5 High Protein Low Carb Recipes You Need to Try

If you’re looking to boost your protein intake while cutting down on carbs, you’re in the right place! High protein low carb recipes are perfect for anyone wanting to stay fit without sacrificing flavor. These meals are satisfying and simple to prepare, catering to various tastes and dietary preferences. Get ready to enjoy delicious dishes that keep you energized and full!

Egg Muffins Loaded with Spinach and Feta

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Egg muffins packed with spinach and feta are a tasty and nutritious option for anyone looking to increase their protein intake while keeping carbs low. These muffins are soft, fluffy, and bursting with flavor from the fresh spinach and tangy feta cheese, making them a delightful addition to any meal.

What’s great about this recipe is its simplicity. You can whip these up in no time, making them perfect for breakfast, lunch, or a quick snack. Plus, they’re easy to customize with your favorite vegetables or cheese!

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
3. Fold in the chopped spinach and crumbled feta cheese.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
5. Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
6. Allow to cool for a few minutes before removing from the tin. Serve warm or store in the fridge for later!

Stuffed Bell Peppers with Ground Turkey and Cheese

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These stuffed bell peppers are a delightful option for anyone looking to enjoy a high-protein, low-carb meal. Bursting with flavor, they combine ground turkey, cheese, and a mix of spices, all tucked into vibrant bell peppers. Perfect for a weeknight dinner, they are simple to prepare and can be customized to fit your taste preferences.

The sweetness of the peppers pairs beautifully with the savory turkey and melted cheese. It’s a dish that’s not only satisfying but also packed with nutrients. Whether you’re meal prepping or cooking for family, these stuffed peppers are sure to impress!

Ingredients

• 4 bell peppers (any color)
• 1 lb ground turkey
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup diced tomatoes (canned or fresh)
• Olive oil, for sautéing

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Set aside.
3. In a skillet, heat a little olive oil over medium heat. Add the diced onion and garlic, cooking until the onion is translucent.
4. Add the ground turkey to the skillet, breaking it up with a spatula. Season with Italian seasoning, salt, and pepper. Cook until the turkey is browned.
5. Stir in the diced tomatoes and half of the cheese, mixing well.
6. Stuff the bell peppers with the turkey mixture, pressing down to fit as much filling as possible.
7. Place the stuffed peppers upright in a baking dish. Top with the remaining cheese.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
9. Let cool slightly before serving. Enjoy your delicious stuffed bell peppers!

Almond Flour Pancakes with Greek Yogurt

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Almond flour pancakes are a fantastic choice for a high-protein, low-carb breakfast. These pancakes are fluffy, slightly nutty, and pair perfectly with Greek yogurt, adding a creamy texture and extra protein. Simple to make, they can be whipped up in no time, making them a great option for busy mornings or lazy weekend brunches.

The combination of almond flour and Greek yogurt creates a satisfying dish that feels indulgent without the guilt. Top them with fresh berries and a drizzle of honey for a delightful finish. Enjoy these pancakes warm and watch them become a new family favorite!

Ingredients

• 1 cup almond flour
• 2 large eggs
• 1/4 cup Greek yogurt
• 1/4 cup unsweetened almond milk
• 1 tablespoon honey or maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a bowl, mix the almond flour, baking powder, and salt.
2. In another bowl, whisk together the eggs, Greek yogurt, almond milk, honey, and vanilla extract.
3. Combine the wet and dry ingredients, stirring until just mixed.
4. Heat a skillet over medium heat and lightly grease it. Pour batter onto the skillet, making pancakes of your desired size.
5. Cook for about 2-3 minutes on each side, or until golden brown. Serve warm with your favorite toppings.

Cauliflower Rice Stir-Fry with Shrimp

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Cauliflower Rice Stir-Fry with Shrimp is a delightful and healthy dish that packs a punch of flavor while keeping the carbs low. The combination of tender shrimp and crisp vegetables stir-fried with cauliflower rice creates a satisfying meal that feels indulgent without the guilt. It’s quick to prepare, making it perfect for busy weeknights.

This stir-fry is loaded with fresh vegetables, providing a bright and colorful presentation that’s as pleasing to the eyes as it is to the palate. The shrimp add a wonderful protein boost, making this dish not only delicious but also filling. Whether you are following a low-carb diet or just want a light meal, this recipe is sure to become a favorite.

Ingredients

• 1 head cauliflower, grated or riced
• 1 pound shrimp, peeled and deveined
• 1 cup bell peppers, sliced (red, yellow, and green)
• 1 cup snap peas or green peas
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. Prepare the Cauliflower: Start by grating the cauliflower to create rice-sized pieces. This can be done using a food processor or a box grater.
2. Sauté the Vegetables: In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and ginger, stirring for about 30 seconds until fragrant. Then, add the sliced bell peppers and snap peas, cooking for 2-3 minutes until slightly tender.
3. Add the Shrimp: Push the vegetables to the side and add the shrimp to the skillet. Cook for about 3-4 minutes, flipping halfway through, until they turn pink and opaque.
4. Combine Ingredients: Stir in the cauliflower rice and soy sauce, mixing everything together. Cook for an additional 3-5 minutes, stirring frequently, until the cauliflower is tender.
5. Finish and Serve: Season with salt and pepper to taste. Garnish with sliced green onions before serving. Enjoy your healthy, high-protein meal!

Zucchini Noodles with Pesto and Grilled Chicken

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This dish combines the fresh crunch of zucchini noodles with the rich flavors of homemade pesto and juicy grilled chicken. It’s a delightful low-carb option that feels indulgent while keeping the protein high. With a burst of basil and garlic from the pesto, every bite is packed with flavor.

Plus, making zucchini noodles is a breeze! Simply spiralize the zucchini, toss it with pesto, and top with perfectly grilled chicken for a satisfying meal that’s quick to prepare. Perfect for a busy weeknight!

Ingredients

• 2 medium zucchinis
• 2 boneless, skinless chicken breasts
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes for garnish

Instructions

1. Start by making the pesto: In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth and season with salt and pepper.
2. Spiralize the zucchinis into noodles and set aside.
3. Season the chicken breasts with salt and pepper, then grill over medium heat for about 6-7 minutes on each side, or until cooked through. Remove from grill and slice.
4. In a large bowl, toss the zucchini noodles with the pesto until fully coated.
5. Serve the zucchini noodles topped with grilled chicken slices and garnish with cherry tomatoes and extra basil leaves.