Keto turkey with cream-cheese sauce

Keto turkey with cream-cheese sauce

This keto dinner’s elegance begins with its simplicity. Turkey combined with capers and cheese sauce all bring their own unique flavors to the party. Use this recipe as a starting point and let your imagination run wild!

Keto turkey with cream-cheese sauce

This keto dinner’s elegance begins with its simplicity. Turkey combined with capers and cheese sauce all bring their own unique flavors to the party. Use this recipe as a starting point and let your imagination run wild!
USMetric
4 servingservings

Ingredients

  • 2 tbsp 2 tbsp butter, divided
  • 1½ lbs 650 g turkey breast tenderloin
  • 1 cup 240 ml heavy whipping cream
  • 6 oz. (¾ cup) 170 g (180 ml) cream cheese
  • 1 tbsp 1 tbsp tamari soy sauce
  • salt and pepper, for seasoning
  • 1½ oz. 45 g small capers (non-pareil), strained
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Over medium heat, melt one-third of the butter in a large oven-proof frying pan. Generously season the turkey tenderloin with salt and pepper, and then fry for about 8-10 minutes, until golden brown on all sides.
  3. Carefully move the hot pan with tenderloin, onto the middle oven rack. Roast uncovered for about 10 minutes, or until the tenderloin reaches an internal temperature of at least 165°F (74°C). Place on a serving dish and tent with foil.
  4. Add another third of the butter, along with any turkey drippings into a small saucepan. Over medium heat, stir until the butter has melted. Add the cream and cream cheese. Stir together and bring to a light boil. Lower the heat and simmer uncovered, until thickened. Stir in the soy sauce, season with salt and pepper, and set aside.
  5. Melt the remaining butter in a small frying pan, over medium-high heat. Quickly sauté the capers until crispy.
  6. Slice the turkey into 1/2" (15 cm) slices. Place on a serving platter, and top with the creamy cream cheese sauce and fried capers.

Tip!

Don’t forget your side dishes! Steamed broccoli or cauliflower mash perfectly complements the rich flavors of this dish. And have fun with this supremely versatile cream cheese sauce. It can be adapted to any kind of boneless or bone-in meat you like. Fillets or chops. Beef or pork. Lamb or chicken. Just remember to keep the skin or fat on when possible, as this really enhances the flavor and fat content.

Let your imagination run wild. There are so many flavor combinations to try: Tapenade, pimientos, tomato paste, parmesan cheese, fresh herbs, fried onion, garlic, curry paste, and lemon all work beautifully with this recipe.

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26 comments

  1. Cavegirl IF
    I have a dumb question. "Pour the juices into a small saucepan.".

    Does that refer to the meat juice / butter combo after sautéing? (This is my guess ...)

    Reply: #2
  2. Peter Biörck Team Diet Doctor
    Yes, that must be correct :)

    I have a dumb question. "Pour the juices into a small saucepan.".
    Does that refer to the meat juice / butter combo after sautéing? (This is my guess ...)

  3. Cavegirl IF
    Thank you Peter. :)
  4. Jasmin
    What can you use to replace eggs in some of the receipes?
  5. 1 comment removed
  6. Gentiann
    I make a great Alfredo garlicky sauce with this cream sauce recipe. I serve it with cabbage "pasta" (cabbage cut into strips the width of fettuccine or linguine), but other vegetable noodles are OK.
    Here is my recipe:
    Finely chop a handful of parsley with 3 cloves of garlic, fry on low heat with butter until it smell good (do not brown the garlic). Add the cream and cream cheese and cook until smooth, add a cup of grated parmesan cheese. Meanwhile cook the cabbage strips in salted boiling water for about 3 to 5 minutes until they are pliable but not soft (do not overcook) and drain very well, if necessary use a salad spinner. Add the cabbage strips to the sauce.
    You could also steam or microwave the cabbage or cook your vegetable noodles directly in the cream. I prefer to boil in water to remove the strong smell of cabbage
  7. Gentiann
    I make a great Alfredo garlicky sauce with this cream sauce recipe. I serve it with cabbage "pasta" (cabbage cut into strips the width of fettuccine or linguine), but other vegetable noodles are OK.
    Here is my recipe:
    Finely chop a handful of parsley with 3 cloves of garlic, fry on low heat with butter until it smell good (do not brown the garlic). Add the cream and cream cheese and cook until smooth, add a cup of grated parmesan cheese. Meanwhile cook the cabbage strips in salted boiling water for about 3 to 5 minutes until they are pliable but not soft (do not overcook) and drain very well, if necessary use a salad spinner. Add the cabbage strips to the sauce.
    You could also steam or microwave the cabbage or cook your vegetable noodles directly in the cream. I prefer to boil in water to remove the strong smell of cabbage.
    Bacon, mushrooms or shrimps sauteed in butter can be added.
  8. Jay
    Re #3 (Bake the turkey breasts in the oven while you prepare the sauce and a side dish.) - how long is the turkey supposed to be baked?
  9. Sonia
    Great recipes... measurements very confusing though.... would be great to have in grams
    Reply: #10
  10. Lynn

    Great recipes... measurements very confusing though.... would be great to have in grams

    Click the metric button to the side of "servings" to get the recipe in grams and mills.

