20 Delicious Ground Beef Low Carb Recipes for Healthy Eating

Are you on the hunt for hearty, satisfying meals that keep carbs in check without skimping on flavor? Look no further! Our roundup of 20 Delicious Ground Beef Low Carb Recipes is your ticket to easy, healthy eating that doesn’t compromise on taste. From quick weeknight dinners to cozy comfort food favorites, these recipes are sure to become staples in your kitchen. Let’s dive in!

Low Carb Beef and Cheese Stuffed Peppers

These Low Carb Beef and Cheese Stuffed Peppers are a hearty, flavor-packed meal that’s as satisfying as it is simple to make, perfect for anyone looking to enjoy a comforting dish without the carbs.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground beef
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 cup tomato sauce
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a skillet over medium heat, heat the olive oil. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Drain any excess fat.
4. Stir in the salt, black pepper, dried oregano, and tomato sauce. Cook for another 2 minutes to blend the flavors.
5. Remove the skillet from heat and stir in 1/2 cup of the shredded cheddar cheese.
6. Spoon the beef mixture into the prepared bell peppers. Top with the remaining cheddar cheese.
7. Bake in the preheated oven for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden.

The melted cheese and savory beef filling create a delightful contrast with the sweet, tender pepper, making every bite a perfect balance of flavors and textures.

Tip: For an extra kick, add a pinch of red pepper flakes to the beef mixture before stuffing the peppers.

Keto Ground Beef and Cauliflower Rice Skillet

Looking for a quick, keto-friendly dinner that’s packed with flavor? This Ground Beef and Cauliflower Rice Skillet is a one-pan wonder that’ll satisfy your cravings without the carbs.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium head cauliflower, riced (about 4 cups)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 cup beef broth
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spoon.
2. Add diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.
3. Stir in the riced cauliflower, salt, black pepper, cumin, and paprika. Cook for 5 minutes, stirring occasionally.
4. Pour in beef broth and continue cooking for another 3-4 minutes, until the cauliflower is tender and the liquid has evaporated.
5. Remove from heat and sprinkle with chopped parsley before serving.

The magic of this dish lies in the cauliflower rice’s ability to soak up all the savory flavors, making it a hearty stand-in for traditional rice.

Tip: For an extra kick, add a pinch of red pepper flakes with the other spices.

Low Carb Beef and Broccoli Stir Fry

Craving takeout but keeping it low carb? This Beef and Broccoli Stir Fry is your weeknight savior, packing all the flavor without the guilt.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/4 cup low sodium soy sauce
• 2 tbsp erythritol (or your favorite low carb sweetener)
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup beef broth
• 1 tbsp apple cider vinegar
• 1 tsp xanthan gum (optional, for thickening)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the flank steak and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add broccoli florets and minced garlic, stir-frying for about 5 minutes until the broccoli is bright green and slightly tender.
3. While the broccoli cooks, whisk together soy sauce, erythritol, sesame oil, red pepper flakes, beef broth, and apple cider vinegar in a small bowl.
4. Return the beef to the skillet with the broccoli. Pour the sauce over the top, stirring to combine. Sprinkle xanthan gum over the stir fry if using, and stir well to thicken the sauce, about 1 minute.
5. Serve hot, garnished with sesame seeds if desired. The magic here? The sauce thickens beautifully without any cornstarch, keeping it perfectly low carb.

Tip: For an extra flavor boost, let the beef marinate in half the sauce for 30 minutes before cooking.

Ground Beef and Zucchini Noodle Lasagna

Transform your lasagna night with this lighter, veggie-packed version that doesn’t skimp on flavor or comfort.

Ingredients

• 1 lb ground beef
• 4 medium zucchinis, spiralized into noodles
• 1 (24 oz) jar marinara sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. In a skillet over medium heat, cook ground beef until no longer pink, about 5 minutes. Drain excess fat.
2. Stir in marinara sauce and simmer for 5 minutes. Remove from heat.
3. In a bowl, mix ricotta, Parmesan, egg, garlic powder, basil, salt, and pepper until well combined.
4. In a 9×13 inch baking dish, layer half the zucchini noodles, half the beef mixture, half the ricotta mixture, and half the mozzarella. Repeat layers.
5. Bake for 25 minutes, until bubbly and cheese is golden. Let stand for 5 minutes before serving.

