20 Flavorful Keto Beef Recipes for Busy Weeknights

Weeknights don’t have to mean boring meals—especially when you’re keto! Whether you’re craving hearty comfort food or something fresh and fast, these 20 flavorful beef recipes are here to save your dinner routine. From sizzling skillet meals to cozy slow-cooker favorites, each dish is packed with bold taste and ready in a flash. Hungry yet? Let’s dive in!

Garlic Butter Herb Steak Bites

These juicy, bite-sized steak pieces are seared to perfection and tossed in a rich garlic butter herb sauce—perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Pat the steak cubes dry with a paper towel, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak in a single layer (work in batches if needed) and sear for 2–3 minutes per side until browned. Transfer to a plate.
3. Reduce heat to medium and melt 3 tbsp butter in the same skillet. Add 4 minced garlic cloves, 1 tbsp rosemary, and 1 tbsp thyme. Sauté for 30 seconds until fragrant.
4. Return the steak bites to the skillet and toss to coat in the garlic butter sauce. Cook for 1 more minute to warm through.

The magic here is the crispy-edged steak paired with that fragrant, buttery herb glaze—it’s restaurant-quality flavor in under 15 minutes!

Tip: For extra tenderness, let the steak sit at room temperature for 20 minutes before cooking.

Cheesy Keto Beef Casserole

This hearty casserole is pure comfort food without the carbs—packed with savory beef, melty cheese, and just the right amount of kick.

Ingredients:

• 1 lb ground beef (85% lean)
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (10 oz) can diced tomatoes with green chiles, drained
• 1 1/2 cups shredded cheddar cheese, divided
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. In a large skillet over medium heat, cook ground beef, breaking it apart, until no pink remains (5–6 minutes). Drain excess fat.
2. Add diced onion and minced garlic; sauté for 3 minutes until softened. Stir in diced tomatoes with green chiles, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes.
3. Reduce heat to low. Add cream cheese and heavy cream, stirring until melted and smooth. Fold in 1 cup cheddar cheese until evenly combined.
4. Transfer mixture to a greased 8×8″ baking dish. Top with remaining 1/2 cup cheddar cheese. Bake for 15–18 minutes until bubbly and golden.
5. Garnish with fresh cilantro if using. Let rest 5 minutes before serving.

The cream cheese and heavy cream create a luxuriously rich sauce that clings to every bite—no one will guess it’s keto!

Tip: For extra crunch, sprinkle crushed pork rinds on top before baking.

Spicy Korean Beef Lettuce Wraps

These fiery-sweet lettuce wraps pack a punch of flavor and come together in under 30 minutes—perfect for busy weeknights when you crave something bold.

Ingredients:

• 1 lb ground beef (85% lean)
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp crushed red pepper flakes
• 1 tbsp vegetable oil
• 8 large butter lettuce leaves, rinsed and patted dry
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp gochujang, 1 tbsp sesame oil, minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add ground beef and cook, breaking it up, for 5–6 minutes until no pink remains. Drain excess fat.
3. Pour the sauce over the beef and stir-fry for 2–3 minutes until glossy and thickened.
4. Spoon the spicy beef into lettuce leaves, then top with sliced green onions and 1 tbsp sesame seeds.

The magic here? The gochujang’s deep umami heat balances the brown sugar’s caramel sweetness—no marinade time required!

Tip: For extra crunch, add matchstick carrots or cucumber slices to your wraps.

Low-Carb Beef and Broccoli Stir-Fry

This quick stir-fry delivers all the savory-sweet flavors of takeout but with a healthy, low-carb twist—perfect for busy weeknights!

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 2 tbsp avocado oil, divided
• 3 cloves garlic, minced
• 1/4 cup low-sodium soy sauce (or coconut aminos)
• 2 tbsp erythritol (or preferred sugar substitute)
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp erythritol, 1 tbsp sesame oil, and 1/2 tsp red pepper flakes. Set aside.
2. Heat 1 tbsp avocado oil in a large skillet or wok over high heat. Add the flank steak and sear for 2–3 minutes until browned but still pink inside. Transfer to a plate.
3. Add the remaining 1 tbsp avocado oil to the skillet. Stir-fry the broccoli florets for 3 minutes until bright green but crisp. Add the minced garlic and cook for 30 seconds until fragrant.
4. Return the beef to the skillet, pour in the sauce, and toss everything together. Cook for 1–2 more minutes until the sauce thickens slightly and coats the ingredients.
5. Garnish with toasted sesame seeds and serve hot.

