Introduction

1. Keto Egg Muffins

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup spinach, chopped
• 1/4 cup bell pepper, diced
• 1/4 cup shredded cheese (cheddar or mozzarella)
• Salt and pepper, to taste

• Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray.
• In a bowl, whisk together eggs, heavy cream, salt, and pepper.
• Stir in the spinach, bell pepper, and cheese.
• Pour the egg mixture into the muffin tin, filling each cup about 3/4 of the way.
• Bake for 18-20 minutes, until the egg muffins are set and slightly golden on top.
• Allow to cool before storing in an airtight container in the fridge.

2. Keto Chicken Salad

• 3 cups cooked chicken breast, shredded
• 1/2 cup mayonnaise (preferably avocado oil-based)
• 2 tablespoons Dijon mustard
• 1/4 cup celery, diced
• 1/4 cup red onion, diced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

• In a large bowl, combine the shredded chicken, mayonnaise, Dijon mustard, celery, onion, and parsley.
• Mix until everything is well combined.
• Season with salt and pepper to taste.
• Store in an airtight container in the fridge for up to 5 days.

3. Keto Beef and Vegetable Stir-Fry

• 1 lb beef (flank steak or sirloin), thinly sliced
• 2 tablespoons olive oil
• 1 cup broccoli florets
• 1/2 bell pepper, sliced
• 1 small zucchini, sliced
• 2 tablespoons coconut aminos or soy sauce
• 1 tablespoon sesame oil
• Salt and pepper, to taste

• Heat olive oil in a large skillet or wok over medium-high heat.
• Add the sliced beef and cook until browned on all sides.
• Add the broccoli, bell pepper, and zucchini, and stir-fry for 4-5 minutes until the vegetables are tender.
• Add the coconut aminos and sesame oil, stirring to coat the beef and vegetables evenly.
• Season with salt and pepper to taste.
• Store in an airtight container in the fridge for up to 4 days.

4. Keto Zucchini Noodles with Pesto

• 4 medium zucchinis, spiralized
• 1/2 cup pesto (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Parmesan cheese, for garnish

• Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
• Heat olive oil in a large skillet over medium heat.
• Add the zucchini noodles and sauté for 3-4 minutes until just tender.
• Remove from heat and toss with pesto until well coated.
• Season with salt and pepper to taste and garnish with Parmesan cheese.
• Store in an airtight container in the fridge for up to 4 days.

5. Keto Meatballs

• 1 lb ground beef or turkey
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons dried Italian seasoning
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a large bowl, mix together the ground meat, almond flour, Parmesan cheese, egg, Italian seasoning, parsley, salt, and pepper.
• Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
• Bake for 15-20 minutes, until the meatballs are cooked through and golden brown.
• Allow to cool and store in an airtight container in the fridge for up to 5 days.

Conclusion