Top 20 Keto Recipes You Should Include In Your Diet

Indian food is full of flavors, and it is so tempting to order the classic dal makhani and naan. When people go on Keto diet, it is suggested that one should go dairy free and less of tomatoes. This list includes all those recipes that you should include in your diet.

1. Almond Flour Pancake

Ingredients:

• Blanched Almond Flour – 1 cup
• Coconut Sugar – 2 tablespoon
• Baking Powder – 1 teaspoon
• Sea Salt – 1/8 teaspoon
• Eggs – 2
• Unsweetened Almond Milk – 1/3
• Avocado Oil – 2 tablespoon
• Vanilla Extract – 1 teaspoon

Method:

• Stir all ingredients together in a bowl.
• Preheat an oiled pan.
• Pour circles of batter onto the pan.
• Cover and cook about 2 minutes, until bubbles start to form on the edges.
• Flip and cook another minute or two.

2. Broccoli And Cheese Soup

Ingredients:

• Broccoli Chopped – 4 cups
• Garlic – 4 cloves
• Chicken Broth – 3 1/2 cups
• Heavy Cream – 1 cup
• Cheddar Cheese (Shredded) – 3 cups

Method:

• Saute garlic for one minute in a pot.
• Add the chicken broth, heavy cream, and chopped broccoli.
• Boil it and reduce the flame until broccoli is tender.
• Add the shredded cheddar cheese and stir continuously until it is melted and continue to stir until melted.
• Stir for a minute and remove from heat once all the cheese melts.

3. Banana Nut Muffins

Ingredients:

• Almond Flour – 1 1/4 cup
• Baking Powder – 2 1/2 cup
• Ground Cinnamon – 1/2 teaspoon
• Butter – 5 tablespoon
• Banana Extract – 2 1/2 teaspoons
• Vanilla Extract – 1 teaspoon
• Unsweetened Almond Milk – 1/4 cup
• Sour Cream – 1/4 cup
• Eggs – 2
• Walnut Crumble
• Chopped Walnuts – 3/4 cup
• Butter – 1 tablespoon
• Almond Flour – 1 tablespoon

Method:

• Preheat oven to 350 degrees.
• Mix almond flour, baking powder, and cinnamon in a bowl.
• Stir banana extract, vanilla extract, butter, sour cream, and almond milk.
• Add eggs to mixture and stir.
• Fill the muffin tins with the mixture.

For Crumble Topping:

• Add walnuts, butter, and almond flour to the food processor.
• Pulse it until all the nuts are ground.
• Sprinkle the mixture on the batter.
• Bake for 20 minutes until golden.

4. Coconut Masala Chai

Ingredients:

• Coconut Cream – 1 cup
• Water – 1 cup
• Raw Honey – 1 teaspoon
• Loose Black Tea Leaves – 1 Tablespoon
• Masala Tea Spice Blend – a pinch

Method:

• In a saucepan, heat the coconut cream and water.
• Add honey, tea, and spice mix and mix well.
• Heat at a low simmer for 5 minutes.
• Pour through a strainer.

5. Sri Lankan Fish Curry

Ingredients:

• White Fish
• Coconut Oil – 4 Tablespoon
• Mustard Seeds – 1/2 teaspoon
• Green Chillies – 2
• Grated Ginger – 1 teaspoon
• Ground Cumin – 1/4 teaspoon
• Curry Powder – 1 teaspoon
• Turmeric Powder – 1/2 teaspoon
• Onion Chopped – 1/2
• Garlic Cloves – 3
• Full-fat Coconut Cream – 1.5 cup
• Sea Salt – 1/2 teaspoon
• Water – 1/2 cup

Method:

• Heat Coconut oil in a pan and add mustard seeds.
• Add the onion, garlic, and ginger and stir for about 5 minutes.
• Add all the spices.
• Add another half of the coconut milk and salt and boil. Then, simmer for about 15 minutes.
• Heat the rest of the oil in a non stick pan.
• Fry the fish in the coconut oil for 3 minutes.
• Add the fish to the curry and cook for 5 minutes on a low flame.
• Serve immediately.

6. Chicken Drumsticks

Ingredients:

• Chicken Drumsticks – 10
• Salt – 3 Tablespoons
• Garam Masala – 4 Tablespoon
• Coconut Oil – 1/2 teaspoon

Method:

• Preheat oven to 230 degrees.
• Grease a baking tray with coconut oil.
• Mix the salt and the garam masala in a bowl.
• Coat each drumstick with the mixture and place on the baking tray.
• Bake for 40 minutes.

