Top 10 Keto Diet Recipes for Easy Meal Prep

The ketogenic diet, commonly known as the keto diet, is a low-carb, high-fat eating plan that has gained immense popularity for its effectiveness in weight loss and health benefits. One of the keys to success on the keto diet is meal prepping, which ensures you have delicious, keto-friendly meals ready to go. Here, we present the top 10 keto diet recipes for easy meal prep, designed to make your keto journey smooth and tasty.

1. Keto Egg Muffins

Ingredients:

• 12 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell peppers
• 1/2 cup chopped spinach
• 1/4 cup diced onions
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the eggs.
3. Add the cheese, bell peppers, spinach, and onions to the eggs. Mix well.
4. Season with salt and pepper.
5. Pour the mixture into a greased muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until the muffins are set and golden brown.
7. Let them cool before removing from the tin. Store in an airtight container in the refrigerator.

These egg muffins are perfect for a quick breakfast or snack and can be stored for up to a week.

2. Keto Chicken Salad

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup mayonnaise
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded chicken, mayonnaise, celery, red onion, Dijon mustard, and lemon juice.
2. Mix well until all ingredients are evenly coated.
3. Season with salt and pepper to taste.
4. Serve immediately or store in the refrigerator for up to 3 days.

This chicken salad is a versatile meal that can be enjoyed on its own, in lettuce wraps, or with keto-friendly crackers.

3. Cauliflower Fried Rice

Ingredients:

• 1 medium head of cauliflower, grated or riced
• 2 tbsp olive oil
• 1/2 cup diced carrots
• 1/2 cup peas
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 2 tbsp soy sauce (or coconut aminos for a keto-friendly option)
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced carrots and peas, and cook until tender, about 5 minutes.
3. Stir in the garlic and cook for another minute.
4. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
5. Add the riced cauliflower to the skillet and stir to combine.
6. Pour in the soy sauce and sesame oil, and cook for another 5-7 minutes, or until the cauliflower is tender.
7. Garnish with sliced green onions and serve immediately.

This cauliflower fried rice is a great low-carb alternative to traditional fried rice and can be stored in the fridge for up to 4 days.

4. Keto Beef Stir-Fry

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 tbsp coconut oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 3 tbsp soy sauce (or coconut aminos)
• 1 tsp sesame oil

Instructions:

1. Heat the coconut oil in a large skillet over high heat.
2. Add the beef slices and cook until browned, about 3-4 minutes.
3. Remove the beef from the skillet and set aside.
4. In the same skillet, add the bell pepper, broccoli, and mushrooms. Cook until the vegetables are tender, about 5 minutes.
5. Stir in the garlic and ginger, and cook for another minute.
6. Return the beef to the skillet and pour in the soy sauce and sesame oil. Stir well to combine.
7. Cook for an additional 2-3 minutes, or until everything is heated through.
8. Serve immediately or store in the refrigerator for up to 3 days.

This beef stir-fry is packed with flavor and nutrients, making it a perfect meal prep option for lunch or dinner.

5. Keto Avocado Tuna Salad

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 can tuna, drained
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• Salt and pepper to taste

Instructions:

1. Scoop the avocado flesh into a bowl, leaving the shells intact if you plan to use them for serving.
2. Mash the avocado with a fork until smooth.
3. Add the drained tuna, mayonnaise, lemon juice, and chopped dill. Mix well.
4. Season with salt and pepper to taste.
5. Spoon the mixture back into the avocado shells or serve in a bowl.
6. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

This avocado tuna salad is a creamy and delicious keto-friendly meal that is quick to prepare and perfect for lunch.

6. Keto Meatballs

Ingredients:

• 1 lb ground beef
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce (sugar-free)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the ground beef, Parmesan cheese, almond flour, egg, garlic, oregano, salt, and pepper. Mix until well combined.
3. Shape the mixture into meatballs, about 1 inch in diameter.
4. Place the meatballs on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes, or until the meatballs are cooked through.
6. In a large skillet, heat the marinara sauce over medium heat. Add the meatballs and simmer for 5-10 minutes.
7. Serve immediately or store in the refrigerator for up to 4 days.

These keto meatballs are perfect for meal prep and can be paired with zucchini noodles or a simple salad.

7. Keto Zucchini Lasagna

Ingredients:

• 3 large zucchinis, sliced lengthwise into thin strips
• 1 lb ground turkey
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce (sugar-free)
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground turkey over medium heat until browned. Add the minced garlic and cook for another minute.
3. Stir in the marinara sauce and simmer for 5 minutes. Season with salt and pepper to taste.
4. In a bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix well.
5. In a baking dish, spread a thin layer of the meat sauce on the bottom. Layer with zucchini slices, followed by the ricotta mixture, and then shredded mozzarella. Repeat the layers, ending with mozzarella cheese on top.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
8. Let the lasagna cool slightly before serving. Store leftovers in the refrigerator for up to 4 days.

This keto zucchini lasagna is a delicious, low-carb alternative to traditional lasagna, perfect for meal prep and reheating.

8. Keto Chicken Alfredo

Ingredients:

• 2 chicken breasts, cooked and sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 cup spinach, chopped
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add the minced garlic and cook for 1 minute.
3. Pour in the heavy cream and chicken broth, and bring to a simmer.
4. Stir in the Parmesan cheese until the sauce is smooth and thickened.
5. Add the chopped spinach and cook until wilted.
6. Stir in the cooked chicken slices and season with salt and pepper to taste.
7. Serve immediately or store in the refrigerator for up to 3 days.

This creamy keto chicken Alfredo is perfect for a quick and satisfying meal.

9. Keto Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef
• 1/2 cup cauliflower rice
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup diced onions
• 2 cloves garlic, minced
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
3. Add the cauliflower rice, diced tomatoes, onions, garlic, chili powder, salt, and pepper. Cook for another 5 minutes.
4. Stir in half of the shredded cheddar cheese.
5. Stuff the bell peppers with the beef mixture and place them in a baking dish.
6. Top each pepper with the remaining cheese.
7. Cover with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Serve immediately or store in the refrigerator for up to 4 days.

These keto stuffed bell peppers are a delicious and filling meal that can be easily reheated.

10. Keto Chocolate Fat Bombs

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup unsweetened cocoa powder
• 1/4 cup peanut butter (sugar-free)
• 1/4 cup unsweetened shredded coconut
• 2 tbsp erythritol or another keto-friendly sweetener

Instructions:

1. In a microwave-safe bowl, melt the coconut oil and peanut butter together.
2. Stir in the cocoa powder, shredded coconut, and sweetener until well combined.
3. Pour the mixture into silicone molds or an ice cube tray.
4. Freeze for at least 1 hour, or until solid.
5. Pop the fat bombs out of the molds and store in an airtight container in the freezer.

These keto chocolate fat bombs are a perfect sweet treat to keep your fat intake high while satisfying your chocolate cravings.

By incorporating these top 10 keto diet recipes into your meal prep routine, you can enjoy a variety of delicious and satisfying meals without compromising your dietary goals. Happy cooking!

Keto Diet Cookbook