Busy weeknights and healthy eating don’t have to be at odds, especially when you have versatile ground beef on hand! We’ve gathered 18 delicious low-carb recipes that are perfect for quick, satisfying dinners. From classic comfort food makeovers to fresh, flavorful bowls, there’s something here for every craving. Get ready to discover your new favorite go-to meals—let’s dive into these tasty, healthy options!
Low Carb Beef and Cauliflower Rice Skillet
Perfect for a quick weeknight dinner, this low-carb skillet delivers hearty satisfaction without the carbs. Packed with protein and vegetables, it comes together in one pan for minimal cleanup. You’ll have a complete meal ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb grass-fed ground beef, 85% lean
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 large head cauliflower, riced (about 4 cups)
– 1 cup cherry tomatoes, halved
– 2 tbsp clarified butter
– 1 tsp smoked paprika
– ½ tsp freshly cracked black pepper
– ¼ tsp fine sea salt
– ¼ cup fresh parsley, chopped
– 2 oz sharp cheddar cheese, grated
Instructions
1. Heat a large cast-iron skillet over medium-high heat for 2 minutes until evenly hot.
2. Add clarified butter to the skillet and swirl to coat the surface.
3. Add finely diced yellow onion and sauté for 4 minutes until translucent and lightly caramelized.
4. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Crumble grass-fed ground beef into the skillet, breaking it apart with a wooden spoon.
6. Cook beef for 6-8 minutes until fully browned and no pink remains, stirring occasionally.
7. Stir in smoked paprika, freshly cracked black pepper, and fine sea salt until evenly distributed.
8. Add riced cauliflower to the skillet, spreading it in an even layer over the beef mixture.
9. Cook undisturbed for 3 minutes to allow the bottom layer to develop a slight sear, then stir.
10. Continue cooking cauliflower rice for 5-7 minutes until tender but still slightly crisp, stirring every 2 minutes.
11. Add halved cherry tomatoes and cook for 2 minutes until just warmed and slightly softened.
12. Remove skillet from heat and immediately sprinkle with grated sharp cheddar cheese.
13. Let rest for 2 minutes to allow cheese to melt from residual heat.
14. Garnish with chopped fresh parsley just before serving.
Vibrant cherry tomatoes add bright acidity that cuts through the rich beef, while the cauliflower rice maintains a satisfying al dente texture. For a creative twist, serve in roasted bell pepper halves or top with a fried pasture-raised egg for extra protein.
Keto Ground Beef Stuffed Bell Peppers
Nourishing yet indulgent, these keto-friendly stuffed peppers deliver robust flavor without the carbs. They’re perfect for meal prep or a satisfying weeknight dinner that feels special. The combination of savory beef and melted cheese creates a comforting dish that fits any low-carb lifestyle.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 large bell peppers, halved lengthwise and seeded
– 1 lb 85% lean ground beef
– 1 cup shredded sharp cheddar cheese
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1/2 cup sugar-free marinara sauce
– 2 tbsp extra-virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange bell pepper halves cut-side up on the prepared baking sheet.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add diced onion and sauté for 3-4 minutes until translucent and fragrant.
5. Stir in minced garlic and cook for 30 seconds until aromatic.
6. Add ground beef to the skillet, breaking it apart with a wooden spoon.
7. Cook beef for 6-8 minutes until browned and no pink remains, stirring occasionally.
8. Drain excess fat from the skillet using a slotted spoon.
9. Stir in smoked paprika, sea salt, and black pepper until evenly distributed.
10. Pour sugar-free marinara sauce into the skillet and simmer for 2 minutes to blend flavors.
11. Remove skillet from heat and fold in 3/4 cup shredded cheddar cheese until melted.
12. Spoon beef mixture evenly into bell pepper halves, packing gently.
13. Top each pepper with remaining shredded cheddar cheese.
14. Bake for 25-30 minutes until peppers are tender and cheese is golden brown.
15. Remove from oven and let rest for 5 minutes to set filling.
16. Garnish with chopped fresh parsley before serving.
Cheesy, savory filling contrasts beautifully with tender-crisp pepper shells. The smoked paprika adds subtle depth while the melted cheddar creates a satisfyingly gooey texture. For a vibrant presentation, use a mix of red, yellow, and orange bell peppers.
Low Carb Beef and Broccoli Stir Fry
Every low-carb dinner deserves a satisfying stir-fry that doesn’t skimp on flavor. This beef and broccoli version delivers a savory, umami-rich meal in under 30 minutes, perfect for busy weeknights. Skip the takeout and enjoy a homemade dish that’s both wholesome and delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs flank steak, thinly sliced against the grain
– 4 cups broccoli florets, cut into uniform 1-inch pieces
– 3 tbsp avocado oil, divided
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 1/3 cup tamari or coconut aminos
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 1/2 tsp red pepper flakes
– 2 tsp arrowroot powder
– 2 tbsp water
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. In a small bowl, whisk together tamari, rice vinegar, toasted sesame oil, red pepper flakes, arrowroot powder, and water until smooth; set aside.
