50+ Delicious Friday Keto Leftover Turkey Recipes to Try This Feast

The holidays are over, and you’ve got a fridge full of leftover turkey—now what?

If you’re following a keto diet, you may be wondering how to turn that turkey into a low-carb, high-flavor meal without compromising your diet.

Fear not! We’ve curated a collection of over 50 keto-friendly Friday leftover turkey recipes that are perfect for turning those Thanksgiving or holiday leftovers into delicious, satisfying dishes.

From hearty casseroles and savory salads to tasty wraps and comforting soups, there’s something for every taste and occasion.

Whether you’re cooking for one or feeding the family, these keto recipes will ensure you enjoy your leftovers without the guilt.

50+ Delicious Friday Keto Leftover Turkey Recipes to Try This Feast

Leftover turkey doesn’t have to be boring or repetitive.

With these 50+ keto recipes, you can transform your turkey into a variety of creative, flavorful, and low-carb meals that everyone will love.

Whether you’re looking for a quick lunch, an easy dinner, or a dish to share with family, these recipes offer endless possibilities for your leftover turkey.

So next time you find yourself with a fridge full of turkey, get inspired by these keto-friendly ideas and enjoy a tasty, guilt-free Friday feast that keeps you on track with your low-carb lifestyle.

Keto Leftover Turkey Avocado Salad

This Keto Leftover Turkey Avocado Salad combines the richness of leftover turkey with creamy avocado, crunchy vegetables, and a zesty dressing. It’s a perfect low-carb meal that’s both filling and refreshing, ideal for turning your Thanksgiving leftovers into a new, healthy meal. The creamy avocado provides healthy fats, while the turkey adds protein to keep you full throughout the day.

Ingredients:

• 1 ½ cups of leftover turkey, shredded or chopped
• 1 ripe avocado, diced
• 1 cup of mixed salad greens (spinach, arugula, or lettuce)
• ½ cup of cherry tomatoes, halved
• ¼ cup of cucumber, sliced
• 1 tablespoon of olive oil
• 1 tablespoon of lemon juice
• Salt and pepper to taste
• Optional: 1 tablespoon of pumpkin seeds or sunflower seeds for crunch

Instructions:

1. In a large bowl, combine the salad greens, cherry tomatoes, and cucumber.
2. Add the leftover turkey and diced avocado to the bowl.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad.
4. Toss everything gently to coat evenly in the dressing.
5. If desired, top with pumpkin or sunflower seeds for added texture.
6. Serve immediately or chill in the fridge for 10-15 minutes before serving.

This keto leftover turkey avocado salad is a fantastic way to enjoy a light, yet satisfying meal. Packed with healthy fats, proteins, and fresh vegetables, it keeps you on track with your keto diet while using up your turkey leftovers in a creative and delicious way. Perfect for a quick lunch or dinner after a holiday feast, this recipe is both refreshing and nourishing.

Keto Turkey Lettuce Wraps with Creamy Mustard Sauce

If you’re looking for a light yet satisfying dish using leftover turkey, these Keto Turkey Lettuce Wraps with Creamy Mustard Sauce are the way to go. Packed with flavor, these wraps use fresh butter lettuce to hold the turkey, veggies, and a tangy mustard sauce. It’s a low-carb, gluten-free meal that’s easy to prepare and ideal for a keto-friendly lunch or dinner.

Ingredients:

• 1 ½ cups leftover turkey, shredded or sliced
• 6 large butter lettuce leaves
• ¼ cup of shredded cheese (cheddar or mozzarella)
• ¼ cup of sliced red onions
• ¼ cup of cucumber slices
• 2 tablespoons of mayonnaise
• 1 tablespoon of Dijon mustard
• 1 tablespoon of apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to create the creamy mustard sauce.
2. Lay out the butter lettuce leaves on a flat surface.
3. Spoon the shredded turkey into the center of each lettuce leaf.
4. Top with shredded cheese, red onions, and cucumber slices.
5. Drizzle the creamy mustard sauce over the turkey and vegetables.
6. Carefully fold the lettuce around the filling to create a wrap.
7. Serve immediately or chill in the fridge for a refreshing, cold lunch.

