From epilepsy cure to weight-loss diet fad, the ketogenic diet has gained a level of popularity and following as never before. Ketogenic versions of favorite foods are popping up all over the internet and ketogenic cookbooks are topping the Amazon bestseller lists. Read on for some favorite SelfDecode-approved, ketogenic recipes.<\/p>\n
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There are a huge number of ketogenic recipes in this post, there are even more in our Lectin Avoidance Diet Cookbook<\/a>, check it out if you want to make eating healthy easier and more delicious than ever!<\/p>\n While the ketogenic diet\u2019s<\/a> original purpose was to address childhood epilepsy back in the 1920s, this diet has recently dominated the weight-loss industry as a delicious and efficient way to lose unwanted pounds fast.<\/p>\n It\u2019s been featured in mainstream magazines, such as Marie Claire, and even celebrities like Kim Kardashian and Halle Berry are jumping on board. Why so popular? Well, not only is it so effective for a number of different ailments beyond weight loss, but it also improves cognitive performance<\/a> and is DELICIOUS! Don\u2019t believe it? Try out the following recipes.<\/p>\n All the recipes included below are even dairy-free ketogenic recipes.<\/p>\n Keto breakfasts are easy! Bacon & eggs fit the bill. Just lose the toast (or make some with some keto bread) and you are good to go. However, if you want to mix it up a bit, check out some other options below.<\/p>\n Beyond the go-to beverage, Bulletproof Coffee or hot buttered coffee, one easy keto breakfast idea is smoothies. Keto smoothies make use of avocado or coconut milk as the base, or have added oils like MCT oil, coconut oil, or can even use macadamia nut oil.<\/p>\n 1 \u00be cup brewed coffee (decaf or regular or coffee substitute), cold<\/p>\n 1 Tbsp almond butter<\/p>\n 1 Tbsp MCT oil<\/p>\n 1 scoop grass-fed collagen powder<\/p>\n \u00bc tsp vanilla extract or vanilla powder<\/p>\n \u00bc tsp ground cinnamon<\/p>\n Stevia to taste<\/p>\n 4-6 ice cubes<\/p>\n Blend all ingredients together in a high-powered blender. Enjoy!<\/p>\n 1\/2 of a Hass avocado<\/p>\n 3\/4 cup full fat coconut milk<\/p>\n 1\/2 cup almond milk<\/p>\n Stevia to taste<\/p>\n 5-6 large mint leaves<\/p>\n 1 squeeze of lime juice (to taste)<\/p>\n \u00bc tsp vanilla<\/p>\n 1 – 1 1\/2 cup ice<\/p>\n Place all ingredients except the ice into a high-speed blender. Blend on low until completely pureed. Then add the ice and blend again. Taste and adjust ingredients to taste. Enjoy!<\/p>\n 1\/2 of a Hass avocado<\/p>\n 1 cup coconut milk (thin, carton-style)<\/p>\n 1 cup spinach<\/p>\n \u00bc cup blueberries<\/p>\n 1 tsp vanilla extract<\/p>\n 1 Tbsp MCT oil<\/p>\n Stevia to taste<\/p>\n \u00bd to 1 cup ice cubes<\/p>\n Place all ingredients except the ice into a high-speed blender. Blend on low until completely pureed. Then add the ice and blend again. Taste and adjust ingredients to taste. Enjoy!<\/p>\n Eggs are an obvious staple keto breakfast food and can be prepared in a variety of ways to keep them interesting. Whether it\u2019s straight up in your favorite style (sunny side up, over easy, poached, fried, hard- or soft-boiled, scrambled), or made into a keto quiche or omelet, eggs offer a great variety of delicious keto breakfast options.