bell pepper Archives - The Best Keto Recipes

Breakfast Stuffed Bell Peppers

Clayton Holmes — Tue, 23 Jan 2024 12:00:00 +0000

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

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

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

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

What You Will Love About This Recipe

Simple. This recipe only requires a couple simple steps for a well-rounded, keto breakfast.
Inexpensive. You will only need a handful of pantry staples for this recipe. You can save even more by only using green bell peppers!
Customizable. Stuffed bell peppers are easily customizable. We love to switch out the sausage for chicken or bacon. You can also easily make this a spicy recipe by add some hot sauce or using spicy breakfast sausage.

Recipe Ingredients

Here is 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.

Bell peppers: choose larger bell peppers to make stuffing them easier. Also, ensure the bell peppers are similarly sized for a consistent cooking time. Choose the color of your choice.
Avocado oil: We prefer avocado oil for this recipe but any neutral oil will work.
Yellow onion, fresh spinach, and mushrooms : you will dice the yellow onion and slice the mushrooms
Breakfast sausage: We used turkey sausage for this recipe but any breakfast sausage will work. If you prefer spicy foods, you can use spicy breakfast sausage.
Spices: salt and black pepper
Large eggs: If cholesterol is a concern you could just use egg whites. If using only egg whites, use 2 egg whites for every 1 egg in the recipe.
Shredded mozzarella: Shredded cheese makes for a delicious topping. You can use a different flavor of shredded cheese if you prefer

How to Make Breakfast Stuffed Bell Peppers

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

Saute the onion

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

Cook the stuffing ingredients

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

Bake the bell peppers

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

Add the cheese

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

Serve

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

Storage and Reheating Instructions

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

Tips and Tricks

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

Stuffed Bell Peppers FAQ

Is this recipe gluten free?

Yes, this recipe is gluten free when prepared as described.

Can I use a different protein?

Absolutely! There are several great options. We have also used bacon or chicken.

Do you have to precook the bell peppers?

No, you don’t have to precook the peppers for this recipe.

Other Keto Breakfast Recipes

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

Yield: 6

Breakfast Stuffed Bell Peppers

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 7 minutes

Total Time 1 hour 17 minutes

Ingredients

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

Instructions

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

Notes

Store leftovers in the fridge for up to 3 days.

I used red bell peppers but any color will work! Just make sure you get fairly large ones, otherwise, you’ll have leftover filling!
I used turkey sausage, but any breakfast sausage will work!

Nutrition Information:

Yield:

Serving Size:

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

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

Sheet Pan Eggs

Clayton Holmes — Tue, 19 Dec 2023 13:39:36 +0000

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

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

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

Why You Will Love This Recipe

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

Recipe Ingredients

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.

Cooked sausage: You can use pork or turkey sausage (personal preference)
Vegetables: red bell pepper, Roma tomato, baby spinach, and green onion
Large eggs: You can use egg whites if on a low cholesterol diet. Use 2 egg whites for every 1 egg in the recipe
Whole milk or heavy cream: You will need to use heavy cream if on a keto diet
Spices: garlic powder, onion powder, salt, black pepper
Shredded cheddar cheese: we prefer shredded cheddar for the flavor and color but you can choose a different cheese flavor if you prefer

How to Make Sheet Pan Eggs

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

Add Filling

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

Mix Eggs

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

Bake

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

Storage and Reheating Instructions

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

What to Serve with this Recipe

This recipe can be served alone, but we love to serve it with a low carb biscuit or chaffle. Here are some of our favorites below:

Sausage Cheddar Biscuits: Made with sausage and loaded with flavor and have less than two net carbs each. Pair with scrambled eggs and enjoy the perfect keto breakfast!
Ham and Cheese Chaffles: Only 5 ingredients and about 1 net carb each! This is the perfect easy keto breakfast or snack recipe!
Keto Bagels: At about 3 net carbs this is a gluten free, keto-friendly bagel recipe you will love!
Jalapeno Cheddar Chaffles: Perfect for keto meal prep! Each crispy, cheesy waffle has just 1.5 net carbs!
Ham and Cheese Biscuits: Each soft, fluffy biscuit is loaded with cheese and ham and is less than 2 net carbs!

Tips and Tricks

The importance of generously greasing the pan can’t be overstated for this recipe to avoid sticking.
If preparing for kids, use cookie cutters to cut out fun shapes.
Customize the eggs by adding or subbing bacon, ham, or another protein.
Don’t use more veggies than called for in the recipe. Excess veggies can create too much moisture in the mixture.
To avoid making a mess, set the baking sheet on a pulled out oven rack before adding the egg mixture. Then carefully slide the oven rack back into the oven to bake once the mixture is added.
This recipe is ideal for a gathering, but you can also cut into smaller squares to place on a biscuit, chaffle, bagel, etc.
If you don’t have a half-sheet baking sheet, divide this recipe between 2 smaller baking sheets.

Sheet Pan Eggs FAQ

Is this recipe gluten free?

Yes, this recipe is gluten free when prepared as described.

How do I know when the eggs are done?

The eggs are done when they have fully set. If unsure, you can test to see if the egg mixture still jiggles in the middle. Once done it should not. You could also test with a toothpick. When fully set, the toothpick should still be clean when removed from the eggs.

Can I freeze this recipe?

Yes, wrap individual servings with plastic wrap then store them in a freezer safe container for up to 3 months.

Other Sheet Pan Recipes

Yield: 6

Sheet Pan Eggs

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

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

Instructions

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

Notes

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

Nutrition Information:

Yield:

Serving Size:

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

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

Chicken Cacciatore Recipe

Annie — Tue, 15 Aug 2023 11:00:00 +0000

This Chicken Cacciatore Recipe features tender, fall off the bone chicken in a rich, savory sauce. This classic Italian dish may seem intimidating but it is made in just one pan and is much easier than it seems!

Chicken Cacciatore is a classic dish that most people recognize, but probably one that isn’t made often. This dish is known for its multitude of ingredients and slow simmer, so it often seems unattainable for a weeknight meal. Luckily, I’ve created a dish that has all the flavor but takes a fraction of the time and ingredients. This is a nice shortcut recipe that still provides you with a rich, decadent sauce and super tender chicken.

