40+ Quick and Easy Saturday Keto Rice Cooker Recipes You’ll Love

If you’re looking to take your keto meal prep to the next level while minimizing the effort in the kitchen, a rice cooker might just be the best tool for you.

Whether you’re new to the ketogenic lifestyle or a seasoned pro, having a reliable, easy-to-use appliance like a rice cooker can make your Saturday keto meal preparation both fun and effortless.

Rice cookers are incredibly versatile, and they can be used for much more than just cooking rice!

From hearty casseroles to savory stir-fries and even comforting bakes, the rice cooker offers an opportunity to create keto-friendly meals that are both delicious and simple to make.

In this blog article, we’ll explore 40+ Saturday keto rice cooker recipes that will make your weekends easier, healthier, and more flavorful.

These recipes are designed for people over 40, focusing on low-carb meals that provide excellent nutrition, taste, and convenience—all in one pot!

40+ Quick and Easy Saturday Keto Rice Cooker Recipes You’ll Love

Eating keto on the weekend doesn’t have to be a time-consuming or complicated task.

With these 40+ keto rice cooker recipes, you can create satisfying, delicious meals without the hassle of multiple pots, pans, or long cooking times.

The rice cooker provides a stress-free solution for busy Saturdays, allowing you to enjoy comfort food that fits perfectly into your keto lifestyle.

Whether you’re cooking for one, feeding your family, or preparing meals for the week ahead, these recipes are bound to inspire you to get creative and make the most out of your rice cooker.

So grab your favorite appliance, pick a recipe, and enjoy a stress-free, satisfying keto meal this weekend!

Coconut Cauliflower Rice with Lemongrass Chicken

This Coconut Cauliflower Rice with Lemongrass Chicken recipe brings Southeast Asian flavors to your keto Saturday. It’s an aromatic dish with a creamy coconut base, paired with tender, juicy chicken infused with lemongrass. Perfect for a relaxed weekend meal, it’s easy to prepare in a rice cooker, keeping your carb count low and your taste buds happy.

Ingredients:

• 1 large head of cauliflower, riced
• 1 cup coconut milk
• 2 boneless, skinless chicken thighs
• 2 stalks lemongrass, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp olive oil
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro (optional for garnish)

Instructions:

1. Prepare the cauliflower rice: Pulse cauliflower florets in a food processor until they resemble rice grains.
2. Marinate the chicken: In a bowl, combine lemongrass, garlic, ginger, turmeric, salt, pepper, and olive oil. Coat the chicken thighs and let them marinate for 20 minutes.
3. Set up your rice cooker: Place the cauliflower rice and coconut milk in the rice cooker. Stir well to combine.
4. Cook the chicken: Lay the marinated chicken thighs on top of the cauliflower rice mixture.
5. Start cooking: Turn on the rice cooker and let it run its cycle. Ensure the chicken is fully cooked (internal temperature of 165°F/75°C).
6. Serve and garnish: Once done, fluff the cauliflower rice, slice the chicken, and garnish with cilantro.

This dish will make your Saturday feel like a tropical getaway. The creamy coconut rice paired with fragrant lemongrass chicken is a satisfying, guilt-free indulgence. With just a rice cooker, you’ve mastered an elegant, keto-friendly meal.

Herb-Infused Shirataki Rice with Garlic Butter Shrimp

Shirataki rice is a keto staple, and this recipe elevates it with fragrant herbs and buttery garlic shrimp. It’s a low-carb alternative to traditional seafood rice dishes, perfect for an easy yet luxurious weekend meal. With minimal prep and maximum flavor, it’s ideal for a cozy Saturday at home.