The zucchini noodles keep their texture beautifully, offering a fresh twist on the classic lasagna layers.

Tip: For extra crispy cheese, broil for the last 2 minutes of baking.

Keto Beef and Mushroom Stroganoff

This Keto Beef and Mushroom Stroganoff is a comforting, low-carb twist on the classic, packed with rich flavors and a creamy sauce that’ll make you forget it’s diet-friendly.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced
• 2 cups sliced mushrooms
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large skillet over medium heat, melt 1 tbsp butter with olive oil. Add beef and cook until browned, about 5 minutes. Remove and set aside.
2. In the same skillet, add remaining butter, onions, and garlic. Sauté until onions are translucent, about 3 minutes.
3. Add mushrooms and cook until they release their juices and start to brown, about 5 minutes.
4. Stir in beef broth, heavy cream, Dijon mustard, paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Return the beef to the skillet and simmer for another 5 minutes until the sauce thickens slightly.
6. Garnish with fresh parsley before serving.

The secret to this stroganoff’s depth of flavor is the combination of Dijon mustard and paprika, creating a sauce that’s both tangy and subtly smoky.

Tip: For an extra creamy texture, let the stroganoff sit for a few minutes off the heat before serving—the sauce will thicken beautifully.

Low Carb Taco Salad with Ground Beef

Craving tacos but watching your carbs? This Low Carb Taco Salad with Ground Beef is a flavorful twist on the classic, packed with all the zest and none of the guilt.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 2 cups romaine lettuce, chopped
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes. Drain excess fat.
3. Stir in taco seasoning, salt, and black pepper. Cook for another 2 minutes until fragrant.
4. In a large bowl, combine romaine lettuce, cherry tomatoes, avocado, and shredded cheddar cheese.
5. Top the salad with the cooked ground beef mixture. Drizzle with sour cream and salsa.
6. Toss gently to combine all ingredients just before serving.

The creamy avocado and sharp cheddar cheese create a perfect balance with the spiced ground beef, making every bite a delight. Plus, it’s ready in under 20 minutes for those busy weeknights.

Tip: For an extra kick, add a sprinkle of crushed red pepper flakes to the ground beef while cooking.

Ground Beef Stuffed Avocados

These Ground Beef Stuffed Avocados are a game-changer for a quick, satisfying meal that’s packed with flavor and ready in no time.

Ingredients

• 2 ripe avocados, halved and pitted
• 1/2 pound ground beef
• 1/4 cup diced onion
• 1/4 cup diced tomato
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 cup shredded cheddar cheese
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add ground beef, onion, and garlic. Cook until the beef is browned, about 5 minutes.
3. Stir in tomato, salt, black pepper, cumin, and chili powder. Cook for another 2 minutes, then remove from heat.
4. Scoop a small amount of avocado flesh to create more space for the filling. Fill each avocado half with the beef mixture.
5. Sprinkle shredded cheddar cheese on top of each stuffed avocado.
6. Place the avocados on a baking sheet and bake for 10 minutes, or until the cheese is melted and bubbly.

The creamy avocado pairs perfectly with the spicy, savory beef, creating a dish that’s both hearty and refreshing.

Tip: For an extra kick, top with a dollop of sour cream or your favorite hot sauce before serving.

Keto Beef and Eggplant Casserole

This Keto Beef and Eggplant Casserole is a hearty, low-carb dish that brings together the rich flavors of ground beef and tender eggplant in a comforting bake.

Ingredients

• 1 lb ground beef
• 1 medium eggplant, diced into 1-inch cubes
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 cup marinara sauce (sugar-free for keto)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, until no longer pink, about 5 minutes. Drain excess fat.
3. Add the diced eggplant, minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes to the skillet. Cook for another 5 minutes, stirring occasionally, until the eggplant begins to soften.
4. Spread the beef and eggplant mixture evenly in the prepared baking dish. Pour 1/2 cup marinara sauce over the top and sprinkle with 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese.
5. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.

