Four Ketogenic Diet Recipes Recommended

Keto Pork Chops with Asparagus and Herbed Butter

The manual is in 4 copies. Please modify it as needed.

Season both sides of pork chops with salt, pepper, Italian seasoning and onion powder.

Melt the butter in a frying pan over high heat. When the butter melts and your pan gets hot, add the chopped garlic and sauté for a few seconds until fragrant. Add the pork chops and roast on both sides for a few minutes.

Pour the broth (if any), lemon juice and cream over the grilled pork chops. Move the pork chops slightly to combine the ingredients. Bring to a boil, then reduce the heat to medium.

Place the asparagus in the pan. Let the meal simmer for 7-10 minutes, or until the sauce thickens. If the pork chops are fully cooked before the sauce thickens, remove them at the end of the sauce and set aside. Serve and enjoy!

Prosciutto-Wrapped Chicken Thighs

Wrap the chicken leg in prosciutto. Pepper on both sides. Prosciutto is salty, so there is no need to add salt to the chicken.

Heat a large frying pan with butter to medium-high heat. Place the chicken in the pan and cook until golden brown on both sides. Make sure the pan is not too crowded. You may need to cook the chicken in batches to cook evenly. Finish the chicken when the internal temperature reaches 165 degrees Fahrenheit (73 degrees Celsius). Remove the chicken from the pan and keep warm.

Turn down the heat and add the cream and garlic to the pan where you are cooking the chicken. Stir to mix the remaining chicken oil into the sauce. Season accordingly with sage (optional), salt and pepper.

Reduce the heat to a simmer until the sauce becomes to your liking. The longer it cooks, the thicker it becomes. Return the chicken to the pan and heat it up with the sauce for a few more minutes.

Garnish with fresh basil (optional) and serve chicken with a lovely sauce and leafy greens.

If you can’t find skinless chicken, use skinned and bony thighs and cook it to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

This dish can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

Ground Beef With Roasted Peppers & Eggplant 

Please modify it as necessary.

Preheat the oven to 400 ° F (200 ° C).

Prepare the bell peppers, eggplant and tomatoes and place on a baking sheet. Drizzle with half the olive oil and season with salt and pepper on both sides. Roast for 15 minutes, flip the eggplant slices and roast for another 15 minutes, or until the vegetables are lightly browned and the eggplants are soft.

Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add the meat and garlic and cook, stirring to break up the clumps until browned. Add the Italian seasoning, salt and pepper.

Add the spinach and cook until the spinach wilts and the meat is cooked through. Season with salt and pepper.

Serve the meat with the roasted vegetables.

Serve with a dollop of Greek yogurt, sour cream or mayonnaise and fresh herbs.

Canadian Bacon, Eggs, and Spinach

Heat a large frying pan over medium-high heat and add half the butter.

When hot, beat the eggs directly into the pan, season with salt and pepper, and fry until the whites have set. Cover the pan, or turn the eggs over and cook for another minute.

Remove the eggs from the pan and add the bacon and spinach. Season with salt and pepper.

Fry until the bacon is dark and the spinach has wilted.

Put everything on a plate and top the spinach with the remaining butter before serving.

Swap Canadian bacon with regular bacon or turkey bacon.

Boil the eggs any way you like. You can also boil the eggs for extra breakfast later in the week, or for a quick high-protein snack.

Spinach can be replaced with kale.