Keto Meal Planning Recipes – For 2019!

Keto meal planning can be difficult, but it doesn’t have to be! And so for you, we have put together keto meal planning recipes for a whole week. There are 7 keto breakfast, lunch, snack, dinner, and dessert ideas below. Enjoy. 🙂

Disclaimer: Please note that some of the links below are affiliate links and I will earn a small commission if you purchase through those links. I use all of the products listed below and recommend them because they are from companies that I have found helpful and trustworthy. Please let me know if you have any questions about anything listed below!

Breakfast

Keto Breakfast Sandwich

keto meal planning recipes

Attributed to Food Network

We think you’ll love this quick and super-flavorful egg and cheese sandwich, whether you follow a keto diet or are just looking for a new breakfast to take on the go. Making this another one of the many keto meal planning recipes.

Ingredients

  • 2 teaspoons olive oil
  • 1 tablespoon finely chopped fresh chives
  • 5 ounces breakfast sausage 
  • 1 tablespoon finely chopped fresh cilantro 
  • 2 large eggs
  • 1 1/2 tablespoons cream cheese, at room temperature
  • 1 tablespoon finely chopped fresh parsley
  • Kosher salt and freshly ground black pepper
  • 1 deli slice sharp Cheddar 
  • 1/4 avocado, cut into 1/4-inch slices

Directions

  1. Heat the oil in a small nonstick skillet over medium heat. Divide the sausage in half and form each piece into a thin 4-inch patty. Add the patties to the skillet and cook until golden and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate. Reserve the skillet and drippings.
  2. Whisk together the eggs with the cream cheese, chives, cilantro, parsley, a sprinkle of salt and a few grinds of pepper. 
  3. Heat the skillet and drippings over medium heat. Add the eggs and stir for the first 30 seconds with a silicone spatula to break up the curds as they cook. Stop stirring and let the eggs cook another 30 seconds (they will still be wet on top), then slide the omelet onto a plate. Flip the eggs back into the skillet so the uncooked side is face down. Top one side of the eggs with the Cheddar. Cook until the eggs are cooked through but still soft, another 30 seconds to 1 minute. 
  4. Put a sausage patty “bun” on a plate. Using the silicone spatula, fold the omelet in half, then into quarters before sliding it out of the skillet and onto the sausage patty. Top with the sliced avocado and the second sausage patty “bun.”

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Keto Breakfast Casserole

keto meal planning recipes

Attributed to Food Network

Everyone will love this colorful, flavor-packed keto breakfast casserole. Luckily, it feeds a crowd! Which makes this another one of the many keto meal planning recipes.

Ingredients

  • 2 tablespoons unsalted butter, at room temperature
  • 1 medium turnip (about 8 ounces), peeled and cut into 1/2-inch dices 
  • One 8-ounce bag radishes (about 1 bunch), halved if small and quartered if large
  • 1/4 medium celeriac (about 4 ounces), peeled and cut into 1/2-inch dice 
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly cracked black pepper
  • 1 pound fresh chorizo, removed from casings
  • 1 small red onion, cut into 1/2-inch dice
  • One 8-ounce block Monterey Jack cheese, grated
  • 3 cups packed baby spinach
  • 1/3 cup heavy cream
  • 12 large eggs
  • Sour cream, for serving

Directions

  1. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with 1 tablespoon of the butter.
  2. Scatter the turnips, radishes and celeriac on a baking sheet. Melt the remaining 1 tablespoon butter and drizzle over the vegetables. Sprinkle with the cumin, 1 teaspoon salt and some pepper and toss to coat the vegetables. 
  3. Roast, stirring once halfway through, until the vegetables are just tender and beginning to brown, about 12 minutes. Set aside to cool slightly. Reduce the oven temperature to 350 degrees F. 
  4. Meanwhile, add the chorizo to a large skillet over medium heat and cook, using a wooden spoon to break up any chunks, until cooked through, about 5 minutes. Transfer the chorizo to the prepared baking dish with a slotted spoon and spread in an even layer, leaving the fat from the chorizo in the skillet. 
  5. Return the skillet to medium heat. Add the onions and a pinch of salt and cook, scraping up any browned chorizo bits from the bottom of the skillet, until the onions begin to soften, about 3 minutes (see Cook’s Note). 
  6. Scatter the onions on top of the chorizo in the baking dish and sprinkle half of the Monterey Jack over the onions. Add the spinach in an even layer on top of the cheese, then distribute the roasted vegetables on top of the spinach. 
  7. In a large bowl, whisk together the cream, eggs, 1 teaspoon salt and several grinds of pepper. Pour the egg mixture over top of everything in the baking dish. Top with the remaining cheese.
  8. Bake until set in the center, 35 to 40 minutes. Let cool for 10 minutes. Top with sour cream before serving.

Cook’s Note

If the onions do not release enough liquid to bring up the browned chorizo bits, add up to 1/3 cup water a little bit at a time to help scrape them up. Just remember to cook off all the water before continuing.

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Keto Pancakes

Attributed to Food Network

Satisfy your breakfast cravings even when you’re following the keto diet with these nutty flapjacks. Making this another one of the many keto meal planning recipes.

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons confectioners’ erythritol sweetener
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter, melted and cooled, plus more for the skillet
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 2 tablespoons toasted unsweetened coconut flakes
  • 2 tablespoons toasted chopped macadamia nuts
  • Zest of 1/2 lemon

Directions

  1. Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
  2. Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.

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Keto Mint Chip Breakfast Smoothie

keto meal planning recipes

Attributed to Food Network

This mint chip ice cream look-alike, in the form of a keto smoothie, is perfect for a quick breakfast on the go. Which makes this another one of the many keto meal planning recipes.

Ingredients

  • 1 cup unsweetened coconut milk
  • 1/2 cup packed baby spinach leaves
  • 1/2 cup whole-milk plain yogurt
  • 1/4 cup packed fresh mint leaves
  • 1/2 avocado
  • 1 to 1 1/2 cups ice
  • 2 to 3 tablespoons erythritol sweetener (see Cook’s Note)
  • 1 tablespoon cacao nibs, plus more for serving

Directions

  1. Add the coconut milk, spinach, yogurt, mint, avocado, 1 cup of the ice and 2 tablespoons of the erythritol to a blender and blend until smooth. Taste and add additional ice and/or erythritol if desired. Add the cacao nibs and pulse to combine.
  2. Pour into glasses, top with a sprinkle of cacao nibs and serve immediately.

