KETO RECIPES: My FIVE Favorite 5-Ingredient Keto Recipes

My first cookbook, The Easy 5-Ingredient Ketogenic Diet Cookbook is an international best seller and I am convinced it is as popular as it is because they recipes are SUPER EASY! All of the recipes require just 5 main ingredients, not counting basic pantry items like butter, salt, pepper, olive oil etc…

The book features:

  • The basics of keto―Get an overview of the ketogenic diet so you’ll understand what makes these recipes keto, and learn how to count macros and interpret nutritional information.

  • Quick meals―Recipes require only 5 main ingredients, not including basic kitchen staples like salt and pepper, and most can be made in less than 30 minutes or in just one pot or pan.

  • Customizable options―Use the quick tips for swapping out ingredients to adapt these dishes to your own tastes and health needs.

Here are some of my all-time favorite 5-ingredient recipes!

BLT BREAKFAST SALAD

INGREDIENTS

  • 2 large eggs

  • 5 ounces organic mixed greens

  • 2 tablespoons olive oil

  • Salt and pepper

  • 1 avocado, thinly sliced

  • 5 grape tomatoes, halved

  • 6 bacon slices,  cooked and chopped


DIRECTIONS

  1. In a small saucepan filled with water over high heat, bring the water to a boil. Put the eggs on to soft boil, turn the heat down to medium-high, and cook for about 6 minutes. 

  2. While the eggs are cooking, toss the mixed greens with the olive oil and season with salt and pepper. Divide the dressed greens between two bowls. 

  3. Top the greens with the avocado slices, grape tomatoes, and bacon.

  4. When the eggs are done, peel them, halve them, and place two halves on top of each salad. Season with more salt and pepper and serve.

KETO BUFFALO CHICKEN DIP

INGREDIENTS

  • Butter or nonstick spray, for greasing the dish 

  • 1 large boneless chicken breast, cooked and shredded

    • Leftover rotisserie chicken works great too!

  • 8 oz of cream cheese

  • ½ cup shredded cheddar cheese

  • ½ cup chunky blue cheese dressing

  • 1/4 cup blue cheese crumbles

  • ¼ cup buffalo wing sauce (I use Frank’s) 


DIRECTIONS

  1. Preheat the oven to 375 degrees, grease a small baking dish or skillet 

  2. In a medium bowl mix together the shredded chicken, cream cheese, cheddar cheese, blue cheese dressing, and wing sauce. Transfer the mixture to the greased dish. 

  3. Bake for 20 minutes. 

  4. Serve in baking dish, serve with veggies and pork rinds.

 

CREAM CHEESE AND COCONUT FLOUR PANCAKES

INGREDIENTS

  • 4 large eggs

  • 4 oz of softened cream cheese

  • 1 teaspoon of liquid Stevia 

  • 1 tsp of Vanilla extract 

  • 1 1/2 tsp of baking powder

  • 4 tbsp of coconut flour (I used Bob's Red Mill) 

  • 4 tbsp of butter, divided

  • Sprinkle of cinnamon (I love cinnamon so I am generous) 

 

DIRECTIONS

  1. Put all ingredients in a food processor and mix thoroughly! You could probably also use a bullet or blender. 

  2. Heat skillet/griddle to medium high and melt butter on pan 

  3. Pour in batter, I made my pancakes about 4" wide

  4. They will get puffy when it is time to flip, they won't really get the air bubbles like a typical pancake but they will set. Second side will cook faster. 

  5. For waffles, heat your waffle iron, grease it (I use coconut oil spray) and pour in batter.

 

BACON JALAPEÑO CHEESE CRISPS

INGREDIENTS

  • 1 bacon slice

  • 1/2 cup shredded parmesan cheese

  • 1/2 cup shredded cheddar cheese

  • 1 jalapeño pepper, thinly sliced

DIRECTIONS

  1. In a skillet, cook the bacon over medium-high heat for 8 minutes or until crispy, flipping once in that time.

  2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

  3. Combine the parmesan and cheddar cheese in a small bowl.

  4. Make 1/4 cup mounds of the cheese mixture on your baking sheet, leaving plenty of space between mounds.

  5. Add a few thin slices of Jalapeño and a few bits of bacon.

  6. Bake for 7 minutes, until the middle is fully melted and the edges are browned.

  7. Set the pan aside and the cheese crisps cool for 5 minutes. The chips will crisp up as they cool.

 

CAULIFLOWER STEAKS WITH BACON AND BLUE CHEESE

INGREDIENTS

  • 2-3 tablespoons of olive oil or brushing “steaks”

  • 1 head of cauliflower

  • Pink Himalayan salt

  • Freshly ground black pepper

  • 4 slices of bacon

  • 2 tablespoons blue cheese salad dressing 

  • ½ cup shredded cheddar cheese

 DIRECTIONS

  1. Preheat the oven to 425 degrees. Place parchment paper on a baking sheet. 

  2. To prep the cauliflower steaks, remove and discard the leaves and cut the cauliflower into 1” thick slices. You can roast the extra floret crumbles that fall off with the steaks. 

  3. Place the cauliflower steaks on the baking sheet and brush them with olive oil. You want the surface lightly coated so it gets caramelized. Season with salt and pepper. 

  4. Place the bacon slices on the baking sheet along with the cauliflower steaks. 

  5. Roast the cauliflower steaks and bacon slices for 20 minutes. 

  6. Remove the baking sheet from the oven, place the crispy bacon slices on a plate lined with a paper towel. Crumble the bacon. 

  7. Put shredded cheddar cheese on top of cauliflower steaks and return to the oven until the cheese melts, about 2 minutes. 

  8. Remove the steaks from the oven top with crumbled bacon and drizzle blue cheese dressing on top.

 
Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischProtein