36+ Delicious Keto Backpacking Dinner Recipes for Your Next Trip

Embarking on a backpacking adventure doesn’t mean you have to compromise your keto lifestyle.

Staying committed to a low-carb, high-fat diet while hiking can be a challenge, but with the right planning and recipes, it’s absolutely achievable.

Keto meals provide long-lasting energy, support muscle recovery, and help you stay fueled throughout your trek without relying on carb-heavy, processed foods.

This blog is your ultimate guide to 36+ keto backpacking dinner recipes—each one crafted to be delicious, nutritious, and easy to prepare in the wilderness.

From hearty protein-packed dishes to light, refreshing meals, these recipes will keep you satisfied and energized for the trail ahead.

Whether you’re looking for comforting classics like beef stroganoff or unique creations like tuna zoodles with creamy avocado sauce, these keto-friendly dinners are designed with convenience and flavor in mind.

So, grab your camping stove and start planning meals that match your adventurous spirit!

36+ Delicious Keto Backpacking Dinner Recipes for Your Next Trip

Backpacking and keto may seem like a tough combination, but with these 36+ keto backpacking dinner recipes, you’ll see just how easy—and delicious—it can be to stick to your diet on the trail.

These meals are carefully designed to offer the right balance of fats, proteins, and carbs to keep you energized and satiated during your adventure.

From rich and hearty dishes like sausage and cabbage skillet to light and refreshing options like bacon and spinach salad, there’s something for every craving.

Each recipe is portable, quick to prepare, and made with ingredients that are easy to pack for the outdoors.

With a little preparation and the right recipes, you can enjoy mouthwatering dinners that fuel your hikes while staying true to your keto lifestyle.

So, gear up, pack your meals, and take the keto diet into the great outdoors!

Creamy Chicken Alfredo

A rich and indulgent keto-friendly meal, this creamy chicken alfredo is perfect for a filling dinner after a long day of hiking. Packed with protein and healthy fats, this recipe uses spiralized zucchini noodles to keep the carb count low while delivering all the comfort of a creamy pasta dish. It’s quick to make and can be prepped ahead for convenience.

• 1 chicken breast (pre-cooked or dehydrated for easy packing)
• 1 medium zucchini (spiralized, or use pre-packaged zucchini noodles)
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 cup grated parmesan cheese
• 1 garlic clove, minced
• 1 tsp olive oil
• Salt and pepper to taste
• Optional: 1/4 cup chopped spinach for added greens

Instructions:

1. Heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add the chicken breast (either pre-cooked or dehydrated, rehydrated with water) and cook for 3-4 minutes until heated through.
3. Stir in the heavy cream and butter, letting it simmer for 2-3 minutes to thicken slightly.
4. Toss in the zucchini noodles and cook until tender, about 2-3 minutes.
5. Stir in parmesan cheese and season with salt and pepper.
6. Optional: Stir in spinach for a boost of veggies.
7. Serve hot and enjoy a rich, creamy dinner.

This creamy chicken alfredo is a hearty, satisfying meal that will keep you energized and full during your backpacking adventure. The zucchini noodles provide a low-carb alternative to pasta, while the heavy cream and cheese offer the creamy richness of traditional alfredo. It’s a great option for a keto-friendly, protein-packed dinner that won’t leave you feeling weighed down.

Beef & Vegetable Stir-Fry

Packed with protein, healthy fats, and lots of colorful veggies, this beef and vegetable stir-fry is a quick and nutritious keto-friendly dinner that’s perfect for the trail. It’s a great way to use up any dehydrated vegetables and meats you’ve packed. The savory stir-fry sauce ties everything together in a flavorful, easy-to-make meal.

• 1/2 lb beef (ground or sliced thinly)
• 1/2 cup dehydrated mixed vegetables (e.g., bell peppers, onions, mushrooms, and broccoli)
• 2 tbsp coconut oil or olive oil
• 2 tbsp soy sauce (or coconut aminos for a paleo version)
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp ginger powder
• Salt and pepper to taste
• Optional: chili flakes for added spice

Instructions:

1. Rehydrate the mixed vegetables with water and set aside.
2. Heat coconut oil or olive oil in a pan over medium-high heat.
3. Add the beef to the pan, seasoning with salt, pepper, garlic powder, and ginger powder. Cook until browned, about 4-5 minutes.
4. Add the rehydrated vegetables to the pan and stir-fry for another 2-3 minutes until heated through.
5. Pour in soy sauce and apple cider vinegar, then stir well to combine all ingredients.
6. Optional: Add chili flakes for an extra kick.
7. Serve immediately and enjoy.

