24+ Delicious Summer Keto Dinner Recipes You’ll Love

Summer is the perfect season to embrace fresh, light, and energizing meals—especially when you’re following a keto lifestyle.

But eating low-carb in the summer doesn’t mean you’re stuck with boring salads or heavy meals that weigh you down.

Whether you’re grilling in the backyard, meal-prepping for a week of beach outings, or simply trying to keep your cool in the kitchen, there are plenty of keto-friendly recipes that are packed with flavor and easy to make.

In this roundup, we’ve gathered 24+ summer keto dinner recipes that are ideal for warm-weather dining.

From grilled meats and vibrant salads to refreshing zoodle bowls and savory low-carb favorites, these dishes are designed to keep your carbs low and your taste buds happy.

Best of all, they’re simple enough for busy weeknights and impressive enough for entertaining guests.

So fire up the grill, break out the veggies, and dive into this collection of keto meals made for summer living!

24+ Delicious Summer Keto Dinner Recipes You’ll Love

Eating keto during the summer doesn’t have to be restrictive or repetitive.

With a little creativity and some seasonal inspiration, you can enjoy a wide variety of delicious, low-carb meals that are perfect for warm weather.

These 24+ summer keto dinner recipes prove that staying on track with your health goals can also mean indulging in satisfying, flavorful dinners all season long.

Whether you’re in the mood for something grilled, something chilled, or something quick and skillet-seared, there’s a recipe here to match your cravings and lifestyle.

Keto Grilled Shrimp Tacos with Avocado Cilantro Slaw

A delicious low-carb twist on a summer classic, these grilled shrimp tacos with avocado cilantro slaw are a perfect blend of fresh flavors and healthy fats.

The shrimp are marinated in a zesty combination of lime and garlic, then grilled to perfection. Paired with a creamy slaw made from avocado, cilantro, and lime, these tacos make for a satisfying and refreshing keto dinner. Serve them in low-carb tortillas or lettuce wraps for a truly keto-friendly meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1 avocado, diced
• 1 cup shredded cabbage
• 1/4 cup fresh cilantro, chopped
• 2 tbsp sour cream
• 1 tbsp lime juice
• Low-carb tortillas or lettuce wraps

Instructions:

1. In a bowl, combine olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper. Add the shrimp and marinate for 15-20 minutes.
2. Preheat the grill or a grill pan over medium-high heat. Grill the shrimp for 2-3 minutes on each side, until pink and cooked through.
3. In a separate bowl, mix avocado, cabbage, cilantro, sour cream, and lime juice. Toss to combine and season with salt and pepper.
4. Assemble the tacos by placing the grilled shrimp on the tortillas or lettuce wraps, topping with the avocado cilantro slaw.
5. Serve immediately and enjoy!

These keto shrimp tacos are an ideal summer dish, bringing the perfect balance of protein, healthy fats, and fresh, vibrant flavors.

The creamy avocado slaw complements the grilled shrimp beautifully, adding richness without extra carbs. It’s a quick and easy dinner that will make you forget you’re even on keto!

Zucchini Noodles with Pesto and Grilled Chicken

This simple yet flavorful dish is a great way to enjoy zucchini in a low-carb, keto-friendly format.

The zucchini noodles replace traditional pasta, keeping the dish light and refreshing. Paired with grilled chicken and topped with a homemade basil pesto sauce, this dinner option is both satisfying and healthy. It’s perfect for those warm summer nights when you want something fresh, but still filling.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil
• 2 cloves garlic
• Juice of 1 lemon

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Season the chicken breasts with olive oil, salt, and pepper, then grill for 5-7 minutes per side until fully cooked. Let rest for a few minutes before slicing into thin strips.
2. While the chicken is grilling, prepare the pesto. In a food processor, combine basil, pine nuts, Parmesan, olive oil, garlic, and lemon juice. Process until smooth, adding more olive oil if needed to reach desired consistency.
3. In a skillet over medium heat, sauté the zucchini noodles in a bit of olive oil for 3-4 minutes until tender but still al dente.
4. Toss the zucchini noodles with the pesto sauce until well-coated.
5. Serve the zucchini noodles topped with grilled chicken strips and a sprinkle of extra Parmesan, if desired.