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Breakfast Muffins

keto meal planning recipes

Attributed to Yummly

Ingredients:

  • large eggs
  • 1/4 cup almond milk
  • 1/2 cup fresh spinach (chopped)
  • 1/3 cup fresh tomatoes (chopped)
  • 1/3 cup shredded cheddar cheese
  • green onions (sliced)
  • avocado (Optional topping: Sliced)

Directions:

  1. Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
  2. In a large bowl, whisk together the eggs, milk and a pinch each of salt and pepper.
  3. Stir in the spinach, tomatoes, cheese and green onions.
  4. Divide the mixture evenly between 6 muffin pan cups. Bake for 20 – 25 minutes, or until the muffins are set and firm in the center.
  5. Remove the muffins from the oven and allow them to cool for 5 minutes in the pan, then use a butter knife to loosen the muffins from the cups. Serve warm, topped with avocado if using.

Notes

These Breakfast Egg Muffins can be stored for up to three days in the refrigerator and three months in the freezer.

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Keto Taco Breakfast Skillet

keto meal planning recipes

Attributed to Yummly

Ingredients:

  • 1 pound ground beef
  • 4 tablespoons taco seasoning
  • 2/3 cup water
  • 10 large eggs
  • 1 1/2 cups shredded sharp cheddar cheese (divided)
  • 1/4 cup heavy cream
  • roma tomato (diced)
  • avocado (medium, peeled, pitted and cubed)
  • 1/4 cup sliced black olives
  • green onions (sliced)
  • 1/4 cup sour cream
  • 1/4 cup salsa
  • jalapeno (sliced, optional)
  • 2 tablespoons fresh cilantro (torn, optional)

Directions:

  1. Brown the ground beef in a large skillet over medium-high heat. Drain the excess fat.
  2. To the skillet, stir in the taco seasoning and water. Reduce the heat to low and let simmer until the sauce has thickened and coats the meat. About 5 minutes. Remove half of the seasoned beef from the skillet and set aside.
  3. Crack the eggs into a large mixing bowl and whisk. Add 1 cup of the cheddar cheese, and the heavy cream to the eggs and whisk to combine.
  4. Preheat the oven to 375°F.
  5. Pour the egg mixture over top of the meat retained in the skillet and stir to mix the meat into the eggs. Bake for 30 minutes, or until the egg bake is cooked all the way through and fluffy.
  6. Top with remaining ground beef, the remaining ½ cup of cheddar cheese, tomato, avocado, olives, green onion, sour cream, and salsa.
  7. Garnish with jalapeno and cilantro, if using.

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Keto Breakfast Burrito

Attributed to Yummly

Ingredients:

  • 3 cups shredded mozzarella cheese
  • 1/2 cup ground sausage (cooked)
  • 6 strips cooked bacon
  • eggs
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon chives (chopped)

Directions:

For the cheese blanket (tortilla)

  1. Heat a large non stick frying pan to medium heat. Add half the shredded mozzarella and spread evenly so the cheese is covering the entire surface.
  2. Continue to fry until the edges of the cheese start to crips and the cheese is easily removable from the pan. Place on a piece of parchment and set aside.

The eggs:

  1. Combine the shredded cheddar cheese with the eggs and chives and whisk. Add ½ teaspoon of salt and pepper.
  2. Add 1 tablespoon of butter to a medium pan. When the butter is melted, add the egg and cheese mixture to the pan and cook periodically mixing the contents of the pan. Set eggs aside.

Assembly:

  1. Add half the sausage to the center of the cheese blanket. Add half the eggs on top of the sausage followed by the bacon.
  2. Fold each side of the cheese inward. Roll the burrito with the opposite side creating a pocket. Enjoy your Keto creation!

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Lunch

20 Minute Keto Pizza

Attributed to Yummly

Ingredients:

  • 2 cups shredded mozzarella cheese
  • 2 tablespoons cream cheese
  • 1 cup almond flour
  • 1 teaspoon garlic powder (optional)
  • shredded mozzarella
  • 1 teaspoon baking powder
  • parmesan
  • 1 1/2 teaspoon Italian seasoning (optional)
  • egg
  • feta
  • meat
  • vegetables
  • sauce

Instructions:

  1. Pre-heat oven to 450F.
  2. Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45 seconds.
  3. Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, and garlic. Mix with a spoon until well incorporated.
  4. Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about ¼’’ thick. Remove parchment paper and shape with hands if desired.
  5. Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.
  6. Remove from oven (keep the oven on) and load your pizza however you like with all of your favorite sauces, cheese, and toppings.
  7. Bake pizza for another 5-8 minutes or until the cheese is bubbly.

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Keto Cheddar-Wrapped Taco Rolls

Attributed to Yummly

It might be good to make two batches of cheese. All in all a really good alternative to tortillas. 

Ingredients:

  • 2 cups grated cheddar cheese (Or enough to cover the bottom of the pan)
  • 1 cup taco meat (cooked and seasoned ahead of time)
  • 1/4 cup tomatoes (chopped)
  • 1/2 avocado (chopped)
  • 2 teaspoons sriracha mayo (or taco sauce)

Directions:

  1. Preheat oven to 400F.
  2. Cover a small baking sheet with parchment paper (important) leaving some on the sides so you can lift the cheese up and out when it’s done.
  3. Grease the parchment paper lightly, especially around the edges.
  4. Sprinkle shredded cheddar cheese to cover the baking sheet with one layer (this may be more than 2 cups if you have a larger baking sheet).
  5. Add to oven and bake for about 15 minutes, or until it bubbles and browns on top.
  6. Remove from oven and see if you can lightly slide a silicone spatula under all the edges and then also under the middle.
  7. If not, add back to the oven until you can. And once you can, add taco meat and cook for another 5-10 minutes or until hot.
  8. In the meantime, combine the rest of the toppings in a bowl. You can add whatever toppings you like, just be sure it’s a thin layer of toppings in the end so you can roll easily later on.
  9. Remove from oven, then remove from baking pan by holding the sides of the parchment paper.
  10. Add the cold toppings in a single layer.
  11. Looking at the cheese horizontally, use a pizza cutter to slice top to bottom and make 3-4 slices.
  12. Making sure the parchment isn’t sticking, roll each slice from bottom to top. Enjoy with a salad of any leftovers you have from the rolls!

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Keto Nachos

Attributed to Yummly

Ingredients:

  • roasted turkey breast (or other choice of meat)
  • 1 cup cheddar cheese (shredded)
  • 1 cup white cheddar cheese (shredded)
  • 1/2 cup parmesan cheese (shredded)

Instructions

  1. Preheat oven to 350°F and prepare a baking sheet with non-stick spray or a silicone baking mat.
  2. Combine shredded cheeses in a large mixing bowl.
  3. Place about 1 Tablespoon of cheese in a pile on baking sheet, as you would cookie dough. Fill baking sheet, leaving about 1 1/2 inches of space between cheese piles.
  4. Bake for 6-10 minutes, watching closely. Chips are done when the edges turn a golden brown (they will harden up a bit more as they cool).
  5. Top your keto nacho chips with chopped Prime Fresh turkey breast and your favorite nachos fixings.