The magic of this casserole lies in the way the eggplant absorbs the flavors of the beef and spices, creating a dish that’s both satisfying and surprisingly light.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Low Carb Beef and Spinach Stuffed Mushrooms

These Low Carb Beef and Spinach Stuffed Mushrooms are a savory, satisfying appetizer or side that’s as easy to make as it is delicious, perfect for those watching their carb intake without sacrificing flavor.

Ingredients

• 12 large white mushrooms, stems removed and finely chopped
• 1/2 lb ground beef
• 1 cup fresh spinach, finely chopped
• 1/4 cup onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 2 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Stir in the chopped mushroom stems, spinach, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried oregano. Cook for another 2 minutes until the spinach wilts.
4. Remove the skillet from heat and stir in the Parmesan cheese.
5. Spoon the beef mixture into the mushroom caps, pressing lightly to fill. Place on the prepared baking sheet.
6. Bake for 20 minutes until the mushrooms are tender and the filling is lightly browned.

The combination of juicy beef, earthy spinach, and melted Parmesan creates a rich flavor profile that’s perfectly balanced by the mild, tender mushroom cap.

Tip: For an extra cheesy finish, sprinkle a little more Parmesan on top before baking.

Ground Beef and Cabbage Stir Fry

This Ground Beef and Cabbage Stir Fry is a quick, flavorful weeknight dinner that brings a comforting mix of savory beef and sweet, tender cabbage to your table in no time.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 small head cabbage, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
2. Add the onion and garlic to the skillet, cooking for another 2 minutes until the onion starts to soften.
3. Stir in the cabbage, soy sauce, brown sugar, sesame oil, and red pepper flakes. Cook, stirring frequently, for about 5 minutes until the cabbage is wilted but still crisp.
4. Season with salt and pepper to taste, then serve hot.

The magic of this dish lies in the contrast between the rich, umami-packed beef and the light, slightly sweet cabbage, all brought together with a hint of heat from the red pepper flakes.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Keto Beef and Green Bean Skillet

Looking for a quick, satisfying keto dinner that packs a punch of flavor? This Beef and Green Bean Skillet is your weeknight hero, ready in just 30 minutes!

Ingredients

• 1 lb ground beef
• 2 cups fresh green beans, trimmed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup beef broth
• 1 tbsp soy sauce (or coconut aminos for a stricter keto version)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add green beans to the skillet, stirring to combine with the beef. Cook for another 5 minutes, until the beans start to soften.
3. Sprinkle garlic powder, onion powder, salt, and black pepper over the mixture. Stir well to evenly distribute the seasonings.
4. Pour in beef broth and soy sauce, stirring to deglaze the pan. Reduce heat to medium and simmer for 10 minutes, or until the green beans are tender and the liquid has mostly evaporated.

The magic of this dish lies in the savory umami from the soy sauce melding perfectly with the crisp-tender green beans and rich beef. It’s a keto dream come true!

Tip: For an extra kick, sprinkle red pepper flakes over the dish before serving.

Low Carb Beef and Cheese Stuffed Zucchini Boats

These Low Carb Beef and Cheese Stuffed Zucchini Boats are a hearty, flavorful dish that’s perfect for anyone looking to enjoy a comforting meal without the carbs. Packed with savory beef and melted cheese, they’re sure to become a weeknight favorite.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 lb ground beef
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 400°F. Scoop out the centers of the zucchini halves to create ‘boats’, leaving about a 1/4-inch border. Chop the scooped zucchini flesh and set aside.
2. In a large skillet over medium heat, heat 1 tbsp olive oil. Add 1/2 cup diced onion and 2 cloves minced garlic, sautéing until soft, about 3 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Stir in the chopped zucchini flesh, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Cook for another 2 minutes.
4. Remove the skillet from heat and stir in 1/2 cup shredded cheddar cheese. Spoon the beef mixture into the zucchini boats, then top with the remaining 1/2 cup cheese.
5. Place the stuffed zucchinis on a baking sheet and bake at 400°F for 20 minutes, or until the cheese is bubbly and golden.