2. Pat flank steak slices dry with paper towels to ensure a proper sear.
3. Heat 2 tbsp avocado oil in a large wok or skillet over high heat until shimmering, about 1 minute.
4. Add steak in a single layer, working in batches if needed to avoid overcrowding; sear for 2 minutes per side until browned but not fully cooked through.
5. Transfer steak to a plate, leaving any juices in the pan.
6. Reduce heat to medium-high and add remaining 1 tbsp avocado oil to the same pan.
7. Add broccoli florets and stir-fry for 4 minutes until bright green and crisp-tender.
8. Stir in minced garlic and grated ginger; cook for 30 seconds until fragrant.
9. Return steak and any accumulated juices to the pan.
10. Pour the prepared sauce over the ingredients, stirring constantly to coat evenly.
11. Simmer for 2-3 minutes until the sauce thickens and clings to the beef and broccoli.
12. Remove from heat and garnish with sliced green onions and toasted sesame seeds.
Crisp-tender broccoli contrasts beautifully with the tender, savory beef in this stir-fry. The glossy, thickened sauce delivers a balanced umami punch with subtle heat from the red pepper flakes. For a creative twist, serve over cauliflower rice or shirataki noodles, or wrap in butter lettuce leaves for a low-carb lettuce wrap presentation.
Spicy Ground Beef Lettuce Wraps
Forget complicated meals—these wraps deliver bold flavor with minimal effort. Fresh lettuce cups cradle a savory beef filling that comes together in under 30 minutes, perfect for busy weeknights or casual entertaining.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb 80/20 ground beef
– 1 tbsp avocado oil
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 2 tbsp low-sodium soy sauce
– 1 tbsp toasted sesame oil
– 1 tbsp sriracha
– 1 tsp rice vinegar
– 1 head butter lettuce, leaves separated and rinsed
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
2. Add diced yellow onion and sauté until translucent and edges begin to brown, 4-5 minutes.
3. Add minced garlic and grated ginger, stirring constantly until fragrant, 45-60 seconds.
4. Crumble ground beef into the skillet, breaking it apart with a wooden spoon.
5. Cook beef until no pink remains and it develops browned bits, 6-8 minutes, draining excess fat if desired for a leaner finish.
6. Reduce heat to medium and stir in soy sauce, toasted sesame oil, sriracha, and rice vinegar.
7. Simmer mixture until liquids reduce and coat the beef evenly, 2-3 minutes, scraping the skillet bottom to incorporate flavorful fond.
8. Remove skillet from heat and fold in sliced green onions.
9. Arrange butter lettuce leaves on a platter as individual cups.
10. Spoon warm beef mixture into each lettuce cup, dividing evenly.
11. Garnish each wrap with toasted sesame seeds before serving immediately.
Vibrant lettuce provides a crisp contrast to the richly seasoned, umami-packed beef. The sriracha delivers a slow-building heat that balances the savory soy and aromatic sesame notes. For a textural variation, top with crushed peanuts or serve alongside chilled rice noodles.
Keto Beef and Mushroom Skillet
Filling yet low-carb, this one-pan keto skillet delivers savory satisfaction without the carbs. Perfect for busy weeknights, it combines hearty beef with earthy mushrooms in a rich, umami-packed sauce. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs grass-fed ground beef, 85% lean
– 8 oz cremini mushrooms, thinly sliced
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp clarified butter
– 1 cup beef bone broth
– 1/4 cup full-fat sour cream
– 2 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Heat a large cast-iron skillet over medium-high heat for 2 minutes until evenly hot.
2. Add 1 tablespoon of clarified butter to the skillet and swirl to coat the surface.
3. Place the ground beef in the skillet, breaking it into small crumbles with a wooden spoon.
4. Cook the beef for 5–7 minutes, stirring occasionally, until no pink remains and it develops a light brown crust.
5. Transfer the cooked beef to a plate using a slotted spoon, leaving the rendered fat in the skillet.
6. Add the remaining tablespoon of clarified butter to the skillet.
7. Sauté the diced onion for 3–4 minutes until translucent and slightly softened.
8. Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Pour in the beef bone broth and Worcestershire sauce, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
11. Return the cooked beef to the skillet and stir to combine with the mushroom mixture.
12. Sprinkle in the smoked paprika, sea salt, and black pepper, stirring evenly to distribute the seasonings.
13. Reduce the heat to low and simmer the mixture for 3–4 minutes until the liquid reduces by half.
14. Remove the skillet from the heat and stir in the sour cream until fully incorporated and the sauce thickens slightly.
15. Garnish with the chopped fresh parsley before serving.
Savory and deeply satisfying, this skillet features tender beef crumbles mingled with meaty mushrooms in a creamy, peppery sauce. The clarified butter ensures a rich, non-burning sear, while the bone broth adds a collagen-rich depth. Serve it over cauliflower rice or alongside crisp roasted Brussels sprouts for a complete keto meal.
