My favorite thing to do is create satisfying, low-carb, and delicious keto dinner recipes. Testing and perfecting these recipes keeps me in high spirits!

For me, keto pizza is a fantastic choice for “dinner.”

The following recipe is inspired by a cauliflower pizza crust I created several years ago. While I use the crust recipe for quite a few savory applications, I’ve never paired it with a keto-friendly way to get what I consider a classic pizza sauce.

Thus, my “Classic Pizza.”

I hope you enjoy!

The 17 Best keto dinner recipes

1. Keto Cauliflower Pizza

Keto Cauliflower Pizza is a low-carb substitute for traditional pizza, using as its base a crust made from cauliflower, mozzarella, Parmesan, eggs, and Italian herbs. It is baked and ready to eat in record time, making it one more quick and delicious option for those following a ketogenic diet.

Ingredients

1 medium head of cauliflower, chopped into florets
1 large egg
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian herbs
1/4 teaspoon garlic powder
Salt and pepper to taste

Instructions

1. Set your oven to 425°F (220°C) to heat up. Grab a sheet of parchment paper and use it to line a baking sheet.

2. In a food processor, pulse the cauliflower florets into tiny pieces until they are the size of grains of rice or smaller. Transfer the pulsed cauliflower to a microwave-safe bowl and cover. Microwave on high for 5 minutes, or until the cauliflower is soft. Microwave for an additional 1 minute if the cauliflower is still crunchy. Let cool slightly, then transfer to a clean kitchen towel.

3. In a mixing bowl, combine cauliflower, egg, mozzarella, Parmesan, Italian herbs, garlic powder, salt, and pepper until well mixed. Spread the mixture into an even layer on the prepared baking sheet, and form a round crust that is about 1/4 inch thick.

4. Place in the oven preheated to the optimum temperature. Allow to bake for about a quarter of the duration of one whole minute (15 times 1 minute = 15 minutes total). The crust should be golden brown and crispy around the edges when you remove it from the oven. (Add your favorite keto-friendly toppings now.) The crust should be golden brown and fully formed when you take it out of the oven. The next part is totally up to you. You should add your favorite keto-friendly toppings and place the ‘pizza’ back into the oven for 5-10 final minutes. The cheese should be melty and bubbly almost like a lava lamp effect when you remove the ‘pizza’ from the oven again.

2. Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a light, refreshing dish in which spiralized zucchini meets a vibrant homemade pesto of fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. If you’re looking for the essence of “quick meal” in your life, allow this dish to serve as a conduit.

Ingredients
3 medium zucchini
1 cup fresh basil leaves
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
1/3 cup extra-virgin olive oil
2 cloves garlic
Salt and pepper to taste

Instructions

1. A spiralizer or a julienne peeler can be used to make noodles from zucchini.

2. In a food processor, place the basil, pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper. Pulse until they are very finely chopped.

3. Slowly incorporate the olive oil into the pesto mixture while continuing to pulse it to a smooth texture.

4. If you didn’t make the pesto, you can buy it. Just make sure it’s a good-quality pesto. No watery stuff from a jar! Here’s how to make it:

Ingredients

2 cups of packed fresh basil leaves (stems are okay)
1/4 cup pine nuts (or walnuts)
1/4 cup extra virgin olive oil
1/4 cup grated pecorino Romano cheese (or Parmesan)
Salt and black pepper to taste

Instructions

1. Put the basil, nuts, and oil in a blender. Purée until smooth. You want a smooth sauce here.

2. Add the cheese and then season with salt and pepper. Purée until smooth again. You can then adjust the seasoning and richness to your preference (more oil for richer, more olive oil flavor). And don’t forget to serve it with the right amount of zucchini noodles. No overcooked zucchini noodles allowed!

3. Bunless Bacon Cheeseburgers

Bacon cheeseburgers without the buns are a lip-smacking low-carb alternative to the standard burger that pairs ground beef with Worcestershire sauce. Topped with cheddar cheese that’s melted just right, crispy bacon, and fresh lettuce and tomatoes, they’re the kind of burgers you can’t help but devour.

