Keto Slow Cooker: 70 Easy Low Carb Crockpot Recipes You Need In Your Life

Introduction to Keto Slow Cooking

If you’re following the keto diet, you know that meal planning and prep can be time-consuming and overwhelming. That’s where a keto slow cooker meal comes in! Using a slow cooker for keto meals can be a convenient and easy way to prepare delicious and healthy meals without spending hours in the kitchen.

There are many benefits to using a slow cooker for keto meals. First and foremost, it’s convenient and easy.

Simply add all of the ingredients to the slow cooker in the morning, set the timer, and come home to a hot and ready meal at the end of the day.

No need to worry about constantly checking on the food or preparing multiple dishes at once.

Variety of recipes for Keto Slow Cooker

Another benefit of using a slow cooker for keto meals is the variety of keto recipes that can be made.

From breakfast casseroles and burritos to lunch and dinner dishes like pulled pork, chicken fajita soup, and beef stew, there’s a slow cooker recipe for every taste and occasion. Even sides like cauliflower rice!

And let’s not forget about appetizers and snacks like buffalo chicken dip and bacon-wrapped jalapeno poppers, or sweet treats like chocolate lava cake and raspberry cheesecake.

Finally, using a slow cooker can be a huge time-saver for busy individuals on the keto diet.

With the slow cooker doing the work for you, you’ll have more time to focus on other tasks or simply relax after a long day.

So if you’re looking for a convenient and easy way to prepare delicious and healthy keto meals, give the slow cooker a try!

In this guide, we’ll provide you with the best 70 keto slow cooker recipes to get you started.

Ease of Meal Prep for Easy Keto Crockpot Recipes

One of the major benefits of using a slow cooker for keto meals is the convenience and ease of meal prep.

With the slow cooker, you can simply add all of the simple ingredients to the pot in the morning, set the timer, and come home to hot and ready delicious meals at the end of the day that the whole family will enjoy.

There’s no need to worry about constantly checking on the food or preparing multiple dishes at once.

To make meal prep even easier, you can prepare and chop all of the ingredients the night before and store them in the refrigerator until you’re ready to add them to the slow cooker in the morning. This can save you even more time and effort in the kitchen.

Using a slow cooker is also a great option for those who may not have a lot of experience cooking or who may be short on time.

The slow cooker does all of the work for you, allowing you to prepare healthy and delicious keto meals with minimal effort the entire family will enjoy.

So if you’re looking for a convenient and easy way to prepare healthy and delicious keto meals, give the slow cooker a try!

With the best 70 keto crock pot recipes at your fingertips, you’ll have a variety of meals to choose from that are sure to satisfy your taste buds and fit your ketogenic lifestyle.

The Tried & True Slow Cooker Tips

If you’re a busy individual following the ketogenic diet, using a slow cooker can be a huge time-saver.

With the slow cooker doing the work for you, you’ll have more time to focus on other tasks or simply relax after a long day.

To save even more time, try preparing and chopping all of the ingredients the night before and storing them in the refrigerator until you’re ready to add them to the slow cooker in the morning. This can save you even more time and effort in the kitchen.

Another time-saving tip is to double or triple a recipe and freeze the leftovers for future meals.

This way, you can have a ready-to-go keto meal on hand when you’re short on time or don’t feel like cooking.

Finally, consider investing in a slow cooker with a timer or one that can be controlled with a smartphone app.

This way, you can set the timer to turn off the slow cooker when you’re not home, ensuring that your meal is cooked to perfection without the risk of overcooking or burning.

By following these time-saving tips, you can make the most of your slow cooker and enjoy delicious and healthy keto meals without spending hours in the kitchen.

1. Crock Pot Liners- These make life easy because clean-up will be easy! make clean-up easy. You just drop a liner in before the food, and when you’re done you just toss the bag and along with it the mess! No more scrubbing the crockpot! These are the bags I use here and here.
2. It’s all in the prep- Prep the food the day prior. Do all the chopping and dicing and the next morning all you need to do is toss the food in. 
3. Freezer meals– I like freezer recipes that you can prep and freeze several on a day off and when you need a meal, simply thaw when ready to use and dump in the slow cooker! 
4. Instant Pot – So some people are scared to leave home and leave a crockpot cooking. The Instant Pot is for you. It cooks super fast, and I have several recipes ready in 30 minutes or less!
5. Fat.  Fat is your friend on the keto diet and in cooking. A true cook knows fat adds flavor. 