This beef and vegetable stir-fry is a fantastic option for a quick, flavorful dinner on the trail. The combination of beef, veggies, and savory sauce offers a satisfying, nutrient-dense meal that provides both energy and recovery after a long hike. The stir-fry is versatile and can be adapted with different vegetables and seasonings, making it a go-to dinner for keto backpacking trips.

Keto Chili with Ground Turkey

A warm and spicy keto chili made with ground turkey and low-carb ingredients, this dish is packed with flavor and will keep you cozy on a chilly evening after a strenuous hike. It’s also a great way to stay on track with your keto diet while enjoying a hearty, satisfying meal in the wilderness.

• 1 lb ground turkey (or beef)
• 1 can (14 oz) diced tomatoes (or dehydrated)
• 1/2 cup chopped onion (dehydrated)
• 1/2 cup chopped bell pepper (dehydrated)
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1/4 cup beef broth (or water for a lighter version)

Instructions:

1. Heat olive oil in a pan over medium heat and add the ground turkey. Brown the turkey for about 5-7 minutes, breaking it up as it cooks.
2. Add the dehydrated onions and bell peppers, and stir to combine. If you’re using fresh veggies, add them at the same time.
3. Stir in the chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Let the spices bloom for 1-2 minutes.
4. Add the diced tomatoes and beef broth, and bring the chili to a simmer. Let it cook for 10-15 minutes until thickened and flavorful.
5. Adjust seasoning to taste, adding more salt, pepper, or chili powder if needed.
6. Serve hot, and enjoy the savory, spicy warmth of your keto chili.

This keto chili with ground turkey is the perfect balance of protein and fat, offering a satisfying meal that will keep you full and nourished on the trail. The rich flavors and hearty texture make it a comforting choice after a long day of hiking, and the chili spices add an extra layer of warmth that’s perfect for cooler evenings in the wilderness. It’s a great way to stick to your keto diet without compromising on flavor or satisfaction.

Garlic Butter Shrimp & Asparagus

This delicious keto-friendly dinner features shrimp sautéed in a rich garlic butter sauce paired with tender asparagus. Packed with healthy fats and protein, it’s a light yet satisfying meal that’s perfect for refueling after a long day of backpacking. It’s quick to make and can be prepped ahead for ease on the trail.

• 1/2 lb shrimp (peeled and deveined, or dehydrated)
• 1 bunch asparagus (cut into 1-inch pieces)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt and pepper to taste
• Optional: Fresh parsley or parmesan cheese for garnish

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the pan and set aside.
2. In the same pan, melt the butter and add the minced garlic. Sauté for 1-2 minutes until fragrant.
3. Add the asparagus and cook for about 5 minutes, stirring occasionally, until tender but still slightly crisp.
4. Return the shrimp to the pan and toss with the asparagus and garlic butter. Stir in lemon juice and season with salt and pepper.
5. Optional: Garnish with fresh parsley or grated parmesan cheese before serving.

This garlic butter shrimp and asparagus dish is a quick and flavorful keto dinner that offers both high protein and healthy fats. The combination of shrimp and asparagus, with the richness of garlic butter and the zing of lemon, makes for a refreshing yet satisfying meal. It’s a perfect dish to make on the trail, providing energy without the carb overload.

Avocado Chicken Salad

This keto avocado chicken salad is an easy and refreshing meal that’s perfect for lunch or dinner on the go. Made with creamy avocado, tender chicken, and crunchy veggies, it’s a filling meal with healthy fats and lean protein that will keep you energized throughout the day.

• 1 cup cooked chicken (shredded or diced)
• 1 ripe avocado, mashed
• 1/4 cup diced cucumber
• 1/4 cup diced bell pepper
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a bowl, mash the avocado until smooth.
2. Add the shredded or diced chicken, cucumber, bell pepper, and cilantro. Mix everything together until well combined.
3. Stir in the lime juice and season with salt and pepper to taste.
4. Serve as-is or wrap in large lettuce leaves for a keto-friendly wrap.