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Zoodle Caprese Salad

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Attributed to All Recipes

A simple summer arugula salad with zoodles, tomatoes, mozzarella, and basil. Making this another one of the many keto meal planning recipes.

Ingredients

  • 2 small zucchini
  • 16 ounces fresh mozzarella, cubed
  • 1 (10 ounce) basket grape tomato
  • 2 tablespoons balsamic vinaigrette, or to taste
  • 1 (5 ounce) package arugula
  • 10 leaves fresh basil
  • Add all ingredients to list

Directions

  1. Cut zucchini into spirals using a spiralizer (fitted with the large shredding blade). Cut zoodles into smaller pieces.
  2. Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a bowl; mix well. Refrigerate until ready to use.
  3. Just before serving mix in arugula and basil.

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Keto Surf & Turf Burrito

Attributied to Yummly

Ingredients:

  • shrimp (large uncooked deveined and skinned)
  • 2 tablespoons garlic powder
  • 1 tablespoon paprika
  • avocado (large ripe)
  • 1/2 cup roasted red peppers (chopped, reserving 1 tablespoon of the liquid)
  • steak (large New York cut, or any boneless steak)
  • 4 cups shredded mozzarella cheese
  • 6 strips bacon

Directions:

  1. Preheat the oven to 375 degrees F.

For the bacon:

  1. Line a baking sheet with aluminum foil. Place the bacon on the sheet. Bake for 10 minutes.
  2. Flip the bacon and extract the grease. Bake for an additional 5 minutes. Place the bacon on a place with paper towel and set aside.

For the steak:

  1. Season a steak with salt and pepper. Heat a cast iron pan (or non stick if you have one) to high heat and add 1 tablespoon of olive oil. When the oil is shimmering, add the steak.
  2. Cook steak for 6 minutes each side. Set steak aside to cool. After 5 minutes, slice the steak into 1 inch strips.

For the shrimp:

  1. Pat shrimp dry with paper towel. Combine shrimp in bowl with 1 teaspoon of olive oil, salt, pepper, paprika and half the garlic powder.
  2. Heat a medium high pan and add shrimp. Cook for 3-4 minutes (or until shrimps are pink on both sides and tails are curled in), stir occasionally. Remove from pan and set aside.

For the guacamole

  1. Add the avocado, garlic, and roasted red peppers with liquid into a bowl. Using a fork, mash everything together. Season with salt and pepper.

For the cheese blanket (tortilla)

  1. Heat a large non stick frying pan to medium heat. Add half the shredded mozzarella and spread evenly so the cheese is covering the entire surface.
  2. Continue to fry until the edges of the cheese start to crips and the cheese is easily removable from the pan. Place on a piece of parchment and set aside.

Building the burrito

  1. Place half the guacamole in the center of the cheese tortilla. Add half the sliced steak.
  2. Cut the bacon in half. Place half the strips on top of the steak followed by half the shrimp.
  3. Fold each side of the cheese inward. Roll the burrito with the opposite side creating a pocket. Enjoy!

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 Easy Keto Taco Salad Bowl for 2

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Attributed to All Recipes

Try this quick and easy keto taco salad bowl with ground beef, avocado, lettuce, and salsa. It takes less than 30 minutes to make this low-carb dinner for 2. Which makes this another one of the many keto meal planning recipes.

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 1 teaspoon taco seasoning
  • 3 cups chopped romaine lettuce
  • 1 avocado – peeled, pitted, and cubed
  • 1/2 cup cherry tomato halves
  • 2 tablespoons chopped green onions
  • 2 tablespoons salsa
  • 1/4 cup sour cream
  • 1 tablespoon cilantro leaves
  • Add all ingredients to list

Directions

  1. Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes.
  2. Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.

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Keto Cresent Dogs

Attributed to Yummly

Large all-beef hot dogs are wrapped in cheese dough then baked to golden perfection. They’re easy to make, super filling, and look so impressive. Kids love this, and they are easy for packing in lunches. Which makes these another one of the many keto meal planning recipes.

Ingredients:

  • 1 3/4 cups mozzarella cheese
  • 1 ounce cream cheese
  • 3/4 cup almond flour
  • large egg
  • all beef hot dogs (large)

Directions:

  1. Grate the mozzarella cheese.
  2. In a mixing bowl add the cream cheese, almond flour, and mozzarella cheese. Microwave on high for about 30 seconds.
  3. Add in the large egg then mix everything together. I like to use a silicone spatula because it doesn’t stick to the dough.
  4. Place the dough on a piece of parchment or wax paper. If the dough is acting a bit “wet” then I prefer to use wax paper.
  5. Place a second piece of paper on the top then roll it out into a rough rectangle shape. (Or a perfect rectangle shape if you’re especially talented.)
  6. Cut the dough into 8 strips using a knife or a pizza wheel.
  7. Carefully wrap the strips around the hot dogs. Sometimes the strips break on me. Don’t worry, just press the dough back together. Some of the dogs might look a little lumpy if this happens but that’s OK.
  8. Bake at 400°F for about 20-30 minutes or until golden brown. You can pop this under the broiler for the last few minutes to get a nice color on top.

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Snacks

Zuchinni Skins

Attributed to Yummly

It’s everything we love about a Keto Dish;  Healthy, filled with bacon and elements of cheese and cream!  And they can be a lunch or appetizer, which makes these another one of the many keto meal planning recipes.

Ingredients:

  • zucchinis
  • 8 slices bacon (Short Cut, Diced)
  • 1 cup cheddar cheese (Grated)
  • 2 tablespoons avocado oil
  • 3/4 teaspoon smoked paprika
  • 2-3 jalapenos (Sliced Membrane and Seeds Removed)
  • spring onion (Sliced)
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. Pre-heat the oven to 200°C (Fan Forced), cook bacon in a frying pan over medium heat for 8 to 10 minutes or until browned and crispy
  2. Cut zucchinis in half lengthwise. Using a large metal spoon, scoop out seeds from the insides, then cut each half into two pieces.
  3. Transfer Zucchini to a large baking sheet on a baking tray and sprinkle the zucchini with paprika, salt, pepper and garlic powder, drizzle with avocado oil.
  4. Bake for approximately 7 minutes or until tender.
  5. Top each piece of zucchini with cheese, bacon and then jalapenos.
  6. Bake for a further 10 minutes or until cheese is bubbly and zucchini is tender. 
  7. Serve with some sour cream and spring onions.

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Sour Cream and Chive Crackers

Attributed to Yummly

These Deliciously Crunchy Keto Sour Cream and Chive Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They’re Perfect For Your Favorite Dips, Spreads and Toppings! The Best Part is, You’d Never Even Know They’re Low Carb. Which makes these another one of the many keto meal planning recipes.

