50+ Delicious Friday Gluten-Free Keto Recipes to End Your Week

The end of the week is the perfect time to indulge in a delicious, comforting meal that doesn’t derail your diet.

If you’re following a gluten-free or keto lifestyle, you may be looking for Friday night recipes that are both satisfying and aligned with your dietary goals.

Whether you’re craving savory dishes, decadent treats, or something in between, we’ve got you covered.

Our curated list of 50+ Friday gluten-free keto recipes includes a wide variety of meals that are low in carbs, free from gluten, and packed with flavor.

From creamy pasta alternatives to mouthwatering meat dishes, these recipes will make your Friday night dinner feel like a special occasion without compromising your keto or gluten-free lifestyle.

Get ready to discover new favorites that will transform your Friday nights into a celebration of taste and nutrition, all while keeping your carb count low.

Let’s dive into these keto-friendly and gluten-free recipes that are perfect for winding down the week with a satisfying meal!

50+ Delicious Friday Gluten-Free Keto Recipes to End Your Week

With these 50+ Friday gluten-free keto recipes, you’re guaranteed to have a variety of delicious meals to enjoy every Friday evening.

Whether you’re cooking for yourself, your family, or a group of friends, these recipes offer something for everyone.

From low-carb pasta alternatives to creamy chicken dishes and mouthwatering snacks, you can keep your Fridays flavorful and exciting without the gluten or excess carbs.

So, why wait? It’s time to start cooking and enjoy a Friday night feast that’s as nutritious as it is delicious, all while sticking to your keto and gluten-free goals.

Keto Cauliflower Fried Rice

This Keto Cauliflower Fried Rice is a perfect low-carb, gluten-free dish that satisfies your cravings for a hearty and flavorful fried rice without the carbs. Packed with fresh vegetables and healthy fats, it’s easy to make, versatile, and full of flavor.

Ingredients:

• 1 medium head cauliflower, grated or processed into rice-sized pieces
• 2 tablespoons olive oil or coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup carrots, diced
• 1/2 cup peas (optional, for more carbs, but can be omitted for a stricter keto version)
• 2 eggs, beaten
• 3 tablespoons soy sauce or coconut aminos for gluten-free
• 1/2 teaspoon sesame oil
• 2 tablespoons green onions, chopped
• Salt and pepper to taste

Instructions:

1. Start by processing the cauliflower into rice-sized pieces using a food processor or grater.
2. Heat olive or coconut oil in a large skillet over medium-high heat. Add diced onions and garlic, sautéing for 2-3 minutes until fragrant and soft.
3. Add the diced carrots and peas (if using), and sauté for another 3-4 minutes until the vegetables are tender.
4. Push the vegetables to one side of the pan. On the empty side, scramble the beaten eggs until fully cooked.
5. Stir in the cauliflower rice, soy sauce (or coconut aminos), and sesame oil. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice softens and is heated through.
6. Season with salt and pepper to taste. Garnish with chopped green onions and serve hot.

This Keto Cauliflower Fried Rice is an incredibly tasty, low-carb alternative to traditional fried rice. It’s the perfect Friday night meal, offering a great balance of healthy fats, protein, and vegetables. Whether you serve it as a side dish or a main course, it can be customized with your favorite keto-friendly ingredients like shrimp, chicken, or bacon. Plus, it’s ready in just 20 minutes, making it the perfect quick and healthy keto meal to end your week on a high note.

