7 Quick and Delicious Keto Recipes

You want to stick to your Keto diet but you are very busy and it seems impossible for you to reach your goal? Discover these 7 quick and delicious Keto recipes that are begging to be eaten and make your diet as simple and easy as possible!
1- Stuffed zucchini with turkey and broccoli

Ingredients:
- 2 large and long zucchini
- 2 tbsp. melted butter
- 4 oz. (115g) shredded mozzarella cheese
- 1 1/2 cups broccoli florets
- 5 oz. roasted turkey, minced
- 3 tsp. sour cream
- 1/4 cup chopped mint
- Salt and pepper to taste
Directions:
1 Preheat the oven to 400°F (205°C).
2 Cut the zucchini in half lengthwise.
3 Scoop out most of the zucchini to form a shell.
4 Pour 1 tbsp. of melted butter into each zucchini.
5 Mix together the roasted turkey, broccoli florets, sour cream, and the chopped mint. Add salt and pepper to taste.
6 Fill the zucchini shell with the mixture (turkey-broccoli-sour cream-mint).
7 Place them in the oven for about 25 minutes.
8 Add the shredded mozzarella cheese over the top of the zucchini and continue to cook for about 10 minutes.
It's ready - enjoy!
2. Curry Shrimps with coconut cream

Ingredients:
- 1 tbsp. butter, divided
- 1 tbsp. extra-virgin olive oil
- 1 lb. (450 g) medium shrimp, peeled and deveined
- 3 cloves of garlic, minced
- 1 tsp. curry powder
- Juice of 1 lemon
- 2 tbsp. coconut cream
- Freshly chopped cilantro
Directions:
1 Preheat a large skillet, with olive oil and butter, over medium heat for 2 minutes.
2 Add the garlic and curry powder and cook for around 1 minute.
3 Add the shrimps and cook for around 2 minutes.
4 Stir in the coconut cream, lemon juice, and chopped cilantro. Mix well and finish cooking for about 5 min.
Ready to serve!
3. Grilled Salmon with asparagus and lemon butter sauce

Ingredients:
- 1 bunch of asparagus
- 3 oz. (85g) of butter, divided
- 2 cloves of garlic minced
- Juice of 1/2 lemon
- 2 salmon fillets
- Salt and pepper to taste
Directions:
1 Rinse and trim the asparagus.
2 Preheat a large skillet, with half of the butter and olive oil, over medium heat for 2 minutes.
3 Add and cook the asparagus for around 8 minutes, stirring every now and then. Add salt and pepper to taste.
4 Remove the asparagus, leaving the butter and oil in the skillet. Set the asparagus aside.
5 If necessary, add more butter, then place the fillets in the skillet and cook for around 3-4 minutes on each side.
6 Add the cooked asparagus, and lemon juice.
7 Cook for 2 additional minutes.
8 Serve with the remaining lemon butter sauce.
It's ready. Enjoy!
4. Grilled pork chops with green beans

Ingredients:
- 4 pork chops
- 1 tbsp. freshly minced rosemary
- 2 cloves of garlic, chopped
- 1 tbsp. butter, melted
- 1 tbsp. olive oil
- 16 oz. (455 g) steamed fresh green beans
- Salt and pepper to taste
Directions:
1 Preheat a large skillet, with butter, olive oil, and rosemary, over medium heat for 2 minutes.
2 Add the pork chops. Cook for around 6-8 minutes on each side until golden. Brush regularly with the butter/olive oil/rosemary mixture using a spoon.
3 If necessary add more butter, then place the steamed green beans and garlic in the skillet and continue cooking for around 3-4 minutes.
4 Put the green beans and pork chops on serving plates, season with salt and pepper to taste.
It's ready. Enjoy!
5. Steam Mussels with wine and cream

Ingredients:
- 4 lb. (1.8 Kg) live mussels, cleaned, scrubbed, and debearded
- 1/2 cup butte
- 1 tbsp. olive oil
- 1/2 cup diced shallot
- 3 cloves of garlic, minced
- 1/2 cup diced carrots
- 3 cups heavy cream
- 1/2 cup white wine
- Salt and pepper to taste
Directions:
1 Place the cleaned mussels in a large bowl. Cover with cool water. Set aside..
2 Preheat a large heavy pot, with the butter and olive oil, over medium heat for around 1 minute.
3 Add the shallot, garlic, and carrots and cook for around 5 minutes, stirring every now and then.
4 Stir in the white wine and heavy cream, salt, and pepper. Increase the heat and bring the mixture to a boil.
5 Drain the mussels, add them to the pot and cover. Cook for 8 to 10 minutes, stirring every now and then.
It's ready. Serve immediately (Do not eat any that are unopened).
6. Fried chicken with broccoli

Ingredients:
- 9 oz. (255 g) broccoli florets
- 3 1/2 oz. (100 g) butter
- 2 cloves of garlic minced
- 1 tsp. fresh ginger, finely chopped
- 1 tsp. paprika powder
- 10 oz. (285 g) sliced chicken breast
- 1 tsp. sesame seeds
- Salt and pepper to taste
Directions:
1 Preheat a large skillet, with half the butter, over medium heat for 2 minutes.
2 Add the garlic and paprika powder. Cook for around 2 minutes.
3 Add and brown the chicken for around 10 minutes, stirring every now and then. Add salt and pepper to taste.
4 Add the remaining butter, ginger and the broccoli in the same skillet. Cook for another 8-10 minutes.
5 Sprinkle with sesame seeds, season to taste and serve with the remaining butter.
It's ready. Enjoy!
7. Salad Niçoise

Ingredients:
- 7 oz. (200 g) steamed fresh green beans
- Butter, olive oil to cook
- 1 clove of garlic, chopped
- 8 oz. (230 g) Romaine lettuce
- 2 eggs, boiled
- 1/2 cup cherry tomatoes (red, yellow...)
- 1/2 red onion, sliced
- 1 can of tuna
- 1/4 cup Niçoise olives
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Dressing:
- 1 tbsp. Dijon mustard
- 1 tbsp. small capers
- 3-4 anchovies
- 3 cups of olive oil
- Juice of 1/2 lemon
- 1 garlic clove, chopped
Directions:
For the dressing
1 In a bowl, crush the anchovies and capers with a fork (or switch to the mixer).
2 Stir in the Dijon mustard, garlic, lemon juice and olive oil and mix well until fully combined. Add salt and pepper to taste. Set aside.
For the salad
1 Preheat a large skillet, with the butter and olive oil, over a medium-high heat.
2 Fry the green beans and chopped garlic for around 5 minutes. Season with salt and pepper.
3 Put the lettuce on a serving plate.
4 Add the green beans, cherry tomatoes cut in half, sliced red onion, drained tuna, eggs cut in 4, and olives.
5 Add the freshly chopped parsley on top.
6 Serve with dressing on the side.