This zucchini noodle dish brings all the flavors of summer together in one bowl.

The fresh pesto is aromatic and vibrant, while the grilled chicken adds the perfect amount of protein. It’s a great way to enjoy a keto-friendly “pasta” without the carbs, and it’s light enough for those warm summer evenings.

Grilled Salmon with Lemon Garlic Butter and Asparagus

Grilled salmon is a go-to summer dish, and this version with lemon garlic butter is rich, flavorful, and keto-approved. The combination of buttery, garlic-infused sauce and fresh lemon makes the salmon sing with flavor, while the asparagus provides a perfect, low-carb side to balance the dish.

The healthy fats from the salmon and the veggies make this meal not only satisfying but also nutrient-packed.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Drizzle the salmon fillets and asparagus with olive oil, then season with salt and pepper.
2. Grill the salmon for about 4-5 minutes per side, until cooked through and flaky. At the same time, grill the asparagus for 3-4 minutes, turning occasionally until tender.
3. In a small bowl, combine melted butter, garlic, and lemon juice. Stir to combine.
4. Drizzle the lemon garlic butter over the grilled salmon fillets and asparagus. Garnish with fresh parsley.
5. Serve immediately and enjoy!

This grilled salmon with lemon garlic butter is the ultimate keto dinner—simple yet indulgent. The buttery garlic sauce enhances the rich flavor of the salmon, while the grilled asparagus adds the perfect crunch and freshness.

This dish is packed with omega-3 fatty acids and fiber, making it a great option for a healthy, low-carb summer meal.

Keto Cauliflower Fried Rice with Chicken and Vegetables

This cauliflower fried rice is a keto-friendly version of the popular takeout dish, made with low-carb cauliflower rice instead of regular rice.

It’s packed with colorful vegetables and tender chicken, all tossed in a savory sauce made from coconut aminos, ginger, and garlic. Perfect for a quick summer dinner, this dish is not only delicious but also healthy and satisfying.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 2 boneless, skinless chicken breasts, diced
• 1 tbsp coconut oil
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos (or soy sauce)
• 2 eggs, beaten
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat. Add diced chicken and cook until browned and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add garlic, ginger, carrots, and peas. Sauté for 3-4 minutes until the vegetables are tender.
3. Add the cauliflower rice to the skillet and cook for 5-6 minutes, stirring occasionally, until the cauliflower becomes tender and slightly crispy.
4. Push the cauliflower rice to one side of the skillet. Add the beaten eggs to the other side and scramble until cooked through.
5. Add the cooked chicken back into the skillet along with the coconut aminos, green onions, salt, and pepper. Stir everything together and cook for another 2-3 minutes until well combined.
6. Serve immediately and enjoy!

This keto cauliflower fried rice is a great summer dinner that feels just like a classic stir-fry, but without the carbs.

The cauliflower rice provides a satisfying base, while the chicken and vegetables give it both flavor and texture. With the savory coconut aminos and a hint of ginger, this dish is a perfect choice for a low-carb, flavorful meal.

Keto Stuffed Bell Peppers with Ground Turkey and Cheese

Stuffed bell peppers are a great low-carb dinner option, and this keto version is loaded with ground turkey, cheese, and a variety of fresh seasonings.

The bell peppers act as the perfect vessel to hold all the savory ingredients, making them both delicious and fun to eat. This dish is perfect for meal prepping or serving at a summer dinner gathering.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. Heat olive oil in a skillet over medium heat. Add the ground turkey, onion, and garlic, and cook until the turkey is browned and fully cooked, about 6-7 minutes.
3. Stir in the oregano, paprika, salt, and pepper, then remove the skillet from the heat.
4. Stuff each bell pepper with the turkey mixture, then top with shredded mozzarella and Parmesan cheese.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes until the peppers are tender and the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

These keto stuffed bell peppers are a satisfying meal with loads of flavor and healthy fats.

The combination of ground turkey and melted cheese makes each bite rich and comforting, while the bell peppers add a fresh crunch. This dish is perfect for a summer dinner or meal prep, offering a complete, low-carb meal in a beautiful, easy-to-serve package.

