30-Day Keto Challenge: Week 1 Recipes & Meal Guide | Larder

Welcome to Week 1 of the Larder 30-Day Keto Challenge! Starting a new routine can feel daunting, but we're here to prove that low-carb eating doesn't mean compromising on rich, vibrant flavors.

This week, we are focusing on quick, high-reward meals that come together in 20 minutes or less. By leveraging chef-crafted Larder essentials, you get all the complex, slow-simmered flavor layers with absolutely zero extra prep.

Here is everything you need to smash your first week.

How to Use These Recipes

Before you hit the kitchen, keep these quick tips in mind to keep your week running smoothly:

The Golden Rules:

• Portioning: All ingredient quantities are written for one adult.
• Scaling Up: Feeding a family or meal prepping? Simply look at your grocery list column totals from the 30-Day Keto Challenge PDF and scale up the quantities accordingly.
• The Larder Advantage: All bolded Larder products are pre-made, perfectly seasoned, and available to purchase separately to save you time.

The Recipes

1. Pan-Fried Shrimp Scampi with Sicilian Snacking Butter

Serves: 1 | Ready in: 15 minutes Quick, bright, and incredibly rich. The Sicilian Snacking Butter melts directly into the pan drippings to create an instant herb-citrus sauce.

• Larder Pick: Sicilian Snacking Butter + Basil Pesto (optional finish)

Ingredients

• 175g shrimp / prawns, peeled and deveined
• 1 Sicilian Snacking Butter bar (60g), halved
• Juice of ½ a lemon
• Salt and black pepper
• Fresh parsley, chopped (to finish)

Method

1. Prep: Pat the shrimp completely dry with a paper towel and season lightly with salt and pepper.
2. Sear: Heat a skillet over high heat until smoking hot. Drop in half of your Sicilian Snacking Butter bar. Immediately add the shrimp in a single, even layer. Cook for 90 seconds without moving them to get a gorgeous sear.
3. Sauce: Flip the shrimp and lower the heat to medium. Add the remaining half of the butter bar, swirling the pan continuously as it melts.
4. Finish: Squeeze the lemon juice over the pan. Toss the shrimp to coat them beautifully in the glossy sauce.
5. Serve: Plate immediately. Top with fresh chopped parsley and a wedge of lemon.
6. Chef's Choice: For an extra pop of flavor, swipe a spoonful of Basil Pesto across the plate before laying down your shrimp.

2. Turkish Eggs (Cilbir)

Serves: 1 | Ready in: 15 minutes Velvety poached eggs nestled in a garlicky, herby yogurt base, topped with a warm, spiced butter drizzle. Folding pesto into the yogurt gives you instant depth without the chopping.

• Larder Pick: Basil Pesto

Ingredients

• 2 large eggs
• 100g full-fat Greek yogurt or curd
• 1 small garlic clove, finely grated
• 4 tbsp Basil Pesto
• 2 tbsp cooking butter
• 1/2 tsp smoked paprika (or Aleppo pepper)
• Splash of white wine vinegar (for poaching)
• Salt to taste

Method

1. The Base: In a small bowl, mix the Greek yogurt with the grated garlic, Basil Pesto, and a pinch of salt. Spread it smoothly onto your serving plate and let it come to room temperature.
2. Poach the Eggs: Bring a small saucepan of water to a gentle simmer and add a splash of vinegar. Crack your eggs into individual small cups. Gently swirl the simmering water to create a vortex, then slide the eggs in. Poach for exactly 3 minutes for a perfectly runny yolk. Lift out with a slotted spoon and drain on a paper towel.
3. Spiced Butter: While the eggs poach, melt the cooking butter in a small pan over medium heat until foaming. Add the smoked paprika (or Aleppo pepper) and swirl for 30 seconds until fragrant and deep red.
4. Assemble: Lay your warm poached eggs gently over the herbed yogurt base. Drizzle the warm, vibrant red butter over the top. Serve immediately!

3. Keto Fried Cheese Tacos

Serves: 1 (2 taco shells) | Ready in: 15 minutes Who says you can't have taco night on keto? We are skipping the heavy corn tortillas and baking sharp cheddar into crispy, lacey taco shells, packed with a gut-healthy probiotic crunch.

• Larder Pick: Spicy Kimchi or White Kraut + Garlic Mayo or Lemon Aioli

Ingredients

• 80g cheddar cheese, shredded (divided into two 40g portions)
• Your filling of choice: Ground beef, seasoned shrimp, or leftover shredded chicken
• 2 tbsp Spicy Kimchi or White Kraut
• 1 tbsp Garlic Mayo or Lemon Aioli
• 1/4 avocado, sliced
• 1 tbsp sour cream
• Salt and cumin (to season your chosen filling)

Method

1. Prep: Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper or a silicone baking mat.
2. Bake the Shells: Divide the shredded cheddar into 2 mounds, spreading them out into thin circles roughly 15cm across. Bake for 7–8 minutes until the edges are deeply golden and the centers are bubbling but pliable.
3. Shape: Working quickly, lift the cheese circles and drape them over a wooden spoon handle or rolled-up aluminum foil to form a taco shell shape. Hold for 60 seconds until they cool and set firm.
4. Cook Filling: While the shells crisp up, season your chosen protein with salt and cumin, and cook thoroughly in a hot pan.
5. Build Your Tacos: Stand your cheese shells up. Layer the warm protein first, followed by the sliced avocado, a generous spoonful of Spicy Kimchi or White Kraut, a rich drizzle of Garlic Mayo (or Lemon Aioli), and a dollop of sour cream.

4. Cast-Iron Fillet Mignon

Serves: 1 | Ready in: 20 minutes A premium steak requires zero fuss. Just a roaring hot cast-iron skillet, high-quality beef, and decadent compounded butter that melts into an effortless, savory pan sauce.

• Larder Pick: Tuscan Snacking Butter + Chimichurri (optional accompaniment)

Ingredients

• 1 beef fillet steak or Filet Mignon (approx. 160g), brought to room temperature
• 1 Tuscan Snacking Butter coin (20g)
• Fresh rosemary sprig (optional)
• Tallow or ghee (for the pan)

Method

1. The Setup: Forget the salt shaker—your Larder filets are already expertly dry-aged and generously salted on all sides.
2. The Sear: Heat a heavy cast-iron skillet over high heat until smoking. Add a thin film of tallow or ghee. Lay the steak down and sear for exactly 2 minutes per side without moving it to build a gorgeous, caramelized crust. Use tongs to briefly sear the edges.
3. The Butter Baste: Reduce the heat to medium. Drop in the Tuscan Snacking Butter coin and the optional rosemary sprig. As the butter foams up, tilt your skillet slightly and use a spoon to continuously baste the hot butter over the steak for 90 seconds.
4. Rest: Remove the steak from the pan and let it rest on a warm plate for 5–7 minutes to lock in the juices.
5. Serve: Pour the golden pan butter into a small dish for dipping. If you want a bright, acidic contrast to the rich beef, serve alongside a dollop of fresh Chimichurri.

Smash Week 1 Together!

Starting a challenge is always easier (and way more fun) when you have a crew backing you up. Whether you want to swap meal prep photos, need a quick substitution idea, or just want to celebrate surviving day three without carbs, we've got a spot saved for you.

📲 Join Our Exclusive WhatsApp Community

Connect with fellow challengers, get direct support, and celebrate your wins in real-time. Because let's face it—showing off your perfectly crispy cheese tacos is half the fun.

👉 Click Here to Join the WhatsApp Group & Smash Your Goals!

Got questions about this week's recipes? Drop them in the community chat or leave a comment below. Let's make this your healthiest month yet!