7. Baingan Ka Bharta

Ingredients:

• Eggplants – 2
• Oil – 4 tablespoon
• Cumin Seeds – 1 teaspoon
• White Onion – 1
• Garlic Cloves – 5
• Ginger – 1 inch

Spices:

• Coriander Powder – 2 teaspoons
• Salt – 2 teaspoons
• Black Pepper – 1/2 teaspoon
• Garam Masala – 1/2 teaspoon
• Paprika – 1/2 teaspoon
• Turmeric Powder – 1/2 teaspoon
• Tomatoes – 3

Method:

• Preheat oven to 500°F.
• Make slits in eggplant and apply one tablespoon of oil over each eggplant.
• Place them on a baking sheet and roast in the oven for 40 minutes.
• Heat up to a boil for 5 minutes and remove the eggplants from the oven.
• When the eggplants are cool, remove their skin, and chop the flesh.

Prepare Sauce:

• Add two tablespoons of oil in a pan and add cumin seeds.
• Add onions and sauté for 10 minutes.
• Add the garlic, ginger, and spices, stir, add tomatoes and mix well.
• Cook for 10 minutes.
• Remove the lid and stir-fry for another 5 minutes.
• Stir in the cooked eggplant and cook for another 5 minutes.

8. Coconut Chicken Curry

Ingredients:

• Chicken Breasts – 3
• Ghee – 1 tablespoon
• Coconut Cream – 1 cup
• Chicken Broth – 1 cup
• Diced Carrots – 2 cup
• Coriander – chopped
• Tomatoes – 2
• Garam Masala – 1 tablespoon
• Grated Ginger – 1 tablespoon
• Garlic – 6
• Salt to taste

Method:

• Sauté the chicken in the ghee in a pan.
• Add in the coconut cream and the chicken broth and mix well.
• Add in the carrots and tomatoes.
• Add the ginger and garam masala.
• Cook on medium heat with the lid on for 40 minutes.
• Add minced garlic and salt to taste.
• Cook for another 5 minutes and serve.

9. Cashew Vegetable Korma

Ingredients:

• Cashews, roasted – 1 cup
• Coconut Milk – 1 cup
• Garlic, peeled – 2 cloves
• Ginger Paste – 2 teaspoons
• Jalapeno Seeded and Steamed – 1
• Curry Powder – 1 tablespoon
• Ground Turmeric – 1 tablespoon
• Olive Oil – 1 tablespoon
• White Onion – 1 cup
• Several cups of vegetables of your choice
• Water, as needed
• Salt to taste

Method:

• Stir the cup of cashews into the coconut milk and let them soak for an hour in a bowl.
• Pour the coconut milk and cashews into a blender.
• Add the garlic, ginger, curry powder, jalapeno, and turmeric.
• Blend until the mixture is smooth.
• Heat the olive oil in a pan.
• Add the sliced onion and cook until it is soft.
• Add the remaining vegetables to the pot and pour the coconut milk mixture.
• Add two cups of water and salt.
• Cover the pot and bring to a low boil.
• Stirring continuously for 20 minutes so that the sauce doesn’t burn.
• Serve the korma hot, sprinkled with some additional cashews.

10. Chicken Tikka Masala

Ingredients:

• Chicken breasts cut into chunks – 4
• Cloves of Garlic – 6
• Fresh Ginger peeled – thumb-sized
• Chilli Peppers – 2
• Garam Masala – 3 Tablespoons
• Ground Coriander – 1 1/2 teaspoon
• Ground Cumin – 1 Teaspoon
• Greek Yogurt
• Onions – 2
• Ghee – 1 Tablespoon
• Salt – 1/2 teaspoon
• Cashews – ground
• Fresh Coriander
• Limes for garnishing

Method:

Marinating the Chicken:

• Chop the garlic, ginger, and chili. Place them in a mortar and smash them until smooth.
• Add the garam masala, coriander, and cumin.
• Set aside 1/3 of the spice mixture for the sauce.
• Place the remaining 2/3 of the spice mixture in a large bowl and mix with yogurt.
• Add the chicken and spices to the yogurt and mix.
• Set aside and marinate for about an hour.

Prepare the Sauce:

• Fry the onions with the remaining spice mixture.
• Add the tomatoes and salt for about 10 minutes.
• Add the cashews.

Put it all together:

• Place the chicken on a baking sheet.
• Bake the chicken until cooked.
• Heat the sauce and remove from heat.
• Add it in the remaining yogurt.
• Stir in the cooked chicken.

