#ketofriendly

A creamy and filling chicken Alfredo that is easy to make in the Instant Pot and is keto-friendly. For a low-carb twist, cauliflower is used instead of pasta.

Ingredients: 1 lb chicken breasts, diced. 2 cups cauliflower florets. 1 cup chicken broth. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tsp Italian seasoning. Salt and pepper to taste.

Instructions: Chicken florets, chicken broth, heavy cream, garlic, Italian seasoning, salt, and pepper should all be put into the Instant Pot. Close the lid and turn the valve so that it seals. Leave it to cook for 8 minutes on high pressure. Do a quick pressure release when the food is done cooking. Add grated Parmesan cheese and stir until it melts and the sauce gets thicker. Serve hot, and if you want, top with more Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 8 minutes

A refreshing and fruity Keto-friendly twist on traditional sangria, this Red Rooibos Tea Sangria is perfect for warm weather gatherings or relaxing evenings.

Ingredients: 4 cups brewed red rooibos tea, chilled. 1 cup fresh raspberries. 1 cup fresh strawberries, sliced. 1/2 cup fresh blueberries. 1/4 cup fresh lemon juice. 1/4 cup erythritol or stevia or sweetener of choice. 1/4 cup fresh mint leaves. 1/4 cup vodka or white rum optional. Ice cubes, for serving.

Instructions: Cold red rooibos tea, fresh raspberries, sliced strawberries, blueberries, lemon juice, and sweetener should all be mixed together in a large pitcher. Mix it well until the sweetener is gone. For those who want to use vodka or rum, add the fresh mint leaves. Use a stir to mix. Put the sangria in the fridge for at least an hour to let the flavors mix. Serve the sangria in glasses with ice cubes. If you want, you can add more fresh mint leaves on top. Have a nice time drinking your Keto Red Rooibos Tea Sangria!

Prep Time: 10 minutes

Cook Time: 0 minutes

Low‑carb, high‑protein, and unbelievably delicious — perfect for breakfast or brunch!

Ingredients (Serves 4)

1 slice bacon, diced

240 g mushrooms, sliced

2 tbsp butter

100 g baby spinach

240 g cheddar cheese, shredded

6 large eggs

60 g heavy cream

½ tsp salt

½ tsp pepper

Instructions

Preheat oven to 180°C / 356°F.

Heat a cast‑iron pan, sauté bacon for 4 minutes, then add butter.

Add mushrooms, cook 3 minutes. Toss in spinach, cook 2 minutes until wilted.

Sprinkle cheddar over the sautéed mix.

In a bowl, whisk eggs, cream, salt, and pepper. Pour into the pan.

Bake for 20 minutes until eggs are set.

Slice into 4 pieces and serve hot.

Nutrition (per serving)

Calories: 426 kcal

Carbs: 3 g

Protein: 21 g

Fat: 36 g

This Roasted Broccoli Salad is a flavorful and satisfying dish that's perfect for any occasion. The broccoli is roasted to perfection, bringing out its natural sweetness and enhancing its flavor. Tossed with tangy feta cheese, zesty lemon juice, and aromatic garlic, this salad is bursting with deliciousness. It's easy to make, keto-friendly, and packed with nutrients, making it a healthy choice for lunch or dinner. Whether you serve it as a side dish or a main course, this salad is sure to impress!

Ingredients: 4 cups broccoli florets. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper, to taste. 1/4 cup chopped red onion. 1/4 cup crumbled feta cheese. 2 tablespoons chopped fresh parsley. 1 tablespoon lemon juice. 1 tablespoon balsamic vinegar. 1/4 cup chopped walnuts optional.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper until evenly coated. Spread the broccoli out in a single layer on a baking sheet lined with parchment paper. Roast the broccoli in the preheated oven for 15-20 minutes, or until tender and lightly browned, stirring halfway through. Remove the broccoli from the oven and let it cool slightly. Transfer the roasted broccoli to a serving bowl and add the chopped red onion, crumbled feta cheese, chopped parsley, lemon juice, and balsamic vinegar. Toss gently to combine. If using, sprinkle the chopped walnuts over the salad. Serve the roasted broccoli salad warm or at room temperature. Enjoy this delicious and nutritious Roasted Broccoli Salad!