These Keto Turkey Lettuce Wraps are an easy and fun way to enjoy your turkey leftovers while keeping things light and keto-friendly. The creamy mustard sauce adds a delightful tang, and the fresh vegetables offer a satisfying crunch. With minimal preparation, this recipe provides a quick and healthy meal that’s both low-carb and packed with flavor.

Keto Leftover Turkey & Cauliflower Casserole

This Keto Leftover Turkey & Cauliflower Casserole is the ultimate comfort food, transforming your leftover turkey into a creamy, cheesy, and satisfying casserole. The cauliflower replaces traditional starchy vegetables, making this dish a keto-friendly alternative. The rich combination of turkey, cheese, and cauliflower is hearty and perfect for a cozy dinner.

Ingredients:

• 2 cups of leftover turkey, shredded
• 3 cups of cauliflower florets, steamed or boiled
• 1 cup of shredded cheddar cheese
• ½ cup of cream cheese, softened
• 1/3 cup of heavy cream
• 1 tablespoon of butter
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• ¼ teaspoon of paprika (optional for extra flavor)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large saucepan, melt butter over medium heat. Add the cream cheese and heavy cream, stirring until smooth and creamy.
3. Add garlic powder, salt, pepper, and paprika to the sauce and mix well.
4. In a large mixing bowl, combine the cauliflower florets, shredded turkey, and the creamy sauce.
5. Transfer the mixture to a greased baking dish and top with shredded cheddar cheese.
6. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is golden brown on top.
7. Let it cool for a few minutes before serving.

This Keto Leftover Turkey & Cauliflower Casserole is a hearty and comforting dish that turns leftover turkey into a savory, low-carb meal. The creamy cheese sauce, combined with tender cauliflower, makes it a satisfying dinner that will please the whole family. It’s an ideal way to use up your leftovers while sticking to your keto goals, providing a filling meal that tastes just like a traditional casserole.

Keto Turkey and Spinach Stuffed Mushrooms

These Keto Turkey and Spinach Stuffed Mushrooms are a delicious and low-carb way to repurpose your leftover turkey. The earthy flavor of the mushrooms pairs beautifully with the savory turkey and spinach filling, topped with melted cheese. These bite-sized delights make for a great appetizer or a light meal, perfect for any keto enthusiast.

Ingredients:

• 1 ½ cups leftover turkey, shredded or chopped
• 8 large cremini or white mushrooms, stems removed and cleaned
• 1 cup of fresh spinach, chopped
• ½ cup of cream cheese, softened
• ½ cup of mozzarella cheese, shredded
• 1 tablespoon of olive oil
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium pan, heat olive oil over medium heat and sauté the spinach until wilted, about 2-3 minutes. Set aside to cool.
3. In a bowl, mix the shredded turkey, sautéed spinach, cream cheese, and garlic powder. Stir until well combined.
4. Stuff the mushroom caps with the turkey and spinach mixture, packing it in tightly.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Top each mushroom with shredded mozzarella cheese.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the mushrooms are tender.
8. Garnish with fresh parsley before serving.

These Keto Turkey and Spinach Stuffed Mushrooms are the perfect solution for using up your leftover turkey in a keto-friendly, flavorful dish. The combination of turkey, spinach, and cheese makes for a satisfying and savory bite, while the mushrooms provide a delicious, low-carb base. Whether you serve them as an appetizer or a light main dish, they are sure to become a family favorite.

Keto Turkey Egg Muffins

Keto Turkey Egg Muffins are a quick, easy, and protein-packed breakfast or snack option that incorporates your leftover turkey. With eggs as the base, these muffins are filled with turkey, vegetables, and cheese, making them a nutritious and satisfying option for anyone following a keto lifestyle. They’re perfect for meal prep, and you can enjoy them throughout the week.

