35+ Irresistible Friday Paleo German Recipes You’ll Love

When it comes to a satisfying meal that combines both flavor and health, German cuisine offers plenty of mouthwatering options.

But for those following the Paleo diet, adapting traditional German dishes can be a challenge. Fortunately, you can still indulge in delicious German recipes while sticking to a clean, whole-food lifestyle.

In this article, we’ll explore 35+ Paleo-friendly German recipes that you can enjoy on a Friday night or anytime you’re craving hearty, flavorful meals.

Whether you’re in the mood for a rich stew, crispy schnitzels, or a comforting casserole, these recipes prove that you can have it all – the taste of Germany with the benefits of Paleo.

35+ Irresistible Friday Paleo German Recipes You’ll Love

Embracing Paleo doesn’t mean sacrificing flavor, and with these 35+ Paleo German recipes, you can enjoy a healthy yet indulgent Friday meal that’s both satisfying and nourishing.

From traditional German favorites with a modern twist to entirely new creations, these dishes will fill your kitchen with the warm, inviting aromas of Germany while helping you stay on track with your healthy lifestyle.

So, next time you’re planning a Friday night feast, don’t hesitate to explore these delicious, wholesome Paleo German recipes – your taste buds (and body) will thank you!

Paleo German Sausage Salad (Wurstsalat)

This classic German dish, Wurstsalat, is a delicious and refreshing salad featuring sausage as the star ingredient. It’s a perfect paleo lunch option, offering a mix of tangy, salty, and savory flavors. Packed with protein from the sausage, combined with fresh onions and a tangy vinaigrette, it’s a filling, low-carb meal that fits both paleo and keto diets.

Ingredients:

• 300g paleo-friendly German sausage (like knackwurst or bratwurst, preferably without sugar or fillers)
• 1 small red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Slice the sausages into thin rounds or strips.
2. In a bowl, combine the sliced sausage with the red onion.
3. In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, salt, and pepper.
4. Pour the vinaigrette over the sausage and onion mixture. Toss well to combine.
5. Let the salad sit for 10 minutes to allow the flavors to meld.
6. Garnish with freshly chopped parsley before serving.

Wurstsalat is an easy, protein-packed paleo salad that’s perfect for a satisfying lunch. The combination of tangy vinegar, mustard, and savory sausage makes it a flavorful and low-carb meal that aligns with keto and paleo guidelines. This dish is versatile too; you can add other vegetables like cucumbers or bell peppers to mix things up. It’s a great way to enjoy German flavors without sacrificing health goals.

Paleo German Pork Schnitzel (Schnitzel ohne Paniermehl)

This version of the classic German schnitzel is made without breadcrumbs, making it suitable for both paleo and keto diets. Tender pork is seasoned, pan-fried to golden perfection, and served with a lemon wedge for a tangy finish. This dish is a great low-carb lunch that captures the essence of traditional German cuisine while staying in line with modern dietary preferences.

Ingredients:

• 4 pork cutlets (boneless, about 150g each)
• 2 eggs
• 1 cup almond flour (for dredging)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and pepper to taste
• 3 tbsp ghee or coconut oil (for frying)
• Lemon wedges for serving

Instructions:

1. Season the pork cutlets with salt, pepper, garlic powder, and onion powder.
2. In a shallow bowl, whisk the eggs.
3. Place the almond flour in another shallow bowl.
4. Dip each pork cutlet in the egg mixture, then dredge in the almond flour, pressing gently to coat evenly.
5. Heat the ghee or coconut oil in a large skillet over medium heat.
6. Fry the cutlets for about 4-5 minutes per side or until golden brown and cooked through.
7. Serve with lemon wedges on the side.

This Paleo German Pork Schnitzel is a crispy and flavorful option for a low-carb lunch. The almond flour crust gives the schnitzel the same satisfying crunch as traditional breadcrumbs, while still being keto and paleo-friendly. The combination of savory pork with a zesty lemon finish makes it an appealing and indulgent lunch option that fits perfectly into any low-carb lifestyle.

