The 13 Best Keto Ground Beef recipes

Offering new ways to prepare tender and delicious meals in keto style, particularly keto ground beef, can be a recipe for success. This type of meat is easily versatile and can transform simple meals into mouthwatering ones, imagine these dishes without juicy meatballs, or the rich and creamy cheesy casserole.

In this blog post, I’m going to share with you some of my favorite keto ground beef recipes. These are dishes that are low in carbs but big in flavors.

If you are new to the keto diet or you simply want some fresher ideas, these dishes will soon become part of your weekly menu plans. Let’s cook.

The 15 Best keto ground beef recipes and recipes

1. Keto Beef and Broccoli Stir-Fry

I’m always searching for tasty, low-carb dinner dishes, and think I’ve found a winner in this one. It’s so flavorful and easy to prepare that I like to make it regularly.

I use fresh pieces of broccoli, beef strips, garlic, soy and ginger and am always happy with how it turns out. Mine is healthy, tasty and keeps me from breaking my diet by enjoying delicious food.

Ingredients

• 1 pound ground beef
• 2 cups broccoli florets
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon sriracha (optional)
• 1/4 cup beef broth
• 1 tablespoon sesame seeds (optional, for garnish)
• Salt and pepper to taste

Instructions

1. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground beef and cook until browned, breaking apart with a spoon as the meat cooks. Strain out any excess fat that might appear.

2. Add the diced onions, garlic and ginger to the pan. Cook for 3-4 minutes until the onions are translucent and the garlic and ginger are aromatic.

3. Place the broccoli florets in the skillet and stir to combine. Cook for 5 minutes more, stirring occasionally, until the broccoli is crisp-tender.

4. Now, stir in the soy sauce (or even tamari), the beef broth and, if using, the sriracha. Make sure your pieces of beef and broccoli are coated in sauce.

5. Continue to cook for 2-3 minutes or until sauce has thickened slightly and a balance of flavours has been achieved. Adjust seasoning with salt and pepper to taste.

6. Remove from heat, and add sesame seeds (optional) at the end before serving. Serve your Keto Beef and Broccoli Stir-Fry right away.

2. Ground Beef Stuffed Bell Peppers

This is my favorite stuffed bell pepper recipe. You will adore this meal because it is full of flavor.

If you are looking for a delicious food that will fill your belly and your taste buds with satisfaction, this is it. At home, I like to make this with ground beef, green and yellow bell peppers, rice, onions, garlic, tomatoes, cheese and Italian seasoning.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).

2. Coat the bottom of a large skillet with olive oil, and heat over medium-high. Add chopped onion and sauté until softened, 3-4 mins. Add garlic and sauté another minute.

3. Brown the ground beef, stirring to break it up as it browns. When it’s brown, drain any excess fat.

4. Add tomatoes, oregano, basil, salt and pepper and cook for a further 5-7 minutes, stirring, until all ingredients are thoroughly mixed. Turn off the burner and stir in the grated Parmesan.

5. Stuff the bell peppers with ground beef mixture, pressing down firmly to pack as much ground beef as possible into the peppers. Place stuffed peppers into baking dish.

6. Sprinkle the stuffed peppers with shredded mozzarella cheese. Cover the baking dish with aluminium foil and bake for 25 – 30 minutes. Remove the foil and bake an additional 5-10 minutes or until the cheese is melted and bubbly. Sprinkle with chopped parsley to garnish, if desired.

3. Keto Beef Taco Salad

When I’m particularly hungry for healthy food and flavor, this is a meal I love to prepare. Grassfed beef, chopped Romaine lettuce and cherry tomatoes, some shredded cheddar cheese, creamy avocado, and a dab of sour cream.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 packet taco seasoning (sugar-free, low-carb)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 4 cups lettuce, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup salsa (sugar-free)
• 1/4 cup fresh cilantro, chopped (optional)
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring to crumble it, until it is no longer pink, 5 to 7 minutes.

2. Ensure all excess grease is drained from the skillet. Mix in taco seasoning with the beef. Cook for 2-3 more minutes then remove from heat.

3. Mix in the chopped lettuce, cherry tomatoes, diced avocado and cheddar cheese to a large bowl.

4.Divide the salad mixture between 4 plates. Top each with one-quarter of the seasoned ground beef.

5. Top each salad with a dollop of sour cream and salsa. Garnish with fresh cilantro, if using. Season to taste with salt and pepper.

6. Serve immediately and enjoy your keto beef taco salad!

4. Cheesy Beef and Cauliflower Casserole

Mine is a hot, hearty and comforting dish, made with the ingredients that I enjoy the most. For a rich base, I like to use ground beef and add the most tender cauliflower I can find, topped with melted cheddar and mozzarella cheese for that irresistible cheesy flavor.

I usually use green onions and a sprinkle of garlic powder to give it a bit of bite.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 2 tablespoons cream cheese
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Chopped parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C). Steam the cauliflower florets until tender, about 8-10 minutes.

