10 Easy Keto Dinner Recipes That’ll Help You Lose Weight

For the stir fry:

• 1 tbsp oil vegetable, safflower, or peanut oil
• 1 lb flank steak sliced into 1/4 inch strips
• 1 large onion chopped
• 2 cloves garlic minced
• 1 head broccoli chopped into even sized florets
• 1 large bell pepper chopped

For the Hunan style sauce

• 1 tbsp sesame oil
• 1/2 cup beef broth
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp white vinegar
• 2 tbsp brown sugar
• 2 tbsp chili paste
• 1/2 teaspoon xanthan gum

Instructions

• The Hunan sauce ingredients should be blended by whisking them all together in a small bowl. Place aside.
• Oil should be added to a non-stick pan before it is heated to medium. After the oil is hot, add the meat strips and cook for 4–5 minutes or until no longer pink. Return the pan to medium heat after removing the steak from it. Vegetables should be added and cooked for a further 2–3 minutes, until soft.
• Re-add the steak to the pan, then cover with the Hunan sauce. Stir fry should be cooked for 4-5 minutes, or until sauce has thickened.
• Serve right away after taking

• 4 small chicken breasts skinless and boneless
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon smoked paprika
• 6 ounces + 2 tablespoons cream cheese
• 1/3 cup parmesan cheese
• 1/3 cup feta cheese
• 1 cup baby spinach chopped
• 1/4 cup sun dried tomatoes 
• 1 tbsp butter to cook

Instructions

• Your chicken breasts should be butterflyed, and the outside should be dusted with salt, pepper, and smoky paprika.
• Combine the cream cheese, feta cheese, parmesan cheese, baby spinach, and sun-dried tomatoes in a small bowl.
• Use toothpicks to hold the filling in place while you stuff the chicken breasts.
• A skillet should be heated to medium. Once the butter is hot, add it along with the chicken and brown it thoroughly. Cook until the internal temperature reaches 165 degrees.

• 3 tablespoons avocado oil
•  1 pound of ground beef
•  1.5 teaspoons salt
•  ¼ onion, diced
•  1 red bell pepper, diced
•  1 jalapeno, seeded & diced
•  3 garlic cloves, minced
•  2 tablespoons chili powder
•  1 teaspoon cumin
•  1 teaspoon oregano
•  1 (13.5 oz) can diced tomatoes

Instructions

• Set the sauté setting on the instant pot.
• Add oil, beef, onion, bell pepper, jalapeno, garlic, and salt to the pot
• Cook steak and vegetables together in the sauté mode until the beef is browned.
• After adding the ingredients, simmer for one minute
• Simmer the mixture for one minute after adding the items. For 8 minutes, pressure cook with a cover on.
• Before releasing extra steam, let the pressure to naturally release. Serve after removing the lid. Top with cheddar cheese if desired.

• 1/3 cup soy sauce, tamari or liquid aminos
•  2 tablespoons avocado oil
•  2 tablespoons brown sugar substitute
•  1 tablespoon apple cider vinegar
•  1 garlic clove, minced
•  1 teaspoon tomato paste
•  1/2 teaspoon arrowroot powder
•  1/4 teaspoon ground ginger or 1/2 teaspoon freshly grated ginger
•  1/2 teaspoon sesame seeds, optional
•  1 pound boneless, skinless chicken thighs or chicken breast
•  Assorted vegetables, optional

Instructions

• Combine the tomato paste, soy sauce, avocado oil, brown sugar substitute, apple cider vinegar, garlic, arrowroot powder, ginger, and sesame seeds in a small bowl (if using). Assemble by combining. Place aside.
• Cooking spray should be used sparingly when heating a skillet over a medium heat. Add the chicken and cook it through for 3–4 minutes on each side.
• When done, remove the chicken and, if using, add the vegetables.
• Put the cooked chicken back in and then add the teriyaki sauce. Let the sauce bubble and thicken for a few minutes over medium heat.
• Mix the teriyaki sauce components; for the time being, exclude the arrowroot powder. Chicken and vegetables should be added to the Instant Pot liner. Add the majority of the sauce, reserving one or two tablespoons. 10 minutes on high pressure. Allow the pressure to naturally release for five minutes before releasing the remaining pressure. Add cooked chicken and stir-fried veggies after combining the remaining sauce with arrowroot powder. Cook the sauce in sauté mode until it bubbles and becomes thick.

