Keto Pimiento Cheese Meatballs: Low-Carb Snack

Keto pimiento cheese meatballs
Cheese and pimiento-filled meatballs are just as delicious as they sound.

Smart and handy, not only for a weeknight dinner but also as a low-carb
snack or in a lunchbox for work.
15 + 20 mEasy
1 g
USMetric
4
servings
Ingredients
Pimiento cheese
 1
⁄3 cup mayonnaise
 ¼ cup pimientos or pickled jalapeños
 1 tsp paprika powder or chili powder
 1 tbsp Dijon mustard
 1 pinch cayenne pepper
 4 oz. grated cheddar cheese
Meatballs
 25 oz. ground beef

 1 egg
 salt and pepper
 2 tbsp butter, for frying
Nutrition
by Anne Aobadia, Emma Shevtzoff (Photo)
1. Recipes
2. Main courses
3. Keto pimiento cheese meatballs
Instructions
1. Start by mixing all ingredients for the pimiento cheese in a large bowl. Set aside for a few minutes.
2. Add ground beef and the egg to the mixture. Use a wooden spoon or clean hands to combine. Salt and
pepper to taste.
3. Form large meatballs and fry them in butter or oil in a skillet on medium heat until they are thoroughly
cooked.
4. Serve with a side dish of your choice, a green salad and perhaps a homemade mayonnaise.
Tip!
Do you want to make dinner even simpler? Preheat the oven to 400°F (200°C). Make a meatloaf
of the ground beef and bake for 30-40 minutes!
Per serving
Net carbs: 1 % (1 g)
Fiber: 1 g
Fat: 73 % (53 g)
Protein: 26 % (42 g)
kcal: 660
We don't recommend counting calories.Here's why.
Keto stuffed mushrooms

So simple and so versatile. Pile these rich and tasty little keto bites onto a
platter for appetizers. Or let them play a supporting role to your favorite meat
or fish entrée. However you do it, get ready for some hearty, earthy
deliciousness.
15 + 20 mEasy
5 g
USMetric
4
servings
Ingredients
 12 mushrooms
 8 oz. bacon
 2 tbsp butter
 7 oz. cream cheese
 3 tbsp fresh chives, finely chopped
 1 tsp paprika powder
 salt and pepper
Nutrition
1. Recipes
2. Appetizers
3. Keto stuffed mushrooms
Instructions
1. Preheat the oven to 400°F (200°C).
2. Start by frying the bacon until really crispy. Let cool and crush into crumbs. Save the bacon fat.
3. Remove the mushroom stems and chop them finely. Sauté in the bacon fat, adding butter if needed.
4. Place the mushrooms in a greased baking dish.
5. In a bowl, mix the crumbled bacon with the fried, chopped mushroom stems and the remaining
ingredients. Add some of the mix to each mushroom.
6. Bake for 20 minutes or until the mushrooms turn golden brown.
Tip!
Not just for dinner anymore! These beautiful little bites also help fill out breakfast. Try them
with creamy scrambled eggs or a cheesy omelet.
Per serving
Fiber: 1 g
Fat: 86 % (46 g)
kcal: 477
Low-carb baked eggs

A perfect low-carb marriage of eggs and beef... yes, please! Whip up this tasty
gem anytime—breakfast, lunch or dinner—and dig in. Your taste buds will
thank you!
5 + 20 mEasy
2 g
USMetric
1
serving
Ingredients
 3 oz. ground beef or ground lamb or ground pork, use left-overs or cook it any way you like. You can also
use this recipe.
 2 eggs
 2 oz. shredded cheese
Nutrition
1. Recipes
2. Breakfasts
3. Low-carb baked eggs
Instructions
2. Arrange cooked ground-beef mixture in a small baking dish. Then make two holes with a spoon and
crack the eggs into them.
3. Sprinkle shredded cheese on top.

4. Bake in the oven until the eggs are done, about 15 minutes.
5. Let cool for a while. The eggs and ground meat get very hot!
Tip!
This is a perfect recipe for that leftover hamburger you weren’t quite sure what to do with.
Multiply the recipe by the number of people and you’ll have dinner for the whole family. Voila!
Pair it with a crisp, crunchy, green salad with fresh herbs and avocado. Or try it with this
scrumptious homemade mayonnaise(made without soybean oil and additives).
Per serving
Fiber: 0 g
Fat: 65 % (36 g)
kcal: 509
Keto deviled eggs

These amazing keto bites are loaded with flavor and redefine elegance in a
small package. They also feature our amazing (if we do say so ourselves)
homemade mayonnaise. Serve these for any party or holiday, and be
prepared for the rave reviews!
5 + 10 mEasy
0.5 g
USMetric
4
servings
Ingredients
 4 eggs
 1 tsp tabasco
 ¼ cup mayonnaise
 1 pinch herbal salt
 8 cooked and peeled shrimp or strips of smoked salmon
 fresh dill
Nutrition
1. Recipes
2. Appetizers
3. Keto deviled eggs
Instructions
1. Start by boiling the eggs by placing them in a pot and covering them with water. Place the pot over
medium heat and bring to a light boil.
2. Boil for 8-10 minutes to make sure the eggs are hardboiled.
3. Remove the eggs from the pot and place in an ice bath for a few minutes before peeling.
4. Split the eggs in half and scoop out the yolks.
5. Place the egg whites on a plate.
6. Mash the yolks with a fork and add tabasco, herbal salt and homemade mayonnaise.
7. Add the mixture, using two spoons, to the egg whites and top with a shrimp on each, or a piece of
smoked salmon.
8. Decorate with dill.
Tip!
You could also add capers for a bit of additional bit of salty and vinegary goodness.
Per serving
Net carbs: 1 % (0.5 g)
Fiber: 0 g
Fat: 83 % (15 g)
Protein: 16 % (7 g)
kcal: 163
Keto western omelet

Fluffy, cheesy, egg goodness – this ketotake on the classic omelet is even
better than what they serve up at the diner! Bursting with tasty ham, peppers
and onion, it’s the ultimate combo – whether it’s breakfast, lunch, or dinner.
5 + 15 mEasy
6 g
USMetric
2
servings
Ingredients
 6 eggs
 2 tbsp heavy whipping cream or sour cream
 salt and pepper
 2 oz. butter
 ½ yellow onion, finely chopped
 ½ green bell pepper, finely chopped
 5 oz. smoked deli ham, diced
Nutrition
1. Recipes
2. Breakfasts
3. Keto western omelet
Instructions
1. In a mixing bowl, whisk eggs and cream/sour cream until fluffy. Add salt and pepper.
2. Add half of the shredded cheese and mix well.
3. Melt the butter in a frying pan on medium heat; sauté the diced ham, onion and peppers for a few
minutes. Add the egg mixture and fry until the omelet is almost firm. Be extra mindful not to burn the
edges.
4. Reduce the heat after a little while. Sprinkle the rest of the cheese on top and fold the omelet.
5. Serve immediately... and enjoy!
Tip!
Pair with a fresh, green salad. If you like to keep it spicy, serve with Tabasco or Sriracha sauce,
or jalepenos on the side. Yes!
Per serving
Fiber: 1 g
Fat: 74 % (58 g)
kcal: 702
Baked mini bell peppers

These peppers may be tiny, but their flavor is mighty! Bursting with creamy
cheese, chorizo, savory herbs and a pop of chipotle. Mmmm. Delicious
AND low carb. Dig into this dish as a side, appetizer, or snack... anytime.
15 + 15 mEasy
6 g
USMetric
4
servings
Ingredients
 8 oz. mini bell peppers, about 2 per serving
 1 oz. air-dried chorizo, thinly sliced
 1 tbsp fresh thyme or fresh cilantro
 ½ - 1 tbsp mild chipotle paste
 2 tbsp olive oil
 1 cup shredded cheese
Nutrition
1. Recipes
2. Appetizers
3. Baked mini bell peppers
Instructions
1. Set the oven to 400°F (200°C). Split the bell peppers lengthwise and remove the core.
2. Chop the chorizo and the herbs finely.
3. Mix together cheese, spices and oil in a small bowl. Add the chorizo and herbs. Stir until smooth.
4. Add the mixture to the bell peppers and place in a greased baking dish.
5. Sprinkle shredded cheese on top. Bake in the oven for 15–20 minutes or until the cheese is melted and
golden brown.
Tip!
You don’t have to bake these mini bell peppers—they are also amazing raw. Simply skip the
shredded cheese topping and enjoy them right out of the fridge!
Per serving
Fiber: 1 g
Fat: 82 % (37 g)
kcal: 410
Grilled white fish with zucchini and kale pesto
Fire up the grill—or just pretend that your kitchen is the new outdoors—and
treat yourself to this yummy seared white fish meal, complete with crisp
ribbons of zucchini. The finishing touch? A fresh, delicate kale pesto makes
this keto dish burst with flavor!
10 + 15 mMedium
7 g
USMetric
4
servings
Ingredients
Kale pesto
 3 oz. kale
 3 tbsp lemon juice or lime juice
 2 oz. walnuts
 1 garlic clove
 ½ tsp salt
 ¼ tsp ground black pepper
 ¾ cup olive oil
Fish and zucchini
 2 zucchini
 1 tbsp lemon juice
 ½ tsp salt
 1½ lbs white fish (thawed at room temperature, if frozen)
Nutrition
1. Recipes
2. Meals
3. Grilled white fish with zucchini and kale pesto
Instructions
1. Start preparing the pesto by chopping the kale roughly. Place the kale, walnuts, lime and garlic in a
blender or food processor, and purée until smooth. Season with salt and pepper. Add the oil towards
the end and process a bit more. Set aside.
2. Rinse the zucchini and cut thinly with a sharp knife, slicer or mandolin. Put the slices in a bowl. Season
with salt and pepper to taste, and dress with lemon juice and olive oil. Set aside.
3. Salt the fish on both sides and let sit for a few minutes. Wipe off excess liquid and brush with oil.
4. Grill or fry for a few minutes on each side. Add pepper and serve together with the zucchini and pesto.
Tip!
The pesto is a wonderful accompaniment to many different dishes—red meats, chicken, and
roasted vegetables come to mind, but it also complements eggs, fried halloumi and salads.
Leftover pesto can be stored in the refrigerator for 3-4 days or in the freezer for up to one month.
Per serving
Fiber: 3 g
Fat: 77 % (67 g)
kcal: 778
Low-carb spinach mushroom galette

Have you ever made pizza dough out of mozzarella cheese? Made famous by
the people behind the Fathead movie, it really is quite revolutionary. Try your
hand at my magic mozzarella dough and make this spinach mushroom
galette. You won’t regret it!
20 + 30 mMedium
3 g
USMetric
8
servings
Ingredients
Crust
 6 oz. grated mozzarella cheese

 1 tbsp butter
 ½ cup fine almond flour
 ¼ cup coconut flour
 1 tsp baking powder
 ½ tsp garlic powder
 ¼ tsp salt
 1 large egg
Filling
 3 oz. cream cheese, softened

 1 garlic clove, finely minced
 salt and pepper
 8 oz. frozen spinach, thawed and drained
 2 oz. mushrooms, sliced
 2 oz. grated mozzarella cheese
 1 oz. grated parmesan cheese
 1 large egg yolk, lightly beaten
Nutrition
by Carolyn Ketchum (Recipe, Photo)
1. Recipes
2. Appetizers
3. Low-carb spinach mushroom galette
Instructions
Crust
2. Line a baking sheet with parchment paper or a silicone liner. Lightly grease the liner.
3. In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be
stirred together. Remove from heat and add almond flour, coconut flour, baking powder, garlic powder
and salt.
4. Add the egg and stir everything together until a cohesive dough forms. Use a rubber spatula to really
knead it up against the sides of the pan. It may still contain some streaks of cheese.
5. Transfer to the prepared pan and knead a few more times until uniform. If your dough is very sticky,
work in another tablespoon or two of almond flour. Cover the dough with another piece of parchment
and roll out to a 12-inch (30 cm) circle.
Filling
1. Spread the dough with the softened cream cheese, leaving a 2-inch (5 cm) border around the outside.
Sprinkle with the garlic and salt and pepper.
2. Squeeze as much moisture as possible from the spinach and layer over the cream cheese, then add a
layer of mushrooms. Sprinkle with the grated cheeses.
3. Fold the edges of the crust over the filling and brush with the beaten egg yolk. Bake the galette for 25 to
30 minutes, until the crust is golden brown and the cheese is melted.
4. Remove and let cool 10 minutes before serving.
Carolyn's tips and tricks
Because the cheese creates a flexible dough that stretches like pizza dough, it’s useful for so
many other things. Consider it for stromboli, calzones, and even sweet pastries. It can be rolled
out thinly and used for crackers or even pie crusts.
I modified the basic Fathead dough, which is just simply grated cheese, cream cheese, almond
flour, and an egg, to be a little sturdier. A combination of almond flour and coconut flour means
it holds up better and doesn’t spread as much during baking. A little baking powder gives it a bit
more of a rise, and some garlic powder gives it a great savory flavor.
A galette is tart or a pie that isn’t baked in a pan, but formed by hand with the crust folded
partway over the fillings. Fathead dough makes a perfect galette crust because of its flexibility.
This savory galette is filled with mushrooms, spinach, and cheese and makes a nice alternative to
meat based keto recipes. It can be the whole meal or served as a side dish or appetizer. It’s best
eaten warm but you can make it ahead of time and re-heat it gently in a warm oven.
Per serving
Fiber: 3 g
Fat: 72 % (18 g)
kcal: 233
Oven-baked paprika chicken with rutabaga

Mmmm, eureka paprika! So tasty. And so versatile! This one-pot dish is
amazingly succulent. Juicy chicken nestled into hearty chunks of rutabaga
with the colorful warmth of paprika will quickly become a “go to” weeknight
dish! Bonus: rutabaga is as colorful as it is moderate in carbs.
10 + 40 mEasy
15 g
USMetric
4
servings
Ingredients
 30 oz. chicken thighs or chicken drumsticks

 30 oz. rutabaga or celery root
 4¼ oz. butter or olive oil
 1 tbsp paprika powder
 salt and pepper, to taste
 1 cup mayonnaise
Nutrition
1. Recipes
2. Meals
3. Oven-baked paprika chicken with rutabaga
Instructions
1. Preheat the oven to 400°F (200°C). Split the chicken quarters and place them in a baking dish.
2. Peel the rutabaga and cut into 2-3 inch pieces so that chicken and rutabaga pieces will be done at the
same time.
3. Salt and pepper to taste and sprinkle paprika on top. Place in the baking dish.
4. Add olive oil/butter and mix well. Bake in the oven until the chicken is well done, about 40 minutes.
Lower the heat towards the end if the chicken or rutabaga is getting too golden brown.
5. Serve with a generous amount of mayonnaise.
Tip!
Paprika is an incredibly versatile spice. And there are so many varieties to play with! Try
blending half sweet paprika and half smoked paprika. Or, to give the dish a good kick of heat,
add hot smoked paprika to Hungarian paprika. Want even more heat? Swap in a little chipotle
powder. The possibilities are endless!
Per serving
Fiber: 6 g
Fat: 81 % (103 g)
kcal: 1165
Turkey with bacon gravy