<\/p>\n 12 large free-range eggs<\/p>\n 8 slices bacon, chopped and fried<\/p>\n 1 large handful spinach, finely chopped<\/p>\n \u00bd red bell pepper, chopped<\/p>\n \u00bd cup broccoli, chopped<\/p>\n 2 green onions, finely chopped<\/p>\n Preheat oven to 350 degrees F. Add all eggs to a large bowl and use an electric mixer to beat on high until frothy. Stir in bacon and chopped vegetables. Grease muffin tins liberally with coconut oil. Then pour about 1\/4 cup of mixture into each muffin cup, making sure to disperse the vegetables evenly into all the muffin cups. Bake at 350 degrees for about 20-25 minutes. Remove from oven and allow to cool for a few minutes, then run a knife around the edges to loosen. Remove and eat warm or allow to cool completely to store in the refrigerator for later. Makes 16 to 18 mini quiches.<\/p>\n It may be possible to find good sausage links in your local natural foods store, but a lot of the ones in grocery stores have corn byproducts and even wheat sometimes. The easy solution is to make your own! You can simply make patties, or even shape them into sausage shapes.<\/p>\n 2 \u00bd pounds ground turkey<\/p>\n 1 medium fennel bulb, finely chopped (1 \u2153 cups)<\/p>\n \u00bd red onion, finely chopped<\/p>\n 1 tsp Himalayan pink salt<\/p>\n 1 tsp Herbes de Provence seasoning blend<\/p>\n Saute fennel and onion together in coconut oil until translucent, about 5-8 minutes. Let cool, and then add to ground turkey in a medium bowl. Add salt and Herbes de Provence and mix thoroughly with clean hands. Make patties using about \u2153 cup meat for each one. Fry over medium heat, about 4 minutes per side, until cooked through. Serve alongside sauteed kale or other greens with \u00bc to \u00bd an avocado.<\/p>\n 2 tsp dried sage<\/p>\n \u00bc tsp dried marjoram<\/p>\n 1 pinch ground cloves<\/p>\n 2 tsp Himalayan pink salt<\/p>\n 1 tsp ground black pepper<\/p>\n 1 Tbsp Just Like Brown Sugar or erythritol<\/a><\/p>\n 2 pounds ground pork<\/p>\n In a small bowl, combine the herbs and spices as well as the sweetener. Mix well. Place the ground pork in a large bowl and add the spice mixture. Mix well with clean hands and form into patties. Fry in coconut oil over medium-high heat, 5 minutes per side, or until internal temperature reaches 160 degrees F. Serve with eggs or sauteed greens.<\/p>\n You can definitely still eat waffles and pancakes on a keto diet. Just watch what you put on top. Maple syrup is out, but a few berries with some coconut creme is in!<\/p>\n \u00bd cup coconut flour<\/p>\n \u00bd cup whey protein or egg white protein powder (Jay Robb)<\/p>\n 4 large eggs, free-range or organic<\/p>\n 1 cup almond milk<\/p>\n 4 tbsp coconut oil, melted<\/p>\n 2 tsp vanilla extract<\/p>\n 20-30 drops stevia glycerite (to taste)<\/p>\n 4 Tbsp erythritol<\/p>\n \u00bd tsp baking soda<\/a><\/p>\n 1 tsp cream of tartar<\/p>\n Place all the dry ingredients in a bowl and mix well: coconut flour, whey or egg white protein powder, erythritol, baking soda and cream of tartar. Sift the coconut flour if needed. Crack the eggs into a large bowl and add almond milk, melted coconut oil, vanilla, and stevia. Whisk well. Add the dry ingredients to the bowl with the egg mixture and combine well. Mix until well combined. Pour the batter into the waffle maker, close, and cook according to manufacturer\u2019s instructions. When done, place on a serving plate and continue with remaining batter. Store in an airtight container in the refrigerator for up to 5 days or freeze. Makes 4 servings.