(All credit goes to delish)
1. Keto Corned Beef & Cabbage
Corned beef and cabbage is a St. Patricks day MUST. This keto version is so tender and flavorful, we want to have it way more than just once a year. (Okay, the caper mayo doesn't hurt either.)
Made this? Let us know how it went in the comment section below!
YIELDS:6 SERVINGS
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:5 HOURS 0 MINS
INGREDIENTS
3-4 lbs corned beef
2 onions, quartered
4 celery stalks, quartered crosswise
1 package pickling spices
Kosher salt
Black pepper
1 medium green cabbage, cut into 2" wedges
2 carrots, peeled and cut into 2" pieces
1/2 c. Dijon mustard
2 tbsp. apple cider vinegar
1/4 c. mayonnaise
2 tbsp. capers, roughly chopped, plus 1 tsp brine
2 tbsp. parsley, roughly chopped
DIRECTIONS
1. Place corned beef, onion, celery, and pickling spices into a large pot. Add enough water to cover by 2", season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.
2. Meanwhile, whisk dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine, and parsley. Season with salt and pepper
3. Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat, cabbage, and carrots from pot. Slice corned beef and season with more salt and pepper.
4. Serve with both sauces on the side for dipping.
2. Keto Beef Stew
Making beef stew Keto friendly only meant a couple simple swaps. It's still silky and deeply comforting. It can make any winter night bearable and cozy. Finish the meal with any of our easy Keto desserts.
Have you tried this yet? Let us know how it went in the comments below!
CAL/SERV:280
YIELDS:4 - 6 SERVINGS
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:1 HOUR 45 MINS
INGREDIENTS
2 lb. beef chuck roast, cut into 1" pieces Kosher salt Freshly ground black pepper 2 tbsp. extra-virgin olive oil 8 oz. Baby bella mushrooms, sliced 1 small onion, chopped 1 medium carrot, peeled and cut into rounds 2 stalks celery, sliced 3 cloves garlic, minced 1 tbsp. tomato paste 6 c. low-sodium beef broth 1 tsp. fresh thyme leaves 1 tsp. freshly chopped rosemary
DIRECTIONS
Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary.
To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables.
Add broth, thyme, rosemary, and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.
3. Best-Ever Keto Mac & Cheese
If you're on keto, you know there are a lot of no-nos in classic mac & cheese. This version takes out all the trouble children (ahem, PASTA) without sacrificing flavor. The pork rind topping is totally optional, but we think it adds a pleasant crunch. A few tips for getting it just right:
- Don't skip the roasting. Roasting helps the cauliflower release water and caramelize, adding a richer flavor to the mac.
-Punch up the protein with bacon. Fold 6 ounces of crumbled cooked bacon into the cauliflower and cheeses just before adding the pork rind topping.
- Swap in different cheeses. If your favorite macaroni recipe calls for fontina, gouda or gruyere, feel free use for some of the cheddar.
Refrigerated in an airtight container, this mac will last up to 5 days. We suggest reheating in a 400° oven until warmed through—the high temperature will help crisp the topping.
This dish is a perfect side for air fryer steak or keto crispy friend chicken.
Made it? Let us know how it went in the comment section below!
CAL/SERV:665
YIELDS:8 SERVINGS
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:1 HOUR 20 MINS
INGREDIENTS
FOR THE MAC & CHEESE
Butter, for baking dish
2 medium heads cauliflower, cut into florets
2 tbsp. extra-virgin olive oil
Kosher salt
1 c. heavy cream
6 oz. cream cheese, cut into cubes
4 c. shredded cheddar
2 c. shredded mozzarella
1 tbsp. hot sauce (optional)
Freshly ground black pepper
FOR THE TOPPING 4 oz. pork rinds, crushed 1/4 c. freshly grated Parmesan 1 tbsp. extra-virgin olive oil 2 tbsp. freshly chopped parsley, for garnish
DIRECTIONS
Preheat oven to 375° and butter a 9”-x-13” baking dish. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes.
Meanwhile, in a large pot over medium heat, heat cream. Bring up to a simmer, then decrease heat to low and stir in cheeses until melted. Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.
Transfer mixture to prepared baking dish. In a medium bowl stir to combine pork rinds, Parmesan, and oil. Sprinkle mixture in an even layer over cauliflower and cheese.
