18 Delicious Cheap Keto Dinner Recipes Easy

Now, who says eating keto has to break the bank or take hours in the kitchen? Not us! Dive into our roundup of 18 Delicious Cheap Keto Dinner Recipes Easy to whip up, where flavor meets affordability without the fuss. Perfect for busy weeknights, these dishes promise to keep your carbs low and your satisfaction high. Ready to transform your dinner routine? Let’s get cooking!

Cheesy Keto Taco Skillet

Craving something cheesy, hearty, and keto-friendly? I stumbled upon this Cheesy Keto Taco Skillet recipe during one of those late-night fridge raids, and it’s been a game-changer for my weeknight dinners. It’s the perfect blend of simplicity and flavor, with a personal twist that makes it feel like home.

Ingredients

• Ground beef – 1 lb
• Taco seasoning – 2 tbsp
• Shredded cheddar cheese – 1 cup
• Heavy cream – ¼ cup
• Butter – 2 tbsp

Instructions

1. Heat a large skillet over medium heat and add the butter, letting it melt completely.
2. Add the ground beef to the skillet, breaking it apart with a spatula, and cook until no pink remains, about 5-7 minutes.
3. Sprinkle the taco seasoning over the beef, stirring well to ensure even distribution. Tip: For an extra kick, toast the seasoning in the pan for 30 seconds before adding the beef.
4. Pour in the heavy cream, stirring continuously, and let the mixture simmer for 2 minutes to thicken slightly.
5. Reduce the heat to low and sprinkle the shredded cheddar cheese over the beef mixture. Cover the skillet with a lid and let it sit for 2 minutes, or until the cheese is fully melted. Tip: For a golden top, broil the skillet for 1-2 minutes after melting the cheese.
6. Remove the skillet from the heat and let it rest for a minute before serving. Tip: Garnish with fresh cilantro or diced avocado for a fresh contrast to the rich flavors.

Every bite of this Cheesy Keto Taco Skillet is a delightful mix of creamy, cheesy goodness with just the right amount of spice. Serve it straight from the skillet for a rustic presentation, or scoop it over a bed of crisp lettuce for a low-carb taco salad twist.

Keto Garlic Butter Steak Bites

Over the weekend, I found myself craving something rich, flavorful, and, most importantly, keto-friendly. That’s when I decided to whip up these Keto Garlic Butter Steak Bites. They’re not just a meal; they’re a quick escape to flavor town, perfect for those busy nights when you want something delicious without the guilt.

Ingredients

• Ribeye steak – 1 lb, cubed
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large skillet over medium-high heat until hot, about 2 minutes.
2. Add the cubed ribeye steak to the skillet in a single layer, ensuring not to overcrowd the pan for even cooking.
3. Cook the steak bites for 2 minutes without stirring to allow a golden crust to form.
4. Flip the steak bites and cook for another 2 minutes for medium-rare. Tip: For more well-done bites, cook an additional minute per side.
5. Reduce the heat to low and add butter and minced garlic to the skillet. Tip: Letting the butter melt slowly ensures the steak absorbs all the flavors.
6. Stir gently to coat the steak bites in the garlic butter sauce and cook for 1 minute. Tip: Adding a splash of beef broth can create a more sauce-like consistency if desired.
7. Season with salt and black pepper, then remove from heat.

Zesty and bursting with flavor, these Keto Garlic Butter Steak Bites are a game-changer. The tender, juicy steak paired with the rich garlic butter sauce is irresistible. Serve them over a bed of cauliflower rice for a complete keto meal that’ll satisfy any craving.

Easy Keto Chicken Alfredo

Every time I think about comfort food, my mind instantly goes to a creamy, cheesy Alfredo. But since I’ve been on a keto journey, I’ve had to get creative. That’s how this Easy Keto Chicken Alfredo came to life—simple, satisfying, and completely guilt-free.