Want to know the secret to the best gravy? It's bacon! Maria Emmerich's
turkey with an irresistible bacon gravy is the perfect addition to your
Thanksgiving table. Moist, infused with flavor and roasted to perfection.
15 m + 3 hChallenging
3 g
USMetric
14
servings
Ingredients
 12 lbs turkey
 1 lb cherry tomatoes
 fine grain sea salt
 fresh ground black pepper
 1 cup red onions, diced
 2 garlic cloves, minced
 1 large celery stalk, diced
 4 tsp fresh thyme, four small sprigs
 8 oz. bacon (10 slices, diced)
 8 tbsp ghee or butter
 2 lemon, the juice
 1
⁄8 tsp guar gum (optional)
Nutrition
by Maria Emmerich (Recipe, Photo)
1. Recipes
2. Main courses
3. Turkey with bacon gravy
Instructions
2. Remove the neck and giblets from the turkey.
3. Pat the turkey dry and season the outside and inside with salt and pepper.
4. Place cherry tomatoes inside the cavity along with onions, celery, garlic and thyme.
5. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the
wings under the body.
6. Cook the bacon in a large skillet over medium heat until crisp, for 7-8 minutes. Transfer to paper towels
to drain, reserving the drippings in the skillet.
7. Add the ghee or butter to the skillet with the drippings and stir until melted, then pour into a bowl and
stir in the lemon juice. Rub mixture all over the turkey.
8. Place into oven for 30 minutes. After every 30 minutes, baste the turkey with the drippings. Roast for
about 3 hours or until a thermometer inserted into the thigh registers 165°F (74°C).
9. Remove from oven onto a serving tray to rest for at least 25 minutes before carving.
10. Meanwhile, pour the drippings into a saucepan. Whisk in the guar gum to thicken, after 5 minutes whisk
add a touch more if you want a thicker gravy. Then add the reserved bacon for one amazing gravy.
11.
Per serving
12. Net carbs: 2 % (3 g)
13. Fiber: 1 g
14. Fat: 48 % (36 g)
15. Protein: 50 % (87 g)
16. kcal: 708
17. We don't recommend counting calories.Here's why.
18.
Low-carb garlic chicken

Get your garlic on with this lively low-carb chicken dish! It’s full of lemon and
fresh parsley, and makes the world’s yummiest weeknight meal.
10 + 40 mMedium
4 g
USMetric
4
servings
Ingredients
 2 lbs chicken drumsticks

 5 - 10 garlic cloves, sliced
 1 lemon, the juice
 ½ cup fresh parsley, finely chopped
 4 tbsp butter
Nutrition
1. Recipes
2. Main courses
3. Low-carb garlic chicken
Instructions
1. Preheat the oven to 450°F (225°C). Place the chicken pieces in a butter-greased baking pan. Salt and
pepper generously. Sprinkle the garlic and parsley over the chicken pieces, and drizzle the lemon juice
and olive oil on top.
2. Bake the chicken until golden and the garlic slices have turned brown and roasted, about 30–40
minutes, depending on how large the pieces are. Lower the temperature a little towards the end.
Tip!
Explore your side dish options! Serve with aioli and a hearty salad. Or how about a
delectable cauliflower mash?
And don’t let any of this chicken go to waste! It’s just as delicious – and versatile - the next day.
Serve it cold or warm, or as the centerpiece of a gorgeous salad!
Per serving
Fiber: 1 g
Fat: 66 % (39 g)
kcal: 546
Keto Italian cabbage stir-fry
This meal is simple rustic deliciousness. The combination of tart cabbage,
luscious basil, and savory beef is melt-in-your-mouth fabulous. This is keto at
its finest.
10 + 30 mEasy
9 g
USMetric
4
servings
Ingredients
 25 oz. green cabbage

 51⁄3 oz. butter
 1 tsp salt
 1 tsp onion powder
 ¼ tsp pepper
 1 tbsp white wine vinegar
 1 tbsp tomato paste
 2 garlic cloves, finely chopped
 3 oz. leeks, thinly sliced
 ½ cup fresh basil
 1 cup mayonnaise or sour cream, for serving
Nutrition
1. Recipes
2. Meals
3. Keto Italian cabbage stir-fry
Instructions
1. Shred the green cabbage finely with a cheese slicer, sharp knife or in a food processor.
2. Fry the cabbage in about half of the butter (or substitute olive oil) in a large frying pan or wok on
medium heat for about 10 minutes, or until just softened.
3. Add vinegar, salt, onion powder, and pepper. Stir and fry for 2-3 minutes, or until well incorporated.
Reserve sautéed cabbage to a bowl.
4. Heat the rest of the butter or oil in the pan. Add the garlic and leeks, and sauté for a minute.
5. Add meat, and continue frying until cooked through. Sauté until most of the liquid has evaporated.
6. Add tomato paste and mix well. Lower the heat a little and add reserved cabbage and fresh basil. Stir
until cooked through.
7. Adjust seasoning and serve with a dollop of sour cream or mayonnaise and perhaps even a green salad.
Tip!
There’s a reason we nicknamed this cabbage concoction “crack slaw.” It’s utterly addictive! You
can double the recipe and freeze it for when the urge strikes!
Per serving
Fiber: 6 g
Fat: 83 % (91 g)
kcal: 1003
Keto chicken casserole
Keto and casseroles go hand in hand, especially when it comes to this
irresistible chicken recipe that will make your entire family swoon. The cream
sauce is hearty, cheesy, and loaded with yummy pesto. Your oven will feel
honored to bake this tasty goodness for you over and over again.
10 + 45 mEasy
6 g
USMetric
6
servings
Ingredients
 1 cup heavy whipping cream or sour cream
 2 tbsp green pesto
 ½ lemon, the juice
 30 oz. chicken thighs
 3 tbsp butter
 1 lb cauliflower
 1 leek
 4 oz. cherry tomatoes
 salt and pepper
Nutrition
1. Recipes
2. Meals
3. Keto chicken casserole
Instructions
2. Mix cream (or sour cream) with pesto and lemon juice. Salt and pepper to taste.
3. Season the chicken thighs with salt and pepper, and fry in butter until they turn a nice golden brown.
4. Place the chicken in a greased 9 x 13 inch baking dish, and pour in the cream mixture.
5. Chop the leek and cherry tomatoes. Chop the cauliflower into small florets. Top chicken with leek,
tomatoes and cauliflower.
6. Sprinkle cheese on top and bake in the middle of the oven for at least 30 minutes or until the chicken is
fully cooked. If the casserole is at risk of burning before it's done, cover it with a piece of aluminium foil,
lower the heat and let cook for a little longer.
Tip!
Green it up! A rich dish like this only gets better if you serve it with a side of fresh leafy greens.
Dress with a generous drizzle of olive oil, some balsamic vinegar and a sprinkle of sea salt.
Meal prep
This dish can be prepared by frying the chicken ahead of time. You can assemble the entire
casserole and keep in the fridge for a day before baking it. Just make sure you let it come to
room temperature before placing in the oven. It's also good to give it a stir since the pesto can
sink to the bottom.
If you have chicken or turkey leftovers they are perfect for this dish. Just skip step 3 in the
instructions and you are good to go!
If you're short on time you can also use a rotisserie chicken. Take the meat from the bones and
divide into bite-sized pieces before adding it to the baking dish.
Storing and reheating
If you intend to eat the casserole within 2-3 days you can store it in the fridge. Otherwise it's
better to place the casserole in the freezer where it will last up to 3 months. Make sure your dish
is suitable for freezing.
Let thaw in the refrigerator the day before you plan on serving it. Don’t place a cold baking dish
straight from the fridge into a hot oven as this can cause your dish to crack. Reheat the casserole
in the oven at 300°F (150°C) until thoroughly warm. When thawing and reheating this casserole
the result may be a bit more liquid but the flavor will still be good.
Per serving
Fiber: 2 g
Fat: 75 % (56 g)
kcal: 675
Fish with vegetables baked in foil

Unwrap this bundle, and behold the perfectly cooked and seasoned fish with
vegetables nestling inside. Juicy, saucy, and garlicy? Check. Colorful? Oh,
yeah. Succulent and fabulous? Absolutely.
10 + 40 mEasy
14 g
USMetric
4
servings
Ingredients
 30 oz. white fish, in filets

 ½ leek
 1 yellow onion
 2 garlic cloves
 2 red bell peppers
 12 cherry tomatoes
 1 fresh fennel or pointed cabbage or savoy cabbage
 1 carrot
 1
⁄3 cup olives, pitted
 1
⁄3 cup fresh thyme or fresh parsley
 1 lime, in slices
 salt and pepper
 ½ cup white wine
Quick aioli
 1 garlic clove, minced
 salt and pepper
Nutrition
1. Recipes
2. Meals
3. Fish with vegetables baked in foil
Instructions
1. Preheat oven to 400°F (200°C).
2. Line a roasting pan with foil or parchment paper, making sure there’s enough material for folding and
sealing the top of it.
3. Cut the fish into serving-sized pieces and place in roasting pan.
4. Slice and chop the vegetables and place them evenly with the fish. Add spices.
5. Drizzle with wine and oil and add little pats of butter.
6. Fold the foil to form as tight a seal as possible. Cover seam with an extra piece of foil, and tightly fold at
the joints.
7. Bake in the oven for 40 minutes.
8. Make the quick aioli by mixing mayonnaise and a minced garlic clove in a small bowl. Season with salt
and pepper to taste. Serve a generous dollop on top of the baked fish and vegetables.
Tip!
Mix it up! This recipe is super versatile. Use either frozen (thawed) or fresh fish. Use your own
favorite fish! Cod, hake, haddock, or grouper are all perfect options. This recipe also works well
with plaice fillets that you roll up. You can also try throwing some peeled or shell-on shrimp into
the mix. The simplest, best option is to add peeled and cooked shrimp just before serving. But
you can also try adding shrimp toward the end of cooking. Just be careful when opening and
resealing the foil package mid-way through, to avoid leaking – or burning your hands with
steam!
Per serving
Fiber: 6 g
Fat: 78 % (97 g)
kcal: 1155
Keto salmon with pesto and spinach

How much do you love both pesto and salmon? If the answer is “more than
pretty much anything in the world,” then this is the recipe for you! Bonus: It’s
fast, keto, and gorgeous. What more can you want?
5 + 20 mEasy
3 g
USMetric
4
servings
Ingredients
 25 oz. salmon
 1 cup mayonnaise or sour cream
 1 tbsp green pesto or red pesto
 1 lb fresh spinach
 1
⁄6 oz. butter or olive oil
 salt and pepper
Nutrition
1. Recipes
2. Meals
3. Keto salmon with pesto and spinach
Instructions
2. Grease a baking dish with half of the butter or oil. Salt and pepper the salmon fillets and place them in
the prepared baking dish, skin-side down.
3. Mix mayonnaise, pesto and parmesan cheese and spread over the salmon.
4. Bake for 15–20 minutes, or until the salmon is done and flakes easily with a fork.
5. Meanwhile, sauté the spinach in remaining butter or oil until it’s wilted, about 2 minutes. Season with
salt and pepper.
6. Serve immediately with the oven-baked salmon.
Tip
Dairy free? No problem! For a dairy-free dish, skip the parmesan and sour cream, and fry the
spinach in olive oil instead of butter. Also, remember that green pesto usually contains parmesan,
so reach for some red pesto instead.
Per serving
Fiber: 3 g
Fat: 79 % (78 g)
kcal: 902
Keto salmon with pesto and spinach

How much do you love both pesto and salmon? If the answer is “more than
pretty much anything in the world,” then this is the recipe for you! Bonus: It’s
fast, keto, and gorgeous. What more can you want?
5 + 20 mEasy
3 g
USMetric
4
servings
Ingredients
 25 oz. salmon
 1 cup mayonnaise or sour cream
 1 tbsp green pesto or red pesto
 1 lb fresh spinach
 1
⁄6 oz. butter or olive oil
 salt and pepper
Nutrition
1. Recipes
2. Meals
3. Keto salmon with pesto and spinach
Instructions
2. Grease a baking dish with half of the butter or oil. Salt and pepper the salmon fillets and place them in
the prepared baking dish, skin-side down.
3. Mix mayonnaise, pesto and parmesan cheese and spread over the salmon.
4. Bake for 15–20 minutes, or until the salmon is done and flakes easily with a fork.
5. Meanwhile, sauté the spinach in remaining butter or oil until it’s wilted, about 2 minutes. Season with
salt and pepper.
6. Serve immediately with the oven-baked salmon.
Tip
Dairy free? No problem! For a dairy-free dish, skip the parmesan and sour cream, and fry the
spinach in olive oil instead of butter. Also, remember that green pesto usually contains parmesan,
so reach for some red pesto instead.
Salad in a jar
Pack the salad in a jar and fill with delicious salmon or chicken and dressing
for a quick keto lunch. Both handy and delicious!
10 mBeginner
4 g
USMetric
1
serving
Ingredients
 4 oz. smoked salmon or rotisserie chickens or other protein of your choice

 1
⁄6 oz. leafy greens
 1
⁄6 oz. cherry tomatoes
 1
⁄6 oz. red bell peppers
 1
⁄6 oz. cucumber
 ½ scallion
 4 tbsp mayonnaise or olive oil
Nutrition
1. Recipes
2. Meals
3. Salad in a jar
Instructions
1. Shred or chop vegetables of your choice. First, put dark leafy greens such as spinach or arugula at the
bottom of the jar. Iceberg lettuce or romaine works too. Green and red cabbage gives a fresh crunch.
Chopped broccoli or cauliflower also works great.
2. Add sliced onion rings, shredded carrot, avocado, different bell peppers and tomato in layers.
3. We have chosen to top our salad with smoked salmon and grilled chicken, but you can of course use
your own favorite protein, boiled eggs, mackerel or canned tuna fish or any kind of cold cuts you want.
Olives, nuts, seeds and cheese cubes are great flavorful additions.
4. To feel satisfied, you may want to add a generous amount of dressing or mayonnaise that you store in a
separate little jar or bottle and add right before serving.
Keto pulled pork Afelia

If you love pork, you re
One jar
Fiber: 2 g
Fat: 62 % (55 g)
kcal: 799
ally, really, really, love pulled pork. And we guarantee this is going to be one
of your favorites. It’s loaded with earthy coriander, sweet and savory
cinnamon, and deep bodied wine. You can pull this pork apart with two forks
in a nanosecond, and have it on the platter with all of your favorite
accountments in the blink of an eye.
15 m + 6 hMedium
11 g
USMetric
4
servings
Ingredients
 2 red onions
 1 whole garlic
 ¾ cup red wine
 ½ cup olive oil
 2 tbsp coriander seed, crushed
 2 tsp dried thyme
 2 tsp ground black pepper
 2 tsp ground cinnamon
 3 lbs pork shoulder
 1 tbsp salt
Nutrition
by Birgitta Höglund
1. Recipes
2. Main courses
3. Keto pulled pork Afelia
Instructions
1. Peel and slice the red onions into thin wedges. Cut the garlic cloves in half. Mix all the ingredients for the
marinade. Place a large freezer bag inside a larger freezer bag, and add half the onion mix to the bag.
2. Rinse the pork collar, dry it well, and rub it all over with salt. Place the collar in the freezer bag and pour
the marinade over it. Press out all air from the bag, seal the bag shut, and place it in a bowl. Leave the
bowl in the refrigerator for at least 12 hours, preferably longer.
4. Place the meat, the rest of the onion mix and the marinade in an oven-safe casserole dish. Close it with
a tight-fitting lid, and place the dish in the lower part of the oven for about 5 to 6 hours. In the picture,
the meat was cooked in an electric slow-cooker; it turned out extremely juicy and delicious. If using a
slow-cooker, the meat will be ready in about 8 to 12 hours if set on low, but it also depends on the
brand of the slow-cooker you’re using.
5. To serve, pull the meat apart with two forks and mix it thoroughly with the gravy. Taste and adjust for
salt. Serve this dish with low-carb bread, garlic butter and coleslaw.
Tip!
Arugula/rocket is perfect with this succulent meat!
Note
The recipe is from Swedish chef Birgitta Höglund's book: Low Carb High Fat and Paleo Slow
Cooking: 60 Healthy and Delicious LCHF Recipes.
Per serving
Fiber: 4 g
Fat: 78 % (42 g)
kcal: 491
Low-carb fried kale and broccoli salad

