30+ Delicious Dutch Oven Low Carb Recipes That’ll Make You Smile

If you’re on a low-carb diet but still want to enjoy comforting, hearty meals, then you’re in the right place! Dutch ovens are an excellent tool for creating delicious, low-carb dishes that are full of flavor and texture.

Their even heat distribution makes them perfect for slow-cooking meats, vegetables, and stews while locking in all the goodness.

Whether you’re a fan of tender roasted meats, savory soups, or creamy casseroles, the Dutch oven can help you make low-carb meals that don’t sacrifice taste or satisfaction.

In this blog post, we’ve rounded up 30+ mouth-watering low-carb recipes made in a Dutch oven that will quickly become staples in your weekly meal rotation.

These dishes are perfect for anyone following keto, paleo, or just looking to reduce their carb intake while still indulging in delicious meals.

From zesty chicken Alfredo to stuffed bell peppers, there’s something for everyone to enjoy.

30+ Delicious Dutch Oven Low Carb Recipes That’ll Make You Smile

With these 30+ Dutch oven low-carb recipes, you’ll never feel deprived when sticking to your low-carb lifestyle.

The beauty of using a Dutch oven lies in its versatility—it allows you to create meals that are tender, juicy, and full of rich flavors while keeping your carb count low.

From sizzling chicken and vegetables to comforting casseroles, these recipes are easy to prepare and perfect for meal prepping.

Whether you’re cooking for one or feeding a family, these dishes are sure to satisfy everyone at the table.

So, grab your Dutch oven and start cooking up these tasty, low-carb meals today!

Keto-Friendly Dutch Oven Chicken Stew

This hearty, low-carb chicken stew is cooked to perfection in a Dutch oven, featuring tender chicken, crisp vegetables, and a rich broth. The recipe is designed to be keto-friendly, cutting out starchy ingredients and replacing them with fiber-rich veggies and healthy fats, making it an ideal meal for those following a low-carb lifestyle. Its comforting nature makes it a perfect dish for chilly evenings or family gatherings.

Ingredients:

• 4 boneless, skinless chicken thighs (cubed)
• 2 tablespoons olive oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 2 cups chicken broth (low sodium)
• 1 cup cauliflower florets (small)
• 1 zucchini (sliced)
• 1 bell pepper (diced)
• 1 cup spinach (fresh)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium heat.
2. Add the chicken cubes and cook for about 5-7 minutes until golden and cooked through. Remove chicken and set aside.
3. In the same Dutch oven, add diced onion and garlic. Sauté for 3-4 minutes until fragrant and softened.
4. Pour in the chicken broth, scraping any bits from the bottom of the pot.
5. Add cauliflower, zucchini, bell pepper, thyme, and paprika. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the vegetables are tender.
7. Return the cooked chicken to the Dutch oven and stir in spinach. Cook for another 2-3 minutes, allowing the spinach to wilt.
8. Season with salt and pepper to taste. Serve hot.

This Dutch oven chicken stew is a comforting, nutritious dish that keeps your carb count low while providing all the warmth and flavor you crave. The combination of tender chicken, fresh vegetables, and a flavorful broth makes this meal a hit for anyone on a low-carb or keto diet. Not only is it easy to prepare, but it also offers a great balance of protein, fiber, and healthy fats, making it both satisfying and nourishing.

Dutch Oven Zucchini Lasagna

This low-carb, keto-friendly lasagna is a twist on the classic Italian favorite. Instead of traditional pasta sheets, zucchini slices are used to create the layers. The Dutch oven ensures even cooking, allowing the cheese to melt perfectly and the flavors to develop. This dish is rich, flavorful, and offers all the comfort of lasagna, but with significantly fewer carbs.

