35+ Mouthwatering Friday Keto Italian Recipes You’ll Love

If you’re following a keto lifestyle and craving the comforting, savory flavors of Italian cuisine, you’re in the right place.

Fridays are the perfect time to indulge in a satisfying, low-carb meal that still feels luxurious and indulgent.

Whether you’re in the mood for a hearty plate of meatballs, a rich plate of creamy pasta, or a fresh seafood dish, the options are endless with keto-friendly ingredients.

In this blog, we’ll explore over 35 mouthwatering Friday keto Italian recipes that will make your weekends deliciously easy to prepare.

From classic favorites like lasagna to lighter dishes like zucchini noodles with pesto, these recipes allow you to enjoy the best of Italian cooking without the carbs.

Get ready to spice up your Friday dinners with keto-approved versions of traditional Italian dishes!

35+ Mouthwatering Friday Keto Italian Recipes You’ll Love

With these 35+ Friday keto Italian recipes, you don’t have to miss out on your favorite Italian dishes while sticking to your low-carb lifestyle.

Each recipe is packed with flavor, using clever substitutions like cauliflower rice, zucchini noodles, and almond flour to bring the Italian classics to life without compromising taste or texture.

Whether you’re planning a casual dinner or an elegant spread, these recipes make it easier than ever to enjoy the rich, aromatic flavors of Italy in a keto-friendly way.

So go ahead and treat yourself to a Friday night feast that’s both satisfying and aligned with your keto goals—your taste buds and waistline will thank you!

Keto Italian Zucchini Noodles with Pesto

This Keto Italian Zucchini Noodles with Pesto is a refreshing and light alternative to traditional pasta dishes. Zucchini noodles, also known as “zoodles,” are the perfect low-carb substitute for pasta, making this dish a fantastic option for those following a keto lifestyle. The pesto sauce adds a burst of flavor, packed with fresh basil, garlic, parmesan cheese, and pine nuts, delivering all the taste of Italy without the carbs. A truly satisfying dish that’s both keto-friendly and full of vibrant, Italian-inspired flavors.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/2 cup parmesan cheese, grated
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions:

1. Start by spiralizing the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
2. For the pesto, combine basil, parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped.
3. Gradually add olive oil while pulsing until the mixture becomes a smooth paste. Season with salt and pepper to taste.
4. In a large pan, sauté the zucchini noodles in olive oil over medium heat for about 2-3 minutes, just until tender. Be careful not to overcook.
5. Toss the cooked zoodles with the pesto until well-coated.
6. Serve immediately, garnished with extra parmesan and pine nuts, if desired.

This Keto Italian Zucchini Noodles with Pesto is the perfect Friday dinner that satisfies your pasta cravings without compromising on your ketogenic goals. It’s quick, easy to make, and packed with delicious, fresh flavors. The pesto sauce perfectly complements the light and tender zucchini noodles, making this a delightful dish for anyone looking for a low-carb, Italian-inspired meal. Whether you’re serving it as a main course or a side, it’s bound to become a favorite.

Keto Chicken Parmesan with Cauliflower Rice

This Keto Chicken Parmesan with Cauliflower Rice is a classic Italian favorite made keto-friendly. The crispy, cheesy chicken is coated in almond flour instead of breadcrumbs, keeping it low-carb without sacrificing any flavor or texture. Paired with cauliflower rice, this dish offers a healthier alternative to traditional pasta or rice. This recipe is an excellent option for those who crave a comforting Italian meal that fits perfectly into their keto lifestyle.

Ingredients:
For the Chicken Parmesan:

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 1/2 cup grated parmesan cheese
• 1 egg, beaten
• 1 cup marinara sauce (sugar-free)
• 1 cup mozzarella cheese, shredded
• Salt and pepper, to taste
• Olive oil, for frying

For the Cauliflower Rice:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper. In one bowl, mix almond flour and parmesan cheese. In another bowl, beat the egg.
3. Dip each chicken breast into the egg, then coat it with the almond flour mixture.
4. Heat olive oil in a skillet over medium heat. Fry the chicken breasts for 3-4 minutes on each side, until golden brown.
5. Transfer the chicken to a baking dish, top each breast with marinara sauce and shredded mozzarella cheese. Bake for 15-20 minutes until the cheese is bubbly and the chicken is fully cooked.
6. While the chicken is baking, heat olive oil in a pan over medium heat. Add the grated cauliflower and sauté for 5-7 minutes, until tender. Season with salt and pepper.
7. Serve the crispy chicken parmesan over the cauliflower rice, and enjoy!

