20 Delicious Easy Keto Dinner Recipes for Family-Friendly Meals

Busy weeknights don’t have to mean ditching your keto goals—or resorting to boring meals! Whether you’re craving cozy comfort food, fresh seasonal flavors, or just something quick and satisfying, we’ve rounded up 20 delicious, easy keto dinner recipes the whole family will love. From creamy skillet dishes to zesty one-pan wonders, these meals prove low-carb eating can be simple, flavorful, and totally crave-worthy. Let’s dig in!

Garlic Butter Steak Bites with Zucchini Noodles

These Garlic Butter Steak Bites with Zucchini Noodles are a quick, flavor-packed meal that feels fancy but comes together in under 30 minutes—perfect for busy weeknights!

• 1 lb sirloin steak, cut into 1-inch cubes
• 3 medium zucchinis, spiralized into noodles
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak bites in a single layer and season with ½ tsp kosher salt and ¼ tsp black pepper. Sear for 2–3 minutes per side until browned but still pink inside. Transfer to a plate.
2. In the same skillet, melt 2 tbsp butter with the remaining 1 tbsp olive oil. Add the minced garlic and red pepper flakes (if using), sautéing for 30 seconds until fragrant.
3. Toss in the zucchini noodles and cook for 2–3 minutes, just until tender but still crisp. Season with the remaining ½ tsp salt and ¼ tsp black pepper.
4. Return the steak bites to the skillet, along with the remaining 1 tbsp butter and parsley. Toss everything together for 1 minute until glossy and combined.

The magic here? The zucchini noodles soak up all that garlicky butter sauce without turning soggy, while the steak stays juicy and tender. Tip: Pat the steak dry before cooking for the best sear!

Creamy Tuscan Garlic Chicken

This one-pan wonder brings restaurant-quality flavor to your weeknight dinner with minimal fuss—creamy, garlicky, and packed with sun-dried tomatoes and spinach.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sun-dried tomatoes (oil-packed), chopped
• 2 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with Italian seasoning, salt, and black pepper, then cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
2. In the same skillet, sauté garlic for 30 seconds until fragrant. Add sun-dried tomatoes and spinach, stirring until spinach wilts (about 2 minutes).
3. Pour in heavy cream and simmer for 3 minutes, scraping up any browned bits. Stir in Parmesan cheese until melted.
4. Return chicken to the skillet, spooning sauce over it. Simmer for 2 minutes to warm through.

The magic here? The sun-dried tomatoes add a sweet-tangy punch that balances the rich cream sauce perfectly.

Tip: For extra depth, use the oil from the sun-dried tomatoes to sear the chicken.

Keto-Friendly Cauliflower Fried Rice

This lighter take on fried rice swaps in riced cauliflower for grains, keeping it low-carb but still packed with savory flavor—perfect for a quick weeknight meal.

Ingredients:

• 1 tbsp avocado oil (or coconut oil)
• 2 cloves garlic, minced
• 1/2 cup diced yellow onion
• 1/4 cup diced carrots
• 1/4 cup frozen peas
• 3 cups riced cauliflower (fresh or frozen)
• 2 tbsp coconut aminos (or soy sauce for non-keto)
• 1 tsp sesame oil
• 2 large eggs, beaten
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped green onions (for garnish)

Instructions:

1. Heat avocado oil in a large skillet or wok over medium-high heat. Add garlic and onion, sautéing for 2 minutes until fragrant.
2. Stir in carrots and peas, cooking for 3 minutes until softened. Push veggies to one side of the pan.
3. Pour beaten eggs into the empty space, scrambling for 1–2 minutes until set. Break into small pieces with a spatula.
4. Add riced cauliflower, tossing everything together. Cook for 5 minutes, stirring occasionally, until cauliflower is tender.
5. Drizzle with coconut aminos and sesame oil, then season with salt and pepper. Stir-fry for 1 more minute to combine flavors.
6. Garnish with green onions and serve hot.

The sesame oil and coconut aminos give this dish an umami-rich depth that’ll make you forget it’s grain-free!

Tip: For extra protein, toss in cooked shrimp or diced chicken during the last 2 minutes of cooking.

Cheesy Bacon-Wrapped Chicken Breasts

These juicy chicken breasts get a double dose of indulgence with melty cheese and crispy bacon—perfect for when you want to impress without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup shredded cheddar cheese
• 8 slices bacon
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and lightly grease with 1 tbsp olive oil.
2. Season chicken breasts evenly with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Sprinkle 1/4 cup shredded cheddar cheese onto each chicken breast, pressing lightly to adhere.
4. Wrap 2 slices of bacon snugly around each breast, tucking the ends underneath.
5. Bake for 25–30 minutes until bacon is crisp and chicken reaches 165°F internally. Broil for 1–2 minutes for extra crispiness if desired.

