Taco 'Bout Keto: Comfort Food Makeovers That'll Shock You

Hey Keto Superstar!

Are you sick of saying "no" to your favorite foods? Dreaming of a pizza slice or a burger that won't mess up your hard work? What if I told you that you can have your favorite treats and still stick to your diet?

Listen up: We've got some amazing keto news! We've figured out how to make 10 of the most-loved foods keto-friendly.

Cool, right? Imagine biting into a juicy burger, munching on crispy fries, or enjoying creamy ice cream - all while staying in ketosis. Sounds too good to be true?

Well, it's not! These 10 clever food tricks will make your keto journey so much more fun. You'll beat those annoying cravings, wow your friends who aren't on keto, and fall in love with eating low-carb all over again.

Keep reading to learn how to turn your favorite high-carb comfort foods into keto-friendly treats. Your taste buds (and your waistline) will be so happy!

Ready to check it out? Let's turn those food dreams into low-carb reality!

Cauliflower Crust Pizza with a Zesty Pesto-Twist

Craving a cheesy slice with a unique flair? Try this Cauliflower Crust Pizza with a delicious zesty pesto twist! At just 4g net carbs per slice, you can enjoy this Friday night treat guilt-free. We’ve paired a classic keto-friendly cauliflower crust with a vibrant homemade lemon-basil pesto and topped it with gooey mozzarella, sugar-free marinara, and surprising pops of tangy artichoke hearts and spicy Italian sausage.

Ingredients:

For the Cauliflower Crust:

• 1 medium cauliflower head (about 4 cups, riced)

• 1 cup shredded mozzarella cheese

• 1/4 cup grated parmesan cheese

• 1 large egg

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp dried oregano

• Salt and pepper to taste

For the Lemon-Basil Pesto (the twist!):

• 1 cup fresh basil leaves

• 1/4 cup walnuts or pine nuts

• 1/4 cup grated parmesan cheese

• 1 garlic clove

• Juice of 1/2 lemon

• Zest of 1 lemon

• 1/4 cup extra virgin olive oil

• Salt and pepper to taste

For the Pizza Toppings:

• 1/2 cup sugar-free marinara sauce

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup marinated artichoke hearts, chopped

• 1/4 cup spicy Italian sausage, cooked and crumbled

• 1/4 cup sun-dried tomatoes (packed in oil), thinly sliced

• Fresh arugula for garnish (optional)

• Crushed red pepper flakes for some extra heat (optional)

Instructions:

1. Prep the Cauliflower Crust:

   • Preheat your oven to 400°F (200°C) and line a baking sheet or pizza stone with parchment paper.

   • Rice the cauliflower by pulsing florets in a food processor until it resembles fine grains of rice. You can also use pre-riced cauliflower.

   • Microwave the riced cauliflower for 5-7 minutes, then transfer it to a clean kitchen towel. Once cooled, squeeze out as much moisture as possible—you want it as dry as you can get it!

   • In a large bowl, mix the cauliflower, shredded mozzarella, parmesan, egg, garlic powder, onion powder, oregano, salt, and pepper until well combined.

   • Spread the mixture onto your prepared baking sheet, shaping it into a 10-12 inch pizza crust. Bake for 20-25 minutes, or until the edges are golden and the center is firm.

2. Make the Lemon-Basil Pesto:

   • In a food processor, combine basil, walnuts, parmesan, garlic, lemon juice, and zest. Pulse until roughly chopped.

   • Slowly drizzle in the olive oil while processing until smooth. Season with salt and pepper to taste.

3. Assemble and Bake the Pizza:

   • Spread a thin layer of marinara sauce over the baked cauliflower crust.

   • Dollop or drizzle half of the pesto over the sauce for a zesty burst of flavor.

   • Sprinkle on the shredded mozzarella, followed by the artichoke hearts, cooked sausage, and sun-dried tomatoes.

   • Return the pizza to the oven and bake for another 8-10 minutes, or until the cheese is bubbly and slightly browned.

4. Garnish and Serve:

   • Once out of the oven, drizzle the remaining pesto over the pizza. Add fresh arugula on top for a peppery finish if desired.

   • Slice and enjoy while hot! For an extra kick, sprinkle with crushed red pepper flakes.

Nutrition and Macros Breakdown (per slice, yields 8 slices):

• Calories: 180

• Fat: 13g

• Net Carbs: 4g

• Protein: 10g

Loaded Lettuce Wrap Burgers with Spicy Avocado Mayo

Forget the bun—this lettuce wrap burger packs in all the flavor and none of the carbs! Juicy beef patties, crispy bacon, creamy avocado, and a zesty homemade spicy avocado mayo make this a keto feast that hits every craving. Plus, we’re adding a surprising twist: crunchy dill pickle chips for an extra burst of tang and texture.

