30+ Delicious Keto Corned Beef Recipes for a Low-Carb Feast

If you’re following a keto lifestyle and love the rich, savory taste of corned beef, you’re in for a treat!

Corned beef is a versatile, protein-packed ingredient that works wonderfully in a variety of low-carb recipes.

Whether you’re craving something comforting, light, or even a little indulgent, there’s a keto corned beef dish for every occasion.

In this post, we’ve rounded up over 30+ keto-friendly corned beef recipes that will keep you satisfied and on track with your low-carb goals.

From hearty casseroles and savory salads to crispy croquettes and creamy soups, these recipes bring the flavor without the carbs.

So, grab your corned beef and get ready to explore these mouthwatering dishes that will make your keto journey even more delicious!

30+ Delicious Keto Corned Beef Recipes for a Low-Carb Feast

With over 30+ keto corned beef recipes to choose from, you’ll never run out of ideas for how to enjoy this delicious ingredient while staying within your carb limits.

From hearty, filling dishes like casseroles and stews to lighter options like salads and wraps, these recipes offer plenty of variety to keep your meals exciting and satisfying.

Whether you’re new to the keto diet or a seasoned pro, these keto corned beef recipes are sure to become staples in your low-carb kitchen.

Keto Corned Beef and Cabbage Skillet

This dish is a low-carb version of the classic Irish corned beef and cabbage, making it the perfect comfort food for anyone following a keto diet.

It’s packed with savory corned beef, crispy cabbage, and seasoned with just the right amount of spices. The skillet method keeps everything in one pan, making cleanup a breeze.

Ingredients:

• 1 lb cooked corned beef (cut into cubes or shredded)
• 4 cups cabbage (chopped)
• 1 medium onion (sliced)
• 2 cloves garlic (minced)
• 2 tbsp butter or ghee
• 1 tsp caraway seeds
• 1 tsp mustard seeds (optional)
• Salt and pepper, to taste
• 1/4 cup chicken broth or water

Instructions:

1. Heat the butter in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
2. Add the chopped cabbage to the skillet, stirring to coat in the butter and onions. Cook for 5-7 minutes until the cabbage begins to soften.
3. Stir in the caraway seeds, mustard seeds, and a pinch of salt and pepper. Continue cooking for another 5 minutes, allowing the cabbage to become slightly crispy at the edges.
4. Add the shredded corned beef to the pan, and pour in the chicken broth (or water). Stir everything together and cook for an additional 5-7 minutes until the corned beef is heated through and the cabbage is fully cooked.
5. Adjust seasoning with salt and pepper, and serve hot.

The keto-friendly version of corned beef and cabbage doesn’t skimp on flavor. The caraway seeds lend a wonderful depth to the dish, while the crispy edges of the cabbage provide a satisfying texture.

This meal is both filling and delicious, making it a great go-to dinner for anyone on the keto diet. It’s also a wonderful way to enjoy a holiday favorite without all the carbs.

Keto Corned Beef Hash

Keto corned beef hash is a perfect low-carb alternative to the traditional breakfast dish.

This recipe combines savory corned beef with cauliflower and bell peppers, delivering a rich and satisfying hash without the starchy potatoes.

Ingredients:

• 1 lb cooked corned beef (diced)
• 1 small head of cauliflower (cut into florets)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 1 small onion (diced)
• 2 tbsp butter or olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 eggs (optional for topping)

Instructions:

1. In a food processor, pulse the cauliflower florets until they resemble rice grains.
2. Heat the butter or olive oil in a large skillet over medium heat. Add the onion and bell peppers, cooking for 3-4 minutes until softened.
3. Stir in the cauliflower rice, smoked paprika, garlic powder, salt, and pepper. Cook for 5-7 minutes until the cauliflower starts to soften and turn golden.
4. Add the diced corned beef to the skillet, mixing well to combine with the cauliflower mixture. Continue cooking for another 5 minutes until the corned beef is heated through.
5. Optional: In a separate pan, fry two eggs sunny-side up or scrambled to serve on top of the hash.
6. Serve the hash with eggs on top, if desired.

This keto corned beef hash is a satisfying and hearty dish that can be enjoyed for breakfast or dinner. The cauliflower serves as a perfect substitute for potatoes, offering a similar texture while keeping the carb count low.

