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Simple and Easy Keto Recipes

While it is imperative to eat healthy and delicious food, busy people do not have the time to cook. Luckily, there are now simple keto no-cooking meals that are ideal for those who lack time to cook.

Below we’ve collected delicious keto recipes for lunch and dinner that you can cook or prepare in 20 minutes or less:

Italian Keto Plate

Authentic Food on a plate. Prosciutto. Mozzarella. Tomatoes and olives. Because a keto dinner doesn’t have to be hard.

Ingredients

  • 7 oz. (1¾ cups) fresh mozzarella cheese
  • Fresh mozzarella ball in brine.
  • 7 oz. prosciutto, sliced
  • 2 (8 oz.) tomatoes
  • 1⁄3 cup olive oil
  • 10 green olives
  • salt and pepper

Preparation

Put tomatoes, prosciutto, cheese, and olives on a plate. Serve with olive oil and season with salt and pepper to taste.

PRO TIP: Swap out the prosciutto for another fatty Italian deli meat. Soppressata, coppa, or speck come to mind. What’s your favorite?

Antipasto Salad

This filling antipasto salad is stuffed with traditional Italian cold cuts and covered with crumbled chili and basil. It’s low carb, packed with flavor, and needs zero cooking.

Ingredients

  • 10 oz. Romaine lettuce, chopped into pieces
  • 2 tbsp fresh parsley, chopped
  • 5 oz. (1¼ cups) fresh mozzarella cheese, sliced into small pieces
  • 3 oz. Parma ham, “prosciutto”, thinly sliced
  • 3 oz. salami, thinly sliced
  • 5 oz. canned artichokes in water drained and quartered
  • 3 oz. canned roasted red peppers, drained
  • 1 oz. (4 tbsp) sun-dried tomatoes in oil strained and chopped
  • 1 oz. (31⁄3 tbsp) olives, whole and pitted, or sliced
  • 1⁄3 cup fresh basil
  • 1 red chili pepper, finely chopped
  • ½ tbsp sea salt
  • 4 tbsp olive oil

Preparation

  1. Chop or tear the lettuce into smaller pieces. Distribute it on plates or a large platter.
  2. Add the parsley.
  3. Layer the antipasto ingredients on top.
  4. In a mortar or small bowl, add basil, finely chopped chili, and salt. Crush with a wooden spoon, or use the mortar and pestle. Sprinkle over salad and drizzle with olive oil.

PRO TIP: To keep the lettuce crisp, make sure to add the dressing at the time of serving, not beforehand.

This salad is based on classic Italian cold cuts, but you can always personalize it to your liking. For example, you can replace ham and salami with tuna or mackerel in tomato sauce.

You can also add chicken leftovers, marinated shrimp, or crab meat. For some extra protein, add some boiled eggs.

Low-carb Sashimi Salad with Sriracha Mayo

Delicate sashimi-grade raw salmon gets a touch of zesty mayo sauce and a side salad of green crispy veggies and creamy avocado. It’s the ideal low-carb, keto lunch with loads of protein and healthy fat — and an excellent taste.

Ingredients

Salmon

  • 2 tbsp tamari soy sauce
  • 2 tsp sesame oil
  • 1 lime, juiced
  • 1 tbsp light olive oil
  • 1 tbsp ground ginger
  • 1 tbsp sesame seeds, roasted
  • ½ red chili pepper, thinly sliced
  • 1½ lbs raw sashimi-grade salmon, boneless fillets 0.15″ (4 mm) slices
  • salt (optional)

Salad

  • 2 (1 oz.) scallions sliced
  • 1 (11 oz.) cucumber, thinly sliced
  • 1 carrot, thinly sliced
  • 1 (7 oz.) avocado, thinly sliced
  • ¼ cup fresh cilantro, finely chopped
  • 2 tbsp rice vinegar
  • 2 tbsp tamari soy sauce

Sriracha mayo

  • ½ tbsp sriracha sauce
  • ½ cup mayonnaise
  • 1 garlic clove, pressed

Garnish (optional)

  • 2 tbsp fresh cilantro
  • 1 lime, sliced
  • ½ red chili pepper
  • 2 tsp sesame seeds, toasted

Preparation

  1. Put all the ingredients for the salmon marinade in a bowl and stir. Add the salmon and mix, so everything gets covered.
  2. Prepare the salad and mix it with the rice vinegar, soy sauce, and cilantro. Let it marinate for at least 10 minutes. Divide it evenly on plates.
  3. Mix all the ingredients for the sriracha mayo in a bowl.
  4. Add the marinated salmon to the plates and drizzle with the sriracha mayo. Garnish with extra cilantro, red chili, and lime. Serve right away.

