetener, and apple cider vinegar combine to make a sweet and tangy dressing that you’ll absolutely love. This salad is all about balancing opposites — Soft cheese with crunchy nuts, salty bacon with a sweet dressing. It’s an easy, super flavorful salad that everyone will love!

It’s perfect for potlucks or lunches because it doesn’t need to be warmed before eating! It would be fantastic for a dish at a cook out, too! Technically, you could skip cooking entirely if you choose to buy bacon bits… But I do think the fresh bacon taste is worth the effort. If you know you’ll be in a rush, just cook the bacon up to 3 days in advance!

Ingredients for Keto Broccoli Salad

Here’s a quick overview of what you’ll need. For exact measurements, just keep scrolling down to the printable recipe card!

• Fresh broccoli florets, cheddar cheese cubes, crumbled bacon, chopped almonds, and red onion
• Mayonnaise, sweetener (monk fruit if keto, sugar if not keto), apple cider vinegar

Can I use frozen bacon?

No, I would not recommend using frozen bacon in this recipe. Thawed broccoli will not have the crunchy texture we’re looking for in this salad, and it would add too much moisture. I can only recommend using fresh broccoli (or fresh cauliflower if you don’t have broccoli).

How to make Broccoli Salad with Bacon

• In a small bowl combine the mayonnaise, sweetener, and apple cider vinegar.
• Combine the broccoli, cheddar, bacon, almonds and red onion in a large bowl.
• Stir in the dressing until everything is covered well. Serve chilled.

Obviously, this is a super simple recipe (even kids could prepare this!). All you need to do is mix, chill, and serve!

Can you make salad ahead of time?

This salad is best when eaten within about 24 hours of cooking, even though you technically could eat it up to 3 days later. The longer the dressing is on the salad, the less crunchy the bacon and broccoli will be. If you are meal prepping this for lunches, I recommend having your salad in a jar for each day, separate from your dressing. The day you plan to eat it, just add a bit of dressing and shake!

Substitutions and Tips: 

• If you’re not a fan of bacon, you can replace it with something else! Ham, chicken, even sundried tomatoes could add their own delicious twists.
• Try it with cauliflower instead of broccoli! It changes the texture and flavor a little bit, but a cauliflower salad is delicious, too! It’s a great option when the store is out of broccoli.
• Try different cheeses. Pepper Jack can add a little spice while mozzarella adds a milder taste. Feta would add some more tang that would make this an amazing side for Greek dishes! Shredded cheese is an okay substitute, but it doesn’t hold up as well in this salad.
• If you love crunch, wait to add the bacon until right before serving, then toss to coat one more time. The longer the bacon is in the dressing, the softer it will be.
• If you prefer softer or cooked broccoli, you can quickly parboil it. Boil the broccoli for just 1 minute, then transfer to ice water. Once cool to the touch, dry as much as possible and assemble salad as described.
• If you don’t have apple cider vinegar, you could replace it with lemon juice. The taste won’t be quite as robust, but it is still a very tasty, worthwhile option!
• Use a granular sweetener. I used the granular monk fruit sweetener, and granular sugar would work as well. Golden or brown sugar monk fruit can be used instead, but it will add a slightly different flavor.

How to store Broccoli Salad

This salad is safe to eat up to 3 days after combining (stored in an airtight container in the fridge), but I recommend eating within the first 24 hours to keep the best texture. If you want it to stay fresh longer, keep the salad and the dressing separate in the fridge. When ready to serve (or a few hours before), add your dressing and toss to coat.

I would not recommend freezing this. 

What to serve with Keto Broccoli Salad

This broccoli salad fits so many different needs and occasions! For the holidays, serve with a Turkey Breast, Rosemary Garlic Keto Rolls, and Keto Cranberry Sauce. Don’t forget the Easy Keto Sausage Stuffing and Cheesy Cauliflower Casserole! If you’re taking this for lunch, you could add super easy no-cook lunch options like Prosciutto Skewers, Italian Pinwheels, or a Turkey Lettuce Wrap.

Entrees like Bacon Wrapped Pork Tenderloin, Roast Chicken, Salmon with Jalapeno Lime Butter, or a Keto Bacon Cheeseburger would be fantastic with this salad. You could add in other sides like Keto Mashed Cauliflower, Keto Roasted Radishes, or Keto Cheddar Garlic Biscuits.

More keto broccoli recipes:

• Air Fryer Broccoli
• Cheddar Roasted Broccoli
• Keto Broccoli Cheddar Bites
• Air Fryer Frozen Broccoli

Want more? Check out this list of the BEST Broccoli Recipes. Not all of them are keto, but most of them are!

More easy keto side dishes:

• Easy Asian Cucumber Salad
• Air Fryer Brussels Sprouts
• Keto Bacon Wrapped Cabbage
• Fried Cabbage with Bacon

Yield: 11

Broccoli Salad with Bacon

Print

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!

Prep Time 5 minutes

Ingredients

• 8 cups broccoli florets
• 1 cup sharp cheddar cheese cubes
• 3/4 cup cooked, crumbled bacon (about 6 thick cut slices cooked)
• 1/2 cup chopped salted almonds
• 1/3 cup red onion, chopped
• 1/2 cup mayonnaise
• 1 tablespoon sweetener (monkfruit if keto or sugar if not low carb)
• 1 tablespoon apple cider vinegar

Instructions

1. Combine the broccoli, cheddar, bacon, almonds and red onion in a large bowl.
2. In a small bowl combine the mayonnaise, sweetener, and apple cider vinegar.
3. Stir in the dressing until everything is covered well. Serve chilled.

Nutrition Information:

Yield:

11

Serving Size:

About 1 cup
Amount Per Serving: Calories: 202Total Fat: 16.8gCholesterol: 23.8mgSodium: 270mgCarbohydrates: 6.8gNet Carbohydrates: 4.2gFiber: 2.6gSugar: 1.8gProtein: 7.7g

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