32+ Quick & Easy Keto Backpacking Dehydrator Recipes for Outdoor Adventures

Planning meals for a backpacking trip while staying keto can be a challenge, but with the right recipes, it’s absolutely doable—and delicious!

The key to successful keto backpacking meals is ensuring they are lightweight, nutrient-dense, and easy to prepare.

Dehydrating meals in advance not only reduces weight but also preserves their flavors and nutritional value for extended trips.

In this blog, we’ve compiled 32+ keto backpacking dehydrator recipes to keep you fueled and in ketosis while exploring the great outdoors.

From hearty comfort dishes like keto shepherd’s pie to quick snacks like buffalo chicken dip, these recipes will provide the energy and satisfaction you need for any adventure.

Let’s dive into the ultimate guide for keto backpacking meals!

32+ Quick & Easy Keto Backpacking Dehydrator Recipes for Outdoor Adventures

Eating keto while backpacking doesn’t have to mean sacrificing taste, variety, or nutrition.

With these 32+ dehydrator recipes, you can enjoy flavorful and satisfying meals that support your dietary goals and keep you energized on the trail.

From creamy casseroles to savory curries, these lightweight, low-carb options are perfect for fueling your adventures.

Take some time to prepare these meals at home, dehydrate them, and pack them for your next trip.

Not only will you save space and weight in your pack, but you’ll also ensure you have access to delicious keto meals wherever your adventures take you.

So, get out there and enjoy the journey—fuelled by the best keto backpacking meals you’ve ever had!

Keto Beef Jerky with Garlic and Herb Marinade

This keto-friendly beef jerky is packed with protein and perfect for a high-energy backpacking trip. It’s made with a flavorful garlic and herb marinade that enhances the taste while keeping the carb count low. Easy to dehydrate and store, it’s an ideal snack for a long hike, providing both savory satisfaction and sustaining fuel.

Ingredients:

• 1 lb lean beef (flank steak or sirloin)
• 1/4 cup coconut aminos
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 garlic cloves, minced
• 1 tbsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/4 tsp sea salt

Instructions:

1. Freeze the beef for 1-2 hours until firm but not frozen solid. This will make it easier to slice thinly.
2. Slice the beef against the grain into 1/4-inch strips.
3. In a bowl, combine coconut aminos, olive oil, apple cider vinegar, garlic, rosemary, thyme, black pepper, and salt. Stir well to form the marinade.
4. Place the beef strips in a resealable plastic bag or shallow dish and pour the marinade over the beef, ensuring it’s fully coated. Refrigerate for at least 4 hours or overnight for maximum flavor.
5. Preheat your dehydrator to 160°F (70°C).
6. Lay the marinated beef strips in a single layer on the dehydrator trays, making sure they don’t overlap.
7. Dehydrate for 6-8 hours, checking for desired dryness. The jerky should be firm but still pliable.
8. Once fully dried, let the jerky cool completely before packing for your backpacking trip.

The beef jerky has a rich flavor profile from the garlic and herbs, while the coconut aminos offer a soy sauce-like tang without the carbs. This snack is perfect for maintaining energy levels during strenuous hikes, with the added benefit of high protein and low-carb ingredients. Whether you enjoy it as a snack or as a protein boost with meals, it’s both delicious and satisfying.

Keto-Friendly Dehydrated Egg Scramble with Spinach and Cheese

This keto backpacking meal combines eggs, spinach, and cheese for a hearty, high-fat meal on the go. It’s simple to prepare and packs easily for a long day of hiking. With no carbs, it’ll keep you in ketosis while delivering enough fat and protein to fuel your body.

