45+ Tasty & Delicious Sunday Keto Oven Recipes for Your Meal Plan

Sundays are the perfect day to unwind, relax, and enjoy a comforting meal with your loved ones.

If you’re following a keto lifestyle, you might be on the lookout for delicious and easy oven-based recipes that align with your dietary goals.

Keto oven recipes are a game-changer when it comes to preparing satisfying meals without spending hours in the kitchen.

Whether you’re in the mood for savory baked chicken, hearty casseroles, or cheesy delights, these recipes will make your Sunday meal prep a breeze.

In this post, we’ve curated over 45 keto-friendly oven recipes to elevate your Sunday meals.

These low-carb dishes will not only satisfy your cravings but also keep you on track with your keto lifestyle.

From tender roasted meats to flavorful casseroles and crispy keto bread, there’s something for every palate.

Let’s dive into these oven-baked keto creations that will make your Sundays even more delicious!

45+ Tasty & Delicious Sunday Keto Oven Recipes for Your Meal Plan

By incorporating these 45+ keto oven recipes into your Sunday routine, you can enjoy the pleasure of a hearty, satisfying meal without derailing your low-carb lifestyle.

These dishes offer the perfect balance of flavor, nutrition, and ease, making them ideal for those who want to stick to their keto goals while still enjoying the rich, comforting flavors of Sunday cooking.

Whether you’re preparing a meal for your family, hosting a keto-friendly gathering, or simply indulging in a solo feast, these oven-baked recipes will provide you with a variety of options to enjoy.

So, fire up your oven, get cooking, and savor every bite of these keto-friendly delights!

Keto Sunday Roasted Herb Chicken

This keto roasted herb chicken is perfect for a relaxed Sunday meal. The combination of fresh herbs and spices gives the chicken a flavorful crust while keeping it moist and juicy inside. It’s a low-carb, high-protein dish that’s easy to make and can be paired with a variety of keto-friendly side dishes.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 1 tbsp rosemary (fresh or dried)
• 1 tsp paprika
• Salt and pepper to taste
• 1 lemon, halved
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Pat the chicken dry with paper towels to ensure a crispy skin.
3. Rub the entire chicken with olive oil. Sprinkle the garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper evenly over the chicken.
4. Place the halved lemon inside the cavity of the chicken. Optionally, you can also add extra fresh herbs inside.
5. Place the chicken on a rack in a roasting pan or on a baking sheet. Roast in the oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10 minutes before carving.

This keto roasted herb chicken is not only a showstopper for your Sunday meal but also a healthy choice for those following a keto lifestyle. The combination of garlic, rosemary, and thyme infuses the chicken with aromatic flavors, while the crispy skin adds texture. It pairs wonderfully with keto-friendly sides like roasted vegetables or a fresh salad. The leftovers can be used for keto-friendly wraps or soups, making this a versatile dish for the week ahead.

Keto Zucchini Parmesan Fries

These crispy keto zucchini Parmesan fries make an excellent snack or side dish for your Sunday meal. With the perfect balance of Parmesan cheese, almond flour, and fresh herbs, they are low-carb and packed with flavor. These fries are a great alternative to traditional French fries and are perfect for anyone following a keto diet.

Ingredients:

• 2 medium zucchini, cut into fries
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 eggs, beaten
• Olive oil spray for greasing

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
3. Dip each zucchini fry into the beaten eggs, then coat it in the almond flour mixture. Ensure the fries are evenly coated.
4. Arrange the zucchini fries in a single layer on the prepared baking sheet. Spray lightly with olive oil.
5. Bake in the oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
6. Serve immediately with a side of keto-friendly marinara sauce or ranch dip.

Keto zucchini Parmesan fries are the perfect comfort food without the guilt of traditional fries. The almond flour and Parmesan coating creates a crispy exterior, while the zucchini inside remains tender and flavorful. This dish is ideal for a Sunday movie night or as an accompaniment to your main keto meal. Not only are these fries a delicious option, but they are also low-carb and filled with nutrients from zucchini. Enjoy them as a snack or alongside grilled meats for a satisfying meal.

