20 Delicious Keto Beef Recipes for Healthy Living

Embarking on a keto journey doesn’t mean saying goodbye to flavor, especially when it comes to beef! Whether you’re craving a quick weeknight dinner or a hearty comfort meal, our roundup of 20 Delicious Keto Beef Recipes is your ticket to healthy living without the sacrifice. Dive in and discover how easy and satisfying keto can be with these mouthwatering dishes that’ll keep you coming back for more!

Keto Beef Stroganoff

Ready to dive into a comforting yet low-carb classic? This Keto Beef Stroganoff transforms the traditional dish into a creamy, satisfying meal without the carbs, perfect for anyone following a ketogenic lifestyle or simply looking for a healthier alternative.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup beef bone broth
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 cup full-fat sour cream
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt and coat the pan evenly.
2. Season the beef sirloin slices with salt and pepper, then sear in the skillet for 2-3 minutes per side until browned. Remove and set aside.
3. In the same skillet, add the mushrooms and onions, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
4. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
5. Pour in the beef bone broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
6. Whisk in the Dijon mustard and smoked paprika, then return the beef to the skillet, simmering for 5 minutes to allow the flavors to meld.
7. Reduce the heat to low and stir in the sour cream, ensuring it’s fully incorporated without boiling to prevent curdling.
8. Garnish with fresh parsley before serving.

Enjoy the rich, velvety texture of the sauce paired with the tender beef and earthy mushrooms. For an extra touch, serve over a bed of zucchini noodles or cauliflower rice to keep it keto-friendly.

Slow Cooker Keto Beef Stew

Delving into the world of keto-friendly comfort foods, this slow cooker beef stew is a hearty, flavorful dish that’s both satisfying and easy to prepare. Designed for those following a low-carb lifestyle, it combines tender beef with a rich, savory broth and low-carb vegetables, all cooked to perfection in your slow cooker.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 1/4 cup avocado oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups beef bone broth
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 cups radishes, quartered
• 1 cup celery, sliced
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, approximately 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure a proper sear.
3. Transfer the seared beef to the slow cooker.
4. In the same skillet, reduce the heat to medium and add the diced onion. Cook until translucent, about 5 minutes, then add the minced garlic and cook for an additional 30 seconds.
5. Stir in the tomato paste, smoked paprika, thyme, sea salt, and black pepper, cooking for 1 minute to blend the flavors.
6. Pour the beef bone broth into the skillet, scraping up any browned bits from the bottom, then transfer the mixture to the slow cooker.
7. Add the quartered radishes and sliced celery to the slow cooker, stirring to combine all ingredients.
8. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender. Tip: For the best texture, avoid lifting the lid during cooking.
9. Stir in the chopped parsley just before serving. Tip: Fresh herbs add a bright contrast to the rich stew.

Every bite of this stew offers a melt-in-your-mouth tenderness, with the radishes providing a surprising, potato-like texture. Serve it in a hollowed-out roasted acorn squash for an elegant, keto-friendly presentation that’s sure to impress.

Keto Beef and Broccoli Stir Fry

Diving into the world of keto-friendly meals doesn’t mean sacrificing flavor or satisfaction, especially with this Keto Beef and Broccoli Stir Fry. Perfect for beginners, this recipe breaks down each step to ensure a delicious outcome every time.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets, blanched
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/4 cup soy sauce, gluten-free
• 1 tbsp erythritol
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup beef broth
• 1 tbsp xanthan gum (for thickening)

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add thinly sliced flank steak to the skillet, searing for 2 minutes per side until browned. Tip: Avoid overcrowding the pan to ensure proper searing.
3. Remove steak from the skillet and set aside on a plate.
4. In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
5. Pour in gluten-free soy sauce, erythritol, sesame oil, red pepper flakes, and beef broth, stirring to combine. Bring to a simmer.
6. Sprinkle xanthan gum over the sauce, whisking continuously for 1 minute to thicken. Tip: Xanthan gum prevents clumping when added slowly and whisked vigorously.
7. Return the seared steak and blanched broccoli florets to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes to heat through. Tip: Blanching broccoli beforehand ensures it’s perfectly tender-crisp in the final dish.
8. Remove from heat and serve immediately.

Combining the rich umami of the sauce with the tender beef and crisp broccoli, this stir fry offers a satisfying texture contrast. For an extra touch, garnish with sesame seeds or sliced green onions before serving.

