🍳 Keto Recipe Collection

Easy Keto Recipes
for Every Meal

13 delicious low-carb recipes for breakfast, lunch, and dinner — all under 10g net carbs per serving and ready in 30 minutes or less.

✓ All under 10g net carbs ✓ 30 minutes or less ✓ Simple ingredients ✓ Family-friendly
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☀️ Breakfast

Breakfast Recipes

4 keto-friendly breakfast recipes — all under 10g net carbs per serving.

🍳
⚡ 1g net ⏱ 10 min 👥 Serves 2 Easy

Fluffy Keto Scrambled Eggs

Perfectly soft scrambled eggs cooked in butter with chives. The ultimate keto breakfast — simple, satisfying, and zero blood sugar impact.

Ingredients
  • 4 large eggs
  • 2 tbsp butter
  • 2 tbsp heavy cream
  • Salt & pepper to taste
  • Fresh chives, chopped
Instructions
  1. Whisk eggs with heavy cream, salt, and pepper in a bowl until fully combined.
  2. Melt butter in a non-stick skillet over medium-low heat.
  3. Pour in eggs and stir gently with a rubber spatula, pulling the edges inward as they set.
  4. Remove from heat when eggs are just slightly underdone — residual heat will finish them.
  5. Garnish with chives and serve immediately.
💡 Chef's Tip The key to creamy scrambled eggs is low heat and patience. Never rush them.
🥞
⚡ 4g net ⏱ 20 min 👥 Serves 2 Easy

Keto Almond Flour Pancakes

Light, fluffy pancakes made with almond flour. These taste remarkably close to real pancakes and pair perfectly with ChocZero maple syrup.

Ingredients
  • 1 cup almond flour
  • 2 eggs
  • ¼ cup unsweetened almond milk
  • 1 tbsp coconut oil, melted
  • 1 tsp baking powder
  • Pinch of salt
  • ½ tsp vanilla extract
Instructions
  1. Whisk all ingredients together in a bowl until smooth. Let batter rest 2 minutes.
  2. Heat a non-stick pan over medium heat and add a small amount of butter or coconut oil.
  3. Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form on surface.
  4. Flip carefully and cook another 1–2 minutes until golden.
  5. Serve with sugar-free maple syrup (ChocZero or Lakanto) and butter.
💡 Chef's Tip Almond flour pancakes are more fragile than regular — flip gently and use a wide spatula.
🥑
⚡ 2g net ⏱ 25 min 👥 Serves 2 Easy

Avocado Bacon Egg Cups

Baked avocado halves filled with egg and crispy bacon. A stunning keto breakfast that looks impressive and takes just 5 minutes of prep.

Ingredients
  • 2 ripe avocados, halved and pitted
  • 4 eggs
  • 4 strips bacon, cooked and crumbled
  • Salt, pepper, garlic powder
  • Fresh herbs or hot sauce to serve
Instructions
  1. Preheat oven to 425°F. Scoop out a little avocado to make room for the egg.
  2. Place avocado halves in a baking dish (use foil to stabilize them).
  3. Crack one egg into each avocado half. Season with salt, pepper, garlic powder.
  4. Bake 15–18 minutes until egg whites are set but yolk is still slightly runny.
  5. Top with crumbled bacon and serve immediately.
💡 Chef's Tip Use room-temperature eggs — cold eggs take longer and the avocado can over-cook.
🫙
⚡ 6g net ⏱ 5 min 👥 Serves 1 Easy

Keto Greek Yogurt Bowl

Full-fat Greek yogurt with fresh berries, toasted nuts, and a drizzle of ChocZero caramel. A creamy, satisfying no-cook breakfast.

Ingredients
  • ¾ cup full-fat Greek yogurt (plain)
  • ¼ cup mixed berries (strawberries, raspberries, blueberries)
  • 2 tbsp crushed walnuts or almonds
  • 1 tbsp chia seeds
  • Drizzle of sugar-free caramel or maple syrup
  • Pinch of cinnamon
Instructions
  1. Spoon Greek yogurt into a bowl.
  2. Top with berries, crushed nuts, and chia seeds.
  3. Drizzle with sugar-free caramel or maple syrup.
  4. Sprinkle with cinnamon and serve.
💡 Chef's Tip Choose a Greek yogurt with under 8g carbs per serving. Fage 2% or Chobani Whole Milk Plain are excellent options.
🌤 Lunch

Lunch Recipes

4 keto-friendly lunch recipes — all under 10g net carbs per serving.

🥗
⚡ 5g net ⏱ 15 min 👥 Serves 2 Easy

Keto Cobb Salad

The classic Cobb gets the keto treatment. Loaded with chicken, bacon, hard-boiled egg, avocado, and blue cheese over romaine with creamy avocado ranch.

