31+ Easy and Delicious Keto Cheesy Casserole Recipes for Any Occasion

Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.

When it comes to following a keto lifestyle, finding delicious meals that are both satisfying and low in carbs can sometimes feel like a challenge.

However, there’s one category of dishes that fits perfectly into the keto diet while delivering rich flavors and comfort—cheesy casseroles.

These casseroles are easy to make, packed with healthy fats, and provide the cheesy goodness that so many people crave, all while keeping your carb count in check.

Whether you’re craving a classic like a cheesy chicken casserole, a savory ground beef and cauliflower dish, or a comforting zucchini lasagna, the world of keto casseroles has something for everyone.

They’re versatile, family-friendly, and perfect for meal prep or busy weeknight dinners.

In this article, we’re sharing over 31 +keto cheesy casserole recipes that are sure to become staples in your low-carb kitchen.

So, get ready to indulge in cheesy, creamy, and utterly satisfying casseroles that will make sticking to your keto goals both easy and delicious!

31+ Easy and Delicious Keto Cheesy Casserole Recipes for Any Occasion

There’s no need to sacrifice flavor or comfort when following a keto diet, and these 31+ keto cheesy casserole recipes prove just that.

From cheesy chicken and broccoli casseroles to rich, creamy shrimp and cauliflower grits, these dishes are as delicious as they are low in carbs.

Not only are they perfect for meal prepping, but they’re also ideal for feeding your family or impressing your guests with satisfying, guilt-free comfort food.

So, the next time you’re craving a cheesy, creamy dish, skip the high-carb options and dive into one of these keto-friendly casseroles.

You’ll enjoy all the cheesy goodness without breaking your diet—and you might just discover your new favorite low-carb meal!

Cheesy Cauliflower Casserole

This keto cheesy cauliflower casserole is a creamy, indulgent dish that serves as a perfect low-carb alternative to traditional mashed potatoes.

Packed with rich cheese, cauliflower, and a blend of savory spices, it’s a comforting and satisfying meal for any keto lover.

Ingredients:

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

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Steam the cauliflower florets until tender, about 10-12 minutes. Once soft, drain any excess water and mash the cauliflower with a potato masher or use a food processor for a smoother texture.
In a large bowl, mix the mashed cauliflower with the cream cheese, heavy cream, shredded cheddar cheese, Parmesan, garlic powder, onion powder, salt, and pepper. Stir until well combined.
Transfer the mixture into the greased baking dish. Dot the top with butter and sprinkle with additional shredded cheddar cheese.
Bake for 20-25 minutes until the top is golden and bubbly. Garnish with chopped green onions, if desired.

This cheesy cauliflower casserole offers all the creamy, cheesy goodness you crave without the carbs. The cauliflower acts as a perfect base, absorbing all the rich flavors of the cheese and spices.

You can even customize it by adding bacon bits or extra herbs for additional flavor. It’s a great side dish for a low-carb dinner or a complete meal on its own.

Keto Chicken Alfredo Casserole

This keto chicken Alfredo casserole is a creamy and flavorful dish that combines tender chicken with a rich, cheesy Alfredo sauce.

It’s perfect for anyone on a low-carb diet looking to enjoy the classic flavors of an Alfredo pasta dish without the carbs.

Ingredients:

3 boneless, skinless chicken breasts, cooked and shredded
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup chopped parsley (optional)
1/4 cup shredded cheddar cheese (optional for topping)

Directions:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring it to a simmer. Stir in the mozzarella cheese, Parmesan cheese, and Italian seasoning, allowing the sauce to thicken. Season with salt and pepper to taste.
In the prepared baking dish, layer the shredded chicken and pour the Alfredo sauce over the chicken. Stir gently to coat the chicken evenly with the sauce.
Top the casserole with shredded cheddar cheese, if desired, and bake for 20-25 minutes until the cheese is melted and bubbly.
Garnish with chopped parsley before serving.

This keto chicken Alfredo casserole is a decadent and creamy dish that satisfies your cravings for pasta without any of the carbs.

The rich Alfredo sauce complements the tender chicken perfectly, creating a comforting meal that feels indulgent but remains low-carb. It’s a great option for meal prep and can be enjoyed throughout the week as a filling lunch or dinner.

Keto Zucchini Lasagna Casserole

This keto zucchini lasagna casserole is a great low-carb alternative to traditional lasagna.

Using zucchini slices in place of noodles, it’s a hearty, cheesy dish that layers all the flavors of lasagna with a fraction of the carbs.