Keto Creamy Spinach and Artichoke Casserole

This keto creamy spinach and artichoke casserole is a rich and decadent dish that makes for a perfect Sunday dinner or side. The blend of creamy cheeses, spinach, and artichokes creates a comforting and indulgent casserole that’s also low in carbs. It’s a great option for those following a keto diet but craving a hearty, creamy dish.

Ingredients:

• 1 lb fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chicken broth (or vegetable broth)
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a large skillet, sauté the garlic over medium heat until fragrant, about 1 minute.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and set aside.
4. In a large bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, and chicken broth. Stir until smooth.
5. Add the cooked spinach, artichoke hearts, salt, pepper, and red pepper flakes (if using) to the bowl. Mix well until everything is evenly combined.
6. Transfer the mixture to the greased baking dish and spread it out evenly.
7. Bake in the oven for 25-30 minutes, or until the top is golden and bubbly.
8. Garnish with fresh parsley before serving.

This creamy spinach and artichoke casserole is the ultimate keto comfort food, providing a rich, cheesy, and savory dish that’s both satisfying and low-carb. The combination of spinach and artichokes offers a great balance of texture and flavor, while the creamy cheese mixture ensures each bite is indulgent. Perfect for a cozy Sunday dinner, this casserole can be enjoyed on its own or paired with other keto-friendly dishes. Whether serving it to guests or savoring it on your own, this dish is sure to become a favorite in your keto meal rotation.

Keto Baked Salmon with Avocado Salsa

This keto baked salmon with avocado salsa is a refreshing, light, and nutritious dish perfect for a Sunday meal. The salmon is perfectly seasoned and baked to tender perfection, while the avocado salsa adds a zesty, creamy contrast. Packed with omega-3 fatty acids, healthy fats, and protein, this dish is an ideal choice for those on a keto diet.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp olive oil (for salsa)
• 1/2 jalapeño, minced (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the baking sheet and drizzle with olive oil. Season with garlic powder, paprika, salt, and pepper.
3. Bake the salmon for 15-20 minutes, or until the fish easily flakes with a fork and reaches an internal temperature of 145°F (63°C).
4. While the salmon is baking, prepare the avocado salsa by combining the diced avocado, red onion, cilantro, lime juice, olive oil, and jalapeño (if using) in a bowl. Gently mix together.
5. Once the salmon is done, remove from the oven and top with the freshly prepared avocado salsa.

This keto baked salmon with avocado salsa is a flavorful and satisfying dish that brings together the rich, tender salmon with the creamy, tangy salsa for a perfect combination of textures. The avocado salsa adds a fresh, bright flavor that complements the savory fish, making it an excellent choice for a healthy Sunday dinner. It’s a light but filling meal that can be paired with a variety of keto sides, like roasted vegetables or a crisp salad. The dish is easy to prepare and packed with nutrients, making it a perfect addition to your weekly keto meal plan.

Keto Cauliflower Mac and Cheese

Keto cauliflower mac and cheese is a delicious, low-carb alternative to the traditional mac and cheese, replacing pasta with cauliflower florets. This dish is rich, creamy, and packed with flavor from cheddar and Parmesan cheeses, making it an irresistible comfort food that fits within your keto lifestyle.

Ingredients:

• 1 large cauliflower, cut into florets
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 tbsp butter
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup almond flour (optional, for a thicker sauce)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes, until tender. Drain well and set aside.
3. In a saucepan, melt the butter over medium heat. Add the garlic powder, onion powder, salt, and pepper, and cook for 1 minute.
4. Add the heavy cream to the saucepan, stirring to combine. Bring the mixture to a simmer and cook for 3-5 minutes until the cream thickens slightly.
5. Stir in the cheddar cheese and Parmesan cheese, continuing to cook until the cheeses melt and the sauce becomes smooth.
6. If you prefer a thicker sauce, add the almond flour and whisk until combined.
7. In a large bowl, combine the cooked cauliflower with the cheese sauce. Mix gently until the cauliflower is well coated.
8. Transfer the mixture to the prepared baking dish and bake for 15-20 minutes, or until the top is golden and bubbly.
9. Garnish with fresh parsley before serving.