Why You’ll Love It

One Pot: this impressive, hearty dish is made in just one pot. This means aside from a cutting board and knife there really isn’t much mess to clean up!
Versatile: as written, I tried to get as close to a traditional cacciatore while still keeping the recipe easy. However, this is a very forgiving dish you can alter. This will work with other cuts of chicken and different vegetables.
Make Ahead: since one of the best things about this dish is how the flavors meld together this is a great dish to make ahead of time. The flavor only gets deeper and richer as it sits!

Ingredients for Chicken Cacciatore

As always, this is an overview of what you’ll need for this chicken recipe. For exact measurements, scroll down for the printable recipe card.

Chicken Thighs: Specifically bone in, skin on thighs with excess fat trimmed. I recommend cooking these with the skin on, then discarding the skin before serving. This may seem counterintuitive but the skin protects the meat from overcooking and ensures each bite is super juicy.
Vegetables and Herbs: Fresh onion, bell peppers, mushrooms, garlic, thyme, and parsley are used in this recipe. As well as canned tomatoes to add depth and richness to the sauce.
Red Wine and Chicken Broth: for the wine choose a nice dry red wine such as a Merlot, Pinot Noir, or Cabernet Sauvignon.
Spices: salt, pepper, oregano, and red pepper flakes are used in this recipe.
Black Olives: these are a signature component of classic chicken cacciatore. If you don’t love olives I would still use them in the recipe and simply remove them before serving. The salty, briny flavor really does add a lot to the sauce.

How to Make Chicken Cacciatore

In addition to the ingredients listed above you will need a Dutch oven or large deep skillet to make this recipe. I have documented each step of the process so you can make perfect, savory chicken and sauce!

Brown the Chicken

The first step is to properly prepare the star of the show, the chicken. After you trim off any fat pat the chicken dry. This is important because if the surface of the chicken is wet and it hits a hot skillet it actually works to steam the chicken instead of browning it. Once the chicken is dry brown it in a hot skillet or Dutch oven for 5-7 minutes. Remember, this step is not meant to cook the chicken through, this step is great for adding flavor to the overall dish. Once the chicken is browned remove it from the skillet and set aside.

Sauté the Vegetables

This dish has so many amazing fresh vegetables. Before adding all of the other ingredients we will sauté the fresh ingredients to bring out maximum flavor. Add the onions, peppers and cook until they begin to soften. Add in the mushrooms, garlic, and thyme until the mushrooms are soft.

Add Wine and Broth

Next, slowly pour in the red wine as you scrape up and bits stuck to the bottom of the pan. This is called deglazing the pan and helps to get up any bits of flavor in the bottom of the pan and nicely incorporates them in the sauce. Next, add the broth to the skillet along with the canned tomatoes and spices.

Add the Chicken and Cook

Add the chicken to the sauce and spoon a bit of the sauce over the chicken to really maximize the flavor it soaks up. Bring the sauce to a boil and once it has boiled for about 2 minutes reduce the heat to low and cover. Allow the chicken to simmer in the sauce 30-35 minutes. This step, the low, slow and gentle simmer is what creates perfectly tender, fall off the bone chicken.

Add Olives and Thicken

Once the chicken has reached an internal temperature of 165 degrees use tongs to carefully remove the chicken from the skillet. Set the chicken aside. Add the olives to the skillet and stir. Simmer the sauce about 10 minutes uncovered until it has thickened. While the chicken has been removed from the sauce carefully remove the skin and add back to the sauce once thickened.

Serve

Before serving spoon sauce over the chicken, or add the chicken to a deep serving platter and pour the sauce directly over the chicken. Sprinkle with fresh parsley and enjoy! Some amazing side dish options include:

Garlic Butter Cauliflower: Loaded with two kinds of cheese and packed with flavor this is an easy side dish your family will love!
Garlic Bread Chaffles: For just 2.4 net carbs per chaffle, you’ll want this cheesy, gluten-free garlic bread with every meal!
Keto Cheddar Garlic Biscuits: These biscuits are excellent low carb subs for classic cheesy garlic biscuits!
Air Fryer Green Beans: Fresh green beans are paired with seasoning and lemon to make the perfect keto side dish!

Storage

This dish will keep up to 3 days in the fridge in an airtight container. If possible, keep the thighs submerged in the veggies and sauce for maximum flavor retention. You can easily reheat chicken cacciatore in the microwave or oven, or you can do it in a skillet on the stove. The key is warming it slowly so that the chicken doesn’t overcook or dry out.

Freezer

This is a great freezer friendly meal. Simply allow the dish to cool completely and portion the veggies, sauce, and chicken into individual portions in freezer-safe containers, then enjoy within 3 months for the best texture. Let thaw in the fridge overnight before reheating.

Recipe FAQ

Is this dish spicy?

No, this is not a spicy dish. There is a very small amount of red pepper flakes in this dish, but if you are sensitive you can simply skip this ingredient.

Can I use a different cut of chicken?

Yes, bone in chicken will provide the most flavor but you can use any cut you wish. Remember the cooking time may be different so rely on an instead read meat thermometer.

Can I skip the wine?

You can use additional both in place of the wine. However, the wine does add the best, most authentic flavor.

Other Italian Dishes

Yield: 6

Chicken Cacciatore Recipe

This Chicken Cacciatore Recipe features tender, fall-off-the-bone chicken in a rich, savory sauce. This classic Italian dish may seem intimidating but it is made in just one pan and is much easier than it seems!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

6 bone-in, skin-on chicken thighs
2 teaspoons fine sea salt, divided
1 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 red bell peppers, cut into strips
1 green bell peppers, cut into strips
10 ounces baby bella mushrooms, sliced
6 cloves garlic, minced
1 tablespoon chopped fresh thyme
1/2 cup dry red wine
1 1/2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
3/4 cup pitted black olives, cut in half
Fresh chopped parsley, for garnish (optional)

Instructions

Pat chicken pieces dry with a paper towel. Sprinkle with 1 1/2 teaspoons salt on both sides. Heat olive oil in a 6-quart large skillet or Dutch oven over medium heat.
Add the chicken pieces, skin side down, cooking for 5-7 minutes. Flip and cook for 2 more minutes. Transfer to a plate for later. The chicken will NOT be cooked through at this point.
Once the chicken has been removed add the onion, and peppers and cook for
8 minutes until softened. Mix in the garlic, thyme, and mushrooms and cook for 5 minutes until fragrant and softened.
Next, deglaze the pan with the red wine over medium-high heat, cooking for
3-5 minutes until partially evaporated. Add the broth, diced tomatoes, oregano, ground black pepper, red pepper flakes, and remaining 1⁄2 teaspoon salt. Place the chicken pieces on top of the mixture and spoon some of the liquid on top of each piece of chicken.
Bring to a boil over high heat, then reduce to low and simmer, covered, for about 35
minutes. The chicken should become super soft and be fully cooked through, reaching at least 165°F on an instant-read thermometer.
Uncover the pan. Remove the chicken from the pan with tongs or a slotted spoon and place onto a large plate and set aside. Remove the skin from the chicken.
Mix the olives into the sauce in the pan. Simmer the sauce in the pan over medium-low heat, uncovered, for 15 minutes until thickened.
Return the chicken to the pan and spoon the sauce over the chicken. Garnish with parsley.

