Are you looking for keto recipes that are easy, delicious, and satisfying? Do you want to enjoy your favourite foods like peanut butter, banana bread, tacos, and soup without breaking your ketosis? If you answered yes, then you are in the right place!
In this blog, I will share some of the best keto recipes that use your keywords. These recipes are low in carbs, high in fat, and moderate in protein, the ideal macronutrients for a keto diet. They are also simple to make, using common ingredients that you can find in any grocery store.
Keto Peanut Butter
Peanut butter is a staple in many keto diets, rich in healthy fats, protein, and fibre. However, not all peanut butter is created equal. Some brands contain added sugar, salt, or hydrogenated oils, which can increase the carb count and lower the quality of your keto diet.
To avoid these pitfalls, you can buy natural peanut butter with no added ingredients or make your own at home. Making your keto peanut butter is easy and fun, and you can customize it to your taste. Here is a basic recipe that you can follow:
- Ingredients:
- 2 cups of roasted peanuts (unsalted)
- Two tablespoons of coconut oil
- A pinch of salt
- Optional: a few drops of liquid stevia, vanilla extract, or cinnamon for extra flavour
- Directions:
- Add the peanuts to a food processor and blend until they form a smooth paste. You may need to scrape down the sides occasionally.
- Add the coconut oil, salt, and any optional ingredients and blend until well combined.
- Transfer the keto peanut butter to a glass jar and store it in the refrigerator for up to a month.
You can enjoy your keto peanut butter as a snack, spread it on keto bread, or use it in other recipes, such as keto peanut butter cookies, keto peanut butter cups, or keto peanut butter smoothies.
Keto Banana Bread
Banana bread is a classic comfort food that many people love. However, traditional banana bread is loaded with carbs from bananas, flour, and sugar, which can kick you out of ketosis. Fortunately, there is a way to make keto banana bread that is low in carbs, gluten-free, and sugar-free but still moist, fluffy, and delicious.
The secret to making keto banana bread is to use ripe bananas that have been frozen and thawed. This process reduces the starch content and increases the sweetness of the bananas, so you don’t need to add any sugar. It would help if you also used almond flour and coconut flour, which are low-carb and high-fibre alternatives to wheat flour. Here is a recipe that you can try:
- Ingredients:
- Three ripe bananas (frozen and thawed)
- Four eggs
- 1/4 cup of butter (melted)
- 2 cups of almond flour
- 1/4 cup of coconut flour
- Two teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- Optional: 1/4 cup of sugar-free chocolate chips, chopped nuts, or shredded coconut for extra texture and flavour
- Directions:
- Preheat the oven to 180°C (350°F) and line a loaf pan with parchment paper.
- In a large bowl, mash the bananas with a fork until smooth. Add the eggs and butter and whisk until well combined.
- Whisk together the almond flour, coconut flour, baking powder, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients and stir until a batter forms. Fold in any optional ingredients if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes or until a toothpick inserted in the centre comes out clean.
- Let the keto banana bread cool completely in the pan before slicing and serving.
You can enjoy your keto banana bread as a breakfast, snack, or dessert or freeze it for later. You can also top it with keto peanut butter, whipped cream, or cream cheese frosting for extra decadence.
Keto Taco Casserole
Tacos are a popular Mexican dish that consists of a tortilla filled with various toppings, such as meat, cheese, salsa, and sour cream. However, tortillas are high in carbs and not keto-friendly. Luckily, you can still enjoy the flavours of tacos without the carbs by making a keto taco casserole.
A keto taco casserole is a baked dish that layers keto tortillas, seasoned ground beef, cheese, and salsa in a casserole dish. It is easy to make, filling, and family-friendly. Here is a recipe that you can follow:
- Ingredients:
- For the keto tortillas:
- 2 cups of shredded mozzarella cheese
- 1 cup of almond flour
- One teaspoon of xanthan gum
- For the taco filling:
- 1 pound of ground beef
- Two tablespoons of taco seasoning
- 1/4 cup of water
- For the casserole:
- 2 cups of shredded cheddar cheese
- 1 cup of salsa
- Optional: sour cream, avocado, cilantro, or jalapeños for garnishing
- For the keto tortillas:
- Directions:
- Preheat the oven to 200°C (400°F) and line two baking sheets with parchment paper to make the keto tortillas.