I want to hear from you about your journey, no matter if you are starting the keto diet or have been on a while.

Tell me your keto diet story! I’d also love to hear which keto slow cooker recipes you enjoyed!

Most Popular Easy Keto Slow Cooker Recipes

Keto Slow Cooker Pork

Crock Pot Asian Pork Chops

Ingredients:

• 4 boneless pork chops
• 1/4 cup coconut aminos
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons erythritol
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• 2 green onions, sliced
• Sesame seeds, for garnish
• Cauliflower rice or zucchini noodles, for serving

Instructions:

1. In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, erythritol, garlic, ginger, red pepper flakes, salt, and pepper.
2. Place the pork chops in the Crock Pot and pour the sauce over them, making sure they’re evenly coated.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender and cooked through.
4. Once done, use a slotted spoon to transfer the pork chops to a serving plate.
5. Pour the sauce from the Crock Pot into a small saucepan and bring it to a boil over medium-high heat.
6. Cook the sauce for a few minutes until it thickens slightly.
7. Pour the sauce over the pork chops and sprinkle with sliced green onions and sesame seeds.
8. Serve the pork chops with cauliflower rice or zucchini noodles.

Pork Roast with Spicy Peanut Sauce

Ingredients:

• 2-pound pork roast
• 1 tablespoon avocado oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup natural peanut butter
• 2 tablespoons coconut aminos
• 2 tablespoons rice vinegar
• 2 tablespoons hot water
• 1 tablespoon erythritol
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• Green onions and chopped peanuts, for garnish

Instructions:

1. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, and pepper.
2. Rub the seasoning mixture all over the pork roast.
3. Heat the avocado oil in a large skillet over medium-high heat.
4. Add the pork roast and sear it on all sides until browned.
5. Transfer the pork roast to a crock pot.
6. In a small bowl, whisk together the peanut butter, coconut aminos, rice vinegar, hot water, erythritol, sesame oil, and red pepper flakes.
7. Pour the spicy peanut sauce over the pork roast.
8. Cover the crock pot with a lid and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork roast is tender and cooked through.
9. Once the pork roast is done, let it rest for 5-10 minutes before slicing it.
10. Drizzle the spicy peanut sauce over the sliced pork roast and sprinkle with chopped peanuts and green onions.
11. Serve the pork roast with your favorite keto-friendly sides, such as roasted vegetables or cauliflower rice.

Pulled Pork

Ingredients:

• 3-pound pork shoulder
• 2 tablespoons avocado oil
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup bone broth
• 1/4 cup apple cider vinegar
• 1/4 cup tomato paste
• 2 tablespoons erythritol
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard

Instructions:

1. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, oregano, cumin, salt, and pepper.
2. Rub the seasoning mixture all over the pork shoulder.
3. Heat the avocado oil in a large skillet over medium-high heat.
4. Add the pork shoulder and sear it on all sides until browned.
5. Transfer the pork shoulder to a crock pot.
6. In a separate bowl, whisk together the bone broth, apple cider vinegar, tomato paste, erythritol, Worcestershire sauce, and Dijon mustard.
7. Pour the mixture over the pork shoulder, making sure it’s evenly coated.
8. Cover the crock pot with a lid and cook on low for 8-10 hours or on high for 4-6 hours, or until the pork shoulder is tender and falls apart easily.
9. Once the pork shoulder is done, remove it from the crock pot and let it rest for 10-15 minutes.
10. Use two forks to shred the pork shoulder into small pieces.
11. Serve the pulled pork with your favorite keto-friendly sides, such as cauliflower rice, roasted vegetables, or a low-carb coleslaw.