Keto Eggplant Lasagna with Ground Beef and Ricotta

This keto eggplant lasagna is the perfect comfort food for summer, offering all the layers of traditional lasagna without the carbs.

The eggplant slices replace the noodles, making this dish not only keto-friendly but also gluten-free. Packed with a rich ground beef sauce, creamy ricotta, and melty mozzarella, this lasagna will satisfy your cravings without the carbs.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 lb ground beef
• 1 jar (24 oz) sugar-free marinara sauce
• 1/2 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly salt the eggplant slices and set them aside to sweat for about 20 minutes, then pat dry with paper towels.
2. Heat a skillet over medium heat and cook the ground beef with garlic until browned, breaking up the meat as it cooks. Add marinara sauce, basil, oregano, salt, and pepper, and simmer for 10 minutes to combine the flavors.
3. In a baking dish, layer the eggplant slices, ground beef sauce, ricotta cheese, and mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
4. Drizzle the top with olive oil and bake for 30-35 minutes, until the cheese is bubbly and golden.
5. Let the lasagna cool for 5 minutes before serving.

This keto eggplant lasagna is an ideal summer dinner that delivers all the comforting flavors of classic lasagna, but in a healthier, low-carb way.

The eggplant adds a savory, tender layer, while the rich beef sauce and creamy cheese provide the satisfaction you’d expect from a traditional lasagna. It’s a filling, comforting dish that will leave you craving more, without the carbs!

Keto Grilled Pork Chops with Garlic Butter and Roasted Brussels Sprouts

A perfectly grilled pork chop paired with garlic butter and roasted Brussels sprouts makes for a fantastic, low-carb summer meal.

The pork chops are juicy and flavorful, seasoned to perfection with a blend of spices and grilled until golden brown. The roasted Brussels sprouts add a crispy, slightly sweet contrast to the savory meat, and the garlic butter brings everything together with rich, aromatic flavor.

Ingredients:

• 4 bone-in pork chops
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil (for roasting Brussels sprouts)
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat. Drizzle the pork chops with olive oil and season with salt, pepper, paprika, and garlic powder.
2. Grill the pork chops for 6-7 minutes per side, or until the internal temperature reaches 145°F (63°C) and the juices run clear.
3. While the pork chops are grilling, preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy.
4. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
5. Once the pork chops are grilled and the Brussels sprouts are roasted, drizzle the garlic butter over the pork chops and serve with the Brussels sprouts. Garnish with fresh parsley.

This keto grilled pork chop recipe is a perfect combination of juicy, well-seasoned pork and rich garlic butter, complemented by crispy roasted Brussels sprouts.

It’s a hearty, satisfying meal that’s sure to please anyone following a keto diet. The dish is packed with healthy fats, fiber, and protein, making it the ideal summer dinner.

Keto Chicken Caesar Salad

A classic Caesar salad with a keto-friendly twist, this dish is both light and satisfying, featuring grilled chicken breast, crispy bacon, fresh romaine lettuce, and a creamy, homemade Caesar dressing.

The croutons are replaced with crispy parmesan crisps, making it low-carb and keto-approved while still delivering all the flavors of the classic salad.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 6 cups romaine lettuce, chopped
• 1/4 cup Parmesan cheese, grated
• 1/4 cup cooked bacon, crumbled
• 1/4 cup homemade keto Caesar dressing (recipe below)

For the Keto Caesar Dressing:

• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 2 tbsp Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a grill pan to medium-high heat. Drizzle the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 6-7 minutes per side until cooked through and the internal temperature reaches 165°F (74°C).
2. While the chicken is grilling, prepare the Caesar dressing by whisking together mayonnaise, Dijon mustard, lemon juice, garlic, Parmesan, salt, and pepper in a bowl.
3. Slice the grilled chicken into strips.
4. In a large bowl, toss the chopped romaine lettuce with Caesar dressing until evenly coated.
5. Top the salad with grilled chicken, crumbled bacon, and grated Parmesan. If desired, add crispy Parmesan crisps for extra crunch.
6. Serve immediately and enjoy!

This keto Chicken Caesar Salad is a great way to enjoy a classic favorite with a low-carb, keto-friendly twist.

