30 Healthy Keto Recipes That Aren’t a Pile of Bacon
keto diet—or cooked for someone who’s on the keto diet—knows how hard it is to find keto-friendly recipes that taste great and feel fresh. It’s a seriously restrictive eating plan, but we like a good challenge. These are some of our favorite recipes that your keto-following friends will love you for, and you’ll love eating them too. (We’re save the bacon for breakfast.)
Sumac Fried Eggs with Red Chile and Garlic
In Lebanon, eggs are usually fried with sumac and a bit of oil or animal fat until the white forms crisp edges. Here we added garlic and chile in addition to the traditional sumac.
Eggs in Purgatory
Any type of tomatoes will work, though cherry tomatoes hold their shape well. Skip the toast to keep it low-carb.
One-Skillet Roasted Sesame Chicken Thighs
Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.
Grilled Citrus-Shrimp Lettuce Cups
This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid. Just be sure to stick to the 30-minute marinade in any case, since going longer can toughen the flesh.
Photo by Alex Lau, Food Styling by Andy Baraghani, Prop Styling by Emily Eisen
Poached Eggs in Chicken Broth with Mixed Vegetables
This simple veg-forward broth (with #aneggonit) is the ideal cure for whatever ails you. Don’t skip the splash of vinegar at the end—it adds an acidity to the broth that helps brighten it and really brings it to life.
Roasted Cauliflower with Capers and Parmesan
If the roasted vegetables you make at home tend to emerge from the oven flabby and pale, you might be cooking them at the wrong temperature and in the wrong position. The best way to achieve browning is to roast vegetables toward the bottom of a blazing hot oven (at least 425°). The intense heat radiates upward from the oven floor and causes the part of the vegetable in contact with the sheet tray to crisp and caramelize, so they don’t just slowly steam and turn to mush.
Shrimp Salad with Yogurt
You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.
Slow-Roasted Cod with Bell Peppers
For this slow-roasted cod recipe, if you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Grilled Salmon with Lemon-Sesame Sauce
For this lemony grilled salmon recipe, you absolutely want to cook fish that still has its skin on. It protects the fish while it grills and, despite what you think or have been told, will help it release from the grill grates more easily.
Photo by Alex Lau, Food Styling by Sue Li
Roasted Pepper Caprese
The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop and no need to peel them—although some of the skins will slide right off after cooking if you nudge them along. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.
Bacon in the Oven
Not only does this oven method recipe free you from needing to constantly tend the bacon while it cooks, but it also produces superior results. Other pros: no bacon grease splatter all over your stovetop, no flipping (so you won’t scald your forearms with oil), and always-crisp-but-never-burnt-bacon. Use this bacon to make the ultimate BLT.
This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. Then use the chile-scallion oil as your base and sub your favorite seeds. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.
Hot-Smoked Salmon with Salted Yogurt and Fennel
This is entrée recipe you want to serve to guests when you have no time to cook and have no desire to turn on the oven. Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it’s probably stocked alongside packages of smoked trout.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
Perfect Cast-Iron Skillet Chicken Thighs
Sophisticated enough for a Sunday supper yet quick enough for Wednesday’s dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
Don’t overcrowd the food processor with florets or you might end up with cauliflower “rice” that’s a mix of too-big pieces and mush. For this recipe, work in batches and keep the pulses short.
Photo by Chelsie Craig, food styling by Claire Saffitz
Herbed Cauliflower Rice
This is the time to break out the grating attachment for your food processor. If you pulse the cauliflower with the blade, you will end up with cauliflower couscous rather than rice.