The secret here? A quick sear on the steak keeps it tender, while the sugar-free sauce clings perfectly to every bite—no gloopy cornstarch required!

Tip: For extra crunch, swap half the broccoli with sliced bell peppers or snap peas.

Keto Philly Cheesesteak Stuffed Peppers

These stuffed peppers pack all the savory goodness of a Philly cheesesteak into a low-carb, veggie-packed meal that’s as satisfying as the original.

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeded
• 1 tbsp olive oil
• 1 lb ribeye steak, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1 cup sliced mushrooms
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 slices provolone cheese
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Place pepper halves cut-side up on a baking sheet and drizzle with 1 tbsp olive oil. Bake for 15 minutes to soften slightly.
2. While peppers bake, heat a large skillet over medium-high. Add ribeye and cook for 3–4 minutes until browned. Transfer to a plate.
3. In the same skillet, sauté onion and mushrooms for 5 minutes until tender. Stir in garlic powder, onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
4. Return steak to the skillet and toss to combine. Divide mixture evenly among pepper halves, then top each with a slice of provolone.
5. Bake for 10 more minutes until cheese is bubbly and golden. Garnish with parsley if using.

The melted provolone and juicy steak create a gooey, meaty bite that’ll make you forget you’re eating keto!

Tip: For extra flavor, splash a little Worcestershire sauce into the steak mixture while cooking.

Juicy Keto Beef Burgers with Avocado

These flavor-packed burgers are low-carb but high on satisfaction, with creamy avocado adding the perfect rich finish.

Ingredients:

• 1 lb 80/20 ground beef
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 medium avocado, sliced
• 4 large butter lettuce leaves (for wrapping)

Instructions:

1. In a bowl, gently mix ground beef with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper until just combined (overmixing toughens the patties).
2. Form into 4 equal patties, pressing a slight dimple into the center of each to prevent bulging.
3. Heat 1 tbsp olive oil in a skillet over medium-high. Cook patties for 4–5 minutes per side for medium, or until internal temp reaches 160°F.
4. Serve each patty wrapped in a butter lettuce leaf, topped with avocado slices.

The smoky seasoning and cool avocado create a crave-worthy contrast, while the lettuce wrap keeps it light yet sturdy enough to hold all those juicy bites.

Tip: For extra flavor, toast the spices in a dry pan for 30 seconds before mixing into the beef.

Creamy Tuscan Beef Skillet

This one-pan wonder brings together tender beef and sun-dried tomatoes in a luscious garlic cream sauce—perfect for a cozy weeknight dinner that feels fancy without the fuss.

Ingredients:

• 1 lb sirloin steak, thinly sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed), chopped
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak and sear for 2–3 minutes per side until browned. Transfer to a plate.
2. Reduce heat to medium and add 1 tbsp olive oil to the same skillet. Sauté 3 cloves garlic and 1/2 cup sun-dried tomatoes for 1 minute until fragrant.
3. Sprinkle in 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat the tomatoes.
4. Pour in 1 cup heavy cream, scraping up any browned bits. Simmer for 3–4 minutes until slightly thickened.
5. Stir in 2 cups baby spinach and cook just until wilted, about 1 minute. Return the beef to the skillet and toss to coat in the sauce.
6. Remove from heat and sprinkle with 1/4 cup Parmesan cheese.

The magic here? The sun-dried tomatoes add a sweet-tangy punch that balances the rich cream sauce beautifully. Serve over pasta or crusty bread to soak it all up!

Tip: For extra flavor, use the oil from the sun-dried tomatoes jar to sear the beef.

Keto Beef Stroganoff with Zoodles

This creamy, comforting stroganoff swaps noodles for zoodles, keeping it low-carb but just as satisfying—perfect for a cozy weeknight dinner.

Ingredients:

• 1 lb sirloin steak, thinly sliced
• 2 tbsp olive oil, divided
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup beef broth
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 medium zucchini, spiralized into zoodles
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak and cook for 3–4 minutes until browned. Remove and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook for 2 minutes until softened, then stir in the garlic and mushrooms. Cook for 5 minutes until the mushrooms release their juices.
3. Pour in the beef broth, scraping up any browned bits. Simmer for 3 minutes, then reduce heat to low. Stir in the sour cream, Dijon mustard, paprika, salt, and black pepper until smooth.
4. Return the steak to the skillet and simmer for 2 minutes to warm through. Add the zoodles and toss gently for 1–2 minutes until just tender (avoid overcooking).
5. Garnish with fresh parsley and serve immediately.

