35+ Delicious Keto Baked Dinner Recipes for Every Night

If you’re on a keto diet, you know that finding satisfying, low-carb dinner options can sometimes be a challenge.

But don’t worry — there are plenty of delicious keto-friendly dishes that can satisfy your cravings for comfort food.

One of the best ways to enjoy a hearty meal without breaking your carb budget is by baking your dinners.

From cheesy casseroles to flavorful baked meats and veggie-packed dishes, baked keto dinners are not only easy to prepare but also packed with nutrients.

In this blog post, we’ve curated a list of over 35+ keto baked dinner recipes that will keep your taste buds happy and your carb count low.

Whether you’re looking for savory chicken, mouth-watering pork, cheesy casseroles, or veggie-packed meals, we’ve got you covered.

These recipes are perfect for meal prep, family dinners, or even impressing guests.

So, preheat your oven and get ready to enjoy some of the best keto baked dishes you can make!

35+ Delicious Keto Baked Dinner Recipes for Every Night

Baking is a fantastic way to create keto-friendly dinners that are both delicious and simple to prepare.

With these 35+ keto baked dinner recipes, you’ll never have to settle for bland or boring meals again.

Each dish is designed to be low in carbs while still delivering on flavor, texture, and satisfaction.

Whether you’re a seasoned keto dieter or just getting started, these recipes will help you stay on track with your goals and make mealtime more exciting.

From savory chicken dishes to cheesy casseroles and vegetable-packed meals, these baked keto recipes offer endless variety for your dinner rotation.

So, grab your apron, preheat your oven, and start cooking your way to a healthier, tastier, and more satisfying low-carb lifestyle!

Keto Baked Chicken Parmesan

This keto chicken parmesan recipe is a delicious twist on the classic. It uses almond flour and Parmesan cheese for the crispy coating, eliminating breadcrumbs, while delivering a mouthwatering, low-carb alternative. Topped with marinara sauce and melted mozzarella, this dish satisfies your cravings without the carbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 2 large eggs, beaten
• 1 cup sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
3. Dip each chicken breast into the beaten eggs, then dredge it in the almond flour mixture, pressing gently to coat evenly.
4. Heat olive oil in a skillet over medium heat. Fry the chicken breasts for 2-3 minutes per side, until golden brown.
5. Place the fried chicken breasts in a baking dish. Spoon the marinara sauce evenly over each piece, then sprinkle with mozzarella cheese.
6. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

This keto chicken parmesan is a crowd-pleaser that is rich in flavor and low in carbs. The crispy chicken coating combined with the savory marinara sauce and melted cheese makes for a hearty and satisfying meal that won’t disrupt your keto lifestyle. Serve it with a side of zucchini noodles or a simple salad for a complete dinner.

Keto Cheesy Cauliflower Casserole

This keto cheesy cauliflower casserole is an indulgent and comforting side dish that can easily be turned into a main course. With a creamy cheese sauce and a crispy, golden top, it’s a perfect way to enjoy cauliflower while staying within your keto carb limits.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped green onions (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 10 minutes, or until tender. Drain well and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the heavy cream and cream cheese, stirring until smooth.
4. Stir in the cheddar cheese, garlic powder, salt, and pepper, and cook until the cheese has melted and the sauce is thickened.
5. Add the cooked cauliflower to the cheese sauce and mix gently to combine.
6. Transfer the mixture to a greased baking dish and top with Parmesan cheese.
7. Bake in the preheated oven for 15-20 minutes, until the top is golden and bubbly.
8. Garnish with chopped green onions, if desired.

This casserole is a comforting, creamy, and cheesy delight that feels like a rich indulgence while still being keto-friendly. It can be enjoyed as a side dish with your favorite protein or as a stand-alone vegetarian keto meal. The crispy top and cheesy interior create a satisfying texture contrast that everyone will love.