This Keto Chicken Parmesan with Cauliflower Rice offers all the flavors of the classic dish without the carbs. The almond flour crust creates a crispy, golden exterior, while the mozzarella and marinara sauce give it that comforting, cheesy texture. Paired with cauliflower rice, it’s a well-rounded, satisfying meal that’s perfect for any keto enthusiast. Whether it’s a Friday night dinner or a weekend meal, this recipe delivers delicious, Italian-inspired goodness without compromising on your dietary goals.

Keto Italian Meatballs with Zucchini Noodles

Keto Italian Meatballs with Zucchini Noodles is a delectable dish that combines savory meatballs with the fresh crunch of zucchini noodles, creating a hearty yet low-carb meal. The meatballs are made with a combination of ground beef, pork, and a mix of herbs, ensuring a rich flavor in every bite. This dish is topped with a homemade marinara sauce and served with zucchini noodles, offering a satisfying, keto-friendly alternative to traditional spaghetti and meatballs.

Ingredients:
For the Meatballs:

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• Salt and pepper, to taste
• Olive oil, for frying

For the Marinara Sauce:

• 1 can (14 oz) crushed tomatoes (no sugar added)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper, to taste

For the Zucchini Noodles:

• 4 medium zucchinis, spiralized
• Olive oil, for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine ground beef, ground pork, almond flour, egg, parmesan, garlic, oregano, salt, and pepper. Mix well and form into meatballs, about 1-2 inches in diameter.
3. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes, then transfer them to a baking sheet.
4. Bake the meatballs in the oven for 10-12 minutes or until fully cooked.
5. In a saucepan, heat olive oil over medium heat and sauté the garlic for 1-2 minutes. Add the crushed tomatoes, basil, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens.
6. While the sauce is simmering, sauté the zucchini noodles in olive oil over medium heat for 2-3 minutes until tender but still crisp.
7. Serve the meatballs over the zucchini noodles, topped with marinara sauce.

These Keto Italian Meatballs with Zucchini Noodles offer a perfect balance of savory and fresh. The meatballs are juicy and packed with flavor, while the zucchini noodles provide the perfect base for this low-carb dish. The marinara sauce ties everything together with its rich, comforting taste. This recipe is a great way to enjoy the classic Italian combination of meatballs and spaghetti while staying on track with your keto diet. Perfect for a Friday night meal, it’s both satisfying and delicious.

Keto Italian Sausage and Peppers

Keto Italian Sausage and Peppers is a flavorful, hearty dish that’s perfect for a Friday night dinner. With juicy Italian sausage, sautéed bell peppers, and onions, this recipe delivers all the savory goodness of an Italian classic while keeping things keto-friendly. By using no-carb ingredients like fresh vegetables and quality sausage, it becomes a satisfying and comforting meal that fits into your low-carb lifestyle. Whether served on its own or with a side of cauliflower rice, it’s sure to become a weekly favorite.

Ingredients:

• 4 Italian sausage links (mild or spicy, based on preference)
• 2 bell peppers, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausages and cook until browned on all sides, about 8-10 minutes. Remove the sausages from the pan and set them aside.
2. In the same skillet, add the remaining olive oil. Add the sliced onions and bell peppers. Sauté for about 5 minutes, until they begin to soften.
3. Add the minced garlic, oregano, and red pepper flakes (if using). Continue sautéing for another 1-2 minutes.
4. Return the sausages to the skillet, nestling them into the peppers and onions. Cover and cook for 10-12 minutes until the sausages are fully cooked through.
5. Season with salt and pepper to taste, and garnish with freshly chopped parsley.
6. Serve immediately, with a side of cauliflower rice if desired.

This Keto Italian Sausage and Peppers dish is packed with flavor and texture, making it an excellent choice for anyone craving a comforting, low-carb meal. The combination of juicy sausages, sweet bell peppers, and onions creates a symphony of Italian-inspired flavors that are both satisfying and healthy. It’s a great choice for a Friday dinner, and the leftovers taste even better the next day! Whether enjoyed on its own or paired with a keto side, this dish is a simple, delicious way to indulge in Italian cuisine without the carbs.