Ingredients:

• 6 large eggs
• 1/2 cup fresh spinach (or 1/4 cup dried spinach)
• 1/2 cup shredded cheddar cheese
• 2 tbsp heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together the eggs and heavy cream until fully combined. Season with salt and pepper.
2. Heat the olive oil in a pan over medium heat. Add fresh spinach and sauté until wilted. If using dried spinach, simply rehydrate it with water.
3. Add the eggs to the pan with spinach and cook, stirring frequently until the eggs are fully scrambled.
4. Once the eggs are cooked, remove the pan from heat and mix in the shredded cheddar cheese until melted.
5. Spread the scrambled egg mixture evenly on a dehydrator tray lined with parchment paper or a silicone mat.
6. Dehydrate at 135°F (57°C) for 6-8 hours, or until the eggs are completely dried and brittle.
7. Once fully dehydrated, store the scrambled eggs in an airtight container or vacuum-sealed bag.

This dehydrated egg scramble is a delicious, protein-packed meal that you can easily rehydrate on the trail. It’s not only keto-friendly, but it’s also highly versatile—you can add other ingredients like cooked bacon, mushrooms, or herbs to customize the flavor. It’s an ideal breakfast or lunch option that provides sustained energy without any unnecessary carbs.

Keto Chicken and Broccoli Casserole

A warm, comforting meal that’s keto-friendly and easy to rehydrate on your backpacking trip. This chicken and broccoli casserole is packed with flavor, and the creamy sauce is a satisfying addition to your hiking meals. With just a few ingredients and a dehydrator, you can create a delicious and filling dish to fuel your body throughout the day.

Ingredients:

• 2 cups cooked chicken (shredded or diced)
• 2 cups broccoli florets (blanched)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup heavy cream
• 1/4 cup chicken broth (unsweetened)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the cooked chicken, blanched broccoli, shredded mozzarella cheese, heavy cream, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Stir to mix thoroughly.
2. Pour the mixture into a casserole dish and bake for 25-30 minutes, or until the top is golden and the casserole is bubbly.
3. Let the casserole cool completely before transferring it to the dehydrator.
4. Spread the cooled casserole evenly onto dehydrator trays lined with parchment paper or a silicone mat.
5. Dehydrate at 135°F (57°C) for 8-10 hours, or until the casserole is fully dried and crumbly.
6. Once dried, store the casserole in an airtight container or vacuum-sealed bag until ready to rehydrate.

This chicken and broccoli casserole is a rich and filling meal that will make you feel like you’re enjoying a home-cooked dish while in the wilderness. The creamy sauce and tender chicken, combined with the nutritional power of broccoli, will keep you energized and satisfied. It’s an easy, keto-friendly solution for a hearty dinner after a long day of backpacking. Simply add hot water to rehydrate, and you’ve got a comforting meal in minutes.

Keto Turkey and Avocado Lettuce Wraps

These keto turkey and avocado lettuce wraps are a light yet satisfying meal that’s perfect for backpacking. With no bread or wraps involved, they’re naturally low-carb and packed with healthy fats and protein. This fresh and flavorful meal will provide you with a burst of energy on the trail, without weighing you down.

Ingredients:

• 2 cups cooked turkey breast, shredded
• 1 ripe avocado, mashed
• 1/4 cup mayonnaise (preferably avocado oil-based)
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 6 large lettuce leaves (romaine or butter lettuce work best)
• 1/4 cup sliced red onion (optional)

Instructions:

1. In a mixing bowl, combine the shredded turkey, mashed avocado, mayonnaise, lemon juice, garlic powder, salt, and pepper. Stir until well-combined and creamy.
2. Lay the lettuce leaves flat on a surface and spoon about 2-3 tablespoons of the turkey-avocado mixture onto the center of each leaf.
3. If desired, top with a few slices of red onion for added flavor and crunch.
4. Carefully fold the sides of the lettuce leaf over the filling to create a wrap.
5. Store the wraps in an airtight container or vacuum-sealed bag in the refrigerator before dehydrating.
6. To dehydrate, spread the turkey-avocado mixture evenly on dehydrator trays lined with parchment paper and dehydrate at 135°F (57°C) for 6-8 hours, or until fully dried.

These turkey and avocado wraps are a great way to get your protein and healthy fats on the trail, without the need for traditional wraps. Once dehydrated, you can rehydrate them easily with a little water, and the turkey-avocado filling will taste fresh and delicious. The lettuce adds a refreshing crunch when rehydrated, making this an ideal, refreshing meal for hot-weather hiking trips.