Ingredients:

• 2 large zucchinis (sliced into thin strips)
• 1 lb ground beef or turkey
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 ½ cups marinara sauce (sugar-free)
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground meat over medium heat, breaking it apart as it cooks. Once browned, add onion and garlic and sauté until softened.
3. Pour in the marinara sauce, dried basil, oregano, salt, and pepper. Let it simmer for 5 minutes, then remove from heat.
4. In a bowl, combine ricotta cheese, egg, half of the mozzarella cheese, and Parmesan cheese. Mix well.
5. Lay half of the zucchini strips at the bottom of a Dutch oven, overlapping slightly.
6. Layer half of the meat sauce mixture over the zucchini, then top with half of the ricotta mixture.
7. Repeat with another layer of zucchini, the remaining meat sauce, and ricotta mixture.
8. Finish by topping with the remaining mozzarella cheese.
9. Cover the Dutch oven and bake for 30 minutes. Remove the cover and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
10. Let it cool for a few minutes before slicing and serving.

This Dutch oven zucchini lasagna is a delicious way to indulge in lasagna without the extra carbs. The zucchini layers provide the perfect texture and absorb all the savory flavors of the meat sauce and cheese. It’s a satisfying meal that doesn’t compromise on taste, making it a go-to dish for those following a low-carb or keto diet. Whether for a weeknight dinner or a family gathering, this lasagna is sure to be a crowd-pleaser.

Dutch Oven Cauliflower Fried Rice

Cauliflower fried rice is a low-carb alternative to traditional fried rice, and this recipe takes it up a notch by preparing it in a Dutch oven. The cauliflower rice is sautéed with a medley of colorful vegetables, scrambled eggs, and your choice of protein, all cooked in a savory sauce that brings it together. This dish is light, flavorful, and an excellent option for meal prep or a quick weeknight dinner.

Ingredients:

• 1 medium head of cauliflower (grated or riced)
• 2 tablespoons sesame oil
• 2 cloves garlic (minced)
• 1 small onion (diced)
• 1 carrot (julienned)
• 1 cup peas (frozen or fresh)
• 2 eggs (beaten)
• 1 cup cooked chicken (shredded or diced)
• 3 tablespoons soy sauce (low-sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. In a large Dutch oven, heat sesame oil over medium heat.
2. Add garlic and onion and sauté for 2-3 minutes until softened.
3. Stir in the carrot and peas, cooking for an additional 5 minutes.
4. Push the vegetables to one side of the pot, then add the beaten eggs to the empty side. Scramble the eggs until fully cooked.
5. Add the riced cauliflower to the pot and stir everything together. Cook for 5-7 minutes, until the cauliflower is tender.
6. Pour in soy sauce and rice vinegar, mixing well. Stir in the cooked chicken, and cook for an additional 2-3 minutes to combine all the flavors.
7. Season with salt and pepper to taste, and sprinkle with sesame seeds if desired.
8. Serve hot.

This Dutch oven cauliflower fried rice is a low-carb, satisfying alternative to traditional fried rice. The cauliflower rice absorbs all the savory flavors of the sesame oil, soy sauce, and fresh vegetables, making it an incredibly flavorful and filling dish. It’s perfect as a side or as a main dish with your choice of protein. With minimal carbs and a quick cooking time, this is a perfect option for anyone looking to enjoy a healthier, low-carb take on a beloved classic.

Dutch Oven Beef and Broccoli Stir Fry

This Dutch oven beef and broccoli stir fry brings together tender slices of beef and crisp broccoli in a savory sauce made from soy sauce, garlic, and ginger. The Dutch oven ensures even heat distribution, resulting in perfectly cooked beef and vegetables. This low-carb stir fry is a healthy alternative to traditional Chinese takeout, offering all the flavor without the excess carbs. It’s an easy one-pot meal that’s perfect for busy weeknights or meal prep.

Ingredients:

• 1 lb flank steak or sirloin (thinly sliced against the grain)
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 3 cloves garlic (minced)
• 1-inch piece of ginger (grated)
• ¼ cup soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 2 green onions (sliced, for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add the sliced beef to the Dutch oven, seasoning with salt and pepper. Sauté for 5-7 minutes until the beef is browned. Remove the beef and set it aside.
3. In the same pot, add the garlic and ginger, cooking for 1-2 minutes until fragrant.
4. Add the broccoli florets and sauté for 3-4 minutes, allowing them to get slightly tender but still crisp.
5. Stir in soy sauce, rice vinegar, and sesame oil. Add the beef back into the pot, along with chili flakes if using. Toss everything together until well coated.
6. Cook for an additional 2-3 minutes, until the broccoli is fully tender and the sauce is absorbed.
7. Garnish with sliced green onions and serve immediately.