Low Carb Taco Stuffed Avocados
Forget complicated taco nights—these stuffed avocados deliver bold flavor without the carbs. Featuring seasoned ground beef and fresh toppings, they’re a satisfying, keto-friendly meal ready in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large Hass avocados, halved and pitted
– 1 lb grass-fed ground beef (85% lean)
– 1 tbsp avocado oil
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp fine sea salt
– 1/4 cup fresh cilantro, finely chopped
– 1/4 cup sharp cheddar cheese, freshly grated
– 1/4 cup cherry tomatoes, finely diced
– 2 tbsp full-fat sour cream
– 1 tbsp fresh lime juice
Instructions
1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add grass-fed ground beef, breaking it into small crumbles with a wooden spoon.
3. Cook beef until no pink remains, stirring occasionally, about 6–8 minutes.
4. Drain excess fat from the skillet using a slotted spoon.
5. Sprinkle chili powder, ground cumin, smoked paprika, and fine sea salt evenly over the beef.
6. Stir spices into the beef until fully incorporated and fragrant, about 1 minute.
7. Remove skillet from heat and let the beef mixture cool slightly, about 3 minutes.
8. Scoop a small amount of flesh from each avocado half to create a larger cavity, reserving the flesh for another use.
9. Drizzle fresh lime juice over the avocado cavities to prevent browning.
10. Divide the seasoned beef mixture evenly among the four avocado halves, packing it gently.
11. Top each stuffed avocado with sharp cheddar cheese, allowing residual heat to melt it slightly.
12. Garnish with finely diced cherry tomatoes and finely chopped fresh cilantro.
13. Finish each serving with a dollop of full-fat sour cream.
Unbelievably creamy avocados contrast with the savory, spiced beef for a dynamic texture. The sharp cheddar and fresh lime juice cut through the richness, while the tomatoes add a juicy crunch. Serve immediately with extra lime wedges or alongside a crisp jicama salad for a complete low-carb feast.
Ground Beef and Cabbage Stir Fry
Mixing savory ground beef with crisp cabbage creates a quick, satisfying weeknight meal that’s both hearty and fresh. This stir-fry comes together in one pan, delivering bold flavor with minimal cleanup. Keep it simple or customize with your favorite spices for a versatile dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb 85% lean ground beef
– 1 small head green cabbage, cored and thinly sliced (about 6 cups)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp avocado oil, divided
– 3 tbsp low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– ½ tsp freshly ground black pepper
– ¼ tsp crushed red pepper flakes (optional)
– 2 scallions, thinly sliced for garnish
Instructions
1. Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat until shimmering, about 90 seconds.
2. Add ground beef to the skillet, breaking it into small crumbles with a wooden spoon. Cook undisturbed for 2 minutes to develop a sear.
3. Stir beef and continue cooking until no pink remains, about 4–5 minutes total. Tip: Avoid overcrowding to ensure proper browning.
4. Transfer cooked beef to a plate, leaving any rendered fat in the skillet.
5. Add remaining 1 tablespoon avocado oil to the skillet. Add diced onion and cook, stirring occasionally, until translucent and edges begin to brown, about 3–4 minutes.
6. Stir in minced garlic and cook until fragrant, about 30 seconds, to prevent burning.
7. Add thinly sliced cabbage to the skillet. Increase heat to high and stir-fry for 4–5 minutes until cabbage is wilted but still crisp-tender. Tip: Work in batches if needed to maintain high heat for proper stir-frying.
8. Return cooked beef to the skillet with cabbage and onion mixture.
9. Pour low-sodium soy sauce, rice vinegar, toasted sesame oil, black pepper, and optional red pepper flakes over the mixture. Stir thoroughly to combine.
10. Cook, stirring constantly, for 1–2 minutes until everything is heated through and sauce is evenly distributed. Tip: Taste and adjust seasoning only at the end to control sodium levels.
11. Remove from heat and garnish with thinly sliced scallions.
The finished dish offers tender beef crumbles against crisp-tender cabbage, all coated in a savory, slightly tangy sauce. Serve it over steamed jasmine rice or cauliflower rice for a complete meal, or wrap it in lettuce cups for a low-carb option. Leftovers reheat beautifully for lunch the next day.
Keto Cheeseburger Casserole
Just when you thought cheeseburgers were off the menu, this casserole brings all the flavors home. It layers savory ground beef, melty cheese, and classic toppings into one satisfying bake. Perfect for a family dinner or meal prep, it’s hearty, comforting, and completely keto-friendly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs 80/20 ground beef
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup sugar-free ketchup
– 2 tbsp yellow mustard
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 6 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 8 oz sharp cheddar cheese, shredded
– 4 oz cream cheese, softened
– 1/2 cup dill pickle slices
– 1/4 cup cooked bacon, crumbled
– 2 tbsp unsalted butter, for greasing
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with unsalted butter.
2. In a large skillet over medium-high heat, brown 1.5 lbs ground beef, breaking it into crumbles, for 8–10 minutes until no pink remains.
