15 Quick & Easy Keto Recipes To Help You Get Started

Embarking on a ketogenic diet can be intimidating, especially if you’re a beginner. The keto diet focuses on high fat, low carbohydrate meals that help your body enter a state of ketosis, promoting efficient fat burning. To make this transition easier, we’ve compiled a list of 10 quick and easy keto recipes that are perfect for those just starting out. These recipes are not only delicious but also simple to prepare, allowing you to enjoy a variety of flavors while sticking to your new lifestyle. So let’s dive into these scrumptious dishes!

Keto Egg Muffins

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/2 cup cooked and crumbled bacon or sausage
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
3. Stir in the cheddar cheese, bell peppers, onions, and cooked bacon or sausage.
4. Grease a 12-cup muffin tin and evenly distribute the egg mixture into each cup.
5. Bake for 20-25 minutes or until the egg muffins are set and golden brown.
6. Allow the muffins to cool for a few minutes before removing them from the tin. Enjoy!

Keto Avocado Deviled Eggs

Ingredients:

• 6 hard-boiled eggs, peeled and halved
• 1 medium avocado
• 2 tablespoons mayonnaise
• 1 teaspoon dijon mustard
• 1 teaspoon lime juice
• Salt and pepper, to taste
• Paprika, for garnish

Instructions:

1. Scoop out the yolks from the hard-boiled eggs and place them in a mixing bowl.
2. Add the avocado to the bowl and mash the yolk and avocado together until smooth.
3. Mix in the mayonnaise, dijon mustard, lime juice, salt, and pepper.
4. Fill each egg white half with the avocado mixture, using a spoon or piping bag.
5. Garnish with a sprinkle of paprika before serving.

Keto Cauliflower Fried Rice

Ingredients:

• 1 medium head of cauliflower, riced (about 4 cups)
• 2 tablespoons coconut oil or butter
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 3 tablespoons soy sauce or coconut aminos
• 2 green onions, sliced
• Salt and pepper, to taste

Instructions:

1. In a large skillet, heat the coconut oil or butter over medium heat.
2. Add the onion, carrots, and peas, cooking until the vegetables are softened, about 5-7 minutes.
3. Stir in the garlic and cook for an additional minute.
4. Push the vegetables to one side of the skillet and pour the beaten eggs on the other side. Scramble the eggs until cooked through.
5. Add the riced cauliflower to the skillet, along with the soy sauce or coconut aminos, and stir everything together.
6. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
7. Season with salt and pepper and garnish with green onions before serving.

Keto Zucchini Noodles with Pesto

Ingredients:

• 4 medium zucchini, spiralized

• 1 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. In a food processor, combine the basil, pine nuts, Parmesan cheese, olive oil, and garlic. Process until smooth, adding more olive oil if needed to achieve the desired consistency.
2. Season the pesto with salt and pepper to taste.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the spiralized zucchini and sauté for 3-5 minutes, until the zucchini noodles are tender but still have some crunch.
4. Remove the skillet from the heat and stir in the pesto until the zucchini noodles are well coated. Serve immediately.

Keto Chicken Lettuce Wraps

Ingredients:

• 1 pound ground chicken
• 1 tablespoon olive oil
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 2 cloves garlic, minced
• 1/4 cup hoisin sauce (sugar-free)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 1/4 cup chopped cashews or almonds
• 1/4 cup chopped green onions
• Salt and pepper, to taste
• 8-10 lettuce leaves, washed and dried

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the ground chicken and cook until browned, breaking it up with a spoon as it cooks.
2. Stir in the onion, bell pepper, and garlic, and cook for an additional 3-4 minutes until the vegetables are softened.
3. In a small bowl, whisk together the hoisin sauce, soy sauce or coconut aminos, rice vinegar, and ground ginger. Pour the sauce mixture into the skillet and stir to coat the chicken and vegetables.
4. Cook for another 2-3 minutes, then remove from heat and stir in the chopped cashews or almonds and green onions.
5. Spoon the chicken mixture into the lettuce leaves and serve immediately.

Keto Cream Cheese Pancakes

Ingredients:

• 2 large eggs
• 2 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1 tablespoon granulated sweetener of choice (e.g., erythritol or stevia)
• Butter or coconut oil, for frying

Instructions:

1. In a blender or food processor, combine the eggs, cream cheese, vanilla extract, cinnamon, baking powder, and sweetener. Blend until smooth.
2. Heat a non-stick skillet over medium heat and grease it with butter or coconut oil.
3. Pour 2-3 tablespoons of batter onto the skillet, cooking until bubbles form on the surface and the edges appear set. Carefully flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
4. Serve the pancakes with your choice of sugar-free syrup, berries, or whipped cream.

Keto Tuna Salad Stuffed Avocado

Ingredients:

• 1 can (5 ounces) tuna, drained
• 1/4 cup mayonnaise
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 2 ripe avocados, halved and pitted

Instructions:

1. In a mixing bowl, combine the tuna, mayonnaise, celery, red onion, and lemon juice. Mix well and season with salt and pepper to taste.
2. Divide the tuna salad among the four avocado halves, filling the cavity where the pit was removed.
3. Serve immediately or refrigerate until ready to eat.