Ingredients:

4 medium zucchini, sliced into thin rounds
1 lb ground beef
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup marinara sauce (sugar-free)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil

Directions:

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Stir in the marinara sauce, garlic powder, onion powder, oregano, salt, and pepper. Simmer for 5-7 minutes.
While the meat is simmering, lightly sauté the zucchini slices in a separate pan for 3-4 minutes to soften. Be sure to remove excess moisture from the zucchini after cooking to prevent the casserole from becoming watery.
In the prepared baking dish, layer the ingredients starting with a thin layer of the meat sauce. Follow with a layer of zucchini slices, then spoon some ricotta cheese on top. Repeat these layers until all ingredients are used, ending with a top layer of meat sauce.
Sprinkle the top with shredded mozzarella cheese and Parmesan cheese.
Bake for 25-30 minutes until the cheese is bubbly and golden.

This keto zucchini lasagna casserole provides all the comforting flavors of traditional lasagna without the carbs, thanks to the zucchini acting as a noodle substitute.

The combination of seasoned beef, tangy marinara sauce, and melted cheese creates a dish that’s as satisfying as it is delicious. Whether you’re hosting a family dinner or preparing a weeknight meal, this casserole will impress anyone on a keto diet.

Keto Bacon and Broccoli Casserole

This keto bacon and broccoli casserole is the ultimate comfort food, combining crispy bacon, tender broccoli, and a creamy, cheesy sauce.

It’s a low-carb dish that’s both filling and flavorful, making it a great option for a quick weeknight dinner or a satisfying side dish.

Ingredients:

4 cups broccoli florets, steamed
1 lb bacon, cooked and crumbled
2 cups shredded cheddar cheese
1/2 cup heavy cream
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Steam the broccoli florets until tender, about 6-8 minutes, and then set them aside to cool slightly. Drain any excess water.
In a large bowl, mix the heavy cream, mayonnaise, shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the ingredients are well combined.
Add the steamed broccoli and crumbled bacon to the creamy cheese mixture, and stir gently to coat everything evenly.
Transfer the mixture into the prepared baking dish and bake for 20-25 minutes until the top is golden and bubbly.
Let the casserole cool slightly before serving.

This keto bacon and broccoli casserole is a deliciously creamy dish that’s rich in flavor while being low in carbs.

The crispy bacon provides a savory crunch that pairs beautifully with the tender broccoli, while the creamy cheese sauce brings everything together. It makes an excellent side dish for a keto dinner or can be served as a main course for a hearty, satisfying meal.

Keto Meatball Casserole

This keto meatball casserole is a delicious, cheesy dish that features juicy meatballs topped with marinara sauce and melted cheese.

It’s a fantastic low-carb alternative to traditional pasta dishes, delivering all the flavors you crave in a keto-friendly package.

Ingredients:

1 lb ground beef (or a mix of beef and pork)
1/2 cup almond flour
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
Salt and pepper to taste
1 cup marinara sauce (sugar-free)
2 cups shredded mozzarella cheese
1/4 cup chopped fresh basil (optional)

Directions:

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a bowl, combine the ground beef, almond flour, Parmesan cheese, egg, garlic powder, oregano, onion powder, salt, and pepper. Mix until well combined.
Form the mixture into 16-18 small meatballs and place them in the prepared baking dish.
Bake the meatballs for 15-20 minutes, or until fully cooked and browned on the outside.
Once the meatballs are cooked, pour the marinara sauce over them and sprinkle with shredded mozzarella cheese.
Return the dish to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
Garnish with fresh basil before serving, if desired.

This keto meatball casserole is a perfect comfort food dish that’s both low in carbs and full of flavor.

The juicy, flavorful meatballs paired with the rich marinara sauce and melted mozzarella cheese make for a filling and satisfying meal. It’s an easy, one-pan dish that’s perfect for busy weeknights and can be enjoyed by the whole family.

Keto Spinach and Artichoke Casserole

This keto spinach and artichoke casserole is a creamy, savory dish that combines the rich flavors of spinach, artichokes, and cheese.

It’s a fantastic low-carb option for a filling lunch or dinner and can easily be served as a side dish to complement your favorite protein.

Ingredients:

4 cups fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
1/2 cup cream cheese, softened
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil

Directions:

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and set aside to cool slightly.
In a medium bowl, combine the cream cheese, heavy cream, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined.
Add the spinach and chopped artichokes to the mixture, and stir to combine.
Transfer the mixture into the prepared baking dish and spread it out evenly.
Bake for 20-25 minutes until the top is golden and the casserole is hot and bubbly.

This keto spinach and artichoke casserole is a creamy, cheesy delight that’s perfect for anyone following a low-carb diet.

The spinach and artichokes provide a savory, satisfying texture, while the rich cheeses create a smooth, indulgent sauce. Whether you serve it as a side dish or a main course, it’s sure to be a hit at any meal.

Keto Cheesy Chicken Bacon Ranch Casserole

This keto cheesy chicken bacon ranch casserole is a creamy, flavorful dish that combines the savory taste of chicken, crispy bacon, and ranch seasoning.