Keto cauliflower mac and cheese is a creamy, cheesy, and comforting dish that offers all the flavor of traditional mac and cheese without the carbs. The cauliflower provides the perfect base, mimicking pasta while staying low in carbs, making it ideal for those following a keto diet. The rich cheese sauce, combined with the tender cauliflower, creates a satisfying and indulgent side dish or main course. Whether you’re serving it as a side to grilled meats or enjoying it on its own, this keto mac and cheese is sure to be a hit at your Sunday dinner table.

Keto Eggplant Parmesan

Keto eggplant Parmesan is a low-carb take on the classic Italian dish, perfect for those looking for a healthier yet indulgent option on a Sunday. The eggplant is breaded with almond flour and Parmesan, then baked until crispy and topped with marinara sauce and mozzarella cheese. It’s a delightful, cheesy dish that’s both satisfying and keto-friendly.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 large eggs, beaten
• 2 cups sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat it in the almond flour mixture, pressing gently to adhere the coating.
4. Place the breaded eggplant slices in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. Once the eggplant slices are done, remove from the oven. Spread a thin layer of marinara sauce on each slice, then top with mozzarella cheese.
6. Return the eggplant to the oven and bake for another 5-10 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.

Keto eggplant Parmesan is a delicious, low-carb alternative to the traditional breaded and fried version. The almond flour and Parmesan coating create a crispy crust, while the melted mozzarella and marinara sauce add layers of flavor that make each bite satisfying. This dish is perfect for a cozy Sunday meal, and it can easily be served as a main dish or a side to grilled meats or a crisp salad. Whether you’re a keto dieter or simply looking for a healthier take on an Italian classic, this eggplant Parmesan is a flavorful, guilt-free option to enjoy.

Keto Garlic Butter Shrimp with Asparagus

Keto garlic butter shrimp with asparagus is a quick and easy dish that’s bursting with flavor. The shrimp are sautéed in a rich garlic butter sauce, paired with tender asparagus for a satisfying low-carb meal. Perfect for a Sunday dinner when you want something indulgent but still healthy and keto-friendly.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tbsp butter
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add the asparagus and season with salt and pepper. Sauté for 5-7 minutes, or until the asparagus is tender and slightly browned. Remove from the skillet and set aside.
2. In the same skillet, melt the remaining butter over medium-high heat. Add the garlic and red pepper flakes (if using) and sauté for 1-2 minutes, until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until the shrimp are pink and opaque.
4. Return the asparagus to the skillet and toss everything together. Drizzle with lemon juice and garnish with fresh parsley.
5. Serve immediately, paired with a side of cauliflower rice or a fresh salad.

Keto garlic butter shrimp with asparagus is an incredibly flavorful and quick dish that fits perfectly into your keto meal plan. The shrimp, cooked in a rich garlic butter sauce, are juicy and tender, while the asparagus adds a delightful crunch and freshness. This dish is low in carbs, high in protein, and packed with healthy fats, making it ideal for a Sunday dinner when you want something indulgent yet simple. It’s also easy to prepare, making it perfect for busy keto dieters who want a satisfying meal without spending too much time in the kitchen.

Keto Bacon-Wrapped Avocados

Keto bacon-wrapped avocados are the ultimate appetizer or side dish for a Sunday gathering. The crispy bacon paired with creamy, buttery avocado creates a perfect contrast in textures and flavors. This dish is not only indulgent but also low-carb and packed with healthy fats, making it a great option for a keto lifestyle.

Ingredients:

• 2 ripe avocados, halved and pitted
• 8 slices of bacon
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut each avocado in half and remove the pit. Lightly brush the flesh with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper.
3. Wrap each avocado half with a slice of bacon. If needed, secure the bacon with toothpicks.
4. Place the bacon-wrapped avocado halves on the prepared baking sheet, cut side up.
5. Bake in the oven for 15-20 minutes, or until the bacon is crispy and golden brown.
6. Remove from the oven and garnish with fresh cilantro if desired. Serve immediately.

