The One Pot Ketogenic Diet Cookbook

No muss, no fuss―easy, one-pot recipes for keeping up with the ketogenic diet on busy weeknights

Figuring out what to make on busy nights can sometimes seem impossible―especially if you’re trying to follow the ketogenic diet. The One-Pot Ketogenic Diet Cookbook makes it easy to keep keto on the table every day of the week with family-friendly, one-pot meals for your skillet, slow cooker, sheet pan, stock pot, and more. With recipes ready to eat in under 45 minutes, this ketogenic diet cookbook is your go-to guide for setting the stress of staying in ketosis aside.

The One-Pot Ketogenic Diet Cookbook includes:

  • No-Mess Meals with simple-to-prep recipes using only one-pot or pan
  • Over 100 Easy Ketogenic Diet Recipes with clear instructions for recipes such as Chicken Cordon Bleu Casserole, Cheesy Cauliflower Rice, Keto Hot Fudge, and much more
  • Quick to Set with ketogenic diet recipes ready in 30-45 minutes
  • Simple Ingredients with less than 8 ingredients per recipe
  • Handy Extras with cooking tips, nutritional information, and weekly menu planners to help you stay on track with the ketogenic diet

Keeping things simple and delicious, The One-Pot Ketogenic Diet Cookbook helps you stay on track with the ketogenic diet and lifestyle.

Sample Recipe: Roasted Asparagus, Bacon, and Egg Bake

Prep time: 5 minutes / Cook time: 20 minutes / Serves: 4 / Cooking Vessel: Cast Iron Skillet

Eggs, crispy bacon, oven-roasted asparagus, and just one skillet are all you need for this complete meal. Short on time? Use a sheet pan instead of a skillet. Lay out the prepped asparagus on the pan, place the raw bacon on top of the spears, and season with salt and pepper. Bake for 12 to 15 minutes, or until the bacon is almost crisp. Remove the pan from oven, and toss the bacon and asparagus. Crack the eggs over the top, and bake until the eggs reach desired doneness, about 5 to 7 minutes. Serve with the sliced avocado.


  • 12 bacon slices
  • 16 to 20 asparagus spears, ends snapped off and discarded
  • 8 large eggs
  • 1 avocado, sliced
  • Salt
  • Freshly ground black pepper