35+ Mouthwetring Italian Beef Braciole Recipes You’ll Want to Try

Italian beef braciole is a beloved dish that has been passed down through generations, offering a delicious combination of tender beef, savory seasonings, and rich tomato sauce.

These recipes will transport you straight to the heart of Italy, where every bite tells a story of tradition and family.

Whether you prefer a classic version or a creative twist, there’s a braciole recipe here for every taste and occasion.

In this blog, we’ll explore 35+ unique ways to make Italian beef braciole—from the simplest variations to more intricate takes on this classic Italian dish.

Get ready to dive into a world of flavors that will make your next meal unforgettable!

35+ Mouthwetring Italian Beef Braciole Recipes You’ll Want to Try

There’s no denying the magic of a perfectly made Italian beef braciole.

Whether you’re preparing a family meal, entertaining guests, or simply treating yourself to something special, these 35+ recipes will help you achieve a dish full of rich flavor and comforting tradition.

As with any classic recipe, the beauty lies in the small details—from the cut of beef to the seasonings you choose.

So, why not try one of these mouth-watering variations today? Your taste buds will thank you!

Classic Italian Beef Braciole

This classic Italian beef braciole is a flavorful, tender dish where thin slices of beef are stuffed with a savory mixture of garlic, Parmesan, herbs, and spinach. Slow-cooked in marinara sauce, this low-carb recipe offers a hearty and satisfying lunch perfect for a keto diet. With no carbs from breadcrumbs or pasta, it’s a great way to enjoy a traditional Italian meal without compromising on flavor.

Ingredients:

• 4 thin slices of flank steak (about 6 oz each)
• 1/2 cup spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 cup pine nuts, toasted (optional)
• Salt and pepper, to taste
• 1 cup homemade marinara sauce (sugar-free)
• Olive oil for searing

Instructions:

1. Lay the beef slices flat on a cutting board and season both sides with salt and pepper.
2. In a small bowl, mix spinach, garlic, Parmesan, basil, parsley, and pine nuts (if using).
3. Place a generous spoonful of the spinach mixture on one end of each beef slice.
4. Roll up the beef slices tightly, securing the ends with toothpicks.
5. Heat olive oil in a skillet over medium-high heat. Sear the braciole on all sides until browned (about 3-4 minutes per side).
6. Once seared, transfer the beef rolls to a slow cooker. Pour the marinara sauce over the braciole.
7. Cover and cook on low for 3-4 hours until the beef is tender and the flavors have melded.
8. Remove the toothpicks, slice, and serve with extra sauce.

This classic Italian beef braciole recipe is a fantastic keto-friendly option for lunch. The slow cooking process ensures the beef becomes melt-in-your-mouth tender while the savory stuffing adds layers of flavor. Paired with a homemade marinara sauce, it’s a perfect way to enjoy an Italian-inspired meal without the carbs. It’s not only satisfying but also a great way to fuel your body with nutrient-dense ingredients.

Stuffed Beef Braciole with Ricotta and Prosciutto

For a twist on the classic, this stuffed beef braciole combines creamy ricotta cheese and savory prosciutto for a deliciously rich filling. Slow-cooked to perfection in a tomato-based sauce, this dish is low-carb and perfect for those following a keto diet. The prosciutto adds a salty depth of flavor while the ricotta gives it a smooth, creamy texture that pairs perfectly with tender beef.

Ingredients:

• 4 thin slices of top round beef
• 1/2 cup ricotta cheese
• 2 slices of prosciutto, chopped
• 2 tablespoons fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 1/2 cups sugar-free tomato sauce
• Olive oil for searing

Instructions:

1. Season the beef slices with salt and pepper.
2. In a small bowl, combine the ricotta, prosciutto, basil, Parmesan, and red pepper flakes.
3. Place a spoonful of the ricotta mixture on each slice of beef.
4. Roll up each beef slice tightly, securing with toothpicks.
5. Heat olive oil in a large skillet over medium-high heat. Sear the braciole on all sides until browned (about 4 minutes per side).
6. Transfer the braciole to a slow cooker. Pour the tomato sauce over the beef rolls.
7. Cover and cook on low for 4-5 hours until the beef is fork-tender and the flavors are fully developed.
8. Remove the toothpicks, slice, and serve with additional sauce.