It’s a low-carb, hearty meal that’s perfect for any occasion, whether you’re feeding a crowd or enjoying a simple weeknight dinner.

Ingredients:

3 boneless, skinless chicken breasts, cooked and shredded
8 slices of bacon, cooked and crumbled
1 packet ranch seasoning mix (sugar-free)
1 cup sour cream
1/2 cup cream cheese, softened
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
1 tablespoon olive oil

Directions:

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the shredded chicken, crumbled bacon, ranch seasoning mix, sour cream, and cream cheese. Mix until well combined.
Add the shredded cheddar and mozzarella cheeses to the bowl and stir until everything is evenly distributed.
Transfer the mixture to the greased baking dish and spread it out evenly.
Bake for 20-25 minutes, or until the casserole is hot and the top is golden and bubbly.
Serve hot, garnished with fresh parsley if desired.

This keto cheesy chicken bacon ranch casserole is an incredibly indulgent and satisfying dish. The creamy ranch sauce combined with chicken and crispy bacon offers a comforting, rich flavor that will leave you craving more.

It’s perfect for meal prep, as it stores well in the fridge for leftovers. Whether you’re making it for a family dinner or bringing it to a potluck, it’s sure to be a hit!

Keto Eggplant Parmesan Casserole

This keto eggplant parmesan casserole is a perfect low-carb alternative to traditional eggplant parmesan.

With layers of eggplant, marinara sauce, and plenty of cheese, it’s a rich and comforting dish that satisfies your cravings for Italian food while sticking to your keto diet.

Ingredients:

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

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Slice the eggplant into 1/4-inch rounds and sprinkle with salt. Let the slices sit for about 10 minutes to release moisture. Pat them dry with paper towels.
Dip each eggplant slice in the beaten eggs, then coat with almond flour.
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices for 2-3 minutes per side, until golden brown. Set aside to drain on a paper towel.
In the greased baking dish, spread a thin layer of marinara sauce on the bottom. Layer the fried eggplant slices over the sauce, then top with mozzarella cheese and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
Bake for 25-30 minutes until the cheese is melted and bubbly, and the casserole is hot throughout.

This keto eggplant parmesan casserole is a delicious and hearty way to enjoy classic Italian flavors without the carbs.

The eggplant is tender and perfectly paired with the savory marinara sauce and melted cheese. It’s a comforting dish that’s perfect for dinner or as a side dish at your next keto-friendly gathering.

Keto Sausage and Peppers Casserole

This keto sausage and peppers casserole is a bold, savory dish that’s perfect for any low-carb eater.

The combination of Italian sausage, bell peppers, and onions with a cheesy sauce creates a filling, flavorful casserole that’s easy to make and perfect for meal prepping.

Ingredients:

1 lb Italian sausage, removed from casing
2 bell peppers, sliced (any color)
1 large onion, sliced
1/2 cup cream cheese, softened
1/2 cup heavy cream
2 cups shredded mozzarella cheese
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon olive oil

Directions:

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks. Remove the sausage from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onions. Cook for about 5-7 minutes until softened.
In a large bowl, combine the cream cheese, heavy cream, shredded mozzarella cheese, garlic powder, oregano, salt, and pepper. Stir until smooth.
Add the cooked sausage and sautéed peppers and onions to the bowl, mixing until everything is well combined.
Transfer the mixture into the greased baking dish and spread it out evenly.
Bake for 20-25 minutes until the casserole is hot and the cheese is melted and bubbly.

This keto sausage and peppers casserole is a delicious, savory dish that’s perfect for a satisfying low-carb meal.

The combination of spicy sausage, sweet peppers, and melted cheese makes for a rich, flavorful casserole that can easily stand alone or pair with a side salad. It’s a great option for both dinner and meal prep throughout the week.

Keto Shrimp Scampi Casserole

This keto shrimp scampi casserole takes the classic garlic butter shrimp dish and transforms it into a comforting, cheesy casserole.

With shrimp, a rich garlic-butter sauce, and plenty of cheese, this is a low-carb dinner that’s both indulgent and flavorful.

Ingredients:

1 lb large shrimp, peeled and deveined
1/2 cup unsalted butter
3 cloves garlic, minced
1/4 cup dry white wine (optional, can substitute with chicken broth)
1 teaspoon lemon juice
1/4 teaspoon red pepper flakes (optional)
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant.
Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove the shrimp and set them aside.
To the same skillet, pour in the white wine (or chicken broth) and lemon juice, scraping up any bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
In a bowl, combine the shrimp, garlic-butter sauce, mozzarella cheese, and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using). Stir until well mixed.
Transfer the shrimp mixture into the prepared baking dish and spread it out evenly.
Bake for 15-20 minutes until the cheese is melted and bubbly.
Garnish with fresh parsley and serve hot.

