20 Delicious Easy Keto Dinner Recipes for Family Comfort

Who says sticking to a keto diet means giving up on comfort food? Dive into our roundup of 20 Delicious Easy Keto Dinner Recipes that promise to bring warmth, flavor, and simplicity to your family table. From creamy casseroles to hearty one-pan wonders, these dishes are sure to satisfy your cravings without the carbs. Ready to make weeknight dinners a breeze? Let's get cooking!

Cheesy Bacon Wrapped Chicken Tenders

Viral on every feed, these Cheesy Bacon Wrapped Chicken Tenders are your next obsession. **Wrap, bake, devour**—no fancy skills needed.

Ingredients

• For the chicken:
  • 1 lb chicken tenders
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
• For the filling:
  • 1 cup shredded cheddar cheese
  • 1/4 cup cream cheese, softened
• For wrapping:
  • 8 slices bacon

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix chicken tenders with garlic powder, onion powder, salt, and black pepper. **Tip:** Let them sit for 5 minutes to absorb flavors.
3. In another bowl, combine shredded cheddar and cream cheese. **Tip:** Microwave for 10 seconds if too hard to mix.
4. Slice a pocket into each chicken tender, stuff with cheese mixture, then wrap tightly with a bacon slice. **Tip:** Secure with toothpicks if needed.
5. Arrange on the baking sheet. Bake for 20-25 minutes until bacon is crispy and chicken reaches 165°F internally.
6. Broil for 2-3 minutes for extra crispiness. Watch closely to avoid burning.

Zesty, juicy, and with a crispy bacon hug, these tenders are a flavor bomb. Serve with a side of ranch or atop a salad for a low-carb win.

Garlic Butter Steak Bites with Zucchini Noodles

Perfect for those nights when you’re craving something indulgent yet light, these Garlic Butter Steak Bites with Zucchini Noodles are a game-changer. Packed with flavor and ready in minutes, they’re the ultimate weeknight win.

Ingredients

• For the steak bites: 1 lb sirloin steak (cut into 1-inch pieces), 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
• For the zucchini noodles: 2 medium zucchinis (spiralized), 1 tbsp olive oil, 1/2 tsp salt
• For the garlic butter sauce: 3 tbsp unsalted butter, 4 cloves garlic (minced), 1 tbsp fresh parsley (chopped)

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Season steak pieces with 1 tsp salt and 1 tsp black pepper, then add to the skillet. Sear for 2-3 minutes per side for medium-rare. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove steak from skillet and set aside. In the same skillet, add 1 tbsp olive oil and the zucchini noodles. Sauté for 2 minutes until just tender. Tip: Zucchini noodles cook quickly, so keep an eye on them to avoid mushiness.
4. Push zucchini noodles to one side of the skillet. Add 3 tbsp butter and minced garlic to the other side. Cook for 1 minute until fragrant. Tip: Stir constantly to prevent garlic from burning.
5. Return steak bites to the skillet, tossing everything together with the garlic butter sauce and chopped parsley. Cook for another minute to combine flavors.

Absolutely irresistible, the tender steak bites paired with the light zucchini noodles create a perfect balance. Serve immediately for a dish that’s as beautiful as it is delicious.

Creamy Tuscan Garlic Salmon

Overwhelm your taste buds with this Creamy Tuscan Garlic Salmon—juicy fillets swim in a rich, garlicky cream sauce dotted with sun-dried tomatoes and spinach. Ready in 30 minutes, it’s a weeknight hero.

Ingredients

• For the salmon: 4 salmon fillets (6 oz each), 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the sauce: 3 tbsp butter, 4 garlic cloves (minced), 1 cup heavy cream, 1/2 cup chicken broth, 1 tsp garlic powder, 1/2 cup grated Parmesan cheese, 1 cup spinach (chopped), 1/2 cup sun-dried tomatoes (chopped)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper.
2. Add salmon to the skillet, skin-side down. Cook for 4 minutes until golden, then flip and cook for another 3 minutes. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Pour in heavy cream and chicken broth, whisking to combine. Stir in garlic powder and bring to a simmer.
5. Reduce heat to low. Add Parmesan cheese, stirring until melted and smooth.
6. Fold in spinach and sun-dried tomatoes, cooking for 2 minutes until spinach wilts.
7. Return salmon to the skillet, spooning sauce over fillets. Simmer for 2 minutes to heat through.
8. Remove from heat. Let stand for 2 minutes before serving.