Oh, yes. We went there. Spicy fried kale, tangy mustard, creamy avocado and
garlic combined with our amazing mayonnaise. And did we mention there’s
broccoli too? Be prepared to fall in love with this low-carb salad!
5 + 15 mEasy
13 g
USMetric
2
servings
Ingredients
 ½ cup mayonnaise
 1 tbsp whole-grain mustard
 4 eggs
 ½ lb broccoli
 4 oz. kale
 2 scallions
 2 garlic cloves
 2 avocados
 1 pinch chili flakes
 salt or pepper to taste
Nutrition
1. Recipes
2. Meals
3. Low-carb fried kale and broccoli salad
Instructions
1. Mix mayo and mustard in a small bowl and set aside.
2. Boil the eggs any way you like them – soft, medium or hard-boiled. Immediately, place them in ice cold
water when they're done to make them easier to peel. When cooled - divide into halves or quarters.
3. Split the avocados, remove the pit and cut in slices.
4. Slice the garlic thinly. Heat the oil in a frying pan and carefully fry the slices. Remove the garlic from the
pan and place on a paper towel to crisp up. Save the oil in the pan.
5. Chop broccoli and kale coarsely. Add a knob of butter to the garlic-infused oil in the pan and fry the
vegetables for a couple of minutes on medium high heat until slightly softened.
6. Season with salt and pepper and plate with avocado, eggs and the mustard mayo. Finish the dish with
fried garlic slices for extra flavor and crunch.
Tip!
Baby kale or spinach makes the greens extra tender; buy them pre-washed to save on prep-time.
Per serving
Fiber: 11 g
Fat: 83 % (113 g)
kcal: 1211
Low-carb Goulash soup

Cold nights just got a little warmer. Once you’ve experienced the complex,
gentle spices and rich textures in this low-carb version of the traditional
Hungarian shepherd’s dish, you’ll always know where to turn on a chilly
evening. Hearty. comforting. And oh-so easy.
10 + 40 mEasy
11 g
USMetric
6
servings
Ingredients
 1 yellow onion
 2 garlic cloves
 8 oz. celery root or rutabaga
 1 red bell pepper
 15 oz. ground lamb or ground beef
 4¼ oz. butter or olive oil
 ¼ tsp cayenne pepper
 1 tbsp dried oregano
 ½ tbsp crushed caraway seeds
 1 tsp salt
 15 oz. crushed tomatoes
 2½ - 3 cups water
 1½ tsp red wine vinegar
For serving
 1 cup sour cream or mayonnaise

 fresh parsley, for garnish
Nutrition
1. Recipes
2. Meals
3. Low-carb Goulash soup
Instructions
1. Peel and chop the vegetables finely.
2. Sauté the onion and garlic, with a generous amount of oil or butter, in heavy pan over medium heat
until softened.
3. Add the ground meat and sauté, stirring occasionally, until cooked through and browned.
4. Add the bell pepper, celery root, paprika, cayenne, oregano, caraway, salt and pepper. Stir for about 1
minute. Pour in the tomatoes and 2 cups of water.
5. Increase the heat and bring the soup to a light boil. Let simmer for 10 minutes.
6. Add remaining water and vinegar before serving.
7. Serve with finely chopped parsley and dollop of sour cream or mayonnaise.
Tip!
Lamb really is the star of this soup, but if you’re not a fan—or you don’t have any on hand—try
any ground meat you like. Beef is nice and hearty, with a subtler flavor than lamb, while ground
chicken or turkey lend a milder flavor. And remember, almost all soups develop even more
flavor after a day or two, so go ahead a make it ahead of time. You can get an even richer, more
complex flavor by sautéing in half butter and half olive oil.
Per serving
Fiber: 4 g
Fat: 78 % (42 g)
kcal: 491
Low-carb curry chicken with cauliflower rice

If there’s anything more mouthwatering than the combination of ginger,
coconut and curry, we don’t know what it is. Be prepared for a stampede to
the dinner table! Bonus: it comes together incredibly quickly. Double bonus:
the cauliflower rice will also become a low-carb dinner favorite!
5 + 25 mEasy
21 g
USMetric
4
servings
Ingredients
 15 oz. chicken thighs, boneless

 8 oz. broccoli
 3½ oz. fresh green beans
 1 yellow onion, finely chopped
 3 tbsp butter or coconut oil
 27 oz. coconut cream or coconut milk
 1 tbsp red curry paste
 1 red chili pepper, finely chopped or grated
 1 tbsp grated fresh ginger
 salt and pepper, to taste
Cauliflower rice
 25 oz. cauliflower
 ½ tsp salt
 3 oz. butter or coconut oil
 ½ tsp turmeric (optional)
Nutrition
1. Recipes
2. Meals
3. Low-carb curry chicken with cauliflower rice
Instructions
1. Melt butter or coconut oil in a pan.
2. Fry finely chopped onion, ginger and chili pepper until they become fragrant and softened, about 5
minutes.
3. Add curry paste and chicken. Fry until chicken is light brown (5–10 minutes). Add more butter or oil if
needed.
4. Chop broccoli and green beans and add to the pan.
5. Add the coconut cream or milk—only the solid part; discard most of the excess liquid (or save it to make
smoothies)—season and let simmer for 15 minutes.
6. While the chicken is simmering, prepare the low-carb cauliflower rice.
Cauliflower rice
1. Using a grater or food processor fitted with a metal blade, grate the entire cauliflower head, including
the stem.
2. Melt butter or coconut oil in a skillet. Add the cauliflower rice and cook over medium heat for 5-10
minutes, or until the rice has softened a bit.
3. Add salt and optional turmeric while frying.
4. You can also cook the rice in the microwave. Put the rice in a glass bowl, cover with plastic wrap, and
microwave it for 5-6 minutes. Mix in the butter or coconut oil and let it melt.
Tip
Sunny turmeric is loaded with health benefits, and makes food look irresistible. But it’s not the
only spice you can invite to the party. Try an herbed salt, curry powder, or paprika to mix it up!
Per serving
Fiber: 11 g
Fat: 83 % (113 g)
kcal: 1211
Keto salmon pie

Salmon and dill adore each other so much it’s almost ridiculous. And you’ll swoon over them together,
too, in this hearty and cheesy keto pie. Hello, lover!
15 + 40 mMedium
6 g
USMetric
4
servings
Ingredients
Pie crust
 ¾ cup almond flour

 4 tbsp sesame seeds
 4 tbsp coconut flour
 1 tbsp ground psyllium husk powder
 1 pinch salt
 3 tbsp olive oil or coconut oil
 1 egg
 4 tbsp water
Filling
 8 oz. smoked salmon

 3 eggs
 2 tbsp fresh dill, finely chopped
 ½ tsp onion powder
 4¼ oz. cream cheese
 1¼ cups shredded cheese
Nutrition
1. Recipes
2. Meals
3. Keto salmon pie
Instructions
2. Place the pie dough ingredients into a food processor fitted with a plastic
pastry blade. Pulse until mixture forms a ball. If you don’t have a food
processor, you can use a fork to mix the dough.
3. Fit a piece of parchment paper into a 10-inch (23-cm) spring form pan. (This
makes it a cinch to remove once it’s cooked.)
4. Oil your fingers or a spatula, and gently press the dough into the spring form
pan. Pre-bake the crust for 10–15 minutes, or until lightly browned.
5. Mix all the ingredients for the filling, except the salmon, and pour that in the
pie crust. Add the salmon and bake for 35 minutes or until the pie is golden
brown.
6. Let cool for a few minutes and serve with a salad or other vegetables.
Tip!
Be flexible! Feel free to swap cured, boiled or grilled salmon in for smoked
salmon – just make sure you adjust salt and spices accordingly. And don't be
afraid to make it ahead of time! This pie freezes well, so you can always keep
one on hand for a quick midweek meal.
Per serving
Fiber: 7 g
Fat: 78 % (101 g)
kcal: 1179
Stuffed low-carb cabbage casserole

So yummy that it’s addicting, some fans call this dish ‘crack slaw.’ We call it
easy, healthy, homestyle low-carb cooking. Try it tonight!
10 + 30 mEasy
9 g
USMetric
4
servings
Ingredients

 1 tsp salt
 2 tbsp Tex-Mex seasoning
 10 oz. shredded cheese, preferably cheddar cheese
 51⁄3 oz. leafy greens or lettuce
Nutrition
1. Recipes
2. Meals
3. Stuffed low-carb cabbage casserole
Instructions
1. Preheat oven to 400°F (200°C). Shred the cabbage finely with a sharp knife or in a food processor.
2. Fry the cabbage in a little more than half of the butter in a large frying pan or a wok over medium-high
heat. Fry until soft, but don't let the cabbage turn brown. This can take a little while; roughly 10 minutes.
3. Add spices and vinegar. Stir and continue to fry for a couple of minutes. Set aside on a plate.
4. Melt the rest of the butter in the same pan. Sauté the ground beef and fry on medium-high heat until
most of the juices have evaporated. Lower the heat to medium-low.
5. Add cooked cabbage and sauté together with the beef for a minute. Remove from heat and add salt and
pepper to taste.
6. Stir ⅔ of the cheese into the cabbage mix and place in a baking dish.
7. Sprinkle the rest of the cheese on top and bake for 15–20 minutes or until the cheese browns nicely.
8. Serve with a green salad.

9.
Per serving
10. Net carbs: 5 % (9 g)
11. Fiber: 7 g
12. Fat: 74 % (67 g)
13. Protein: 21 % (44 g)
14. kcal: 831
16.
Baked celery root with gorgonzola

Earthy and bright celery root, with salty gorgonzola and rich hazelnuts? Yes.
Yes. Yes. There’s nothing about this deliciously simple low-carb appetizer that
you won’t adore!
5 + 45 mEasy
13 g
USMetric
4
servings
Ingredients
 1 lb celery root
 sea salt and pepper
 3 oz. baby spinach
 1
⁄3 cup hazelnuts
 3 tbsp butter
 3 oz. mushrooms
 1 red onion
 5 oz. blue cheese or gorgonzola cheese or roquefort cheese, at room temperature
Nutrition
1. Recipes
2. Appetizers
3. Baked celery root with gorgonzola
Instructions

2. Wash the celery root. You don’t need to peel it. Cut away the roots and slice into ½-inch slices.
3. Place on a baking sheet with parchment paper. Brush olive oil on both sides and sprinkle a generous
amount of sea salt on top.
4. Bake for 45 minutes, or until the celery root has turned golden brown and soft.
5. Meanwhile, cut the mushrooms and sauté in butter until golden and soft. Season with salt and pepper.
6. Roast the nuts quickly in a dry, hot frying pan, until fragrant. Let them cool slightly, and chop them
coarsely.
7. Mix red onions, spinach, mushrooms and hazelnuts in a bowl.
8. Remove the baked root celery from the oven.
9. Place on plates and add the salad on top. Serve with a generous amount of blue cheese and a few drops
of olive oil.
Tip!
Go nuts! Try adding sliced almonds, or chopped pecans and cashews. Or even some of your
favorite seeds. Lightly sautéed kale or chard also makes a delicious alternative to spinach.
Per serving
Fiber: 4 g
Fat: 76 % (36 g)
kcal: 428
Low-carb Nasi Goreng

It’s super simple to satisfy your craving for classic Indonesian fried rice—with cauliflower! All the exotic
flavors and textures of classic Nasi Goreng shine through in this low-carb version. Dig in, and be
transported!
5 + 15 mEasy
18 g
USMetric
2
servings
Ingredients
Lime mayo
 ½ lime, zest and juice
Nasi Goreng
 1 lb cauliflower
 ½ yellow onion
 2 oz. scallions
 ½ green bell pepper
 1 red chili pepper or green chili pepper
 4 oz. butter or olive oil
 2 garlic cloves
 1 oz. fresh ginger, grated
 1 tbsp sesame oil
 4 eggs
 salt and pepper
Nutrition
1. Recipes
2. Meals
3. Low-carb Nasi Goreng
Instructions
1. Mix the zest and juice from the lime with mayonnaise and set aside in the
refrigerator while making the rest of the dish.
2. Grate the cauliflower using the coarse side of the grater. Slice the onion,
scallions, chili and bell pepper thinly. Fry in oil on medium high heat in a large
skillet until the vegetables start to turn golden.
3. Mince the garlic. Add garlic and ginger when the vegetables are almost done.
Lower the heat and add the sesame oil. Season with salt and pepper to taste.
4. Crack the eggs straight into the pan and leave to set a bit before you stir.
Allow the egg whites to get fully cooked before serving with a dollop of lime
mayonnaise.
Tip!
Craving a little meat? Cooked chicken or shrimp bring Nasi Goreng to a whole
new level!
Per serving
Fiber: 7 g
Fat: 86 % (104 g)
Protein: 7 % (18 g)
kcal: 1083
Low-carb Sloppy Joe’s

Roll up your sleeves for this aptly named meal! This fun low-carb dish has all
the succulent flavor of the traditional version, but with none of the gluten and
added sugars. Indulge your inner child tonight.
20 m + 1 hMedium
14 g
USMetric
4
servings
Ingredients
The Bread
 1¼ cups almond flour

 1 tsp sea salt
 2 tsp cider vinegar
 1¼ cups boiling water
 3 egg whites
 sesame seeds (optional)
Meat sauce