The combination of ricotta and prosciutto makes this version of Italian beef braciole a creamy, savory delight. It’s a wonderful low-carb lunch option that’s rich in flavor and texture. The slow-cooked beef, infused with the tomato sauce, creates a melt-in-your-mouth experience. This braciole is perfect for those who want an indulgent yet keto-friendly meal, without the guilt of traditional pasta-based dishes.

Beef Braciole with Zucchini Noodles

This beef braciole is paired with zucchini noodles for a light yet satisfying keto-friendly lunch. The beef is stuffed with a flavorful mixture of herbs and Parmesan, then simmered in marinara sauce for a perfect balance of protein and vegetables. The zucchini noodles provide a fresh, low-carb substitute for pasta, making this an ideal choice for anyone on a keto or low-carb diet.

Ingredients:

• 4 thin slices of flank steak
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh oregano, chopped
• 1/4 cup garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 1 1/2 cups marinara sauce (sugar-free)
• Olive oil for searing

Instructions:

1. Season the beef slices with salt and pepper.
2. In a small bowl, combine Parmesan, oregano, garlic, and parsley.
3. Place a spoonful of the herb and cheese mixture onto each beef slice.
4. Roll up the beef slices tightly and secure with toothpicks.
5. Heat olive oil in a skillet over medium-high heat and sear the braciole on all sides until browned.
6. Transfer the beef rolls to a slow cooker. Pour the marinara sauce over the braciole.
7. Cover and cook on low for 3-4 hours, until the beef is tender.
8. While the braciole is cooking, sauté the zucchini noodles in a pan with a little olive oil for 2-3 minutes until tender.
9. Serve the beef braciole over the zucchini noodles with extra sauce.

This recipe takes a traditional Italian beef braciole and makes it even more keto-friendly by swapping out pasta for zucchini noodles. The combination of tender beef rolls filled with cheese and herbs, slow-cooked in a rich marinara sauce, is perfectly complemented by the lightness of the zucchini noodles. It’s a wonderful option for a low-carb, nutrient-packed lunch that feels indulgent but stays true to the keto lifestyle.

Beef Braciole with Mushroom and Garlic Stuffing

This hearty beef braciole features a savory filling of sautéed mushrooms, garlic, and herbs, creating a rich umami-packed flavor. Slow-cooked in a rich tomato sauce, this version is perfect for those looking to reduce carbs while still enjoying a filling, flavorful Italian meal. The mushrooms provide an earthy, meaty texture that complements the tender beef, making it a satisfying choice for a keto lunch.

Ingredients:

• 4 thin slices of beef sirloin or flank steak
• 1 cup mushrooms, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• 1 1/2 cups low-carb tomato sauce (sugar-free)
• Olive oil for sautéing and searing

Instructions:

1. Season the beef slices with salt and pepper.
2. In a pan, heat olive oil over medium heat and sauté the garlic and chopped mushrooms until tender and browned, about 5-7 minutes.
3. Remove from heat and stir in parsley, thyme, and Parmesan cheese. Let the mixture cool slightly.
4. Place a spoonful of the mushroom mixture onto each slice of beef and roll up tightly. Secure with toothpicks.
5. Heat olive oil in a skillet over medium-high heat and sear the beef rolls on all sides until browned.
6. Transfer the braciole to a slow cooker and pour the tomato sauce over the rolls.
7. Cover and cook on low for 3-4 hours until the beef is tender.
8. Remove toothpicks, slice, and serve with the sauce.

This beef braciole with mushroom and garlic stuffing is a perfect keto-friendly lunch that delivers a rich depth of flavor without the carbs. The earthy mushrooms pair beautifully with the tender beef, and the slow-cooked tomato sauce brings everything together. It’s a fantastic option for those looking for a satisfying, low-carb Italian meal that doesn’t sacrifice flavor.

Beef Braciole with Spinach, Ricotta, and Sun-Dried Tomatoes

A delightful twist on the classic, this beef braciole is filled with creamy ricotta, spinach, and tangy sun-dried tomatoes. This version offers a perfect balance of richness from the cheese, freshness from the spinach, and a burst of flavor from the sun-dried tomatoes, all wrapped in tender beef and slow-cooked in a savory marinara sauce. A great option for anyone on a low-carb or keto diet looking for a flavorful lunch.

