The Best High-Protein, Low-Carb, Sugar Free Beef Recipes

If you’re following the keto diet, keeping carbs low, managing diabetes, cutting sugar, or just trying to get a quick dinner on the table, you’re in the right place. These High-Protein, Low-Carb, Sugar Free Beef Recipes are built for real life, simple steps, and big flavor, delivering high protein plus essential nutrients like iron and zinc from beef.

In this post, “sugar free” means no added sugar in the recipe, plus smart label checks for common sneak-ins like ketchup, jarred sauces, marinades, and spice blends. You’ll find ideas that work for weeknights, meal prep, and picky eaters, without relying on sweeteners to carry the taste.

Each recipe includes clear ingredients (one per line with exact amounts) and step-by-step directions you can follow without guessing. Nutrition facts are estimates per serving and can change based on brands, beef fat percent, and serving size.

Need swaps? Where it makes sense, you’ll see easy options for dairy-free or egg-free cooking so everyone at the table can eat well.

Before You Cook, Set Up Your Kitchen for Low-Carb, Sugar Free Success

Low carb, sugar-free dinners get easier when your kitchen is set up for quick choices. Think of it like clearing the runway before takeoff. If your pantry is full of sweet sauces, breadcrumb coatings, and “healthy” mixes with hidden sugar, it’s hard to stay on track.

Start with a simple label check on your most-used items (sauces, spice blends, jarred marinades). Look for added sugar, gluten free certification, and common sneaky carbs like maltodextrin, dextrose, corn syrup solids, and modified food starch. If it tastes sweet, check it twice.

Next, opt for grass-fed beef when possible for high-quality sourcing, and stock a few reliable swaps that work with almost any beef recipe:

Sugar-free marinara (check the label for added sugar)
Coconut aminos (or soy sauce if you tolerate soy)
Mustard, vinegar, and hot sauce (most are naturally sugar-free, but still verify)
Broth (reduced-sodium helps you control salt)
Xanthan gum (a tiny pinch thickens sauces fast)
Cream cheese (adds body to skillet sauces without flour)

Also, keep the basics in mind: salt to taste, then adjust spice at the end. Under-seasoned beef tastes “missing,” even when the recipe is right.

Finally, cook beef to safe temps so dinner is both tasty and safe:

Ground beef: 160 F
Steaks and roasts: 145 F, then rest a few minutes before slicing

Macro cheat sheet and portion tips that keep carbs low

Most carbs creep in from the add-ons, not the beef. Beef is naturally low-carb and high in protein, so your biggest wins come from what you mix in and serve on the side.

Here’s what commonly drives carbs up in beef dinners:

Breadcrumbs and batter: meatballs, meatloaf, breaded cutlets
Pasta, rice, and potatoes: classic pairings that add a big carb load
Beans and lentils: healthy for some plans, high-carb for strict low-carb
Sugary sauces and condiments: ketchup, BBQ sauce, teriyaki, “glazes,” many taco sauces
Thickeners: flour and cornstarch in gravies, stir-fries, and pan sauces

For simple portions that fit most low-carb goals, including Whole30, use this as your default:

Beef: 4 to 6 oz cooked beef per person (about the size of your palm)
Veggies: 1 to 2 cups non-starchy veggies per person (think broccoli, cauliflower, zucchini, asparagus, peppers, spinach, salad)

If you’re tracking macros, you’ll usually see carbs rise from the sides and sauces. Always check the nutrition facts on sauces, seasonings, and packaged foods for total carbs, then decide if you also track net carbs based on your plan.

Net carbs means different things to different people (some subtract fiber and sugar alcohols, some don’t). If you want fewer surprises, track total carbs for sauces, seasonings, and packaged foods, then decide if you also track net carbs based on your plan.

One more practical tip: if you need a thicker sauce without flour, reduce broth in the pan, whisk in a spoonful of cream cheese, or add a very small pinch of xanthan gum (a little goes a long way).

Sugar free sauce shortcuts that still taste great

When you’re cooking low-carb and sugar-free, sauce is your best friend. The trick is using bold flavors (salt, acid, fat, heat, herbs) instead of sugar. Keep a few “mix and pour” combos ready and dinner gets faster.

Here are simple sauce shortcuts you can reuse with almost any beef cut:

Garlic + butter + lemon: Melt butter, add minced garlic for 30 seconds, squeeze in lemon, salt and pepper to taste. Great on steak bites or ground beef bowls.
Soy sauce (or coconut aminos) + ginger + sesame oil: Stir together, then toss with browned beef and sautéed broccoli or cabbage. Add chili flakes if you want heat.
Sugar-free marinara + Italian seasoning: Warm marinara, add Italian seasoning and a pinch of salt. Spoon over meatballs, burger patties, or baked beef and zucchini.
No-sugar ranch-style seasoning: Mix garlic powder, onion powder, dill, parsley, salt, and pepper. Stir into sour cream or Greek yogurt for a quick dip, or sprinkle on beef before cooking.

For thickness without sugar or starch, keep it simple:

Simmer sauces a few extra minutes to reduce and concentrate flavor.
Add cream cheese for a creamy skillet sauce.
Use xanthan gum only if needed (start with a pinch, whisk well, then stop).

If a sauce tastes flat, don’t add sweet. Add salt, a splash of vinegar or lemon, or a few shakes of hot sauce. Those small moves wake up the whole dish.

Ground Beef Favorites (Comfort Food Without the Carbs)

Ground beef is the weeknight workhorse. It cooks fast, takes on any flavor, and makes comfort food feel easy, even when you’re keeping net carbs low and skipping added sugar. These ground beef recipes keep the classics you want (stroganoff, lasagna, chili, meatballs), then swap the usual carb-heavy parts for simple options like cauliflower mash, zucchini, cabbage, and Palmini.

Skillet Ground Beef Stroganoff

Creamy, savory, and ready in one pan, this healthy ground beef stroganoff hits the same cozy notes without flour or noodles.
Servings: 4 | Prep time: 10 minutes | Cook time: 20 minutes

Ingredients:

1 lb lean ground beef (90/10)
1/2 cup diced onion
3 garlic cloves, minced
8 oz mushrooms, sliced
1 cup beef broth
1 tbsp Worcestershire sauce (no sugar added)
1 tbsp Dijon mustard
4 oz cream cheese (or 1/2 cup sour cream)
1 tsp paprika
3/4 tsp salt
1/2 tsp black pepper
1/4 tsp xanthan gum (optional)
2 tbsp chopped parsley

Directions:

Brown ground beef in a large skillet over medium-high heat, drain excess fat if needed.
Add onion and mushrooms, cook 5 to 7 minutes until softened.
Stir in garlic, cook 30 seconds, then add broth to deglaze the pan.
Add Worcestershire, Dijon, paprika, salt, and pepper, simmer 5 minutes.
If using xanthan gum, whisk it in slowly and simmer 1 minute to thicken.
Remove from heat, stir in cream cheese (or sour cream) until smooth, top with parsley.