FOR THE CHICKEN

• 6 bone-in, skin-on chicken breasts (about 4 lbs.)
• Kosher salt 
• Freshly ground black pepper
• 2 large eggs
• 1/2 c. heavy cream
• 3/4 c. almond flour
• 1 1/2 c. finely crushed pork rinds
• 1/2 c. freshly grated Parmesan 
• 1 tsp. garlic powder
• 1/2 tsp. paprika

FOR THE SPICY MAYO

• 1/2 c. mayonnaise
• 1 1/2 tsp. hot sauce

Instructions

• Put a big baking sheet in the oven and preheat it to 400 degrees. Apply salt and pepper to the chicken after patting it dry with paper towels.
• Eggs and heavy cream are whisked together in a shallow basin. Almond flour, pork rinds, Parmesan, garlic powder, and paprika should be combined in a different shallow bowl. Add salt and pepper to taste.
• Dip each chicken piece in the egg mixture, followed by the almond flour mixture, and press to coat. Organize the chicken on the baking sheet.
• Bake for about 45 minutes, or until chicken is browned and internal temperature reaches 165°.
• Make the dipping sauce in the interim: Combine mayonnaise and spicy sauce in a medium bowl. Depending on desired amount of heat, add extra hot sauce.
• Serve heated chicken and dipping sauce.

FOR THE SAUCE:

• 1 (14-oz.) can diced tomatoes
• 1 tbsp. apple cider vinegar
• 1/2 tsp. red pepper flakes
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 1/4 c. extra-virgin olive oil

FOR THE CABBAGE ROLLS:

• 12 cabbage leaves
• 1 lb. ground beef
• 3/4 lb. ground pork
• 1 c. riced cauliflower
• 3 green onions, thinly sliced 
• 1/4 c. chopped parsley, plus more for serving 
• Freshly ground black pepper

Instructions for the souse

• Set the oven to 375 degrees. Blend tomatoes, apple cider vinegar, red pepper flakes, onion, garlic, and oregano until smooth. Add salt and pepper to taste.
• Heat oil in a sizable deep pan (or sizable pot) over medium heat. Then, reduce the heat to medium-low and simmer for 20 minutes, or until the sauce has slightly thickened. Add the pureed tomato sauce.

Instructions for the rolls

• Blanch cabbage leaves in a big pot of boiling water for approximately a minute, or until they are flexible and tender. Place aside.
• Make the filling by mixing 1/2 cup tomato sauce, ground meats, cauliflower rice, onions, and parsley in a large basin. Add salt and pepper to taste.
• A deep baking dish should have a thin layer of sauce on the bottom. Remove the tough triangular rib from each cabbage leaf using a paring knife. Each leaf should have about 1/3 cup of filling in one end. To roll each leaf, tuck the sides in as you go. In the baking dish, place the rolls seam side down on top of the sauce. Remaining sauce should be spooned over the cabbage rolls. Bake for 45 to 55 minutes, or until the internal temperature of the meat reaches 150°.
• Before serving, add more parsley as a garnish.