Keto Eggplant Parmesan

Keto Eggplant Parmesan is a perfect solution for anyone craving the cheesy, savory comfort of a traditional Eggplant Parmesan but looking for a low-carb option. Instead of breadcrumbs, almond flour is used to coat the eggplant slices, giving them a crispy texture while remaining keto-friendly. Layered with marinara sauce, fresh mozzarella, and parmesan cheese, this dish offers all the rich flavors of classic Italian cuisine without the carbs. It’s a perfect Friday night dinner or meal prep option for the week.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup grated parmesan cheese
• 2 eggs, beaten
• 1 cup marinara sauce (sugar-free)
• 1 cup mozzarella cheese, shredded
• 1/2 cup fresh basil, chopped
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants and sprinkle each slice with salt. Let the slices sit for about 10 minutes to release moisture, then blot them with a paper towel.
3. In a shallow dish, combine the almond flour and parmesan cheese. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture, pressing lightly to adhere.
4. Heat olive oil in a skillet over medium heat. Fry the coated eggplant slices for about 2-3 minutes on each side, until golden and crispy.
5. In a baking dish, spread a small amount of marinara sauce on the bottom. Layer the fried eggplant slices on top. Spoon more marinara sauce over the eggplant, then sprinkle with mozzarella and parmesan.
6. Bake for 20-25 minutes until the cheese is bubbly and golden.
7. Garnish with fresh basil and serve hot.

Keto Eggplant Parmesan is an incredible dish that allows you to enjoy all the flavors of the beloved Italian classic without the carbs. The crispy almond flour coating and melty cheese create a satisfying texture, while the homemade marinara sauce adds a tangy depth of flavor. This recipe is perfect for a Friday night meal, offering both comfort and health benefits. It’s also great for meal prep, as it stores well in the fridge and can be reheated for a delicious, quick meal anytime.

Keto Shrimp Scampi with Zucchini Noodles

Keto Shrimp Scampi with Zucchini Noodles is a light, flavorful dish that brings all the classic shrimp scampi flavors to the keto table. Instead of traditional pasta, zucchini noodles are used as a low-carb substitute, creating a fresh and healthy base for the succulent shrimp. The buttery garlic sauce with a hint of lemon ties everything together, making this dish a satisfying and flavorful option for a keto-friendly Friday night dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 4 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup olive oil
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat. Once melted, add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes (if using). Cook for 3-4 minutes, turning the shrimp once, until they are pink and cooked through.
3. Remove the shrimp from the skillet and set aside. In the same skillet, add the zucchini noodles and cook for 2-3 minutes until just tender.
4. Return the shrimp to the skillet and toss with the zucchini noodles. Drizzle with lemon juice and stir to combine.
5. Garnish with freshly chopped parsley and serve immediately.

Keto Shrimp Scampi with Zucchini Noodles is a light yet flavorful meal that captures the essence of Italian cuisine while keeping it low-carb and keto-friendly. The buttery garlic sauce is rich and comforting, while the zucchini noodles provide a fresh, satisfying texture. This dish is perfect for anyone looking to enjoy the indulgence of shrimp scampi without the carbs, making it an excellent choice for a Friday night dinner or any time you want a quick, delicious keto meal. Enjoy it as is or pair it with a crisp salad for a full, satisfying meal.

Keto Chicken Alfredo

Keto Chicken Alfredo is a creamy, indulgent dish that perfectly captures the rich, comforting flavors of the classic Italian Alfredo sauce, while keeping it low-carb. By replacing traditional pasta with zucchini noodles or shirataki noodles, you can enjoy all the decadence of this beloved dish without the guilt. Tender chicken breast is paired with a velvety, Parmesan-rich sauce made with heavy cream and butter, making it a delicious option for your keto Friday night dinner.

Ingredients:

• 2 large chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• Salt and pepper, to taste
• 4 medium zucchinis, spiralized into noodles or 1 package shirataki noodles
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 5-7 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add butter and sauté the minced garlic for about 1 minute until fragrant.
3. Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook for 3-4 minutes until the sauce thickens.
4. While the sauce is simmering, cook the zucchini noodles or prepare the shirataki noodles according to package instructions. If using zucchini noodles, sauté them in another pan with a little olive oil for 2-3 minutes until tender.
5. Slice the chicken breasts and add them to the skillet with the Alfredo sauce. Toss to combine, and season with salt and pepper to taste.
6. Serve the creamy chicken Alfredo over the zucchini noodles or shirataki noodles, garnished with fresh parsley.