The combination of bell peppers, corned beef, and spices brings a bold and flavorful twist to the classic hash. Whether you top it with a fried egg or eat it on its own, this dish is a great addition to your keto meal rotation.

Keto Corned Beef Salad with Avocado Dressing

This fresh keto corned beef salad features a medley of leafy greens, corned beef, and a creamy avocado dressing that ties the whole dish together.

It’s a light yet satisfying meal that’s packed with healthy fats, protein, and fiber.

Ingredients:

• 1 lb cooked corned beef (sliced thinly)
• 4 cups mixed greens (such as spinach, arugula, and lettuce)
• 1 small cucumber (sliced)
• 1/2 red onion (thinly sliced)
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, cucumber, and red onion.
2. Slice the corned beef thinly and add it to the salad.
3. To make the dressing, combine the avocado, olive oil, lemon juice, Dijon mustard, salt, and pepper in a blender or food processor. Blend until smooth and creamy. If needed, add a bit of water to reach your desired consistency.
4. Drizzle the avocado dressing over the salad and toss gently to coat all the ingredients.
5. Serve immediately as a light lunch or dinner.

This keto corned beef salad is the perfect balance of freshness and richness. The creamy avocado dressing adds a smooth and slightly tangy flavor that complements the saltiness of the corned beef.

The salad’s crunchy vegetables, combined with the tender corned beef, create a satisfying and nutritious dish that won’t leave you feeling hungry. It’s a great option for meal prepping or when you need a quick yet satisfying keto meal.

Keto Corned Beef Cabbage Soup

This hearty, low-carb soup is a warm and comforting dish packed with flavorful corned beef, tender cabbage, and a rich broth.

It’s an excellent choice for a filling and satisfying meal, with plenty of vegetables to keep it both light and nutritious.

Ingredients:

• 1 lb cooked corned beef (shredded)
• 1 medium head of cabbage (chopped)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 4 cups beef broth (preferably homemade or low-sodium)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/2 cup heavy cream (optional for richness)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until fragrant and softened, about 3-4 minutes.
2. Add the shredded corned beef to the pot, stirring to combine with the onions and garlic. Cook for another 2-3 minutes.
3. Pour in the beef broth and add the thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat and simmer for 10 minutes. Add the chopped cabbage to the pot, continuing to simmer for an additional 15-20 minutes, or until the cabbage is tender.
5. Stir in the heavy cream (if using), adjust seasoning with salt and pepper, and serve hot.

This keto corned beef cabbage soup is perfect for a cozy meal on chilly days. The combination of savory corned beef and tender cabbage, combined with the rich beef broth, makes for a deeply satisfying dish.

The optional addition of heavy cream adds a luxurious texture, but the soup remains hearty and delicious without it. It’s a perfect way to enjoy the flavors of corned beef in a lighter, low-carb form.

Keto Corned Beef Lettuce Wraps

These keto corned beef lettuce wraps are an excellent low-carb alternative to sandwiches, offering all the flavors of corned beef in a fresh, crunchy wrap.

Packed with protein, healthy fats, and topped with a flavorful mustard sauce, these wraps are a great option for a quick lunch or dinner.

Ingredients:

• 1 lb cooked corned beef (thinly sliced)
• 8 large lettuce leaves (such as iceberg or romaine)
• 1/4 cup Dijon mustard
• 1 tbsp mayonnaise (or avocado mayo)
• 1 tsp apple cider vinegar
• 1/4 cup shredded cheddar cheese (optional)
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together the Dijon mustard, mayonnaise, apple cider vinegar, salt, and pepper until smooth. Adjust the flavor to taste.
2. Lay the lettuce leaves flat on a clean surface, removing any tough ribs if needed.
3. Spread a thin layer of the mustard sauce onto each lettuce leaf.
4. Layer the thinly sliced corned beef on top of the sauce, adding as much as desired.
5. Optionally, sprinkle with shredded cheddar cheese for added richness.
6. Roll up each lettuce leaf tightly, securing the filling inside, and serve immediately.

These keto corned beef lettuce wraps are not only a great low-carb lunch but also a fun way to enjoy corned beef in a fresh, portable form.

