Keto Dinner Recipes

Photo credit:

https://www.ketofocus.com/

Nutritional Facts

• Serving Size: 1 fillet and a side of asparagus
• Calories: Approximately 400
• Fat: 28g, Protein: 30g, Carbohydrates: 7g (Dietary Fiber: 4g, Net Carbs: 3g)

Ingredients

• 1 salmon fillet (6 oz)
• 10-12 asparagus spears
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste

Preparation Instructions

1. Preheat the grill to medium-high heat.
2. In a bowl, mix olive oil, lemon juice, minced garlic, salt, and pepper.
3. Brush the salmon fillet and asparagus with the olive oil mixture.
4. Grill the salmon and asparagus for about 10-12 minutes, turning occasionally until the salmon is cooked through and the asparagus is tender.
5. Serve your keto grilled salmon with asparagus.

Photo credit:

https://www.primaverakitchen.com/

Nutritional Facts

• Serving Size: 2 chicken thighs and a side of Brussels sprouts
• Calories: Approximately 450
• Fat: 35g, Protein: 25g, Carbohydrates: 10g (Dietary Fiber: 4g, Net Carbs: 6g)

Ingredients

• 4 bone-in, skin-on chicken thighs
• 12-14 Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste

Preparation Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper.
3. Place the chicken thighs on a baking sheet and brush them with the remaining olive oil. Sprinkle garlic powder, paprika, salt, and pepper on the chicken.
4. Arrange the Brussels sprouts around the chicken.
5. Bake for about 25-30 minutes or until the chicken is cooked through and the Brussels sprouts are tender.
6. Serve your keto baked chicken thighs with roasted Brussels sprouts.

Photo credit:

https://www.eatwell101.com/

Nutritional Facts

• Serving Size: 1 bowl (approximately 2 cups)
• Calories: Approximately 350
• Fat: 28g, Protein: 12g, Carbohydrates: 10g (Dietary Fiber: 4g, Net Carbs: 6g)

Ingredients

• 1 cup cauliflower florets
• 1 cup broccoli florets
• 2 cups chicken or vegetable broth
• 2 tablespoons heavy cream
• 2 tablespoons butter
• Salt and pepper, to taste
• Chopped fresh parsley or bacon (optional, for garnish)

Preparation Instructions

1. In a pot, combine the cauliflower, broccoli, and broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the vegetables are tender.
2. Use an immersion blender to blend the soup until smooth.
3. Stir in heavy cream and butter. Season with salt and pepper.
4. Garnish with chopped fresh parsley or bacon, if desired, and serve your keto cauliflower and broccoli soup.