Ketogenic Diet Recipes

Garlic Butter Steak Bites

Ingredients:

1 lb sirloin steak, cut into bite-sized pieces

2 tbsp butter

2 cloves garlic, minced

Salt and pepper to taste

Instructions:

Season the steak bites with salt and pepper.

In a large skillet, melt the butter over medium-high heat.

Add the garlic to the skillet and cook until fragrant.

Add the steak bites to the skillet and cook for 2-3 minutes per side, or until browned and cooked to your liking.

Serve hot.

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Avocado and Egg Breakfast Sandwich

Ingredients:

2 large eggs

1 avocado, sliced

2 slices of bacon, cooked

2 slices of cheddar cheese

Salt and pepper to taste

Instructions:

Crack the eggs into a bowl and whisk until well beaten.

In a non-stick skillet, cook the eggs over medium heat until set.

Place the avocado slices on top of the eggs.

Add the bacon and cheese slices on top of the avocado.

Fold the eggs over the toppings to form a sandwich.

Cook for an additional minute to melt the cheese.

Season with salt and pepper to taste.

Creamy Cauliflower Soup

Ingredients:

1 head of cauliflower, chopped

4 cups chicken broth

1 cup heavy cream

2 tbsp butter

2 cloves garlic, minced

Salt and pepper to taste

Instructions:

In a large pot, melt the butter over medium heat.

Add the garlic to the pot and cook until fragrant.

Add the chopped cauliflower and chicken broth to the pot.

Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cauliflower is tender.

Use an immersion blender to puree the soup until smooth.

Add the heavy cream to the pot and stir to combine.

Season with salt and pepper to taste.

Serve hot.

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Crispy Baked Chicken Thighs

Ingredients:

4 bone-in chicken thighs

2 tbsp olive oil

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

Salt and pepper to taste

Instructions:

Preheat the oven to 400°F.

In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, salt, and pepper.

Rub the chicken thighs with olive oil and sprinkle the spice mixture evenly over them.

Place the chicken thighs on a baking sheet and bake for 30-35 minutes, or until the skin is crispy and the chicken is cooked through.

Serve hot.

Cauliflower Fried Rice

Ingredients:

1 head of cauliflower, riced

1 cup frozen peas and carrots, thawed

1/2 cup diced onion

2 cloves garlic, minced

2 eggs, lightly beaten

2 tbsp coconut oil

2 tbsp soy sauce

Salt and pepper to taste

Instructions:

In a large skillet, heat the coconut oil over medium heat.

Add the diced onion and garlic to the skillet and sauté for 2-3 minutes, or until the onion is translucent.

Add the riced cauliflower to the skillet and sauté for 5-7 minutes, or until the cauliflower is tender.

Push the cauliflower mixture to one side of the skillet and add the beaten eggs to the other side.

Scramble the eggs until cooked, then mix them into the cauliflower mixture.

Add the peas and carrots to the skillet and sauté for 2-3 minutes, or until heated through.

Stir in the soy sauce and season with salt and pepper to taste.

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Creamy Garlic Shrimp

Ingredients:

1 lb shrimp, peeled and deveined

2 tbsp butter

2 cloves garlic, minced

1/2 cup heavy cream

1/4 cup grated parmesan cheese

Salt and pepper to taste

Instructions:

In a large skillet, melt the butter over medium heat.

Add the minced garlic to the skillet and cook until fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.

Remove the shrimp from the skillet and set aside.

Add the heavy cream and parmesan cheese to the skillet and stir until the cheese is melted and the sauce is smooth.

Return the shrimp to the skillet and toss to coat in the sauce.

Season with salt and pepper to taste.

Serve hot.