18 Delicious Cheap Keto Dinner Recipes Easy to Make

Let’s face it, sticking to a keto diet doesn’t have to mean sacrificing flavor or breaking the bank. Our roundup of 18 Delicious Cheap Keto Dinner Recipes Easy to Make is here to prove just that. Perfect for busy weeknights, these meals are not only wallet-friendly but also packed with the low-carb goodness your body loves. Dive in and discover your next favorite dish!

Keto Garlic Butter Steak Bites

Bite into these juicy Keto Garlic Butter Steak Bites and never look back—quick, flavorful, and perfect for any meal.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes (go for grass-fed for extra flavor)
• 3 tbsp unsalted butter (I always use Kerrygold for its richness)
• 4 garlic cloves, minced (fresh is best, but don’t stress if you’re out)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp salt (I like Himalayan pink for its minerals)
• 1/2 tsp black pepper, freshly ground (trust me, it makes a difference)
• 1/4 tsp red pepper flakes (optional, but adds a nice kick)
• 2 tbsp fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Pat steak bites dry with paper towels—this ensures a perfect sear.
3. Season steak evenly with salt and black pepper.
4. Add steak to skillet in a single layer; don’t overcrowd. Cook for 2 minutes without touching.
5. Flip each piece and cook for another 2 minutes for medium-rare. Adjust time for desired doneness.
6. Reduce heat to low; push steak to one side. Add butter and garlic to the empty space.
7. Let butter melt and garlic sizzle for 30 seconds, then stir everything together.
8. Sprinkle with red pepper flakes and parsley; toss to coat.
9. Remove from heat immediately to prevent garlic from burning.

These steak bites are irresistibly tender with a garlicky, buttery finish. Serve them over cauliflower rice for a full keto meal or skewer them for a fun appetizer.

Cheesy Keto Taco Skillet

Elevate your keto game with this Cheesy Keto Taco Skillet—quick, delicious, and packed with flavor. Perfect for those busy nights when you crave something hearty without the carbs.

Ingredients

• 1 lb ground beef (I like 80/20 for the best flavor and juiciness)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 cup shredded cheddar cheese (sharp cheddar brings the best melt)
• 1/2 cup diced tomatoes (fresh is best, but canned works in a pinch)
• 1/4 cup diced onions (yellow onions for sweetness)
• 1 tbsp taco seasoning (homemade or store-bought, but check for hidden sugars)
• 1/2 avocado, sliced (for that creamy finish)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5-7 minutes.
3. Tip: Drain excess fat if needed, but leave a bit for flavor.
4. Stir in the diced onions and taco seasoning. Cook for 2 minutes until onions soften.
5. Add the diced tomatoes, cooking for another 2 minutes to blend flavors.
6. Tip: If using canned tomatoes, drain them first to avoid excess liquid.
7. Sprinkle the shredded cheddar cheese evenly over the beef mixture. Cover the skillet and let it melt for 2 minutes.
8. Tip: For a golden top, broil for 1-2 minutes after melting.
9. Remove from heat. Garnish with avocado slices and a pinch of sea salt.

Melted cheese hugs every bite of this skillet, with the avocado adding a cool contrast. Serve straight from the pan for a fun, family-style meal or plate it up with a side of crisp lettuce for extra crunch.

Keto Chicken Alfredo with Zucchini Noodles

Kickstart your keto journey with this creamy, dreamy Chicken Alfredo that swaps pasta for zucchini noodles—**game changer**.

Ingredients

• 2 large zucchinis, spiralized into noodles (trust me, a spiralizer is worth the drawer space)
• 1 lb chicken breast, sliced into strips (freeze for 15 mins for easier slicing)
• 1 cup heavy cream (the richer, the better)
• 1/2 cup grated Parmesan cheese (freshly grated melts like a dream)
• 2 tbsp unsalted butter (I always go for grass-fed)
• 2 cloves garlic, minced (because fresh is best)
• 1/2 tsp salt (fine sea salt distributes evenly)
• 1/4 tsp black pepper (freshly cracked for that punch)
• 1 tbsp olive oil (extra virgin is my kitchen staple)

