17 Flavorful Keto Dinner Recipes That Are Actually Low-Carb

Are you tired of the same old boring dinners? Look no further, we have 17 delicious keto recipes that are perfect for anyone looking for low-carb dinner options. These recipes are not only healthy but also rich in flavor, with dishes like baked salmon and cauliflower fried rice.

What makes these recipes special is that they are low in carbs, making them perfect for anyone following a keto diet. They are easy to make and offer a variety of flavors to keep your dinners exciting. From seafood to vegetable-based dishes, you’ll find something that suits your taste buds.

Baked Salmon With Lemon and Herbs

Baked salmon with a zesty lemon and herb flavor combination.

Ingredients

• 4 salmon fillets
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon 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. In a small bowl, mix together olive oil, lemon juice, garlic, rosemary, and thyme.
5. Brush the mixture evenly over both sides of the salmon fillets.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
8. Serve hot and garnish with additional herbs, if desired.

Cauliflower Fried Rice With Shrimp

A low-carb and flavorful twist on traditional fried rice, made with cauliflower and shrimp.

Ingredients

• 1 head of cauliflower
• 1 pound large shrimp
• 2 tablespoons coconut oil
• 1 small onion
• 2 cloves garlic
• 1 cup mixed vegetables
• 2 eggs
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Rinse the cauliflower and remove the leaves and stem, then cut into florets.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. Heat coconut oil in a large skillet or wok over medium-high heat.
4. Add the shrimp and cook until pink, about 2-3 minutes per side, then set aside.
5. Add more oil if necessary, then add the onion and garlic and cook until the onion is translucent.
6. Add the mixed vegetables and cooked shrimp, and stir to combine.
7. Push the mixture to one side of the pan, then add a little more oil if necessary and scramble in the eggs.
8. Mix the eggs with the vegetable and shrimp mixture.
9. Add the cauliflower “rice” to the pan, stirring to combine with the other ingredients.
10. Cook for about 5 minutes, stirring constantly, until the cauliflower is tender but still crisp.
11. Season with soy sauce and serve hot.

Keto Creamy Chicken Mushroom Soup

Keto Creamy Chicken Mushroom Soup is a hearty and comforting low-carb meal.

Ingredients

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

Instructions

1. In a large pot, melt the butter over medium heat and sauté the diced onion until softened.
2. Add the mixed mushrooms and cook until they release their liquid and start to brown.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the chicken to the pot and cook until browned on all sides.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce the heat to low and let it simmer for 10-15 minutes, or until the chicken is cooked through.
7. Stir in the heavy cream and dried thyme, and let it heat through.
8. Season the soup with salt and pepper to taste, then serve hot.

Zucchini Boats With Meatballs and Cheese

Zucchini boats filled with meatballs and cheese make a delicious keto dinner.

Ingredients

• 4 medium zucchinis
• 1 pound ground beef
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup marinara sauce
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, combine the ground beef, Parmesan cheese, egg, onion, and garlic.
4. Form the beef mixture into small meatballs.
5. Place the zucchinis on a baking sheet and fill each with meatballs.
6. Pour the marinara sauce over the meatballs and top with mozzarella cheese.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Season with salt and pepper to taste.
9. Serve hot and enjoy.

Low-Carb Beef and Broccoli Stir-Fry

Low-Carb Beef and Broccoli Stir-Fry is a healthy keto dinner option.

Ingredients

• 1 lb beef strips
• 2 cups broccoli florets
• 2 tablespoons coconut oil
• 2 cloves garlic
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Heat coconut oil in a large skillet over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes.
3. Add the broccoli florets and cook until tender, about 3-4 minutes.
4. Add the garlic and cook for 1 minute, until fragrant.
5. Stir in soy sauce and season with salt and pepper to taste.
6. Serve hot and enjoy.

Chicken Thighs With Garlic and Rosemary

Tender chicken thighs infused with garlic and rosemary flavors.

Ingredients

• 4 chicken thighs
• 2 cloves of garlic, minced
• 2 sprigs of fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse the chicken thighs and pat dry with paper towels.
3. In a small bowl, mix together minced garlic and chopped rosemary.
4. Rub the garlic-rosemary mixture evenly onto both sides of the chicken thighs.
5. Season the chicken thighs with salt and pepper to taste.
6. Heat olive oil in an oven-safe skillet over medium-high heat.
7. Sear the chicken thighs for 2-3 minutes on each side, or until browned.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
9. Remove from the oven and let rest for a few minutes before serving.

Spinach and Feta Stuffed Chicken Breast

Tender chicken breast stuffed with a savory spinach and feta filling.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 package frozen spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, and garlic.
3. Lay the 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. Brush the outside of the chicken with olive oil and season with salt and pepper.
6. Place the stuffed chicken breasts on a baking sheet and bake for 30-35 minutes or until cooked through.
7. Let the chicken rest for 5 minutes before slicing and serving.