Ingredients
  • 2 cups romaine lettuce, chopped
  • 1 grilled chicken breast, sliced
  • 4 strips bacon, cooked and crumbled
  • 2 hard-boiled eggs, quartered
  • 1 avocado, diced
  • ¼ cup cherry tomatoes, halved
  • ¼ cup blue cheese crumbles
  • Avocado oil ranch dressing (Primal Kitchen)
Instructions
  1. Arrange romaine on two plates or in a large bowl.
  2. Top with rows of chicken, bacon, egg, avocado, tomatoes, and blue cheese.
  3. Drizzle generously with avocado oil ranch dressing.
  4. Serve immediately or refrigerate (keep dressing separate) for up to 2 days.
💡 Chef's Tip Cook extra chicken and bacon at the start of the week for quick assembly on busy days.
🌮
⚡ 4g net ⏱ 20 min 👥 Serves 2 Easy

Lettuce Wrap Chicken Tacos

Spiced ground chicken in crispy butter lettuce cups with all the taco toppings. Satisfying, fresh, and endlessly customizable.

Ingredients
  • 1 lb ground chicken
  • 1 tbsp taco seasoning (check label — no sugar added)
  • 2 tbsp avocado oil
  • 8 butter lettuce leaves
  • Toppings: shredded cheese, sour cream, diced avocado, salsa, jalapeños, lime
Instructions
  1. Heat oil in a skillet over medium-high. Add ground chicken and break up with a spoon.
  2. Cook 8–10 minutes until cooked through. Drain excess liquid.
  3. Add taco seasoning and ¼ cup water. Stir and simmer 2 minutes until absorbed.
  4. Spoon into lettuce cups and add desired toppings.
  5. Serve with lime wedges.
💡 Chef's Tip Look for a taco seasoning with 0g sugar per serving — many contain hidden sugar. Make your own with cumin, chili powder, garlic powder, onion powder, and smoked paprika.
🍚
⚡ 6g net ⏱ 20 min 👥 Serves 2 Easy

Cauliflower Fried Rice

This keto take on fried rice is so satisfying that many people prefer it to the real thing. Cauliflower rice stir-fried with eggs, vegetables, and coconut aminos.

Ingredients
  • 3 cups riced cauliflower (fresh or frozen)
  • 2 eggs
  • ½ cup frozen peas (optional — add ~2g carbs)
  • ½ cup carrots, diced fine
  • 2 green onions, sliced
  • 3 tbsp coconut aminos (soy sauce replacement)
  • 1 tbsp sesame oil
  • 2 tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger
Instructions
  1. Heat avocado oil in a large wok or skillet over high heat.
  2. Add carrots and cook 3 minutes. Add garlic and ginger, cook 1 minute more.
  3. Push vegetables to one side. Scramble eggs in the empty space until just set.
  4. Add cauliflower rice and stir everything together. Cook 5–6 minutes, stirring often.
  5. Add coconut aminos, sesame oil, and green onions. Toss to combine and serve.
💡 Chef's Tip Get the pan very hot before adding ingredients — this is key to the 'wok breath' flavor of good fried rice.
🍔
⚡ 4g net ⏱ 15 min 👥 Serves 2 Easy

Bunless Burger with Loaded Toppings

A restaurant-quality keto burger served in lettuce wraps. The toppings make this one — crispy bacon, avocado, caramelized onions, and a simple keto aioli.

Ingredients
  • ½ lb ground beef (80/20)
  • 2 strips bacon
  • 4 large butter lettuce leaves
  • ½ avocado, sliced
  • 2 slices cheddar cheese
  • ¼ onion, caramelized
  • Keto aioli: 2 tbsp mayo, 1 tsp Dijon, squeeze of lemon
Instructions
  1. Form beef into 2 patties, season generously with salt and pepper. Make a thumbprint in the center of each.
  2. Cook bacon until crispy. Remove, cook burgers in the same pan 3–4 min per side for medium.
  3. Add cheese in the last minute of cooking. Rest burgers 2 minutes.
  4. Mix aioli ingredients in a small bowl.
  5. Assemble in lettuce cups: burger, aioli, bacon, avocado, caramelized onion.
💡 Chef's Tip The 80/20 fat ratio is important — leaner beef dries out. The thumbprint prevents burgers from puffing up as they cook.
🌙 Dinner

Dinner Recipes

5 keto-friendly dinner recipes — all under 10g net carbs per serving.

🐟
⚡ 4g net ⏱ 25 min 👥 Serves 2 Easy

Garlic Butter Salmon with Asparagus

Sheet-pan salmon with roasted asparagus in garlic herb butter. One pan, 25 minutes, and genuinely restaurant quality. Perfect weeknight keto dinner.

Ingredients
  • 2 salmon fillets (6 oz each)
  • 1 bunch asparagus, trimmed
  • 4 tbsp butter, melted
  • 4 cloves garlic, minced
  • 1 lemon, sliced
  • 2 tbsp fresh parsley, chopped
  • Salt, pepper, paprika
Instructions
  1. Preheat oven to 400°F. Line a sheet pan with foil.
  2. Mix melted butter with garlic, half the parsley, salt, and pepper.
  3. Place salmon and asparagus on the pan. Pour garlic butter over both.
  4. Top salmon with lemon slices and a sprinkle of paprika.
  5. Roast 15–18 minutes until salmon flakes easily and asparagus is tender-crisp.
  6. Garnish with remaining parsley and serve with lemon wedges.
💡 Chef's Tip For the best texture, pat salmon completely dry before seasoning. Moisture is the enemy of a good crust.
🍝
⚡ 7g net ⏱ 30 min 👥 Serves 2 Medium

Keto Chicken Alfredo with Zoodles

Creamy homemade Alfredo sauce over spiralized zucchini noodles with pan-seared chicken. Comfort food that actually fits your macros.