<\/p>\n \u00bd cup coconut flour<\/p>\n 3 Tbsp erythritol<\/p>\n \u00bd tsp baking powder<\/p>\n \u00bd tsp Himalayan pink salt<\/p>\n 6 large eggs<\/p>\n \u00bc cup coconut oil, melted<\/p>\n \u00bd tsp vanilla extract<\/p>\n \u00be cup sparkling water<\/p>\n Oil for the pan<\/p>\n In a large bowl, whisk together the coconut flour, erythritol, baking powder, and salt. Add eggs, coconut oil, and vanilla, stirring to combine. Add sparkling water and whisk until smooth. Allow batter to rest a few minutes to thicken (*If too thick or thin, add sparkling water or coconut flour as needed). Heat a large skillet over medium-high heat and brush with coconut oil. Scoop two or three tablespoons of batter onto the skillet and spread into a 3 to 4-inch circle. Repeat until you fill the skillet. Cook until bottom is golden brown, the top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until the second side is golden brown. Remove from pan and repeat with remaining batter. Makes about 12.<\/p>\n Keto lunch options can be leftover keto dinners, salads heaped up with healthy fats, brunch foods, keto soups, or even sandwiches made with keto bread!<\/p>\n 2 chicken breasts, seasoned, cooked, and cubed<\/p>\n 1 pint of grape tomatoes, diced<\/p>\n 1 avocado, diced<\/p>\n 8 slices bacon, cooked and diced<\/p>\n 8 butter lettuce or romaine lettuce leaves<\/p>\n \u00bc cup Dijon Mustard<\/p>\n \u00bc cup coconut cream (from top of the can)<\/p>\n \u00bc tsp freshly ground black pepper<\/p>\n In a small bowl, whisk together mustard, coconut cream, and pepper. Set aside. To prepare the lettuce wraps, divide the diced chicken among the four lettuce leaves, then top with avocado, tomatoes, bacon, and Dijon dressing. Enjoy! Serves 2-4.<\/p>\n 2 large chicken breasts halves, with skin and bone<\/p>\n 1 Tablespoon olive oil<\/p>\n Himalayan salt and black pepper<\/p>\n 1\/2 cup finely chopped celery<\/p>\n 1\/3 cup finely chopped shallot<\/p>\n 1\/3 cup chopped pecans, lightly toasted<\/p>\n 2 Tablespoons finely chopped fresh tarragon leaves (or about 1 Tbsp dried tarragon — to taste)<\/p>\n 2\/3 cup Primal Kitchen mayonnaise<\/p>\n 1\/2 teaspoon Himalayan salt<\/p>\n 1\/2 teaspoon freshly ground black pepper<\/p>\n Preheat the oven to 375 degrees F, place the chicken breasts in an ovenproof casserole that has been greased with olive oil, and then drizzle olive oil over the chicken. Sprinkle with a pinch of salt and freshly ground black pepper. Bake the chicken breasts in the oven until just done and the juices run clear when sliced, about 35 minutes. Remove from the oven, cover with foil and allow the chicken to rest for 10 minutes. Uncover and cool. Remove the skin and discard, and remove the meat from the bones. Chop the meat into small pieces, about 1\/2 inch pieces, and place in a large bowl. Add the remaining ingredients to the chicken and then stir until everything is well mixed. Cover and refrigerate until ready to use. Keeps for up to two days in the fridge. Serve over mixed greens or in keto wraps with greens.<\/p>\n Keto bread usually employs almond flour or coconut flour (or a combination), psyllium husk<\/a>, or flax meal as the flour.<\/p>\n 1\/2 cup Coconut Flour<\/p>\n 2 Tbsp Psyllium Husk powder<\/p>\n 1\/2 tsp Baking powder<\/p>\n 1\/4 tsp Himalayan salt<\/p>\n 3\/4 cup Water<\/p>\n 4 large eggs<\/p>\n 4 Tbsp macadamia nut oil<\/p>\n Preheat oven to 350 degrees F. Combine dry ingredients (coconut flour, psyllium husk powder, baking powder, salt) and mix thoroughly. In a separate bowl, start beating the eggs with a hand mixer. Add in macadamia nut oil and water and continue to mix until combined. Pour the dry ingredients into the wet and continue mixing until the dough becomes thick. If the dough is not easily shapeable by hand, add more psyllium husk powder until it is less sticky. Form into 10 dinner rolls and place on a greased baking sheet. Bake for 30-35 minutes. Let cool most of the way before removing. Enjoy!