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

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

What You Will Love About this Recipe

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

Recipe Ingredients

Roast the vegetables

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

Saute the carrots and celery

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

Simmer

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

Blend the soup

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

Add the cheese and heavy cream

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

Serve

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

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

Storage and Reheating Instructions

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

Cauliflower Soup FAQ

Other Low Carb Soup Recipes

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

Yield: 6

Cauliflower Soup

Print

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

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

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

Instructions

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

Notes

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

Nutrition Information:

Yield:

6

Serving Size:

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

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

Keto Mushroom Soup

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

How to Make Keto Mushroom Soup

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

Saute veggies

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

Simmer

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

Finish with cream

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

What to Serve with Mushroom Soup

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

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

Store

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

Reheat

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

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

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

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

Mushroom Soup FAQs

Yield: 6 servings

Easy Mushroom Soup Recipe

Print

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

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

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

Instructions

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

Notes

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

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

Feel free to sub in regular paprika or Hungarian paprika! 

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

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Nutrition Information:

Yield:

6

Serving Size:

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

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

Turkey Soup Recipe

Well, folks, the Thanksgiving feast is over, and you’re left with a fridge full of leftovers that’s starting to resemble a culinary jigsaw puzzle. What’s a turkey-loving hero to do? Fear not, for the answer lies in the unsung hero of post-Thanksgiving meals: turkey soup! It’s the soup that’s so good; even the turkey wishes it could be in it.

Think of it as the turkey’s encore performance, a star-studded sequel that takes those leftover turkey bits and turns them into a belly-warming masterpiece. It’s like a cozy hug in a bowl, and it’s here to save you from the dreaded turkey fatigue. So, grab your ladle and prepare for a journey into the land of comfort food, where leftovers become legends and flavor is the name of the game!

Why you’ll love it:

• Easy – This recipe comes together in just __ minutes, and it’s a good soup for beginners! You do temper the eggs (a neat skill to learn), but it’s not a complicated process.
• Healthy – This recipe is low in calories, fat, and carbs for a delicious, healthy meal! Even though it’s incredibly creamy, it includes no dairy, gluten, or nuts. It works with the keto, low-carb, whole30, and paleo diets.
• Uses leftover turkey – We love having this soup after holidays to use up the leftover turkey in the fridge! It’s an easy, inexpensive way to reduce waste and make the most of holiday sales.

Leftover Turkey Soup Ingredients

Here’s a quick overview of what you’ll need for this recipe. Scroll to the bottom of the page for the printable recipe card with exact measurements.

• Olive oil – Feel free to swap this with your preferred cooking oil of choice.
• Onion, Celery, Carrots, and Garlic – You can chop your onion, celery, and carrots up to a week in advance to help cut down your prep time! Jarred minced garlic can speed things up as well. Feel free to use frozen chopped veggies–Just add a minute or so to the first step.
• Cooked turkey – This can be holiday leftovers or freshly cooked. You can use smoked, air fried, roasted, or slow cooker turkey. Dark meat adds a bit more fat but stays nice and juicy.
• Broth or stock – Store-bought chicken broth is fine, but feel free to make your own stock to save money and add more flavor. If you cooked a full turkey for the holidays, use that carcass to create your own broth! It’s a great way to reduce waste that also adds loads of flavor.
• Eggs – These are used to thicken the soup and add a delicious creaminess. I’ve not tried any egg substitutes in this recipe.
• Lemon juice – This brightens the flavor and shouldn’t be skipped! Store-bought is fine, though freshly squeezed has more flavor.
• Fresh dill, Salt, and Pepper – Added for flavor, feel free to adjust for your own taste preferences.

For this recipe, you’ll also need a large pot or Dutch oven, a mixing bowl, a whisk, and a stovetop or hot plate.

How to Make Turkey Soup with Leftovers

This wholesome, delicious soup comes together easily. Here’s a quick step-by-step guide for this easy keto dinner.

Saute veggies

Place a large pot or Dutch oven over medium heat, then add in olive oil. Pour in the chopped onion, celery, carrots, and garlic, then saute for 4-5 minutes. Stir occasionally until the vegetables have softened and the garlic is fragrant.

