17 Low-Carb Keto Dinner Recipes That Are Still Delicious

Are you tired of boring diets that make you feel like you’re missing out on delicious food? Low-carb keto dinners can be super tasty and fun to eat. You can enjoy amazing dishes like Baked Salmon and Keto Beef Stroganoff, which are not only yummy but also good for you.

These keto dinners are made with special ingredients and cooking methods that make them healthy and full of flavor. You can learn how to make these tasty meals and start feeling great about what you eat. By trying out these 17 low-carb keto dinner options, you’ll discover a whole new world of flavor and nutrition that will make you happy and healthy!

Table of Contents

• Baked Salmon With Lemon and Herbs
• Keto Beef Stroganoff With Mushrooms
• Cauliflower Fried Rice With Shrimp
• Chicken Thighs With Garlic and Spinach
• Pork Chops With Roasted Vegetables
• Low-Carb Meatballs With Zucchini Noodles
• Grilled Steak With Roasted Broccoli
• Chicken and Mushroom Creamy Casserole
• Pan-Seared Scallops With Garlic Butter
• Keto Chicken Parmesan With Pork Rinds
• Beef and Vegetable Kabobs With Chimichurri
• Creamy Chicken and Bacon Pasta Bake
• Zucchini Boats With Meat Sauce and Mozzarella
• Baked Chicken Breast With Pesto and Vegetables
• Shrimp and Vegetable Skewers With Peanut Sauce
• Pork Tenderloin With Roasted Brussels Sprouts
• Chicken Fajita Lettuce Wraps With Avocado Salsa
• Conclusion

Baked Salmon With Lemon and Herbs

SAVE IT

Delicious baked salmon with a burst of lemon and herbs.

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, pepper, rosemary, and thyme.
6. Slice the lemons and place on top of each salmon fillet.
7. Bake for 12-15 minutes or until the salmon is cooked through.
8. Serve hot and enjoy.

Keto Beef Stroganoff With Mushrooms

SAVE IT

Creamy keto beef stroganoff with sautéed mushrooms.

Ingredients

• 1 lb beef strips
• 2 cups mixed mushrooms
• 2 tablespoons butter
• 1 onion
• 2 cloves garlic
• 1 cup beef broth
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 8 oz sour cream
• 1 cup shredded cheddar cheese
• Fresh parsley

Instructions

1. Slice the beef into thin strips and season with salt and pepper.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat and cook the beef until browned.
3. Remove the beef from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of butter and sauté the mushrooms and onion until softened.
5. Add the garlic and cook for 1 minute.
6. In a small bowl, whisk together the beef broth, Dijon mustard, and thyme.
7. Pour the broth mixture over the mushrooms and onions, and stir to combine.
8. Return the beef to the skillet and cook until heated through.
9. Stir in the sour cream and cook until the sauce has thickened.
10. Remove from heat and stir in the shredded cheddar cheese until melted.
11. Serve hot, garnished with fresh parsley.

Cauliflower Fried Rice With Shrimp

SAVE IT

Low-carb cauliflower fried rice with shrimp is a keto twist on a classic dish.

Ingredients

• 1 head of cauliflower
• 1 tablespoon of coconut oil
• 1 small onion
• 2 cloves of garlic
• 1 cup of shrimp
• 2 eggs
• 1 teaspoon of soy sauce
• Salt and pepper to taste

Instructions

1. Rinse the cauliflower and remove the leaves and stem, then cut it into florets.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. Heat the coconut oil in a large skillet or wok over medium-high heat.
4. Add the onion and garlic and cook until the onion is translucent.
5. Add the shrimp and cook until they are pink and fully cooked.
6. Push the shrimp and onion mixture to one side of the pan.
7. Crack in the eggs and scramble them until they are cooked through.
8. Mix the eggs with the shrimp and onion mixture.
9. Add the cauliflower “rice” to the pan and stir-fry for 2-3 minutes.
10. Add the soy sauce and season with salt and pepper to taste.
11. Serve the cauliflower fried rice with shrimp hot.