Keto Chicken Alfredo is a luscious and satisfying meal that brings the comfort of a creamy Alfredo sauce without the carbs. The rich, buttery sauce pairs perfectly with the tender chicken and low-carb noodles, making this a go-to option for anyone following a keto lifestyle. It’s ideal for a Friday night treat that feels indulgent yet fits perfectly into your low-carb routine.

Keto Beef Stir-Fry with Vegetables

Keto Beef Stir-Fry with Vegetables is a quick, colorful, and flavor-packed dish that’s perfect for busy weeknights or a Friday night dinner. Using thinly sliced beef and a medley of fresh low-carb vegetables like bell peppers, zucchini, and broccoli, this stir-fry is seasoned with a savory soy sauce-based marinade that adds just the right amount of umami flavor. It’s a simple yet satisfying meal that’s packed with protein and fiber, perfect for keto enthusiasts.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 2 tablespoons olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. In a bowl, combine the soy sauce, sesame oil, garlic, ginger, and red pepper flakes (if using). Add the sliced beef and toss to coat. Marinate for 10-15 minutes.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 3-4 minutes, until browned and cooked through. Remove the beef from the pan and set it aside.
3. In the same skillet, add the bell peppers, zucchini, and broccoli. Stir-fry for 5-6 minutes, until the vegetables are tender but still crisp.
4. Return the beef to the pan, toss everything together, and cook for an additional 2-3 minutes to heat through.
5. Season with salt and pepper to taste, and garnish with sesame seeds before serving.

Keto Beef Stir-Fry with Vegetables is a quick and tasty dish that’s perfect for those looking for a satisfying, low-carb meal. The tender beef and crisp vegetables combined with the savory marinade make this dish both flavorful and nutritious. It’s an excellent choice for anyone wanting a delicious keto-friendly dinner that’s easy to make and packed with protein and fiber.

Keto Meatball Subs (with Zucchini Buns)

Keto Meatball Subs are a delicious twist on the classic meatball sandwich, using zucchini buns as a low-carb alternative to traditional sub rolls. These savory meatballs are made with ground beef, almond flour, and a mix of Italian herbs, and are topped with a rich marinara sauce and melted mozzarella cheese. Served in zucchini “buns,” they offer all the flavors of the classic sub, without the carbs!

Ingredients:

• 1 lb ground beef
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium zucchinis, sliced lengthwise into thick “buns”
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• Fresh basil, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the ground beef, almond flour, egg, garlic, Parmesan cheese, oregano, salt, and pepper. Form the mixture into 10-12 meatballs and place them on a baking sheet.
3. Bake the meatballs for 20-25 minutes, or until cooked through.
4. While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat. Once heated, set aside.
5. To prepare the zucchini buns, heat a grill pan or skillet over medium heat. Grill the zucchini slices for 2-3 minutes on each side until tender.
6. Once the meatballs are done, place them in the marinara sauce and cook for an additional 5 minutes, allowing the flavors to meld together.
7. To assemble the subs, place two zucchini slices on a plate to form a “bun.” Add a few meatballs on top, spooning sauce over them, and then sprinkle with mozzarella cheese. Top with fresh basil and serve immediately.

Keto Meatball Subs with zucchini buns are a delicious, low-carb alternative to the traditional meatball sandwich. The zucchini buns are soft and tender, while the meatballs are packed with flavor from the Italian seasonings and marinara sauce. Topped with melted mozzarella cheese, this dish offers all the classic comforts of a meatball sub, with none of the carbs. It’s the perfect Friday night dinner for anyone following a keto diet or looking for a healthier alternative to a beloved classic.

Keto Margherita Pizza (with Almond Flour Crust)

Keto Margherita Pizza offers a perfect way to indulge in pizza night without breaking your low-carb diet. By using an almond flour crust, this pizza is not only gluten-free but also keto-friendly. Topped with a flavorful tomato sauce, fresh mozzarella cheese, and basil leaves, this pizza is a simple, satisfying Italian classic that’s full of flavor. It’s a great option for a keto-friendly Friday dinner that feels indulgent without the carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil
• 1/4 cup water
• 1/2 cup sugar-free tomato sauce
• 1 1/2 cups fresh mozzarella cheese, sliced
• Fresh basil leaves
• Olive oil, for drizzling
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, garlic powder, and salt.
3. Add the eggs, olive oil, and water to the dry ingredients and mix until a dough forms.
4. Roll out the dough between two sheets of parchment paper to your desired thickness (about 1/4 inch).
5. Transfer the dough to the prepared baking sheet and bake for 10-12 minutes, until the crust is golden and firm.
6. Spread the sugar-free tomato sauce evenly on the baked crust, leaving a small border around the edges.
7. Arrange the mozzarella slices on top of the sauce, and season with salt and pepper.
8. Bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven, drizzle with olive oil, and top with fresh basil leaves before serving.

