Keto Recipes: 2 Romantic Keto-Friendly Valentine Meals!

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There has never been a better time to plan a Valentine’s meal at home! I typically like to cook for Valentine’s Day anyway because restaurants always charge crazy prices and it’s hard to get a reservation. So here are 2 delicious Valentine worthy meal options that won’t take a ton of time and are sure to deliver big on flavor.

• Keto Valentine Meal 1: Steak, Spicy Bacon Green Bean Toss and Mini Chocolate Espresso Lava Cakes

• Keto Valentine Meal 2: Lemongrass-Steamed Crab Legs with Ginger-Garlic Ghee, Charcuterie Board and Spiced Crème Brûlée

I included mostly Instant Pot recipes with the exception of the steak, because the IP makes everything so easy, including clean up! Nobody wants to deal with a bunch of dirty pots and pans on Valentine’s Day!

Keto Valentine Meal 1: Steak, Spicy Bacon Green Beans and Mini Chocolate Espresso Lava Cakes

Some nights you just want a big juicy steak! You can make this on the grill if you prefer, but I don’t have a grill so I make mine in a skillet and it comes out great. This is a t-bone topped with garlic herb butter. You can pair this with any veggie you’d like, asparagus is one of my favs, but I also wanted to share the recipe for this Spicy Green Bean side dish because it is so delicious! I’ve actually eaten it as my dinner many times!

Then of course, you’ve got to go all out for your Valentine, so these individual sized Mini Chocolate-Espresso Lava Cakes with Sea Salt are perfect and easy to make in your Instant Pot / Pressure Cooker.

INGREDIENTS

FOR THE HERBY BUTTER

• 4 tablespoons butter, softened

• Pinch garlic, minced

• 2 tablespoons herbs (I use equal

• parts parsley, fresh dill, and chives)

• 1/4 teaspoon freshly squeezed

• lemon juice

• Salt and pepper

FOR THE STEAKS

• 2 (6-ounce) T-bone steaks

• 2 tablespoons extra-virgin olive oil

• or avocado oil

• Salt and pepper

DIRECTIONS

TO MAKE THE HERBY BUTTER

Using a hand mixer or food processor, mix the butter, garlic, herbs, and lemon juice. Season with salt and pepper. Mix thoroughly but don’t whip.

STEAK

1. Set your steaks on the counter for 30 minutes to bring to room temperature.

2. Preheat the skillet over high heat for 5 minutes—you want it to be searing hot.

3. Preheat your oven to 400°F.

4. While the skillet heats, rub the steak with olive oil. Season both sides with salt and pepper.

5. Add the oiled and seasoned steaks to skillet (I use a skillet large enough for both steaks) and sear for 3 minutes. Turn each steak over with tongs and sear the other side for 2 minutes.

6. If your skillet is oven safe, place 4 tablespoons butter under the steaks and put in the oven. If your skillet is not oven safe, put the butter on a baking sheet and place the steaks on top.

7. I cook my steaks for 8 minutes or until they reach about 140°F because I like my steak between medium rare and medium.

8. Pull the cooked steaks out of oven, place them on a plate, and loosely tent with aluminum foil. Allow the steaks to rest for 5 to 10 minutes.

Spicy Bacon Green Bean Toss

INGREDIENTS

• 4 slices uncured bacon, chopped

• 1 small onion, finely chopped

• 1 pound fresh green beans, trimmed

• ¼ cup grated Parmesan cheese

• ½ teaspoon crushed red pepper

• ½ cup chicken broth

• 2 tablespoons grass-fed butter

DIRECTIONS

1. Select SAUTE on the Instant Pot. Add the bacon. Cook for 6 minutes or until crisp, stirring occasionally. Use a slotted spoon to remove bacon from pot (reserve for topping). Add onion to pot. Cook for 2 to 3 minutes or until just tender, stirring often. Select CANCEL. Stir in green beans and chicken broth.

2. Secure the lid on the pot. Close the pressure release valve. Select MANUAL and set the pot at LOW pressure for 1 minute. At the end of cooking time use a quick release to depressurize.

3. Select SAUTE on the Instant Pot. Simmer for 2 to 3 minutes or until liquid is reduced and green beans are tender, stirring occasionally. Select CANCEL. Stir in Parmesan cheese, butter, and crushed red pepper. Sprinkle with bacon just before serving. 