Keto Zucchini Noodles with Avocado Pesto

This Keto Zucchini Noodles with Avocado Pesto is a creamy, fresh, and satisfying dish that’s perfect for those following a gluten-free, keto lifestyle. The zucchini noodles offer a light and healthy base, while the avocado pesto adds richness and healthy fats, making this meal incredibly filling.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/2 cup fresh basil leaves
• 2 tablespoons olive oil
• 1/4 cup parmesan cheese (optional for extra flavor)
• 1 tablespoon lemon juice
• 2 garlic cloves
• Salt and pepper to taste
• Pine nuts or walnuts for garnish (optional)

Instructions:

1. Start by spiralizing the zucchinis to create your zucchini noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons of zucchini.
2. In a food processor, combine the avocado, basil, olive oil, parmesan (if using), lemon juice, garlic, salt, and pepper. Blend until smooth and creamy. If the pesto is too thick, add a little more olive oil or a splash of water to thin it out.
3. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just to warm them up. You don’t want to overcook them, as they can become mushy.
4. Toss the zucchini noodles with the avocado pesto sauce until evenly coated.
5. Serve with a sprinkle of pine nuts or walnuts for added texture and flavor.

This Keto Zucchini Noodles with Avocado Pesto is a delightful, low-carb alternative to pasta that is both creamy and refreshing. The avocado pesto adds an extra layer of richness without the carbs, making it an ideal option for those on a keto diet. This dish is quick to prepare, taking only about 15 minutes, and can be enjoyed as a satisfying main course or a light side dish. Whether you’re hosting a keto-friendly dinner or looking for an easy weekday meal, this dish will quickly become a favorite!

Keto Salmon Salad with Creamy Dill Dressing

This Keto Salmon Salad with Creamy Dill Dressing is a nutritious, satisfying meal that combines the health benefits of salmon with a fresh salad. The creamy dill dressing ties everything together, giving the salad a burst of flavor while keeping it low-carb and gluten-free.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, etc.)
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/2 avocado, sliced
• 2 tablespoons capers (optional)

For the creamy dill dressing:

• 1/2 cup mayonnaise (or avocado mayo for a dairy-free option)
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
2. While the salmon is baking, prepare the creamy dill dressing by mixing together the mayonnaise, fresh dill, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Stir until smooth and well combined.
3. Once the salmon is done, allow it to cool slightly before flaking it into large pieces.
4. Assemble the salad by placing the mixed greens, cucumber, red onion, avocado, and capers (if using) in a large bowl. Top with the flaked salmon.
5. Drizzle the creamy dill dressing over the salad and toss gently to combine.

This Keto Salmon Salad with Creamy Dill Dressing is a fantastic meal for anyone on a gluten-free, keto diet. The combination of omega-3-rich salmon, fresh vegetables, and a tangy dressing creates a deliciously balanced meal. It’s quick to make, full of nutrients, and perfect for a Friday dinner that doesn’t compromise on taste or health benefits. With the creamy dressing and fresh ingredients, this salad is sure to satisfy your cravings while keeping you on track with your keto goals. Enjoy it as a light lunch or dinner, and feel free to add extra veggies or toppings to suit your taste!

Keto Stuffed Bell Peppers with Ground Turkey

These Keto Stuffed Bell Peppers with Ground Turkey are a hearty and satisfying meal perfect for anyone looking to stick to a low-carb diet. The bell peppers are filled with a flavorful mix of ground turkey, cauliflower rice, and keto-friendly seasonings, making them both filling and delicious.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey (or chicken)
• 1 cup cauliflower rice (fresh or frozen)
• 1/2 cup diced tomatoes (or tomato sauce)
• 1/4 cup onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Fresh cilantro, chopped (optional for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat a little olive oil over medium heat. Add the diced onion and garlic and sauté until softened, about 3-4 minutes.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
4. Stir in the cauliflower rice, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 3-5 minutes until the mixture is heated through and well combined.
5. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish, and stuff them with the turkey and cauliflower mixture.
6. Top each stuffed pepper with shredded cheese, then cover the dish with foil.
7. Bake for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes until the cheese is golden and bubbly.
8. Garnish with fresh cilantro, if desired, and serve hot.

Keto Stuffed Bell Peppers with Ground Turkey are a fantastic Friday night dinner that’s packed with flavor and nutrients. These stuffed peppers are incredibly customizable and can be made in advance for meal prepping. The cauliflower rice makes for a perfect low-carb base, and the ground turkey provides lean protein, keeping the meal light yet filling. Topped with melted cheese and fresh cilantro, this dish is a crowd-pleaser that everyone can enjoy while staying on track with their keto goals.

