30+ Traditional Saturday Keto Italian Recipes to Delight Your Guest

Finding delicious and satisfying meals that are both keto-friendly and Italian-inspired can be a challenge.

Whether you’re craving a comforting bowl of pasta or a cheesy, meaty casserole, Italian cuisine often seems to revolve around high-carb ingredients.

But fear not! With a few clever substitutions and a bit of creativity, you can indulge in all the rich flavors of Italy while staying within the limits of your ketogenic diet.

In this blog, we’ve curated over 30 mouthwatering keto Italian recipes perfect for your Saturday dinner.

From classic dishes like lasagna and pizza to fresh salads and savory frittatas, these recipes will keep your carb count low while delivering a burst of flavor.

So, grab your apron and get ready to experience a true Italian feast—without the carbs!

30+ Traditional Saturday Keto Italian Recipes to Delight Your Guest

With these 30+ Saturday Keto Italian recipes, you don’t have to sacrifice flavor for your low-carb lifestyle.

These dishes bring all the rich, comforting tastes of Italy, from cheesy, gooey lasagnas to perfectly crisp pizzas, while keeping your ketogenic goals in check.

Whether you’re hosting a weekend dinner party or enjoying a quiet night at home, these recipes are sure to satisfy your cravings.

So, embrace the deliciousness of keto-friendly Italian meals and enjoy a guilt-free, flavorful Saturday dinner with family and friends!

Keto Eggplant Parmesan Casserole

Eggplant Parmesan is a comforting Italian classic, but the traditional recipe can be heavy on breadcrumbs and carbs. This keto-friendly version swaps out high-carb ingredients for almond flour and parmesan cheese to create a low-carb, flavorful casserole. With layers of tender eggplant, rich marinara sauce, and gooey mozzarella cheese, this dish is perfect for a cozy Saturday dinner.

Ingredients:

• 2 medium eggplants, sliced into ¼-inch rounds
• 2 cups almond flour
• 1 cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 cups marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Sprinkle the eggplant slices with salt and let them sit for 20 minutes to remove excess moisture. Pat dry with paper towels.
3. In a bowl, mix almond flour, Parmesan cheese, garlic powder, and Italian seasoning.
4. Dip each eggplant slice in the beaten eggs, then coat with the almond flour mixture.
5. Heat olive oil in a skillet over medium heat. Fry the coated eggplant slices until golden brown on each side. Set aside.
6. In a baking dish, layer marinara sauce, fried eggplant, mozzarella cheese, and repeat until all ingredients are used, finishing with mozzarella on top.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
8. Allow the casserole to rest for 5 minutes before serving.

This Keto Eggplant Parmesan Casserole is a hearty, cheesy delight that fits perfectly into a low-carb lifestyle. It’s a great way to enjoy classic Italian flavors without compromising your diet. Pair it with a fresh arugula salad for a complete Saturday feast.

Low-Carb Zucchini Noodles with Pesto and Shrimp

For a quick and refreshing Saturday dinner, this zucchini noodles dish combines vibrant pesto with succulent shrimp. The zucchini noodles are a low-carb alternative to pasta, and the homemade pesto adds a burst of fresh Italian flavor. This recipe is light, healthy, and perfect for a busy weekend.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup fresh basil leaves
• ¼ cup grated Parmesan cheese
• ¼ cup pine nuts
• ¼ cup olive oil (for pesto)
• Juice of ½ lemon
• Salt and pepper to taste

Instructions:

1. In a food processor, blend basil, Parmesan, pine nuts, lemon juice, and ¼ cup olive oil until smooth. Season with salt and pepper to taste. Set aside.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Sauté garlic until fragrant, about 1 minute.
3. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
4. In the same skillet, add zucchini noodles and toss for 2-3 minutes until just tender.
5. Return shrimp to the skillet, add pesto, and toss to combine.
6. Serve immediately, garnished with additional Parmesan cheese if desired.

This Low-Carb Zucchini Noodles with Pesto and Shrimp dish is a fresh, flavorful, and satisfying meal that showcases Italian cuisine’s lighter side. It’s perfect for a summer-like Saturday evening and pairs well with a crisp white wine.

Keto Italian Sausage-Stuffed Bell Peppers

Stuffed bell peppers are a versatile Italian dish that can easily be adapted to a keto diet. This recipe uses flavorful Italian sausage, riced cauliflower, and plenty of cheese to create a delicious, low-carb meal. The bell peppers add a natural sweetness and a pop of color to your plate.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb Italian sausage (remove casing if necessary)
• 1 cup riced cauliflower
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Brush the outside with olive oil and place in a baking dish.
3. In a skillet, cook Italian sausage over medium heat until browned. Add riced cauliflower, marinara sauce, garlic powder, and Italian seasoning. Cook for 5 minutes until well combined.
4. Stuff each bell pepper with the sausage mixture and top with mozzarella and Parmesan cheese.
5. Bake for 25-30 minutes until the peppers are tender and the cheese is bubbly.

Keto Italian Sausage-Stuffed Bell Peppers are a delicious and satisfying dinner option that brings together the best of Italian comfort food. They’re easy to prepare and make for a delightful Saturday evening meal.

Keto Chicken Piccata

Chicken Piccata is a classic Italian dish that features tender chicken in a tangy lemon-butter sauce. This keto-friendly version eliminates the flour coating and keeps the dish light and low-carb while still packing a punch of flavor. Perfect for a sophisticated Saturday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp almond flour
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 cup chicken broth
• ¼ cup fresh lemon juice
• 2 tbsp capers
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season chicken breasts with salt and pepper. Lightly dust with almond flour.
2. Heat olive oil in a skillet over medium heat. Sear the chicken until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
3. In the same skillet, melt butter. Add chicken broth, lemon juice, and capers. Simmer for 5 minutes.
4. Return the chicken to the skillet and cook for an additional 5 minutes, spooning sauce over the top.
5. Garnish with fresh parsley before serving.

This Keto Chicken Piccata is a zesty, buttery delight that’s both elegant and easy to prepare. Serve it with a side of steamed broccoli or cauliflower mash for a complete low-carb Italian meal.

Keto Italian Meatball Soup

A warm bowl of Italian meatball soup is perfect for a relaxing Saturday evening. This keto version replaces traditional breadcrumbs with almond flour to create tender, flavorful meatballs simmered in a rich tomato broth. It’s a comforting and nutritious dish the whole family will enjoy.

Ingredients:

• 1 lb ground beef
• ½ cup almond flour
• 1 egg, beaten
• 2 tbsp grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 4 cups beef broth
• 2 cups marinara sauce (sugar-free)
• 1 cup zucchini, diced
• 1 cup spinach
• Salt and pepper to taste

Instructions:

1. In a bowl, mix ground beef, almond flour, egg, Parmesan cheese, garlic powder, and Italian seasoning. Form into small meatballs.
2. Heat olive oil in a pot over medium heat. Sear the meatballs until browned on all sides. Remove and set aside.
3. In the same pot, add beef broth, marinara sauce, zucchini, and spinach. Simmer for 10 minutes.
4. Return meatballs to the pot and simmer for an additional 10 minutes. Adjust seasoning as needed.
5. Serve hot with a sprinkle of Parmesan cheese on top.

This Keto Italian Meatball Soup is a hearty, flavor-packed dish that’s perfect for a cozy Saturday night. The combination of tender meatballs and a savory broth makes it a comforting, low-carb meal option. Pair it with a side of keto-friendly garlic bread for the ultimate Italian experience.

Keto Lasagna with Zucchini Noodles

Lasagna is one of the ultimate comfort foods, but traditional recipes are loaded with carbs. This keto-friendly version swaps pasta for zucchini noodles, creating a lighter dish without sacrificing flavor. The rich, cheesy layers of meat and marinara sauce offer the same satisfying taste of classic lasagna, making it a perfect choice for a Saturday dinner.