3. Tip: Drain excess fat from the skillet to prevent a greasy texture, then return it to the heat.
4. Add 1 diced onion and 2 minced garlic cloves to the skillet; sauté for 5 minutes until softened and fragrant.
5. Stir in 1 cup sugar-free ketchup, 2 tbsp mustard, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper; cook for 2 minutes to blend flavors.
6. In a separate bowl, whisk together 6 beaten eggs and 1 cup heavy cream until smooth.
7. Tip: For a richer custard, ensure the eggs and cream are at room temperature before mixing.
8. Spread the beef mixture evenly in the prepared baking dish.
9. Pour the egg-cream mixture over the beef, ensuring it seeps into the layers.
10. Dot the surface with 4 oz softened cream cheese in small pieces.
11. Sprinkle 8 oz shredded cheddar cheese evenly over the top.
12. Bake at 375°F for 25 minutes until the center is set and the cheese is golden and bubbly.
13. Tip: Let the casserole rest for 10 minutes after baking to firm up for cleaner slices.
14. Garnish with 1/2 cup pickle slices and 1/4 cup crumbled bacon before serving.
Layers of savory beef and creamy cheese bake into a firm, sliceable texture with a satisfying crunch from the bacon topping. The tangy pickles cut through the richness, mimicking a classic burger experience. Serve it warm with a side of crisp lettuce or avocado for a complete low-carb meal.
Low Carb Beef and Spinach Stuffed Portobello Mushrooms
Zesty yet hearty, these stuffed mushrooms deliver satisfying flavor without the carb overload. Perfect for a quick weeknight dinner or elegant appetizer, they combine savory beef with earthy spinach in a meaty portobello vessel. You’ll appreciate how simple ingredients create a dish that feels indulgent yet stays light.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 4 large portobello mushroom caps, stems and gills removed
- 1 tablespoon clarified butter
- 1 pound grass-fed ground beef (85% lean)
- 1/2 cup finely chopped yellow onion
- 2 garlic cloves, minced
- 4 cups fresh baby spinach, roughly chopped
- 1/2 cup full-fat ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large pasture-raised egg, lightly beaten
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Brush the portobello caps with clarified butter, coating both sides evenly.
- Place the caps gill-side up on the prepared baking sheet and roast for 10 minutes to release excess moisture.
- While mushrooms roast, heat a large skillet over medium-high heat.
- Add the ground beef to the dry skillet, breaking it into small crumbles with a wooden spoon.
- Cook the beef for 5-7 minutes until no pink remains, then transfer to a bowl using a slotted spoon, leaving drippings in the skillet.
- Reduce heat to medium and add the chopped onion to the skillet, sautéing for 3-4 minutes until translucent.
- Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Stir in the chopped spinach and cook for 2-3 minutes until completely wilted and moisture has evaporated.
- Transfer the spinach mixture to the bowl with the cooked beef and let cool for 5 minutes.
- To the cooled mixture, add the ricotta cheese, Parmesan cheese, lightly beaten egg, oregano, kosher salt, and black pepper.
- Mix thoroughly until all ingredients are evenly incorporated, creating a cohesive filling.
- Remove the partially roasted mushrooms from the oven and carefully pour out any accumulated liquid from the caps.
- Divide the beef-spinach filling evenly among the four mushroom caps, mounding it slightly in the center.
- Drizzle each stuffed mushroom with extra virgin olive oil and return to the oven.
- Bake for 15-18 minutes until the filling is set and the mushrooms are tender when pierced with a fork.
- Let the mushrooms rest for 5 minutes before serving to allow the filling to firm up slightly.
Deliciously savory with a satisfying meaty texture, these mushrooms offer a perfect balance between the earthy portobello and rich beef filling. The spinach adds a subtle vegetal note while the cheeses create a creamy binder that holds everything together. For an elegant presentation, serve atop a bed of arugula with a balsamic reduction drizzle, or pair with roasted asparagus for a complete low-carb meal.
Zucchini Noodles with Ground Beef and Marinara
A quick, satisfying meal that transforms zucchini into low-carb noodles paired with savory ground beef and rich marinara. This dish delivers comfort without heaviness, perfect for busy weeknights when you want something wholesome yet effortless.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs ground beef (85% lean)
– 4 medium zucchini, spiralized into noodles
– 2 cups marinara sauce (jarred or homemade)
– 1 yellow onion, finely diced
– 3 garlic cloves, minced
– 2 tbsp extra-virgin olive oil
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– Kosher salt and freshly ground black pepper
– Fresh basil leaves, for garnish
– Grated Parmigiano-Reggiano cheese, for serving
Instructions
1. Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned and no pink remains, 6–8 minutes.