2. In a large skillet, cook the ground beef over medium heat until brown, then add the diced onion and the minced garlic and cook until fragrant and the onions are translucent.

3. Stir in the heavy cream and cream cheese until the mix is smooth and well combined; season with salt, pepper, smoked paprika and dried oregano.

4. Transfer the steamed florets to the skillet, toss gently to combine with the beef mixture, and transfer to a well-greased 9×13-inch baking dish.

5. Sprinkle shredded cheddar and mozzarella cheeses on top. Bake in the preheated oven for 15-20 minutes, until cheese is melted and bubbly.

6. Garnish with chopped parsley before serving hot.

5. Keto Beef and Spinach Stuffed Mushrooms

Stuffed mushrooms are one of my comfort-foods and a healthy go to functional food. Also know as mushroom caps. I take ground beef and cook it with seasonings .I add in chopped spinach and mozzarella cheese.

I then add in a clove of crushed garlic. I also add in some chopped onions.

Healthy and delicious. Good for any type of diet and so yummy. Perfect for keto.

Ingredients

• 1 lb ground beef
• 15-20 large mushrooms, stems removed and finely chopped
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• Olive oil for drizzling

 Instructions

1. Preheat your oven to 375°F (190°C).

2. Brown ground beef in large skillet over medium-high heat. Remove from pan and set aside.

3. In the same pan, add in the chopped mushroom stems, onion and garlic. Cook until the veggies are softened, about 5 minutes.

4. Stir in the spinach and cook until wilted, about 2 minutes.

5. Transfer the cooked beef back to the skillet, add the cream cheese, Parmesan, salt, pepper and paprika and mix until well combined and the cheese is melted.

6. Spoon the beef mixture into the mushroom caps. Arrange the stuffed mushrooms on a baking sheet, drizzle with olive oil and bake 20-25 minutes until the mushrooms are tender and the tops are golden brown. Serve warm.

6. Zucchini Beef Skillet

I like that a meal that is hearty and healthy does not need to be hard to make, and so I tend to go for dishes like this one. You can make such an awesome meal out of so few simple ingredients.

I use lean ground beef, get some fresh zucchini, and I add a colorful mix of bell peppers or tomatos. You might want to add garlic and onions as well.

It is very versatile and tastes great.

Ingredients

• 1 lb ground beef
• 2 medium zucchinis, sliced into half-moons
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz), drained
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1.Heat the oil in a large skillet over medium-high heat. Add the onions and cook until the become translucent, about 3-4 minutes.

2. Add the garlic and cook for another 1-2 minutes until fragrant.

3. Add the ground beef to the skillet and begin to crumble it with a spoon. Cook until no longer pink, about 5-7 minutes. If you’re using a particularly fatty ground beef, drain off excess fat.

4. Add in the zucchinis cut into slices, and stir. Cook until the zucchinis begin to soften, about 5 minutes.

5. Add in the diced tomatoes, Italian seasoning, salt and pepper. Stir to combine. Then let the dish simmer 5-7 minutes until the flavors combine and the zucchini is tender.

6. Sprinkle the mozzarella and Parmesan cheese over the meat and vegetables. Cover and cook for a further 2-3 minutes until the cheese is melted and bubbling. If desired, top with parsley before serving.

7. Keto Beef and Cabbage Stir-Fry

I love that the garlic and ginger give my kitchen a great smell when I cook this meal; my usual ingredients include thin sliced beef prepared with fresh cabbage rounded out with a dash of soy sauce. I think it would be better if I added just a bit of sesame oil and green onions on the side.

8. Ground Beef Lettuce Wraps

Makes a great meal on the go. They’re a fun preparation that sound healthy and I love the combination of ground beef seasoned with garlic and onions (and a splash of soy sauce for added ‘umami’).

Carrots shredded and bell peppers thinly sliced are my favorite toppings, but you can add whatever you please. Cilantro is a wonderful addition to mine.

I love the added crunch from wrapping them in crisp lettuce leaves.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1/2 tsp ground ginger
• 1/2 tsp red pepper flakes (optional)
• 1 bell pepper, finely chopped
• 1 carrot, grated
• 1/4 cup chopped green onions
• Salt and pepper to taste
• 1 head of butter or iceberg lettuce
• Sesame seeds for garnish (optional)

Instructions

1. Heat the olive oil in a large skillet over medium-high beef Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, and cook until the onion is translucent, 2 to 3 minutes.

2. Add beef to skillet; cook over medium-high heat until browned and not pink. Drain fat.

3. Add the soy sauce, hoisin sauce, ground ginger and red pepper flakes (if using), and whisk to combine.

4. Add the chopped bell pepper and grated carrot. Cook for 3-4 minutes longer until the veggies are soft.

5. Remove the skillet from the stove and add the chopped green onions. Season to taste with salt and pepper.

6. Serve, spoon some of the beef mix on to a lettuce leaf, sprinkle with sesame seeds if you like, then wrap and eat.

6. To serve, spoon some of the beef mix on to a lettuce leaf, sprinkle with sesame seeds if you like, then wrap and eat.

9. Keto Meatloaf

This hearty meat dish fits perfectly into a keto lifestyle.  I typically use almond flour to hold it all together, and only a little so the carbs aren’t too high.