Keto Baked Salmon with Avocado Salsa

This keto baked salmon with avocado salsa is a light yet filling dinner that’s packed with healthy fats and flavors. The richness of the salmon complements the freshness of the avocado salsa, making this dish perfect for a quick and easy weeknight dinner.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and lemon juice, then season with garlic powder, salt, and pepper.
3. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon is baking, prepare the avocado salsa by combining the diced avocado, tomato, red onion, cilantro, lime juice, salt, and chili flakes (if using) in a bowl. Stir gently to combine.
5. Once the salmon is done, remove it from the oven and serve with a generous spoonful of avocado salsa on top.

This keto baked salmon with avocado salsa is both light and flavorful, perfect for anyone looking for a nutritious, low-carb meal. The baked salmon is tender and juicy, while the avocado salsa adds a refreshing contrast. This dish can be served with a side of roasted vegetables or a simple green salad to complete your keto dinner.

Keto Baked Zucchini Lasagna

This keto baked zucchini lasagna is a fantastic alternative to traditional lasagna, using thinly sliced zucchini in place of noodles. Layered with a rich marinara sauce, savory ground beef, and plenty of melted cheese, it’s a delicious, low-carb option for those who crave comfort food without the carbs.

Ingredients:

• 4 medium zucchinis, sliced into thin strips
• 1 lb ground beef
• 1 cup sugar-free marinara sauce
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the ground beef, garlic powder, onion powder, salt, and pepper, cooking until browned. Drain excess fat and stir in the marinara sauce. Simmer for 5 minutes.
3. Lay the zucchini slices on paper towels and pat dry to remove excess moisture.
4. In a baking dish, spread a thin layer of the beef and marinara mixture. Top with a layer of zucchini slices, then spread a layer of ricotta cheese. Repeat the layers, finishing with a layer of mozzarella and Parmesan cheese on top.
5. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
6. Garnish with fresh basil before serving.

This keto zucchini lasagna is a great way to enjoy the flavors of traditional lasagna without the carbs from pasta. The zucchini acts as a perfect noodle substitute, holding all the rich, cheesy layers together. It’s satisfying and flavorful, making it a perfect low-carb dinner option for any lasagna lover.

Keto Baked Meatballs with Marinara

These keto baked meatballs are packed with flavor and made with almond flour to keep them low-carb. They’re baked to perfection and served with a delicious sugar-free marinara sauce, making for a quick and easy keto dinner option that’s sure to satisfy.

Ingredients:

• 1 lb ground beef
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup sugar-free marinara sauce
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the ground beef, almond flour, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix until everything is well incorporated.
3. Shape the mixture into meatballs, about 1 1/2 inches in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes, until the meatballs are golden brown and cooked through.
5. While the meatballs are baking, heat the marinara sauce in a saucepan over low heat.
6. Once the meatballs are done, serve them with the marinara sauce and garnish with fresh parsley.

These keto baked meatballs are juicy, flavorful, and a great way to enjoy comfort food without the carbs. The almond flour keeps them tender and moist, while the marinara sauce adds a rich, savory flavor. Pair with a side of roasted vegetables or zucchini noodles for a complete keto meal.

Keto Baked Eggplant Parmesan

This keto baked eggplant parmesan is a deliciously satisfying dish with a crispy, golden coating and a rich tomato sauce. The eggplant replaces traditional breaded layers, making it the perfect low-carb comfort food for your keto diet.

Ingredients:

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

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture, pressing gently to adhere.
4. Arrange the breaded eggplant slices in a single layer on a baking sheet and drizzle lightly with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden brown.
6. In a baking dish, layer the baked eggplant slices with marinara sauce and mozzarella cheese. Repeat the layers, finishing with a layer of cheese on top.
7. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

This keto baked eggplant parmesan is a great way to enjoy a classic Italian dish with a low-carb twist. The almond flour coating gives the eggplant a crispy texture, while the marinara sauce and melted mozzarella bring the dish together. It’s a delicious, satisfying meal that’s perfect for anyone following a keto lifestyle.

Keto Baked Chicken Thighs with Garlic Butter

This keto baked chicken thighs with garlic butter recipe is a simple yet flavorful dish. The garlic butter sauce infuses the chicken with rich, savory flavors while keeping the meal moist and tender. It’s a one-pan wonder, making cleanup easy and perfect for a quick weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels to ensure a crispy skin.
3. In a small bowl, combine the melted butter, garlic, thyme, rosemary, paprika, salt, and pepper.
4. Place the chicken thighs in a baking dish and pour the garlic butter mixture over them, making sure they are well coated.
5. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
6. Garnish with fresh parsley before serving.