 1 yellow onion
 4 garlic cloves
 14 oz. crushed tomatoes
 1 tbsp chili powder
 1 tbsp red wine vinegar
 2 tsp salt
Toppings
 8 tbsp mayonnaise
 51⁄3 oz. shredded cheese
Nutrition
1. Recipes
2. Meals
3. Low-carb Sloppy Joe's
Instructions
The bread
1. Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.
2. Add the vinegar, boiling water, and egg whites to the bowl. Whisk the dough with a hand mixer for
about 30 seconds. Don’t overmix it. (You want the consistency to resemble Play-Doh.)
3. With moistened hands, form the dough into 4 or 8 pieces of bread.
4. Bake on lower rack in oven for 50–60 minutes, depending on the size of your bread. They’re done when
you hear a hollow sound when tapping the bottom of the bun.
Meat sauce
1. Sauté onion and garlic in a large frying pan over medium high until the onion is soft and translucent.
2. Add the ground beef to the pan and increase the heat a little. Fry the meat thoroughly.
3. Add the other ingredients and mix well.
4. Let simmer for at least 15 minutes on low heat until most of the liquid is reduced.
5. Taste and add more seasoning if needed.
6. Serve in low-carb bread with a lot of shredded cheese and a dollop of mayonnaise.
Tip!
Embrace your creativity! Sprinkle poppy or sesame seeds on the bread before baking. Or why
not some salt flakes and herbs? You can also make hot dog or hamburger buns out of the dough.
Six pieces of this bread contain about 2 grams of carbs per bun.
Save those leftovers! The meat sauce can be kept in the fridge for up to three days, or in the
freezer. And don’t get stuck in a rut. Feel free to use any kind of meat you want – beef, lamb,
poultry or pork.
Per serving
Fiber: 12 g
Fat: 73 % (79 g)
kcal: 1013
Halloumi burger with rutabaga fries

Hello, gorgeous! Let’s get right to the cheese of the matter with these amazing
vegetarian burgers. Enjoy them with our low-carb cheese bread, and be
prepared to swoon!
30 + 30 mMedium
15 g
USMetric
4
servings
Ingredients
Halloumi burger
 15 oz. halloumi cheese

 butter or coconut oil
 4 leaves of iceberg lettuce
 1 tomato
 1 avocado
 6 tbsp sour cream
 6 tbsp mayonnaise
 6 tbsp ajvar relish
Cheese bread
 4 eggs
 1½ tbsp ground psyllium husk powder
 2 tbsp chia seeds
 2 cups shredded cheese
Toppings
 poppy seeds
 sea salt
Rutabaga fries
 ½ rutabaga
 6 tbsp coconut oil
by Dr. Andreas Eenfeldt, MD
1. Recipes
2. Meals
3. Halloumi burger with rutabaga fries
Instructions
Cheese bread
2. Beat eggs fluffy, about 5 minutes.
3. Mix dry ingredients, and then blend the grated cheese with dry ingredients and the beaten eggs.
4. Let swell for about 10 minutes.
5. Put 8 piles of batter on a baking sheet and bake in the middle of the oven for 10–15 minutes until they
turn nicely golden. Let cool a little before serving.
Rutabaga
1. Increase oven temperature to 450° (225°C).
2. Peel and cut the rutabaga into strips.
3. Boil for a couple of minutes in salted water. Let drain in a strainer.
4. Melt coconut oil and mix with the rutabaga in a bowl so that all strips are covered. Sprinkle salt on the
rutabaga strips.
5. Place the strips on a rack on a baking sheet. Bake in oven until golden brown on the outside and soft
inside, turn once while baking. You can use a deep fryer if you have one. Rutabaga fries won’t be as
crispy as the potato fries as they don’t contain as much starch but they taste great anyway.
Burger
1. Mix sour cream, mayonnaise and ajvar relish to make up the dressing. Let cool in refrigerator.
2. Rinse the lettuce and slice tomato and avocado.
3. Fry the halloumi cheese in butter or coconut oil until it turns a nice color and is soft.
4. Build the burger and serve.

5.
Per serving
6. Net carbs: 5 % (14 g)
7. Fiber: 10 g
8. Fat: 78 % (94 g)
9. Protein: 16 % (44 g)
10. kcal: 1099
12.
Keto fish casserole with mushrooms and French mustard

So hearty. So satisfying. And so, so simple to make. If you love fish,
mushrooms and creamy, rich sauces, be prepared to fall head over heels in
love with this amazing keto casserole.
15 + 30 mMedium
9 g
USMetric
6
servings
Ingredients
 15 oz. mushrooms
 3 oz. butter
 1 tsp salt
 pepper, to taste
 2 tbsp fresh parsley
 2 cups heavy whipping cream
 25 oz. white fish, for example cod
 20 oz. broccoli or cauliflower
Nutrition
1. Recipes
2. Meals
3. Keto fish casserole with mushrooms and French mustard
Instructions
2. Cut the mushrooms into wedges. Fry in butter until the mushrooms have softened, about 5 minutes.
Add salt, pepper, and parsley.
3. Pour in the heavy cream and mustard and lower the heat. Let simmer for 5-10 minutes to reduce the
sauce a bit.
4. Season the fish with salt and pepper and place in a greased baking dish. Sprinkle 3/4 of the cheese on
and pour the creamed mushrooms on top. Top with the remaining cheese.
5. Bake for about 30 minutes if the fish is frozen, or slightly less if it’s fresh. Probe with a sharp knife after
20 minutes; the fish is done if it flakes easily with a fork. And remember that the fish will continue to
cook even after you have taken it out of the oven.
6. Meanwhile, make the side dish. Cut the broccoli or cauliflower into florets. Boil in lightly salted water for
a few minutes. Strain off the water and add olive oil or butter.
7. Mash coarsely with a wooden spoon or fork.
8. Season with salt and pepper and serve with the fish.
Tip!
Did you know that the stem of broccoli and cauliflower is wonderful, too? Simply peel the rough
outer layer off with a sharp knife or a potato peeler. And then cut the stems lengthwise into rods,
or dice them. Voila! More cruciferous love!
Per serving
Fiber: 4 g
Fat: 77 % (71 g)
kcal: 828
Low-carb cauliflower cheese

Hey... wait. There's broccoli in my cauliflower? Yes. Experience this creative
combo that delivers low-carbdeliciousness like no other. You won’t be
disappointed!
10 + 40 mEasy
11 g
USMetric
6
servings
Ingredients
 1¾ lbs cauliflower
 1 lb broccoli, frozen or fresh
 1 cup heavy whipping cream
 2 oz. butter
 2 tsp garlic powder
 salt and pepper
Nutrition
1. Recipes
2. Side Dishes
3. Low-carb cauliflower cheese
Instructions
2. Cut broccoli into florets and place in a pot. Add water until covered and bring to a boil. Cook until the
broccoli is fork tender.
3. When done, strain and discard the water. Add cream cheese, heavy whipping cream, salt, pepper and
garlic powder.
4. Puree with an immersion blender until smooth.
5. Grease a 9" baking dish with butter and place what's left on the bottom of the dish.
6. Cut the cauliflower into small florets and add to the baking dish.
7. Pour the broccoli cream sauce over the florets and top with shredded cheese. Bake in oven for 40
minutes or until the cauliflower is fork tender and the top is golden brown.
Tip!
If you’re vegetarian, enjoy this dish with a couple of eggs—it's totally satisfying!
Per serving
Fiber: 5 g
Fat: 78 % (44 g)
kcal: 507
Keto chicken with roasted vegetables Tricolore
A quick and easy meal doesn’t have to skimp on either quality or quantity. This fried chicken with a
classic and colorful trio of veggies not only comes together in a snap – it’s also super satisfying. Your
belly will thank you.
15 + 30 mEasy
9 g
USMetric
4
servings
Ingredients
Roasted vegetables tricolore
 15 oz. Brussels sprouts

 8 oz. mushrooms
 1 tsp sea salt
 ½ tsp ground black pepper
 1 tsp dried rosemary
 ½ cup olive oil
Fried chicken
 4 chicken breasts
 1 oz. butter, for frying
 4 oz. herb butter, for serving
Nutrition
1. Recipes
2. Meals
3. Keto chicken with roasted vegetables Tricolore
Instructions
1. Preheat the oven to 400°F (200°C). Place the vegetables whole in a baking dish.
2. Add salt, pepper and rosemary. Pour olive oil on top and stir to coat vegetables evenly.
3. Bake for 20 minutes or until the vegetables are gently caramelized.
4. Meanwhile, fry the chicken in olive oil or butter and season with salt and pepper. Cook until a meat
thermometer inserted in the largest piece reads 165°F (74°C).
Tip!
Switch up the sauce! This recipe pairs perfectly with a slew of rich sauces. So, don’t hesitate to
try something other than the herb butter. This healthy and delicious chili aioli is a fun choice. As
are any of these luscious flavored butters.
Per serving
Fiber: 6 g
Fat: 71 % (83 g)
kcal: 1061
Keto salmon Tandoori with cucumber sauce

Salmon loves Indian spices, and Indian spices love salmon. Why keep them
apart? Combine them and feel their love. Serve this with a fresh cucumber
sauce and crispy salad for a truly simple — and fantastic — keto meal.
5 + 20 mMedium
8 g
USMetric
4
servings
Ingredients
 20 oz. salmon, in pieces

 2 tbsp tandoori seasoning
Cucumber sauce
 ¾ cup mayonnaise or sour cream

 ½ cucumber, shredded
 2 garlic cloves, minced
 ½ lime, the juice
 ½ tsp salt (optional)
Crispy salad
 5 oz. arugula lettuce

 1 yellow bell pepper
 3 scallions
 2 avocados
 1 lime, the juice
Nutrition
1. Recipes
2. Meals
3. Keto salmon Tandoori with cucumber sauce
Instructions
1. Heat the oven to 350°F (175°C).
2. Mix tandoori seasoning with oil and cover the salmon.
3. Place in the oven for 15–20 minutes, or until the salmon flakes easily with a fork.
4. Mix crushed garlic, lime juice, shredded cucumber (squeeze out the water first) and mayonnaise and/or
sour cream in a bowl.
5. Chop bell peppers, scallions, and avocados. Combine with the arugula on a platter. Drizzle with lime
juice.
6. Serve salmon on the salad, and top with cucumber sauce.

Tip!
Have fun and try some DIY! You can make your own tandoori seasoning with spices you already
have on hand! Start with equal parts ground ginger, ground coriander, cumin, turmeric, paprika,
salt, and cayenne. Adjust the flavors to your liking. Want even more earthy warmth in your spice
blend? Try a little nutmeg, cloves, or cinnamon.
Per serving
Fiber: 9 g
Fat: 79 % (73 g)
kcal: 847
Keto tortilla with ground beef and salsa

Treat yourself to a lovely meat-and-cheese-filled tortilla. With your own
homemade keto bread and spice mix this Mexican favorite will not only be
healthful, but also delicious!
15 + 30 mMedium
9 g
USMetric
4
servings
Ingredients
Ground beef
 1 lb ground beef or ground lamb

 2 tbsp Tex-Mex seasoning
 1 cup water
 salt and pepper
Salsa
 2 avocados
 1 tomato, diced
 ½ cup fresh cilantro, chopped
 1 lime, the juice
 salt and pepper
Low-carb tortillas
 2 eggs
 2 egg whites
 1½ tsp ground psyllium husk powder
 ½ tsp salt
For serving
 1½ cups shredded Mexican cheese

 3 oz. shredded lettuce
Nutrition
1. Recipes
2. Meals
3. Keto tortilla with ground beef and salsa
Instructions
Low-carb tortillas
2. Whisk the eggs and egg whites fluffy and continue to whisk with a hand mixer, preferably for a few
minutes. Add cream cheese and continue to whisk until the batter is smooth.
3. Mix salt, psyllium husk and coconut flour in a small bowl. Add the flour mix one spoon at a time into the
batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick
like an American pancake batter. How fast the batter will swell depends on the brand of psyllium husk –
some trial and error might be needed.
4. Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter
thinly (no more than ¼ inch thick) into 4–6 circles or 2 rectangles.
5. Bake on upper rack for about 5 minutes or more, until the tortilla turns a little brown around the edges.
Carefully check the bottom side so that it doesn't burn.
Filling
1. Bring the ground beef out of the refrigerator a while before frying. Cold ground beef will cool down the
frying pan and the ground beef will be boiled and not fried. The latter tastes a lot better.
2. Place a large frying pan over medium high heat and heat up some oil. Add the ground beef and fry until
cooked through.
3. Add the tex-mex seasoning and water and stir. Let simmer until most of the water is gone. Taste to see if
it needs additional seasoning.
4. In the meantime, make the salsa from diced avocado, diced tomatoes, freshly squeezed lime juice, olive
oil and a couple of handfuls of fresh cilantro. Salt and pepper to taste.
5. Serve in a tortilla bread, with shredded cheese and shredded leafy greens.
6.
Per serving
7. Net carbs: 4 % (9 g)
8. Fiber: 11 g
9. Fat: 75 % (66 g)
10. Protein: 21 % (42 g)
11. kcal: 821
13.
Caprese snack
A plate is a blank canvas begging for sights and sounds. And this caprese fills
the plate with scents, colors, and you provide the sound. “Hello, gorgeous!”
Try it as a side for grilled meat, as a snack, or an appetizer.
5 mEasy
3 g
USMetric
4
servings
Ingredients

 8 oz. mozzarella, mini cheese balls
 2 tbsp green pesto
 salt and pepper
Nutrition
1. Recipes
2. Snacks
3. Caprese snack
Instructions
1. Cut the tomatoes and mozzarella balls in half. Add pesto and stir.
2. Salt and pepper to taste.
Tip!
Make the caprese even more vibrant by adding fresh basil, parsley, or chives!
You might also like
Per serving
Fiber: 1 g
Fat: 69 % (16 g)
kcal: 216
Low-carb tortilla pizza
These mouthwatering mini-pizzas are as big on flavor as they are low in
carbs. In just a few minutes you’ll be snacking on a gooey pizza loaded with
all the lip-smacking stars of this Italian classic.
5 + 15 mEasy
5 g
USMetric
4
servings
Ingredients
Low-carb tortillas
 2 eggs
 2 egg whites
 ¼ tsp salt
 1 tsp ground psyllium husk powder
Topping
 ½ cup tomato sauce

 2 tsp dried basil or dried oregano
 salt and pepper (optional)
Nutrition
1. Recipes
2. Snacks
3. Low-carb tortilla pizza
Instructions
Tortillas
2. Whisk the eggs and egg whites fluffy and continue to whisk with a hand mixer, preferably for a few
minutes. Add cream cheese and continue to whisk until the batter is smooth.
3. Mix salt, psyllium husk and coconut flour in a small bowl. Add the flour mix one spoon at a time into the
batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick
like an American pancake batter. How fast the batter will swell depends on the brand of psyllium husk –
some trial and error might be needed.
4. Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter
thinly (no more than ¼ inch thick) into 4–6 circles or 2 rectangles.
5. Bake on upper rack for about 5 minutes or more, until the tortilla turns a little brown around the edges.
Carefully check the bottom side so that it doesn't burn.
Pizza
1. Turn your oven up to 450°F (225°C).
2. Spread 1-2 tablespoons of tomato paste, sauce or ajvar (roasted red pepper sauce) on each low-carb
tortilla bread. Salt and pepper if needed.
3. Bake the mini pizzas in the oven until the cheese has melted.
Tip!
These little guys made from low-carb tortilla bread are perfect as a snack or appetizer. If you’d
love to make a meal for the whole family, follow this recipe for a low-carb pizza.
Per serving
Fiber: 2 g
Fat: 74 % (33 g)
kcal: 407
Keto zucchini pizza boats with goat cheese
These cheesy zucchini boats are loaded with flavor! The perfect vegetarian
all-in-one dish that's super simple to make, low-carb, tasty and healthy – just
the way we like it.
10 + 25 mEasy
5 g
USMetric
2
servings
Ingredients
 1 medium-sized zucchini
 2 garlic cloves
 1½ oz. baby spinach
 salt and pepper to taste
 2 tbsp unsweetened marinara sauce
 8 oz. goat cheese
Nutrition
by Jill Wallentin (recipe & photo)
1. Recipes
2. Meals
3. Keto zucchini pizza boats with goat cheese
Instructions
2. Slice the zucchini in half length-wise and use a spoon to scrape out the seeds (don't throw them away!).
Put the zucchini boats on a baking sheet.
3. Peel the garlic cloves and slice them thinly with a knife. Fry the garlic in about half of the olive oil in a
skillet over medium heat until it gets a little bit browned. Add the baby spinach and zucchini seeds. Fry
until soft. Season with a pinch of salt and ground black pepper.
4. Spread out the marinara sauce over the zucchini boats and top with the fried baby spinach and garlic.
Sprinkle the goat cheese on top.
5. Bake for about 20–25 minutes or until the zucchini is as tender as you’d prefer and the cheese has got a
nice golden color.
6. Drizzle the zucchini boats with the rest of the olive oil and season with some freshly ground black
pepper before serving.
Tip!
If you don't like goat cheese you can replace it with any other high fat cheese of your liking. For example
shredded cheddar or mozzarella.
One garlic clove can be replaced with about 1/4 tsp of garlic powder.
You can serve this dish as it is or add some leafy greens on the side, drizzled with balsamic vinegar and
olive oil.
Per serving
Fiber: 2 g
Fat: 81 % (62 g)
kcal: 693
Keto cheeseburger
Cheeseburgers... what could be a more perfect centerpiece to your casual ketofeast? Heavy on the
flavor and satisfaction, but light on effort! And you don't need bread to make them wonderfully tasty—
dress 'em up with delicious salsa and toppings instead!
20 + 15 mMedium
8 g
USMetric
4
servings
Ingredients