Keto Beef Tacos with Cheese Shells

Here’s how to craft the perfect Keto Beef Tacos with Cheese Shells, a dish that marries simplicity with indulgence, ensuring a satisfying meal without the carbs.

Ingredients

• 1 lb ground beef, 80/20 blend for optimal juiciness
• 1 tbsp avocado oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup shredded cheddar cheese, aged for 12 months
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup diced white onion
• 1/4 cup chopped fresh cilantro
• 1/2 avocado, sliced
• 2 tbsp sour cream

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and add the avocado oil.
2. Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5 minutes until no pink remains.
3. Sprinkle the smoked paprika, ground cumin, garlic powder, onion powder, sea salt, and black pepper over the beef. Stir to combine and cook for an additional 2 minutes to meld the flavors.
4. Remove the beef from the skillet and set aside. Wipe the skillet clean with a paper towel.
5. Heat the skillet over medium-low heat (300°F). Sprinkle 1/4 cup of cheddar cheese in a circle shape. Cook for 2 minutes until the edges start to crisp.
6. Using a spatula, carefully flip the cheese circle and cook for another 1 minute. Transfer to a plate lined with parchment paper to form a taco shell. Repeat with the remaining cheese.
7. Fill each cheese shell with the seasoned beef, then top with Monterey Jack cheese, diced white onion, chopped cilantro, avocado slices, and a dollop of sour cream.

Opt for these Keto Beef Tacos with Cheese Shells when craving something both hearty and light. The cheese shells offer a crispy yet pliable texture, while the beef filling provides a smoky depth. Serve with a side of lime wedges for an extra zing.

Keto Meatballs with Zucchini Noodles

Venturing into the world of keto-friendly meals doesn’t mean sacrificing flavor or satisfaction. Today, we’re crafting Keto Meatballs with Zucchini Noodles, a dish that combines the heartiness of meatballs with the lightness of zucchini noodles, perfect for a nutritious, low-carb meal.

Ingredients

• 1 lb ground beef, 80% lean
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 2 tbsp olive oil
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the meatballs.
2. In a large mixing bowl, combine the ground beef, almond flour, Parmesan cheese, beaten egg, minced garlic, sea salt, and black pepper. Mix until just combined to avoid tough meatballs.
3. Form the mixture into 1-inch diameter meatballs, placing them on a parchment-lined baking sheet for easy cleanup.
4. Bake the meatballs in the preheated oven for 20 minutes, or until they reach an internal temperature of 160°F (71°C), ensuring they’re cooked through.
5. While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the zucchini noodles, sautéing for 2-3 minutes until just tender but still crisp.
6. Remove the meatballs from the oven and let them rest for 2 minutes before serving to allow the juices to redistribute.
7. Divide the zucchini noodles among plates, top with the meatballs, and garnish with fresh basil for a pop of color and flavor.

Keto Meatballs with Zucchini Noodles offer a delightful contrast of textures, from the tender meatballs to the crisp zucchini noodles. Serve this dish with a side of marinara sauce for dipping, or sprinkle with extra Parmesan for added richness.

Keto Beef Chili

Preparing a hearty Keto Beef Chili is simpler than you might think, and it’s packed with flavors that satisfy without the carbs. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1.5 lbs ground beef, 80/20 blend
• 2 tbsp avocado oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 cup beef bone broth
• 14 oz canned diced tomatoes, undrained
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. Heat avocado oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced onion, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Introduce minced garlic to the pot, cooking for 1 minute until fragrant, ensuring it doesn’t brown.
4. Increase heat to medium-high, add ground beef, breaking it apart with a spoon, and cook until no pink remains, about 7 minutes.
5. Sprinkle smoked paprika, ground cumin, chili powder, and cayenne pepper over the beef, stirring to coat evenly, for 1 minute.
6. Pour in beef bone broth and undrained diced tomatoes, bringing the mixture to a gentle boil.
7. Reduce heat to low, simmer uncovered for 25 minutes, stirring occasionally to meld flavors.
8. Stir in apple cider vinegar and salt, adjusting to taste, then simmer for an additional 5 minutes.

Serve this Keto Beef Chili hot, garnished with avocado slices or a dollop of sour cream for added richness. The texture should be thick and hearty, with a deep, smoky flavor that’s perfectly balanced by the acidity of the tomatoes and vinegar.