This keto baked chicken thighs with garlic butter is a juicy and flavorful dish that’s perfect for a low-carb dinner. The garlic butter adds a savory richness to the chicken, while the crispy skin creates a satisfying texture. Serve it with a side of sautéed spinach or cauliflower rice for a complete meal.

Keto Baked Avocado Chicken

Keto baked avocado chicken is a creamy, cheesy, and flavorful dish that is easy to prepare. The avocado adds a rich, buttery texture, and when baked with melted cheese, it becomes a savory, satisfying meal. Perfect for anyone on a keto diet, this recipe combines the goodness of healthy fats and protein.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 ripe avocados, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with chili powder, salt, and pepper.
3. In a small bowl, mix together the sour cream and lime juice. Spread the mixture evenly over the chicken breasts.
4. Top each chicken breast with sliced avocado and shredded mozzarella cheese.
5. Bake for 20-25 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
6. Garnish with chopped cilantro before serving.

This keto baked avocado chicken is rich in flavor and healthy fats. The creamy avocado and cheese combination makes for a delectable topping on the chicken, providing a filling, low-carb meal. This dish pairs well with a simple green salad or roasted vegetables for a complete keto dinner.

Keto Baked Shrimp Scampi

Keto baked shrimp scampi is a light, flavorful dish that’s perfect for seafood lovers on a keto diet. The shrimp are tossed in a garlic butter sauce and baked until tender and juicy. With just a few ingredients, it’s easy to make and perfect for a quick keto-friendly dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1 tablespoon grated Parmesan cheese (optional)
• Fresh lemon wedges (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the melted butter, garlic, lemon juice, parsley, salt, and pepper.
3. Toss the shrimp in the butter mixture until they are well coated.
4. Arrange the shrimp in a single layer on a baking sheet and bake for 8-10 minutes, or until the shrimp are pink and opaque.
5. If using Parmesan cheese, sprinkle it over the shrimp during the last 2 minutes of baking.
6. Garnish with fresh lemon wedges before serving.

This keto baked shrimp scampi is a delightful dish that’s packed with flavor and quick to make. The garlic butter sauce infuses the shrimp with rich flavor, while the Parmesan cheese adds a touch of savory goodness. It’s a great option for a light and satisfying keto meal, and it pairs wonderfully with a side of zucchini noodles or a crisp green salad.

Keto Baked Pork Chops with Creamy Mustard Sauce

These keto baked pork chops with creamy mustard sauce are a deliciously tangy and rich dish. The mustard sauce, made with heavy cream and Dijon mustard, adds a zesty flavor that perfectly complements the tender, juicy pork chops. This dish is easy to make and a great choice for a low-carb dinner.

Ingredients:

• 4 boneless pork chops
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon Dijon mustard
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the pork chops with salt and pepper on both sides.
3. Heat the olive oil in an oven-safe skillet over medium-high heat. Brown the pork chops for 2-3 minutes per side, then remove from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Add the garlic powder, thyme, and Dijon mustard, stirring to combine.
5. Pour in the heavy cream and stir until the sauce thickens and is smooth.
6. Return the pork chops to the skillet, spooning some of the sauce over them. Transfer the skillet to the oven and bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
7. Garnish with fresh parsley before serving.

These keto baked pork chops with creamy mustard sauce are rich, flavorful, and satisfying. The creamy mustard sauce enhances the pork chops without adding unnecessary carbs, making it a perfect dish for anyone following a keto lifestyle. Serve it with a side of sautéed vegetables or cauliflower mash for a complete meal.

