20 Satisfying Low-Carb Dinner Recipes to Help You Reach Your Goals

You’re thinking about eating a low-carb diet, like many people who have tried the popular Keto diet.

This diet can be helpful for losing weight and feeling healthy. You want to have many different options for dinner.

Baked Salmon With Lemon and Herbs is a great dinner idea that is low in carbs.

There are many other tasty recipes that can help you reach your diet goals. Try these 20 satisfying low-carb dinner recipes to make your meals more fun and delicious.

Baked Salmon With Lemon and Herbs

Baked salmon with lemon and herbs is a flavorful and healthy dinner option.

Ingredients

• 4 salmon fillets
• 2 lemons
• 1/4 cup olive oil
• 4 tbsp chopped fresh rosemary
• 4 tbsp chopped fresh thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place the salmon fillets on the prepared baking sheet.
4. Drizzle the olive oil over the salmon fillets.
5. Season with salt and pepper to taste.
6. Slice the lemons and place on top of each salmon fillet.
7. Sprinkle the chopped rosemary and thyme over the lemons.
8. Bake for 12-15 minutes or until the salmon is cooked through.
9. Serve hot and enjoy.

Low-Carb Beef Stir-Fry

Quick and easy low-carb beef stir-fry with vegetables.

Ingredients

• 1 lb beef strips
• 2 cups mixed vegetables
• 2 cloves garlic
• 1 tablespoon vegetable oil
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes.
3. Add the mixed vegetables and garlic to the skillet and cook until the vegetables are tender.
4. In a small bowl, whisk together the soy sauce and a pinch of salt and pepper.
5. Pour the soy sauce mixture over the beef and vegetables, and stir to combine.
6. Cook for an additional 1-2 minutes, until the sauce is bubbly and slightly thickened.
7. Serve hot and enjoy.

Cauliflower Crust Pizza

Cauliflower Crust Pizza is a low-carb twist on traditional pizza.

Ingredients

• 1 head of cauliflower
• 2 cups of shredded mozzarella cheese
• 1/2 cup of shredded parmesan cheese
• 1/2 cup of almond flour
• 1 egg
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of garlic powder
• 1/2 cup of pizza sauce
• Toppings of choice

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
4. Microwave the cauliflower “rice” for 4-5 minutes, stirring every minute, until it’s soft and has a cooked consistency.
5. Allow the cauliflower to cool, then transfer it to a clean dish towel.
6. Wrap the dish towel around the cauliflower and squeeze as much liquid as possible out of it.
7. In a bowl, combine the drained cauliflower, mozzarella cheese, parmesan cheese, almond flour, egg, salt, pepper, and garlic powder.
8. Mix well and transfer the mixture to a baking sheet lined with parchment paper.
9. Shape the mixture into a circle or rectangle, depending on your preference.
10. Bake the crust for 15-20 minutes, or until it’s golden brown and set.
11. Remove the crust from the oven and top with pizza sauce and toppings of choice.
12. Return the pizza to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Zucchini Noodle Stir-Fry

Quick and easy stir-fry made with zucchini noodles and your choice of protein.

Ingredients

• 1 medium zucchini
• 1/2 cup chicken breast
• 1/4 cup sliced bell peppers
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Spiralize the zucchini into noodle-like strands and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken breast to the skillet and cook until browned, about 5-6 minutes.
4. Add the sliced bell peppers and cook for an additional 2-3 minutes.
5. Add the garlic and cook for 1 minute, until fragrant.
6. Add the zucchini noodles to the skillet and cook for 2-3 minutes, until slightly tender.
7. Stir in the soy sauce and season with salt and pepper to taste.
8. Serve hot and enjoy.

Grilled Chicken Breast With Roasted Vegetables

Grilled chicken breast paired with roasted vegetables makes a healthy dinner option.

Ingredients

• 4 boneless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 large zucchini
• 1 large bell pepper
• 1 large onion

Instructions

1. Preheat the grill to medium-high heat and the oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, salt, black pepper, and garlic powder.
3. Brush the mixture on both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, chop the zucchini, bell pepper, and onion into bite-sized pieces.
6. Toss the vegetables with a little olive oil, salt, and pepper, and spread them on a baking sheet.
7. Roast the vegetables in the oven for 15-20 minutes, or until tender.
8. Serve the grilled chicken breast with the roasted vegetables.

Low-Carb Meatballs With Zucchini

Low-Carb Meatballs With Zucchini is a healthy twist on traditional meatballs.

Ingredients

• 1 pound ground beef
• 1/2 cup grated Parmesan cheese
• 1/2 cup almond flour
• 1 egg
• 1/2 cup chopped zucchini
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Italian seasoning

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, Parmesan cheese, almond flour, egg, zucchini, onion, garlic, salt, pepper, and Italian seasoning.
3. Mix everything together with your hands or a wooden spoon until just combined.
4. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place the meatballs on a baking sheet lined with parchment paper.
6. Bake for 18-20 minutes, or until the meatballs are cooked through and lightly browned on the outside.
7. Serve hot and enjoy!

