13 More Quick and Easy Keto Meals for a Fresh Start in the New Year

The new year is the perfect time to kickstart your journey with some delicious keto meals that won’t take up all your time in the kitchen. We’ve compiled 13 quick and easy recipes that are both satisfying and low in carbs, helping you stay on track without sacrificing flavor. Get ready to enjoy tasty dishes that fit perfectly into your keto lifestyle!

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Spicy Shrimp Tacos in Lettuce Wraps

These spicy shrimp tacos are a fun twist on a classic favorite. Wrapped in crisp lettuce, they’re light yet packed with flavor. Top them with fresh veggies and a drizzle of sauce for a delicious bite!

Spicy Shrimp Tacos in Lettuce Wraps

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Lettuce leaves (such as romaine or butter lettuce) for wrapping
• 1 avocado, diced
• 1/2 cup pico de gallo
• Lime wedges, for serving

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, salt, and pepper.
2. Heat a skillet over medium-high heat and cook shrimp until pink and opaque, about 2-3 minutes per side.
3. Place cooked shrimp in lettuce leaves, top with diced avocado and pico de gallo.
4. Serve with lime wedges on the side.

Bacon-Wrapped Avocado Fries

Bacon-wrapped avocado fries are the perfect snack or appetizer for any gathering. The crispy bacon pairs wonderfully with the creamy avocado, making each bite a tasty delight. Serve them with your favorite dipping sauce for an added kick!

Bacon-Wrapped Avocado Fries

Ingredients:

• 2 avocados, cut into wedges
• 8-10 slices of bacon, cut in half
• 1/4 teaspoon pepper

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Wrap each avocado wedge with a slice of bacon, securing with a toothpick if necessary.
3. Arrange the wrapped avocado fries on a baking sheet lined with parchment paper.
4. Sprinkle with pepper.
5. Bake for 12-15 minutes or until the bacon is crispy.
6. Serve warm with your favorite dipping sauce.

Egg Muffins with Spinach and Cheese

These egg muffins are a fun and easy way to enjoy breakfast. Packed with spinach and cheese, they’re perfect for a quick meal or a snack. Plus, they’re super simple to make and can be customized with your favorite ingredients!

Egg Muffins with Spinach and Cheese

Ingredients:

• 6 eggs
• 1/2 cup fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk (or almond milk for keto)
• Salt and pepper, to taste
• Non-stick cooking spray

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin with non-stick cooking spray.
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Stir in the spinach and cheese.
4. Pour the mixture into the prepared muffin tin, filling each cup about 2/3 full.
5. Bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
6. Let cool for a few minutes before removing from the tin. Serve warm.

Cauliflower Fried Rice

Cauliflower fried rice is a delicious twist on the classic dish. It’s light, colorful, and packed with veggies, making it a great option for a healthy meal. Enjoy it as a side or a main dish; either way, it’s sure to please!

Cauliflower Fried Rice (Second Version)

Ingredients:

• 1 head of cauliflower, riced
• 1 tablespoon sesame oil
• 1 small onion, diced
• 1/2 cup peas and carrots, frozen
• 2 eggs, beaten
• 2 tablespoons soy sauce
• Green onions, sliced for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium heat.
2. Add the onion and peas and carrots, sautéing until onions are translucent.
3. Stir in the riced cauliflower and soy sauce, cooking until heated through, about 5-7 minutes.
4. Push the cauliflower mixture to the side of the skillet and scramble the eggs on the other side.
5. Mix everything together and garnish with green onions.
6. Serve hot as a delicious, keto-friendly side or main dish.

Creamy Garlic Mushroom Chicken

This creamy garlic mushroom chicken dish is a winner for dinner! Tender chicken slathered in a rich mushroom sauce makes each bite feel like a treat. Pair it with some fresh broccoli for a complete meal that’s both tasty and easy to whip up.

Creamy Garlic Mushroom Chicken

Ingredients:

• 4 chicken breasts
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken breasts with salt and pepper and sear until golden on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add the mushrooms and garlic, sauté until the mushrooms are golden.
4. Deglaze the pan with chicken broth and stir in heavy cream. Bring to a simmer.
5. Return the chicken to the skillet and simmer until the sauce thickens and the chicken is cooked through, about 10 minutes.
6. Garnish with fresh parsley before serving.

Cheesy Broccoli and Cauliflower Casserole

This cheesy broccoli and cauliflower casserole is a comforting dish that everyone will love. The creamy cheese sauce blends perfectly with the tender veggies, making it a hit at any meal. Serve it as a side or enjoy it as a main dish for a cozy night in!