Simmer

Add the cooked, seasoned turkey and the broth into the pot and increase the heat to medium-high. Bring the broth to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, for 15 minutes.

Temper eggs

In a mixing bowl, whisk the eggs and lemon juice together. Scoop 1/2 cup of the hot broth out of the soup and very slowly pour it into the egg and lemon mixture while you continue whisking. This process allows the eggs to slowly warm up, preventing them from cooking too quickly and turning into scrambled eggs. Repeat this two more times until you have 1 1/2 cups of broth mixed into the lemon and egg mixture.

Stir together

Once the eggs have been tempered, slowly pour them into the soup pot with the chicken and veggies, stirring as you pour. Serve the soup immediately with fresh dill, salt, and pepper. Add lemon wedges for a nice additional hit of acidity.

Store

Allow soup to cool, then store in an airtight container in the fridge up to 3 days. Pouring leftovers into individual-sized containers is great for grab-and-go lunch packing! If you don’t have time or access for reheating, pack some in this thermos, and it’ll stay hot all day long! For offices, this little electric lunch box is super convenient!

Freeze

Allow soup to completely cool, then transfer to a freezer bag or container. Make sure to leave enough room for the soup to expand as it freezes, or your container may burst! This soup is best eaten within 3 months. Thaw overnight in the fridge before reheating.

Reheat

You can easily reheat this soup in the microwave or in a pot on the stove.

• Microwave – Reheat in 1-minute increments at 50% power, then stir between each blast. Consider covering with a paper towel to prevent splatters.
• Stovetop – Pour soup into a pot over medium low heat, stirring occasionally until warmed throughout.

Soup may thicken up in the fridge. You can always thin out the soup a bit with a splash of broth.

If you love this easy dinner idea, check out these soup recipes!

• Buffalo Chicken Soup – All the great flavors of your favorite wings but with the comforting vibe of a soup! This healthy recipe is easy, quick, and still low-carb.
• Beef & Cabbage Soup – This is a super hearty soup that will fill you up without all the carbs or dairy of other soups. Each bowl has about 6 net carbs and works great as a leftover lunch.
• Keto Chicken Soup – This simple soup is a lot like the classic noodle soup but made low-carb. Carrots are used for that comforting vibe, but each bowl still is under 9 net carbs.
• Cheesy Jalapeno Chicken Soup – Talk about SUPER creamy! This soup is so flavorful and will be everyone’s new favorite. It’s like a jalapeno popper in a soup!
• Creamy Tomato Soup with Sausage and Spinach – This soup is so loaded with delicious ingredients, there’s something for everyone! It’s the perfect healthy recipe you can have ready in 30 minutes!

Want more? Check out this great list of keto soup recipes or this post for keto soup toppers and garnishes!

Turkey Soup FAQs

Yield: 6 servings

Easy Turkey Soup Recipe

Print

This delicious Turkey Soup is healthy, easy, and low-carb comfort food you'll love! This soup recipe is the perfect way to use up leftover turkey or chicken for a light dinner that is easy to freeze for later!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 tablespoon garlic minced
• 3 1/2 cups cooked turkey (usually about 1-1.25 pounds)
• 32 ounces chicken broth
• 4 large eggs
• 1/4 cup lemon juice
• 1/4 cup fresh dill for serving
• salt and pepper to taste

Instructions

1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion, celery, carrots, and minced garlic and saute for 4-5 minutes, stirring occasionally until the onions have softened.
2. Add the cooked, seasoned turkey and the broth, increase the heat to medium-high, and bring the broth to a boil. Reduce the heat to medium low and simmer, stirring occasionally, for 15 minutes.
3. In a bowl, whisk the eggs and lemon juice together. Scoop 1/2 cup of the hot broth out of the soup and very slowly pour it into the egg and lemon mixture as you whisk. This tempers the eggs and ensures you do not have tiny bits of scrambled eggs in your soup.
4. Continue this three times until you have incorporated 1 1/2 cups of broth with the eggs.
5. Once the eggs have been tempered, slowly pour them into the soup pot with the chicken and veggies, stirring as you do this.
6. Serve the soup immediately with fresh dill, salt, and pepper to taste and lemon wedges.