The mustard sauce adds a tangy kick that pairs perfectly with the salty corned beef, and the crisp lettuce gives each bite a satisfying crunch. You can easily customize this recipe with your favorite low-carb toppings or sauces to make it your own.

Keto Corned Beef Egg Cups

These keto corned beef egg cups are a delicious and portable breakfast or brunch option.

With the rich flavor of corned beef, combined with creamy eggs and melted cheese, these cups are a great way to start your day on a low-carb note.

Ingredients:

• 1 lb cooked corned beef (diced)
• 6 large eggs
• 1/4 cup shredded cheddar cheese (or cheese of your choice)
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1 tsp dried thyme or oregano (optional)
• Butter (for greasing the muffin tin)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with butter or cooking spray to prevent sticking.
2. Divide the diced corned beef evenly among the muffin cups, placing about 1-2 tablespoons in each.
3. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and optional dried herbs.
4. Pour the egg mixture into each muffin cup, filling them about 3/4 full. Sprinkle the shredded cheddar cheese evenly over the top of each cup.
5. Bake in the preheated oven for 15-20 minutes, or until the eggs are set and the cheese is melted and golden.
6. Allow the egg cups to cool slightly before removing them from the muffin tin.

Keto corned beef egg cups are a perfect meal prep option, providing a satisfying, protein-packed breakfast that’s easy to grab on the go.

The combination of corned beef, eggs, and cheese delivers a rich and flavorful bite, making these cups a hit for anyone following a keto lifestyle. They are also versatile, allowing you to add your favorite herbs or veggies to customize the flavor.

Keto Corned Beef and Spinach Frittata

This keto corned beef and spinach frittata is a perfect dish for breakfast, brunch, or a light dinner.

Packed with protein from the eggs and corned beef, and the nutrient-rich spinach adds a healthy dose of greens, making it both satisfying and nutritious.

Ingredients:

• 1 lb cooked corned beef (diced)
• 4 large eggs
• 2 cups fresh spinach (chopped)
• 1/4 cup heavy cream
• 1/2 cup shredded mozzarella or cheddar cheese
• 1/2 small onion (diced)
• 1 tbsp olive oil or butter
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch oven-safe skillet or pie dish with butter or oil.
2. Heat olive oil or butter in the skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
3. Add the chopped spinach to the pan and cook until wilted, about 2 minutes.
4. Stir in the diced corned beef and cook for another 2 minutes to warm it through.
5. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture into the skillet, ensuring it covers all the ingredients evenly.
6. Sprinkle the shredded cheese on top and place the skillet in the oven.
7. Bake for 20-25 minutes, or until the eggs are set and the frittata is golden brown around the edges.
8. Allow the frittata to cool slightly before slicing and serving.

This keto corned beef and spinach frittata is a delightful way to enjoy corned beef in a savory, breakfast-inspired dish.

The eggs provide a fluffy base, while the spinach adds a mild, earthy flavor that pairs perfectly with the saltiness of the corned beef. The cheese melts beautifully, creating a rich and satisfying frittata that works well for any meal of the day.

Keto Corned Beef Zucchini Boats

These keto corned beef zucchini boats are a creative way to enjoy corned beef while keeping it low-carb.

The zucchini serves as a perfect boat for the flavorful corned beef filling, making this dish both fun and satisfying.

Ingredients:

• 1 lb cooked corned beef (shredded)
• 4 medium zucchinis
• 1/2 cup shredded mozzarella cheese
• 1/4 cup sour cream or cream cheese
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the seeds with a spoon to create a hollow center. Lightly brush the zucchini boats with olive oil and season with salt and pepper.
2. Place the zucchini halves on a baking sheet and roast in the preheated oven for 10-15 minutes until they begin to soften.
3. While the zucchini boats are roasting, mix the shredded corned beef, mozzarella cheese, sour cream or cream cheese, Dijon mustard, salt, and pepper in a bowl until well combined.
4. Once the zucchini boats are tender, remove them from the oven and stuff them with the corned beef mixture, pressing it down to fill each boat evenly.
5. Return the stuffed zucchini boats to the oven and bake for another 10-15 minutes until the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

These keto corned beef zucchini boats are a great way to enjoy a satisfying and low-carb meal with minimal effort.