Keto Beef Liver Pate

Unlock the rich, velvety world of homemade pate with this Keto Beef Liver Pate recipe, a luxurious yet straightforward dish that transforms humble ingredients into a gourmet spread. Perfect for those following a ketogenic diet or anyone looking to add a nutrient-dense option to their appetizer repertoire.

Ingredients

• 1 lb pasture-raised beef liver, trimmed and sliced
• 1/2 cup clarified butter, divided
• 1/2 cup heavy cream
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg

Instructions

1. In a large skillet over medium heat, melt 1/4 cup of clarified butter until it shimmers but does not smoke.
2. Add the finely diced yellow onion and minced garlic to the skillet, sautéing until translucent and fragrant, about 5 minutes.
3. Increase the heat to medium-high and add the sliced beef liver, searing each side for 2 minutes until lightly browned but still pink inside.
4. Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Add the thyme leaves, sea salt, black pepper, and ground nutmeg, simmering for an additional 5 minutes to meld the flavors.
5. Transfer the mixture to a food processor, adding the remaining 1/4 cup of clarified butter. Process on high until the mixture is completely smooth, about 2 minutes.
6. Pour the pate into a serving dish or ramekins, smoothing the top with a spatula. Cover and refrigerate for at least 2 hours to set.

Silky and rich, this Keto Beef Liver Pate boasts a deep, savory flavor with a hint of nutmeg and thyme. Serve chilled with crisp, low-carb crackers or fresh vegetable sticks for a delightful contrast in textures.

Keto Beef Kabobs with Garlic Butter

Unlock the secrets to creating mouthwatering Keto Beef Kabobs with Garlic Butter, a dish that combines simplicity with gourmet flavors. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1.5 lbs grass-fed beef sirloin, cut into 1-inch cubes
• 1/4 cup clarified butter, melted
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium red bell pepper, cut into 1-inch pieces

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring even cooking.
2. In a small bowl, combine the melted clarified butter, minced garlic, and chopped rosemary to create the garlic butter marinade.
3. Thread the beef cubes, zucchini rounds, and red bell pepper pieces alternately onto skewers, leaving small gaps between pieces for even heat distribution.
4. Brush the assembled kabobs generously with the garlic butter marinade, coating all sides for maximum flavor.
5. Season the kabobs evenly with sea salt and freshly ground black pepper, adjusting to ensure a balanced taste.
6. Place the kabobs on the preheated grill, cooking for 4-5 minutes per side for medium-rare, or until desired doneness is achieved.
7. Remove the kabobs from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

Best enjoyed hot off the grill, these Keto Beef Kabobs with Garlic Butter boast a tender texture and a rich, aromatic flavor profile. Serve them over a bed of cauliflower rice for a complete low-carb meal that doesn’t skimp on satisfaction.

Keto Philly Cheesesteak Stuffed Peppers

Begin by preheating your oven to 375°F to ensure it’s ready for baking your stuffed peppers to perfection.

Ingredients

• 4 large green bell peppers, tops removed and seeds discarded
• 1 lb thinly sliced ribeye steak, pasture-raised
• 1 tbsp clarified butter
• 1 medium yellow onion, thinly sliced
• 8 oz white mushrooms, thinly sliced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup provolone cheese, shredded
• 1/4 cup beef broth, low-sodium

Instructions

1. Preheat oven to 375°F. Prepare a baking dish by lightly greasing it with clarified butter to prevent sticking.
2. In a large skillet over medium-high heat, melt the remaining clarified butter. Add the thinly sliced ribeye steak, cooking for 2-3 minutes until just browned. Remove steak and set aside.
3. In the same skillet, add the thinly sliced yellow onion and mushrooms. Cook for 5 minutes, stirring occasionally, until vegetables are softened and lightly caramelized.
4. Return the steak to the skillet with the onions and mushrooms. Season with sea salt and freshly ground black pepper, stirring to combine.
5. Divide the steak mixture evenly among the prepared bell peppers, filling each one to the top. Pour beef broth into the bottom of the baking dish to keep the peppers moist during baking.
6. Sprinkle shredded provolone cheese over the top of each stuffed pepper. Bake in the preheated oven for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden.
7. Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Creating these Keto Philly Cheesesteak Stuffed Peppers results in a dish that’s bursting with savory flavors and a satisfying texture contrast between the tender peppers and the juicy, cheesy filling. Consider serving them with a side of crisp, fresh arugula to add a peppery bite that complements the richness of the dish.

