10 Delicious Crock Pot Keto Recipes

In this article you will find 10 delicious crock pot keto recipes, that will make your life easier when you are following keto diet.

10 Delicious Crock Pot Keto Recipes

Crock Pot Keto Recipes

1.Low Carb Crock Pot Coconut Curry

Ingredients:

1 13 oz can coconut milk

1 lb organic pastured chicken thighs, cut into bite-sized chunks

2 tablespoons gluten-free curry paste (Mae Ploy at Asian stores or Thai Kitchen (order here)

12 oz broccoli florets, cleaned and trimmed (or green beans)

1 colored pepper, sliced in strips

1 handful fresh cilantro, chopped

salt and pepper

1 bag cauliflower rice, steamed

Directions:

Pour the can of coconut milk into a slow cooker with chicken thighs. Add the curry paste and stir slightly to mix in. Cook the curry mixture low for 4 hours. Add the broccoli, carrots, pepper, and cook for another hour. If the mixture seems too thin cook for one more hour with the lid off. Another option is to move the mixture to the stovetop and simmer until it thickens up. Adjust the salt and pepper to taste. Serve over cauliflower rice. Top with cilantro and serve.

Nutrition Info: Calories: 540 , Protein:  39.5 g , Total Fat : 35.2  g, Total Carbs: 20.3 g,  Net Carbs: 13.5 g,  Fiber:  6.8 g  (nutrition facts based on 4 servings)

2.Crock Pot Steak Bites

Ingredients

  • 3-4 lb round steak
  • ½ cup beef broth
  • 1 Tbsp minced onion
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 Tbsp butter, sliced thinly

Directions

Cut round steak into 1 inch cubes and place in the crockpot. Slowly pour the beef broth over the meat. Next sprinkle the minced onion, garlic powder, salt and pepper over the steak. Arrange butter slices on top. Place lid on slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

3.Crock pot loaded cheesy cauliflower soup
Ingredients
  • 1/2 cup butter
  • 2 leeks sliced and rinsed well.
  • 2 cloves garlic minced
  • 8 oz mushrooms I used crimini mushrooms for added flavor
  • 4 cups chicken broth divided
  • 3 cups chopped cauliflower
  • 2 cups shredded cheddar cheese plus extra for serving
  • ½ cup heavy cream
  • Salt & pepper to taste
  • Garnish- Sargento Fine Cut Shredded Cheddar Cheese bacon crumbles, green onion

Directions

In a skillet melt the butter and then add cauliflower and leeks and cook for 5 min over medium heat. Stir in mushroom and cook for 2-3 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup of chicken broth, scraping up any brown bits from skillet, then transfer to slow cooker. Stir in remaining broth. Cover and cook until cauliflower is tender (4-6 hours on low or 3-4 hours on high). Stir in cheddar cheese gradually until melted.Stir in cream and let sit until heated (5 minutes). Season soup with salt and pepper to taste and serve topped with cheese, bacon and green onions.

4.Slow Cooker Garlic Butter Chicken With Cream Cheese Sauce

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Directions

 5.Keto Crock Pot Fudge Cake

Ingredients

  • 1 & 1/2 cups almond flour
  • 3/4 cup Swerve Sweetener
  • 2/3 cup unsweetened cocoa powder
  • 1/4 cup Chocolate Milkshake Quest Protien Powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 4 large eggs
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract

Directions

Grease the insert of a 6 quart slow cooker well. In a medium bowl, whisk together almond flour, sweetener, cocoa powder, quest protein powder, baking powder and salt. Stir in butter, eggs, cream and vanilla extract until well combined. Pour into prepared insert and cook on low for 2 1/2 to 3 hours. It will be gooey and like a pudding cake at 2 1/2 hours, and more cake-like at 3 hours. Turn slow cooker off and let cool 20 to 30 minutes, then cut into pieces and serve warm.

This recipes serves 10 and has about 6.5 net carbs per serving!

