Following the keto diet doesn’t automatically mean that a person has to compromise on all the flavours just because they left eating carbs. Keto diet for those who aren’t familiar with the term is not only a diet but a lifestyle for those who follow it. It is low to no carb, high fat and high protein diet that tremendously helps in weight loss. There are many individuals who assume that since there is a non-existent amount of carbs, the ones who follow a keto diet would be missing out on all the fun; but that’s certainly not true. There are many high protein and high fat dishes which can be enjoyed. Even the conventional dishes like lasagna and enchiladas can be enjoyed, just with mild variations or as we call it “the keto twist”. We have curated a list of keto friendly dishes that would definitely help you and make it to your favourites. Enjoy!

Chicken Paprika

Ingredients:

• 2 pounds chicken thighs and legs
• 2 tablespoons butter
• ½ onion, chopped
• 1 teaspoon garlic, minced
• 1 red bell pepper, chopped
• 2 roma tomatoes, chopped
• 2 cups chicken broth
• 3 tablespoons Hungarian paprika
• ¼ cup heavy whipping cream
• ½ cup sour cream

Preparation:

1. Add salt and pepper to taste when preparing the chicken.
2. Melt the butter in a large skillet over medium-high heat on the stove.
3. Remove the chicken to set aside when it has been evenly seared on both sides in the butter.
4. Sauté the peppers and onions in the skillet until they start to soften.
5. Add the garlic and tomatoes, and continue to sauté for one more minute.
6. After taking the skillet off of the burner, add the broth and paprika and stir.
7. Put the chicken back in the skillet and add the sauce.
8. After bringing to a boil, cover, lower the heat to medium-low, and simmer for forty minutes.
9. After taking the chicken out of the skillet, mix in the sour cream and heavy whipping cream until thoroughly combined.
10. Let the sauce thicken by simmering it.
11. Return the chicken to the skillet, tossing to coat in the sauce before serving.

Keto Lasagna

Ingredients:

• 3 cups mozzarella cheese (shredded)
• 6 large egg yolks
• ¾ cup lupin flour
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder (optional)
• 8 oz whole milk ricotta cheese
• ½ cup grated parmesan cheese
• 1 large egg
• 2 cups mozzarella cheese (shredded)
• 1½ lb ground beef
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 cups marinara sauce

Preparation:

1. The oven should be preheated to 375 degrees Fahrenheit (190°C).
2. First you need to make the keto noodles for the lasagna. Combine the flour and egg yolks in a big bowl and whisk until crumbly.
3. Melt mozzarella in a double boiler on the stove or in a microwave until it's easily stirred.
4. Using your hands, knead the mozzarella into the flour mixture until a consistent dough emerges.
5. Make two balls out of the dough. Each ball should be rolled into a 9 x 13-inch, extremely thin rectangle. (You can refrigerate the dough for half an hour if it is too sticky to roll.)
6. Prepare the beef sauce in the meanwhile. In a large sauté skillet, add the ground meat. Add salt and pepper for seasoning. Use a spoon or spatula to break up the meat and cook it over medium-high heat until it is browned, about 10 minutes.
7. Add the Italian seasoning, marinara sauce, and garlic powder (if using) and stir. Turn down the heat to a low simmer. Simmer for ten minutes or so.
8. Prepare the cheese filling while the beef sauce is boiling. Combine the egg, parmesan, and ricotta cheese in a small bowl.
9. Fill a 9 x 13 casserole dish with half of the meat sauce. Place one large 9 x 13 lasagna noodle on top. (To accomplish this, carefully peel back the parchment paper that is now on top of the noodle after removing the top piece from it and turning it over into the baking dish.)
10. Place half of the ricotta mixture on top of it, and then half of the mozzarella on top. Continue layering the ricotta, mozzarella, noodle, and meat.
11. Without touching the cheese on top, cover the pan with foil. Bake for twenty-five minutes. The oven should be set to broil. For two to three minutes, or until the cheese is browned, place the lasagna under the broiler. Serve it hot!

Keto Enchiladas

Ingredients:

• 1 pound ground beef
• 10 slices chicken deli meat
• 4 oz diced green chiles
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 8 oz red enchilada sauce
• ½ cup monterey jack cheese

Preparation:

1. Preheat the oven to 375º F.
2. First, heat a skillet over medium-high heat. Cook the ground beef until it begins to brown.
3. Add the green chiles, salt, pepper, onion powder, and garlic powder while the meat is cooking. Stir to blend everything together.
4. Place the skillet on the back burner and allow it to cool after the meat is cooked through.
5. Spoon approximately ¼ of the enchilada sauce onto the bottom of a loaf pan while the meat mixture cools. This will lessen the likelihood of sticking.
6. To prepare for filling, lay out each slice of chicken separately.
7. Roll each piece of chicken like a cigar after spooning the beef mixture onto it.
8. Line the loaf pan with each roll, seam side down. The size of your deli meat will determine how much stuffing it contains.
9. Continue doing this until the entire loaf pan is filled. Cover the rolled enchiladas with any extra meat mixture.
10. Pour the remaining enchilada sauce over the entire dish. Next, top with the cheese.
11. Place in the oven that has been prepared for around fifteen minutes, or until the cheese is done to your liking.
12. Savor it!