Nutrition Information:

Amount Per Serving: Calories: 243Total Fat: 9.3gCholesterol: 212.9mgSodium: 730.2mgCarbohydrates: 8.1gNet Carbohydrates: 8.4gFiber: 1.7gSugar: 3.3gProtein: 31g

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

Sausage and Veggie Breakfast Casserole

A good Low Carb Breakfast Casserole can make all the difference for a productive, busy day! This delicious casserole is full of onions, peppers, kale, mushrooms, and garlic for loads of nutrients and fresh flavor. Your favorite sausage (I chose turkey chorizo) adds just the right amount of moisture and spice, too. Add a little hot sauce and some melty cheddar cheese for the BEST breakfast!

Why you’ll love this recipe:

• Easy – This recipe requires a lot of chopping, but it’s very simple and flexible. Beginner cooks don’t need to worry about perfect knife skills, so this one is great for practice. Kids who love to be kitchen helpers will love whisking and pouring the eggs.
• Healthy – American breakfasts are often loaded with sugar, but this one is packed with veggies! The variety of ingredients gives you balanced nutrition and helps keep you full for MUCH longer than a few donuts would! It’s also gluten-free and low-carb.
• Meal prep friendly – Chopping all your veggies and cooking your sausage the night before will make this an easy dump-and-bake recipe in the morning! You can even freeze individual portions so you’ll have an easy, healthy breakfast ready to go anytime.

Low Carb Breakfast Casserole Ingredients

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

• Sausage – I used turkey chorizo, but you can use breakfast sausage, Italian sausage, even chicken apple sausage for a sweeter flavor! Pork, turkey, or chicken sausage will work fine. You can cook this ahead of time to shave 10-15 minutes off breakfasttime in the morning!
• Yellow onion, red and green bell peppers, mushrooms, garlic, and kale – These nutritional powerhouses add tons of flavor and great texture to this casserole! You can easily use your favorite type of veggies to make this more convenient, too. Chopping these up ahead of time can help speed this recipe up in the morning, too.
• Large eggs – If cholesterol is a concern, feel free to replace some egg yolks with egg whites! Replacing ALL the egg yolks would change the texture quite a bit (more airy, not so rich or moist), though, so consider only replacing half.
• Plain Greek yogurt, milk, hot sauce, salt, and pepper – These combine with the eggs to keep the casserole moist and flavorful! I used almond milk, but you can use the milk of your choice (coconut milk would work great with chicken apple sausage). I used sriracha hot sauce, but this can be swapped out for your favorite, too.
• Cheddar cheese – Shredded. Feel free to replace with your favorite type of cheese or use a mixture of multiple flavors. 

You’ll need a baking dish and some spray oil or other grease for the dish. You’ll also need a large mixing bowl, a whisk and spatula, and an oven.

How to make a breakfast casserole low carb

This is a simple recipe that can be meal prepped to save time! Here’s a step-by-step guide with tips and suggestions. I have documented each step of this recipe so you can make the perfect hearty breakfast casserole at home!

Cook & crumble sausage

In a large skillet over medium high heat, cook your preferred ground sausage. Break up the meat as it cooks, crumbling it and ensuring it’s cooked through. Drain excess oil from the sausage, then transfer it to a large mixing bowl.

While the sausage is cooking, preheat the oven to 375 degrees F. Grease a 9×13 baking dish and set it aside.

Mix with vegetables

Add the diced onion and bell peppers, sliced mushrooms, minced garlic, and chopped kale to the mixing bowl with the sausage. Toss or stir with a spatula until veggies and meat are well mixed. Pour this combination into the greased baking dish.

Add egg mixture

Now that the bowl is empty, whisk together the eggs, Greek yogurt, milk, hot sauce, salt, and pepper. Fold in 3/4ths of the cheese, then pour this mixture over the sausage and vegetables in the baking dish.

Toss or fold the ingredients to distribute the cheese and coat everything in egg. Finally, top with remaining shredded cheese.