Paleo German Cabbage Soup (Kohlensuppe)

Kohlensuppe is a hearty and warming cabbage soup that is rich in flavor and nutrients, making it an ideal low-carb, paleo, and keto-friendly lunch. This soup features cabbage, a healthy low-carb vegetable, along with smoky bacon and sausage to add depth of flavor. It’s an easy-to-make, one-pot dish that’s perfect for meal prep or for a comforting lunch.

Ingredients:

• 1 medium head of cabbage, chopped
• 4 cups chicken or vegetable broth
• 200g smoked bacon, diced
• 2 German sausages (such as bratwurst), sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil or ghee

Instructions:

1. In a large pot, heat olive oil or ghee over medium heat. Add the diced bacon and cook until crispy, about 5 minutes.
2. Add the sausages to the pot and cook for an additional 3 minutes.
3. Add the onion and garlic, cooking until softened, about 3-4 minutes.
4. Stir in the chopped cabbage, paprika, salt, and pepper.
5. Pour in the broth, bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the cabbage is tender.
6. Adjust seasoning if necessary before serving.

This Paleo German Cabbage Soup is a satisfying and filling meal with a rich, smoky flavor that’s perfect for a chilly day. Packed with protein from the bacon and sausage, and filled with fiber from the cabbage, this soup is both nutritious and low in carbs. It’s easy to make, full of German comfort flavors, and aligns with your paleo and keto goals. Whether you’re enjoying it

Paleo German Beef Rouladen (Rinderroulade)

Beef Rouladen is a classic German dish consisting of thinly sliced beef rolled around a flavorful filling of onions, mustard, pickles, and bacon. This version is tailored to be both keto and paleo-friendly, eliminating any flour or starch, but still retaining all the richness and taste. It’s an elegant yet hearty meal, perfect for a low-carb lunch that feels special.

Ingredients:

• 4 large beef steaks (flank or round, about 200g each)
• 4 slices of bacon, diced
• 2 tablespoons mustard (preferably Dijon)
• 4 small pickles, sliced thin
• 1 small onion, thinly sliced
• 2 tbsp ghee or coconut oil
• 1 cup beef broth (preferably homemade or low-sodium)
• Salt and pepper to taste

Instructions:

1. Lay the beef steaks flat on a cutting board, and season both sides with salt and pepper.
2. Spread a thin layer of mustard over each steak.
3. Place a slice of bacon, a few pickle slices, and some onion on each steak.
4. Roll up the beef tightly and secure each roulade with toothpicks or kitchen twine.
5. In a large skillet, heat the ghee or coconut oil over medium heat. Brown the roulades on all sides until golden.
6. Once browned, add the beef broth to the pan, cover, and simmer for 1-1.5 hours until the beef is tender.
7. Remove the roulades from the pan, and simmer the sauce for a few minutes to reduce it.
8. Serve the roulads with the sauce drizzled over the top.

Beef Rouladen is a luxurious and hearty dish that delivers rich flavors in every bite. The combination of beef, bacon, mustard, and pickles creates a savory, tangy filling that’s perfectly complemented by the tender beef. The dish is naturally low in carbs, making it ideal for a keto lunch. Served with the rich, reduced broth sauce, this dish brings a taste of Germany’s culinary heritage while staying within your low-carb and paleo diet.

Paleo German Cauliflower Potato Salad (Kartoffelsalat ohne Kartoffeln)

his paleo-friendly version of a traditional German potato salad uses cauliflower in place of potatoes, creating a low-carb alternative that’s just as satisfying. The cauliflower mimics the texture of potatoes, and the tangy dressing with mustard, vinegar, and fresh herbs adds a burst of flavor. It’s a perfect side dish or standalone salad for a keto lunch.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/4 cup fresh parsley, chopped
• 1 small onion, finely diced
• 3 hard-boiled eggs, chopped
• Salt and pepper to taste

Instructions:

1. Steam the cauliflower florets for 5-7 minutes until they are tender but still firm, then set aside to cool.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
3. In a large mixing bowl, combine the cauliflower, onion, and chopped hard-boiled eggs.
4. Pour the dressing over the cauliflower mixture and toss until everything is evenly coated.
5. Stir in the fresh parsley and adjust the seasoning if needed.
6. Chill the salad in the refrigerator for 30 minutes before serving.