The grilled chicken adds protein, while the bacon provides a savory crunch, and the creamy dressing ties everything together. With the crunchy Parmesan crisps in place of croutons, this salad is both refreshing and satisfying—a perfect summer dinner option.

Keto Beef and Broccoli Stir-Fry

This keto-friendly beef and broccoli stir-fry is a delicious and quick dinner option for those warm summer nights.

With tender strips of beef and crisp-tender broccoli in a savory, low-carb stir-fry sauce, this dish is both satisfying and full of flavor. It’s a healthy alternative to the traditional takeout version, and it’s made without the carbs or sugar.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp olive oil
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1/4 cup coconut aminos (or soy sauce)
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp sesame seeds (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the garlic and cook for 1-2 minutes until fragrant. Add the broccoli florets and stir-fry for 4-5 minutes until the broccoli is tender-crisp.
3. In a small bowl, whisk together coconut aminos, sesame oil, ginger, rice vinegar, and red pepper flakes. Pour the sauce over the broccoli and stir to coat.
4. Return the cooked beef to the skillet and stir everything together until the beef is coated in the sauce and heated through.
5. Garnish with sesame seeds before serving.

This keto beef and broccoli stir-fry is an easy and flavorful dish that’s perfect for summer.

The tender beef and crisp broccoli are coated in a rich, savory sauce, providing a satisfying meal without the carbs. It’s a great option for a quick weeknight dinner, and it’s light enough for those warm evenings when you want something healthy and delicious.

Keto Lemon Herb Grilled Chicken with Avocado Cucumber Salad

This vibrant and refreshing summer dish features juicy lemon herb grilled chicken paired with a cool, creamy avocado cucumber salad.

The chicken is marinated in a fragrant lemon herb mixture that infuses it with fresh, zesty flavor. The avocado cucumber salad brings a refreshing crunch and smoothness to the dish, making it the perfect low-carb, keto-friendly meal for hot summer nights.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cucumber, diced
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil (for salad dressing)
• 1 tbsp lime juice

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, oregano, thyme, garlic, salt, and pepper. Marinate the chicken breasts in the mixture for at least 30 minutes.
2. Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F or 74°C).
3. While the chicken is grilling, prepare the avocado cucumber salad. In a bowl, combine diced cucumber, avocado, red onion, cilantro, olive oil, lime juice, salt, and pepper. Toss gently to combine.
4. Once the chicken is grilled, serve with the avocado cucumber salad on the side.

This keto lemon herb grilled chicken paired with avocado cucumber salad is an excellent choice for a healthy, satisfying summer dinner.

The fresh herbs and zesty lemon marinade give the chicken a burst of flavor, while the creamy avocado and crunchy cucumber create a cool contrast. It’s light, refreshing, and packed with healthy fats—perfect for a keto-friendly meal!

Keto Shrimp and Zucchini Skewers with Garlic Lemon Butter

These shrimp and zucchini skewers, grilled to perfection and drizzled with a rich garlic lemon butter sauce, make for a perfect low-carb summer dinner.

The shrimp are seasoned and grilled alongside zucchini slices, which absorb all the delicious flavors, while the garlic lemon butter adds an irresistible depth of flavor. Serve these skewers with a side of cauliflower rice or a simple green salad for a complete, keto-friendly meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, sliced into rounds
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread the shrimp and zucchini slices onto skewers, alternating between the two. Drizzle with olive oil and season with smoked paprika, salt, and pepper.
3. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and opaque and the zucchini is tender.
4. While the skewers are grilling, melt the butter in a small saucepan over medium heat. Add garlic and cook for 1-2 minutes until fragrant. Stir in lemon juice.
5. Once the skewers are done, drizzle the garlic lemon butter over the shrimp and zucchini. Garnish with fresh parsley.
6. Serve immediately and enjoy!

These keto shrimp and zucchini skewers are an ideal choice for a summer BBQ or a quick weeknight dinner.

The smoky paprika gives the shrimp and zucchini a savory depth, while the garlic lemon butter adds a rich, tangy finishing touch. It’s a low-carb meal that feels indulgent, but is light and full of flavor.