This avocado chicken salad is a fantastic keto backpacking meal that combines creamy avocado with lean chicken and fresh vegetables. It’s filling and nutritious, offering a great balance of healthy fats and protein, perfect for keeping you satisfied without slowing you down. It’s also easy to pack and can be prepped ahead of time, making it an ideal choice for a no-cook, low-carb meal on the trail.

Zucchini Noodles with Pesto and Grilled Chicken

A light yet satisfying keto dinner, this dish features zucchini noodles tossed with a fresh and flavorful basil pesto sauce, paired with grilled chicken for a boost of protein. It’s a low-carb take on traditional pasta, and the pesto adds a burst of flavor that makes it feel indulgent without the carbs.

• 1 medium zucchini (spiralized into noodles)
• 1 grilled chicken breast (sliced)
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: Pine nuts or parmesan cheese for garnish

Instructions:

1. In a pan, heat olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes until slightly tender but still al dente.
2. Add the grilled chicken slices to the pan and warm through.
3. Remove the pan from the heat and toss the zucchini noodles and chicken with pesto sauce until evenly coated.
4. Season with salt and pepper to taste.
5. Optional: Garnish with pine nuts or parmesan cheese before serving.

This zucchini noodles with pesto and grilled chicken dish is a fresh, flavorful, and low-carb meal that will leave you feeling satisfied without the carbs. The pesto sauce provides an herby richness that elevates the dish, while the grilled chicken adds lean protein to fuel your next adventure. It’s perfect for a quick and easy keto dinner when you need to recharge during your backpacking trip.

Keto Stuffed Bell Peppers

These keto stuffed bell peppers are an excellent choice for a hearty, protein-packed meal while on the trail. With a delicious filling of ground meat, cheese, and spices, they’re both satisfying and nutritious. The bell peppers add a light crunch, making this a refreshing yet filling option for your keto backpacking dinners.

• 2 large bell peppers (any color)
• 1/2 lb ground beef or turkey
• 1/4 cup chopped onion (dehydrated)
• 1/4 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup diced tomatoes (dehydrated or canned)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven or camping stove. If using fresh peppers, slice them in half lengthwise and remove the seeds.
2. In a pan, heat olive oil over medium heat. Add the ground meat and cook until browned.
3. Add the onion, diced tomatoes, cumin, chili powder, salt, and pepper. Stir everything together and cook for an additional 3-4 minutes until well combined and heated through.
4. Stuff the bell pepper halves with the meat mixture and sprinkle with cheese.
5. Place the stuffed peppers in a camping-safe baking dish or wrap them in foil and cook over the stove or on a grill for 10-12 minutes until the peppers are tender and the cheese is melted.
6. Serve hot and enjoy!

These keto stuffed bell peppers are a great dinner option that’s both filling and full of flavor. The combination of savory ground meat, cheese, and spices inside the bell peppers provides a comforting meal that feels indulgent but fits perfectly within a keto diet. This recipe is easy to make and can be customized with different meats or cheeses, making it a versatile option for your backpacking meals.

Salmon & Avocado Lettuce Wraps

Salmon and avocado lettuce wraps offer a refreshing and light keto-friendly dinner that’s full of omega-3 fatty acids and healthy fats. The flaky salmon pairs wonderfully with creamy avocado and crisp lettuce, creating a nutritious meal that’s easy to assemble and perfect for a quick, satisfying dinner after a day of hiking.

• 1 can (6 oz) wild-caught salmon (or 1 fresh fillet)
• 1 ripe avocado, sliced
• 4 large lettuce leaves (romaine or butter lettuce)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: Fresh herbs like dill or parsley for garnish

Instructions:

1. If using fresh salmon, grill or pan-sear it until cooked through, then flake it with a fork. If using canned salmon, drain and flake it directly from the can.
2. In a bowl, combine the salmon with olive oil, lemon juice, salt, and pepper. Mix well to combine.
3. Lay the lettuce leaves flat and spoon the salmon mixture into the center of each leaf.
4. Top with slices of avocado and optional fresh herbs for extra flavor.
5. Roll the lettuce leaves around the filling to create a wrap and serve immediately.

These salmon and avocado lettuce wraps are light yet packed with essential nutrients, making them an ideal dinner for a keto backpacking meal. The combination of healthy fats from the salmon and avocado, along with the refreshing crunch of lettuce, makes for a perfect, portable meal that’s as tasty as it is nutritious. This dish is quick to prepare, making it an easy option when you’re on the go.