Keto Creamy Mushroom Soup

This rich and creamy mushroom soup is perfect for a cozy meal on the trail. It’s full of earthy flavors from the mushrooms, combined with a velvety creaminess that’s both comforting and nourishing. Plus, it’s keto-friendly, so it won’t kick you out of ketosis while providing the warmth and sustenance you need on cold evenings in the wilderness.

Ingredients:

• 2 cups fresh mushrooms, sliced (or 1 1/2 cups dried mushrooms)
• 1/4 cup heavy cream
• 1/4 cup chicken broth (unsweetened)
• 1/2 small onion, diced
• 1 clove garlic, minced
• 1 tbsp butter
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a skillet, melt the butter over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
3. Stir in the chicken broth, heavy cream, dried thyme, salt, and pepper. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld together.
4. Let the soup cool to room temperature before transferring to your dehydrator trays.
5. Spread the cooled soup mixture evenly on the trays lined with parchment paper.
6. Dehydrate at 135°F (57°C) for 8-10 hours, or until the soup is completely dried and brittle.
7. Store the dehydrated soup in an airtight container or vacuum-sealed bag.

This creamy mushroom soup offers a rich and savory flavor that’s perfect for rehydrating and enjoying on the trail. Simply add hot water to rehydrate the soup, and you’ll have a comforting, warming meal ready in minutes. The creamy texture and earthy mushrooms make this a go-to recipe for anyone who loves a good, hearty soup while camping or backpacking.

Keto Zucchini and Bacon Hash

This keto zucchini and bacon hash is a quick and easy meal to prep for a backpacking trip. It combines savory bacon with tender zucchini and a few simple spices to create a hearty, satisfying dish that’s low in carbs but high in flavor. This dish can be enjoyed on its own or served as a side to your main meal.

Ingredients:

• 2 medium zucchinis, diced
• 6 strips of bacon, chopped
• 1/4 onion, diced
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil (optional for cooking)

Instructions:

1. In a skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving the rendered fat in the pan.
2. Add the diced onion and zucchini to the skillet and sauté for 5-7 minutes, until the zucchini is tender and the onion is translucent.
3. Add the garlic powder, paprika, salt, and pepper to the pan and stir to combine.
4. Stir the crispy bacon back into the skillet and cook for another 2-3 minutes to incorporate the flavors.
5. Let the hash cool completely before spreading it evenly on your dehydrator trays lined with parchment paper.
6. Dehydrate at 135°F (57°C) for 8 hours, or until the mixture is completely dry and crumbly.
7. Once dehydrated, store the zucchini and bacon hash in an airtight container or vacuum-sealed bag.

The keto zucchini and bacon hash is a fantastic breakfast or lunch option that’s both savory and satisfying. When rehydrated, it makes for a flavorful meal, and the bacon adds a nice crunch and smoky flavor. Whether enjoyed on its own or as part of a bigger meal, it’s an excellent option to have on hand while hiking. It’s easy to pack, rehydrates quickly, and gives you the perfect keto boost during a long day of outdoor adventure.

Keto Spicy Beef and Bell Pepper Stir-Fry

This keto-friendly spicy beef and bell pepper stir-fry is packed with protein and flavor, making it an ideal meal to rehydrate while backpacking. The spicy kick from the chili flakes adds a burst of energy, while the tender beef and crisp peppers provide a satisfying meal that will keep you feeling full for hours.

Ingredients:

• 1 lb lean beef (flank steak or sirloin), sliced into thin strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp coconut aminos (or soy sauce for non-keto)
• 1 tsp chili flakes (adjust to taste)
• 1/2 tsp ground ginger
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the sliced beef and cook until browned, about 5-7 minutes. Remove the beef and set it aside.
2. In the same skillet, add the minced garlic and bell peppers. Stir-fry until the peppers are tender yet crisp, about 5 minutes.
3. Return the beef to the skillet, then add coconut aminos, chili flakes, ginger, apple cider vinegar, salt, and pepper. Stir well to coat the beef and peppers with the sauce.
4. Let the stir-fry cool completely before transferring it to the dehydrator trays.
5. Spread the beef and pepper mixture evenly on the trays lined with parchment paper.
6. Dehydrate at 135°F (57°C) for 8-10 hours, or until the mixture is completely dry.
7. Once dehydrated, store the stir-fry in an airtight container or vacuum-sealed bag.