Keto Baked Salmon with Pesto Cream Cheese and Roasted Asparagus

This keto-friendly baked salmon is topped with a creamy pesto cream cheese mixture, making it rich, flavorful, and indulgent, while still remaining low in carbs.

Paired with roasted asparagus, this dish is the perfect combination of protein and healthy fats, delivering a nutritious and satisfying meal for any summer evening.

Ingredients:

• 4 salmon fillets
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup cream cheese, softened
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil (for roasting asparagus)
• 1 tbsp lemon zest (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix pesto and cream cheese until smooth and well combined.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Spread the pesto cream cheese mixture evenly over the top of each fillet.
4. Toss the asparagus with olive oil, salt, and pepper, and spread them around the salmon on the baking sheet.
5. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
6. Remove from the oven, and garnish with lemon zest before serving.

This keto baked salmon with pesto cream cheese and roasted asparagus is a truly flavorful and satisfying meal.

The creamy pesto topping adds richness to the salmon, while the roasted asparagus provides a light, crispy contrast. It’s a perfect low-carb dinner that feels luxurious yet is simple to prepare, making it ideal for summer nights.

Keto Grilled Steak with Garlic Herb Butter and Roasted Cauliflower

This keto-friendly grilled steak, topped with a rich garlic herb butter, is a perfect summer dinner. Paired with roasted cauliflower, it’s a hearty and flavorful meal that fits perfectly into a low-carb, high-protein diet.

The steak is juicy and full of flavor, while the cauliflower adds a savory, slightly crispy texture to complement the rich steak.

Ingredients:

• 4 ribeye or sirloin steaks
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup unsalted butter, softened
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 large cauliflower, cut into florets
• 2 tbsp olive oil (for roasting cauliflower)
• 1 tsp paprika

Instructions:

1. Preheat the grill to medium-high heat. Drizzle the steaks with olive oil and season generously with salt and pepper. Grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness is reached.
2. While the steaks are grilling, make the garlic herb butter by mixing softened butter with minced garlic, parsley, thyme, salt, and pepper. Set aside.
3. Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, paprika, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
4. Once the steaks are cooked, top each one with a generous dollop of garlic herb butter.
5. Serve the steaks with the roasted cauliflower on the side.

This keto grilled steak with garlic herb butter and roasted cauliflower is a flavorful, satisfying dinner that’s easy to make yet feels special.

The juicy steak is elevated by the aromatic garlic herb butter, and the roasted cauliflower provides a low-carb alternative to traditional sides like potatoes. It’s the perfect combination of rich and light, making it ideal for a keto-friendly summer meal.

Keto Chicken Thighs with Creamy Mushroom Sauce and Spinach

This keto chicken thighs recipe is cooked in a creamy mushroom sauce and served with sautéed spinach for a delicious and hearty meal.

The rich mushroom sauce adds depth of flavor to the crispy chicken thighs, while the spinach provides a vibrant, healthy side that balances the dish. This meal is perfect for a filling, low-carb summer dinner.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1 cup chicken broth
• 1/2 cup Parmesan cheese, grated
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 3 cups fresh spinach

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium-high heat. Season the chicken thighs with salt and pepper. Sear the chicken thighs in the hot skillet for about 5-6 minutes per side, until golden and crispy.
2. Once seared, transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
3. While the chicken is baking, prepare the creamy mushroom sauce. In a separate pan, sauté the mushrooms with garlic and thyme over medium heat for 5-6 minutes, until tender.
4. Add the chicken broth to the mushrooms and simmer for 2 minutes. Stir in the heavy cream and Parmesan cheese, then cook for an additional 3-4 minutes until the sauce thickens.
5. In the same skillet, sauté the spinach over medium heat for 2-3 minutes until wilted.
6. Once the chicken thighs are done, plate the chicken and spoon the creamy mushroom sauce over the top. Serve with sautéed spinach on the side.

This keto chicken thighs with creamy mushroom sauce and spinach is a comforting and rich dish that’s perfect for a summer dinner.

The crispy chicken and creamy mushroom sauce are a satisfying combination, while the spinach adds a fresh, nutrient-packed side. It’s a perfect low-carb, high-fat meal that will leave you feeling full and satisfied.

