12 Keto Dinner Ideas and Recipes For Delicious, Low-Carb Meals

The popularity of the keto diet has soared in recent years, gaining recognition for its potential to support weight loss and provide various other health benefits. If you’re embracing the keto lifestyle and are on the hunt for easy keto dinner ideas, you’ve come to the right place.

Whether you’re craving savory gluten-free beef tacos or a cheesy veggie quiche, you’ll find a variety of low-carb, flavorful meals that’ll perfectly align with your ketogenic diet goals!

What Should Keto Meals Consist Of?

Before you can dive into the delicious dinner recipes we have compiled for you, it’s good to have an idea of what should or shouldn’t go into your tasty meals to get inspired on your own.

The keto diet should include foods that are high in fats, moderate in protein, and very low in carbohydrates. Low carbs will induce ketosis which will have the body using fat instead of carbs for fuel. The recommended foods for the keto diet include:

• Eggs, Meat, and Poultry (while bacon and sausage are allowed, avoid processed meat)
• Seafood
• Non-starchy, low-carb veggies
• Berries
• Cheeses like feta cheese, cream cheese, mozzarella cheese and others
• Avocados
• Nuts, seeds, and healthy oils like coconut and olive oil
• Dark chocolate and cocoa
• Cottage cheese and plain Greek yogurt

You may also like: 7-Day Weight Loss Low-Carb Diet To Achieve Your Dream Body

12 Keto Dinner Ideas and Recipes

Now that we have a good idea of what should go into the meals, here is a list of delicious and healthy recipes for you to try in order to follow the keto diet plan. For accurate measurement of your ingredients to stay within the restrictions of the keto diet, make use of our free Grams to Cups Calculator!

1. Baked Salmon with Asparagus and Lemon Garlic Butter Sauce

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 1/2 cup unsalted butter
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 1 tbsp olive oil
• Salt, pepper, and optional red pepper flakes, parsley, and dill

Instructions:

1. Preheat oven to 400°F (200°C).
2. Prepare asparagus: Toss with olive oil, salt, and pepper. Spread on a baking sheet.
3. Prepare salmon: Season with salt and pepper, drizzle with olive oil. Place on the baking sheet with asparagus.
4. Make sauce: Melt butter in a pan, sauté garlic for 1 minute, then add lemon juice, zest, and red pepper flakes. Simmer for 2-3 minutes.
5. Bake: Spoon sauce over salmon and bake for 12-15 minutes until salmon is cooked through (145°F).
6. Serve: Garnish with fresh herbs and serve with the roasted asparagus.

2. Pan-seared Steak with Chimichurri Sauce

Ingredients:

For the Steak:

• 2 ribeye or filet mignon steaks (1-inch thick)
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Chimichurri Sauce:

• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped (optional)
• 3 garlic cloves, minced
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Make Chimichurri Sauce: In a bowl, combine parsley, cilantro, garlic, red wine vinegar, lemon juice, red pepper flakes, olive oil, salt, and pepper. Stir well and set aside.
2. Cook Steak: Season steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear steaks for 4-5 minutes per side for medium-rare (adjust for your preferred doneness). Remove from pan and let rest for 5 minutes.
3. Serve: Spoon chimichurri sauce over the steaks and serve immediately.

3. Zucchini Noodles with Pesto and Chicken

Ingredients:

• 2 zucchinis, spiralized
• 2 chicken breasts
• 2 tbsp olive oil
• Salt and pepper

For the Pesto:

• 1 cup basil
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/4 cup Parmesan
• 1/4 cup olive oil

Instructions:

1. Make pesto: Blend basil, pine nuts, garlic, Parmesan, olive oil, salt, and pepper until smooth.
2. Cook chicken: Season chicken with salt and pepper, cook in a skillet with olive oil for 6-7 minutes per side. Slice.
3. Cook noodles: Sauté zucchini noodles in the same skillet for 2-3 minutes.
4. Serve: Toss noodles with pesto, and top it with chicken.

