50+ Flavorful Cheap Keto Dinner Recipes That Taste Amazing

Following a keto diet doesn’t have to break the bank.

Many people assume that low-carb, high-fat meals come with a hefty price tag, but the truth is, you can enjoy delicious keto dinners without spending a fortune.

Whether you’re new to the keto lifestyle or looking for affordable options to add to your meal plan, this collection of 50+ cheap keto dinner recipes will show you that eating keto on a budget is entirely possible.

From savory casseroles to quick skillet meals, each recipe is packed with nutritious ingredients that keep the carbs low while maintaining flavor and satisfaction.

These recipes use simple, budget-friendly ingredients like eggs, chicken, cauliflower, and affordable vegetables—making it easy to create keto meals without compromising on taste or your wallet.

So, grab your shopping list and get ready to discover some of the best cheap keto dinner options!

50+ Flavorful Cheap Keto Dinner Recipes That Taste Amazing

Eating keto on a budget is not only feasible, it’s also a great way to ensure that you’re fueling your body with nutritious, low-carb meals without the financial stress.

By choosing affordable ingredients and meal prepping in advance, you can make keto dinners that are both satisfying and easy to prepare.

With over 50+ cheap keto dinner recipes at your disposal, you can enjoy variety and flavor without having to spend a lot of money.

Give these recipes a try and start enjoying tasty, guilt-free meals every night of the week!

Keto Chicken Alfredo Casserole

A creamy and satisfying casserole that combines the rich flavors of chicken, cheese, and a low-carb alfredo sauce. It’s a comforting dinner option that requires minimal ingredients and prep time. Perfect for a busy weeknight, this dish keeps you full without breaking the bank.

Ingredients:

• 2 large chicken breasts, cooked and shredded
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 garlic clove, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 1/2 cups cauliflower florets, steamed

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, melt the butter over medium heat and sauté the garlic for 1 minute until fragrant.
3. Add the heavy cream to the skillet and bring it to a simmer. Stir in the mozzarella and Parmesan cheeses, allowing them to melt into the sauce.
4. Season with Italian seasoning, salt, and pepper to taste.
5. In a large mixing bowl, combine the shredded chicken and steamed cauliflower. Pour the alfredo sauce over the mixture and stir until everything is well coated.
6. Transfer the mixture to a greased casserole dish and bake for 25–30 minutes or until the top is golden and bubbly.
7. Serve hot, garnished with extra Parmesan or fresh herbs, if desired.

This keto chicken Alfredo casserole is a deliciously rich dish that can be prepared in no time. The cauliflower gives it a subtle texture similar to pasta, while the creamy cheese sauce delivers all the flavors you crave on a low-carb diet. This recipe is perfect for those looking to enjoy a filling, comforting meal without going over budget. It’s also versatile—feel free to add your favorite keto-friendly veggies or use leftover chicken to cut down on costs.

Keto Beef Stir-Fry with Veggies

A quick and flavorful stir-fry featuring tender strips of beef and a variety of crunchy, low-carb vegetables. This dish is packed with protein and healthy fats, making it an ideal keto dinner option that’s both satisfying and affordable.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 1 cup broccoli florets
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1 medium zucchini, sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce (or coconut aminos for a soy-free option)
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat.
2. Add the beef slices to the pan, seasoning with salt and pepper. Stir-fry for 2–3 minutes until browned and cooked through. Remove the beef from the pan and set aside.
3. In the same pan, add the garlic and ginger, sautéing for 30 seconds until fragrant.
4. Add the broccoli, bell peppers, and zucchini to the pan, stir-frying for 5–7 minutes until the vegetables are tender but still crisp.
5. Return the beef to the pan, pour in the soy sauce (or coconut aminos), and toss everything together until well coated. Cook for another 2–3 minutes to let the flavors meld.
6. Serve hot, garnished with sesame seeds or green onions if desired.

This keto beef stir-fry is an incredibly flexible dish that you can tailor based on what vegetables are in season or on sale. The use of low-carb vegetables like zucchini and bell peppers makes this a filling and nutritious meal without being expensive. The combination of beef, garlic, and soy sauce gives it a savory umami flavor that’s sure to satisfy your taste buds. If you’re looking for a budget-friendly, high-protein, low-carb dinner, this recipe hits all the marks.