Serve with: cauliflower mash or steamed broccoli.
Macros per serving (approx., nutrition facts): Protein: 30 g, Fat: 20 g, Total carbs: 6 g

Healthy Meatballs with Hidden Vegetables

These beef meatballs stay juicy without breadcrumbs by using zucchini as the binder. You get classic meatball comfort with a sneaky veggie boost.
Servings: 4 (about 16 meatballs) | Prep time: 15 minutes | Cook time: 20 minutes

Ingredients:

1 lb ground beef (85/15)
1 large egg
1/2 cup grated Parmesan
1 cup grated zucchini, squeezed very dry
1 tsp onion powder
1 tsp garlic powder
2 tsp Italian seasoning
3/4 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

Directions:

Heat oven to 425 F and line a sheet pan.
Mix beef, egg, Parmesan, zucchini, seasonings, salt, and pepper just until combined.
Roll into 1 1/2-inch meatballs and place on the pan.
Bake 18 to 20 minutes until cooked through (160 F).
Optional: pan-sear in olive oil for 2 minutes per side for extra browning, or simmer in sugar-free marinara.

Freezing tips: freeze baked, cooled meatballs on a tray, then bag for up to 3 months. Reheat in sauce or microwave.
Macros per serving (approx.): Protein: 28 g, Fat: 22 g, Total carbs: 4 g

Keto Lasagna with Spinach and Meat

All the lasagna flavor, none of the pasta crash. Use zucchini sheets, cabbage leaves, or deli chicken slices for sturdy layers. This ground beef recipe delivers Italian comfort.
Servings: 6 | Prep time: 20 minutes | Cook time: 35 minutes

Ingredients:

1 lb ground beef (85/15)
3 cups fresh spinach, chopped
1 cup ricotta cheese
1 1/2 cups shredded mozzarella
1/3 cup grated Parmesan
1 large egg
1 1/2 cups sugar-free marinara
2 garlic cloves, minced
2 tsp Italian seasoning
1/2 tsp salt

Directions:

Heat oven to 375 F.
Brown beef in a skillet, add garlic, salt, and Italian seasoning, cook 1 minute.
Stir in spinach just until wilted, then remove from heat.
Mix ricotta, egg, half the mozzarella, and Parmesan in a bowl.
Layer marinara, “noodles” (zucchini, cabbage, or chicken slices), meat mixture, and cheese mixture in a baking dish.
Top with remaining mozzarella, bake 30 to 35 minutes, then rest 10 minutes before slicing.

Serving note: pair with a simple salad or roasted broccoli.
Macros per serving (approx.): Protein: 32 g, Fat: 23 g, Total carbs: 7 g

Best Slow Cooked Bolognese Sauce

This sauce tastes like it simmered all day because it did (or try a slow cooker for hands-off results). Keep it beef-forward, rich, and sugar-free by using no-sugar tomatoes and broth. A top ground beef recipe for pasta night.
Servings: 6 | Prep time: 15 minutes | Cook time: 2 to 4 hours

Ingredients:

1 1/2 lb ground beef (85/15)
3/4 cup diced onion
1/2 cup diced celery
1/3 cup finely diced carrot (optional)
4 garlic cloves, minced
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes (no sugar added)
1/2 cup beef broth
1 bay leaf
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper

Directions:

Brown beef in a pot, then add onion, celery, and carrot, cook 6 to 8 minutes.
Stir in garlic and tomato paste, cook 1 minute.
Add crushed tomatoes, broth, bay leaf, oregano, salt, and pepper.
Simmer on low, partially covered, 2 to 4 hours, stir occasionally.
Remove bay leaf, then simmer uncovered 10 to 15 minutes to thicken if needed.

Serve with: zucchini noodles, Palmini, or spaghetti squash.
Macros per serving (approx.): Protein: 28 g, Fat: 20 g, Total carbs: 8 g

Healthy Stuffed Shells with Ground Beef and Spinach

You still get a cheesy, saucy bake, but the “shells” are roasted bell peppers or zucchini boats. It’s the same comfort, just lighter.
Servings: 4 | Prep time: 20 minutes | Cook time: 30 minutes

Ingredients:

1 lb ground beef (90/10)
3 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella
1/3 cup grated Parmesan
1 large egg
1 1/2 cups sugar-free marinara
2 garlic cloves, minced
2 tsp Italian seasoning
4 large bell peppers, halved and seeded

Directions:

Heat oven to 400 F. Place pepper halves in a baking dish and bake 10 minutes.
Brown beef in a skillet, add garlic and Italian seasoning, cook 1 minute.
Stir in spinach until wilted, then cool 2 minutes.
Mix ricotta, egg, Parmesan, and half the mozzarella, then stir in beef mixture.
Spoon filling into peppers, pour marinara around them, top with remaining mozzarella.
Bake 18 to 20 minutes until bubbly.

Macros per serving (approx.): Protein: 40 g, Fat: 22 g, Total carbs: 9 g

Zucchini Noodle Spaghetti Bolognese

Zoodles are like a sponge, treat them right and they stay springy instead of soggy. Quick sauté, then sauce, done.
Servings: 2 | Prep time: 10 minutes | Cook time: 10 minutes

Ingredients:

4 medium zucchini, spiralized
2 cups bolognese sauce (from above)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan

Directions:

Toss zoodles with salt, rest 10 minutes, then squeeze or pat dry.
Heat olive oil in a skillet over medium-high heat.
Add zoodles and sauté 2 to 3 minutes, just until warmed.
Warm bolognese sauce in a separate pan or microwave.
Plate zoodles, top with sauce, finish with pepper and Parmesan.

Portion tip: keep sauce at about 1 cup per serving for high protein.
Macros per serving (approx.): Protein: 28 g, Fat: 18 g, Total carbs: 10 g

Screenshot-2026-01-20-230137webp - Keto Sugar Free

Mexican Lasagna

This bakes like a casserole but eats like tacos. Zucchini slices or cabbage leaves give you layers without tortillas or chips. One of our favorite ground beef recipes.
Servings: 6 | Prep time: 20 minutes | Cook time: 30 minutes

Ingredients:

1 1/2 lb ground beef (85/15)
1/2 cup diced onion
3 garlic cloves, minced
2 tbsp taco seasoning (sugar free)
1 (4 oz) can diced green chiles
1 cup salsa (no added sugar)
2 cups shredded cheddar
1/2 cup sour cream
3 medium zucchini, thinly sliced (or 8 cabbage leaves)
2 cups cauliflower rice (optional)

Directions:

Heat oven to 375 F.
Brown beef with onion, drain if needed, then add garlic and taco seasoning.
Stir in green chiles and salsa, simmer 3 minutes.
Layer zucchini (or cabbage), meat mixture, sour cream, cheddar, repeat.
Optional: add cauliflower rice as a layer for extra bulk.
Bake 25 to 30 minutes, rest 10 minutes before slicing.

Toppings: avocado, cilantro, extra salsa.
Macros per serving (approx.): Protein: 32 g, Fat: 26 g, Total carbs: 8 g

Beef and Spinach Noodles

This is the fast, garlicky skillet meal for nights when you want pasta vibes without pasta carbs. Palmini or shirataki keeps it light.
Servings: 3 | Prep time: 10 minutes | Cook time: 15 minutes

Ingredients:

1 lb ground beef (90/10)
4 cups fresh spinach
2 (12 oz) packages Palmini noodles, rinsed and drained
3 garlic cloves, minced
1 tbsp olive oil
1/3 cup grated Parmesan
1/4 tsp red pepper flakes
3/4 tsp salt
1/2 tsp black pepper

Directions:

Brown beef in a skillet, season with salt and pepper.
Push beef to the side, add olive oil and garlic, cook 30 seconds.
Add spinach and red pepper flakes, cook until wilted.
Add Palmini noodles and toss 2 to 3 minutes to warm through.
Turn off heat, stir in Parmesan, taste and adjust seasoning.

Macros per serving (approx.): Protein: 32 g, Fat: 14 g, Total carbs: 6 g

Classic Italian Meatballs (Baked)

These beef meatballs are the “Sunday sauce” style, but built for low-carb eating. Bake them so they stay hands-off and evenly browned.
Servings: 4 (about 16 meatballs) | Prep time: 15 minutes | Cook time: 20 minutes

Ingredients:

1 lb ground beef (85/15)
1 large egg
1/2 cup grated Parmesan
2 tbsp minced onion
3 garlic cloves, minced
1/4 cup chopped parsley
3/4 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

Directions:

Heat oven to 425 F and grease a sheet pan with olive oil.
Mix beef, egg, Parmesan, onion, garlic, parsley, salt, and pepper gently.
Roll into 1 1/2-inch meatballs and place on pan.
Bake 18 to 20 minutes until cooked through.
Optional: simmer 10 minutes in warmed sugar-free marinara.

Macros per serving (approx.): Protein: 27 g, Fat: 24 g, Total carbs: 2 g

Keto Ground Beef “Pasta” with Palmini

You pick the vibe, tomato-forward or creamy, both work as long as your sauce is no sugar added. This reliable 20-minute ground beef recipe shines.
Servings: 3 | Prep time: 5 minutes | Cook time: 15 minutes

Ingredients:

1 lb ground beef (90/10)
2 (12 oz) packages Palmini noodles, rinsed and drained
1 1/2 cups sugar-free marinara
1/4 cup heavy cream (optional)
1 cup shredded mozzarella
3 garlic cloves, minced
2 tsp Italian seasoning
3/4 tsp salt

Directions:

Brown beef in a skillet, add garlic, Italian seasoning, and salt, cook 1 minute.
Add marinara and simmer 3 minutes.
Stir in heavy cream if using, then add Palmini noodles.
Sprinkle mozzarella over the top, cover 2 minutes until melted.
Stir and serve hot.

Macros per serving (approx.): Protein: 34 g, Fat: 16 g, Total carbs: 8 g

Easy Oven-Baked Meatballs (Weeknight Version)

If you want beef meatballs without chopping anything, this is the shortcut. Scoop, bake, eat, and stash the extras for lunches.
Servings: 4 (about 16 meatballs) | Prep time: 10 minutes | Cook time: 18 minutes

Ingredients:

1 lb ground beef (85/15)
1 large egg
1/2 cup grated Parmesan
1 tsp garlic powder
1 tsp onion powder
2 tsp Italian seasoning
3/4 tsp salt
1/2 tsp black pepper

Directions:

Heat oven to 425 F and line a sheet pan.
Mix all ingredients just until combined.
Scoop into meatballs and place on pan.
Bake 16 to 18 minutes until cooked through.
Optional: broil 1 to 2 minutes for extra browning.

Storage: refrigerate up to 4 days, freeze up to 3 months.
Macros per serving (approx.): Protein: 26 g, Fat: 24 g, Total carbs: 2 g

Easy Vegetable Beef Soup (No Potatoes, No Pasta)

This soup eats like a full meal, thanks to healthy ground beef and a lot of low-carb vegetables. It’s a great clean-out-the-fridge ground beef recipe too.
Servings: 6 | Prep time: 15 minutes | Cook time: 30 minutes

Ingredients:

1 lb ground beef (90/10)
3/4 cup diced onion
1 cup sliced celery
2 cups diced zucchini
1 1/2 cups chopped green beans
2 cups cauliflower florets
1 (14.5 oz) can diced tomatoes (no sugar added)
6 cups beef broth
3 garlic cloves, minced
2 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper

Directions:

Brown beef in a soup pot, then add onion and celery, cook 5 minutes.
Add garlic and Italian seasoning, cook 30 seconds.
Add zucchini, green beans, cauliflower, tomatoes, and broth.
Simmer 20 minutes until vegetables are tender.
Taste and adjust salt and pepper.

Macros per serving (approx., nutrition facts): Protein: 20 g, Fat: 10 g, Total carbs: 7 g

The Best No-Bean Chili Recipe

This beef chili is thick, smoky without beans or sugar. It’s also a great base for chili bowls, chili dogs (over a keto bun), or stuffed peppers.
Servings: 6 | Prep time: 10 minutes | Cook time: 35 minutes

Ingredients:

2 lb ground beef (85/15)
1 cup diced onion
4 garlic cloves, minced
1 (28 oz) can diced tomatoes (no sugar added)
2 tbsp tomato paste
1 cup beef broth
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 1/2 tsp salt
1/2 tsp black pepper
1 cup diced bell peppers (optional)
1 jalapeño, minced (optional)

Directions:

Brown beef with onion, add bell pepper if using, cook 5 minutes.
Add garlic, chili powder, cumin, paprika, and oregano, stir 30 seconds.
Add tomatoes, tomato paste, broth, salt, and pepper.
Simmer 25 minutes, stirring often.
Adjust thickness by simmering uncovered 5 more minutes.

Toppings: shredded cheese, sour cream, sliced jalapeños.
Macros per serving (approx.): Protein: 30 g, Fat: 22 g, Total carbs: 7 g

Pasta e Fagioli-Inspired Soup (Low-Carb Copycat Style)

This is inspired by the cozy, tomato-y flavor of the restaurant favorite, but it’s not a 1:1 carb match. Cauliflower rice stands in for pasta and beans.
Servings: 6 | Prep time: 15 minutes | Cook time: 30 minutes

Ingredients:

1 lb ground beef (90/10)
3/4 cup diced onion
1 cup sliced celery
1/3 cup finely diced carrots
3 garlic cloves, minced
1 1/2 cups sugar-free marinara
1 (14.5 oz) can diced tomatoes (no sugar added)
5 cups beef broth
2 tsp Italian seasoning
2 cups cauliflower rice
3 cups fresh spinach
1 tsp salt
1/2 tsp black pepper

Directions:

Brown beef in a pot, then add onion, celery, and carrots, cook 6 minutes.
Add garlic and Italian seasoning, cook 30 seconds.
Stir in marinara, diced tomatoes, and broth, simmer 15 minutes.
Add cauliflower rice, simmer 5 minutes.
Stir in spinach until wilted, then season to taste.

Macros per serving (approx.): Protein: 20 g, Fat: 10 g, Total carbs: 9 g

Easy Keto Taco Salad with Ground Beef

This is the “everyone builds their own bowl” dinner that saves busy nights. Keep tomatoes and salsa modest to stay lower carb.
Servings: 4 | Prep time: 10 minutes | Cook time: 10 minutes

Ingredients:

1 lb ground beef (90/10)
2 tbsp taco seasoning (sugar free)
6 cups chopped romaine
1/2 cup halved cherry tomatoes
1 large avocado, diced
1 cup shredded cheddar
1/2 cup sour cream
1/2 cup salsa (no added sugar)
1 lime, cut into wedges

Directions:

Brown beef, drain if needed, stir in taco seasoning and 2 tbsp water.
Simmer 2 minutes until thick and glossy.
Divide romaine into bowls, top with beef, tomatoes, avocado, and cheddar.
Add sour cream and salsa, then squeeze lime over the top.