Ingredients:

• 1 package shirataki rice, rinsed and drained
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp dried thyme
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the shirataki rice: Rinse and drain the shirataki rice thoroughly. Pat it dry with a paper towel.
2. Cook the shrimp: In a skillet, melt 2 tbsp of butter over medium heat. Add garlic and cook until fragrant. Toss in the shrimp, season with salt, pepper, and chili flakes, and cook until pink and opaque. Set aside.
3. Infuse the rice: Place the shirataki rice in the rice cooker. Add the remaining butter, thyme, and parsley, and stir to combine.
4. Finish the dish: Place the cooked shrimp on top of the rice mixture. Start the rice cooker and let it warm through for about 10 minutes.
5. Serve hot: Garnish with extra parsley and serve immediately.

This Herb-Infused Shirataki Rice with Garlic Butter Shrimp is a gourmet keto meal you can whip up in no time. The rich, buttery shrimp complements the lightness of the shirataki rice, making it a delightful dish to enjoy on your day off.

Creamy Keto Risotto with Mushrooms and Spinach

Craving comfort food while staying keto? This Creamy Keto Risotto with Mushrooms and Spinach is a fantastic alternative to traditional risotto. Using cauliflower rice, heavy cream, and cheese, this dish is creamy, cheesy, and perfect for a Saturday night treat. Plus, it’s all made in a rice cooker for ease.

Ingredients:

• 1 large head of cauliflower, riced
• 1 cup mushrooms, sliced
• 1 cup spinach leaves, chopped
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Prepare the cauliflower rice: Pulse the cauliflower in a food processor until it resembles rice grains.
2. Sauté the mushrooms: In a skillet, heat olive oil over medium heat. Add garlic and mushrooms, cooking until softened.
3. Combine in the rice cooker: Add the cauliflower rice, sautéed mushrooms, heavy cream, Parmesan cheese, nutmeg, salt, and pepper to the rice cooker. Stir to combine.
4. Cook: Turn on the rice cooker and cook for 15-20 minutes, stirring occasionally, until the mixture is creamy and heated through.
5. Add spinach: Stir in chopped spinach and let it wilt in the heat.
6. Serve: Dish up the risotto and sprinkle with extra Parmesan if desired.

This Creamy Keto Risotto with Mushrooms and Spinach is pure comfort in a bowl. Rich, cheesy, and loaded with flavor, it’s a meal you’ll savor slowly. Perfect for unwinding on a Saturday, it proves that keto cooking can be indulgent and easy.

Cheesy Bacon Cauliflower Rice Casserole

Indulge in this cheesy bacon cauliflower rice casserole, which is the perfect keto-friendly comfort food for your Saturday. Combining crispy bacon, savory cheese, and cauliflower rice, it delivers all the flavors you crave without the carbs. This dish is simple, hearty, and sure to satisfy your hunger with minimal effort in your rice cooker.

Ingredients:

• 1 large head of cauliflower, riced
• 6 slices bacon, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup green onions, chopped
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Cook the bacon: In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside, reserving a little bacon fat for the next step.
2. Prepare the cauliflower rice: Rinse and drain the cauliflower rice if using pre-packaged. If you’re using fresh cauliflower, pulse it in a food processor until it resembles rice grains.
3. Combine ingredients: In the rice cooker, add the cauliflower rice, bacon fat, cream cheese, heavy cream, garlic powder, smoked paprika, salt, and pepper. Stir until well combined.
4. Cook the casserole: Close the rice cooker lid and set it to cook. After the cycle finishes, open it up and stir the mixture. Add the cooked bacon and half of the shredded cheddar cheese, mixing thoroughly.
5. Finish and serve: Sprinkle the remaining cheddar cheese on top and close the lid for a few more minutes to melt the cheese. Once melted, serve hot and garnish with chopped green onions.

This Cheesy Bacon Cauliflower Rice Casserole is a deliciously indulgent keto-friendly meal that will make you feel cozy and satisfied. The crispy bacon, rich cheeses, and creamy cauliflower rice combine for a dish that’s full of flavor and comfort. It’s an easy, low-carb casserole that brings all the indulgence of a hearty dish without any guilt.

