26+ Quick & Delicious Keto Beetroot Recipes You’ll Love

Beetroot is often overlooked in the keto world due to its naturally sweet flavor and carbohydrate content.

However, when used creatively and in the right portions, beetroot can be a fantastic addition to a low-carb lifestyle.

Packed with antioxidants, vitamins, and minerals, beetroot not only adds vibrant color to your plate but also delivers a unique earthy sweetness that pairs beautifully with many keto ingredients.

In this blog, we bring you 26+ keto beetroot recipes that will inspire you to incorporate this nutritious root vegetable into your diet.

From hearty mains to refreshing salads, and even snacks and desserts, these recipes are versatile, delicious, and easy to prepare.

Whether you’re a beetroot enthusiast or someone looking to try it for the first time, you’ll find a recipe here that fits perfectly into your keto meal plan.

26+ Quick & Delicious Keto Beetroot Recipes You’ll Love

Beetroot might not be the first ingredient that comes to mind when you think of keto, but these 26+ recipes show just how versatile and keto-friendly it can be.

From savory dishes like beetroot and zucchini fritters to sweet treats like beetroot fat bombs, this vibrant vegetable has earned its spot in the keto kitchen.

By combining beetroot with other low-carb ingredients, you can create dishes that are not only visually stunning but also packed with flavor and nutrition.

Whether you’re a seasoned keto cook or just starting your low-carb journey, these recipes will inspire you to think outside the box and embrace the earthy sweetness of beetroot.

So why wait? Pick a recipe, grab some fresh beetroot, and start experimenting.

Beetroot and Goat Cheese Salad

This vibrant salad combines the earthy sweetness of roasted beetroot with the tangy creaminess of goat cheese. Packed with healthy fats and low in carbs, it’s a refreshing keto-friendly option for lunch or dinner. The combination of flavors and textures creates a delightful dish that’s as satisfying as it is nutritious.

Ingredients:

• 2 medium-sized beetroots
• 4 cups mixed greens (arugula, spinach, and kale)
• 3 oz goat cheese (crumbled)
• 1/4 cup pecans or walnuts (toasted)
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar (sugar-free)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Peel the beetroots, wrap them individually in foil, and roast them in the oven for 45–60 minutes, or until tender.
3. Allow the beetroots to cool slightly, then slice them into thin wedges.
4. In a large salad bowl, combine the mixed greens, roasted beetroot slices, crumbled goat cheese, and toasted nuts.
5. Drizzle olive oil and balsamic vinegar over the salad, and season with salt and pepper. Toss gently to combine.
6. Serve immediately as a light meal or a side dish.

This salad is a perfect balance of flavors—sweet, tangy, and nutty. Its simplicity allows the beetroot to shine, while the goat cheese and nuts add depth. It’s a dish that’s as beautiful as it is nourishing.

Beetroot and Coconut Keto Soup

This creamy beetroot soup is a comforting, low-carb delight. The addition of coconut milk brings a velvety texture and subtle sweetness that complements the earthy notes of beetroot. It’s perfect for warming up on a chilly day without compromising your keto goals.

Ingredients:

• 2 medium-sized beetroots, peeled and diced
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup coconut milk (unsweetened, full-fat)
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent and fragrant.
2. Add the diced beetroot to the pot and cook for 5 minutes, stirring occasionally.
3. Stir in the ground cumin, salt, and pepper. Pour in the vegetable broth and bring to a boil.
4. Lower the heat and simmer for 20–25 minutes, or until the beetroot is tender.
5. Blend the soup using an immersion blender until smooth. Alternatively, transfer to a blender in batches.
6. Stir in the coconut milk and warm the soup over low heat. Adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley or dill.

This soup is creamy, rich, and full of flavor. The coconut milk pairs perfectly with the earthy beets, creating a luscious bowl of comfort. It’s a versatile recipe that can be enjoyed as a starter or a light meal.