Keto Eggplant Parmesan

This Keto Eggplant Parmesan is a delicious, low-carb take on the classic Italian dish. Instead of breadcrumbs, it uses almond flour and Parmesan to create a crispy coating. It’s smothered in marinara sauce, topped with mozzarella cheese, and baked to golden perfection. This dish is perfect for a comforting Friday night dinner without the carbs.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 cups marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped (for garnish)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the eggplants into rounds. Sprinkle the slices with salt and let them sit for 10-15 minutes to draw out moisture. Pat them dry with a paper towel.
3. In a shallow bowl, mix the almond flour, Parmesan cheese, Italian seasoning, salt, and pepper. In another shallow bowl, beat the eggs.
4. Dip each eggplant slice into the egg mixture, then coat it in the almond flour mixture. Place the coated slices on the prepared baking sheet.
5. Lightly spray the eggplant slices with olive oil and bake for 15-20 minutes, flipping halfway through, until the slices are golden and crispy.
6. While the eggplant is baking, heat the marinara sauce in a small saucepan over low heat.
7. Once the eggplant slices are done, remove them from the oven and layer them in a baking dish. Spoon marinara sauce over each slice, then top with shredded mozzarella cheese.
8. Return the dish to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
9. Garnish with fresh basil before serving.

Keto Eggplant Parmesan is the perfect way to enjoy a comforting Italian meal while keeping things low-carb and gluten-free. The almond flour crust gives the eggplant a crispy texture, while the melted mozzarella and marinara sauce make it rich and indulgent. This dish can easily be made in advance and stored in the fridge for a few days, making it an excellent option for meal prepping. Whether you’re looking for a satisfying Friday dinner or a crowd-pleasing keto-friendly recipe, this eggplant Parmesan will hit the spot!

Keto Chicken Alfredo with Zucchini Noodles

This Keto Chicken Alfredo with Zucchini Noodles is a creamy, indulgent dish that’s rich in flavor but light on carbs. The zucchini noodles serve as the perfect base, while the chicken is coated in a velvety Alfredo sauce made from heavy cream and Parmesan. It’s the ideal Friday night meal for anyone following a gluten-free keto diet.

Ingredients:

• 2 large chicken breasts, boneless and skinless
• 3 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon unsalted butter
• 1/4 teaspoon ground nutmeg (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
2. Cook the chicken breasts in the skillet for 6-7 minutes per side, or until fully cooked and golden brown on the outside. Remove from the skillet and set aside to rest.
3. In the same skillet, melt butter over medium heat. Add the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens, about 3-4 minutes. Add salt, pepper, and ground nutmeg (if using) to taste.
4. While the sauce is simmering, spiralize the zucchinis to create noodles. Lightly sauté the zucchini noodles in a separate pan with a little olive oil for 2-3 minutes, until they are tender but still firm.
5. Slice the cooked chicken into strips and add it to the Alfredo sauce. Toss in the zucchini noodles and stir to combine, ensuring the noodles are coated in the creamy sauce.
6. Serve the dish garnished with fresh parsley.

Keto Chicken Alfredo with Zucchini Noodles is a decadent, satisfying meal that’s ideal for those following a keto diet. The creamy Alfredo sauce, paired with the tender chicken and fresh zucchini noodles, makes this dish both indulgent and low-carb. It’s quick and easy to prepare, perfect for a busy Friday night when you want something comforting and healthy. This dish will leave you feeling full without the guilt, and it’s a great way to enjoy a keto-friendly version of a classic pasta dish!

Keto Salmon Patties with Avocado Sauce

Keto Salmon Patties with Avocado Sauce are a delicious, low-carb alternative to traditional fish cakes. The patties are made with canned or fresh salmon, bound together with almond flour, and seasoned with fresh herbs and spices. They are crispy on the outside, tender on the inside, and served with a creamy avocado sauce that adds a refreshing, rich flavor.