PRO TIP: Sashimi or sushi-grade salmon is a deep-freezing of the fresh fish at a specific temperature and time. Typically it is a week at -4°F (-20°C) or 15 hours at -31°F (-35°C). It is found most often in the freezers of Japanese food stores or at high-quality fish shops.

Keto Salmon-filled Avocados

Avocado + smoked salmon = no cooking.

This creamy recipe is a sumptuous breakfast, quick lunch, or light dinner. You can also serve it as a bright appetizer at your following dinner party.

So simple, so tasty, so keto.

Ingredients

  • 2 (14 oz.) avocados
  • 6 oz. smoked salmon
  • ¾ cup crème fraîche or sour cream
  • Sour cream in this recipe, we use sour cream, which includes 19% fat.
  • or mayonnaise
  • salt and pepper
  • 2 tbsp lemon juice (optional)

Preparation

  1. Cut avocados in half and remove the pit.
  2. Place a dollop of crème Fraiche or mayonnaise in the avocado’s hollow and add smoked salmon on top.
  3. Season to taste with salt and a squeeze of lemon juice for extra flavor (and keep the avocado from turning brown).

PRO TIP: This keto plate can be served with any other fatty fish type—boiled, fried, or smoked. It tastes even better with a little fresh dill!

Keto Salami and Brie Cheese Plate

Authentic food on a plate. Salami. Brie cheese. Lettuce, avocado, and macadamia nuts. Because a keto dinner doesn’t require to be complicated.

Ingredients

  • 7 oz. Brie cheese
  • 4 oz. salami
  • 2 oz. (1½ cups) lettuce
  • 1 (7 oz.) avocado
  • 2½ oz. macadamia nuts
  • ¼ cup olive oil

Preparation

Put cheese, salami, lettuce, avocado, and nuts on a plate. Drizzle oil over the salad and serve.

PRO TIP: If you don’t have salami, any fatty deli meat will do. Pepperoni, soppressata, coppa, or speck are all delicious substitutes, so experiment and find your favorite!

Seafood Salad with Avocado

A fresh and tasty seafood salad with shrimp and salmon are excellent sources of protein. When avocado, mayonnaise, and sour cream are added, the blend of healthy fats makes this an ideal keto meal.

If you’re dairy-free, eliminate the sour cream and add a bit more mayo.

Ingredients

Salad dressing

  • 2 tbsp lime juice
  • ½ cup mayonnaise
  • 1⁄3 cup sour cream
  • 1 garlic clove, minced
  • 1 tsp salt
  • ¼ cup (1½ oz.) red onions, finely minced
  • ¼ tsp white pepper

Seafood salad

  • 1 lb cooked shrimp, chopped
  • 1 lb cooked salmon, boneless fillets, bite-sized pieces
  • 2½ oz. (61⁄3 tbsp) tomatoes, chopped (optional)
  • 1½ oz. cucumber, deseeded, finely chopped
  • 1 (7 oz.) avocado, chopped
  • 2 tbsp fresh basil, roughly sliced 

Preparation

  1. In a mixing bowl, combine lime juice, mayonnaise, sour cream, garlic, salt, pepper, and onion. Set aside.
  2. In a larger bowl, toss together salmon, shrimp, avocado, cucumber, and tomato.
  3. Pour mayonnaise dressing over the seafood and vegetables and toss gently to combine.
  4. Let chill 20-30 minutes before serving.

PRO TIP: You can also use drained, canned salmon and precooked shrimp to make this recipe more quickly.

Keto Oven-baked Brie Cheese

Pure. Creamy. Warming. Keto. Experience the exquisite flavor of warm Brie, matched with a rich blend of fresh herbs and toasted nuts.

Your following cocktail party just got easier! Brie works excellently as a dessert course, too.