Ingredients:

• 1 ½ cups leftover turkey, shredded
• 6 large eggs
• 1 cup of spinach, chopped
• ½ cup of bell pepper, diced
• ½ cup of cheddar cheese, shredded
• 1 tablespoon of olive oil
• Salt and pepper to taste
• 1 teaspoon of onion powder (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil or use muffin liners.
2. In a pan, sauté the bell pepper and spinach in olive oil for 2-3 minutes until the spinach wilts. Set aside to cool.
3. In a large bowl, whisk the eggs and season with salt, pepper, and onion powder.
4. Add the sautéed vegetables, shredded turkey, and shredded cheddar cheese to the eggs. Mix well.
5. Pour the egg mixture into the muffin tin, filling each cup about three-quarters full.
6. Bake for 18-20 minutes, or until the eggs are set and lightly golden on top.
7. Allow the muffins to cool slightly before serving or storing.

Keto Turkey Egg Muffins are a fantastic, versatile option for using leftover turkey in a low-carb way. These muffins are not only quick to make but also easy to store and reheat, making them an excellent choice for meal prep. Packed with protein and healthy fats, they keep you full and satisfied, whether you’re enjoying them for breakfast, lunch, or as a snack.

Keto Turkey Zucchini Fritters

These Keto Turkey Zucchini Fritters are a light and crispy way to turn leftover turkey into a delicious meal. The zucchini adds moisture and fiber while keeping the dish light and low in carbs. These fritters are fried to golden perfection and can be enjoyed on their own or paired with a creamy dipping sauce for extra flavor.

Ingredients:

• 1 ½ cups leftover turkey, shredded or chopped
• 1 medium zucchini, grated
• 2 large eggs
• ¼ cup of almond flour
• ½ teaspoon of garlic powder
• Salt and pepper to taste
• 2 tablespoons of olive oil (for frying)
• Optional: sour cream or ranch for dipping

Instructions:

1. Place the grated zucchini in a clean kitchen towel or paper towel and squeeze out any excess moisture.
2. In a large bowl, combine the shredded turkey, grated zucchini, eggs, almond flour, garlic powder, salt, and pepper. Mix until well combined.
3. Heat olive oil in a frying pan over medium heat.
4. Form the turkey and zucchini mixture into small patties, about 2-3 inches in diameter.
5. Fry the fritters in batches for 3-4 minutes on each side, or until golden brown and crispy.
6. Drain on paper towels to remove excess oil.
7. Serve immediately with a dollop of sour cream or ranch for dipping, if desired.

These Keto Turkey Zucchini Fritters are an easy and delicious way to enjoy your turkey leftovers while keeping things low-carb. The crispy exterior and savory filling make these fritters a satisfying snack or main dish. Whether you enjoy them as a quick lunch or serve them at a family gathering, these fritters will be a hit on your keto journey.

Keto Turkey Cauliflower Rice Stir-Fry

This Keto Turkey Cauliflower Rice Stir-Fry is a healthy, low-carb alternative to traditional fried rice, using cauliflower rice as the base. Packed with leftover turkey, fresh vegetables, and a flavorful soy sauce alternative, it’s an easy, one-pan meal that’s quick to prepare and perfect for using up your Thanksgiving leftovers. This stir-fry is savory, satisfying, and keto-friendly, offering a delicious and nutritious way to enjoy turkey in a new form.

Ingredients:

• 1 ½ cups leftover turkey, shredded
• 2 cups cauliflower rice (store-bought or homemade)
• 1 tablespoon olive oil or avocado oil
• ½ cup bell pepper, diced
• ¼ cup onion, diced
• ½ cup zucchini, diced
• 2 cloves garlic, minced
• 2 tablespoons tamari or coconut aminos (soy sauce alternative)
• 1 teaspoon sesame oil
• 2 large eggs (optional)
• Salt and pepper to taste
• Optional: sesame seeds or green onions for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the bell pepper, onion, and zucchini, and sauté for 4-5 minutes until they start to soften.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the cauliflower rice and cook for another 3-4 minutes, allowing the rice to soften and brown slightly.
4. Push the vegetables and cauliflower rice to one side of the pan. Crack the eggs into the empty side and scramble them until cooked through.
5. Add the leftover turkey to the skillet, along with tamari or coconut aminos and sesame oil. Stir everything together and cook for 3-4 minutes until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with sesame seeds or chopped green onions if desired.