Luau Pork

Ingredients:

• 3-pound pork shoulder
• 1 tablespoon avocado oil
• 1 tablespoon sea salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 1 tablespoon ground ginger
• 1/2 cup chicken broth
• 1/4 cup coconut aminos
• 1/4 cup apple cider vinegar
• 1 tablespoon erythritol
• 1 teaspoon fish sauce
• 1/2 teaspoon red pepper flakes
• Green onions, for garnish

Instructions:

1. In a small bowl, mix together the sea salt, garlic powder, onion powder, smoked paprika, dried thyme, dried basil, and ground ginger.
2. Rub the seasoning mixture all over the pork shoulder.
3. Heat the avocado oil in a large skillet over medium-high heat.
4. Add the pork shoulder and sear it on all sides until browned.
5. Transfer the pork shoulder to a crock pot.
6. In a separate bowl, whisk together the chicken broth, coconut aminos, apple cider vinegar, erythritol, fish sauce, and red pepper flakes.
7. Pour the mixture over the pork shoulder, making sure it’s evenly coated.
8. Cover the crock pot with a lid and cook on low for 8-10 hours or on high for 4-6 hours, or until the pork shoulder is tender and falls apart easily.
9. Once the pork shoulder is done, remove it from the crock pot and let it rest for 10-15 minutes.
10. Use two forks to shred the pork shoulder into small pieces.
11. Serve the Luau Pork with chopped green onions as a garnish and your favorite keto-friendly sides, such as cauliflower rice, roasted vegetables, or a low-carb coleslaw.

Slow Cooker Sausage and Peppers

Ingredients:

• 4 Italian sausages
• 2 tablespoons avocado oil
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 1/4 cup tomato paste
• 1/4 cup red wine vinegar
• 1 tablespoon erythritol
• 1 tablespoon Dijon mustard
• 1/4 teaspoon red pepper flakes

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat.
2. Add the Italian sausages and brown them on all sides.
3. Remove the sausages from the skillet and place them in a crock pot.
4. In the same skillet, add the bell peppers, onion, garlic, oregano, sea salt, and black pepper.
5. Sauté the vegetables until they are slightly softened, about 5-7 minutes.
6. Transfer the vegetable mixture to the crock pot, arranging it around the sausages.
7. In a separate bowl, whisk together the chicken broth, tomato paste, red wine vinegar, erythritol, Dijon mustard, and red pepper flakes.
8. Pour the mixture over the sausages and vegetables, making sure everything is evenly coated.
9. Cover the crock pot with a lid and cook on low for 6-8 hours or on high for 3-4 hours, or until the sausages are cooked through and the vegetables are tender.
10. Once the sausages and vegetables are done, remove them from the crock pot and let them rest for 10-15 minutes.
11. Slice the sausages into bite-sized pieces.
12. Serve the Slow Cooker Sausage and Peppers with your favorite keto-friendly sides, such as cauliflower rice, roasted vegetables, or a side salad.

Keto Chinese Pulled Pork

Ingredients:

• 3-pound pork shoulder
• 1 tablespoon sesame oil
• 1 tablespoon sea salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ginger powder
• 1/4 cup coconut aminos
• 1/4 cup chicken broth
• 1 tablespoon apple cider vinegar
• 2 tablespoons erythritol
• 2 tablespoons tomato paste
• 1 tablespoon fish sauce
• 1 teaspoon Chinese five-spice powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• Green onions, for garnish

Instructions:

1. In a small bowl, mix together the sea salt, garlic powder, onion powder, and ginger powder.
2. Rub the seasoning mixture all over the pork shoulder.
3. Heat the sesame oil in a large skillet over medium-high heat.
4. Add the pork shoulder and sear it on all sides until browned.
5. Transfer the pork shoulder to a crock pot.
6. In a separate bowl, whisk together the coconut aminos, chicken broth, apple cider vinegar, erythritol, tomato paste, fish sauce, Chinese five-spice powder, black pepper, and red pepper flakes.
7. Pour the mixture over the pork shoulder, making sure it’s evenly coated.
8. Cover the crock pot with a lid and cook on low for 8-10 hours or on high for 4-6 hours, or until the pork shoulder is tender and falls apart easily.
9. Once the pork shoulder is done, remove it from the crock pot and let it rest for 10-15 minutes.
10. Use two forks to shred the pork shoulder into small pieces.
11. Serve the Keto Chinese Pulled Pork with chopped green onions as a garnish and your favorite keto-friendly sides, such as cauliflower rice, roasted vegetables, or a side salad.