Macros per serving (approx., with listed toppings): Protein: 28 g, Fat: 28 g, Total carbs: 9 g

Skillet Beef Breakfast Scramble

Breakfast for dinner is always a win, and this one keeps you full for hours. Think of it like a cheeseburger met an omelet.
Servings: 3 | Prep time: 5 minutes | Cook time: 12 minutes

Ingredients:

1 lb ground beef (90/10)
6 large eggs
1 cup shredded cheddar
2 cups fresh spinach
1/2 cup diced onion
3/4 tsp salt
1/2 tsp black pepper
1 tbsp butter

Directions:

Brown beef in a skillet, add onion, cook 3 minutes.
Add spinach and cook until wilted.
Beat eggs with salt and pepper, then pour into skillet.
Reduce heat to medium and stir gently until eggs set.
Add cheddar and butter, stir until melted.

Macros per serving (approx.): Protein: 44 g, Fat: 28 g, Total carbs: 3 g

Ground Beef Cauliflower Rice Taco Bowls

These bowls are simple, high-protein, and easy to meal prep. Cauliflower rice soaks up taco flavor like a sponge.
Servings: 4 | Prep time: 10 minutes | Cook time: 15 minutes

Ingredients:

1 lb ground beef (90/10)
4 cups cauliflower rice
2 tbsp taco seasoning (sugar free)
1/2 cup diced onion
1 lime, juiced
1/4 cup chopped cilantro
1 large avocado, sliced
1 cup shredded cheese
1/2 tsp salt

Directions:

Brown beef with onion, add taco seasoning and 2 tbsp water, simmer 2 minutes.
In a separate skillet, sauté cauliflower rice with salt 5 to 6 minutes.
Stir lime juice and cilantro into the cauliflower rice.
Assemble bowls with cauliflower rice, beef, avocado, and cheese.

Macros per serving (approx.): Protein: 28 g, Fat: 22 g, Total carbs: 7 g

Cabbage Roll Beef Enchiladas

Cabbage leaves make sturdy wraps that bake well under sauce and cheese. The result feels like enchiladas, just without tortillas.
Servings: 4 | Prep time: 20 minutes | Cook time: 25 minutes

Ingredients:

1 lb ground beef (90/10)
8 large cabbage leaves
1/2 cup diced onion
3 garlic cloves, minced
1 1/5 cups enchilada sauce (no sugar added)
1 1/2 cups shredded cheddar
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper

Directions:

Heat oven to 375 F.
Blanch cabbage leaves in boiling water 2 minutes, then pat dry.
Brown beef with onion, add garlic, cumin, salt, and pepper.
Fill each leaf with beef, roll, and place seam-side down in a baking dish.
Pour enchilada sauce over rolls, top with cheddar.
Bake 20 to 25 minutes until bubbly.

Macros per serving (approx.): Protein: 32 g, Fat: 22 g, Total carbs: 7 g

Keto Taco Pie

This is part taco night, part quiche, in the best way. Go crustless for the lowest carb option, or add an almond flour crust if you want structure.
Servings: 6 | Prep time: 15 minutes | Cook time: 30 minutes

Ingredients:

1 lb ground beef (90/10)
1/2 cup diced onion
2 tbsp taco seasoning (sugar free)
6 large eggs
1/3 cup heavy cream
2 cups shredded cheddar
1/2 cup salsa (no added sugar)
1 tsp salt

Directions:

Heat oven to 375 F and grease a pie dish.
Brown beef with onion, stir in taco seasoning and salt.
Spread beef in the dish, then spoon salsa over the top.
Whisk eggs and cream, pour over beef layer.
Top with cheddar, bake 28 to 32 minutes until set.
Rest 10 minutes before slicing.

Macros per serving (approx.): Protein: 25 g, Fat: 22 g, Total carbs: 4 g

Freezer Breakfast Burritos (Low-Carb Wraps)

Make a batch once, then breakfast is basically on autopilot. Use egg wraps, low-carb tortillas, or collard greens for a sturdy wrap.
Servings: 6 | Prep time: 20 minutes | Cook time: 15 minutes

Ingredients:

1 lb ground beef (90/10)
8 large eggs
1 1/2 cups shredded cheese
1 cup diced bell peppers
1/2 cup diced onion
1 tsp salt
1/2 tsp black pepper
6 low-carb tortillas (or 6 egg wraps)
2 tbsp hot sauce (no sugar added)

Directions:

Brown beef with peppers and onion, season with salt and pepper.
Scramble eggs in a separate pan, then mix with beef and hot sauce.
Cool filling 10 minutes so wraps do not get soggy.
Fill wraps, roll tightly, then wrap each in foil or parchment.
Freeze in a freezer bag up to 2 months.
Reheat from frozen: microwave 90 to 120 seconds, then crisp in a skillet 2 minutes per side (if using tortillas).

Macros per burrito (approx., with low-carb tortilla): Protein: 28 g, Fat: 18 g, Total carbs: 6 g

Taco Casserole

Cheesy, scoopable, and built for leftovers. Cauliflower rice makes it filling without turning it into a carb bomb.
Servings: 6 | Prep time: 10 minutes | Cook time: 25 minutes

Ingredients:

1 1/2 lb ground beef (85/15)
2 tbsp taco seasoning (sugar free)
3 cups cauliflower rice
1 cup salsa (no added sugar)
2 cups shredded cheddar
1/2 cup sour cream
1/4 cup sliced green onions

Directions:

Heat oven to 375 F.
Brown beef, stir in taco seasoning and salsa, simmer 2 minutes.
Stir in cauliflower rice, then spread into a baking dish.
Top with cheddar, bake 18 to 20 minutes until melted.
Spoon sour cream over the top after baking, finish with green onions.

Macros per serving (approx.): Protein: 30 g, Fat: 26 g, Total carbs: 7 g

Cheesesteak Stuffed Bell Peppers (Ground Beef Version)

All the cheesesteak flavors, just packed into a sweet roasted pepper instead of a roll. It’s filling, melty, and easy to portion.
Servings: 4 | Prep time: 15 minutes | Cook time: 30 minutes

Ingredients:

1 lb ground beef (90/10)
4 large bell peppers, halved and seeded
1 cup sliced onion
8 oz mushrooms, sliced
8 slices provolone
3 garlic cloves, minced
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

Directions:

Heat oven to 400 F. Roast peppers cut-side up for 10 minutes.
Cook onion and mushrooms in olive oil 6 minutes.
Add ground beef, brown fully, then add garlic, salt, and pepper.
Fill peppers with beef mixture, top each with provolone.
Bake 12 to 15 minutes until cheese melts.

Macros per serving (approx.): Protein: 30 g, Fat: 18 g, Total carbs: 8 g

Easy Keto Philly Cheesesteak Stuffed Peppers (With Cheese Sauce Option)

This version goes extra creamy with a quick cream cheese sauce. You can also swap in shaved steak, but ground beef keeps it budget-friendly.
Servings: 4 | Prep time: 15 minutes | Cook time: 25 minutes

Ingredients:

1 lb ground beef (or 1 lb shaved steak)
4 large bell peppers, halved and seeded
1 cup diced onion
3 garlic cloves, minced
4 oz cream cheese
6 slices provolone
1/2 tsp salt
1/2 tsp black pepper

Directions:

Heat oven to 400 F. Place peppers in a baking dish and bake 10 minutes.
Brown ground beef with onion, then add garlic, salt, and pepper.
Lower heat, stir in cream cheese until it melts into a sauce.
Spoon mixture into peppers, top with provolone.
Bake 10 to 12 minutes until bubbly, then rest 5 minutes.

Macros per serving (approx.): Protein: 32 g, Fat: 24 g, Total carbs: 7 g

Philly Cheesesteak Pockets (Low-Carb)

These feel like handheld comfort food, with a chewy, cheesy pocket around a savory beef filling. Almond flour adds a few carbs, but it’s still low-carb.
Servings: 4 | Prep time: 20 minutes | Cook time: 18 minutes

Ingredients:

1 lb ground beef (90/10)
1/2 cup diced onion
1/2 cup diced bell peppers
2 cups shredded mozzarella
2 oz cream cheese
3/4 cup almond flour
1 large egg
1 tsp salt
1/2 tsp black pepper

Directions:

Heat oven to 400 F and line a sheet pan.
Brown beef with onion and peppers, season with salt and pepper, then cool 5 minutes.
Microwave mozzarella and cream cheese 60 to 90 seconds, stir until smooth.
Mix in almond flour and egg to form a dough.
Divide dough into 4 rounds, fill with beef, fold and pinch closed.
Bake 14 to 18 minutes until golden, cool 5 minutes before eating.

Macros per pocket (approx.): Protein: 34 g, Fat: 26 g, Total carbs: 7 g

Steak, Kebabs, and Sizzling Skillet Meals (Big Protein, Simple Ingredients)

When you want a high protein, low-carb, sugar-free beef dinner that feels like a treat, steak night with our skillet recipes is the easiest win. These skillet recipes stick to simple ingredients and bold cooking methods: hot pans, quick grills, and fast air fryer cook times. Keep two habits and every dish improves: pat steak dry for better browning, and rest it after cooking so the juices stay put.

Steak and Eggs

Servings: 2
Prep time: 5 minutes
Cook time: 12 to 16 minutes

Ingredients:

1 lb ribeye or sirloin steak (about 1-inch thick)
4 large eggs
1 tbsp butter
1 tsp kosher salt
1/2 tsp black pepper
2 cups baby spinach (optional)

Directions:

Pat steak dry, season both sides with salt and pepper.
Heat a cast-iron skillet over medium-high heat until very hot (a drop of water sizzles fast).
Sear steak 3 to 5 minutes per side (target 130 to 135 F for medium-rare, 140 to 145 F for medium).
Rest steak 5 to 10 minutes on a plate.
Lower heat to medium, add butter, then crack in eggs and fry to your liking.
If using spinach, wilt it in the same pan for 30 to 60 seconds.
Slice steak against the grain, serve with eggs (and spinach) for a high protein powerhouse meal.

Macros per serving (approx.): Protein: 60 g, Fat: 55 g, Total carbs: 1 to 3 g

Grilled Beef Kafta Kebabs

Servings: 4
Prep time: 15 minutes
Cook time: 10 to 12 minutes

Ingredients:

1 1/2 lb ground beef (85/15 or 80/20)
1/2 cup minced onion (squeeze lightly if very wet)
3 garlic cloves, minced
1/2 cup chopped parsley
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 1/2 tsp kosher salt
1/2 tsp black pepper

Directions:

Soak wooden skewers in water for 20 minutes (or use metal skewers).
Mix beef, onion, garlic, parsley, spices, salt, and pepper until combined.
Divide into 8 portions and press onto skewers in long, flat shapes.
Preheat grill to medium-high and oil the grates.
Grill 4 to 6 minutes per side until browned and cooked through (160 F).
Rest kebabs 3 minutes, then serve with cucumber salad and sugar-free tahini sauce (tahini, lemon, garlic, salt, water).

Macros per serving (approx., kebabs only): Protein: 32 g, Fat: 28 g, Total carbs: 2 g

Easy Juicy Air Fryer Hamburgers

Servings: 4
Prep time: 8 minutes
Cook time: 10 to 12 minutes

Ingredients:

1 1/3 lb ground beef (80/20)
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
4 oz cheddar cheese (optional, 4 slices)
8 large lettuce leaves (for wraps)

Directions:

Preheat air fryer to 375 F for 3 minutes.
Form 4 patties (about 1/3 lb each), make a shallow thumbprint in the center.
Season both sides with salt, pepper, and garlic powder.
Air fry 8 minutes, flip, then cook 2 to 4 minutes more.
Check temp: 160 F for ground beef.
Add cheddar during the last 1 to 2 minutes if using.
Rest patties 3 to 5 minutes, then build lettuce wrap burgers.

Macros per serving (approx., no cheese): Protein: 26 g, Fat: 28 g, Total carbs: 0 g

Ribeye Steaks with Garlic Rosemary Butter

Servings: 2
Prep time: 5 minutes
Cook time: 12 to 15 minutes

Ingredients:

2 ribeye steaks (10 oz each, about 1-inch thick)
1 1/2 tsp kosher salt
1/2 tsp black pepper
3 tbsp butter
3 garlic cloves, smashed or minced
2 sprigs fresh rosemary

Directions:

Pat steaks dry, season with salt and pepper.
Heat a skillet over medium-high heat until very hot.
Sear steaks 3 to 4 minutes per side.
Lower heat to medium, add butter, garlic, and rosemary.
Tilt pan and baste steaks 1 to 2 minutes.
Pull at 130 to 135 F for medium-rare, or 140 to 145 F for medium.
Rest steaks 5 to 10 minutes, then spoon garlic rosemary butter on top.

Macros per serving (approx.): Protein: 55 g, Fat: 65 g, Total carbs: 1 g

Marinated New York Strip Steak Recipe

Servings: 2
Prep time: 10 minutes
Marinate time: 30 minutes to 8 hours
Cook time: 10 to 14 minutes

Ingredients:

2 New York strip steaks (10 oz each)
2 tbsp olive oil
2 tbsp soy sauce (or coconut aminos)
2 garlic cloves, minced
1 tbsp lemon juice
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)

Directions:

Mix olive oil, soy sauce, garlic, lemon juice, pepper, and red pepper flakes.
Pour over steaks in a bag or dish, marinate 30 minutes to 8 hours (refrigerate).
Let steaks sit at room temp 20 minutes before cooking.
Grill or sear in a hot skillet over medium-high heat, 3 to 5 minutes per side.
Target 130 to 135 F for medium-rare, 140 to 145 F for medium.
Rest 5 to 10 minutes, then slice against the grain.

Macros per serving (approx.): Protein: 55 g, Fat: 38 g, Total carbs: 1 to 3 g

The Ultimate Surf and Turf

Servings: 2
Prep time: 10 minutes
Cook time: 15 to 18 minutes

Ingredients:

2 filet mignon or strip steaks (8 oz each)
12 oz large shrimp, peeled and deveined
3 tbsp butter, divided
2 garlic cloves, minced
1 tbsp lemon juice
1 tsp kosher salt, divided
1/2 tsp black pepper, divided
2 tbsp chopped parsley

Directions:

Pat steaks dry, season with 3/4 tsp salt and 1/4 tsp pepper.
Sear steaks in a hot skillet over medium-high heat, 3 to 5 minutes per side.
Cook to 130 to 135 F (medium-rare) or 140 to 145 F (medium).
Rest steaks 5 to 10 minutes.
In the same pan on medium heat, melt 1 tbsp butter, add shrimp, remaining salt and pepper.
Cook shrimp 1 to 2 minutes per side, add garlic for the last 30 seconds.
Finish with remaining butter, lemon juice, and parsley, then serve with steak.

