Top 3 Easy Keto Recipes For Breakfast

Whole day Keto Breakfast

Ingredients

½ average avocado

2 large Portobello mushrooms

pinch freshly ground black pepper

1 large egg

1 tbsp butter or ghee

fresh herbs for garnish

salt to taste

Recipe

Place a medium-sized skillet on the stove.

Now saute mushrooms in the skillet for about 7 minutes.

Add salt, oil, and pepper to the skillet. Cook for another 7 minutes.

Fry the eggs in a different pan and serve with mushrooms.

Enjoy!

Chia Pumpkin Pudding

Ingredients

¼ cup coconut milk 

¼ cup water or almond milk 

¼ cup chia seeds, whole or ground

½ tsp pumpkin pie spice mix 

¼ cup pumpkin purée 

5-10 drops Stevia extract

1 tbsp Erythritol or Swerve, powdered

Recipe

Take a medium sized bowl and mix all the ingredients in it.

Set aside for about 15 - 20 minutes.

Top with pumpkin spice mix.

Serve and enjoy!

Butternut squash soup

Ingredients

1 small white onion, diced
2 garlic cloves, smashed

3 celery stalks, chopped

1 large carrot, chopped

1/2 large butternut squash, cubed

2 bay leaves

1 tsp dried oregano

1/4 tsp dried thyme

1/2 tsp cumin

1/4 tsp ground sage

1/2 tsp pink Himalayan salt

3 cups bone broth

2 tbsp-1/4 cup coconut oil 

2-3 tbsp grass fed collagen 

Fresh chopped herbs, cracked pepper, pumpkin seeds for garnish 

Recipe

Start the instant pot and press the “sauté” button.

Add the veggies to the pot. Once the veggies become soft, add 1/2 tsp unrefined salt.

Add garlic in the veggies and cook for about 2 minutes.

Add spices and bay leaves. Combine well.

Add the broth and stir well.

Stop the sauté button by pressing the “cancel” button.

Put the lid on your instant pot and lock it.

Turn the steam release to “sealing”.

Now, press the manual button and set the cooking time for 10 minutes.

Once the soup is ready, you will hear a beep. The cooking mode will be changed to “Keep warm”.

After 10 minutes, press “cancel”.

Set the steam handle on “venting”.

Once the pressure has been released, open the instant pot.

Use an immersion blender to process the soup.

Pour the soup into bowls and garnish it with chopped herbs.

Enjoy!

Nutritional information (per serving):  118 Cal, 5.2 g total fat (3.9 g sat. fat), 0 mg chol., 145 mg sodium, 5.8 g carb., 1.2 g fiber, 12.6 g protein.

Keto Roast

Remember when pot roast used to take a lot of time and planning to prepare. This instant pot recipe will make a perfectly tender roast that you can enjoy anytime.

Yield: 4 servings

Time taken: 1 hour 20 minutes (10 minutes to prepare and 1 hour 10 minutes to cook)

Ingredients

2-3 lb chuck roast

4 large carrots, (cut into chunks)

4 medium potatoes, (cut into chunks)

1 large onion, diced

2 cups beef broth

1 tbsp Italian seasoning

2 tsp minced garlic

2 tbsp olive oil

salt & pepper to taste

Recipe

Pour olive oil in the instant pot.

Press the “sauté” button of instant pot and add salt & pepper.

Cook until both sides of the meat become brown.

 Remove the roast from instant pot.

Add carrots, onion, and potatoes in instant pot.

Place the roast over vegetables and add 2 cups of beef broth in the instant pot.

Close the lid and shut the seal.

Click on the manual button and cook the roast for 1 hour.

Let it vent naturally and release the pressure manually.

Serve with vegetables.

Nutritional information (per serving):  765 Cal, 27.8 g Fat (Sat fat 8.2 g), 232 mg chol., 589 mg sodium, 43.3 g carb., 7.2 g fiber, 81.8 g protein. 

Instant Pot Pressure Cooker Whole Roast Chicken

By using an instant pot, whole food roast chicken preparation is not a problem anymore. Your family will love this healthy recipe.

Yield: 3 servings

Time taken: 50 minutes (10 minutes to prepare and 40 minutes to cook)

Ingredients

One small chicken – about 4 pounds

1 tablespoon coconut oil

Salt

Pepper

Additional seasonings if desired

Recipe

Add the coconut oil and turn on the sauté setting on the Instant Pot.

Place the chicken breast into the Instant Pot.

When the chicken is brown, place it on the rack and add ½ cup of water into the Instant Pot.

Sprinkle the seasoning of your choice over the chicken.

Lock the lid.

Select the “poultry” setting on your Instant Pot and adjust the timer to 24 minutes (Multiply the number of pound of your chicken with six and adjust the timer accordingly)

Once the timer goes off allow the Instant Pot to depressurize naturally.

Take your roasted chicken out.

Enjoy!

Nutritional information (per serving):  132 Cal, 8.1 g Fat (Sat fat 4.9 g), 43 mg chol., 92 mg sodium, 0 g carb., 0 g fiber, 14.1 g protein. 