This Dutch oven beef and broccoli stir fry is a fantastic low-carb meal that’s quick, flavorful, and satisfying. The tender beef and perfectly cooked broccoli are complemented by a savory, umami-packed sauce that ties everything together. It’s an excellent choice for anyone following a low-carb or keto diet, as it’s packed with protein and fiber without any of the carbs found in traditional stir fry dishes. Plus, it’s versatile and can easily be customized with other vegetables or proteins based on your preferences.

Dutch Oven Spaghetti Squash Primavera

This Dutch oven spaghetti squash primavera is a low-carb, gluten-free dish that replaces pasta with the naturally stringy and satisfying texture of spaghetti squash. The squash is roasted in the Dutch oven until tender, and then tossed with a colorful medley of sautéed vegetables, garlic, and fresh herbs. It’s a light, yet filling dish that can be served as a main or side, making it perfect for anyone seeking a healthier pasta alternative.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 zucchini (sliced)
• 1 cup cherry tomatoes (halved)
• 3 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 tablespoon fresh basil (chopped)
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with olive oil, salt, and pepper. Place the halves cut side down in the Dutch oven.
3. Roast in the oven for 40-45 minutes, or until the flesh is tender and easily shreds with a fork.
4. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the bell peppers, zucchini, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender.
5. Add the garlic and cook for another minute, until fragrant. Stir in oregano and basil.
6. Once the spaghetti squash is ready, use a fork to scrape the flesh into strands.
7. Add the shredded squash to the skillet with the sautéed vegetables. Toss everything together, adding Parmesan cheese and adjusting salt and pepper to taste.
8. Serve hot, garnished with extra basil and Parmesan if desired.

This Dutch oven spaghetti squash primavera is a delicious, healthy alternative to traditional pasta dishes. The spaghetti squash provides a satisfying base, while the fresh vegetables bring vibrant color and flavor. With just the right amount of cheese and herbs, this dish delivers the comforting experience of pasta without the carbs. It’s perfect for anyone looking to enjoy a light, nutrient-dense meal that still feels indulgent. Whether as a side or a main dish, it’s sure to become a favorite in any low-carb kitchen.

Dutch Oven Salmon with Lemon and Dill

This Dutch oven salmon with lemon and dill is a simple, elegant dish that’s both low-carb and rich in healthy fats. The salmon is seasoned with fresh dill, lemon, and garlic, then roasted to tender perfection in the Dutch oven. This meal is light yet filling, making it a great choice for those following a keto or low-carb diet. The addition of lemon and dill provides a fresh, bright flavor that complements the richness of the salmon beautifully.

Ingredients:

• 4 salmon fillets (skin on or off)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 lemon (sliced)
• 2 tablespoons fresh dill (chopped)
• Salt and pepper to taste
• 1 tablespoon capers (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle olive oil over the bottom of a Dutch oven.
3. Place the salmon fillets in the Dutch oven and season with salt, pepper, and minced garlic.
4. Lay lemon slices and fresh dill on top of the salmon fillets.
5. Cover the Dutch oven and roast in the oven for 15-20 minutes, or until the salmon flakes easily with a fork.
6. If desired, garnish with capers for an added burst of flavor.
7. Serve immediately, with extra lemon wedges if preferred.

This Dutch oven salmon with lemon and dill is an incredibly simple yet flavorful dish that’s perfect for anyone on a low-carb or keto diet. The lemon and dill add freshness, while the olive oil keeps the salmon moist and rich. The Dutch oven ensures that the salmon is perfectly cooked, making this an effortless dish to prepare. Whether for a weeknight dinner or a special occasion, this salmon recipe provides a delicious and nutritious option that fits perfectly into a low-carb lifestyle.