Keto bacon-wrapped avocados are the perfect combination of crispy, savory bacon and creamy, rich avocado. The garlic powder and paprika add a touch of flavor to complement the natural richness of the avocado. This dish is great for a keto-friendly appetizer or a side that will please any crowd. It’s a simple, flavorful, and indulgent way to enjoy healthy fats on a Sunday. Plus, it’s quick to prepare and can easily be doubled for larger gatherings.

Keto Chicken Alfredo Zucchini Noodles

Keto chicken Alfredo zucchini noodles is a rich and creamy dish that combines tender chicken with zucchini noodles and a decadent Alfredo sauce. It’s a low-carb alternative to traditional pasta, making it perfect for those following a keto diet but craving comfort food. This dish is satisfying, indulgent, and easy to make for a Sunday meal.

Ingredients:

• 2 medium zucchini, spiralized into noodles
• 2 chicken breasts, boneless and skinless
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp nutmeg (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 5-7 minutes on each side, or until cooked through and no longer pink. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic until fragrant, about 1 minute.
3. Add the heavy cream and Parmesan cheese to the skillet. Stir and simmer for 3-5 minutes, until the sauce thickens and becomes creamy. Season with salt, pepper, and nutmeg (if using).
4. While the sauce is simmering, sauté the zucchini noodles in another pan over medium heat for 2-3 minutes until they are slightly tender but still al dente.
5. Slice the cooked chicken into strips and add it to the skillet with the Alfredo sauce. Stir to combine.
6. Add the zucchini noodles to the skillet and toss everything together to coat the noodles in the sauce.
7. Garnish with fresh parsley and serve immediately.

Keto chicken Alfredo zucchini noodles offer the perfect balance of creamy, cheesy Alfredo sauce with tender chicken and fresh zucchini noodles. The zucchini serves as a fantastic low-carb alternative to pasta, giving you all the comfort without the carbs. This dish is rich and satisfying, making it an excellent choice for a Sunday dinner or a special occasion. It’s simple to prepare, and the creamy sauce makes it feel indulgent despite being keto-friendly. Enjoy this dish as a main course or serve it alongside a fresh salad for a complete meal.

Keto Meatballs with Zucchini Noodles

Keto meatballs with zucchini noodles is a hearty, flavorful dish that perfectly combines savory, juicy meatballs with tender zucchini noodles, making it a fantastic low-carb meal. These meatballs are seasoned with herbs and spices, then baked to perfection, while the zucchini noodles add a fresh, light texture to balance the richness of the meatballs. It’s a satisfying and healthy keto meal that’s easy to prepare.

Ingredients:

• 1 lb ground beef or turkey
• 1/4 cup almond flour
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 2 medium zucchini, spiralized into noodles
• 2 tbsp olive oil
• 1/2 cup sugar-free marinara sauce
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground meat, almond flour, egg, Parmesan cheese, oregano, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Roll the mixture into 12-15 meatballs and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
5. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until slightly tender.
6. Once the meatballs are done, remove them from the oven and add them to the skillet with zucchini noodles. Pour the marinara sauce over the meatballs and noodles and heat through for 1-2 minutes.
7. Garnish with fresh basil and serve immediately.

Keto meatballs with zucchini noodles is a wholesome and satisfying meal that delivers all the flavor of traditional meatballs without the carbs. The zucchini noodles provide a light and refreshing contrast to the rich, savory meatballs, while the marinara sauce adds an extra layer of comfort. This dish is perfect for a Sunday dinner and works as a family-friendly meal that’s both keto-friendly and full of flavor. The meatballs are easy to make and can be prepared ahead of time, making it an ideal weeknight meal as well.