3. Transfer the cooked beef to a plate, leaving any rendered fat in the skillet.
4. Reduce heat to medium and add the remaining 1 tbsp olive oil to the skillet.
5. Sauté the diced onion until translucent and soft, about 5 minutes, stirring occasionally.
6. Add the minced garlic and cook until fragrant, 30 seconds, to prevent burning.
7. Stir in the dried oregano and crushed red pepper flakes, toasting for 20 seconds to release their oils.
8. Return the cooked ground beef to the skillet, mixing thoroughly with the aromatics.
9. Pour in the marinara sauce, bring to a simmer, then reduce heat to low and cook uncovered for 10 minutes to meld flavors.
10. While the sauce simmers, place the spiralized zucchini noodles in a colander, sprinkle with 1 tsp kosher salt, and let sit for 5 minutes to draw out excess moisture.
11. Pat the zucchini noodles dry with paper towels to prevent a watery sauce.
12. Add the zucchini noodles to the skillet with the beef and sauce, tossing gently to coat.
13. Cook for 2–3 minutes just until the zucchini is tender but still has a slight bite, avoiding overcooking.
14. Season with freshly ground black pepper and additional salt if needed, tasting once before serving.
15. Divide among plates, garnish with fresh basil leaves and a generous sprinkle of grated Parmigiano-Reggiano.
Vibrant zucchini noodles offer a crisp contrast to the hearty, umami-rich beef and tangy marinara. The dish balances freshness with depth, making it ideal for a light yet satisfying dinner. For a creative twist, serve it topped with a fried pasture-raised egg or alongside a simple arugula salad dressed with lemon vinaigrette.
Keto Beef and Eggplant Lasagna
This keto lasagna swaps traditional noodles for roasted eggplant slices, creating a rich, layered casserole that satisfies without the carbs. Thinly sliced eggplant acts as the perfect vehicle for a savory beef ragu and creamy ricotta filling, all baked under a golden blanket of mozzarella. It’s a comforting, low-carb dinner that feels indulgent yet fits your macros.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 medium eggplants, sliced lengthwise into 1/4-inch planks
– 2 tablespoons extra-virgin olive oil, divided
– 1 pound ground beef (80/20 blend)
– 1/2 cup yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (24-ounce) jar sugar-free marinara sauce
– 1 tablespoon Italian seasoning
– 1 1/2 cups whole-milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup fresh parsley, finely chopped
– 2 cups low-moisture whole-milk mozzarella cheese, shredded
– 1/4 cup Parmigiano-Reggiano cheese, finely grated
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat oven to 425°F. Arrange eggplant planks in a single layer on two parchment-lined baking sheets.
2. Brush both sides of eggplant with 1 tablespoon olive oil and season generously with salt and pepper.
3. Roast eggplant for 20 minutes, flipping halfway through, until tender and lightly browned. Remove and reduce oven to 375°F.
4. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, for 5 minutes until no longer pink.
5. Add diced onion to skillet and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
6. Pour in marinara sauce and Italian seasoning. Simmer uncovered for 10 minutes, stirring occasionally, to thicken slightly. Season with salt and pepper.
7. In a medium bowl, combine ricotta, beaten egg, chopped parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix until smooth.
8. Spread 1/2 cup meat sauce in the bottom of a 9×13-inch baking dish. Layer half the roasted eggplant over sauce.
9. Spread all ricotta mixture evenly over eggplant layer. Sprinkle with 1 cup mozzarella.
10. Top with remaining eggplant planks, then remaining meat sauce. Cover with remaining 1 cup mozzarella and grated Parmigiano-Reggiano.
11. Bake uncovered at 375°F for 25 minutes until cheese is melted and bubbly. Let rest 10 minutes before slicing.
12. Resting allows layers to set for cleaner cuts. For extra browning, broil for 2-3 minutes after baking. Pat eggplant dry before roasting to prevent sogginess.
Rich, savory layers meld into a hearty casserole with a satisfying, meaty texture and creamy interior. The roasted eggplant provides a tender, slightly smoky base that holds up well without becoming mushy. Serve slices with a crisp arugula salad dressed in lemon vinaigrette to cut through the richness.
Low Carb Beef and Cheese Stuffed Jalapeños
Looking for a spicy, protein-packed appetizer that won’t derail your diet? Low carb beef and cheese stuffed jalapeños deliver bold flavor with minimal carbs. They’re perfect for game day or a satisfying snack.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 large jalapeño peppers
– 1 lb 85% lean ground beef
– 1 cup sharp cheddar cheese, finely grated
– 1/2 cup cream cheese, softened
– 1/4 cup sour cream
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp unsalted butter, clarified
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– Kosher salt to season
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Slice each jalapeño in half lengthwise; use a small spoon to carefully scrape out all seeds and membranes for milder heat.
3. In a large skillet over medium-high heat, melt 2 tbsp of clarified butter until it shimmers.
4. Add 1 lb of ground beef to the skillet, breaking it apart with a wooden spoon, and cook for 5-7 minutes until no pink remains.
5. Drain any excess fat from the skillet, then stir in 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper; cook for 1 minute to bloom the spices.