Ingredients:

For the Burgers:

• 1 lb (450g) ground beef (80/20 for juicy patties)

• 1 tsp Worcestershire sauce

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper to taste

• 4 slices sugar-free bacon

• 1 ripe avocado, sliced

• 4 large butter or iceberg lettuce leaves (for wrapping)

• 4 slices cheddar cheese (optional)

For the Spicy Avocado Mayo (the twist!):

• 1/2 ripe avocado

• 1/4 cup mayonnaise

• 1 tbsp lime juice

• 1-2 tsp sriracha (adjust for heat preference)

• 1 small garlic clove, minced

• Salt and pepper to taste

For the Toppings:

• 1/4 cup crunchy dill pickle chips

• 1 small red onion, thinly sliced

• 1 small tomato, sliced

• Extra lettuce leaves for layering

Instructions:

1. Prepare the Spicy Avocado Mayo:

   • In a small bowl, mash the avocado until smooth.

   • Add the mayonnaise, lime juice, sriracha, minced garlic, salt, and pepper. Mix until creamy and well combined. Adjust seasoning and spice level as needed.

   • Set aside in the fridge to let the flavors meld while you prepare the burgers.

2. Cook the Bacon:

   • Heat a skillet over medium heat and cook the bacon until crispy. Remove and drain on paper towels. Set aside.

3. Make the Burger Patties:

   • In a large bowl, mix the ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until just combined. Be careful not to overmix to keep the patties tender.

   • Divide the mixture into 4 equal portions and shape them into patties.

   • Cook the patties in the same skillet over medium-high heat for 4-5 minutes per side, or until they reach your preferred doneness. Add a slice of cheddar cheese on top during the last minute if using.

4. Assemble the Lettuce Wrap Burgers:

   • Lay out the large lettuce leaves, overlapping them if needed to make a sturdy wrap.

   • Spread a generous layer of the spicy avocado mayo on each lettuce leaf.

   • Place the burger patty on top, followed by bacon, avocado slices, dill pickle chips, red onion, and tomato slices.

   • Wrap the lettuce tightly around the burger, folding the sides in as you roll it up.

5. Serve and Enjoy:

   • Secure each wrap with a toothpick if needed, or wrap them in parchment paper for easy eating.

   • Serve with extra spicy avocado mayo on the side for dipping!

Nutrition and Macros Breakdown (per serving, yields 4 servings):

• Calories: 420

• Fat: 33g

• Net Carbs: 4g

• Protein: 25g

Crispy Zucchini Fries with Parmesan Herb Coating and Zesty Lemon Garlic Aioli

Looking for a crispy, low-carb alternative to French fries? These baked or air-fried zucchini fries are coated in a flavorful almond flour and Parmesan mix for a perfect crunch. To make them even more exciting, we’ve added a twist: a sprinkle of smoky paprika and Italian herbs for extra flavor. Serve these golden fries with a zesty lemon garlic aioli for dipping, and you’ve got a snack that’s both healthy and indulgent.

Ingredients:

For the Zucchini Fries:

• 2 medium zucchinis

• 1 cup almond flour

• 1/2 cup grated Parmesan cheese

• 1 tsp garlic powder

• 1 tsp smoked paprika (for the twist!)

• 1 tsp Italian seasoning (mix of oregano, basil, and thyme)

• Salt and pepper to taste

• 2 large eggs, beaten

• Olive oil spray (optional, for extra crispiness)

For the Zesty Lemon Garlic Aioli:

• 1/2 cup mayonnaise

• 1 garlic clove, minced

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1/2 tsp Dijon mustard

• Salt and pepper to taste

• Optional: chopped fresh parsley for garnish

Instructions:

1. Prep the Zucchini:

   • Preheat your oven to 425°F (220°C) or your air fryer to 400°F (200°C).

   • Slice the zucchinis into fry-sized sticks, about 3 inches long and 1/2 inch thick. Pat them dry with paper towels to remove excess moisture—this helps them crisp up better.

2. Set Up the Breading Station:

   • In one shallow bowl, whisk the eggs.

   • In another bowl, mix the almond flour, Parmesan cheese, garlic powder, smoked paprika, Italian seasoning, salt, and pepper.

3. Coat the Zucchini Fries:

   • Dip each zucchini stick into the beaten eggs, letting any excess drip off.

   • Roll the zucchini in the almond flour mixture, pressing gently to ensure an even coating. Place the coated sticks on a parchment-lined baking sheet (for oven) or directly into the air fryer basket.