Ingredients

• 1 pound ground beef (80% lean)
• 4 slices of cheddar cheese
• 4 slices of bacon
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Lettuce leaves, for serving
• Sliced tomatoes, for topping

Instructions

1. Heat a skillet over medium heat and cook the bacon until it is crispy. Remove the bacon and set it aside.

2. In a bowl, combine ground beef, Worcestershire sauce, salt, and pepper to taste. Form the mixture into four patties.

3. In the same skillet, prepare the beef patties for approximately 4-5 minutes on each side, or until they are cooked to your liking. In the last minute of cooking, top each patty with a slice of cheddar cheese and allow it to melt.

4. Top the patties with bacon, lettuce, and tomato, and serve. Enjoy your bunless bacon cheeseburger!

4. Keto Chicken Alfredo

Keto Chicken Alfredo is a delightful low-carb dish featuring tender boneless chicken breasts cooked in olive oil and enveloped in a rich sauce made from heavy cream, Parmesan cheese, and garlic (with optional parsley garnish).

Ingredients

1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

1. Warm the olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet after you’ve seasoned them with salt and pepper. Cook them for 6-7 minutes per side, or until they’re cooked through. Remove from the skillet and let the breasts rest.

2. In the same skillet, reduce the heat to medium and add the garlic, which you should mince before adding. Sauté in the skillet for about 1 minute until it gives off its distinctive aroma. You should do this part right, because it sets the tone for the rest of the recipe. Once that’s done, add the heavy cream. You want to add this slowly while stirring constantly so that it all gets incorporated seamlessly. Bring the mixture to a soft simmer.

3. Combine the Parmesan cheese with the sauce and continue cooking until it thickens just a bit. Slice the cooked chicken and add it back to the skillet, coating it with the Alfredo sauce. Simmer for another 2-3 minutes before serving.

4. The Keto Chicken Alfredo should be served piping hot. Garnishing with freshly minced parsley is optional but adds a nice touch.

5. Shrimp and Cauliflower Grits

Shrimp and Cauliflower Grits puts a delicious spin on a classic Southern dish. It combines better-for-you riced cauliflower and salad shrimp (really just chopped shrimp; no salad required) with an indulgent blend of chicken broth, butter, and heavy cream, seasoned with copious amounts of garlic, salt, and pepper.

Ingredients

1 pound shrimp, peeled and deveined
1 medium head of cauliflower, riced
1 cup chicken broth
2 tablespoons butter
2 cloves garlic, minced
1/4 cup heavy cream
Salt and pepper to taste

Instructions

1. Start by making the cauliflower grits. In a big skillet, melt 1 tablespoon of butter over medium heat. Add the riced cauliflower and sauté for about 5 minutes until tender. Pour the chicken broth and bring to a simmer. Stir in the heavy cream until well combined, and season g with salt and pepper to taste. Keep warm on low heat.

2. In a different frying pan, heat medium heat and melt the leftover tablespoon of butter until smooth. Add the minced garlic and sauté until it gives off a nice smell, about 1 minute. Then add the shrimp to the frying pan, and allow them to cook until they are just barely done—3 minutes on one side, 3 minutes on the other side. Season amply with salt and pepper.

3. Provide the shrimp on top of the cauliflower grits. For an optional garnish, chop some parsley/ and sprinkle it on top. Or, grate some Parmesan cheese and add that on top. Enjoy!

6. Spaghetti Squash Carbonara

Spaghetti Squash Carbonara is a low-carb version of a classic dish, with strands of roasted spaghetti squash standing in for the pasta. The dish is combined with crispy bacon, eggs, Parmesan, and garlic for a creamy, savory experience.

Ingredients

1 medium spaghetti squash
4 slices bacon, diced
2 large eggs
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon olive oil

Instructions

1. Your oven should be at a temperature of 400 degrees Fahrenheit (200 degrees Celsius). The long-shaped Italian gourd called spaghetti squash should be cut in half along the equator. After removing the seeds, the inside of the gourd should be brushed with a few teaspoons of heart-healthy olive oil. Sea salt and freshly cracked black pepper make for good seasoning. The gourd halves should then be placed cut-side down on a baking sheet and roasted in the oven for 40 to 45 minutes until the insides are tender.

2. At the same time, in a big frying pan, prepare the diced bacon over medium heat until it is crispy. Remove the bacon, setting it aside and draining most of the fat, but leave about a tablespoon in the frying pan. In that tablespoon of bacon fat, add minced garlic and cook for about 1 minute until it is fragrant.

