10 High Protein Keto Recipes

Start your day with a delightful Savory Spinach and Cheese Omelet, a protein-packed breakfast that’s both delicious and nutritious. This omelet is not only quick to make but also provides a great boost of energy and essential nutrients to kick-start your morning.

• 3 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup shredded cheddar cheese
• 1 tablespoon unsalted butter
• Salt and pepper to taste

1. In a small bowl, whisk the eggs with a pinch of salt and pepper until well combined.
2. Heat the butter in a non-stick skillet over medium heat until it begins to foam, then add the chopped spinach.
3. Sauté the spinach for about 1-2 minutes until wilted, and then pour the beaten eggs over the spinach.
4. Allow the eggs to cook without stirring for about 2-3 minutes, until they start to set around the edges.
5. Sprinkle the shredded cheddar cheese evenly over one half of the omelet.
6. Using a spatula, gently fold the omelet in half and continue cooking for another minute to melt the cheese.
7. Slide the omelet onto a plate and serve hot.

This omelet is a great source of protein with approximately 20 grams per serving, making it an excellent choice for those following a high-protein keto diet. With only about 300 calories, it provides a satiating meal that supports muscle maintenance and fat loss.

For a twist, consider adding some sliced mushrooms or diced tomatoes for extra flavor and nutrition. Serve with a side of avocado for healthy fats, or pair it with a fresh salad for a complete meal.

Almond Flour Pancakes with Berries offer a delightful, low-carb start to your day, bursting with flavor and nutrition. These pancakes, rich in protein and healthy fats, are perfect for anyone following a keto lifestyle, ensuring you stay full and energized all morning.

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup mixed berries (such as blueberries and raspberries)
• Optional: sugar-free syrup or a sprinkle of cinnamon for serving

1. In a medium bowl, whisk together the almond flour, baking powder, and salt until well combined.
2. In another bowl, mix the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients, stirring until a thick batter forms.
4. Preheat a non-stick skillet over medium heat and lightly grease it with a bit of coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking them for about 2-3 minutes on each side or until golden brown.
6. Serve warm with a generous handful of mixed berries on top and, if desired, a drizzle of sugar-free syrup or a sprinkle of cinnamon.

These pancakes are not only deliciously fluffy but also come packed with nutritional benefits. Each serving provides a substantial amount of protein and healthy fats, helping to keep your blood sugar stable and your hunger at bay.

For a bit of variety, consider adding a handful of chopped nuts or a dash of cinnamon to the batter before cooking. You can also experiment with different types of berries or a dollop of Greek yogurt on top for an extra protein boost.

Elevate your lunch game with this delicious Grilled Chicken and Avocado Salad, perfect for those looking to build muscle while maintaining a keto lifestyle. Packed with high-quality protein and healthy fats, this dish will keep you satiated and energized throughout the day.

• 2 boneless, skinless chicken breasts (about 6 ounces each)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 4 cups mixed salad greens
• 1 large avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• Juice of 1 lemon
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra-virgin olive oil

1. Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil, salt, pepper, and garlic powder, ensuring an even coating.
2. Grill the chicken for 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let it rest for 5 minutes before slicing.
3. In a large salad bowl, combine the mixed greens, sliced avocado, cherry tomatoes, and red onion. Toss gently to mix.
4. In a small bowl, whisk together lemon juice, balsamic vinegar, and extra-virgin olive oil. Drizzle the dressing over the salad and toss lightly.
5. Top the salad with the grilled chicken slices and serve immediately for a delicious, protein-packed meal.

This salad is a powerhouse of nutrition, offering approximately 400 calories per serving with over 35 grams of protein. The combination of chicken and avocado provides a perfect balance of protein and healthy fats to support muscle growth and recovery.

For additional flavor, consider adding a sprinkle of feta cheese or a handful of toasted nuts for extra crunch. You can also substitute the chicken with grilled shrimp or tofu for a delightful variation that maintains the salad’s nutritional benefits.

Transform your meal with Zucchini Noodles with Pesto and Shrimp, a heart-healthy delight that combines the vibrant flavors of fresh pesto with succulent shrimp. This dish is ideal for those following a keto lifestyle, offering a satisfying blend of high protein and low carbs without compromising on taste.