Buffalo Chicken Foil Packs

Clayton Holmes — Tue, 11 Jul 2023 11:00:00 +0000

These Buffalo Chicken Foil Packs take convenience to another level while providing that perfect tangy, spicy buffalo chicken flavor! This buffalo chicken recipe only requires a handful of common ingredients, 5 minutes of prep time, and requires nearly zero cleanup!

Buffalo Chicken has become a very popular flavor combo for many of us over the last few years. That tangy flavor combined with a little heat is heavenly. There are numerous ways to prepare it. However, I challenge you to find a more quick, convenient way to prepare it without sacrificing flavor. These foil packs take a few simple ingredients and create a delicious, complete meal. Even better, nearly zero cleanup will be required when you finish your meal! This is a really great summer recipe to prepare on the grill, but I will let you in on a little secret. Put a few of these packets together prior to your next camping trip and cook them over a campfire with family or friends. You won’t regret it!

What You Will Love About this Recipe

Minimal prep needed. Prep for this meal only requires a few simple steps and only takes a couple of minutes.
Little clean up required. Since nearly every step of prep and cooking takes place on the foil, there is minimal clean up required.
Incredible flavor and texture. These foil packs utilize an incredibly simple and easy cooking method to provide that amazing buffalo chicken flavor!

Ingredients for Buffalo Chicken Foil Packs

Boneless skinless chicken breasts: Boneless chicken thighs would also work if you prefer dark meat.
Vegetables: for this recipe I use bell peppers, cauliflower florets and green onions for the best flavor combination.
Cooking oil: This is for heat transfer, flavor, browning ingredients and to avoid sticking. Any neutral oil will work. We prefer olive oil or avocado oil.
Buffalo sauce: The key component to “buffalo” chicken. It adds an amazing tangy, spicy flavor
Blue cheese or a drizzle of ranch (optional): Helps create the perfect flavor and texture
Spices: salt, smoked paprika, garlic powder, dry parsley, onion powder, black pepper

How to Make Buffalo Chicken Foil Packs

In addition to the ingredients listed above you will need a cutting board, aluminum foil, and a knife. To make the best Buffalo Chicken Foil Packs follow the instructions below:

Prep

Heat the grill to medium-high heat. Lay out 4 large pieces of aluminum foil on your counter or work surface. In a small bowl, combine the seasoning ingredients and set aside.

Add Ingredients to the Foil Packs

Divide the 4 chicken breasts, bell peppers, and cauliflower equally between the 4 pieces of aluminum foil, placing them in the center. Drizzle the oil over the chicken breasts and vegetables. Then sprinkle the seasoning (about 1 ½ tsp per packet) evenly over the 4 foil packets as well. Add 1 tbsp of the buffalo sauce to each foil packet, spreading it over the chicken. Sprinkle with the green onions.

Cook

Fold the foil packets by bringing 2 sides together and folding them over, then closing the ends. Be sure to leave enough room for the air to circulate. Grill the packets for 30-35 minutes, or until the chicken reaches an internal temperature of 165 degrees.

Serve

Open the foil packets and add 1 tbsp of the remaining buffalo sauce to each packet, drizzling it over everything. Sprinkle with bleu cheese crumbles or drizzle with ranch dressing! Foil packs are best when served immediately after they have finished cooking. Be very careful handing the foil packs as they will be hot. Remember, the packet will be full of steam so use tongs or heat resistant gloves when opening, and be very careful to avoid a burn.

Storage and Reheating Instructions

Refrigerator-You can store this recipe in an airtight container for up to 3 days. For the best reheating results, drain off any excess moisture to prevent a soggy dish.
Freezer– We don’t recommend freezing this recipe.
Reheating-To reheat a whole foil pack add the pack to a preheated air fryer and cook at 350 degrees for 5 minutes or until warmed. Alternatively, you can add the ingredients to a microwave-safe plate and warm in 30-second increments until done.

Tips and Tricks for the Best Buffalo Chicken Foil Pack

Make sure to use heavy-duty aluminum foil, it doesn’t tear or rip as easily making it easier to use for foil packets.
To ensure ingredients cook evenly, be sure to leave enough room for the air to circulate in the foil packs.
Customize based on your personal preferences. Broccoli could be substituted for the cauliflower. If you are not worried about the recipe being keto friendly, you could add black beans and/or canned corn.

Buffalo Chicken Foil Pack FAQ

Is this recipe gluten free?

Yes, if prepared as described it is gluten free. Be sure your buffalo sauce and Ranch dressing (optional) are labeled gluten free.

Can this dish be made ahead of time?

Yes, review reheating instructions above if cooked ahead of time. This meal is also easy to prep ahead of time.

Is this recipe low carb and keto friendly.

Yes, see nutritional information below in recipe card for net carbs and serving size.

Can I make this recipe in a slow cooker?

Yes, please click here to see our Crockpot Buffalo Chicken recipe.

Other Keto Foil Pack Recipes

BBQ Chicken Foil Packs– BBQ Chicken Foil Packs are a simple, convenient way to prepare a juicy and flavorful dinner that will require basically no clean up! Better yet, it is low carb and keto friendly with only 6.8 net carbs per serving!
Sausage Broccoli Cheddar Foil Packs– These Sausage Broccoli Cheddar Foil Packs have only 3 ingredients, are under 7 net carbs and ready in about 20 minutes!
Steak and Mushroom Foil Packs– Steak and Mushroom Foil Packs are loaded with marinated sirloin steak and tender mushrooms. These are great for camping or cookout food! It requires minimal ingredients and cooks in under 20 minutes!
Crack Chicken Foil Packs– This Crack Chicken Foil Pack is the ultimate summer meal! Tender broccoli and chicken are paired with salty bacon, sharp cheddar, and zesty ranch seasoning. This meal is ready in 20 minutes, has no cleanup, and contains just 5 net carbs per serving.
Spicy Sausage Veggie Foil Packs– Try these Spicy Sausage Veggie Foil Packs for a fun keto-friendly dinner! Each foil pack can be made on the grill or in the oven and contains just 7.5 net carbs each! These foil packs are great for camping and cookouts!