Ingredients

• Chicken breast – 2, boneless and skinless
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Parmesan cheese – 1 cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of butter.
2. Season the chicken breasts with salt and black pepper, then add them to the skillet. Cook for 6-7 minutes on each side, or until golden brown and cooked through. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute, until fragrant.
4. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then reduce the heat to low. Tip: Keep the heat low to prevent the cream from separating.
5. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened. Tip: For an extra smooth sauce, grate the Parmesan finely before adding.
6. Slice the cooked chicken and add it back to the skillet, tossing to coat in the Alfredo sauce.

Creamy, rich, and packed with flavor, this Keto Chicken Alfredo is a dream come true for anyone missing pasta. Serve it over zucchini noodles for a complete low-carb meal that feels indulgent yet stays within your dietary goals.

Keto Bacon Wrapped Chicken

After a long day of experimenting in the kitchen, I stumbled upon a dish that’s not only easy to make but also incredibly satisfying for those following a keto lifestyle. Let me share with you my latest obsession: bacon-wrapped chicken. It’s the perfect combination of juicy chicken and crispy bacon, a match made in heaven for anyone craving something delicious yet simple.

Ingredients

• Chicken breasts – 2
• Bacon slices – 8
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp the bacon while keeping the chicken moist.
2. Season the chicken breasts evenly with salt, black pepper, and garlic powder. Tip: Letting the seasoned chicken sit for 5 minutes allows the flavors to penetrate deeper.
3. Wrap each chicken breast with 4 slices of bacon, ensuring the bacon covers as much of the chicken as possible. Tip: Overlapping the bacon slightly helps it stay in place during cooking.
4. Place the bacon-wrapped chicken on a baking sheet lined with parchment paper for easy cleanup.
5. Bake in the preheated oven for 25-30 minutes, or until the bacon is crispy and the chicken’s internal temperature reaches 165°F (74°C). Tip: Using a meat thermometer guarantees perfectly cooked chicken every time.

Coming out of the oven, the bacon is irresistibly crispy, enveloping the tender, flavorful chicken inside. Serve it alongside a fresh avocado salad for a complete keto-friendly meal that’s sure to impress.

Spicy Keto Shrimp Stir Fry

Just last week, I found myself staring into the abyss of my fridge, wondering what to whip up that’s both keto-friendly and packs a punch. That’s when I remembered the bag of shrimp in the freezer and the idea for this Spicy Keto Shrimp Stir Fry was born. It’s become my go-to for a quick, flavorful meal that doesn’t skimp on the heat.

Ingredients

• Shrimp – 1 lb
• Coconut oil – 2 tbsp
• Garlic – 2 cloves, minced
• Red pepper flakes – 1 tsp
• Soy sauce – 1 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add minced garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant.
3. Tip: Keep the garlic moving to prevent burning, which can make it bitter.
4. Add shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
5. Tip: Don’t overcrowd the shrimp; cook in batches if necessary for even cooking.
6. Pour in soy sauce and lemon juice, stirring to coat the shrimp evenly, and cook for an additional 1 minute.
7. Tip: The lemon juice not only adds flavor but also helps to tenderize the shrimp.
8. Remove from heat and serve immediately.

With its succulent shrimp and fiery kick, this stir fry is a testament to how simple ingredients can create something spectacular. I love serving it over a bed of cauliflower rice to soak up all that spicy, tangy sauce.

Keto Beef and Broccoli

Craving something savory and satisfying without the carb overload? I’ve been there, especially on those busy weeknights when takeout seems like the only option. That’s why I fell in love with this Keto Beef and Broccoli recipe—it’s quick, delicious, and keeps me on track with my health goals.