Pan-Seared Steak With Roasted Vegetables

Pan-Seared Steak With Roasted Vegetables is a delicious keto dinner option.

Ingredients

• 1.5 lbs steak
• 2 cups mixed vegetables
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder

Instructions

1. Preheat the oven to 425°F (220°C).
2. Season the steak with salt, pepper, and garlic powder.
3. Heat olive oil in a skillet over medium-high heat and sear the steak for 2-3 minutes per side.
4. Transfer the steak to the oven and cook for 10-12 minutes or until it reaches the desired level of doneness.
5. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them on a baking sheet.
6. Roast the vegetables in the oven for 15-20 minutes or until they are tender and lightly browned.
7. Let the steak rest for 5 minutes before slicing and serving with the roasted vegetables.

Keto Crab Cakes With Remoulade Sauce

Crab cakes with remoulade sauce, a decadent keto dinner option.

Ingredients

• 1 lb jumbo lump crab meat
• 1/4 cup almond flour
• 1/4 cup grated cheddar cheese
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped scallions
• 2 large eggs
• Remoulade sauce for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, gently combine the crab meat, almond flour, cheddar cheese, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
3. Stir in the chopped parsley and scallions.
4. Divide the crab mixture into 8 equal portions and shape each into a round cake.
5. Place the crab cakes on a baking sheet lined with parchment paper.
6. Brush the tops with the beaten eggs.
7. Bake the crab cakes for 15-20 minutes or until golden brown.
8. Serve the crab cakes with remoulade sauce for dipping.
9. Garnish with additional parsley and scallions if desired.

Chicken and Bacon Caesar Salad

Grilled chicken and crispy bacon tossed in a Caesar salad.

Ingredients

• 1 lb boneless, skinless chicken breast
• 6 slices of bacon
• 1 large head of romaine lettuce
• 1 cup of homemade Caesar dressing
• 1 cup of shaved parmesan cheese
• 1 cup of homemade croutons

Instructions

1. Preheat the grill to medium-high heat and season the chicken breast with salt and pepper.
2. Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F.
3. Cook the bacon slices in a skillet over medium heat until crispy.
4. Chop the romaine lettuce into bite-sized pieces and place in a large bowl.
5. Slice the grilled chicken into strips and add to the bowl with the lettuce.
6. Add the crispy bacon, shaved parmesan cheese, and homemade croutons to the bowl.
7. Drizzle the homemade Caesar dressing over the salad and toss to combine.
8. Serve immediately and enjoy.

Baked Chicken Parmesan With Zucchini Noodles

Crispy baked chicken Parmesan served with zucchini noodles.

Ingredients

• 4 boneless chicken breasts
• 1 cup almond flour
• 1 cup grated Parmesan cheese
• 1 cup marinara sauce
• 2 medium zucchinis
• 2 eggs
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Olive oil for greasing

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare the zucchinis by spiralizing them into noodles.
3. In a shallow dish, mix together almond flour and Parmesan cheese.
4. In a separate dish, beat the eggs.
5. Dip each chicken breast in the eggs and then coat in the almond flour mixture.
6. Place the coated chicken breasts on a greased baking sheet.
7. Bake the chicken in the preheated oven for 20-25 minutes or until cooked through.
8. While the chicken is baking, heat the marinara sauce in a saucepan over medium heat.
9. Add the zucchini noodles to the saucepan with the marinara sauce and cook for 2-3 minutes or until slightly tender.
10. Remove the chicken from the oven and top each breast with marinara sauce and shredded mozzarella cheese.
11. Return the chicken to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
12. Serve the chicken Parmesan with the zucchini noodles and enjoy.

Low-Carb Pork Chops With Mushroom Gravy

Tender pork chops smothered in rich mushroom gravy, a perfect keto dinner.

Ingredients

• 4 pork chops
• 1 cup mixed mushrooms
• 2 tablespoons butter
• 2 cloves garlic
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Season the pork chops with salt, pepper, and thyme.
2. Melt butter in a large skillet over medium-high heat and sear the pork chops until browned on both sides.
3. Remove the pork chops from the skillet and set aside.
4. Add more butter to the skillet if needed, then sauté the mushrooms and garlic until the mushrooms release their liquid and start to brown.
5. Add the chicken broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom.
6. Reduce the broth by half, then stir in the heavy cream.
7. Return the pork chops to the skillet and spoon some of the mushroom gravy over the top of each chop.
8. Reduce heat to low and simmer, covered, until the pork chops are cooked through and the gravy has thickened.
9. Serve the pork chops with the mushroom gravy spooned over the top.

