Getting creative with your meals has never been easier! One of the most popular and delicious ways to do so is by making a keto bowl. With its endless possibilities, this dish is perfect for those following a ketogenic diet or just looking to mix things up in the kitchen. In today’s article, we’ll be diving into 20 mouth-watering keto bowl recipes that are sure to satisfy your cravings.<\/p>\n
From classic flavors like cheesy bacon ranch and garlic butter steak, to international-inspired dishes like Thai peanut chicken and Mediterranean-style bowls, there’s something for everyone on this list. Whether you’re a seasoned keto enthusiast or just starting out, these easy-to-make recipes are perfect for busy weeknights, lazy Sundays, or any time in between.<\/p>\n
In the following pages, we’ll explore each of these recipes in detail, complete with step-by-step instructions and stunning visuals to guide your cooking journey.<\/p>\n
\nGet ready for a creamy, cheesy, and savory bowl that’s perfect for a keto-friendly meal. This Cheesy Bacon Ranch Keto Bowl is an easy-to-make recipe that combines the flavors of crispy bacon, sharp cheddar cheese, and creamy ranch dressing, all served on a bed of cauliflower “rice”.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 head of cauliflower Instructions:<\/strong><\/p>\n 1. Preheat the oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cauliflower Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large eggs, hard-boiled and chopped Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine the chopped eggs, diced avocado, and mayonnaise. Mix until smooth. Cooking Time:<\/strong> 10-15 minutes (includes cooking time for eggs)<\/p>\n Ingredients:<\/strong><\/p>\n – 1.5 lbs flank steak Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium zucchinis Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 20-25 minutes.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs boneless pork shoulder Instructions:<\/strong><\/p>\n 1. Preheat the oven to 275\u00b0F (135\u00b0C). Cooking Time:<\/strong> 8 hours (or overnight)<\/p>\n Assembly:<\/strong><\/p>\n 1. Divide the mixed greens among four bowls. Ingredients:<\/strong><\/p>\n – 1 cup cooked chicken breast, diced Instructions:<\/strong><\/p>\n 1. In a large bowl, combine cooked chicken, quinoa, olives, artichoke hearts, and feta cheese. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of romaine lettuce, chopped Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the chopped lettuce, cooked ground beef, diced tomatoes, shredded cheese, red onion, and cilantro. Cooking Time:<\/strong> 15 minutes (includes cooking time for ground beef)<\/p>\n Ingredients:<\/p>\n – 4 wild-caught salmon fillets (6 oz each) Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cauliflower Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cauliflower Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup cooked cauliflower “rice” Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb ground beef Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Get ready to revolutionize your meals with these 20 scrumptious keto bowl recipes! From cheesy bacon ranch to spicy cauliflower rice, and from garlic butter steak to buffalo chicken, this collection has something for everyone. Whether you’re a seasoned keto enthusiast or just starting out, these mouthwatering bowls are sure to satisfy your cravings while keeping you in ketosis. With a variety of flavors and ingredients, you’ll never get bored with the same old dishes again.<\/p>\n","protected":false},"excerpt":{"rendered":"
\n– 6 slices of bacon, cooked and crumbled
\n– 1\/2 cup grated cheddar cheese (sharp or extra sharp work well)
\n– 1\/4 cup ranch dressing (homemade or store-bought)
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh parsley or chives for garnish (optional)<\/p>\n
\n2. Rinse the cauliflower head and pulse it in a food processor until it resembles rice.
\n3. In a large skillet, heat the olive oil over medium-high heat. Add the crumbled bacon and cook until crispy.
\n4. Add the grated cheddar cheese to the skillet and stir until melted.
\n5. Add the ranch dressing to the skillet and stir until combined with the cheese and bacon mixture.