6. Transfer the beef mixture to a mixing bowl and let it cool for 5 minutes to prevent the egg from scrambling.
7. To the bowl, add 1 cup of finely grated sharp cheddar cheese, 1/2 cup of softened cream cheese, 1/4 cup of sour cream, and 1 lightly beaten pasture-raised egg; mix until fully combined.
8. Generously fill each jalapeño half with the beef and cheese mixture, mounding it slightly for a plump appearance.
9. Arrange the stuffed jalapeños on the prepared baking sheet, spacing them 1 inch apart for even cooking.
10. Bake at 400°F for 15-18 minutes, or until the filling is set and the jalapeños are tender with lightly browned edges.
11. Let the jalapeños rest for 5 minutes on the baking sheet before serving to allow the filling to firm up.
12. Season lightly with kosher salt just before serving for enhanced flavor.
These stuffed jalapeños offer a satisfying contrast: the peppers soften to a tender bite while the filling remains creamy and rich with a smoky beef undertone. Try serving them atop a crisp salad for a hearty low-carb meal, or pair with a cool avocado crema to balance the heat. Their bold, savory profile makes them a standout appetizer that’s both indulgent and diet-friendly.
Ground Beef and Cauliflower Mash Shepherd’s Pie
Savor a comforting twist on a classic with this hearty, low-carb shepherd’s pie. Ground beef simmers in a rich gravy, then gets topped with a creamy, velvety cauliflower mash. It’s a satisfying, family-friendly meal that’s surprisingly simple to prepare.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs 85% lean ground beef
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 3 garlic cloves, minced
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 cup low-sodium beef broth
– 1 tbsp fresh thyme leaves
– 1 large head of cauliflower, cut into florets
– 4 oz full-fat cream cheese, softened
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 tsp freshly grated nutmeg
– Kosher salt and freshly ground black pepper
– 2 tbsp extra virgin olive oil
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the cauliflower florets in a large pot and cover with cold water; add 1 tablespoon of kosher salt.
3. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until the cauliflower is fork-tender.
4. While the cauliflower cooks, heat 2 tablespoons of extra virgin olive oil in a large, oven-safe skillet over medium-high heat.
5. Add the diced onion, carrots, and celery to the skillet; season with 1/2 teaspoon of kosher salt and cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Push the vegetables to the side of the skillet and add the ground beef, breaking it up with a wooden spoon.
8. Cook the beef for 6-8 minutes, undisturbed for the first 2 minutes to develop a fond, until no pink remains.
9. Stir in 2 tablespoons of tomato paste and cook for 1 minute to deepen its flavor.
10. Pour in 1 cup of low-sodium beef broth and 1 tablespoon of Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
11. Add 1 tablespoon of fresh thyme leaves, then simmer the mixture for 10-12 minutes until the liquid has reduced to a thick gravy consistency.
12. Drain the cooked cauliflower thoroughly in a colander, then transfer it to a food processor.
13. Add 4 ounces of softened cream cheese, 2 tablespoons of unsalted butter, 1/2 cup of grated Parmesan, and 1/4 teaspoon of freshly grated nutmeg to the food processor.
14. Process the mixture until completely smooth and creamy, about 1-2 minutes, scraping down the sides as needed; season with kosher salt and freshly ground black pepper to taste.
15. Spoon the creamy cauliflower mash over the beef mixture in the skillet, spreading it into an even layer with an offset spatula.
16. Place the skillet in the preheated oven and bake for 20-25 minutes until the top is golden brown and the filling is bubbling around the edges.
17. Remove the skillet from the oven and let it rest for 10 minutes before serving.
Ultra-creamy cauliflower mash provides a velvety contrast to the savory, deeply flavored beef filling. The nutty Parmesan and hint of nutmeg in the mash complement the rich gravy beautifully. For a gourmet touch, finish individual servings with a drizzle of truffle oil or a sprinkle of crispy fried shallots.
Low Carb Beef and Green Bean Stir Fry
Unlock a satisfying low-carb dinner in under 30 minutes with this simple stir-fry. Using flank steak and crisp green beans, it delivers bold flavor without heavy carbs. Perfect for a quick weeknight meal that feels indulgent.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 1 lb fresh green beans, trimmed
– 2 tbsp avocado oil, divided
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 3 tbsp coconut aminos
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– ½ tsp red pepper flakes
– ¼ cup roasted sesame seeds, for garnish
Instructions
1. Pat the thinly sliced flank steak completely dry with paper towels to ensure proper searing.
2. Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
3. Add the trimmed green beans to the hot oil and stir-fry for 4-5 minutes until they develop bright green color and slight blistering.
4. Transfer the green beans to a clean plate, leaving any oil in the wok.
5. Add the remaining 1 tablespoon of avocado oil to the wok and heat for 30 seconds.
6. Add the minced garlic and grated ginger, stir-frying for 45 seconds until fragrant but not browned.
7. Increase heat to maximum and add the dried flank steak in a single layer, searing undisturbed for 90 seconds to develop a crust.