The magic here? The bacon renders its fat into the chicken, keeping it ultra-moist while the cheese forms a gooey pocket. Weeknight dinner just got a major upgrade.

Tip: For extra flavor, brush the bacon with a touch of maple syrup before baking—sweet, smoky, and totally irresistible.

Zucchini Lasagna with Ground Beef

Zucchini Lasagna with Ground Beef

This hearty, low-carb twist on classic lasagna swaps noodles for fresh zucchini slices, keeping all the cheesy, meaty goodness you crave.

Ingredients

• 1 lb ground beef (85% lean)
• 3 medium zucchinis, sliced lengthwise into 1/4-inch strips
• 1 (24 oz) jar marinara sauce
• 15 oz ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium-high. Cook ground beef until browned, breaking it apart, about 5 minutes. Drain fat, then stir in marinara sauce, garlic powder, oregano, salt, and pepper. Simmer 2 minutes.
2. In a bowl, mix ricotta, egg, and 1/4 cup Parmesan. Spread 1/3 meat sauce in a 9×13″ baking dish. Layer half the zucchini strips, then half the ricotta mixture, and 1/2 cup mozzarella. Repeat layers, ending with meat sauce and remaining mozzarella and Parmesan.
3. Bake uncovered 35 minutes until bubbly and cheese is golden. Let sit 10 minutes before slicing.

The zucchini softens just enough to mimic pasta while holding its shape, making every forkful satisfyingly sturdy. Tip: Pat zucchini strips dry with paper towels before layering to prevent excess moisture.

Lemon Garlic Butter Shrimp Skillet

This bright, buttery shrimp dish comes together in just 15 minutes—perfect for busy weeknights when you crave restaurant-quality flavor at home.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 cup chicken broth
• 2 tbsp fresh lemon juice
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley
• Lemon wedges (for serving)

Instructions:

1. Melt butter in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
2. Add shrimp in a single layer. Cook for 2 minutes per side until pink and curled.
3. Pour in chicken broth, lemon juice, red pepper flakes, and salt. Simmer for 1 minute, stirring to coat the shrimp.
4. Remove from heat and sprinkle with parsley. Serve immediately with lemon wedges.

The magic here is the quick pan sauce—the garlic butter and lemon cling to every crevice of the shrimp for maximum flavor in every bite.

Tip: Pat shrimp dry before cooking to ensure a perfect sear (wet shrimp steam instead of browning).

Keto Taco Stuffed Bell Peppers

These vibrant bell peppers are packed with all the bold flavors of tacos—minus the carbs—for a satisfying low-carb meal that’s as fun to make as it is to eat.

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeded
• 1 lb ground beef (or turkey)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced tomatoes (optional, for topping)
• Sour cream or avocado, for serving

Instructions:

1. Preheat oven to 375°F. Place bell pepper halves cut-side up in a baking dish and lightly drizzle with olive oil. Bake for 10 minutes to soften slightly.
2. Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
3. Add ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Drain excess fat, then stir in 1 tbsp taco seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Divide the beef mixture among the pepper halves, then top each with shredded cheddar cheese. Bake for 15–20 minutes until peppers are tender and cheese is bubbly.
5. Garnish with cilantro, diced tomatoes (if using), and a dollop of sour cream or avocado.

The melty cheese and smoky taco-spiced beef soak into the peppers as they bake, creating a juicy, flavor-packed bite that’ll make you forget you’re eating keto!

Tip: For extra crunch, broil the stuffed peppers for the last 2 minutes to crisp up the cheese.

Cheesy Broccoli Casserole with Bacon

This comforting casserole combines crispy bacon, tender broccoli, and a creamy cheese sauce for a crowd-pleasing side dish (or hearty main!).

Ingredients:

• 6 slices bacon, chopped
• 4 cups fresh broccoli florets (about 1 large head)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook bacon in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to paper towels, reserving 1 tbsp drippings.
3. Blanch broccoli in boiling water for 2 minutes, then drain and rinse under cold water.
4. In the same skillet, melt butter with reserved bacon drippings. Whisk in flour and cook 1 minute. Gradually whisk in milk, then add garlic powder, onion powder, salt, and pepper. Simmer 3-4 minutes until thickened.
5. Remove from heat and stir in cheddar cheese until melted. Fold in broccoli and half the bacon. Transfer to baking dish.
6. Top with Parmesan cheese, panko, and remaining bacon. Bake 20 minutes until bubbly and golden.