Bake until golden, 15 minutes. If desired, turn oven to broil to toast topping further, about 2 minutes.
Garnish with parsley before serving.
4. Keto Fried Chicken
To make a Keto Friendly fried chicken we skipped the flour and went for pork rinds and Parmesan. Almond flour helps adhere everything together as well for a perfectly crisp chicken. We also baked this chicken to skip all of the unnecessary oil, but it still bakes into a chicken breast that you would swear was fried. Feel free to use thighs or drumsticks as well, just know the bake time will be longer! If you go for boneless skinless chicken you'll want to decrease the bake times.
Still hungry? Check out more of our Keto dinner recipes!
YIELDS:6 - 8 SERVINGS
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:1 HOUR 15 MINS
INGREDIENTS
FOR THE CHICKEN
6 bone-in, skin-on chicken breasts (about 4 lbs.)
Kosher salt
Freshly ground black pepper
2 large eggs
1/2 c. heavy cream
3/4 c. almond flour
1 1/2 c. finely crushed pork rinds
1/2 c. freshly grated Parmesan
1 tsp. garlic powder
1/2 tsp. paprika
FOR THE SPICY MAYO 1/2 c. mayonnaise 1 1/2 tsp. hot sauce
DIRECTIONS
Preheat oven to 400° and line a large baking sheet with parchment paper. Pat chicken dry with paper towels and season with salt and pepper.
In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper.
Working one at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on prepared baking sheet.
Bake until chicken is golden and internal temperature reaches 165°, about 45 minutes.
Meanwhile, make dipping sauce: In a medium bowl, combine mayonnaise and hot sauce. Add more hot sauce depending on preferred spiciness level.
Serve chicken warm with dipping sauce.
5. Keto Stuffed Cabbage
This low-carb version of stuffed cabbage is just as satisfying as the original. The secret: cauliflower rice. Homemade riced cauliflower is extremely easy, but you could also buy it pre-made.
YIELDS:1 DOZEN
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:1 HOUR 45 MINS
INGREDIENTS
FOR THE SAUCE:
1 (14-oz.) can diced tomatoes 1 tbsp. apple cider vinegar 1/2 tsp. red pepper flakes 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. dried oregano Kosher salt Freshly ground black pepper 1/4 c. extra-virgin olive oil
FOR THE CABBAGE ROLLS:
12 cabbage leaves
1 lb. ground beef
3/4 lb. ground pork
1 c. riced cauliflower
3 green onions, thinly sliced
1/4 c. chopped parsley, plus more for serving
Freshly ground black pepper
DIRECTIONS
FOR THE SAUCE:
Preheat oven to 375°. Puree tomatoes, apple cider vinegar, red pepper flakes, onion powder, garlic powder, and oregano in a blender; season with salt and pepper.
In a large deep skillet (or large pot) over medium heat, heat oil. Add pureed tomato sauce, bring to a simmer, then lower to medium-low and simmer for 20 minutes, until slightly thickened.
FOR THE CABBAGE ROLLS:
In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Set aside.
Make filling: in a large bowl, combine ½ c. tomato sauce, ground meats, cauliflower rice, scallions, and parsley. Season with salt and pepper.
Spread a thin layer of sauce on the bottom of a large baking dish. Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls. Bake 45 minutes to 55 minutes, until the meat is cooked through and internal temperature reaches 150°”
Garnish with more parsley before serving.
6. Keto Meatballs
Extra cheese holds these tender meatballs together perfectly without any type of flour. A breeze to whip up makes these the perfect weeknight dinner for everyone and leaving you plenty of time whip up a Keto Cheesecake for dessert! We use all ground beef in these meatballs, but they work well with other types of ground meat as well. Ground turkey and ground pork both are great or a combination of ground pork and beef makes for exceptional meatballs. To make these extra tender, handle them as little as possible. Just like a cake, the more you mix and mess with meatballs, the tougher they become! If you find these hard to form at all because of the lack of breadcrumbs, wet your hands slightly to help keep them from sticking to your hands.
Have you made these yet? Let us know how it went in the comments below!