Ingredients:

• 2 cans (6 oz each) wild-caught salmon, drained and flaked
• 1/4 cup almond flour
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• For the avocado sauce:
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons lime juice
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon chopped cilantro
  • Salt and pepper to taste

Instructions:

1. In a large bowl, combine the flaked salmon, almond flour, parsley, egg, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until well combined.
2. Form the mixture into 6-8 patties, depending on the size you prefer.
3. Heat the olive oil in a large skillet over medium heat. Add the patties and cook for 3-4 minutes on each side until golden brown and crispy.
4. While the patties are cooking, prepare the avocado sauce by blending the avocado, lime juice, sour cream, cilantro, salt, and pepper in a food processor until smooth and creamy.
5. Serve the salmon patties with a generous drizzle of avocado sauce.

These Keto Salmon Patties with Avocado Sauce are an easy-to-make, nutrient-packed meal. The salmon provides healthy fats and protein, while the avocado sauce complements the patties with its creamy texture and zesty flavor. This dish is not only low in carbs but also filled with heart-healthy omega-3 fatty acids. It’s perfect for a Friday night dinner, especially if you’re craving something light yet satisfying. Plus, it’s an excellent way to sneak in some extra healthy fats while staying keto-friendly.

Keto Cauliflower Mac and Cheese

Keto Cauliflower Mac and Cheese is a rich, creamy, low-carb version of the classic comfort food. Instead of pasta, cauliflower florets are used as a base, soaking up the velvety cheese sauce. This dish is a perfect choice for anyone following a gluten-free or keto diet who craves a cheesy indulgence without the carbs.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Steam the cauliflower florets until tender, about 5-7 minutes. Drain well and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer.
3. Stir in the garlic powder, onion powder, salt, and pepper. Once the cream mixture is heated through, gradually add the cheddar cheese and Parmesan, stirring constantly until the cheese has fully melted and the sauce is smooth.
4. Add the steamed cauliflower to the sauce, stirring gently to coat the florets in the cheese sauce.
5. Serve the cauliflower mac and cheese hot, garnished with fresh parsley.

Keto Cauliflower Mac and Cheese is a comfort food lover’s dream without the carbs. The cauliflower takes on the creamy cheese sauce beautifully, making this dish a satisfying alternative to traditional mac and cheese. Whether you’re following a gluten-free or keto diet, this dish is perfect for a Friday night meal when you’re craving something rich and cheesy. It’s a great way to enjoy all the indulgence of mac and cheese with a healthy twist!

Keto Chicken Cacciatore

Keto Chicken Cacciatore is a flavorful Italian-inspired dish made with chicken thighs cooked in a savory tomato sauce, seasoned with garlic, onions, and herbs. The sauce is rich and tangy, making the dish satisfying without any carbs. Serve it with a side of zucchini noodles or cauliflower rice for a complete keto-friendly meal.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine (or chicken broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Brown the chicken on both sides, about 5-7 minutes per side. Remove the chicken and set aside.
2. In the same skillet, add the sliced onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened.
3. Pour in the crushed tomatoes and white wine (or chicken broth), then stir in the oregano, basil, and red pepper flakes. Bring the sauce to a simmer.
4. Return the chicken to the skillet, spoon some sauce over the top, and cover the skillet. Reduce the heat to low and simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
5. Serve the chicken cacciatore over zucchini noodles or cauliflower rice, garnished with fresh basil.

Keto Chicken Cacciatore is an incredibly flavorful and filling dish that brings the tastes of Italy to your dinner table, without the carbs. The savory sauce, infused with herbs and simmered with tender chicken, makes for a satisfying meal. This recipe is not only keto-friendly but also versatile, as it pairs perfectly with a variety of low-carb sides. Whether you’re cooking for yourself or feeding a crowd, Keto Chicken Cacciatore is sure to impress on any Friday night. It’s a hearty and comforting option that stays true to your keto lifestyle.

