Keto Ground Beef Recipes

Keto Ground Beef recipes

If you are trying to lose weight or improve your health in any type of way, there is most likely a diet out there for you. The thing about diets or lifestyle changes, as some may call them, is that they are not for everyone. There are certain diets made for certain types of people. There are gluten-free diets, all vegetable diets, no dairy diets, and everything in between. Although these are great diets to switch to, one of the most talked about and advantageous diets to consider is  the ketogenic diet.  For those of you who enjoy fasting, this may be the perfect option for you. Basically, this diet morphs your body into a machine that burns fat. When on this diet, people eat a low amount of carbohydrates and a high amount of fats.

When you are on a ketogenic diet, you are aiming for your body to reach complete ketosis. This means it is burning fat at an extremely high rate. One of the benefits of reaching ketosis that people report experiencing is their increased mental and physical concentration.

Like any other decision in life, when you choose to switch to a Keto lifestyle, an entire plethora of doors open to new foods, dishes, and culinary experiences. If you are feeling a little perplexed and slightly confused on where to start, do not fear. This blog post will help guide you with some delicious keto ground beef recipes. The beauty of ground beef is that it fits perfectly into a keto diet. It is low carb and can be used in a majority of diverse and new keto dishes. Below are two delicious dishes that you can try at any time.

Dish 1: Keto Hamburger Patties with Creamy Tomato Sauce and Fried Cabbage

Say goodbye to a carb overload with this bun-less hamburger. It’s tasty, filling, and satisfies your need for veggies with a hearty side of cabbage.

Ingredients (Makes 4 servings):

For the hamburger patties:

  • 1½ pounds of ground beef
  • 1 egg
  • 3 ounces of feta cheese
  • 1 teaspoon of salt
  • ¼ teaspoon ground black pepper
  • 1¾ ounce of fresh parsley, finely chopped
  • 1 tablespoon of olive oil
  • 1⁄6 ounce of butter

For the gravy:

  • 1¼ cups of heavy whipping cream
  • 1¾ ounces of fresh parsley, coarsely chopped
  • 2 tablespoons of tomato paste
  • Salt
  • Pepper

For the fried cabbage:

  • 1 head green cabbage, shredded
  • Butter
  • Salt
  • Pepper


Patties and Gravy

  1. You will need to mix all the ingredients for the hamburgers and form eight oblong patties.
  2. You will then fry the patties over medium-high heat in both butter and olive oil for at least 10 minutes or until the patties have changed into a nice brown color.
  3. Next, pour the tomato paste and the whipping cream for the gravy into the pan when the patties are almost done.
  4. Stir the tomato paste and whipping cream together until they come to a boil.
  5. Finally, you can choose to sprinkle the chopped parsley on top before serving.

Butter-Fried Green Cabbage

  1. First, shred the cabbage with a knife or use a food processor
  2. Next, melt the butter in a frying pan
  3. Over medium heat, sauté the cabbage for 15 minutes, or until the cabbage is lightly browned. You can sauté longer for a softer texture or for a shorter amount of time for a crunchy texture.
  4. Finally, stir the cabbage regularly and lower the heat a little towards the end. You can choose to add salt and pepper to taste.


Dish 2: Keto Lasagna

Keto Ground Beef recipes

Lasagna takes the gold when it comes to comfort food. It is the perfect combination of meat, cheese, delicious tomato sauce, and zesty seasoning. You’re probably asking yourself what could possibly better than normal lasagna? The answer, Keto Lasagna.

Ingredients (Makes 6 Servings):

For the lasagna ground beef sauce:

  • 2 tablespoons olive oil
  • 1 1/3 pounds of ground beef
  • 1 yellow onion
  • 1 garlic clove
  • 3 tablespoons of tomato paste
  • ½ tablespoon of dried basil
  • 1 teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • ½ cup of water

For the lasagna cream filling:

  • 8 eggs
  • 2⁄3 pound of cream cheese
  • 1 teaspoon of salt
  • 5 1⁄3 tablespoons of ground psyllium husk powder

For the cheese topping

  • 2 cups crème fraiche or sour cream
  • 5 1⁄3 ounces of shredded cheese
  • 2 ounces of grated parmesan cheese
  • ½ teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • 8 tablespoons of finely chopped fresh parsley


You can start with the pasta sauce first. Starting a day before can cause the sauce to be more flavorful.

  1. Peel the finely chopped onion and garlic and fry them in the olive oil until their soft. Add the ground beef and fry it until it is golden. After this you can add the tomato paste and spices.
  2. Stir thoroughly while adding water. Bring the mixture to a boil. Then reduce the heat and let the sauce simmer for approximately 15 minutes or until much of the water has evaporated.
  3. Next make the lasagna sheets (see next section).
  4. Then, preheat the oven to 400°F (200°C). Make the cream layers by mixing the shredded cheese with sour cream and most of the parmesan cheese. Keep one or two tablespoons for the topping. Add salt and pepper and stir in the parsley.
  5. Grease a 9″ x 13″ baking dish
  6. Next, add alternating layers of lasagna sheets, pasta sauce, and cream filling in layers in the baking dish.
  7. Spread the cheese topping of sour cream mixture and the remaining parmesan cheese on top.
  8. Bake the lasagna for about 30 minutes or the surface is slightly browned.
  9. Finally, you can either eat it on its own or you can pair it with your favorite green salad and dressing.

Lasagna Sheets:

  1. Preheat the oven to 300°F (150°C). Next, you can whisk together the eggs, cream cheese and salt into a smooth batter.
  2. Continue to whisk while stirring in the psyllium husk, a little at a time. Set aside.
  3. Spread the batter on a baking sheet. Use a sheet of parchment paper to minimize the mess. Place the parchment paper over the batter and flatten using a rolling pin. Flatten the batter so that it covers an area of 13 x 18 inches (33 x 45 cm).
  4. Keep both pieces of parchment paper in place. Bake for about 10-12 minutes. Let them cool and remove the paper. After, slice into sheets that fit the shape of your baking dish.


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