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My Be-All, End-All Filet Mignon Recipe For Juicy, Tender Steak
Ingredients You’ll Need
How To Cook Filet Mignon
My Tips For Super Tender, Flavorful Steak
How Long To Cook Filet Mignon?
Filet Mignon Recipe (Perfect Every Time) Recipe card
Serving Ideas
Recipe Reviews

My Be-All, End-All Filet Mignon Recipe For Juicy, Tender Steak

Many years ago, when a friend showed me how to cook filet mignon at home, I didn’t believe her that it could be that easy. After all, it’s one of the most expensive dinners you can get at a restaurant! But oh, was she right. And since this is my absolute favorite cut of steak, I’ve tweaked it and made this filet mignon recipe probably about 100 times since I first published it in 2017… and saved a fortune on eating out. So can you. Here’s why it’s just as good as — if not better better than — a restaurant:

Tender, juicy, and flavorful – Filet mignon steak is very lean, but when you cook it correctly, it tastes melt-in-your-mouth tender and juicy. Not to mention that perfect browned crust you get with my recipe. The flavor is more mild than many other cuts, but I actually love that. It also doesn’t have the issue of chewy parts that many cuts have.
Quick and easy – Just season, give it a quick pan sear, then transfer to the oven to finish. It’s easier than you might think, and takes me less than 15 minutes!
Choose your doneness – Everyone in my family likes their steaks done differently, so that means I always have an excuse to make a time chart for you. 😉 And I did! Together with my tips below, you can use it to make your filet mignon medium rare, totally rare, well done (not for me but you do you), or anywhere in between.
Cost effective option for special occasions – Not going to lie, this is an expensive cut. But you can still make it restaurant-quality at home for a fraction of steakhouse prices — and that’s a win. It’s one of my fave Valentine’s Day recipes for that reason. I also love it for date nights and other holidays.
Simply the best way to cook filet mignon – I’ve cooked filet mignon recipes in many other ways, including air fryer filet mignon , just cooking filet mignon on the stove the entire time, grilling filet mignon , and even wrapping filet mignon in bacon . But this is the one I make the most, because it’s just so simple and works perfectly for me every time. And it will work perfectly for you, too!

This was the first way I ever cooked a steak using the stovetop-to-oven method that has been my favorite way to cook virtually all steaks for years now. I now use this same method for many other cuts of meat, including my sirloin steak , fancier tomahawk steak , juicy baked pork chops , classic New York strip , and even asparagus stuffed chicken .

If you’re looking for a steak dinner with unbeatable tenderness, grab some filet mignon and cook this recipe with me. You won’t regret it!

Browned, tender filet mignon on a plate. - 3

“Amazing, 5 Stars! Such an easy recipe to follow and you were right, it turned out better than a 5 star restaurant. I will be using your recipe every time and it’s just so easy. Me personally, medium rare is the best way to enjoy this amazing recipe. Thank you so much.”

-Sarah

More Reviews

Ingredients You’ll Need

Here I explain the best ingredients for cooking filet mignon, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

How To Select Your Steak:

Filet mignon is a small, mild, and tender cut from the beef tenderloin , which is a lean meat that runs along the sides of the cow’s spine. Sometimes my butcher calls it tenderloin steak . Here are my tips on what to look for:

Thickness – This is the most important! Filet mignon steaks come in a range of thicknesses from 1/2 inch up to 3 inches. Avoid the thinner ones. 1 inch thick is the bare minimum, but I always choose ones that are at least 1.5 inches thick. This time I snagged 2-inch-thick steaks, which is even better if you can find them.
Source – Your local butcher will usually have higher quality beef than a grocery store, but I often get mine from my local warehouse club. I’ve also been happy with ones from this grass fed steak delivery service , though they are smaller.
Grade – Steak grades range from Prime (the best and most expensive, but hard to find) to Choice (the next best and my recommendation) to Select (which will work if that’s all you can get). It’s well worth it to get the best you can.
Marbling – I prefer mine lean, but you can get steaks with a little marbling if you like.

Filet mignon steaks next to labeled bowls of butter, garlic, fresh herbs, salt, and pepper. - 4

Other Ingredients:

Seasoning – In my opinion, filet mignon recipes (like many high quality steaks) don’t need a marinade or fancy spices to shine. All you need is a generous amount of salt and pepper!
Butter Or Oil – I love the flavor I get from cooking filet mignon in butter, despite knowing that it’s not the ideal choice for high heat. You can use olive oil or avocado oil if you’d rather not.
Compound Butter – Regardless of what you use for searing, I highly recommend this for serving. It’s easy to make with unsalted butter, fresh herbs (I used rosemary and thyme) and minced garlic (either fresh or jarred garlic works). Long before I published my compound butter recipe , I prepared it for this filet mignon recipe. Make it, you won’t be sorry!