This keto shrimp scampi casserole is rich, flavorful, and full of creamy, cheesy goodness. The garlic-butter sauce brings out the sweetness of the shrimp, while the melted cheese makes it extra comforting.

It’s a perfect dish for seafood lovers following a low-carb lifestyle, and it can easily be served as a standalone meal or paired with a side of zucchini noodles.

Keto Philly Cheesesteak Casserole

This keto Philly cheesesteak casserole is a low-carb twist on the classic Philly cheesesteak sandwich.

With thinly sliced steak, sautéed onions and peppers, and plenty of melted cheese, this casserole offers all the savory flavors of a cheesesteak without the carbs from the bread.

Ingredients:

1 lb thinly sliced ribeye steak (or other steak cuts)
1 large onion, sliced
2 bell peppers, sliced
2 tablespoons olive oil
1/2 cup heavy cream
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and peppers and sauté for 5-7 minutes, until they soften. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the thinly sliced steak. Cook for 3-4 minutes until browned, seasoning with salt and pepper as it cooks.
In a bowl, combine the heavy cream, provolone cheese, mozzarella cheese, and Parmesan cheese. Stir until smooth.
Add the sautéed onions, peppers, and cooked steak to the bowl with the cheese mixture. Stir until everything is coated evenly.
Transfer the mixture into the prepared baking dish and spread it out evenly.
Bake for 20-25 minutes until the cheese is melted and bubbly.

This keto Philly cheesesteak casserole is a savory, cheesy meal that delivers all the flavor of a Philly cheesesteak sandwich but without the carbs.

The combination of steak, sautéed vegetables, and melted cheese makes for a rich and filling dish. It’s perfect for a low-carb dinner or meal prep throughout the week.

Keto Chicken Parmesan Casserole

This keto chicken parmesan casserole is a low-carb version of the classic chicken parmesan, combining tender chicken, marinara sauce, and plenty of melted cheese.

It’s a comforting and satisfying meal that’s both keto-friendly and packed with flavor.

Ingredients:

3 boneless, skinless chicken breasts, cooked and cubed
2 cups marinara sauce (sugar-free)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup almond flour (optional, for added texture)

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine the cubed chicken with garlic powder, dried basil, salt, and pepper. Stir to coat evenly.
Add the marinara sauce to the bowl and mix until the chicken is coated in the sauce.
Transfer the chicken mixture into the prepared baking dish and spread it out evenly.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of the chicken.
If desired, lightly sprinkle almond flour on top of the cheese for an extra layer of texture.
Bake for 20-25 minutes until the cheese is melted, bubbly, and golden.

This keto chicken parmesan casserole delivers all the rich flavors of a traditional chicken parmesan dish while keeping it low-carb.

The tender chicken absorbs the tangy marinara sauce, and the melted cheese creates a gooey, satisfying layer. It’s a fantastic dinner option for anyone on a keto diet and can easily be paired with a simple salad or low-carb vegetable side.

Keto Zucchini Lasagna Casserole

This keto zucchini lasagna casserole is a delicious and low-carb alternative to the traditional lasagna.

With layers of zucchini instead of pasta, a savory ground meat filling, marinara sauce, and plenty of cheese, this casserole is just as comforting and satisfying as the classic, but without the carbs.

Ingredients:

4 medium zucchini, sliced thinly lengthwise
1 lb ground beef or turkey
2 cups marinara sauce (sugar-free)
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried basil
Salt and pepper to taste
Olive oil for sautéing

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Slice the zucchini into thin strips, lengthwise, and set them aside. To reduce moisture, lightly salt the zucchini and let them sit for 10-15 minutes, then pat them dry with paper towels.
In a large skillet, heat a bit of olive oil over medium heat. Add the ground meat and cook until browned, breaking it apart as it cooks. Drain any excess fat.
Add the marinara sauce, garlic powder, basil, salt, and pepper to the skillet with the meat. Stir well and simmer for 5-10 minutes to allow the flavors to meld together.
In a separate bowl, combine the ricotta cheese, half of the mozzarella cheese, and Parmesan cheese. Season with a pinch of salt and pepper.
In the prepared baking dish, layer the zucchini slices, followed by the meat sauce, then the cheese mixture. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese on top.
Bake for 25-30 minutes, until the cheese is melted and bubbly.

This keto zucchini lasagna casserole offers all the flavors of a traditional lasagna while cutting out the carbs.

The zucchini serves as a perfect replacement for pasta, and the rich meat sauce and creamy cheese make this dish indulgent and satisfying. It’s an excellent choice for anyone following a keto diet who craves a comforting, Italian-inspired meal.

Keto Cheesy Cauliflower Casserole

This keto cheesy cauliflower casserole is a perfect side dish or even a main course.

With tender cauliflower, a creamy cheese sauce, and a crispy topping, it’s a low-carb dish that will satisfy your cravings for comfort food.