Shrimp and Vegetable Skewers With Peanut Sauce

Shrimp and Vegetable Skewers With Peanut Sauce is a healthy keto dinner option.

Ingredients

• 1 pound large shrimp
• 1/2 cup mixed vegetables
• 1/4 cup peanut butter
• 1/4 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Thread shrimp and vegetables onto skewers.
3. In a bowl, whisk together peanut butter, coconut milk, soy sauce, honey, and red pepper flakes.
4. Brush the peanut sauce onto the skewers.
5. Season with salt and pepper to taste.
6. Grill the skewers for 8-10 minutes, turning occasionally.
7. Serve hot and enjoy.

Creamy Chicken and Mushroom Pasta Bake

Creamy Chicken and Mushroom Pasta Bake is a rich and satisfying keto dinner option.

Ingredients

• 1 1/2 pounds boneless chicken breast or thighs
• 8 oz mushrooms, sliced
• 1 cup pasta alternative (zucchini noodles or shirataki)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup grated cheddar cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook the pasta alternative according to package instructions, drain and set aside.
3. In a large skillet, melt butter over medium heat and sauté the mushrooms until tender.
4. Add garlic and cook for 1 minute, until fragrant.
5. Add the chicken to the skillet and cook until browned and cooked through.
6. In a large bowl, combine cooked pasta, chicken, and mushroom mixture.
7. In a separate bowl, mix cheddar and parmesan cheese.
8. Add the cheese mixture to the pasta bowl and stir until well combined.
9. Transfer the mixture to a baking dish and top with additional grated cheese.
10. Bake for 20-25 minutes, until the cheese is melted and bubbly.
11. Garnish with parsley and serve hot.

Beef and Vegetable Kabobs With Chimichurri

Beef and vegetable kabobs with chimichurri sauce make a delicious keto dinner.

Ingredients

• 1 pound beef sirloin, cut into 1-inch pieces
• 1 cup mixed vegetables, such as bell peppers, onions, and mushrooms
• 1/4 cup fresh parsley
• 1/4 cup fresh oregano
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper, to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Thread the beef and vegetables onto skewers.
3. In a food processor, combine parsley, oregano, garlic, olive oil, and red wine vinegar.
4. Process until the sauce is well combined and slightly chopped.
5. Season the chimichurri sauce with salt and pepper to taste.
6. Grill the kabobs for 10-12 minutes, or until the beef is cooked to desired doneness.
7. Serve the kabobs with the chimichurri sauce spooned over the top.

Keto Chicken Tacos With Avocado Salsa

Keto chicken tacos with avocado salsa is a delicious Mexican dish.

Ingredients

• 1 pound boneless chicken breasts
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 jalapeno pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 8 taco-sized tortillas
• 2 ripe avocados, diced
• 1 lime, juiced
• Salt and pepper, to taste
• Fresh cilantro, chopped

Instructions

1. In a large skillet, heat 1 tablespoon of oil over medium-high heat.
2. Add the chicken to the skillet and cook until browned, about 5-6 minutes.
3. Add the diced onion, bell pepper, and jalapeno to the skillet and cook until the vegetables are tender.
4. Add the garlic, cumin, paprika, and cayenne pepper to the skillet and cook for 1 minute.
5. In a separate bowl, mix together the diced avocado, lime juice, salt, and pepper.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by slicing the cooked chicken and placing it onto a tortilla, then topping with the avocado salsa and chopped cilantro.
8. Serve immediately and enjoy.

Pan-Seared Duck Breast With Cherry Compote

Pan-Seared Duck Breast With Cherry Compote is a rich and flavorful keto dinner option.

Ingredients

• 4 duck breasts
• 1 cup cherry jam
• 1/2 cup port wine
• 1/4 cup butter
• 2 cloves garlic
• 1 cup fresh cherries
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the duck breasts with salt, pepper, and thyme.
3. Heat butter in an oven-safe skillet over medium-high heat and sear the duck breasts for 2-3 minutes per side.
4. Transfer the skillet to the preheated oven and cook for 10-12 minutes or until the duck reaches desired doneness.
5. While the duck is cooking, prepare the cherry compote by combining cherry jam, port wine, and garlic in a saucepan.
6. Bring the compote to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes or until the sauce has thickened.
7. Stir in the fresh cherries and cook for an additional 2-3 minutes.
8. Remove the duck from the oven and let it rest for 5 minutes before slicing and serving with the cherry compote.

Conclusion

You’ve reached the final bite, symbolizing the end of a flavorful journey. These 17 keto dinner recipes are the key to activating a low-carb lifestyle, much like a master key opens doors to new possibilities. You’re now equipped with the tools to create delicious, healthy meals that fuel your body and satisfy your taste buds, paving the way to a healthier you.