CAL/SERV:318
YIELDS:4 SERVINGS
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:0 HOURS 50 MINS
INGREDIENTS
FOR THE MEATBALLS
1 lb. ground beef
1 clove garlic, minced
1/2 c. shredded mozzarella
1/4 c. freshly grated Parmesan, plus more for serving
2 tbsp. freshly chopped parsley
1 large egg, beaten
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil
FOR THE SAUCE
1 medium onion, chopped 2 cloves garlic, minced 1 (28-oz.) can crushed tomatoes 1 tsp. dried oregano Kosher salt Freshly ground black pepper
DIRECTIONS
In a large bowl combine beef, garlic, mozzarella, Parmesan, parsley, egg, salt, and pepper. Form into 16 meatballs.
In a large skillet over medium heat, heat oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 10 minutes. Remove from skillet and place on a paper towel-lined plate.
To the same skillet, add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomatoes and oregano and season with salt and pepper.
Add meatballs back to skillet, cover and simmer until sauce has thickened, 15 minutes. Garnish with Parmesan before serving.
7. Keto Broccoli Salad
Can keto lovers love broccoli? Oh, we definitely know so. It’s a nutritional powerhouse, with 1 cup of broccoli containing as much vitamin C as an orange, not to mention broccoli is packed with fiber, potassium, even some protein. But just as important, it tastes great – as long as it’s cooked the right way. And we think this recipe is one of those right ways.
Tips: Don’t boil too long.
We love slow-cooked broccoli. But not all the time. This recipe’s success lies mainly in cooking the broccoli until just crisp-tender. Textural contrast here is crucial.
Shock it!
Plunge the broccoli in an ice water bath as soon as it has been boiled for 1 minute. This technique, called “shocking” (for good reason!) immediately stops the broccoli from residual cooking once it leaves the hot water.
Salad spinner = water begone!
Delish trick: Use a salad spinner to expel excess water from the broccoli. Transfer the shocked broccoli to a salad spinner, and spin away. You should spin and drain at least twice. You won’t believe how much water you’ll see, water that would otherwise ruin the salad.
Customize!
We think nuts and grated cheese in some form are a great addition to this salad but you don't have to stick to almonds and cheddar. Feel free to sub in some roughly chopped walnuts and goat cheese for something a bit fancy. Or maybe some spiced pecans and pepper jack for a bit of kick.
What About Leftovers?
If you are pretty sure you are going to have leftovers, or maybe want to make this ahead, we recommend waiting until just before you eat to dress everything. Otherwise things might get a bit soggy. Either way the salad will keep for up to 5 days in the fridge.
Help I'm Vegan!
No problem! You can sub out the bacon for some avocado if you want some creamy, richness. Or some olives to mimic that saltiness you get from bacon. Use your favorite vegan cheese (or just skip it all together) and you're all set.
Not keto? We've got a classic broccoli salad recipe as well! Don't forget to rate and comment in the section below. 😁Made this? Let us know how it went in the comment section below!
CAL/SERV:428
YIELDS:4 SERVINGS
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:0 HOURS 35 MINS
INGREDIENTS
FOR THE SALAD Kosher salt 3 heads broccoli, cut into bite-size pieces 1/2 c. cheddar, shredded 1/4 red onion, thinly sliced 1/4 c. toasted sliced almonds 3 slices bacon, cooked and crumbled 2 tbsp. freshly chopped chives
FOR THE DRESSING
2/3 c. mayonnaise 3 tbsp. apple cider vinegar 1 tbsp. dijon mustard Kosher salt Freshly ground black pepper
DIRECTIONS
In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
Add broccoli florets to the boiling water and cook until tender, 1 minute. Remove with a slotted spoon and immediately place in the prepared bowl of ice water. When cool, spin the broccoli in a salad spinner. You will need to spin it at least twice.
In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
Combine all salad ingredients in a large bowl and pour over dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.
8. Baked Pork Chops
Here at Delish, we think pork chops get a bad rap. Maybe it has something to do with all the dry, overcooked chops we were served as kids—but it doesn't have to be that way. Pork chops have the potential to be juicy, tender, and flavorful–really! This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut. Another sure fire winner? Smothered Pork Chops!
1. Buy them bone-in and thick.
Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven. If a chop is too thin, by the time you've seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center. If you end up with thinner pork chops be sure to adjust the cook time. Don't let it sear quite as long and watch the internal temperature to know when it is done.