The combination of juicy beef, melted cheese, and tender zucchini creates a dish that’s both satisfying and light. It’s a clever way to enjoy all the flavors of a stuffed pepper without the carbs.

Tip: For an extra kick, add a pinch of red pepper flakes to the beef mixture before baking.

Ground Beef and Cauliflower Mash Shepherd’s Pie

This Ground Beef and Cauliflower Mash Shepherd’s Pie is a comforting twist on the classic, swapping out potatoes for a lighter, equally creamy cauliflower topping that’s sure to please.

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup beef broth
• 1 large head cauliflower, cut into florets
• 2 tbsp butter
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 400°F. In a large skillet over medium heat, cook ground beef until browned. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in peas and carrots, tomato paste, Worcestershire sauce, salt, and pepper. Pour in beef broth and simmer for 5 minutes until slightly thickened. Transfer to a baking dish.
3. Meanwhile, steam cauliflower florets until very tender, about 10 minutes. Drain well and mash with butter and milk until smooth. Spread over the beef mixture and sprinkle with cheddar cheese.
4. Bake for 20 minutes until the topping is golden and the edges are bubbly. Let stand for 5 minutes before serving.

The cauliflower mash offers a delightful contrast to the rich, savory beef filling, making this dish a guilt-free comfort food favorite.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Keto Beef and Bacon Wrapped Asparagus

Looking for a keto-friendly dish that’s as impressive as it is delicious? These Beef and Bacon Wrapped Asparagus bundles are a perfect blend of savory flavors and crisp textures.

Ingredients

• 12 asparagus spears, trimmed
• 6 slices of bacon, cut in half
• 1 lb beef sirloin, thinly sliced into 12 pieces
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Lay out a slice of beef, place an asparagus spear on top, and sprinkle with the seasoning mix. Wrap the beef around the asparagus, then wrap a half-slice of bacon around the beef. Secure with a toothpick if necessary.
4. Repeat with the remaining asparagus, beef, and bacon, placing each bundle on the prepared baking sheet. Drizzle with 1 tbsp olive oil.
5. Bake for 20-25 minutes, until the bacon is crispy and the beef is cooked through.

The magic of this recipe lies in the crispy bacon hugging the tender beef and asparagus, creating a bite that’s bursting with flavor and texture.

Tip: For an extra flavor boost, try brushing the bundles with a little sugar-free barbecue sauce before baking.

Low Carb Beef and Tomato Cucumber Salad

Looking for a refreshing yet hearty salad that won’t weigh you down? This Low Carb Beef and Tomato Cucumber Salad is a perfect blend of juicy flavors and crisp textures, ideal for a light lunch or dinner.

Ingredients

• 1 lb lean ground beef
• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain any excess fat and let it cool slightly.
2. In a large bowl, combine the cherry tomatoes, cucumber, and red onion.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, black pepper, and garlic powder.
4. Add the cooled beef to the vegetable mixture, pour the dressing over, and toss gently to combine.
5. Sprinkle with fresh parsley before serving.

The contrast of the warm, savory beef with the cool, crisp vegetables makes this salad a standout dish that’s as satisfying as it is healthy.

Tip: For an extra kick, add a pinch of red pepper flakes to the dressing.

Ground Beef and Avocado Stuffed Tomatoes

These Ground Beef and Avocado Stuffed Tomatoes are a delightful twist on stuffed veggies, combining juicy tomatoes with rich beef and creamy avocado for a meal that’s as nutritious as it is delicious.

Ingredients

• 4 large tomatoes
• 1/2 pound ground beef
• 1 ripe avocado, diced
• 1/4 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a sturdy shell. Place the tomato shells in a baking dish.
2. In a skillet over medium heat, heat 1 tablespoon olive oil. Add the ground beef, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon cumin. Cook until the beef is browned, about 5-7 minutes.
3. Remove the skillet from heat and stir in the diced avocado and 1/4 cup shredded cheddar cheese.
4. Spoon the beef and avocado mixture into the tomato shells. Bake at 375°F for 15 minutes, until the cheese is melted and the tomatoes are slightly softened.