Keto Taco Salad with Ground Beef and Avocado

This keto taco salad is packed with all the classic flavors of tacos, minus the carbs. It’s made with ground beef, fresh veggies, cheese, and a creamy avocado dressing, all served on a bed of crisp lettuce.

This easy-to-make, low-carb salad is perfect for a summer dinner, and it’s customizable depending on your favorite taco toppings.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 packet taco seasoning (sugar-free)
• 6 cups romaine lettuce, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup sliced black olives
• 1/4 cup red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup sour cream
• 2 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Stir in the taco seasoning and 1/4 cup of water. Simmer for 5-6 minutes until the seasoning is well combined and the beef is fully cooked.
3. In a large bowl, combine the chopped romaine lettuce, shredded cheddar cheese, black olives, red onion, and diced avocado.
4. In a small bowl, mix together the sour cream, lime juice, salt, and pepper to make the dressing.
5. Toss the salad with the dressing, then top with the seasoned ground beef.
6. Serve immediately and enjoy!

This keto taco salad is a delicious and customizable meal that satisfies all your taco cravings while keeping it low-carb.

The combination of seasoned ground beef, creamy avocado, and tangy lime dressing makes for a flavorful and refreshing summer dish. It’s quick to prepare, filling, and perfect for a keto-friendly dinner.

Keto Grilled Salmon with Cilantro Lime Slaw

This vibrant dish features tender grilled salmon paired with a zesty cilantro lime slaw that adds a refreshing crunch.

The grilled salmon is seasoned with a simple combination of spices, while the slaw provides a light, tangy contrast, making it the perfect low-carb summer meal. The flavors are fresh and bold, yet the dish is quick and easy to prepare.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp cumin
• 1 tsp paprika
• 1/2 head of cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder

Instructions:

1. Preheat the grill to medium-high heat. Drizzle the salmon fillets with olive oil and season with salt, pepper, cumin, and paprika.
2. Grill the salmon for about 4-5 minutes per side, or until the fish easily flakes with a fork and reaches an internal temperature of 145°F (63°C).
3. While the salmon is grilling, prepare the cilantro lime slaw by combining the shredded cabbage, cilantro, mayonnaise, lime juice, apple cider vinegar, garlic powder, salt, and pepper in a bowl. Toss to combine.
4. Once the salmon is cooked, plate it and top with a generous portion of the cilantro lime slaw.

This keto grilled salmon with cilantro lime slaw is light, fresh, and bursting with flavor.

The combination of tender, smoky salmon and the tangy slaw makes for a perfect summer dinner that’s both satisfying and refreshing. It’s an easy, healthy dish that can be whipped up quickly for a nutritious low-carb meal.

Keto Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These keto stuffed bell peppers are a nutritious and satisfying dinner option that’s packed with protein and low in carbs.

The bell peppers are stuffed with a mixture of ground turkey, cauliflower rice, and spices, then baked to perfection. They’re an ideal way to enjoy a comforting dish while keeping your meal keto-friendly.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cauliflower rice
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/4 cup tomato sauce
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar or mozzarella)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened. Add the ground turkey and cook until browned.
4. Stir in the cauliflower rice, paprika, oregano, cumin, tomato sauce, salt, and pepper. Cook for another 5 minutes, allowing the flavors to combine.
5. Stuff the bell peppers with the turkey and cauliflower rice mixture, then place them in a baking dish.
6. Top each stuffed pepper with shredded cheese and bake for 20-25 minutes, until the peppers are tender and the cheese is melted and bubbly.
7. Serve immediately and enjoy!

These keto stuffed bell peppers with ground turkey and cauliflower rice are a deliciously satisfying low-carb dinner option.

The ground turkey and cauliflower rice filling is perfectly spiced and paired with the sweetness of the bell peppers, creating a well-rounded and flavorful dish. It’s an ideal meal for anyone looking to enjoy a hearty, keto-friendly dinner.

Keto Zucchini Noodles with Pesto and Grilled Chicken

This light and flavorful dish features zucchini noodles tossed in a rich pesto sauce, topped with juicy grilled chicken for a satisfying low-carb meal.