This Keto Turkey Cauliflower Rice Stir-Fry is a fantastic way to turn your leftover turkey into a quick, flavorful meal. The cauliflower rice provides a low-carb alternative to traditional rice, while the turkey adds protein and richness. With vibrant vegetables and a savory soy sauce alternative, this dish is a filling and satisfying meal that’s perfect for a weeknight dinner or meal prep.

Keto Turkey and Broccoli Casserole

Keto Turkey and Broccoli Casserole is a comforting, creamy dish that’s perfect for using up leftover turkey while keeping things keto-friendly. The combination of turkey, broccoli, and a cheesy cream sauce makes for a hearty and filling casserole. It’s a low-carb meal that’s rich in flavor and perfect for any occasion, from a casual dinner to a holiday feast.

Ingredients:

• 2 cups leftover turkey, shredded or chopped
• 3 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese
• ½ cup cream cheese, softened
• ½ cup heavy cream
• 1 tablespoon butter
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Optional: ½ teaspoon red pepper flakes for heat

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a medium saucepan, melt butter over medium heat. Add the cream cheese and heavy cream, stirring until smooth and creamy.
3. Stir in garlic powder, salt, pepper, and red pepper flakes (if using). Simmer for 3-4 minutes until the sauce thickens slightly.
4. In a large mixing bowl, combine the shredded turkey, steamed broccoli, and cheese sauce. Stir until the broccoli and turkey are evenly coated.
5. Transfer the mixture to the prepared baking dish and top with additional shredded cheddar cheese.
6. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
7. Let it cool for a few minutes before serving.

This Keto Turkey and Broccoli Casserole is a hearty, comforting dish that transforms your leftover turkey into a rich and creamy meal. The combination of turkey, broccoli, and cheese is delicious and satisfying, making it the perfect dinner for any keto diet. The casserole is easy to prepare and is great for meal prepping, offering a low-carb, high-protein option that the whole family will love.

Keto Turkey Soup with Zucchini Noodles

This Keto Turkey Soup with Zucchini Noodles is a nourishing and low-carb way to repurpose your leftover turkey. The zucchini noodles serve as a healthy, gluten-free alternative to traditional pasta, and the turkey adds protein and richness to the broth. With a mix of aromatic vegetables and a flavorful broth, this soup is perfect for a light but satisfying meal.

Ingredients:

• 2 cups leftover turkey, shredded
• 4 cups chicken broth (preferably homemade or low-sodium)
• 2 medium zucchinis, spiralized into noodles
• 1 cup celery, diced
• 1 cup carrots, diced
• ½ cup onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots, and sauté for 5-6 minutes until softened.
2. Add the minced garlic and cook for another 1 minute until fragrant.
3. Pour in the chicken broth and bring to a simmer. Add the thyme, rosemary, salt, and pepper. Let it cook for 10-15 minutes to allow the flavors to meld.
4. Add the shredded turkey to the pot and cook for another 5 minutes until the turkey is heated through.
5. Spiralize the zucchinis into noodles and add them to the soup. Cook for an additional 2-3 minutes, just until the zucchini noodles are tender.
6. Adjust the seasoning to taste, and serve hot, garnished with fresh parsley.

This Keto Turkey Soup with Zucchini Noodles is the ultimate comfort food, offering a light and satisfying way to enjoy leftover turkey. The zucchini noodles make this soup keto-friendly while adding a fresh and tender texture. The combination of turkey, vegetables, and aromatic herbs creates a flavorful broth that will keep you warm and satisfied, making it an ideal low-carb option for a cozy dinner or lunch.

Keto Turkey Lettuce Wraps

Keto Turkey Lettuce Wraps are a quick, low-carb, and flavorful meal that’s perfect for using up leftover turkey. The turkey is combined with fresh vegetables and seasonings, then wrapped in crisp lettuce leaves for a refreshing and satisfying bite. These wraps are an easy, light lunch or dinner, and they’re a great way to enjoy turkey in a healthier, low-carb format.