Ingredients:

  •  3/4 cups mozzarella cheese (Shredded)
  • 2 tablespoons sour cream
  • 1 medium egg
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 2 tablespoons chives
  • 2 teaspoons butter
  • 1/8 teaspoon salt

Directions 

  1. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and chives to the cheese mixture. Mix until well combined.
  2. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.
  3. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted butter, then sprinkle with salt. Bake for 8 – 10 minutes, watching them closely. (Place any dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.)

Note:

Make Sure to Use Parchment Paper NOT Wax Paper.

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Low Carb Keto Soft Pretzel Bites

Attributed to Yummly

A low carb, keto, gluten free version of soft pretzel bites using fathead dough. This easy, yeast free dough produces a great snack or appetizer that is perfect for game day! Making these another one of the many keto meal planning recipes.

Ingredients:

  • 3 cups shredded mozzarella cheese (part skim low moisture)
  • 2 ounces cream cheese
  • large eggs (one egg is reserved for egg wash)
  • 2 cups almond flour (superfine)
  • 1 tablespoon baking powder
  • 1 tablespoon coarse salt

Directions:

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat.In a small bowl, whisk together almond flour and baking powder. Set aside.
  2. Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella so that it is not exposed in the microwave.
  3. Melt cheeses in the microwave at full power in 30 second intervals.
  4. Stir after each 30 seconds and continue cooking until cheeses are completely melted and form a uniform cheese dough. This should take around 2-2 ½ minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.
  5. Add cheese, 2 eggs (remember one of the eggs listed is for the egg wash finish at the end only)
  6. Add almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.

Working the pastry

  1. Wrap your pastry board with plastic wrap until the plastic wrap is taut. You should have the plastic wrap running across the bottom of the board so that the weight of the board will help keep the plastic wrap in place. The plastic wrap should keep your dough from sticking to the board.
  2. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough into ropes about 1 inch thick. Using a sharp knife, slice dough into 3/4 inch wide pieces. You should have enough dough for approximately 74 bites. Place onto prepared baking sheet.
  3. Add the final egg to a bowl and whisk. Brush surface of pretzel bites with egg wash. Sprinkle tops of pretzels with coarse salt.
  4. Bake pretzels for about 12 minutes in the middle rack of your oven, or until pretzels are a light golden brown. Set your oven to a low broil and cook for about 2 minutes. This will crisp up the exterior of the pretzel slightly, so that it resembles a soft pretzel crust. Watch your oven carefully during these 2 minutes as you don’t want to burn or overcook your pretzels. If you don’t care about crisping the exterior, you can skip the broiling and just bake for a few more minutes at 400F until the pretzels are dark golden brown.

Notes:

  • I recommend using superfine almond flour and not regular almond flour. I used Bob’s Red Mill brand which I bought on Amazon here.*
  • Traditional soft pretzels are briefly boiled in baking soda water before baking to achieve a chewier crust. I did try that with this recipe but it did not have the same effect. The pretzels stayed the same so I do not do that additional step for these pretzels.
  • I do not have a recipe for the cheese sauce. When I make these, I usually use melted Velveeta or buy premade cheese sauce.

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Keto Jalepeno Chips

Attributed to Yummly

These Keto Jalapeno Chips’ sure pack a punch, they are super easy to make, ready in less than 10 minutes, the Parmesan base ensures a perfect crunch, whereas on the other hand the Jalapeno guarantees you will feel the heat! Making these another one of the many keto meal planning recipes.

Ingredients:

  • 1 cup grated parmesan (Shredded/)
  • jalapeno (Sliced Seeds Removed)
  • salt (to Taste)

Directions:

  1. Pre-heat the oven to 180°C (Fan Forced),
  2. Line a large baking tray with baking paper, take a heaped teaspoon of shredded/grated Parmesan cheese and place it on the baking paper, leaving approximately 3 to 5 cm between each pile, this should make 12 to 16 chips. 
  3. Season the piles with some salt. 
  4. Place another piece of baking paper on top of the piles and with the palm of your hand press down on each pile to flatten.
  5. Place a two slices of Jalapeno on each Parmesan chip
  6. Bake for 3 to 5 minutes, or until crispy

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Keto Deep Fried Pimento Cheese

Attributed to Yummly

Keto Deep Fried Pimento Cheese Snack Balls are a great low carb appetizer or small plate that is cheesy, spicy, gooey, fried goodness! Which makes these another one of the many keto meal planning recipes.

 Ingredients:

  • 8 ounces cheese spread (Pimento)
  • 4 ounces cream cheese
  • 1 pinch sea salt
  • 4 ounces parmesan cheese (Grated)
  • large eggs (Whisked well)
  • 1 tablespoon water
  • 3 1/2 ounces pork rinds (Ground to “Pork Rind Dust” in the food processor)

Directions:

Allow Pimento Cheese Spread and Cream Cheese to come to room temperature. With gloved hands or a spatula mix together until both are completely incorporated. Roll up 1″ diameter balls and place on parchment paper on top of a baking sheet or jelly roll pan. Place balls in the freezer for 2 hours or until completely frozen. Grind a bag of pork rinds (and flavor you like will do, just watch the Carb count) into “Pork Rind Dust”. It should be fluffy and easy to handle.

Set up a “breading station”.

  1. Place half the Parmesan cheese in a bowl. In another bowl whisk eggs with water mixed in.
  2. In the last bowl, add the other half of the Parmesan and the pork rind dust well mixed.
  3. Working quickly “bread” the frozen Pimento Cheese balls by first coating them with Parmesan cheese, the with the egg wash and lastly well coating them with the Parmesan Cheese and Pork Rind Dust mixture. They should look like similar to when they are coated with Panko crumbs.
  4. After the coating put each breaded snack ball back onto the parchment lined tray. Then place the pan back into the freezer for at least two hours.
  5. When you are ready to fry the snack balls heat your clean oil to at least 350 degrees.
  6. Drop just a few frozen snack balls at a time into the oil and allow them to fry for 2-3 minutes or until floating in the oil and nicely browned. Serve immediately.

Some like these fried cheese balls with tomato chutney or ranch dressing.

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Garlic Parmesan Zucchini Fries

Attributed to Yummly

Ingredients:

  • 1/4 cup pork rinds (Crushed)
  • 1/4 cup parmesan (Shredded)
  • 1 tablespoon garlic powder
  • 1 pinch sea salt (and Pepper)
  • zucchinis

Directions:

  1. Preheat oven to 375.
  2. Slice zucchini in half, widthwise and slice in half again, lengthwise.
  3. Slice halves into fourths, creating long, slim fry shapes. If a large zucchini, keep slicing until you have long thin strips.
  4. Pat dry with paper towels.
  5. In a large bowl, mix crushed pork rinds,  garlic powder, salt, pepper, and parmesan. Toss and coat the fries.
  6. Place fries on parchment paper on a baking sheet. 
  7. Bake until brown and crunchy- about 20-30 minutes depending on the size of your fries.
  8. Lower heat to 325 degrees and increase cooking time if they start to brown too fast.
  9. Serve and Enjoy!