Keto Beef and Mushroom Casserole

Amidst the hustle of daily life, finding a dish that’s both comforting and aligns with your keto goals can feel like a culinary treasure hunt. This Keto Beef and Mushroom Casserole is a hearty, flavorful solution that brings together rich, savory flavors in a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1.5 lbs ground beef, 80% lean
• 2 cups cremini mushrooms, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup clarified butter
• 1 tbsp garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp smoked paprika
• 1 cup shredded sharp cheddar cheese
• 2 pasture-raised eggs, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spatula, until no pink remains, about 8 minutes.
3. Add the sliced cremini mushrooms and minced garlic to the skillet, sautéing until the mushrooms are tender and the garlic is fragrant, about 5 minutes.
4. Stir in the heavy cream, sea salt, black pepper, and smoked paprika, cooking for an additional 2 minutes to blend the flavors.
5. Remove the skillet from heat and fold in the shredded sharp cheddar cheese until melted and evenly distributed.
6. Transfer the beef and mushroom mixture to the prepared baking dish, spreading it evenly.
7. Pour the lightly beaten pasture-raised eggs over the mixture, ensuring they seep into the layers for binding.
8. Bake in the preheated oven for 25 minutes, or until the top is golden and the casserole is set.
9. Let the casserole rest for 5 minutes before serving to allow the flavors to meld and the structure to firm up.

Creating this casserole yields a dish with a rich, umami-packed flavor profile, complemented by the creamy texture from the cheese and eggs. Serve it alongside a crisp, green salad for a balanced meal that doesn’t skimp on satisfaction.

Keto Beef Brisket with Low-Carb BBQ Sauce

For those embarking on a ketogenic journey or simply seeking a hearty, low-carb meal, this Keto Beef Brisket with Low-Carb BBQ Sauce is a game-changer. Follow these steps to achieve a tender, flavorful brisket that’s sure to impress.

Ingredients

• 3 lbs beef brisket, trimmed of excess fat
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp sea salt
• 1 tsp black pepper, freshly ground
• 2 tbsp olive oil
• 1 cup sugar-free ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp liquid smoke
• 1/2 tsp xanthan gum

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow, even cook for the brisket.
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create a dry rub.
3. Generously apply the dry rub to all sides of the beef brisket, pressing gently to adhere.
4. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the brisket for 3-4 minutes per side until a golden crust forms.
5. Transfer the skillet to the preheated oven and roast for 3 hours, or until the brisket reaches an internal temperature of 195°F (90°C).
6. While the brisket cooks, prepare the low-carb BBQ sauce by whisking together sugar-free ketchup, apple cider vinegar, Worcestershire sauce, and liquid smoke in a saucepan over medium heat.
7. Sprinkle xanthan gum over the sauce, whisking continuously to thicken, then reduce heat to low and simmer for 5 minutes.
8. Once the brisket is tender, remove it from the oven and let it rest for 10 minutes before slicing against the grain.
9. Serve the sliced brisket with the low-carb BBQ sauce drizzled over the top or on the side for dipping.

Delightfully tender and rich in smoky flavors, this brisket pairs wonderfully with a side of roasted vegetables or atop a bed of cauliflower mash for a complete keto-friendly meal.

Keto Beef Jerky

Keto beef jerky is a savory, protein-packed snack that’s perfect for those following a low-carb lifestyle. Crafting this delicacy at home ensures you control the quality of ingredients and the level of seasoning to suit your palate.

Ingredients

• 1 1/2 lbs grass-fed beef flank steak, thinly sliced against the grain
• 1/4 cup coconut aminos
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt
• 1/4 tsp liquid smoke

Instructions

1. Place the thinly sliced beef in a large mixing bowl.
2. In a separate bowl, whisk together coconut aminos, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, sea salt, and liquid smoke until well combined.
3. Pour the marinade over the beef slices, ensuring each piece is thoroughly coated. Cover and refrigerate for 12 hours, turning the beef once halfway through for even marination.
4. Preheat your oven to 170°F and line a baking sheet with parchment paper.
5. Remove the beef from the marinade, shaking off excess, and arrange the slices in a single layer on the prepared baking sheet.
6. Bake for 4 hours, flipping the slices every hour to ensure even drying, until the jerky is firm and dry to the touch but still slightly pliable.
7. Allow the jerky to cool completely on the baking sheet before transferring to an airtight container for storage.