The tangy Dijon and rich sour cream create a velvety sauce that clings perfectly to the zoodles, making this feel indulgent without the carbs.

Tip: Pat the zoodles dry with a paper towel before adding to prevent excess water in the sauce.

Smoky BBQ Beef Brisket

This melt-in-your-mouth brisket is slow-cooked to perfection with a rich, smoky BBQ glaze that’ll have everyone asking for seconds.

Ingredients:

• 4 lbs beef brisket, trimmed
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 cup BBQ sauce (plus extra for serving)
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce

Instructions:

1. Preheat oven to 300°F. In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp kosher salt, and 1 tsp black pepper to make the rub.
2. Pat the beef brisket dry, then coat evenly with the rub. Place fat-side up in a roasting pan.
3. Whisk together 1 cup BBQ sauce, 1/4 cup apple cider vinegar, and 1 tbsp Worcestershire sauce. Pour half over the brisket.
4. Cover tightly with foil and bake for 4 hours. Uncover, pour remaining sauce over the top, and bake uncovered for 1 more hour until fork-tender.
5. Rest for 20 minutes before slicing against the grain. Serve with extra BBQ sauce.

The slow roasting creates a caramelized bark on the outside while keeping the meat juicy—perfect for sandwiches or piled high on a platter.

Tip: For extra smokiness, add 1/2 tsp liquid smoke to the BBQ sauce mixture.

Keto Beef Tacos with Cauliflower Shells

These crispy, low-carb tacos pack all the savory goodness of classic beef tacos—without the guilt (or the carbs!).

Ingredients:

• 1 medium head cauliflower, riced (about 3 cups)
• 1 large egg, beaten
• 1/2 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 lb ground beef (80/20)
• 1 tbsp taco seasoning
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 avocado, sliced
• Lime wedges, for serving

Instructions:

1. Make the shells: Preheat oven to 375°F. Mix riced cauliflower, egg, cheddar, garlic powder, and salt. Divide into 6 mounds on a parchment-lined baking sheet. Flatten into 5-inch circles. Bake for 20 minutes until firm, then flip and bake 5 more minutes until golden.
2. Cook the beef: Heat olive oil in a skillet over medium-high. Add ground beef, breaking it apart, and cook until browned (5–6 minutes). Stir in taco seasoning and 2 tbsp water; simmer 2 minutes.
3. Assemble: Fill each shell with beef, then top with red onion, cilantro, and avocado. Serve with lime wedges.

The magic here? The cauliflower shells crisp up like tortillas but let the bold taco flavors shine. Tip: Blot riced cauliflower with a towel to remove excess moisture for extra-crispy shells!

Savory Beef and Mushroom Soup

This rich, umami-packed soup is like a warm hug in a bowl—perfect for cozy nights when you crave something hearty but fuss-free.

Ingredients:

• 1 tbsp olive oil
• 1 lb beef stew meat, cubed
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp cornstarch (optional, for thickening)
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Add beef stew meat and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté onion and garlic for 2 minutes until fragrant. Add mushrooms and cook until softened, about 5 minutes.
3. Return the beef to the pot. Pour in 4 cups beef broth and stir in 1 tbsp Worcestershire sauce, 1 tsp thyme, 1/2 tsp pepper, and 1/2 tsp salt. Bring to a boil, then reduce heat to low. Simmer covered for 1 hour until beef is tender.
4. For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the soup. Simmer uncovered for 5 minutes.
5. Garnish with fresh parsley before serving.

The secret here? Letting the mushrooms soak up all the savory beef flavors—they become little umami bombs!

Tip: For extra depth, swap half the broth for stout beer.

Keto Meatloaf with Almond Flour

This keto meatloaf swaps breadcrumbs for almond flour, keeping it moist and flavorful while staying low-carb—perfect for a comforting weeknight dinner.

• 1.5 lbs ground beef (85% lean)
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely diced onion
• 1 large egg
• 2 tbsp sugar-free ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 375°F. Line a loaf pan with parchment paper or lightly grease it.
2. In a large bowl, combine ground beef, almond flour, Parmesan cheese, onion, egg, 1 tbsp sugar-free ketchup, Worcestershire sauce, garlic powder, oregano, salt, and black pepper. Mix gently with your hands until just combined (overmixing can make the loaf dense).
3. Transfer the mixture to the prepared loaf pan, shaping it into an even loaf. Spread the remaining 1 tbsp sugar-free ketchup on top.
4. Bake for 45–50 minutes, or until the internal temperature reaches 160°F. Let rest for 10 minutes before slicing.