Rich and velvety, the sauce clings to every bite of flaky salmon, with bursts of sweetness from the tomatoes. Serve over a bed of fettuccine or with crusty bread to soak up every drop.

One-Pan Keto Beef and Broccoli

Drop everything and whip up this One-Pan Keto Beef and Broccoli—your weeknight savior with zero fuss and maximum flavor.

Ingredients

• For the beef:
  • 1.5 lbs flank steak, thinly sliced against the grain
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/4 cup soy sauce (or coconut aminos for keto)
  • 2 tbsp erythritol (or sweetener of choice)
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1/4 cup beef broth
• For the broccoli:
  • 4 cups broccoli florets
  • 1 tbsp olive oil

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add the sliced flank steak, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 2-3 minutes per side until browned. Remove and set aside.
3. In the same skillet, add 1 tbsp olive oil and sauté broccoli florets for 3-4 minutes until bright green and slightly tender. Remove and set aside.
4. Combine soy sauce, erythritol, sesame oil, minced garlic, grated ginger, and beef broth in a bowl. Whisk until sweetener dissolves.
5. Pour the sauce into the skillet, bringing to a simmer over medium heat. Cook for 2 minutes until slightly thickened.
6. Return the beef and broccoli to the skillet, tossing to coat in the sauce. Cook for an additional 2 minutes until everything is heated through.
7. Tip: For extra crisp-tender broccoli, blanch it for 30 seconds before sautéing.
8. Tip: Slice the beef when it’s slightly frozen for easier, thinner cuts.
9. Tip: Double the sauce if you prefer a saucier dish.

You’ll love the tender beef paired with crisp broccoli, all coated in a sticky, savory-sweet sauce. Serve over cauliflower rice or pile it high in lettuce wraps for a low-carb feast.

Keto Chicken Alfredo Bake

Skip the carbs but keep all the creamy goodness with this Keto Chicken Alfredo Bake. **Satisfy** your pasta cravings without the guilt, using juicy chicken and a rich, cheesy sauce that’s low-carb heaven.

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts (1 lb), 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the sauce: 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, 2 cloves garlic (minced), 1/2 tsp garlic powder, 1/2 tsp onion powder
• For the bake: 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side, until golden and cooked through. Let rest for 5 minutes, then slice.
3. Tip: Don’t overcrowd the skillet to get a perfect sear on the chicken.
4. In the same skillet, reduce heat to medium and add heavy cream, Parmesan, mozzarella, minced garlic, garlic powder, and onion powder. Stir until cheeses melt and the sauce thickens, about 3-4 minutes.
5. Tip: Keep stirring to prevent the sauce from sticking to the pan.
6. Arrange the sliced chicken in a baking dish. Pour the Alfredo sauce over the chicken, then top with shredded mozzarella and grated Parmesan.
7. Bake for 15-20 minutes, until the cheese is bubbly and slightly golden.
8. Tip: For a crispier top, broil for the last 2 minutes.
9. Garnish with chopped parsley before serving.

Absolutely divine, this bake delivers a creamy, cheesy texture with a hint of garlic in every bite. Serve it over zucchini noodles for an extra keto-friendly twist or alongside a crisp green salad for a complete meal.

Spicy Sausage and Cauliflower Rice Skillet

Heat up your weeknight with this Spicy Sausage and Cauliflower Rice Skillet—**bold flavors**, **minimal cleanup**, and **maximum satisfaction** in every bite.

Ingredients

• For the skillet:
  • 1 tbsp olive oil
  • 1 lb spicy Italian sausage, casings removed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 head cauliflower, riced (about 4 cups)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chicken broth
  • 1/2 cup shredded Parmesan cheese
  • 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in onion and garlic, cooking until softened, about 3 minutes.
4. Mix in cauliflower rice, salt, and pepper, stirring to combine.
5. Pour in chicken broth, reduce heat to medium, and simmer for 5 minutes, or until cauliflower is tender.
6. Sprinkle with Parmesan cheese and parsley, then remove from heat.
7. Let sit for 2 minutes before serving to allow flavors to meld.

**Tip:** For extra crispiness, press the mixture down in the skillet before adding the cheese. **Tip:** Swap Parmesan for cheddar for a different flavor profile. **Tip:** Double the recipe and save leftovers for an easy lunch.

Vibrant and hearty, this skillet dish delivers a satisfying crunch with every forkful. Serve it straight from the pan for a rustic touch, or top with a fried egg for breakfast vibes.