Yield: 4

Buffalo Chicken Foil Packs

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time 35 minutes

Total Time 1 hour 10 minutes

Ingredients

Buffalo Chicken Seasoning

1 ½ tsp salt
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dry parsley
½ tsp onion powder
½ tsp black pepper

Foil Pack Ingredients

4 thin boneless skinless chicken breasts
3 bell peppers, sliced
1 lb cauliflower florets
2 tbsp oil
½ cup buffalo sauce, divided
1 cup chopped green onions
Crumbled blue cheese or a drizzle of ranch (optional)

Instructions

Heat the grill to medium-high heat, approximately 400 degrees F. Lay out 4 large pieces of aluminum foil on your counter or work surface.
In a small bowl, combine the seasoning ingredients and set aside.
Divide the 4 thin chicken breasts, bell peppers, and cauliflower equally between the 4 pieces of aluminum foil, placing them in the center. Drizzle the oil over the chicken breasts and vegetables. Then sprinkle the seasoning (about 1 ½ tsp per packet) evenly over the 4 foil packets as well.
Add 1 tbsp of the buffalo sauce to each foil packet, spreading it over the chicken. Sprinkle with the green onions.
Fold the foil packets by bringing 2 sides together and folding them over, then closing the ends. Grill the packets for 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees.
Open the foil packets and add 1 tbsp of the remaining buffalo sauce to each packet, drizzling it over everything. Sprinkle with bleu cheese crumbles or drizzle with ranch dressing!

Notes

These taste SO good with ranch dressing. Although it’s optional, I highly recommend it.
We recommend Frank’s buffalo sauce for these packets, it’s the best by far.
These are low-carb, but you can add corn and beans if desired!
Make sure to use heavy-duty aluminum foil, it doesn’t tear or rip as easily making it easier to use for foil packets.
I used my Traeger grill, heated to 400 degrees to cook these. It took 25 minutes for smaller chicken breasts, and up to 35 minutes for larger ones!

Sausage and Peppers

Annie — Tue, 15 Nov 2022 12:00:12 +0000

This one pan Sausage and Peppers recipe is perfect for a weeknight meal! Easy, ready in 15 minutes, 3 ingredients, and under 8 net carbs per serving.

Sausage and Peppers

This Sausage and Peppers skillet is the EASIEST meal you’ll have this week! Simply slice your three ingredients, sauté, and you’re ready! This dinner can be on the table within 15 minutes, perfect for a busy weeknight or a lazy weekend. Healthy peppers and onions add tons of flavor to the smoky, juicy andouille sausage.

Ingredients can be prepped ahead of time, allowing you to simply dump and sauté when dinner time comes around. This dish could be made ahead of time and reheated easily, as well–Great for meal prep or leftover lunches! This one pan keto meal is everything you need — Protein, vegetables, tons of flavor, and basically no work at all. For under 8 net carbs, you can enjoy a delicious, quick, easy, healthy dinner.

How to make Sausage and Peppers

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

Andouille Sausage – Sliced. Kielbasa, smoked sausage, Italian sausage, chorizo, or bratwursts could be substituted if you don’t have andouille.
Onion – Cut into bite-sized pieces. I used a white onion, but yellow or red could work.
Bell Pepper – Cut into bite-sized pieces. You can use all of one color or a mix like I did.
Salt and Pepper to taste

Cooking Sausage, Peppers, and Onion

This recipe is SO simple! Heat a large skillet to medium heat, then lightly spray with cooking oil. Dump your sausage, peppers, and onion into the skillet. Stir occasionally, cooking until the sausage has browned and the vegetables are tender (about 7-8 minutes). Add salt and pepper to taste, then serve immediately!

Heat a large skillet to medium heat and lightly spray with cooking oil.
Dump the sausage, peppers and onions in the skillet. Cook the mixture, stirring occasionally 7-8 minutes. The dish is done when the sausage has browned and the peppers and onions are tender. Add salt and pepper to taste.

Andouille Sausage Substitutes:

If you don’t have andouille sausage, there are several different options you could use to substitute. Andouille brings a peppery, smoky, Cajun-ish flavor that is perfect with this meal! Here are some of the best substitutes if you don’t have it, though.

Italian sausage – Much milder, but you could add a bit of cayenne if you’d like it to be more comparable. If you don’t love spicy food, though, this is a great replacement.
Kielbasa – Can be hot or mild, usually has more of a garlicky flavor. Works great with red peppers.
Smoked sausage – Usually mild, has a great smoky flavor that works well in this dish.
Chorizo – Spicier than the others, and the texture is very close to andouille.
Bratwurst – A little less spicy than andouille, works great with Cajun-type flavors.

Can you make this ahead of time?

Yes, absolutely! This reheats very well, so you can make this ahead of time. It will last 4 days in the fridge or 3-6 months in the freezer. Read below for reheating and freezing instructions.

How to store and reheat Sausage, Peppers, and Onions

Once cooked, allow the dish to completely cool before moving to an airtight container. Store in the fridge up to 4 days. To reheat, warm your skillet to medium and saute (stirring frequently) until warmed throughout. Alternatively, you could pour onto a baking pan and reheat at 350 degrees F until hot. You could also reheat in the air fryer (about 325 degrees) or on the grill. Timing depends on the amount you’re reheating, so just check often.

Can you freeze peppers and onions?

Yes, peppers and onions freeze very easily! Simply wash and cut before freezing. Once thawed, your peppers won’t be as crisp as they were before freezing, but they are perfect for cooking.

For long-term meal planning, you could freeze this dish before or after cooking. If freezing before cooking, make sure your ingredients are dry before tossing them into the bag. If freezing after cooking, make sure the dish is completely cool before freezing. Reducing moisture and using an airtight freezer-safe containers are the keys to reducing freezer burn!

What to serve with sausage and peppers

This one pan meal doesn’t really need any side dishes–That’s part of what is so great about it! However, sometimes you want to stretch that meal as far as you can, so adding easy sides like Keto Three Cheese Biscuits or Keto Garlic Bread is great. You could serve over cauliflower rice or with Garlic Butter Mashed Cauliflower or Cheesy Cauliflower Casserole the side.

