31+ Easy Keto Chorizo Recipes That Will Spice Up Your Low-Carb Meals

Chorizo, with its bold, spicy flavors, is one of the most versatile ingredients to add to any dish, especially on a keto diet.

Whether you’re craving a hearty breakfast, a flavorful dinner, or a satisfying snack, chorizo can elevate your meal while keeping carbs low.

If you’re on a keto journey and love this zesty sausage, you’re in the right place!

In this article, we’ve curated 31+ keto chorizo recipes that are perfect for anyone following a low-carb lifestyle. From chorizo-stuffed mushrooms to spicy chorizo egg scrambles, these recipes will have you enjoying every bite while staying true to your keto goals.

Get ready to spice up your keto menu with these delicious chorizo creations!

31+ Easy Keto Chorizo Recipes That Will Spice Up Your Low-Carb Meals

Chorizo is more than just a flavorful addition; it’s a keto-friendly superstar!

With these 31+ keto chorizo recipes, you’ll never have to compromise on taste while sticking to your low-carb lifestyle.

Whether you prefer your chorizo in a salad, on a pizza, or as part of a creamy sauce, there’s a recipe here for every palate.

So, why not give your next keto meal a little extra kick with some sizzling chorizo?

The possibilities are endless, and your taste buds will thank you!

Keto Chorizo Stuffed Peppers

These keto chorizo stuffed peppers are a perfect low-carb meal that’s packed with flavor and protein. By combining spicy chorizo with creamy cheese and roasted bell peppers, this dish offers a satisfying mix of textures and tastes that will delight your taste buds. It’s a great option for a hearty lunch or dinner, and it’s easy to customize with your favorite toppings.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground chorizo
• 1/2 cup shredded mozzarella cheese
• 1/2 cup cream cheese
• 1/4 cup chopped cilantro
• 1 small onion, finely diced
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly grease the inside of the peppers with olive oil and place them on a baking dish.
3. In a skillet over medium heat, cook the chorizo and diced onion, breaking the chorizo apart with a spoon until browned and cooked through (about 8-10 minutes).
4. Stir in the garlic powder, salt, and pepper, then remove from heat.
5. In a bowl, combine the cooked chorizo mixture with cream cheese and shredded mozzarella until creamy and well-mixed.
6. Stuff the peppers with the chorizo mixture, pressing it down gently to pack it in.
7. Bake the stuffed peppers for 25-30 minutes until the peppers are tender and the filling is bubbly and golden on top.
8. Garnish with chopped cilantro and serve.

These keto chorizo stuffed peppers are both satisfying and packed with flavor. The spiciness of the chorizo, combined with the creamy cheese filling, creates a hearty dish that’s both comforting and low-carb. Perfect for anyone following a keto lifestyle or just craving a spicy, filling meal. Enjoy it as a stand-alone dinner or pair it with a light salad for a complete meal.

Keto Chorizo and Egg Scramble

A quick and easy breakfast or brunch option, this keto chorizo and egg scramble is a protein-packed meal that will keep you energized all day. The richness of the eggs combined with the flavorful chorizo makes for a perfectly balanced, savory breakfast without any carbs. Add some avocado or cheese to make it even more decadent!

Ingredients:

• 1/2 lb ground chorizo
• 4 large eggs
• 1 tbsp heavy cream
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tbsp butter or olive oil
• Fresh cilantro (optional)
• 1/2 avocado (optional, for serving)

Instructions:

1. Heat the butter or olive oil in a skillet over medium heat.
2. Add the chorizo and cook until browned and fully cooked through, breaking it up with a spoon as it cooks (about 5-7 minutes).
3. In a bowl, whisk the eggs with the heavy cream, salt, and pepper until well-beaten.
4. Once the chorizo is cooked, reduce the heat to low and pour the beaten eggs into the skillet with the chorizo.
5. Stir occasionally as the eggs cook, until scrambled and fully set.
6. Stir in the shredded cheddar cheese and cook for an additional 1-2 minutes until the cheese melts.
7. Serve hot with a sprinkle of cilantro and sliced avocado on the side if desired.

egg scramble is a flavorful and satisfying breakfast option that’s rich in protein and fats while keeping carbs to a minimum. The combination of spicy chorizo and creamy eggs creates a deliciously hearty dish that will help you power through the day. For an added touch of richness, serve with slices of creamy avocado. It’s quick, easy, and perfect for busy mornings!

