10 Easy Keto Dinner Recipes for Weight Loss

Keto diet is a high-fat and very low-carbohydrate diet that stimulates your body to reach something called ‘ketosis’ and shred excess weight off your body.

In this article, you will find 10 easy keto dinner recipes that will help you lose weight and improve your overall posture.

Let’s get started:

10 Easy Keto Dinner Recipes for Weight Loss

1. Cheesy Summer Squash Stuffed Chicken

Ingredients Needed:

Boneless and skinless chicken breast (six to eight-ounce)
Small yellow summer squash (one; dissect it into one-quarter inch circles)
Small zucchini (one; dissect it into one-quarter inch circles)
Small Roma tomatoes, (two; dissect it into one-quarter inch circles)
Olive oil (one tablespoon)
Garlic, minced (three cloves)
Kosher salt (half teaspoon)
Ground black pepper (one-quarter teaspoon)
Fat-free shredded mozzarella cheese (half cup)

Directions:

Preheat your oven to 400 degrees. Get a baking sheet, line it with foil, and spray using a nonstick spray.
After that, cut out three or four slits in the chicken breast to create pockets.
In each pocket, add in a piece of yellow squash, zucchini, and tomato.
Now, get a small bowl, then mix the olive oil and garlic.
Use the olive oil mixture to brush the tops of the chicken and season it with salt and pepper. Bake it for up to 10 – 15 minutes then remove the oven.
Having done that, top the chicken with the specified amount of mozzarella and place the chicken back to the oven.
Bake the mixture for additional 10 – 15 minutes, or until the cheese becomes melted.
Serve hot and enjoy!

2. Cucumber Avocado Salad

Ingredients Needed:

Cucumber (one piece)
Avocado (half)
Roasted sesame seeds (two tablespoons )
Garlic clove (one piece)
Vinegar (half teaspoon)
Soy sauce (one teaspoon)
Wasabi (a little bit)
Sesame oil (half teaspoon)

Directions:

Get a peeler, and peel the cucumber into ribbons.
Put the cucumber ribbons into a salad bowl.
After that, mince the garlic and peel/slice the avocado.
Pour in the mixture in the cucumbers.
Once you are done with that, whisk these ingredients together – vinegar, wasabi, sesame oil & soy sauce.
Pour them over the salad, sprinkle roasted sesame seed, mix together and enjoy!

3. Spicy Garlic Ginger Shrimp

Ingredients Needed:

Coconut oil (one tablespoon)
Garlic (three cloves)
Fresh ginger, minced (one tablespoon)
Raw shrimp, peeled (one pound)
Crushed red pepper (half teaspoon)
Lime juice (two tablespoons)
Kosher salt (half teaspoon)

Directions:

Get a large skillet and heat the coconut oil in it.
Once it becomes hot, add the specified amount of garlic and ginger.
Cook just until fragrant, about 30 seconds.
After that, add the shrimp to it and cook until it becomes pink and firm. Up to 4 minutes
Now, stir in the red pepper, lime juice, and salt.
Lastly, stir and simmer the mixture for up to 30 seconds.
Serve while hot over rice or better still quinoa. The choice is yours!

4. Tomato Avocado Chicken Salad with Basil

Ingredients Needed:

Large tomato or cherry tomatoes (one-piece or cup)
Small cucumber, chopped (two)
Cooked chicken, chopped (half cup)
Small green pepper (one piece)
Avocado, chopped (half)
Basil, chopped (a handful)
Scallions, chopped (two)
Olives (a handful)
Lemon, juice (half)
Olive oil (one tablespoon)
Black pepper
Salt

Directions:

Chop the entire vegetables and the chicken, and then pour them into a bowl.
After that, squeeze the lemon, pour in olive oil, and grind a moderate amount of black pepper.
Mix everything together and add salt to enhance the taste.
Serve hot and enjoy it immediately!

5. Garlic Shrimp with Broccoli

Ingredients Needed:

Broccoli florets (one cup)
Shrimp, peeled and deveined (one cup)
Cream cheese (two tablespoons)
Garlic cloves, minced (two to three)
Olive oil (one to two tablespoons)
Lemon juice (one tablespoon)
Tomato, chopped (one)
Arugula (a half cup)
Crushed pepper (a half teaspoon)
Parmesan (one-third cup)
Olives (optional)
Black pepper, ground (moderate quantity)
Fresh basil leaves (a handful)

Directions:

Get a pan, pour in the shrimp and the broccoli, and then cook at medium-high alongside the olive oil for 3 – 5 minutes, as you stir.
After that, pour in the garlic, tomato, lemon juice, crushed pepper, and then stir in the cream cheese. Allow it to cook for 3 – 4 minutes and stir in arugula and basil.
Now, turn the heat off and pour in the specified quantity of Parmesan, black pepper, olives, and salt (to taste).
Lastly, serve it immediately and enjoy it.