Consider serving with a Sugar Free Lemonade or a Keto Mango Margarita! Zucchini Fritters or Grilled Portobello Mushrooms would be amazing appetizers, too.

More One Pan Keto Meals

Yield: 4

Sausage and Peppers

This one pan Sausage and Peppers recipe is perfect for a weeknight meal! Healthy, ready in 15 minutes, 3 ingredients, and under 8 net carbs per serving.

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 8 minutes

Ingredients

14 ounces Andouille Sausage, sliced
1 cup onion, cut into bite size pieces
2 1/2 cup bell pepper, any color or a mix, cut into bite size pieces
salt and pepper to taste

Instructions

Heat a large skillet to medium heat and lightly spray with cooking oil.
Dump the sausage, peppers and onions in the skillet. Cook the mixture, stirring occasionally 7-8 minutes. The dish is done when the sausage has browned and the peppers and onions are tender. Add salt and pepper to taste.

Nutrition Information:

Yield:

Serving Size:

1/4 of the skillet
Amount Per Serving: Calories: 332Total Fat: 26.4gSodium: 300mgCarbohydrates: 9.8gNet Carbohydrates: 7.5gFiber: 2.3gSugar: 3.9gProtein: 13.5g

The post Sausage and Peppers appeared first on The Best Keto Recipes.

Cabbage and Sausage Soup

Annie — Thu, 13 Oct 2022 11:00:06 +0000

This Cabbage and Sausage Soup is the perfect way to warm up on a chilly night! This soup is rich, comforting and about 5 net carbs a bowl!

Cabbage and Sausage Soup

It’s starting to cool down, so that means soup season is starting! This Cabbage and Sausage Soup is going to be exactly what you’re going to be craving all fall and winter long! Smoked sausage is combined with chopped onion, celery, bell pepper, carrots and cabbage to make a veggie packed soup that is low in carbs but high in flavor! You’re going to add in onion and garlic powder, paprika and oregano to give this soup a rich, herby flavor with minimal effort.

This cabbage soup has a large serving of both protein and fiber, so it will keep you full. There’s a large serving of vegetables in each bowl, so you can really feel good about feeding this to your family! And the best part about this meal- it’s the perfect weeknight soup!

This meal all cooks in one pot and is ready in only 20 minutes. So you can have this on the table in no time! This recipe is also great for making ahead of time or for keto meal prep!

Ingredients in Cabbage Soup

As always, here is a quick overview of the ingredients used in our Cabbage and Sausage Soup. For the complete recipe, just scroll to the bottom of the page.

Smoked sausage- you could also use turkey, chicken, or andouille sausage
Onion, celery, bell pepper, carrots, cabbage- chopped
Broth- vegetable, beef or chicken
Minced garlic, onion powder, garlic powder, paprika, and oregano

How do I make this Cabbage Soup recipe?

This smoked sausage soup is ready in only 20 minutes with 3 simple steps!

Heat a dutch oven (or large pot) to medium heat and brown your sausage.
Add the minced garlic, onion, celery, bell pepper and carrots. Cook for 4-5 minutes, stirring occasionally.
Stir in the broth, cabbage and spices. Simmer soup for 10-15 minutes and top with salt and pepper. Serve immediately.

Tips for the best Cabbage and Sausage Soup

To make this recipe even faster, prep everything before hand! Chop up your sausage and veggies so that when you’re ready to cook, all you need to do is pop everything into your dutch oven!
If you only have a large pot, that will work fine for this recipe. You may have to brown your sausage in stages, so that you can be sure you’re getting a good browning on all sides.
If you wanted to use a different type of sausage, that would work fine! I also think this recipe would be good with ground beef or pork.

What should I serve with Sausage Soup?

One of the wonderful things about this soup is that it’s so filling- the large amount of veggies and protein will do that! But if you wanted to add some sides, I think Cheddar Garlic Keto Biscuits or Rosemary Garlic Keto Dinner Rolls would be delicious, but check out my list of Keto Bread Recipes for more yummy low carb bread recipes! You could also add a Keto Soup Topper to your sausage soup!

How to Store and Reheat Soup

To store this soup, allow to cool and transfer to a plastic or glass container with an airtight lid and store in the fridge. This soup will stay fresh for up to five days. To reheat, you can either microwave in 30 second increments until hot enough for you, or on low heat on the stovetop.

Can I freeze this Cabbage and Sausage Soup?

Yes, you can! Allow this soup to cool completely and add to a freezer bag- I recommend using these bag rack holders to make the process much smoother. Lay on a sheet pan and allow the bags to freeze laying flat, so the bags will be easier to store. Once frozen, remove from the sheet pan. To heat from frozen, allow to thaw in the fridge overnight and then warm on the stove top. Do not refreeze.

Is this good for meal prep?

I love this recipe for meal prep. Simply prepare ahead of time and store in a microwave safe container so you can warm it up anywhere. This soup is hearty and filling and will keep you feeling full and satisfied!

More keto soup recipes

Yield: 8

Cabbage and Sausage Soup

This Cabbage and Sausage Soup is the perfect way to warm up on a chilly night! This soup is rich, comforting and about 5 net carbs a bowl!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 5 minutes

Ingredients

16 ounce smoked sausage, sliced
1 tablespoon minced garlic
1/2 cup onion, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
3/4 cup carrots, chopped
3-4 cups cabbage, chopped
32 ounces broth (vegetable, beef or chicken)
2 teaspoons EACH onion and garlic powder
1 teaspoon EACH paprika and oregano

Instructions

Heat a dutch oven or large pot to medium heat. Add the sliced sausage to the skillet, stirring occasionally until browned. (Optional: If you wish to remove some of the oil from the skillet use paper towels to blot the sausage and remove as much oil as desired.)
Add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally for 4-5 minutes.
Stir in the broth, chopped cabbage and spices. Allow the soup to simmer (not boil) 10-15 minutes.
Add salt and pepper to taste. Serve immediately.

Supreme Pizza Quesadilla

Maggie Mayoza — Thu, 29 Sep 2022 11:00:03 +0000

This Supreme Pizza Quesadilla is loaded with all your favorite classic pizza toppings! A low-carb tortilla keeps this recipe perfect for a pizza craving while on keto!