    Reply: #24
  11. gigi
    Can whole milk greek yogurt be used in place of sour cream in recipes?
  12. jcool
    wish these recipes had the macros for each serving, only shows %
  13. Mary
    I cant find the nutrients list - how many calories per serving, Fat, fiber, protein? I did find the carbs but need the rest of the info. Thanks
    Reply: #14
  14. Peter Biörck Team Diet Doctor
    Hi Mary and jcool!

    We don't want to promote to much "counting" that's why we only have the carbs in gram (fat and protein in %).

    But we know about this demand for additional nutritional info and I think we will provide more info soon.

    I cant find the nutrients list - how many calories per serving, Fat, fiber, protein? I did find the carbs but need the rest of the info. Thanks

    wish these recipes had the macros for each serving, only shows %

  15. Kathy
    This recipe was wonderful! My family thought they were eating gourmet,
  16. Heidi
    Amazing sauce that can be used for so many things and my family loves it! Even my 9 year said it was delicious. I have used the sauce with so many different meals. Eggs, meats, veggies. The receipt above is enough for 2-3 meals. I mixed in some red curry paste and put it over pork, I also sautéed onion and garlic and mixed it with sauce. Funny thing is my husband is thinking we are eating "bad" because we have all been taught that fat, butter and cream is not healthy but this way of eating is absolutely delicious and simple! Thanks DD for having awesome resources for easy to make meals and the wonderful education available. I am new to this way of eating and I am slowing teaching my family that FAT is our friend and sugar is our enemy. Thanks again. Another successful recipe!
  17. Donna
    Newby here. Are chicken & Turkey interchangeable or is one better than another on the keto diet?
  18. Brenda
    OMG! That sauce is fabulous! I fried up some mushrooms in butter and added them to the sauce - no side dish needed. Will most definitely repeat this recipe... a lot!
  19. Gail
    I don't get "recipes" that say season the breast without telling you what seasoning is being used... annoying.
    Reply: #20
  20. Kristin Parker Team Diet Doctor

    I don't get "recipes" that say season the breast without telling you what seasoning is being used... annoying.

    It's the salt and pepper that are listed in the ingredients.

    --Kristin

  21. cheryl peters
    I have used this recipe many times now for numerous things including zucinni noodles, turkey tettrizinni, etc love it..
  22. Julia
    Just did this yesterday for dinner with Hubs and it was SUPERB! I added sumac, granulated garlic and turmeric to the sauce to punch it up a bit instead of tamari and it was divine. I used my finger to clean my plate! We served it with the lemony green beans and I sautéed up some onions and baby bella mushrooms.

    This is going to be a regular on our rotation.

    Btw - I need to re-season and clean my cast iron pan so I browned the turkey breasts off in a large skillet and put them in a tin foil pan - worked perfectly. I rarely use those but solved my problem in a pinch.

  23. Gabriele
    I put green beans in the sauce because I didn't have enough meat. It was really good.
  24. Dre

    Click the metric button to the side of "servings" to get the recipe in grams and mills.

    OMG how did I not see that, Thankyou so much

  25. 3 comments removed
  26. circe801
    so... 7oz cream cheese and TWO CUPS of cream??
    it's a pound and a half of turkey, for crying out loud.
    what are we making here? soup??
    i cut it in half (3.5oz cream cheese, 1 cup cream--and even that was too much.
    otherwise, delicious.
    thanks.
    Reply: #29
  27. Crystal Pullen Team Diet Doctor

    so... 7oz cream cheese and TWO CUPS of cream??
    it's a pound and a half of turkey, for crying out loud.
    what are we making here? soup??
    i cut it in half (3.5oz cream cheese, 1 cup cream--and even that was too much.
    otherwise, delicious.
    thanks.

    This made me smile as I can't imagine ever having too much of a yummy, creamy sauce :) But I am glad you enjoyed it!

  28. Deb
    Me either! I always double the sauce in any recipe.

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