Instructions

1. Heat olive oil in a large skillet over **medium-high heat** until shimmering, about 1 min.
2. Add chicken strips, sprinkle with salt and pepper, and cook until **no pink remains**, about 5-6 mins per side. Tip: Don’t overcrowd the pan for that perfect sear.
3. Remove chicken and set aside. In the same skillet, melt butter over **medium heat**.
4. Add minced garlic and sauté until **fragrant**, about 30 secs—watch closely to avoid burning.
5. Pour in heavy cream, bring to a **gentle simmer**, and let it thicken for 2 mins, stirring occasionally.
6. Stir in Parmesan cheese until the sauce is **smooth and creamy**, about 1 min. Tip: If the sauce is too thick, a splash of warm water can loosen it.
7. Add zucchini noodles and toss to coat in the sauce, cooking just until **al dente**, about 2 mins. Tip: Overcooking turns them mushy, so keep it snappy.
8. Return chicken to the skillet, mix well, and heat through for 1 min.

Velvety sauce clings to every strand of zucchini, with tender chicken bites that’ll make you forget carbs ever existed. Serve it straight from the skillet for that rustic, no-fuss vibe.

Easy Keto Meatloaf

Buckle up for a keto-friendly twist on a classic comfort food that’s as easy as it is delicious. This meatloaf keeps it low-carb without skimping on flavor, perfect for those busy weeknights.

Ingredients

• 1.5 lbs ground beef (80/20 for that perfect juiciness)
• 1/2 cup almond flour (my secret for that ideal texture)
• 1/4 cup sugar-free ketchup (trust me, it’s a game-changer)
• 1 large egg (room temp blends better, just saying)
• 1 tbsp Worcestershire sauce (the umami booster)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp onion powder (for that subtle sweetness)
• 1/2 tsp salt (I like mine a tad salty, adjust to your liking)
• 1/2 tsp black pepper (freshly ground, always)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing here, precision is key.
2. In a large bowl, mix the ground beef, almond flour, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until just combined. Tip: Overmixing can make the meatloaf tough.
3. Transfer the mixture to a loaf pan, shaping it gently to fit. Tip: Lining the pan with parchment paper makes cleanup a breeze.
4. Spread the sugar-free ketchup evenly over the top for that classic glaze. Tip: A silicone brush gives you the smoothest finish.
5. Bake for 45 minutes, or until the internal temperature hits 160°F (71°C). Let it rest for 10 minutes before slicing – patience pays off with juicier slices.

Rich in flavor with a satisfyingly moist texture, this keto meatloaf is a crowd-pleaser. Serve it with a side of roasted veggies or atop a crisp salad for a low-carb feast that doesn’t feel like diet food.

Keto Bacon and Eggs Stir Fry

Pancake-flat and packed with protein, this keto bacon and eggs stir fry is your morning game-changer. No fluff, just flavor.

Ingredients

• 4 large eggs (I crack them straight into the pan for that farm-fresh vibe)
• 6 slices thick-cut bacon (go for the smoky kind, it’s a game-changer)
• 1 tbsp extra virgin olive oil (my slick move for non-stick perfection)
• 1/2 cup shredded cheddar cheese (because melty is a must)
• 1/4 tsp salt (just a pinch to wake up the flavors)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Heat a large skillet over medium heat (about 350°F) and add the olive oil.
2. Chop the bacon into 1-inch pieces and toss them into the skillet. Cook until crispy, about 5 minutes. Tip: Don’t crowd the pan; give each piece room to crisp up.
3. Push the bacon to one side of the skillet. Crack the eggs directly into the empty space. Tip: For sunny-side-up vibes, don’t stir the eggs right away.
4. Sprinkle salt and pepper over the eggs. Let them cook undisturbed for 2 minutes, then scramble them gently with the bacon.
5. When the eggs are just set but still creamy, sprinkle the cheddar cheese on top. Cover the skillet for 1 minute to melt the cheese. Tip: A lid traps heat perfectly for that oozy cheese pull.
6. Remove from heat and serve immediately. Ultra-satisfying with a crispy, cheesy, creamy texture that’s begging to be eaten straight from the pan. Try topping with avocado slices or a dash of hot sauce for an extra kick.

