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Perfect Keto Recipes for St. Patrick’s Day

It seems like everyone honors Saint Patrick’s Day, whether they are Irish or not. With all the drinking, dinners, and green-tinted desserts floating around, it can be challenging to stick to your Keto diet. 

But don’t worry, you do not need the luck to follow your diet plan. That’s because we have rounded up some Keto-friendly recipes that you can whip on St. Patrick’s day.

Keto Creamy Meatballs Recipe with Fried Cabbage

This keto creamy meatballs recipe is delicious. Plus, you can serve these to your whole family.

You can also make recipe Paleo or on AIP (autoimmune protocol) and experience sumptuous Keto meatballs. And most people won’t even recognize just how healthy of a meal this even is!

Of course, you can also increase this recipe to make a bigger batch for the whole family or a dinner party.

Ingredients

For the meatballs:

  • 12 oz (340 g) ground beef (or ground turkey or ground chicken or ground lamb)
  • 2 Tablespoons (20 g) garlic powder
  • 1 egg, whisked
  • 2 teaspoons (10 g) salt
  • 1/2 teaspoon (1 g) black pepper (omit for AIP)
  • 4 Tablespoons (60 ml) coconut oil to cook with

For the sauce:

  • 1/2 medium onion, finely sliced
  • 8 cherry tomatoes, finely diced (use beets for AIP)
  • 2 Tablespoons (2 g) cilantro, chopped
  • 3 cloves of garlic, minced or finely diced
  • 2 Tablespoons (30 ml) coconut oil (if needed)
  • 1/2 cup (120 ml) coconut cream (from the top of a refrigerated can of coconut milk)
  • Salt and pepper to taste (omit pepper for AIP)

For the fried cabbage:

  • 1/2 small head of cabbage, finely shredded
  • 2 Tablespoons (30 ml) coconut oil
  • Salt and pepper to taste (omit pepper for AIP)

How to Make

  1. Combine all of the ingredients for the meatballs and shape them into 1-inch balls.
  2. Add the 4 Tablespoons of coconut oil to a very deep pan/pot on high heat and liberally brown the meatballs on all sides. Place on a plate to rest.
  3. In the same pot, melt the 2 Tablespoons coconut oil (if additional oil is needed), add the onions and fry until lightly browned. Add in all the other sauce ingredients except for the coconut cream.
  4. Cook for 5 minutes and then add the cream. Cook until the cream is bubbling and return the meatballs to the sauce. Cover and let simmer for 15 minutes.
  5. When meatballs are 5 minutes away from being done, melt 2 Tablespoons of coconut oil in a large hot pan. Throw in the cabbage and fry until the cabbage has softened. Season to your preferred taste.
  6. Serve the fried cabbage alongside the meatballs in sauce.

Homemade Corned Beef with Low Carb Mustard Sauce

Corned beef is an excellent example of turning a cheap cut of meat into a delicious and hearty meal.

Cooked just right in a pressure cooker, corned beef comes out soft and delicious.

This corned beef recipe is ideally served with a white sauce or, in this case, our low-carb mustard sauce.

Ingredients 

Corned Beef

  • 4.2-pound Pickled Beef
  • 2 tbsp olive oil
  • 1 Onion Large Dice
  • 3 cloves garlic Cut in half
  • 2 tbsp Lemon Thyme
  • 1 Carrot Large Dice
  • 1 tbsp Whole Peppercorns
  • 1/4 cup Red Wine Vinegar
  • 2 tbsp Salt
  • 34 oz Beef Stock

Low Carb Mustard Sauce

  • 2.4 oz Butter
  • 2 tbsp Dijon Mustard
  • 1.5 cup Heavy Cream
  • 1 tbsp Parsley finely chopped
  • 1 tsp Pepper
  • 1 pinch Salt 