This keto beef stir-fry provides a hearty, flavorful meal that will give you the energy you need during long hikes. When you’re ready to eat, simply add hot water to rehydrate the beef and bell peppers. The spicy and savory flavors will shine through, making this dish a delicious and satisfying option for your backpacking adventure.

Keto Cauliflower and Cheese Casserole

This keto cauliflower and cheese casserole is a rich and creamy comfort meal that’s both low-carb and delicious. Packed with cheese and cauliflower, it’s the perfect side dish or main meal to enjoy while camping. It’s filling, satisfying, and full of flavor, making it a great choice to fuel up after a long day on the trail.

Ingredients:

• 2 cups cauliflower florets (blanched)
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup chicken broth (unsweetened)
• 1 tbsp butter
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the blanched cauliflower florets, shredded cheddar cheese, heavy cream, chicken broth, butter, garlic powder, onion powder, salt, and pepper.
2. Mix thoroughly, ensuring the cauliflower is coated in the creamy cheese sauce.
3. Pour the mixture into a casserole dish and bake for 25-30 minutes, or until the top is golden and bubbly.
4. Allow the casserole to cool completely before transferring it to your dehydrator trays.
5. Spread the cooled casserole evenly onto the trays lined with parchment paper.
6. Dehydrate at 135°F (57°C) for 8-10 hours, or until fully dried and crumbly.
7. Once dehydrated, store the casserole in an airtight container or vacuum-sealed bag.

This keto cauliflower and cheese casserole is perfect for when you want a comforting, cheesy meal that’s still low-carb. When rehydrated, it will return to its creamy texture, providing a delicious and filling meal for your backpacking trip. The cauliflower acts as the perfect vehicle for the rich cheese sauce, and it’s a great way to get a bit of extra fiber while sticking to your keto goals.

Keto Chicken Fajita Bowl

This keto chicken fajita bowl is a flavorful, low-carb meal that can be quickly rehydrated and enjoyed on your backpacking trip. Packed with seasoned chicken, bell peppers, and onions, it’s a delicious, filling dish that feels like a fiesta in a bowl. The spices bring bold flavor while keeping your carb count low, making it an ideal choice for your outdoor adventure.

Ingredients:

• 2 cups cooked chicken breast, shredded or diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 onion, sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the sliced onions and bell peppers, and sauté until softened, about 5-7 minutes.
2. Add the shredded chicken to the skillet and stir to combine with the peppers and onions.
3. Season the chicken and vegetables with lime juice, chili powder, cumin, garlic powder, paprika, salt, and pepper. Stir well to coat everything in the spices.
4. Let the mixture cool completely before transferring it to your dehydrator trays.
5. Spread the chicken and vegetable mixture evenly on the trays lined with parchment paper.
6. Dehydrate at 135°F (57°C) for 8-10 hours, or until the mixture is fully dried and crumbly.
7. Once dehydrated, store the fajita bowl mixture in an airtight container or vacuum-sealed bag.

This keto chicken fajita bowl is a flavorful and convenient option for your backpacking meals. When you’re ready to eat, simply add hot water to rehydrate, and you’ll have a zesty, satisfying meal ready to enjoy. The spices and lime juice help enhance the flavors, and the chicken and vegetables provide the right balance of protein and fiber to keep you full and energized on the trail.

Keto Tuna Salad with Avocado

This keto tuna salad with avocado is a high-protein, low-carb meal that’s easy to prepare and pack for a backpacking trip. The creamy avocado and rich tuna come together to create a filling and flavorful dish that will keep you satisfied on the go. It’s an excellent choice for a quick lunch or dinner on the trail.