Keto Spaghetti Squash Carbonara

Keto spaghetti squash carbonara is a deliciously creamy and indulgent dish, offering a low-carb alternative to traditional pasta carbonara. The spaghetti squash is roasted until tender and tossed with crispy bacon, eggs, Parmesan cheese, and a creamy sauce. This dish is rich, satisfying, and perfect for those following a keto diet.

Ingredients:

• 1 medium spaghetti squash
• 6 slices bacon, chopped
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
2. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
3. While the squash is roasting, cook the chopped bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove from the skillet and set aside.
4. In a separate bowl, whisk together the eggs, heavy cream, Parmesan cheese, garlic powder, salt, and pepper until smooth.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into “noodles.”
6. Add the squash noodles to the skillet with the bacon and toss gently.
7. Remove the skillet from heat and slowly pour the egg mixture over the noodles, stirring quickly to avoid scrambling the eggs. Continue tossing until the sauce becomes creamy and coats the squash noodles.
8. Garnish with fresh parsley and serve immediately.

Keto spaghetti squash carbonara is a rich and creamy low-carb version of a classic pasta dish. The roasted spaghetti squash acts as a perfect stand-in for pasta, absorbing the savory flavors of the creamy sauce and crispy bacon. This dish is an indulgent and satisfying meal, ideal for a Sunday dinner or any occasion when you’re craving something comforting. The combination of eggs, cream, and Parmesan creates a smooth, luscious sauce that elevates the squash, making it feel just like the original carbonara. It’s a perfect keto option for pasta lovers.

Keto Baked Chicken Thighs with Roasted Vegetables

Keto baked chicken thighs with roasted vegetables is a one-pan, easy-to-make meal that’s perfect for a relaxed Sunday dinner. The chicken thighs are juicy and crispy, while the roasted vegetables add a savory, caramelized flavor. This meal is packed with healthy fats, protein, and fiber, making it a satisfying, low-carb option that requires minimal prep and cleanup.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup Brussels sprouts, halved
• 1 cup cauliflower florets
• 1 cup bell peppers, chopped
• 1 tbsp fresh rosemary, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
2. Drizzle olive oil over the chicken thighs and season with garlic powder, thyme, paprika, salt, and pepper. Rub the seasoning into the skin.
3. Place the chicken thighs on the prepared baking sheet, skin-side up.
4. In a large bowl, toss the Brussels sprouts, cauliflower, and bell peppers with olive oil, salt, pepper, and rosemary. Arrange the vegetables around the chicken thighs on the baking sheet.
5. Bake for 35-40 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
6. Once done, remove from the oven and let the chicken rest for a few minutes before serving.

Keto baked chicken thighs with roasted vegetables is a simple, flavorful, and satisfying meal that requires minimal effort but delivers big on taste. The crispy skin of the chicken thighs adds richness, while the roasted vegetables provide a perfect balance of textures and flavors. This one-pan dish is ideal for a low-maintenance, low-carb Sunday dinner, offering a hearty meal that’s full of nutrients and easy to clean up. Whether you serve it on its own or with a side of cauliflower mash, it’s sure to become a go-to in your keto meal rotation.

Keto Chicken Alfredo with Cauliflower Rice

Keto chicken Alfredo with cauliflower rice is a comforting and creamy dish that offers all the richness of traditional Alfredo pasta, without the carbs. The creamy Alfredo sauce is made with heavy cream and Parmesan cheese, and the cauliflower rice serves as a low-carb substitute for pasta, making this a perfect keto meal. It’s a filling and satisfying dish that’s ideal for a Sunday dinner or a special occasion.

Ingredients:

• 2 large chicken breasts, boneless and skinless
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp chopped fresh parsley for garnish
• 2 cups cauliflower rice (fresh or frozen)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook the chicken for 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
2. In the same skillet, melt the butter over medium heat. Add the heavy cream, Parmesan cheese, garlic powder, and onion powder. Stir and cook for 2-3 minutes until the sauce is smooth and creamy.
3. While the sauce is cooking, prepare the cauliflower rice by heating it in a separate pan over medium heat for about 5 minutes, stirring occasionally.
4. Slice the chicken breasts into thin strips and add them back to the skillet with the Alfredo sauce. Stir to coat the chicken in the sauce.
5. Serve the creamy chicken Alfredo over the cauliflower rice, garnished with fresh parsley.