Beetroot and Almond Flour Flatbread

This low-carb flatbread is a creative way to enjoy beetroot while staying keto. The earthy beetroot and nutty almond flour make a soft, flavorful base for toppings like avocado, smoked salmon, or a dollop of sour cream.

Ingredients:

• 1 medium-sized beetroot, cooked and pureed
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 large egg
• 1/4 tsp baking powder
• 1/4 tsp garlic powder
• Salt to taste
• Olive oil for brushing

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, coconut flour, baking powder, garlic powder, and salt.
3. Add the beetroot puree and egg to the dry ingredients. Mix until a dough forms.
4. Place the dough on the prepared baking sheet and flatten it into a thin, round shape using your hands or a rolling pin.
5. Brush the surface lightly with olive oil and bake for 12–15 minutes, or until firm and slightly golden around the edges.
6. Remove from the oven and let cool before adding your favorite toppings or slicing into pieces.

This flatbread is versatile and can be customized to your taste. Its vibrant color and tender texture make it an appealing choice for a keto-friendly appetizer or snack. Whether you top it or enjoy it plain, it’s sure to be a hit.

Beetroot and Feta Zoodles

A creative twist on traditional pasta, this keto-friendly dish replaces noodles with zucchini zoodles, paired with the earthy sweetness of beetroot and the salty tang of feta cheese. This light yet satisfying dish is rich in nutrients, full of flavor, and perfect for any meal.

Ingredients:

• 1 medium-sized beetroot, cooked and diced
• 2 medium zucchini, spiralized into zoodles
• 3 oz feta cheese, crumbled
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp lemon zest
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
2. Add the zoodles to the skillet and cook for 3–4 minutes, tossing gently to heat through.
3. Stir in the diced beetroot, lemon zest, and lemon juice. Cook for another 2 minutes.
4. Remove from heat and sprinkle crumbled feta cheese over the zoodles.
5. Garnish with fresh basil or parsley and serve immediately.

This dish is vibrant, refreshing, and packed with flavor. The zoodles provide a light base, while the beetroot and feta combination elevates the dish with layers of taste and texture. It’s a healthy, colorful addition to your keto repertoire.

Beetroot and Cauliflower Mash

A low-carb alternative to traditional mashed potatoes, this beetroot and cauliflower mash is creamy, flavorful, and visually stunning. The mild cauliflower blends perfectly with the earthy beetroot, creating a side dish that pairs well with any protein.

Ingredients:

• 1 medium-sized beetroot, cooked and peeled
• 1 small head of cauliflower, chopped into florets
• 2 tbsp butter (or ghee)
• 1/4 cup heavy cream
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Steam the cauliflower florets until tender, about 8–10 minutes.
2. In a blender or food processor, combine the cooked cauliflower and beetroot.
3. Add butter, heavy cream, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. Adjust seasoning as needed and transfer the mash to a serving bowl.
5. Garnish with fresh chives before serving.

This beetroot and cauliflower mash is a delightful twist on a classic side dish. Its creamy texture and earthy flavor make it a great pairing for roasted meats, grilled fish, or plant-based proteins.

Keto Beetroot Chips with Avocado Dip

Satisfy your cravings for a crunchy snack with these keto beetroot chips. Paired with a creamy avocado dip, they’re a perfect low-carb option for movie nights, gatherings, or afternoon munchies.

Ingredients for Beetroot Chips:

• 2 medium-sized beetroots, thinly sliced
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt to taste

Ingredients for Avocado Dip:

• 1 ripe avocado
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp sour cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the beetroot slices with olive oil, paprika, garlic powder, and salt.
3. Arrange the slices in a single layer on the prepared baking sheet. Bake for 15–20 minutes, flipping halfway through, until crispy.
4. While the chips are baking, prepare the avocado dip. Mash the avocado in a bowl and mix in the lemon juice, minced garlic, sour cream, salt, and pepper.
5. Serve the beetroot chips warm or at room temperature with the avocado dip on the side.