Keto Philly Cheesesteak Stuffed Peppers

Make your taste buds dance with these Keto Philly Cheesesteak Stuffed Peppers—packed with flavor, low on carbs, and totally Instagram-worthy.

Ingredients

• For the filling:
  • 1 lb thinly sliced ribeye steak
  • 1 tbsp olive oil
  • 1/2 cup diced onions
  • 1/2 cup diced mushrooms
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
• For the peppers:
  • 4 large bell peppers, halved and seeded
  • 1 cup shredded provolone cheese

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the peppers.
2. Heat olive oil in a large skillet over medium-high heat. Add the ribeye steak, cooking for 3-4 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add onions and mushrooms to the skillet, sautéing for 5 minutes until soft. Season with salt, pepper, and garlic powder.
4. Arrange the bell pepper halves on a baking sheet. Fill each half with the steak mixture, then top with provolone cheese. Tip: For extra flavor, mix a little cheese into the filling before stuffing the peppers.
5. Bake for 20 minutes, or until the peppers are tender and the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for a crispy cheese top.

Velvety melted cheese meets juicy steak and crisp-tender peppers in every bite. Serve with a side of cauliflower mash for the ultimate keto comfort meal.

Buttery Shrimp Scampi with Asparagus

Viral cravings alert! This buttery shrimp scampi with asparagus is your next weeknight hero—quick, luxurious, and packed with flavor. Dive into garlicky, lemony goodness with a crisp veggie crunch.

Ingredients

• For the shrimp: 1 lb large shrimp, peeled and deveined, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the sauce: 4 tbsp unsalted butter, 4 garlic cloves minced, 1/2 cup white wine, 1/4 cup fresh lemon juice, 1/4 tsp red pepper flakes
• For the asparagus: 1 bunch asparagus trimmed, 1 tbsp olive oil, 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F for the asparagus.
2. Toss asparagus with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 10 minutes until crisp-tender.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season shrimp with 1/2 tsp salt and 1/4 tsp black pepper.
4. Add shrimp to the skillet. Cook for 2 minutes per side until pink. Remove and set aside.
5. In the same skillet, melt 4 tbsp butter. Add minced garlic and sauté for 30 seconds until fragrant.
6. Pour in 1/2 cup white wine and 1/4 cup lemon juice. Simmer for 3 minutes to reduce slightly.
7. Stir in 1/4 tsp red pepper flakes. Return shrimp to the skillet, tossing to coat in the sauce.
8. Serve shrimp and sauce over the roasted asparagus. Tip: For extra zest, garnish with lemon zest.

Juicy shrimp meet a velvety, bright sauce with a side of smoky asparagus. Try serving over angel hair pasta or with crusty bread to soak up every drop.

Keto Taco Salad with Avocado Dressing

Viral on every foodie’s feed, this Keto Taco Salad is a game-changer. Packed with crunch and drizzled with creamy avocado dressing, it’s a low-carb dream.

Ingredients

• For the salad:
  • 1 lb ground beef
  • 1 tbsp taco seasoning
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup sliced black olives
• For the avocado dressing:
  • 1 ripe avocado
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, about 5-7 minutes.
2. Drain excess fat from the skillet. Stir in the taco seasoning and cook for another minute.
3. While the beef cooks, mash the avocado in a small bowl until smooth.
4. Add the sour cream, lime juice, salt, and garlic powder to the avocado. Mix well to combine.
5. In a large bowl, layer the shredded lettuce, cooked beef, diced tomatoes, cheddar cheese, and black olives.
6. Drizzle the avocado dressing over the salad just before serving.

Zero regrets with this dish—the creamy dressing contrasts perfectly with the crisp lettuce and savory beef. Try serving it in a hollowed-out avocado for an extra keto-friendly twist.

Low Carb Hamburger Helper

Packed with flavor and minus the carbs, this Low Carb Hamburger Helper is your weeknight savior. **Swap** the pasta for cauliflower and **savor** every bite.