4. Creamy Garlic Parmesan Shrimp and Green Salad

Ingredients:

• For the Shrimp:
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 1 tbsp fresh parsley, chopped
• For the Salad:
  • 4 cups mixed greens (spinach, arugula, or lettuce)
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup olive oil (for dressing)
  • 2 tbsp apple cider vinegar or balsamic vinegar (unsweetened)
  • Salt and pepper, to taste

Instructions:

1. Cook shrimp: Sauté shrimp in olive oil for 2-3 minutes per side, then remove.
2. Make sauce: In the same pan, cook garlic, then add heavy cream and Parmesan. Simmer until smooth. Season with salt and pepper.
3. Toss shrimp in sauce: Return shrimp to the pan, coating with the creamy sauce. Simmer for another 1-2 minutes.
4. Prepare salad: Toss mixed greens, cucumber, onion, and tomatoes. Drizzle with olive oil, vinegar, salt, and pepper.
5. Serve: Serve shrimp over the salad.

5. Chicken Thighs in Pepper Parmesan Sauce with Roasted Vegetables

Ingredients:

• For the Chicken:
  • 4 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • Salt and pepper
• For the Sauce:
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp black pepper
  • 2 garlic cloves, minced
  • 1 tbsp butter
  • Salt
• For the Roasted Veggies:
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 bell pepper, chopped
  • 1 tbsp olive oil
  • Salt and pepper

Instructions:

1. Roast veggies: Toss broccoli, cauliflower, and bell pepper with olive oil, salt, and pepper. Roast at 400°F for 20-25 minutes.
2. Cook chicken: Season chicken with salt and pepper, cook in olive oil over medium-high heat for 5-7 minutes per side until crispy and cooked through. Remove.
3. Make sauce: In the same pan, melt butter, sauté garlic, add heavy cream, Parmesan, and pepper. Simmer until thickened. Season with salt.
4. Serve: Drizzle sauce over chicken and serve with roasted veggies.

6. Broccoli Cheddar Quiche

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 cups broccoli florets, steamed or blanched
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup heavy cream
• 1/2 cup milk (or unsweetened almond milk for keto)
• 4 large eggs
• 1/2 small onion, finely chopped
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• 1/4 tsp garlic powder (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté onion: In a skillet, heat olive oil or butter over medium heat. Sauté onion until softened (about 3 minutes). Set aside to cool.
3. Prepare filling: In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and garlic powder. Stir in sautéed onion, steamed broccoli, and shredded cheddar cheese.
4. Assemble quiche: Pour the egg mixture into the pie crust and spread it out evenly.
5. Bake: Bake for 30-35 minutes until the quiche is set and lightly browned on top.
6. Cool & serve: Let the quiche cool for 5-10 minutes before slicing. Serve warm or at room temperature.

7. One Pot Chicken and Veggies Skillet

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 bell pepper, chopped
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper, to taste
• 1/2 cup chicken broth (or water)
• Fresh parsley, chopped (optional)

Instructions:

1. Cook chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, paprika, and oregano. Cook chicken for 5-7 minutes per side until golden and cooked through (165°F internal temperature). Remove from skillet and set aside.
2. Sauté veggies: In the same skillet, add more oil if needed. Sauté onion and garlic for 2 minutes until fragrant. Add bell pepper, zucchini, and cherry tomatoes. Cook for 5-6 minutes until tender.
3. Deglaze and simmer: Add chicken broth to the skillet, scraping up any browned bits. Stir to combine, then return chicken to the skillet. Cover and cook for 5 more minutes, until everything is heated through.
4. Serve: Garnish with fresh parsley and serve.

8. Garlic Pork Chops with Cauliflower Rice

Ingredients:

• 4 pork chops
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp butter
• 1 medium cauliflower (grated or riced)
• Salt and pepper, to taste
• Fresh parsley (optional)

Instructions:

1. Cook pork chops: Season with salt, pepper, and thyme. Sear in olive oil for 4-5 minutes per side until cooked through. Set aside.
2. Make garlic butter: In the same skillet, melt butter, sauté garlic for 1 minute, and drizzle over pork chops.
3. Cook cauliflower rice: Sauté garlic in olive oil, add cauliflower rice, and cook for 5-6 minutes. Season with salt and pepper.
4. Serve: Plate pork chops with cauliflower rice, and garnish with parsley.