These beetroot chips are crunchy, flavorful, and highly addictive. The avocado dip adds creaminess and complements the natural sweetness of the chips. Together, they make a healthy, satisfying snack that’s perfect for keto enthusiasts.

Beetroot and Cream Cheese Rolls

These beetroot and cream cheese rolls are a visually stunning appetizer or snack that’s perfect for entertaining or as a quick keto-friendly bite. The natural sweetness of beetroot pairs beautifully with the creamy, tangy filling, making every bite irresistible.

Ingredients:

• 1 medium-sized beetroot, cooked and thinly sliced
• 3 oz cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix the cream cheese, dill, lemon juice, garlic powder, salt, and pepper until smooth.
2. Lay the beetroot slices flat on a clean surface. Spread a thin layer of the cream cheese mixture over each slice.
3. Roll each slice tightly and secure with a toothpick if needed.
4. Chill the rolls in the refrigerator for 15–20 minutes before serving.

These rolls are elegant, delicious, and keto-approved. They make an excellent addition to party platters or a quick snack when you want something indulgent yet healthy.

Beetroot and Chia Seed Pudding

This unique chia seed pudding is infused with beetroot for a vibrant and nutrient-packed keto breakfast or dessert. With a hint of vanilla and creamy coconut milk, it’s a delightful way to enjoy the health benefits of beetroot while staying low-carb.

Ingredients:

• 1/2 medium-sized beetroot, cooked and pureed
• 1/4 cup chia seeds
• 1 cup coconut milk (unsweetened, full-fat)
• 1/2 tsp vanilla extract
• 1–2 tbsp keto-friendly sweetener (like erythritol or stevia)
• Fresh berries and coconut flakes for topping (optional)

Instructions:

1. In a bowl, combine the beetroot puree, coconut milk, vanilla extract, and sweetener. Mix well.
2. Stir in the chia seeds until evenly distributed.
3. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
4. Serve chilled, topped with fresh berries or coconut flakes if desired.

This pudding is creamy, satisfying, and packed with antioxidants. It’s an excellent choice for a healthy, make-ahead keto meal or treat.

Beetroot and Avocado Smoothie

This beetroot and avocado smoothie is a rich, creamy drink that’s perfect for a quick keto breakfast or post-workout refuel. Packed with healthy fats, vitamins, and antioxidants, it’s as nourishing as it is delicious.

Ingredients:

• 1/2 medium-sized beetroot, cooked and diced
• 1/2 ripe avocado
• 1 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1 tbsp chia seeds
• 1–2 tbsp keto-friendly sweetener (optional)
• Ice cubes (optional)

Instructions:

1. Add the beetroot, avocado, almond milk, vanilla extract, chia seeds, sweetener, and ice cubes (if using) to a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and serve immediately.

This smoothie is creamy, refreshing, and packed with nutrients. The avocado adds a velvety texture, while the beetroot provides a subtle earthy sweetness. It’s a fantastic way to enjoy a quick and energizing keto-friendly drink.

Beetroot-Stuffed Bell Peppers

This colorful dish features bell peppers stuffed with a flavorful mix of beetroot, cheese, and herbs. It’s a creative, keto-friendly meal option that’s as visually appealing as it is delicious. The earthy beetroot blends seamlessly with the rich, cheesy filling, making this a satisfying dinner choice.

Ingredients:

• 2 medium-sized bell peppers (any color), halved and seeded
• 1 medium-sized beetroot, cooked and grated
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Place the halved bell peppers on a baking dish, cut side up.
2. In a bowl, mix the grated beetroot, mozzarella, Parmesan, parsley, garlic powder, salt, and pepper.
3. Stuff the mixture into the bell pepper halves. Drizzle olive oil over the top.
4. Bake for 25–30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
5. Serve hot, garnished with additional parsley if desired.