Dutch Oven Lemon Garlic Chicken Thighs

These Dutch oven lemon garlic chicken thighs are a simple yet flavorful low-carb meal that packs a punch. The chicken thighs are seasoned with lemon, garlic, and herbs, then roasted in the Dutch oven until golden and crispy on the outside, while remaining juicy and tender on the inside. This recipe is a perfect choice for anyone craving a hearty, flavorful dish that’s both low-carb and keto-friendly, making it an easy go-to for family dinners.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 1 lemon (zested and juiced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Season the chicken thighs with salt, pepper, dried thyme, and rosemary.
4. Once the oil is hot, add the chicken thighs skin side down into the Dutch oven. Sear for 5-7 minutes until the skin is golden and crispy.
5. Flip the chicken thighs and add the minced garlic to the Dutch oven. Cook for an additional 2 minutes, allowing the garlic to become fragrant.
6. Squeeze the juice of the lemon over the chicken and add the lemon zest. Place the Dutch oven in the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
7. Remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

These Dutch oven lemon garlic chicken thighs are the perfect combination of crispy skin and tender meat, all while being low-carb and keto-friendly. The zesty lemon and aromatic garlic elevate the flavors, creating a dish that feels indulgent but is healthy. The Dutch oven’s even heat distribution ensures the chicken cooks evenly, making this a foolproof recipe. Whether served with a side of roasted vegetables or a simple salad, this dish is sure to satisfy both your taste buds and your low-carb diet needs.

Dutch Oven Cauliflower Mac and Cheese

This Dutch oven cauliflower mac and cheese is a creative, low-carb alternative to traditional macaroni and cheese. The cauliflower florets mimic the texture of pasta, while a rich, cheesy sauce made with sharp cheddar and cream brings all the comfort and flavor you crave. Baked in the Dutch oven, this dish offers a creamy, cheesy, and satisfying meal without the carbs. It’s an excellent option for anyone following a low-carb or keto lifestyle.

Ingredients:

• 1 medium cauliflower (cut into florets)
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup sharp cheddar cheese (shredded)
• ½ cup Parmesan cheese (grated)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• ¼ teaspoon paprika (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Bring a pot of water to boil and cook the cauliflower florets for 5-7 minutes until they are just tender. Drain and set aside.
3. In a large Dutch oven, melt the butter over medium heat. Add the heavy cream, garlic powder, and onion powder, stirring to combine.
4. Gradually add the shredded cheddar and Parmesan cheese to the cream mixture, stirring constantly until the cheese has fully melted and the sauce is smooth.
5. Season the cheese sauce with salt and pepper, then add the cooked cauliflower florets, stirring to coat them evenly in the sauce.
6. Transfer the mixture to the oven and bake for 15-20 minutes until bubbly and golden on top.
7. Garnish with a light sprinkle of paprika before serving.

This Dutch oven cauliflower mac and cheese is a deliciously creamy and comforting dish that satisfies your craving for a cheesy, pasta-like meal without the carbs. The cauliflower provides the perfect low-carb substitute for macaroni, and the rich cheese sauce makes this dish irresistibly indulgent. The Dutch oven ensures that every bite is perfectly baked with a golden, bubbly top. It’s a fantastic side dish for any low-carb meal or a standalone dinner for those looking to enjoy a healthier take on a classic comfort food.

Dutch Oven Keto Meatballs in Tomato Sauce

These Dutch oven keto meatballs in tomato sauce are a savory and satisfying low-carb meal. The meatballs are made with ground beef and almond flour to keep them keto-friendly, while the homemade tomato sauce is rich, herby, and flavorful. Cooking the meatballs in the Dutch oven allows them to absorb the sauce’s flavors, resulting in juicy and tender meatballs. This recipe is perfect for a hearty, low-carb dinner or meal prep.