Keto Eggplant Parmesan

A low-carb twist on the classic Italian dish, this keto eggplant Parmesan replaces breadcrumbs with almond flour for a crispy coating. It’s a great way to enjoy the comforting flavors of eggplant Parmesan while sticking to a keto-friendly diet.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 2 large eggs, beaten
• 1 cup marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
2. Dip each eggplant slice into the beaten eggs, then coat with almond flour, pressing lightly to ensure the coating sticks.
3. Arrange the coated eggplant slices in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
4. Remove from the oven and set aside. In a baking dish, layer the eggplant slices with marinara sauce, mozzarella, and Parmesan, repeating the layers.
5. Sprinkle dried oregano over the top and bake for another 15–20 minutes, or until the cheese is melted and bubbly.
6. Serve hot, garnished with fresh basil if desired.

This keto eggplant Parmesan is an affordable and flavorful alternative to traditional breaded versions. The almond flour coating gives the eggplant a satisfying crunch while keeping the dish low-carb. The rich marinara sauce and melty cheese bring the entire dish together, making it a great option for anyone following a keto lifestyle. Plus, it’s budget-friendly and can easily feed a family or provide leftovers for later in the week.

Keto Zucchini Noodles with Pesto Chicken

A light yet satisfying meal, this keto-friendly dish features spiralized zucchini noodles paired with tender pesto chicken. The combination of fresh herbs, garlic, and olive oil in the pesto sauce adds vibrant flavors without the carbs, making this a perfect low-carb dinner choice.

Ingredients:

• 2 medium zucchinis, spiralized
• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them for 6-7 minutes on each side, until golden brown and fully cooked through. Remove from the skillet and let them rest for a few minutes before slicing them thinly.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the zucchini noodles for 2-3 minutes until just tender, but still firm.
3. Toss the cooked zucchini noodles with the pesto sauce until they are well coated.
4. Serve the zucchini noodles on a plate and top with the sliced pesto chicken. Sprinkle with grated Parmesan cheese and garnish with fresh basil, if desired.

This dish is a refreshing and light dinner that’s full of flavor. The zucchini noodles, often called “zoodles,” are a great low-carb substitute for traditional pasta, making this recipe keto-friendly and nutritious. The pesto chicken adds richness to the dish, while the zucchini noodles provide a fresh, slightly crunchy texture. It’s a quick, easy, and affordable meal that satisfies your cravings for pasta while staying true to keto principles.

Keto Tuna Salad Lettuce Wraps

These keto tuna salad lettuce wraps are a quick and easy dinner option that combines creamy tuna salad with the crisp, refreshing crunch of lettuce. They’re filling, low-carb, and full of protein—perfect for a light yet satisfying keto meal.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 celery stalk, finely chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 8 large lettuce leaves (romaine or butter lettuce)

Instructions:

1. In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, celery, and parsley. Mix well until all the ingredients are thoroughly combined.
2. Season with salt and pepper to taste.
3. Lay the lettuce leaves flat on a plate, then spoon the tuna salad into the center of each leaf.
4. Wrap the lettuce around the tuna salad and secure with a toothpick if needed.
5. Serve immediately as a fresh and light dinner or snack.

These keto tuna salad lettuce wraps are a perfect solution for a quick and healthy meal that won’t weigh you down. The combination of creamy tuna and crunchy lettuce offers a refreshing contrast while keeping the carbs at bay. Plus, this dish can be made with pantry staples, making it an incredibly affordable meal choice. It’s perfect for busy evenings when you want something easy, nutritious, and satisfying.