Ingredients:

• 4 thin slices of flank steak
• 1/2 cup ricotta cheese
• 1/4 cup fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 1/2 cups sugar-free marinara sauce
• Olive oil for searing

Instructions:

1. Season the beef slices with salt and pepper.
2. In a bowl, mix ricotta, spinach, sun-dried tomatoes, Parmesan, and garlic powder.
3. Spoon the mixture evenly onto each beef slice and roll up tightly, securing with toothpicks.
4. Heat olive oil in a skillet over medium-high heat and sear the beef rolls until browned on all sides.
5. Transfer the braciole to a slow cooker and cover with marinara sauce.
6. Cook on low for 3-4 hours until the beef is tender.
7. Remove toothpicks, slice, and serve with extra sauce.

This beef braciole with spinach, ricotta, and sun-dried tomatoes is a delightful and keto-friendly dish, ideal for a hearty and low-carb lunch. The creamy ricotta filling paired with the tangy sun-dried tomatoes offers a burst of flavor that perfectly complements the rich beef. Slow-cooking the rolls in marinara sauce ensures tender meat with a beautifully developed taste, making this an excellent choice for those craving an Italian classic without the carbs.

Beef Braciole with Italian Sausage Filling

This beef braciole recipe features a flavorful stuffing made with Italian sausage, garlic, and herbs, creating a hearty and savory dish perfect for a keto lunch. The sausage adds a rich, meaty texture to the filling, while the slow-cooked beef rolls become tender and infused with the flavors of the stuffing. Paired with a homemade marinara sauce, this low-carb version of braciole delivers an authentic Italian taste without the extra carbs.

Ingredients:

• 4 thin slices of beef round or flank steak
• 1/2 pound Italian sausage (bulk, not in casings)
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 1/2 cups homemade marinara sauce (sugar-free)
• Olive oil for cooking

Instructions:

1. Season the beef slices with salt and pepper.
2. In a skillet, heat olive oil over medium heat and cook the Italian sausage, breaking it up with a spoon. Add the chopped onion and garlic, cooking until softened (about 5 minutes).
3. Stir in the basil and Parmesan cheese, then remove from heat and let it cool slightly.
4. Spoon the sausage mixture onto each beef slice and roll up tightly, securing with toothpicks.
5. Heat olive oil in a skillet over medium-high heat and sear the braciole on all sides until browned.
6. Transfer the beef rolls to a slow cooker and pour marinara sauce over them.
7. Cover and cook on low for 3-4 hours until the beef is fork-tender.
8. Remove toothpicks, slice, and serve with the sauce.

This Italian sausage-stuffed beef braciole is a hearty and flavorful keto lunch option that combines the savory richness of sausage with the tender beef. The slow cooking process allows the sausage filling to infuse the beef with its delicious spices, creating a satisfying dish that pairs perfectly with a simple marinara sauce. It’s a perfect choice for anyone craving an indulgent yet low-carb meal that doesn’t compromise on flavor.

Beef Braciole with Pesto and Mozzarella

This delicious beef braciole is stuffed with a fresh basil pesto and gooey mozzarella cheese, creating a rich and flavorful filling that complements the tender beef. Slow-cooked in a simple marinara sauce, this dish is an excellent low-carb option for anyone on a keto diet. The pesto brings a fragrant, herby kick, while the mozzarella melts perfectly to add creaminess to every bite.

Ingredients:

• 4 thin slices of flank steak or sirloin
• 1/4 cup fresh basil pesto (homemade or store-bought, sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon pine nuts, toasted (optional)
• Salt and pepper, to taste
• 1 1/2 cups sugar-free marinara sauce
• Olive oil for searing

Instructions:

1. Season the beef slices with salt and pepper.
2. Spread a generous tablespoon of pesto on each beef slice.
3. Top with mozzarella cheese and sprinkle with toasted pine nuts, if using.
4. Roll up the beef slices tightly and secure them with toothpicks.
5. Heat olive oil in a skillet over medium-high heat and sear the braciole on all sides until browned.
6. Transfer the beef rolls to a slow cooker and pour the marinara sauce over them.
7. Cover and cook on low for 3-4 hours until the beef is tender and the cheese has melted.
8. Remove toothpicks, slice, and serve with extra sauce.

This Beef Braciole with Pesto and Mozzarella is a flavorful, keto-friendly twist on the classic braciole. The pesto filling gives the beef an aromatic and herby flavor, while the mozzarella adds a creamy texture. With the slow-cooked marinara sauce, it’s a perfect low-carb lunch that feels like an indulgence but stays in line with your keto goals.