6. Coconut Curry Shrimp Soup

Ingredients Needed:

Coconut milk (two cups/ 400ml)
Lime leaves or lemongrass (five)
Zucchini, chopped (half)
Shrimp, peeled and deveined (6oz/170g)
Red curry paste (one and a half teaspoon)
Cilantro, chopped (a handful)

Directions:

Get a small cooking pot, pour in the coconut milk and curry paste, and then cook at medium heat. Keep stirring for about 5 minutes, until you are able to get an extremely smooth and even broth
Once the curry and coconut milk are able to combine, pour in the shrimp and lime leaves [or lemongrass]. Cook the mixture for some minutes until the shrimp becomes pink.
After that, stir in the zucchini and turn off the heat.
Lastly, take out the lime leaves and then serve instantly with fresh cilantro.

7. Sundried Tomato Chicken

Ingredients Needed:

Olive oil
Boneless skinless chicken breast (four)
Chicken broth (one cup)
Medium yellow onion, sliced into thin strips (one)
Cloves Garlic, minced (two)
Italian seasoning (one teaspoon)
Sundried tomatoes, roughly chopped (three-quarter cup)
Light coconut milk (one and a half cups)
Fresh basil, roughly chopped (one-quarter cup)

Directions:

Preheat your oven to 400 degrees.
Get a large oven-safe skillet and heat the olive oil therein.
Put the chicken breast in the hot oil and cook both sides until it becomes brown.
After that, pour in the onion, tomatoes, and garlic into your cooking pan. Cook, stir evenly until the onion becomes soft and translucent.
Now, stir in the Italian seasoning, alongside coconut milk, and broth. Bring it to a simmer and then take the chicken back to the sauce mixture.
Upon doing that, cover it with foil and put it in the oven. Cook for 15 – 20 minutes or until the chicken becomes cooked.
Lastly, remove the mixture from oven, top with the fresh basil, and serve hot.

8. Low-Carb Loaded Cauliflower Casserole

Ingredients Needed:

Large head Cauliflower (one)
Olive oil (two tablespoons)
Kosher salt (one-quarter teaspoon)
Garlic powder (one-quarter teaspoon)
Ground black pepper (one-of-eight teaspoon)
Greek yogurt (one cup)
Lemon juice (one tablespoon)
Grated cheddar cheese (one cup)
Bacon, cooked and crumbled (two slices)
Green onion, chopped (one)

Directions:

Preheat the oven to 450 degrees F.
Get an 8×8 baking dish, place the cauliflower florets therein. Pour in the olive oil, kosher salt, garlic powder, and ground black pepper. Toss it to coat.
Roast the cauliflower for 15 – 20 minutes, until it becomes tender-crisp.
After that, pour in the Greek yogurt, lemon juice, cheddar cheese, and chopped bacon.
Once the cauliflower is fully roasted, pour it onto the yogurt mixture and then toss it to coat.
The next thing now is to take the cauliflower back into the baking dish and top using the remaining cheese.
Bake the mixture for 10 – 15 minutes or until the cheese becomes melted and bubbly.
Lastly, top it with the green onions, and then serve.

9. Egg and Greens Bowl

Ingredients Needed:

Avocado or olive oil (two to three teaspoons)
Eggs (two to three)
Chopped red onion (one-quarter cup)
Spinach (two to three cups)
Roasted cauliflower or sweet potatoes (a half cup)
Avocado, sliced (one-third)
Microgreens
Fresh dill
Sea salt and pepper

Directions:

Get a large skillet and heat two teaspoons of oil over medium heat. Immediately it becomes hot, pour in onion and sauté for up to 5 minutes.
After that, pour in the roasted cauliflower and toss it to combine. Sprinkle it with sea salt. Cook, and keep stirring it until the greens start wilting.
Now, transfer the Spinach to a salad bowl, crack 2 eggs into the pan, and pour in more oil should in case situation warrants.
Having done that, cook the eggs to the desired taste, sprinkle it with salt and pepper, then put it on top of sautéed greens.
Lastly, top the bowl with fresh dill, sliced avocado as well as microgreens.
Add more salt and pepper, and then serve with hot sauce.

10. One-Skillet Chicken and Broccoli

Ingredients Needed:

Extra-virgin olive oil (one tablespoon)
Boneless, skinless chicken breasts (four to six-ounce)
Broccoli florets (two cups)
Cloves Garlic, minced (two)
Chopped yellow onion (a half cup)
Sliced celery (a half cup)
Chicken broth, or water (one-quarter cup)
Kosher or sea salt (one-quarter teaspoon)
Black pepper (one-quarter teaspoon)
Coconut aminos, optional Tamari or Lite soy sauce (one-quarter cup)
Vegetable Sriracha (two tablespoons)

Directions:

Add olive oil to a skillet over medium heat & brown the skinless chicken on each side for close to 8 minutes.
After that, remove the chicken and put it aside. Pour in broccoli florets and gently sauté until it becomes a bit tender. Take out the broccoli and set it aside.
Now, add the onion and celery to the skillet and cook for almost 8 minutes, until the celery becomes softened, and the onion becomes translucent.
Pour in the garlic and cook for 30 – 45 seconds, until it is fragrant. Pour in the water (or broth), chicken, and broccoli again to the skillet alongside the salt and pepper.
Once you are done with that, cook ingredients for about additional 5 – 7 minutes, until the chicken becomes heated.
To make the sauce, whisk the entire ingredients and pour it in the pan for the final cooking time.
Serve hot and enjoy!

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