Keto Beef Stroganoff

This rich and creamy keto beef stroganoff is a comforting and filling dinner, perfect for replenishing energy after a day of hiking. Using beef, mushrooms, and a velvety sour cream sauce, this dish offers a satisfying taste of classic stroganoff without the carbs, keeping you on track with your keto diet while enjoying a decadent meal.

• 1/2 lb beef (sliced thinly or use pre-cooked beef)
• 1/2 cup mushrooms (dehydrated or fresh)
• 2 tbsp unsalted butter
• 1/4 cup sour cream
• 1/2 cup beef broth (or water)
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Optional: Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pan over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove the beef and set aside.
2. In the same pan, melt the butter and sauté the mushrooms until tender, about 3-4 minutes.
3. Stir in the garlic powder, salt, and pepper, then pour in the beef broth and let it simmer for 2-3 minutes to reduce slightly.
4. Add the cooked beef back into the pan, followed by the sour cream. Stir to combine and let it simmer for an additional 2-3 minutes until the sauce thickens.
5. Optional: Garnish with fresh parsley before serving.

This keto beef stroganoff is a rich and hearty dish that will satisfy your cravings for something creamy and indulgent while keeping the carbs low. The tender beef and earthy mushrooms paired with the smooth sour cream sauce provide a comforting, nourishing meal that’s perfect for a chilly evening on the trail. This dish is easy to make and full of flavor, making it a great keto-friendly option for backpacking dinners.

Keto Eggplant Parmesan

A keto-friendly take on the classic eggplant parmesan, this dish features crispy, almond flour-coated eggplant slices topped with marinara sauce and melted cheese. It’s a perfect low-carb alternative that’s both filling and flavorful, offering a satisfying dinner while maintaining your keto goals during a backpacking trip.

• 1 medium eggplant, sliced into 1/4-inch rounds
• 1/2 cup almond flour
• 1/4 cup grated parmesan cheese
• 1 egg, beaten
• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: Fresh basil for garnish

Instructions:

1. Preheat your camping stove or oven. If you’re using a stove, heat olive oil in a pan over medium heat. If using an oven, preheat to 375°F (190°C).
2. Mix the almond flour, parmesan cheese, salt, and pepper in a shallow bowl. In another bowl, beat the egg.
3. Dip each eggplant slice into the egg, then coat with the almond flour mixture, pressing lightly to adhere.
4. Cook the eggplant slices in the hot olive oil for 2-3 minutes on each side until golden and crispy, or bake them on a baking sheet for 20-25 minutes, flipping halfway through.
5. Once all eggplant slices are cooked, top them with marinara sauce and shredded mozzarella cheese.
6. Return to the pan or oven for 2-3 more minutes to melt the cheese.
7. Optional: Garnish with fresh basil and serve.

This keto eggplant parmesan is a delicious, comforting meal that perfectly mimics the traditional dish without the carbs. The crispy almond flour coating provides texture while the melted cheese and marinara sauce offer classic flavors that will satisfy your cravings. It’s a great dinner option for keto backpacking trips, offering both flavor and nutrition in one hearty dish.

Keto Beef Tacos in Lettuce Wraps

A fun and flavorful twist on traditional tacos, these keto beef tacos use lettuce wraps instead of tortillas to keep the carb count low. With seasoned ground beef, cheese, and all your favorite taco toppings, this meal is perfect for a tasty and filling dinner on the trail.

• 1/2 lb ground beef
• 1/4 cup diced onion (dehydrated or fresh)
• 1/2 tbsp taco seasoning (or homemade mix)
• 1/4 cup shredded cheddar cheese
• 4-6 large lettuce leaves (for wraps)
• 1/4 cup diced tomatoes
• 1/4 cup sour cream
• 1/4 cup guacamole (optional)
• Salt and pepper to taste

Instructions:

1. In a pan, cook the ground beef over medium heat until browned, about 5-7 minutes. Add the diced onion and taco seasoning, and cook for another 2-3 minutes.
2. Season with salt and pepper to taste.
3. Lay the lettuce leaves flat and spoon the beef mixture into the center of each leaf.
4. Top with shredded cheddar cheese, diced tomatoes, sour cream, and guacamole.
5. Fold the lettuce around the filling to create tacos and serve immediately.

These keto beef tacos in lettuce wraps are a fresh and low-carb alternative to the classic taco. The seasoned beef and cheesy toppings are perfectly complemented by the cool crunch of the lettuce, making this a fun and satisfying meal on your backpacking adventure. You can customize the toppings to suit your preferences, making this a versatile and quick option for keto-friendly dinners.