How to Make

Corned Beef

  1. Rinse and dry the pickled beef with a paper towel. Prepare your ingredients.
  2. In your pressure cooker, saute the carrot, onion, thyme, and garlic in olive oil for 4 minutes over high heat.
  3. Add the peppercorns, red wine vinegar, and salt and cook for 2 minutes.
  4. Add the beef and pour over the beef stock. You may need to add a little more water or less stock depending on the size of the beef and size of the pressure cooker. You want the beef to be only just covered.
  5. Bring the stock up to a simmer and fix the pressure cookers lid tightly to the base. Continue cooking on high heat until your pressure cooker begins to release steam, then drop the heat to low and leave to cook for 2 hours – or 1 hour per 1kg/2.2lb.
  6. After 2 hours, turn off the heat and leave for 20 minutes to release the pressure slowly. Carefully open the pressure valve on the lid to release any excess pressure, and take off the cover.
  7. Gently remove the corned beef. If you have a large piece, we recommend using a set of tongs to grip the meat from the top and a wooden spoon or lifter under the bottom to support the weight.
  8. Slice up your corned beef and enjoy. We discard the cooking liquid and vegetables as the pot’s contents are very salty. It can be strained and used to flavor soups if you desire.

Low Carb Mustard Cream Sauce

  1. Mix the butter and mustard in a small pan over low heat
  2. Add the cream and mix. Initially, the butter and the cream will stay separate but will come together as the heat rises.
  3. Be very careful not to boil the sauce, as it will not combine. As the cream reduces, the sauce will thicken. You want to reduce the cream by one-half.
  4. Add the chopped parsley, pepper, and salt, and drizzle over the corned beef to serve.
  5. We recommend serving it with our Keto Cauliflower Colcannon.

Slow-Cooked Corned Beef Brisket and Roasted Cabbage

Corned beef is exceptional when you brine it yourself, but you can spare yourself a lot of time by buying one that’s already brined.

Sadly, many pre-brined briskets have unwanted ingredients. But it’s a good thing that US Wellness Meats has a perfectly pre-brined corned beef brisket. 

It does have a tiny bit of xylitol in it, but it is so minuscule that it shouldn’t have any impact on anyone, and it’s made from birch wood and not gross corn. If you don’t want to do that you could always bring your own and prepare it without sugar.

Ingredients 

Slow-Cooked Corned Beef Brisket

  • 2½ lb corned beef brisket
  • ½ medium onion
  • 1 carrot
  • 1 celery stalk
  • 1 cup chicken or beef stock

Roasted Cabbage

  • 1 head of green cabbage
  • 1 tablespoon avocado oil
  • salt and pepper to taste 

How to Make

Slow-Cooked Corned Beef Brisket

  1. Chop onion, carrot, and celery stalk coarsely and place in the bottom of a slow cooker.
  2. Pour chicken stock over onion, carrot, and celery, and place corned beef brisket on top of veggies in the slow cooker.
  3. Place the top on the slow cooker and cook on low for 6-8 hours. That’s it!

Roasted Cabbage

  1. Preheat the oven to 450 degrees.
  2. Slice head of cabbage into eight wedges and place on a rimmed baking sheet.
  3. Brush both sides with avocado oil and sprinkle salt and fresh cracked pepper to taste on both sides.
  4. Place cabbage wedges into the oven for 25-30 minutes, flipping halfway through until you get nice crispy brown edges.

Note: Serve each dish with some slices of corned beef brisket, a cabbage wedge, and some of the vegetables from the slow cooker on the side. You can also choose to spoon the juices from the slow cooker over the sliced brisket because it’s incredibly divine.

Leek and Cauliflower Soup with Coconut Cream

Did you know that 100 grams of cauliflower only has two net grams of carbohydrates? Compared that to the same amount of white potatoes that have 15 net grams!

So, while potatoes are Paleo-approved, it’s still best to avoid them if you are watching your weight. The same thing goes if you have blood sugar problems or an autoimmune condition.

Moreover, cauliflower is one of those enchanting foods. Like coconuts, they are super versatile and can be in a ton of creative ideas to replace other foods.

For example, you can create creamy mashed cauliflower instead of mashed potatoes. Food processed cauliflower florets produce excellent “rice.” Roasted cauliflower can be used as a fun popcorn option. And you can even use cauliflower to create flatbread!

