Top 10 unique Easy Keto Dinner Recipes You'll Make Nonstop.
We've got three words for you: Keto. Chicken. Parm.
BY Mackenzie filson
If you're new to the keto diet, you might be thinking, Wait, what can I eat really? As it turns out, plenty of things! And that's absolutely the case come dinnertime. Even if the rest of your household isn't keto, these 45 keto dinner ideas are proof that 1. It couldn't be easier to stay on the diet, and 2. Many of your favorites are already pretty keto-friendly, too! Believe us, if you serve up some Tuscan butter shrimp, no one will ever suspect you're feeding them any sort of "health" food. 😉
When trying to change your eating habits, some people avoid all their top comfort food classics. But we're not about that kind of lifestyle, and we don't think you should either! Keto-fying some of your favorites is actually pretty simple, without any hard-to-find ingredients either. Crushed pork rinds are the savory secret for adding that fried-style crispy crunch to our recipes for keto breaded shrimp and keto fried chicken, while cauliflower rice adds heft to our keto beef stroganoff and keto stuffed cabbage.
Like we said, so many of our stand-by dinner recipes are themselves already keto-friendly. Our recipes for garlicky Greek chicken and feta and herb-crusted salmon are that perfect combination of "easy" yet "dinner party-friendly" everyone will be more than glad to dig into. Just be sure to pair your main event with plenty of keto-friendly side dishes, and dinner is basically served.
1. Keto Chicken Parmesan
No one can deny a good chicken Parm. This version, coated with almond flour and LOTS of Parmesan, is both keto-friendly and completely irresistible.
Ingredients
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 c. almond flour
3 large eggs, beaten
3 c. freshly grated Parmesan, plus more for serving
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
Vegetable oil
3/4 c. low-carb sugar-free tomato sauce
1 1/2 c. shredded mozzarella
Fresh basil leaves, for topping
Directions
Step 1: Preheat oven to 400°. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper.
Step 2: Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.
Step 3: Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat.
Step 4: In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
Step 5: Transfer fried cutlets to a 9"-x-13" baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella.
Step 6: Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
Step 7: Top with basil and more Parmesan before serving.
Nutrition (per serving): 421 calories, 33 g protein, 10 g carbohydrates, 2 g fiber, 2 g sugar, 28 g fat, 10 g saturated fat, 949 mg sodium
2. Keto Beef Stroganoff
Nothing says comfort food quite like a warm bowl of classic beef stroganoff. This keto dinner replaces the usual egg noodles with steaming cauliflower rice for a cozy bowl of goodness.
Nothing says comfort food quite like a warm bowl of classic beef stroganoff. Though keto dieters can't have the requisite egg noodles that normally accompany this dish, a big scoop of steamed cauliflower rice is a great alternative.
Made this? Let us know how it went in the comment section below!
Ingredients
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 c. almond flour
3 large eggs, beaten
3 c. freshly grated Parmesan, plus more for serving
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
Vegetable oil
3/4 c. low-carb sugar-free tomato sauce
1 1/2 c. shredded mozzarella
Fresh basil leaves, for topping
Directions
Step 1
Preheat oven to 400°. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper.
Step 2
Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.
Step 3
Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat.
Step 4
In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
Step 5
Transfer fried cutlets to a 9"-x-13" baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella.
Step 6
Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
Step 7
Top with basil and more Parmesan before serving.
Nutrition (per serving): 421 calories, 33 g protein, 10 g carbohydrates, 2 g fiber, 2 g sugar, 28 g fat, 10 g saturated fat, 949 mg sodium
3. Feta & Herb-Crusted Salmon
We get it, salmon can be a little… intimidating. Trust us, though—you’ve just gotta find the cooking method that works for you. One of our favorites? Covering a whole fish, rather than individual fillets, with fun toppings to add flavor all on just one sheet pan. For this Mediterranean-inspired version, you just arrange your salmon on a sheet tray (lined with aluminum foil for the easiest cleanup), sprinkle on the toppings, and bake it for 25 minutes. No flipping, no sticking, and no mess!
The key to getting the feta topping to adhere to the salmon is a smear of mayonnaise. It helps create a briny and herby crust that complements each bite of the tender fish. If you’re not a mayo fan, you could try skipping it (or swapping it for something lighter, like Dijonnaise), but keep in mind that you’re running the risk of losing that topping as you cut into the fish.
Ingredients
Cooking spray
1 large salmon fillet (about 2 1/4 lb.)
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. mayonnaise
1 1/2 c. crumbled feta (about 7 oz.)
1/4 c. chopped fresh parsley
2 tbsp. chopped fresh dill
1 tsp. finely grated lemon zest
1 clove garlic, finely chopped
Lemon wedges, for serving
Directions
Step 1
Preheat oven to 400°. Line a large baking sheet with foil and grease with cooking spray.
Step 2
Arrange salmon flesh side up on prepared sheet; season flesh side with salt and pepper. Spread mayonnaise over flesh side.
Step 3
In a medium bowl, toss feta, parsley, dill, lemon zest, and garlic just to combine, leaving feta in crumbles. Sprinkle over mayonnaise.
Step 4
Bake salmon until just cooked through and flesh easily flakes with a fork, about 25 minutes. Serve warm with lemon wedges alongside.