Ingredients

• For the meat: 1 lb ground beef, 1 tbsp olive oil
• For the sauce: 1 cup heavy cream, 1/2 cup chicken broth, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper
• For the cauliflower: 4 cups riced cauliflower, 1 cup shredded cheddar cheese

Instructions

1. **Heat** olive oil in a large skillet over medium-high heat. **Add** ground beef and **cook** until browned, about 5-7 minutes. **Tip:** Break the beef into small pieces for even cooking.
2. **Reduce** heat to medium. **Pour** in heavy cream and chicken broth. **Stir** in garlic powder, onion powder, paprika, salt, and pepper. **Simmer** for 3 minutes until slightly thickened.
3. **Add** riced cauliflower to the skillet. **Stir** to combine. **Cover** and **cook** for 5 minutes, or until cauliflower is tender. **Tip:** Don’t overcook the cauliflower to keep it al dente.
4. **Sprinkle** shredded cheddar cheese over the top. **Cover** for 2 minutes to let the cheese melt. **Tip:** For a golden top, broil for 1-2 minutes before serving.

Just like the classic but lighter, this dish boasts a creamy texture with a cheesy finish. **Serve** with a side of steamed greens or **top** with crispy bacon for extra crunch.

Keto Butter Chicken

Dive into a keto-friendly twist on the classic butter chicken that’s as easy to make as it is delicious. Perfect for a quick dinner that doesn’t skimp on flavor.

Ingredients

• For the marinade:
  • 1.5 lbs chicken thighs, cut into bite-sized pieces
  • 1 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp salt
• For the sauce:
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1 can (14 oz) tomato sauce
  • 1 cup heavy cream
  • 1 tsp garam masala
  • 1/2 tsp chili powder
  • Salt to taste

Instructions

1. In a large bowl, mix chicken with yogurt, lemon juice, garam masala, turmeric, and salt. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
2. Heat butter in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
3. Add marinated chicken to the skillet, cooking until no longer pink, about 10 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Stir in tomato sauce, heavy cream, garam masala, and chili powder. Simmer on low heat for 20 minutes, stirring occasionally. Tip: If the sauce thickens too much, add a splash of water.
5. Season with salt to taste and serve hot. Tip: Garnish with fresh cilantro for a pop of color and freshness.

Creamy, rich, and packed with spices, this keto butter chicken is a game-changer. Serve over cauliflower rice for a complete low-carb meal that’ll satisfy any craving.

Zucchini Lasagna with Ground Beef

Just when you thought lasagna couldn’t get any better, we’re swapping noodles for zucchini and keeping all the cheesy, meaty goodness. This dish is a game-changer for low-carb lovers and veggie enthusiasts alike.

Ingredients

• For the sauce:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
• For the layers:
  • 3 medium zucchinis, thinly sliced lengthwise
  • 1 cup ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 5 minutes. Tip: Drain excess fat for a lighter sauce.
3. Add minced garlic, tomato sauce, basil, and oregano to the skillet. Simmer for 10 minutes, stirring occasionally.
4. While the sauce simmers, slice zucchinis lengthwise into thin strips. Tip: Use a mandoline for even slices.
5. In a bowl, mix ricotta cheese and egg until well combined.
6. In a 9×13 inch baking dish, spread a thin layer of meat sauce. Layer zucchini strips over the sauce, then spread half of the ricotta mixture, followed by a sprinkle of mozzarella and Parmesan. Repeat layers, finishing with meat sauce and cheeses.
7. Bake for 25 minutes, or until cheese is bubbly and golden. Tip: Let it sit for 5 minutes before slicing for cleaner cuts.

Expect layers of tender zucchini, rich meat sauce, and melted cheeses in every bite. Serve with a crisp salad to balance the heartiness, or enjoy it straight from the dish—no judgment here.

Keto Pork Chops with Mushroom Sauce

Fire up your skillet for a dish that’s all about bold flavors and zero guilt. These keto pork chops smothered in a creamy mushroom sauce are your ticket to a low-carb feast that doesn’t skimp on satisfaction.

Ingredients

• For the pork chops:
  • 4 boneless pork chops, 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper
• For the mushroom sauce:
  • 1 cup sliced mushrooms
  • 2 tbsp butter
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1 tsp thyme

Instructions

1. Season pork chops with garlic powder, onion powder, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 4-5 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add mushrooms and sauté until soft, about 5 minutes.
4. Pour in chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
5. Stir in heavy cream and thyme, then simmer for 3-4 minutes until the sauce thickens slightly.
6. Return pork chops to the skillet, spooning sauce over them. Cook for an additional 2-3 minutes to heat through.

Outrageously tender pork chops meet a velvety mushroom sauce in this keto-friendly masterpiece. Serve over a bed of cauliflower mash for a complete low-carb meal that’s as indulgent as it is healthy.

