25 Easy Keto Dinner Recipes for Busy Weeknights

Heat avocado oil in a heavy skillet over high heat.

Toss steak cubes in salt and pepper.

Place beef into the hot pan in a single layer.

Sear meat for two minutes per side until brown.

Lower heat and stir in butter and minced garlic.

Cook one more minute while spooning butter over the meat.

Heat your oven to 400 degrees Fahrenheit.

Place asparagus and salmon fillets on a rimmed baking tray.

Drizzle olive oil evenly over the fish and vegetables.

Sprinkle salt and garlic powder over everything.

Lay fresh lemon slices directly on top of the salmon.

Bake for fifteen minutes until the fish flakes easily.

Microwave the frozen cauliflower rice according to the package directions.

Place a deep pan over medium heat on the stove.

Pour the hot rice into the pan to evaporate extra water.

Stir in cream cheese and heavy cream until melted.

Mix in shredded cheddar cheese and onion powder continuously.

Cook until the sauce turns thick and glossy.

Mix ground beef, egg, and oregano in a large bowl.

Form the meat mixture into ten equal round balls.

Cook the meatballs in a hot skillet until brown all over.

Pour marinara sauce into the skillet and lower the heat.

Simmer for ten minutes until the meat cooks through completely.

Spiralize the zucchinis and toss them into the hot sauce.

I always spiralize the zucchini right before eating to prevent a soggy texture.

Slice chicken breasts in half horizontally to make them thinner.

Sear the chicken in a hot oiled pan until golden brown.

Remove the meat and lower the stove heat to medium.

Pour heavy cream and tomatoes into the warm skillet.

Simmer for three minutes until the sauce slightly thickens.

Stir in spinach and return the chicken to the pan.

Slice the tops off the peppers and scoop out the seeds.

Heat oil in a pan and brown the ground turkey.

Mix tomato sauce and garlic salt into the cooked meat.

Stuff the hollow peppers tightly with the hot meat mixture.

Top each stuffed pepper with a handful of shredded cheese.

Bake at 375 degrees Fahrenheit for twenty minutes until soft.

Slice the smoked sausage into thick round coin shapes.

Chop the green cabbage into long thin shreds.

Fry the sausage pieces in a dry skillet until crispy.

Remove the meat and melt butter into the hot pan.

Toss the cabbage shreds into the butter and cook until soft.

Mix the meat back in and splash with apple cider vinegar.

I've noticed that leaving the cabbage entirely alone for a few minutes creates the best caramelized edges.

Cut the avocados in half and remove the large pits.

Scoop out a small spoon of flesh to make room.

Crack one small egg carefully into each avocado half.

Bake at 400 degrees Fahrenheit for fifteen minutes.

Chop the cooked bacon into very small crispy pieces.

Sprinkle bacon, salt, and chives over the warm eggs.

Season the thick pork chops heavily with salt and thyme.

Melt butter in a large skillet over medium-high heat.

Sear the chops for five minutes on each side until brown.

Remove the pork from the pan and place on a plate.

Whisk heavy cream and Dijon mustard into the pan drippings.

Simmer the yellow sauce until thick, then pour over the meat.

Beat the egg in a wide shallow bowl.

Mix crushed pork rinds and parmesan in a second bowl.

Dip each chicken breast into the egg, then the dry mix.

Fry the coated chicken in a hot oiled pan until golden.

Spoon cold marinara sauce directly over the cooked chicken.

Top with mozzarella and cover the pan until melted.

Chop the green asparagus stalks into two-inch pieces.

Heat sesame oil in a large wok over high heat.

Toss the asparagus into the hot pan for three minutes.

Place the raw shrimp and minced ginger into the wok.

Stir continuously until the shrimp turn entirely bright pink.

Pour in coconut aminos and sprinkle with sesame seeds.

Brown the ground beef in a skillet and drain the fat.

Spread the cooked meat evenly into a square baking dish.

Chop the crispy bacon and sprinkle it over the beef.

Whisk the eggs, heavy cream, and mustard in a small bowl.

Pour the liquid mixture entirely over the meat in the dish.

Top with cheese and bake at 350 degrees for twenty minutes.

I saw damp air from boiling water destroy a beautiful wooden piece in my hallway three years ago, so I always run the exhaust fan when baking casseroles now.

Slice the purple eggplant into long, thin flat strips.