How To Cook Filet Mignon

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Bring the steaks to room temperature. If you have time, take your steaks out of the fridge 30 minutes before cooking. I always try to do this for more even heating.
Make the garlic herb butter. In a small bowl, mash together the butter, minced garlic, rosemary, and thyme. Form the butter into a log, wrap in plastic wrap, and refrigerate until ready to serve. (If you’re not a fan of garlic butter, I honestly don’t get it ;), but you can try my chimichurri sauce or steak Diane sauce instead.)
Season the steaks. Pat each filet mignon steak dry with paper towels. Sprinkle both sides liberally with salt and pepper. (See my tips or recipe card below for the perfect amount.)
Give them a quick sear. Melt more (plain) butter in an oven-safe skillet over medium-high heat. (See my note below on pan types.) Add the steaks and sear on both sides until browned, flipping only once. They will not be cooked through at this point — you just want to brown the outside.
Finish the filet mignon in the oven. Transfer the skillet to the oven and finish cooking to your desired doneness. See my tips and time chart below for perfect results!
Let them rest. I like to top with compound butter (right away so that it starts to melt), but you could also opt for my blue cheese sauce for steak . Or nothing at all. Transfer the steaks to a plate or cutting board, and let them rest for 5 minutes before serving and slicing.

Garlic herb butter mashed in a bowl. - 5

Seasoned filet mignon steaks on a white cutting board. - 6

Cooked filet mignon recipe in a cast iron skillet, finished with compound butter on top. - 7

My Tips For Super Tender, Flavorful Steak

Trim if needed. Filet mignon sometimes comes with a layer of connective tissue along the edges. If your butcher didn’t remove this, cut it off for the best texture.
Patting dry matters. This helps the steaks sear well, so that they form that gorgeous brown crust on the outside.
Season liberally. All you need is salt and pepper, but do use a generous amount. My rule of thumb is 1 teaspoon of sea salt and 1/4 to 1/2 teaspoon of black pepper per pound of meat.
Use high heat, with the right pan. High heat is critical to getting a good sear on your steak, so you need a pan that heats up well and retains that heat. (That means put away that nonstick cookware.) I use and recommend this cast iron skillet .
Don’t move the steaks around. I flip often when I’m cooking a steak exclusively on the stovetop, like my ribeye recipe , but you don’t want to do that when you cook filet mignon using my method here. Since they only get a quick sear before going in the oven, keep the steaks in one spot except when you flip them (just once).
Don’t squeeze or pierce the meat when flipping. This will cause all the juices to run out! Instead, you can use a turner, or I usually just do it gently with tongs.
Check your steak temperature with a thermometer. I recommend this for all my steak recipes , but especially for cooking my filet mignon recipe, since this cut is so lean and can dry out. Measuring the internal temperature is the best way to know that it’s done perfectly. I use this probe thermometer , which beeps at the right temp so I don’t have to keep checking, but a regular meat thermometer works, too. See my temperature chart below to use with it. Do not cut open your steak to check if it’s done!
Don’t slice your steak right away. If you do, all the juices will spill out onto your plate and it will be dry. Resting lets the juices re-absorb into the meat, leaving you with the tender filet mignon that you want. Just make sure to remove from the hot pan first, so that it doesn’t continue to cook from the residual heat.
Slice against the grain. The grain is the direction that the muscle fibers run, and I find it easier to look for them before cooking. Once cooked, slicing in the opposite direction breaks them up, leaving each bite extra tender.

How Long To Cook Filet Mignon?

The cook time depends on the thickness of your steak and how you like it done. For medium rare filet mignon that is 2 inches thick, I sear it for 2 minutes per side on the stove to brown, then bake in the oven for 5-6 minutes, until the internal temperature reaches 130 degrees F.

Use my time and temperature chart below to get any doneness you want! I recommend going by the temperature and using a meat thermometer (see my tips above), but if you don’t have one, these times are a good estimate. They are based on 2-inch-thick steaks; steaks that are 1 or 1.5 inches thick will cook 1-2 minutes faster.

