If you’re following a ketogenic diet and gearing up for a fast, it’s crucial to focus on meals that are rich in healthy fats, moderate in protein, and low in carbohydrates. 

In this article, we’ll explore a range of pre-fasting recipes specifically tailored for a ketogenic diet. These recipes feature keto-friendly vegetables, meats, and healthy fats, making them ideal for preparing before a fast.

Taco Salad

Yield: 4 servings

Ingredients:

For the Taco Seasoning:

1 tablespoon of chili powder
1 teaspoon of ground cumin
1 teaspoon of paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/4 teaspoon of dried oregano
1/4 teaspoon of salt
1/4 teaspoon of black pepper

For the Taco Meat:

1 pound (450g) of ground beef or turkey, or strips
1 tablespoon of olive oil
1 small onion, chopped
2 cloves of garlic, minced
2 tablespoons of tomato paste
1/2 cup of water
Taco seasoning (as prepared above)
Salt and black pepper to taste

For the Salad:

8 cups of mixed salad greens
1 medium avocado, diced
1 cup of cherry tomatoes, halved
1/4 cup of sliced black olives
1/4 cup of diced red onion
1/4 cup of shredded cheddar cheese
1/4 cup of sour cream (optional)
Fresh cilantro or parsley, chopped (for garnish)
Lime wedges (for serving)

Instructions:

In a small bowl, mix together all the ingredients for the taco seasoning. Set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they become soft and translucent.

Add the ground beef or turkey to the skillet and cook until browned, breaking it up into crumbles.

Stir in the tomato paste, water, and the prepared taco seasoning. Season with salt and black pepper to taste.

Reduce the heat to low and let the taco meat simmer for about 10-15 minutes, allowing the flavors to meld together. Add a splash of water if the mixture becomes too dry.

While the taco meat is simmering, prepare the salad. In a large bowl, combine the mixed salad greens, diced avocado, halved cherry tomatoes, sliced black olives, diced red onion, and shredded cheddar cheese.

Once the taco meat is done, let it cool slightly before adding it to the salad.

Add the taco meat to the salad and toss gently to combine all the ingredients.

Divide the Keto Taco Salad among serving plates or bowls.

If desired, top the salad with a dollop of sour cream and sprinkle with fresh chopped cilantro or parsley.

Serve the Keto Taco Salad with lime wedges on the side for added freshness.

Enjoy the flavorful, nutritious, and low-carb Keto Taco Salad!

Garlic Butter Shrimp with Zucchini Noodles

Yield: 2 servings

Ingredients:

1 pound (450g) of large shrimp, peeled and deveined
2 medium zucchini, spiralized or cut into noodles
3 tablespoons of unsalted butter
4 cloves of garlic, minced
1 tablespoon of fresh parsley, chopped
1 tablespoon of lemon juice
Salt and black pepper to taste
Red pepper flakes (optional, for added heat)
Grated Parmesan cheese (optional, for serving)

Instructions:

Heat a large skillet over medium-high heat. Melt the butter in the skillet.

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant and lightly golden.

Add the shrimp to the skillet and cook for about 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook the shrimp.

Remove the cooked shrimp from the skillet and set aside. Leave any remaining butter and garlic in the skillet.

In the same skillet, add the zucchini noodles and sauté for about 2-3 minutes until they are just tender. Be careful not to overcook them, as they can become mushy.

Return the cooked shrimp to the skillet with the zucchini noodles. Add the fresh parsley, lemon juice, salt, black pepper, and red pepper flakes (if using). Toss everything together to combine and heat through for another minute.

Remove the skillet from the heat and divide the Keto Garlic Butter Shrimp with Zucchini Noodles among serving plates or bowls.

If desired, sprinkle with grated Parmesan cheese for added flavor.

Serve the dish immediately and enjoy the flavorful, nutritious, and low-carb Keto Garlic Butter Shrimp with Zucchini Noodles!

Keto Chicken Caesar Salad

Yield: 4 servings

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and black pepper to taste

For the Caesar Dressing:

1/2 cup mayonnaise
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Salt and black pepper to taste

For the Salad:

1 head of romaine lettuce, washed and chopped
1/4 cup grated Parmesan cheese
4 slices of crispy bacon, crumbled

Instructions:

Preheat a grill or grill pan over medium-high heat.

Season the chicken breasts with olive oil, salt, and black pepper.

Grill the chicken breasts for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Set aside to cool.

In a small bowl, whisk together the mayonnaise, grated Parmesan cheese, minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, salt, and black pepper. Adjust the seasoning to taste.

Slice the grilled chicken breasts into thin strips.

In a large salad bowl, combine the chopped romaine lettuce, grated Parmesan cheese, and crumbled bacon.

Add the sliced chicken to the salad bowl.

Drizzle the Caesar dressing over the salad and toss gently to coat all the ingredients.

Serve the Keto Chicken Caesar Salad immediately and enjoy!