The zucchini’s mild flavor complements the rich, savory corned beef, while the melted cheese and creamy filling add richness. These boats are a great option for anyone looking for a fun, low-carb twist on traditional corned beef dishes.

Keto Corned Beef Stuffed Mushrooms

Keto corned beef stuffed mushrooms are a bite-sized, delicious appetizer or snack that’s perfect for a party or a quick meal.

The mushrooms provide a savory, low-carb base, while the corned beef mixture adds a rich, flavorful stuffing that’s sure to satisfy.

Ingredients:

• 1 lb cooked corned beef (finely chopped)
• 16 large button mushrooms (stems removed)
• 1/2 cup cream cheese (softened)
• 1/4 cup shredded cheddar cheese
• 1 tbsp Dijon mustard
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the mushroom caps on a baking sheet, hollow side up.
2. In a bowl, combine the finely chopped corned beef, cream cheese, shredded cheddar cheese, Dijon mustard, garlic powder, salt, and pepper. Stir until the mixture is smooth and well combined.
3. Stuff each mushroom cap with the corned beef mixture, pressing it down gently to pack it in.
4. Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden.
5. Garnish with fresh parsley before serving.

These keto corned beef stuffed mushrooms make for a great appetizer or light meal. The savory mushroom caps hold the creamy, cheesy corned beef stuffing beautifully, creating a flavorful bite-sized treat.

The richness of the cream cheese and cheddar, paired with the bold corned beef, make this dish a perfect option for entertaining or meal prepping.

Keto Corned Beef Cabbage Stir-Fry

This keto corned beef cabbage stir-fry is a quick and flavorful dish that combines the richness of corned beef with the crunchiness of cabbage and other fresh vegetables.

It’s a great way to enjoy your favorite ingredients in a stir-fry that’s low in carbs but big on taste.

Ingredients:

• 1 lb cooked corned beef (shredded or sliced thin)
• 4 cups cabbage (shredded)
• 1/2 cup bell peppers (sliced)
• 1/4 cup green onions (chopped)
• 2 tbsp soy sauce or coconut aminos (for gluten-free option)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1/2 tsp ginger (fresh or powdered)
• 2 cloves garlic (minced)
• Salt and pepper, to taste

Instructions:

1. Heat the sesame oil and olive oil in a large skillet or wok over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1 minute.
2. Add the bell peppers and cook for 2-3 minutes until they begin to soften.
3. Add the shredded cabbage to the pan and stir-fry for another 5-7 minutes until the cabbage is tender but still crisp.
4. Stir in the corned beef, green onions, and soy sauce (or coconut aminos). Continue stir-frying for an additional 2-3 minutes until everything is heated through.
5. Adjust seasoning with salt and pepper, and serve hot.

This keto corned beef cabbage stir-fry is a quick, one-pan dish that’s perfect for a busy weeknight.

The combination of crunchy cabbage, tender corned beef, and flavorful seasonings makes this stir-fry both satisfying and low-carb. It’s a versatile dish that can be easily adjusted with your favorite veggies, and it’s packed with flavor without the carbs.

Keto Corned Beef Avocado Boats

These keto corned beef avocado boats are a delicious, creative way to enjoy corned beef while keeping your meal light and fresh.

The creamy avocado serves as the perfect vessel for the savory corned beef mixture, making each bite both satisfying and full of healthy fats.

Ingredients:

• 1 lb cooked corned beef (shredded)
• 2 ripe avocados (halved and pitted)
• 1/4 cup sour cream or Greek yogurt
• 1 tbsp Dijon mustard
• 1/4 tsp smoked paprika
• 1/4 cup shredded cheddar cheese (optional)
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Cut the avocados in half and remove the pits. Scoop out a small amount of flesh from each half to create a larger cavity for the filling. Set the avocado halves aside.
2. In a bowl, mix the shredded corned beef, sour cream (or Greek yogurt), Dijon mustard, smoked paprika, salt, and pepper until well combined.
3. Fill each avocado half with the corned beef mixture, pressing gently to pack it in.
4. Optionally, sprinkle shredded cheddar cheese on top of each avocado half and broil for 2-3 minutes until the cheese is melted and bubbly.
5. Garnish with fresh parsley or cilantro before serving.

