Dinner - Keto Beef and Broccoli recipes
Author: Carolyn Parker
Toss ground beef, garlic, soy sauce, sesame oil and broccoli in a skillet and cook for 10 minutes. This One Pan Keto Bacon Cheeseburger Skillet is under 4 net carbs and is loaded with ground beef, bacon, a creamy sauce and cheese!
One Pan Keto Bacon Cheeseburger Skillet
This One Pan Keto Bacon Cheeseburger Skillet is under 4 net carbs and is loaded with ground beef, bacon, a creamy sauce and cheese! This keto dinner is ready in under 20 minutes!
Provided by: Annie
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Comfort Food
Number of ingredients: 12
Provided by: Annie
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Comfort Food
Number of ingredients: 12
Ingredients:
- 4 slices of bacon, chopped into small pieces
- 1 pound of ground turkey or ground beef
- 1/2 cup chopped onion (about half of one small onion)
- 2 tablespoons tomato paste
- 1 teaspoon mustard
- 2 ounces cream cheese
- 1/2 cup chicken or beef broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese.
Nutrition:
- Calories: 423 calories
- Carbohydrate: 5.3 grams carbohydrates
- Fat: 27.2 grams fat
- Fiber: 0.5 grams fiber
- Protein: 25 grams protein
- Saturated Fat: 125.7 grams saturated fat
- Serving Size: 1/4 of the skillet
- Sodium: 608.9 milligrams sodium
- Sugar: 3 grams sugar
- Heat a large skillet over medium heat. Lightly spray with cooking spray.
- Cook the chopped bacon until crisp and remove from the skillet and set aside.
- Drain off all of the bacon grease except 1 tablespoon. Add the ground beef and onion. Brown the meat and drain off any grease.
- Add the tomato paste, mustard, cream cheese, broth and spices stirring until the cream cheese has melted and a sauce has formed.
- Reduce the heat to low and top with cooked bacon and remaining cheese.
- Cover the skillet and cook on low for 5-7 minutes until cheese is completely melted.
KETO GROUND BEEF RECIPES
We all need more easy keto meals in our lives. What could be easier than these 3 delicious
Duration: 3:37
Keto Beef and Broccoli
It's easy to enjoy the flavors of the East on a low carb diet with this keto beef and broccoli recipe. Toss ground beef, garlic, soy sauce, sesame oil and broccoli in a skillet and cook for 10 minutes.
Provided by: Annie Lampella
Total time: 10 minutes
Cook time: 8 minutes
Prep time: 2 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 8
Provided by: Annie Lampella
Total time: 10 minutes
Cook time: 8 minutes
Prep time: 2 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 8
Ingredients:
- 1/4 cup avocado oil
- 1 1/2 pounds ground beef
- dash onion powder
- 2 cloves garlic, minced
- 1/2 cup soy sauce, tamari or liquid aminos
- 1/4 cup sesame oil
- 4 teaspoons apple cider vinegar
- 12 oz broccoli florets
Nutrition:
- Calories: 667 calories
- Carbohydrate: 6 carbs
- Protein: 35 grams of protein
- Fat: 56 grams fat
- Cook the ground beef
- Add avocado oil to a skillet and heat over medium high heat. Add ground beef and break up into small chunks. Cook, stirring occasionally until beef is browned and slightly crispy. Add onion powder and garlic. Stir for 30 seconds.
- Add liquid flavor
- Stir in soy sauce, sesame oil and vinegar.
- Steam broccoli
- Stir in broccoli florets. Cover and let steam over medium heat until broccoli is fork tender (3-5 minutes)
Keto Ground Beef Empanadas
These Keto ground beef empanadas are simply delicious! A traditional Cuban recipe remade to be keto-friendly, gluten-free, and low in carbs.
Provided by: Michelle Gonzalez
Total time: 70 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: Cuban
Number of ingredients: 9
Provided by: Michelle Gonzalez
Total time: 70 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: Cuban
Number of ingredients: 9
Ingredients:
- 1 cup unsalted butter, melted
- 2 cups mozzarella cheese
- 1 cup of finely milled almond flour
- 1/2 cup of coconut flour
- 2 eggs
- 2 teaspoons salt
- 1 egg
- 1 teaspoon of water
- 1 cup of keto Cuban picadillo
Nutrition:
- Calories: 375 calories
- Carbohydrate: 3.9 grams carbohydrates
- Cholesterol: 109 milligrams cholesterol
- Fat: 32.9 grams fat
- Fiber: 1.8 grams fiber
- Protein: 7.9 grams protein
- Saturated Fat: 16.7 grams saturated fat
- Serving Size: 1 serving
- Sodium: 220 milligrams sodium
- Sugar: 1.2 grams sugar
- Start by making a batch of our Keto Cuban Picadillo recipe and reserving one cup. You can do this a day or two in advance, since the picadillo needs to be fully cool before using it in the recipe. If making the same day, simply place the cup of picadillo you will be needing in the freezer while you prepare the dough so that it cools quickly.
- Keto Pastry Dough: In a medium-sized bowl combine the coconut flour and the almond flour, and salt.
- Melt the unsalted butter and set aside.
- To the dry ingredients add the melted butter and combine quickly.
- Next, add the whole eggs and combine.
- In a separate bowl, melt the mozzarella cheese in the microwave for a total of 90 seconds stirring halfway through. Once it comes out of the microwave mix well until fully incorporated. You can also melt the mozzarella cheese in a double boiler.
- Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the dough. I recommend you do so between two sheets of parchment paper so that the dough doesn't stick to your hands.
- Wrap the dough in parchment paper and place in the freezer for 15 to 20 minutes to chill.
- Preheat oven to 375 degrees.
- In a small bowl, whisk one egg and the teaspoon of water and set aside. This will be your egg wash.
- Once the dough has chilled, roll out into a large rectangle about 1/4" thick. Cut out your empanadas using a mason jar lid or 3.5" round circle cutter.
- Lightly press the circle of dough in the palm of your hands, moving from hand to hand like making tortillas. Add one small spoonful of picadillo in the center and gently fold in half. If the dough breaks you can gently press it back together or take small pieces of softened dough and place it on any large cracks. This dough mends easily just be gentle.
- Place on your lined baking sheet and press the tines of a fork along the edge of the keto empanada and brush with the eggwash. Bake for 20 to 25 minutes until the crust is golden brown. Serve warm and enjoy!
- Store leftovers in the refrigerator for up to 3 days.
