Combining Keto and Intermittent Fasting: 3 Recipes to Try

Explore the fusion of Intermittent Fasting and the Keto diet with our collection of keto-friendly recipes. These mouthwatering dishes are designed to support your intermittent fasting routine while you’re on keto diet. Discover flavorful and satisfying meal ideas that will help you achieve your health goals while enjoying the benefits of both approaches.

Creamy Salmon and Asparagus Skillet

Yield: 2 servings


2 salmon fillets (approximately 6 ounces each)
Salt and black pepper to taste
1 tablespoon of olive oil
1 tablespoon of butter
1/2 pound (225g) of asparagus, trimmed and cut into bite-sized pieces
3 cloves of garlic, minced
1/2 cup of heavy cream
1/4 cup of grated Parmesan cheese
1 tablespoon of lemon juice
Fresh dill or parsley, chopped (for garnish)


Season the salmon fillets with salt and black pepper on both sides.

Heat the olive oil and butter in a large skillet over medium heat.

Add the seasoned salmon fillets to the skillet, skin side down. Cook for about 4-5 minutes until the skin becomes crispy.

Carefully flip the salmon fillets and cook for an additional 3-4 minutes until cooked through. Transfer the salmon to a plate and set aside.

In the same skillet, add the asparagus and minced garlic. Sauté for 3-4 minutes until the asparagus is crisp-tender.

Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese and lemon juice.

Cook the sauce for 2-3 minutes until it thickens slightly.

Return the cooked salmon fillets to the skillet, nestling them among the asparagus.

Spoon some of the creamy sauce over the salmon and asparagus.

Cover the skillet and let it simmer for another 2-3 minutes to allow the flavors to meld together.

Remove the skillet from the heat and garnish with fresh chopped dill or parsley.

Serve the Keto Creamy Salmon and Asparagus Skillet immediately while it’s still hot.

Portobello Mushroom Buns Cheeseburgers

Yield: 2 servings


2 large Portobello mushroom caps
2 tablespoons of olive oil
Salt and black pepper to taste
2 burger patties (approximately 4-6 ounces each)
2 slices of cheddar cheese
Lettuce leaves
Sliced tomatoes
Sliced red onions
Condiments of your choice (such as mustard, mayonnaise, or sugar-free ketchup)


Preheat the grill or a stovetop grill pan over medium-high heat.

Clean the Portobello mushroom caps and remove the stems.

Brush both sides of the mushroom caps with olive oil and season with salt and black pepper.

Place the mushroom caps on the grill or grill pan, gill side down. Cook for about 4-5 minutes until they start to soften and grill marks appear.

Flip the mushroom caps and continue grilling for another 3-4 minutes until they are tender and cooked through. Set aside.

Season the burger patties with salt and black pepper.

Grill the burger patties on the preheated grill or grill pan for approximately 4-5 minutes per side, or until they reach your desired level of doneness.

During the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Remove the burger patties from the grill and let them rest for a few minutes.

To assemble the cheeseburgers, place a Portobello mushroom cap on a plate, gill side up.

Add a burger patty with melted cheese on top of the mushroom cap.

Top the burger patty with lettuce leaves, sliced tomatoes, sliced red onions, and any condiments of your choice.

Place another Portobello mushroom cap on top to create a “bun.”

Secure the burger with a toothpick if needed.

Repeat the process for the second burger.

Serve the Cheeseburgers with Portobello Mushroom Buns immediately and enjoy!

Salmon Cakes with Dill Aioli and Steamed Broccoli

Yield: 4 servings


For the Salmon Cakes:

2 cans (14 ounces each) of wild-caught salmon, drained
1/4 cup of almond flour
1/4 cup of finely chopped green onions
2 tablespoons of chopped fresh dill
2 tablespoons of mayonnaise
1 tablespoon of Dijon mustard
1 tablespoon of fresh lemon juice
1 teaspoon of Old Bay seasoning (or your preferred seafood seasoning)
Salt and black pepper to taste
2 tablespoons of olive oil (for frying)

For the Dill Aioli:

1/2 cup of mayonnaise
1 tablespoon of fresh dill, chopped
1 tablespoon of fresh lemon juice
1 clove of garlic, minced
Salt and black pepper to taste

For the Steamed Broccoli:

4 cups of broccoli florets
Water for steaming
Salt for seasoning


In a large mixing bowl, flake the canned salmon with a fork, ensuring there are no large chunks.

Add almond flour, chopped green onions, fresh dill, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and black pepper to the bowl with the salmon. Mix well until all the ingredients are combined.

Form the salmon mixture into patties, approximately 1/4 cup each, and place them on a plate.

Heat olive oil in a large skillet over medium heat.

Carefully place the salmon cakes into the skillet and cook for about 4-5 minutes per side until they are golden brown and heated through. Remove from the skillet and set aside.

In a small bowl, prepare the dill aioli by combining mayonnaise, fresh dill, lemon juice, minced garlic, salt, and black pepper. Mix well to incorporate all the flavors.

Steam the broccoli florets until they are tender but still retain some crispness. Season with a pinch of salt.

Serve the Keto Salmon Cakes with a dollop of dill aioli on top and steamed broccoli on the side.

Enjoy the flavorful, keto-friendly Salmon Cakes with Dill Aioli and Steamed Broccoli!