The magic here? Blanching the broccoli keeps it bright green and crisp-tender, while the double-cheese sauce clings perfectly to every floret.

Tip: For extra crunch, toast the panko in a dry skillet before sprinkling it on top.

Spicy Sausage and Cauliflower Rice Bowl

This Spicy Sausage and Cauliflower Rice Bowl is a flavor-packed, low-carb meal that comes together in under 30 minutes—perfect for busy weeknights!

• 1 tbsp olive oil
• 12 oz spicy Italian sausage (casings removed)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cups riced cauliflower (fresh or frozen)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add spicy Italian sausage and cook, breaking it into crumbles, for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, add onion and bell pepper. Cook for 4 minutes until softened. Stir in garlic, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, and 1/2 tsp salt; cook for 30 seconds until fragrant.
3. Add cauliflower rice and toss to coat. Cook for 5–6 minutes, stirring occasionally, until tender but not mushy.
4. Return sausage to the skillet. Stir in 1/4 cup parsley and 1 tbsp lemon juice. Cook for 1 minute to blend flavors.

The smoky paprika and bright lemon balance the heat from the sausage, while the cauliflower rice soaks up all those bold flavors without weighing you down.

Tip: For extra crunch, top with toasted pine nuts or a sprinkle of Parmesan cheese.

Keto-Friendly Chicken Alfredo Bake

This rich, cheesy bake swaps pasta for tender cauliflower while keeping all the indulgent Alfredo flavor—perfect for a cozy weeknight dinner that won’t derail your keto goals.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 4 cups cauliflower florets (about 1 small head)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a skillet over medium heat, melt 2 tbsp butter. Add chicken and cook until no longer pink, about 6–8 minutes. Stir in 2 cloves minced garlic, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper; cook 1 minute more.
3. Add cauliflower florets to the baking dish. Top with cooked chicken.
4. In the same skillet, pour 1 cup heavy cream and simmer 2 minutes. Off heat, stir in ½ cup mozzarella and ½ cup Parmesan until melted. Pour sauce over chicken and cauliflower.
5. Sprinkle remaining ½ cup mozzarella on top. Bake 20–25 minutes until bubbly and golden. Garnish with fresh parsley.

The secret? Roasting the cauliflower right in the sauce keeps it crisp-tender while soaking up all that garlicky creaminess. No one will miss the pasta!

Tip: For extra crunch, broil the bake for 2–3 minutes at the end—just watch closely so the cheese doesn’t burn.

One-Pan Garlic Parmesan Salmon

This garlic parmesan salmon is a weeknight hero—rich, flaky, and packed with savory flavor, all made in one pan for easy cleanup.

Ingredients

• 4 (6-oz) salmon fillets, skin-on or skinless
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1/4 cup grated parmesan cheese
• 1 tbsp lemon juice
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
2. In a small bowl, whisk together 3 tbsp melted butter, 4 minced garlic cloves, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
3. Arrange salmon fillets on the prepared pan. Brush each fillet generously with the garlic butter mixture, then sprinkle evenly with 1/4 cup parmesan cheese and 1 tsp dried parsley.
4. Bake for 12–15 minutes until the salmon flakes easily with a fork and the parmesan is lightly golden.

The crispy parmesan topping contrasts perfectly with the tender salmon, and the garlic butter infuses every bite without overpowering. Tip: For extra browning, broil for the last 1–2 minutes—just keep an eye on it!

Beef and Broccoli Stir-Fry

This classic takeout favorite comes together in under 30 minutes, with tender beef and crisp-tender broccoli coated in a savory-sweet sauce.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp vegetable oil, divided
• 1/4 cup water
• 1 tsp cornstarch

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1/4 cup water, and 1 tsp cornstarch. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef and stir-fry for 2-3 minutes until browned but not fully cooked. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Stir-fry broccoli for 2 minutes, then add garlic and ginger and cook for 30 seconds until fragrant.
4. Return beef to the skillet, pour in the sauce, and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats the ingredients.

The magic here is in the quick sear—keeping the beef juicy while the broccoli stays bright green with just the right crunch. Serve over steamed rice for a complete meal.