Ingredients:

• 2 cans of tuna in olive oil (drained)
• 1 ripe avocado, diced
• 2 tbsp mayonnaise (preferably avocado oil-based)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup diced cucumber (optional)
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the drained tuna, diced avocado, mayonnaise, Dijon mustard, and lemon juice.
2. Stir gently to combine, breaking up the tuna while keeping the avocado chunks intact.
3. If using, add the diced cucumber for a crunchy texture and stir again.
4. Season with salt and pepper to taste.
5. Let the tuna salad cool completely before transferring it to your dehydrator trays.
6. Spread the tuna salad evenly on dehydrator trays lined with parchment paper.
7. Dehydrate at 135°F (57°C) for 6-8 hours, or until the mixture is fully dried and crumbly.
8. Store in an airtight container or vacuum-sealed bag until you are ready to rehydrate.

This keto tuna salad is a fresh and satisfying meal that you can easily rehydrate on your backpacking trip. The avocado adds healthy fats, while the tuna offers lean protein. When rehydrated with a little water, this meal becomes a creamy, flavorful option for your outdoor meals, perfect for a quick lunch or a high-protein dinner.

Keto Bacon and Spinach Egg Cups

These keto bacon and spinach egg cups are a portable, protein-packed breakfast or snack that’s perfect for a backpacking adventure. With bacon, eggs, and spinach, they’re a savory, satisfying option that will keep you full and energized throughout your hike. They’re easy to prepare ahead of time and rehydrate quickly when you’re on the go.

Ingredients:

• 6 large eggs
• 1/2 cup cooked bacon, crumbled
• 1/2 cup fresh spinach, chopped (or 1/4 cup dried spinach)
• 1/4 cup shredded cheddar cheese
• 1 tbsp heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with silicone muffin cups.
2. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
3. Stir in the crumbled bacon, chopped spinach, and shredded cheddar cheese.
4. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
5. Bake for 15-20 minutes, or until the eggs are set and the tops are lightly golden.
6. Allow the egg cups to cool completely before transferring them to your dehydrator trays.
7. Dehydrate at 135°F (57°C) for 8 hours, or until the egg cups are completely dry and crumbly.
8. Once dehydrated, store the egg cups in an airtight container or vacuum-sealed bag.

These keto bacon and spinach egg cups are the perfect meal for a busy day on the trail. Packed with protein and healthy fats, they make for an easy breakfast or snack that’s both filling and delicious. Rehydrate them by adding hot water, and you’ll have a savory, satisfying meal that tastes like it came right out of your home kitchen.

Keto Sausage and Kale Soup

This keto sausage and kale soup is a hearty, flavorful dish that’s perfect for cold-weather backpacking trips. The combination of spicy sausage, tender kale, and rich broth creates a warming meal that will keep you full and satisfied. It’s packed with protein, fiber, and healthy fats to give you the energy you need for your adventure.

Ingredients:

• 1 lb ground sausage (pork or turkey)
• 2 cups fresh kale, chopped (or 1 cup dried kale)
• 1/2 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (unsweetened)
• 1/4 cup heavy cream
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the sausage over medium heat until browned and fully cooked. Drain any excess fat.
2. Add the diced onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
3. Pour in the chicken broth, heavy cream, Italian seasoning, salt, and pepper, stirring to combine.
4. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
5. Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted and tender.
6. Let the soup cool completely before transferring it to your dehydrator trays.
7. Spread the soup mixture evenly on the trays lined with parchment paper.
8. Dehydrate at 135°F (57°C) for 8-10 hours, or until the soup is fully dried and crumbly.
9. Once dehydrated, store the soup in an airtight container or vacuum-sealed bag.

This keto sausage and kale soup is perfect for those who need a warming, filling meal during their backpacking trips. When rehydrated, it becomes a comforting soup with spicy sausage, rich broth, and tender kale. Simply add hot water to rehydrate, and you’ll have a satisfying meal that will keep you warm and fueled on your adventure.