6.Slow Cooker Low-Carb Mexican Lasagna

Ingredients:

  • 2-3 tsp. olive oil
  • 2 lbs. lean ground beef
  • 1 onion, chopped small
  • 1 T Taco Seasoning (or use your favorite purchased taco seasoning)
  • 1 cup salsa
  • 2 cans (10 oz. can) Ro-Tel Tomatoes and Green Chiles
  • about 6 low-carb tortillas, cut in half
  • 2 cups cottage cheese (or use ricotta cheese if you prefer)
  • 1 can (4 oz.) diced green chiles, drained
  • 2 eggs
  • 3 cups grated cheddar cheese, divided, or more if you like a lot of cheese. (I used Mexican Blend Cheese from Costco for this.)
Directions
Heat the oil in a large heavy frying pan, add the ground beef, breaking it apart with your fingers, and cook over medium-high heat until the beef is browned and cooked through. Break beef apart with a turner  in small pieces. When the beef is done, push it over to the side, add a little more oil if needed, and cook the diced onion for a few minutes; then mix the onion with the beef. Add the taco seasoning, salsa, and Ro-Tel tomatoes and simmer over low heat until most of the liquid has evaporated and when you draw a turner across the bottom of the pan you don’t see any liquid. While beef mixture cooks, mix together the cottage cheese, drained green chiles, eggs, and 1 cup of the cheese. Cut the tortillas in half with kitchen shears and spray the slow cooker insert with non-stick spray.
 In the crockery casserole dish insert, make a layer of tortillas, using the cut side of the tortillas to go along the straight sides. Use the least amount of tortillas you can to cover the bottom. Make a layer of half the spicy meat mixture, half the cottage cheese mixture, and one cup of the grated cheese (or more). Then make a second layer each of the tortillas, meat mixture, cottage cheese mixture, and grated cheese.
 Cover the slow cooker and cook on HIGH for about 2 1/2 hours or until the casserole is bubbling and the cheese is nicely melted. (I carefully lift the lid on the Crock-Pot Casserole Crock Slow Cooker at least once during the cooking time and pour off any accumulated liquid.) If you’re using the Casserole Crock, you can brown the finished dish in a 400F/200C oven for about 15 minutes if desired, but that step is completely optional. (Crock-Pot doesn’t recommend putting the casserole crock under the broiler.)
7.Low Carb Crock Pot Pizza Chicken

Ingredients

  • 2 Cups marinara or pizza sauce
  • 4 boneless chicken breasts
  • 20 pepperoni slices
  • 1 cup shredded cheese

Directions

Put the marinara sauce at the bottom of the crock pot. Add the chicken and lay the pepperoni on it. Cook on low until cooked. (aprox. 2-3 hours). Turn off the pot and add the shredded cheese until melted.

8.Crock Pot Cheese Stuffed Turkey Meatballs

Ingredients

  • 2 eggs
  • 1/2 cup rolled oats
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons Italian seasonings
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 1/2 pounds ground turkey
  • 8 ounces Fontina cheese cut into 24 pieces

Marinara Sauce

  • 1 28 ounce can crushed tomatoes
  • 2 teaspoons minced garlic
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a large bowl whisk the eggs, oats, cheese and seasonings together. Add the ground turkey and mix just until combined. Roll mixture into 24 meatballs. Insert 1 cube of cheese into the center of each meatball. Set aside. In a separate bowl stir together the marinara sauce ingredients. Pour enough sauce to cover the bottom of the crock pot. Place meatballs in the crock pot and cover with remaining sauce. Cover and cook on high 3 hours or low 6 hours.

9.Slow Cooker Creamy Tuscan Chicken

Ingredients

  • 1 tablespoon butter
  • 1 package (20 oz) boneless skinless chicken breasts
  • 1 jar (15 oz) Alfredo pasta sauce with roasted garlic
  • 1 jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 cup chopped fresh spinach

Directions

In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts; cook 3 to 5 minutes, turning once, until browned. In 3 1/2- to 4-quart slow cooker, place chicken breasts. In medium bowl, mix Alfredo sauce, sundried tomatoes, Parmesan cheese and Italian seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired.

10.Slow Cooker Coconut Cilantro Curry Shrimp
INGREDIENTS
  • 1 lb shrimp, with shells
  • 30 ounces light coconut milk
  • 15 ounces water
  • ½ cup Thai red curry sauce
  • 2½ tsp lemon garlic seasoning
  • ¼ cup cilantro

Directions

Add coconut milk, water, red curry sauce, lemon garlic seasoning and cilantro to slow cooker. Stir to mix well. Cook HIGH 2 hours. Add shrimp and cook an additional 15-30 minutes or until shrimp are done. Garnish with cilantro.