8. Flip the steak slices and cook for an additional 60 seconds until no longer pink.
9. Return the green beans to the wok with the steak.
10. Pour in the coconut aminos and rice vinegar, tossing to coat all ingredients evenly.
11. Drizzle the toasted sesame oil over the stir-fry and sprinkle with red pepper flakes.
12. Toss everything together for 1 final minute to combine flavors and heat through.
13. Remove from heat and immediately transfer to a serving platter.
14. Garnish generously with roasted sesame seeds.
Delight in the contrast of tender, seared beef against the crisp-tender green beans. The savory-sweet sauce, brightened by ginger and vinegar, clings perfectly to each component. For a creative twist, serve over cauliflower rice or wrapped in crisp butter lettuce leaves for a handheld meal.
Ground Beef Stuffed Zucchini Boats
When your garden overflows with zucchini or you crave a hearty yet healthy weeknight meal, these stuffed zucchini boats deliver. They transform simple ingredients into a satisfying dish that pleases both kids and adults, offering a clever way to sneak in vegetables without sacrificing flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 large zucchinis, halved lengthwise and seeds scooped out
– 1 lb ground beef (80/20 blend)
– 1/2 cup yellow onion, finely diced
– 2 garlic cloves, minced
– 1/2 cup marinara sauce
– 1/4 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tbsp extra-virgin olive oil
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Place the zucchini halves cut-side up on the prepared baking sheet.
3. Drizzle the zucchini halves with 1/2 tablespoon of extra-virgin olive oil and season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper.
4. Roast the zucchini in the preheated oven for 10 minutes to soften slightly.
5. While the zucchini roasts, heat the remaining 1/2 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat.
6. Add the finely diced yellow onion to the skillet and sauté for 3–4 minutes until translucent.
7. Add the minced garlic cloves and cook for 30 seconds until fragrant.
8. Increase the heat to high and add the ground beef to the skillet, breaking it apart with a wooden spoon.
9. Cook the beef for 5–7 minutes until browned and no pink remains, stirring occasionally.
10. Drain any excess fat from the skillet using a spoon, leaving about 1 tablespoon for moisture.
11. Reduce the heat to medium and stir in the marinara sauce, dried oregano, remaining 1/4 teaspoon of kosher salt, and remaining 1/8 teaspoon of black pepper.
12. Simmer the mixture for 2 minutes to blend the flavors, then remove from heat.
13. In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese.
14. Remove the zucchini from the oven and evenly divide the beef mixture among the four halves, mounding it slightly.
15. Sprinkle the panko-Parmesan mixture over the stuffed zucchini.
16. Return the baking sheet to the oven and bake for 15–18 minutes until the topping is golden brown and the zucchini is tender when pierced with a fork.
17. Let the zucchini boats rest for 5 minutes before serving to allow the filling to set.
Creating a crispy, golden topping contrasts beautifully with the tender zucchini and savory beef filling. Consider serving these boats alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or top them with a dollop of ricotta cheese for added creaminess.
Keto Beef and Cheese Quesadillas with Low Carb Tortillas
Satisfying keto cravings doesn’t require sacrificing flavor or texture. These quesadillas deliver a hearty, cheesy experience using smart low-carb swaps. They’re perfect for a quick lunch or a satisfying weeknight dinner.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
- 4 low-carb tortillas (6-inch diameter)
- 8 oz ground beef (80/20 blend)
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tbsp avocado oil
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tbsp unsalted butter, clarified
- 1/4 cup sour cream (for serving)
- 1/4 cup pico de gallo (for serving)
- 2 tbsp fresh cilantro, roughly chopped (for garnish)
Instructions
- Heat a large skillet over medium-high heat and add 1 tbsp avocado oil.
- Add 8 oz ground beef to the skillet, breaking it apart with a spatula.
- Season the beef with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, and 1/2 tsp smoked paprika.
- Cook the beef for 5-7 minutes, stirring occasionally, until fully browned and no pink remains. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
- Transfer the cooked beef to a bowl and wipe the skillet clean with a paper towel.
- Return the skillet to medium heat and add 1 tbsp clarified butter, swirling to coat.
- Place one low-carb tortilla in the skillet and sprinkle 1/4 cup of the shredded cheddar cheese evenly over it.
- Distribute half of the cooked beef mixture over the cheese.
- Sprinkle 1/4 cup of the shredded Monterey Jack cheese over the beef.
- Top with a second tortilla and press down gently with a spatula.
- Cook for 2-3 minutes until the bottom tortilla is golden brown and crispy. Tip: Listen for a steady sizzle to indicate proper browning temperature.
- Carefully flip the quesadilla using the spatula.
- Add the remaining 1 tbsp clarified butter to the skillet around the edges of the quesadilla.
- Cook the second side for 2-3 minutes until golden brown and the cheese is fully melted.
- Transfer the quesadilla to a cutting board and repeat steps 6-14 with the remaining ingredients.
- Slice each quesadilla into 4 wedges using a sharp chef’s knife. Tip: Let the quesadilla rest for 1 minute before slicing for cleaner cuts.