Ingredients 

  • 1 large leek (approx 10 oz)
  • 1/2 cauliflower (approx 10 oz)
  • 1/2 cup coconut cream, warmed + 2 additional Tablespoons (30 ml) for drizzling
  • 3 cups chicken or bone broth
  • Salt to taste 

How to Make

  1. Cut the cauliflower and leek into small pieces.
  2. Place the cauliflower and leek into a large pot with the chicken or bone broth (or use a pressure cooker).
  3. Cover the pot and simmer for 1 hour or until tender.
  4. Use an immersion blender to puree the vegetables to create a smooth soup.
  5. Add in the coconut cream and salt to taste and mix well.

Note: If you don’t have an immersion blender, you can take the vegetables out, let cool briefly, puree in a regular blender, and then put back into the pot.

Cabbage Ground Beef Stir Fry

Cabbage is excellent for digestion, so for paleo and keto dieters, this aligns with increased meat consumption.

Tomatoes are a part of this recipe, so there is a moderate watch out for people who have trouble with nightshades.

Nightshades, as may or may not be aware, can cause digestive difficulties for some people. If that’s you, then beware. Otherwise, enjoy this recipe fully as part of your diet plans.

Ingredients 

  • 3 Garlic Cloves (roughly chopped)
  • 1 pound lean ground beef
  • 3 tbsp vegetable oil
  • 1/4 cup yellow onions (finely chopped)
  • 2 jalapenos (de-seeded and finely chopped)
  • 1 medium yellow or red bell pepper (diced)
  • 1 12 oz can diced fire-roasted tomatoes
  • 1 medium-sized cabbage (finely shredded)
  • 1 cup of water
  • 1 cup cilantro (roughly chopped)
  • 2 tbsp black pepper
  • 2 tbsp kosher salt
  • 2 tbsp smoked sweet paprika 

How to Make

  1. Let the ground beef reach room temperature.
  2. Crush the garlic and mix well into the ground beef and half of the salt, pepper, and paprika. For best results, let sit for an hour.
  3. Heat oil in a large, heavy skillet, add the onions, jalapenos, bell pepper, and salt. Cook over medium heat for 1-2 minutes.
  4. Add the tomatoes and continue cooking until most of the juice has been absorbed for about 3-5 minutes.
  5. Stir the meat into the pan and cook over medium-high heat, occasionally stirring for 5-7 minutes.
  6. Add the cabbage, water, and half the cilantro and continue cooking over medium heat.
  7. Season with salt, pepper, and paprika to the desired level of seasoning and season from time to time as the dish cooks for about 15 minutes. The dish should be moist but not juicy.
  8. Serve with remaining cilantro.

Low Carb Lamb Stew

This soothing low carb lamb stew is made in the Instant Pot or slow cooker. Serve it with cauliflower rice!

A meat stew cooked in the slow cooker is one of those recipes that you think will be low carb but can be deceptively high.

This is usually due to the addition of starchy root vegetables such as potatoes and carrots. Not every vegetable stands up to low and slow cooking, though, so you’re required to choose your alternatives wisely.

Ingredients

  • 1 lb boneless lamb stewing meat
  • 8 oz turnips, peeled and chopped
  • 8 oz mushrooms, sliced or quartered
  • 14 oz can of beef broth
  • 1 tsp onion powder
  • 1 tsp garlic paste
  • salt and pepper
  • pinch xanthan gum, optional
  • chopped fresh flat-leaf parsley to garnish

How to Make

  1. Add the lamb, prepared turnip, and sliced or quartered mushrooms to an Instant Pot or slow cooker bowl.
  2. Next, add beef broth, onion powder, garlic paste, salt, and pepper. Stir well.
  3. Cook on high heat for 3 hours, or low heat for 6 hours (slow cooker setting if using the Instant Pot). Check for seasoning again and add more if needed.
  4. Use a slotted spoon to transfer the lamb and vegetables to a serving dish, then spoon over some of the sauce.
  5. Garnish with chopped fresh flat-leaf parsley.