Beef Braciole with Ricotta and Feta Cheese

For a deliciously creamy filling, this beef braciole is stuffed with a combination of ricotta and feta cheeses, adding richness and tang. Slow-cooked in a tomato-based sauce, this dish is the perfect keto-friendly comfort food, offering a combination of textures and flavors that will leave you satisfied. The creamy cheese filling pairs perfectly with the tender beef and savory sauce, making this recipe an excellent choice for lunch.

Ingredients:

• 4 thin slices of beef round or flank steak
• 1/4 cup ricotta cheese
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste
• 1 1/2 cups low-carb marinara sauce (sugar-free)
• Olive oil for searing

Instructions:

1. Season the beef slices with salt and pepper.
2. In a bowl, combine ricotta, feta, oregano, and parsley. Mix until well combined.
3. Spread the cheese mixture onto each beef slice and roll up tightly, securing with toothpicks.
4. Heat olive oil in a skillet over medium-high heat and sear the braciole on all sides until browned.
5. Transfer the beef rolls to a slow cooker and pour the marinara sauce over them.
6. Cover and cook on low for 3-4 hours until the beef is tender.
7. Remove the toothpicks, slice, and serve with the sauce.

The combination of ricotta and feta cheese makes this Beef Braciole a creamy and tangy delight, perfect for those on a keto diet. The slow cooking ensures that the beef becomes incredibly tender, while the cheese filling provides a rich and satisfying taste. Paired with marinara sauce, this braciole is a great low-carb lunch option that brings comfort and flavor together in one dish.

Spicy Beef Braciole with Jalapeños and Cream Cheese

For those who enjoy a bit of heat, this spicy Beef Braciole features a filling of cream cheese and jalapeños, adding a spicy and creamy twist to the classic. The beef is rolled around this flavorful filling and slow-cooked in a zesty marinara sauce, creating a low-carb, keto-friendly lunch that’s both indulgent and spicy. The creamy cheese balances the heat from the jalapeños, making it a unique and exciting braciole option.

Ingredients:

• 4 thin slices of beef round or flank steak
• 1/4 cup cream cheese, softened
• 2 fresh jalapeños, seeded and finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1/4 teaspoon chili flakes (optional for extra heat)
• Salt and pepper, to taste
• 1 1/2 cups homemade sugar-free marinara sauce
• Olive oil for searing

Instructions:

1. Season the beef slices with salt and pepper.
2. In a bowl, combine cream cheese, chopped jalapeños, cilantro, and chili flakes (if using).
3. Spread the cream cheese mixture evenly over each beef slice.
4. Roll the beef slices tightly and secure with toothpicks.
5. Heat olive oil in a skillet over medium-high heat and sear the braciole on all sides until browned.
6. Transfer the beef rolls to a slow cooker and pour the marinara sauce over them.
7. Cover and cook on low for 3-4 hours until the beef is tender and the filling has melted into the meat.
8. Remove toothpicks, slice, and serve with extra sauce.

This Spicy Beef Braciole with Jalapeños and Cream Cheese offers a bold and exciting twist on the classic recipe. The creamy, spicy filling contrasts beautifully with the tender beef, and the marinara sauce adds a tangy depth to the dish. It’s an excellent low-carb, keto-friendly lunch for those who enjoy a little heat in their meals, all while staying within their dietary goals.

Beef Braciole with Bacon and Blue Cheese

savory beef braciole features a decadent filling of crispy bacon and tangy blue cheese, bringing bold flavors to your keto lunch. The smoky bacon pairs perfectly with the sharpness of the blue cheese, while the beef becomes tender as it simmers in a flavorful marinara sauce. This recipe is an indulgent yet low-carb option for those looking to satisfy their cravings with minimal carbs.

Ingredients:

• 4 thin slices of beef sirloin or flank steak
• 4 slices of bacon, cooked and crumbled
• 1/4 cup crumbled blue cheese
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 1/2 cups sugar-free marinara sauce
• Olive oil for searing

Instructions:

1. Season the beef slices with salt and pepper.
2. In a small bowl, mix the crumbled bacon, blue cheese, thyme, and minced garlic.
3. Spread the bacon and blue cheese mixture over each beef slice and roll up tightly, securing with toothpicks.
4. Heat olive oil in a skillet over medium-high heat and sear the beef rolls on all sides until browned.
5. Transfer the braciole to a slow cooker and pour the marinara sauce over them.
6. Cover and cook on low for 3-4 hours until the beef is tender and the filling is fully melted.
7. Remove toothpicks, slice, and serve with extra sauce.