The pesto is homemade with fresh basil, garlic, and Parmesan, bringing a burst of flavor to the zucchini noodles. This dish is perfect for those hot summer evenings when you want something fresh, light, and keto-friendly.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 chicken breasts, boneless and skinless
• 1/4 cup homemade or store-bought pesto (sugar-free)
• 1 tbsp pine nuts, toasted (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the grill to medium-high heat. Drizzle the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Once done, let the chicken rest for a few minutes before slicing it into thin strips.
3. While the chicken is grilling, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they’re tender but still al dente.
4. Toss the cooked zucchini noodles with pesto until well coated.
5. Serve the zucchini noodles on plates, topped with sliced grilled chicken. Garnish with toasted pine nuts and fresh basil leaves.

This keto zucchini noodles with pesto and grilled chicken is a fresh, flavorful, and satisfying summer dish.

The zucchini noodles are light yet filling, and the rich pesto sauce brings them to life with vibrant, herby flavors. Combined with the juicy grilled chicken, it’s a well-balanced, low-carb meal that’s perfect for any occasion.

Keto Beef and Broccoli Stir-Fry

This keto-friendly beef and broccoli stir-fry is a delicious, quick, and easy meal that’s perfect for summer. The tender beef is stir-fried with crisp-tender broccoli in a savory, low-carb soy-based sauce, making it an excellent choice for a quick weeknight dinner or meal prep.

The flavors are bold, and the dish is both satisfying and low in carbs, making it a perfect keto dinner option.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp coconut oil or olive oil
• 3 cups broccoli florets
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1 tsp ground ginger
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Heat coconut oil or olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook for 3-4 minutes until browned. Remove the beef from the skillet and set aside.
2. In the same skillet, add the broccoli florets and cook for 4-5 minutes, stirring occasionally, until the broccoli is tender-crisp.
3. Add the beef back into the skillet with the broccoli. Stir in soy sauce, sesame oil, rice vinegar, garlic powder, and ground ginger. Cook for an additional 2-3 minutes, allowing the flavors to combine.
4. Season with salt and pepper to taste.
5. Garnish with sesame seeds if desired and serve hot.

This keto beef and broccoli stir-fry is a savory, satisfying dish that’s quick and easy to prepare.

The tender beef and crispy broccoli pair perfectly with the rich, flavorful sauce. It’s a great meal for busy summer nights or as a healthy lunch option.

Keto Shrimp Avocado Salad with Cilantro Lime Dressing

This refreshing keto shrimp avocado salad is a perfect meal for hot summer days. It features succulent shrimp, creamy avocado, and crunchy vegetables all tossed in a tangy cilantro lime dressing. It’s light yet filling, making it the perfect low-carb option for a summer lunch or dinner.

The combination of flavors is fresh and vibrant, ideal for keeping things healthy and delicious.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (such as spinach, arugula, and lettuce)
• 1 avocado, diced
• 1/2 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 3 tbsp olive oil (for dressing)
• 1 tsp garlic powder
• 1/2 tsp cumin

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and fully cooked. Remove from the skillet and set aside.
2. In a large bowl, combine the mixed greens, diced avocado, cucumber slices, red onion, and chopped cilantro.
3. In a small bowl, whisk together lime juice, olive oil, garlic powder, cumin, salt, and pepper to create the dressing.
4. Toss the salad with the cilantro lime dressing, then top with the cooked shrimp.
5. Serve immediately and enjoy!

This keto shrimp avocado salad with cilantro lime dressing is a light and refreshing dish perfect for summer.

The creamy avocado and tender shrimp pair wonderfully with the tangy dressing, creating a meal that’s full of flavor and low in carbs. It’s a quick and healthy option for those following a keto diet.

Keto Eggplant Parmesan

This keto eggplant Parmesan is a delicious, low-carb twist on the classic Italian dish.