Here’s how to ensure your jerky turns out perfectly: marinate the beef for the full 12 hours to deepen the flavors, slice the meat uniformly for consistent drying, and check the jerky a bit early to prevent over-drying. Homemade keto beef jerky boasts a robust, smoky flavor with a satisfying chew. Serve it alongside a sharp cheddar cheese or crumbled over a fresh salad for an extra protein punch.

Keto Beef Ribeye with Herb Butter

Yearning for a dish that marries simplicity with sophistication? This Keto Beef Ribeye with Herb Butter is a perfect choice, offering a rich, flavorful experience that’s surprisingly straightforward to prepare.

Ingredients

• 1 12-ounce ribeye steak, 1.5 inches thick
• 2 tablespoons unsalted butter, softened
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon avocado oil

Instructions

1. Remove the ribeye from the refrigerator 30 minutes before cooking to bring it to room temperature, ensuring even cooking.
2. In a small bowl, combine the softened butter, rosemary, thyme, and garlic powder to create the herb butter. Set aside.
3. Heat a cast-iron skillet over medium-high heat for 5 minutes until it’s smoking hot, a key step for achieving a perfect sear.
4. Season the ribeye evenly on both sides with sea salt and black pepper.
5. Add avocado oil to the skillet, then carefully place the ribeye in the center. Cook for 4 minutes without moving to develop a golden crust.
6. Flip the steak and cook for an additional 3 minutes for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.
7. Transfer the steak to a plate and immediately top with the herb butter, allowing it to melt over the warm steak.
8. Let the steak rest for 5 minutes before slicing to retain its juices.

With its succulent interior and aromatic herb crust, this ribeye is a testament to the beauty of keto cooking. Serve it alongside roasted asparagus for a complete, visually stunning meal.

Keto Beef and Cheese Pie

Now, let’s dive into creating a savory Keto Beef and Cheese Pie that’s both satisfying and low-carb. This dish combines rich flavors with a comforting texture, perfect for any meal.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1 lb ground beef, 80/20 blend
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a mixing bowl, combine almond flour, clarified butter, and the beaten egg to form the pie crust dough. Press the dough evenly into a 9-inch pie dish.
3. Bake the crust for 10 minutes until it’s lightly golden. Tip: Use a fork to prick the bottom of the crust before baking to prevent bubbling.
4. While the crust bakes, heat olive oil in a skillet over medium heat. Add the ground beef, cooking until no pink remains, about 5-7 minutes. Drain excess fat.
5. Stir in heavy cream, cheddar cheese, sea salt, and black pepper into the beef, cooking for an additional 2 minutes until the cheese melts and the mixture thickens.
6. Pour the beef and cheese mixture into the pre-baked crust, spreading it evenly.
7. Bake for 15 minutes, or until the edges are bubbly and the top is lightly browned. Tip: Let the pie sit for 5 minutes before slicing to allow the filling to set.

Delight in the creamy, cheesy filling paired with the nutty, crisp crust. Serve warm with a side of fresh greens for a balanced keto meal.

Keto Beef Stir Fry with Cauliflower Rice

Let’s dive into creating a dish that’s as nutritious as it is delicious, perfect for those following a keto lifestyle or anyone looking for a low-carb meal option. This recipe combines the rich flavors of beef with the light, fluffy texture of cauliflower rice, making it a satisfying meal any day of the week.

Ingredients

• 1 lb grass-fed beef sirloin, thinly sliced against the grain
• 2 tbsp avocado oil
• 1 medium head cauliflower, riced (about 4 cups)
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/2 tsp sea salt
• 1/4 tsp crushed red pepper flakes
• 2 cups baby spinach
• 1/4 cup green onions, thinly sliced