Keto Baked Bell Pepper Boats

Keto baked bell pepper boats are a fun and creative way to enjoy a healthy, low-carb dinner. The bell peppers are stuffed with a savory mixture of ground beef, cheese, and spices, then baked until tender and bubbly. These stuffed peppers are both satisfying and nutritious, perfect for a keto-friendly dinner.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 lb ground beef
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped onions
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup sugar-free marinara sauce (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, cook the ground beef over medium heat, breaking it up into small crumbles. Add the onions, garlic powder, cumin, chili powder, salt, and pepper. Cook until the beef is browned and the onions are tender, about 7-8 minutes.
4. Remove from heat and stir in the shredded mozzarella and Parmesan cheese.
5. Stuff the bell peppers with the beef and cheese mixture, pressing down gently to pack them tightly.
6. Place the stuffed peppers in a baking dish. If desired, spoon a little marinara sauce over each stuffed pepper.
7. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

These keto baked bell pepper boats are a flavorful and filling meal that’s easy to customize. The ground beef and cheese filling is perfectly seasoned, and the bell peppers add a slightly sweet, crunchy contrast. These stuffed peppers are a great low-carb alternative to traditional stuffed peppers, and they can be served with a side of roasted veggies or a green salad.

Keto Baked Spinach and Artichoke Chicken

Keto baked spinach and artichoke chicken is a creamy and savory dish that combines the richness of spinach and artichokes with juicy chicken breasts. This low-carb, cheesy dish is perfect for a satisfying dinner that feels indulgent without the carbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup frozen spinach, thawed and drained
• 1/2 cup canned artichoke hearts, chopped
• 1 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper. Stir until well combined.
3. Season the chicken breasts with salt and pepper on both sides.
4. Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, just until they develop a light golden crust.
5. Transfer the chicken breasts to a baking dish. Spoon the spinach and artichoke mixture evenly over the top of each chicken breast.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese topping is golden and bubbly.
7. Serve hot, garnished with fresh herbs if desired.

This keto baked spinach and artichoke chicken is an incredibly creamy, cheesy, and satisfying dish that makes the most of fresh spinach and artichokes. The cream cheese and mozzarella topping gives it a rich, decadent flavor that pairs wonderfully with the tender chicken breasts. Serve it with a side of cauliflower rice or steamed broccoli for a complete keto-friendly meal.

Keto Baked Stuffed Chicken Breast with Pesto

This keto baked stuffed chicken breast with pesto is a flavorful and elegant dinner option. The chicken is stuffed with a creamy mixture of pesto and cheese, then baked to perfection. It’s a low-carb dish that’s rich in flavor, making it perfect for a special occasion or a weeknight treat.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the pesto, cream cheese, and mozzarella cheese until well combined.
3. Cut a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the pesto and cheese mixture, securing with toothpicks if necessary.
5. Season the chicken with salt and pepper on both sides.
6. Heat the olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
7. Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
8. Garnish with fresh basil before serving.

This keto baked stuffed chicken breast with pesto is rich and savory, with a deliciously creamy filling that complements the tender chicken. The pesto adds a burst of flavor, while the melted mozzarella creates a satisfying, cheesy texture. This dish pairs perfectly with a side of roasted vegetables or a simple salad for a complete meal.

Keto Baked Italian Meatloaf

Keto baked Italian meatloaf is a hearty, low-carb dinner that’s packed with flavor. Using almond flour instead of breadcrumbs keeps it keto-friendly, while Italian herbs and Parmesan cheese give it a savory, rich taste. This meatloaf is perfect for meal prep or a family dinner.

Ingredients:

• 1 1/2 lbs ground beef (80% lean)
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped onions
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 cup sugar-free marinara sauce
• 1 large egg
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground beef, almond flour, Parmesan, onions, garlic, oregano, basil, onion powder, garlic powder, salt, and pepper. Mix well to combine.
3. Add the egg to the mixture and knead until fully incorporated.
4. Form the mixture into a loaf and place it in a greased baking dish.
5. Spread the marinara sauce over the top of the meatloaf.
6. Bake for 40-45 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
7. Let the meatloaf rest for 10 minutes before slicing and serving.

This keto baked Italian meatloaf is a satisfying and filling meal that’s packed with Italian flavors. The almond flour keeps the meatloaf moist while keeping the carbs low, and the marinara sauce adds a touch of tanginess. It’s a great meal for the whole family, and you can serve it with a side of roasted veggies or a Caesar salad to complete the meal.