\n6. Serve the cheesy bacon mixture over the cauliflower “rice” and garnish with fresh parsley or chives if desired.<\/p>\nSpicy Cauliflower Rice Keto Bowl<\/h2>\n
\nKickstart your keto journey with this flavorful and nutritious Spicy Cauliflower Rice Keto Bowl! A perfect blend of spicy and savory, this dish is sure to satisfy your cravings.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 tsp ground cumin
\n– 1 tsp smoked paprika
\n– 1\/2 tsp garlic powder
\n– Salt and pepper to taste
\n– 1\/4 cup grated cheddar cheese (optional)
\n– 1\/4 cup chopped cilantro (optional)<\/p>\n
\n2. Rinse the cauliflower and remove the leaves and stem.
\n3. Pulse the cauliflower in a food processor until it resembles rice.
\n4. In a large skillet, heat the olive oil over medium-high heat. Add the cumin, smoked paprika, and garlic powder. Cook for 1 minute, stirring constantly.
\n5. Add the cauliflower “rice” to the skillet and stir to combine with the spice mixture. Cook for 3-4 minutes or until tender.
\n6. Season with salt and pepper to taste. If using cheese and cilantro, sprinkle on top and serve.<\/p>\nAvocado Egg Salad Keto Bowl<\/h2>\n
\nA refreshing twist on traditional egg salad, this recipe combines creamy avocado with protein-rich eggs and a sprinkle of crunchy bacon for a satisfying keto bowl.<\/p>\n
\n– 1 ripe avocado, diced
\n– 2 tablespoons mayonnaise (make sure it’s sugar-free)
\n– 1\/4 cup chopped fresh parsley
\n– 4 slices of cooked bacon, crumbled
\n– Salt and pepper to taste<\/p>\n
\n2. Stir in the chopped parsley and crumbled bacon.
\n3. Season with salt and pepper to taste.
\n4. Serve the egg salad mixture in a bowl and enjoy!<\/p>\nGarlic Butter Steak Keto Bowl<\/h2>\n
\nSavor the flavors of a juicy steak paired with creamy garlic butter and crunchy veggies in this indulgent keto bowl recipe. Perfect for a quick dinner or lunch, this dish is sure to satisfy your cravings.<\/p>\n
\n– 4 tbsp (55g) unsalted butter, softened
\n– 2 cloves garlic, minced
\n– 1\/4 cup chopped fresh parsley
\n– 1\/2 cup cauliflower florets
\n– 1\/2 cup broccoli florets
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together softened butter, garlic, and parsley.
\n3. Season steak with salt and pepper.
\n4. Grill steak for 5-6 minutes per side or until cooked to desired level of doneness.
\n5. Meanwhile, toss cauliflower and broccoli florets with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes or until tender.
\n6. Serve grilled steak atop roasted veggies and drizzle with garlic butter sauce.<\/p>\nLemon Garlic Shrimp Keto Bowl<\/h2>\n
\nBrighten up your low-carb meal routine with this zesty and flavorful Lemon Garlic Shrimp Keto Bowl, featuring succulent shrimp, garlic, lemon, and herbs.<\/p>\n
\n– 2 cloves of garlic, minced
\n– 1\/4 cup freshly squeezed lemon juice
\n– 2 tablespoons olive oil
\n– 1 tablespoon chopped fresh parsley
\n– Salt and pepper to taste
\n– 1\/2 cup mixed greens (such as arugula, spinach, and lettuce)
\n– 1\/4 cup cherry tomatoes, halved<\/p>\n
\n2. In a medium bowl, whisk together lemon juice, garlic, and olive oil.
\n3. Add the shrimp to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
\n4. Remove the shrimp from the marinade, letting any excess liquid drip off. Place on a baking sheet lined with parchment paper.
\n5. Bake the shrimp for 8-10 minutes or until pink and cooked through.