2. Season well.
Don't be too shy with you salt and pepper. Most cuts of meat take more seasoning than you may realize to be properly seasoned. It's always best to season your pork chop before putting them in the skillet as well. Season both sides and feel free to add more than just salt and pepper. Add a little paprika or cumin for something different!
3. Get your skillet HOT.
The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. A hot pan is CRUCIAL. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you're happy with your sear, flip the chop and give it a chance to get golden on the other side.
4. Brush with butter.
Okay, this step isn't mandatory. It IS extremely delicious though, and if you know what's good for you, you'll be brushing this garlic rosemary butter on anything and everything. This classic restaurant trick—basting with butter while cooking—makes a great dish into an even better one.
4. Use a meat thermometer.
I know, I know. This is the extra step that often seems fussy, but trust us, it's worth it. Using a meat thermometer takes the guess work out of cooking pork chops, and in the words of our girl Martha, that's "a good thing." As always, give the meat some time to rest before digging in. (Five to ten minutes should do the trick.)
140°-150° F No pink here! The meat should be completely white all the way through, but you don't want or need to overcook them. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they're out of the oven. Anything past 145° F is the danger (AKA dry) zone, so keep a close watch.
Let your pork chops cool down to room temperature before storing in an airtight container in the refrigerator. Your pork chops will stay good for a few days in the fridge. Reheat with a little more butter to help bring back their juiciness!
CAL/SERV:460
YIELDS:4 SERVINGS
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:0 HOURS 30 MINS
INGREDIENTS
4 pork loin chops kosher salt Freshly ground black pepper 1 tbsp. freshly minced rosemary 2 cloves garlic, minced 1/2 c. (1 stick) butter, melted 1 tbsp. extra-virgin olive oil
DIRECTIONS
Preheat oven to 375°. Season pork chops generously with salt and pepper.
In a small bowl mix together butter, rosemary, and garlic. Set aside.
In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.
Place skillet in oven and cook until cooked through (145° for medium), 10-12 minutes. Serve with more garlic butter.
9. Cheesy Bacon Ranch Chicken
If you're trying a keto diet, these cheesy chicken breasts make the perfect quick and easy weeknight dinner. The ranch seasoning is optional...but how could you not? Need more inspiration? You'll find this and 90+ other chicken recipes in our new cookbook Insanely Easy Chicken Dinners.
YIELDS:4 SERVINGS
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:0 HOURS 35 MINS
INGREDIENTS 4 slices thick-cut bacon 4 boneless skinless chicken breasts (about 1 3/4 lbs.) Kosher salt Freshly ground black pepper 2 tsp. ranch seasoning 1 1/2 c. shredded mozzarella Chopped chives, for garnish
DIRECTIONS
In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side.
Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes.
Crumble and sprinkle bacon and chives on top before serving.
10. Keto Taco Casserole
Keto people, meet your new favorite weeknight dinner. It's super-easy, extremely hearty, and it's got a little kick from the jalapeño. We packed all of your favorite Tex-Mex flavors into this endlessly scoopable and delicious casserole. Make a batch of keto tortilla chips and you won't need any utensils, simply dip and chow down. Finish off with our keto frosty for a decadent and delicious keto feast!
YIELDS:6 SERVINGS
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:1 HOUR 0 MINS
INGREDIENTS 1 tbsp. extra-virgin olive oil 1/2 yellow onion, diced 2 lb. ground beef 2 tbsp. kosher salt Freshly ground black pepper 2 tbsp. keto taco seasoning mix 1 jalapeño, seeded and minced, plus more sliced for garnish 6 large eggs, lightly beaten 2 c. shredded Mexican cheese 2 tbsp. freshly chopped parsley leaves 1 c. sour cream, for serving (optional)
DIRECTIONS
Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until slightly softened, 2 minutes.
Add ground beef and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Sprinkle in taco seasoning and jalapeño and cook, stirring, until spices are lightly toasted, 1 minute. Drain and let cool slightly.
In a large mixing bowl, whisk eggs, then add in meat mixture. Spread mixture into an even layer in the bottom of a 2-quart baking dish. Sprinkle with cheese.
Bake until set, about 25 minutes.
Sprinkle with parsley and top each slice with a dollop of sour cream and jalapeño, if desired.
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