• 2 medium zucchinis, spiralized
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 1/2 cup basil pesto (homemade or store-bought)
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese for garnish (optional)

1. Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2-3 minutes on each side, until they turn pink and opaque.
2. Remove the shrimp from the skillet and set aside. In the same skillet, add the spiralized zucchini and sauté for 2-3 minutes until just tender.
3. Return the shrimp to the skillet and add the pesto, stirring well to coat the noodles and shrimp evenly. Add red pepper flakes, salt, and pepper for additional flavor.
4. Cook for another 1-2 minutes until everything is heated through. Serve immediately, garnished with fresh basil leaves and Parmesan cheese if desired.

This meal is not only quick to prepare, taking under 20 minutes, but also loaded with beneficial nutrients. With approximately 300 calories and 25 grams of protein per serving, it supports muscle maintenance and heart health.

Consider serving this dish with a side of mixed greens or a light tomato salad to add more color and nutrients to your plate. For a twist, try substituting shrimp with grilled chicken or tofu for a different protein source, keeping the dish versatile and exciting.

Next in our series of high-protein keto recipes, these Keto Turkey and Spinach Lettuce Wraps are a delicious way to enjoy a low-calorie lunch. Packed with lean protein and vibrant greens, this dish is not only filling but also highly nutritious, making it perfect for those following a ketogenic diet.

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 head of butter lettuce, leaves separated
• Optional toppings: sliced avocado, chopped green onions, sesame seeds

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
2. Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned, about 6-8 minutes.
3. Season the turkey with onion powder, salt, and pepper. Stir in the fresh spinach and soy sauce, cooking until the spinach is wilted.
4. Remove from heat and let the mixture cool slightly. To assemble, place a spoonful of the turkey-spinach mixture onto each lettuce leaf.
5. Add optional toppings such as sliced avocado or sesame seeds for extra flavor and texture. Wrap the lettuce around the filling and serve immediately.

This dish offers a wonderful balance of macronutrients, with high protein content from the turkey and beneficial antioxidants from the spinach. Each wrap is approximately 120 calories, providing a satisfying yet light meal option for those watching their calorie intake.

For a fun twist, try serving these wraps with a side of spicy mayo or your favorite low-carb dipping sauce. You can also vary the protein by using ground chicken or beef, keeping the meal interesting with different flavors and textures.

Stuffed Bell Peppers with Cauliflower Rice offer a vibrant and satisfying way to enjoy a meal rich in fiber and flavor. This recipe is not only keto-friendly but also packed with nutrients, making it a perfect addition to your healthy eating repertoire.

• 4 large bell peppers, any color
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 cup cauliflower rice
• 1 cup diced tomatoes, drained
• 1 cup shredded cheese (cheddar or mozzarella)
• Salt and pepper to taste
• Fresh parsley for garnish

1. Preheat your oven to 375°F (190°C) and prepare a baking dish by greasing it lightly with olive oil.
2. Cut the tops off the bell peppers and remove the seeds and membranes, then arrange them upright in the prepared dish.
3. In a large skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until they are fragrant and translucent.
4. Add the ground turkey to the skillet, cooking until browned and breaking it up into small pieces with a spatula.
5. Stir in the cumin, cauliflower rice, and diced tomatoes, cooking for another 5 minutes until everything is well combined.
6. Season the mixture with salt and pepper, then spoon it evenly into each bell pepper, pressing down gently to pack it tightly.
7. Top each stuffed pepper with shredded cheese and cover the dish with foil, baking for 30 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
9. Garnish with fresh parsley before serving, and enjoy!

This dish is high in fiber, which aids in digestion and helps maintain a healthy weight. The use of cauliflower rice instead of traditional grains keeps the carb count low, while still providing a satisfying texture.

For a delightful twist, try using ground beef or chicken instead of turkey. You can also add a sprinkle of red pepper flakes for a bit of heat or swap the cheese for a dairy-free alternative if desired.

Garlic Butter Steak Bites with Broccoli is a quick and satisfying dinner that is both delicious and nutritious. This dish is packed with iron, essential for maintaining healthy energy levels and supporting overall well-being, making it a perfect choice for an iron-boosting dinner.

• 1 pound sirloin steak, cut into bite-sized pieces
• 2 cups broccoli florets
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley (optional)

1. Heat olive oil in a large skillet over medium-high heat. Add the steak bites, season with salt and pepper, and cook for about 3-4 minutes until browned on all sides.
2. Remove the steak from the skillet and set aside. In the same skillet, melt the butter over medium heat and add the minced garlic, cooking for 1-2 minutes until fragrant.
3. Add the broccoli florets to the skillet, stirring to coat them in the garlic butter. Cook for 5-6 minutes until the broccoli is tender-crisp.
4. Return the steak bites to the skillet, tossing everything together for 1-2 minutes to combine the flavors. Garnish with chopped parsley before serving, if desired.