This German-style cauliflower salad offers all the creamy, tangy goodness of a traditional potato salad, but with a fraction of the carbs. The cauliflower takes on the flavors of the tangy mustard dressing, while the eggs add richness and protein. It’s a fantastic dish to accompany any protein for a satisfying keto lunch, or as a hearty side for a main course. Plus, it’s quick and easy to make, perfect for busy days when you need a low-carb option.

Paleo German Grilled Bratwurst with Sauerkraut

Grilled bratwurst with sauerkraut is a quintessential German meal, and this paleo version keeps things simple while staying low-carb and keto-friendly. The bratwurst is grilled to perfection, bringing out its savory, smoky flavor, while the sauerkraut provides a tangy, probiotic-rich side that enhances the meal. This is a great, no-fuss lunch that’s both filling and aligned with your low-carb goals.

Ingredients:

• 4 paleo-friendly bratwurst sausages (sugar-free, without fillers)
• 2 cups sauerkraut (preferably homemade or a clean store-bought version with no added sugars)
• 1 tbsp olive oil or ghee
• 1/2 tsp caraway seeds (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. Grill the bratwurst for 6-8 minutes, turning occasionally until they are fully cooked and have nice grill marks.
3. While the sausages are grilling, heat the olive oil or ghee in a skillet over medium heat.
4. Add the sauerkraut to the skillet, along with the caraway seeds if using, and sauté for 3-5 minutes until heated through. Season with salt and pepper to taste.
5. Serve the grilled bratwurst alongside the sautéed sauerkraut, garnished with fresh parsley.

This simple yet flavorful dish is a classic German favorite that is naturally low in carbs and high in protein, making it ideal for a keto lunch. The bratwurst is juicy and smoky, while the tangy sauerkraut provides a perfect balance. This meal is both satisfying and rich in probiotics, thanks to the fermented sauerkraut, which is great for gut health. Whether you’re looking for a quick lunch or a weekend meal, this dish is a delightful and easy way to enjoy German flavors while sticking to your low-carb and paleo lifestyle.

Paleo German Beef and Mushroom Stew (Rindergulasch mit Pilzen)

Rindergulasch is a hearty German beef stew, and this paleo version is made without any flour or starch for thickening, keeping it keto-friendly. Rich beef chunks, mushrooms, onions, and a savory broth are slow-cooked to perfection, creating a deeply flavorful dish that’s filling and satisfying. This stew is perfect for a warming lunch that fits within a low-carb, paleo, and keto diet.

Ingredients:

• 500g beef stew meat (preferably chuck or brisket), cubed
• 1 cup mushrooms, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth (low-sodium or homemade)
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp caraway seeds (optional)
• Salt and pepper to taste
• 2 tbsp olive oil or ghee
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil or ghee over medium heat. Add the beef cubes and brown them on all sides.
2. Add the diced onion and garlic, sautéing until softened and fragrant, about 4 minutes.
3. Stir in the mushrooms and cook for another 3-4 minutes until they begin to release their juices.
4. Add the tomato paste, paprika, caraway seeds (if using), salt, and pepper. Stir to combine.
5. Pour in the beef broth, bring the mixture to a boil, then reduce the heat to low. Simmer covered for 1.5-2 hours, or until the beef is tender and the flavors have melded.
6. Adjust seasoning if necessary and garnish with fresh parsley before serving.

This Paleo German Beef and Mushroom Stew is a flavorful and comforting dish that showcases rich beef and earthy mushrooms. The smoky paprika and tender beef chunks create a mouthwatering combination, while the lack of flour or starch keeps the stew keto-friendly. It’s a filling, nutritious option that’s perfect for a cozy, low-carb lunch. This dish can also be made in advance for easy meal prep and reheated throughout the week.