Ingredients

• Beef sirloin – 1 lb
• Broccoli florets – 2 cups
• Soy sauce – ¼ cup
• Garlic – 2 cloves
• Ginger – 1 tsp
• Olive oil – 2 tbsp
• Red pepper flakes – ½ tsp

Instructions

1. Slice the beef sirloin into thin strips against the grain for tenderness.
2. Mince the garlic and grate the ginger to release their flavors.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add the beef strips to the skillet, searing for 2 minutes on each side until browned. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
5. Remove the beef from the skillet and set aside on a plate.
6. In the same skillet, add the broccoli florets, stirring occasionally for 3 minutes until bright green. Tip: A splash of water can help steam the broccoli if it’s too dry.
7. Add the minced garlic, grated ginger, and red pepper flakes to the skillet, stirring for 30 seconds until fragrant.
8. Return the beef to the skillet, pouring in the soy sauce. Stir everything together and cook for another 2 minutes to combine the flavors. Tip: For a thicker sauce, let it simmer for an extra minute.

Best enjoyed hot, this dish boasts tender beef with crisp-tender broccoli, all coated in a savory, slightly spicy sauce. Try serving it over cauliflower rice for an extra keto-friendly twist!

Low Carb Keto Pizza

Believe it or not, I was once a skeptic about low-carb pizza until I tried this keto version that completely changed my mind. It’s become a staple in my kitchen, especially on those nights when I’m craving something cheesy and satisfying without the guilt.

Ingredients

• Almond flour – 1.5 cups
• Shredded mozzarella cheese – 1.5 cups
• Cream cheese – 2 tbsp
• Egg – 1
• Salt – ½ tsp
• Pizza sauce – ¼ cup
• Pepperoni slices – ½ cup

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for a crispy crust.
2. In a microwave-safe bowl, combine 1.5 cups of shredded mozzarella cheese and 2 tbsp of cream cheese. Microwave for 1 minute, stir, then microwave for another 30 seconds until fully melted.
3. Quickly stir in 1.5 cups of almond flour and ½ tsp of salt into the melted cheese mixture to form a dough. Tip: Work fast while the cheese is still warm for easier mixing.
4. Add 1 egg to the dough and mix thoroughly until everything is well combined. Tip: If the dough is too sticky, let it cool for a few minutes before handling.
5. Place the dough between two sheets of parchment paper and roll it out into your desired pizza shape and thickness. Tip: For a crispier crust, roll it out thinner.
6. Remove the top parchment paper and transfer the bottom sheet with the dough onto a baking sheet. Bake for 10 minutes until the crust is golden.
7. Spread ¼ cup of pizza sauce over the pre-baked crust, then top with ½ cup of pepperoni slices and the remaining mozzarella cheese.
8. Bake for another 5-7 minutes until the cheese is bubbly and slightly browned.

What I love most about this pizza is how the crust turns out surprisingly crispy yet chewy, with a rich, cheesy flavor that’s hard to resist. Try serving it with a side of garlic butter for dipping, and you might just forget it’s low-carb.

Keto Creamy Tuscan Garlic Chicken

Last night, as I was rummaging through my fridge for a quick yet satisfying dinner idea, I stumbled upon some chicken breasts and a handful of sun-dried tomatoes. That’s when it hit me—why not whip up a Keto Creamy Tuscan Garlic Chicken? It’s a dish that never fails to impress with its rich flavors and creamy texture, perfect for those cozy nights in.

Ingredients

• Chicken breasts – 2
• Heavy cream – 1 cup
• Garlic – 3 cloves
• Sun-dried tomatoes – ½ cup
• Spinach – 2 cups
• Parmesan cheese – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Add sun-dried tomatoes and spinach, cooking until spinach wilts, about 2 minutes. Tip: Fresh spinach works best for this recipe as it wilts quickly.
5. Pour in heavy cream and bring to a simmer, stirring occasionally, for 3 minutes.
6. Stir in Parmesan cheese until the sauce thickens, about 2 minutes. Tip: Grate your own Parmesan for a smoother melt and richer flavor.
7. Return chicken to the skillet, spooning the sauce over the top. Simmer together for 2 minutes to meld flavors.