Ingredients

  • 9 oz. Brie cheese or Camembert cheese
  • 1 garlic clove, minced
  • 1 tbsp fresh rosemary, coarsely chopped
  • 2 oz. pecans or walnuts, coarsely chopped
  • 1 tbsp olive oil
  • salt and pepper

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Place the cheese on a sheet pan lined with parchment paper or in a small nonstick baking dish.
  3. In a small bowl, mix the garlic, herb, and nuts with olive oil. Add salt and pepper to taste.
  4. Place the nut mixture on the cheese and bake for 10 minutes or until the cheese is warm and soft and nuts are toasted. Serve warm or lukewarm.

PRO TIP: If you’re feeding a crowd, use a larger wheel of Brie. Just double or triple the topping ingredients and plan for more baking time.

Serve with keto seeded crackers or thinly sliced pears or apples if you can tolerate fruit or alone with a fork.

Mix up the herbs! You can also use fresh parsley or thyme to get new exciting flavor combos.

Cured Salmon with Scrambled Eggs and Chives

Breakfast superstars glow in this light, easy meal. The seasoned scrambled eggs with a side of apple-cured salmon is a tasty, nutritious breakfast made simple!

Get out your whisk and participate ASAP!

Ingredients

  • 2 eggs
  • 2 tbsp butter
  • ¼ cup heavy whipping cream
  • 1 tbsp fresh chives, chopped
  • 2 oz. cured salmon
  • salt and pepper

Preparation

  1. Whisk the eggs thoroughly. Melt the butter in a pan, and then stir in the eggs. Add the cream and heat carefully while stirring.
  2. Let the mixture simmer over low heat for a few minutes while constantly stirring to make the eggs creamy.
  3. Season with chopped chives, salt, and freshly ground pepper. Serve with a few slices of cured salmon.

PRO TIP: Give our apple-cured salmon recipe a try. It uses the sweetness of apples instead of a lot of sugar. Just keep in mind that the salmon needs two days in the fridge to cure.

Keto Deviled Eggs

These fantastic keto bites are filled with flavor and redefine elegance in a little package. Serve these for every party or holiday, and be prepared for the rave reviews!

Ingredients

  • 4 eggs
  • 1 tsp tabasco
  • ¼ cup mayonnaise
  • 1 pinch herbal salt
  • 8 (1 oz.) cooked and peeled shrimp or strips of smoked salmon
  • fresh dill

Preparation

  1. Start by boiling the eggs by placing them in a pot and covering them with water. Place the pot over medium heat and bring to a light boil.
  2. Boil for 8-10 minutes to make sure the eggs are hard boiled.
  3. Remove the eggs from the pot and place them in an ice bath for a few minutes before peeling.
  4. Split the eggs in half and scoop out the yolks.
  5. Place the egg whites on a plate.
  6. Mash the yolks with a fork and add tabasco, herbal salt, and homemade mayonnaise.
  7. Add the mixture, using two spoons, to the egg whites and top with a shrimp on each or a piece of smoked salmon.
  8. Decorate with dill.

PRO TIP: You could also add capers for a bit of an extra bit of salty and vinegary goodness.

Goat Cheese Salad with Balsamico Butter

This luxurious and filling vegetarian salad has gratinated goat cheese. It is also topped with toasted pumpkin seeds and balsamico butter. This recipe is so easy that it almost prepares itself!

Ingredients

  • 10 oz. goat cheese
  • ¼ cup (1¼ oz.) pumpkin seeds
  • 2 oz. butter
  • 1 tbsp balsamic vinegar
  • 3 oz. (2¾ cups) baby spinach

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Put slices of goat cheese in a greased baking dish and bake in the oven for 10 minutes.
  3. While the goat cheese is in the oven, toast pumpkin seeds in a dry frying pan over a relatively high temperature until they get some color and start to pop.
  4. Lower the heat, add butter and let simmer until it turns a golden brown color and a pleasant nutty scent. Add balsamic vinegar and let boil for a few more minutes. Turn off the heat.
  5. Spread out baby spinach on a plate. Place the cheese on top and add the balsamico butter.

PRO TIP: This dish can easily be customized to be served as an appetizer. Buy a smaller version of the goat cheese that you cut into slices and gratinate the same way just for a shorter time. They are ready when they get some color on the top.

Keto Pork Chops with Blue-cheese Sauce

Salty and rich, this blue cheese sauce dresses up the ordinary pork chop. Fire up your stovetop and let the party begin!