Keto Baked Lemon Butter Cod

Keto baked lemon butter cod is a light and refreshing seafood dish that’s both flavorful and easy to prepare. The cod is baked with a buttery, lemony sauce that infuses it with incredible flavor, making it a perfect option for a quick weeknight dinner.

Ingredients:

• 4 cod fillets (6 oz each)
• 4 tablespoons unsalted butter, melted
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cod fillets on a baking sheet lined with parchment paper.
3. In a small bowl, combine the melted butter, lemon juice, lemon zest, garlic, thyme, salt, and pepper.
4. Pour the lemon butter mixture over the cod fillets, making sure they are well coated.
5. Bake the cod for 12-15 minutes, or until the fish flakes easily with a fork.
6. Garnish with fresh parsley before serving.

This keto baked lemon butter cod is a light, flavorful dish that’s perfect for anyone following a low-carb lifestyle. The lemon and garlic butter sauce adds a bright, tangy flavor to the tender cod, making it a delightful and easy dinner option. Pair it with sautéed spinach or a simple cucumber salad for a refreshing meal.

Keto Baked Cheesy Chicken Parmesan

This keto baked cheesy chicken parmesan is a healthier take on the classic, using almond flour and Parmesan to coat the chicken instead of breadcrumbs. With a delicious marinara sauce and melted mozzarella cheese on top, this dish is a flavorful and satisfying low-carb alternative to traditional chicken parmesan.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1 cup sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine the almond flour, Parmesan cheese, garlic powder, oregano, onion powder, basil, salt, and pepper.
3. Dredge the chicken breasts in the almond flour mixture, pressing gently to coat both sides.
4. Place the coated chicken breasts on a greased baking sheet and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
5. Remove the chicken from the oven and top each breast with marinara sauce and shredded mozzarella cheese.
6. Return the chicken to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This keto baked cheesy chicken parmesan is rich, comforting, and satisfying, with a crispy almond flour crust and a hearty marinara sauce. The gooey mozzarella cheese and aromatic basil make it a delicious low-carb dinner option that’s sure to please even non-keto eaters. Serve it with a side of zucchini noodles or a fresh salad for a complete meal.

Keto Baked Salmon with Lemon and Dill

Keto baked salmon with lemon and dill is a light and healthy dish that is packed with flavor. The lemon and dill complement the rich, buttery salmon, while the simple ingredients make it an easy meal for any occasion. This low-carb dish is perfect for anyone following a keto diet or just looking for a delicious seafood option.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Lemon slices (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dill, garlic powder, salt, and pepper.
4. Drizzle the lemon and dill mixture over the salmon fillets, making sure each fillet is well coated.
5. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
6. Garnish with fresh lemon slices and dill before serving.

This keto baked salmon with lemon and dill is a light, fresh, and flavorful dish that’s perfect for a low-carb dinner. The citrusy lemon and fragrant dill enhance the natural richness of the salmon, making it a delicious and healthy meal. Pair it with roasted vegetables or a side of cauliflower rice for a well-rounded keto meal.

Keto Baked Cauliflower Mac and Cheese

This keto baked cauliflower mac and cheese is a low-carb twist on the classic comfort food. The cauliflower florets replace traditional pasta, and a creamy cheese sauce with sharp cheddar and Parmesan makes it rich and indulgent. It’s a cheesy, satisfying dish that’s perfect for anyone following a keto lifestyle.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup shredded mozzarella cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until tender. Drain well and set aside.
3. In a saucepan, melt the butter over medium heat. Add the heavy cream, garlic powder, onion powder, salt, and pepper. Stir to combine.
4. Reduce the heat and add the shredded cheddar and Parmesan cheeses, stirring until the cheese has melted and the sauce is smooth.
5. Toss the cooked cauliflower florets in the cheese sauce until well coated.
6. Transfer the cauliflower and cheese mixture to a greased baking dish. Top with shredded mozzarella, if using.
7. Bake for 15-20 minutes, or until the top is golden and bubbly.
8. Serve hot and enjoy!