 2 tsp garlic powder
 2 tbsp fresh oregano, finely chopped
Salsa
 2 tomatoes
 2 scallions
 1 avocado
 salt
 fresh cilantro, to taste
Toppings
 ¾ cup mayonnaise
 5 oz. cooked bacon
 ½ cup sliced dill pickles
 5 oz. lettuce
 ¼ cup pickled jalapeños
Nutrition
1. Recipes
2. Meals
3. Keto cheeseburger
Instructions
1. Chop up the salsa ingredients and stir together in a small bowl. Set aside.
2. Mix in seasoning and half the cheese into the ground beef.
3. Make four burgers and fry in a pan or grill if you prefer. Add the remaining
cheese on top towards the end.
4. Serve on lettuce with dill pickle and mustard. And don't forget the homemade
salsa!
Tip!
Here's how to make your own super-healthy mayonnaise without soybean oil
and additives.
Per serving
Fiber: 6 g
Fat: 79 % (104 g)
kcal: 1204
Keto chicken curry pie

Looking for a simple, one-dish recipe that makes leftovers disappear, but still
tickles all those discerning taste buds? Savory pies are your friends. And this
savory pie – marrying chicken and warming curry spices with a satisfyingly
cheesy filling – is your new best friend. Settle in and enjoy!
25 + 40 mMedium
7 g
USMetric
4
servings
Ingredients
Pie crust
 1 pinch salt
 1 egg
 4 tbsp water
Filling
 10 oz. cooked chickens

 3 eggs
 1 tsp curry powder
 ½ tsp paprika powder
 ½ cup cream cheese
Nutrition
1. Recipes
2. Meals
3. Keto chicken curry pie
Instructions
1. Preheat the oven to 350°F (175°C). Put all the ingredients for the pie crust into a food processor for a
few minutes until the dough firms up into a ball. If you don’t have a food processor, you can also mix the
dough with a fork.
2. Attach a piece of parchment paper to a springform pan, no larger than 10 inches (23 cm) in diameter
(the springform pan makes it easier to remove the pie when it’s done). Grease the bottom and sides of
the pan.
3. Spread the dough into the pan. Use an oiled spatula or your fingers. Pre-bake the crust for 10–15
minutes.
4. Mix all other filling ingredients together, and fill the pie crust. Bake for 35–40 minutes or until the pie
has turned a nice, golden brown.
5. Let cool and serve with salad and a dressing.
Tip!
Bring it along! A savory pie is as versatile as it is delicious. It really satisfies as a convenient

work lunch. Or bring it along for a hearty family picnic. Savory pies also freeze incredibly well,
so – if you’re lucky enough to have any – don’t let those leftover slices go to waste.
Per serving
Fiber: 7 g
Fat: 85 % (106 g)
kcal: 1146
Keto baked salmon with lemon and butter

Place this keto platter on the table and watch the crowd go gaga for lemony
salmon! And to guild the lily, there’s lemon butter too. Doing salmon right? Oh,
yeah.
10 + 25 mEasy
1 g
USMetric
6
servings
Ingredients
 2 lbs salmon
 1 tsp sea salt
 ground black pepper
 7 oz. butter
 1 lemon
Nutrition
1. Recipes
2. Main courses
3. Keto baked salmon with lemon and butter
Instructions
2. Grease a large baking dish with olive oil. Place the salmon, with the skin-side down, in the prepared
baking dish. Generously season with salt and pepper.
3. Slice the lemon thinly and place on top of the salmon. Cover with half of the butter in thin slices.
4. Bake on middle rack for about 20–30 minutes, or until the salmon is opaque and flakes easily with a
fork.
5. Heat the rest of the butter in a small sauce pan until it starts to bubble. Remove from heat and let cool a
little. Gently add some lemon juice.
6. Serve the fish with the lemon butter and a side dish of your choice. See below for suggestions.
Tip!
You can also use lemon zest in the butter. It’s fresh and gorgeous!
Per serving
Fiber: 0 g
Fat: 78 % (49 g)
kcal: 573
Keto chops with green beans and avocado

Raise your hand if you love chipotle-infused pork. Clap your hands if you dream of creamy avocado. Rub
your belly if you crave garlic butter. Now that we have your attention, we know you’re going to love this
quick-and-easy ketodinner!
15 + 40 mEasy
6 g
USMetric
4
servings
Ingredients
Pork shoulder chops
 2 tbsp mild chipotle paste

 ½ tsp salt
 4 pork shoulder chops
Garlic butter
 4¼ oz. butter, at room temperature

 1 garlic clove
 ½ tsp salt
 ¼ tsp paprika powder
Green beans and avocado

 10 oz. fresh green beans
 ½ tsp salt
 2 avocados
 6 scallions
 fresh cilantro (optional)
 pepper to taste
Nutrition
1. Recipes
2. Meals
3. Keto chops with green beans and avocado
Instructions
1. Mix chipotle paste, oil and salt in a small bowl.
2. Brush the meat with the marinade and let sit for 15 minutes. You can also
marinate the meat in a plastic bag for 30 minutes or more in the fridge.
3. Preheat the oven to 400°F (200°C). Grill the marinated meat on a rack on a
baking sheet in the oven for 20–30 minutes until the meat is thoroughly done.
Turn after 10-15 minutes.
4. Meanwhile, prepare the garlic butter and the beans. Press the garlic clove,
mix with butter and spices and set aside.
5. Heat the oil in a frying pan. Sauté the beans for about 5 minutes on medium
high heat until they have turned a nice color. Lower the heat towards the end,
and add spices.
6. Chop the onion finely. Peel and remove the pit from the avocado and mash
the flesh coarsely with a fork. Stir onion and avocado into the beans. Season
with salt and pepper to taste. Top with a handful of finely chopped cilantro.
Tip!
Grilling meat in the oven is super convenient because it takes care of itself.
But, feel free to fry the chops in a frying pan or toss them on the grill.
Whichever cooking method you prefer, you’ll still get chipotle deliciousness!
Per serving
Fiber: 9 g
Fat: 80 % (78 g)
kcal: 901
Keto minute steak roulads with cheese and herb butter

Let’s talk amazing keto steak deliciousness! Flavorful meat wrapped about
ooey, gooey, cheese, and served over softened leeks and mushrooms is
stunningly delectable. We’re taking weeknight meals up a notch! Don’t forget
the herb butter. Mmm, herb butter.
10 + 20 mMedium
5 g
USMetric
4
servings
Ingredients
 8 minute steaks
 8 tooth picks
 3 oz. cheddar cheese or gruyère cheese, cut into rods
 salt and pepper
 2 tbsp butter, for frying
 2 leeks
 15 oz. mushrooms
 5 oz. herb butter
Nutrition
1. Recipes
2. Meals
3. Keto minute steak roulads with cheese and herb butter
Instructions
1. Trim and rinse the leeks. Cut into nice, wide slices, both the white and the green part. Cut the
mushrooms into wedges.
2. Fry mushrooms and leeks in olive oil until they have turned a nice color. Salt and pepper to taste. Place
in a bowl, and cover to keep warm.
3. Place the minute steaks on a large cutting board. Salt and pepper. Place a cheese rod on each minute
steak and roll up. Close with a tooth pick.
4. Sauté the roulades on medium heat for about 10–15 minutes and perhaps lower the heat towards the
end.
5. Pour the juices over the leeks and mushrooms. Serve the roulades with herb butter and the fried
vegetables. Remember to remove the tooth picks before serving!
Tip!
You could also add a dash of red chili flakes for a kick of heat to the leeks!
Per serving
Fiber: 2 g
Fat: 71 % (61 g)
kcal: 772
Keto Indian cabbage stir-fry

Prepare to have your taste buds dance with joy. This keto dish has also been
dubbed “crack slaw”—because it’s so delicious that it’s addictive! Putting an
Indian spin on the recipe ups the ante even more by featuring the spice of
curry and the freshness of cilantro. That wonderfulness aside, it also comes
together in no time!
10 + 30 mEasy
10 g
USMetric
4
servings
Ingredients

 20 oz. ground pork or ground lamb
 1 tsp salt
 2 garlic cloves
 1 tbsp red curry paste
 ½ yellow onion, finely chopped
 ½ cup fresh cilantro
Nutrition
1. Recipes
2. Meals
3. Keto Indian cabbage stir-fry
Instructions
1. Shred the cabbage with a knife or in a food processor as finely as possible.
2. Fry the cabbage in half of the butter in a large frying pan or wok on medium high heat until softened,
about 5-6 minutes.
3. Add spices and vinegar. Sauté until fragrant. Place the cabbage in a bowl, and reserve.
4. Melt the rest of the butter in the same pan. Add garlic, onion, and curry paste. Sauté for 1 minute. Add
ground meat and sauté until the meat is cooked through and most of the liquid has evaporated.
5. Lower the heat a little and add the cabbage back to the pan. Stir until everything is warmed through.
6. Finish seasoning with salt and pepper to taste. Garnish with fresh cilantro before serving with a dollop of
mayonnaise or sour cream.
Tip!
If you like your curries with a little extra heat, add a diced-and-seeded jalapeno to the recipe!
Per serving
Fiber: 5 g
Fat: 84 % (97 g)
kcal: 1040
Sweet and sticky chicken wings

Mouthwatering layers of flavors, textures, and aromas to excite all the senses.
Savory and sweet—with a hint of heat. Crispy and juicy all at the same time.
And, of course, there’s the childlike joy of sticky fingers. We’re not kidding
when we say these are our go-to chicken wings!
5 + 45 mEasy
10 g
USMetric
4
servings
Ingredients
 2 lbs chicken wings

 1½ tsp sea salt
 ¾ cup coconut aminos
 ¼ tsp ground ginger
 ¼ tsp onion powder
 ¼ tsp garlic powder
 ¼ tsp chili flakes
1. Recipes
2. Meals
3. Sweet and sticky chicken wings
Instructions
2. Place the wings with the thicker skin-side up on a rimmed baking sheet with wire racks. (The wire rack
helps promote even cooking).
3. Sprinkle the wings liberally with fine Pink Himalayan Sea Salt (or salt of your choice).
4. Bake the wings for 45 minutes.
5. When the wings have 12 minutes left to bake, start the sauce.
6. Heat a medium to large skillet over medium heat, and add the coconut aminos.
7. Add the ginger powder, garlic powder, onion powder, and red pepper flakes (if desired). Once the sauce
comes to a simmer, begin stirring. Continue to stir periodically, adjusting the heat as needed to maintain
a gentle simmer.
8. Once the sauce has thickened slightly—as you stir it, it should take a few seconds for the sauce to fill
back behind your spoon or spatula—you can reduce the heat to low while the wings finish cooking.
9. Place the wings in a large heatproof bowl, and pour the sauce over them. Stir to evenly coat with the
sauce, and serve!
Tip!
Break out the grill! A medium-low heat—with periodic flipping to ensure even cooking—should
take about 30 minutes to cook the wings completely. Want to kick the umami up a notch? A few
drops of your favorite fish sauce should do the trick.
About This Recipe
Per serving
Fiber: 0 g
Fat: 56 % (29 g)
kcal: 491
Low-carb cauliflower pizza with artichokes

A picture says more than a thousand words. Who can resist this creation? A
vegetarian low-carb pizza filled with cheese and wonderful flavors on a
delicious crust.
10 + 30 mMedium
12 g
USMetric
1
serving
Ingredients
 4¼ oz. shredded cheese

 4¼ oz. grated cauliflower
 2 eggs
 ½ tsp salt
Toppings
 2 tbsp tomato sauce

 1 tbsp dried oregano or dried basil
 2 oz. mozzarella cheese
 2 oz. canned artichokes, cut into wedges
 1 garlic clove, thinly sliced (optional)
Nutrition
1. Recipes
2. Meals
3. Low-carb cauliflower pizza with artichokes
Instructions
1. Preheat the oven to 350°F (180°C). Grate the cauliflower in a food processor or with a grater. Place in a
bowl, add shredded cheese and eggs and stir together well.
2. Spread out thinly on a baking sheet lined with parchment paper, using a spatula, 11 inches (28 cm) in
diameter. Bake for about 20 minutes or until it has turned a nice color, but no more than that.
3. Remove from the oven. Spread the tomato sauce and add the cheese on top. Top with artichokes and
optional garlic. Sprinkle oregano/basil on top.
4. Raise the temperature to 420°F (210°C) and bake the pizza for 5-10 minutes more.
Tip!
You can buy a tomato sauce or make your own. You can also use tomato paste diluted with a
little water, or a finely chopped tomato. Ajvar relish or red tomato pesto is also delicious.
one pizza
Fiber: 7 g
Fat: 67 % (73 g)
kcal: 1011
Keto Buffalo drumsticks with chili aioli
Chicken drumsticks are delicious as a keto snack or main course. Goes great
with a spicy garlic and chili aioli.
10 + 40 mEasy
2 g
USMetric
4
servings
Ingredients
 2 lbs chicken drumsticksor chicken wings