Ingredients:

For the meatballs:

• 1 lb ground beef
• ½ cup almond flour
• 1 large egg
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the tomato sauce:

• 1 can (15 oz) crushed tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the ground beef, almond flour, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until fully combined.
3. Form the mixture into meatballs (about 1-inch in diameter) and place them in the bottom of a Dutch oven.
4. In a small saucepan, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
5. Add the crushed tomatoes, oregano, basil, salt, and pepper to the saucepan. Stir to combine and let it simmer for 5 minutes.
6. Pour the tomato sauce over the meatballs in the Dutch oven, covering them completely.
7. Cover the Dutch oven with a lid and bake for 25-30 minutes, until the meatballs are cooked through and the sauce is bubbly.
8. Garnish with fresh basil before serving.

These Dutch oven keto meatballs in tomato sauce are the perfect low-carb, comforting meal. The meatballs are juicy and flavorful, thanks to the almond flour that keeps them tender, while the tomato sauce brings a rich, herby flavor that pairs wonderfully with the beef. The Dutch oven ensures everything is cooked evenly, and the sauce soaks into the meatballs, making every bite delicious. This dish is perfect for meal prep, as it stores well and can be enjoyed throughout the week. Whether served on its own or over zucchini noodles, this recipe will quickly become a go-to low-carb favorite.

Dutch Oven Beef and Vegetable Stew

This Dutch oven beef and vegetable stew is a hearty, low-carb dish that’s perfect for a cozy dinner. Tender chunks of beef are simmered with a variety of low-carb vegetables like carrots, celery, and mushrooms, creating a flavorful and filling stew. The Dutch oven ensures the beef becomes melt-in-your-mouth tender while the vegetables absorb all the savory flavors from the broth. This is a great recipe for a filling low-carb meal that will keep you satisfied for hours.

Ingredients:

• 1 lb beef stew meat (cut into cubes)
• 2 tablespoons olive oil
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 3 cups beef broth (low-sodium)
• 2 carrots (sliced)
• 2 celery stalks (chopped)
• 1 cup mushrooms (sliced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef stew meat in batches, ensuring each piece is seared on all sides. Remove and set aside.
3. Add the chopped onion and garlic to the Dutch oven, cooking for 2-3 minutes until softened.
4. Return the beef to the Dutch oven and add the beef broth, carrots, celery, mushrooms, thyme, rosemary, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer, then cover the Dutch oven with a lid and transfer it to the oven.
6. Bake for 2-2.5 hours, or until the beef is tender and the vegetables are cooked through.
7. Remove from the oven, garnish with fresh parsley, and serve.

This Dutch oven beef and vegetable stew is a comforting and nutritious low-carb meal that offers rich, deep flavors in every bite. The slow cooking method ensures the beef is incredibly tender, while the vegetables add a natural sweetness that balances the savory broth. The Dutch oven locks in all the flavors, making it the ideal tool for simmering stews. It’s a perfect dish to make in advance and enjoy as leftovers throughout the week, and it pairs wonderfully with a side of cauliflower mash for a truly satisfying meal.

Dutch Oven Zucchini Lasagna

This Dutch oven zucchini lasagna takes a classic comfort food and transforms it into a low-carb masterpiece. Instead of pasta, thinly sliced zucchini acts as the “noodles,” layered with a rich, meaty marinara sauce, creamy ricotta cheese, and melted mozzarella. Baked to perfection in the Dutch oven, this lasagna is cheesy, satisfying, and full of flavor, making it an excellent choice for anyone looking to reduce their carb intake without sacrificing taste.

Ingredients:

• 3 medium zucchinis (sliced lengthwise into thin strips)
• 1 lb ground beef
• 1 jar (24 oz) sugar-free marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the zucchini slices on a paper towel and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture. Pat dry with a towel.
3. In a skillet, brown the ground beef over medium-high heat. Drain excess fat and add the marinara sauce, oregano, basil, salt, and pepper. Stir and simmer for 5 minutes.
4. In a mixing bowl, combine the ricotta cheese, egg, and half of the shredded mozzarella cheese. Season with salt and pepper.
5. In a Dutch oven, start layering the lasagna: spread a layer of meat sauce on the bottom, followed by a layer of zucchini slices. Add a layer of ricotta mixture, then repeat with sauce, zucchini, and ricotta. Finish with a final layer of meat sauce and top with the remaining mozzarella cheese.
6. Cover with a lid and bake for 30 minutes. Remove the lid and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh basil before serving.