Macros per serving (approx.): Protein: 65 g, Fat: 35 g, Total carbs: 1 g

Garlic Butter Steak Bites

Servings: 4
Prep time: 10 minutes
Cook time: 8 to 10 minutes

Ingredients:

1 1/2 lb sirloin steak, cut into 1-inch cubes
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp butter
4 garlic cloves, minced
2 tbsp chopped parsley

Directions:

Pat steak cubes dry, season with salt and pepper.
Heat a skillet over high heat until very hot, add steak in a single layer.
Sear 2 minutes, flip, sear 1 to 2 minutes more (work in batches if needed).
Lower heat to medium, push steak to the edges.
Add butter, then garlic, cook 30 seconds (add garlic at the end so it doesn’t burn).
Toss to coat, remove from heat, stir in parsley.
Rest 2 to 3 minutes, then serve.

Nutrition facts per serving (approx.): Protein: 32 g, Fat: 18 g, Total carbs: 1 g

Air Fryer Garlic Butter Steak Bites

Servings: 4
Prep time: 10 minutes
Cook time: 8 to 10 minutes

Ingredients:

1 1/2 lb steak (sirloin or ribeye), cut into 1-inch cubes
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
2 tbsp butter
2 garlic cloves, minced

Directions:

Preheat air fryer to 400 F for 3 minutes.
Toss steak cubes with olive oil, salt, pepper, and garlic powder.
Air fry 6 minutes, shake basket, then cook 2 to 4 minutes more.
While steak cooks, melt butter in a bowl and stir in minced garlic.
Toss hot steak bites with garlic butter.
Rest 2 minutes before serving (this keeps them juicier).

Macros per serving (approx.): Protein: 32 g, Fat: 22 g, Total carbs: 1 g

Air Fryer Steak

Servings: 2
Prep time: 5 minutes
Cook time: 8 to 14 minutes

Ingredients:

2 steaks (ribeye, strip, or sirloin, 1 to 1 1/2-inch thick)
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder

Directions:

Preheat air fryer to 400 F for 3 minutes.
Pat steaks dry, rub with olive oil, season with salt, pepper, and garlic powder.
Cook 8 to 14 minutes depending on thickness, flip once halfway.
Target internal temp: 130 to 135 F medium-rare, 140 to 145 F medium.
Rest 5 to 10 minutes, then slice against the grain.

Macros per serving (approx., varies by cut): Protein: 45 to 55 g, Fat: 25 to 45 g, Total carbs: 0 to 1 g

Easy Ranch Spiced Beef Top Sirloin Steak

Servings: 2
Prep time: 5 minutes
Cook time: 10 to 14 minutes

Ingredients:

2 top sirloin steaks (8 oz each)
1 tbsp olive oil
2 tsp sugar-free ranch seasoning
1/2 tsp black pepper

Directions:

Pat steaks dry, rub with olive oil.
Sprinkle ranch seasoning and pepper on both sides, press to stick.
Heat a skillet over medium-high heat until hot.
Sear 3 to 5 minutes per side (adjust for thickness).
Pull at 130 to 135 F for medium-rare, or 140 to 145 F for medium.
Rest 5 to 10 minutes, then slice and serve.

Macros per serving (approx.): Protein: 50 g, Fat: 20 g, Total carbs: 1 g

Sous Vide Steak

Servings: 2
Prep time: 10 minutes
Cook time: 1 to 2 hours (plus quick sear)

Ingredients:

2 steaks (ribeye, strip, or sirloin, 1 to 1 1/2-inch thick)
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp butter (for searing)
1 garlic clove, smashed (optional)
1 sprig rosemary (optional)

Directions:

Heat sous vide water bath to your target temp: 129 F rare, 134 F medium-rare, 140 F medium, 150 F medium-well, 160 F well.
Season steaks with salt and pepper, seal in a bag (add garlic and rosemary if using).
Sous vide 1 to 2 hours (1-inch steaks usually need about 1 hour).
Remove, pat very dry (dry steak browns better).
Sear in a smoking-hot skillet with butter, 45 to 60 seconds per side.
Rest 5 minutes, then slice.

Simple safety note: keep the bath at the temps above, and don’t leave steaks at low temps for long periods.
Macros per serving (approx.): Protein: 45 to 55 g, Fat: 25 to 45 g, Total carbs: 0 g

Blackened Steak Salad

Servings: 2
Prep time: 15 minutes
Cook time: 10 to 12 minutes

Ingredients:

1 lb steak (sirloin or strip)
2 tbsp sugar-free blackening seasoning
6 cups chopped romaine
1 cup sliced cucumber
1 medium avocado, sliced
1/2 cup halved cherry tomatoes
2 tbsp olive oil
1 tbsp vinegar (red wine or apple cider)
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper

Directions:

Pat steak dry, coat all over with blackening seasoning.
Heat a skillet over medium-high heat until hot.
Sear steak 3 to 5 minutes per side (130 to 135 F medium-rare, 140 to 145 F medium).
Rest 5 to 10 minutes, then slice thin.
Whisk olive oil, vinegar, Dijon, salt, and pepper.
Toss romaine, cucumber, avocado, and tomatoes with dressing.
Top salad with sliced steak.

Macros per serving (approx.): Protein: 45 g, Fat: 35 g, Total carbs: 8 g

Easy Sheet Pan Steak Fajitas

Servings: 4
Prep time: 12 minutes
Cook time: 12 to 16 minutes

Ingredients:

1 1/2 lb flank steak or sirloin, sliced into strips
2 bell peppers, sliced
1 medium onion, sliced
2 tbsp olive oil
2 tbsp lime juice
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 1/2 tsp kosher salt
1/2 tsp black pepper

Directions:

Heat oven to 425 F and place a sheet pan inside to preheat.
Toss steak, peppers, and onion with olive oil, lime juice, spices, salt, and pepper.
Spread on hot sheet pan in an even layer.
Bake 10 to 12 minutes, then broil 2 to 3 minutes for char (watch closely).
Rest steak 5 minutes, then serve in lettuce wraps with guac.

Macros per serving (approx.): Protein: 38 g, Fat: 18 g, Total carbs: 7 g

Bacon Cheese Walnut Crusted Steak

Servings: 2
Prep time: 15 minutes
Cook time: 12 to 18 minutes

Ingredients:

2 steaks (sirloin or strip, 8 to 10 oz each)
1 tsp kosher salt
1/2 tsp black pepper
1/3 cup chopped walnuts
1/4 cup cooked crumbled bacon
1/4 cup shredded Parmesan
1 tbsp butter

Directions:

Heat oven to 400 F.
Mix walnuts, bacon, and Parmesan in a bowl.
Season steaks with salt and pepper.
Sear steaks in a hot oven-safe skillet with butter, 2 to 3 minutes per side.
Press crust mixture onto the top of each steak.
Transfer skillet to oven, cook 5 to 8 minutes (130 to 135 F medium-rare, 140 to 145 F medium).
Rest 5 to 10 minutes before serving.

Allergy swap: use chopped pecans, or skip nuts and press on bacon and Parmesan only.
Macros per serving (approx.): Protein: 55 g, Fat: 55 g, Total carbs: 3 g

Marinated Flank Steak with Roasted Veggies

Servings: 4
Prep time: 15 minutes
Marinate time: 30 minutes to 8 hours
Cook time: 20 to 25 minutes

Ingredients:

1 1/2 lb flank steak
2 tbsp olive oil
3 tbsp soy sauce (or coconut aminos)
3 garlic cloves, minced
2 tbsp lime juice
1 tsp ground cumin
4 cups broccoli florets
2 medium zucchini, sliced
1 bell pepper, sliced
1 1/2 tsp kosher salt, divided
1/2 tsp black pepper, divided

Directions:

Mix olive oil, soy sauce, garlic, lime juice, cumin, 1 tsp salt, and 1/4 tsp pepper.
Marinate flank steak 30 minutes to 8 hours in the fridge.
Heat oven to 425 F, toss veggies with 1/2 tsp salt, remaining pepper, and a drizzle of olive oil (optional).
Roast veggies 18 to 22 minutes, flipping once.
Grill or sear steak 4 to 6 minutes per side (medium-rare is 130 to 135 F).
Rest 10 minutes, slice very thin against the grain, serve with veggies.