Keto Cauliflower Fried Rice

This keto-friendly version of fried rice uses cauliflower rice instead of regular rice to keep it low-carb while still delivering that delicious, savory stir-fry flavor. It’s packed with veggies and protein from the egg and chicken (or pork) and is a great option for a quick and nutritious meal on the trail.

• 1/2 head cauliflower (or 1 bag of pre-made cauliflower rice)
• 1/2 lb chicken breast or pork (diced, or use pre-cooked and shredded)
• 2 tbsp sesame oil
• 2 eggs, beaten
• 1/4 cup diced onion (dehydrated or fresh)
• 1/4 cup diced bell pepper
• 2 tbsp soy sauce (or coconut aminos for paleo)
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional: Chopped green onions for garnish

Instructions:

1. If using fresh cauliflower, rice it by grating or processing into small rice-sized pieces. If using pre-made cauliflower rice, simply thaw if frozen.
2. Heat sesame oil in a large pan over medium-high heat. Add the diced chicken (or pork) and cook until browned, about 5-7 minutes.
3. Add the diced onion, bell pepper, and garlic powder to the pan, cooking for an additional 3-4 minutes.
4. Push the meat and veggies to one side of the pan and pour the beaten eggs into the other side, scrambling them until cooked through.
5. Add the cauliflower rice to the pan and stir everything together. Pour in soy sauce and season with salt and pepper.
6. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and lightly browned.
7. Optional: Garnish with chopped green onions before serving.

This keto cauliflower fried rice is an excellent, filling meal that’s quick to prepare and full of flavor. The cauliflower rice acts as a great low-carb substitute for regular rice, while the chicken (or pork) and veggies provide a balanced mix of protein and nutrients. It’s a perfect meal to make when you need something satisfying and nutritious on the trail.

Keto Chicken Parmesan

This keto chicken parmesan is a deliciously crispy and cheesy dish without the carbs, perfect for a hearty backpacking dinner. Using almond flour for the breading and topped with marinara and mozzarella, it’s a filling meal that stays true to the classic flavors of chicken parmesan, minus the pasta and breadcrumbs.

• 2 chicken breasts (boneless, skinless)
• 1/2 cup almond flour
• 1/4 cup grated parmesan cheese
• 1 egg, beaten
• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: Fresh basil for garnish

Instructions:

1. Preheat your camping stove or oven. If using an oven, preheat to 375°F (190°C).
2. Mix the almond flour, parmesan cheese, salt, and pepper in a shallow bowl. Dip each chicken breast into the beaten egg, then coat with the almond flour mixture.
3. Heat olive oil in a pan over medium heat and cook the chicken breasts for 4-5 minutes on each side until golden and crispy, or bake them in the oven for 20-25 minutes.
4. Once the chicken is cooked, top each breast with marinara sauce and shredded mozzarella cheese.
5. Return to the pan or oven for another 2-3 minutes until the cheese melts and bubbles.
6. Optional: Garnish with fresh basil before serving.

This keto chicken parmesan is a comforting, flavorful dish that brings all the savory goodness of the classic meal without the carbs. The crispy almond flour crust and melted mozzarella provide the perfect texture, while the marinara sauce adds a fresh, tangy contrast. It’s a hearty, satisfying dinner option for keto backpackers who want something indulgent yet low-carb.

Keto Pork Stir-Fry with Broccoli and Bell Peppers

This keto-friendly pork stir-fry is packed with lean pork, vibrant vegetables, and a savory soy sauce-based stir-fry sauce, making it a flavorful and filling dinner. The combination of crunchy bell peppers and tender broccoli adds freshness, while the pork provides a lean source of protein, perfect for refueling after a long day of hiking.

• 1/2 lb pork tenderloin or pork shoulder (sliced thin)
• 1 cup broccoli florets (dehydrated or fresh)
• 1/2 bell pepper, thinly sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. If using dehydrated broccoli, rehydrate with water before cooking. If using fresh, cut it into florets.
2. Heat olive oil in a large pan over medium-high heat. Add the sliced pork and cook for 3-4 minutes until browned on all sides.
3. Add the bell pepper and broccoli to the pan and stir-fry for another 3-4 minutes until the veggies are tender-crisp.
4. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, garlic powder, and crushed red pepper flakes (if using).
5. Pour the sauce over the pork and vegetables, stirring to coat everything evenly. Let it cook for another 2-3 minutes to allow the sauce to thicken.
6. Season with salt and pepper to taste, then serve immediately.