- In a microwave-safe bowl, melt the mozzarella cheese for about 90 seconds or until thoroughly melted and stretchy.
- Add the almond flour and xanthan gum and knead the dough until well combined. If it becomes too hard to work with, you may need to microwave the dough for a few seconds.
- Divide the dough into eight equal portions and roll each into a ball. Place four balls on each baking sheet and flatten them into thin circles with your hands or a rolling pin.
- Bake the keto tortillas for 10 to 12 minutes or until golden and firm. Let them cool slightly on the baking sheets before removing them.
- To make the taco filling, heat a large skillet over medium-high heat and cook the ground beef, breaking it up with a spatula, until browned and cooked. Drain the excess fat if needed.
- Add the taco seasoning and water and simmer until the sauce is thickened about 10 minutes.
- To assemble the casserole, reduce the oven temperature to 180°C (350°F) and grease a 9×13-inch dish.
- Cut four keto tortillas into quarters and arrange them in a single layer on the bottom of the casserole dish, overlapping them slightly to cover the entire surface.
- Spoon half of the taco filling over the tortillas and spread it evenly. Sprinkle one cup of cheddar cheese on top.
- Repeat with another layer of tortillas, taco filling, and cheese.
- Bake the keto taco casserole for 15 to 20 minutes or until the cheese is melted and bubbly.
- Let the casserole rest for 10 minutes before cutting into servings. Garnish with salsa and any optional toppings if desired.
Enjoy your keto taco casserole as a main course, or serve it with a green salad for a complete meal. You can also store the leftovers in the refrigerator for up to four days or in the freezer for up to three months.
Keto Taco Soup
If you love tacos but want something more soupy and cosy, then you will love keto taco soup. Keto taco soup is hearty and flavorful, combining ground beef, taco seasoning, cream cheese, chicken broth, and salsa in a pot. It is easy to make, low in carbs, and high in fat and protein, which makes it perfect for a keto diet.
You can make keto taco soup on the stovetop, slow cooker, or instant pot, depending on your preference and time. Here is a recipe that you can follow:
- Ingredients:
- 1 pound of ground beef
- Two tablespoons of taco seasoning
- 4 ounces of cream cheese (softened)
- 4 cups of chicken broth
- 1 cup of salsa
- Optional: shredded cheese, sour cream, avocado, cilantro, or jalapeños for garnishing
- Directions:
- To make the keto taco soup on the stovetop, heat a large pot over medium-high heat and cook the ground beef, breaking it up with a spatula, until browned and cooked. Drain the excess fat if needed.
- Add the taco seasoning and cream cheese and stir until well combined and melted.
- Add the chicken broth and salsa, and bring the soup to a boil. Reduce the heat and simmer until slightly thickened about 15 minutes.
- To make the keto taco soup in the slow cooker, brown the ground beef in a skillet over medium-high heat and transfer it to the slow cooker. Add the taco seasoning, cream cheese, chicken broth, and salsa and stir to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- To make the keto taco soup in the instant pot, turn the instant pot and press the sauté button. Cook the ground beef, breaking it up with a spatula, until browned and cooked. Drain the excess fat if needed.
- Add the taco seasoning and cream cheese and stir until well combined and melted.
- Add the chicken broth and salsa and stir to combine. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes, then quickly release the pressure.
- To serve the keto taco soup, ladle it into bowls and garnish with shredded cheese, sour cream, avocado, cilantro, or jalapeños if desired.
You can enjoy your keto taco soup as a warm and comforting meal or store the leftovers in the refrigerator for up to four days or in the freezer for up to three months.
I hope you liked this blog about keto recipes. These recipes are easy to make, delicious, and keto-friendly. They will help you enjoy your favourite foods without compromising your ketosis.