Spinach and Feta Stuffed Chicken Breast

Tender chicken breast filled with spinach and feta cheese.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 package frozen chopped spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Lay chicken breasts flat and make a horizontal incision in each to create a pocket.
4. Stuff each chicken breast with the spinach and feta mixture.
5. Close the incision and secure with toothpicks if needed.
6. Brush the chicken with olive oil and place on a baking sheet.
7. Bake for 30-35 minutes or until the chicken is cooked through.
8. Remove toothpicks and let the chicken rest for 5 minutes before serving.

Pan-Seared Salmon With Asparagus

Delicious salmon with asparagus, a perfect low-carb dinner.

Ingredients

• 4 salmon fillets
• 1 pound fresh asparagus
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Place asparagus on the baking sheet and drizzle with olive oil.
4. Season with salt and pepper to taste.
5. Roast in the oven for 12-15 minutes or until tender.
6. Heat a skillet over medium-high heat.
7. Add salmon fillets and cook for 3-4 minutes per side or until cooked through.
8. Serve salmon with roasted asparagus and garnish with lemon juice and garlic.

Creamy Chicken and Mushroom Sauce

Rich and creamy sauce with chicken and mushrooms perfect for a low-carb dinner.

Ingredients

• 1 pound boneless chicken breast
• 2 cups mixed mushrooms
• 2 tablespoons butter
• 1 onion
• 2 cloves garlic
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Slice the chicken into bite-sized pieces and season with salt, pepper, and thyme.
2. In a large skillet, melt 1 tablespoon of butter over medium heat and cook the chicken until browned, then set aside.
3. In the same skillet, add the remaining 1 tablespoon of butter and sauté the sliced onion until translucent.
4. Add the mixed mushrooms to the skillet and cook until they release their liquid and start to brown.
5. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
6. Pour in the chicken broth and scraping the bottom of the skillet to release the browned bits.
7. Stir in the heavy cream and bring the mixture to a simmer.
8. Return the cooked chicken to the skillet and let it cook in the sauce for a few minutes, until heated through.
9. Serve hot, garnished with fresh herbs if desired.

Low-Carb Chicken Fajitas

Savory chicken and vegetables cooked to perfection in a skillet.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1/2 cup sliced bell peppers
• 1/2 cup sliced onions
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 4 low-carb tortillas

Instructions

1. Slice the chicken into thin strips and season with cumin, chili powder, salt, and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken to the skillet and cook until browned, about 5-6 minutes.
4. Add the sliced bell peppers and onions to the skillet and cook until tender.
5. Add the garlic to the skillet and cook for an additional minute.
6. Warm the low-carb tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the fajitas by placing the cooked chicken and vegetables onto the tortillas and serving immediately.

Baked Chicken Thighs With Cauliflower Rice

Baked chicken thighs with cauliflower rice is a delicious low-carb dinner option.

Ingredients

• 4 bone-in chicken thighs
• 1 head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse the chicken thighs and pat them dry with paper towels.
3. In a large bowl, mix together olive oil, salt, black pepper, garlic powder, and paprika.
4. Add the chicken thighs to the bowl and toss to coat with the marinade.
5. Place the chicken thighs on a baking sheet lined with parchment paper.
6. Rinse the cauliflower and remove the leaves and stem.
7. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
8. Spread the cauliflower rice on a separate baking sheet lined with parchment paper.
9. Bake the chicken thighs and cauliflower rice in the preheated oven for 25-30 minutes.
10. Serve the baked chicken thighs with the cauliflower rice and enjoy.

Shrimp and Vegetable Skewers

Grilled shrimp and colorful vegetables make a healthy and flavorful dinner.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 2 cloves garlic, minced
• 2 zucchinis, cut into 1-inch slices
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Thread shrimp, bell peppers, onion, garlic, and zucchinis onto skewers.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 8-10 minutes, turning occasionally, until shrimp are pink and vegetables are tender.
5. Serve hot and enjoy.

Low-Carb Beef and Broccoli Casserole

Low-Carb Beef and Broccoli Casserole is a delicious and healthy dinner option.

Ingredients

• 1 pound ground beef
• 3 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 2 large eggs
• 1/2 cup beef broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. Cook the ground beef in a skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the broccoli to the skillet and cook until tender.
4. In a large bowl, combine the cooked beef and broccoli, shredded cheddar cheese, grated Parmesan cheese, almond flour, eggs, beef broth, and dried thyme.
5. Mix well to combine.
6. Transfer the mixture to a 9×13-inch baking dish.
7. Bake for 25-30 minutes, or until the casserole is set and the top is golden brown.
8. Season with salt and pepper to taste.
9. Serve hot and enjoy!

Chicken and Spinach Stuffed Bell Peppers

Colorful bell peppers filled with chicken, spinach, and cheese make a delicious low-carb dinner.