\n6. Toss mixed greens and cherry tomatoes in a bowl. Top with cooked shrimp and garnish with parsley.<\/p>\nBuffalo Chicken Keto Bowl<\/h2>\n
\nA creamy and spicy twist on traditional buffalo chicken, this keto-friendly bowl is perfect for a quick and satisfying meal.<\/p>\n
\n– 1\/2 cup buffalo sauce (make sure it’s sugar-free)
\n– 1\/4 cup heavy cream
\n– 1\/4 cup shredded cheddar cheese (make sure it’s a keto-friendly brand)
\n– 1\/2 cup cauliflower rice
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional toppings: chopped cilantro, green onions, or crispy bacon<\/p>\n
\n2. In a large bowl, combine chicken, buffalo sauce, and heavy cream. Mix well until the chicken is coated.
\n3. Spread the chicken mixture on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked through.
\n4. Meanwhile, heat the cauliflower rice in a pan with olive oil over medium heat until tender.
\n5. Assemble the bowls by placing the buffalo chicken on top of the cauliflower rice and sprinkling shredded cheese.
\n6. Add your desired toppings and serve hot.<\/p>\nZucchini Noodle Keto Bowl<\/h2>\n
\nThis recipe is a low-carb and flavorful twist on traditional noodle bowls, featuring zucchini noodles (zoodles) as the base. With its rich and creamy sauce, savory meat, and crunchy veggies, this dish is perfect for a quick and satisfying keto meal.<\/p>\n
\n– 1\/4 cup unsalted butter
\n– 1\/2 cup heavy cream
\n– 2 cloves garlic, minced
\n– 1 cup cooked chicken breast or thighs (keto-friendly)
\n– Salt and pepper to taste
\n– Chopped green onions and shredded cheddar cheese for garnish (optional)<\/p>\n
\n2. Spiralize zucchinis into noodles.
\n3. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
\n4. Add heavy cream and bring to a simmer. Reduce heat to low and let sauce thicken.
\n5. Add cooked chicken and stir to combine.
\n6. Cook zoodles according to package instructions or saut\u00e9 them in the same skillet with butter for 2-3 minutes.
\n7. Assemble bowls by placing zoodles at the bottom, followed by the meat and sauce mixture.
\n8. Garnish with green onions and shredded cheddar cheese, if desired.<\/p>\nPesto Chicken Keto Bowl<\/h2>\n
\nThis recipe is a flavorful and nutritious keto bowl that combines the richness of pesto with the savory taste of chicken, all wrapped up in a satisfying serving. Perfect for a quick and easy dinner or lunch.<\/p>\n
\n– 2 tbsp pesto sauce
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup grated Parmesan cheese
\n– 1\/2 cup cooked cauliflower rice
\n– Salt and pepper to taste<\/p>\n
\n2. Season chicken with salt and pepper.
\n3. In a small bowl, mix pesto sauce and chopped parsley.
\n4. Place chicken on a baking sheet and brush with the pesto mixture.
\n5. Bake for 20-25 minutes or until cooked through.
\n6. Cook cauliflower rice according to package instructions.
\n7. Assemble the keto bowl by placing the chicken on top of the cauliflower rice, sprinkling with Parmesan cheese.<\/p>\nBBQ Pulled Pork Keto Bowl<\/h2>\n
\nGet ready for a flavorful and satisfying low-carb meal with this BBQ Pulled Pork Keto Bowl recipe.<\/p>\n
\n– 1\/4 cup sugar-free BBQ sauce (homemade or store-bought)
\n– 2 tbsp olive oil
\n– 1 large onion, sliced
\n– 2 cloves garlic, minced
\n– 1 cup chopped celery
\n– Salt and pepper to taste
\n– 4 cups mixed greens (such as arugula, spinach, and lettuce)
\n– 1\/2 cup diced avocado
\n– 1\/4 cup crumbled bacon
\n– 1\/4 cup shredded cheddar cheese (optional)<\/p>\n
\n2. Season the pork shoulder with salt and pepper.
\n3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder until browned, about 5 minutes per side.
\n4. Add the sliced onion, minced garlic, and chopped celery to the pot. Cook until the vegetables are tender, about 10-12 minutes.
\n5. Brush the sugar-free BBQ sauce all over the pork shoulder.