Ingredients:

• 4 large zucchinis, sliced thin lengthwise
• 1 lb ground beef
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup marinara sauce (sugar-free)
• 1 egg, beaten
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin strips and place them on a paper towel to remove excess moisture.
3. In a skillet, cook ground beef over medium heat until browned. Add garlic powder, Italian seasoning, salt, and pepper, then stir in the marinara sauce.
4. In a bowl, mix ricotta cheese with the beaten egg and set aside.
5. In a baking dish, layer zucchini strips, meat sauce, ricotta mixture, and shredded mozzarella. Repeat until all ingredients are used, finishing with a layer of mozzarella on top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
7. Let rest for 5 minutes before serving.

This Keto Lasagna with Zucchini Noodles is a healthy and delicious alternative to traditional lasagna. It’s a great way to indulge in Italian flavors without the carb-heavy pasta. Serve it with a fresh green salad for a satisfying, low-carb meal.

Keto Chicken Alfredo with Spaghetti Squash

For a creamy, decadent dish that’s perfect for a Saturday night, this Keto Chicken Alfredo with Spaghetti Squash combines tender chicken with a rich, buttery alfredo sauce and spaghetti squash. This recipe replaces traditional pasta with spaghetti squash, which is a low-carb, nutrient-packed alternative.

Ingredients:

• 2 medium spaghetti squashes
• 2 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 3/4 cup heavy cream
• 1 cup shredded Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squashes in half lengthwise, remove the seeds, and drizzle with olive oil. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
3. While the squash is roasting, season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.
4. In the same skillet, melt butter and sauté garlic until fragrant. Add heavy cream, Parmesan cheese, salt, and pepper. Stir and simmer until the sauce thickens, about 3-4 minutes.
5. Use a fork to scrape the spaghetti squash strands into a serving dish.
6. Slice the chicken and place it on top of the squash. Pour the Alfredo sauce over the chicken and squash.
7. Garnish with fresh parsley before serving.

This Keto Chicken Alfredo with Spaghetti Squash is a creamy and satisfying dish that’s perfect for a cozy Saturday evening. It’s rich in flavor and low in carbs, making it a great choice for anyone following a ketogenic diet. Serve it with a side of sautéed spinach or a simple salad.

Keto Italian Meatball Parmesan Skillet

This Keto Italian Meatball Parmesan Skillet is an easy, one-pan meal that’s packed with flavor. Juicy meatballs made from ground beef or turkey are simmered in marinara sauce and topped with melted mozzarella cheese. It’s a hearty, cheesy dish that’s low in carbs and full of Italian flavor, ideal for a quick Saturday dinner.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 cup almond flour
• 1 egg, beaten
• 1 cup marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix ground beef, almond flour, egg, garlic powder, Italian seasoning, salt, and pepper. Form into meatballs and set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Brown the meatballs on all sides, about 5 minutes.
4. Pour marinara sauce over the meatballs and bring to a simmer.
5. Sprinkle shredded mozzarella cheese over the top of the meatballs. Transfer the skillet to the oven and bake for 10-15 minutes until the cheese is melted and bubbly.
6. Serve immediately, garnished with fresh basil or parsley if desired.

This Keto Italian Meatball Parmesan Skillet is an easy and flavorful weeknight dinner that satisfies your cravings for Italian comfort food. The meatballs are tender and juicy, while the gooey melted cheese makes it extra indulgent. Serve it with a side of zucchini noodles or a green salad for a complete low-carb meal.

Keto Stuffed Mushrooms with Cream Cheese and Sausage

These Keto Stuffed Mushrooms are the perfect appetizer or side dish for your Saturday dinner. The mushrooms are filled with a savory mixture of sausage, cream cheese, and Parmesan, creating a flavorful and creamy bite-sized treat. This recipe is quick to prepare and offers a delightful twist on traditional Italian appetizers.