This Dutch oven zucchini lasagna is a wonderful low-carb alternative to traditional lasagna that doesn’t compromise on flavor. The zucchini “noodles” provide a light, crunchy texture that pairs perfectly with the rich, savory meat sauce and creamy cheeses. The Dutch oven ensures even cooking and keeps the lasagna moist, while the melted mozzarella on top forms a golden, bubbly crust. This dish is perfect for meal prepping, as it stores well and can be easily reheated. It’s a great way to indulge in a classic favorite without the carbs.

Dutch Oven Chicken Cacciatore

Dutch oven chicken cacciatore is a classic Italian dish made with tender chicken simmered in a rich tomato-based sauce. With the addition of bell peppers, onions, and olives, this low-carb version of chicken cacciatore is bursting with flavor. The Dutch oven allows the chicken to cook slowly, infusing it with the deep, savory flavors of the sauce. This hearty yet low-carb dish is perfect for a filling dinner and is full of Mediterranean flair.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 onion (sliced)
• 2 bell peppers (sliced)
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth
• ½ cup black olives (pitted and sliced)
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Brown the chicken thighs on both sides until the skin is crispy, about 5-7 minutes. Remove the chicken and set aside.
3. Add the sliced onion and bell peppers to the Dutch oven, sautéing for 3-4 minutes until softened.
4. Add the diced tomatoes, chicken broth, olives, oregano, basil, garlic powder, salt, and pepper. Stir to combine.
5. Return the chicken to the Dutch oven, skin side up, and spoon some sauce over the top.
6. Cover the Dutch oven and transfer it to the oven. Bake for 40-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Garnish with fresh parsley before serving.

This Dutch oven chicken cacciatore is a flavorful, low-carb take on the traditional Italian dish. The chicken thighs stay juicy and tender, while the tomato-based sauce absorbs all the wonderful flavors of the vegetables, olives, and herbs. The Dutch oven ensures even cooking and helps the dish develop a rich, deep flavor. This meal is perfect for a family dinner or special occasions, and it pairs wonderfully with a side of roasted Brussels sprouts or cauliflower rice. With its bold, savory flavors and healthy ingredients, this dish will surely become a favorite in your low-carb recipe repertoire.

Dutch Oven Keto Chicken Alfredo

Indulge in a creamy, rich keto chicken Alfredo made in a Dutch oven! This low-carb version of the classic Alfredo dish uses a combination of chicken breasts, heavy cream, Parmesan, and garlic to create a smooth and flavorful sauce. Served over zucchini noodles or any low-carb pasta substitute, this dish is satisfying, full of flavor, and perfect for anyone following a keto or low-carb lifestyle.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups zucchini noodles (or another low-carb noodle substitute)
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then sear them in the Dutch oven until golden brown on both sides (about 5-6 minutes per side). Remove and set aside.
3. In the same Dutch oven, add minced garlic and sauté for 1 minute, until fragrant.
4. Pour in the heavy cream and stir in the Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Let the sauce simmer for 3-4 minutes, until it thickens slightly.
5. Return the chicken breasts to the Dutch oven and spoon some sauce over them. Cover and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
6. While the chicken is baking, sauté the zucchini noodles in a pan with a little olive oil for 2-3 minutes until tender.
7. Once the chicken is done, remove it from the Dutch oven and slice it. Serve the chicken on top of the zucchini noodles, pouring the creamy Alfredo sauce over everything.
8. Garnish with fresh parsley before serving.

This Dutch oven keto chicken Alfredo is an indulgent, low-carb comfort food that doesn’t compromise on flavor. The creamy Alfredo sauce is rich and velvety, making it the perfect complement to tender chicken and zucchini noodles. By using the Dutch oven, you allow the chicken to cook evenly while the sauce absorbs all the delicious flavors. This dish is a great alternative to the traditional pasta version, providing all the creamy, cheesy goodness without the carbs. Whether you’re following a keto diet or just looking for a comforting low-carb meal, this dish will become a favorite in your repertoire.