\n6. Cover the pot with a lid and transfer it to the preheated oven. Braise for 8 hours or overnight.
\n7. Shred the pork with two forks and mix with the juices from the braising liquid.<\/p>\n
\n2. Add the shredded pulled pork on top of the greens.
\n3. Top with diced avocado, crumbled bacon, and shredded cheddar cheese (if using).
\n4. Serve immediately and enjoy!<\/p>\nMediterranean Keto Bowl<\/h2>\n
\nA flavorful and nutritious bowl that combines the best of Mediterranean cuisine with a ketogenic twist. This dish is perfect for a quick and easy lunch or dinner that’s also low-carb and high-fat.<\/p>\n
\n– 1\/2 cup cooked quinoa (or substitute with cauliflower rice)
\n– 1\/4 cup chopped Kalamata olives
\n– 1\/4 cup artichoke hearts, canned or marinated
\n– 1\/4 cup crumbled feta cheese
\n– 2 tablespoons olive oil
\n– 1 tablespoon lemon juice
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Drizzle with olive oil and lemon juice.
\n3. Season with salt and pepper to taste.
\n4. Garnish with chopped parsley, if desired.
\n5. Serve immediately.<\/p>\nTaco Salad Keto Bowl<\/h2>\n
\nA flavorful and nutritious twist on traditional taco salad, this keto-friendly bowl is perfect for a quick and easy lunch or dinner.<\/p>\n
\n– 1 cup of cooked ground beef (seasoned with cumin, chili powder, and salt)
\n– 1\/2 cup of diced tomatoes
\n– 1\/4 cup of shredded cheddar cheese (sharp or extra sharp work best for keto dieters)
\n– 1\/4 cup of chopped red onion
\n– 1\/4 cup of chopped cilantro
\n– 2 tablespoons of freshly squeezed lime juice
\n– 1 tablespoon of olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Squeeze the lime juice over the top and drizzle with olive oil.
\n3. Season with salt and pepper to taste.
\n4. Serve immediately and enjoy!<\/p>\nTeriyaki Salmon Keto Bowl<\/h2>\n
\nA flavorful and healthy keto-friendly bowl that combines the richness of teriyaki salmon with crunchy vegetables and creamy avocado.<\/p>\n
\n– 1\/2 cup Teriyaki sauce (sugar-free)
\n– 2 cups mixed greens
\n– 1 cup sliced bell peppers
\n– 1 cup sliced zucchini
\n– 1\/2 cup diced red onion
\n– 1\/4 cup chopped cilantro
\n– 1 ripe avocado, sliced
\n– Salt and pepper to taste<\/p>\n
\n2. Line a baking sheet with parchment paper.
\n3. Place the salmon fillets on the prepared baking sheet.
\n4. Brush the top of each fillet with Teriyaki sauce.
\n5. Bake for 12-15 minutes or until cooked through.
\n6. In a separate pan, saut\u00e9 the mixed greens, bell peppers, zucchini, and red onion with a pinch of salt and pepper until tender.
\n7. Assemble the bowls by placing the cooked salmon on top of the vegetable mixture, followed by sliced avocado and garnished with cilantro.<\/p>\nGreek Yogurt Chicken Keto Bowl<\/h2>\n
\nA creamy and flavorful low-carb bowl that’s perfect for a quick dinner or lunch on-the-go. This recipe combines the richness of Greek yogurt with the savory taste of chicken, all in a keto-friendly package.<\/p>\n
\n– 1\/2 cup Greek yogurt
\n– 2 tbsp olive oil
\n– 1 tsp lemon juice
\n– 1 tsp garlic powder
\n– Salt and pepper to taste
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup sliced red bell pepper
\n– 1\/4 cup sliced cucumber<\/p>\n
\n2. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic powder, salt, and pepper.
\n3. Place chicken breast in a shallow baking dish and brush with the yogurt mixture.
\n4. Bake for 25-30 minutes or until cooked through.