Keto Chorizo Zucchini Boats

These keto chorizo zucchini boats are an excellent low-carb alternative to traditional stuffed zucchini recipes. The chorizo filling, with its spicy and savory flavor, complements the zucchini perfectly. Topped with cheese and baked to perfection, this dish is a great option for lunch or dinner that’s both satisfying and keto-friendly.

Ingredients:

• 4 medium zucchinis
• 1 lb ground chorizo
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 small onion, diced
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the centers with a spoon, leaving a hollow boat shape. Drizzle the zucchini boats with olive oil and season with salt and pepper. Place them on a baking sheet.
3. In a skillet over medium heat, cook the chorizo and diced onion until the chorizo is browned and the onion is soft (about 8-10 minutes).
4. Stir in the cumin, smoked paprika, salt, and pepper, and cook for another 2-3 minutes.
5. Spoon the chorizo mixture into the hollowed-out zucchini boats, pressing it down gently.
6. Top each boat with shredded mozzarella and grated parmesan cheese.
7. Bake for 20-25 minutes until the zucchini is tender and the cheese is melted and golden.
8. Serve hot, garnished with additional herbs or a drizzle of sour cream if desired.

Keto chorizo zucchini boats are a flavorful and creative way to enjoy a low-carb, filling meal. The chorizo filling adds a rich and spicy punch, while the melted cheese offers creaminess that complements the tender zucchini. This dish is both satisfying and nutritious, making it a perfect addition to any keto meal plan. Whether as a main

Keto Chorizo and Cauliflower Rice Stir Fry

A flavorful and low-carb alternative to traditional fried rice, this keto chorizo and cauliflower rice stir fry is a delicious and filling dish. The savory chorizo pairs wonderfully with the light and fluffy cauliflower rice, making for a perfectly balanced meal. This recipe is quick to prepare, and it’s perfect for a weekday dinner or a satisfying lunch.

Ingredients:

• 1 lb ground chorizo
• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup chopped bell pepper
• 1/4 cup soy sauce or coconut aminos (for keto-friendly option)
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the ground chorizo and cook, breaking it up with a spoon, until browned and cooked through (about 8 minutes).
3. Remove the chorizo from the skillet and set it aside. In the same skillet, add the onion, garlic, and bell pepper. Sauté for about 2-3 minutes until softened.
4. Add the cauliflower rice to the skillet, season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly crispy.
5. Stir in the cooked chorizo and soy sauce or coconut aminos. Continue to cook for another 3-4 minutes, allowing the flavors to combine.
6. Garnish with chopped cilantro and serve immediately.

This keto chorizo and cauliflower rice stir fry is a great alternative to traditional fried rice, offering a delicious, low-carb way to enjoy a hearty meal. The combination of spicy chorizo and tender cauliflower rice, along with the vibrant vegetables, creates a mouthwatering dish. It’s quick to make, full of flavor, and an excellent way to enjoy a keto-friendly dinner without compromising on taste.

Keto Chorizo Meatballs

These keto chorizo meatballs are bursting with flavor and make for a fantastic appetizer or main dish. The chorizo provides a rich, spicy taste, while the meatballs are perfectly seasoned and tender. Serve them with a keto-friendly dipping sauce or enjoy them as part of a larger meal. These meatballs are perfect for anyone on a low-carb diet looking to satisfy their cravings.

Ingredients:

• 1 lb ground chorizo
• 1/2 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp cumin
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large mixing bowl, combine the ground chorizo, almond flour, egg, minced garlic, oregano, cumin, salt, and pepper. Mix until fully incorporated.
2. Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally, until they are golden brown on all sides and cooked through.
4. Remove the meatballs from the skillet and place them on a paper towel to drain any excess oil.
5. Serve with a keto-friendly dipping sauce like sugar-free marinara or a drizzle of sour cream.

Keto chorizo meatballs are a fantastic, flavorful option that is both easy to prepare and satisfying. The chorizo adds a spicy punch to the tender meatballs, and they’re perfect for serving as appetizers, snacks, or a main course. Whether paired with a dipping sauce or served with a side of veggies, these meatballs are sure to be a hit in any low-carb meal plan.