 1 tsp salt
 1 tbsp tabasco
 butter or olive oil, for greasing the baking dish
Chili aioli
 2
⁄3 cup mayonnaise
 1 tbsp smoked paprika powder or smoked chili powder
 1 garlic clove, minced
Nutrition
1. Recipes
2. Main courses
3. Keto Buffalo drumsticks with chili aioli
Instructions
1. Preheat the oven to 450° (220°C).
2. Put the drumsticks in a plastic bag.
3. Mix the ingredients for the marinade in a small bowl and pour into the plastic bag. Shake the bag
thoroughly and let marinate for 10 minutes in room temperature.
4. Coat a baking dish with oil. Place the drumsticks in the baking dish and let bake for 30–40 minutes or
until they are done and have turned a nice color.
5. Mix together mayonnaise, garlic and chili.
Suggested side dishes
Per serving
Fiber: 1 g
Fat: 74 % (56 g)
kcal: 692
Charcuterie platter
Any night you throw together this outrageously simple and festive appetizer
feels like New Year’s Eve. It’s low-carb, colorful, and screams, “I love to
effortlessly entertain!”
15 mEasy
2 g
USMetric
10
servings
Ingredients
 4¼ oz. salami
 4¼ oz. Parma ham
 4¼ oz. bresaola
 4¼ oz. mortadella
 4¼ oz. pâté
 4¼ oz. olives
 4¼ oz. capers
 12 cherry tomatoes
Nutrition
Per serving
Fiber: 1 g
Fat: 69 % (13 g)
kcal: 178
Low-carb pumpkin soup
Sure, they’re fun as jack-o’-lanterns – but, come on, give pumpkins their due.
Nothing makes an autumn soup more comforting and warming than the flesh
of this iconic harvest superstar. And low carb? Of course! Settle in with a bowl
and watch the ghosts of a chilly fall evening fade away.
15 + 40 mEasy
14 g
USMetric
4
servings
Ingredients
 2 shallots
 2 garlic cloves
 10 oz. pumpkins
 10 oz. rutabaga
 1 tsp salt
 2 cups vegetable stock
 8 oz. butter
Toppings
 4 tbsp pumpkin seeds, preferably roasted
Nutrition
1. Recipes
2. Meals
3. Low-carb pumpkin soup
Instructions
1. Preheat the oven to 400°F (200°C). Peel the pumpkin and cut the flesh into cubes. Do the same with the
rutabaga. Peel the shallot and cut into wedges. Peel the garlic cloves.
2. Put everything in a baking dish. Add olive oil, salt and pepper.
3. Roast in the oven for 25-30 minutes. As an alternative, you can also fry on medium heat in a large pan
until the pumpkin and the turnip are soft.
4. Place the roasted vegetables in a pot. Add vegetable stock or water, and bring to a boil. Let simmer for a
couple of minutes. Remove from the stove.
5. Add the butter, divided into cubes. Mix the soup with a hand blender. Add lime juice, herbs, salt and
pepper to taste.
Serve the soup with mayonnaise, roasted pumpkin seeds or our delicious parmesan croutons.
Tip!
Make it spicy! Chili, cumin and other spices all pair beautifully with this soup. Freshly grated
ginger, added a few minutes before serving, also brings a whole new depth of flavor.
Per serving
Fiber: 3 g
Fat: 91 % (88 g)
Protein: 3 % (6 g)
kcal: 865
Chicken and veggie wok
This is a quick and easy dish, perfect for a weeknight. A smooth and creamy
coconut sauce with lovely flavors from curry and peanut butter.
10 + 20 mEasy
12 g
USMetric
4
servings
Ingredients

 15 oz. broccoli
 1 yellow onion
 15 oz. cooked chicken breasts or turkey
 14 oz. coconut milk or coconut cream
 1½ tbsp green curry paste
 2 tbsp peanut butter
 salt and pepper
 1
⁄3 cup salted peanuts, for decoration
Nutrition
1. Recipes
2. Main courses
3. Chicken and veggie wok
Instructions
1. Peel the onion and cut into thin, uneven wedges. Peel the lower bart of the broccoli stem with a potato
peeler or a small sharp knife. Cut into thin rods lengthwise so that the florets and the stem are still
joined together.
2. Heat a generous amount of oil in wok pan or a sauté pan. Sauté broccoli and onion on high heat while
stirring for a few minutes. It's ok if it gets a little brown here and there – will give a nice flavor – but the
vegetables should still be crispy. Salt and pepper.
3. Slice or dice the chicken meat and add to the pan. Add coconut milk, curry paste and peanut butter and
stir. Let simmer for a few minutes to make the flavors come out.
4. Salt to taste. Add the peanuts just before serving!
5. Serve with zoodles or shirataki noodles if you feel that you need a side dish, but it's great as it is. Use a
spoon for the delicious sauce.
Tip!
If you don't have any chicken or turkey leftovers you can of course cook the meat before hand
any way you want. On the grill, in the frying pan or in the oven. Or buy cooked chicken or
turkey. You can also substitute meat with seafood. Skip peanut butter and peanuts if you want to
lower your carbs or don't tolerate legumes.
Per serving
Fiber: 5 g
Fat: 70 % (49 g)
kcal: 628
Creamy low-carb broccoli and leek soup
This low-carb soup is the “little black dress” of meals. It can go anywhere and
do anything. It can be a lunch or a dinner, an entrée or an appetizer. And it
loves, loves, loves extra accoutrements, like these cheese chips!
5 + 15 mEasy
8 g
USMetric
4
servings
Ingredients
 1 leek
 10 oz. broccoli
 3 cups water
 ½ cup fresh basil
 1 garlic clove
 salt and pepper
Cheese chips
 4¼ oz. cheddar cheese or edam cheese

 ½ tsp paprika powder
Nutrition
1. Recipes
2. Meals
3. Creamy low-carb broccoli and leek soup
Instructions
1. Rinse the leek thoroughly and chop finely, both the green and the white parts. Cut off the core of the
broccoli and slice thinly. Divide the rest of the broccoli into smaller florets, and reserve.
2. Place the leek and the sliced broccoli core in a pot and cover with water. Season with salt, and bring to a
boil for a few minutes on high heat until the broccoli stem is just easily pierced with a knife.
3. Add the florets and garlic. Lower the heat and simmer for a few minutes, until the broccoli is bright
green and tender.
4. Add cream cheese, butter or olive oil, freshly ground black pepper, and basil. Blend with an immersion
blender until desired consistency.
5. If the soup is too thick, thin it out with water. If you’d like it to have a slightly thicker consistency, add a
touch of heavy cream. Serve with egg muffins or cheese chips.
Cheese chips
1. Fit a large, rimmed baking sheet with parchment paper. Grate the cheese, and place mounds by the
tablespoon on the parchment. Leave 1 inch between the cheese mounds.
2. Top each cheese mound with paprika.
3. Bake in oven at 400°F (200°C) until the cheese has melted, about 5-6 minutes. Enjoy with a soup or as a
snack.
Tip!
Add different herbs and spices to the cheese mounds for different flavor profiles. Oregano, a
touch of cayenne, fresh thyme, or rosemary can all make these chips uniquely and utterly
irresistible!
Per serving
Fiber: 3 g
Fat: 83 % (47 g)
kcal: 504
Keto baked salmon with pesto
Sometimes the simplest things are the most elegant and refined. This
versatile dish – perfect for either a weeknight or a fancy dinner party – lets the
essence of baked salmon shine through, adding just the right balance with the
nutty, basil flavors of a quick pesto sauce.
5 + 15 mEasy
3 g
USMetric
4
servings
Ingredients
 30 oz. salmon
 2 oz. green pesto
 salt and pepper
Green sauce
 2 oz. green pesto
 ½ cup Greek yogurt
 salt and pepper
Nutrition
1. Recipes
2. Main courses
3. Keto baked salmon with pesto
Instructions
1. Place the salmon skin-side down in a greased baking dish. Spread pesto on top, and salt and pepper to
taste.
2. Bake in oven at 400°F (200°C) for about 30 minutes, or until the salmon flakes easily with a fork.
3. Meanwhile, stir the sauce ingredients together. Pesto, mayonnaise and yogurt.
Tip!
Simple sides are just as elegant! Broccoli – quickly steamed or roasted with just a touch of
caramelization – pairs beautifully with this salmon dish. Or try a hearty salad with greens,
pecans, seeds, and a healthy dose of fresh, homemade vinaigrette.
Per serving
Fiber: 0 g
Fat: 80 % (90 g)
kcal: 1030
Bacon with creamy leeks au gratin
We know that just by reading the title of this recipe your imagination is running
wild. Fresh leeks and salty smoky bacon, bundled together in a delicate cream
sauce? How could all that goodness be on just one plate? But it’s true. It’s
real. And now? It’s dinner.
5 + 30 mEasy
9 g
USMetric
4
servings
Ingredients
 20 oz. leeks
 2 oz. butter
 salt and pepper
 1 pinch ground nutmeg (optional)
 10 oz. sliced bacon
 2 tbsp chopped fresh chives (optional)
Nutrition
1. Recipes
2. Meals
3. Bacon with creamy leeks au gratin
Instructions
1. Trim and rinse leeks thoroughly. Cut into 4-inch strips.
2. Fry leeks in butter until golden brown.
3. Preheat the oven to 400°F (200°C), preferably using the broiler function. Place leeks in an oven-safe
baking dish. Season with salt and pepper.
4. Bring the heavy cream to a boil in a sauce pan. Lower the heat and add the cheese. Stir until melted and
combined.
5. Taste the cream and cheese mix to see if it needs additional salt and pepper. You can also add ground
nutmeg and/or chopped chives.
6. Pour the mixture on top of the leeks and place in the oven for about 20 minutes, or until golden brown
on top. Meanwhile, fry the bacon. Serve immediately.
Tip!
Want to play around? This recipe is extremely versatile. Try swapping out the leeks for green
beans, Brussels sprouts or broccoli. If you don’t eat pork, smoked salmon, fried eggs, beef or
lamb cold cuts all make great substitutions. Different cheeses can also add a whole new level of
variety! Sharp cheddar, smoked gruyere, and tangy gorgonzola all work wonderfully in this
cream sauce.
Per serving
Fiber: 4 g
Fat: 85 % (69 g)
kcal: 733
Low-carb cauliflower pizza with green bell peppers and olives
This vegetarian low-carb pizza really hits the spot – whether it’s a weeknight
meal or a dinner party with friends. Who doesn’t love the salty tang of olives
and the bite of green peppers oozing into cheesy, saucy deliciousness? Yum!
15 + 30 mMedium
16 g
USMetric
1
serving
Ingredients
Crust

 5 oz. grated cauliflower
 2 eggs
 ½ tsp salt
Toppings
 4 tbsp tomato sauce

 2 oz. mozzarella cheese
 10 olives
 ¼ sliced green bell pepper
 ¼ thinly sliced yellow onion
 1 tbsp dried oregano or dried basil
Nutrition
1. Recipes
2. Meals
3. Low-carb cauliflower pizza with green bell peppers and olives
Instructions
1. Preheat the oven to 350°F (180°C). Grate the cauliflower in a food processor fitted with a metal blade,
or with a box grater. Place in a large bowl, and add shredded cheese, eggs (lightly beaten) and salt. Stir
well.
2. Using a spatula, spread mixture thinly on a baking sheet lined with parchment paper, to form an 11-inch
(28 cm) diameter circle. Bake for about 20 minutes, or until lightly browned.
3. Remove from the oven. Spread the tomato sauce over the crust and top with cheese. Add thinly sliced
olives, bell peppers and onions. Sprinkle oregano or basil on top.
4. Increase temperature to 420°F (210°C), and bake for 5-10 minutes, or until warmed through and cheese
is melted.
Tip!
So many options for the sauce! Store-bought and homemade tomato sauce both work well. In a
pinch, you can also dilute tomato paste with a little water – or just finely chop a fresh tomato. Or
kick it up a notch with ajvar relish or red tomato pesto! You can’t go wrong when you play with
fresh vegetables and a cauliflower crust!
Per serving
Fiber: 7 g
Fat: 66 % (74 g)
kcal: 1018
Keto avocado pie
So spicy and cheesy. So rich and so herby. This keto recipe – loaded with Tex-Mex flavors – proves that
savory pie is definitely “a thing.” An undeniably yummy thing.
25 + 40 mMedium
9 g
USMetric
4
servings
Ingredients
Pie crust

 1 pinch salt
 1 egg
 4 tbsp water
Filling
 2 ripe avocados
 3 eggs
 2 tbsp fresh cilantro, finely chopped
 1 red chili pepper, finely chopped
 ¼ tsp salt
 ½ cup cream cheese
Nutrition
1. Recipes
2. Meals
3. Keto avocado pie
Instructions
1. Preheat the oven to 350°F (175°C). Mix all the ingredients for the pie dough in a food processor for a few
minutes until the dough forms a ball. If you don’t have a food processor, just knead the ingredients
together in a bowl using either a fork or your hands.
2. Attach a piece of parchment paper to a springform pan, no larger than 12 inches (26 cm) diameter. The
springform pan makes it easier to remove the pie when it’s done. Grease the pan and the paper.
3. Spread dough into the pan. Use an oiled spatula or your fingers. Pre-bake the crust for 10–15 minutes.
4. Split the avocado. Remove peel and pit, and dice. Remove the seeds from the chili and chop finely. Place
the avocado and the chili in a bowl and mix with the other ingredients.
5. Pour mixture into the pie crust. Bake for 35 minutes or until lightly golden brown. Let cool for a few
minutes and serve with a green salad.
Tip!
Reap the benefits of leftovers! This pie is just as delicious the next day! It also stores well in the
freezer. So, for a super-satisfying lunch, just toss a piece in your lunch bag. Or pack a few slices
into your favorite basket and head out for a summer picnic. Or reheat a few pieces for an easy
weeknight dinner. Just let those delicious leftovers work for you.
Per serving
Fiber: 14 g
Fat: 88 % (109 g)
Protein: 9 % (26 g)
kcal: 1146
Low-carb cabbage casserole
Cabbage gets kicked up a few tasty notches in this creamy and cheesy low-
carb casserole. You just found your new go-to cruciferous fix!
15 + 45 mEasy
11 g
USMetric
6
servings
Ingredients

 1 yellow onion
 2 garlic cloves
 3 oz. butter
 1¼ cups heavy whipping cream
 51⁄3 tbsp sour cream or crème fraîche
 51⁄3 oz. cream cheese
 1 tbsp ranch seasoning
 1 tsp salt
Nutrition
1. Recipes
2. Side Dishes
3. Low-carb cabbage casserole
Instructions
1. Preheat the oven to 400°F (200°C). Shred onion, garlic and green cabbage using a sharp knife or a
mandolin slicer. The quickest way is to use a food processor.
2. Heat a large frying pan and add the butter. Sauté the vegetables until softened, about 8-10 minutes. Add
cream, sour cream, cream cheese and spices. Stir thoroughly and let simmer for another 5–10 minutes.
3. Add to a greased baking dish. Sprinkle cheese on top and bake for 20 minutes or until the cheese is
melted and has turned a golden color.
Tip!
These rich flavors pair beautifully with grilled - or fried - meat and fish. Whip up a double batch,
and freeze the extra in small containers for a quick side dish any night of the week. Save even
more time by using pre-shredded coleslaw – just avoid mixes with carrots if you can.
Per serving
Fiber: 4 g
Fat: 83 % (49 g)
Protein: 9 % (11 g)
kcal: 527
Keto French quiche
The most classic of all savory pies! An authentic quiche is of French descent with a few, well-chosen
ingredients making up the filling – cheese, eggs – and of course, bacon!
10 + 45 mEasy
5 g
USMetric
6
servings
Ingredients
Pie crust
 1¼ cups almond flour

 ½ tsp salt
 1 egg
 2 oz. butter
Filling
 1
⁄6 oz. butter
 10 oz. smoked pork belly or bacon or pancetta
 1 yellow onion
 1 tsp dried thyme
 ½ tsp salt
 5 eggs
Nutrition
1. Recipes
2. Meals
3. Keto French quiche
Instructions
1. Preheat the oven to 350°F (175°C). Mix all ingredients to the pie crust in a
food processor into a firm dough.
2. Spread out the dough with well-oiled hands or a spatula in a springform. Place
parchment paper between the ring and the bottom to make it easier to losen
the baked pie.
3. Let sit in the refrigerator while you prepare the filling.
4. Chop the onion finely and dice the bacon. Fry in butter until onion and bacon
has turned a nice color. Add spices and stir. Add to the pie crust.
5. Whisk together remaining ingredients and pour on top.
6. Bake on middle rack for 45 minutes or until the pie has turned a nice color.
Probe with a knife to make sure the egg mixture is solid if you are unsure.
Tip!
Pie is a perfect bring-to-work lunch, perhaps with a delicious green salad.