Paleo German Zucchini Noodles with Sausage and Sauerkraut

Zucchini noodles, also known as zoodles, replace pasta in this paleo German dish, keeping it low-carb and keto-friendly. The dish is topped with German sausage and tangy sauerkraut for a savory, satisfying meal that’s both light and filling. This dish captures the flavors of traditional German cuisine while being healthy and aligned with your dietary goals.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 2 paleo-friendly German sausages (bratwurst or bockwurst)
• 1 cup sauerkraut (homemade or store-bought with no added sugars)
• 1 tbsp olive oil or ghee
• 1 small onion, diced
• 1 tsp mustard seeds (optional)
• 1/4 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil or ghee in a large skillet over medium heat. Add the sausages and cook until browned on all sides, about 6-8 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the diced onion and cook for 2-3 minutes until softened.
3. Add the sauerkraut, paprika, mustard seeds (if using), salt, and pepper. Stir and cook for 5 minutes to heat through.
4. While the sauerkraut is cooking, sauté the zucchini noodles in a separate pan over medium heat for 3-4 minutes until just tender.
5. Slice the cooked sausages and add them to the skillet with the sauerkraut. Toss everything together to combine.
6. Serve the sausage and sauerkraut mixture over the zucchini noodles, garnished with fresh parsley.

This Paleo German Zucchini Noodles with Sausage and Sauerkraut dish brings together savory sausage, tangy sauerkraut, and healthy zucchini noodles in a comforting, low-carb meal. It’s a delicious way to enjoy the flavors of German cuisine without the carbs, and the zucchini noodles provide a satisfying base without feeling heavy. This dish is quick to prepare, making it a great option for a nutritious, paleo-friendly lunch.

Paleo German Chicken and Cabbage Stir-Fry

A simple yet flavorful stir-fry, this dish combines juicy chicken with cabbage and a savory, tangy sauce. The cabbage provides a great low-carb substitute for rice or noodles, while the chicken delivers lean protein. This paleo German-inspired stir-fry is quick to make, full of flavor, and perfect for a keto lunch that’s satisfying and healthy.

Ingredients:

• 2 chicken breasts, sliced into strips
• 1 small head of cabbage, shredded
• 1 small onion, sliced thin
• 2 cloves garlic, minced
• 2 tbsp olive oil or ghee
• 1 tbsp apple cider vinegar
• 1 tbsp mustard (Dijon or whole grain)
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil or ghee in a large skillet or wok over medium heat.
2. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onion and garlic, sautéing for 2-3 minutes until softened.
4. Add the shredded cabbage, apple cider vinegar, mustard, smoked paprika, salt, and pepper. Stir to combine, and cook for 5-7 minutes until the cabbage is tender.
5. Return the cooked chicken to the skillet and stir to combine with the cabbage mixture. Cook for an additional 2 minutes until everything is heated through.
6. Garnish with fresh parsley before serving.

This Paleo German Chicken and Cabbage Stir-Fry is a quick, flavorful, and filling lunch that’s low in carbs but high in protein. The cabbage adds a hearty, satisfying texture, while the chicken provides lean protein. The mustard and apple cider vinegar give the dish a tangy kick, making it both flavorful and nourishing. It’s a perfect keto lunch option, full of German-inspired flavors and easy to prepare in just one pan.

Paleo German Sauerkraut and Bacon Skillet

This savory and hearty dish features tangy sauerkraut paired with crispy bacon, making it a delicious and satisfying keto-friendly lunch. The sauerkraut adds a unique, tangy flavor, while the bacon provides a crispy, smoky richness. It’s a simple yet flavorful dish that’s perfect for those following a low-carb or paleo lifestyle.

Ingredients:

• 2 cups sauerkraut (homemade or store-bought, no added sugars)
• 6 slices of bacon, chopped
• 1 small onion, diced
• 1 tsp caraway seeds (optional)
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving some of the bacon fat in the skillet.
2. Add the diced onion to the skillet and sauté for 3-4 minutes, until softened.
3. Stir in the sauerkraut, caraway seeds (if using), smoked paprika, salt, and pepper. Cook for 5-7 minutes, allowing the flavors to meld together.
4. Return the crispy bacon to the skillet and stir everything together.
5. Serve the sauerkraut and bacon mixture, garnished with fresh parsley.