Keto Chorizo Casserole

This keto chorizo casserole is a hearty, one-pan meal that combines chorizo, cheese, and vegetables into a creamy, flavorful dish. With the richness of the chorizo and the melt-in-your-mouth cheese, this casserole is perfect for meal prepping or for serving a crowd. It’s low-carb and comforting, making it an ideal dinner option for keto enthusiasts.

Ingredients:

• 1 lb ground chorizo
• 1 small cauliflower head, cut into florets
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 1 small onion, diced
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon until browned and fully cooked (about 8 minutes).
3. Add the diced onion and cook for another 2-3 minutes until softened. Stir in the garlic powder, smoked paprika, salt, and pepper.
4. Steam or microwave the cauliflower florets until tender (about 5-7 minutes).
5. In a baking dish, layer the cooked chorizo mixture and steamed cauliflower. Pour the heavy cream over the top and sprinkle with shredded cheddar and parmesan cheese.
6. Bake for 20-25 minutes until the cheese is melted and bubbly.
7. Serve hot and enjoy!

Keto chorizo casserole is the ultimate comfort food for anyone on a low-carb diet. It’s rich, creamy, and packed with flavor, thanks to the spicy chorizo and the cheesy goodness. This casserole can be made in advance and reheated for an easy weeknight meal or served fresh out of the oven for a hearty dinner. It’s a satisfying dish that makes sticking to a keto lifestyle both easy and delicious.

Keto Chorizo Avocado Salad

This fresh and vibrant keto chorizo avocado salad is the perfect blend of creamy avocado, spicy chorizo, and crunchy vegetables. The rich flavors of the chorizo are balanced by the cooling effect of the avocado and the freshness of the greens. This salad is quick to prepare and works well as a light lunch, dinner, or side dish for a larger meal.

Ingredients:

• 1 lb cooked chorizo (crumbled)
• 2 large ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 cup mixed greens (spinach, arugula, etc.)
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a large bowl, combine the cooked chorizo, diced avocados, cherry tomatoes, red onion, and mixed greens.
2. Drizzle with olive oil and lime juice, then season with salt and pepper. Toss gently to combine.
3. Top the salad with crumbled feta cheese if desired.
4. Serve immediately and enjoy!

keto chorizo avocado salad is a delicious and light way to enjoy the bold flavors of chorizo while keeping carbs low. The creamy avocados pair perfectly with the spicy chorizo, and the fresh veggies add crunch and brightness. It’s a great meal for those looking to enjoy a satisfying and healthy dish without the carbs. This salad is versatile, easy to make, and perfect for a quick lunch or light dinner.

Keto Chorizo Spinach Frittata

This keto chorizo spinach frittata is a savory, satisfying breakfast or brunch option that’s perfect for meal prepping or serving a group. The combination of spicy chorizo, fresh spinach, and eggs creates a flavorful, nutrient-packed meal. It’s easy to make and can be enjoyed warm or at room temperature, making it a versatile addition to your keto meal plan.

Ingredients:

• 1 lb ground chorizo
• 1 cup fresh spinach, chopped
• 8 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the chorizo over medium heat, breaking it up with a spoon until browned and fully cooked (about 8 minutes).
3. Add the chopped spinach and cook for another 1-2 minutes until wilted.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Pour the egg mixture into the skillet with the chorizo and spinach. Stir gently to combine.
6. Sprinkle the shredded mozzarella cheese on top and transfer the skillet to the oven.
7. Bake for 20-25 minutes, or until the eggs are set and the frittata is golden brown.
8. Serve warm and enjoy!

This keto chorizo spinach frittata is a quick, tasty, and satisfying dish that’s perfect for a low-carb breakfast or brunch. The combination of spicy chorizo, creamy eggs, and fresh spinach makes for a filling and flavorful meal. It’s easy to make, great for meal prep, and can be enjoyed throughout the week. Whether for breakfast or as a light dinner, this frittata is sure to become a staple in your keto meal rotation.

Keto Chorizo Lettuce Wraps

These keto chorizo lettuce wraps are a fresh and low-carb option for anyone craving a spicy and flavorful meal. The chorizo provides a rich, smoky flavor, and when wrapped in crisp lettuce leaves, they make for an easy-to-eat, portable meal. These wraps are perfect for lunch, dinner, or even as an appetizer at your next gathering.