Note: If you wish for a slightly thicker liquid, whisk in a pinch of xanthan gum after you have removed the lamb and veggies. 

Leftover Corned Beef Casserole with Cabbage

This keto-friendly baked corned beef and cabbage casserole recipe is an excellent way to use up your leftovers. Moreover, this recipe fuses all the delicious flavors of St. Patrick’s Day into one super simple dish.

Ingredients 

  • 1 head cauliflower
  • ½ cup butter
  • 1 cup low carb milk I used coconut milk in a carton
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon of sea salt
  • ¼ teaspoon ground pepper
  • ½ head cabbage cooked and chopped
  • 1 pound leftover corned beef cut into pieces and warmed
  • 4 green onions 

How to Make

  1. Cut cauliflower into florets and steam or boil until softened.
  2. Place cauliflower into a food processor with butter and pulse until mashed.
  3. Add milk, garlic powder, onion powder, salt, and pepper to cauliflower and puree until smooth.
  4. Transfer to a 9×13-inch baking pan. Fold in corned beef and cabbage.
  5. Cover with foil and bake at 325°F for about 20 minutes or until heated throughout.
  6. Sprinkle with sliced green onion tops to serve.

Keto Matcha Fudge Fat Bombs

These Keto Matcha Fudge Fat Bombs are an excellent way to stoke ketosis! The ingredients of green tea matcha, MCT powder, coconut oil, and butter are a perfect “Fat burning” combination.

Keto matcha fudge fat bombs have a sharp white chocolate and vanilla flavor that pairs perfectly with green tea.

Ingredients 

  • 3.5 ounces cocoa butter
  • 1/2 cup coconut butter
  • 1/2 cup sugar-free maple syrup
  • 1/3 cup heavy cream
  • 3 tablespoons coconut oil
  • 2 scoops matcha MCT powder
  • 2 teaspoons vanilla essence 

How to Make

  1. Place all the ingredients in a small saucepan and place over low heat.
  2. Heat until the cocoa butter has melted. Stir to combine all ingredients.
  3. Pour the mixture into an 8×8 inch square cake pan, lined with parchment paper.
  4. Set in the fridge for 3 hours, or until firm.
  5. Cut into 24 pieces and serve.

Irish Soda Bread

Make it at least once a year, always around St. Patrick’s Day, and fall in love with how it slathers its crumbliness in good Irish butter like KerryGold.

It’s got a lovely crumb and had a certain mild sweetness. This year, however, your low-carb dreams of yummy soda bread slices for St. Paddy’s Day will be dashed. And don’t forget to remember the miracle of almond flour.

Ingredients 

  • 1 1/4 cups almond flour
  • 2 Tbsp coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp kosher salt
  • 1/2 Tbsp sweetener
  • 1 oz raisins or currants
  • 1/2 Tbsp apple cider vinegar
  • 2 large eggs, whisked
  • 2 Tbsp sour cream, heavy cream, or half and half 

How to Make

  1. Preheat the oven to 350F. Grease an 8-inch cast-iron skillet or pan and set aside.
  2. In a medium bowl, add the dry ingredients and raisins and mix well, mixing in any clumps.
  3. Add the rest of the ingredients and mix well.
  4. Form an oval loaf on the skillet or pan and score the top in an X with a knife. Sprinkle with additional sweetener if you like.
  5. Bake for 25-28 minutes or until golden brown, and a cake tester or toothpick comes out clean.
  6. Allow cooling for a few minutes in the pan before removing to a wire rack to cool completely.
  7. Once fully cooled, slice with a serrated knife and serve with good Irish butter.

Final Thoughts

In celebration of St. Patrick’s day, people will mark this special day with traditional Irish meals or add lots of green to their dinner table.

Making Irish meals Keto-friendly allows you to celebrate St. Patrick’s Day without falling off the wagon. Hopefully, you’ve found these listed above recipes helpful and enticing.