Keto corned beef avocado boats are an incredibly satisfying and nutrient-packed meal.

The combination of creamy avocado and the rich corned beef mixture provides a perfect balance of healthy fats and protein. These boats are easy to make, portable, and can be enjoyed as a quick lunch or dinner.

Keto Corned Beef and Cheese Roll-Ups

These keto corned beef and cheese roll-ups are the perfect low-carb snack or appetizer.

With thin slices of corned beef wrapped around creamy cheese, they offer a savory, satisfying bite that’s both delicious and filling.

Ingredients:

• 1 lb cooked corned beef (thinly sliced)
• 4 oz cream cheese (softened)
• 1/4 cup shredded cheddar cheese
• 1/4 cup fresh chives (chopped)
• Salt and pepper, to taste

Instructions:

1. Lay the slices of corned beef flat on a clean surface. If needed, trim any large slices to make them more manageable.
2. In a bowl, mix the softened cream cheese, shredded cheddar cheese, chives, salt, and pepper until smooth and well combined.
3. Spread a small amount of the cheese mixture onto each slice of corned beef.
4. Roll up each slice tightly to form a cheese-filled corned beef roll-up.
5. Serve immediately, or refrigerate for later use.

These keto corned beef and cheese roll-ups are a great on-the-go snack or appetizer. The rich, creamy cheese filling complements the savory corned beef perfectly, and the chives add a fresh burst of flavor.

They’re quick to prepare, and they’re an excellent way to satisfy your hunger while keeping things low-carb and keto-friendly.

Keto Corned Beef and Egg Salad

This keto corned beef and egg salad is a creamy, savory dish that combines hard-boiled eggs with corned beef and a tangy mustard dressing.

It’s perfect for a light lunch or as a side dish, offering plenty of protein and healthy fats to keep you full and satisfied.

Ingredients:

• 1 lb cooked corned beef (diced)
• 4 large eggs (hard-boiled, peeled, and chopped)
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup red onion (finely diced)
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large bowl, combine the diced corned beef and chopped hard-boiled eggs.
2. In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
3. Pour the dressing over the corned beef and eggs, gently stirring to combine.
4. Add the diced red onion and mix well.
5. Garnish with fresh parsley and serve chilled.

This keto corned beef and egg salad is both rich and satisfying. The creamy mayonnaise dressing adds a luxurious texture, while the tangy Dijon mustard and apple cider vinegar provide a bit of zing that balances the richness of the corned beef and eggs.

It’s a great meal prep option, and you can enjoy it on its own or as a topping for lettuce wraps or crackers.

Keto Corned Beef Lettuce Tacos

These keto corned beef lettuce tacos are a fresh, crunchy way to enjoy corned beef without the carbs.

The lettuce serves as a perfect substitute for tortillas, and the flavorful corned beef mixture makes each taco a savory, low-carb delight.

Ingredients:

• 1 lb cooked corned beef (shredded or chopped)
• 8 large lettuce leaves (such as iceberg or romaine)
• 1/4 cup salsa (preferably homemade or sugar-free)
• 1/4 cup sour cream
• 1/2 avocado (sliced)
• 1/4 cup shredded cheddar cheese
• 1 tbsp fresh cilantro (chopped)
• Lime wedges (for serving)
• Salt and pepper, to taste

Instructions:

1. Lay the lettuce leaves flat on a clean surface, trimming any large ribs if needed to make them more manageable for tacos.
2. In a skillet over medium heat, warm the shredded corned beef until heated through, about 3-4 minutes.
3. Spoon the warm corned beef mixture onto the center of each lettuce leaf.
4. Top each taco with a dollop of sour cream, salsa, sliced avocado, shredded cheddar cheese, and chopped cilantro.
5. Squeeze fresh lime juice over the tacos before serving.

These keto corned beef lettuce tacos are a refreshing and light alternative to traditional tacos, offering all the bold flavors without the carbs.

The crispy lettuce provides the perfect crunch, while the corned beef mixture is rich and satisfying. The salsa and sour cream add freshness and creaminess, making these tacos a perfect meal for any time of day.