11. Chicken And Almond Soup

Ingredients:

• Butter – 6 Tablespoon
• Leek Rinsed Free – 1/2
• Chicken breast cut in small chunks
• Fresh Ginger – 1 teaspoon
• Almonds – 2
• Salt and Black Pepper -1/4 teaspoon each
• Jalapeno seeded and chopped – 1
• Zucchini, chopped – 1
• Coconut Milk – 1/2 cup
• Cream – 1/2 cup
• Chicken Broth – 2 cups
• Water – 1 cup
• Garam Masala – 1/2 teaspoon

Method:

• Melt butter in a large pot.
• Saute leeks, jalapeno, ginger, and zucchini.
• Blend these vegetables in a food processor.
• Add the chicken to remaining butter and sauté until completely done and beginning to brown a bit.
• Add chicken to the processor.
• Add one cup of the chicken broth and almonds to the processor and pulse several times, until they are ground up.
• Pour all the mixture in a pot.
• Add the remaining chicken broth, coconut milk, all spices, cream and water.
• Simmer for 5-10 minutes and serve.
• Garnish with a sprinkle of Garam Masala.

12. Low Carb Keto Indian Butter Chicken

Spice Mix:

• Garam Masala Spice Mix – 1 Tablespoon
• Cumin – 1 teaspoon
• Coriander – 1/2 teaspoon
• Turmeric – 1/2 teaspoon
• Black Pepper – 1/4 teaspoon
• Cinnamon – 1/4 teaspoon
• Fenugreek – 1/4 teaspoon

Chicken:

• Boneless, Skinless Chicken Breast – 450 g
• Spice Mix – 2 teaspoons
• Sea Salt – 1/2 teaspoon
• Garlic, crushed – 2 cloves
• Fresh Lemon Juice – 2 tablespoons
• Sour Cream – 3 tablespoons

Sauce:

• Ghee – 4 Tablespoons
• One medium yellow Onion – 1 medium
• Three large cloves Garlic – 3
• Crushed Red Pepper flakes – 1/4 teaspoon
• Fresh Ginger, grated – 1-inch piece
• Remaining Spice Mix
• Sea Salt – 1/2 teaspoon
• Tomato Paste – 4 Tablespoons
• Heavy Whipping Cream – 1/2 cup

Method:

• Mix all the spices and set aside.
• Mix all the ingredients for the chicken in a bowl.
• Cover and refrigerate at least 2 hours.
• Cook the chicken for 10 to 12 minutes in a 400F oven.
• Heat the ghee in a pan.
• Add the onion for about 20 minutes.
• Stir garlic, remaining spice mix, and ginger and cook for one minute.
• Add crushed red pepper flakes, chicken broth, salt and tomato paste. Boil and cook for 10 minutes.
• Stir the cooked chicken and whipping cream into the sauce.

13. Keto Pav Bhaji

Ingredients:

• Cauliflower – 500 grams
• Tomatoes – 200 grams
• Green Bell Pepper – 150 grams
• Onions – 100 grams
• Butter – 150 grams
• Ginger Garlic Paste – 10 grams
• Pav Bhaji Masala – 2 teaspoon
• Kashmiri Red Chilli Powder – 1 teaspoon
• Kasuri Methi – 1 teaspoon
• Coriander – 1 Tablespoon
• Salt to Taste
• Lemon Juice – 1 teaspoon

Method:

• Cut the cauliflower and add to a pan along with a cup of water and cook for 10 minutes.
• Add tomatoes, ginger garlic paste, green bell peppers, pav bhaji masala, salt to taste, and 50 grams of butter.
• Mix and cook for 5 minutes.
• Mash everything using a potato masher and cook it till the water dries out. Then transfer and set aside.
• Head the remaining butter in the same pan along with the Onions, Kasuri Methi, Coriander, Pav Bhaji Masala, and cook till the onions turn translucent.
• Add the mixture to the cauliflower and mix it well.
• Mash the vegetables again.
• Add lemon juice.
• Garnish with coriander and serve with keto bread.

14. Keto Malai Chicken Wings

Ingredients:

• Full Chicken Wings – 8
• Salt – 1/2 teaspoon
• Cheese – 30 grams
• Heavy Whipping Cream – 60 ml
• Ginger Garlic Paste – 1 teaspoon
• Pepper – 1/2 teaspoon
• Cardamom Powder – 1/4 teaspoon
• Coriander – 1 teaspoon

Method:

• Mash the cheese in a bowl.
• Add cream and continue mashing until a smooth paste is formed.
• Add salt, pepper, cardamom powder, ginger garlic paste, and coriander and mix well.
• Marinate the wings overnight.
• Place the marinated wings on a baking tray and bake at 220 C for about 25-30 minutes till it is cooked.
• Serve hot with some chutney.

15.

