Spicy Keto Recipes
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Just because you are on a keto low-carb diet does not mean your food should be boring. You can easily spice your food up with many keto-friendly sauces, vegetables, and herbs.
Keto low-carb diet is a regimen where you are forcing the body to change from a glucose burner to a stored fat burner by changing the percentage and ratio of macronutrients (protein, carbohydrates, and fats).
Usually with a ratio of 5% of the daily calories from carbohydrates, 20% from protein, and 70% from fats.
Okay, so you can’t have real corn chips and salsa, but salsa goes great on chicken, fish, and meat. Here is my favorite Salsa recipe that is keto-friendly and you can adjust the spiciness to your taste.
Related Article: Sour Cream Keto Recipes
Mexican Salsa Recipe
- ½ of a yellow, white, or red Onion chopped into very small pieces
- 3 ripe red tomatoes chopped
- 1 whole green or yellow or orange peppers (make it colorful) diced into ¼ inch or cm squares.
- 1 handful of parsley or cilantro leaves chopped finely
- ½ lemon or lime juice
- Hot green pepper chopped very finely into thin circles (then in ¼ circle crescent-shaped pieces like this). Start out with about ½ teaspoon and add more depending on your tolerance for hot.
- 1-2 cloves minced garlic
- ¼ teaspoon salt (more to taste)
Mix and let the flavors sit for at least one half-hour before serving. Place the remaining salsa in the fridge. It is best served fresh. Try to use up any leftovers within three days.
Yield approximately 2 cups. One ⅓ cup serving has 4 grams of carbohydrates.
If you must have chips with your salsa here is a site for keto-friendly chips but I think they are a lot of work. They need to be rolled and baked. I would rather cut zucchini in round slices that can be used as chips for dipping.
Some wonderful bloggers have come up with great ideas and recipes like Chicken Tortillas-less Soup and Tuna Zoodle Zucchini Green chili casserole. The Zoodle is spiralized cut zucchinis.
A great tool for this is:
Zucchini spiral noodles are my keto-friendly replacement for pasta.
This is a spicy hearty soup. If you don’t want it too hot remove the membrane and seeds of the hot pepper before you cut it.
- 1 tablespoon ghee (clarified butter) or olive oil
- 6 Cloves of garlic peeled and minced
- 1 large yellow onion peeled and chopped
- 2 fresh green jalapeños peppers chopped small (remove seeds if you don’t want it too hot or only use 1 pepper)
- 2 quarts chicken stock (without sugar)
- 1 can 28 ounce chopped tomatoes (roasted if you can find canned roasted tomatoes
- 1 pound chicken breasts cut in small bite-sized pieces.
- 1 cup chopped cilantro or parsley or a combination of both.
Saute onion in oil in a pot that can hold more than 2 quarts of liquid. Let them get translucent and add garlic and jalapeños peppers for two minutes and add chicken stock.
Bring to boil and add remaining ingredients. Cook until chicken is done. Serve hot. Garnish with some cilantro or parsley leaves. Serves six.
One serving has 7.4 grams of fat, 39 grams of protein and 7.5 grams of net carbohydrates.
- 4-5 large zucchinis that have been spiralized
- 3 cans of water-packed tuna
- 4 ounces chopped green chilies (canned – if you use fresh you may need to use less depending on how hot your chili peppers are.)
- ½ cup real mayo (check for no sugar)
- Dash of salt and black pepper
- 1 tablespoon chopped chives
- 1 tablespoon Dijon mustard (no sugar added)
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- ½ chopped onion
- ½ cup coconut milk or cream
- 2 tablespoons coconut flour or almond flour but the coconut flour is better for thickening.
- ½ teaspoon Red chili pepper flakes and
- Parsley flakes for garnish
In a baking pan cover with a bit of foil or baking paper and set aside. Spiralized your washed and stemmed zucchinis and paper dry any extra moisture out after cutting them. Drain tuna and have ready.
In a frying pan put in oil and heat. Fry the onions and celery for about five minutes stirring occasionally until the onions are slightly brown. While they are cooking, in a separate bowl combine mayo, mustard, salt, pepper, garlic powder, and green chilies.
Add the coconut milk and coconut flour to the onions and stir out all the lumps. Add zucchini Zoodles and stir the sauce and zucchini for about 2 minutes covered so the zucchini Zoodles are cooked but not mushy. Remove from heat.
In a large bowl combine the mayo mixture, tuna, and zucchini Zoodles and mix gently. Pour everything from the bowl into the prepared baking pan and bake for 15-20 minutes. Broil for another minute to make the top crispy.
Top with parsley and red chili pepper flakes for garnish. Serve immediately. This recipe is low in carbs and fats, and high in protein and taste.
Cauliflower rice can be spiced up by adding canned tomatoes, minced garlic, chopped onion, chopped green chilies. If you want a more Indian dish to add some coconut cream and yellow curry paste. You may need to add less of the green chilies.
I like how detailed her cauliflower rice recipe is with lots of pictures. Remember to pat out any moisture in the cauliflower by squeezing the pulsed veggies in cheesecloth.
Don’t be afraid to experiment with a recipe and make it your own. Don’t like cilantro? Use parsley. Gradually add more green pepper to your food or useless if you don’t like things too hot. Either way, have a glass of clean cool water when eating spicy food just in case.