Keto Baked Avocado Eggs

A simple, filling keto dinner, these baked avocado eggs are rich in healthy fats, protein, and fiber. They’re incredibly easy to make and a perfect choice for anyone craving a low-carb, high-nutrient meal that won’t break the bank.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste
• 1/4 tsp paprika (optional)
• Fresh chives for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Use a spoon to scoop out a small amount of the flesh from each half to create space for the egg.
3. Place the avocado halves in a baking dish, ensuring they fit securely.
4. Crack an egg into each avocado half, being careful not to break the yolk.
5. Sprinkle with salt, pepper, and paprika (if using), then top each with shredded cheddar cheese.
6. Bake for 12-15 minutes, or until the egg whites are set but the yolks remain soft. Adjust the time if you prefer firmer yolks.
7. Garnish with fresh chives and serve immediately.

Keto baked avocado eggs are a hearty and nutritious meal that’s both satisfying and full of healthy fats. The rich, creamy avocado pairs perfectly with the egg, and the cheddar cheese adds a deliciously melty, savory touch. This dish is not only keto-friendly but also incredibly easy to prepare with minimal ingredients, making it an affordable option for busy nights. Plus, it’s packed with nutrients, ensuring you stay full and energized.

Keto Ground Beef and Cauliflower Skillet

A hearty and satisfying one-pan meal, this keto ground beef and cauliflower skillet combines savory beef with tender cauliflower, all cooked together in a flavorful, low-carb sauce. It’s a quick and easy dinner that’s filling and budget-friendly.

Ingredients:

• 1 lb ground beef
• 1 medium head of cauliflower, cut into small florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup heavy cream
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
2. Add the chopped onion and garlic to the skillet, sautéing for 2–3 minutes until fragrant and softened.
3. Stir in the cauliflower florets, paprika, cumin, salt, and pepper, and cook for an additional 5 minutes, stirring occasionally.
4. Pour in the beef broth and bring to a simmer. Cover the skillet and cook for 10 minutes, or until the cauliflower is tender.
5. Stir in the heavy cream and cook for an additional 2–3 minutes, allowing the sauce to thicken slightly.
6. Garnish with fresh parsley and serve hot.

This keto ground beef and cauliflower skillet is a perfect blend of protein and fiber, making it a well-balanced, filling meal that’s quick to prepare. The cauliflower acts as a great low-carb substitute for starchy vegetables, absorbing the savory flavors of the beef and spices. It’s a flavorful and hearty dinner that won’t break your budget, making it a great go-to option for busy days when you need something satisfying in a hurry.

Keto Spinach and Feta Stuffed Chicken Breast

This keto stuffed chicken breast recipe is filled with creamy feta cheese and spinach, then baked to golden perfection. It’s a low-carb, high-protein dish that’s rich in flavor and easy to make, making it a fantastic choice for dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 tbsp cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the chopped spinach, feta cheese, cream cheese, mozzarella, garlic powder, and oregano. Season with salt and pepper to taste.
3. Using a sharp knife, make a pocket in each chicken breast by slicing horizontally through the thickest part of the breast.
4. Stuff each chicken breast with the spinach and feta mixture, securing the opening with toothpicks if necessary.
5. Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3–4 minutes per side, until golden brown.
6. Transfer the chicken to the oven and bake for 20–25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
7. Remove the toothpicks and serve the chicken breasts hot.

This keto spinach and feta stuffed chicken breast is an easy yet impressive dish that’s packed with flavors. The creamy spinach and feta filling gives the chicken a rich, savory taste, while keeping it low-carb. It’s a great option for meal prepping as well, as the chicken breasts can be made in bulk and stored for future meals. This recipe is both nutritious and cost-effective, making it a must-try for anyone on a budget.

Keto Shrimp and Broccoli Stir-Fry

A light, protein-packed stir-fry, this keto shrimp and broccoli dish is full of flavor and takes only a few minutes to make. The shrimp provide a good source of protein, while the broccoli adds fiber, making it a nutritious and filling low-carb meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or coconut aminos)
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 1 tbsp lemon juice
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
3. Add the broccoli florets to the skillet and stir-fry for 5–7 minutes, until the broccoli is tender but still crisp.
4. Return the shrimp to the skillet and pour in the soy sauce (or coconut aminos), sesame oil, and lemon juice. Stir everything together until well combined.
5. Season with salt and pepper to taste, then serve the stir-fry hot, garnished with sesame seeds if desired.