This keto baked cauliflower mac and cheese is a comforting, cheesy dish that satisfies the cravings for classic mac and cheese without the carbs. The cauliflower adds texture and a subtle flavor, while the rich cheese sauce makes it indulgent and filling. This dish is perfect as a main course or as a side dish to complement baked chicken or steak.

Keto Baked Zucchini Lasagna

Keto baked zucchini lasagna is a delicious low-carb alternative to traditional lasagna, where zucchini slices replace pasta. With layers of flavorful marinara sauce, seasoned ground beef, and plenty of melted cheese, this dish is as satisfying as it is healthy. It’s the perfect keto-friendly comfort food for dinner.

Ingredients:

• 4 medium zucchinis, sliced lengthwise into thin strips
• 1 lb ground beef
• 1 cup sugar-free marinara sauce
• 2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the zucchini strips on paper towels to absorb excess moisture. Sprinkle lightly with salt and let them sit for 10 minutes to release water.
3. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat and stir in the marinara sauce, oregano, garlic powder, salt, and pepper. Let it simmer for 5 minutes.
4. In a mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, and Parmesan cheese. Stir well to mix.
5. Spread a thin layer of meat sauce in the bottom of a baking dish. Layer the zucchini slices on top, followed by a layer of the cheese mixture, and then another layer of meat sauce. Repeat the layers, finishing with a layer of cheese sauce on top.
6. Sprinkle the remaining mozzarella cheese on top and bake for 25-30 minutes, until the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving. Garnish with fresh basil or parsley.

This keto baked zucchini lasagna is an incredibly satisfying dish that will make you forget all about traditional lasagna noodles. The zucchini provides a fresh, light base, while the rich layers of cheese and seasoned ground beef give it that familiar lasagna flavor. This dish is great for meal prep, and it pairs well with a side salad or roasted vegetables.

Keto Baked Eggplant Parmesan

Keto baked eggplant parmesan is a fantastic low-carb alternative to the classic breaded and fried version. With a crunchy almond flour coating and layers of marinara sauce and melted cheese, this dish offers all the comfort and flavor of eggplant parmesan without the carbs.

Ingredients:

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

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices on paper towels and sprinkle with salt to draw out moisture. Let sit for 10 minutes, then pat dry.
3. In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, oregano, onion powder, salt, and pepper.
4. Dip each eggplant slice into the almond flour mixture, pressing to coat both sides, and arrange the slices on a greased baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden.
6. In a baking dish, spread a thin layer of marinara sauce. Layer the baked eggplant slices on top, followed by a spoonful of marinara sauce and a generous sprinkling of mozzarella cheese. Repeat the layers until all the eggplant is used up.
7. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This keto baked eggplant parmesan is a comforting, cheesy dish that’s full of flavor. The almond flour coating gives the eggplant slices a nice crispiness, while the marinara sauce and melted mozzarella bring it all together. It’s a great main course on its own or served with a side salad for a complete meal.

Keto Baked Avocado and Bacon Chicken

Keto baked avocado and bacon chicken combines the rich creaminess of avocado, the smokiness of bacon, and the tender juiciness of chicken in one irresistible dish. This low-carb recipe is quick to prepare, packed with flavor, and perfect for a satisfying dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 ripe avocados, mashed
• 4 slices of cooked bacon, crumbled
• 1/2 cup shredded cheddar cheese
• 2 tablespoons sour cream
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and garlic powder on both sides.
3. In a small bowl, combine the mashed avocados, crumbled bacon, cheddar cheese, sour cream, and lime juice.
4. Cut a pocket into each chicken breast and stuff with the avocado-bacon mixture.
5. Place the stuffed chicken breasts in a greased baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Garnish with fresh cilantro before serving.

This keto baked avocado and bacon chicken is a flavorful, creamy, and satisfying meal. The combination of avocado and bacon adds a rich texture and smokiness, while the cheese and sour cream elevate the overall taste. This dish is perfect for a quick weeknight dinner or meal prep, and it pairs wonderfully with a side of roasted asparagus or a simple green salad.

Note: More recipes are coming soon!