Ingredients:

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

Directions:

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
Steam the cauliflower florets until tender, about 8-10 minutes. Drain any excess water and set aside.
In a saucepan over medium heat, combine the cream cheese and heavy cream. Stir until smooth and heated through.
Add the shredded cheddar cheese and Parmesan cheese to the saucepan, stirring until the cheese melts and the sauce becomes creamy. Season with garlic powder, onion powder, salt, and pepper.
Combine the steamed cauliflower with the cheesy sauce, stirring until the cauliflower is well coated.
Transfer the mixture into the greased baking dish and spread it out evenly.
If desired, sprinkle almond flour on top for a crispy topping. Bake for 20-25 minutes, until the top is golden and the casserole is hot and bubbly.

This keto cheesy cauliflower casserole is a rich, creamy dish that’s perfect as a side or a vegetarian main course.

The cauliflower provides a hearty base, while the creamy cheese sauce gives it that indulgent comfort food feel. It’s a great way to enjoy a low-carb version of a classic cheesy side dish.

Keto Buffalo Chicken Casserole

This keto buffalo chicken casserole combines the spicy, tangy flavors of buffalo chicken with a cheesy, creamy base.

It’s a perfect low-carb meal for anyone who loves the bold flavors of buffalo sauce but wants to avoid the carbs typically found in wings or traditional buffalo dishes.

Ingredients:

3 cups cooked, shredded chicken (rotisserie chicken works well)
1/2 cup buffalo sauce (sugar-free)
1/2 cup cream cheese, softened
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/4 cup chopped green onions (for garnish)

Directions:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a bowl, mix together the shredded chicken and buffalo sauce until the chicken is well coated.
In a separate bowl, combine the cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Add the buffalo-coated chicken to the cream cheese mixture and stir to combine.
Fold in the shredded cheddar and mozzarella cheeses.
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake for 20-25 minutes, or until the casserole is hot and bubbly and the top is slightly golden.
Garnish with chopped green onions before serving.

This keto buffalo chicken casserole is a spicy, cheesy delight.

The buffalo sauce adds a zesty kick to the creamy chicken mixture, and the cheese brings everything together. It’s a fantastic dish for anyone who enjoys the bold flavors of buffalo chicken but is looking for a low-carb alternative.

Keto Broccoli and Cheese Casserole

This keto broccoli and cheese casserole is a simple and comforting low-carb dish that combines tender broccoli with a rich, cheesy sauce.

It’s a perfect side dish or vegetarian main that’s both delicious and filling.

Ingredients:

4 cups broccoli florets (steamed or blanched)
2 cups shredded cheddar cheese
1/2 cup heavy cream
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1 tablespoon butter (for greasing the baking dish)

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
Steam or blanch the broccoli florets until tender but still slightly crisp, about 5-7 minutes. Drain well and set aside.
In a saucepan over medium heat, combine the heavy cream and sour cream. Stir until smooth and heated through.
Add the shredded cheddar cheese and Parmesan cheese, stirring until the cheese is melted and the sauce becomes creamy.
Season with garlic powder, onion powder, salt, and pepper to taste.
Add the cooked broccoli to the cheese sauce and stir to combine.
Transfer the broccoli mixture into the greased baking dish, spreading it out evenly.
Bake for 20-25 minutes until the top is golden and bubbly.

This keto broccoli and cheese casserole is a rich and creamy side dish that’s perfect for any meal.

The broccoli holds up beautifully in the cheesy sauce, making it a satisfying low-carb option. It’s also great for meal prep and can be paired with almost any protein for a complete keto-friendly dinner.

Keto Cheesy Bacon Spinach Casserole

This keto cheesy bacon spinach casserole is a flavorful and comforting dish that combines crispy bacon, spinach, and a rich cheese sauce.

It’s low-carb, packed with flavor, and can be served as a main dish or a side to your favorite protein.

Ingredients:

6 slices of bacon, cooked and crumbled
4 cups fresh spinach, wilted (or frozen spinach, thawed and drained)
1/2 cup cream cheese, softened
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon olive oil

Directions:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the spinach and cook until wilted. If using frozen spinach, ensure it is well-drained before adding to the skillet.
In a bowl, combine the cream cheese, sour cream, cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir until smooth.
Add the cooked spinach and crumbled bacon to the cheese mixture, stirring until well combined.
Transfer the mixture into the greased baking dish and spread it out evenly.
Bake for 20-25 minutes, until the casserole is hot and bubbly, and the top is lightly golden.

This keto cheesy bacon spinach casserole is a rich, savory dish that’s both satisfying and full of flavor.

The bacon adds a crispy texture, while the creamy spinach and cheese make it indulgent without the carbs. It’s a great option for a low-carb side or as a main dish with a simple salad on the side.