Prep Time: 10 minutes

Cook Time: 20 minutes

This Low Carb Pizza Omelette is a keto-friendly twist on a classic pizza, packed with flavors of tomato sauce, mozzarella cheese, pepperoni, and veggies. It's a satisfying meal that's perfect for breakfast, lunch, or dinner while keeping your carb intake low.

Ingredients: 4 large eggs. 2 tbsp tomato sauce low-carb, sugar-free. 1/4 cup shredded mozzarella cheese. 1/4 cup diced pepperoni or cooked sausage. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 tsp dried oregano. Salt and pepper to taste. 1 tbsp olive oil.

Instructions: In a bowl, beat the eggs with salt, pepper, and oregano. Heat olive oil in a non-stick skillet over medium heat. Pour the beaten eggs into the skillet and let them cook for 2 minutes, lifting the edges occasionally to let the uncooked egg flow underneath. Once the eggs are mostly set, spread the tomato sauce over the omelette. Sprinkle half of the shredded mozzarella cheese on top of the sauce. Add the diced pepperoni or cooked sausage, bell peppers, and onions evenly over the cheese. Sprinkle the remaining cheese on top of the toppings. Cover the skillet and let the omelette cook for an additional 2-3 minutes, or until the cheese is melted and the eggs are fully cooked through. Carefully fold the omelette in half using a spatula. Transfer the omelette to a plate and serve hot.

Prep Time: 5 minutes

Cook Time: 8 minutes

Allulose is used to make creamy, tasty keto-friendly ice cream.

Ingredients: 2 cups heavy cream. 1/2 cup allulose sweetener. 1 tsp vanilla extract. 4 large egg yolks.

Instructions: In a saucepan, heat the heavy cream and allulose sweetener over medium heat until it begins to simmer. In a bowl, whisk the egg yolks. Slowly pour the heated cream mixture into the egg yolks, whisking constantly to prevent scrambling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract. Let the mixture cool completely, then transfer it to an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer the ice cream to a container and freeze for at least 4 hours before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

These crackers are low in carbs and gluten, but they are full of cheese and have the fragrant flavor of thyme. These are great for keto diet snacks!

Ingredients: 2 cups shredded cheddar cheese. 1 cup almond flour. 1 tablespoon fresh thyme leaves. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 350F 175C. In a bowl, combine shredded cheddar cheese, almond flour, fresh thyme leaves, garlic powder, salt, and black pepper. Mix until well combined. Line a baking sheet with parchment paper. Take small portions of the mixture and roll them into balls. Place them on the prepared baking sheet and flatten them with your fingers or a fork to make small crackers. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and crispy. Remove from the oven and let them cool completely before serving. Enjoy the crunchy and incredibly cheesy keto thyme crackers!

Prep Time: 10 minutes

Cook Time: 12 minutes

Indulge in the ultimate comfort food with this Keto Grilled Cheese Sandwich. Made with keto-friendly bread and gooey cheddar cheese, this low-carb version of the classic sandwich is sure to satisfy your cravings. Add some cooked bacon or ham for extra flavor and protein. It's quick, easy to make, and perfect for a cozy meal or snack!

Ingredients: 2 slices of keto-friendly bread such as almond flour bread or cloud bread. 2 slices of cheddar cheese. 1 tablespoon butter or ghee. Optional: 1-2 slices of cooked bacon or ham.

Instructions: Warm up a griddle or skillet that doesn't stick over medium heat. Toast the bread and put butter or ghee on one side of each piece. Put one slice of bread on the griddle or skillet with the buttered side down. On top of the bread, put one slice of cheddar cheese and, if you want, cooked bacon or ham. Cover the cheese with the second slice of bread, butter side up. That's it! You're done cooking when the bottom piece of bread turns golden brown and the cheese starts to melt. The sandwich should be cooked for another two to three minutes, or until the other side is golden brown and the cheese is melted. Take it off the griddle or skillet and let it cool for one minute before cutting it up and serving. Have fun with your tasty keto grilled cheese sandwich!

Prep Time: 5 minutes

Cook Time: 6 minutes