Keto Garlic Butter Shrimp

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add the garlic and red pepper flakes (if using) and cook for 1-2 minutes, until fragrant.
3. Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side, until the shrimp are pink and cooked through.
4. Remove from heat, garnish with chopped parsley, and serve with lemon wedges.

Keto Cauliflower Mac and Cheese

Ingredients:

• 1 large head of cauliflower, cut into small florets
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1/4 cup cream cheese
• 1 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
3. In a saucepan over medium heat, combine the heavy cream, cream cheese, mustard powder, and garlic powder. Cook until the cream cheese is melted and the mixture is smooth.
4. Stir in the shredded cheddar cheese until completely melted and smooth. Season with salt and pepper to taste.
5. Add the cooked cauliflower to the cheese sauce, stirring to coat the florets evenly.
6. Transfer the cauliflower mixture to a greased baking dish and sprinkle with Parmesan cheese if desired.
7. Bake for 20-25 minutes, or until the top is golden and bubbly. Allow the dish to cool for a few minutes before serving.

Keto Caprese Salad

Ingredients:

• 2 cups fresh basil leaves
• 2 cups fresh mozzarella cheese, sliced
• 2 cups ripe tomatoes, sliced
• Salt and pepper, to taste
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar (optional)

Instructions:

1. On a platter or individual plates, arrange the basil leaves, mozzarella slices, and tomato slices in an alternating pattern.
2. Season the salad with salt and pepper, drizzle with olive oil, and balsamic vinegar (if desired).
3. Serve immediately.

Keto Taco Salad

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• Salt and pepper, to taste
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1/4 cup sliced black olives
• 1 avocado, diced
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
2. Stir in the diced onion, garlic, taco seasoning, salt, and pepper, and cook for an additional 3-4 minutes until the onion is softened.
3. In a large serving bowl, arrange the chopped romaine lettuce, cherry tomatoes, shredded cheddar cheese, black olives, and diced avocado.
4. Top the salad with the cooked taco meat and dollops of sour cream.
5. Garnish with fresh cilantro and serve immediately.

Keto Broccoli and Cheese Soup

Ingredients:

• 4 cups chopped broccoli florets
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 3 tablespoons butter
• Salt and pepper, to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Stir in the garlic and cook for an additional minute.
3. Add the chopped broccoli and broth to the pot, bringing the mixture to a boil. Lower the heat and let it simmer for 10-15 minutes, or until the broccoli is tender.
4. Use an immersion blender or a regular blender to puree the soup until smooth or to your desired consistency. If using a regular blender, return the soup to the pot.
5. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is completely melted and incorporated.
6. Season the soup with salt and pepper to taste, and serve hot.

Keto Buffalo Chicken Dip

Ingredients:

• 2 cups cooked and shredded chicken
• 8 ounces cream cheese, softened
• 1/2 cup buffalo hot sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded chicken, cream cheese, buffalo hot sauce, ranch dressing, and half of the shredded cheddar cheese. Mix well.
3. Transfer the mixture to a greased baking dish and top with the remaining cheddar cheese.
4. Bake for 20-25 minutes, or until the dip is hot and bubbly.
5. Remove from the oven, garnish with chopped green onions, and serve with your choice of keto-friendly dippers, such as celery sticks, cucumber slices, or pork rinds.

Keto Creamed Spinach

Ingredients:

• 10 ounces fresh spinach
• 2 tablespoons butter
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Pinch of ground nutmeg (optional)

Instructions:

1. In a large skillet,melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.

2. Stir in the garlic and cook for an additional minute.

3. Gradually add the spinach to the skillet, allowing it to wilt as you add more. Cook until all the spinach has wilted and the liquid has evaporated.
4. Pour in the heavy cream and simmer for 3-4 minutes, or until the cream has thickened slightly.
5. Stir in the grated Parmesan cheese, salt, pepper, and a pinch of ground nutmeg (if using). Cook for another 2-3 minutes until the cheese is melted and the spinach is well coated.
6. Serve immediately as a side dish or over your favorite keto-friendly protein.

Keto Coconut Curry Chicken

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon coconut oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup red or green curry paste
• 1 can (14 ounces) full-fat coconut milk
• 1/2 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon granulated sweetener of choice (e.g., erythritol or stevia)
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste
• Lime wedges, for serving

Instructions:

1. In a large skillet or wok, heat the coconut oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, and curry paste, and cook for an additional 2-3 minutes until fragrant.
3. Add the chicken pieces to the skillet and cook until browned on all sides.
4. Pour in the coconut milk, chicken broth, fish sauce, and sweetener, stirring well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
5. Season the curry with salt and pepper to taste, and stir in the chopped cilantro.
6. Serve the curry hot over cauliflower rice, garnished with lime wedges.