<\/p>\n 1 1\/2 Cup Almond Flour<\/p>\n 6 Large eggs Separated<\/p>\n 4 Tbsp macadamia nut oil<\/p>\n 3 tsp baking powder<\/p>\n 1\/4 tsp cream of tartar<\/p>\n 1 pinch Himalayan salt<\/p>\n Preheat oven to 375 degrees F. Separate the egg whites from the yolks. Add cream of tartar to the whites and beat until soft peaks are achieved. In a food processor, combine the egg yolks, 1\/3 of the beaten egg whites, macadamia nut oil, almond flour, baking powder, and salt (Add 3-6 drops of liquid stevia to reduce the slight egg taste). Mix until combined. Add the remaining 2\/3 of the egg whites and gently process until fully incorporated, but not overmixed. Pour mixture into a greased 8\u201d x 4\u201d loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy!<\/p>\n 1\/4 cup psyllium husks, ground<\/p>\n 1 cup almond flour<\/p>\n 2 tablespoons coconut flour<\/p>\n 1\/4 teaspoon baking powder<\/p>\n 1\/2 teaspoon sea salt<\/p>\n 1\/4 cup hot water<\/p>\n hot water as needed<\/p>\n 1 Tbsp coconut oil<\/p>\n In a medium bowl, whisk together the psyllium, almond flour, coconut flour, baking powder, and sea salt. Add 1\/4 cup hot water and then knead into a dough. If needed, add additional hot water to help the dough come together. Divide into 6 balls. Next, flatten each ball as thin as possible into round tortilla shapes. Heat oil on a pancake griddle or electric frying pan to about 350\u00b0F. Cook until browned on each side. Let cool on a rack. Makes 6.<\/p>\n 2 large beef rump (sirloin) steaks or 1 3\/4 lb ground beef<\/p>\n 1 lb cremini or white button mushrooms<\/p>\n \u00bc cup coconut oil or lard<\/p>\n 2 cloves garlic, minced<\/p>\n 1 medium white onion, chopped<\/p>\n 5 cups bone broth<\/p>\n 2 tsp paprika<\/p>\n 1 tbsp Dijon mustard<\/p>\n Juice of 1 lemon (4 Tbsp)<\/p>\n 1 \u00bd cup coconut cream<\/p>\n \u00bc cup freshly chopped parsley<\/p>\n 1 tsp Himalayan salt<\/p>\n \u00bc tsp freshly ground black pepper<\/p>\n Use a sharp knife to slice the steaks as thin as you can. Season with salt and pepper. Grease a large heavy bottom pan with half of the coconut oil or lard. Once hot, add the beef slices (or ground beef) in a single layer and quickly fry over medium-high until browned on all sides. Remove the slices from the pan and set aside for later. Repeat with the remaining pieces. Grease the pan with the remaining oil or lard. Add the chopped onion and minced garlic to the pan and cook until lightly browned and fragrant, about 2-3 minutes. Add the sliced mushrooms and cook for 3-4 more minutes, stirring occasionally. Add the Dijon mustard and paprika, and pour in the bone broth. Add lemon juice and bring to a boil. Cook for 2-3 minutes. Add back the beef along with coconut cream. Remove from heat and top with freshly chopped parsley. Serves 6.<\/p>\n 5-6 cups of cauliflower florets (3-4 cups riced)<\/p>\n 2- 3 tbsp curry powder or curry seasoning<\/p>\n 1 tsp garlic powder<\/p>\n 1\/2 tsp cumin<\/p>\n 1\/2 tsp paprika<\/p>\n 1\/4 tsp sea salt<\/p>\n 2-3 tbsp olive oil for roasting<\/p>\n 3\/4 cup red onion, chopped<\/p>\n 1 tsp minced garlic<\/p>\n 2 tsp olive oil or avocado oil<\/p>\n 8 kale leaves with stems removed and chopped<\/p>\n 2 cups (5 oz) chopped carrots<\/p>\n 4 cups chicken broth or Vegetable Broth<\/p>\n 1 cup almond milk or coconut milk (thinned, carton-style)<\/p>\n 1\/4 tsp red pepper or chili flakes<\/p>\n 1\/2 tsp black pepper<\/p>\n salt to taste after cooked<\/p>\n Preheat oven to 400 degrees F. In a small bowl, toss cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 Tbsp oil. Spread the cauliflower in a baking dish or roasting pan and place in the oven. Roast 20-22 minutes, until fork tender but not overcooked.