Keto Margherita Pizza is a delightful way to enjoy a traditional Italian pizza without the carbs. The almond flour crust provides a perfect base that’s both light and satisfying, while the fresh mozzarella and tomato sauce offer authentic flavor. This keto pizza is simple to prepare, and with the added freshness of basil, it’s the ideal choice for a Friday night pizza fix. It’s sure to satisfy your cravings while keeping you in line with your low-carb goals.

Keto Eggplant Parmesan

Keto Eggplant Parmesan is a flavorful, hearty dish that brings all the comforting flavors of traditional eggplant Parmesan, minus the carbs. Instead of breading the eggplant in breadcrumbs, almond flour and Parmesan create a crunchy, golden coating. Layers of cheesy goodness and marinara sauce make this dish a true Italian classic, perfect for a low-carb Friday dinner. Serve it on its own or with a side salad for a complete meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 large eggs
• 2 cups sugar-free marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• Olive oil spray for baking
• Salt and pepper, to taste

Instructions:

1. Preheat the 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, oregano, garlic powder, salt, and pepper.
3. In another bowl, beat the eggs.
4. Dip each eggplant slice into the egg mixture, then coat it in the almond flour mixture, pressing lightly to ensure it sticks.
5. Arrange the coated eggplant slices in a single layer on the baking sheet and lightly spray them with olive oil.
6. Bake the eggplant for 20-25 minutes, flipping halfway through, until golden brown and crispy.
7. In a baking dish, spread a thin layer of marinara sauce. Place a layer of baked eggplant slices over the sauce, then top with mozzarella cheese. Repeat the layers, finishing with a layer of cheese on top.
8. Bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
9. Remove from the oven and sprinkle with fresh basil before serving.

Keto Eggplant Parmesan offers all the satisfaction of the classic Italian dish, but with a healthier, low-carb twist. The crispy, almond-flour breading creates a perfect texture that holds up beautifully with the gooey mozzarella and tangy marinara sauce. It’s a great option for a keto-friendly Friday dinner that feels indulgent yet is light on carbs. Pair it with a side salad for a complete, fulfilling meal that’s perfect for your keto lifestyle.

Keto Italian Sausage and Peppers

Keto Italian Sausage and Peppers is a savory, flavorful dish that’s perfect for anyone following a low-carb lifestyle. With spicy Italian sausage, colorful bell peppers, and onions, this meal is packed with flavor while keeping carbs at bay. It’s a one-pan wonder, making it easy to prepare and clean up. Whether served on its own or in lettuce wraps, this dish is a great choice for a filling and satisfying Friday night dinner.

Ingredients:

• 4 Italian sausages (mild or spicy, your choice)
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausages and cook for 10-12 minutes, turning occasionally, until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the bell peppers, onion, and garlic for about 5-7 minutes, until the vegetables are tender.
3. Sprinkle in the oregano, basil, salt, and pepper, and stir to combine.
4. Slice the cooked sausages into bite-sized pieces and return them to the skillet. Toss everything together and cook for an additional 3-4 minutes until heated through.
5. Garnish with fresh parsley before serving.

Keto Italian Sausage and Peppers is a bold and flavorful dish that brings together the savory taste of Italian sausage with the sweetness of bell peppers and onions. It’s a quick and easy meal that’s full of flavor, making it a perfect choice for a Friday night dinner. Whether served on its own or in lettuce wraps, this dish is sure to become a go-to low-carb favorite in your keto meal rotation. It’s satisfying, simple, and guaranteed to please your taste buds!

Keto Chicken Piccata

Keto Chicken Piccata is a delicious and lighter version of the classic Italian dish that uses keto-friendly ingredients. This dish features tender chicken breasts in a tangy lemon-butter sauce with capers, and is served over zucchini noodles or cauliflower rice for a satisfying low-carb meal. The flavor balance of the lemon, garlic, and capers creates a refreshing and savory taste, making it the perfect choice for a Friday night dinner that feels indulgent but fits your keto lifestyle.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup almond flour
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/4 cup chicken broth
• 2 tablespoons capers, drained
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Season the chicken breasts with salt and pepper, then dredge them in almond flour, pressing lightly to coat evenly.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken breasts for about 5-6 minutes per side, or until golden and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the lemon juice, chicken broth, and capers to the skillet, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook for 3-4 minutes to reduce slightly.
5. Return the chicken breasts to the skillet and coat them in the sauce. Simmer for an additional 2-3 minutes to allow the flavors to meld.
6. Garnish with fresh parsley before serving.

