Keto Is More Than Just Steak: Foods to Add to Your Menu

One of the best things about keto is just how many foods that are off-limits on other diets suddenly become fair game here. Who would have guessed you could eat bacon, lard, and butter, and still lose weight?

Below is a rundown of standout keto foods worth working into your regular rotation.

Avocado might be the perfect keto superfood. If you already love it, it'll quickly earn a permanent spot in your kitchen. Eat it on its own, blend it into a light sauce, or fold it into other dishes to take them up a notch. It's easy to use and works beautifully in salads or as a side. Avocado is a real lifesaver in the early days of keto, whether you eat it plain with sea salt or drizzled with olive oil and lemon. One thing's for sure: it keeps hunger away for a long time.

Egg yolks are rich in fat and effortless to prepare. If you want tighter control over your protein intake, you can eat just the yolk on its own. Go for free-range eggs whenever possible to get the most nutritional value.

Fatty fish gives you plenty to choose from: salmon, mackerel, tuna, trout, sea bass, and more.

Lard was actually the first swap I made, replacing vegetable oils in my cooking. Animal fats hold up well at high cooking temperatures, and they genuinely add great flavor to food. Just steer clear of hydrogenated lard, since it contains artificial trans fats.

Macadamia nuts were a completely new discovery for me. They're especially well-suited to keto thanks to their low carb and moderate protein content. A small handful makes a solid snack, just don't overdo the portion.

Butter is a keto staple, useful both for cooking and eating on its own. It also works well stirred into coffee or broth.

Coconut oil is loaded with healthy fats and a great addition to any keto kitchen. Go for organic where you can, since it tends to deliver the highest amount of MCTs.

Chia pudding made with coconut milk is another easy option worth keeping in the rotation.

Fat bombs are small, homemade treats built around a high fat content, great for satisfying cravings without derailing your macros.

Bone broth is one of the rare foods you can enjoy freely. Its low carb and protein content make it ideal for keto, and it's genuinely filling, keeping hunger at bay for hours. It's worth batch-making and keeping on hand for busy days. Just steer clear of vegetable broths or lentil-based soups, which tend to run higher in carbs.

Coconut milk is worth buying in its natural, additive-free form. It makes a solid substitute for cow's milk and can easily become a regular part of your keto pantry.

Olive oil is one of the most versatile fats for keto, great in light cooking, salad dressings, or simply drizzled over salad or fish. It's best used cold or at low heat, since heating it too much can generate free radicals that aren't great for your health.

Avocado oil has a slightly higher omega-6 to omega-3 ratio than some other options, but it still earns a solid place in a keto pantry.

Macadamia oil can be pricey, but it's a worthwhile addition. Beyond its keto benefits, it's also known to support heart, skin, and hair health.

Spinach brings a solid dose of magnesium, a nutrient that's often lacking in typical keto meals. It does run a bit high in sodium, so keep that in mind when portioning it out. Still, it's a great addition overall.

Broccoli is one of the easiest vegetables to fit into a keto diet, low in carbs and rich in a range of micronutrients.

Coffee with a splash of cream works well on keto, though it's worth going easy on how much you drink overall. It's surprisingly easy to overdo your fat intake through cream alone, so keep portions in check, and remember, sugar is completely off the table here.

Berries, especially strawberries, are packed with antioxidants and count as a genuine superfood. They're one of the few fruits that fit within keto, though it's worth keeping an eye on portion size given their natural carb content.

Olives are another great keto staple. Canned, "stabilized" olives tend to lose some of their nutrient content in processing, while dried or salt-cured olives generally hold onto more of their nutritional value.