Chicken Thighs With Garlic and Spinach

SAVE IT

Tender chicken thighs cooked with garlic and spinach in a rich keto-friendly sauce.

Ingredients

• 4 bone-in chicken thighs
• 3 cloves of garlic, minced
• 1 cup of fresh spinach
• 2 tablespoons of olive oil
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 1/4 cup of grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken thighs with salt, pepper, and thyme.
3. Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs until browned.
4. Remove the chicken from the skillet and set aside.
5. Reduce heat to medium and sauté the minced garlic until fragrant.
6. Add the fresh spinach to the skillet and cook until wilted.
7. Return the chicken to the skillet and spoon some of the garlic-spinach mixture over each thigh.
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 sprinkle with Parmesan cheese.
10. Serve hot and enjoy.

Pork Chops With Roasted Vegetables

SAVE IT

Tender pork chops paired with roasted vegetables for a satisfying keto dinner.

Ingredients

• 4 pork chops
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup Brussels sprouts

Instructions

1. Preheat oven to 400°F (200°C).
2. Season pork chops with salt, pepper, and garlic powder.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear pork chops for 2-3 minutes per side, then transfer to oven and bake for 15-20 minutes.
5. Toss broccoli, cauliflower, and Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
6. Roast vegetables in oven for 20-25 minutes, or until tender.
7. Serve pork chops with roasted vegetables.

Low-Carb Meatballs With Zucchini Noodles

SAVE IT

Low-Carb Meatballs With Zucchini Noodles is a healthy twist on a classic dish.

Ingredients

• 1 pound ground meat
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 cup almond flour
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup zucchini noodles
• 1 cup marinara sauce
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground meat, Parmesan cheese, egg, almond flour, onion, and garlic.
3. Mix well 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 the meatballs in the preheated oven for 18-20 minutes, or until cooked through.
7. While the meatballs are baking, sauté the zucchini noodles in a little bit of oil over medium heat.
8. Add the marinara sauce to the zucchini noodles and stir to combine.
9. Once the meatballs are done, add them to the zucchini noodles and sauce.
10. Season with salt and pepper to taste, then serve hot.

Grilled Steak With Roasted Broccoli

SAVE IT

Savory grilled steak paired with roasted broccoli for a delicious low-carb dinner.

Ingredients

• 1.5 lbs steak
• 3 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Preheat 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 desired doneness.
3. Toss broccoli florets with olive oil, salt, and pepper on a baking sheet.
4. Roast the broccoli in the oven at 425°F (220°C) for 15-20 minutes, or until tender and lightly browned.
5. Let the steak rest for 5 minutes before slicing and serving with roasted broccoli.

Chicken and Mushroom Creamy Casserole

SAVE IT

A rich and creamy casserole with chicken, mushrooms, and a keto twist.

Ingredients

• 1 1/2 pounds boneless chicken breast or thighs
• 2 cups mixed mushrooms
• 2 tablespoons butter
• 1 medium onion
• 2 cloves garlic
• 1 cup grated cheddar cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the chicken in butter until cooked through.
3. Add the mushrooms, onion, and garlic to the skillet and cook until the mushrooms release their liquid and start to brown.
4. In a separate saucepan, combine the cheddar and mozzarella cheese and melt over low heat, stirring constantly.
5. Stir in the parsley, lemon juice, and thyme.
6. In a large bowl, combine the cooked chicken and mushroom mixture, and the cheese sauce.
7. Season with salt and pepper to taste.
8. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until golden brown and heated through.
9. Serve hot and enjoy.

Pan-Seared Scallops With Garlic Butter

SAVE IT

Pan-Seared Scallops With Garlic Butter is a rich and flavorful keto dinner option.