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Shoyu Eggs- The Perfect Keto Diet Snack

Attributed to Yummly

Ingredients:

  • eggs (hard-boiled to your preference)
  • 1 tablespoon sugar
  • 1/3 cup hot water
  • 3/4 cup tamari
  • 2 tablespoons sherry vinegar

Directions:

  1. In a small bowl, dissolve the sugar in the hot water before adding the tamari and vinegar.
  2. In a larger container, place the six eggs. Ideally, this is just large enough for the eggs to rest next to each other. Pour your marinade over the top of the eggs. Because you want the eggs completely submerged, you may need to place a small plate (or something else) over the top of the eggs to help hold them down.
  3. Marinate at least two hours. The first time you make them, try an egg after two hours to get a feel for how that marinade and time tastes to you. In future attempts, you can modify your marinade and time to get the flavor profile you desire most.
  4. Drain the marinade after desired setting time, then store the eggs in an airtight container until you’re ready to serve.

RECIPE NOTES

Again, customize and experiment to your heart’s content. Given that very little of the marinade ends up in the eggs, I feel okay about using sugar here, but if you don’t, feel free to substitute accordingly. Nutritionally, because so little marinade ends up in the eggs, these are comparable to an ordinary hard-boiled egg.

Tools Needed:

  • Small bowl
  • Larger container (for the marinading eggs)
  • Air-tight refrigerator container (for the finished eggs)

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Dinner

Keto Fried Chicken

Attributed to Yummly

Yes, you can have low carb fried chicken! Which makes this another one of the many keto meal planning recipes.

Ingredients:

  • 1 large egg (beaten)
  • 6 pieces bone-in skin-on chicken thighs (haven’t tried with white meat yet, but confident it would work.)
  • 2 1/2 ounces pork rinds
  • salt and pepper
  • lard (or avocado oil, for frying)

Directions:

  1. In a cast iron skillet, heat about 1/2 inch of oil (this will depend on how wide the base of your skillet is (or dutch oven).
  2. Heat the oil to 350 degrees.  
  3. Pulse the pork rinds until they are the consistency of breadcrumbs.
  4. Pat the chicken dry. Season with salt and pepper.
  5. Dip into the egg and then into the pork rind breadcrumbs. If the oil has reached 350 degrees, gently place the chicken into the oil.
  6. Cook on each side for around 5 minutes.
  7. Check the oil temperature frequently to be sure it is staying around 350 degrees (to avoid burning).
  8. Continue turning the chicken ever few minutes until the internal temperature of the chicken reaches 155-160.
  9. Remove to paper towels once it is up to temperature and allow to cool a bit. Enjoy!

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Keto Low Carb Mongolian Beef

Attributed to Yummly

This is a healthy remake of the PF Chang’s classic take out! Making these another one of the many keto meal planning recipes.

The regular recipe is often loaded with sugar, but this healthy low carb version has no added sugar but still tastes really delicious, is naturally sweet

We used coconut aminos instead of gluten free soy sauce as it’s naturally much sweeter tasting because of the coconut but has no added sugars.

Ingredients:

  • 1 pound flat iron steak (thinly sliced against the grain)
  • 1/4 cup coconut oil
  • green onions (cut into 1-inch long diagonal slices)
  • 1/4 cup coconut aminos
  • 1 teaspoon ginger (grated)
  • 2 cloves garlic (chopped)

Directions:

  1. It may be helpful to watch the recipe video first, it’s right above the recipe card.
  2. Cut the Flat Iron Steak into very thin slices against the grain.
  3. Add the sliced beef to a small ziplock bag and add the coconut aminos, ginger, and garlic. Let marinate for 1 hour in the fridge.
  4. When you are ready to cook, drain the meat from the marinade but reserve the liquid for later.
  5. Add the coconut oil to a large wok or cast iron skillet and heat it until it’s almost smoking, the oil must be hot so you can get the nice crispy edges on the beef.
  6. Add the beef to the very hot oil (you may need to do it in two batches, don’t crowd the pan) and keep stir frying over a high heat, taking care not to burn it for just 1-3 minutes. 
  7. When the last batch of meat is in, add the green onions and cook for the last 30 seconds to 1 minute.
  8. If you want more ‘sauce’ to serve with the meat quickly cook the remaining marinade for just a minute or two in your wok after the last batch of beef has been cooked, and serve with the beef.
  9. Serve immediately!

Recipe Notes

  • This recipe has approximately 4g net carbs per serving.
  • Some coconut amino brands have a higher carb count than others depending on the ingredients so read the label.

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Spicy Beef Tenders With Zucchini

  • 1 lb. beef rib eye
  • 2 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons red chili flakes
  • 1-cup water
  • 2 teaspoons sliced shallot
  • 1 cup chopped cucumber
  • 2 teaspoons minced garlic

Directions:

  1. Cut the beef rib eye into thin slices and set aside.
  2. Preheat a skillet over medium heat then add the extra virgin olive oil.
  3. Stir in minced garlic and sliced shallots to the skillet. Sauté until lightly golden brown and aromic.
  4. Add sliced beef to the skillet and cook for about 2 minutes on both sides.
  5. After that, pour water over the beef and bring to a boil.
  6. Once it is boiled, reduce the heat and cook until the water is completely absorbed into the beef and the beef is tender.
  7. Next, stir in red chili flakes and chopped cucumber to the skillet then sauté and cook until wilted.
  8. Once it is done, remove the cooked beef from the heat and transfer to a serving dish.
  9. Serve and enjoy.

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Bruschetta Grilled Chicken

Attributed to Yummly

classic fresh bruschetta flavors take ordinary grilled chicken to another level!  A simple five ingredient recipe! Making these another one of the many keto meal planning recipes.

Ingredients:

  • 1 1/2 pounds boneless skinless chicken breasts (sliced thin)
  • 1 teaspoon extra virgin olive oil
  • salt
  • 1 cup fresh tomatoes (diced)
  • pepper
  • 1 cup balsamic vinegar
  • 1 tablespoon fresh basil leaves (chopped)

Directions:

  1. Preheat grill over medium high heat.  Season chicken breasts with salt and pepper (or marinate ahead of time.)  Place chicken on grill and cook until no longer pink, turning once throughout cooking.
  2. In a small bowl, combine tomatoes, basil, olive oil, and salt and pepper to taste.  Stir and set aside.
  3. To make balsamic glaze: place vinegar in a small sauce pan and heat over medium high heat until comes to a gentle boil.  Reduce heat to low and simmer for about 10-15 minutes, until vinegar begins to thicken enough to coat a spoon.
  4. Place tomato/basil mixture over the grilled chicken and drizzle balsamic glaze over top.  Serve immediately.