Spicy Sausage and Zucchini Cauliflower Rice Stir-Fry

For a flavorful and spicy dish, try this keto-friendly Spicy Sausage and Zucchini Cauliflower Rice Stir-Fry. With a combination of savory sausage, zucchini, and cauliflower rice, all cooked in your rice cooker, it’s an effortless and delicious way to get your protein and veggies. The hint of spice will satisfy your cravings without derailing your keto lifestyle.

Ingredients:

• 1 lb spicy sausage, casing removed
• 1 medium zucchini, diced
• 1 large head of cauliflower, riced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 tbsp soy sauce (or coconut aminos for a paleo option)
• Salt and pepper to taste
• 1 tbsp chopped fresh basil (optional)

Instructions:

1. Cook the sausage: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage, breaking it up into crumbles, and cook until browned. Remove from the skillet and set aside.
2. Sauté the zucchini: In the same skillet, add another tablespoon of olive oil and sauté the zucchini until it softens, about 3-4 minutes. Add garlic and crushed red pepper flakes, cooking for another minute.
3. Combine in the rice cooker: In the rice cooker, combine the cauliflower rice, cooked sausage, zucchini, soy sauce, salt, and pepper. Stir everything together.
4. Cook: Start the rice cooker and cook for about 10-15 minutes, stirring occasionally, until the cauliflower rice is tender and the flavors have melded.
5. Garnish and serve: Stir in fresh basil if desired and serve hot.

This Spicy Sausage and Zucchini Cauliflower Rice Stir-Fry is an exciting and spicy keto meal that’s packed with flavor and nutrients. The sausage adds a savory depth, while the zucchini and cauliflower rice provide a light, satisfying base. It’s the perfect dish for a Saturday evening when you want something flavorful, filling, and low-carb.

Lemon Herb Chicken with Spinach Cauliflower Rice

This Lemon Herb Chicken with Spinach Cauliflower Rice is a refreshing and light keto meal that still offers plenty of flavor. The juicy, lemony chicken is complemented by the savory spinach-infused cauliflower rice, making it a satisfying dish for your Saturday meal. Easy to prepare in a rice cooker, this recipe will quickly become a favorite for those seeking something both healthy and delicious.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 large head of cauliflower, riced
• 2 cups spinach leaves, chopped
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Marinate the chicken: In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for at least 20 minutes.
2. Prepare the cauliflower rice: Pulse the cauliflower florets in a food processor until they resemble rice grains.
3. Cook the chicken: Place the marinated chicken breasts on the bottom of the rice cooker and set it to cook. After 10 minutes, flip the chicken and continue cooking until it reaches an internal temperature of 165°F (75°C).
4. Prepare the spinach cauliflower rice: While the chicken cooks, heat the chicken broth in a skillet. Add the cauliflower rice, spinach, and a pinch of salt and pepper. Sauté until the spinach is wilted and the cauliflower rice is tender.
5. Serve: Once the chicken is cooked, slice it and serve it on top of the spinach cauliflower rice.

Lemon Herb Chicken with Spinach Cauliflower Rice is a light yet flavorful keto meal perfect for a weekend dinner. The citrusy chicken pairs beautifully with the earthy spinach and cauliflower rice, making it a fresh, healthy choice. The dish is quick and easy, perfect for those looking to indulge in a satisfying meal while staying on track with their keto goals.

Chicken Alfredo Cauliflower Rice Bake

This Chicken Alfredo Cauliflower Rice Bake is a creamy, comforting keto dish that delivers all the rich flavors of a traditional alfredo with none of the carbs. Using cauliflower rice as a base and a creamy homemade alfredo sauce, this dish is perfect for a cozy Saturday dinner. It’s filling, cheesy, and absolutely delicious, all made in your rice cooker for ease.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 large head of cauliflower, riced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup cream cheese, softened
• 2 garlic cloves, minced
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the chicken: Cook and shred the chicken breasts. You can either bake, grill, or pan-cook the chicken to your preference.
2. Make the alfredo sauce: In a small saucepan, combine the heavy cream, cream cheese, Parmesan cheese, garlic powder, onion powder, and garlic. Stir over medium heat until the sauce thickens and becomes smooth. Season with salt and pepper to taste.
3. Set up the rice cooker: Add the cauliflower rice and shredded chicken to the rice cooker. Pour the alfredo sauce over the mixture and stir to combine.
4. Cook the casserole: Set the rice cooker to cook and let it cook for about 10-15 minutes, stirring occasionally. Once the cauliflower rice is tender and the mixture is well combined, sprinkle the mozzarella cheese on top.
5. Finish and serve: Close the lid to let the mozzarella melt, then serve hot, garnished with fresh parsley if desired.