Cheesy Broccoli and Cauliflower Casserole

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup heavy cream
• 2 cups cheddar cheese, shredded
• 1/2 cup cream cheese
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Butter for greasing

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. Steam broccoli and cauliflower until just tender, about 5 minutes.
3. In a saucepan, heat cream and cream cheese over medium heat, stirring until smooth.
4. Stir in cheddar cheese, garlic powder, salt, and pepper until the cheese is melted and the mixture is smooth.
5. Combine the steamed broccoli and cauliflower in the prepared baking dish, and pour the cheese sauce over the top.
6. Bake for 20-25 minutes, or until bubbly and golden on top.
7. Serve warm.

Keto Chicken Salad Lettuce Wraps

Keto chicken salad lettuce wraps are a fun twist on a classic dish. They are light, crunchy, and packed with flavor. Enjoy them as a quick lunch or a tasty snack anytime!

Keto Chicken Salad Lettuce Wraps

Ingredients:

• 2 cups cooked chicken, shredded
• 1/2 cup mayonnaise
• 1 avocado, diced
• 1/4 cup celery, diced
• 2 tablespoons onion, minced
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• Lettuce leaves (such as Bibb or iceberg) for wrapping

Instructions:

1. In a bowl, mix together the chicken, mayonnaise, avocado, celery, onion, and Dijon mustard.
2. Season with salt and pepper to taste.
3. Spoon the chicken salad into the center of lettuce leaves.
4. Fold the lettuce around the filling and serve chilled.

Salmon with Asparagus and Lemon Butter

Salmon with asparagus and lemon butter is a simple dish that celebrates fresh flavors. The buttery sauce enhances the rich taste of the salmon while the asparagus adds a nice crunch. It’s perfect for a cozy dinner or a special occasion!

Salmon with Asparagus and Lemon Butter

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 4 tablespoons butter
• 1 lemon, juiced and zested
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the salmon and asparagus on a lined baking sheet.
3. Drizzle with olive oil and season with salt and pepper.
4. In a small saucepan, melt the butter and stir in the lemon juice and zest.
5. Pour the lemon butter over the salmon and asparagus.
6. Roast for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.
7. Serve immediately, drizzling any remaining butter sauce over the top.

Eggplant Lasagna with Ricotta

This eggplant lasagna is a fun twist on a classic dish. Layers of roasted eggplant and creamy ricotta make it rich and satisfying. Top it off with your favorite marinara sauce for a meal that everyone will love!

Eggplant Lasagna with Ricotta

Ingredients:

• 2 large eggplants, sliced lengthwise 1/4-inch thick
• 2 cups ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Grill or roast eggplant slices until tender and slightly browned, about 5 minutes per side.
3. In a bowl, mix ricotta, egg, Parmesan, basil, salt, and pepper.
4. Layer the bottom of the prepared dish with a third of the marinara sauce.
5. Add a layer of eggplant slices, top with half of the ricotta mixture, and sprinkle with mozzarella.
6. Repeat layers, ending with marinara and mozzarella on top.
7. Bake for 30-35 minutes, or until bubbly and golden.
8. Let stand 10 minutes before slicing. Serve garnished with fresh basil.

Avocado and Egg Breakfast Bowl

This avocado and egg breakfast bowl is a tasty way to start your day. Packed with fresh spinach, juicy tomatoes, and a perfectly poached egg, it’s both nutritious and filling. Enjoy the creamy avocado paired with the soft egg for a breakfast that hits the spot!

Avocado and Egg Breakfast Bowl

Ingredients:

• 1 avocado, halved and pitted
• 2 eggs, poached or fried
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cups fresh spinach
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. In a pan, sauté spinach and red onion in olive oil until spinach is wilted.
2. Scoop a little flesh out of each avocado half to make room for the eggs.
3. Place the poached or fried eggs into the avocado halves.
4. Arrange the sautéed spinach, cherry tomatoes, and avocado halves in a bowl.
5. Season with salt and pepper.
6. Serve immediately for a nutritious and filling breakfast.

Spaghetti Squash Bolognese

Spaghetti squash Bolognese is a fun twist on a classic dish. The tender squash mimics spaghetti perfectly and soaks up the rich meat sauce. It’s a satisfying meal that feels indulgent without the carbs!

Spaghetti Squash Bolognese

Ingredients:

• 1 spaghetti squash, halved and seeds removed
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• Olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Drizzle the spaghetti squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast until tender, about 40 minutes.
2. While the squash is roasting, heat a large skillet over medium heat. Add ground beef, onion, and garlic, and cook until the beef is browned and onions are translucent.
3. Stir in diced tomatoes, tomato paste, basil, and oregano. Simmer for 20 minutes, allowing flavors to meld. Season with salt and pepper.
4. Once the squash is cooked and cool enough to handle, use a fork to scrape the flesh into strands, resembling spaghetti.
5. Serve the squash topped with the Bolognese sauce and sprinkle with Parmesan cheese.