FOR THE SALAD

• Kosher salt
• 3 heads broccoli, cut into bite-size pieces
• 1/2 c. cheddar, shredded
• 1/4 red onion, thinly sliced
• 1/4 c. toasted sliced almonds
• 3 slices bacon, cooked and crumbled
• 2 tbsp. freshly chopped chives

FOR THE DRESSING

• 2/3 c. mayonnaise
• 3 tbsp. apple cider vinegar
• 1 tbsp. dijon mustard
• Kosher salt
• Freshly ground black pepper

Instructions

• Bring 6 cups of salted water to a boil in a medium pot or saucepan. Prepare a big dish of ice water while you wait for the water to boil.
• When the water is boiling, add the broccoli florets and simmer for 1 minute or until tender. Place in the prepared dish of ice water as soon as you have removed with a slotted spoon. Spin the broccoli in a salad spinner once it has cooled. It needs to be spun at least twice.
• Mix the ingredients for the dressing together in a medium bowl. Use salt and pepper to taste to season.
• In a big bowl, mix the salad ingredients with the dressing. Mix everything together and thoroughly coat with dressing before serving. Keep chilled until you're ready to serve.

• 2-3 large eggplants sliced into 1/4 inch thickness
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 lb ground beef lean
• 2 lb keto marinara sauce
• 1 tablespoon Italian seasonings
• 1 1/2 cups ricotta cheese full fat
• 1 cup cheddar cheese shredded
• 10 oz frozen spinach thawed and moisture squeezed out
• 1 large egg
• 1 1/2 cups mozzarella cheese shredded

Instructions

• the oven to 180C/350F for preheating. A 9 x 13-inch baking dish should be greased and set aside. Additionally, grease a baking sheet and set it aside.
• Slice the eggplant into slices that are 1/2 inch thick. To draw out extra moisture, place on a flat kitchen surface and sprinkle with salt. Apply a towel to dry the area after 15 minutes.
• Roast the eggplant on the prepared baking sheet for 15 to 20 minutes, or until it is soft.
• Prepare the meat filling while the eggplant is roasting. Olive oil should be added to a non-stick pan and heated to medium. When the meat is no longer pink after 5 minutes, add the ground beef. Italian herbs and keto marinara sauce are added, and the dish is cooked for 5 minutes before being turned off the heat.
• Combine the ricotta cheese, delicious cheese, thawed spinach, and egg in a mixing dish.
• Assemble the lasagna with eggplant. The bottom of the baking dish should be covered with half a cup of the beef sauce. Before adding 12 cup of the ricotta mixture, layer the eggplant in a single layer. 12 cup of mozzarella cheese should be added on top. Continue until all the ingredients have been consumed. Add more mozzarella cheese on top.
• 30 minutes of baking while foil is covered. Remove the dish from the oven after 30 minutes, take the foil off, and cook for another 15 to 20 minutes, or until the cheese is melted and the sauce is boiling.
• Before serving, let the lasagna rest for 10 minutes after removing it from the oven.

• 4 salmon fillets 150 grams/6 oz
• 2 tablespoon grated ginger
• 1/4 cup soy sauce or liquid aminos
• 2 tablespoon sesame oil
• 1 tablespoon coconut oil

Instructions

• Ginger that has been grated, soy sauce, and sesame oil should all be combined thoroughly in a small bowl. Then, add the salmon fillets and spread the sauce over all sides.
• Coconut oil is heated in a sizable nonstick pan. Add your salmon fillet, skin side down, when it is hot. 5 minutes of cooking are followed by a flip and an additional 5 minutes of heating.
• Before serving, take the salmon out of the pan and give it a minute to rest.

• 1 lb keto spaghetti 2 x 16 oz bags
• 1 recipe keto spaghetti sauce
• 1 lb ground beef or ground chicken, optional
• 1/4 cup parmesan cheese to serve

Instructions

• Make your spaghetti sauce as suggested to start. When the mixture is thick, add the ground chicken or beef and simmer for 20 minutes. Place aside.
• In a pot with salted, boiling water, prepare your keto pasta. Boil it for 8–10 minutes or until the pasta is al dente.
• Clean off the spaghetti. Either incorporate it into the sauce or add it to the bowls before adding the bolognese sauce. If desired, incorporate parmesan cheese.