These simple keto dinner recipes are super easy to make, healthy, and delicious at the same time. You don’t need to be a chef or an expert cook to make these dishes. Just follow our simple instructions and you’ll be having a blast with these easy recipes.

1. Keto Stuffed Cabbage

The inherent satisfaction of stuffed cabbage is retained in this low-carb variation. Cauliflower rice is the key. Although it is very simple to make your own riced cauliflower, you can also buy it already prepared.

YIELDS: 1 DOZEN

PREP TIME: 15 MINUTES

OVERALL TIME: 1 HOUR AND 45 MIN

INGREDIENTS:

THE SAUCE:

1 can of diced tomatoes, size 14 oz.

Apple cider vinegar, 1 tablespoon

0.5 teaspoon of red pepper flakes

Onion powder, 1 teaspoon

Garlic powder, 1 teaspoon

One teaspoon of dried oregano

Halal salt

black pepper freshly ground

Extra-virgin olive oil, 1/4 cup

RELATED TO THE CABBAGE ROLLS:

12 leaves of cabbage

1 pound of ground beef

Pork ground to 3/4 lb.

riced cauliflower, 1 cup

3 sliced thin green onions

¼ cup of finely chopped parsley + more for serving

black pepper freshly ground.

Directions

ADVICE FOR THE SAUCE:

Set the oven to 375 degrees. Blend tomatoes, apple cider vinegar, red pepper flakes, onion, garlic, and oregano until smooth. Add salt and pepper to taste.

Heat oil in a sizable deep pan (or sizable pot) over medium heat. Then, reduce the heat to medium-low and simmer for 20 minutes, or until the sauce has slightly thickened. Add the pureed tomato sauce.

RELATED TO THE CABBAGE ROLLS:

Blanch cabbage leaves in a big pot of boiling water for approximately a minute, or until they are flexible and tender. Place aside.

Make the filling by mixing 1/2 cup tomato sauce, ground meats, cauliflower rice, onions, and parsley in a large basin. Add salt and pepper to taste.

A deep baking dish should have a thin layer of sauce on the bottom. Remove the tough triangular rib from each cabbage leaf using a paring knife. Each leaf should have about ⅓ cup of filling in one end. To roll each leaf, tuck the sides in as you go. In the baking dish, place the rolls seam side down on top of the sauce. The remaining sauce should be spooned over the cabbage rolls. Bake for 45 to 55 minutes, or until the internal temperature of the meat reaches 150°.

Before serving, add additional parsley as a garnish.

2. Lettuce Wrapped In Philly Cheesesteak

In these low-carb Philly Cheesesteak lettuce wraps, the hoagie won’t be missed. They DO include provolone and NOT Cheez Whiz. And before you get too worked up, no, they aren’t in the least bit real. We won’t hold it against you.

Amount Per Serving: 4

DURATION OF PREP: 10 MIN

TOTAL TIME: 30 MINUTES

INGREDIENTS

2 tablespoons of vegetable oil, split

1 large, thinly sliced onion

2 big, thinly sliced bell peppers

One teaspoon of dried oregano

Halal salt

black pepper freshly ground

1 lb. of thinly cut skirt steak

One cup of shredded provolone

8 huge leaves of butterhead lettuce

Freshly cut parsley, 1 tablespoon

DIRECTIONS

One tablespoon of oil should be heated in a big skillet over medium heat. Add the onion and bell peppers after seasoning with salt, pepper, and oregano. For about 10 minutes, cook the vegetables while frequently stirring. Heat the remaining oil in the skillet after removing the peppers and onions.

Season the meat with salt and pepper and add it in a single layer. Cook for about 2 minutes, or until meat is charred on one side. For a medium-rare steak, heat for a further 2 minutes after flipping and until the second side is seared.

Re-add the onion mixture to the skillet and blend. Provolone cheese should be sprinkled over the steak and onions in the skillet. The cheese should melt after about a minute of cooking.

Get rid of the heat.

On a serving tray, arrange the lettuce. Place a scoop of the beef mixture on each lettuce leaf. Serve warm with a parsley garnish.

3. Tuscan Butter Shrimp With Sauce

Does this recipe include any *truly* Italian elements? Nope. Is it scrumptious? Without a doubt. In fact, this sauce is so delicious that you might be tempted to eat it by the spoonful. (And we couldn’t really blame you!)

Amount Per Serving: 4

TIME SPENT ON PREP: 5 MIN

TIME TOTAL: 20 MINUTES

INGREDIENTS

Extra-virgin olive oil, 2 tablespoons

1 pound of peeled, deveined, and tail-free shrimp

Halal salt

black pepper freshly ground

3 tbsp. butter

3 minced garlic cloves

1 Halved cherry tomatoes, half a cup

Baby spinach, 3 cups

Heavy cream, half a cup

freshly grated Parmesan, 1/4 cup

1/4 cup of thinly sliced basil

serving slices of lemon (optional)

DIRECTIONS

Heat oil in a big skillet over medium-high heat. Salt and pepper the shrimp all over. When the oil is shimmering but not smoking, add the shrimp and sear for about 2 minutes, or until the underside is golden. Then, flip until opaque. Take out of the skillet and place aside.