Keto-friendly tortillas achieve a satisfying crispness when cooked in clarified butter, which has a higher smoke point. The blend of sharp cheddar and Monterey Jack provides a creamy, molten texture that complements the savory, spiced beef. Serve immediately with cool sour cream, fresh pico de gallo, and a sprinkle of chopped cilantro for contrasting temperatures and flavors.
Low Carb Beef and Egg Breakfast Scramble
Morning cravings for something hearty yet healthy find their answer in this protein-packed scramble. Made with quality ingredients and ready in minutes, it delivers satisfaction without carb-heavy sluggishness. Perfect for busy weekdays or leisurely weekend brunches.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 8 oz grass-fed ground beef (85/15 lean-to-fat ratio)
- 4 pasture-raised eggs, lightly beaten
- 2 tbsp clarified butter, divided
- 1/2 cup diced yellow onion (1/4-inch pieces)
- 1/2 cup diced red bell pepper (1/4-inch pieces)
- 1/4 cup shredded sharp cheddar cheese
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp smoked paprika
- 1 tbsp chopped fresh chives
Instructions
- Heat a 10-inch cast-iron skillet over medium-high heat for 2 minutes until evenly hot.
- Add 1 tbsp clarified butter and swirl to coat the skillet surface completely.
- Add diced yellow onion and red bell pepper; sauté for 4–5 minutes until onions are translucent and peppers are tender-crisp, stirring occasionally.
- Push vegetables to the skillet’s perimeter, creating an empty center space.
- Add grass-fed ground beef to the center; break it into small crumbles using a wooden spatula.
- Cook beef undisturbed for 2 minutes to develop a sear, then stir and continue cooking for 4–5 minutes until no pink remains and juices run clear.
- Sprinkle kosher salt, black pepper, and smoked paprika evenly over the beef and vegetable mixture; stir to incorporate.
- Reduce heat to medium-low; pour lightly beaten pasture-raised eggs directly over the mixture.
- Let eggs set for 30 seconds, then gently fold with a silicone spatula, creating large, soft curds—avoid over-stirring to maintain fluffiness.
- Cook for 2–3 minutes until eggs are just set but still slightly moist, removing from heat promptly to prevent overcooking.
- Fold in shredded sharp cheddar cheese until melted and evenly distributed, about 1 minute off heat.
- Garnish with chopped fresh chives and serve immediately.
You’ll appreciate the tender beef crumbles contrasting with creamy, soft-scrambled eggs. The smoked paprika adds a subtle depth that complements the sharp cheddar beautifully. For a fresh twist, serve alongside sliced avocado or wrapped in butter lettuce leaves for a handheld option.
Ground Beef and Asparagus Skillet with Garlic Butter
Outstanding for a quick weeknight dinner, this skillet dish combines savory ground beef with crisp asparagus in a rich garlic butter sauce. It comes together in one pan with minimal cleanup required.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb 85% lean ground beef
– 1 lb fresh asparagus spears, woody ends trimmed
– 3 tbsp unsalted butter
– 4 garlic cloves, minced
– 1/2 cup low-sodium beef broth
– 2 tbsp Worcestershire sauce
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp crushed red pepper flakes
– 2 tbsp chopped fresh parsley
Instructions
1. Heat a large cast-iron skillet over medium-high heat for 2 minutes until hot.
2. Add ground beef to the dry skillet, breaking it into crumbles with a wooden spoon.
3. Cook beef for 6–8 minutes, stirring occasionally, until browned and no pink remains.
4. Transfer cooked beef to a plate using a slotted spoon, leaving rendered fat in the skillet.
5. Reduce heat to medium and add asparagus spears to the skillet in a single layer.
6. Cook asparagus for 4–5 minutes, turning once, until bright green and crisp-tender.
7. Push asparagus to the skillet’s edges and add butter to the center.
8. Once butter melts and foams, add minced garlic and cook for 45 seconds until fragrant.
9. Pour beef broth and Worcestershire sauce into the skillet, scraping up any browned bits from the bottom.
10. Return cooked beef to the skillet and stir to combine all ingredients evenly.
11. Season with kosher salt, black pepper, and crushed red pepper flakes.
12. Simmer the mixture for 3–4 minutes until the sauce reduces slightly and coats the ingredients.
13. Remove skillet from heat and stir in chopped fresh parsley.
Unbelievably savory and satisfying, this dish features tender beef crumbles against crisp-tender asparagus, all enveloped in a glossy, garlic-infused butter sauce. The Worcestershire adds a subtle umami depth that complements the beef perfectly. For a complete meal, serve it directly from the skillet over creamy mashed potatoes or alongside crusty bread to soak up the extra sauce.
Summary
Cooking healthy doesn’t mean sacrificing flavor, as these 20 delicious low-carb ground beef recipes prove. We hope you’ve found some new family favorites to try! Give one a go this week, leave a comment telling us which one you loved, and don’t forget to share this roundup on Pinterest to help other home cooks.