Keto Poha

Ingredients:

• Cauliflower – 300 grams
• Diced Red Onion – 60 grams
• Peanuts – 30 grams
• Butter – 1 tablespoon
• Turmeric Powder – 1 teaspoon
• Mustard Seeds – 1 teaspoon
• Salt to Taste
• Green Chilly – 1
• Curry Leaves – 8
• Olive Oil – 1 tablespoon
• Coriander for garnishing
• A Squeeze of Lime Juice

Method:

• Separate the cauliflower into florets and cut its stalk into small pieces.
• Put the florets into the food processor.
• Boil the stalks in salt water for 10 minutes.
• Roast the peanuts in a pan and set aside.
• Heat one tablespoon of olive oil with one tablespoon of butter in a pan.
• Add mustard seeds, curry leaves, and onions.
• Add salt and turmeric powder.
• Add peanuts and green chilies and cook for a minute.
• Add cauliflower rice, salt, add a few drops of water.
• Once the cauliflower is cooked, add the stalks and mix it well.
• Garnish with coriander and lemon juice.

16. Keto Upma

Ingredients:

• Cauliflower – 200 grams
• Butter – 2 tablespoons
• Peanuts – 20 grams
• Ginger – 5 grams
• Onion – 50 grams
• Curry Leaves – 4 or 5
• Cumin Seeds – 1 tablespoon
• Mustard Seeds – 1 tablespoon
• Green Chilly – 1
• Coriander for Garnish

Method:

• Cut the cauliflower into small pieces and put it in a food processor.
• Add butter in a frying pan, add cumin and mustard seeds.
• Add onion, ginger, curry leaves, and chilly and salt.
• Add cauliflower and fry for a few minutes.
• Add a cup of water and cover and cook for 10 minutes.
• Cook till the water dries and garnishes with fresh coriander.

17. Stir-fried Okra

Ingredients:

• Lady Finger – 150 grams
• Salt
• Turmeric – 1/4 teaspoon
• Kashmiri Red Chilli Powder – 1/4 teaspoon
• Coriander Powder – 1/4 teaspoon
• Cumin Powder – 1/4 teaspoon
• Olive Oil – 3 Tablespoons

Method:

• Wash and dry bhindi completely.
• Chop it into small pieces.
• Heat 2 tablespoons of olive oil in the pan.
• Add bhindi and season with salt.
• Cover and cook for two minutes.
• Mix it well and cook for another two minutes.
• Add all the spices and cook till soft.

18. Chicken Biryani

Ingredients:

• Chicken cut curry style – 1
• Cauliflower – 500 grams
• Ginger Garlic Paste – 1 tablespoon
• Coriander Paste – 2 tablespoon
• Fresh Mint Leaves – 1 tablespoon
• Garam Masala – 1/2 tablespoon
• Turmeric Powder – 1/2 tablespoon
• Red Chilli Powder – 1/2 tablespoon
• Coriander Powder – 1/2 tablespoon
• Ghee – 2 tablespoon
• Yogurt – 100 grams
• Cumin Powder – 1/2 tablespoon
• Lime Juice – 1/2 tablespoon
• Salt
• Fried Onions
• Pinch of Saffron

Method:

• Add ghee, yogurt, coriander paste, salt, ginger garlic paste, fresh mint leaves, and all the spices into a bowl with chicken for marination.
• Add ghee into the handi.
• Layer the handi with chicken and then the rice.
• Top it with fried onions and saffron soaked in warm water, fresh mint, and coriander.
• Cook on a low flame for 25 minutes.

19. Paneer Jalfrezi

Ingredients:

• Paneer – 250 grams
• Onion – 60 grams
• Tomato – 70 grams
• Green Peppers – 70 grams
• Dried Red Chillies – 2
• Butter – 1 tablespoon
• Olive Oil – 1 tablespoon
• Cumin Seeds – 1 tablespoon
• Turmeric – 1/2 teaspoon
• Ginger – 5 grams
• Garlic – 5 grams
• Vinegar – 1 tablespoon
• Red Chilli Powder – 1/2 teaspoon
• Coriander Powder – 1 teaspoon
• Green Chilly – 1
• Salt to Taste
• Fresh Coriander

Method:

• Cut the paneer into small pieces.
• Heat the oil and butter in a pan and fry the cumin and red chilies.
• Add onion and fry them.
• Add ginger, garlic, and green chilly.
• Add tomato, turmeric, chili powder, and coriander powder.
• Add vinegar and some drops of water and cook it.
• Add paneer and season with salt and cook for two minutes.
• Garnish with coriander leaves.

20. Malai Kabab

Ingredients:

• Boneless Chicken Leg – 500 grams
• Heavy Cream – 100 ml
• Salt – 1/2 teaspoon
• Cardamom Powder – 1/4 teaspoon
• Amul Block Cheese – 50 grams
• Ginger Garlic Paste – 10 grams
• Ghee – 2 teaspoon
• Black Pepper Powder – 1/2 teaspoon
• Juice of half a lime

Method:

• Cut the chicken in small pieces.
• Mix cheese, cream, salt, ginger garlic paste, pepper, cardamom powder, and lime juice in a bowl.
• Add chicken and mix well.
• Set it aside for overnight.
• Cook them in the oven.
• Serve with chutney.