Top 7 Keto Recipes You Won’t Believe Are Low Carb – Guilt-Free Indulgence!

The ketogenic diet, or “keto” for short, is an immensely popular way of eating that encourages low-carb, high-fat meals. This lifestyle change helps many individuals to shed unwanted pounds, improve their overall health, and enjoy more energy. But, what if you crave the deliciousness of carb-heavy dishes while on this diet? Fear not! We’ve got you covered with our top 10 keto recipes that are so scrumptious, you won’t believe they’re low-carb. These guilt-free indulgences will make you feel like you’re cheating on your diet, but they are entirely keto-friendly. Get ready to enjoy a burst of flavors while sticking to your health goals!

Cauliflower Crust Pizza

Ingredients:

• 1 medium head of cauliflower, riced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 large egg, beaten
• Your favorite low-carb pizza toppings

Method of Preparation:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the riced cauliflower, mozzarella, Parmesan, oregano, garlic powder, salt, and beaten egg.
3. Spread the cauliflower mixture onto the prepared baking sheet and shape it into a round or rectangular crust, about 1/4-inch thick.
4. Bake the crust for 20-25 minutes or until it is golden brown and firm to the touch.
5. Remove the crust from the oven and add your favorite low-carb toppings.
6. Return the pizza to the oven and bake for an additional 10-12 minutes, or until the toppings are heated through and the cheese is melted.

Zucchini Noodles with Creamy Avocado Pesto

Ingredients:

• 4 medium zucchini, spiralized
• 2 ripe avocados
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Method of Preparation:

1. In a food processor, combine the avocados, basil, pine nuts, garlic, Parmesan, olive oil, and lemon juice. Process until smooth and creamy. Season with salt and pepper to taste.
2. In a large mixing bowl, toss the spiralized zucchini with the avocado pesto until well-coated.
3. Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.

Keto Chocolate Chip Cookies

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated erythritol
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sugar-free chocolate chips

Method of Preparation:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. Stir in the almond flour, baking soda, and salt, mixing until a dough forms.
5. Fold in the sugar-free chocolate chips.
6. Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Keto Chicken Alfredo Casserole

Ingredients:

• 1 1/2 pounds cooked chicken, shredded or chopped
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/2 teaspoon Italian seasoning
• 4 cups chopped broccoli or cauliflower, cooked
• 1 1/2 cups shredded mozzarella cheese

Method of Preparation:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. In a medium saucepan over low heat, melt the butter. Add the garlic and cook for 1-2 minutes, until fragrant.
3. Stir in the heavy cream and bring to a gentle simmer. Cook for 5-7 minutes, or until slightly thickened.
4. Remove from heat and whisk in the Parmesan cheese until smooth. Season with salt, pepper, and Italian seasoning to taste.
5. In the casserole dish, combine the cooked chicken, broccoli or cauliflower, and Alfredo sauce, mixing well.
6. Top the casserole with shredded mozzarella cheese.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly. Allow the casserole to cool slightly before serving.

Keto Cheeseburger Casserole

Ingredients:

• 2 pounds ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon mustard powder
• 1/4 cup sugar-free ketchup
• 2 tablespoons dill pickle relish
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese

Method of Preparation:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. In a large skillet over medium heat, brown the ground beef with the onion and garlic, breaking it up as it cooks. Drain any excess grease.
3. Season the beef with salt, pepper, paprika, and mustard powder, stirring to combine.
4. Stir in the sugar-free ketchup and dill pickle relish.
5. Transfer the beef mixture to the prepared casserole dish, spreading it out evenly.
6. Sprinkle the shredded cheddar and mozzarella cheese evenly over the top of the beef mixture.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Allow the casserole to cool slightly before serving. Garnish with additional dill pickle relish and sugar-free ketchup if desired.

Keto Jalapeño Popper Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped pickled jalapeños
• 1/2 cup crushed pork rinds
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter, melted

Method of Preparation:

1. Preheat your oven to 375°F (190°C). Grease a baking dish.
2. Season the chicken breasts with salt and pepper. Using a sharp knife, cut a slit into the side of each breast to create a pocket.
3. In a small mixing bowl, combine the cream cheese, cheddar cheese, and chopped jalapeños.
4. Stuff each chicken breast with the cream cheese mixture, then secure the opening with toothpicks.
5. In another small mixing bowl, combine the crushed pork rinds and grated Parmesan cheese.
6. Dip each stuffed chicken breast in the melted butter, then coat with the pork rind mixture. Place the coated chicken breasts in the prepared baking dish.
7. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before removing the toothpicks and serving.

Keto Coconut Shrimp

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup unsweetened shredded coconut
• Cooking oil, for frying

Method of Preparation:

1. In a shallow dish, combine the coconut flour, salt, and pepper.
2. In another shallow dish, place the beaten eggs.
3. In a third shallow dish, place the unsweetened shredded coconut.
4. Dredge each shrimp in the coconut flour mixture, then dip in the beaten eggs, and finally coat with the shredded coconut, pressing gently to adhere.
5. In a large skillet, heat about 1 inch of cooking oil over medium-high heat. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through.
6. Transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil. Serve with your favorite keto-friendly dipping sauce.