Instructions

1. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced beef sirloin to the skillet, spreading it out in a single layer to ensure even cooking. Sear for 2 minutes without stirring to develop a golden crust.
3. Flip the beef slices and cook for an additional 1-2 minutes until just cooked through. Remove the beef from the skillet and set aside on a plate.
4. In the same skillet, add the remaining 1 tbsp avocado oil and the riced cauliflower. Stir-fry for 3-4 minutes until the cauliflower begins to soften.
5. Add the coconut aminos, apple cider vinegar, garlic powder, ginger powder, sea salt, and crushed red pepper flakes to the cauliflower. Stir to combine and cook for another 2 minutes.
6. Return the cooked beef to the skillet, along with the baby spinach and green onions. Toss everything together and cook for 1-2 minutes until the spinach is wilted and the beef is heated through.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. A vibrant mix of textures awaits, from the tender beef to the crisp-tender cauliflower rice, all brought together with a subtly sweet and spicy sauce. Serve this stir-fry in a hollowed-out bell pepper for an edible bowl that adds a pop of color and crunch to your meal.

Keto Beef and Eggplant Lasagna

Elevate your keto cooking game with this hearty Beef and Eggplant Lasagna, a dish that layers rich flavors and textures for a satisfying meal. Perfect for those following a low-carb lifestyle, this recipe transforms traditional lasagna into a keto-friendly masterpiece without sacrificing taste.

Ingredients

• 1 1/2 lbs ground beef, 85% lean
• 2 medium eggplants, sliced into 1/4-inch rounds
• 2 cups ricotta cheese, whole milk
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated
• 1 large egg, pasture-raised and lightly beaten
• 2 tbsp olive oil, extra virgin
• 1 tbsp garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 2 cups sugar-free marinara sauce

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange the eggplant slices in a single layer on a baking sheet. Brush both sides with olive oil and season with sea salt. Bake for 15 minutes until slightly tender, then set aside.
3. In a large skillet over medium heat, cook the ground beef until no longer pink, about 8 minutes. Drain excess fat, then add minced garlic, oregano, black pepper, and red pepper flakes, cooking for an additional 2 minutes.
4. In a mixing bowl, combine ricotta cheese, beaten egg, and half of the Parmesan cheese. Mix until well incorporated.
5. Layer half of the baked eggplant slices at the bottom of the prepared baking dish. Spread half of the ricotta mixture over the eggplant, followed by half of the ground beef and a cup of marinara sauce. Repeat the layers, finishing with a top layer of mozzarella and remaining Parmesan cheese.
6. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
7. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Unbelievably rich and satisfying, this Keto Beef and Eggplant Lasagna boasts a perfect balance of creamy, meaty, and tangy flavors. Serve it with a crisp green salad dressed in lemon vinaigrette to complement the lasagna’s robust character.

Keto Beef and Spinach Stuffed Portobello Mushrooms

Preparing a delicious and nutritious meal doesn’t have to be complicated, especially when it comes to creating a dish that’s both satisfying and keto-friendly. Today, we’re diving into a recipe that combines the earthy flavors of portobello mushrooms with the rich taste of beef and the freshness of spinach, all packed into one delightful dish.

Ingredients

• 4 large portobello mushrooms, stems removed and gills scraped
• 1 tbsp clarified butter
• 1/2 lb ground beef, 85% lean
• 1 cup fresh spinach, finely chopped
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush the portobello mushrooms with olive oil on both sides and place them gill-side up on the prepared baking sheet.
3. In a skillet over medium heat, melt the clarified butter and add the ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
4. Add the chopped spinach, garlic powder, sea salt, and black pepper to the skillet. Stir until the spinach wilts, about 2 minutes.
5. Remove the skillet from heat and stir in the grated Parmesan cheese until well combined.
6. Divide the beef and spinach mixture evenly among the portobello mushrooms, pressing gently to fill the cavities.
7. Bake in the preheated oven for 15 minutes, or until the mushrooms are tender and the filling is heated through.
8. For a golden top, broil the stuffed mushrooms for an additional 2 minutes, watching closely to prevent burning.

When served, these Keto Beef and Spinach Stuffed Portobello Mushrooms offer a juicy texture with a savory depth from the beef, balanced by the freshness of spinach. Consider garnishing with a sprinkle of fresh herbs or a drizzle of balsamic glaze for an extra layer of flavor.

Keto Beef and Avocado Salad

Today’s culinary adventure brings us to a dish that’s as nutritious as it is delicious, perfect for those following a keto lifestyle or anyone looking for a hearty, healthy meal. This Keto Beef and Avocado Salad combines rich flavors and textures for a satisfying dish that’s easy to prepare.