Keto Meatball Casserole

This keto meatball casserole is a perfect low-carb dish that combines juicy, flavorful meatballs with a savory tomato sauce and plenty of melted cheese.

It’s a filling and comforting meal that can easily be made for a family dinner or meal prep.

Ingredients:

1 lb ground beef or turkey
1/4 cup almond flour
1 large egg
2 teaspoons garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
2 cups marinara sauce (sugar-free)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped (optional, for garnish)

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine the ground meat, almond flour, egg, garlic powder, oregano, salt, and pepper. Mix until well combined.
Roll the meat mixture into 16-20 meatballs, depending on the size you prefer.
In a large skillet, cook the meatballs over medium heat until browned on all sides, about 7-10 minutes. They do not need to be fully cooked through at this stage, as they will finish cooking in the oven.
Transfer the cooked meatballs into the greased baking dish. Pour the marinara sauce over the meatballs, then sprinkle the shredded mozzarella and Parmesan cheese on top.
Bake for 20-25 minutes until the cheese is melted and bubbly, and the meatballs are cooked through.
Garnish with fresh basil, if desired, and serve hot.

This keto meatball casserole is a comforting and hearty dish that’s perfect for any meal.

The meatballs are juicy and flavorful, while the marinara sauce and melted cheese add layers of rich flavor. It’s a great dish for anyone on a keto diet and can be enjoyed with a side of roasted vegetables or a simple green salad.

Keto Eggplant Parmesan Casserole

This keto eggplant Parmesan casserole is a perfect low-carb version of the classic eggplant Parmesan.

With tender slices of eggplant, marinara sauce, and plenty of melted cheese, this casserole is both flavorful and satisfying while being completely keto-friendly.

Ingredients:

2 medium eggplants, sliced into 1/4-inch thick rounds
1 1/2 cups marinara sauce (sugar-free)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup almond flour (for coating)
1/4 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil (for sautéing)
Fresh basil for garnish (optional)

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a shallow bowl, combine the almond flour, garlic powder, oregano, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Dip each slice of eggplant into the almond flour mixture, coating both sides, then sauté in the hot oil for 2-3 minutes per side, until golden brown. Remove and set aside.
Once all the eggplant slices are cooked, layer half of the eggplant in the prepared baking dish. Top with half of the marinara sauce, followed by half of the mozzarella and Parmesan cheeses.
Repeat with another layer of eggplant, sauce, and cheese.
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden.
Garnish with fresh basil before serving.

This keto eggplant Parmesan casserole is a fantastic way to enjoy the flavors of a classic eggplant Parmesan without the carbs.

The crispy eggplant layers are coated in a rich, flavorful sauce and topped with plenty of cheese. It’s a great vegetarian option and pairs perfectly with a side salad or roasted vegetables for a complete meal.

Keto Sausage and Kale Casserole

This keto sausage and kale casserole is a hearty, comforting dish that combines savory sausage with nutrient-rich kale and a cheesy, creamy sauce.

It’s a filling and flavorful dish that’s low in carbs but high in taste.

Ingredients:

1 lb Italian sausage (bulk, not in casings)
4 cups fresh kale, chopped
1/2 cup cream cheese, softened
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon olive oil (for sautéing)

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain excess fat and set aside.
In the same skillet, add the chopped kale and cook for 3-4 minutes, until it begins to wilt. Season with salt and pepper.
In a bowl, combine the cream cheese, heavy cream, mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir until smooth and creamy.
Add the cooked sausage and kale to the bowl with the cheese mixture, stirring until everything is well combined.
Transfer the mixture into the greased baking dish and spread it evenly.
Bake for 20-25 minutes, until the casserole is hot and bubbly and the top is golden brown.

This keto sausage and kale casserole is a savory, cheesy, and satisfying dish that’s perfect for a low-carb dinner.

The sausage adds great flavor, while the kale provides a nutritious boost. The creamy cheese sauce ties everything together, making this casserole a comforting and filling meal.

Keto Chicken Alfredo Casserole

This keto chicken Alfredo casserole is a creamy, indulgent dish that’s perfect for those following a low-carb diet.

With tender chicken, a rich Alfredo sauce, and melted cheese, this casserole feels like a decadent comfort food dish without the carbs.

Ingredients:

4 boneless, skinless chicken breasts, cooked and shredded
2 cups heavy cream
1/2 cup cream cheese, softened
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 teaspoons garlic powder
1 teaspoon dried basil
Salt and pepper to taste
1 tablespoon olive oil (for greasing the baking dish)

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
In a saucepan, heat the heavy cream over medium heat. Add the cream cheese and whisk until smooth and creamy.
Stir in the mozzarella cheese, Parmesan cheese, garlic powder, dried basil, salt, and pepper. Continue to cook, stirring occasionally, until the cheese has melted and the sauce is thickened, about 5-7 minutes.
In a large bowl, combine the shredded chicken with the Alfredo sauce and stir to coat the chicken evenly.
Transfer the chicken mixture to the prepared baking dish, spreading it out evenly.
Bake for 20-25 minutes, or until the casserole is hot and bubbly and the top is slightly golden.
Serve hot and enjoy!