Easy Keto Meatloaf with Sugar-Free Ketchup

Let’s dive into a keto-friendly twist on a classic comfort food that’s as easy to make as it is delicious. This meatloaf swaps out the carbs but keeps all the flavor, topped with a sugar-free ketchup that’s the perfect tangy finish.

Ingredients

• For the meatloaf:
  • 2 lbs ground beef (80/20 blend for juiciness)
  • 1/2 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
• For the sugar-free ketchup:
  • 1/2 cup tomato paste
  • 2 tbsp apple cider vinegar
  • 1 tbsp water
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp liquid stevia

Instructions

1. Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper for easy removal.
2. In a large bowl, combine all meatloaf ingredients. Mix until just combined—overmixing can make the meatloaf tough.
3. Transfer the mixture to the prepared loaf pan, shaping it into a loaf. Tip: Wet your hands to prevent sticking.
4. Bake for 45 minutes. Meanwhile, whisk together all sugar-free ketchup ingredients in a small saucepan over low heat for 5 minutes, stirring constantly.
5. After 45 minutes, spread the ketchup over the meatloaf and bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).
6. Let the meatloaf rest for 10 minutes before slicing. This keeps it juicy.

Outcome: This meatloaf is moist, flavorful, and holds together perfectly. Serve it with a side of roasted veggies for a complete keto meal, or slice it cold for a protein-packed snack.

Crispy Keto Fried Chicken

Elevate your keto game with this Crispy Keto Fried Chicken—crunchy on the outside, juicy inside, and zero guilt. Perfect for those craving fast food without the carbs.

Ingredients

• For the brine:
  • 4 cups water
  • 1/4 cup salt
• For the chicken:
  • 4 chicken thighs, skin-on
• For the coating:
  • 1 cup almond flour
  • 1/2 cup grated parmesan cheese
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
• For frying:
  • 1 cup avocado oil

Instructions

1. In a large bowl, mix water and salt to create the brine. Submerge chicken thighs, cover, and refrigerate for 1 hour. Tip: Brining ensures juiciness.
2. Remove chicken from brine, pat dry with paper towels. Tip: Dry skin equals crispier chicken.
3. In a shallow dish, combine almond flour, parmesan, paprika, garlic powder, and onion powder.
4. Dredge each thigh in the coating mixture, pressing gently to adhere.
5. Heat avocado oil in a skillet over medium-high heat to 350°F.
6. Fry chicken thighs for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Tip: Don’t overcrowd the pan to maintain oil temperature.
7. Transfer to a wire rack to drain and cool slightly.

Unbelievably crispy with a savory parmesan kick, this chicken pairs amazingly with a side of creamy coleslaw or wrapped in lettuce for a low-carb sandwich.

Keto Chicken Parmesan with Spaghetti Squash

Who says comfort food can’t be keto? Dive into this crispy, cheesy Keto Chicken Parmesan with Spaghetti Squash that’ll make you forget all about carbs.

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts, 1/2 cup almond flour, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, 1 egg, 2 tbsp olive oil
• For the squash: 1 medium spaghetti squash, 2 tbsp olive oil, 1/2 tsp salt
• For the topping: 1/2 cup sugar-free marinara sauce, 1/2 cup shredded mozzarella cheese, 2 tbsp grated Parmesan cheese, 1 tbsp chopped fresh basil

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil and sprinkle with salt. Place cut side down on a baking sheet and roast for 30-35 minutes until tender.
2. While squash roasts, pound chicken breasts to 1/2-inch thickness. In a shallow dish, mix almond flour, Parmesan, garlic powder, Italian seasoning, salt, and pepper. In another dish, beat the egg.
3. Dip each chicken breast in egg, then coat with almond flour mixture. Heat olive oil in a large skillet over medium heat. Cook chicken for 4-5 minutes per side until golden and crispy.
4. Transfer chicken to a baking dish. Top each with marinara sauce, mozzarella, and Parmesan. Broil for 2-3 minutes until cheese is bubbly and golden.
5. Use a fork to scrape spaghetti squash into strands. Serve chicken over squash, garnished with fresh basil.

Juicy chicken meets crispy crust and melty cheese, all atop tender spaghetti squash. For an extra kick, drizzle with hot sauce or sprinkle with red pepper flakes before serving.

Keto Beef Stroganoff

Ever crave comfort food without the carbs? This Keto Beef Stroganoff slashes the guilt but keeps all the creamy, savory goodness.