This keto shrimp and broccoli stir-fry is a simple yet flavorful dish that packs a punch of nutrition without the carbs. The shrimp provide lean protein, while the broccoli is a great low-carb vegetable that absorbs the savory sauce beautifully. This meal comes together in no time, making it an excellent option for busy weeknights when you want a healthy, quick, and affordable keto-friendly dinner.

Keto Chicken Zucchini Skillet

A quick and flavorful one-pan dish, this keto chicken zucchini skillet combines tender chicken breasts with sautéed zucchini in a garlic butter sauce. It’s a simple yet satisfying low-carb meal that’s easy to prepare and perfect for a busy weeknight.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 2 medium zucchinis, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. In a large skillet, heat the butter over medium heat. Season the chicken strips with salt, pepper, paprika, and thyme. Add the chicken to the skillet and cook for 6-8 minutes until browned and fully cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the sliced zucchini to the skillet and cook for 5-7 minutes until tender and slightly golden.
4. Return the cooked chicken to the skillet and toss everything together. Cook for an additional 2-3 minutes to let the flavors combine.
5. If desired, sprinkle with Parmesan cheese before serving.

This keto chicken zucchini skillet is a perfect balance of lean protein and low-carb vegetables. The garlic butter sauce enhances the flavors of the chicken and zucchini, creating a deliciously rich dish. It’s quick to make and requires only a few ingredients, making it a cost-effective dinner choice for busy nights. The addition of Parmesan adds a touch of richness, but the dish is perfectly satisfying even without it.

Keto Bacon-Wrapped Asparagus

A simple yet decadent keto dish, bacon-wrapped asparagus combines crispy bacon with tender asparagus for a flavorful, low-carb side dish or main course. The smoky bacon adds depth to the fresh asparagus, creating a satisfying and easy meal.

Ingredients:

• 1 bunch of asparagus, trimmed
• 8 slices of bacon
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp garlic powder (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Take a small bunch of asparagus (about 4-5 spears) and wrap it with one slice of bacon. Place the wrapped bundle seam side down on the prepared baking sheet. Repeat with the remaining asparagus and bacon.
3. Drizzle the bacon-wrapped asparagus with olive oil, and season with salt, pepper, and garlic powder if using.
4. Bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.
5. Serve hot as a side dish or a main course.

Keto bacon-wrapped asparagus is a deliciously simple dish that brings out the natural flavors of both the asparagus and bacon. The crispiness of the bacon paired with the tenderness of the asparagus makes this dish both satisfying and indulgent without the carbs. It’s a fantastic addition to any keto meal plan and can be easily doubled for larger gatherings. Plus, the ingredients are affordable and easy to find.

Keto Cauliflower Fried Rice

A healthier take on the classic fried rice, this keto cauliflower fried rice is made with cauliflower rice, sautéed vegetables, and savory seasonings. It’s a quick and easy low-carb meal that’s perfect as a side dish or a main course.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces (or use pre-packaged cauliflower rice)
• 2 tbsp olive oil
• 1 small onion, diced
• 1/2 cup peas and carrots, frozen or fresh
• 2 eggs, beaten
• 3 tbsp soy sauce (or coconut aminos for a soy-free option)
• 1 tsp sesame oil
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 2 green onions, chopped (optional)

Instructions:

1. In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened.
2. Add the peas and carrots, and sauté for another 2-3 minutes until heated through.
3. Push the vegetables to the side of the skillet and scramble the beaten eggs in the empty space. Once the eggs are cooked through, mix them with the vegetables.
4. Add the cauliflower rice to the skillet and stir to combine. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
5. Stir in the soy sauce, sesame oil, garlic powder, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.
6. Garnish with chopped green onions if desired and serve hot.

Keto cauliflower fried rice is a flavorful, low-carb alternative to traditional fried rice. The cauliflower rice is a perfect substitute for regular rice, making this dish ideal for those following a keto diet. The combination of sautéed vegetables, eggs, and savory seasonings makes for a filling, tasty meal that’s both healthy and affordable. Whether you enjoy it as a main dish or as a side, this recipe is sure to become a staple in your keto meal rotation.