Supreme Pizza Quesadilla

This Supreme Pizza Quesadilla is such an easy, comforting meal! It’s ready in about 10 minutes, and everyone in the house can customize the way they see fit. Under 8 net carbs for each quesadilla, you’ll love being able to enjoy your favorite pizza inside a buttery, crispy tortilla!

Interested in lowering the carbs even more? You can use Keto Zucchini Tortillas or even cheese wraps to make this a super low-carb Keto Quesadilla. This makes it possible to make this meal gluten-free, grain-free, lactose free (if using lactose-free cheese and Folio cheese wraps), and low carb!

This quesadilla is freezable and great for meal prepping, too. It’s so tempting to order a pizza on those busy weeknights, but having these Supreme Pizza Quesadillas in the freezer and ready to reheat makes it SO much easier to stick to your low-carb lifestyle!

What is on a Supreme Pizza?

Traditionally, a Supreme Pizza includes pepperoni, Italian sausage, bell peppers, red onions, mozzarella, and sometimes olives. I left the olives off of mine to match my favorite local Supreme Pizza, but it would also be great to add them!

How to make a pizza quesadilla

This recipe is SO easy! Butter a tortilla on one side, then lay it flat on a warm skillet. Top it with all the fillings and wait for the tortilla to become golden brown and the cheese to melt. Fold one side over the fillings and flip, then continue cooking until both sides are beautifully browned.

Are tortillas keto?

Regular tortillas are not keto-friendly, and most are not gluten-free. Luckily, there are other options! Low carb tortillas (like Mission Carb Balance tortillas) have the same flour tortilla taste and texture with way fewer carbs! The nutritional information in the printable recipe card below was calculated using a Mission Carb Balance tortilla.

Unfortunately, those low-carb tortillas are not gluten-free, and they won’t work for people who calculate total carbs vs. net carbs. To reduce the carbs even further, you can meal prep and use these Keto Zucchini Tortillas! The large ones are just 2.4 net carbs (2.8 total carbs) and are gluten-free + grain free! For even fewer carbs, make a Keto Quesadilla using cheese wraps instead!

Can you make a quesadilla in an air fryer?

Yes, quesadillas are delicious in the air fryer! You can easily make this quesadilla in the air fryer with about 10 minutes of cooking at 370 degrees. For more details (and another delicious quesadilla recipe), check this post about Air Fryer Quesadillas.

Can you freeze quesadillas?

Yes, quesadillas can be frozen either before or after cooking! If you want to still cook it fresh, you can assemble the pizza quesadilla and wrap tightly multiple times with plastic wrap. Store in a freezer bag, and it’ll last about 3 months before the texture of the tortilla begins to change.

If you’ve already cooked the quesadilla, first allow it to cool completely, then wrap tightly multiple times with plastic wrap and store in a freezer bag. Read below for reheating instructions!

How to store and reheat a quesadilla

Quesadillas are best fresh, but you can easily store these in the fridge for later if you’d like! Allow your quesadilla to cool down, then store in an airtight container in the fridge up to 4 days. For freezer instructions, see the section above.

To reheat, you can use the microwave, skillet, oven, or air fryer. Depending on your preferences and whether you quesadilla was refrigerated or frozen, some methods may work better than others.

Microwave – Quickest method, least crispy;
reheat in 30-45 second bursts until cheesy is bubbly and fillings are warm.
Skillet – Quick, crispy;
cover and reheat in a medium-low skillet 4-5 minutes on each side. Covering helps the filling warm up quicker so that the tortillas don’t overcook.
Air Fryer – Quick, crispy;
Reheat at 300 degrees F for 5-6 minutes. Check to make sure the tortillas aren’t getting too crispy.
Oven – Slowest method, crispy;
cover and reheat in a 350 degree F oven for about 10 minutes. In the last 4-5 minutes, remove cover and allow the tortilla to crisp up.

What to serve with a Supreme Pizza Quesadilla

An easy side dish to serve with your Pizza Quesadilla is a Simple Arugula Salad with Parmesan or possibly a cute little Keto Salad Bowl. Some fun sides to also dip in the marinara could be Keto Mozzarella Sticks, Spinach and Cheese Bites, or Cheesy Keto Breadsticks! Adding a bowl of Homemade Pesto Sauce gives another great low-carb dipping option. Instant Pot Artichokes with a tasty butter sauce would be perfect, too!

More Keto Pizza Recipes

Air Fryer Zucchini Pizza Bites – 5 net carbs
How to make a Pizza Chaffle – 1.8 net carbs
Keto Pizza Bagels – 4.6 net carbs
Keto Pizza Skillet – 5.9 net carbs

Want more? Check out this list of 15+ Keto Pizza Recipes! On a chaffle, in a soup, stuffed in vegetables, made into bite-size puffs, enjoyed with a crispy crust… So many ways to have Pizza Night without the carbs!

Yield: 1

Supreme Pizza Quesadilla

This Supreme Pizza Quesadilla is loaded with all your favorite classic pizza toppings! A low-carb tortilla keeps this recipe perfect for a pizza craving while on keto!

Cook Time 3 minutes

Total Time 3 minutes

Ingredients

1 large tortilla (low carb), lightly buttered or oiled
1/4 cup mozzarella cheese, shredded
6-8 pepperoni slices (depending on if you use small or large)
1/4 cup Italian sausage, cooked
2 tablespoons chopped bell pepper
2 tablespoons chopped red onion
1/2 teaspoon Italian seasoning
1-2 tablespoons low-carb marinara

Instructions

Heat a skillet to medium heat. Once warm, add a tortilla (butter side down).
Top the tortilla with meat, vegetables, cheese, and marinara.
Cook the tortilla 2-3 minutes until the tortilla is golden brown and the cheese is melted. Fold one side of the tortilla over the filling and flip.
When both sides are golden brown, remove from skillet, slice, and serve with warm marinara sauce.

Nutrition Information:

Yield:

Serving Size:

1 Quesadilla (nutrition calculated with a Mission Carb Balance tortilla)
Amount Per Serving: Calories: 371Total Fat: 25.5gCholesterol: 54mgSodium: 1214.7mgCarbohydrates: 23.8gNet Carbohydrates: 7.5gFiber: 16.3gSugar: 2.3gProtein: 23.9g

The post Supreme Pizza Quesadilla appeared first on The Best Keto Recipes.

Cajun Shrimp and Sausage Skillet

Annie — Tue, 28 Jun 2022 11:00:28 +0000

This Cajun Shrimp and Sausage Skillet is the perfect 20 minute dinner! This easy keto recipe is packed with smoked sausage, cajun shrimp and tons of vegetables!