The almond flour gives this meatloaf a tender crumb without drying out, while the sugar-free ketchup glaze adds just the right tangy-sweet finish.

Tip: For extra flavor, sauté the diced onion in a little olive oil before adding it to the mixture.

Zesty Lime and Cilantro Beef Skewers

These bright, tangy skewers pack a punch of fresh flavor—perfect for summer grilling or a quick weeknight dinner with a kick!

Ingredients:

• 1.5 lbs flank steak, cut into 1-inch strips
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers (if wooden, soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp olive oil, 3 cloves minced garlic, 1/4 cup chopped cilantro, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the flank steak strips to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
3. Thread the marinated beef onto skewers, folding longer strips accordion-style.
4. Heat a grill or grill pan to medium-high (about 400°F). Cook skewers for 3–4 minutes per side, until lightly charred and beef reaches 135°F for medium-rare.

The citrusy marinade tenderizes the beef while the cilantro and smoked paprika add earthy depth—no one will guess how simple these are!

Tip: Swap in chicken thighs or shrimp if you prefer, but keep the marinade time under 2 hours to avoid over-tenderizing.

Keto Beef Chili with No Beans

This rich, meaty chili skips the beans but keeps all the bold flavors—perfect for low-carb comfort food that doesn’t skimp on satisfaction.

Ingredients

• 2 lbs ground beef (80/20 blend)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the onion and bell pepper; sauté for 5 minutes until softened. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
2. Add the ground beef, breaking it apart with a spoon. Cook until browned, about 8 minutes. Drain excess fat if needed.
3. Stir in 1 can tomato paste, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp cayenne (if using), 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes to toast the spices.
4. Pour in 2 cups beef broth and scrape up any browned bits. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened.
5. Garnish with 1/4 cup fresh cilantro before serving.

The secret here? Browning the spices with the tomato paste deepens the flavor, giving this chili a restaurant-worthy richness without the carbs.

Tip: For extra smokiness, swap 1/2 cup of broth for brewed coffee or a dash of liquid smoke.

Herb-Crusted Roast Beef

This herb-crusted roast beef is a showstopper for Sunday dinners, with a fragrant garlic-rosemary crust that locks in juicy flavor.

Ingredients:

• 1 (3-4 lb) boneless beef roast (top round or sirloin)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Pat the beef roast dry with paper towels.
2. In a small bowl, mix 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp rosemary, 1 tbsp thyme, 1 tbsp Dijon mustard, 1 tsp salt, and 1 tsp pepper into a paste.
3. Rub the herb paste evenly over the entire surface of the roast. Place on a rack in a roasting pan.
4. Roast for 1 hour 15 minutes (for medium-rare, or until internal temperature reaches 135°F). Let rest 15 minutes before slicing.

The mustard in the crust adds a subtle tang that balances the earthy herbs, while keeping the meat extra tender. Tip: For deeper flavor, let the seasoned roast sit uncovered in the fridge for 1–2 hours before cooking.

Keto Beef and Eggplant Lasagna

This hearty, low-carb lasagna swaps noodles for tender eggplant slices, delivering all the comfort of the classic dish without the guilt.

Ingredients:

• 1 large eggplant, sliced lengthwise into 1/4-inch planks
• 1 lb ground beef (85% lean)
• 1 cup marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Brush eggplant slices with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Arrange on a baking sheet and roast for 15 minutes until slightly softened. Set aside.
2. In a skillet over medium heat, brown ground beef, breaking it into crumbles. Drain excess fat, then stir in 1 cup marinara sauce, 1 tsp garlic powder, 1 tsp oregano, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer for 5 minutes.
3. Layer half the eggplant in an 8×8 baking dish, followed by half the beef mixture, 3/4 cup mozzarella, and 1/4 cup Parmesan. Repeat layers, ending with remaining cheeses.
4. Bake at 400°F for 20 minutes until bubbly and golden. Let rest 10 minutes before slicing.

The eggplant becomes silky and rich, soaking up the savory beef and melty cheese for a lasagna that’s surprisingly satisfying without the carbs.

Tip: Pat eggplant dry with paper towels before roasting to prevent excess moisture in the dish.

Spicy Jalapeño Beef Stuffed Peppers

These Spicy Jalapeño Beef Stuffed Peppers pack a punch with bold flavors and a satisfying kick—perfect for spice lovers looking to jazz up dinner!