This keto pork stir-fry is a quick, nutrient-packed meal that’s full of flavor. The savory soy-based sauce complements the lean pork, while the vegetables add freshness and crunch. It’s an easy-to-make, one-pan dish that’s perfect for keto backpacking, offering a delicious and satisfying way to get your protein and veggies in a low-carb form.

Keto Bacon & Spinach Salad

A simple yet delicious keto salad made with crispy bacon, fresh spinach, and a creamy dressing. This salad is a perfect combination of flavors and textures, offering a satisfying and nutritious meal that’s ideal for a light dinner or a refreshing side to your main course while on a backpacking trip.

• 2 cups fresh spinach (or dehydrated spinach rehydrated)
• 4 slices bacon (cooked and crumbled)
• 1/4 cup avocado, diced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Optional: Shredded cheese or chopped hard-boiled eggs for added protein

Instructions:

1. If using fresh spinach, rinse and pat dry. If using dehydrated spinach, rehydrate with water.
2. In a large bowl, combine the spinach, crumbled bacon, and diced avocado.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss everything together until well coated.
5. Optional: Add shredded cheese or chopped hard-boiled eggs for extra protein and richness.
6. Serve immediately and enjoy.

This keto bacon and spinach salad is the perfect light yet filling meal for a backpacking dinner. The crispy bacon adds crunch and flavor, while the creamy avocado and tangy dressing tie everything together. It’s an easy-to-make, refreshing meal that’s low in carbs and packed with healthy fats and protein—ideal for staying on track with your keto diet while enjoying a satisfying meal in the great outdoors.

Keto Sausage and Cabbage Skillet

This one-pan keto sausage and cabbage skillet is a savory, hearty dinner that’s perfect for backpacking. With minimal prep and clean-up, it combines smoky sausage with tender cabbage and a touch of garlic for a meal that’s both flavorful and satisfying.

• 1/2 lb smoked sausage or kielbasa, sliced
• 2 cups shredded cabbage
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional: Red pepper flakes for a spicy kick

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 4-5 minutes until browned.
2. Add the shredded cabbage to the skillet and stir to combine with the sausage.
3. Sprinkle in garlic powder, salt, and pepper. Stir well and cook for another 5-7 minutes, stirring occasionally, until the cabbage is tender.
4. Optional: Sprinkle with red pepper flakes for a touch of spice.
5. Serve hot and enjoy!

This keto sausage and cabbage skillet is a simple, one-pan meal that’s perfect for a quick and nourishing dinner. The smoky sausage and tender cabbage pair beautifully, creating a dish that’s both comforting and nutritious. It’s easy to make and ideal for keeping you energized on the trail.

Keto Tuna Zoodles with Creamy Avocado Sauce

For a refreshing and low-carb dinner, this dish combines tuna and zucchini noodles (zoodles) with a creamy avocado sauce. It’s light yet packed with healthy fats and protein, making it a great keto-friendly backpacking meal.

• 1 zucchini (spiralized into noodles or use pre-made zoodles)
• 1 can (5 oz) tuna, drained
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional: Grated parmesan cheese for garnish

Instructions:

1. If using fresh zucchini, spiralize it into noodles. If using pre-made zoodles, pat them dry to remove excess moisture.
2. In a blender or food processor, combine the avocado, olive oil, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
3. Heat the zucchini noodles in a skillet over medium heat for 2-3 minutes until slightly tender.
4. Toss the zoodles with the creamy avocado sauce until evenly coated.
5. Top with the drained tuna and optional parmesan cheese.
6. Serve immediately for a light, refreshing dinner.

This keto tuna zoodles dish is an excellent way to enjoy a fresh and creamy dinner without any guilt. The avocado sauce is rich and flavorful, complementing the tender zucchini noodles and protein-packed tuna. It’s easy to prepare and offers a satisfying, nutrient-dense meal perfect for outdoor adventures.

Keto Turkey Chili

This keto turkey chili is a hearty, spicy, and protein-rich dish perfect for chilly nights on the trail. Made with ground turkey, diced tomatoes, and flavorful spices, it’s a low-carb twist on a classic comfort food that’s sure to satisfy after a long day of hiking.