Ingredients
  • 2 chicken breasts
  • 3 zucchini, spiralized
  • 1 cup heavy cream
  • ½ cup Parmesan, grated
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • Salt, pepper, Italian seasoning
  • Fresh basil to serve
Instructions
  1. Season chicken with salt, pepper, and Italian seasoning. Sear in butter 6–7 min per side until golden. Slice and set aside.
  2. In the same pan, cook garlic in butter 1 minute. Add heavy cream and simmer 5 minutes.
  3. Stir in Parmesan until smooth and sauce thickens. Season with salt and pepper.
  4. Toss zoodles in the sauce for just 2 minutes — they cook very quickly and release water.
  5. Plate zoodles, top with sliced chicken and fresh basil. Serve immediately.
💡 Chef's Tip Don't overcook the zoodles — 2 minutes is all they need. Overcooked zucchini releases water and turns watery.
🫕
⚡ 8g net ⏱ 4–6 hrs 👥 Serves 6 Easy

Slow Cooker Keto Beef Chili

A hearty, deeply spiced beef chili with no beans — all the warmth and satisfaction of classic chili, zero the carb load. Excellent for meal prep.

Ingredients
  • 2 lbs ground beef
  • 1 can diced tomatoes (14 oz)
  • 1 cup beef broth
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne (adjust to taste)
  • Salt and pepper
  • Toppings: sour cream, shredded cheese, jalapeños, avocado
Instructions
  1. Brown ground beef in a skillet, breaking up clumps. Drain excess fat.
  2. Add all ingredients to slow cooker. Stir to combine.
  3. Cook on LOW 6 hours or HIGH 4 hours.
  4. Taste and adjust seasoning. The chili should be thick and deeply spiced.
  5. Serve topped with sour cream, shredded cheese, and avocado.
💡 Chef's Tip This chili gets better after 24 hours in the fridge. Make a double batch and freeze half — it reheats perfectly.
🍲
⚡ 5g net ⏱ 30 min 👥 Serves 4 Medium

Keto Tuscan Chicken Skillet

Creamy sun-dried tomato and spinach sauce with pan-seared chicken thighs. This 30-minute skillet dinner is rich, satisfying, and looks impressive enough for guests.

Ingredients
  • 4 chicken thighs, bone-in skin-on
  • ½ cup sun-dried tomatoes (oil-packed), chopped
  • 3 cups fresh spinach
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 4 cloves garlic, minced
  • ¼ cup Parmesan, grated
  • 2 tbsp avocado oil
  • 1 tsp Italian seasoning
  • Salt and pepper
Instructions
  1. Season chicken thighs generously with salt, pepper, and Italian seasoning.
  2. Heat oil in a large oven-safe skillet over high heat. Sear chicken skin-side down 5–6 minutes until golden. Flip and cook 3 more minutes. Remove and set aside.
  3. In the same skillet, cook garlic 1 minute. Add sun-dried tomatoes, broth, and cream. Simmer 3 minutes.
  4. Stir in Parmesan and spinach until spinach wilts.
  5. Return chicken to skillet. Simmer everything together 10 minutes until chicken is cooked through.
💡 Chef's Tip Bone-in skin-on thighs have far more flavor than boneless. The skin gets incredibly crispy and flavors the sauce as it cooks.
🧀
⚡ 7g net ⏱ 35 min 👥 Serves 4 Easy

Cauliflower Mac & Cheese

Ultra-creamy keto mac and cheese made with cauliflower florets instead of pasta. The three-cheese sauce is indulgent enough that most people can't tell the difference.

Ingredients
  • 1 large head cauliflower, cut into florets
  • 4 oz cream cheese, softened
  • 1 cup sharp cheddar, shredded
  • ½ cup Gruyère or mozzarella, shredded
  • ½ cup heavy cream
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • ½ tsp mustard powder
  • Salt, pepper, paprika
  • Optional: crispy bacon bits on top
Instructions
  1. Steam or boil cauliflower florets until just tender, 6–8 minutes. Drain very well and pat dry with paper towels.
  2. In a saucepan, melt butter over medium heat. Cook garlic 1 minute.
  3. Add cream cheese, heavy cream, mustard powder. Whisk until smooth and heated through.
  4. Stir in cheddar and Gruyère until fully melted and creamy. Season well.
  5. Fold in cauliflower. Transfer to a baking dish. Top with paprika and bacon bits if using.
  6. Bake at 375°F for 15 minutes until bubbly and golden.
💡 Chef's Tip The most important step is draining the cauliflower thoroughly — excess water will make the sauce runny. Pat it dry after draining.
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