3. In a bowl, combine the eggs and Parmesan cheese, and whisk them together until they are united.

4. When the squash is finished cooking, take a fork to the insides and scrape out spaghetti-like strands. Add those strands to a skillet with garlic…

7. Keto Stuffed Bell Peppers

Keto Stuffed Bell Peppers consists of two bell peppers that have been halved and are filled with a delightful mix of ground beef, riced cauliflower, and Italian seasoning, topped with cheddar cheese. These were assembled as a “meal prep” exercise.

I am tremendously pleased with how these came out. I did not expect to enjoy the bell pepper part nearly as much as I did.

Ingredients

4 medium bell peppers (any color, halved and seeded)
1 lb ground beef
1 cup cauliflower rice
1 cup shredded cheddar cheese
2 cloves garlic, minced
1/2 cup diced onion
1 tsp Italian seasoning

Instructions

1. Set your oven to 375°F (190°C) to preheat. Take a big frying pan and set over medium heat. Into that, place the ground beef and let it cook until very brown, breaking it up with a spatula as it cooks, and let it drain in the pan. It should look like this without any sort of reddish color. Then pour off any grease before proceeding.

2. Introduce the garlic, onion, and Italian seasoning to the skillet. Sauté until the onion becomes translucent, which should take about 3-4 minutes. Incorporate the cauliflower rice into the mix, and let it all continue cooking together for about 2 more minutes.

3. Each bell pepper half should be filled with the beef and cauliflower mixture and placed in a baking dish. Shredded cheddar cheese should be used to top each stuffed pepper.

4. Preheat oven to 375°F. Cut peppers in half lengthwise. Remove seeds and stems. In a large bowl, combine all remaining ingredients, mixing well. Stuff each pepper half with the mixture. Arrange the stuffed peppers in a baking dish; pour the broth around them to keep them moist. Cover with foil; bake 25-30 minutes.

8. Garlic Butter Steak Bites with Mushrooms

Presenting my Steak Bites with Mushrooms in Garlic Butter: a flavorful dish piled high with tender, perfectly cooked bite-sized pieces of sirloin steak, sautéed mushrooms, and an oh-so-luscious sauce of buttery, garlicky goodness. And did I mention the fresh parsley?

That really takes the whole simple, yet elegant meal over the top.

Ingredients

1.5 pounds of sirloin steak, cut into bite-sized pieces
8 ounces of mushrooms, sliced
4 tablespoons of unsalted butter
4 cloves of garlic, minced
Salt and pepper to taste
1 tablespoon of olive oil
Fresh parsley, chopped (for garnish)

Instructions

1. Sprinkle salt and pepper on the steak pieces to season them. In a large frying pan, heat the olive oil over medium-high heat. Place the steak bites in the skillet in a single layer and cook them until they develop a brown crust, which should take about 2-3 minutes per side. When done, remove the steak from the skillet and set it aside.

2. In the skillet, add 2 tablespoons of butter. Add the mushrooms and cook them until they begin to brown and soften, about 4-5 minutes.

3. Reduce the heat to medium, put in the rest of the butter, and add the garlic, minced this time. Sauté that for a minute, then put the bite-sized beef steaks back in the skillet. Toss those with the garlic butter and the two mushrooms for another minute or so, then serve.

4. Before serving, chop fresh parsley and use it to garnish the dish.

9. Cauliflower Fried Rice

Fried Rice with Cauliflower is a delightful, low-carb entree showcasing riced cauliflower, which is sautéed in sesame oil, garlic, and a medley of mixed vegetables (like peas, carrots, and corn). Scrambled eggs, along with soy sauce, lend some extra flavor to this dish.

Ingredients

• 1 medium head of cauliflower, riced
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 cup mixed vegetables (such as peas, carrots, corn)
• 2 large eggs, beaten
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 green onions, sliced

Instructions

1. In a large pan, over medium heat, heat the sesame oil. Add in the minced garlic and sauté for about 30 seconds, until it’s fragrant.

2. Mix vegetables and cook them until they are tender for about 3-4 minutes.

3. Add the riced cauliflower and prepare for about 5 minutes, or until it begins to soften.

4. Move the cauliflower rice to one side of the pan and pour the beaten eggs onto the opposite side. Scramble the eggs; once they’re cooked, mix them into the cauliflower rice. Add some soy sauce and sliced green onions, then stir everything together and serve. It’s good.