Other recipes you might enjoy:

5 Healthy Rice Diet Recipes For Weight Loss

15 Healthy Vegetarian Recipes For Dinner

9. Satay Chicken with Zucchini noodles Salad Bowl

Ingredients:

For the Satay Chicken:

• 4 boneless, skinless chicken breast
• 2 tbsp olive oil
• 1 tbsp soy sauce (or coconut aminos for keto)
• 1 tbsp peanut butter (or almond butter for keto)
• 1 tbsp lime juice
• 1 garlic clove, minced
• 1 tsp ground ginger
• 1 tsp chili flakes (optional)
• Salt and pepper, to taste

For the Zucchini Noodles Salad:

• 2 large zucchinis, spiralized into noodles
• 1/2 cucumber, sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. Marinate the Chicken: In a bowl, whisk together olive oil, soy sauce, peanut butter, lime juice, garlic, ginger, chili flakes, salt, and pepper. Coat the chicken in the marinade and refrigerate for at least 30 minutes.
2. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes per side until fully cooked (165°F internal temperature). Let rest, then slice.
3. Prepare the Salad: In a large bowl, toss zucchini noodles, cucumber, bell pepper, onion, and cilantro with olive oil, lime juice, salt, and pepper.
4. Assemble the Bowl: Place the zucchini noodles salad in bowls and top with sliced satay chicken.

10. Avocado Lime Salmon with Quinoa

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• Juice of 1 lime
• 1 avocado, sliced
• 2 garlic cloves, minced
• 1 cup quinoa
• 2 cups water or broth
• Salt and pepper, to taste
• Fresh cilantro (optional)

Instructions:

1. Cook quinoa: Rinse quinoa, cook in 2 cups water/broth with a pinch of salt for 15 minutes. Fluff and set aside.
2. Cook salmon: Season salmon with salt, pepper, and garlic. Cook in olive oil for 4-5 minutes per side. Squeeze lime juice over salmon.
3. Assemble: Serve salmon over quinoa, top with avocado slices, and garnish with cilantro.

11. Gluten-Free Slow-Cooked Cheesy Beef Tacos

Ingredients:

For the Beef:

• 2 lbs ground beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 packet gluten-free taco seasoning (or homemade, see below)
• 1/4 cup beef broth (ensure it’s gluten-free)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream (optional)
• Salt and pepper, to taste

For Homemade Taco Seasoning:

• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For Taco “Shells” (Gluten-Free):

• Lettuce wraps (large leaves like romaine or iceberg)
• Gluten-free corn flour tortillas (store-bought or homemade)

Instructions:

1. Cook the Beef: In a skillet, brown the ground beef with onion and garlic over medium heat. Drain excess fat.
2. Slow Cook: Transfer beef mixture to a slow cooker. Add taco seasoning (ensure it’s gluten-free) and beef broth. Stir well and cook on low for 4-6 hours.
3. Finish the Beef: About 10 minutes before serving, stir in shredded cheddar cheese and let it melt into the beef.
4. Assemble Tacos: Spoon the cheesy beef into lettuce wraps or gluten-free tortillas. Top with sour cream (optional) and garnish with cilantro, avocado, or your favorite toppings.

For other gluten-free recipes and snacks:

10 Gluten and Dairy-Free Breakfast Ideas and Recipes

Top 20 Gluten-Free Snacks 2024

12. Teriyaki Salmon with Cauliflower Rice

Ingredients:

• 4 salmon fillets
• 1/4 cup soy sauce (or coconut aminos for keto)
• 2 tbsp honey or erythritol (for keto)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp sesame seeds (optional)
• 1 medium head cauliflower, grated or riced
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Marinate Salmon: In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Marinate salmon for 15-30 minutes.
2. Cook Salmon: Heat a pan or grill over medium-high heat. Cook salmon for 4-5 minutes per side until golden and cooked through (145°F internal temperature). Drizzle with extra marinade (optional) and top with sesame seeds.
3. Prepare Cauliflower Rice: In a separate pan, heat olive oil over medium heat. Add riced cauliflower, season with salt and pepper, and cook for 4-5 minutes until tender.
4. Serve: Serve teriyaki salmon on top of cauliflower rice.

Conclusion

We hope this article has given you enough inspiration and keto dinner ideas to follow as you navigate your journey with the keto diet. These low-carb recipes each promise a complete meal and a flavorful dish that’s bound to keep you coming back for more, along with all the health benefits. For more tips on how you can continue an active lifestyle, check out the JustFit app!