Keto Lime Pork Chops

Ingredients:

• 4 bone-in pork chops
• 2 tablespoons avocado oil
• 1/4 cup lime juice
• 2 tablespoons honey or keto-friendly sweetener
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• Lime wedges, for garnish

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat.
2. Add the pork chops and brown them on all sides.
3. Remove the pork chops from the skillet and place them in a crock pot.
4. In a separate bowl, whisk together the lime juice, honey or keto-friendly sweetener, garlic, oregano, sea salt, black pepper, and red pepper flakes.
5. Pour the mixture over the pork chops in the crock pot, making sure they are evenly coated.
6. Cover the crock pot with a lid and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork chops are cooked through and tender.
7. Once the pork chops are done, remove them from the crock pot and let them rest for 10-15 minutes.
8. Serve the Keto Lime Pork Chops with lime wedges as a garnish and your favorite keto-friendly sides, such as cauliflower rice, roasted vegetables, or a side salad.

Bacon-Wrapped Pork Loin

Ingredients:

• 2-pound pork loin
• 8-10 slices bacon
• 2 tablespoons avocado oil
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 tablespoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey or keto-friendly sweetener
• 1 tablespoon Worcestershire sauce

Instructions:

1. In a small bowl, mix together the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper.
2. Rub the seasoning mixture all over the pork loin.
3. Wrap the pork loin with bacon, tucking the ends underneath.
4. Heat the avocado oil in a large skillet over medium-high heat.
5. Add the bacon-wrapped pork loin and sear it on all sides until the bacon is crispy.
6. Transfer the pork loin to a crock pot.
7. In a separate bowl, whisk together the chicken broth, Dijon mustard, apple cider vinegar, honey or keto-friendly sweetener, and Worcestershire sauce.
8. Pour the mixture over the pork loin in the crock pot, making sure it’s evenly coated.
9. Cover the crock pot with a lid and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork loin is cooked through and tender.
10. Once the pork loin is done, remove it from the crock pot and let it rest for 10-15 minutes.
11. Slice the Bacon-Wrapped Pork Loin into 1/2-inch slices and serve with your favorite keto-friendly sides, such as roasted vegetables or a side salad.

Butter Ranch Pork Chops

Ingredients:

• 4 bone-in pork chops
• 4 tablespoons unsalted butter, sliced
• 2 tablespoons ranch seasoning mix
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried parsley
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 1/2 cup heavy cream

Instructions:

1. Place the pork chops in a crock pot.
2. In a small bowl, mix together the ranch seasoning mix, garlic powder, onion powder, dried thyme, dried basil, dried parsley, sea salt, and black pepper.
3. Sprinkle the seasoning mixture over the pork chops in the crock pot.
4. Add the sliced butter on top of the pork chops.
5. Pour the chicken broth over the pork chops in the crock pot.
6. Cover the crock pot with a lid and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork chops are cooked through and tender.
7. Once the pork chops are done, remove them from the crock pot and set them aside.
8. Pour the liquid from the crock pot into a small saucepan.
9. Add the heavy cream to the saucepan and bring the mixture to a simmer over medium heat.
10. Simmer the mixture for 5-7 minutes, or until it thickens and reduces.
11. Pour the sauce over the Butter Ranch Pork Chops and serve with your favorite keto-friendly sides, such as cauliflower rice or roasted vegetables.

Lemon Pepper Pork Tenderloin

 Ingredients:

• 2 lb. pork tenderloin
• 2 tablespoons olive oil
• 1 tablespoon lemon pepper seasoning
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 tablespoon arrowroot powder (optional, for thickening the sauce)

Instructions:

1. Place the pork tenderloin in a crock pot.
2. In a small bowl, mix together the olive oil, lemon pepper seasoning, dried thyme, garlic powder, salt, and black pepper.
3. Rub the seasoning mixture all over the pork tenderloin.
4. Add the butter and chicken broth to the crock pot.
5. Cover the crock pot with a lid and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork tenderloin is cooked through and tender.
6. Once the pork tenderloin is done, remove it from the crock pot and set it aside.
7. Pour the liquid from the crock pot into a small saucepan.
8. Add the fresh lemon juice to the saucepan and bring the mixture to a simmer over medium heat.
9. If you want to thicken the sauce, mix the arrowroot powder with 1 tablespoon of cold water to make a slurry. Add the slurry to the saucepan and whisk until the sauce thickens.
10. Slice the pork tenderloin and serve it with the lemon pepper sauce.