Keto chicken Alfredo with cauliflower rice is a decadent and satisfying meal that mimics the comforting flavors of the classic Alfredo pasta dish, but with a keto twist. The creamy sauce pairs beautifully with the tender chicken, while the cauliflower rice offers a perfect low-carb base for the dish. This meal is rich and filling, making it a great choice for a Sunday dinner or for impressing guests on a special occasion. With minimal carbs and all the indulgent flavors you love, it’s a keto recipe worth adding to your regular rotation.

Keto Roasted Salmon with Asparagus

Keto roasted salmon with asparagus is a simple yet elegant dish that combines the rich flavor of salmon with the earthy taste of roasted asparagus. This low-carb meal is light yet filling, making it perfect for a Sunday dinner or a quick weeknight meal. The salmon is roasted to perfection, with a crispy exterior and a tender, flaky interior, while the asparagus complements the dish with its subtle flavor and crisp texture.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 lemon, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the salmon fillets on one side of the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, garlic powder, and thyme.
3. Place the asparagus on the other side of the baking sheet, drizzle with the remaining olive oil, and season with salt and pepper.
4. Place lemon slices on top of both the salmon fillets and the asparagus.
5. Roast in the oven for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender and slightly crisp.
6. Remove from the oven and garnish with fresh parsley before serving.

Keto roasted salmon with asparagus is a quick, nutritious, and delicious meal that’s packed with healthy fats and protein. The roasting process enhances the natural flavors of both the salmon and asparagus, creating a dish that feels sophisticated yet is simple to prepare. Whether you’re looking for a light dinner or a keto-friendly option for a family meal, this dish is sure to please. The healthy fats from the salmon and the fiber from the asparagus make this a well-rounded, low-carb meal that’s both satisfying and nutritious.

Keto Eggplant Lasagna

Keto eggplant lasagna is a delicious, low-carb alternative to traditional lasagna. Instead of pasta, thin slices of eggplant are used to create the layers, making this a keto-friendly dish that doesn’t sacrifice flavor. The combination of ground beef, marinara sauce, and melted cheese makes for a savory, comforting meal that’s perfect for a Sunday dinner or any occasion when you’re craving a hearty, cheesy dish.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch thick rounds
• 1 lb ground beef
• 1 jar (about 24 oz) sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, season with salt, and bake for 15-20 minutes, flipping halfway through, until tender and slightly golden.
3. While the eggplant is baking, cook the ground beef in a skillet over medium heat until browned. Drain any excess fat, then stir in the marinara sauce, oregano, garlic powder, salt, and pepper. Simmer for 5-10 minutes.
4. In a separate bowl, mix the ricotta cheese, half of the mozzarella, and Parmesan cheese together.
5. Once the eggplant slices are done, assemble the lasagna. Start with a layer of eggplant slices in a 9×13-inch baking dish. Top with a layer of meat sauce, then a layer of the cheese mixture. Repeat the layers until all ingredients are used.
6. Finish with a layer of mozzarella cheese on top and bake for 25-30 minutes, until the cheese is melted and bubbly.
7. Remove from the oven and let it rest for 5 minutes before slicing. Garnish with fresh basil.

Keto eggplant lasagna is a hearty and satisfying meal that offers all the comfort of traditional lasagna without the carbs. The eggplant slices serve as a perfect substitute for pasta, providing a rich, savory flavor and texture that complements the meat sauce and cheese. This dish is great for those following a keto diet but still craving the indulgence of a cheesy, layered casserole. It’s a perfect dish for a Sunday dinner, as it can be made ahead and is sure to be a crowd-pleaser. With all the rich flavors and satisfying textures, you’ll forget it’s a low-carb meal!

Note: More recipes are coming soon!