Keto Corned Beef and Cauliflower Gratin

This keto corned beef and cauliflower gratin is a cheesy, creamy dish that’s perfect for anyone craving a comforting casserole-style meal without the carbs.

The cauliflower replaces traditional potatoes, creating a low-carb alternative that’s just as satisfying.

Ingredients:

• 1 lb cooked corned beef (shredded)
• 1 medium head of cauliflower (cut into florets)
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup Parmesan cheese (grated)
• 2 tbsp butter
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Steam or boil the cauliflower florets until they are tender, about 8-10 minutes. Drain well and set aside.
3. In a large skillet, melt the butter over medium heat. Add the heavy cream, garlic powder, salt, and pepper, stirring to combine. Let the cream mixture simmer for 2-3 minutes until it thickens slightly.
4. Stir in the shredded cheddar cheese and Parmesan cheese, and continue cooking until the cheese has melted and the sauce is smooth.
5. Add the cooked cauliflower and shredded corned beef to the sauce, stirring to coat evenly.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly.
7. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
8. Garnish with fresh parsley before serving.

Keto corned beef and cauliflower gratin is the ultimate comfort food with a keto twist. The cauliflower takes the place of potatoes, absorbing the rich, creamy sauce, while the corned beef adds savory depth to the dish.

This gratin is hearty enough to serve as a main course, and it’s the perfect dish for anyone looking for a low-carb, cheesy casserole option.

Keto Corned Beef and Roasted Vegetable Skillet

This keto corned beef and roasted vegetable skillet is a quick, one-pan meal that combines corned beef with a variety of roasted vegetables.

The savory flavors of the corned beef blend perfectly with the roasted vegetables, creating a satisfying and hearty low-carb dish.

Ingredients:

• 1 lb cooked corned beef (sliced or shredded)
• 2 medium zucchinis (sliced)
• 1 bell pepper (sliced)
• 1 small onion (sliced)
• 1 cup mushrooms (sliced)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sliced zucchini, bell pepper, onion, and mushrooms in olive oil, dried oregano, paprika, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet.
3. Roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelized.
4. While the vegetables roast, heat a large skillet over medium heat. Add the sliced or shredded corned beef to the skillet and cook for 3-4 minutes until heated through.
5. Once the vegetables are done, add them to the skillet with the corned beef, stirring to combine. Let the mixture cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Garnish with fresh parsley before serving.

This keto corned beef and roasted vegetable skillet is a simple yet flavorful dish that brings together the richness of corned beef and the sweetness of roasted vegetables. It’s a great option for a low-carb dinner that can be prepared in one pan for easy cleanup.

The combination of textures and flavors makes this a satisfying meal for anyone on a keto diet.

Keto Corned Beef Croquettes

These keto corned beef croquettes are crispy on the outside and tender on the inside.

Made with corned beef, cheese, and almond flour, these low-carb croquettes are perfect for a snack or appetizer that delivers rich flavor without the carbs.

Ingredients:

• 1 lb cooked corned beef (shredded)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup almond flour
• 2 large eggs (beaten)
• 1 tbsp Dijon mustard
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Olive oil (for frying)

Instructions:

1. In a large bowl, mix the shredded corned beef, mozzarella cheese, almond flour, beaten eggs, Dijon mustard, garlic powder, salt, and pepper until well combined.
2. Shape the mixture into small balls or oval-shaped croquettes, about 1-2 inches in size.
3. Heat olive oil in a skillet over medium heat. Once hot, carefully add the croquettes to the pan, cooking for 3-4 minutes on each side, or until golden brown and crispy.
4. Remove the croquettes from the skillet and drain on a paper towel-lined plate.
5. Serve the croquettes with a side of mustard or your favorite dipping sauce.

These keto corned beef croquettes are a great way to enjoy corned beef in a fun, bite-sized format.

The crunchy exterior, combined with the cheesy, savory corned beef interior, makes them a delicious treat. They’re perfect for parties, snacks, or as an appetizer to complement your main meal.

Keto Corned Beef and Creamed Spinach

This keto corned beef and creamed spinach dish is a rich and comforting combination of tender corned beef paired with creamy spinach.

It’s a low-carb version of a classic steakhouse side, making it perfect for a filling dinner or as a side dish.