*NOTE: The steak temperature will rise by 5 degrees as it rests. My guidelines above are the temp that the steak should be when you take it out of the oven, before resting.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

4 8-oz Filet mignon steaks (1.5 to 2 inches thick, at room temperature) ▢
2 tbsp Unsalted butter (softened, divided) ▢
1/2 tbsp Fresh rosemary ▢
1/2 tbsp Fresh thyme ▢
1 clove Garlic (minced) ▢
2 tsp Sea salt ▢
1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

If possible, remove your steaks from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
In a small bowl, mash together half of the butter (1 tablespoon or 14g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
Preheat the oven to 400 degrees F (204 degrees C).
Trim any connective tissue around the edges of the steaks. Pat them dry with paper towels.
Season the filet mignon liberally with sea salt and black pepper on all sides.
Heat a large cast iron skillet over medium-high heat for 2-3 minutes , until very hot. Add the remaining butter (1 tablespoon or 14g) and let it melt.
Add the steaks to the pan in a single layer. Sear for 2 minutes on each side, without moving them around.
Transfer the skillet to the preheated oven. Cook filet mignon in the oven to the doneness you want. (I recommend medium rare or medium.) For a 2-inch (5 cm) thick filet, it takes about 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. For best results, use a meat thermometer to check for the right temperature — 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
Transfer the steaks to a plate. Top each with 1/2 tablespoon of garlic herb butter (slice the log of herb butter into four parts and place one on each steak). Let the steaks rest for 5 minutes before serving and slicing.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 4 oz, or 1/2 of an 8-oz filet mignon with compound butter

Tips & timing: Check out my recipe tips and time chart to help you get the most tender, juicy filet mignon every time.
My top tip: Use this alarm thermometer ! I set the temperature I want and it beeps when it gets there. It’s my “secret” for perfect filet mignon every time.
Storage: Keep leftovers in the refrigerator for up to 3-4 days. I usually use them in sandwiches, steak tacos , or sliced on top of salads (it’s amazing on my steak salad ).
Reheat: To avoid drying it out, I reheat my filet mignon recipe the same way that I reheat reverse sear steak (which can be made with any cut of meat but I used filet there as well). Just place the steaks in a baking dish and add a little broth to the bottom — this will create steam to keep moisture in. Seal the top with foil, then heat in the oven at 250 or 300 degrees F for about 10 minutes.
Freeze: You can freeze cooked filet mignon for up to 3 months, or freeze it raw for up to 6-12 months. It really tastes best fresh, though!

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and 30 Dinners In 30 Minutes !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

Filet Mignon Recipe

Tender filet mignon steak and brussels sprouts plated together. - 9

Serving Ideas

Now that you know how to cook the perfect filet mignon, complete your meal with some of my easy sides:

Vegetables – My fave side for this steak is roasted brussels sprouts (pictured above) or fried brussels sprouts , but you can also opt for other classic steakhouse sides, like my roasted asparagus or creamed spinach . Or try my roasted green beans or broccoli if you prefer different veggies. I recommend preparing your vegetables before the steak, as they take longer and can better handle being covered to keep warm.
Potatoes – I make an air fryer baked potato for the fastest road to comfort food, but you can’t go wrong with a side of roasted potatoes or roasted sweet potatoes . If you want to balance your filet mignon with something lighter, whip up my mashed cauliflower or roasted rutabaga .
Salads – Any steak goes well with my Caesar salad or wedge salad . And they’re so easy!
Surf And Turf – For a special occasion, serve my filet mignon recipe with crab legs , lobster tail , or for a less expensive option, my garlic butter shrimp .

Free Printable: Low Carb & Keto Food List

Want The Keto Cheat Sheet Printable PDF System?
The Basic Keto Meal Formula
Understanding Macros
Keto Food Swaps
Keto Food List
Electrolyte Basics
Keto Diet Types
Want The Keto Cheat Sheet Printable PDF System?
Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Keto Cheat Sheet System - printable pdf's and ebooks - 11

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
Keto flu guide – Understand what it is and exactly how to avoid it.
Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Pick A Protein	Pick A Veggie	Add Fat
Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison	Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery	Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Instead Of This…	Eat This
Pancakes	Almond flour pancakes or coconut flour pancakes
Oatmeal	Keto oatmeal with hemp seeds
Cinnamon rolls	Fathead cinnamon rolls
Cereal	Keto nut granola
Muffins	Almond flour muffins or coconut flour muffins
Donuts	Almond flour donuts
Scones	Almond flour scones
High-sugar smoothies	Smoothie with berries or avocado
Hash browns	Cauliflower hash browns
Breakfast casserole	Breakfast casserole with no potatoes
Egg whites	Whole eggs
Turkey bacon	Bacon
Waffles	Chaffles