Golden and bubbling, this dish is a feast for the senses with its velvety sauce and tender chicken. Serve it over a bed of zucchini noodles for a complete keto-friendly meal that’s as nutritious as it is delicious.

Keto Fried Cauliflower Rice

Finally, a keto-friendly dish that doesn’t skimp on flavor or satisfaction! I stumbled upon this Keto Fried Cauliflower Rice recipe during my quest for low-carb alternatives that still feel indulgent. It’s become a staple in my kitchen, especially on those busy weeknights when I crave something quick yet wholesome.

Ingredients

• Cauliflower rice – 4 cups
• Eggs – 2
• Soy sauce – 2 tbsp
• Green onions – ¼ cup, chopped
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add cauliflower rice to the skillet, spreading it evenly. Cook for 5 minutes, stirring occasionally, until it starts to soften.
3. Push the cauliflower rice to one side of the skillet. Crack the eggs into the empty side and scramble them until fully cooked, about 2 minutes.
4. Mix the scrambled eggs with the cauliflower rice. Add soy sauce and green onions, stirring well to combine. Cook for another 2 minutes to let the flavors meld.
5. Tip: For an extra kick, add a dash of sesame oil with the soy sauce.
6. Tip: Make sure your skillet is hot before adding the cauliflower rice to get that perfect slight crispiness.
7. Tip: Freshly chopped cilantro can be a great addition for a burst of freshness right before serving.

Delightfully, this dish offers a satisfying crunch with every bite, thanks to the perfectly cooked cauliflower rice. The soy sauce and green onions bring a depth of flavor that makes it hard to believe it’s keto. Serve it topped with a fried egg for an extra protein boost or alongside grilled chicken for a complete meal.

Keto Zucchini Noodles with Pesto

My journey into keto cooking began last summer when I was desperately looking for ways to enjoy pasta without the guilt. That’s when I stumbled upon zucchini noodles, and let me tell you, they’ve been a game-changer in my kitchen ever since. This Keto Zucchini Noodles with Pesto recipe is my go-to for a quick, nutritious, and utterly delicious meal that never fails to impress.

Ingredients

• Zucchini – 2 medium
• Basil leaves – 2 cups
• Parmesan cheese – ½ cup, grated
• Pine nuts – ¼ cup
• Garlic – 2 cloves
• Olive oil – ½ cup
• Salt – ½ tsp

Instructions

1. Using a spiralizer, turn the zucchini into noodles. Tip: If you don’t have a spiralizer, a vegetable peeler can create wide, flat noodles.
2. In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic, and salt. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: For a creamier pesto, add a tablespoon of water.
4. In a large skillet over medium heat, sauté the zucchini noodles for 2-3 minutes until just tender. Tip: Avoid overcooking to keep the noodles al dente.
5. Toss the zucchini noodles with the pesto until evenly coated. Serve immediately.

The zucchini noodles offer a satisfying crunch, while the pesto brings a vibrant, herby freshness to the dish. For an extra touch, top with additional Parmesan and a sprinkle of crushed red pepper flakes for a bit of heat.

Keto Stuffed Bell Peppers

Just last week, I found myself staring at a pile of colorful bell peppers in my fridge, wondering how to turn them into a satisfying keto-friendly meal. That’s when the idea of stuffing them with a hearty, cheesy filling came to mind—a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• Bell peppers – 4
• Ground beef – 1 lb
• Cream cheese – ½ cup
• Shredded cheddar cheese – 1 cup
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes inside. Tip: Choose peppers that can stand upright for even cooking.
3. In a skillet over medium heat, cook the ground beef until no longer pink, about 8-10 minutes. Drain any excess fat.
4. Stir in the cream cheese, ½ cup of cheddar cheese, salt, and pepper into the beef until well combined. Tip: Let the mixture cool slightly to make stuffing easier.
5. Fill each bell pepper with the beef mixture, packing it down lightly. Top with the remaining cheddar cheese.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden. Tip: For extra crispiness, broil for the last 2 minutes.