This Paleo German Sauerkraut and Bacon Skillet is a simple yet indulgent dish. The smoky bacon pairs wonderfully with the tangy sauerkraut, creating a satisfying meal that’s rich in flavor. The addition of paprika and caraway seeds brings out traditional German flavors, and it’s a perfect keto lunch option that’s both filling and low in carbs. It’s easy to make and full of healthy fats, making it a great addition to your paleo or keto diet.

paleo German Cabbage Rolls (Kohlrouladen)

Cabbage rolls are a staple in German cuisine, and this paleo version is made without rice or breadcrumbs, making it keto-friendly and low-carb. Ground beef is seasoned with traditional spices, wrapped in cabbage leaves, and simmered in a savory broth. This dish is comforting, flavorful, and full of protein, making it an ideal low-carb lunch.

Ingredients:

• 8 large cabbage leaves (blanched)
• 500g ground beef
• 1 small onion, finely chopped
• 1 egg (optional)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup beef broth (low-sodium or homemade)
• 2 tbsp olive oil or ghee

Instructions:

1. Blanch the cabbage leaves in boiling water for 2-3 minutes until softened. Drain and set aside.
2. In a bowl, combine the ground beef, chopped onion, egg (optional), garlic powder, smoked paprika, salt, and pepper.
3. Place a generous amount of the beef mixture in the center of each cabbage leaf and roll them up tightly, folding in the sides as you go.
4. Heat the olive oil or ghee in a large skillet over medium heat. Add the cabbage rolls and cook for 3-4 minutes on each side to brown them slightly.
5. Pour the beef broth over the rolls and cover the skillet. Reduce the heat to low and simmer for 40-45 minutes, or until the cabbage is tender and the filling is fully cooked.
6. Serve hot, garnished with fresh herbs if desired.

Paleo German Cabbage Rolls are a hearty and flavorful dish that’s perfect for a low-carb lunch. The tender cabbage wraps the savory ground beef mixture, which is seasoned with traditional spices like paprika and garlic. The broth adds depth and richness, making these rolls incredibly satisfying. They’re a great option for meal prepping and can be easily stored for a few days, allowing you to enjoy a German-inspired meal that’s healthy, filling, and keto-friendly.

Paleo German Pork Belly with Sauerkraut

This delicious and rich dish features crispy, tender pork belly paired with tangy sauerkraut, offering a perfect balance of flavors. The pork belly’s crispy skin and juicy meat make for a satisfying and indulgent lunch, while the sauerkraut provides a healthy, probiotic-rich side. It’s a perfect combination for a low-carb, paleo, and keto-friendly meal.

Ingredients:

• 500g pork belly, skin-on
• 2 cups sauerkraut (homemade or store-bought, no added sugars)
• 1 tbsp olive oil or ghee
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp caraway seeds (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Score the skin of the pork belly in a crisscross pattern and season generously with salt and pepper.
3. Heat the olive oil or ghee in an oven-safe skillet over medium-high heat. Once hot, sear the pork belly, skin-side down, for 5-7 minutes until the skin is golden and crispy.
4. Flip the pork belly and place the skillet in the preheated oven. Roast for 25-30 minutes, or until the pork is fully cooked and crispy on top.
5. While the pork belly is roasting, heat another skillet over medium heat and sauté the onion and garlic in olive oil or ghee until softened, about 3 minutes.
6. Stir in the sauerkraut and caraway seeds (if using), and cook for another 5-7 minutes, allowing the flavors to meld together.
7. Serve the crispy pork belly on a plate with the sauerkraut on the side.

This Paleo German Pork Belly with Sauerkraut is a flavorful and satisfying dish that’s perfect for a keto lunch. The crispy pork belly is indulgent and full of flavor, while the sauerkraut provides a tangy and healthy contrast. This meal is not only low in carbs but also rich in healthy fats, making it an excellent choice for those following a paleo or keto diet. The combination of savory pork and fermented cabbage is a perfect match, offering both comfort and nutrition in one dish.

Paleo German Roasted Pork Knuckle (Schweinshaxe)

The Schweinshaxe, or roasted pork knuckle, is a traditional German dish known for its crispy skin and tender meat. This paleo version keeps it low-carb by avoiding any flour or starchy sides, letting the rich flavors of the roasted pork and herbs shine. This is a show-stopping dish that’s perfect for a special low-carb or keto lunch.