\n5. Chop parsley, bell pepper, and cucumber. Serve on top of the baked chicken.<\/p>\nLoaded Cauliflower Keto Bowl<\/h2>\n
\nElevate your low-carb game with this creamy, flavorful, and keto-friendly bowl that’s packed with nutrients.<\/p>\n
\n– 2 tablespoons of olive oil
\n– 1\/4 cup of grated cheddar cheese (keto-friendly)
\n– 1\/4 cup of chopped cooked bacon
\n– 1\/4 cup of chopped fresh parsley
\n– Salt and pepper to taste
\n– Optional: 1\/4 cup of sour cream or Greek yogurt for an extra creamy boost<\/p>\n
\n2. Rinse the cauliflower and remove the leaves and stem.
\n3. Cut into florets and toss with olive oil, salt, and pepper.
\n4. Spread on a baking sheet and roast for 20-25 minutes or until tender and lightly browned.
\n5. While the cauliflower is roasting, cook the bacon in a pan over medium heat until crispy.
\n6. In a separate bowl, combine the roasted cauliflower, crumbled bacon, grated cheese, and chopped parsley.
\n7. Taste and adjust seasoning as needed.
\n8. Serve hot and enjoy! (Optional: add a dollop of sour cream or Greek yogurt on top for extra creamy goodness)<\/p>\nSpinach Artichoke Keto Bowl<\/h2>\n
\nA creamy, cheesy, and deliciously satisfying low-carb bowl that combines the flavors of spinach artichoke dip with crispy bacon, melted mozzarella cheese, and a nutritious bed of cauliflower rice.<\/p>\n
\n– 2 tablespoons olive oil
\n– 6 slices of bacon, cooked and crumbled
\n– 1 cup frozen chopped spinach, thawed and drained
\n– 1 (14 oz) can artichoke hearts, drained and chopped
\n– 1 cup shredded mozzarella cheese
\n– 1\/4 cup mayonnaise
\n– 1 tablespoon lemon juice
\n– Salt and pepper to taste<\/p>\n
\n2. Pulse cauliflower in a food processor until it resembles rice.
\n3. Cook cauliflower “rice” according to package instructions or saut\u00e9 with olive oil for 5-7 minutes, stirring occasionally.
\n4. In a separate bowl, combine spinach, artichoke hearts, mayonnaise, lemon juice, salt, and pepper.
\n5. In a 9×13 inch baking dish, layer cauliflower rice, bacon, and spinach-artichoke mixture. Top with mozzarella cheese.
\n6. Bake for 20-25 minutes or until the cheese is melted and bubbly.<\/p>\nCreamy Tuscan Chicken Keto Bowl<\/h2>\n
\nElevate your keto diet with this rich and satisfying Creamy Tuscan Chicken Keto Bowl, featuring chicken breast cooked in a creamy sauce with spinach, garlic, and Italian seasonings.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 small onion, diced
\n– 3 cloves garlic, minced
\n– 1 cup heavy cream
\n– 1\/2 cup grated Parmesan cheese
\n– 1 tsp dried basil
\n– 1 tsp dried oregano
\n– Salt and pepper to taste
\n– 1 cup fresh spinach leaves
\n– Keto-friendly cauliflower “rice” or zucchini noodles (optional)<\/p>\n
\n2. Season chicken breast with salt, basil, and oregano.
\n3. Cook chicken in olive oil for 5-6 minutes per side, or until cooked through.
\n4. In a separate pan, saut\u00e9 onion and garlic until softened.
\n5. Add heavy cream, Parmesan cheese, and spinach to the pan; stir until combined.