10. Thai Peanut Chicken Lettuce Wraps

Delicious Thai Peanut Chicken Lettuce Wraps feature ground chicken, bell peppers, and green onions. The trio is first sautéed in sesame oil, then mixed with Thai peanut sauce and cilantro, and served in refreshing butter lettuce cups.

Wraps are the eat-with-your-hands, no utensils required, suburban dinner party equivalent of wandering tapas.

Ingredients

• 1 pound ground chicken
• 1 tablespoon sesame oil
• 1/2 cup chopped bell peppers
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup Thai peanut sauce
• Butter lettuce leaves for wrapping

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Instructions

1. In an ample frying pan, warm the sesame oil over a medium-high flame. Put in the ground chicken and sauté it until it is thoroughly browned, using a spoon to break it up into small bits, about 5-7 minutes.

2. Place in a second frying pan or skillet and add the cut bell pepper and green onion to the heat. Stir and continue cooking over medium heat until the vegetables are tender, about 3 to 4 minutes.

3. Combine the Thai peanut sauce and cilantro with the base, mixing until everything is well integrated and heated throughout.

4. Present the chicken medley in butter lettuce leaves that have been formed into cups or rolls.

11. Crispy Parmesan Crusted Pork Chops

Pork chops, when prepared correctly, are one of the most delightful things you can eat. There are so many ways to cook them—grilling, broiling, baking, and frying, among others—but I think one of the best ways to do it is to pan-sear them and then finish them in the oven.

This method not only produces a nice crust on the chop but also guarantees that the meat will be cooked evenly from edge to edge.

Ingredients

4 boneless pork chops
1 cup grated Parmesan cheese
1 cup almond flour
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 large eggs
Salt and pepper to taste

Instructions

1. Set your oven to 400°F (200°C) beforehand. Prepare a baking sheet with parchment paper.

2. In a shallow dish, mix together the Parmesan cheese, almond flour, garlic powder, Italian seasoning, salt, and pepper.

3. In a separate bowl, beat the eggs. Submerge each pork chop in the eggs, completely coating it, and then press it into the Parmesan mixture until it is well-coated on all sides.

4. Put on the prepared baking sheet the pork chops and bake them for 20-25 minutes or until the internal temperature reads 145°F (63°C) and the coating is golden and crispy. Before serving, let rest for 5 minutes.

12. Keto Egg Roll in a Bowl

Keto Egg Roll in a Bowl
is a fast, low-carbohydrate dish that comprises the following elements: ground pork, sesame oil, coleslaw mix, garlic, soy sauce, and ginger. If you cook them all together, you’re left with a generous amount of filling that tastes just like the inside of an egg roll—minus the wrapper.

And it’s delicious!

Ingredients

• 1 pound ground pork
• 1 tablespoon sesame oil
• 3 cups coleslaw mix (shredded cabbage and carrots)
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 teaspoon grated ginger
• 2 green onions, chopped

Instructions

1. In a large skillet over medium-high heat, pour in sesame oil and add ground pork. Cook, using a spoon to break apart the pork, until it is browned and cooked through.

2. To the skillet, stir in the minced garlic and grated ginger; sauté for about 1 minute, or until they’re fragrant.

3. Combine the coleslaw mix and soy sauce; heat until the cabbage is tender, about 3-5 minutes.

4. Before serving, add texture and flavor with the following ingredients:• 1/4 pound smoked salmon, cut into pieces• 4 large eggs, hard-boiled and roughly chopped• 1 medium onion, finely chopped• 1/4 cup mayonnaise• 1 tablespoon Dijon mustard• 1 tablespoon lemon juice• Salt and freshly ground black pepper to tasteChop the green onions finely and sprinkle them on top before you serve.

13. Avocado Chicken Salad

The mix of shredded chicken, diced avocados, finely chopped red onion, and fresh cilantro makes Chicken Avocado Salad exceedingly refreshing. It offers a lick of lime, a sprinkle of salt, and a dash of pepper, harmonizing all the flavors and textures.

Ingredients

2 cups cooked chicken breast, shredded
2 ripe avocados, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
Salt and pepper to taste

Instructions

1. In a large bowl, mix together the chicken that has been shredded, the avocado that has been diced, the red onion, and the cilantro.