Per serving
Fiber: 2 g
Fat: 86 % (85 g)
kcal: 897
We don't recommend counting calories.
Keto prosciutto-wrapped asparagus with goat cheese
Crisp, succulent asparagus, creamy goat cheese and salty prosciutto create
the perfect trio of flavors. So elegant, you’ll wonder if you should have dressed
up. So simple, you won’t worry about it. And so easy, you’ll make it any night
of the week. This recipe is provided by our COO Bjarte, and is a popular go-to
meal in his house.
10 + 15 mEasy
1 g
USMetric
4
servings
Ingredients
 12 pieces of green asparagus

 2 oz. prosciutto, in thin slices
 5 oz. goat cheese
Nutrition
1. Recipes
2. Appetizers
3. Keto prosciutto-wrapped asparagus with goat cheese
Instructions
1. Preheat your oven to 450°F (225°C), preferably with the broiler function on.
2. Wash and trim the asparagus.
3. Slice the cheese into 12 pieces, and then divide each slice in two.
4. Cut the slices of prosciutto in two pieces lengthwise, and wrap each piece around one asparagus and
two pieces of cheese.
5. Place in a baking dish lined with parchment paper. Add pepper and drizzle with olive oil.
6. Broil in the oven for about 15 minutes until golden brown.
Tip!
Make it your way! This recipe leaves the asparagus crisp tender. If you prefer your asparagus on
the softer side, go ahead and parboil them for a minute or two.
Per serving
Fiber: 1 g
Fat: 77 % (19 g)
kcal: 222
Chops marinated in red pesto
Are you in love with simple keto dishes? Are you in love with flavor? Well, hello, savory pork! This is a
dish that you can whip up on a Wednesday night, or quickly pull together for an impromptu weekend
gathering. Welcome to Flavortown.
5 + 20 mEasy
1 g
USMetric
4
servings
Ingredients
 4 pork chops
 2 tbsp butter or olive oil
 4 tbsp red pesto
Pesto mayonnaise
 2 tbsp red pesto
Nutrition
1. Recipes
2. Main courses
3. Chops marinated in red pesto
Instructions
1. Rub the chops with pesto and fry on medium heat in butter or oil for 8 minutes and let simmer for 4
more minutes on low heat.
2. Mix mayonnaise with red pesto. Serve on the side.
Tip!
This meal pairs beautifully with broccoli and cauliflower in cheeseand a big salad. Peppery
greens like arugula also give these chops a hint of bright, earthy spice!
Per serving
Fiber: 0 g
Fat: 74 % (70 g)
kcal: 860
Keto zucchini roll-ups with chicken and herb butter
Wonderful zucchini roll-ups and butter-fried chicken with hot Spanish flavors.
15 + 40 mMedium
10 g
USMetric
4
servings
Ingredients
Zucchini roll-ups
 25 oz. zucchini
 ½ tsp salt
 3 oz. butter
 61⁄3 oz. mushrooms, finely chopped
 61⁄3 oz. cream cheese
 2 oz. air-dried chorizo, finely chopped
 1 egg
 2 tbsp fresh parsley, chopped
 ½ tsp salt
 ¼ tsp pepper
Chicken
 4 chicken breasts
 salt and pepper
 1
⁄6 oz. butter, for frying
Herb butter
 4¼ oz. butter, at room temperature

 1 garlic clove
 ½ tsp garlic powder
 1 tbsp fresh parsley, finely chopped
 1 tsp lemon juice
 ½ tsp salt
Nutrition
1. Recipes
2. Meals
3. Keto zucchini roll-ups with chicken and herb butter
Instructions
1. Preheat the oven to 350°F (175°C). Slice the zucchini lengthwise into half-inch slices and place on a
baking sheet lined with parchment paper.
2. Salt and let sit for ten minutes. Dry off the liquid with a paper towel of a clean kitchen towel.
3. Bake in the oven for 20 minutes ur until the zucchini is soft. Remove from the oven and let cool on a
rack. Dry off some more if needed.
4. Chop and fry the mushroom in butter until thoroughly fried. Let cool.
5. Add all other ingredients, except for a third of the shredded cheese, to a bowl. Add mushrooms and mix
well.
6. Place a generous amount of cheese batter on top of each zucchini slice.
7. Roll up and place the roll-ups seam down in a baking dish. Sprinkle the rest of the cheese on top.
8. Increase the temperature to 400°F (200°C). Bake for 20 minutes or until the cheese has turned a nice
color and bubbly.
9. In the meantime, season your chicken and fry in butter over medium heat until golden on the outside
and completely cooked through.
10. Serve with herb butter or a mayonnaise and a green salad.
Herb butter
1. Mix all the ingredients thoroughly in a small bowl. Let sit for 30 minutes before serving.
Keto tuna salad with capers

The only thing better than tuna salad is tuna salad with capers! The leeks add
a crisp, unexpected touch. Try this yummy take on a classic and you’ll be
hooked!
5 mBeginner
1 g
USMetric
4
servings
Ingredients
 4 oz. tuna in olive oil

 2 tbsp crème fraîche
 1 tbsp capers
 ½ leek, finely chopped
 ½ tsp chili flakes
 salt and pepper
Nutrition
1. Recipes
2. Breakfasts
3. Keto tuna salad with capers
Instructions
1. Let the tuna drain.
2. Mix together all ingredients, season with salt and pepper or chili flakes. You're all set!
3. Serve with boiled eggs and LCHF sesame crispbread.
Tip!
You can chop the eggs directly into the salad and add some hot chili sauce. You can also replace
the sour cream with mayonnaise for a dairy-free option, or replace capers with olives or
gherkins. Try it out with our homemade mayo—simply divine!
Another LCHF breakfast idea from Fanny Lindkvist, who runs a popular Swedish blog and
the Instagram account LessCarbs.
Per serving
Fiber: 0 g
Fat: 87 % (26 g)
Protein: 12 % (8 g)
kcal: 271
Keto quesadillas
This Mexican-inspired dish is decadent, cheesy and officially keto! Serve them
up as is or decked-out with sour cream, guacamole and salsa. Olé.
10 + 15 mMedium
5 g
USMetric
3
servings
Ingredients
Low-carb tortillas
 2 eggs
 2 egg whites
 1½ tsp ground psyllium husk powder
 ½ tsp salt
Filling
 5 oz. grated Mexican cheese or hard cheese of your liking

 1 tbsp olive oil, for frying
Nutrition
1. Recipes
2. Desserts
3. Keto quesadillas
Instructions
Tortillas
2. Beat the eggs and egg whites together until fluffy. Add the cream cheese and continue to beat until the
batter is smooth.
3. Combine the salt, psyllium husk powder and coconut flour in a small bowl and mix well. Add the flour
mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be
thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does
not thicken enough, add some more.
4. Place parchment paper on a baking sheet. Use a spatula to spread the batter over the parchment paper
into a big square (if you want round tortillas you can fry them in a frying pan like pancakes).
5. Bake on the upper rack for about 5–7 minutes. The tortilla turns a little brown around the edges when
done. Keep your eye on the oven — don’t let these tasty creations burn on the bottom!
6. Cut the big tortilla into smaller pieces (6 pieces per baking sheet).
Quesadillas
1. Heat a small, non-stick skillet. Add oil (or butter) if desired. Put a tortilla in the frying pan and sprinkle
with cheese, a handful of leafy greens and sprinkle with some more cheese, and top with another
tortilla.
2. Fry each quesadilla for about a minute on each side. You’ll know it’s done when the cheese melts.
Tip!
Never underestimate the power of melted cheese — in other words, make extra if you’re
expecting a crowd! And make some guacamole, too.
Frying instead of baking

If you don't want to bake the tortillas you can fry them in a pan instead. We recommend using a
non-stick pan for this. Add a small amount of butter or oil to the pan and place it over medium
heat.
Add a dollop of the batter in the middle of the pan and swirl it around to cover. This will give
you a thin tortilla, or crepe if you would rather use it as that. Cook until set on top and then flip
carefully and let the other side cook for about a minute.
Prepare ahead of time
You can make the tortillas ahead of time. Allow them to cool completely before stacking them
with parchment paper in-between. Wrap them with plastic and keep them in the refrigerator for
2-3 days or in the freezer for up to 3 months.
When you are in the mood for fresh quesadillas - just add cheese and fry them according to the
instructions.
Once the quesadillas are assembled and cooked they are best to eat right away. They don't taste
as good when stored and reheated, so fingers crossed for no leftovers!
Goes great with
Per serving
Fiber: 3 g
Fat: 78 % (41 g)
kcal: 473
Creamy keto fish casserole
White fish swimming in a rich and creamy casserole gets kicked up a notch
with the briny bite of capers and the freshness of broccoli and greens. A
delicious keto dinner doesn’t get any easier than this all-in-one wonder.
10 + 30 mEasy
8 g
USMetric
4
servings
Ingredients

 15 oz. broccoli
 6 scallions
 2 tbsp small capers
 1
⁄6 oz. butter, for greasing the casserole dish
 25 oz. white fish, in serving-sized pieces
 1¼ cups heavy whipping cream
 1 tsp salt
 1 tbsp dried parsley
 3 oz. butter
For serving
 51⁄3 oz. leafy greens
Nutrition
1. Recipes
2. Meals
3. Creamy keto fish casserole
Instructions
2. Divide the broccoli into small florets, including the stem. Peel with a sharp knife or potato peeler if the
stem is rough.
3. Fry broccoli in oil on medium high for 5 minutes, until golden and soft. Season with salt and pepper.
4. Add scallions, finely chopped, and the capers. Fry for another 1-2 minutes and place the vegetables in a
greased baking dish.
5. Nestle the fish in amongst the vegetables.

6. Mix parsley, whipping cream and mustard. Pour over the fish and vegetables. Top with slices of butter.
7. Bake for 20 minutes or until the fish is cooked through, and flakes easily with a fork. Serve as is, or with
a luscious green salad.
Tip!
Mix things up a little bit! Salmon and tuna (fresh or frozen) make awesome substitutes for the
white fish. Or, if there’s a broccoli-hater coming to dinner, sub in Brussels sprouts, asparagus,
zucchini or mushrooms. Use your imagination and this all-in-one dinner will never get boring.
Per serving
Fiber: 5 g
Fat: 76 % (69 g)
kcal: 822
Cheese-filled chicken breast with guacamole
Decadence defined. Every bite oozing cheese and sweet bell pepper with a
healthy kick of heat. Chicken never tasted so good. If any miraculously
survives your dinner plate, your lunch box will thank you for the leftovers.
20 + 20 mEasy
8 g
USMetric
4
servings
Ingredients
Cheese-filled chicken
 25 oz. chicken breasts

 1 green bell pepper or red bell pepper
 1 garlic clove
 2 tbsp pickled jalapeños, finely chopped
 ½ tsp ground cumin
 salt and pepper
 4 tooth picks
Guacamole
 2 ripe avocados
 2 garlic cloves
 51⁄3 tbsp fresh cilantro
 1 diced tomato
 salt and pepper
For serving
 2
⁄3 cup sour cream (optional)
 8 oz. leafy greens or lettuce
Nutrition
1. Recipes
2. Meals
3. Cheese-filled chicken breast with guacamole
Instructions
1. Preheat your oven to 350°F (175°C).
2. Chop bell peppers and garlic finely. Sauté in oil until soft. Place in a bowl and reserve to cool for 5
minutes.
3. Add jalapeños, spices and both cheeses to the bowl. Mix well.
4. Cut chicken breasts lengthwise partway through, along the thinnest part, so you can open it like a book.
5. Add a big dollop of cheese batter and close with a tooth pick. Season chicken with salt and pepper. Fry
until golden brown, in oil or butter. Place in a baking dish.
6. You can place the remaining cheese batter on top or just in the baking dish.
7. Bake in oven for 20 minutes or until the chicken breasts are thoroughly cooked. Remember to remove
the tooth pick before serving.
8. Serve with leafy greens, a generous amount of guacamole, and sour cream.
Guacamole
1. Peel the avocados and mash with a fork, grate or chop the onion finely, squeeze the lime and pour in the
juice.
2. Add tomato, olive oil and finely chopped cilantro. Season with salt and pepper to taste, and blend well.
Tip!
Don’t throw away that avocado pit! Place it in the guacamole to keep it green.
Per serving
Fiber: 10 g
Fat: 71 % (64 g)
kcal: 833
Low-carb rutabaga fritters with avocado
You can end — or start off — your day right with these crispy and delectable low-carb fritters. They’re
loaded with savory and scrumptious flavors. Who doesn’t love dinner for breakfast—or vice versa?
10 + 20 mMedium
14 g
USMetric
4
servings
Ingredients
Rutabaga fritters
 15 oz. rutabaga
 8 oz. halloumi cheese
 4 eggs
 1
⁄8 tsp turmeric
 1 tsp salt
 ¼ tsp pepper
Ranch mayonnaise
 1 tbsp ranch seasoning
For serving
 4 avocados
 51⁄3 oz. leafy greens
Nutrition
1. Recipes
2. Breakfasts
3. Low-carb rutabaga fritters with avocado
Instructions
2. Rinse and peel the rutabaga. Grate coarsely with a grater or in a food processor. Shred the cheese the
same way.
3. Mix the rutabaga, cheese, eggs, coconut flour, turmeric, salt and pepper in a large bowl. Let sit to absorb
flour for 3-5 minutes.
4. Heat butter in a large frying pan over medium-high heat, until melted.
5. Form the batter into 12 patties.