• 1/2 lb ground turkey
• 1/2 cup diced tomatoes (canned or dehydrated)
• 1/4 cup diced onion (dehydrated or fresh)
• 1/2 cup chicken broth (or water)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Optional: Shredded cheese, sour cream, or avocado for toppings

Instructions:

1. Heat a pan over medium heat and cook the ground turkey until browned, about 5-7 minutes. Break it up into small pieces as it cooks.
2. Add the diced tomatoes, onion, and chicken broth to the pan. Stir well to combine.
3. Sprinkle in the chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix thoroughly and let simmer for 10-12 minutes until the flavors meld and the chili thickens slightly.
4. Optional: Top with shredded cheese, sour cream, or avocado for added richness.
5. Serve hot and enjoy!

This keto turkey chili is a filling and warming meal, perfect for restoring your energy after a long day. The blend of spices creates a bold, flavorful dish that’s low in carbs and high in protein, making it an ideal dinner option for keto backpackers seeking comfort food that doesn’t compromise their diet.

Keto Shrimp Scampi with Zoodles

This keto shrimp scampi is a light and buttery dish that combines tender shrimp with zucchini noodles (zoodles) for a low-carb twist on a classic favorite. The garlic, lemon, and parsley bring bright flavors, making it a refreshing and satisfying backpacking dinner.

• 1/2 lb shrimp (peeled and deveined)
• 1 zucchini (spiralized into noodles or use pre-made zoodles)
• 2 tbsp butter
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: Chopped parsley for garnish

Instructions:

1. If using fresh zucchini, spiralize it into noodles. If using pre-made zoodles, pat them dry to remove excess moisture.
2. Heat the butter and olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
4. Toss the zucchini noodles into the skillet with the shrimp and drizzle with lemon juice. Cook for another 1-2 minutes until the zoodles are slightly tender.
5. Optional: Garnish with chopped parsley before serving.

This keto shrimp scampi is a quick and flavorful meal that feels indulgent while staying low-carb. The zoodles soak up the buttery, garlicky sauce, making it a delicious and nutrient-packed dinner that’s perfect for a backpacking trip.

Keto Beef Stroganoff

This keto-friendly beef stroganoff is a creamy, savory dish made with tender ground beef, mushrooms, and a rich sour cream sauce. It’s the perfect comfort food for a cozy backpacking dinner, offering both warmth and nourishment.

• 1/2 lb ground beef
• 1/2 cup mushrooms (fresh or dehydrated)
• 1/4 cup diced onion (dehydrated or fresh)
• 1/2 cup sour cream
• 1/4 cup beef broth
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, about 5-7 minutes.
2. Add the mushrooms, onion, garlic powder, and paprika to the skillet. Stir and cook for another 3-5 minutes.
3. Pour in the beef broth and simmer for 2-3 minutes to reduce slightly.
4. Stir in the sour cream and mix well. Let it heat through but avoid boiling.
5. Season with salt and pepper to taste and serve hot.

This keto beef stroganoff is a rich and creamy dish that’s satisfying and easy to prepare. The combination of tender beef, earthy mushrooms, and tangy sour cream makes it a comforting meal to enjoy after a day on the trail.

Keto Ratatouille with Goat Cheese

This keto-friendly ratatouille is a vibrant and flavorful vegetable medley topped with creamy goat cheese for added richness. It’s a light yet hearty dish that’s packed with nutrients, making it an excellent choice for a keto backpacking dinner.

• 1/2 cup diced zucchini
• 1/2 cup diced eggplant
• 1/4 cup diced bell pepper
• 1/4 cup diced onion (dehydrated or fresh)
• 1/2 cup diced tomatoes (canned or fresh)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp crumbled goat cheese

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion, zucchini, eggplant, and bell pepper. Sauté for 5-7 minutes until the vegetables are tender.
2. Stir in the diced tomatoes, thyme, garlic powder, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are fully cooked and the flavors meld.
3. Remove from heat and sprinkle with crumbled goat cheese before serving.

This keto ratatouille is a colorful and flavorful dish that’s both healthy and satisfying. The goat cheese adds a creamy element that complements the tender vegetables, creating a meal that feels indulgent yet light. It’s a fantastic way to enjoy a keto-friendly, plant-based dinner on your backpacking adventure.

Note: More recipes are coming soon!