The Chicken Alfredo Cauliflower Rice Bake is a rich, creamy, and satisfying dish that tastes indulgent while still being keto-friendly. The cauliflower rice takes the place of traditional pasta, making it low-carb but just as comforting. This dish is an excellent choice for a Saturday evening when you’re craving something cheesy and delicious, yet light on the carbs.

Beef Stroganoff Cauliflower Rice

Beef Stroganoff is a classic comfort food, and this keto version using cauliflower rice is just as rich and satisfying as the traditional dish. The creamy, savory beef and mushroom sauce pairs perfectly with the cauliflower rice, making this dish a perfect Saturday dinner. It’s low-carb, filling, and full of flavor, cooked effortlessly in your rice cooker.

Ingredients:

• 1 lb beef stew meat or beef sirloin, cut into small cubes
• 1 large head of cauliflower, riced
• 1 cup beef broth
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 cup mushrooms, sliced
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Brown the beef: In a skillet, melt butter over medium-high heat. Add the beef cubes and brown them on all sides, about 5-6 minutes. Remove the beef and set aside.
2. Cook the mushrooms and onions: In the same skillet, add the onions and garlic, cooking until softened. Add the mushrooms and cook until tender.
3. Make the sauce: Add the beef broth, Worcestershire sauce, thyme, salt, and pepper to the skillet, stirring to combine. Bring to a simmer, then add the sour cream and heavy cream. Stir until the sauce thickens.
4. Combine in the rice cooker: Add the cauliflower rice and cooked beef to the rice cooker. Pour the beef stroganoff sauce over the top and stir to combine.
5. Cook: Set the rice cooker to cook and let it run for 10-15 minutes, stirring occasionally, until the cauliflower rice is tender and the sauce is well absorbed.
6. Serve: Once ready, serve hot, garnished with fresh parsley if desired.

This Beef Stroganoff Cauliflower Rice dish is the ultimate comfort food with a keto twist. The creamy, savory sauce combines perfectly with tender beef and cauliflower rice for a delicious, satisfying meal. It’s the perfect way to enjoy a classic favorite without the carbs, making it a fantastic choice for a Saturday night meal.

Spaghetti Squash and Ground Turkey Parmesan Bake

This Spaghetti Squash and Ground Turkey Parmesan Bake is a keto twist on a classic Italian dish. The spaghetti squash acts as a perfect low-carb substitute for pasta, and when combined with seasoned ground turkey and a rich marinara sauce, it’s a comforting dish that’s sure to satisfy your cravings. Made in the rice cooker, this bake is simple to prepare and full of flavor.

Ingredients:

• 1 medium spaghetti squash, cooked and shredded
• 1 lb ground turkey
• 1 jar (about 2 cups) low-carb marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Cook the spaghetti squash: Cut the spaghetti squash in half and remove the seeds. Place it cut-side down on a baking sheet and roast at 400°F (200°C) for 40-45 minutes, or until tender. Use a fork to shred the flesh into spaghetti-like strands.
2. Cook the ground turkey: In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened. Add the ground turkey, seasoning with oregano, basil, salt, and pepper. Cook until browned and fully cooked through.
3. Combine the ingredients: In the rice cooker, add the shredded spaghetti squash, cooked ground turkey, and marinara sauce. Stir to combine.
4. Add cheese and bake: Sprinkle the shredded mozzarella and Parmesan cheese on top of the mixture in the rice cooker. Close the lid and set the rice cooker to cook for 10-15 minutes, until the cheese is melted and bubbly.
5. Serve: Once the cheese is melted and golden, serve hot and enjoy.