Ingredients:

• 1 lb ground chorizo
• 8 large lettuce leaves (such as romaine or butter lettuce)
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1/2 avocado, sliced
• 1/4 cup shredded cheddar cheese (optional)
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, cook the ground chorizo, breaking it apart with a spoon, until browned and cooked through (about 8 minutes).
2. While the chorizo is cooking, prepare the lettuce leaves by washing and patting them dry.
3. Once the chorizo is cooked, remove from heat and stir in the lime juice, salt, and pepper.
4. To assemble, place a generous spoonful of the chorizo mixture in the center of each lettuce leaf.
5. Top with diced red onion, sliced avocado, chopped cilantro, and shredded cheddar cheese if desired.
6. Fold the lettuce leaf around the filling to create a wrap.
7. Serve immediately and enjoy!

These keto chorizo lettuce wraps are a light, flavorful, and low-carb meal that’s perfect for a quick lunch or dinner. The crunchy lettuce adds a refreshing texture that balances the richness of the chorizo, while the avocado and cilantro give it a fresh and creamy touch. They’re versatile, easy to make, and a great option for anyone on a keto diet.

Keto Chorizo and Zucchini Noodles

This keto chorizo and zucchini noodles recipe is a healthy and delicious alternative to traditional pasta dishes. The zucchini noodles are low in carbs and take on the savory flavors of the chorizo perfectly. This dish is easy to prepare and makes for a satisfying meal that’s both flavorful and keto-friendly.

Ingredients:

• 1 lb ground chorizo
• 3 medium zucchinis, spiralized into noodles
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup shredded parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. In a skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and fully cooked (about 8 minutes).
2. Remove the chorizo from the skillet and set aside. In the same skillet, add the olive oil and minced garlic, cooking for about 1-2 minutes until fragrant.
3. Add the spiralized zucchini noodles to the skillet and cook for 3-4 minutes until tender but still al dente.
4. Stir in the cooked chorizo and heavy cream, and cook for another 2-3 minutes to allow the flavors to combine.
5. Season with salt and pepper to taste.
6. Sprinkle with shredded parmesan cheese and garnish with fresh basil, if desired.
   Keto chorizo and zucchini noodles offer a deliciously light and flavorful dish without the carbs of traditional pasta. The savory chorizo complements the fresh zucchini noodles, and the heavy cream and parmesan cheese bring richness to the dish. This meal is quick, satisfying, and perfect for anyone looking to stay within their keto carb limit while still enjoying a hearty dinner.

Keto Chorizo Cabbage Skillet

his keto chorizo cabbage skillet is a simple yet flavorful one-pan meal that’s perfect for busy nights. The smoky chorizo pairs wonderfully with the tender cabbage, creating a filling and low-carb dish. It’s hearty, easy to make, and packed with nutrients, making it an ideal dinner option for anyone on a keto or low-carb diet.

Ingredients:

• 1 lb ground chorizo
• 1 medium head of cabbage, chopped
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the ground chorizo to the skillet, breaking it up with a spoon, and cook until browned (about 8 minutes).
3. Add the diced onion and minced garlic to the skillet, and cook for an additional 2-3 minutes until softened.
4. Stir in the smoked paprika, cumin, salt, and pepper.
5. Add the chopped cabbage to the skillet and cook for about 5-7 minutes, stirring occasionally, until the cabbage is tender but still slightly crispy.
6. Taste and adjust seasoning if necessary.
7. Serve hot and enjoy!

This keto chorizo cabbage skillet is a quick, flavorful, and filling dish that’s perfect for busy weeknights. The spicy chorizo and tender cabbage make a satisfying combination, and the smoky paprika and cumin add an extra layer of depth to the dish. It’s a fantastic low-carb meal that’s easy to prepare and packed with flavor.

Keto Chorizo Breakfast Cups

Keto chorizo breakfast cups are a fun and portable breakfast option that combines chorizo, eggs, and cheese in a muffin tin to create individual servings. These breakfast cups are perfect for meal prepping, and they’re a great way to start your day with a flavorful and protein-packed meal that keeps you full and satisfied.

Ingredients:

• 1 lb ground chorizo
• 8 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• Salt and pepper to taste
• Olive oil for greasing
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grease a muffin tin with olive oil or line with muffin liners.
3. In a skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and fully cooked (about 8 minutes).
4. In a bowl, whisk the eggs with the heavy cream, salt, and pepper.
5. Spoon a small amount of cooked chorizo into the bottom of each muffin cup.
6. Pour the egg mixture over the chorizo, filling each cup about three-quarters full.
7. Top each cup with a sprinkle of shredded cheddar cheese.
8. Bake for 15-20 minutes or until the eggs are set and the cheese is melted.
9. Garnish with fresh herbs if desired and serve.