Keto Slow Cooker Beef

Cuban Pot Roast Easy 5-Ingredient

Ingredients:

• 3 lbs. beef chuck roast
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup orange juice
• 1/4 cup lime juice

Instructions:

1. In a small bowl, mix together the ground cumin, dried oregano, salt, and black pepper.
2. Rub the seasoning mixture all over the beef chuck roast.
3. Place the beef chuck roast in a crock pot.
4. Pour the orange juice and lime juice over the beef chuck roast.
5. Cover the crock pot with a lid and cook on low for 8 hours or on high for 4-5 hours, or until the beef chuck roast is cooked through and tender.
6. Once the beef chuck roast is done, remove it from the crock pot and set it aside.
7. Pour the liquid from the crock pot into a small saucepan.
8. Bring the liquid to a simmer over medium heat and cook until the sauce thickens slightly.
9. Serve the beef chuck roast with the sauce on top.

• Easy 5-Ingredient Crockpot Mississippi Roast

Butter Beef

Ingredients:

• 2 lbs. beef chuck roast, cut into cubes
• 1/2 cup unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup beef broth
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions:

1. Place the beef chuck roast cubes in a crock pot.
2. In a small saucepan, melt the butter over low heat.
3. Add the garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper to the melted butter. Stir to combine.
4. Pour the butter mixture over the beef chuck roast cubes in the crock pot.
5. Add the beef broth to the crock pot.
6. Cover the crock pot with a lid and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef chuck roast cubes are cooked through and tender.
7. Once the beef chuck roast cubes are done, remove them from the crock pot and set them aside.
8. Pour the liquid from the crock pot into a small saucepan.
9. Bring the liquid to a simmer over medium heat and cook until the sauce thickens slightly.
10. Serve the beef chuck roast cubes with the sauce on top.
11. Optional: garnish with chopped fresh parsley.

Braised Short Ribs

Ingredients:

• 4 lbs. beef short ribs
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup tomato sauce
• 1/4 cup soy sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Brown the short ribs on all sides and transfer them to a crock pot.
2. In the same skillet, sauté the onion and garlic until the onion is translucent. Pour the onion and garlic mixture over the short ribs in the crock pot.
3. In a medium bowl, whisk together the beef broth, tomato sauce, soy sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, dried thyme, salt, and black pepper. Pour the mixture over the short ribs in the crock pot.
4. Cover the crock pot with a lid and cook on low for 8-10 hours or on high for 4-6 hours, or until the short ribs are tender and falling off the bone.
5. Once the short ribs are done, remove them from the crock pot and set them aside.
6. Pour the liquid from the crock pot into a saucepan and bring to a boil over medium heat. Let the sauce simmer until it thickens slightly.
7. Spoon the sauce over the short ribs and garnish with fresh parsley or chives, if desired.

Chipotle Beef Barbacoa

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 1 tablespoon olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1/2 cup beef broth
• 1/4 cup apple cider vinegar
• 2 chipotle peppers in adobo sauce, chopped
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Brown the beef chuck roast chunks on all sides and transfer them to a crock pot.
2. In the same skillet, sauté the onion and garlic until the onion is translucent. Pour the onion and garlic mixture over the beef chunks in the crock pot.
3. In a medium bowl, whisk together the beef broth, apple cider vinegar, chipotle peppers in adobo sauce, dried oregano, ground cumin, smoked paprika, salt, black pepper, and lime juice. Pour the mixture over the beef chunks in the crock pot.
4. Cover the crock pot with a lid and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is tender and easily shreds with a fork.
5. Once the beef is done, remove it from the crock pot and shred it with two forks.
6. Pour the liquid from the crock pot into a saucepan and bring to a boil over medium heat. Let the sauce simmer until it thickens slightly.
7. Spoon the sauce over the shredded beef and garnish with fresh cilantro, if desired.