The creamy avocado melts into the savory beef, creating a luxurious texture that contrasts beautifully with the fresh tomato shell.

Tip: For an extra kick, add a pinch of chili powder to the beef mixture before stuffing the tomatoes.

Keto Beef and Cheese Stuffed Jalapenos

Spice up your snack game with these Keto Beef and Cheese Stuffed Jalapenos, a perfect blend of heat, meat, and creamy cheese that’s sure to impress.

Ingredients

• 12 large jalapenos, halved lengthwise and seeded
• 1/2 pound ground beef
• 1/2 cup shredded cheddar cheese
• 1/4 cup cream cheese, softened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, heat the olive oil and cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.
3. Stir in the garlic powder, onion powder, salt, and black pepper into the cooked beef. Remove from heat and let cool slightly.
4. In a bowl, mix the cooked beef with cheddar cheese and cream cheese until well combined.
5. Spoon the beef and cheese mixture into each jalapeno half, filling them generously.
6. Arrange the stuffed jalapenos on the prepared baking sheet and bake for 20 minutes, or until the cheese is bubbly and slightly golden.

The contrast between the spicy jalapeno and the rich, cheesy filling creates a flavor explosion that’s hard to resist. Plus, they’re keto-friendly!

Tip: For an extra crispy top, broil the stuffed jalapenos for the last 2-3 minutes of baking.

Low Carb Beef and Egg Scramble

Start your day with this hearty Low Carb Beef and Egg Scramble, a protein-packed breakfast that keeps you full and energized without the carbs.

Ingredients

• 1 tbsp olive oil
• 1/2 lb ground beef
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup shredded cheddar cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes.
2. In a bowl, whisk together eggs, salt, black pepper, and garlic powder. Pour the egg mixture over the cooked beef in the skillet.
3. Cook, stirring occasionally, until the eggs are softly set, about 3-4 minutes.
4. Sprinkle shredded cheddar cheese and chopped fresh parsley over the scramble. Cover the skillet for 1 minute to melt the cheese.
5. Serve hot, garnished with additional parsley if desired.

The magic of this scramble lies in the melty cheese and fresh parsley, adding a burst of flavor and color to every bite.

Tip: For an extra kick, add a dash of hot sauce or red pepper flakes when serving.

Ground Beef and Kale Saute

Looking for a quick, nutritious weeknight dinner? This Ground Beef and Kale Saute is packed with flavor and ready in just 20 minutes!

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp soy sauce

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes.
2. Add diced onion and minced garlic to the skillet. Cook for 2 minutes until the onion is translucent.
3. Stir in the chopped kale, salt, black pepper, paprika, and soy sauce. Cook for another 5 minutes, or until the kale is wilted and tender.

The magic of this dish lies in the savory depth the soy sauce adds to the earthy kale and rich beef, creating a harmony of flavors that’s unexpectedly gourmet for such a simple recipe.

Tip: For an extra kick, sprinkle with red pepper flakes before serving.

Keto Beef and Brussels Sprouts Hash

Wake up to a hearty and healthy breakfast with this Keto Beef and Brussels Sprouts Hash, a dish that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 2 cups Brussels sprouts, trimmed and halved
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes
• 2 tbsp water

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon.
2. Add Brussels sprouts, onion, and garlic to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Season with salt, black pepper, paprika, and red pepper flakes. Stir to combine.
4. Add water to the skillet, cover, and reduce heat to low. Let simmer for 10 minutes, or until Brussels sprouts are tender.
5. Uncover and increase heat to medium-high. Cook for an additional 2-3 minutes to crisp up the hash slightly.

The magic of this hash lies in the caramelized edges of the Brussels sprouts, offering a delightful contrast to the savory beef. Perfect for a lazy weekend brunch or a quick weeknight dinner.

Tip: For an extra kick, top with a fried egg before serving.

Conclusion

We hope this roundup of 20 Delicious Ground Beef Low Carb Recipes inspires your next healthy meal! Whether you’re craving comfort food or something new, there’s a dish here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking from our kitchen to yours!