Keto Hamburger Helper

Forget the boxed stuff—this Keto Hamburger Helper is your weeknight hero. Fast, flavorful, and totally foolproof, it’s comfort food without the carbs.

Ingredients

• 1 lb ground beef (80/20 for the best flavor)
• 1 cup heavy cream (the richer, the better)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup beef broth (homemade if you’ve got it)
• 1 tbsp olive oil (extra virgin is my go-to)
• 1 tsp garlic powder (because fresh is great, but convenience wins sometimes)
• 1 tsp onion powder (same deal as the garlic powder)
• Salt and pepper to taste (don’t skimp—season as you go)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Drain excess fat, leaving about 1 tbsp in the skillet for flavor.
4. Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute until fragrant.
5. Pour in beef broth, scraping up any browned bits from the bottom of the skillet.
6. Add heavy cream, stirring to combine. Bring to a simmer, then reduce heat to low.
7. Gradually stir in cheddar cheese until melted and smooth, about 3 minutes.
8. Let the mixture thicken for 2-3 minutes, stirring occasionally.
9. Remove from heat and let sit for 2 minutes to thicken further.

Who knew low-carb could taste this good? The sauce is creamy, the beef is hearty, and the whole thing comes together in under 20 minutes. Serve it over zucchini noodles for a complete meal, or eat it straight from the skillet—no judgment here.

Keto Broccoli Cheese Soup

Get ready to dive into a bowl of creamy, dreamy Keto Broccoli Cheese Soup that’s as easy to make as it is delicious. Perfect for those chilly nights or when you’re craving something comforting without the carbs.

Ingredients

• 4 cups fresh broccoli florets (the smaller, the better for quick cooking)
• 2 cups shredded sharp cheddar cheese (because sharp equals flavor)
• 1/2 cup heavy cream (for that luxurious texture)
• 2 tbsp butter (I always go for unsalted to control the seasoning)
• 1/2 cup diced onion (yellow onions are my pick for sweetness)
• 2 cloves garlic, minced (fresh is best, no compromises)
• 4 cups chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Keep the heat medium to avoid browning the butter too quickly.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes. Tip: Stir frequently to prevent the garlic from burning.
3. Pour in the chicken broth and bring to a boil. Tip: A rolling boil ensures everything cooks evenly.
4. Add the broccoli florets to the boiling broth. Reduce heat to a simmer and cook until the broccoli is tender, about 10 minutes.
5. Use an immersion blender to puree the soup until smooth. If you prefer some texture, blend half and leave the rest chunky.
6. Stir in the heavy cream, shredded cheddar cheese, salt, and pepper. Cook on low heat until the cheese is fully melted and the soup is heated through, about 5 minutes. Tip: Keep the heat low to prevent the cheese from separating.

Pour this velvety soup into bowls and watch it disappear. The sharp cheddar and creamy texture make it a hit, and for an extra kick, top with crispy bacon bits or a sprinkle of red pepper flakes.

Keto Chicken Parmesan

Absolutely everyone needs this crispy, cheesy Keto Chicken Parmesan in their life—no carbs, all flavor. Let’s dive in.

Ingredients

• 2 large chicken breasts (butterflied for even cooking)
• 1 cup almond flour (my secret for the crispiest crust)
• 1/2 cup grated Parmesan cheese (the real deal, not the shaker kind)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp Italian seasoning (I like mine heavy on the oregano)
• 1 large egg (room temp eggs mix better, trust me)
• 1/2 cup sugar-free marinara sauce (homemade or Rao’s is my pick)
• 1 cup shredded mozzarella cheese (for that gooey, melty top)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• Salt and pepper (to season, but be generous)

Instructions

1. Preheat your oven to 400°F—this ensures a crispy finish.
2. Mix almond flour, Parmesan, garlic powder, Italian seasoning, salt, and pepper in a shallow dish.
3. Beat the egg in another dish—this is your glue for the coating.
4. Dip each chicken breast in the egg, then coat thoroughly in the almond flour mixture.
5. Heat olive oil in a skillet over medium-high heat until shimmering—about 2 minutes.
6. Fry chicken for 3-4 minutes per side until golden brown—don’t crowd the pan.
7. Transfer chicken to a baking sheet, top with marinara and mozzarella.
8. Bake for 10 minutes until cheese is bubbly and slightly browned.
9. Let rest for 5 minutes—this keeps the juices in.