Keto Chicken Parmesan Casserole

This keto chicken Parmesan casserole is a low-carb twist on the classic Italian dish. It features tender chicken smothered in marinara sauce, topped with melty cheese, and baked to golden perfection. It’s a comforting, hearty dish that’s perfect for dinner while keeping the carbs to a minimum.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup almond flour
• 1 egg, beaten
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Season the chicken pieces with salt, pepper, basil, and oregano. Dip each piece in beaten egg, then coat in almond flour.
3. Heat olive oil in a skillet over medium heat and brown the chicken pieces for 3-4 minutes on each side. You don’t need to cook them through—just give them a nice golden color.
4. Place the browned chicken pieces in the prepared baking dish. Pour marinara sauce over the chicken and sprinkle with mozzarella and Parmesan cheese.
5. Bake for 20-25 minutes, until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
6. Garnish with fresh parsley and serve hot.

This keto chicken Parmesan casserole is a delicious and comforting dinner that’s perfect for any night of the week. The almond flour coating gives the chicken a crispy texture without the carbs from breadcrumbs, while the rich marinara sauce and melty cheese provide all the flavors of traditional chicken Parmesan. This dish is simple to prepare, filling, and budget-friendly, making it a great choice for those on a keto diet.

Keto Eggplant Lasagna

This keto eggplant lasagna is a low-carb version of the traditional Italian dish, using thinly sliced eggplant as a substitute for pasta sheets. Layered with a savory meat sauce and topped with plenty of cheese, this dish is rich, cheesy, and full of flavor—without the carbs.

Ingredients:

• 2 medium eggplants, sliced lengthwise into thin strips
• 1 lb ground beef or turkey
• 2 cups marinara sauce (sugar-free)
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the eggplants and lay them flat on a baking sheet. Lightly season with salt and bake for 15 minutes to soften the slices and remove excess moisture. Pat dry with a paper towel.
2. In a skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant. Add the ground meat and cook until browned, breaking it up into small pieces as it cooks. Stir in marinara sauce, basil, oregano, salt, and pepper, and let simmer for 10 minutes.
3. In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Mix well.
4. In a greased 9×13-inch baking dish, layer the eggplant slices, followed by the meat sauce, then the ricotta mixture, and finally a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
5. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Let the lasagna cool for 5 minutes before slicing. Garnish with fresh basil and serve hot.

Keto eggplant lasagna offers all the comforting, cheesy goodness of traditional lasagna without the high carb count. The eggplant slices create a tender, almost pasta-like layer, while the rich meat sauce and creamy ricotta filling bring the flavors together perfectly. This recipe is not only keto-friendly but also cost-effective, making it a great way to enjoy a classic comfort dish on a budget.

Keto Chicken Alfredo Bake

A creamy and cheesy keto chicken Alfredo bake that combines tender chicken with cauliflower florets in a rich, homemade Alfredo sauce. It’s a satisfying, comforting dish that’s perfect for keto followers looking for something indulgent yet low-carb.

Ingredients:

• 2 lbs chicken breast, cooked and shredded
• 1 medium head of cauliflower, cut into florets
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 2 cloves garlic, minced
• 2 tbsp butter
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Steam or boil the cauliflower florets until tender, about 8–10 minutes. Drain well and set aside.
3. In a large skillet, melt butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
4. Add the heavy cream and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
5. Stir in Parmesan cheese, mozzarella cheese, garlic powder, salt, and pepper. Mix well to create a creamy sauce.
6. In the prepared baking dish, layer the shredded chicken, cauliflower florets, and Alfredo sauce. Stir to combine, ensuring everything is evenly coated.
7. Bake for 20–25 minutes, or until the top is golden and bubbly.
8. Garnish with fresh parsley and serve hot.

This keto chicken Alfredo bake is a rich and indulgent meal that’s low on carbs but high in flavor. The cauliflower florets provide a hearty base, while the creamy Alfredo sauce, loaded with cheese, coats the chicken perfectly. This dish is incredibly satisfying and feels like a decadent comfort meal, yet it’s perfectly suited to a keto lifestyle, offering a delicious way to enjoy the flavors of Alfredo without the carbs.

Note: More recipes​ are coming soon!