Macros per serving (approx.): Protein: 40 g, Fat: 18 g, Total carbs: 8 g

Filet Mignon Steak Pizzaiola

Servings: 2
Prep time: 10 minutes
Cook time: 15 to 18 minutes

Ingredients:

2 filet mignon steaks (6 to 8 oz each)
1 tbsp olive oil
3 garlic cloves, minced
1 cup sugar-free marinara
1 tsp dried oregano
1 tsp dried basil (or 1 tbsp chopped fresh basil)
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup shredded mozzarella (optional)

Directions:

Pat filets dry, season with salt and pepper.
Heat a skillet over medium-high heat, add olive oil.
Sear filets 2 to 3 minutes per side, then move to a plate.
Lower heat to medium, add garlic, cook 30 seconds.
Stir in marinara, oregano, and basil, simmer 3 minutes.
Return steaks to sauce, cover, simmer 4 to 6 minutes to reach your temp.
Optional: top with mozzarella, cover 1 to 2 minutes to melt.
Rest steaks 5 minutes before serving.

Macros per serving (approx., no mozzarella): Protein: 45 g, Fat: 22 g, Total carbs: 6 g

Keto Skillet Steak with Mushroom Sauce

Servings: 2
Prep time: 10 minutes
Cook time: 18 to 22 minutes

Ingredients:

2 steaks (sirloin or strip, 8 to 10 oz each)
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp butter, divided
8 oz mushrooms, sliced
2 garlic cloves, minced
1/2 cup beef broth
1/3 cup heavy cream
1 tsp Dijon mustard
1/8 tsp xanthan gum (optional, for thicker sauce)

Directions:

Pat steaks dry, season with salt and pepper.
Heat skillet over medium-high heat, add 1 tbsp butter.
Sear steaks 3 to 5 minutes per side, then rest 5 to 10 minutes.
In the same pan on medium heat, add remaining butter and mushrooms, cook 5 minutes.
Add garlic, cook 30 seconds, then pour in broth to deglaze.
Stir in cream and Dijon, simmer 3 minutes.
Optional: whisk in xanthan gum, simmer 1 minute.
Return steak to pan briefly, spoon sauce over the top, serve.

Macros per serving (approx.): Protein: 55 g, Fat: 45 g, Total carbs: 5 g

Shish Kebab

Servings: 4
Prep time: 20 minutes
Marinate time: 30 minutes to 4 hours
Cook time: 10 to 12 minutes

Ingredients:

1 1/2 lb beef sirloin, cut into 1 1/2-inch cubes
1 bell pepper, cut into chunks
1 medium onion, cut into chunks
1 medium zucchini, thick-sliced
3 tbsp olive oil
2 tbsp lemon juice
3 garlic cloves, minced
1 tsp dried oregano
1 1/2 tsp kosher salt
1/2 tsp black pepper

Directions:

Mix olive oil, lemon juice, garlic, oregano, salt, and pepper.
Marinate beef 30 minutes to 4 hours (keep veggies separate so they don’t get soggy).
Thread beef and veggies onto skewers.
Grill over medium-high heat, turning every 2 to 3 minutes.
Cook about 10 to 12 minutes total, until beef hits your preferred doneness (135 F medium-rare, 145 F medium).
Rest 5 minutes, then serve.

Macros per serving (approx.): Protein: 38 g, Fat: 20 g, Total carbs: 6 g

Easy Instant Pot Keto Beef and Broccoli

Servings: 4
Prep time: 10 minutes
Cook time: 18 to 22 minutes

Ingredients:

1 1/2 lb flank steak, sliced thin
4 cups broccoli florets
1/2 cup beef broth
1/3 cup soy sauce (or coconut aminos)
3 garlic cloves, minced
1 tbsp grated fresh ginger
1 tsp sesame oil
1/8 tsp xanthan gum (optional)
1 tbsp avocado oil (optional, for sauté)

Directions:

Optional: sauté steak in the Instant Pot with avocado oil for 2 to 3 minutes for more flavor.
Add broth, soy sauce, garlic, fresh ginger, and sesame oil.
Pressure cook on High for 6 minutes, then quick release.
Add broccoli, close lid, and let sit 3 minutes on Keep Warm (or use sauté for 2 minutes to finish the stir fry).
Optional: sprinkle xanthan gum while stirring to thicken.
Taste and adjust seasoning, serve hot as beef bowls (great over cauliflower rice).

Macros per serving (approx.): Protein: 40 g, Fat: 16 g, Total carbs: 7 g

Keto Mongolian Beef

Servings: 4
Prep time: 10 minutes
Cook time: 12 to 15 minutes

Ingredients:

1 1/2 lb flank steak, sliced thin
2 tbsp avocado oil (or olive oil)
4 garlic cloves, minced
1 tbsp grated fresh ginger
1/3 cup soy sauce (or coconut aminos)
2 tbsp rice vinegar
1 tsp sesame oil
1/8 tsp xanthan gum
2 green onions, sliced
1/2 tsp monk fruit sweetener (optional)

Directions:

Heat a skillet over medium-high heat, add oil.
Sear steak in batches, 1 to 2 minutes per side, then set aside.
Lower heat to medium, add garlic and fresh ginger, cook 30 seconds.
Stir in soy sauce, vinegar, sesame oil, and monk fruit if using, simmer 2 minutes.
Whisk in xanthan gum and simmer 30 to 60 seconds to thicken.
Return beef to pan and toss to coat in this stir fry sauce, garnish with green onions.

Macros per serving (approx.): Protein: 38 g, Fat: 18 g, Total carbs: 3 to 5 g

Thai Beef Salad

Servings: 2
Prep time: 15 minutes
Cook time: 0 minutes (if using leftover steak)

Ingredients:

10 oz cooked steak, sliced thin
6 cups romaine or mixed greens
1 cup sliced cucumber
1/3 cup cilantro leaves
1 tbsp mint, chopped (optional)
2 tbsp lime juice
1 tbsp fish sauce
1/4 tsp chili flakes
2 tbsp olive oil

Directions:

Whisk lime juice, fish sauce, chili flakes, and olive oil.
Toss greens, cucumber, cilantro, and mint with dressing.
Top with sliced steak and spoon any extra dressing over the meat.
Serve right away for the best crunch in beef bowls.

Macros per serving (approx.): Protein: 40 g, Fat: 28 g, Total carbs: 6 g

Low-Carb Hibachi Steak with Shrimp and Vegetables

Servings: 4
Prep time: 15 minutes
Cook time: 15 to 18 minutes

Ingredients:

1 lb steak, cut into bite-size pieces
1 lb large shrimp, peeled and deveined
2 medium zucchini, sliced
8 oz mushrooms, sliced
1/2 medium onion, sliced
3 tbsp butter, divided
3 garlic cloves, minced
1 tsp grated fresh ginger
3 tbsp soy sauce (or coconut aminos)
1 tsp sesame oil
1/2 tsp kosher salt
1/2 tsp black pepper
4 cups cauliflower rice (to serve)

Directions:

Heat a large skillet or griddle over high heat until very hot.
Add 1 tbsp butter, cook zucchini, mushrooms, and onion 6 to 8 minutes, season lightly with salt and pepper.
Push veggies aside, add 1 tbsp butter, sear steak bites 2 to 3 minutes (cook to 145 F if you want medium).
Add shrimp with remaining butter, cook 1 to 2 minutes per side.
Stir in garlic and fresh ginger for 30 seconds, then add soy sauce and sesame oil, toss everything.
Rest meat 2 minutes, serve over cauliflower rice as beef bowls.