Enjoy the crunch of the almond flour crust against the tender chicken, all smothered in melty cheese. Serve over zucchini noodles for the ultimate keto feast.

Keto Sausage and Peppers

Packed with flavor and ready in a flash, this keto sausage and peppers dish is your weeknight hero. Bold spices meet crisp veggies for a meal that’s anything but boring.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for that rich flavor)
• 1 lb Italian sausage (go for spicy if you dare)
• 2 bell peppers, sliced (I love a mix of red and green for color)
• 1 medium onion, thinly sliced (sweet onions work wonders here)
• 2 cloves garlic, minced (fresh is best, no compromises)
• 1/2 tsp salt (trust me, it’s all you need)
• 1/4 tsp black pepper (freshly ground, please)
• 1/2 tsp dried oregano (for that herby kick)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sausage, breaking it apart with a spoon. Cook until browned, 5-7 minutes. Tip: Don’t overcrowd the pan for perfect browning.
3. Toss in peppers and onion. Stir occasionally until veggies soften, about 5 minutes. Tip: Keep the heat steady to avoid steaming.
4. Mix in garlic, salt, pepper, and oregano. Cook for 1 minute until fragrant. Tip: Garlic burns fast, so stay vigilant.
5. Serve hot. The sausage should be juicy, the peppers crisp-tender, and the flavors bold. Try it over cauliflower rice for a full keto experience.

Keto Shrimp Scampi

Unleash a keto-friendly twist on a classic with this shrimp scampi that’s all about bold flavors and quick prep.

Ingredients

• 1 lb large shrimp, peeled and deveined (I leave the tails on for a fancy look)
• 3 tbsp unsalted butter (grass-fed adds a rich depth)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, minced (fresh is non-negotiable here)
• 1/2 cup dry white wine (pick something you’d drink)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/4 tsp red pepper flakes (adjust if you’re heat-shy)
• Salt to taste (I use sea salt for its clean flavor)
• 2 tbsp fresh parsley, chopped (for that pop of color)

Instructions

1. Heat olive oil and butter in a large skillet over medium heat until the butter melts and starts to foam, about 1 minute.
2. Add minced garlic and red pepper flakes, sautéing until fragrant, roughly 30 seconds—don’t let it brown!
3. Toss in the shrimp, seasoning lightly with salt. Cook for 2 minutes per side until just pink and opaque.
4. Pour in white wine and lemon juice, bringing to a simmer. Let it reduce by half, about 2 minutes, to concentrate the flavors.
5. Remove from heat, stir in chopped parsley, and serve immediately over zucchini noodles for a keto twist.

Delight in the garlicky, buttery shrimp with a hint of heat and acidity that makes this dish irresistible. Serve it over cauliflower rice for another low-carb option, or enjoy as is for a protein-packed meal.

Keto Beef and Broccoli

Unlock the secret to a keto-friendly feast that’s as easy as it is delicious. This Beef and Broccoli dish packs a punch with bold flavors and minimal carbs, perfect for a quick weeknight dinner.

Ingredients

• 1.5 lbs flank steak, sliced thin against the grain (trust me, this makes it tender)
• 4 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 3 tbsp soy sauce (I always go for low-sodium to control the saltiness)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tbsp minced garlic (because more garlic is always better)
• 1 tsp ginger, grated (fresh ginger adds a zing that powder just can’t match)
• 1/2 cup beef broth (homemade if you’ve got it, but store-bought does the job)
• 1 tbsp erythritol (my favorite keto-friendly sweetener)
• 1 tsp sesame oil (for that nutty finish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add sliced flank steak to the skillet, spreading it out in a single layer. Sear for 2 minutes per side without stirring to get a nice crust.
3. Remove steak from skillet and set aside. In the same skillet, add broccoli florets. Stir-fry for 3 minutes until bright green but still crisp.
4. Push broccoli to one side of the skillet. Add minced garlic and grated ginger to the empty space, sautéing for 30 seconds until fragrant.
5. Pour in soy sauce, beef broth, and erythritol, stirring to combine. Bring to a simmer for 2 minutes to thicken slightly.
6. Return the steak to the skillet, tossing everything together to coat evenly. Drizzle with sesame oil and give it one final stir.
7. Remove from heat and let it sit for 2 minutes to allow the flavors to meld.