Tip: Freeze the flank steak for 20 minutes before slicing—it makes achieving those paper-thin cuts much easier!

Keto-Friendly Eggplant Parmesan

This lighter take on eggplant Parmesan skips the breadcrumbs but keeps all the cheesy, saucy goodness—perfect for cozy weeknights when you want comfort food without the carbs.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese, divided
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• Fresh basil, for garnish (optional)

Instructions

1. Prep eggplant: Sprinkle eggplant slices with 1/2 tsp salt and let sit 15 minutes to draw out moisture. Pat dry with paper towels.
2. Coat slices: In a shallow bowl, mix almond flour, 1/4 cup Parmesan, 1 tsp garlic powder, 1 tsp oregano, and 1/4 tsp black pepper. Dip each eggplant slice in beaten egg, then coat in the almond flour mixture.
3. Pan-fry: Heat 2 tbsp olive oil in a large skillet over medium heat. Cook eggplant in batches for 3–4 minutes per side until golden. Transfer to a paper towel-lined plate.
4. Layer & bake: Spread 1/2 cup marinara in an 8×8 baking dish. Arrange half the eggplant in a layer, top with 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Repeat layers, ending with sauce and cheese. Bake at 375°F for 20 minutes until bubbly.

The almond flour crust gives this dish a satisfying crunch, while the double layer of cheese makes it irresistibly gooey—no one will miss the carbs!

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely!).

Avocado Chicken Salad Stuffed Tomatoes

These vibrant stuffed tomatoes are a fresh twist on chicken salad, with creamy avocado adding richness and a hint of lime for brightness.

Ingredients:

• 4 large beefsteak tomatoes
• 2 cups shredded cooked chicken
• 1 ripe avocado, diced
• 1/4 cup plain Greek yogurt
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Slice the tops off tomatoes and scoop out seeds and pulp, leaving a 1/2-inch shell. Lightly sprinkle insides with 1/4 tsp salt and set upside down on paper towels to drain.
2. In a bowl, mash avocado with Greek yogurt, lime juice, garlic powder, remaining 1/4 tsp salt, and black pepper until smooth.
3. Fold in shredded chicken and cilantro until fully coated.
4. Pat tomato shells dry, then stuff generously with chicken salad. Serve immediately.

The cool, creamy filling contrasts beautifully with the juicy tomato shell—perfect for a light lunch that feels special without fuss.

Tip: For extra crunch, sprinkle with toasted pepitas just before serving.

Cheesy Spinach Stuffed Chicken Breast

This juicy, cheesy stuffed chicken breast feels fancy but comes together with simple ingredients—perfect for impressing weeknight dinner guests!

Ingredients:

• 2 large boneless, skinless chicken breasts (about 1 lb total)
• 1 cup fresh spinach, finely chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup cream cheese, softened
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Butterfly the chicken breasts by slicing horizontally through the thickest part, leaving one edge intact to create a pocket.
2. In a bowl, mix the spinach, mozzarella, cream cheese, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika until combined.
3. Divide the filling evenly between the chicken pockets, pressing gently to pack it in. Secure with toothpicks if needed.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden.
5. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches 165°F internally.

The cream cheese keeps the filling luxuriously creamy, while the quick sear locks in juices for tender, flavorful chicken every time.

Tip: Let the chicken rest for 5 minutes before slicing—this helps the cheesy filling set perfectly!

Keto-Friendly Shepherd’s Pie with Cauliflower Mash

This cozy twist on a classic swaps potatoes for creamy cauliflower mash, delivering all the comfort without the carbs—perfect for a hearty, low-carb weeknight dinner.

Ingredients:

• 1 lb ground beef (or lamb)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt, divided
• ½ tsp black pepper
• 1 large head cauliflower, cut into florets
• ¼ cup heavy cream
• 2 tbsp butter
• ½ cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F. In a skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat.
2. Add onion, garlic, carrots, and ½ tsp salt. Cook for 5 minutes until veggies soften. Stir in tomato paste, Worcestershire sauce, thyme, and black pepper. Add peas and cook 2 more minutes. Transfer mixture to a greased 9×9 baking dish.
3. Make the mash: Steam cauliflower florets until fork-tender, about 10 minutes. Drain well, then blend with heavy cream, butter, and remaining ½ tsp salt until smooth. Spread over the meat layer and sprinkle with cheddar (if using).
4. Bake for 20 minutes until bubbly and golden on top. Broil for 2–3 minutes for extra crispiness, if desired.