Ingredients:

• 1 lb cooked corned beef (shredded)
• 4 cups fresh spinach (washed and chopped)
• 1/2 cup heavy cream
• 1/4 cup cream cheese (softened)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 1/4 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Heat the butter in a large skillet over medium heat. Add the chopped spinach and cook until wilted, about 3-4 minutes.
2. Add the cream cheese, heavy cream, garlic powder, salt, and pepper to the skillet, stirring until the cream cheese melts and the mixture is smooth and creamy.
3. Stir in the grated Parmesan cheese and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
4. Add the shredded corned beef to the skillet and stir to combine. Continue cooking for another 3-4 minutes until the corned beef is heated through and the flavors meld together.
5. Serve hot, garnished with additional Parmesan cheese if desired.

This keto corned beef and creamed spinach is the perfect comfort food, combining the richness of the creamy spinach with the savory corned beef.

The creamy sauce provides a luxurious texture, making this dish feel indulgent while still being low-carb. It’s a great side for a hearty dinner or a main dish when you’re craving something rich and satisfying.

Keto Corned Beef and Cheddar Stuffed Bell Peppers

These keto corned beef and cheddar stuffed bell peppers are a savory, low-carb meal that’s perfect for a hearty lunch or dinner.

The bell peppers serve as a great vessel for the corned beef and cheese filling, providing both flavor and nutrition without the carbs.

Ingredients:

• 1 lb cooked corned beef (shredded)
• 4 large bell peppers (any color)
• 1/2 cup shredded cheddar cheese
• 1/4 cup cream cheese (softened)
• 2 tbsp mayonnaise
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
2. In a large bowl, mix together the shredded corned beef, shredded cheddar cheese, cream cheese, mayonnaise, garlic powder, salt, and pepper.
3. Stuff each bell pepper with the corned beef mixture, pressing down gently to pack it in tightly.
4. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the peppers are tender.
5. Remove the foil and bake for an additional 5-10 minutes to allow the cheese to melt and brown slightly on top.
6. Garnish with fresh parsley before serving.

These keto corned beef and cheddar stuffed bell peppers are a simple yet satisfying meal. The bell peppers add a subtle sweetness that complements the savory, cheesy corned beef filling.

The combination of cream cheese and cheddar creates a rich, creamy texture that makes this dish feel indulgent while staying low in carbs.

Keto Corned Beef and Cauliflower Hash

Keto corned beef and cauliflower hash is a savory, low-carb twist on the classic hash that’s perfect for breakfast or brunch.

The cauliflower replaces the traditional potatoes, making it a keto-friendly alternative that’s just as delicious and satisfying.

Ingredients:

• 1 lb cooked corned beef (shredded or chopped)
• 1 medium head of cauliflower (cut into small florets)
• 1 small onion (diced)
• 2 tbsp butter or olive oil
• 2 large eggs
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Fresh chives (for garnish)

Instructions:

1. Heat the butter or olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
2. Add the cauliflower florets to the skillet and cook for 7-10 minutes, stirring occasionally, until the cauliflower is tender and starting to brown.
3. Stir in the shredded corned beef and smoked paprika. Continue cooking for another 3-4 minutes until the corned beef is heated through and the mixture is well combined.
4. Push the hash mixture to the side of the skillet and crack the eggs into the empty space. Fry the eggs to your desired doneness, either sunny side up or scrambled.
5. Once the eggs are cooked, top the hash with the eggs and season with salt and pepper.
6. Garnish with fresh chives and serve immediately.

This keto corned beef and cauliflower hash is a great breakfast or brunch option.

The cauliflower mimics the texture of potatoes, making it a perfect low-carb substitute, while the corned beef adds a rich, savory flavor. The fried eggs on top bring extra protein and richness to the dish, making it a satisfying and filling meal.

Keto Corned Beef and Cabbage Soup

This keto corned beef and cabbage soup is a comforting, low-carb soup that’s perfect for colder months.

The combination of tender corned beef, crunchy cabbage, and savory broth makes this dish both satisfying and filling.