This Spaghetti Squash and Ground Turkey Parmesan Bake is a delightful keto-friendly alternative to traditional pasta dishes. The spaghetti squash provides a satisfying, pasta-like texture, while the seasoned ground turkey and cheese bring all the flavors you love in a classic Italian bake. Perfect for a relaxing Saturday meal, this dish is both comforting and healthy.

Keto Beef and Broccoli Stir-Fry with Cauliflower Rice

This Keto Beef and Broccoli Stir-Fry with Cauliflower Rice is a delicious, quick, and healthy weekend dish that brings the flavors of a Chinese takeout favorite to your kitchen, without the carbs. The tender beef, vibrant broccoli, and cauliflower rice come together in a savory sauce that’s full of umami. Made in your rice cooker, it’s an easy, satisfying keto meal that’s perfect for a Saturday night dinner.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1 large head of cauliflower, riced
• 2 cups broccoli florets
• 1/4 cup soy sauce (or coconut aminos)
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 tsp crushed red pepper flakes (optional)
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Cook the beef: In a skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the beef slices and stir-fry until browned and cooked through. Remove the beef from the skillet and set it aside.
2. Cook the broccoli: In the same skillet, add the broccoli florets, garlic, and ginger. Stir-fry for 3-4 minutes, adding a splash of water to help steam the broccoli until it’s tender.
3. Prepare the cauliflower rice: Rinse and drain the cauliflower rice. Place it in the rice cooker with a pinch of salt and cook until tender, about 10-15 minutes.
4. Make the stir-fry sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and crushed red pepper flakes.
5. Combine everything: Once the cauliflower rice is cooked, add the beef and broccoli back into the rice cooker. Pour the stir-fry sauce over the mixture and stir well to combine. Let it cook for an additional 5-7 minutes for the flavors to meld.
6. Garnish and serve: Serve hot, garnished with sesame seeds if desired.

This Keto Beef and Broccoli Stir-Fry with Cauliflower Rice is the perfect low-carb takeout-style meal that’s full of flavor and easy to make. The combination of tender beef, crisp broccoli, and cauliflower rice in a savory sauce makes for a filling and satisfying dinner. Whether you’re in the mood for comfort food or something fresh, this dish will hit the spot.

Keto Pork Fried Rice

This Keto Pork Fried Rice is an irresistible, low-carb take on the classic fried rice. By swapping rice with cauliflower rice and using ground pork, this dish becomes a keto-friendly, protein-packed meal that’s perfect for a Saturday lunch or dinner. With savory flavors, veggies, and an egg scramble, this recipe is both filling and nutritious.

Ingredients:

• 1 lb ground pork
• 1 large head of cauliflower, riced
• 1/2 cup peas and carrots, frozen or fresh
• 2 large eggs, beaten
• 2 tbsp sesame oil
• 1/4 cup soy sauce (or coconut aminos)
• 2 garlic cloves, minced
• 1/2 tsp ground ginger
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Cook the ground pork: In a skillet or pan, heat 1 tablespoon of sesame oil over medium-high heat. Add the ground pork and cook, breaking it up into small pieces until browned. Remove the pork from the skillet and set it aside.
2. Scramble the eggs: In the same skillet, add the beaten eggs and scramble them until fully cooked. Set the scrambled eggs aside.
3. Prepare the cauliflower rice: In the rice cooker, add the cauliflower rice and cook it for 10-15 minutes until tender.
4. Stir-fry the vegetables and pork: While the cauliflower rice cooks, in the skillet, heat the remaining sesame oil over medium heat. Add the garlic, peas, and carrots. Stir-fry for about 2-3 minutes. Add the cooked pork and scrambled eggs back into the skillet.
5. Add the soy sauce and combine: Pour the soy sauce and ginger over the mixture and stir well. Once the cauliflower rice is cooked, add it to the skillet and mix everything together.
6. Finish and serve: Stir in green onions and adjust seasoning with salt and pepper. Serve hot.