The cauliflower mash soaks up the savory juices below, creating a rich, velvety topping that’ll fool even potato lovers.

Tip: For a deeper flavor, swap Worcestershire sauce for 1 tbsp soy sauce + ½ tsp smoked paprika.

Lemon Herb Butter Chicken Thighs

These juicy chicken thighs are bursting with bright lemon and savory herbs, all wrapped up in a rich butter sauce—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp chopped fresh rosemary (or 1 tsp dried)
• Zest and juice of 1 lemon (about 2 tbsp juice)
• 1/4 cup chicken broth

Instructions:

1. Pat chicken thighs dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken, skin-side down, and cook for 6–7 minutes until deeply golden. Flip and cook 5 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add remaining 2 tbsp butter, 1 tbsp olive oil, and minced garlic. Sauté 30 seconds until fragrant. Stir in 1 tbsp thyme, 1 tbsp rosemary, lemon zest, and lemon juice.
4. Pour in 1/4 cup chicken broth, scraping up any browned bits. Return chicken to the skillet, skin-side up, and simmer for 8–10 minutes until cooked through (165°F internal temp).

The crispy skin soaks up the lemony herb butter, while the broth keeps the meat tender—no dry chicken here! Serve with crusty bread to mop up the sauce.

Tip: For extra flavor, let the chicken marinate in the lemon juice, herbs, and garlic for 30 minutes before cooking.

Keto-Friendly Buffalo Chicken Casserole

This creamy, spicy casserole is a game-day (or weeknight!) lifesaver—packed with bold buffalo flavor and zero guilt.

Ingredients:

• 3 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 1 1/2 cups shredded cheddar cheese, divided
• 1/4 cup crumbled blue cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish.
2. In a large bowl, mix cream cheese, sour cream, buffalo sauce, 1 cup cheddar cheese, blue cheese, garlic powder, onion powder, and salt until smooth. Fold in shredded chicken.
3. Spread mixture into the baking dish and top with remaining 1/2 cup cheddar cheese. Bake for 20–25 minutes until bubbly and golden at the edges.
4. Garnish with green onions and let cool 5 minutes before serving.

The blue cheese crumbles melt into the sauce, adding a tangy depth that balances the heat perfectly.

Tip: For extra crunch, sprinkle crushed pork rinds on top before baking!

Zucchini Pizza Boats with Pepperoni

These zucchini pizza boats are a fun, veggie-packed twist on classic pepperoni pizza—perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients:

• 4 medium zucchinis, halved lengthwise
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 20 slices pepperoni
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Scoop out the seeds from the zucchini halves to create “boats,” leaving a 1/4-inch border.
2. Brush the zucchini with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side up on a baking sheet.
3. Spread 1/2 cup marinara sauce evenly into each zucchini boat, then top with 1 cup mozzarella, 1/4 cup Parmesan, and 20 pepperoni slices. Sprinkle with 1/2 tsp oregano and 1/4 tsp red pepper flakes (if using).
4. Bake for 15–18 minutes until the cheese is bubbly and the zucchini is tender but still holds its shape.

The crispy pepperoni and melty cheese pair perfectly with the mild zucchini, making these boats irresistible even to veggie skeptics!

Tip: For extra crunch, broil for 1–2 minutes at the end—just keep an eye on them!

Creamy Mushroom and Thyme Pork Chops

These juicy pork chops smothered in a velvety mushroom sauce are the ultimate comfort food—ready in under 30 minutes!

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• ½ cup chicken broth
• ½ cup heavy cream
• 1 tbsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Season pork chops with ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden, then transfer to a plate.
2. In the same skillet, add 8 oz cremini mushrooms and cook for 5 minutes until softened. Stir in 2 cloves garlic and 1 tsp thyme, cooking for 30 seconds until fragrant.
3. Pour in ½ cup chicken broth, scraping up browned bits. Simmer for 2 minutes, then reduce heat to low. Whisk in ½ cup heavy cream and 1 tbsp Dijon mustard until smooth.
4. Return pork chops to the skillet, spooning sauce over them. Simmer for 3–4 minutes until chops reach 145°F internally.

The secret here? A splash of Dijon mustard balances the richness of the cream, making every bite irresistible.

Tip: For extra depth, deglaze the pan with a splash of white wine before adding the broth.

Conclusion

With these 20 easy keto dinner recipes, you’ve got a treasure trove of family-friendly meals that are as delicious as they are simple to make. Whether you’re new to keto or a seasoned pro, there’s something here for everyone. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later—happy cooking!