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Keto Meatloaf

Attributed to Yummly

It’s melt-in-your-mouth cheesy goodness! Making these yet another one of the many keto meal planning recipes.

Ingredients:

  • 2 pounds ground beef
  • 1/2 cup almond flour
  • eggs
  • 1/2 onion
  • 8 ounces provolone cheese (sliced)
  • chopped parsley

Directions:

  1. Preheat oven to 450 degrees F.
  2. Chop and sauté onion in oil, let cool. 
  3. In a bowl mix ground beef, almond flour, eggs, chopped parsley, onions. 
  4. Spread meatloaf mixture in pan, top with cheese cheese slices. 
  5. Cover with foil and bake for 50 minutes. 
  6. Take off the foil top and bake for another 10 minutes until the cheese is melted and the edges brown.

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Chicken Fajitas

Attributed to Yummly

Here’s a healthier Mexican food option, without loads of sauce and cheese, and that they are a cinch to make at home with this quick sheet pan method! Making these another one of the many keto meal planning recipes.

Ingredients:

  • 1 1/2 pounds chicken breast tenders
  • bell peppers (large, sliced)
  • yellow onion (sliced)
  • 2 tablespoons avocado oil
  • 2 1/2 tablespoons fajita seasoning 
  • 1 teaspoon kosher salt
  • lime
  • chopped fresh cilantro

Directions:

  1. Begin by making some Homemade Taco & Fajita Seasoning.  I use this so often, I usually have a good amount on hand already!
  2. Slice your peppers and onions (and chicken if not using tenders.)
  3. Combine the chicken, peppers, onions, seasoning, oil, and lime juice in a large bowl.  Toss well to coat.
  4. Spread everything onto a large baking sheet lined with a wire rack.
  5. Bake for 15-18 minutes at 400 degrees (chicken should cooked through).  Switch the oven to broil and cook for an additional 2-3 minutes, until everything is just slightly browned

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Keto Chili Recipe

keto meal planning recipes

Attributed to Yummly

Have you been trying to find a Low Carb Chili Keto recipe? Well, look no further because this recipe is amazing! And making this another one of the many keto meal planning recipes.

Ingredients:

  • 2 pounds ground beef (You can also use Ground Turkey)
  • 14 1/2 ounces crushed tomatoes (1 can)
  • 14 1/2 ounces beef broth (1 can)
  • 4 tablespoons chili seasoning (you can make your own -recipe to come- or use a half of a packet)
  • 1 teaspoon garlic salt
  • 14 ounces tomato sauce (1 can)
  • 1/2 onion (chopped, can be frozen)
  • 1/2 red bell pepper (chopped)
  • shredded cheese (or sour cream to serve, optional)

Directions:

  1. In a large stock pot, brown your ground beef or ground turkey. I love to use my Pampered chef mix n chop to break up the meat evenly. We normally do 1 pound of ground beef and one pound of ground turkey. I save money and no one can taste the difference.
  2. Add in the 1/2 onion and the red bell pepper and continue cooking until they are soft.
  3. Stir in the chili seasoning, tomatoes, and beef broth.
  4. Bring to a boil.
  5. Then turn to low, add the lid and let simmer (stirring occasionally).
  6. Simmer for 30 minutes up to an hour to let all the flavors combine.
  7. Serve with shredded cheese, sour cream, diced onions and jalapenos

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Sides

Low-Carb Twice Baked Cauliflower

keto meal planning recipes

Attributed to Yummly

A cheesy savory side that’ll go with pretty much anything, and you’ll make over and over again! Which makes this another one of the many keto meal planning recipes.

Ingredients:

  • 1 head cauliflower
  • 4 ounces cream cheese (cut into cubes)
  • 1/2 cup sour cream
  • 1/4 cup green onions (minced)
  • 1/4 cup grated parmesan cheese (freshly, or more)
  • 6 slices bacon (or more, cooked until very crisp, fat blotted with paper towel and then crumbled)
  • 1 cup sharp cheddar cheese (grated)

Directions:

  1. Preheat oven to 350F/180C. Spray a glass casserole dish with olive oil or non-stick spray. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks.
  2. While cauliflower is cooking, cook the bacon and crumble, slice green onions, cube the cream cheese, measure sour cream, and measure Parmesan. Mix cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon into the drained cauliflower.
  3. Spread evenly in a 1.5 Quart Glass Casserole Dish. Sprinkle with cheddar cheese and reserved bacon. Bake 20-25 minutes covered, or until hot and bubbly. Remove the lid and bake about 10 minutes more, or until the cheese is slightly browned. Serve hot.

NOTES:

This reheats very well and can be frozen and thawed in the fridge, then reheated.

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Strawberry Avocado Salad

keto meal planning recipes

Attributed to All Recipes

  • 2 cups torn salad greens
  • 1 avocado – peeled, pitted and sliced
  • 10 strawberries, sliced
  • 1/2 cup chopped pecans

Directions

  1. Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries.
  2. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

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Keto Cheesy Broccoli Rice

keto meal planning recipes

Attributed to Yummly

Ingredients:

  • 1 head broccoli
  • 2 tablespoons cream cheese
  • 2 tablespoons cream
  • 1/2 cup grated cheese
  • butter oil (for frying)
  • salt
  • pepper

Directions:

  1. Using a box grater, grate the broccoli and stalk into rice.
  2. Heat butter or coconut oil in a large frying pan.
  3. When hot, add the broccoli rice, salt and pepper to taste.
  4. Cook until softened, adding more butter or coconut oil.
  5. Once the broccoli is cooked, add the cream cheese, cream and grated cheese.
  6. Cook until the sauce has thickened and cheese has melted.
  7. Remove to a bowl and enjoy.

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Keto Mashed Cauliflower

keto meal planning recipes

Attributed to Yummly

This low carb mashed cauliflower recipe is perfect for the keto diet and your holiday table. The cauliflower mashed potatoes are silky, buttery, and creamy, and so easy to make on the keto diet. Making this another one of the many keto meal planning recipes.

Ingredients:

  • 1 head cauliflower
  • 4 cloves garlic (peeled)
  • 1/4 cup grated parmesan romano cheese
  • 1 tablespoon grass-fed butter (unsalted, or ghee)
  • kosher salt
  • pepper

Directions:

  1. Make the cauliflower mash by bringing a later pot of water to the boil and cutting the cauliflower into large bite size florets. Season the boiling water with 1 tablespoon of salt and boil the cauliflower florets along with the garlic for 7-10 minutes, or until you can mash the cauliflower with a fork. Make sure not to over-boil the cauliflower, as it will get too watery and ruin the mash. Save 1 cup of the boiling water, strain the cauliflower and garlic, and place them in a blender. Add a ¼ cup of grated cheese, 1 tablespoon of butter, ¼ teaspoon of salt, and a few cracks of pepper to the blender with the cauliflower. Blend until smooth and creamy, using a plunging stick to help blend the cauliflower. If the mash is too thick, add just a bit of reserved water. Blend well until smooth and creamy and check for seasoning, you may need more salt.
  2. Cauliflower mash will keep in the fridge for 5 days or can be frozen for 3 months.

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The Best Brussels Sprouts of Your Life

keto meal planning recipes

Attributed to Yummly

Jazz up your Brussels Sprouts with a hint of garlic and freshly grated cheese – making this simple side dish one that the whole family will love! Which makes this another one of the many keto meal planning recipes.

Ingredients:

  • 1 pound Brussels sprouts (Cleaned and trimmed)
  • 3 cloves garlic (Thin sliced or chopped)
  • 1/4 cup parmesan cheese (Freshly grated)
  • salt
  • pepper
  • 3 tablespoons olive oil (good quality, or for Keto, butter flavor coconut oil)

Directions:

  1. Pre-heat the oven to 400F
  2. If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
  3. Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil.  Toss to coat.
  4. Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

Recipe Notes

  • Dry your Brussels sprouts well.   The drier they are, the crispier they’ll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
  • Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best tasting parts!
  • When using untrimmed Brussels sproutsTrim off the dry part of the stem at the base of the sprout and any loose outer leaves. 
  • For extra caramelized areaPlace the sliced brussels sprouts cut-side down at on the pan.  This will give a larger browned surface area.
  • Leave smaller sprouts whole to avoid overcooking.
  • On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.
  • For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.

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Balsamic Garlic Roasted Mushrooms

 Attributed to Yummly

These Balsamic Garlic Roasted Mushrooms are out-of-this-world delicious and flavorful, and they are a perfect side dish to any meal. Make them for the holidays because they cater to so many dietary needs and takes less than 20 minutes to make!

Ingredients:

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons ghee (melted, or coconut oil for AIP or vegan)
  • garlic cloves (minced)
  • 1 teaspoon fresh thyme (chopped)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper (Omit for AIP)
  • 2 pounds crimini mushroom

Directions:

  1. Preheat oven to 400 degrees F. 
  2. In a large bowl, add in balsamic vinegar, ghee, garlic, thyme, sea salt, and black pepper, and whisk together.
  3. Add in the mushroom and toss together until coated.
  4. Place the mushroom on a baking sheet in a single layer. 
  5. Roast for 15 minutes, stirring halfway through, until golden and tender. 

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Keto Asparagus

Attributed to Yummly

This Keto Asparagus is astoundingly easy to make and makes the perfect low carb side dish. You need this recipe on hand for busy weeknights – it takes just 10 minutes to make with less than 5 minutes of hands-on time. It is a cinch to throw together!

  • 1 pound asparagus (with ends snapped off)
  • 2 teaspoon garlic powder
  • 1/2 teaspoon sea salt (for an extra punch of flavor use truffle sea salt)
  • 1 tablespoon olive oil
  • 1/4 teaspoon fresh ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 cup grated parmesan cheese (freshly)

Directions:

  1. Preheat your air fryer to 390 degrees or your oven to 420 degrees.
  2. Trim the ends of your asparagus off.  If you have especially thick asparagus, you may wish to trim the sides as well.
  3. Place the asparagus in a bowl.
  4. Whisk together the olive oil, garlic powder, salt, and black pepper.
  5. Pour over the asparagus and toss to coat.

Air Fryer Directions:

  1. Spread the asparagus in a single layer in your air fryer basket. Depending on the size of your air fryer you may need to cook in batches.
  2. Cook for 5 minutes for crisp-tender asparagus, or for 8 to 11 minutes for asparagus that is crisp and brown but still tender on the inside.

Oven Directions:

  1. Line a baking sheet with parchment paper and spread asparagus in a single layer.
  2. Cook for 6 minutes for crisp-tender asparagus, or for 10 to 13 minutes for asparagus that is crisp and brown but still tender inside.

Before Serving

Squeeze fresh lemon juice over the asparagus and sprinkle with Parmesan cheese.

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Dessert

Keto Peanut Butter Truffles

Attributed to Yummly

These keto peanut butter truffles are easy-to-make, bite-sized low carb treats. They only require a handful of ingredients, without any baking or cooking involved.

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/3 cup Swerve (confectioners)
  • 1/4 cup blanched almond flour
  • 3 ounces unsweetened baking chocolate (finely chopped)
  • 3 tablespoons Swerve (confectioners)
  • 1 tablespoon coconut oil

Directions:

  1. In a bowl, combine all peanut butter ball ingredients until well-mixed and a dough is formed. If the peanut butter is too stiff to easily stir, let it soften at room temperature until it becomes more manageable.
  2. Prepare a baking sheet lined with parchment paper. Form twelve 1-inch balls from the peanut butter mixture and arrange them in a single layer on the parchment paper. Place in the freezer for at least 30 minutes to harden. The longer you let them freeze, the easier it will be to dip them into chocolate without becoming too soft and losing their shape.
  3. In a bowl, add all chocolate coating ingredients. Microwave in 30-second intervals, thoroughly stirring in between, until melted and smooth. Make sure you don’t overheat the chocolate.
  4. Take the peanut butter balls out of the freezer. Using toothpicks to help transfer them, dip a peanut butter ball in chocolate until coated on all sides, letting the excess drip off. Place the coated ball back on the parchment paper. Repeat until all are coated.
  5. Refrigerate until the chocolate shell is hardened, about an hour or longer. They can be made ahead of time, and stored in the refrigerator until you’re ready to serve them.

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Attributed to Yummly

Ingredients

  • 8 tablespoons butter (softened to room temperature)
  • 1/3 cup confectioners sugar (Keto friendly, such as Swerve)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 cups almond flour
  • 2/3 cup dark chocolate chips (such as Lily’s)

Directions:

  1. In a large bowl using a hand mixer, beat butter until light and fluffy. Add sugar, vanilla and salt and beat until combined.
  2. Slowly beat in your almond flour until no dry spots remain, then fold in chocolate chips. Cover bowl with plastic wrap and place in refrigerator to firm slightly, 15 to 20 minutes.
  3. Using a small cookie scoop, scoop dough into small balls. Store in the refrigerator if planning to eat within the week, or in the freezer for up to 1 month.