Great for meal prep or a cozy dinner, these keto stuffed bell peppers offer a delightful contrast between the soft, savory filling and the crisp, sweet pepper. Serve them with a side of cauliflower rice for a complete low-carb feast.

Keto Pork Chops with Mushroom Sauce

Having experimented with countless keto recipes over the years, I’ve found that pork chops paired with a rich mushroom sauce is a game-changer for anyone looking to indulge without the carbs. Just last week, I whipped this up for a friend who swore they’d never enjoy keto meals, and guess what? They asked for seconds!

Ingredients

• Pork chops – 4
• Butter – 2 tbsp
• Mushrooms – 1 cup, sliced
• Heavy cream – ½ cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp of butter.
2. Season the pork chops with garlic powder, salt, and pepper on both sides.
3. Once the butter is melted and slightly bubbly, add the pork chops to the skillet. Cook for 5 minutes on each side or until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Remove the pork chops from the skillet and set aside on a plate.
5. In the same skillet, add the remaining 1 tbsp of butter and the sliced mushrooms. Sauté for 3 minutes until they start to soften.
6. Pour in the heavy cream, stirring continuously, and let it simmer for 2 minutes until the sauce thickens slightly. Tip: Keep the heat medium to prevent the cream from curdling.
7. Return the pork chops to the skillet, spooning the mushroom sauce over them. Cook for another 2 minutes to warm through. Tip: For an extra flavor boost, sprinkle a bit more garlic powder on top before serving.

Zesty and satisfying, these keto pork chops with mushroom sauce offer a perfect balance of creamy and savory flavors. Serve them over a bed of cauliflower rice for a complete meal that’s sure to impress.

Keto Avocado Chicken Salad

Very few dishes strike the perfect balance between healthful and delicious like this Keto Avocado Chicken Salad. I stumbled upon this recipe during my quest for quick, nutritious meals that don’t skimp on flavor, and it’s been a staple in my kitchen ever since.

Ingredients

• Chicken breast – 1 lb
• Avocado – 2
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken breast with salt and black pepper, then drizzle with olive oil.
3. Bake the chicken for 25 minutes or until the internal temperature reaches 165°F. Tip: Letting the chicken rest for 5 minutes after baking ensures it stays juicy.
4. While the chicken cools, cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
5. Add lemon juice to the avocados and mash until smooth but slightly chunky. Tip: The lemon juice not only adds flavor but also keeps the avocados from browning.
6. Shred the cooled chicken into bite-sized pieces and fold into the avocado mixture. Tip: For extra flavor, you can mix in some of the chicken’s baking juices.
7. Serve immediately or chill for 30 minutes to let the flavors meld.

Buttery avocado and tender chicken come together in this salad for a creamy, satisfying dish. Try serving it on a bed of greens or in lettuce wraps for a low-carb meal that’s as versatile as it is delicious.

Keto Eggplant Parmesan

Just when I thought my keto journey couldn’t get any more delicious, I stumbled upon this game-changing Keto Eggplant Parmesan recipe. It’s become a staple in my kitchen, especially on those nights when I’m craving something hearty but want to keep it low-carb. Trust me, even the pickiest eaters won’t miss the breadcrumbs!

Ingredients

• Eggplant – 1 large
• Almond flour – 1 cup
• Eggs – 2
• Marinara sauce – 1 cup
• Mozzarella cheese – 1.5 cups
• Parmesan cheese – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the eggplant into ½-inch thick rounds. Tip: Salting the slices and letting them sit for 10 minutes draws out moisture and bitterness.
3. Beat the eggs in a shallow dish and mix almond flour, salt, and pepper in another.
4. Dip each eggplant slice into the egg, then coat with the almond flour mixture.
5. Heat olive oil in a large skillet over medium heat and fry the coated slices for 2-3 minutes per side until golden. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish, arrange fried eggplant slices, top with more sauce, then sprinkle with mozzarella and parmesan.
7. Bake for 20 minutes or until the cheese is bubbly and golden. Tip: Let it rest for 5 minutes before serving to set the layers.