This keto chicken Alfredo casserole is rich, creamy, and incredibly satisfying.

The tender chicken absorbs the velvety Alfredo sauce, and the melted cheese adds an extra layer of indulgence. It’s a great dish for meal prep or a low-carb family dinner, and it pairs well with a simple salad or roasted vegetables.

Keto Cheesy Ground Beef and Cauliflower Casserole

This keto cheesy ground beef and cauliflower casserole is a filling, low-carb dish that combines savory ground beef with tender cauliflower, all smothered in a creamy, cheesy sauce.

It’s a great option for a hearty keto dinner that’s both comforting and satisfying.

Ingredients:

1 lb ground beef
1 medium head of cauliflower, cut into florets
1 cup shredded cheddar cheese
1/2 cup heavy cream
1/4 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil (for sautéing)
Fresh parsley for garnish (optional)

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
Steam or blanch the cauliflower florets until tender, about 8-10 minutes. Drain any excess water and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
Add the garlic powder, onion powder, salt, and pepper to the cooked beef, then stir in the steamed cauliflower. Mix until well combined.
In a saucepan, combine the heavy cream and cream cheese over medium heat, stirring until smooth and creamy. Add the shredded cheddar and Parmesan cheeses and continue to cook until melted and well mixed.
Pour the cheese sauce over the ground beef and cauliflower mixture, stirring until everything is evenly coated.
Transfer the mixture into the greased baking dish and bake for 20-25 minutes, until the cheese is bubbly and slightly golden.
Garnish with fresh parsley, if desired, and serve.

This keto cheesy ground beef and cauliflower casserole is a hearty, satisfying meal with rich flavors from the savory beef and creamy cheese sauce.

The cauliflower provides a nice, low-carb base, while the cheeses and seasonings make the dish indulgent and comforting. It’s a great family-friendly option that fits perfectly into a keto diet.

Keto Chicken and Broccoli Cheddar Casserole

This keto chicken and broccoli cheddar casserole is an easy and flavorful low-carb dinner.

It combines tender chicken, crisp broccoli, and a creamy cheddar cheese sauce, making it a perfect dish for meal prep or a busy weeknight dinner.

Ingredients:

2 cups cooked, shredded chicken (rotisserie chicken works well)
3 cups broccoli florets, steamed
2 cups shredded cheddar cheese
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon olive oil (for greasing the baking dish)

Directions:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with olive oil.
Steam the broccoli florets until tender but still crisp, about 5-7 minutes. Drain and set aside.
In a saucepan over medium heat, combine the sour cream and heavy cream, stirring until smooth and heated through.
Add the shredded cheddar and Parmesan cheeses, stirring until the cheese is melted and the sauce is creamy.
Season the sauce with garlic powder, salt, and pepper to taste.
In a large bowl, combine the shredded chicken, steamed broccoli, and the cheese sauce. Stir until everything is well coated.
Transfer the mixture to the prepared baking dish and spread it evenly.
Bake for 20-25 minutes, or until the casserole is hot and the cheese on top is bubbly and golden.

This keto chicken and broccoli cheddar casserole is an easy, delicious, and satisfying meal that’s perfect for the whole family.

The tender chicken and crisp broccoli pair perfectly with the creamy cheddar sauce, making it a comfort food favorite that’s low in carbs but full of flavor.

Keto Bacon and Egg Casserole

This keto bacon and egg casserole is a simple, flavorful breakfast or brunch dish that’s perfect for a low-carb diet.

With crispy bacon, fluffy eggs, and plenty of cheese, it’s a filling meal that will keep you energized all day long.

Ingredients:

8 large eggs
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled (about 6 slices)
1/4 cup green onions, chopped
Salt and pepper to taste
1 tablespoon olive oil (for greasing the baking dish)

Directions:

Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with olive oil.
In a skillet, cook the bacon until crispy. Remove from the skillet, crumble it, and set aside.
In a large bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, and green onions. Season with salt and pepper to taste.
Stir in the crumbled bacon, ensuring it’s evenly distributed throughout the egg mixture.
Pour the egg mixture into the prepared baking dish and spread it out evenly.
Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
Allow the casserole to cool slightly before slicing and serving.

This keto bacon and egg casserole is a quick and easy breakfast that’s packed with protein and healthy fats.

It’s an excellent choice for a filling, low-carb meal that can be enjoyed on busy mornings. You can also make it ahead of time and reheat it for a convenient breakfast option throughout the week.

Keto Zucchini Lasagna Casserole

This keto zucchini lasagna casserole is a healthy, low-carb take on the traditional lasagna, using thinly sliced zucchini instead of pasta.