These stuffed bell peppers are a delightful combination of textures and flavors. They’re versatile enough to be served as a main course or a side dish, bringing a pop of color and nutrition to your plate.

Beetroot and Almond Butter Fat Bombs

These beetroot and almond butter fat bombs are the perfect keto snack or dessert. Packed with healthy fats and a touch of natural sweetness from beetroot, they provide a quick energy boost while keeping you in ketosis.

Ingredients:

• 1/2 medium-sized beetroot, cooked and pureed
• 1/2 cup almond butter (unsweetened)
• 1/4 cup coconut oil, melted
• 2 tbsp unsweetened cocoa powder
• 2 tbsp keto-friendly sweetener (like erythritol)
• 1/2 tsp vanilla extract

Instructions:

1. In a mixing bowl, combine the beetroot puree, almond butter, melted coconut oil, cocoa powder, sweetener, and vanilla extract. Mix until smooth.
2. Scoop the mixture into silicone molds or a lined mini muffin tin.
3. Freeze for 1–2 hours, or until firm.
4. Pop the fat bombs out of the molds and store them in an airtight container in the refrigerator or freezer.

These fat bombs are creamy, slightly sweet, and chocolatey with a hint of beetroot flavor. They’re a perfect keto-friendly treat for satisfying your sweet tooth without derailing your diet.

Beetroot and Egg Breakfast Hash

This hearty breakfast hash combines the earthy flavor of beetroot with protein-rich eggs, making it a satisfying, low-carb start to your day. It’s quick to prepare and loaded with nutrients to keep you energized.

Ingredients:

• 1 medium-sized beetroot, peeled and grated
• 2 cups spinach or kale, chopped
• 2 large eggs
• 1 tbsp olive oil or butter
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Optional: Crumbled feta or avocado slices for topping

Instructions:

1. Heat olive oil or butter in a skillet over medium heat. Add the grated beetroot and cook for 3–5 minutes, stirring occasionally.
2. Add the spinach or kale to the skillet and cook until wilted, about 2 minutes.
3. Season with paprika, garlic powder, salt, and pepper. Stir to combine.
4. Make two small wells in the mixture and crack an egg into each. Cover the skillet and cook until the eggs are set to your liking.
5. Serve immediately, optionally topped with crumbled feta or avocado slices.

This breakfast hash is hearty, flavorful, and perfect for busy mornings. It’s a delicious way to incorporate beetroot into your keto breakfast routine while staying low-carb and nutrient-packed.

Beetroot and Chicken Lettuce Wraps

These beetroot and chicken lettuce wraps are a low-carb, protein-packed meal or snack. The combination of shredded chicken, earthy beetroot, and a tangy, creamy dressing wrapped in crisp lettuce makes for a refreshing and satisfying dish.

Ingredients:

• 1 medium-sized beetroot, cooked and grated
• 1 cup shredded cooked chicken (rotisserie or grilled)
• 1/4 cup mayonnaise (keto-friendly)
• 1 tsp Dijon mustard
• 1/2 tsp apple cider vinegar
• Salt and pepper to taste
• 6–8 large lettuce leaves (romaine or butter lettuce)
• Optional: Crumbled bacon or chopped nuts for garnish

Instructions:

1. In a bowl, mix the grated beetroot, shredded chicken, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
2. Spoon the mixture onto the center of each lettuce leaf.
3. Optional: Sprinkle with crumbled bacon or chopped nuts for added flavor and texture.
4. Roll or fold the lettuce leaves around the filling and serve immediately.

These lettuce wraps are light, flavorful, and easy to make. They’re perfect for a quick lunch, a party appetizer, or even a healthy snack on the go.

Beetroot and Cauliflower Pizza Crust

This keto-friendly pizza crust combines beetroot and cauliflower for a colorful, nutrient-rich base. It’s perfect for customizing with your favorite low-carb toppings, making pizza night a guilt-free indulgence.