Ingredients

• 12 large scallops
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1/4 cup chicken broth
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried parsley
• Salt and pepper to taste

Instructions

1. Rinse the scallops and pat them dry with a paper towel.
2. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
3. Add the garlic and sauté for 1 minute until fragrant.
4. Add the scallops and sear for 2-3 minutes on each side until golden brown.
5. Remove the scallops from the skillet and set them aside.
6. In the same skillet, add the white wine, chicken broth, and lemon juice.
7. Bring the mixture to a simmer and cook until reduced by half.
8. Stir in the remaining 2 tablespoons of butter until melted and smooth.
9. Return the scallops to the skillet and spoon the garlic butter sauce over them.
10. Season with salt, pepper, and parsley, and serve immediately.

Keto Chicken Parmesan With Pork Rinds

SAVE IT

Crispy keto chicken parmesan with a pork rind crust.

Ingredients

• 4 boneless chicken breasts
• 1 cup pork rinds
• 1/2 cup grated parmesan cheese
• 1 egg
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pound the chicken breasts to an even thickness.
3. In a food processor, grind the pork rinds into fine crumbs.
4. In a shallow dish, mix together the pork rind crumbs and parmesan cheese.
5. In a separate dish, beat the egg.
6. Dip each chicken breast in the egg and then coat in the pork rind mixture.
7. Place the coated chicken breasts on a baking sheet lined with parchment paper.
8. Bake the chicken in the preheated oven for 20-25 minutes or until cooked through.
9. While the chicken is baking, heat the marinara sauce in a saucepan over medium heat.
10. After the chicken has baked for 20-25 minutes, remove it from the oven and spoon some marinara sauce over each breast.
11. Top each chicken breast with shredded mozzarella cheese and return to the oven for an additional 5-10 minutes or until the cheese is melted and bubbly.
12. Remove the chicken from the oven and sprinkle with basil and oregano.
13. Serve hot and enjoy.

Beef and Vegetable Kabobs With Chimichurri

SAVE IT

Grilled beef and vegetables in a tangy Argentinean herb sauce.

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 red wine vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium-high heat.
2. Thread beef and vegetables onto skewers.
3. In a bowl, combine parsley, oregano, garlic, vinegar, and olive oil.
4. Brush the mixture onto the beef and vegetables.
5. Season with salt and pepper to taste.
6. Grill for 10-12 minutes, or until the beef is cooked to desired doneness.
7. Serve hot, garnished with additional parsley if desired.

Creamy Chicken and Bacon Pasta Bake

SAVE IT

Creamy Chicken and Bacon Pasta Bake is a rich and satisfying low-carb dinner option.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast or thighs
• 6 slices of bacon
• 1 medium onion
• 2 cloves of garlic
• 1 cup of mushrooms
• 1 cup of grated cheddar cheese
• 1/2 cup of grated parmesan cheese
• 1/4 cup of chopped fresh parsley
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 2 cups of zucchini noodles
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the bacon slices in a large skillet over medium heat until crispy.
3. Remove the bacon from the skillet and set aside, leaving the grease behind.
4. Add the chopped onion to the skillet and cook until it is translucent.
5. Add the minced garlic to the skillet and cook for an additional minute.
6. Add the sliced mushrooms to the skillet and cook until they are tender.
7. Add the chicken to the skillet and cook until it is browned and cooked through.
8. Stir in the chopped parsley, salt, and pepper.
9. In a large bowl, combine the cooked zucchini noodles, chicken mixture, and crispy bacon.
10. In a separate bowl, mix the grated cheddar cheese and parmesan cheese.
11. Add the cheese mixture to the bowl with the chicken and noodles, and stir until well combined.
12. Transfer the mixture to a baking dish and top with additional grated cheese.
13. Drizzle the olive oil and melted butter over the top of the cheese.
14. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Zucchini Boats With Meat Sauce and Mozzarella

SAVE IT

Zucchini boats filled with meat sauce and mozzarella make a delicious low-carb dinner.

Ingredients

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

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the insides.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add chopped onion and cook until softened, about 3-4 minutes.
5. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-6 minutes.
6. Add garlic, tomato sauce, salt, and pepper, and stir to combine.
7. Stuff each zucchini boat with the meat sauce mixture.
8. Top each zucchini with mozzarella and Parmesan cheese.
9. Place zucchinis on a baking sheet and bake for 25-30 minutes, or until cheese is melted and bubbly.
10. Serve hot and enjoy!