Keto Chicken Piccata is a wonderfully refreshing and flavorful dish that brings together the richness of butter with the bright acidity of lemon and capers. The almond flour coating on the chicken provides a crisp, golden texture without the carbs of traditional breading. Served with a side of zucchini noodles or cauliflower rice, this dish is the perfect way to enjoy a classic Italian recipe in a keto-friendly way. It’s a satisfying and sophisticated meal that’s simple enough for a Friday dinner but impressive enough for a special occasion.

Keto Italian Meatballs with Zucchini Noodles

Keto Italian Meatballs with Zucchini Noodles is a low-carb take on the traditional spaghetti and meatballs. The meatballs are made with a blend of ground beef, Parmesan cheese, and spices, giving them a juicy and flavorful bite. Paired with spiralized zucchini noodles and a rich sugar-free marinara sauce, this dish offers all the flavors of a classic Italian meal without the carbs. It’s a perfect choice for a filling and healthy Friday night dinner that will satisfy both your hunger and your keto diet.

Ingredients:

• 1 lb ground beef
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cups sugar-free marinara sauce
• 2 medium zucchinis, spiralized into noodles
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, Parmesan cheese, almond flour, egg, garlic, oregano, basil, salt, and pepper. Mix well until fully combined.
3. Roll the mixture into meatballs, about 1 1/2 inches in diameter, and place them on the prepared baking sheet.
4. Bake for 15-20 minutes, or until the meatballs are browned and cooked through.
5. While the meatballs are baking, heat olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still firm. Remove from heat and set aside.
6. In a separate saucepan, heat the marinara sauce over low heat. Once the meatballs are done, add them to the sauce and simmer for 5-10 minutes to allow the flavors to meld.
7. Serve the meatballs over the zucchini noodles and garnish with fresh basil.

Keto Italian Meatballs with Zucchini Noodles is a perfect meal for anyone following a low-carb lifestyle. The meatballs are full of flavor, with the rich taste of Parmesan and herbs, and they pair beautifully with the light and fresh zucchini noodles. The sugar-free marinara sauce adds an extra layer of comfort to the dish without the carbs of traditional pasta. This meal is both satisfying and healthy, making it an excellent choice for a keto-friendly Friday night dinner that’s full of authentic Italian flavors.

Keto Shrimp Scampi with Cauliflower Rice

Keto Shrimp Scampi with Cauliflower Rice offers a light yet indulgent twist on the classic shrimp scampi. The shrimp are sautéed in a garlic-butter sauce with lemon and white wine, creating a flavorful and aromatic dish. Paired with cauliflower rice, this dish delivers the creamy, rich flavors of the original recipe without the carbs. It’s a sophisticated meal perfect for a Friday dinner that fits seamlessly into a keto diet, combining fresh seafood with vibrant, healthy ingredients.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 1/4 cup fresh lemon juice
• Salt and pepper, to taste
• 1 teaspoon red pepper flakes (optional)
• 1/2 cup fresh parsley, chopped
• 2 cups cauliflower rice (store-bought or homemade)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine cook down for 2-3 minutes.
4. Stir in the lemon juice, salt, pepper, and red pepper flakes (if using). Simmer for 2-3 minutes to thicken the sauce slightly.
5. Add the shrimp back to the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes to heat the shrimp through.
6. Meanwhile, cook the cauliflower rice in a separate pan over medium heat for 5-7 minutes until tender and heated through.
7. Serve the shrimp scampi over the cauliflower rice and garnish with fresh parsley.

Keto Shrimp Scampi with Cauliflower Rice is a delightful way to enjoy the rich, buttery flavors of traditional shrimp scampi while keeping it keto-friendly. The shrimp are perfectly cooked and enveloped in a tangy, garlicky sauce, while the cauliflower rice provides a low-carb, satisfying base for the dish. It’s an elegant and light meal that is perfect for a Friday night dinner or any special occasion. With a balance of flavors and textures, this dish will leave you feeling full and content without sacrificing taste or quality.

Note: More recipes are coming soon!