Ingredients:

• 12 large mushrooms, stems removed
• 1 lb Italian sausage (bulk, not in casing)
• 4 oz cream cheese, softened
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Cook the sausage until browned and crumbled, about 5-7 minutes.
3. Remove the skillet from heat and stir in cream cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix until smooth and well combined.
4. Stuff each mushroom cap with the sausage mixture and place them on a baking sheet.
5. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Garnish with fresh parsley and serve warm.

These Keto Stuffed Mushrooms are the perfect low-carb appetizer or side dish that’s rich in flavor and easy to make. The creamy sausage filling pairs wonderfully with the earthy mushrooms, making them an excellent addition to your Saturday night spread.

Keto Shrimp Scampi with Shirataki Noodles

Shrimp scampi is a classic Italian dish that’s naturally low in carbs. This keto-friendly version replaces traditional pasta with Shirataki noodles, a low-carb noodle substitute made from konjac root. The shrimp are sautéed in a rich garlic butter sauce, creating a delicious, satisfying meal that’s perfect for a weekend dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• ½ cup dry white wine (optional, or use chicken broth)
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 4 oz Shirataki noodles, drained and rinsed
• 2 tbsp butter
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
2. In the same skillet, add garlic and sauté until fragrant, about 1 minute.
3. Add white wine (or chicken broth), lemon juice, and zest. Bring to a simmer and let cook for 3-4 minutes until the sauce reduces slightly.
4. Add butter and stir until melted and combined.
5. Add the Shirataki noodles to the skillet and toss to coat.
6. Return the shrimp to the skillet and toss everything together.
7. Garnish with fresh parsley before serving.

Keto Shrimp Scampi with Shirataki Noodles is a flavorful, light dish that’s perfect for a Saturday dinner. The garlic butter sauce is rich and savory, and the shrimp are perfectly tender. With Shirataki noodles, this dish is a guilt-free way to enjoy classic Italian flavors while staying low-carb.

Keto Margherita Pizza with Cauliflower Crust

Pizza is a classic Italian favorite, but traditional pizza crust is high in carbs. This keto-friendly version uses cauliflower to make a low-carb crust that’s crispy and delicious. Topped with fresh mozzarella, tomatoes, and basil, this Margherita pizza is light, satisfying, and full of flavor—perfect for a Saturday night treat.

Ingredients:

• 1 medium cauliflower, grated
• 1 large egg
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup fresh mozzarella, sliced
• 1 large tomato, sliced
• Fresh basil leaves
• ½ cup sugar-free marinara sauce

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Grate the cauliflower into rice-sized pieces and microwave for 4-5 minutes until soft. Let it cool, then squeeze out any excess moisture using a clean kitchen towel.
3. In a bowl, combine the cauliflower, egg, mozzarella, Parmesan, garlic powder, oregano, salt, and pepper.
4. On a baking sheet lined with parchment paper, form the cauliflower mixture into a round pizza crust. Bake for 12-15 minutes until golden brown.
5. Spread the marinara sauce on the crust and top with mozzarella and tomato slices. Bake for another 10 minutes until the cheese is melted and bubbly.
6. Remove from the oven and top with fresh basil leaves. Slice and serve.

This Keto Margherita Pizza with Cauliflower Crust is a guilt-free way to indulge in your favorite pizza flavors. The cauliflower crust is a great low-carb alternative that holds up well to the toppings, and the fresh mozzarella and basil make this pizza a true Italian classic. It’s perfect for a Saturday night movie or game night.

Keto Baked Chicken Parmesan

Chicken Parmesan is a favorite comfort food, but the breaded chicken can be high in carbs. This keto-friendly version skips the breadcrumbs and uses a combination of almond flour and Parmesan for a crispy, low-carb coating. Topped with marinara sauce and melted mozzarella, it’s just as satisfying as the original, without the carbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup almond flour
• ½ cup grated Parmesan cheese
• 1 large egg, beaten
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dip each chicken breast in the beaten egg, then coat with the almond flour mixture.
4. Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 3-4 minutes per side until golden brown.
5. Place the browned chicken breasts on a baking sheet. Top each with marinara sauce and shredded mozzarella cheese.
6. Bake for 15-20 minutes until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (75°C).
7. Serve hot with a side of sautéed spinach or zucchini noodles.

