Keto Dutch Oven Recipes
A dutch oven is great for keto
The cast iron dutch oven is a versatile and durable kitchen item. With basic care, it should last a lifetime. And beyond. Cast iron dutch ovens have been passed down from generation to generation in many American families. It’s perfect for making keto kosher meals.
Don’t forget to treat yourself with a keto cake for dessert, delivered right to your door!
Keto Recipes to die for:
Keto pot roast
Olive oil, 3 tablespoons
One 4-pound roast of chuck
1 and a half cups of chopped yellow onions, 2 tiny ones
2 teaspoons minced garlic
1 bay leaf
Bone Broth with Beef, Kettle & Fire
1 pinch of salt
2 sprigs of rosemary
4 cups quartered radishes
Peeled, halved, and cut into 1-inch pieces
Set the oven’s temperature to 325.
Place the dutch oven on the stovetop using a 5-quart dutch oven.
Once the pan is hot, increase the heat to medium-high and add 2 tablespoons of olive oil.
You should sear the chuck roast for 4 to 5 minutes on each side, or until you see a good browning.
Put the steak on a plate.
Add the radishes, parsnips, onion, bay leaves, beef bone broth, salt, and pepper.
On top of the mixture, put the roast back into the Dutch oven.
You should cover the roast after being topped with rosemary sprigs.
When the meat is lovely and soft and reaches an internal temperature of 145 degrees, place the roast in the oven at 325 degrees for 4 1/2 hours.
Serve heated after removing the rosemary and bay leaves.
Creamy Tuscan Chicken Keto Dutch Oven
1–2 pounds of chicken thighs
For the dutch oven, use 2 TB plus 1 Tablespoon olive oil.
Minced garlic, 3 tablespoons (Omit the garlic if it causes you bloating.)
Heavy cream, 1 cup
3/4 cups of freshly grated parmesan cheese and 1/3 cup of chicken broth
Italian seasoning, 1 teaspoon
2 tablespoons of red pepper flakes, crushed
1/2 kosher salt spoon
A half-teaspoon of cracked pepper
30 g of diced sun-dried tomatoes
Fresh spinach, 2 cups
In a sizable saucepan, heat 1 tablespoon of oil to medium-high heat.
Add the garlic and cook it for 2 minutes, or until it begins to color slightly.
Add heavy cream and chicken broth, then simmer gently.
Once the sauce starts to thicken, simmer for another 10 minutes, reducing heat if necessary.
Place the chicken thighs in the Dutch oven pan after coating the bottom with about 2 Tablespoons of oil.
Add chopped sun-dried tomatoes, kosher salt, red pepper flakes, cracked pepper, and Italian seasoning.
When the sauce is creamy, add the parmesan cheese and stir.
Place the dutch oven skillet over low heat and pour the sauce over the chicken.
Cook for at least 30 minutes, and ideally an hour.
Put spinach in the Dutch oven after removing the chicken.
Spinach should be stirred until it begins to wilt.
Spoon the sauce and spinach over the chicken before placing it back into the Dutch oven.
Cook for a further ten minutes.
Serve over seaweed pasta.
Keto cast iron Dutch Oven Chili
Avocado oil, 1/4 cup
3 minced garlic cloves
1 bell pepper and half of a white onion, chopped
Chili powder, 2 tablespoons
1/9 cup cumin
1 paprika teaspoon
Half a teaspoon of cayenne
1 lb. of ground beef
For plant-based choices, check the notes.
Fire-roasted diced tomatoes in a 14-ounce can.
Beef bone broth, 1 cup
1/4 cup of cheddar cheese, shredded
Chop 1/4 cup onion
1/4 cup of sour cream
2 thinly sliced jalapenos and 1 avocado, cut or diced
2 tablespoons of cilantro mince
In a cast iron dutch oven, heat the oil over medium-high heat before adding the bell pepper, onion, and garlic.
They should soften after 5 minutes of cooking.
Before adding the ground meat, heat the spices for 30 seconds.
For 5 to 7 minutes, brown the ground meat.
Add the broth and tomatoes.
For one hour, simmer covered on low heat.
Add desired toppings before serving.
Mississippi Keto Roast
1 tbsp. Olive Oil
3 pounds of your choice of round-eye roast or beef roast.
LonoLife Powdered Beef Broth or Your Favorite Broth
1 cup of pepperoncini slices, whole
Juice from four pepperoncinis
Water, 4 ounces (not necessary if you use broth)
Butter, 4 ounces
Onion Powder, 1 tbsp.
1-tablespoon dried parsley
Guacamole Herb Blend, one tablespoon (Optional)
1 teaspoon dried dill
A teaspoon paprika
1 teaspoon dried oregano
Dried mustard seasoning, 1 teaspoon
1 tsp. Redmond
Natural Season Salt
Achieve a 275-degree oven temperature. You should heat the dutch oven to a medium-high temperature. We prefer to cook beef at a higher temperature for searing. It produces a roast with a much superior crust when cooked slowly. You don’t want to burn the meat, so pay attention to your burners’ heat settings. The main objective is to cover the entire roast with a lovely golden crust.
Add the olive oil after the dutch oven has had a chance to heat up.
Place the fat side of the roast first, cover, and cook for 2–3 minutes, or until nicely browned.
For each side of the roast, repeat this procedure.
We prefer to always cook our roast with the fat side up since it adds a little more fat to the pot for browning.
Mix the water, pepperoncini juice, and LonoLife beef broth powder together as the meat browns.
Replace the water with beef broth if you’re using that instead of water.
Take the beef roast out of the Dutch oven once you brown all of its sides.
By adding the liquids to the pot, you can use them to scrape up all the tasty brown bits from the pan’s bottom and deglaze it.
Put the roast back in the pot, fat cap facing up.
Add the remaining ingredients on the top.
Top the roast with the pepperoncinis.
Add the 2 ounces of butter on the roast’s top after cubing the other half of the butter.
Place the Dutch oven in the preheated oven with a cover on it, and cook for three hours. After three hours, check the roast. If the Dutch oven is overflowing with liquid, we like to remove the lid and raise the temperature to 300 for the remaining three hours.
Add the remaining butter an hour before the roast has finished cooking.
Next, shred the meat and stir it into the reduced gravy.