It’s layered with a rich, savory meat sauce and topped with gooey melted cheese. A great way to enjoy all the flavors of lasagna without the carbs!

Ingredients:

3 medium zucchinis, sliced thinly lengthwise
1 lb ground beef or turkey
1 cup marinara sauce (sugar-free)
2 cups shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon olive oil (for sautéing)

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
Slice the zucchinis lengthwise into thin strips. To avoid excess moisture, place the zucchini slices on a paper towel and sprinkle with salt. Let them sit for 15 minutes, then pat dry.
In a skillet, cook the ground beef (or turkey) over medium heat until browned, breaking it up as it cooks. Add the marinara sauce, garlic powder, oregano, salt, and pepper, and stir to combine. Let the sauce simmer for 5-10 minutes.
In a small bowl, mix the ricotta cheese with half of the Parmesan cheese and season with salt and pepper.
Layer the zucchini slices in the bottom of the greased baking dish. Top with half of the meat sauce, then spread half of the ricotta mixture on top. Repeat with another layer of zucchini, meat sauce, and ricotta mixture.
Sprinkle the shredded mozzarella cheese on top and bake for 25-30 minutes, or until the cheese is golden and bubbly.
Let the casserole sit for a few minutes before serving.

This keto zucchini lasagna casserole is a comforting, low-carb dish that offers all the flavors of traditional lasagna, with zucchini standing in for pasta.

The meat sauce and creamy ricotta create a deliciously indulgent experience, while the mozzarella ties it all together. It’s a great way to enjoy a classic without derailing your keto lifestyle.

Keto Philly Cheesesteak Casserole

This keto Philly cheesesteak casserole is a delicious low-carb version of the iconic Philly cheesesteak sandwich.

It combines tender steak, sautéed peppers and onions, and a creamy cheese sauce, making it a savory and satisfying dish.

Ingredients:

1 lb ribeye or flank steak, thinly sliced
1 large bell pepper, sliced
1 large onion, sliced
1 cup heavy cream
1 cup shredded provolone cheese
1 cup shredded cheddar cheese
2 tablespoons butter
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon olive oil (for sautéing)

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
Heat the olive oil in a skillet over medium heat. Add the sliced onions and bell peppers and cook until soft, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the thinly sliced steak and cook until browned and cooked through, about 5 minutes. Season with salt, pepper, and garlic powder.
In a saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer. Stir in the provolone and cheddar cheeses until the sauce is smooth and creamy.
In the prepared baking dish, layer the cooked steak, sautéed peppers, and onions. Pour the cheese sauce over the top, spreading it evenly.
Bake for 15-20 minutes, until the casserole is hot and bubbly, and the cheese is golden.
Serve hot and enjoy!

This keto Philly cheesesteak casserole is a great way to enjoy the flavors of a Philly cheesesteak without the carbs.

The tender steak combined with the creamy cheese sauce and sautéed vegetables makes this dish indulgent and comforting. It’s perfect for a filling, low-carb dinner.

Keto Shrimp and Cauliflower Grits Casserole

This keto shrimp and cauliflower grits casserole is a southern-inspired dish that uses cauliflower as a low-carb substitute for grits.

It’s creamy, cheesy, and loaded with flavorful shrimp, making it a satisfying and delicious keto meal.

Ingredients:

1 lb shrimp, peeled and deveined
1 medium head of cauliflower, cut into florets
1 cup shredded cheddar cheese
1/2 cup heavy cream
1/4 cup cream cheese, softened
2 tablespoons butter
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon olive oil (for cooking shrimp)
Fresh parsley for garnish (optional)

Directions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
Steam the cauliflower florets until tender, about 10 minutes. Once cooked, drain any excess water and mash the cauliflower until smooth.
In a saucepan, melt the butter over medium heat. Add the heavy cream and cream cheese, stirring until smooth and combined. Add the shredded cheddar cheese and continue to stir until the cheese is melted and the mixture is creamy. Season with garlic powder, smoked paprika, salt, and pepper.
Fold the mashed cauliflower into the cheese mixture, stirring until well combined. Pour the cauliflower grits into the prepared baking dish and spread evenly.
In a skillet, heat the olive oil over medium heat. Cook the shrimp until pink and fully cooked, about 3-4 minutes. Season with salt and pepper.
Layer the cooked shrimp on top of the cauliflower grits in the baking dish.
Bake the casserole for 15-20 minutes, until heated through and slightly golden on top.
Garnish with fresh parsley, if desired, and serve hot.

This keto shrimp and cauliflower grits casserole is a flavorful and comforting dish that’s perfect for anyone on a low-carb diet.

The cauliflower mimics traditional grits, while the shrimp adds a savory protein boost. It’s a unique and delicious way to enjoy a southern classic without the carbs