Easy keto-friendly dishes
The keto diet is all about staying low on the carb intake so that your body is kicked into gear to burn more fat. If you’ve been wanting to try keto-friendly meals, you are in luck. Today we are sharing our top keto meal ideas to help you get started.
Who doesn’t love a bowl of homemade macaroni and cheese? It is easy to make a guilt-free mac and cheese that has all the cheesy goodness without all the carbs. For this recipe, substitute the noodles for cauliflower. First, preheat your oven to 375°F and get out a 9 X 13 baking dish. Butter the inside of the dish to prevent your mac and cheese from sticking to the bottom or sides after you bake it. Next, wash and cut 2 medium heads of cauliflower and toss them with 2 tablespoons of olive oil in a bowl. Lay them evenly on two large baking sheets and roast them for 40 minutes.
Bring out a large pot and heat 1 cup of heavy cream. Lower the heat to a simmer and add 6 ounces of cubed cream cheese, 4 cups of shredded cheddar, and 2 cups of shredded mozzarella. Mix and let the cheeses melt completely then remove the pot from the heat and fold in the cauliflower and season with salt and pepper. Transfer into the buttered dish. If you want to add a crunchy layer on top, combine crushed pork rinds with ¼ cup of freshly grated parmesan and 1 tablespoon of olive oil. Sprinkle it on top and bake for about 15 minutes. You can also set the oven to broil mode at the end for a couple of minutes. It takes a bit of prep work to make this “mac and cheese”, but the result makes it all worth it. The heavy cream and cream cheese combination provides a rich, creamy texture that is simply divine. This recipe makes 8 servings and tastes just as good when used as leftovers after reheating it in the oven.
The next keto recipe is for broccoli salad. This is great as a side dish or snack and even has crumbled bacon bits in it. First, bring a pot of salted water (6 cups) to a boil. Wash and cut 3 heads of broccoli into bite-sized pieces. Prepare a large bowl with ice water as well. Cook the broccoli for about 2 minutes and remove them from the boiling water with a slotted spoon. Add them to the ice water to stop the cooking process, then drain them in a colander once they are cooled.
Next, make the dressing by whisking ⅔ cup of mayo, 3 tablespoons of apple cider vinegar, 1 tablespoon of dijon mustard, salt, and pepper together. Get a large salad bowl and add the cooked broccoli with some shredded cheddar cheese, thinly sliced red onion, toasted almond slices, cooked and crumbled bacon, and a couple of freshly chopped chives. Pour the dressing on top and toss the salad until everything is coated. Refrigerate until you are ready to serve. You can also add sesame seeds to add a bit of crunch to your broccoli salad.
Lastly, this keto dish is a one-pan wonder, making cleanup a breeze! You will need 4 slices of thick-cut bacon, 4 boneless skinless chicken breasts, salt, pepper, ranch seasoning, mozzarella cheese, and chopped chives. Get a large skillet and cook the bacon strips until crispy (about 4 minutes per side). Transfer them to a plate lined with a paper towel to drain the excess grease then crumble the bacon.
Drain everything except 2 tablespoons of bacon fat and heat the skillet again. Season the chicken with salt and pepper and cook each breast for about 6 minutes per side. Sprinkle the chicken with ranch seasoning and add shredded mozzarella cheese on top. Cover the skillet and let the cheese melt then serve the chicken with the bacon and chopped chives. Serve with roasted veggies or any other keto-friendly side and you have the makings of a delicious dinner!