Editor’s Note:

Bursting with flavor and color, these 5 keto recipes are perfect for summer get-togethers, romantic dinner nights, or when you’re craving something delicious and healthy! If these aren’t enough, make sure to grab a copy of “The Keto Sheet Pan Cookbook” by Sarah Anne Jones which contains over 70 easy breakfasts, dinners, and desserts. With so many treats to choose from, you can find something tasty for the whole family.

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Prep time: 10 minutes

Total time: 55–60 minutes

Cook time: 45–50 minutes

Yield: 4 servings

This chicken is very moist and delicious. I always love the brightness of lemon with the richness of butter; the flavors pair perfectly with the chicken and green beans in this dish.

1 lemon, sliced

4 bone-in chicken breasts with skin

2 tablespoons olive oil, divided

Salt and pepper, to taste

¼ cup chicken broth

¼ cup lemon juice

2 cloves garlic, minced

2 tablespoons butter or ghee, melted

½ tablespoon parsley, finely chopped

1 pound green beans, trimmed

1. Preheat oven to 400°F. Line a 13×18-inch sheet pan with parchment paper or coat with non-stick cooking spray.

2. Scatter lemon slices on the sheet pan.

3. Place the chicken breasts on the sheet pan. Drizzle with olive oil and season generously with salt and pepper.

4. In a small bowl, combine the chicken broth, lemon juice, garlic, butter, and parsley.

5. Spoon ⅓ of the mixture onto the chicken breasts.

6. Bake chicken breasts for 25 minutes.

7. Remove sheet pan from oven. Add green beans to sheet pan. Drizzle with olive oil and season with salt and pepper.

8. Spoon another ⅓ of the lemon butter mixture onto the chicken and green beans.

9. Bake for 20–30 minutes, or until chicken reaches an internal temperature of 165°F.

10. Spoon the remaining sauce onto the chicken breast. Turn the oven to broil for 2–4 minutes, or until the chicken is golden brown in color.

Nutrition per serving: Calories: 334; Total Fat: 16g; Net Carbs: 6g; Protein: 25g

Prep time: 10 minutes

Total time: 20 minutes

Cook time: 20 minutes

Yield: 6–8 servings

There are a lot of recipes out there now for keto tortillas. Give one a try! Or, serve this over a bed of lettuce or cauliflower rice. I like mine with lime and cilantro.

2 garlic cloves, minced

1 teaspoon paprika

1 teaspoon cumin

½ teaspoon chili powder

2 tablespoons olive oil

¼ cup + 1 bunch cilantro, divided

2 tablespoons lime juice

2 pounds flank steak, sliced thin

1 yellow bell pepper

1 red bell pepper

2 jalapeño peppers, sliced

½ red onion, sliced

2 limes, sliced

1 bunch cilantro

1. Preheat oven to 425°F. Line a rimmed 13×18-inch sheet pan with parchment paper or coat with nonstick cooking spray.

2. In a large bowl, combine garlic, paprika, cumin, chili powder, olive oil, cilantro, and lime juice. Add steak, peppers, and onion; stir to combine. Set aside and allow to marinate for 10–15 minutes (or longer, if you’re able).

3. Place lime slices in a single layer on the sheet pan

4. Place the steak and vegetables on the sheet pan, on top of the lime slices, spreading them out as evenly as possible. Bake for 10–15 minutes.

5. Set the oven to broil and leave sheet pan in oven for an additional 3 minutes.

6. Remove from oven and top with more cilantro.

Nutrition per serving: Calories: 307; Total Fat: 17g; Net Carbs: 5g; Protein: 33g

Prep time: 10 minutes

Total time: 18–22 minutes

Cook time: 8–12 minutes

Yield: 4 servings

I don’t know what it is, but something about the flavor of the runny egg with the spinach is one of my favorite things ever. This dish works great for breakfast, lunch, or dinner.

4 portobello mushroom caps, cleaned, stems removed

1 tablespoon olive oil

Salt and pepper, to taste

3 garlic cloves, minced

6 ounces baby spinach

Pinch red pepper flakes

1 cup cream cheese, softened

8 ounces grated Parmesan

4 large egg yolks

½ cup shredded mozzarella

1. Preheat oven to 450°F. Line a rimmed 13×18-inch sheet pan with parchment paper, or coat with nonstick cooking spray.

2. Brush mushroom caps lightly with olive oil and season with salt and pepper. Roast for 15 to 25 minutes, or until tender. Carefully discard any excess moisture that has collected.