Dutch Oven Stuffed Bell Peppers

These Dutch oven stuffed bell peppers are a low-carb delight packed with flavorful ingredients. Ground turkey or beef is combined with cauliflower rice, spices, and a rich tomato sauce, then stuffed into bell peppers and baked to perfection. The Dutch oven helps cook the stuffed peppers evenly while locking in the moisture, ensuring that each bite is juicy and flavorful. This dish is perfect for meal prep or a satisfying weeknight dinner.

Ingredients:

• 4 large bell peppers (tops cut off, seeds removed)
• 1 lb ground turkey (or beef)
• 1 cup cauliflower rice (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the ground turkey (or beef) over medium-high heat until browned. Drain any excess fat.
3. Add the cauliflower rice, diced tomatoes, oregano, garlic powder, onion powder, chili powder, salt, and pepper to the skillet. Stir and let cook for 3-5 minutes, until everything is well combined.
4. Stuff each bell pepper with the meat and cauliflower rice mixture, pressing down gently to pack it in.
5. Place the stuffed peppers in a Dutch oven, cover with the lid, and bake for 25-30 minutes, until the peppers are tender.
6. If using, sprinkle the shredded mozzarella cheese on top of each stuffed pepper during the last 5 minutes of baking and return to the oven until the cheese is melted and bubbly.
7. Remove from the oven and serve hot.

These Dutch oven stuffed bell peppers are a tasty and low-carb alternative to traditional stuffed peppers. The ground meat and cauliflower rice filling is flavorful and filling, while the bell peppers provide a perfect vessel to hold everything together. The Dutch oven ensures that the peppers cook evenly and stay tender while the flavors meld together. This dish is perfect for meal prep as the stuffed peppers store well in the fridge and can be reheated for a quick lunch or dinner. It’s a great option for those looking for a nutritious, low-carb meal that’s both satisfying and delicious.

Dutch Oven Cauliflower Mac and Cheese

This Dutch oven cauliflower mac and cheese takes the beloved comfort food and gives it a healthy, low-carb twist. Instead of pasta, cauliflower florets are used to provide that familiar texture and absorb the creamy, cheesy sauce. The Dutch oven allows for even cooking, ensuring the cauliflower is tender and the cheese sauce is smooth and velvety. This dish is perfect for anyone looking to enjoy a classic comfort food without the carbs, while still enjoying a rich, cheesy flavor.

Ingredients:

• 1 medium head of cauliflower (cut into florets)
• 2 tablespoons butter
• 2 tablespoons almond flour
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• ½ teaspoon paprika (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam or microwave the cauliflower florets until tender, about 5-6 minutes. Drain any excess water.
3. In a Dutch oven, melt the butter over medium heat. Stir in the almond flour and cook for 1-2 minutes to form a roux.
4. Gradually whisk in the heavy cream, ensuring no lumps form. Cook for 3-4 minutes until the sauce begins to thicken.
5. Stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
6. Add the cooked cauliflower florets to the sauce and stir to coat the cauliflower in the cheesy mixture.
7. Transfer the Dutch oven to the oven and bake for 10-12 minutes, or until the top is golden and bubbly.
8. Garnish with paprika before serving.

This Dutch oven cauliflower mac and cheese is a fantastic low-carb alternative to the traditional dish, offering all the creamy, cheesy goodness you love without the carbs. The cauliflower absorbs the sauce, giving each bite a satisfying texture that mimics the classic mac and cheese. The Dutch oven ensures that everything cooks evenly and retains its moisture, while the golden, bubbly cheese topping adds a delicious finishing touch. This dish is perfect for a weeknight dinner, and leftovers can be enjoyed for lunch the next day. It’s a comfort food classic that fits into a low-carb or keto diet effortlessly.

Note: More recipes are coming soon!