<\/p>\n Remove and set aside. While the cauliflower is cooling, prep the rest of your vegetables. Once the other vegetables are chopped, place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is “riced.” Next, place the chopped onion, 2 tsp oil, and minced garlic in a large stockpot. Sautee for 5 minutes until fragrant. Add in broth, milk, vegetables, cauliflower “rice,” and the red chili pepper and black pepper. Bring to a quick boil and then simmer for another 20 minutes or so until vegetables are all cooked. Add salt and pepper to taste. Serves 4.<\/p>\n 6 slices bacon<\/p>\n 2 tablespoons coconut oil<\/p>\n 2 cloves garlic<\/p>\n 3.5 ounces shiitake mushrooms, sliced<\/p>\n 1\/3 cup white cooking wine or water<\/p>\n 1\/2 cup almond milk<\/p>\n 1\/2 cup coconut milk (thick, from the can)<\/p>\n 3 cups chicken broth<\/p>\n 4 stalks celery, chopped<\/p>\n 4 pieces chicken thighs (deboned and skinned), cooked and chopped<\/p>\n Himalayan salt<\/p>\n Freshly ground black pepper<\/p>\n 2 tablespoons fresh parsley, chopped<\/p>\n In a large soup pot over medium heat, cook the bacon in 1 tablespoon coconut oil until crispy. Remove bacon from pot and set aside. Add the other tablespoon of coconut oil to the pot, add the garlic, and cook until golden. Add mushrooms and cook until they are softened. Then add wine or water and cook until liquid is reduced by half. Stir in almond milk, coconut milk, and chicken broth. Add celery and chicken. Simmer until heated through. Season with salt and pepper to taste. Garnish with parsley and bacon and serve warm. Serves 4.<\/p>\n Keto dinners can be very similar to what you\u2019ve been used to on a regular diet –just losing the starch. Basic dinners include meat and vegetables with plenty of healthy fats. Certain vegetables can stand in for the starches, such as cabbage for egg noodles, riced cauliflower for rice, mashed cauliflower for mashed potatoes, and summer squash for spaghetti. \u201cBreading\u201d can be accomplished with almond flour or coconut flour, so you can even keep your fried fish or chicken.<\/p>\n See these here in this post<\/a>.<\/p>\nWhat are Keto Recipes?<\/strong><\/span><\/h2>\n
Keto Breakfast Recipes<\/strong><\/span><\/h2>\n
Keto Smoothies<\/strong><\/span><\/h3>\n
1) Coffee Smoothie<\/strong><\/h4>\n
2) Green Mint Keto Smoothie<\/strong><\/h4>\n
3) Blue Avocado Smoothie<\/strong><\/h4>\n
Keto Eggs<\/strong><\/span><\/h3>\n
4) Mediterranean Mini Quiches<\/strong><\/h4>\n
Keto Sausage<\/strong><\/span><\/h3>\n
5) French-Inspired Turkey Sausage<\/strong><\/h4>\n
6) Pork Breakfast Sausage<\/strong><\/h4>\n
Keto Waffles & Pancakes<\/strong><\/span><\/h3>\n
7) Keto Waffles<\/strong><\/h4>\n
8) Fluffy Coconut Flour Pancakes<\/strong><\/h4>\n
Keto Lunch Recipes<\/strong><\/span><\/h2>\n
9) Keto Clubhouse Wrap<\/strong><\/h4>\n
10) Tarragon Pecan Chicken Salad<\/strong><\/h4>\n
Keto Bread<\/strong><\/span><\/h3>\n
11) Keto Bread Rolls<\/strong><\/h4>\n
12) Keto Bread Loaf<\/strong><\/h4>\n
13) Keto Wraps\/Tortillas<\/strong><\/h4>\n
Keto Soups<\/strong><\/span><\/h3>\n
14) Beef Stroganoff Soup<\/strong><\/h4>\n
15) Curried Cauliflower Rice Soup (Vegetarian Option)<\/strong><\/h4>\n
16) Cream of Chicken Soup with Bacon & Mushrooms<\/strong><\/h4>\n
Keto Dinner Recipes<\/strong><\/span><\/h2>\n
Keto Chicken Recipes<\/strong><\/span><\/h3>\n
Keto Ground Beef Recipes<\/strong><\/span><\/h3>\n