3. In a medium sauté pan, heat olive oil over medium-high heat. Add garlic and stir until fragrant, about 1 minute. Add spinach and stir. Season with red pepper flakes, salt, and pepper. Stir until wilted. Remove from heat. Set aside.

4. In a medium bowl, combine cream cheese and about 1 teaspoon each of salt, pepper, and Parmesan.

5. Spoon equal amounts of spinach into each mushroom cap. Then spoon equal amounts of cream cheese mixture on top of spinach, leaving a well for the egg yolk.

6. Place an egg yolk into the well in each mushroom cap. Top with mozzarella cheese and some black pepper.

7. Bake for about 5 minutes or until cheese is melted and egg is just set.

Nutrition per serving: Calories: 383; Total Fat: 34g; Net Carbs: 5g; Protein: 15g

Prep time: 10 minutes

Total time: 22–25 minutes

Cook time: 12–15 minutes

Yield: 4 servings

If you find yourself craving something sweet, it can be helpful to “distract” your taste buds with something fatty or salty—or even spicy. Feeding the craving is usually counterproductive. Try pickles, or some almond butter, or some of this shrimp!

1½ pounds baby bok choy, cut in half lengthwise

3 tablespoons olive oil, divided

1½ teaspoons salt, divided

½ teaspoon red pepper flakes

1 tablespoon soy sauce or coconut aminos

1½ pounds shrimp, peeled and deveined

1 scallion, sliced thin

1 lemon, cut into 4 wedges

1. Preheat oven to 450°F. Line a rimmed 13×18-inch sheet pan with parchment paper, or coat with nonstick cooking spray.

2. In a medium bowl, combine bok choy with 2 tablespoons olive oil and ½ teaspoon salt. Arrange in a single layer on the sheet pan, leaving room for the shrimp.

3. Put sheet pan with bok choy into the oven for 5 minutes.

4. In the same medium bowl, combine remaining oil, red pepper flakes, soy sauce, and ½ teaspoon salt. Add shrimp and toss to combine.

5. Remove sheet pan from oven after 5 minutes; add shrimp and return to oven for an additional 8 to 10 minutes, until shrimp is pink.

6. Serve with scallions and lemon wedges.

Nutrition per serving: Calories: 235; Total Fat: 14g; Net Carbs: 1g; Protein: 44g

Prep time: 15 minutes

Total time: 30 minutes

Cook time: 15 minutes

Yield: 20 servings

These brownies are so fudgy and delicious and so low in carbs, they will satisfy even the most intense chocolate craving.

¾ cup almond flour

1¾ cups powdered sweetener, divided

½ cup cocoa

¾ teaspoon baking powder

1 cup (2 sticks) butter

6 ounces dark chocolate, chopped, divided

3 eggs, room temperature

1 teaspoon vanilla

1 container (6 ounces) raspberries

½ teaspoon lemon juice

¼ teaspoon xanthan gum

1. Preheat oven 325°F. Line a rimmed 9×13-inch sheet pan with parchment paper or coat with butter.

2. In a medium bowl, mix together almond flour, 1½ cups sweetener, cocoa, and baking powder.

3. In a large microwave-safe bowl, melt the butter and 4 ounces chocolate for 30 seconds–1 minute, or until fully melted. Mix in the eggs one at a time, stirring after each addition. Add vanilla and stir just to combine. Mix in the dry ingredients, just until combined, being careful not to overmix.

4. Add in remaining chopped chocolate, stirring just to combine.

5. Pour into lined sheet pan and smooth over the top.

6. In a small saucepan, heat the raspberries, lemon juice, and 2 tablespoons sweetener on low heat until raspberries break down and combine with the sweetener, and sauce is heated through. Strain to remove seeds. Set aside.

7. Return raspberries and pan to stove top on medium heat and add xanthan gum, whisking constantly until thickens (1–2 minutes). Remove from heat and set aside.

8. Add raspberry sauce to top of brownies, and swirl throughout with a knife.

9. Bake for 26–32 minutes, until the center is set and a toothpick inserted into the center comes out moist.

10. Refrigerate for 30 minutes–2 hours.

Nutrition per serving: Calories: 129; Total Fat: 13g; Net Carbs: 3g; Protein: 2g

This excerpt has been adapted from “The Keto Sheet Pan Cookbook” by Sarah Anne Jones. To buy this book, click here.