Ingredients

• 1 lb grass-fed beef sirloin, thinly sliced
• 2 ripe avocados, diced
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup mixed baby greens
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh cilantro

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of extra virgin olive oil.
2. Once the oil is shimmering, add the thinly sliced grass-fed beef sirloin to the skillet. Cook for 3-4 minutes on each side, or until the beef reaches an internal temperature of 145°F for medium-rare. Tip: Avoid overcrowding the skillet to ensure each piece sears properly.
3. Remove the beef from the skillet and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring a moist and flavorful result.
4. In a small bowl, whisk together the remaining extra virgin olive oil, apple cider vinegar, Dijon mustard, sea salt, and freshly ground black pepper to create the dressing.
5. In a large salad bowl, combine the mixed baby greens, diced avocados, and chopped fresh cilantro. Tip: Gently toss the avocados in the dressing first to prevent them from browning.
6. Slice the rested beef against the grain into thin strips and add it to the salad bowl.
7. Drizzle the dressing over the salad and toss gently to combine all the ingredients. Tip: For an extra burst of flavor, let the salad sit for 5 minutes before serving to allow the flavors to meld.
8. Sprinkle the crumbled feta cheese over the top before serving.

Delight in the contrast of the tender, juicy beef with the creamy avocados and the crisp baby greens, all brought together by the tangy dressing. For a creative twist, serve this salad in halved avocado shells for an elegant presentation.

Keto Beef and Cheese Stuffed Jalapenos

Before you dive into making these Keto Beef and Cheese Stuffed Jalapenos, let’s gather our ingredients and prepare for a deliciously spicy treat that’s perfect for any gathering or a cozy night in.

Ingredients

• 12 large fresh jalapenos, halved lengthwise and seeded
• 1 lb ground beef, 80% lean
• 1 cup sharp cheddar cheese, finely shredded
• 1/4 cup cream cheese, softened
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, warm the olive oil. Add the ground beef, breaking it apart with a spatula, and cook until no pink remains, about 5-7 minutes.
3. Drain any excess fat from the beef, then stir in the garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Cook for an additional 1 minute to blend the flavors.
4. Remove the skillet from heat and let the beef mixture cool slightly. Then, mix in the sharp cheddar cheese and cream cheese until well combined.
5. Using a small spoon, fill each jalapeno half with the beef and cheese mixture, pressing down lightly to ensure they’re well packed.
6. Arrange the stuffed jalapenos on the prepared baking sheet and bake for 20-25 minutes, or until the jalapenos are tender and the filling is bubbly and slightly golden.
7. Let the jalapenos cool for 5 minutes before serving to allow the filling to set.

Just out of the oven, these stuffed jalapenos offer a delightful contrast between the spicy, crisp pepper and the rich, creamy filling. Serve them with a dollop of sour cream or alongside a fresh avocado salad for a complete keto-friendly meal.

Keto Beef and Bacon Roll Ups

Savory and satisfying, these Keto Beef and Bacon Roll Ups are a perfect blend of rich flavors and textures, designed to delight your palate while keeping your carb count low. Let’s dive into creating this delicious dish with precision and care.

Ingredients

• 1 lb grass-fed ground beef
• 8 slices thick-cut, sugar-free bacon
• 1/4 cup organic cream cheese, softened
• 1 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the ground beef, cream cheese, garlic powder, smoked paprika, sea salt, and black pepper. Mix until all ingredients are evenly distributed.
3. Divide the beef mixture into 8 equal portions and shape each into a small log.
4. Wrap each beef log with a slice of bacon, ensuring the ends meet underneath the log to secure it.
5. Heat the clarified butter in a large skillet over medium-high heat. Once hot, add the bacon-wrapped beef logs, seam side down, and sear for 2-3 minutes on each side until the bacon is crispy.
6. Transfer the seared roll ups to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the beef is cooked through.
7. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chives.

Golden and crispy on the outside with a juicy, flavorful center, these roll ups are a testament to the magic of combining simple ingredients with technique. Serve them atop a bed of arugula for a refreshing contrast or alongside roasted vegetables for a hearty meal.

Conclusion

We hope this roundup of 20 delicious keto beef recipes inspires your next healthy meal! Whether you’re craving a hearty dinner or a quick lunch, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!