Add butter after lowering the heat to medium. Stir in the garlic when the butter has melted, and simmer for approximately a minute, or until fragrant. Add the cherry tomatoes and salt & pepper to taste. Add spinach and continue cooking until spinach starts to wilt after the tomatoes start to burst.

Bring the mixture to a simmer and then stir in the heavy cream, Parmesan, and basil. Turn down the heat to low and simmer for three minutes or until the sauce has slightly reduced. Stirring together, add the shrimp back to the skillet. Shrimp should be heated completely before serving. Additional basil may be used as a garnish.

4. Delicious Keto Lasagna

When you consider the things you’ll be missing, becoming keto can be challenging. Fortunately, a traditional lasagna won’t be among them. This low-carb lasagna uses a straightforward noodle substitute that, when topped with meat and cheese, has the same texture as pasta. It’s the warm dish you no longer yearn for. To ensure that your tomato sauce is Keto-friendly, make sure it hasn’t had any extra sugar added.

Servings per Yield: 8

TIME SPENT ON PREP: 20 MIN

TIME TOTAL: 20 MINUTES

INGREDIENTS

THE NOODLES’ INGREDIENTS

frying oil

1 block (8 ounces) of cream cheese

Three big eggs

Shredded mozzarella, 2 cups

freshly grated Parmesan, half a cup

Halal salt

black pepper freshly ground

IN ORDER TO FILL

Extra-virgin olive oil, 1 tablespoon

a medium yellow onion, diced, and three minced garlic cloves.

Tomato paste, 1 tablespoon

1 pound of ground beef

Halal salt

black pepper freshly ground

3/4 cups of marinara

One teaspoon of dried oregano

Crushed red pepper flakes in a pinch

Ricotta, 1 (16-oz) container

Shredded mozzarella, 1 1/2 cups

freshly grated Parmesan, half a cup

parsley, freshly chopped, as a garnish

DIRECTIONS

The oven to 350 degrees. Using parchment paper and cooking spray, oil a sizable baking sheet. Melt cream cheese, mozzarella, and Parmesan together in a microwave-safe bowl. Add the eggs and blend until combined. Add salt and pepper to taste.

Spread onto the prepared baking sheet, then bake for 15 to 20 minutes, or until golden and firm. Cool down.

Heat oil in a big skillet over medium heat. Add the onion and simmer for 5 minutes, or until tender. One minute later, add the garlic and heat it until fragrant. Mix in tomato paste until onion is thoroughly coated.

Salt and pepper the ground beef after adding them. Cook for 6 minutes, breaking up the meat with a wooden spoon until it is no longer pink. Drain.

Replacing the skillet on the burner, add marinara. Heat until thoroughly warmed. Add oregano, salt, pepper, and red pepper flakes for seasoning.

Noodles should be divided into three pieces after being cut in half width-wise. Two noodles should be placed in the bottom of an 8″ baking dish with a tiny quantity of sauce. Noodles are covered with a third of the ricotta, followed by a third of the meat mixture and a third of the shredded mozzarella. To add two additional levels, repeat. Put Parmesan on top.

Bake for 30 minutes, or until cheese is melted and sauce is bubbling.

Add parsley as a garnish before serving.

5. Grilled Salmon with Lemony Asparagus Covered In Foil Pack

Fish grilling can be a very intimidating process. Cooking it properly and not slicing up the delicate fillets might cause unnecessary tension, which can ruin your picnic. Let this recipe, along with a little tin foil, spare you the hassle.

Making foil packs prevents your fish from sticking to the grill grates while also creating a mini-oven in which all the additional ingredients cook and meld together to produce a flavorful explosion. These meals are light and convenient, ideal for any barbecue, and mix salmon, asparagus, butter, and lemon (and we all know how well salmon and lemon go together).

These foil wraps make grilled salmon dinners simple when asparagus is added. The salmon and asparagus will be properly cooked and the fish will be seared if the packets are cooked over high heat. If you cut the salmon into thinner pieces, it will cook a little quicker, but you can test whether the salmon is done by slicing it into it with a sharp knife. Your salmon is cooked when it begins to flake and turn a light pink color.

YIELDS: 4

DURATION OF PREP: 10 MIN

TIME TOTAL: 20 MINUTES

INGREDIENTS

20 asparagus spears

Trimmed 4 salmon fillets, each weighing 6 ounces.

2 split lemons,

4 tablespoons butter

Kosher salt

black pepper freshly ground

Fresh dill, torn for garnish

DIRECTIONS

Place two foil sheets on a flat table. Five asparagus spears should be placed on a piece of foil. Add a salmon fillet, some butter, and two lemon slices on top. Wrap loosely, then repeat with the other ingredients to make a total of four packets.

high heat for the grill. Grill the foil packets for about 10 minutes, or until the salmon is cooked through and the asparagus is tender.

Serve with dill as a garnish.

Bottom Line

We hope these quick recipes will help you to save a lot of your time so that you can enjoy your life a little bit more.