\n6. Serve chicken on top of the creamy sauce with cauliflower “rice” or zucchini noodles (if using).<\/p>\nJalape\u00f1o Popper Keto Bowl<\/h2>\n
\nGet ready to spice up your low-carb meals with this creamy and crunchy Jalape\u00f1o Popper Keto Bowl! This recipe combines the flavors of jalape\u00f1os, cream cheese, and bacon in a deliciously keto-friendly bowl.<\/p>\n
\n– 1\/4 cup cream cheese, softened
\n– 1\/4 cup shredded cheddar cheese (dairy or dairy-free alternative)
\n– 1\/4 cup chopped cooked bacon
\n– 1-2 diced jalape\u00f1os, depending on desired heat level
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional: 1\/4 cup chopped fresh cilantro for garnish<\/p>\n
\n2. In a medium bowl, mix together cream cheese and shredded cheddar until smooth.
\n3. Add chopped bacon, diced jalape\u00f1os, salt, and pepper to the bowl and stir until combined.
\n4. Spoon the mixture onto cooked cauliflower “rice” in a serving bowl.
\n5. Drizzle with olive oil and garnish with cilantro if desired.
\n6. Serve immediately.<\/p>\nThai Peanut Chicken Keto Bowl<\/h2>\n
\nExperience the bold flavors of Thailand with this keto-friendly bowl that combines succulent chicken, creamy peanut sauce, and crunchy vegetables.<\/p>\n
\n– 2 tbsp coconut oil
\n– 1\/4 cup Thai red curry paste
\n– 1\/2 cup full-fat coconut milk
\n– 2 tbsp natural peanut butter
\n– 1 tsp grated ginger
\n– 1\/2 tsp garlic powder
\n– Salt and pepper to taste
\n– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
\n– 1\/4 cup chopped peanuts
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. In a large skillet, heat coconut oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
\n3. Add curry paste, coconut milk, peanut butter, ginger, garlic powder, salt, and pepper. Stir well.
\n4. Reduce heat to low and simmer for 10-12 minutes or until sauce thickens.
\n5. Toss mixed vegetables with a pinch of salt and roast in the oven for 15-18 minutes or until tender.
\n6. Assemble bowls by placing chicken mixture on the bottom, followed by roasted vegetables, and topped with chopped peanuts and cilantro.<\/p>\nBacon Cheeseburger Keto Bowl<\/h2>\n
\nSavor a low-carb twist on the classic cheeseburger with this satisfying keto bowl recipe. Crispy bacon, savory ground beef, and melted cheddar come together in a flavorful and filling dish.<\/p>\n
\n– 6 slices of bacon, diced
\n– 1\/2 cup shredded cheddar cheese
\n– 1\/4 cup chopped onion
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional toppings: avocado, sour cream, lettuce, tomato<\/p>\n
\n2. Cook ground beef in a skillet over medium-high heat until browned, breaking into small pieces as it cooks.
\n3. Add diced bacon, chopped onion, and minced garlic to the skillet and cook until the onion is translucent.
\n4. Transfer the mixture to a baking dish and top with shredded cheddar cheese.
\n5. Bake for 15-20 minutes or until the cheese is melted and bubbly.
\n6. Serve hot in a bowl and add your desired toppings.<\/p>\nGarlic Parmesan Brussels Sprouts Keto Bowl<\/h2>\n
\nElevate your keto game with this flavorful and nutritious bowl, perfect for a quick dinner or lunch. Roasted Brussels sprouts are tossed with garlic, parmesan cheese, and a hint of lemon, all on a bed of creamy cauliflower “rice”.<\/p>\n
\n– 2 cloves garlic, minced
\n– 1\/4 cup grated Parmesan cheese
\n– 1\/2 cup cauliflower “rice” (see note)
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Lemon wedges (optional)<\/p>\n
\n2. Toss Brussels sprouts with garlic, Parmesan cheese, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. Meanwhile, prepare cauliflower “rice” by pulsing 1 head of cauliflower in a food processor until it resembles rice.
\n5. In a large skillet, heat olive oil over medium-high heat. Add cauliflower “rice” and cook, stirring frequently, for 3-5 minutes or until slightly tender.
\n6. To assemble the bowls, place a scoop of cauliflower “rice” on a plate, top with roasted Brussels sprouts, and squeeze lemon juice if desired.<\/p>\nSummary<\/h2>\n