The combination of bacon and blue cheese in this beef braciole brings a smoky and tangy flavor profile that’s rich and satisfying. The slow-cooking process infuses the beef with the savory stuffing, while the marinara sauce balances out the boldness of the bacon and cheese. This is a perfect keto-friendly option for those who crave a hearty, flavorful lunch with minimal carbs.

Beef Braciole with Artichoke Hearts and Lemon

light and refreshing beef braciole is filled with artichoke hearts, lemon zest, and fresh herbs, providing a Mediterranean twist on the traditional Italian dish. The artichokes add a delicate, slightly tangy flavor, while the lemon zest brightens up the entire dish. Slow-cooked in a simple tomato sauce, this recipe is perfect for a low-carb, keto lunch that’s full of flavor without being heavy.

Ingredients:

• 4 thin slices of flank steak or top round beef
• 1/2 cup canned artichoke hearts, drained and chopped
• 1 tablespoon fresh lemon zest
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 1/2 cups sugar-free marinara sauce
• Olive oil for searing

Instructions:

1. Season the beef slices with salt and pepper.
2. In a bowl, combine artichoke hearts, lemon zest, parsley, and Parmesan cheese.
3. Spread the mixture evenly on each beef slice and roll up tightly, securing with toothpicks.
4. Heat olive oil in a skillet over medium-high heat and sear the beef rolls on all sides until browned.
5. Transfer the beef rolls to a slow cooker and pour the marinara sauce over them.
6. Cover and cook on low for 3-4 hours until the beef is tender and the flavors meld.
7. Remove toothpicks, slice, and serve with extra sauce.

This Beef Braciole with Artichoke Hearts and Lemon is a refreshing and light alternative to traditional braciole recipes. The artichokes provide a unique texture, while the lemon zest brings a bright, aromatic flavor. The slow cooking process makes the beef incredibly tender, and the marinara sauce enhances the dish with a tangy richness. It’s a perfect keto-friendly lunch option that’s fresh, flavorful, and satisfying.

Beef Braciole with Ricotta, Spinach, and Almond Flour

In this variation, the classic beef braciole is stuffed with a combination of ricotta cheese, spinach, and almond flour, making it a low-carb alternative to the traditional breading-filled version. The almond flour adds a subtle nutty flavor and texture to the filling, while the ricotta and spinach create a creamy and fresh stuffing. Slow-cooked in marinara sauce, this dish is a great keto lunch option that’s both satisfying and full of flavor.

Ingredients:

• 4 thin slices of flank steak or sirloin
• 1/2 cup ricotta cheese
• 1/2 cup fresh spinach, chopped
• 2 tablespoons almond flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 1/2 cups sugar-free marinara sauce
• Olive oil for searing

Instructions:

1. Season the beef slices with salt and pepper.
2. In a bowl, combine ricotta, spinach, almond flour, Parmesan, and garlic.
3. Spread the mixture evenly on each beef slice and roll up tightly, securing with toothpicks.
4. Heat olive oil in a skillet over medium-high heat and sear the beef rolls on all sides until browned.
5. Transfer the braciole to a slow cooker and pour the marinara sauce over them.
6. Cover and cook on low for 3-4 hours until the beef is tender.
7. Remove toothpicks, slice, and serve with extra sauce.

This Beef Braciole with Ricotta, Spinach, and Almond Flour is a keto-friendly take on the classic stuffed beef roll. The almond flour provides a low-carb alternative to breadcrumbs while still adding texture and flavor to the filling. Combined with ricotta and spinach, it’s a creamy and satisfying dish that works perfectly for lunch. The slow-cooked beef becomes incredibly tender, making this braciole a comforting and flavorful option for anyone following a keto diet.

Beef Braciole with Cauliflower Rice and Parmesan

This beef braciole features a filling made from cauliflower rice and Parmesan cheese, offering a low-carb alternative to traditional rice stuffing. The cauliflower rice provides a light, fluffy texture, while the Parmesan cheese adds richness and flavor. This version of braciole is slow-cooked in marinara sauce, making it an excellent keto lunch option that’s both filling and flavorful without the extra carbs.