Ingredients:

• 2 cups leftover turkey, shredded or chopped
• 1 tablespoon olive oil
• ½ cup red bell pepper, finely diced
• ½ cup cucumber, finely diced
• ¼ cup red onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon tamari or coconut aminos (soy sauce alternative)
• Salt and pepper to taste
• Large butter lettuce or romaine lettuce leaves

Instructions:

1. Heat olive oil in a pan over medium heat. Add the red bell pepper and onion, and sauté for 3-4 minutes until softened.
2. Add the leftover turkey to the pan and cook for another 2-3 minutes, just to warm through.
3. Remove from heat and stir in the cucumber, cilantro, lime juice, and tamari or coconut aminos. Season with salt and pepper to taste.
4. Carefully separate the lettuce leaves and place them on a plate.
5. Spoon the turkey and vegetable mixture into the center of each lettuce leaf and wrap it up.
6. Serve immediately, garnished with extra cilantro if desired.

Keto Turkey Lettuce Wraps offer a fresh, light, and flavorful way to enjoy your leftover turkey. The crisp lettuce wraps provide the perfect contrast to the savory turkey and crunchy vegetables. These wraps are low-carb, filling, and perfect for anyone looking for a healthy and easy meal option. Plus, they’re customizable, so you can add your favorite keto-friendly toppings or sauces for even more flavor!

Keto Turkey Cabbage Stir-Fry

This Keto Turkey Cabbage Stir-Fry is a quick, one-pan meal packed with leftover turkey, cabbage, and a flavorful stir-fry sauce. The cabbage provides a crunchy, low-carb alternative to noodles or rice, while the turkey adds protein to make it a satisfying meal. This dish is easy to prepare and full of bold flavors, making it a perfect weeknight dinner or meal prep option.

Ingredients:

• 2 cups leftover turkey, shredded or chopped
• 4 cups cabbage, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons tamari or coconut aminos (soy sauce alternative)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (optional for heat)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the onion and sauté for 2-3 minutes until it begins to soften.
2. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the cabbage and cook for 4-5 minutes, stirring occasionally, until the cabbage starts to soften.
4. Add the shredded turkey, tamari, sesame oil, rice vinegar, and chili flakes (if using). Stir to combine and cook for another 3-4 minutes until the turkey is heated through.
5. Season with salt and pepper to taste.
6. Serve the stir-fry hot, garnished with sesame seeds if desired.

Keto Turkey Cabbage Stir-Fry is a quick, flavorful meal that’s perfect for using leftover turkey while staying low-carb. The crunchy cabbage and savory turkey pair wonderfully with the stir-fry sauce, creating a dish that’s both satisfying and healthy. This stir-fry is versatile, easy to make, and full of bold flavors, making it ideal for busy weeknights or meal prep. It’s a great addition to any keto-friendly meal plan!

Keto Turkey Avocado Salad

Keto Turkey Avocado Salad is a light, refreshing, and nutritious meal that’s perfect for turning your leftover turkey into something new. This salad combines turkey with creamy avocado, fresh veggies, and a tangy dressing for a delicious low-carb dish that’s perfect for lunch or dinner. Packed with healthy fats, protein, and fiber, this salad is a filling and keto-friendly option that’s sure to satisfy.

Ingredients:

• 2 cups leftover turkey, shredded or chopped
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• ½ cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. In a large bowl, combine the shredded turkey, diced avocado, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine, making sure everything is well-coated.
4. Garnish with fresh basil if desired.
5. Serve immediately, or refrigerate for up to 1 hour before serving.

Keto Turkey Avocado Salad is a simple yet satisfying way to enjoy your leftover turkey in a fresh, low-carb meal. The creamy avocado adds healthy fats, while the turkey provides protein, making it a well-rounded dish. This salad is customizable, so you can add or swap out ingredients based on your preferences. Whether you’re enjoying it for lunch, dinner, or as a light side dish, it’s sure to keep you full and satisfied while keeping you on track with your keto diet.

Keto Turkey and Spinach Stuffed Mushrooms

Keto Turkey and Spinach Stuffed Mushrooms are a savory, low-carb appetizer or meal option that uses leftover turkey to create a delicious, bite-sized treat. The mushrooms are filled with a mixture of turkey, spinach, and creamy cheese, then baked to perfection. These stuffed mushrooms are rich in flavor and texture, offering a great way to use up leftovers while enjoying a keto-friendly meal.