Keto Instant Pot Mexican Beef

This instant pot Mexican beef is a perfect meal for all those people who love Mexican food.

Yield: 6 servings

Time taken: 60 minutes (15minutes to prepare and 45 minutes to cook)

Ingredients

2½ pounds boneless beef short ribs,

1 tablespoon chili powder

1½ teaspoons kosher salt

1 tablespoon ghee or fat of choice

1 medium onion, thinly sliced

1 tablespoon tomato paste

6 garlic cloves, peeled and smashed

½ cup roasted tomato salsa

½ cup bone broth

½ teaspoon Red Boat Fish Sauce

freshly ground black pepper

½ cup minced cilantro (optional)

2 radishes, sliced (optional)

Recipe

Combine salt, beef, and chili in a bowl.

Press the “sauté” button of instant pot and add oil or ghee.

Add garlic and tomato paste. Stir well for 30 seconds.

Now add beef, fish sauce, salsa, and stock.

Close the lid and press the “cancel” button.

Cook the beef on high pressure for 35 minutes.

Once you hear the beep, unlock the lid.

Add salt and pepper according to taste.

Serve with radish. You can also use cilantro.

Enjoy!

Nutritional information (per serving):  1527 Cal, 51.9 g Fat (Sat fat 20 g), 715 mg chol., 2922 mg sodium, 5.3 g carb., 1.1 g fiber, 243.5 g protein. 

Keto Salmon and Veggies

Salmon fish with vegetables, this recipe provides all the nutrition in one. You can have different vegetables, meat, and taste all at the same time.

Yield: 1 serving

Time taken: 30 minutes

Ingredients

1 Salmon Filet

Vegetables (whatever is available, nicely and evenly chopped)

Seasoning

1/4 cup dry sherry

Salt and pepper to taste

Recipe

Season all the vegetables with salt, pepper and dry sherry.

Put all the vegetables in a pan or metal pot and seal with the foil.

Add one cup of water in the instant pot.

Place a trivet in the pot and place the pan on it.

Place another trivet on it and place the salmon fillet on it.

Seal the lid and set the high pressure to 6 minutes.

Release the pressure when it beeps and serves!

Nutrition’s per serving: 264 Cal, 3.3g Fat (0.8g Saturated Fat), 69mg Cholesterol, 193mg Sodium, 15g Carbs, 4.5g Dietary Fibre, 3g Sugar, 27.6g Protein, 70mg Calcium, 3mg Iron, and 634mg Potassium.

Keto Stuffed Pepper Soup

Almost all of us love stuffed pepper. This soup is a perfect combination of soup and stuffed pepper.

Yield: 6 servings

Time taken: 45 minutes (10 minutes to prepare and 35 minutes to cook)

Ingredients

3 cups cooked brown rice (omit for paleo diet)

1 lb 95% lean ground beef

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 cup finely diced onion

3 cloves garlic, chopped

2 cans (14.5 oz each) diced tomatoes

1 3/4 cups tomato sauce

2 cups reduced sodium, fat-free chicken broth

1/2 tsp dried marjoram

salt and fresh pepper to taste

Recipe

Turn on the instant pot and press the sauté button.

Spray the pot with cooking spray.

Add salt and ground meat.

Cook for 5-8 minutes.

If there is any fat, drain it. Then add garlic, peppers, and onion.

Cook for 4 to 5 minutes.

Add chicken broth, tomatoes, marjoram, and tomato sauce.

Add salt and pepper to taste.

Close the lid and cook on high pressure for 15 minutes.

Let the steam released naturally.

Ladle into bowls and serve!

Nutritional information (per serving): 261 Cal, 5 g Fat (Sat fat 0 g), 0 mg chol., 606 mg sodium, 37.5 g carb., 5 g fiber, 17.5 g protein. 

Quinoa Vegetable Soup

Yield: 6 servings

Time taken: 17 minutes (5 minutes to prepare and 12 minutes to cook)

Ingredients

about 12 oz. frozen California vegetable blend (make sure that there are no added sauce or seasonings!)

about 12 oz. frozen Italian vegetable blend (make sure that there are no added sauce or seasonings!)

1 15-oz. fire-roasted tomatoes

1 15-oz. white beans (undrained)

1 15-oz. kidney beans

¼ cup quinoa, rinsed

1 tbs. dried basil

1 tbs. garlic, minced

½ tbs. dried oregano

1 tsp. onion powder

½ tsp. sea salt

¼ tsp. black pepper

3 cups boiling water

Recipe

Turn on the instant pot.

Add all the ingredients and stir well.

Cook on high pressure for 2 minutes.

Turn off the instant pot and wait for about 10 minutes.

Manually release the steam.

Open the lid and ladle soup into the bowls.

Serve and enjoy!

Nutritional information (per serving):  576 Cal, 2.6 g Fat (Sat fat 0.3 g), 0 mg chol., 421 mg sodium, 104.1 g carb., 26.6 g fiber, 36.2 g protein.