I always include minced garlic and a splash of onion powder, and maybe sometimes some coconut aminos for an umami hit.

 Ingredients

• 2 lbs ground beef (80% lean)
• 1 cup almond flour
• 2 large eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup unsweetened ketchup
• 1/4 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil a loaf pan.

2. In a large bowl, combine the ground beef, almond flour, eggs, onion, garlic, the unsweetened ketchup, heavy cream, and Worcestershire sauce. Mix well until the ingredients are completely incorporated.

3. Add the dried oregano, dried thyme, salt, black pepper and, if desired, the fresh parsley. Pulse again to fix the seasoning in the meat.

4. Mould the meat mixture into a loaf shape on the prepared baking sheet, or press into the loaf pan.

5. Put the meatloaf into an oven at 325°F (160°C) and bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).

6. Let the meatloaf rest for 10 minutes or so before slicing and serving. This gives the juices a chance to settle, and firms the texture.

10. Ground Beef and Eggplant Parmesan

I would say that if you want to prepare this dish at home, my secret is just to have a wide range of ingredients to make it perfect. I always use ground beef because I like the taste and the feel, makes it a little heavy.

I also add the eggplant to make it a little light and spicy. I like to add the grated Parmesan cheese to be able to distinguish the flavors.

Ingredients

• 1 large eggplant, sliced into 1/4-inch rounds
• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Sprinkle the slices of eggplant liberally with salt, let them sit for 20 minutes to leach moisture, then pat them dry with a paper towel.

2. In a large skillet, heat the oil over medium heat, and frire the eggplant slices on both sides until golden. Remove from the pan.

3. In the same skillet, brown the ground beef with the chopped onions and minced garlic until the beef is browned and the onions become translucent. Drain if there is too much fat.

4. Add the marinara sauce to the beef mixture, stir to combine, and simmer 5 minutes.

5. Place the eggplant in one layer in the bottom of a baking dish. Pour half of the beef mixture over the eggplant. Top the beef with half of the mozzarella and the Parmesan cheese. Repeat layers and put the remaining cheese in a top layer.

6. Bake at 425°F for 25-30 minutes, until the cheese is golden and bubbly. Sprinkle with fresh basil or parsley if desired before serving.

11. Keto Beef Chili

Here is my idea of a recipe for health that doesn’t scrimp on taste. It has lots of good, nutritious ingredients: ground beef, green chilli peppers and even diced tomatoes.

But it also has a number of seasonings (chilli powder, cumin, garlic) that really make it sing. 

Ingredients

1 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 small zucchini, diced
1 can (14.5 oz) diced tomatoes, with juices
1 can (6 oz) tomato paste
1 cup beef broth
2 tbsp chili powder
1 tbsp cumin
1 tsp paprika
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional, for heat)
1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.

2. Add the garlic and bell pepper, cooking for another 2-3 minutes until fragrant.

3. stir in the ground beef, breaking it into small pieces with a spoon, and cook until browned and no longer pink.

4. Add the chopped tomatoes (with juice), tomato paste and beef stock, and stir.

5. Sprinkle chili powder, cumin, paprika, oregano, salt, black pepper and cayenne (if using) and stir to combine.

6. Bring the chilli to a simmer over low heat, stirring occasionally, and cook for 20-30 minutes, or until the vegetables are soft and the flavours have incorporated. Season to taste before serving.

13. Keto Beef Stroganoff

I don’t think I could do better than a casserole of beef in a rich, creamy sauce. My personal favorite contains beef sirloin, mushrooms and sour cream for a luxuriant sauce, plus garlic and onions for flavor, and is a keto-friendly dream for any dinner.

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup beef broth
• 1 cup heavy cream
• 2 tbsp sour cream
• 1 tbsp Worcestershire sauce
• Salt and pepper, to taste
• 2 tbsp olive oil or butter
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Heat the olive oil or butter in a large skillet over a medium flame. Add the chopped onion and cook until softened, 3-4 minutes.

2. Add the minced garlic and cook for an additional 1 minute, until fragrant.

3. Brown ground beef in the skillet, breaking into small clumps with a spatula until the meat is cooked, 5–7 minutes.

4. Add the sliced mushrooms and cook until tender, about 5 minutes, stirring occasionally. Drain off any fat that accumulates while cooking.

5. Add the beef broth and Worcestershire and let reduce, about 5 minutes.

6. Stir in the heavy cream and sour cream until sauce is completely smooth and heated through. Add salt and pepper to taste. Garnish with chopped fresh parsley, if desired, and serve hot.