Ingredients

• For the beef:
  • 1.5 lbs beef sirloin, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 2 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp xanthan gum (for thickening)
• For serving:
  • 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season beef slices with salt and pepper, then add to the skillet. Sear for 2-3 minutes per side until browned. Remove beef and set aside.
3. In the same skillet, lower heat to medium and pour in heavy cream, beef broth, and Dijon mustard. Whisk to combine.
4. Sprinkle garlic powder, onion powder, and xanthan gum over the sauce. Whisk continuously for 1-2 minutes until the sauce thickens.
5. Return the beef to the skillet, stirring to coat in the sauce. Simmer for 5 minutes to meld flavors.
6. Garnish with chopped parsley before serving.

Silky sauce clings to tender beef strips, offering a rich umami punch with every forkful. Try serving over zucchini noodles for a low-carb twist that’s as satisfying as the original.

Keto Sausage and Peppers

Make your weeknight dinners exciting with this Keto Sausage and Peppers dish—quick, flavorful, and totally low-carb.

Ingredients

• For the sausage and peppers:
  • 1 lb Italian sausage links
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sausage links to the skillet. Cook until browned on all sides, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove sausages from the skillet and set aside. In the same skillet, add sliced bell peppers and onion.
4. Sprinkle garlic powder, salt, and black pepper over the vegetables. Stir to combine.
5. Cook vegetables until they’re soft and slightly caramelized, about 10 minutes, stirring occasionally. Tip: Let them sit undisturbed for a minute or two to get a nice char.
6. Slice the cooked sausages into bite-sized pieces and return them to the skillet with the vegetables.
7. Stir everything together and cook for an additional 2-3 minutes to meld the flavors. Tip: A splash of chicken broth can deglaze the pan and add depth.

The sausages bring a juicy bite, while the peppers and onions offer a sweet, smoky contrast. Serve over cauliflower rice or stuff into low-carb tortillas for a twist.

Keto Cauliflower Mac and Cheese

Unleash your keto cravings with this creamy, dreamy twist on a classic. Cauliflower steps in for pasta, swimming in a velvety cheese sauce that’ll make you forget carbs ever existed.

Ingredients

• For the cauliflower:
  • 1 large head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the cheese sauce:
  • 2 cups heavy cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil and salt on a baking sheet. Roast for 20 minutes until edges are golden. Tip: Don’t overcrowd the pan for even roasting.
3. While cauliflower roasts, heat heavy cream in a saucepan over medium heat until it simmers, about 5 minutes.
4. Reduce heat to low. Stir in cheddar, Parmesan, garlic powder, onion powder, and black pepper until melted and smooth. Tip: Keep the heat low to prevent the sauce from breaking.
5. Combine roasted cauliflower with cheese sauce in a large bowl, tossing to coat evenly.
6. Transfer to a baking dish. Broil for 3-5 minutes until the top is bubbly and slightly browned. Tip: Watch closely to avoid burning.

Who knew low-carb could taste this indulgent? The cauliflower stays tender-crisp, while the sauce is rich with a sharp cheesy kick. Serve it straight from the oven with a sprinkle of fresh herbs for a pop of color.

Keto Lamb Chops with Herb Butter

Savory, succulent, and seriously simple—these keto lamb chops with herb butter are your ticket to a gourmet meal without the fuss. Sear them right, and you’ll lock in juices that dance with flavor.

Ingredients

• For the lamb chops:
  • 8 lamb chops, 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herb butter:
  • 1/2 cup unsalted butter, softened
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 garlic clove, minced
  • 1/4 tsp salt

Instructions

1. Preheat your grill or skillet to medium-high heat (400°F).
2. Rub the lamb chops with olive oil, then season both sides with salt and pepper.
3. Place the lamb chops on the grill or skillet. Cook for 3 minutes per side for medium-rare, or until internal temperature reaches 145°F.
4. While the lamb cooks, mix the softened butter, rosemary, thyme, garlic, and salt in a bowl until well combined.
5. Remove the lamb chops from heat and let them rest for 5 minutes. This allows the juices to redistribute.
6. Top each lamb chop with a dollop of herb butter before serving.

Kick your meal up a notch by serving these lamb chops over a bed of creamy cauliflower mash. The herb butter melts into the chops, creating a rich, aromatic sauce that’s irresistibly good. Perfect for a fancy dinner or a simple weeknight treat.

Conclusion

We hope this roundup of 20 delicious, easy keto dinner recipes brings comfort and joy to your family table. Each dish is designed to keep your meals exciting and hassle-free. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next keto adventure. Happy cooking!