Keto Ground Beef
A quick and flavorful low-carb meal made with ground beef, fresh vegetables, and cheese.
Equipment
- Large Skillet
Ingredients
- 500 grams Ground Beef (80% lean, 20% fat)
- 300 grams Broccoli florets (fresh or frozen)
- 300 grams Zucchini (cut into cubes or slices)
- 50 grams Onion (optional for fewer carbs)
- 10 grams Garlic (powdered garlic works well for fewer carbs)
- 1 teaspoon Paprika (adds a smoky touch)
- 1 teaspoon Red Chili Flakes (for a mild kick)
- 1 teaspoon Fresh Thyme (or dried thyme as a substitute)
- 50 grams Cheddar Cheese (grated)
- 50 grams Heavy Cream
- 50 grams Cream Cheese
- 1 tablespoon Avocado Oil (great for cooking at high heat)
- Salt and Pepper (to taste)
Instructions
- Prep the vegetables: cut broccoli florets and chop zucchini into cubes or slices. If using onion, chop it finely.
- Heat avocado oil in a large skillet over medium-high heat. Add ground beef, seasoning with salt and pepper. Cook for 1-2 minutes until it starts to brown.
- Add chopped onions and garlic (or powdered garlic). Cook until onions are translucent and garlic begins to brown.
- Add paprika, red chili flakes, and thyme. Stir and let cook for about a minute.
- Add zucchini and broccoli, stirring to combine. Cover and cook for 3-4 minutes until vegetables soften.
- Sprinkle cheddar cheese over the mixture, then pour in heavy cream. Cover and cook until cheese melts.
- Stir everything together, checking the liquid. If too moist, cook uncovered for a few minutes.
- Add cream cheese and mix well until it melts into a creamy sauce.
- Serve hot, topped with freshly grated parmesan and a sprinkle of paprika.
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Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in a pan.