Baked Chicken Breast With Pesto and Vegetables

SAVE IT

Tender chicken breast baked with pesto and vegetables for a delicious keto dinner.

Ingredients

• 4 boneless chicken breasts
• 1/2 cup pesto
• 1 cup cherry tomatoes
• 1 cup broccoli florets
• 1/2 cup sliced zucchini
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the chicken breasts on the baking sheet.
4. Spread 2 tablespoons of pesto on each chicken breast.
5. Arrange the cherry tomatoes, broccoli florets, and sliced zucchini around the chicken.
6. Sprinkle garlic and Parmesan cheese over the vegetables.
7. Season with salt and pepper to taste.
8. Bake for 25-30 minutes or until the chicken is cooked through.
9. Serve hot and enjoy.

Shrimp and Vegetable Skewers With Peanut Sauce

SAVE IT

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

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup mixed vegetables, such as bell peppers, onions, and mushrooms
• 1/4 cup peanut butter
• 1/4 cup coconut cream
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste
• 10 bamboo skewers

Instructions

1. Preheat grill to medium-high heat.
2. Thread shrimp and vegetables onto bamboo skewers.
3. In a blender, combine peanut butter, coconut cream, soy sauce, lime juice, honey, and red pepper flakes.
4. Blend peanut sauce until smooth.
5. Brush peanut sauce onto skewers.
6. Season with salt and pepper to taste.
7. Grill skewers for 8-10 minutes, turning occasionally.
8. Serve hot and enjoy.

Pork Tenderloin With Roasted Brussels Sprouts

SAVE IT

Tender pork paired with roasted Brussels sprouts makes a delicious keto dinner.

Ingredients

• 1 (1-1.5 pound) pork tenderloin
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, salt, black pepper, garlic powder, and paprika.
3. Rub the mixture all over the pork tenderloin, making sure to coat it evenly.
4. Place the pork tenderloin on a baking sheet lined with parchment paper.
5. Roast the pork in the preheated oven for 20-25 minutes, or until it reaches an internal temperature of 145°F (63°C).
6. While the pork is cooking, toss the Brussels sprouts with a little bit of olive oil, salt, and pepper on a separate baking sheet.
7. After the pork has cooked for 15 minutes, add the Brussels sprouts to the oven and continue cooking for an additional 10-12 minutes, or until the sprouts are tender and caramelized.
8. Remove the pork from the oven and let it rest for 5 minutes before slicing and serving with the roasted Brussels sprouts.

Chicken Fajita Lettuce Wraps With Avocado Salsa

SAVE IT

Tender chicken and crispy vegetables in a low-carb lettuce wrap with creamy avocado salsa.

Ingredients

• 1 pound boneless chicken breast
• 1/2 cup lime juice
• 1/4 cup olive oil
• 2 cloves garlic
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 large onion
• 2 large bell peppers
• 8 lettuce leaves
• 2 ripe avocados
• Salt and pepper to taste

Instructions

1. Slice the chicken into thin strips and season with lime juice, olive oil, garlic, oregano, and cayenne pepper.
2. Heat a large skillet over medium-high heat and cook the chicken until browned, about 5-6 minutes.
3. Add the sliced onion and bell peppers to the skillet and cook until tender, about 5 minutes.
4. Wash and dry the lettuce leaves and set aside.
5. Cut the avocados in half and dice into small pieces.
6. In a bowl, mix the diced avocado with salt and pepper to taste.
7. Assemble the lettuce wraps by placing a portion of the chicken and vegetable mixture onto a lettuce leaf and topping with avocado salsa.
8. Serve immediately and enjoy.

Conclusion

You’ll make a million keto dinners after trying these 17 low-carb options. Each dish packs a flavor punch, from Baked Salmon to Cauliflower Fried Rice. With precise ingredient ratios and cooking methods, you’ll master keto cooking in no time, creating a lifetime of delicious, healthy meals that are incredibly easy to make.