Macros per serving (approx., without cauliflower rice): Protein: 45 g, Fat: 22 g, Total carbs: 6 g

Flank Steak Fajitas

Servings: 4
Prep time: 15 minutes
Marinate time: 20 to 60 minutes
Cook time: 12 to 15 minutes

Ingredients:

1 1/2 lb flank steak
2 bell peppers, sliced
1 medium onion, sliced
2 tbsp olive oil
2 tbsp lime juice
1 tsp ground cumin
2 tsp chili powder
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 cup guacamole (to serve)
8 large lettuce leaves (to serve)

Directions:

Mix olive oil, lime juice, cumin, chili powder, salt, and pepper.
Coat flank steak and marinate 20 to 60 minutes (refrigerate).
Sear steak in a hot skillet over medium-high heat, 4 to 6 minutes per side.
Rest steak 10 minutes, then slice very thin against the grain.
In the same skillet, sauté peppers and onion 6 to 8 minutes until browned and tender.
Serve in lettuce wraps with guacamole.

Macros per serving (approx., without guac): Protein: 40 g, Fat: 18 g, Total carbs: 7 g

How to Keep These Beef Recipes Sugar Free, and Still Make Them Taste Amazing

Sugar-free beef dinners don’t have to taste “diet.” The trick is to build flavor the same way great restaurants do: browning, salt, acid, and fat. Once you get those right, you can skip sugar and still end up with sauces that taste rich, meat that stays juicy, and comfort-food textures that actually satisfy.

Two areas make the biggest difference: your low carb “starches” (the stuff that replaces pasta and rice) and how you handle leftovers so beef doesn’t turn dry and sad the next day.

Smart swaps for pasta, rice, and breadcrumbs that keep carbs low

Low carb swaps work best when you match the swap to the job. You wouldn’t use sandwich bread for French toast, so don’t expect one substitute to fit every beef recipe.

Here are the most reliable options, plus the small prep steps that fix common texture problems:

Zucchini noodles (zoodles): Best for bolognese, stroganoff, and skillet “pasta” bowls. For a firmer bite, salt zoodles for 10 minutes, then pat dry (or squeeze in a towel). Cook fast, 2 to 3 minutes max, or they turn watery.
Palmini (hearts of palm noodles): Great when you want a noodle that holds up to thick meat sauces. For a cleaner taste, rinse well, then simmer 2 to 3 minutes in salted water, drain, and toss with sauce. If you notice a mild “brine” note, a quick rinse plus a squeeze of lemon fixes it.
Shirataki noodles: Best for Asian-style beef bowls and garlic-butter “noodles.” They can smell odd straight from the bag, so rinse, then dry-sauté in a hot pan for 3 to 5 minutes to drive off moisture. After that, they grab sauce better.
Cauliflower rice: The go-to for taco bowls, beef and broccoli, and saucy stir-fries. Texture tip: cook it in a wide skillet and don’t crowd the pan so it steams less. A small pat of butter at the end improves flavor without sugar.
Cabbage leaves: Perfect for enchilada-style bakes and cabbage roll meals. Blanch until pliable, then pat dry so your casserole doesn’t get watery.
Egg wraps: Ideal for burritos, cheesesteak wraps, and quick beef roll-ups. Keep fillings slightly cooled before wrapping so the wrap doesn’t tear.
Parmesan as a binder (instead of breadcrumbs): Works in meatballs and meatloaf. It adds salty, savory “glue” and helps browning. Pair it with an egg for best hold.
Crushed pork rinds (optional crumb): Useful for breaded cutlets, meatloaf topping, or “crispy” casseroles. They brown fast, so watch the oven time and don’t overdo the salt.

If a swap tastes bland, don’t reach for sweet sauce. Add salt, a squeeze of lemon, or a spoon of sour cream for balance.

Meal prep and leftovers, how to store, freeze, and reheat without drying out beef

Beef dries out for two reasons: it gets overcooked the first time, then it gets reheated too aggressively. Treat leftovers like a gentle warm-up, not a second cook.

Storage timelines (simple and safe) for your ground beef recipes:

Fridge: Store cooked beef meals 3 to 4 days.
Freezer: Freeze cooked ground beef recipes 2 to 3 months for best texture (they’ll often be safe longer, but quality drops).

Containers that actually help:

Use airtight glass containers for the fridge (less odor, better seal).
For the freezer, use freezer bags laid flat (fast thawing) or freezer-safe containers with minimal empty space to reduce freezer burn.
If you’re doing meal prep for bowls, keep “watery” sides (like zoodles) separate when you can, then combine after reheating.

Food safety basics that matter:

Cool leftovers quickly. Get them into containers and into the fridge within 2 hours (faster if your kitchen is hot).
Reheat leftovers to 165 F.

Reheating methods that keep beef juicy:

Stovetop (best for most recipes): Reheat on low heat with a splash of broth (or water), and keep a lid on the pan so steam helps. Stir gently and stop as soon as it’s hot.
Microwave (fastest): Add 1 to 2 tablespoons broth, cover loosely, and heat in short bursts (45 to 60 seconds), stirring between rounds.
Oven (best for casseroles and meatballs): Cover with foil, add a little broth or extra sauce around the edges, and reheat at 300 to 325 F until hot.

If you’re freezing meatballs, chili, or taco meat, freeze in meal-size portions. You’ll thaw faster, and you won’t keep reheating the same big batch.

Prevent the most common sugar-free mistakes (quick checklist):

Watch for hidden sugar in: BBQ sauce, ketchup, teriyaki sauce, and many taco seasoning packets (also check marinara, Worcestershire, and “glazes”; always review the nutrition facts).
Easy swaps: choose sugar free versions, use mustard + vinegar, hot sauce, soy sauce or coconut aminos, and spices like smoked paprika and garlic to boost flavor.
Adjust fats to match your goal: pick 90/10 ground beef for leaner bowls and meal prep, choose 80/20 for a more keto-friendly plate (richer, more filling). Drain rendered fat only if the dish feels greasy.
Storage rules: refrigerate within 2 hours, eat in 3 to 4 days, freeze up to 2 to 3 months, reheat to 165 F, and always reheat low and slow with a little moisture.

Enjoy!

These high-protein low-carb sugar-free beef recipes give you real dinner options without the guesswork, each one with clear ingredients, simple directions, and macro estimates you can use for planning. The big theme stays the same, beef brings the protein, and you keep carbs down by watching sauces, seasonings, and sides.

Pick 2 to 3 ground beef recipes for the week, then make life easier by reusing the same sugar-free sauce base (marinara, taco seasoning, garlic butter) and the same sides (cauliflower rice, zucchini, cabbage, salad). That repeat plan is consistency, and it’s what turns “trying” into a routine you can keep.

Save this post for busy nights when you need a quick dinner, and share which low carb recipe style you want next, soups, meal prep bowls, or air fryer dinners.