Keto Chicken Alfredo

This keto chicken alfredo is a creamy, rich, and delicious meal perfect for a filling backpacking dinner. With tender chicken, a velvety alfredo sauce, and a subtle garlic flavor, it’s a comforting dish that satisfies your cravings without the carbs. It’s an easy-to-prepare meal that will provide the necessary fuel for a long hike.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 tbsp chopped parsley (optional, for garnish)

Instructions:

1. In a skillet, melt butter over medium heat. Add the garlic powder and onion powder, stirring for about 1 minute to release their fragrance.
2. Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese and continue cooking until the sauce thickens, about 3-4 minutes.
3. Add the shredded chicken to the skillet and mix well, making sure the chicken is coated with the creamy sauce. Season with salt and pepper to taste.
4. Allow the chicken alfredo to cool completely before transferring it to your dehydrator trays.
5. Spread the mixture evenly on dehydrator trays lined with parchment paper.
6. Dehydrate at 135°F (57°C) for 8-10 hours or until the mixture is fully dried and crumbly.
7. Once dehydrated, store in an airtight container or vacuum-sealed bag.

When you’re ready to eat, simply add hot water to rehydrate, and you’ll have a rich, creamy chicken alfredo that will taste just as good as when it was first made. It’s the perfect keto meal for a cozy dinner by the campfire or after a long day on the trail.

Keto Beef Stew

This keto beef stew is the ultimate comfort food for a backpacking trip. Packed with tender beef, rich broth, and hearty vegetables, it’s a filling meal that will warm you up from the inside out. The stew is perfect for rehydrating on a cold day and will provide you with the energy you need for a successful hike.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 1/2 cup carrots, diced (optional, for a lower-carb version)
• 1/2 cup celery, chopped
• 1/4 cup onion, diced
• 3 cups beef broth (unsweetened)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large pot, brown the beef stew meat over medium heat. Once browned, remove the beef and set it aside.
2. Add the onions, carrots, and celery to the pot, and sauté until softened, about 5-7 minutes.
3. Stir in the tomato paste, beef broth, dried thyme, garlic powder, salt, and pepper. Bring to a simmer and cook for 1-1.5 hours, until the beef is tender and the flavors have melded together.
4. Let the stew cool completely before transferring it to your dehydrator trays.
5. Spread the stew evenly on trays lined with parchment paper, making sure to break up any large chunks of beef or vegetables.
6. Dehydrate at 135°F (57°C) for 10-12 hours, or until the stew is completely dry.
7. Once dehydrated, store in an airtight container or vacuum-sealed bag.

When you’re ready to enjoy, simply add hot water to rehydrate the stew. The beef becomes tender, the vegetables rehydrate beautifully, and the rich, savory broth provides a hearty and filling meal. This keto beef stew is perfect for any hiker in need of a warm, comforting meal after a long day on the trail.

Keto Shrimp and Broccoli Stir-Fry

This keto shrimp and broccoli stir-fry is a delicious and quick-to-prepare meal that’s packed with protein and low in carbs. The shrimp adds a rich, savory flavor, while the broccoli provides fiber and crunch. It’s a light but filling dish that’s perfect for rehydrating on a hiking trip.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp olive oil
• 1 tbsp coconut aminos (or soy sauce for non-keto)
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/4 tsp chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp and set aside.
2. In the same skillet, add the broccoli florets and cook for 4-5 minutes until they begin to soften but are still crisp.
3. Stir in the coconut aminos, garlic powder, ginger powder, chili flakes (if using), salt, and pepper. Add the cooked shrimp back into the skillet and toss everything together for an additional 2 minutes.
4. Let the stir-fry cool completely before transferring it to your dehydrator trays.
5. Spread the shrimp and broccoli mixture evenly on trays lined with parchment paper.
6. Dehydrate at 135°F (57°C) for 6-8 hours or until fully dried.
7. Once dehydrated, store in an airtight container or vacuum-sealed bag.

When you’re ready to eat, simply add hot water to rehydrate the shrimp and broccoli stir-fry. It will become tender and flavorful, with the perfect balance of savory shrimp and crisp broccoli. This keto stir-fry is a quick, tasty, and healthy meal to enjoy during your outdoor adventures.