6. Working in batches, fry for 3-5 minutes, or until golden brown. Flip, and cook for an additional 3-5
minutes.
7. Reserve cooked patties to warm oven. Repeat until all the batter is gone.
8. Serve cooked fritters with a green salad, sliced avocado and a dollop of ranch-flavored mayonnaise.
Tip!
Have fun with this recipe! These fritters are amazing as they are, but there are also lots of ways
to “guild the lily.” Add fresh or dried herbs to the batter. Spice them up with chili flakes. Switch
up the cheese to play with different depths of flavor. Or double the umami with a touch of
tamari. They’re your delicious blank canvas!
Per serving
Fiber: 20 g
Fat: 87 % (113 g)
Protein: 9 % (25 g)
kcal: 1211
Flying Jacob casserole
If you love chicken, curry, and a little bit of heat, you’ll love this dish! Simplicity
at its finest, this twist on a Swedish classic really satisfies.
10 + 30 mEasy
11 g
USMetric
6
servings
Ingredients
 1 rotisserie chicken
 2 tbsp butter
 8 oz. diced bacon
 9 oz. mushrooms
 2 cups heavy whipping cream
 ½ cup mild chili sauce
 1 tsp curry powder
 salt and pepper
 1 banana
 ½ cup salted peanuts
Salad
 6 oz. baby spinach

 2 tomatoes
Nutrition
by Anne Aobadia (recipe), Emma Shevtzoff (photo)
1. Recipes
2. Meals
3. Flying Jacob casserole
Instructions
2. Cut the mushrooms into smaller pieces, and fry in butter with the bacon. Salt and pepper to taste.
3. Debone the chicken, and cut it into bite-sized pieces.
4. Place the pieces in a greased baking dish with bacon and mushrooms. Peel and slice the banana, and
add to the bacon mixture.
5. Whisk the heavy whipping cream until soft peaks form. Add chili sauce, curry, and salt and pepper to
taste. Spread over the chicken.
6. Bake in the oven for 20–25 minutes until the dish has turned a nice color. Sprinkle a handful of chopped
peanuts on top and serve together with a salad.
Tip!
Pairs perfectly with a simple green salad.
Per serving
Fiber: 3 g
Fat: 78 % (80 g)
kcal: 912
Low-carb turkey soup with cilantro butter
So comforting and luscious. And simply bursting with Asian flavors. This is a
bowl of soup like no other. Top it with a bright cilantro butter, and prepare to
settle into true low-carb satisfaction.
10 + 30 mEasy
12 g
USMetric
4
servings
Ingredients
Turkey soup

 1 yellow onion
 1 oz. grated fresh ginger
 1 lb ground turkey or ground chicken
 1 tbsp green curry paste
 1 green bell pepper or yellow bell pepper
 27 oz. coconut milk
 2 cups water
 2 tsp salt
 ½ tsp pepper
 4 oz. fresh green beans
Cilantro butter

 1
⁄3 cup chopped fresh cilantro
 4 oz. butter
 1 tsp sea salt
 ½ tsp crushed coriander seed
 1 pinch pepper
 1 tbsp lime juice
Nutrition
1. Recipes
2. Meals
3. Low-carb turkey soup with cilantro butter
Instructions
1. Finely chop onion and ginger. Sauté in oil in a large skillet or sauce pan, until the onions are translucent.
2. Add ground poultry and stir until fully cooked. Add curry paste and bell peppers, and stir until
incorporated.
3. Add the remaining soup ingredients, except for the beans, and bring to a boil. Lower the heat and let
simmer for about 20 minutes.
4. Trim the beans and chop coarsely. Add to the soup towards the end to maintain texture and color.
5. Serve the soup in bowls and top off with cilantro butter.
Cilantro butter
1. Mix oil and cilantro using an immersion blender.
2. Add butter and other remaining ingredients and whip with a hand mixer until fluffy. Serve with the soup.
Tip!
Keep some on hand! This soup freezes well, so make a big batch. That way you’ll always have
some on hand for a delicious, quick lunch – or for when you feel a cold coming on.
Switch it up! If coconut’s not your thing, swap in heavy whipping cream instead. Not a fan of
cilantro? No worries. Fresh flat-leaf parsley is a perfect pinch hitter. Add even more variety by
playing around with other flavored butters.
Per serving
Fiber: 2 g
Fat: 85 % (95 g)
kcal: 971
Slow-cooked keto pork roast with creamy gravy
Let time do the cooking instead of you! Slow-roasted meat gets all the love in
this recipe. Succulent garlic, savory rosemary, and even the humble bay leaf,
create a mélange of flavors that melt in your mouth. And the pan drippings
create the base for an out-of-this-world cream gravy.
15 m + 7 h 30 mMedium
3 g
USMetric
6
servings
Ingredients
 30 oz. pork shoulder or pork roast

 ½ tbsp salt
 1 bay leaf
 5 black peppercorns
 2½ cups water
 2 tsp dried thyme or dried rosemary
 2 garlic cloves
 1½ oz. fresh ginger
Creamy gravy
 1½ cups heavy whipping cream

 juices from the roast
Nutrition
1. Recipes
2. Main courses
3. Slow-cooked keto pork roast with creamy gravy
Instructions
1. Preheat the oven to a low heat: 200°F (100°C).
2. Place the meat in a deep baking dish and season with salt. Add water to cover 1/3 of the meat. Add bay
leaf, peppercorns, and thyme. Place the baking dish in the oven for 7–8 hours, covered with aluminum
foil.
3. If you're using a slow cooker, do the same thing in step 2 but only add 1 cup of water. Cook for 8 hours
on low or 4 hours on high.
4. Remove the meat from the baking dish, and reserve the pan juices in a separate pan.
5. Turn the oven up to 450°F (220°C).
6. Grate or finely chop garlic and ginger in a small bowl. Add oil, herbs and pepper and stir well to combine.
7. Rub the meat with the garlic/herb mixture.
8. Return the meat to the baking dish, and roast for about 10–15 minutes, or until golden brown.
9. Cut the meat into thin slices and serve with the creamy gravy and side dishes of your choice.
Gravy
1. Strain the reserved pan juices to remove any solids. Boil and reduce to about half the volume, about 1
cup.
2. Pour into a pot with the whipping cream and bring to a boil. Reduce the heat and let simmer for about
20 minutes or to your preferred consistency.
Tip!
Let the recipe work for you! There are a few different ways to use the long-cooking time to your
advantage. You can either start it early in the morning and put the finishing touches on in time
for dinner. Or you can start in the evening: slow-cook it overnight, and just set the roast aside in
the fridge during the day. Make the sauce and do the final cooking when you get home.
Per serving
Fiber: 1 g
Fat: 78 % (51 g)
kcal: 586
Keto fried eggs with kale and pork
Bring on delicious! Eggs and greens, together with the crunch of nuts and
crispy pork, deliver with texture and flavor. Make this all-in-one-pan, butter-
infused keto wonder any night of the week!
5 + 15 mEasy
8 g
USMetric
2
servings
Ingredients
 ½ lb kale
 3 oz. butter
 6 oz. smoked pork belly or bacon
 ¼ cup frozen cranberries
 1 oz. pecans or walnuts
 4 eggs
 salt and pepper
Nutrition
1. Recipes
2. Meals
3. Keto fried eggs with kale and pork
Instructions
1. Trim and chop the kale into large squares. (Pre-washed baby kale is a terrific shortcut.) Melt two thirds
of the butter in a frying pan and fry the kale quickly on high heat until slightly browned around the
edges.
2. Remove the kale from the frying pan and set aside. Sear the pork belly or bacon in the same frying pan
until crispy.
3. Lower the heat. Return the sautéed kale to the pan and add the cranberries and nuts. Stir until warmed
through. Reserve in a bowl.
4. Turn up the heat and fry the eggs in the rest of the butter. Salt and pepper to taste. Plate two fried eggs
with each portion of greens and serve immediately.
Tip!
Switch it up with other greens... cabbage, chard, or spinach offer tasty variations. Or, make it a
side dish by eliminating the fried eggs.
Per serving
Fiber: 6 g
Fat: 87 % (99 g)
kcal: 1033
Keto fish with oven-baked beets
Everything about the combination of salty cheese, earthy beets, and mild fish
is just right. Combine that with our amazing herb butter, and wow. This is a
dish that redefines “delicious amazingness.”
5 + 30 mEasy
9 g
USMetric
4
servings
Ingredients
 30 oz. white fish, for example cod or catfish

 3 tbsp butter or olive oil, for frying
 15 oz. beets or rutabaga
 51⁄3 oz. feta cheese or blue cheese
 salt and pepper
 51⁄3 oz. herb butter
Nutrition
1. Recipes
2. Meals
3. Keto fish with oven-baked beets
Instructions
2. Rinse, peel and cut the beets into wedges, and place in a greased baking dish or on a baking sheet.
3. Season with salt and pepper, but remember that the cheese will add salt too. Sprinkle cheese crumbs
and a couple of tablespoons olive oil on top.
4. Bake in oven for 30-40 minutes or until the beets have softened. Lower the heat towards the end if the
cheese already is starting to brown too quickly.
5. Meanwhile, fry the fish carefully in a generous amount of butter or olive oil. You can also brush the fish
with olive oil and grill it.
6. Season the fish with salt and pepper.
7. The fish is done when it flakes easily with a fork.
8. Serve the fish with plenty of herb butter or pink herb butter.
Tip!
If the beets comes with greens, don’t discard them! They’re amazing when sautéed with a little
olive oil, salt, pepper, and red chili flakes.
Per serving
Fiber: 3 g
Fat: 74 % (69 g)
kcal: 852
Low-carb zucchini and walnut salad
Meet your new favorite low-carb meal! This salad is crunchy and nutty, and
filled with the gorgeous flavor of sautéed zucchini. It’s perfect for a barbecue,
or a Wednesday night!
10 + 5 mEasy
8 g
USMetric
4
servings
Ingredients
 2 zucchini
 salt and pepper
 1 head of Romaine lettuce
 ¼ cup finely chopped fresh chives or scallions
 ¾ cup chopped walnuts or pecans
Dressing

 2 tsp lemon juice
 1 garlic clove
 ½ tsp salt
 ¼ tsp chili powder
Nutrition
1. Recipes
2. Meals
3. Low-carb zucchini and walnut salad
Instructions
1. In a small bowl, whisk together all ingredients for the dressing. Reserve the dressing to develop flavor
while you make the salad.
2. Split the zucchini length-wise and scoop out the seeds. Cut the zucchini halves crosswise into ½-inch
pieces.
3. Heat olive oil in a frying pan over medium heat, until it shimmers. Add zucchini to the pan, and season
with salt and pepper. Sauté until lightly browned but still firm.
4. Trim and cut the salad. Place the romaine, arugula and chives in a large bowl. Stir in the cooked zucchini.
5. Roast the nuts briefly in the same pan as the zucchini. Season with salt and pepper. Spoon nuts onto
salad, and drizzle with salad dressing.
Tip!
Let your imagination soar! This dressing pairs beautifully with other salads – or even as a
refreshingly cool sauce for meat or fish. Make up extra dressing to keep on hand. It stores well
for at least 5 days in the refrigerator. The zucchini salad is super flexible too! Try it as the perfect
base for hearty grilled beef, chicken or fish.
Per serving
Fiber: 7 g
Fat: 88 % (54 g)
Protein: 6 % (8 g)
kcal: 556
Low-carb beef stroganoff
Creamy beef and blue cheese come together into a dish that will leave you
humming with joy. By the time you mop up the last of the sauce and zucchini
fettuccine, you’ll want to invite friends over for an encore the next night. Don’t
just take our word for it though. Send out some invites, and watch the crowd
pour in!
10 + 20 mMedium
12 g
USMetric
4
servings
Ingredients

 3 tbsp butter
 1 yellow onion
 8 oz. mushrooms
 1 tbsp dried thyme
 ½ tsp salt
 1 pinch ground black pepper
 8 oz. blue cheese
 1½ cups sour cream
Zucchini fettucine
 2 zucchini
 1 oz. olive oil or butter
 salt and pepper
Nutrition
1. Recipes
2. Meals
3. Low-carb beef stroganoff
Instructions
1. Peel the onion and chop finely.
2. Melt the butter in a pot on medium heat, and sauté until the onions are softened.
3. Add the ground beef and fry for a few minutes until browned and cooked through.
4. Slice or dice the mushrooms, and add to the ground beef. Sauté for a few minutes more, or until lightly
brown.
5. Season with thyme, salt and pepper. Crumble the cheese. Add and stir.
6. Add sour cream and bring to a light boil. Lower the heat to medium-low and let simmer for 10 minutes.
Zucchini fettucini
1. Estimate one medium-sized zucchini per person.
2. Split the zucchini in half lengthwise.
3. Scoop the seeds with a spoon and slice the halves very thinly, lengthwise (julienne) with a potato peeler,
or use a spiralizer to make zoodles.
4. Toss the zucchini in a hot sauce of your choice and serve immediately.
5. If you aren’t serving your zucchini with a hot sauce then boil half a gallon (a couple of liters) of salted
water in a large pot and parboil the zucchini slices for a minute.
6. Drain the water and add olive oil or a knob of butter. Salt and pepper to taste and stir.
Tip!
Switch it up a little! Shredded chicken makes a great substitute for ground beef.
Per serving
Fiber: 3 g
Fat: 73 % (64 g)
kcal: 788

Keto Pimiento Cheese Meatballs: Low-Carb Snack

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Keto Pimiento Cheese Meatballs: Low-Carb Snack

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Keto pimiento cheese meatballs

Cheese and pimiento-filled meatballs are just as delicious as they sound.

 25 oz. ground beef

Keto stuffed mushrooms

1. Preheat the oven to 400°F (200°C).

4. Place the mushrooms in a greased baking dish.

6. Bake for 20 minutes or until the mushrooms turn golden brown.

Low-carb baked eggs

1. Preheat the oven to 400°F (200°C).

3. Sprinkle shredded cheese on top.

Keto deviled eggs

4. Split the eggs in half and scoop out the yolks.

5. Place the egg whites on a plate.

8. Decorate with dill.

Keto western omelet

5. Serve immediately... and enjoy!

Baked mini bell peppers

2. Chop the chorizo and the herbs finely.

Fish and zucchini

Low-carb spinach mushroom galette

 6 oz. grated mozzarella cheese

 3 oz. cream cheese, softened

4. Remove and let cool 10 minutes before serving.

Carolyn's tips and tricks

Oven-baked paprika chicken with rutabaga

 30 oz. chicken thighs or chicken drumsticks

5. Serve with a generous amount of mayonnaise.

Turkey with bacon gravy

1. Preheat the oven to 350°F (175°C).

2. Remove the neck and giblets from the turkey.

Low-carb garlic chicken

 2 lbs chicken drumsticks

 25 oz. green cabbage

1. Preheat the oven to 400°F (200°C).

Storing and reheating

Fish with vegetables baked in foil

 30 oz. white fish, in filets

1. Preheat oven to 400°F (200°C).

7. Bake in the oven for 40 minutes.

Keto salmon with pesto and spinach

1. Preheat the oven to 400°F (200°C).

6. Serve immediately with the oven-baked salmon.

Keto salmon with pesto and spinach

1. Preheat the oven to 400°F (200°C).

6. Serve immediately with the oven-baked salmon.

 4 oz. smoked salmon or rotisserie chickens or other protein of your choice

Keto pulled pork Afelia

Arugula/rocket is perfect with this succulent meat!

Low-carb fried kale and broccoli salad

1. Mix mayo and mustard in a small bowl and set aside.

3. Split the avocados, remove the pit and cut in slices.

Low-carb Goulash soup

 1 cup sour cream or mayonnaise

1. Peel and chop the vegetables finely.

6. Add remaining water and vinegar before serving.

Low-carb curry chicken with cauliflower rice

 15 oz. chicken thighs, boneless

1. Melt butter or coconut oil in a pan.

4. Chop broccoli and green beans and add to the pan.