Ingredients:

• 1 medium-sized beetroot, cooked and pureed
• 1 cup cauliflower rice
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp Italian seasoning
• 1/4 tsp garlic powder
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a microwave-safe bowl, steam the cauliflower rice for 3–4 minutes, then allow it to cool slightly. Squeeze out excess moisture using a clean kitchen towel.
3. In a large bowl, combine the cauliflower, beetroot puree, almond flour, Parmesan, egg, Italian seasoning, garlic powder, and salt. Mix until a dough forms.
4. Spread the dough onto the prepared baking sheet, shaping it into a thin crust.
5. Bake for 15–20 minutes, or until the edges are golden and firm.
6. Add your favorite keto-friendly pizza toppings and bake for an additional 10 minutes.

This beetroot and cauliflower crust is crispy, flavorful, and a beautiful base for any pizza creation. It’s a fun and healthy way to enjoy pizza while sticking to your keto lifestyle.

Beetroot and Tuna Salad Boats

These beetroot and tuna salad boats are a delicious, no-cook keto meal option. The creamy tuna salad paired with the earthy beetroot creates a perfect balance of flavors, served in crisp endive or romaine leaves for an added crunch.

Ingredients:

• 1 medium-sized beetroot, cooked and diced
• 1 can (5 oz) tuna in olive oil, drained
• 1/4 cup mayonnaise (keto-friendly)
• 1 tbsp lemon juice
• 1 tbsp fresh dill or parsley, chopped
• Salt and pepper to taste
• 6–8 endive or romaine lettuce leaves

Instructions:

1. In a mixing bowl, combine the diced beetroot, tuna, mayonnaise, lemon juice, dill, salt, and pepper. Mix until well blended.
2. Spoon the tuna and beetroot mixture into the lettuce leaves.
3. Serve immediately as a light lunch or snack.

These salad boats are easy to prepare, flavorful, and low in carbs. They’re perfect for meal prep, picnics, or any time you need a quick, healthy dish that doesn’t compromise on taste.

Beetroot and Goat Cheese Tartlets

These beetroot and goat cheese tartlets are an elegant keto appetizer or snack, perfect for entertaining or treating yourself to a gourmet experience. The tangy goat cheese pairs wonderfully with the earthy beetroot, all on a crispy almond flour base.

Ingredients for Tartlet Base:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup butter, melted
• 1 egg
• 1/4 tsp salt

Ingredients for Filling:

• 1 medium-sized beetroot, cooked and diced
• 4 oz goat cheese, crumbled
• 2 tbsp heavy cream
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. In a bowl, mix the almond flour, coconut flour, melted butter, egg, and salt to form a dough. Press the dough into the muffin tin to create small tartlet shells. Bake for 8–10 minutes until golden brown.
3. In another bowl, mix the goat cheese, heavy cream, thyme, salt, and pepper until smooth.
4. Spoon the mixture into the cooled tartlet shells and top with diced beetroot.
5. Bake for an additional 5 minutes, then garnish with extra thyme before serving.

These tartlets are creamy, tangy, and beautifully balanced, making them a show-stopping addition to any table.

Beetroot and Coconut Milk Soup

This creamy beetroot and coconut milk soup is a comforting, keto-friendly dish that’s perfect for colder days. The subtle sweetness of beetroot blends with the richness of coconut milk, resulting in a velvety, vibrant soup.

Ingredients:

• 2 medium-sized beetroots, cooked and diced
• 1 cup coconut milk (unsweetened, full-fat)
• 2 cups vegetable or chicken broth
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
2. Add the diced beetroot, cumin, and smoked paprika, stirring to combine.
3. Pour in the broth and bring to a simmer. Cook for 10 minutes to blend the flavors.
4. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and season with salt and pepper.
5. Heat through but do not boil. Serve hot, garnished with parsley or chives.