Keto Zucchini Noodles with Pesto

This keto zucchini noodles with pesto recipe is a lightweight yet satisfying meal, perfect for backpackers who want a low-carb option packed with flavor. The combination of fresh zucchini and creamy pesto provides a refreshing, nutrient-dense dish that’s easy to prepare and rehydrate on the trail.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto (store-bought or homemade, keto-friendly)
• 2 tbsp olive oil
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste
• 1 tbsp pine nuts (optional, for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just until they soften slightly.
2. Remove the skillet from heat and toss the zucchini noodles with pesto until well-coated.
3. Sprinkle parmesan cheese over the noodles and mix gently.
4. Allow the zucchini noodles to cool completely before spreading them on dehydrator trays lined with parchment paper.
5. Dehydrate at 135°F (57°C) for 6-8 hours, or until the noodles and pesto are completely dried.
6. Store in an airtight container or vacuum-sealed bag.

When you’re ready to eat, add hot water to rehydrate the zucchini noodles and pesto. The dish will regain its vibrant flavors, with the pesto adding a rich, herby touch. It’s a light, refreshing meal that’s perfect for midday refueling or a quick dinner on the trail.

Keto Buffalo Chicken Dip

This keto buffalo chicken dip is a creamy, spicy, and protein-packed meal that can double as a snack or a main dish. It’s a backpacking favorite, thanks to its bold flavors and easy preparation. With tender chicken, cream cheese, and hot sauce, this dish delivers a kick that will energize you for the trail.

Ingredients:

• 2 cups cooked chicken, shredded
• 1/2 cup cream cheese
• 1/4 cup hot sauce (like Frank’s RedHot)
• 1/4 cup shredded cheddar cheese
• 2 tbsp ranch dressing (optional)
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, combine the shredded chicken, cream cheese, hot sauce, cheddar cheese, ranch dressing, garlic powder, salt, and pepper. Mix until well combined.
2. Transfer the mixture to a small baking dish and bake at 350°F (175°C) for 20 minutes, or until the cheese is melted and the dip is bubbly.
3. Let the dip cool completely before spreading it onto dehydrator trays lined with parchment paper.
4. Dehydrate at 135°F (57°C) for 8-10 hours, or until the dip is fully dried and crumbly.
5. Store in an airtight container or vacuum-sealed bag.

To enjoy this spicy, creamy dip on the trail, simply add hot water to rehydrate it. It pairs well with keto-friendly crackers or can be eaten on its own as a warm, comforting meal. Its bold flavors will satisfy your cravings and provide a welcome boost of energy.

Keto Eggplant Parmesan

This keto eggplant parmesan is a hearty, Italian-inspired dish that’s perfect for backpacking. Layers of tender eggplant, rich tomato sauce, and gooey cheese make this meal incredibly satisfying. It’s a fantastic option for those craving a homestyle meal on the trail.

Ingredients:

• 1 medium eggplant, sliced into rounds
• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, brush with olive oil, and season with salt, pepper, and Italian seasoning.
2. Bake the eggplant for 15 minutes, flipping halfway through, until tender.
3. In a small baking dish, layer the baked eggplant slices with marinara sauce, mozzarella cheese, and parmesan cheese, repeating until all ingredients are used.
4. Bake the dish for another 20 minutes, or until the cheese is melted and bubbly.
5. Let the eggplant parmesan cool completely before transferring it to dehydrator trays lined with parchment paper.
6. Dehydrate at 135°F (57°C) for 10-12 hours, or until fully dried and crumbly.
7. Store in an airtight container or vacuum-sealed bag.

To rehydrate, add hot water and allow it to sit until the eggplant softens and the sauce becomes creamy. This keto eggplant parmesan is a comforting, satisfying meal that will remind you of home, even when you’re deep in the wilderness. It’s packed with flavor and nutrients, making it a great choice for a dinner that feels indulgent yet fits your keto diet.