This Keto Pork Fried Rice is a deliciously savory and satisfying meal that feels indulgent but stays low-carb. It combines the comforting flavors of classic fried rice, but with cauliflower rice for a keto-friendly twist. It’s the perfect recipe for a quick, satisfying dinner or lunch on a Saturday, and it’s versatile enough to include your favorite keto-friendly veggies.

Zucchini and Bacon Cauliflower Rice Frittata

This Zucchini and Bacon Cauliflower Rice Frittata is a perfect low-carb breakfast or brunch option for your Saturday. Packed with protein, veggies, and crispy bacon, this frittata is a versatile and hearty meal. The cauliflower rice gives it a satisfying base while keeping it keto-friendly, and the bacon adds a delicious crunch and smoky flavor.

Ingredients:

• 1 large head of cauliflower, riced
• 6 slices bacon, chopped
• 1 medium zucchini, grated
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp paprika (optional)

Instructions:

1. Cook the bacon: In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside, reserving some bacon fat for the next steps.
2. Sauté the zucchini: In the same skillet, add a little of the bacon fat and sauté the grated zucchini for 2-3 minutes, until soft. Season with salt and pepper.
3. Prepare the cauliflower rice: In the rice cooker, cook the cauliflower rice for about 10 minutes, or until tender.
4. Prepare the egg mixture: In a bowl, whisk together the eggs, heavy cream, paprika, salt, and pepper.
5. Combine the ingredients: Once the cauliflower rice is cooked, add the sautéed zucchini, cooked bacon, and shredded cheddar cheese to the rice cooker. Pour the egg mixture over the top and stir to combine.
6. Cook the frittata: Set the rice cooker to cook for 15-20 minutes, or until the eggs are fully set. If your rice cooker has a “keep warm” setting, leave it on for a few more minutes to ensure the frittata is fully cooked.
7. Serve: Let the frittata cool for a few minutes before slicing and serving.

This Zucchini and Bacon Cauliflower Rice Frittata is a keto-friendly, flavorful breakfast or brunch that’s easy to prepare and packed with satisfying ingredients. The bacon and zucchini blend perfectly with the cauliflower rice and eggs, creating a wholesome dish that’s low-carb but filling. It’s perfect for a lazy Saturday morning or a leisurely weekend brunch with family or friends.

Keto Shrimp and Garlic Cauliflower Rice

This Keto Shrimp and Garlic Cauliflower Rice is a simple, light, and flavorful dish that is perfect for a Saturday evening dinner. The succulent shrimp paired with fragrant garlic and cauliflower rice makes for a quick, low-carb meal that’s packed with protein and flavor. The easy-to-make rice cooker method ensures that the shrimp remains tender and the cauliflower rice is perfectly cooked, creating a satisfying dish in no time.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 large head of cauliflower, riced
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1/4 cup chicken broth
• 1/2 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the shrimp: Season the shrimp with salt, pepper, smoked paprika, and red pepper flakes if using.
2. Cook the cauliflower rice: Add the cauliflower rice to the rice cooker with a pinch of salt and cook for about 10-12 minutes until tender.
3. Sauté the garlic and shrimp: While the cauliflower rice is cooking, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and cook for 3-4 minutes, or until they turn pink and are cooked through.
4. Combine the shrimp and cauliflower rice: Once the cauliflower rice is done, add it to the skillet with the cooked shrimp. Pour in the chicken broth and stir to combine, cooking for another 2-3 minutes until the flavors meld together.
5. Serve: Garnish with fresh parsley and serve hot.