Keto chorizo breakfast cups are a convenient and delicious way to enjoy a low-carb breakfast. They’re packed with protein and flavor, and they make for a perfect meal prep option for busy mornings. These cups are easy to grab and go, and the combination of spicy chorizo, cheesy eggs, and a bit of creaminess makes them a satisfying start to your day.

Keto Chorizo Chili

This keto chorizo chili is a hearty and spicy low-carb alternative to traditional chili. Packed with rich, flavorful chorizo, peppers, and spices, this chili is the perfect comfort food for cold evenings. It’s easy to make, filling, and Ingredients:

• 1 lb ground chorizo
• 1 can (14.5 oz) diced tomatoes
• 1 small bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground chorizo and cook, breaking it apart with a spoon, until browned and fully cooked (about 8 minutes).
2. Add the diced onion, bell pepper, and garlic to the pot, and cook for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, salt, and pepper.
4. Add the diced tomatoes and bring the mixture to a simmer.
5. Cook for an additional 10-15 minutes to allow the flavors to meld together.
6. Taste and adjust seasoning as needed.
7. Serve hot, with optional toppings like sour cream, shredded cheese, or chopped cilantro.

Keto chorizo chili is a rich, hearty dish that’s perfect for a low-carb meal on a chilly day. The spicy chorizo provides bold flavor, while the tomatoes and peppers add depth and texture. It’s a perfect dish for meal prepping, and you can easily adjust the heat level by adding more or less chili powder. Whether served alone or topped with cheese and sour cream, this chili is a satisfying, keto-friendly comfort food.

Keto Chorizo and Egg Scramble

This keto chorizo and egg scramble is a quick and satisfying breakfast option that’s both flavorful and packed with protein. The spicy chorizo and fluffy scrambled eggs come together to create a hearty, low-carb meal. This dish is perfect for a busy morning or as a lazy weekend breakfast, and it’s easily customizable with your favorite keto-friendly veggies.

Ingredients:

• 1/2 lb ground chorizo
• 4 large eggs
• 1/4 cup heavy cream
• 1/4 cup shredded cheddar cheese (optional)
• 1/4 cup chopped bell peppers (optional)
• Salt and pepper to taste
• 1 tbsp olive oil or butter for cooking

Instructions:

1. Heat the olive oil or butter in a skillet over medium heat.
2. Add the ground chorizo and cook until browned and fully cooked, breaking it up with a spoon (about 8 minutes).
3. If using, add chopped bell peppers to the skillet and cook for an additional 2-3 minutes until softened.
4. In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Pour the egg mixture into the skillet with the chorizo and peppers. Stir gently to scramble the eggs, cooking until they are fully set but still creamy (about 3-4 minutes).
6. Sprinkle with shredded cheddar cheese, if desired, and serve immediately.

Keto chorizo and egg scramble is a simple, flavorful breakfast that’s perfect for starting your day on a high note. The spicy chorizo adds richness, while the creamy scrambled eggs balance it out beautifully. This meal is quick, customizable, and packed with protein, making it a go-to option for keto dieters looking for a filling morning meal.

Keto Chorizo Stuffed Bell Peppers

Keto chorizo stuffed bell peppers are a satisfying, low-carb dish that combines the smoky flavor of chorizo with tender bell peppers. These stuffed peppers are easy to prepare, making them a perfect weeknight dinner or meal prep option. They can be customized with a variety of toppings like cheese or sour cream, making them even more delicious.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground chorizo
• 1/4 cup chopped onions
• 1/2 cup shredded mozzarella or cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/2 tsp cumin
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a baking dish with olive oil and place the bell peppers inside.
3. In a skillet over medium heat, cook the ground chorizo, breaking it up with a spoon, until browned and fully cooked (about 8 minutes).
4. Add the chopped onions to the skillet and cook for another 2-3 minutes until softened.
5. Stir in the cumin, salt, and pepper.
6. Stuff each bell pepper with the chorizo mixture and place them in the prepared baking dish.
7. Top each stuffed pepper with shredded cheese.
8. Bake for 20-25 minutes, until the peppers are tender and the cheese is melted and bubbly.
9. Garnish with chopped cilantro and serve hot.