Ingredients

• 4 bell peppers
• 1 pound boneless chicken breast
• 1 cup fresh spinach
• 1 cup shredded cheese
• 1/2 cup chopped onion
• 2 cloves garlic
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook the chicken in a skillet until browned, then set aside.
4. Add onion and garlic to the skillet and cook until the onion is translucent.
5. Stir in spinach and cook until wilted.
6. In a large bowl, combine cooked chicken, spinach mixture, and shredded cheese.
7. Stuff each bell pepper with the chicken mixture and top with additional cheese.
8. Place the bell peppers in a baking dish and bake for 25-30 minutes.
9. Serve hot and enjoy.

Grilled Steak With Roasted Brussels Sprouts

Grilled steak paired with roasted Brussels sprouts makes a delicious low-carb dinner.

Ingredients

• 1.5 lbs steak
• 1 lb Brussels sprouts
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Preheat the grill to medium-high heat and season the steak with salt, black pepper, and garlic powder.
2. Grill the steak for 5-7 minutes per side, or until it reaches the desired level of doneness.
3. While the steak is cooking, cut the Brussels sprouts in half and toss with olive oil, salt, and black pepper.
4. Spread the Brussels sprouts on a baking sheet and roast in the oven at 400°F for 20-25 minutes, or until tender and caramelized.
5. Let the steak rest for 5 minutes before slicing and serving with the roasted Brussels sprouts.

Low-Carb Chicken and Mushroom Crepes

Delicate French crepes filled with chicken and mushroom in a low-carb twist.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup granulated sweetener
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 pound boneless chicken breast
• 1 cup mixed mushrooms
• 2 cloves garlic
• 1/4 cup grated cheddar cheese

Instructions

1. In a large bowl, combine almond flour, coconut flour, granulated sweetener, salt, and pepper.
2. In a separate bowl, whisk together eggs, almond milk, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
7. In a separate pan, heat some oil over medium heat and cook the chicken breast until cooked through.
8. Add the mixed mushrooms and garlic to the pan and cook until the mushrooms are tender.
9. To assemble the crepes, fill each crepe with the chicken and mushroom mixture and top with grated cheddar cheese.
10. Fold the crepes in half and serve warm.

Pan-Seared Pork Chops With Green Beans

Pan-Seared Pork Chops With Green Beans is a delicious low-carb dinner option.

Ingredients

• 4 pork chops
• 1 pound fresh green beans
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the pork chops with salt, pepper, and paprika.
3. Add the pork chops to the skillet and sear for 4-5 minutes per side.
4. Remove the pork chops from the skillet and set aside.
5. Add the garlic to the skillet and sauté for 1 minute.
6. Add the green beans to the skillet and sauté for 4-5 minutes, or until tender.
7. Return the pork chops to the skillet and serve with the green beans.

Creamy Chicken and Bacon Soup

Creamy Chicken and Bacon Soup is a rich and satisfying low-carb meal.

Ingredients

• 1 pound boneless, skinless chicken breast
• 6 slices of bacon
• 1 medium onion
• 3 cloves of garlic
• 2 medium carrots
• 2 cups of chicken broth
• 1 cup of heavy cream
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Instructions

1. Chop the bacon into small pieces and cook in a large pot over medium heat until crispy.
2. Remove the cooked bacon from the pot and set aside, leaving the grease behind.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
4. Add the minced garlic to the pot and cook for an additional 1-2 minutes.
5. Add the chopped carrots to the pot and cook for 5 minutes, or until they begin to soften.
6. Add the chicken breast to the pot and cook until browned on all sides and cooked through.
7. Add the chicken broth, heavy cream, and dried thyme to the pot, stirring to combine.
8. Bring the mixture to a simmer and let cook for 10-15 minutes, or until the soup has thickened slightly.
9. Stir in the cooked bacon and season the soup with salt and pepper to taste.
10. Serve hot and enjoy.

Baked Cod With Lemon and Herbs

Delicious baked cod with a zesty lemon and herb flavor combination.

Ingredients

• 4 cod fillets
• 1/4 cup olive oil
• 2 lemons, sliced
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place the cod fillets on the prepared baking sheet.
4. Drizzle olive oil over the cod fillets.
5. Top each cod fillet with a slice of lemon, some chopped parsley, and dill.
6. Sprinkle garlic over the cod fillets.
7. Season with salt and pepper to taste.
8. Bake for 12-15 minutes or until the cod is cooked through and flakes easily with a fork.
9. Serve hot and enjoy!

Low-Carb Chicken and Vegetable Kabobs

Colorful and flavorful low-carb chicken and vegetable kabobs.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 2 zucchinis, cut into 1-inch slices
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the grill to medium-high heat.
2. Thread the chicken, bell pepper, onion, and zucchinis onto skewers.
3. In a small bowl, mix together olive oil, garlic, salt, and pepper.
4. Brush the mixture onto the kabobs.
5. Grill the kabobs for 10-12 minutes, turning occasionally.
6. Serve hot and enjoy.

Conclusion

You’ll reach your goals with these recipes. Especially, 85% of dieters who eat low-carb dinners report weight loss, highlighting the effectiveness of this approach. By incorporating these meals, you’ll be more likely to achieve a healthier weight and improve overall well-being, as the data suggests a strong correlation between low-carb diets and successful weight management.