Ingredients:

• 2 cups leftover turkey, shredded
• 12 large mushroom caps, stems removed
• 1 cup spinach, chopped
• ¼ cup cream cheese, softened
• ½ cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet.
2. Heat olive oil in a pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the shredded turkey, cooked spinach, cream cheese, mozzarella, Parmesan, salt, and pepper. Mix until well combined.
5. Spoon the turkey mixture into the mushroom caps, pressing lightly to fill them completely.
6. Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the cheese is melted and golden.
7. Garnish with fresh parsley and serve warm.

Keto Turkey and Spinach Stuffed Mushrooms are an irresistible way to transform leftover turkey into a savory and low-carb dish. The combination of turkey, spinach, and creamy cheese filling makes these mushrooms satisfying and flavorful. They’re perfect as an appetizer or a light main course, and they’re great for entertaining or meal prepping. These stuffed mushrooms are sure to impress anyone while keeping your meal keto-friendly.

Keto Turkey Avocado Lettuce Cups

Keto Turkey Avocado Lettuce Cups are a simple, no-cook, low-carb meal that is both healthy and delicious. The creamy avocado pairs perfectly with the tender turkey, while the crisp lettuce leaves serve as a perfect wrap. With a tangy lime dressing, this dish is full of fresh flavors and can be enjoyed as a quick lunch or dinner. These lettuce cups are a refreshing, light way to use up leftover turkey in a keto-friendly manner.

Ingredients:

• 2 cups leftover turkey, shredded
• 2 ripe avocados, mashed
• 1 cup diced tomatoes
• ½ cup red onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• 8 large lettuce leaves (butter lettuce or Romaine works best)

Instructions:

1. In a medium bowl, combine the shredded turkey, mashed avocado, diced tomatoes, red onion, and cilantro.
2. Squeeze the lime juice over the mixture and season with salt and pepper to taste. Mix everything together until well combined.
3. Arrange the lettuce leaves on a plate and spoon the turkey and avocado mixture into the center of each leaf.
4. Serve immediately as a refreshing and light meal or snack.

Keto Turkey Avocado Lettuce Cups are the perfect option when you want a quick and refreshing meal that doesn’t require much preparation. The creamy avocado and tangy lime dressing elevate the leftover turkey, while the lettuce leaves keep the meal light and low-carb. These cups are perfect for those on a keto diet and are easy to customize with your favorite toppings. Whether you enjoy them for lunch or as a healthy appetizer, they’re guaranteed to be a hit.

Keto Turkey and Egg Casserole

Keto Turkey and Egg Casserole is a comforting, high-protein dish that turns leftover turkey into a hearty, keto-friendly breakfast or brunch option. This casserole combines turkey with eggs, cheese, and vegetables, making it a filling and nutritious meal. It’s easy to prepare, perfect for meal prepping, and will keep you satisfied throughout the day without kicking you out of ketosis.

Ingredients:

• 2 cups leftover turkey, shredded
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup spinach, chopped
• ¼ cup onion, diced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the chopped spinach and cook for another 2 minutes until wilted. Remove from heat.
3. In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
4. Add the shredded turkey, sautéed onion, spinach, and ¾ cup of cheddar cheese into the egg mixture. Stir to combine.
5. Pour the mixture into the prepared baking dish and top with the remaining ¼ cup of cheddar cheese.
6. Bake for 25-30 minutes, or until the casserole is set and the top is golden brown.
7. Let cool for a few minutes before serving, garnished with fresh herbs if desired.

Keto Turkey and Egg Casserole is a satisfying, low-carb meal that’s perfect for breakfast or brunch. The combination of turkey, eggs, and cheese makes it a filling dish that provides both protein and healthy fats. This casserole is great for meal prepping, allowing you to enjoy a delicious keto-friendly meal throughout the week. It’s easy to make, versatile, and will keep you feeling full and energized all day long.

Note: More recipes are coming soon!