Bake casserole

Add the baking dish to the preheated oven and cook 40-45 minutes. Once cheese is melted and the eggs are completely cooked through, remove from the oven. Allow the casserole to sit for a few minutes, then serve!

What to serve with a breakfast casserole?

This breakfast casserole is super nutritious and can easily be served all on its own with sour cream, avocados, and maybe a few cherry tomatoes if you’d like! Add a keto coffee (we highly recommend this Peppermint Mocha Frappuccino) for a caffeine boost! Simple keto biscuits stretch this casserole even further and can be made ahead of time for your convenience.

More low-carb breakfast sides:

• Keto Pumpkin Spice Muffins (or pancakes)
• Cinnamon Rolls (or chaffles)
• Bacon Roses (okay, this one’s just for fun)
• Lemon Chia Pudding (or Strawberry Cheesecake Parfaits)
• Keto Breakfast Chaffle Toast

Store

Leftovers should be stored in an airtight container in the fridge up to 4 days. If you want it to last longer, wrap individual portions in multiple layers of plastic wrap, then freeze in a freezer bag. You can bake in an aluminum pan and freeze the entire casserole for a second meal, too! This makes holiday travel and visiting SO easy… Just bake and freeze weeks before, let it thaw in the fridge, and reheat in the oven when you’re ready!

Reheat

Individual portions reheat easiest in the microwave–Simply place on a plate and reheat in 30-second increments. To reheat the entire dish, place in the oven at 350 degrees F (covered to prevent too much browning) for about 10 minutes. Remove the cover in the final 2-3 minutes so the cheese can get nice and bubbly again.

If you love this breakfast casserole, you’ll love these low-carb recipes!

• Easy Keto Breakfast Casserole – This is a more kid-friendly, less nutritious, and lower-carb casserole option. Sausage, eggs, and cheese remain the star!
• Overnight Breakfast Casserole – If you want some veggies but not ALL the veggies, here’s a great compromise! Sausage, eggs, and cheese are paired perfectly with spinach and bell peppers.
• 5-Ingredient Keto Sausage Balls – Another great, low-carb option perfect for having company during breakfast. These are easy to make ahead of time and easy to share!
• Keto Sausage and Cabbage Breakfast Hash – Super simple and healthy; this is a great keto breakfast! This is easy to reheat, too, so feel free to make enough for the week.
• Chorizo Breakfast Scramble – If you don’t have the time for a casserole but want a spicy, egg-based breakfast, this is perfect for you!
• Spinach & Sausage Quiche – These always look so impressive and are perfect for a festive brunch! These make great midday snacks over the holiday season, too.
• Want more? Check this list for keto breakfasts or this list for the PERFECT low-carb holiday breakfasts (great for company).

Low Carb Casserole FAQs

Yield: 10

Low Carb Breakfast Casserole

Print

This Low-Carb Breakfast Casserole is the best way to start the day! This spicy breakfast recipe is healthy and super filling!

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Ingredients

• 1 lb breakfast sausage or chorizo*
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 oz sliced mushrooms
• 3 cloves garlic, minced
• 1 cup chopped kale
• 12 large eggs
• ½ cup low carb plain Greek yogurt
• ½ cup milk of choice
• 2 tbsp hot sauce (use your favorite!)
• ¾ tsp salt
• ½ tsp black pepper
• 2 cups shredded cheddar cheese, divided

Instructions

1. Preheat the oven to 375 degrees and grease a 9x13 baking dish. Cook and crumble the sausage in a large skillet, drain, then transfer to a large mixing bowl.
2. Add the onion, bell peppers, mushrooms, garlic, and kale to the mixing bowl with the sausage and toss to combine. Pour the vegetables into the greased baking dish.
3. In a large bowl (you can use the same one you just used for the sausage and vegetables), whisk together the eggs, Greek yogurt, milk, hot sauce, salt, and pepper.
4. Stir in 1 ½ cups of the cheddar cheese, then pour the egg mixture over the vegetables. Toss to coat the vegetables and sausage in the egg mixture.
5. Sprinkle the remaining ½ cup cheese over the casserole, then bake in the preheated oven for 40-45 minutes, until the cheese is melted and the eggs are cooked through. Serve!