Cajun Shrimp and Sausage Skillet

It’s no secret that I love simple, nutritious dinners. We had this Egg Roll in a Bowl earlier this week and these Sheet Pan Fajitas last week- I love these meals because they require very little prep, cooking time or clean up, all while helping me stick to my keto diet. This one pan meal is no exception! A generous serving is only 5.3 net carbs, making this a great keto dinner option!

Smoked sausage and buttery shrimp are combined with sweet bell peppers, tender zucchini and crunchy brussels sprouts in this perfect low carb meal! These ingredients are complimented by Cajun spices to make this meal pack a ton of flavor! You can easily cater this recipe to your personal preferences. Add more or less of the Cajun seasoning depending on how spicy you prefer your food, so you can be sure to please even your picky eaters!

One of my favorite things about this meal is how quickly it comes together. In only 20 minutes, this one pan meal is on the table. It doesn’t get much better than that! This dinner is perfect for busy weeknights. This Cajun shrimp recipe is also great for meal prepping- make a large batch over the weekend and then easily warm up for a healthy lunch!

Ingredients for Cajun Shrimp and Sausage

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: Zucchini, Brussels sprouts, red bell pepper, red onion, minced garlic
Other ingredients: extra virgin olive oil, Cajun seasoning.

You can increase or decrease the Cajun seasoning based on your preferred level of spice. You can replace it with your favorite all purpose seasoning, but I strongly recommend using at least a little of the Cajun seasoning. It adds a ton of flavor!

How to make this keto sausage recipe

This keto recipe is incredibly simple! Start by combining all of your ingredients in a large bowl, then coat them with olive oil and seasonings. Stir or toss to make sure every little piece is coated for a super flavorful meal.

Grab your skillet or griddle and warm it up on medium heat. Once it’s good and hot, spray with oil or other nonstick spray, then add your ingredients to the skillet. If possible, put it all in a single layer to get a perfect sear on each piece. If you can’t fit it in one layer, that’s okay, everything will still taste delicious!

Cook your veggies, sausage, and shrimp for 3 minutes, then stir and cook for an additional 3-4 minutes. Once the shrimp are pink and the vegetables are fork tender, the meal is ready to serve!

How long does this meal take?

Your whole family will love this easy weeknight dinner. From start to finish, this meal will be on your table in less than 20 minutes! This keto meal also provides a large portion of your day’s protein and fiber. This recipe is also great for keto meal prep- prepare on your weekend and enjoy all week long!

How many carbs are in this Cajun Shrimp?

A large serving of this keto skillet meal is only 5.3 net carbs! This is an excellent meal for low carb meal prep, it makes a ton and the carbs are kept at a minimum.

Tips for the best Cajun Sausage

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.
You can easily double or triple this recipe if you’re cooking for a crowd!
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.

What should I serve with this one pan sausage and veggies?

I served this meal with some Keto Cheddar Garlic Biscuits, but these Keto Three Cheese Biscuits or Cheesy Zucchini Breadsticks would also be delicious! A Keto Salad Bowl or this Simple Arugula Salad with Parmesan are the perfect accompaniment to any dinner table. For dessert, try this easy Air Fryer Brownie, Lemon Cookies or Keto Brownies with Frosting!

How to Store and Reheat this Shrimp and Sausage recipe

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 five 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

More easy keto recipes

Yield: 6

Cajun Shrimp and Sausage Skillet

This Cajun Shrimp and Sausage Skillet is the perfect 20 minute dinner! This easy keto recipe is packed with smoked sausage, cajun shrimp and tons of vegetables!

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
2 cups zucchini, sliced
1 cup sliced Brussels sprouts
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

Combine all of the ingredients in a large bowl and toss with olive oil and seasoning.
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.
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

* Increase or decrease the Cajun seasoning based on your preference for spice. All purpose seasoning can also be used, but it won't be quite as flavorful.

Nutrition Information:

Yield:

Serving Size:

About 1 1/2 cup (1/6 of recipe)
Amount Per Serving: Calories: 321Total Fat: 21.7gCholesterol: 121mgSodium: 101mgCarbohydrates: 7gNet Carbohydrates: 5.3gFiber: 1.7gSugar: 3gProtein: 24g

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

Shrimp Fajita Skillet (keto + low carb)

Annie — Mon, 04 Apr 2022 11:00:10 +0000

This one-pan Shrimp Fajita Skillet is the perfect keto-friendly meal! Pair with cilantro lime cauliflower rice, or low carb tortillas for a hearty, satisfying meal!

Shrimp Fajita Recipe

Shrimp is one of my go to proteins because I always have a bag in the freezer and it cooks in just a matter of minutes! It is so versatile because it can be a great one pan recipe or perfect paired with something like cheesy keto grits! If you’re looking for more summer recipes, check out this list of 150+ Summer Meal Ideas!

This easy Shrimp Fajita recipe is the perfect one pan meal. This dish features flavorful shrimp, fresh peppers and onions sautéed until perfectly tender! You can enjoy this meal on its own, in a crunchy cold lettuce wrap, or in a low carb tortilla!

Shrimp Fajita Ingredients

This is just a quick overview of the ingredients you’ll need. Keep scrolling to the printable recipe card for exact measurements!

Shrimp : I use peeled and deveined thawed shrimp. It cooks super quickly, which helps this meal come together in a flash.
Vegetables: bell peppers, red onion and mushrooms
Fajita seasoning : you can use packaged taco seasoning in a pinch.
Olive oil : for searing the chicken; you can use butter, ghee, coconut oil, or other cooking oil.
Lime: you’ll need a fresh lime to squeeze over the shrimp in the last few minutes of cooking, but don’t forget to add a few extra for serving!

How to make a Shrimp Fajita Skillet

Basically, we are making fajitas that can be enjoyed without a tortilla to save on carbs. This dish is heavier on the veggies than a normal fajita recipe so it will really fill you up. You can always opt for a low carb tortilla, or zucchini tortilla if you need to get your taco fix! To make this Keto Shrimp Skillet just follow these simple steps:

Heat a large skillet to medium heat, then add in your olive oil. Add the bell peppers, onion and mushrooms. Sauté the vegetables for 5-6 minutes until tender.
Add the shrimp and seasoning and toss to coat everything evenly with the spices. Sear the shrimp 2-3 minutes until cooked through.
Lastly, squeeze about half a fresh lime (or 1/4 quarter if you are sensitive to citrus) over the fajitas the last minute of cooking. It will pop, sizzle and steam! The flavor is unbeatable!