Ingredients:

• 2 pork knuckles (about 1-1.5 kg)
• 1 tbsp olive oil or ghee
• 2 cloves garlic, minced
• 1 onion, quartered
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp smoked paprika
• 1 tsp caraway seeds
• Salt and pepper to taste
• 2 cups beef broth (low-sodium or homemade)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Rub the pork knuckles with olive oil or ghee, garlic, rosemary, thyme, paprika, caraway seeds, salt, and pepper.
3. Place the knuckles in a roasting pan, surrounding them with quartered onion.
4. Pour the beef broth around the pork knuckles, covering the bottom of the pan.
5. Roast in the oven for 2-2.5 hours, basting every 30 minutes with the pan juices, until the skin is crispy and the meat is tender.
6. For extra crispy skin, increase the temperature to 400°F (200°C) during the last 15 minutes of roasting.
7. This Paleo German Roasted Pork Knuckle is an indulgent and satisfying dish with a perfect balance of crispy skin and juicy meat. The combination of herbs and spices infuses the pork with rich flavor, while the beef broth keeps the meat moist and tender. This dish is naturally low in carbs and packed with healthy fats, making it an ideal keto lunch option. It’s also great for special occasions when you want to impress with a traditional yet healthy German meal.

Paleo German Herb-Crusted Chicken Schnitzel

Chicken Schnitzel is a classic German dish, and this paleo version substitutes breadcrumbs for a nut-based crust, making it both low-carb and keto-friendly. The herb crust adds a delicious savory flavor, while the chicken remains juicy and tender. This simple yet flavorful dish is perfect for a quick and satisfying lunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 1/4 cup grated Parmesan cheese (optional for a dairy-friendly option)
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 eggs, beaten
• 2 tbsp ghee or olive oil for frying

Instructions:

1. Season the chicken breasts with salt and pepper.
2. In a shallow bowl, combine the almond flour, Parmesan cheese (if using), parsley, thyme, garlic powder, salt, and pepper.
3. Dip each chicken breast into the beaten eggs, then coat thoroughly with the almond flour mixture.
4. Heat the ghee or olive oil in a large skillet over medium heat.
5. Fry the chicken breasts for 4-5 minutes per side, until golden brown and cooked through.
6. Serve immediately with a side of lemon wedges for extra flavor.

This Paleo German Herb-Crusted Chicken Schnitzel is a healthier, low-carb take on the traditional schnitzel. The almond flour crust offers a deliciously crispy texture, while the herbs give the chicken an aromatic, savory flavor. The juicy chicken pairs perfectly with a fresh squeeze of lemon for a burst of brightness. It’s a quick, easy, and satisfying lunch that fits perfectly into a keto or paleo diet while offering a traditional German taste.

Paleo German Bacon-Wrapped Asparagus

This Paleo German-inspired recipe is simple, yet packed with flavor. Bacon-wrapped asparagus is a low-carb, keto-friendly dish that makes for an excellent side or light lunch. The crispy bacon adds richness to the tender asparagus, and a few traditional German spices bring out its flavor, making this dish both satisfying and healthy.

Ingredients:

• 12 asparagus spears, trimmed
• 6 slices of bacon (sugar-free, preferably nitrate-free)
• 1 tbsp olive oil or ghee
• 1/2 tsp caraway seeds (optional)
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Lay the asparagus spears flat and season them with salt, pepper, smoked paprika, and caraway seeds (if using).
3. Wrap each asparagus spear with a slice of bacon, securing the ends with toothpicks if necessary.
4. Heat the olive oil or ghee in a skillet over medium heat. Sear the bacon-wrapped asparagus for 2-3 minutes on each side until the bacon starts to crisp up.
5. Transfer the asparagus to a baking sheet and roast in the oven for 10-12 minutes, or until the bacon is fully crispy and the asparagus is tender.
6. Serve immediately, optionally garnished with additional spices or fresh herbs.

Paleo German Bacon-Wrapped Asparagus is a simple yet decadent dish that combines the smoky flavor of bacon with the crisp tenderness of asparagus. The addition of caraway seeds and smoked paprika brings out traditional German flavors while keeping the dish keto-friendly and low-carb. This is an excellent option for a side dish or a light lunch, and it pairs perfectly with meats like roast pork or grilled sausages. It’s a quick, flavorful, and satisfying choice that fits well into any paleo or keto meal plan.

‘Note: More recipes are coming soon!