This Keto Baked Chicken Parmesan is a satisfying and flavorful meal that’s perfect for a Saturday dinner. The almond flour coating gives the chicken a crispy texture while keeping it low-carb, and the melted cheese and marinara sauce provide all the rich flavors you crave. Pair it with a green vegetable for a complete meal.

Keto Frittata with Spinach, Sausage, and Ricotta

Frittatas are a versatile Italian dish, and this keto version is packed with spinach, sausage, and ricotta cheese. It’s a one-pan meal that’s easy to prepare and perfect for a relaxed Saturday brunch or dinner. Full of protein and healthy fats, this frittata is a great option for a low-carb, high-satisfaction meal.

Ingredients:

• 6 large eggs
• 1 cup cooked sausage, crumbled
• 2 cups fresh spinach, chopped
• ½ cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the crumbled sausage and cook until browned. Add spinach and sauté for 2-3 minutes until wilted.
3. In a bowl, whisk the eggs, ricotta, mozzarella, salt, and pepper.
4. Pour the egg mixture into the skillet with the sausage and spinach. Stir to combine.
5. Transfer the skillet to the oven and bake for 15-20 minutes until the eggs are set and the top is lightly golden.
6. Garnish with fresh basil before serving.

This Keto Frittata with Spinach, Sausage, and Ricotta is a hearty and nutritious meal that’s perfect for any time of day. It’s simple to make, and the combination of sausage, spinach, and cheese makes for a delicious and filling low-carb option. Serve it with a side of avocado or a light salad.

Keto Italian Sausage and Peppers Skillet

This Keto Italian Sausage and Peppers Skillet is a flavorful, one-pan meal that combines juicy Italian sausages with sweet bell peppers and onions. It’s a quick and easy dish that’s low in carbs, yet full of bold Italian flavors. Perfect for a casual Saturday dinner, this dish is both filling and delicious.

Ingredients:

• 4 Italian sausages (mild or spicy)
• 2 bell peppers, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 8-10 minutes. Remove the sausages from the skillet and set aside.
2. In the same skillet, add garlic, bell peppers, and onion. Sauté for 5-7 minutes until the vegetables are tender.
3. Slice the cooked sausages into rounds and return them to the skillet with the peppers and onions. Add oregano, garlic powder, salt, and pepper. Stir to combine.
4. Cook for an additional 3-4 minutes until heated through.
5. Garnish with fresh parsley and serve.

This Keto Italian Sausage and Peppers Skillet is a savory and satisfying meal that’s full of flavor and easy to prepare. The sausage pairs perfectly with the sautéed peppers and onions, making it a comforting and low-carb Italian-inspired dish. It’s perfect for a Saturday night when you want something quick yet hearty.

Keto Caprese Salad with Balsamic Glaze

Caprese Salad is a refreshing Italian dish made with ripe tomatoes, fresh mozzarella, and basil. This keto version is light and flavorful, making it a perfect starter or side dish for any meal. The addition of a balsamic glaze gives it a tangy sweetness that complements the freshness of the ingredients. Ideal for a light Saturday lunch or dinner.

Ingredients:

• 2 large tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Arrange the tomato and mozzarella slices on a serving plate, alternating between them.
2. Tuck fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle olive oil and balsamic vinegar over the salad.
4. Season with salt and pepper to taste.
5. Optionally, drizzle with balsamic glaze for added sweetness.

This Keto Caprese Salad with Balsamic Glaze is a light and refreshing dish that’s perfect for a summer Saturday. The combination of ripe tomatoes, creamy mozzarella, and aromatic basil is classic and simple. The balsamic glaze adds a sophisticated touch, making this salad a perfect complement to any Italian-inspired meal.

Note: More recipes are coming soon!