How do I make Fajita seasoning?

I use a fajita seasoning blend for this recipe, if you prefer, you can use taco seasoning. The Fajita seasoning blend I reccomend is listed below. You will need 3 tablespoons of this blend for the shrimp skillet.

Fajita seasoning blend

1/4 cup chili powder
2 tablespoons paprika
1 tablespoon each cumin, onion powder, garlic powder
2 teaspoons oregano
1 teaspoon each salt, pepper

What should I serve with Keto Shrimp?

Other Shrimp Recipes

Yield: 6

Shrimp Fajita Skillet (keto + low carb)

This one-pan Shrimp Fajita Skillet is the perfect keto-friendly meal! Pair with cilantro lime cauliflower rice, or low carb tortillas for a hearty, satisfying meal!

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

2 tablespoons of olive oil
1 1/2 cup bell pepper (mixed colors)
1 cup red onion, thinly sliced
1 cup mushrooms, sliced
1 pound thawed shrimp, deveined and shelled
3 tablespoons fajita seasoning*
1/2 fresh lime, sliced

Instructions

Heat a large skillet to medium heat, then add in your olive oil. Add the bell peppers, onion and mushrooms. Sauté the vegetables for 5-6 minutes until tender.
Add the shrimp and seasoning and toss to coat everything evenly with the spices. Sear the shrimp 2-3 minutes until cooked through.
Lastly, squeeze about half a fresh lime (or 1/4 quarter if you are sensitive to citrus) over the fajitas the last minute of cooking. It will pop, sizzle and steam!

Notes

Fajita seasoning blend

1/4 cup chili powder
2 tablespoons paprika
1 tablespoon each cumin, onion powder, garlic powder
2 teaspoons oregano
1 teaspoon each salt, pepper

Chicken Philly Cheesesteak Skillet (keto + low carb)

Annie — Mon, 22 Feb 2021 12:00:27 +0000

Try this Chicken Philly Cheesesteak Skillet packed with pan seared chicken, mushrooms, bell peppers and onions. This easy one pan recipe has less than 5 net carbs per serving!

The most popular recipes on this site and my easy one pan dinners. I think it’s a universal truth that we all look for something to make life a little more streamlined, a little easier. There is nothing that can do that quite like a good one pan recipe, is there? Today we are adding another one to the list, you are sure to love! Overflowing with tender chicken, bell peppers, onions, mushrooms and creamy cheese, this Keto Chicken Philly Cheesesteak Skillet is truly the best low carb comfort food!

A naturally low carb and gluten free spin on the classic Philly cheesesteak sandwich, Keto Philly Chicken is completely hassle-free to make, contains less than 5 net carbs per serving and will be ready to enjoy in under 30 minutes. Serve these on their own, in a low carb tortilla, lettuce wrap or a bed of cauliflower rice for a hearty, healthy dinner!

Ingredients for Keto Chicken Philly Cheesesteak Skillet

You will find the exact recipe measurements and instructions in the recipe card below, but this is a quick overview of the ingredients you will need:

Chicken
Bell Pepper
Onion
Mushrooms
Butter
Steak Marinade
Provolone Cheese

What should I serve with Chicken Philly Cheesesteaks?

Keto Chicken Philly Steak can be served alongside whatever you fancy, so don’t be afraid to get creative. If you’re in need of some inspiration, try out these Crispy Zucchini Fries. This is my favorite side dish and it totally satisfies those french fry cravings. Some other ideas include:

How to Store Chicken

To keep Chicken Philly Cheese Steak fresh for up to 4 days in the refrigerator, make sure to transfer to a well-sealed container as soon as it has cooled after cooking.

Alternatively, If you plan to store it in the freezer, leave out the cheese to avoid splitting. You can simply add this whenever you’re ready to serve.

How to Reheat Chicken Cheesesteak Skillet

You can easily reheat your Chicken Cheese Steak in the oven or microwave, or on the stove.

To reheat from chilled in the oven, preheat to 375 degrees Fahrenheit before popping in your Cheese Steak for 15-20 minutes (or until the chicken is piping hot all the way through).

Alternatively, you can reheat Chicken Philly Cheese Steak on the stove over a medium heat, stirring regularly, or stick it in the microwave on a high heat, checking and giving it a stir every minute or so.

Other One Pan Keto Recipes

Who doesn’t need a little convenience every now and then? I’m such a lover of easy one pan recipes – here are just a few of my personal favorites!

This One Pan Lemon Chicken recipe with an indulgently creamy sauce is like a hug in a meal – perfect for cold winter evenings.
For the shrimp fans out there, this spicy Keto Cajun Shrimp is loaded with flavor, and at just one net carb per serving, you can’t go wrong!
This Cheesy Cabbage Casserole will make the perfect low carb, keto dinner that the whole family will love.

Yield: 4

Chicken Philly Cheesesteak Skillet (keto + low carb)

Try this Chicken Philly Cheesesteak Skillet packed with pan seared chicken, mushrooms, bell peppers and onions. This easy one pan recipe has less than 5 net carbs per serving!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 tablespoon butter
1 pound chicken, cut into small strips or chunks
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic, minced
1/2 cup onion, chopped
1 cup bell pepper, chipped
1 cup mushrooms, sliced
1 tablespoon steak marinade (your favorite kind, I use Allegro)
4 slices Provolone cheese

Instructions

In a large skillet melt the butter over medium heat. Add the chicken and sprinkle with the seasonings, use tongs to toss the chicken in the spices, stirring occasionally. Cook the chicken 4-5 minutes until golden brown.
Add the chopped garlic, onion, bell pepper and mushrooms. Stir occasionally and cook for 6-7 more minutes until the vegetables have softened and the chicken is cooked through.
Reduce the heat to low and stir in the steak marinade.
Top with the provolone and cover. Cook the chicken on low for 4-5 minutes until the cheese has melted completely.

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

Nutrition Information:

Yield:

Serving Size:

1/4 of the skillet (roughly 1 1/4 cups)
Amount Per Serving: Calories: 287Total Fat: 13.5gSaturated Fat: 7.2gCholesterol: 109mgSodium: 408mgCarbohydrates: 5.8gNet Carbohydrates: 4.5gFiber: 1.3gSugar: 3.1gProtein: 34g

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