Ingredients:

• 4 thin slices of beef round or flank steak
• 1 cup cauliflower rice (fresh or frozen)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 1/2 cups sugar-free marinara sauce
• Olive oil for searing

Instructions:

1. Season the beef slices with salt and pepper.
2. In a pan, heat olive oil over medium heat and sauté the cauliflower rice until tender, about 3-4 minutes.
3. Stir in Parmesan, basil, and garlic powder, then remove from heat and let it cool slightly.
4. Spread the cauliflower rice mixture evenly on each beef slice and roll up tightly, securing with toothpicks.
5. Heat olive oil in a skillet over medium-high heat and sear the braciole on all sides until browned.
6. Transfer the beef rolls to a slow cooker and pour the marinara sauce over them.
7. Cover and cook on low for 3-4 hours until the beef is tender.
8. Remove toothpicks, slice, and serve with extra sauce.

This Beef Braciole with Cauliflower Rice and Parmesan is a fantastic low-carb alternative that still offers the comfort and flavor of the classic dish. The cauliflower rice serves as a light, keto-friendly filling, and the Parmesan adds a rich, savory taste. Slow-cooking the beef in marinara sauce makes it tender and flavorful, making this a great option for a satisfying keto lunch.

Beef Braciole with Bacon, Jalapeño, and Avocado

For a spicy, flavorful twist, this Beef Braciole is filled with crispy bacon, fresh jalapeño, and creamy avocado, creating a unique and satisfying low-carb dish. The combination of smoky bacon and spicy jalapeño provides a bold kick, while the avocado adds a creamy texture that balances the heat. Slow-cooked in marinara sauce, this keto-friendly braciole is perfect for a spicy lunch.

Ingredients:

• 4 thin slices of beef sirloin or flank steak
• 4 slices of bacon, cooked and crumbled
• 1 small jalapeño, finely chopped (seeds removed for less heat)
• 1/2 avocado, diced
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper, to taste
• 1 1/2 cups homemade sugar-free marinara sauce
• Olive oil for searing

Instructions:

1. Season the beef slices with salt and pepper.
2. In a bowl, mix together crumbled bacon, jalapeño, avocado, and cilantro.
3. Spread the mixture evenly on each beef slice and roll up tightly, securing with toothpicks.
4. Heat olive oil in a skillet over medium-high heat and sear the beef rolls on all sides until browned.
5. Transfer the braciole to a slow cooker and pour the marinara sauce over them.
6. Cover and cook on low for 3-4 hours until the beef is tender.
7. Remove toothpicks, slice, and serve with extra sauce.

This Beef Braciole with Bacon, Jalapeño, and Avocado is a bold and spicy twist on the traditional braciole. The crispy bacon, spicy jalapeños, and creamy avocado come together to create a flavorful filling that pairs beautifully with the slow-cooked beef. This is an excellent keto lunch for those who enjoy a bit of heat and want to enjoy a satisfying, low-carb dish.

Beef Braciole with Zucchini, Ricotta, and Mint

This light and fresh Beef Braciole is stuffed with a delicious combination of ricotta cheese, zucchini, and mint, offering a refreshing yet hearty low-carb option. The zucchini adds moisture and texture, while the ricotta gives the dish a creamy richness, and the mint adds a hint of freshness. Slow-cooked in marinara sauce, this version is perfect for those looking for a keto-friendly meal with a Mediterranean flair.

Ingredients:

• 4 thin slices of beef round or flank steak
• 1 small zucchini, grated
• 1/2 cup ricotta cheese
• 2 tablespoons fresh mint, chopped
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 1/2 cups low-carb marinara sauce (sugar-free)
• Olive oil for searing

Instructions:

1. Season the beef slices with salt and pepper.
2. In a bowl, combine grated zucchini, ricotta cheese, mint, and garlic powder. Mix well.
3. Spread the mixture evenly over each beef slice and roll up tightly, securing with toothpicks.
4. Heat olive oil in a skillet over medium-high heat and sear the braciole on all sides until browned.
5. Transfer the beef rolls to a slow cooker and pour the marinara sauce over them.
6. Cover and cook on low for 3-4 hours until the beef is tender.
7. Remove toothpicks, slice, and serve with extra sauce.

This Beef Braciole with Zucchini, Ricotta, and Mint offers a refreshing and light take on the traditional recipe. The zucchini adds moisture and texture, while the ricotta creates a creamy filling that perfectly complements the mint’s bright flavor.

Note: More recipes are coming soon