This recipe is not only delicious but also nutrient-dense. The steak provides a substantial amount of protein and iron, while the broccoli adds fiber and essential vitamins, making this meal both balanced and energizing.

To elevate your meal, consider serving these steak bites over a bed of cauliflower rice or alongside a fresh green salad. For a bit of variety, you can swap broccoli with green beans or asparagus, which will also complement the savory garlic butter perfectly.

A delightful blend of citrus and herbs, this Lemon Herb Baked Cod with Asparagus is a nourishing dish that highlights the heart-healthy benefits of omega-3 fatty acids. Perfect for those following a keto lifestyle, this recipe balances flavor and nutrition, ensuring a satisfying meal that supports your health goals.

• 4 cod fillets (about 6 ounces each)
• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, thyme, salt, and pepper.
3. Place the cod fillets on one side of the prepared baking sheet and the asparagus on the other.
4. Drizzle the lemon herb mixture over the cod and asparagus, ensuring even coverage.
5. Bake in the preheated oven for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.

This dish is a powerhouse of nutrients, offering a generous amount of omega-3 fatty acids from the cod, which are known for their heart-protective benefits. Low in carbohydrates and high in protein, it supports muscle health while helping to maintain ketosis.

Serve this vibrant meal with a sprinkle of fresh parsley and an extra squeeze of lemon for added brightness. For a twist, try swapping the asparagus with zucchini or adding a pinch of chili flakes for a touch of heat, keeping the dish exciting and versatile.

Creamy Mushroom and Chicken Skillet is a delightful, savory dish that not only satisfies your taste buds but also supports your immune system. Packed with protein-rich chicken and mushrooms that are high in antioxidants, this meal is perfect for those following a keto lifestyle.

• 2 tablespoons olive oil
• 1 pound chicken breast, sliced into strips
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

1. Heat the olive oil in a large skillet over medium-high heat, and add the chicken strips. Cook for about 5-7 minutes until the chicken is golden brown and cooked through, then remove from the skillet and set aside.
2. Add the sliced mushrooms to the same skillet and sauté for 4-5 minutes until they are browned and tender. Stir in the minced garlic and cook for an additional 1 minute.
3. Pour the heavy cream and chicken broth into the skillet, scraping up any browned bits from the bottom. Stir in the dried thyme, and season with salt and pepper to taste.
4. Return the cooked chicken to the skillet, and let the mixture simmer for 5 minutes until the sauce thickens. Garnish with fresh parsley before serving.

This dish is not only delicious but also offers powerful immune-boosting benefits due to the presence of mushrooms and garlic. With around 400 calories and 35 grams of protein per serving, it’s a nutrient-dense choice for maintaining energy and supporting overall health.

Serve this creamy mushroom and chicken skillet alongside a fresh green salad or over a bed of cauliflower rice for a complete meal. For a bit of variation, consider adding a splash of white wine to the sauce or incorporating spinach for added nutrition and color.

Dark Chocolate and Nut Fat Bombs are a delightful snack that not only satisfies your sweet tooth but also provides an energy boost. These keto-friendly treats are rich in healthy fats and protein, making them an excellent choice for maintaining energy levels throughout the day.

• 1 cup dark chocolate chips (at least 70% cocoa)
• 1/2 cup coconut oil
• 1/2 cup almond butter
• 1/4 cup chopped walnuts
• 1/4 cup chopped pecans
• 1/4 cup unsweetened shredded coconut
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• Pinch of sea salt

1. Begin by melting the dark chocolate chips and coconut oil together in a microwave-safe bowl or double boiler, stirring until smooth.
2. Once melted, add the almond butter, vanilla extract, and a pinch of sea salt, mixing well to combine the flavors.
3. Fold in the chopped walnuts, pecans, shredded coconut, and chia seeds, ensuring they are evenly distributed throughout the mixture.
4. Pour the mixture into silicone molds or a lined muffin tin, filling each compartment about halfway.
5. Place the molds in the freezer for approximately 30 minutes, or until the fat bombs are firm and set.
6. Once set, remove the fat bombs from the molds and store them in an airtight container in the refrigerator.

The nutritional profile of these fat bombs is impressive. Each serving provides approximately 150 calories, with 12 grams of healthy fats and 3 grams of protein, making them both satisfying and nutritious.

To enjoy these fat bombs at their best, serve them chilled directly from the refrigerator for a refreshing treat. You can also experiment with different nut combinations or add a dash of cinnamon for a spicy twist, tailoring the flavors to suit your preferences.