This Keto Shrimp and Garlic Cauliflower Rice is an easy-to-make, flavorful dish that’s light but filling. The tender shrimp and aromatic garlic complement the cauliflower rice perfectly, creating a meal that’s rich in protein and low in carbs. Whether you’re looking for a light dinner or a quick lunch, this dish provides all the satisfaction without compromising your keto goals.

Keto Chicken and Mushroom Cauliflower Rice Casserole

This Keto Chicken and Mushroom Cauliflower Rice Casserole is a creamy, hearty, and comforting dish that’s perfect for a cozy Saturday night. The chicken and mushrooms combine with cauliflower rice in a rich, savory sauce to create a deliciously satisfying low-carb casserole. It’s simple to prepare in the rice cooker, making it a no-fuss dinner option that everyone will enjoy.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 large head of cauliflower, riced
• 1 cup mushrooms, sliced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Cook the chicken: In a skillet, melt 1 tablespoon of butter over medium heat. Add the cubed chicken breasts and cook until browned and cooked through. Season with salt, pepper, and dried thyme. Set the chicken aside.
2. Sauté the mushrooms and garlic: In the same skillet, melt the remaining butter. Add the mushrooms and garlic, cooking until softened, about 4-5 minutes.
3. Combine in the rice cooker: In the rice cooker, add the cauliflower rice, cooked chicken, sautéed mushrooms, heavy cream, chicken broth, and Parmesan cheese. Stir everything to combine.
4. Cook the casserole: Set the rice cooker to cook for 15-20 minutes until the cauliflower rice is tender and the mixture is heated through. Stir occasionally to prevent sticking.
5. Add the mozzarella: Once the casserole is cooked, sprinkle the shredded mozzarella on top and close the lid to allow the cheese to melt, about 3-5 minutes.
6. Serve: Stir the melted cheese into the casserole and serve hot.

This Keto Chicken and Mushroom Cauliflower Rice Casserole is an incredibly satisfying, creamy, and flavorful meal that will keep you coming back for more. The combination of tender chicken, earthy mushrooms, and the rich sauce makes for a deliciously filling dish, while the cauliflower rice keeps it low-carb. This casserole is perfect for a hearty dinner and a great way to enjoy a comforting keto meal.

Keto Eggplant Parmesan with Cauliflower Rice

This Keto Eggplant Parmesan with Cauliflower Rice is a delightful Italian-inspired dish that’s light on carbs but full of flavor. The crispy, golden eggplant slices are topped with marinara sauce and cheese, then served over cauliflower rice to make it a complete meal. It’s an easy-to-make, satisfying dish that brings all the comfort of traditional eggplant Parmesan without the carbs, all thanks to your rice cooker.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 large head of cauliflower, riced
• 1 cup marinara sauce (low-carb)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 egg, beaten
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Prepare the eggplant: Preheat the oven to 375°F (190°C). Dip the eggplant slices into the beaten egg, then coat with almond flour. Place them on a baking sheet and drizzle with olive oil. Bake for 25-30 minutes until golden and crispy.
2. Cook the cauliflower rice: In the rice cooker, add the cauliflower rice with a pinch of salt and cook for 10-12 minutes until tender.
3. Assemble the eggplant Parmesan: In a baking dish or directly in the rice cooker (if your rice cooker has a bake function), layer the baked eggplant slices, marinara sauce, mozzarella cheese, and Parmesan cheese.
4. Bake the casserole: Set the rice cooker to cook for 10-15 minutes until the cheese is melted and bubbly.
5. Serve: Garnish with fresh basil and serve the eggplant Parmesan over the cauliflower rice.

Keto Eggplant Parmesan with Cauliflower Rice is the perfect way to enjoy a low-carb, cheesy, and savory Italian dish. The eggplant provides a satisfying texture, while the cauliflower rice makes it a complete meal without the carbs. It’s ideal for anyone craving the flavors of classic eggplant Parmesan but staying true to their keto lifestyle. This dish is both satisfying and comforting, making it a great choice for a weekend dinner.

Note: More recipes are coming soon!