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Keto Wendy’s Chocolate Frosty

Attributed to Yummly

  • 1 cup heavy whipping cream
  • 1 tablespoon almond butter
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 5 drops liquid stevia

Directions:

  1. Mix all ingredients together using egg beaters until stiff peaks form.
  2. Place in the freezer for about 30-60 minutes until barely frozen.
  3. Place frosty in a plastic freezer bag, cut one corner, and pipe into separate small cups.

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Low carb Brownies

Attributed to Yummly

These brownies are the answer to your sweets prayers. They have the perfect brownie consistency and chocolate taste without all the carbs & chemicals.

  • eggs
  • 7 tablespoons unsalted butter (melted; I like Kerrygold)
  • 1/2 cup chocolate chips (; I use Lilly’s Dark Chocolate Chips)
  • 4 ounces cream cheese (softened, ; I like Philadelphia)
  • 3/4 cup almond flour (; I like Bob’s)
  • 4 1/2 tablespoons unsweetened cocoa powder (or cacao powder)
  • 1/2 teaspoon baking powder (; I like Trader Joe’s)
  • 2 teaspoons vanilla extract (; I used Simply Organic)
  • 5 tablespoons granulated sugar (replacement; Swerve works best)
  • 1/2 cup chocolate chips (; I use Lilly’s Dark Chocolate Chips)

Directions

  1. Preheat oven to 350 degrees.
  2. Melt the butter in the microwave then pour over the chocolate chips – stir until all is melted together.
  3. Cream together the butter/ chocolate mixture, cream cheese & sugar with either a hand or stand mixer.
  4. Add eggs in one at a time, waiting until the eggs are fully incorporated into the mixture before adding more. Add the vanilla extract.
  5. Slowly add the dry ingredients (baking powder, almond flour & cocoa) until fully incorporated. If adding the chips, stir them in here using a spoon or rubber spatula.
  6. Coat your baking pan (I use this Wilton 8×8 pan but 9×9 also works) with a coconut oil spray for clean removal of brownies.
  7. Pour in your mixture, making sure to get every ounce out of the bowl and into the pan!
  8. Bake for about 30 minutes (I give mine the toothpick test at around 20-25 minutes to double check).
  9. Remove from oven and let cool for about 20 minutes. Serve and munch it out!

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Keto Cheesecake Cookies

Attributed to Yummly

Buttery, chewy, and oh so simple, these keto cheesecake cookies will make every season bright!  With just a few ingredients, this non-traditional Christmas cookie will be asked for again and again!  As an added bonus, it is egg free too!

Ingredients

  • 8 ounces cream cheese (room temp)
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 1/2 cup erythritol (granulated sugar, stevia baking blend, organic cane sugar, not keto, as preferred, to taste)
  • 1 teaspoon lemon juice (or grated lemon zest)
  • 1 3/4 cups almond flour (may replace with 1 1/4 cup cassava flour for an nut free version)
  • 1/2 teaspoon sea salt

Directions

  1. Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper.
  2. In the bowl of a mixer, beat the cream cheese, butter, and sugar until well blended.  Add in the vanilla.
  3. With the mixer still on on low, sprinkle in the sea salt, then the flour.
  4. Using a cookie scoop for consistency (I used a 1.5 T cookie scoop), drop the dough onto the baking sheet, leaving space for spreading.
  5. Bake in the preheated oven for 12-13 minutes until the edges are just turning golden.
  6. Let cool on sheet for 5 minute to firm up before moving to cookie sheet to cool all the way.

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Keto Cheesecake

keto meal planning recipes

Attributed to Yummly

The best and easiest low carb and keto cheesecake – even people who aren’t on a keto diet LOVE this unbelievably creamy cheesecake! Making this another one of the many keto meal planning recipes.

Ingredients

  • 24 ounces cream cheese (or homemade vegan cream cheese)
  • 2 cups yogurt (such as coconutmilk yogurt)
  • 2 1/2 teaspoons pure vanilla extract
  • 1 tablespoon lemon juice (optional)
  • 2/3 cup erythritol (sugar or maple syrup also work for non-keto)
  • 1/4 cup almond flour

Directions

Feel free to use a store-bought crust or make this crust-less, or here is the crust I used: 3 cups almond or pecan flour (you can pulse nuts in a food processor to make flour), 1/2 tsp salt, optional 2 tbsp coconut oil. Combine all ingredients, pour into a lined 8 or 9-inch round pan, press down evenly, then set aside while you make the filing.

  1. Preheat oven to 350 F.
  2. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack.
  3. Bring cream cheese to room temperature, then beat all ingredients in a blender or food processor just until smooth (over beating can cause cracking as it bakes).
  4. You can include the lemon for a classic cheesecake flavor, but it will still work if you don’t have any on hand and need to leave it out.
  5. Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan).
  6. Bake 30 minutes (or 38 minutes if using an 8-inch pan), and do not open the oven at all during this time.
  7. Once time is up, do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes.
  8. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably.
  9. Cooling times are important so the cake cools gradually and thus does not crack.
  10. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired. If you make it, be sure to leave a review or rate it below!

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Keto Peppermint Patties

keto meal planning recipes

Attributed to Yummly

Easy keto peppermint patties will make your heart sing and your tastebuds dance. These easy homemade peppermint patties are dairy free and sugar free. A healthy way to indulge in a childhood classic. Which makes this another one of the many keto meal planning recipes.

Ingredients

  • 1/2 cup coconut oil (slightly softened)
  • 2 tablespoons coconut cream (or the thick part from a can of coconut milk)
  • 1/2 cup Swerve Sweetener (powdered)
  • 2 teaspoons peppermint oil (or extract, depends on how minty you like it)
  • 3 ounces dark chocolate (sugar free, chopped)
  • 1/2 ounce cocoa butter (or 1 tbsp coconut oil)

Directions:

  1. In a medium bowl, beat the coconut oil and coconut cream together until smooth. Beat tin the powdered sweetener and 1 teaspoon of the peppermint extract. Taste and add more extract if desired. 
  2. Line a baking sheet with waxed or parchment paper. Dollop a heaping tablespoon of the mixture onto the paper and spread out to a 1 1/2 inch circle. Repeat with the remaining mixture and freeze until firm, about 2 hours.
  3. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cacao butter together, stirring until smooth. Remove from heat.
  4. Working with one frozen patty at a time, drop into the melted chocolate and toss to coat. Lift out with a fork and tap firmly on the side of the bowl to remove excess chocolate. 
  5. Place on a wax or parchment paper lined tray and let set. Repeat with the remaining patties. 

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Now It’s Your Turn

Did you enjoy any of these recipes? Please let me know which is your favorite by commenting below. I think there’s something for everyone! Please share with your friends and family, I’m sure they will enjoy them too. Thank you!

 

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