The eggplant is breaded with almond flour, baked to crispy perfection, and layered with marinara sauce and melted mozzarella cheese. It’s a hearty and comforting meal that will satisfy your cravings for Italian food while keeping it keto-friendly.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 cup marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, mix together almond flour, Parmesan cheese, salt, and pepper. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture.
3. Arrange the coated eggplant slices on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
4. Once the eggplant slices are baked, spread a thin layer of marinara sauce in the bottom of a baking dish. Layer the baked eggplant slices on top, followed by a generous spoonful of marinara sauce and a sprinkle of mozzarella cheese.
5. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This keto eggplant Parmesan is a delicious, low-carb alternative to the traditional version.

The almond flour breading adds a crispy texture, and the rich marinara sauce and melted cheese make it a satisfying, comforting dish. It’s a great choice for a keto-friendly dinner that still satisfies your craving for Italian food.

Keto Grilled Chicken with Avocado Cucumber Salsa

This keto grilled chicken with avocado cucumber salsa is a light yet flavorful dish perfect for summer.

The smoky grilled chicken pairs beautifully with the fresh, zesty salsa made with creamy avocado, crunchy cucumber, and a hint of lime. It’s a simple yet satisfying meal that’s low in carbs and high in healthy fats, making it ideal for a keto-friendly dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 avocado, diced
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil (for salsa)

Instructions:

1. Preheat the grill to medium-high heat. Drizzle the chicken breasts with olive oil and season with salt, pepper, and smoked paprika.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
3. While the chicken is grilling, prepare the salsa by mixing diced avocado, cucumber, red onion, cilantro, lime juice, and olive oil in a bowl. Season with salt and pepper to taste.
4. Once the chicken is cooked, let it rest for a few minutes before serving.
5. Serve the grilled chicken topped with the avocado cucumber salsa.

This keto grilled chicken with avocado cucumber salsa is a refreshing and satisfying meal.

The grilled chicken provides a smoky, savory base, while the creamy avocado and crisp cucumber salsa add a refreshing, tangy contrast. It’s a perfect dish for a healthy, low-carb summer dinner.

Keto Caprese Chicken Skillet

This keto Caprese chicken skillet brings together the classic flavors of a Caprese salad with the heartiness of chicken.

The juicy chicken breasts are cooked in a skillet and topped with fresh mozzarella, ripe tomatoes, and basil leaves, creating a vibrant, Italian-inspired dish. It’s an easy-to-make, one-pan meal that’s perfect for a quick and satisfying keto dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1 tbsp balsamic vinegar
• 1 tbsp fresh basil, chopped
• 1 tsp dried oregano

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano.
2. Cook the chicken breasts in the skillet for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
3. Once the chicken is cooked, add the halved cherry tomatoes to the skillet and cook for 1-2 minutes, just to warm them through.
4. Top each chicken breast with slices of mozzarella cheese and cover the skillet for 2-3 minutes until the cheese melts.
5. Drizzle the balsamic vinegar over the chicken and sprinkle with fresh basil.
6. Serve immediately.

This keto Caprese chicken skillet is bursting with fresh, vibrant flavors.

The juicy chicken and melty mozzarella combine beautifully with the sweet tomatoes and fragrant basil, while the balsamic vinegar adds a touch of tanginess. It’s a simple, one-pan keto meal that’s full of flavor and perfect for a summer dinner.

Keto Meatballs with Zucchini Noodles and Pesto

These keto meatballs are made with ground beef, almond flour, and Parmesan cheese, creating a hearty and flavorful base that pairs perfectly with zucchini noodles.

Tossed in a rich, homemade pesto sauce, this dish is a keto-friendly twist on a classic pasta dinner. It’s comforting and low in carbs, making it the perfect choice for a filling summer meal.

Ingredients:

• 1 lb ground beef (or turkey)
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• Salt and pepper to taste
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup homemade or store-bought pesto (sugar-free)
• 1 tbsp olive oil (for cooking)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the ground beef, almond flour, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
3. Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20-25 minutes, or until cooked through and browned on the outside.
5. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still al dente.
6. Toss the cooked zucchini noodles with pesto, then serve with the baked meatballs on top.

These keto meatballs with zucchini noodles and pesto are a flavorful, satisfying meal that’s both comforting and low-carb.

The meatballs are rich and savory, and the zucchini noodles provide a light, healthy base. The homemade pesto sauce adds a fresh, herby kick, making this dish the perfect keto dinner for summer.