Notes

*Shave 10-15 minutes from the cooking time if you cook and drain your sausage ahead of time!

• I used turkey chorizo, but you can use any type of ground sausage. Italian, breakfast, hot, even apple sausage would work for a spicy-sweet combination!
• This casserole is very nutrient-dense meaning that even a small portion will help fill you up!
• Delicious served with avocado, sour cream/Greek yogurt, and salsa.

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Nutrition Information:

Yield:

10

Serving Size:

1/10th
Amount Per Serving: Calories: 294Total Fat: 18.4gCholesterol: 287mgSodium: 801mgCarbohydrates: 5.7gNet Carbohydrates: 4.7gFiber: 1gSugar: 2.7gProtein: 25.6g

The post Low-Carb Breakfast Casserole appeared first on The Best Keto Recipes.

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

Other Italian Dishes

• Skillet Keto Lasagna
• Easy Keto Pizza
• Chicken Florentine
• Chicken Parmesan
• Antipasto Salad

Yield: 6

Chicken Cacciatore Recipe

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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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Return the chicken to the pan and spoon the sauce over the chicken. Garnish with parsley.

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Nutrition Information:

Yield:

6

Serving Size:

1 thigh + 1/2 cup vegetables and sauce
Amount Per Serving: Calories: 472Total Fat: 11.8gCholesterol: 231mgSodium: 1126mgCarbohydrates: 9.9gNet Carbohydrates: 7.4gFiber: 2.5gSugar: 4.8gProtein: 74g

The post Chicken Cacciatore Recipe appeared first on The Best Keto Recipes.

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

• Bacon Cheeseburger Cabbage Casserole
• Honey Mustard Chicken Sheet Pan
• Sausage Broccoli Cheddar Sheet Pan
• Chicken Enchilada Skillet
• One Pan Fajita Veggies

Yield: 4

Sausage and Peppers

Print

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

1. Heat a large skillet to medium heat and lightly spray with cooking oil.
2. 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:

4

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

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!

1. Heat a dutch oven (or large pot) to medium heat and brown your sausage.
2. Add the minced garlic, onion, celery, bell pepper and carrots. Cook for 4-5 minutes, stirring occasionally.
3. 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

• Keto Cheesy Chicken Enchilada Soup
• 10+ Easy Keto Soups
• Keto Broccoli Cheddar Soup
• Easy Keto Chicken Soup

Yield: 8

Cabbage and Sausage Soup

Print

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

1. 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.)
2. Add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally for 4-5 minutes.
3. Stir in the broth, chopped cabbage and spices. Allow the soup to simmer (not boil) 10-15 minutes.
4. Add salt and pepper to taste. Serve immediately.

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Nutrition Information:

Yield:

8

Serving Size:

1 1/4 cups
Amount Per Serving: Calories: 206Total Fat: 15.2gSodium: 482mgCarbohydrates: 7.7gNet Carbohydrates: 5.5gFiber: 2.2gSugar: 3.6gProtein: 9.4g

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

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

Print

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

1. Heat a skillet to medium heat. Once warm, add a tortilla (butter side down).
2. Top the tortilla with meat, vegetables, cheese, and marinara.
3. 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.
4. When both sides are golden brown, remove from skillet, slice, and serve with warm marinara sauce.

Nutrition Information:

Yield:

1

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.

Turkey Lettuce Wrap

This Turkey Lettuce Wrap features cajun turkey that is combined with smoky provolone, crispy red onion, fresh tomato and chipotle mayonnaise, all wrapped in crunchy iceberg lettuce! Everyone in your family will love this easy low carb meal. This kid friendly recipe is great for school lunches or an after school snack! These lettuce wraps are also fantastic for keto meal prepping.

This recipe comes together so quickly and easily! All you’ll need to do is slice up a tomato and a little bit of onion and layer your ingredients. It really doesn’t get much easier than that! While the ingredients to this wrap are simple, the flavors of the turkey, cheese and vegetables compliment each other very well. You’ll find yourself making this keto recipe again and again!