Serve this keto Beef and Broccoli over cauliflower rice for a low-carb twist, or enjoy it as is for a protein-packed meal. The steak is juicy, the broccoli crisp-tender, and the sauce? Absolutely addictive.

Keto Cauliflower Mac and Cheese

Skip the carbs but keep all the cheesy goodness with this keto cauliflower mac and cheese. Seriously, it’s so good, you won’t miss the pasta.

Ingredients

• 1 large head of cauliflower, cut into florets (the smaller, the better for that mac vibe)
• 2 cups shredded sharp cheddar cheese (because mild is just not the same)
• 1/2 cup heavy cream (go for the good stuff)
• 2 tbsp unsalted butter (Kerrygold is my ride or die)
• 1 tsp garlic powder (don’t skip this—it’s the secret weapon)
• 1/2 tsp salt (I like Himalayan pink for that extra minerally kick)
• 1/4 tsp black pepper (freshly ground, please)
• 1/4 cup grated Parmesan cheese (for that crispy top we all crave)

Instructions

1. Preheat your oven to 375°F—no guessing, use an oven thermometer.
2. Steam the cauliflower florets for 5 minutes until just tender. Tip: Don’t overcook, or you’ll end up with mush.
3. In a saucepan over medium heat, melt the butter and whisk in the heavy cream, garlic powder, salt, and pepper. Tip: Keep stirring to prevent the cream from scorching.
4. Remove the saucepan from heat and stir in the cheddar cheese until smooth. Tip: If the sauce is too thick, a splash of cream will loosen it up.
5. Toss the steamed cauliflower in the cheese sauce until fully coated.
6. Transfer the mixture to a baking dish and sprinkle with Parmesan cheese.
7. Bake for 15 minutes, then broil for 2-3 minutes until the top is golden and bubbly.

Zero regrets with this dish—creamy, cheesy, and with just the right amount of bite from the cauliflower. Serve it straight from the oven with a sprinkle of chives for a pop of color.

Keto Pork Chops with Garlic Butter

Never settle for bland pork chops again—these keto-friendly beauties are drenched in garlic butter and ready in under 30 minutes. Perfect for a weeknight win or impressing your keto crew.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for juicy results)
• 2 tbsp extra virgin olive oil (my kitchen staple for richness)
• 4 tbsp unsalted butter (splurge on the good stuff)
• 4 garlic cloves, minced (fresh is best, no jarred nonsense)
• 1 tsp sea salt (I love the crunch of flaky Maldon)
• 1/2 tsp black pepper (freshly ground packs a punch)
• 1/2 tsp smoked paprika (for that subtle, smoky whisper)
• Fresh parsley, chopped (a handful for that pop of color)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering—about 2 minutes.
2. Season pork chops with salt, pepper, and smoked paprika on both sides.
3. Sear chops for 4-5 minutes per side until golden brown. Tip: Don’t crowd the pan; work in batches if needed.
4. Reduce heat to medium, add butter and minced garlic to the skillet. Tip: Let the butter melt slowly to avoid burning.
5. Spoon garlic butter over chops continuously for 2 minutes, ensuring they’re lavishly coated.
6. Remove from heat, sprinkle with fresh parsley. Tip: Let chops rest for 3 minutes before serving to lock in juices.

Flaky, buttery, and packed with garlicky goodness, these chops are a keto dream. Serve over cauliflower mash or with a crisp side salad for a full meal that’s anything but boring.

Keto Zucchini Lasagna

Skip the carbs but keep all the flavor with this Keto Zucchini Lasagna that’s about to blow your mind. Seriously, it’s so good, you won’t miss the pasta one bit.