Keto Zucchini Fritters with Sour Cream Dip

These Keto Zucchini Fritters are crispy on the outside and tender on the inside, made with shredded zucchini, almond flour, and a blend of spices. Paired with a cool, tangy sour cream dip, they make an ideal appetizer or side dish for your Friday dinner. These fritters are gluten-free, low-carb, and pack a punch of flavor in every bite.

Ingredients:

• 2 medium zucchinis, shredded
• 1/4 cup almond flour
• 2 eggs, beaten
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• For the sour cream dip:
  • 1/2 cup sour cream
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions:

1. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
2. In a bowl, combine the zucchini, almond flour, eggs, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until the ingredients are well incorporated.
3. Heat olive oil in a large skillet over medium heat. Scoop spoonfuls of the zucchini mixture into the skillet and flatten them slightly to form fritters.
4. Cook for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
5. For the sour cream dip, mix together the sour cream, dill, lemon juice, salt, and pepper in a small bowl.
6. Serve the fritters hot with the sour cream dip.

Keto Zucchini Fritters with Sour Cream Dip are a perfect balance of crispy and creamy, with fresh zucchini and a tangy dip to complement the savory fritters. These fritters make a fantastic keto appetizer or side dish and are a great way to incorporate more vegetables into your diet. Plus, they’re easy to make, gluten-free, and low in carbs—ideal for a satisfying Friday treat!

Keto Beef and Broccoli Stir-Fry

Keto Beef and Broccoli Stir-Fry is a quick, flavorful meal that combines tender beef slices and crisp-tender broccoli in a savory, low-carb stir-fry sauce. It’s a simple, healthy dish that’s rich in protein, fiber, and healthy fats—making it perfect for a keto-friendly Friday dinner. Serve it over cauliflower rice for an even lower-carb option.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons olive oil
• 3 cups broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce (or coconut aminos for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Sesame seeds (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes, or until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the garlic and ginger, cooking for about 1 minute until fragrant.
3. Add the broccoli florets and stir-fry for 5-6 minutes until the broccoli is tender but still vibrant green.
4. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and chili flakes (if using).
5. Return the beef to the skillet and pour in the stir-fry sauce. Stir well to coat the beef and broccoli in the sauce and cook for another 2-3 minutes.
6. Season with salt and pepper to taste, and garnish with sesame seeds before serving.

Keto Beef and Broccoli Stir-Fry is a quick and delicious dish that’s packed with flavor. It’s the perfect combination of tender beef, crisp broccoli, and a savory sauce. This stir-fry is ideal for those following a keto diet, as it’s low in carbs and full of protein and healthy fats. It also makes a fantastic dinner that is both satisfying and easy to prepare on a busy Friday night!

Keto Creamy Garlic Shrimp

Keto Creamy Garlic Shrimp is an indulgent yet low-carb dish that is rich in flavor and quick to prepare. The shrimp are cooked in a creamy garlic butter sauce with a hint of lemon, making it the perfect combination of richness and freshness. This dish is not only keto-friendly but also gluten-free and incredibly satisfying for a Friday night dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup heavy cream
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon dried parsley
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp to the skillet and season with salt and pepper. Cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the heavy cream, chicken broth, lemon juice, and red pepper flakes (if using) to the skillet. Stir and bring to a simmer for 2-3 minutes, allowing the sauce to thicken slightly.
4. Return the shrimp to the skillet, stirring to coat the shrimp in the creamy sauce. Cook for another 1-2 minutes until the shrimp are heated through and coated with the sauce.
5. Sprinkle with dried parsley and fresh chopped parsley before serving.

Keto Creamy Garlic Shrimp is a rich, decadent dish that brings together the flavors of garlic, butter, and lemon in a creamy sauce. It’s quick to make and perfect for a low-carb, gluten-free Friday dinner. The shrimp are succulent and flavorful, while the sauce is creamy and tangy, making this dish irresistible. It’s an ideal meal for keto enthusiasts, and it pairs wonderfully with cauliflower rice or zucchini noodles for a complete, satisfying meal.