Keto chorizo stuffed bell peppers are a delicious and easy meal that combines the savory goodness of chorizo with the sweetness of roasted bell peppers. The dish is hearty and filling, and it can be customized with different cheeses or toppings. These stuffed peppers are perfect for a keto dinner or as part of a meal prep plan for the week.

Keto Chorizo and Spinach Soup

This keto chorizo and spinach soup is a comforting, low-carb dish that’s perfect for a chilly day. The spicy chorizo adds depth and richness to the soup, while the fresh spinach provides a burst of color and nutrients. It’s a quick and easy soup to make, and it’s full of flavor without all the carbs.

Ingredients:

• 1 lb ground chorizo
• 4 cups chicken or vegetable broth
• 3 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add the ground chorizo and cook, breaking it up with a spoon, until browned and fully cooked (about 8 minutes).
3. Add the diced onion and minced garlic to the pot and cook for an additional 2-3 minutes until softened.
4. Stir in the dried oregano, salt, and pepper.
5. Pour in the chicken or vegetable broth and bring the mixture to a simmer.
6. Stir in the chopped spinach and cook for about 3-4 minutes until wilted.
7. Add the heavy cream and cook for another 2-3 minutes to combine.
8. Taste and adjust seasoning if necessary.
   This keto chorizo and spinach soup is the perfect comfort food for colder weather. The spicy chorizo adds a delicious kick to the creamy soup, while the spinach brings a fresh, healthy touch. It’s a great option for anyone on a low-carb or keto diet, and it’s easy to make in just a few simple steps.

Keto Chorizo and Cheese Stuffed Mushrooms

These keto chorizo and cheese stuffed mushrooms are a delicious, bite-sized appetizer or snack. The chorizo adds a smoky, spicy flavor, and the cheese brings creaminess and richness to the dish. These stuffed mushrooms are easy to prepare, making them perfect for parties, gatherings, or just as a quick keto snack.

Ingredients:

• 12 large mushrooms, stems removed
• 1/2 lb ground chorizo
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a baking sheet with olive oil.
3. In a skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and fully cooked (about 8 minutes).
4. In a bowl, combine the cooked chorizo, cream cheese, shredded mozzarella, chopped parsley, garlic powder, salt, and pepper.
5. Stuff each mushroom cap with the chorizo mixture, pressing it down gently.
6. Place the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
7. Serve immediately and enjoy!

eese stuffed mushrooms are a flavorful, low-carb appetizer that’s perfect for keto parties or snacking. The creamy cheese and smoky chorizo are the ideal filling for the tender mushroom caps. These bite-sized treats are easy to make and sure to be a hit with anyone following a keto diet.

keto Chorizo Meatball Soup

Keto chorizo meatball soup is a savory, low-carb comfort dish that combines juicy chorizo meatballs with a flavorful broth. The hearty meatballs and rich soup make for a satisfying meal, and the dish is packed with protein and flavor. This soup is perfect for a cozy dinner or meal prep throughout the week.

Ingredients:

• 1 lb ground chorizo
• 1 egg
• 1/4 cup almond flour
• 4 cups chicken or vegetable broth
• 2 cups spinach, chopped
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. In a bowl, combine the ground chorizo, egg, almond flour, salt, and pepper. Mix until fully incorporated, then form the mixture into small meatballs.
2. Heat olive oil in a large pot over medium heat. Add the meatballs and cook for 5-7 minutes until browned on all sides. Remove the meatballs and set them aside.
3. In the same pot, add the diced onion and minced garlic, cooking for 2-3 minutes until softened.
4. Pour in the chicken or vegetable broth and bring the mixture to a simmer.
5. Add the spinach and return the meatballs to the pot. Cook for another 10-15 minutes, until the meatballs are fully cooked through.
6. Taste and adjust seasoning with salt, pepper, and paprika.
7. Serve hot and enjoy!

Keto chorizo meatball soup is the ultimate low-carb comfort food. The spicy chorizo meatballs bring tons of flavor to the rich broth, while the spinach adds freshness and color. This soup is hearty and satisfying, making it a perfect meal for colder days or as part of your keto meal prep plan. It’s easy to make, full of flavor, and sure to warm you up!

Note: More recipes are coming soon