Cheeseburger Pie

Ingredients:

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 4 large eggs
• 1/4 cup heavy cream
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 2 cups shredded cheddar cheese

Instructions:

1. In a large skillet, brown the ground beef with the diced onion and minced garlic over medium-high heat. Drain any excess fat.
2. Add the salt, black pepper, and dried oregano to the skillet and stir to combine.
3. Transfer the beef mixture to a greased crock pot.
4. In a large mixing bowl, whisk together the eggs, heavy cream, almond flour, and baking powder.
5. Stir in the shredded cheddar cheese.
6. Pour the egg and cheese mixture over the beef mixture in the crock pot.
7. Cover the crock pot with a lid and cook on high for 2-3 hours or until the eggs are set and the cheese is melted and bubbly.
8. Once the Cheeseburger Pie is done, let it cool for a few minutes before slicing and serving.

Spaghetti Squash and Meatballs

Ingredients:

• 1 large spaghetti squash, halved and seeded
• 1 pound ground beef
• 1/2 cup almond flour
• 1/4 cup chopped parsley
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 egg, lightly beaten
• 1 jar (24 ounces) of your favorite sugar-free marinara sauce

Instructions:

1. In a large mixing bowl, combine the ground beef, almond flour, chopped parsley, grated Parmesan cheese, salt, black pepper, garlic powder, onion powder, and lightly beaten egg. Mix well to combine.
2. Roll the mixture into small meatballs, about 1-2 inches in diameter.
3. Place the spaghetti squash halves cut side down in the crock pot.
4. Pour the marinara sauce over the squash.
5. Arrange the meatballs on top of the sauce.
6. Cover the crock pot with a lid and cook on low for 6-8 hours or on high for 3-4 hours.
7. Once the cooking time is up, remove the spaghetti squash halves and use a fork to scrape out the flesh into spaghetti-like strands.
8. Serve the spaghetti squash with the meatballs and sauce on top.

Low Carb Chili

Ingredients:

• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (6 ounces) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup beef broth

Instructions:

1. In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain the excess fat and transfer the beef to the crock pot.
2. Add the diced onion, diced bell pepper, minced garlic, diced tomatoes (undrained), tomato paste, chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper to the crock pot. Mix well to combine.
3. Pour the beef broth into the crock pot and stir until everything is evenly combined.
4. Cover the crock pot with a lid and cook on low for 6-8 hours or on high for 3-4 hours.
5. Once the cooking time is up, taste the chili and adjust the seasoning as needed.
6. Serve the chili hot, topped with shredded cheese, diced avocado, and a dollop of sour cream, if desired.

Stuffed Taco Peppers

Ingredients:

• 6 bell peppers (any color)
• 1 pound ground beef
• 1/2 onion, diced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 1/2 cup tomato sauce
• 1/2 cup beef broth
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions:

1. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
2. In a large skillet, cook the ground beef and onion over medium-high heat until the beef is no longer pink. Drain any excess fat.
3. Add the chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper to the skillet. Stir to combine.
4. Add the tomato sauce and beef broth to the skillet and stir to combine. Bring to a simmer and cook for 5-10 minutes, until the sauce has thickened slightly.
5. Stuff the bell peppers with the beef mixture and place them in the crock pot. Pour any remaining beef mixture over the top of the peppers.
6. Cover the crock pot with a lid and cook on low for 4-6 hours or on high for 2-3 hours.
7. When the cooking time is up, sprinkle the shredded cheddar cheese over the top of the peppers and return the lid to the crock pot. Cook for an additional 5-10 minutes, until the cheese is melted and bubbly.
8. Sprinkle the chopped cilantro over the top of the peppers before serving.

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Ingredients:

• 1 pound ground beef
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (4 oz) diced green chiles
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 can (14 oz) beef broth
• 1 can (8 oz) tomato sauce
• 1 cup water
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• Sour cream, for serving
• Cilantro, for serving
• Avocado, for serving

Instructions:

1. In a large skillet, cook the ground beef, onion, and garlic over medium-high heat until the beef is no longer pink. Drain any excess fat.
2. Add the diced tomatoes, green chiles, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir to combine.
3. Transfer the beef mixture to a crock pot. Add the beef broth, tomato sauce, and water to the crock pot. Stir to combine.
4. Cover the crock pot with a lid and cook on low for 4-6 hours or on high for 2-3 hours.
5. When the cooking time is up, stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
6. Serve the soup with a dollop of sour cream, chopped cilantro, and sliced avocado.

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