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef
• 1 cup cooked white rice
• 1/2 cup diced onion
• 2 jalapeños, finely chopped (seeds removed for less heat)
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a skillet over medium heat, cook the ground beef until browned, about 5–7 minutes. Drain excess fat.
3. Add the diced onion, chopped jalapeños, and cook for 3 minutes until softened. Stir in the cooked rice, drained diced tomatoes, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes.
4. Spoon the beef mixture into the peppers, packing lightly. Top each with shredded cheddar cheese.
5. Bake for 25–30 minutes until peppers are tender and cheese is bubbly.

The smoky cumin and fiery jalapeños balance beautifully with the sweet bell peppers, while the melty cheese ties it all together. Tip: For extra heat, drizzle with hot sauce before serving!

Keto Beef and Cheese Stuffed Mushrooms

These savory stuffed mushrooms are a low-carb dream—packed with juicy beef, melty cheese, and just the right amount of garlicky kick.

Ingredients:

• 12 large cremini mushrooms (about 1.5 inches wide), stems removed
• 1/2 lb ground beef (85% lean)
• 1/2 cup shredded cheddar cheese
• 2 tbsp cream cheese, softened
• 1 clove garlic, minced
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet.
2. In a skillet over medium heat, cook ground beef until browned, breaking it into crumbles. Drain excess fat.
3. Stir in 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1 clove minced garlic; cook 1 minute until fragrant. Remove from heat.
4. Mix beef with 1/2 cup cheddar cheese and 2 tbsp cream cheese until well combined.
5. Spoon filling into mushroom caps, pressing lightly. Bake 18–20 minutes until cheese is bubbly and mushrooms are tender.
6. Garnish with fresh parsley and serve warm.

The cream cheese keeps the filling luxuriously creamy, while the smoked paprika adds a subtle smoky depth—no one will guess they’re keto!

Tip: For extra crunch, sprinkle a pinch of crushed pork rinds on top before baking.

Low-Carb Beef Curry with Coconut Milk

This rich, aromatic curry is a weeknight hero—tender beef simmered in creamy coconut milk with just the right kick of spices.

Ingredients:

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 (13.5-oz) can full-fat coconut milk
• 1 cup beef broth
• 1 tbsp fish sauce
• 1 tsp granulated erythritol (or preferred low-carb sweetener)
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium-high. Add beef stew meat and sear until browned, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté diced onion for 3 minutes until soft. Add 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
3. Stir in 1 tbsp red curry paste, 1 tsp turmeric, and 1 tsp cumin, coating the onions. Pour in 1 can coconut milk and 1 cup beef broth, scraping up any browned bits.
4. Return the beef to the pot. Add 1 tbsp fish sauce, 1 tsp erythritol, and 1/2 tsp salt. Simmer covered on low for 1.5 hours, stirring occasionally, until beef is fork-tender.
5. Garnish with fresh cilantro before serving.

The magic here? Coconut milk mellows the spices while keeping it luxuriously creamy—without a carb overload.

Tip: For extra depth, toast the curry paste in the oil for 30 seconds before adding other spices.

Keto Beef and Spinach Stuffed Portobellos

These hearty stuffed portobellos are a low-carb dream—packed with savory beef, garlicky spinach, and melty cheese for a satisfying bite every time.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 tbsp olive oil
• 1/2 lb ground beef (85% lean)
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Brush portobellos with 1 tbsp olive oil and place them gill-side up on a baking sheet. Bake for 10 minutes to soften.
2. Meanwhile, brown ground beef in a skillet over medium heat, breaking it apart. Add 2 cloves minced garlic, 2 cups spinach, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp oregano. Cook until spinach wilts, about 3 minutes.
3. Drain any liquid from the baked mushrooms, then fill each with the beef mixture. Top with 1/2 cup mozzarella and 2 tbsp Parmesan.
4. Return to the oven for 12–15 minutes until cheese is bubbly and golden.

The juicy mushrooms cradle the rich filling perfectly, while the Parmesan adds a crispy, salty finish. Tip: For extra flavor, drizzle with a touch of balsamic glaze after baking!

Conclusion

With these 20 flavorful keto beef recipes, busy weeknights just got easier—and tastier! Whether you’re craving a hearty skillet meal or a quick stir-fry, there’s something here for everyone. Give these recipes a try, then drop a comment to tell us your favorite. Don’t forget to share the love—pin this roundup for later and keep dinner exciting all week long!