Keto Chicken Alfredo Zucchini Noodles

Keto Chicken Alfredo Zucchini Noodles is a rich and creamy dish made with tender chicken breasts, zucchini noodles, and a luscious, low-carb Alfredo sauce. This keto version of the classic Italian pasta dish is perfect for anyone following a gluten-free or low-carb diet but craving something comforting and indulgent.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 medium zucchini, spiralized into noodles
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 3 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest before slicing it into thin strips.
2. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Add the heavy cream to the skillet, stirring to combine, and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese. Let the sauce simmer for 3-4 minutes until it thickens.
4. Add the zucchini noodles to the skillet and cook for 2-3 minutes until the noodles are tender but still firm.
5. Add the sliced chicken back into the skillet and toss everything together to coat the noodles and chicken in the creamy Alfredo sauce.
6. Garnish with fresh parsley and serve.

Keto Chicken Alfredo Zucchini Noodles is a satisfying and decadent dish that’s perfect for a low-carb, gluten-free Friday meal. The zucchini noodles take on the creamy Alfredo sauce beautifully, and the tender chicken adds protein to make it a complete meal. This dish is indulgent without being heavy, offering all the flavors of classic chicken Alfredo while staying keto-friendly and gluten-free.

Keto Avocado Bacon Egg Cups

Keto Avocado Bacon Egg Cups are a delicious and filling breakfast or brunch option that combines creamy avocado, crispy bacon, and a perfectly baked egg. These little cups are low in carbs, packed with healthy fats, and incredibly satisfying—making them a perfect start to your Friday.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 slices bacon, cooked and crumbled
• 4 large eggs
• Salt and pepper to taste
• 1 tablespoon fresh chives, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Scoop out a small amount of the avocado flesh from each half to create enough room for the egg. Be careful not to scoop too much so the avocado stays intact.
3. Place the avocado halves in a muffin tin or on a baking sheet to keep them steady while baking.
4. Crack one egg into each avocado half, ensuring the egg fits comfortably without spilling over.
5. Sprinkle the crumbled bacon over the eggs and season with salt and pepper.
6. Bake for 12-15 minutes, or until the egg whites are set but the yolks remain runny, or longer for firmer yolks.
7. Garnish with chopped chives and serve warm.

Keto Avocado Bacon Egg Cups are a simple yet delicious breakfast or brunch option that packs a punch of flavor and healthy fats. The creamy avocado complements the crispy bacon and runny egg beautifully, creating a satisfying dish that’s perfect for a Friday morning. Whether you enjoy them on their own or pair them with a side of greens, these cups are sure to fuel you for the day ahead while keeping your carb count low.

Keto Mushroom and Spinach Stuffed Chicken Breast

Keto Mushroom and Spinach Stuffed Chicken Breast is a flavorful and satisfying dinner that combines tender chicken with a rich, creamy filling of sautéed mushrooms, spinach, and cheese. It’s a perfect low-carb, gluten-free meal that is both elegant and easy to prepare, ideal for a special Friday night dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until tender and browned.
3. Add the spinach to the skillet and cook for an additional 1-2 minutes until wilted. Remove from heat and let it cool slightly.
4. In a bowl, mix the cream cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Add the cooked mushroom and spinach mixture and stir until well combined.
5. Cut a pocket into the side of each chicken breast. Stuff each chicken breast with the mushroom and spinach mixture, securing with toothpicks if needed.
6. Heat a little more olive oil in the skillet and sear the stuffed chicken breasts on both sides until golden brown, about 2-3 minutes per side.
7. Transfer the chicken to the oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Garnish with fresh parsley before serving.

Keto Mushroom and Spinach Stuffed Chicken Breast is a savory, flavorful dish that brings together tender chicken and a creamy, cheesy filling. It’s the perfect Friday night meal to serve to family or guests, combining the earthy flavors of mushrooms with the freshness of spinach. This dish is low in carbs, high in protein, and incredibly satisfying, making it an excellent choice for anyone following a keto or gluten-free diet.

Note: More recipes are coming soon!