Ingredients

  • 5 oz. blue cheese
  • ¾ cup heavy whipping cream
  • 4 (21⁄3 lbs) pork chops
  • salt and pepper
  • 7 oz. fresh green beans
  • 2 tbsp butter, for frying

Preparation

  1. Start by crumbling the cheese into a small pot over medium heat. Adjust heat as necessary to let it melt gently. Be careful not to let it burn.
  2. When the cheese has melted, add the cream and increase the heat a little. Let simmer for a few minutes.
  3. Season the chops with salt and pepper. Fry in a skillet on medium-high heat for 2-3 minutes before flipping. Cook until internal temperature is 145°-160°F (63°-71°C).
  4. Set aside and cover with foil for 2-3 minutes.
  5. Pour the pan juices into the cheese sauce. Stir and, if needed, heat it again. As blue cheese is often somewhat salty, taste the sauce before adding any additional salt.
  6. Trim and rinse the green beans. Fry them in butter for a few minutes on medium heat. Season with salt and pepper.

PRO TIP: Mix things up a little bit! Any kind of meat, either bone-in or boneless, is exquisite with this incredibly versatile meal.

Try filet or chops. Try beef, pork, or lamb. Even humble poultry like chicken or turkey gets kicked up a notch with this sauce.

Just remember how much flavor the skin or fat of these meats brings to a dish—so definitely leave them on if you can!

Keto Cheddar Cheese and Bacon Balls

These cheese and bacon balls aren’t just fantastic, but they’re ketotastic! They’re packed with smoky bacon and sharp cheddar cheese.

Can you imagine the look on your guests’ faces when you put these on the holiday meal? Oh, yes. You want these.

Ingredients

  • 5 oz. bacon
  • 1 tbsp butter
  • 5 oz. cream cheese
  • 5 oz. (1¼ cups) cheddar cheese
  • 2 oz. butter, at room temperature
  • ½ tsp pepper (optional)
  • ½ tsp chili flakes (optional)

Preparation

  1. Fry the bacon in butter until golden brown. Remove from the pan, and let cool completely on paper towels.
  2. Crumble or chop the bacon into small pieces and place in a medium-sized bowl.
  3. In a bigger bowl, mix the grease leftover from frying the bacon with all the remaining ingredients by hand or with an electric hand mixer.
  4. Place the big bowl in the fridge for 15 minutes to set.
  5. Make 24 walnut-sized balls using two spoons. Roll them in the crumbled bacon and serve.

PRO TIP: You can use any kind of grated flavorful cheese you prefer. If you don’t eat bacon, you can roll the cheese balls in chopped herbs, grated parmesan cheese, or chopped nuts. Let your imagination run wild!

Keto Chicken BLT Salad

Bacon, lettuce, and tomato. A classic blend — but why stop there? Make it keto by attaching lettuce, some tender pieces of chicken, and a touch of creamy aioli. Now we’re talking!

Ingredients

Garlic mayonnaise

  • ¾ cup mayonnaise
  • ½ tbsp garlic powder

BLT

  • 8 oz. bacon
  • 1 oz. butter
  • 1 lb boneless chicken thighs
  • salt and pepper
  • 10 oz. Romaine lettuce
  • 4 oz. cherry tomatoes, in halves

Preparation

  1. Mix mayonnaise and garlic powder in a small bowl and set aside.
  2. Fry the bacon slices in butter until crispy. Remove and keep warm. Save the grease in the pan.
  3. Season the chicken with salt and pepper, and then cut each thigh into thirds. Fry in the same skillet as the bacon until golden brown and thoroughly cooked.
  4. Rinse and chop the lettuce; be sure to use a clean cutting board and knife (different from the one used when handling the raw chicken).
  5. Place the lettuce on a plate and top with chicken, bacon, tomatoes, and garlic mayo.

PRO TIP: For a shortcut, sub in shredded rotisserie chicken. Then the bacon fat can be used to make a yummy bacon vinaigrette for the salad. Just add a little vinegar and salt and pepper!

After decades of being declined by health circles, fat has made its way off the forbidden foods list. And nowhere is its significance of redemption more likely than the ultra-popular ketogenic diet. Who would’ve thought that fat bombs like full-cream dairy, whole eggs, and snacks could help with weight loss?