Ingredients

• 2 large zucchinis, sliced lengthwise into 1/4-inch strips (trust me, a mandoline slicer is your best friend here)
• 1 lb ground beef (I go for 85% lean for that perfect fat balance)
• 1 cup ricotta cheese (full-fat, because why not?)
• 1 egg (room temp blends smoother)
• 2 cups shredded mozzarella (the more, the merrier)
• 1/2 cup grated Parmesan (the real deal, none of that powdered stuff)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 2 cloves garlic, minced (fresh is always better)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground, please)
• 1 jar (24 oz) sugar-free marinara sauce (read those labels to keep it keto)

Instructions

1. Preheat your oven to 375°F. This is the sweet spot for melting cheese without burning.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant—don’t let it burn!
3. Add ground beef, salt, and pepper. Cook until browned, about 5 minutes. Tip: Break it up as it cooks for even browning.
4. Stir in marinara sauce and simmer for 5 minutes. This lets the flavors marry.
5. In a bowl, mix ricotta, egg, and half the Parmesan. Tip: A fork works better than a spoon for this.
6. Layer zucchini strips in a 9×13 baking dish. Top with half the meat sauce, then half the ricotta mixture, and half the mozzarella. Repeat layers.
7. Sprinkle remaining Parmesan on top. Tip: This adds a golden crust you’ll love.
8. Bake for 25 minutes, then broil for 3 minutes to get that bubbly, golden top.

Perfectly layered with a cheesy, meaty heart, this lasagna is a game-changer. Serve it with a crisp salad to keep it light or dive in straight from the dish—no judgment here.

Keto Chicken Stir Fry

Kickstart your keto journey with this lightning-fast Chicken Stir Fry that’s as easy as it is delicious. Perfect for those busy weeknights when you need flavor without the fuss.

Ingredients

• 1.5 lbs chicken breast, sliced thin (trust me, thinner slices mean quicker cooking)
• 2 tbsp avocado oil (my high-smoke-point hero for stir-frying)
• 1 cup broccoli florets (fresh or frozen, but fresh gives that extra crunch)
• 1/2 red bell pepper, sliced (for a pop of color and sweetness)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp soy sauce (or coconut aminos for a soy-free twist)
• 1 tsp ginger, grated (fresh ginger brings the zing)
• 1/2 tsp red pepper flakes (adjust to spice preference)
• Salt to taste (I like a generous pinch)

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add sliced chicken breast, spreading evenly in the pan. Cook for 4 minutes without stirring to get a nice sear.
3. Flip chicken pieces and cook for another 3 minutes until golden. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
4. Toss in broccoli and red bell pepper. Stir-fry for 3 minutes until veggies are bright but still crisp.
5. Push everything to one side, add minced garlic and grated ginger to the empty space. Sauté for 30 seconds until fragrant. Tip: Garlic burns fast, so keep it moving!
6. Mix everything together, drizzle with soy sauce, and sprinkle red pepper flakes. Stir-fry for 1 more minute to combine flavors.
7. Season with salt, give it one final toss, and remove from heat. Tip: Let it sit for a minute before serving to let the flavors meld.

Mouthwatering and packed with texture, this stir fry delivers tender chicken with crisp-tender veggies in every bite. Serve over cauliflower rice for a full keto meal or pack it cold for a next-day lunch that’s just as good.

Keto Egg Roll in a Bowl

Overwhelm your taste buds with this Keto Egg Roll in a Bowl—a deconstructed takeout favorite that’s ready in minutes. Packed with flavor, it’s a low-carb dream that doesn’t skimp on satisfaction.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity kick)
• 1 lb ground pork (or turkey for a lighter twist)
• 1 tbsp minced garlic (because more is always better)
• 1/2 cup shredded carrots (for that sweet crunch)
• 1/4 cup chopped green onions (reserve some for garnish)
• 1 tbsp soy sauce (or coconut aminos for a soy-free version)
• 1 tsp sesame oil (just a dash adds depth)
• 1/2 tsp ginger powder (fresh grated works too)
• 4 cups shredded cabbage (the star of the show)
• Salt and pepper (to your heart’s content)

Instructions

1. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground pork, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant—don’t let it burn!
4. Toss in shredded carrots and chopped green onions, sautéing for 2 minutes to soften slightly.
5. Pour in soy sauce and sesame oil, then sprinkle ginger powder. Mix well to coat everything evenly.
6. Add shredded cabbage in batches, stirring until wilted but still crisp, about 3 minutes.
7. Season with salt and pepper, then give it one final toss. Taste and adjust seasoning if needed.