Keto Coconut Curry Chicken

This keto coconut curry chicken is a flavorful and aromatic dish that’s perfect for backpackers who want something exotic yet practical for the trail. With tender chicken, creamy coconut milk, and warming spices, it’s a hearty meal that’s lightweight and easy to rehydrate.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1/2 cup coconut milk (unsweetened, full-fat)
• 1 tbsp red curry paste
• 1 tsp turmeric powder
• 1 tsp garlic powder
• 1/2 cup cauliflower rice (optional)
• Salt and pepper to taste
• 1 tbsp chopped cilantro (optional, for garnish)

Instructions:

1. In a skillet, heat the coconut milk over medium heat. Stir in the red curry paste, turmeric powder, and garlic powder until well combined.
2. Add the chicken and optional cauliflower rice, stirring to coat everything in the curry sauce.
3. Cook for 5-7 minutes until the chicken is heated through and the flavors meld.
4. Allow the mixture to cool completely, then spread it evenly on dehydrator trays lined with parchment paper.
5. Dehydrate at 135°F (57°C) for 8-10 hours, or until fully dried.
6. Store in an airtight container or vacuum-sealed bag.

To enjoy on the trail, rehydrate with hot water, stir, and let it sit for a few minutes. The creamy, spicy flavors of this coconut curry chicken will transport your taste buds and provide you with a comforting, energy-boosting meal.

Keto Shepherd’s Pie

This keto shepherd’s pie is a backpacker-friendly version of the classic comfort dish. Made with ground meat, low-carb vegetables, and a creamy cauliflower mash topping, it’s a filling, nutritious meal perfect for fueling your outdoor adventures.

Ingredients:

• 1 lb ground beef or turkey
• 1/2 cup diced celery
• 1/2 cup diced mushrooms
• 1/4 cup onion, diced
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 cup cauliflower, steamed and mashed
• 2 tbsp butter
• 1/4 cup shredded cheddar cheese (optional)

Instructions:

1. In a skillet, cook the ground meat over medium heat until browned. Drain any excess fat.
2. Add the celery, mushrooms, onions, garlic powder, thyme, salt, and pepper. Cook until the vegetables are softened, about 5-7 minutes.
3. In a bowl, mix the mashed cauliflower with butter and shredded cheese (if using).
4. Spread the meat mixture evenly in a baking dish and top with the mashed cauliflower.
5. Bake at 350°F (175°C) for 20 minutes, or until the top is golden brown. Let cool completely.
6. Transfer to dehydrator trays lined with parchment paper, spreading the mixture evenly.
7. Dehydrate at 135°F (57°C) for 8-10 hours, or until fully dried.
8. Store in an airtight container or vacuum-sealed bag.

Rehydrate with hot water, and this keto shepherd’s pie will regain its creamy, savory goodness. It’s a satisfying and hearty meal that’s perfect for dinner after a long day of hiking.

Keto Turkey and Green Bean Casserole

This keto turkey and green bean casserole is a delicious and wholesome meal for backpackers. It combines lean turkey, crisp green beans, and a creamy sauce for a comforting, low-carb dish that’s easy to prepare and rehydrate.

Ingredients:

• 1 lb ground turkey
• 2 cups green beans, trimmed and cut
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/2 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the ground turkey over medium heat until fully cooked. Season with garlic powder, onion powder, salt, and pepper.
2. In a separate pot, steam the green beans until slightly tender, about 4-5 minutes.
3. In a saucepan, heat the heavy cream and cream cheese, stirring until smooth and combined. Add shredded cheddar cheese and mix until melted.
4. Combine the turkey, green beans, and cheese sauce in a baking dish.
5. Bake at 350°F (175°C) for 20 minutes or until bubbly. Let cool completely.
6. Spread the mixture evenly on dehydrator trays lined with parchment paper.
7. Dehydrate at 135°F (57°C) for 8-10 hours, or until fully dried.
8. Store in an airtight container or vacuum-sealed bag.

Rehydrate with hot water, and this turkey and green bean casserole becomes a creamy, savory meal that tastes like a home-cooked dish. It’s perfect for keeping you warm and energized during your backpacking adventure.

Note: More recipes are coming soon!