Mini Chocolate-Espresso Lava Cakes with Sea Salt

INGREDIENTS

• 1 to 2 tablespoons butter or ghee, softened, plus 4 tablespoons, melted

• 1∕₄ cup unsweetened cocoa powder

• 3 tablespoons granular erythritol

• 2 teaspoons instant espresso powder (or dark roast instant coffee)

• 1∕₂ teaspoon baking powder

• Pinch of fine Himalayan pink salt

• 1 large egg

• 1∕₂ teaspoon vanilla extract

• 1∕₂ to 1 teaspoon flaky sea salt, to taste

DIRECTIONS

1. Brush two 5- to 6-ounce ramekins with the softened butter.

2. In a medium bowl, combine the melted butter and the cocoa powder. Stir in the erythritol, espresso powder, baking powder, and salt. Whisk in the egg and vanilla. Spoon the batter into the prepared ramekins. Cover the ramekins tightly with foil that has been coated with cooking spray.

3. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the filled ramekins on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 9 minutes. At the end of the cooking time, quick-release the pressure.

4. Uncover the pot and let the cakes cool in the pot for 10 minutes. Carefully remove the ramekins from the pot, remove the foil, and let sit for 5 minutes. Serve warm, sprinkled with flaky sea salt.

Keto Valentine Meal 2: Lemongrass-Steamed Crab Legs with Ginger-Garlic Ghee, Charcuterie Board and Spiced Crème Brûlée

This second meal features 3 of my very favorite foods: crab legs, charcuterie and creme brûlée! In my opinion it’s pretty much the sexiest meal you can eat. Crab legs are super easy, it doesn’t need much accompaniment, and plain old melted butter does the job just fine—but sometimes it’s fun to play with flavors, especially in the pressure cooker because it can infuse flavor so quickly. I love the unique taste and scent of lemongrass, but if you can’t find it at your market, feel free to swap in lemon zest, which will still pair nicely with the ginger and garlic.

Charcuterie allows you to get super creative and nosh while you’re sipping on a glass of wine. The dessert is also made in the pressure cooker. This recipe uses cinnamon, nutmeg, and cloves to give the custard a warm spicy flavor and they are made in cute individual sized ramekins for easy serving.

Lemongrass-Steamed Crab Legs with Ginger-Garlic Ghee

INGREDIENTS

• 2 pounds snow crab legs

• 1∕₂ cup sliced lemongrass or 6 to 8 strips lemon zest

• 1∕₄ cup sliced fresh ginger, plus 1 tablespoon minced

• 2 teaspoons black peppercorns

For the butter dipping sauce:

• 8 tablespoons butter or ghee

• 2 cloves garlic, minced

• 1 tablespoon minced garlic

• 1 tablespoon sliced chives

DIRECTIONS

1. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Arrange the crab legs on the trivet. Sprinkle with the lemon-grass, the sliced ginger, and peppercorns.

2. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 3 minutes. At the end of the cooking time, quick-release the pressure.

3. Meanwhile, make the butter dipping sauce: In a small microwave-safe container, combine the butter, garlic, minced ginger, and chives. Microwave for 1 minute or until the butter is melted.4. Serve the crab legs with the butter for dipping.

Here are my favorite ingredients to add to my charcuterie board: 

• Meats: salami, prosciutto, mortadella, soppressata and calabrese for a kick

• Cheeses: brie, cheddar, goat cheese, gouda, blue cheese

• Briny items: olives and cornichons

• Crunchy: marcona almonds, pistachios

• Sweet: sugar free jam, berries and pomegranate seeds

Spiced Crème Brûlée

INGREDIENTS

• 1½ cups grass-fed heavy cream

• ¼ cup granulated erythritol

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 4 large egg yolks

• 1 teaspoon vanilla extract

• 4 teaspoons granulated erythritol (for the top)

DIRECTIONS

1. In a small saucepan heat the cream just until it starts to simmer. Remove from heat. Set aside and let cool slightly.

2. Meanwhile, in a medium bowl combine the ¼ cup Swerve, cinnamon, nutmeg, and cloves. Whisk in egg yolks and vanilla. Slowly whisk in the hot cream. Divide custard mixture evenly among four 5- to 6-ounce ramekins or custard cups. Cover each dish tightly with foil.

3. Place a trivet in the Instant Pot. Add 1 cup water. Place three ramekins on the steam rack; place the remaining ramekin staggered on top. Secure the lid to the pot. Close the pressure-release valve. Set the pot at HIGH pressure for 9 minutes. At the end of cooking time, use a quick-release to depressurize. Carefully remove ramekins from pot and let cool, covered, on a wire rack. Refrigerate for at least 2 hours or up 8 hours.

4. Before serving, remove foil from ramekins; place on a baking sheet. Adjust an oven rack to 4 inches from heat source. Preheat the broiler. Sprinkle the top of each custard with 1 teaspoon granulated erythritol. Broil until the tops are bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning). Remove from the oven and let sit until topping hardens.

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