4. Garlic Butter Meatballs
While nothing could never replace the spot pasta holds in our hearts, these garlic butter meatballs and zoodles are a very close second. Low-carb and gluten-free, this is a simple weeknight dinner that will deliver on that rich pasta sauce taste, while helping you get in another helping of veggies. In our book, that’s a dinner winner.
Ingredients
1 lb. ground chicken
5 cloves garlic, minced and divided
1 large egg, beaten
1/2 c. freshly grated Parmesan, plus more for garnish
2 tbsp. freshly chopped parsley
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
4 tbsp. butter
1 lb. zoodles
Juice of 1/2 a lemon
Directions
Step 1
In a large bowl, mix ground chicken, 2 cloves garlic (2 teaspoons minced), egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper, then form into tablespoon-size meatballs.
Step 2
In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, about 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.
Step 3
Melt butter in skillet and add remaining minced garlic. Cook until fragrant, 1 minute. Add zoodles to skillet, toss with garlic butter, and add lemon juice. Return meatballs to skillet and heat until warmed through.
Step 4
Garnish with Parmesan before serving.
5. Zucchini Noodle Alfredo with Grilled Chicken
Indulge in a guilt-free, low-carb delight with our Zucchini Noodle Alfredo topped with tender, grilled chicken. This keto-friendly dinner is a creamy, flavorful twist on a classic favorite, allowing you to savor the richness of Alfredo sauce without the carbs. Packed with protein and healthy fats, it's the perfect dish for a satisfying and wholesome keto meal.
Benefits:
Low in carbs: Suitable for keto and low-carb diets.
High in protein: Supports muscle maintenance and keeps you feeling full.
Loaded with healthy fats: Aids in ketosis and provides sustained energy.
Packed with veggies: A nutritious way to enjoy your favorite comfort food.
Ingredients:
2 medium-sized zucchinis, spiralized into noodles
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup butter
Fresh parsley, chopped, for garnish
Directions:
Grill the Chicken:
- Preheat your grill to medium-high heat.
- Season the chicken breasts with olive oil, salt, and pepper.
- Grill the chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the grill and let it rest for a few minutes. Slice it into thin strips.
Prepare the Zucchini Noodles:
- While the chicken is grilling, spiralize the zucchinis into noodle-like shapes using a spiralizer.
- Place the zucchini noodles in a colander and sprinkle with a pinch of salt.
- Let them sit for about 10 minutes to release excess moisture.
- After 10 minutes, squeeze the noodles gently to remove any remaining moisture.
Make the Alfredo Sauce:
- In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for a minute until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer.
- Stir in the grated Parmesan cheese, and continue to cook, stirring, until the sauce thickens, about 3-4 minutes.
- Season with salt and pepper to taste.
Combine and Serve:
- Toss the zucchini noodles in the Alfredo sauce until well-coated.
- Arrange the creamy zucchini noodles on a plate, top with sliced grilled chicken, and garnish with fresh chopped parsley.
Enjoy Your Keto Dinner:
Serve your Zucchini Noodle Alfredo with Grilled Chicken hot and savor the flavors.
Time to Make:
Approximately 30 minutes, making it a quick and delightful keto dinner option.
This keto dinner recipe offers a comforting and satisfying alternative to traditional pasta dishes while keeping your carb intake low and your protein and healthy fat intake high – a perfect fit for your keto lifestyle.
6. Keto Avocado and Bacon Stuffed Chicken
This Keto Avocado and Bacon Stuffed Chicken recipe is a true keto masterpiece, combining succulent chicken breasts with creamy avocado and the smoky goodness of bacon. It's a flavor-packed, low-carb delight that's quick and easy to prepare, making it a perfect choice for a satisfying keto dinner.
Benefits:
- Low in carbs: Ideal for those following a keto or low-carb diet.
- Rich in healthy fats: Avocado provides heart-healthy monounsaturated fats.
- High in protein: Supports muscle maintenance and satiety.
- Easy to make: A delicious dinner in under 30 minutes.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 ripe avocado, mashed
- 4 slices of cooked bacon, crumbled
- 1/2 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh cilantro or parsley, for garnish
Directions:
1. Preheat and Prep:
- Preheat your oven to 375°F (190°C).
- Lay the chicken breasts on a clean surface and slice each horizontally, creating a pocket in each breast without cutting all the way through.
2. Stuff the Chicken:
- In a bowl, combine the mashed avocado, crumbled bacon, shredded cheddar cheese, garlic powder, salt, and pepper.
- Carefully stuff each chicken breast with the avocado-bacon-cheese mixture.
3. Secure the Chicken:
- Use toothpicks or kitchen twine to secure the openings of the stuffed chicken breasts.
4. Cook the Chicken:
- Drizzle a bit of olive oil in an oven-safe skillet over medium-high heat.
- Sear the stuffed chicken breasts for about 2-3 minutes on each side until they are lightly browned.
5. Bake and Serve:
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh cilantro or parsley, and serve your delicious Keto Avocado and Bacon Stuffed Chicken.
Time to Make:
Approximately 35 minutes, making it a quick and delightful keto dinner option.
This mouthwatering recipe offers a delectable fusion of creamy avocado, crispy bacon, and tender chicken, all while staying within your keto dietary guidelines. It's a dish that's sure to satisfy your taste buds while keeping your carb intake low and your protein and healthy fat intake high. Enjoy!