Keto Swaps For Bread

Instead Of This…	Eat This
Bagels	Fathead bagels
English muffin	Almond flour English muffin
White bread	Keto white bread
Multigrain bread	Coconut flour bread with seeds
Tortillas for wraps	Coconut flour tortillas
Corn taco shells	Cheddar cheese taco shells
Burger buns	Oopsie rolls , portobello mushroom caps
Breadsticks	Cauliflower breadsticks
Biscuits	Almond flour biscuits
Cornbread	Almond flour cornbread
Croutons	Parmesan crisps
Rice	Cauliflower rice , konjac rice

Keto Swaps For Meals & Side Dishes

Instead Of This…	Eat This
Breaded wings	Crispy air fryer wings (unbreaded)
Low-fat meat & poultry	High-fat cuts, or cook low-fat cuts with fat
Mashed potatoes	Mashed cauliflower
Roasted potatoes	Roasted or fried radishes
Tacos	Taco salad
Pizza	Fathead crust , chicken crust , or cauliflower crust pizza
Lasagna	Eggplant lasagna
Potato salad	Cauliflower “potato” salad
French fries	Jicama , rutabaga , or zucchini fries
Tater tots	Cauliflower tots
Wraps	Lettuce wraps , almond flour tortillas
Sushi	Naruto-style or homemade rice-free sushi
Breaded chicken or fish	Breaded cuts with almond flour or pork rinds
Spaghetti	Zoodles , spaghetti squash , shirataki noodles, kelp noodles

Keto Swaps For Snacks & Sauces

Instead Of This…	Eat This
Nachos	Cheese crisps
High-sugar fruit	Berries & other keto fruits
Crackers	Almond flour crackers
Hummus	Cauliflower hummus
Soft pretzels	Fathead pretzels
Popcorn	Puffed cheese
Granola bars	Grain-free granola bars
Jam	Sugar-free berry chia jam
Sweet fruity yogurt	Full-fat plain Greek yogurt with berries
Sweet salad dressing	Ranch , blue cheese , or plain vinaigrette
Ketchup	Mustard and/or sugar-free ketchup
BBQ sauce	Sugar-free BBQ sauce
Sweetened peanut butter	Natural, sugar-free nut butters
Light mayo	Avocado oil mayo
Maple syrup	Sugar-free, maple flavored syrup
Potato chips	Zucchini chips , pepperoni chips , pork rinds

Keto food swaps - snacks and sauces - 15

Keto Swaps For Cooking & Baking

Instead Of This…	Eat This
Sugar	Monk fruit or allulose
Powdered sugar	Powdered monk fruit or allulose
White flour	Almond or Coconut flour (use in tested recipes)
Making baked goods soft/chewy	Xanthan gum, flax seed meal, psyllium husk powder
Breadcrumbs	Pork rinds or almond flour
Margarine	Butter, coconut oil, or ghee
Vegetable oil	Olive or avocado oil
Bananas	Banana extract
Chocolate chips	Sugar-free chocolate chips
Cornstarch or flour roux	Xanthan gum or gelatin powder (used at the end)
Simple syrup	Dissolve monk fruit allulose blend in water over heat

Keto food swaps - baking and cooking - 16

Keto Swaps For Drinks

Instead Of This…	Eat This
Lemonade	Water with lemon
Soda	Flavored sparkling water
Milk	Almond milk, coconut milk, heavy cream
Latte	Butter coffee
Coffee creamer	Heavy cream
Sweet wine	Dry wine
Beer	Ultra light beer
Mixed drinks	Hard liquor with soda + lemon

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Keto foods to eat and avoid summary - 18

Foods To Eat On Keto

Leafy greens – Such as spinach, chard, and lettuce.
Above-ground veggies – Such as peppers, zucchini, and cauliflower.
Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
Natural meats – Such as beef, lamb, and pork.
Berries – Such as raspberries, blackberries, and strawberries.
Avocados
Unsweetened nut milks – Such as almond milk and coconut milk.
Almond flour and coconut flour
Eggs
Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

White flour & sugar
Rice & grains – Such as barley, wheat, and corn.
Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
Cereal
Processed food – Such as granola bars, candy
Most fruit – Such as apples, bananas, and grapes
Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
Starchy veggies – Such as peas, carrots, and beets.
Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Keto Cheat Sheet System - printable pdf's and ebooks - 19

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Sodium	Magnesium	Potassium
Bone broth Boullion cubes Bacon Salted nuts Pickles	Seaweed Seeds Nuts Avocado Leafy greens	Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!