Brush the strips with oil and roast for ten minutes.

Spread a thin layer of meat sauce in a baking dish.

Lay down three roasted eggplant slices to cover the bottom.

Spread ricotta cheese over the eggplant, then repeat layers.

Cover the top with mozzarella and bake for twenty minutes.

Pat the chicken thighs completely dry with a paper towel.

Rub olive oil and lemon pepper seasoning all over the skin.

Place the chicken skin-side down in a cold cast iron skillet.

Turn the stove heat to medium and cook for fifteen minutes.

Flip the chicken and pour melted butter over the crispy skin.

Squeeze fresh lemon juice over the meat before serving.

Slice the flank steak very thinly against the grain.

Heat sesame oil in a wok and sear the beef quickly.

Remove the cooked meat and toss the broccoli into the wok.

Pour the beef broth over the broccoli to steam it slightly.

Mix the meat back in along with minced garlic and aminos.

Simmer for two minutes until the sauce coats everything evenly.

Brown the ground beef fully in a hot skillet.

Stir in taco seasoning and a splash of water.

Simmer until the spicy sauce coats the meat completely.

Spread the chopped lettuce evenly across a large wide bowl.

Spoon the hot seasoned beef directly over the cold greens.

Arrange avocado slices, cheese, and sour cream on top.

Mix the cream cheese, spinach, garlic, and salt together.

Cut a deep pocket into the side of each salmon fillet.

Stuff the cheese mixture tightly inside the fish pockets.

Rub the outside of the fish entirely with olive oil.

Place the stuffed fish onto a rimmed baking sheet.

Bake at 400 degrees for fifteen minutes until fully cooked.

Sear the chicken breasts in a pan until golden brown.

Remove the meat and melt butter into the empty skillet.

Toss the sliced mushrooms into the hot butter and cook.

Stir in the crushed garlic once the mushrooms turn dark.

Pour in heavy cream and scrape the bottom of the pan.

Return the chicken and simmer until the sauce thickens.

Cut the green zucchinis in half lengthwise.

Scoop out the center seeds with a small metal spoon.

Brown the ground beef in a skillet and mix in sauce.

Spoon the hot meat filling directly into the hollowed zucchinis.

Cover the tops heavily with shredded cheddar cheese.

Bake at 375 degrees for twenty minutes until fork-tender.

Pat the chicken wings completely dry with paper towels.

Toss the wings thoroughly in baking powder and salt.

Bake at 400 degrees for forty minutes until very crispy.

Whisk melted butter, minced garlic, and parmesan in a bowl.

Drop the hot crispy wings directly into the butter mixture.

Toss until every wing gets heavily coated in cheese.

Salt the ribeye heavily and leave it at room temperature.

Heat a cast iron pan until it literally smokes.

Pour in avocado oil and lay the steak down carefully.

Sear for three minutes, then flip the meat over.

Drop butter, rosemary, and whole garlic into the pan.

Tilt the pan and spoon foaming butter over the steak continuously.

I've noticed that taking the steak out of the fridge an hour early totally changes the final texture.

Pat the scallops perfectly dry with a clean paper towel.

Season one side of the scallops lightly with salt.

Heat olive oil in a skillet until shimmering hot.

Place the scallops salt-side down into the hot oil.

Sear for two minutes until a golden crust forms entirely.

Flip them, add butter, and cook for one more minute.

Cut down the top of the lobster shell using kitchen shears.

Pull the raw meat up slightly to rest on the shell.

Whisk melted butter, minced garlic, parsley, and paprika together.

Brush the seasoned butter heavily over the exposed white meat.

Bake at 400 degrees for twelve minutes until opaque.

Serve hot with a squeeze of fresh lemon juice.

Salt the short ribs heavily on all flat sides.

Sear the meat in a hot Dutch oven until deeply brown.

Mix in tomato paste and cook for one minute.

Pour the beef broth over the meat and drop in rosemary.

Cover the pot with a heavy, tight-fitting lid.

Simmer on low heat for three hours until fork-tender.

Rinse the shirataki noodles thoroughly under cold running water.

Dry roast the noodles in a hot empty pan for five minutes.

Remove the dry noodles and melt butter into the pan.

Toss the shrimp and garlic into the hot bubbling butter.

Cook until the shrimp turn pink, then mix the noodles back in.

Finish with fresh lemon juice and chopped parsley.