This soup is silky, flavorful, and nourishing, offering a warm, comforting meal that’s low in carbs and high in nutrients.

Beetroot and Avocado Salad with Lemon Vinaigrette

This beetroot and avocado salad is a light, refreshing keto dish packed with healthy fats and nutrients. The creamy avocado complements the earthy beetroot, while a tangy lemon vinaigrette ties it all together.

Ingredients:

• 1 medium-sized beetroot, cooked and sliced
• 1 ripe avocado, sliced
• 2 cups mixed salad greens
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Arrange the salad greens on a plate. Top with sliced beetroot, avocado, and crumbled feta.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Drizzle the vinaigrette over the salad and serve immediately.

This salad is simple yet elegant, bursting with fresh flavors and a variety of textures. It’s perfect as a light lunch or a side dish for dinner.

Beetroot and Zucchini Fritters

These beetroot and zucchini fritters are a crispy, flavorful keto snack or side dish. Packed with vegetables and cooked to golden perfection, they’re a nutritious and low-carb way to enjoy a crunchy treat.

Ingredients:

• 1 medium-sized beetroot, grated
• 1 medium-sized zucchini, grated
• 1/4 cup almond flour
• 2 large eggs, whisked
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil or coconut oil for frying

Instructions:

1. Place the grated beetroot and zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a bowl, combine the grated vegetables, almond flour, eggs, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
3. Heat olive oil or coconut oil in a skillet over medium heat. Drop spoonfuls of the mixture into the skillet and flatten into small patties.
4. Cook for 2–3 minutes on each side or until golden and crispy.
5. Serve warm with a dollop of sour cream or a keto-friendly dipping sauce.

These fritters are crunchy on the outside, tender on the inside, and bursting with flavor. They’re a perfect addition to any meal or a quick snack on the go.

Beetroot and Bacon Wrapped Bites

These beetroot and bacon-wrapped bites are a delightful keto appetizer that’s easy to prepare and full of flavor. The salty, crispy bacon complements the natural sweetness of the beetroot for a deliciously balanced bite.

Ingredients:

• 1 medium-sized beetroot, cooked and cut into bite-sized cubes
• 6 slices of bacon, cut in half
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Toothpicks

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Sprinkle the beetroot cubes with smoked paprika and garlic powder. Toss to coat evenly.
3. Wrap each beetroot cube with a piece of bacon and secure with a toothpick.
4. Place the wrapped bites on the baking sheet and bake for 20–25 minutes, turning halfway through, until the bacon is crispy.
5. Serve warm as an appetizer or snack.

These bacon-wrapped bites are savory, smoky, and irresistibly good, making them a hit at parties or as a quick keto-friendly treat.

Beetroot and Pecan Keto Energy Bars

These beetroot and pecan keto energy bars are perfect for a grab-and-go snack or a post-workout boost. Packed with healthy fats, protein, and fiber, they provide long-lasting energy while keeping you in ketosis.

Ingredients:

• 1/2 medium-sized beetroot, cooked and pureed
• 1 cup pecans, finely chopped
• 1/4 cup unsweetened shredded coconut
• 2 tbsp chia seeds
• 1/4 cup almond butter
• 2 tbsp coconut oil, melted
• 1–2 tbsp keto-friendly sweetener
• 1/2 tsp vanilla extract

Instructions:

1. In a bowl, mix the beetroot puree, almond butter, melted coconut oil, sweetener, and vanilla extract until smooth.
2. Stir in the chopped pecans, shredded coconut, and chia seeds until well combined.
3. Line a small baking dish with parchment paper and press the mixture into an even layer.
4. Refrigerate for 1–2 hours or until firm.
5. Cut into bars and store in an airtight container in the fridge or freezer.

These energy bars are chewy, flavorful, and packed with nutrients. They’re ideal for meal prep and a great way to enjoy a keto-friendly snack on busy days.

Note: More recipes are coming soon!