Low Carb Salisbury Steak

From https://www.ibreatheimhungry.com/low-carb-salisbury-steak-with-mushroom-gravy/


For the Salisbury Steaks:

  • 2 lbs ground chuck (80/20)
  • 3/4 cup almond flour
  • 1 Tbsp fresh parsley, chopped
  • 1/4 cup beef broth
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 Tbsp dried onion flakes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

For the gravy:

  • 2 Tbsp butter
  • 2 Tbsp bacon grease (or butter)
  • 2 cups sliced button mushrooms
  • 1 cup sliced yellow onions
  • 1/2 tsp Worcestershire sauce
  • 1/2 cup beef broth
  • 1/4 cup sour cream
  • salt and pepper to taste


For the Salisbury Steaks:

  1. Combine all of the steak ingredients in a medium sized bowl and mix well.
  2. Form into 6 oval patties, about 1 inch thick, and place them on a cookie sheet.
  3. Bake in a preheated 375 degree (F) oven for 18 minutes.

For the gravy:

  1. Melt the butter and bacon fat (if using) in a large skillet.
  2. Add the mushrooms and cook on medium high heat until golden brown (about 3 minutes per side.)
  3. Add the onions and cook for 5 minutes over medium heat, until golden and soft.
  4. Add the broth and the Worcestershire sauce, stir and cook for 3 minutes, stirring to scrape any bits off of the bottom of the pan.
  5. Add the sour cream, stir well, and remove from the heat. (if you want a thicker gravy you can cook it on low for a 5 extra minutes to condense it.)
  6. Season with salt and pepper to taste.
  7. Serve over the warm Salisbury Steaks with extra parsley for garnish if desired.

Cheesy Bacon Ranch Chicken


  • 4 slices thick-cut bacon
  • 4 boneless skinless chicken breasts (about 1 3/4 lbs.)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp. ranch seasoning
  • 1 1/2 c. shredded mozzarella


  • In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
  • Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side.
  • Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes.
  • Crumble and sprinkle bacon and chives on top before serving.

Low Carb Chili

From https://thatlowcarblife.com/keto-chili/


  • 1 ½ pounds ground beef
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 1 jalapeno, minced
  • 1 clove garlic, minced
  • ¼ cup tomato paste
  • 15 ounces canned diced tomatoes
  • 2 cups beef broth
  • 2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt


  1. Add the ground beef, onion, and bell pepper to a large deep pot and cook over medium heat, breaking up the meat as it cooks. When meat is cooked through, drain fat from pan.
  2. Add the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, chili powder, cumin, and salt and stir.
  3. Bring to a boil and reduce to a simmer. Simmer for at least 20 minutes, preferably an hour for the best taste and texture.
  4. Serve with sour cream and shredded cheddar, as desired.


Simmer for at least 20 minutes before serving. The longer the chili simmers, the better the flavor will be. I recommend one hour or more for the best taste and texture. Add additional broth if too much cooks off during the simmering process.