2. Squeeze the lime juice over the amalgamation. Toss it gently. Make sure the green gold is coated well, and don’t forget to do it lightly; the avocado should not be mashed.

3. To taste, season with salt and pepper, and serve at once.

14. Spinach and Feta Stuffed Chicken

Chicken breasts that are boneless and skinless are the base for the delectable Spinach and Feta Stuffed Chicken. But inside, they are filled with an incredible medley of fresh spinach, creamy, crumbled feta cheese, and just the right amount of garlic—all enhanced with olive oil, salt, and black pepper.

Ingredients

Chicken breasts (boneless, skinless)
Fresh spinach leaves
Feta cheese, crumbled
Olive oil
Garlic, minced
Salt
Black pepper

Instructions

1. Set your oven to 375°F (190°C) to preheat, and take an oil such as olive and use it to lightly grease a baking dish.

2. Heat a skillet over medium heat and sauté the garlic in the olive oil until fragrant. Then add the spinach and cook it until it’s wilted. Remove from heat and mix in the feta.

3. Cut a pocket into each chicken breast and stuff it with the spinach and feta mixture. If necessary, secure the stuffed pockets with toothpicks.

4. The chicken should be seasoned with salt and black pepper. It should then be placed in the prepared baking dish and baked for 25-30 minutes or until it is cooked through and the juices run clear.

15. Keto Mexican Skillet

Keto Mexican Skillet is a low-carb, satisfying dish. It showcases ground beef that has been seasoned to perfection, and it is mixed with bell peppers, onions, and tomatoes.

But the real secret is that it also contains green chilies. Melted cheddar cheese forms the topping of this easy one-pan meal.

Ingredients

• 1 lb ground beef
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 can (1

  4.5 oz) diced tomatoes with green chilies, drained

• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 cup shredded cheddar cheese

Instructions

1. In a big frying pan over medium heat, cook the ground beef until brown, breaking it apart with a spatula. Drain excess fat.

2. Add the diced bell peppers and onions to the skillet and sauté for about 5 minutes, until the veggies are tender.

3. Add the drained diced tomatoes with green chilies, along with the chili powder and cumin, to the pan. Let the mixture simmer for 3–5 minutes. Allow the united flavors to express themselves.

4. Cover the skillet until melted shredded cheddar cheese is on top. Serve hot.

16. Sausage and Cabbage Skillet

Sausage and Cabbage Skillet
one-pan dish of smoked sausage, cabbage, and onion. It’s cooked in olive oil with garlic and seasoned with paprika.

Perfect for a quick, satisfying meal.

Ingredients

• 1 pound smoked sausage, sliced
• 1 small head of cabbage, chopped
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon paprika

Instructions

1. Large skillet, medium-high heat, olive oil.Add sliced sausage. Cook until browned, about 5 minutes.

2. Sauté the onion and garlic in the skillet until the onion is translucent, which takes about 3 minutes.

3. Combine the chopped cabbage, salt, pepper, and paprika. Cook, stirring occasionally, until the cabbage is tender, about 10-15 minutes.

4. Season to taste and serve piping hot.

17. Lemon Butter Garlic Shrimp with Asparagus

Shrimp and asparagus shine in this colorful one-skillet dinner, cooked to tender perfection in a sauce of butter, garlic, and fresh lemon juice. Add this easy dish to your weeknight repertoire!

Ingredients

1 pound large shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons unsalted butter
4 cloves garlic, minced
1 lemon, juiced and zested
Salt and pepper, to taste
2 tablespoons olive oil

Instructions

1. In a large skillet, warm 1 tablespoon of olive oil over medium heat. Place the asparagus in the skillet and sauté for 3-4 minutes. Cook until tender-crisp, then transfer the asparagus to a plate and set it aside.

2. In the same skillet, add 2 tablespoons of olive oil and the shrimp. Season the shrimp with salt and pepper, and cook them for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and set aside.

3. In a skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until the smell is wonderful. Stir in the lemon juice and lemon zest.

4. Put the shrimp and asparagus back in the skillet and toss them in the sauce so that they are nicely coated with the lemon butter garlic sauce. Heat them through for another 1-2 minutes over medium heat, and serve them up.