Ingredients in Turkey Wrap

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

• Cajun turkey, provolone cheese
• Iceberg lettuce, tomato and red onion
• Optional: chipotle mayonnaise, salt and pepper

How do I make this keto lunch?

This keto meal prep recipe comes together in only three simple steps!

1. Lay out parchment or wax paper and add your lettuce.
2. Layer your cheese, mayonnaise, turkey, onion, tomato, salt and pepper.
3. Roll tightly and enjoy! 

Tips for the best Turkey Lettuce Wraps

• Customize! Use any type of turkey in this recipe- smoked, roasted, whatever you like! If you prefer another type of lunch meat, that is also fine!
• Use your favorite condiments. I added a spicy mayonnaise, but if you could also use regular mayo, mustard or hot sauce.
• Use the wax or parchment paper. This will help you to wrap up your sandwich and keep it tight. Don’t skip this step!
• Make sure to use the cheese as your first layer. This keeps the sauce and veggies inside the wrap.

Is lettuce keto?

Yes, lettuce is a great option for a keto diet! I love using lettuce in these wraps because it gives a delicious crunch while keeping the carb count low! If you’re looking for easy swaps in your diet to lower your carbs, switching out bread for lettuce in a sandwich is a great start. You can use iceberg, romaine or butter lettuce in this recipe. If you like collard greens, check out these Thai Chicken Collard Green Wraps!

Is this wrap good for keto meal prep?

This recipe is perfect for keto meal prep! I like to make my wraps on a Sunday and then keep them in the paper in the fridge. That way I can just grab-and-go in the morning! You can also easily prep these wraps in advance for school lunches.

How long are Turkey Wraps fresh?

These keto wraps will stay fresh in the fridge for up to four days.

What should I serve with this easy keto recipe?

Some of my favorite easy side dishes are these Air Fryer Brussel Sprouts or Air Fryer Green Beans. Sauteed Zucchini or Roasted Cabbage would also be delicious with this wrap. For dessert, try Keto Zucchini Bread or Keto Cakemix Cookies!

More keto lunch recipes

• Egg Roll in a Bowl
• Air Fryer Chicken
• Shrimp Scampi
• Chicken Alfredo Zucchini Boats

More easy wrap recipes

• Keto Club Lettuce Wrap
• Keto BLT Lettuce Wraps
• Chicken Bacon Ranch Lettuce Wrap

Yield: 1

Turkey Lettuce Wraps

Print

Turkey Lettuce Wraps are a great healthy lunch option! Ready in only a couple of minutes, this keto recipe is about 4 net carbs!

Prep Time 2 minutes

Total Time 2 minutes

Ingredients

• 2-3 large lettuce leaves
• 2 slices provolone cheese
• 2 ounces cajun deli turkey
• 1/8 cup very thinly sliced red onion
• 2-3 slices tomato
• salt and pepper to taste
• 1 tablespoon chipotle mayonnaise

Instructions

1. Tear a 12 inch square of parchement paper to use as your base. Place the lettuce leaves in the center of the paper so they slightly overlap creating a solid barrier.
2. Add the two slices of cheese, spread the chipotle mayo over the cheese if using, top with turkey, onion, tomato slices and add salt and pepper to taste.
3. Use the paper to help you roll it very tightly like a burrito.
   If meal prepping tape the parchment paper to keep it secure and store chilled until ready to eat.

Notes

If you don't love spice switch the chipotle mayonnaise for regular or herbed mayo.

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Nutrition Information:

Yield:

1

Serving Size:

1 wrap
Amount Per Serving: Calories: 281Total Fat: 16gCholesterol: 64mgSodium: 909mgCarbohydrates: 6.1gNet Carbohydrates: 4.2gFiber: 1.9gSugar: 2.6gProtein: 1.9g

The post Turkey Lettuce Wraps appeared first on The Best Keto Recipes.

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

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

More easy keto recipes

• Air Fryer Chicken Legs
• Andouille Sausage Foil Packets
• Zucchini Nachos
• Bacon Wrapped Pork Tenderloin

Yield: 6

Cajun Shrimp and Sausage Skillet

Print

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

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

Notes

* 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:

6

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

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