This dish is a textural masterpiece—crunchy, savory, and slightly sweet. Serve it straight from the skillet for a rustic vibe, or top with extra green onions and a drizzle of sriracha for a spicy kick.

Keto Creamy Tuscan Garlic Chicken

Unleash the flavor bomb with this Keto Creamy Tuscan Garlic Chicken—your low-carb dreams just got real.

Ingredients

• 2 boneless, skinless chicken breasts (go for the thick ones, they stay juicier)
• 2 tbsp extra virgin olive oil (my kitchen staple for that rich flavor)
• 3 garlic cloves, minced (fresh is best, no compromises)
• 1 cup heavy cream (the richer, the creamier)
• 1/2 cup chicken broth (homemade or store-bought, just keep it low-sodium)
• 1 tsp Italian seasoning (that little jar in your spice rack? Perfect.)
• 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones add extra oomph)
• 1 cup baby spinach (toss in a handful more if you’re feeling green)
• 1/4 cup grated Parmesan (the real deal, please)
• Salt and pepper (season like you mean it)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken breasts with salt and pepper, then sear for 5-6 minutes per side until golden. Remove and set aside.
3. In the same skillet, sauté garlic for 30 seconds until fragrant—don’t let it burn!
4. Pour in heavy cream and chicken broth, whisking to combine. Bring to a simmer.
5. Stir in Italian seasoning and sun-dried tomatoes, cooking for 2 minutes to meld flavors.
6. Add spinach, stirring until just wilted, about 1 minute.
7. Return chicken to the skillet, spooning sauce over it. Sprinkle with Parmesan.
8. Cover and cook on low for 5 minutes until chicken is cooked through (165°F internal temp).

Velvety sauce clings to every bite of tender chicken, with pops of sweet tomato and earthy spinach. Serve over zucchini noodles or alongside a crisp salad for that Insta-worthy keto plate.

Keto Spicy Sausage and Cabbage Skillet

Outrageously easy and packed with flavor, this skillet dish turns simple ingredients into a weeknight hero. Bold spices meet crisp cabbage and juicy sausage for a meal that’s as satisfying as it is simple.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 lb spicy Italian sausage (casings removed, for that perfect crumble)
• 4 cups shredded green cabbage (because it’s all about that crunch)
• 1/2 cup diced onion (for a sweet, aromatic base)
• 2 cloves garlic, minced (fresh is best, no compromises)
• 1/2 tsp red pepper flakes (adjust if you’re not into too much heat)
• Salt to taste (I like a generous pinch to bring all the flavors together)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add sausage, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Toss in onion and garlic, stirring frequently until soft and fragrant, about 3 minutes.
4. Sprinkle in red pepper flakes, stirring to coat the sausage and onions evenly.
5. Add cabbage in batches, letting each batch wilt slightly before adding more. This ensures even cooking.
6. Season with salt, then cover and cook for 5 minutes. Uncover, stir, and cook for another 3 minutes until cabbage is tender but still crisp.
7. Tip: Don’t overcrowd the skillet. Giving the cabbage space means better browning and texture.
8. Tip: Taste as you go. Adjusting the heat level with more or less red pepper flakes makes it perfect for your palate.
9. Tip: Let it sit for a minute off the heat before serving. The flavors meld beautifully.

Ready in under 30 minutes, this dish delivers a delightful contrast of textures—crisp cabbage against the savory, spicy sausage. Serve it straight from the skillet for a rustic touch, or plate it over cauliflower rice for an extra keto-friendly twist.

Conclusion

Making keto dinners both affordable and delicious is easier than ever with these 18 recipes! Whether you’re a seasoned keto enthusiast or just starting out, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!