   • For extra crispiness, lightly spray the coated zucchini with olive oil before baking or air frying.

4. Bake or Air Fry the Zucchini Fries:

   • Oven Method: Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

   • Air Fryer Method: Air fry in batches at 400°F (200°C) for 10-12 minutes, shaking the basket halfway through, until the fries are crispy and golden.

5. Make the Zesty Lemon Garlic Aioli:

   • While the fries are cooking, whisk together the mayonnaise, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, and pepper in a small bowl. For a fresh touch, garnish with chopped parsley.

6. Serve and Enjoy:

   • Serve the zucchini fries hot with the lemon garlic aioli on the side for dipping. For extra flavor, sprinkle a bit of additional Parmesan or a dash of smoked paprika on top before serving.

Nutrition and Macros Breakdown (per serving, yields 4 servings):

• Calories: 180

• Fat: 14g

• Net Carbs: 4g

• Protein: 7g

Keto Mason Jar Ice Cream with a Salted Caramel Pecan Twist

Who says you can’t enjoy creamy, decadent ice cream on keto? This easy Mason jar recipe combines rich heavy cream, almond milk, and your favorite keto sweetener to create a smooth and satisfying treat. But here’s where it gets interesting: we’re adding a swirl of salted caramel and toasted pecans for a crunchy, sweet-salty twist that takes this dessert to the next level.

Ingredients:

For the Ice Cream Base:

• 1 cup heavy cream

• 1/2 cup unsweetened almond milk

• 2 tbsp powdered erythritol (or your preferred keto sweetener)

• 1 tsp vanilla extract

• Pinch of salt

For the Salted Caramel Pecan Swirl (the twist!):

• 2 tbsp unsalted butter

• 2 tbsp sugar-free caramel syrup (like Lakanto or ChocZero)

• 1/4 cup pecans, roughly chopped

• 1/4 tsp sea salt

Instructions:

1. Make the Ice Cream Base:

   • In a large mason jar (at least 16 oz), combine the heavy cream, almond milk, powdered erythritol, vanilla extract, and a pinch of salt.

   • Screw the lid on tightly and shake vigorously for 1-2 minutes until everything is well mixed and slightly thickened.

2. Prepare the Salted Caramel Pecan Swirl:

   • In a small saucepan, melt the butter over medium heat. Once melted, stir in the sugar-free caramel syrup and pecans.

   • Cook for 2-3 minutes, stirring occasionally, until the mixture becomes thick and the pecans are toasted. Stir in the sea salt and set aside to cool slightly.

3. Add the Swirl:

   • Pour the cooled salted caramel pecan mixture into the mason jar with the ice cream base. Give it a gentle stir to create swirls of caramel and pecan bits throughout the mixture. Be careful not to overmix—you want those lovely ribbons of caramel!

4. Freeze and Shake:

   • Place the mason jar in the freezer. Every 30 minutes, remove it and shake the jar vigorously for about 15-20 seconds. Repeat this process for 2-3 hours, or until the ice cream reaches a creamy, scoopable consistency.

5. Serve and Enjoy:

   • Once fully frozen, scoop out the ice cream and enjoy it straight from the jar or in a bowl. Top with a few extra toasted pecans or a drizzle of sugar-free caramel syrup for added indulgence.

Nutrition and Macros Breakdown (per serving, yields 2 servings):

• Calories: 340

• Fat: 33g

• Net Carbs: 3g

• Protein: 3g

Wow! We've just scratched the surface of keto-friendly comfort foods. But guess what? There's more where that came from!

Hungry for the rest of our mouthwatering keto makeovers? You're in luck!

We've got six more incredible recipes waiting for you in our Keto Kickstart Facebook group:

• Zucchini Noodles: A pasta-like experience without the carbs

• Cheese Shell Tacos: Crispy, cheesy shells for your favorite fillings

• Pork Rind Crusted Chicken: The crunchiest keto fried chicken you've ever tasted

• Cloud Bread Sandwiches: Fluffy, low-carb "bread" for all your sandwich needs

• Cream Cheese Pancakes: The fluffiest keto breakfast treat

• Cauliflower Mac and Cheese: Creamy comfort food at its finest

Head on over to our Keto Kickstart Community on Facebook right now.

Remember, great food is the key to sticking with keto long-term. So come join us, and let's make this journey even more delicious together!

Stay classy and keto on!

P.S. Got a twist on one of these recipes? Share it on our Facebook group and you might see it featured in our next newsletter. Your keto creativity could help thousands of others stay on track!