Ingredients:

• 1 lb cooked corned beef (shredded)
• 4 cups cabbage (shredded)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 4 cups beef broth (low-sodium)
• 1/2 cup heavy cream
• 2 tbsp butter
• 1/4 tsp thyme
• 1/4 tsp paprika
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat the butter in a large pot over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the shredded cabbage to the pot and cook for an additional 5 minutes, stirring occasionally, until the cabbage begins to soften.
3. Pour in the beef broth and bring the soup to a simmer. Let it cook for 10-15 minutes, allowing the cabbage to become tender.
4. Stir in the shredded corned beef, thyme, paprika, salt, and pepper. Let the soup simmer for another 5-10 minutes, allowing the flavors to meld together.
5. Reduce the heat to low and stir in the heavy cream for a creamy finish. Adjust seasoning if needed.
6. Serve the soup hot, garnished with fresh parsley.

This keto corned beef and cabbage soup is the perfect low-carb meal to warm you up. The creamy broth, combined with tender cabbage and rich corned beef, creates a flavorful and hearty dish.

It’s great for meal prepping or enjoying on a cozy evening, offering all the comforting flavors of traditional corned beef and cabbage in a keto-friendly format.

Keto Corned Beef and Broccoli Casserole

This keto corned beef and broccoli casserole is a comforting, cheesy dish that combines tender corned beef with broccoli and a rich, creamy sauce.

It’s a great option for meal prep or a filling dinner that’s low in carbs but high in flavor.

Ingredients:

• 1 lb cooked corned beef (shredded)
• 4 cups broccoli florets (steamed)
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large skillet, melt the butter over medium heat. Add the heavy cream and garlic powder, stirring until the mixture begins to simmer. Let it cook for 2-3 minutes until the cream thickens slightly.
3. Stir in the shredded cheddar cheese and Parmesan cheese, cooking until the cheese melts and the sauce becomes smooth.
4. Add the steamed broccoli and shredded corned beef to the skillet, stirring to coat the vegetables and meat with the creamy cheese sauce.
5. Transfer the mixture into the prepared baking dish and spread it out evenly.
6. Bake for 20-25 minutes, or until the top is golden and bubbly.
7. Garnish with fresh parsley and serve hot.

This keto corned beef and broccoli casserole is a rich and creamy dish that’s sure to satisfy your comfort food cravings.

The cheesy sauce pairs perfectly with the savory corned beef and tender broccoli, making this casserole a filling and flavorful low-carb meal.

Keto Corned Beef and Avocado Salad

This keto corned beef and avocado salad is a fresh, light dish that’s perfect for a quick lunch or dinner.

The creamy avocado, crunchy vegetables, and savory corned beef make for a delicious, low-carb meal that’s full of healthy fats and protein.

Ingredients:

• 1 lb cooked corned beef (shredded)
• 2 ripe avocados (diced)
• 1 cup cherry tomatoes (halved)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup cucumber (sliced)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh parsley or cilantro (for garnish)

Instructions:

1. In a large bowl, combine the shredded corned beef, diced avocados, cherry tomatoes, red onion, and cucumber.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Garnish with fresh parsley or cilantro before serving.

This keto corned beef and avocado salad is a refreshing and satisfying meal that’s perfect for warm weather or when you want something light but filling.

The creamy avocado complements the savory corned beef, and the crunchy vegetables add texture and freshness. The simple dressing ties everything together without adding unnecessary carbs.

Keto Corned Beef and Mushroom Stroganoff

This keto corned beef and mushroom stroganoff is a creamy, savory dish that’s perfect for a rich, low-carb dinner.

The combination of tender corned beef, sautéed mushrooms, and a creamy sauce makes this meal feel indulgent and comforting without the carbs.

Ingredients:

• 1 lb cooked corned beef (shredded)
• 2 cups mushrooms (sliced)
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 2 tbsp butter
• 1 small onion (diced)
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
2. Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, until they are browned and tender.
3. Stir in the shredded corned beef and garlic powder, and cook for another 2-3 minutes until the corned beef is heated through.
4. Add the heavy cream, sour cream, and Dijon mustard to the skillet, stirring to combine. Let the mixture simmer for 5 minutes, allowing the sauce to thicken.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This keto corned beef and mushroom stroganoff is a comforting, creamy dish that’s rich in flavor and low in carbs.

The savory corned beef pairs wonderfully with the creamy mushroom sauce, making it a filling meal that’s perfect for any night of the week.