You’ll love the crispy exterior giving way to the tender eggplant inside, all smothered in gooey cheese. Try serving it over a bed of zucchini noodles for an extra keto-friendly twist!

Keto Slow Cooker Pulled Pork

Just when I thought my slow cooker couldn’t surprise me anymore, it delivered this incredibly tender Keto Slow Cooker Pulled Pork that’s become a staple in my weekly meal prep. It’s the perfect set-it-and-forget-it dish for those busy days when you still want something delicious waiting for you at home.

Ingredients

• Pork shoulder – 3 lbs
• Salt – 1 tbsp
• Paprika – 2 tsp
• Garlic powder – 1 tsp
• Apple cider vinegar – ¼ cup
• Water – ½ cup

Instructions

1. Trim any excess fat from the pork shoulder, leaving a thin layer for flavor.
2. In a small bowl, mix salt, paprika, and garlic powder to create a dry rub.
3. Massage the dry rub evenly all over the pork shoulder. Tip: Letting it sit for 10 minutes helps the flavors penetrate deeper.
4. Place the seasoned pork shoulder into the slow cooker.
5. Pour apple cider vinegar and water around the pork, not over it, to keep the rub intact. Tip: The liquid should come up about ¼ inch in the cooker for perfect moisture.
6. Cover and cook on low for 8 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. After cooking, use two forks to shred the pork directly in the cooker, mixing it with the juices.

Zesty and succulent, this pulled pork falls apart with just a fork and is packed with flavor from the simple spice rub. Serve it over a bed of cauliflower rice for a complete keto meal, or pile it high on low-carb buns for a satisfying sandwich that doesn’t skimp on taste.

Keto Coconut Curry Chicken

Finally, a dish that combines the rich flavors of coconut and curry with the health benefits of a keto diet! I stumbled upon this recipe during my quest for low-carb dinners that don’t skimp on taste, and it’s been a game-changer for my weeknight meals.

Ingredients

• Chicken thighs – 1.5 lbs
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs to the skillet, seasoning with salt. Cook for 5 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Remove chicken from the skillet and set aside on a plate.
4. In the same skillet, pour in coconut milk and stir in curry powder. Bring to a simmer over low heat, stirring constantly for 2 minutes to blend the flavors. Tip: For a thicker sauce, let it simmer a bit longer.
5. Return the chicken to the skillet, coating it well with the sauce. Cover and cook on low heat for 15 minutes, or until the chicken is fully cooked. Tip: Check the chicken’s internal temperature should reach 165°F for safety.
6. Serve hot, garnished with fresh cilantro if desired.

Unbelievably tender and bursting with flavor, this Keto Coconut Curry Chicken pairs wonderfully with cauliflower rice for a complete, satisfying meal. The creamy sauce clings to the chicken, making every bite a delightful mix of spicy and sweet.

Keto Spinach and Feta Stuffed Chicken

Many of us are constantly on the lookout for delicious yet healthy recipes that don’t skimp on flavor. That’s why I’m excited to share this Keto Spinach and Feta Stuffed Chicken recipe, a dish that’s as nutritious as it is tasty. It’s a staple in my kitchen, especially when I’m craving something cheesy and satisfying without the guilt.

Ingredients

• Chicken breasts – 4
• Spinach – 2 cups
• Feta cheese – 1 cup
• Garlic powder – 1 tsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully cut a pocket into each chicken breast, being careful not to cut all the way through. Tip: A small, sharp knife works best for precision.
3. In a bowl, mix the spinach, feta cheese, and garlic powder until well combined. This will be your stuffing.
4. Stuff each chicken breast with the spinach and feta mixture, then secure the opening with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts.
6. Season the chicken with salt and pepper, then sear for 2-3 minutes on each side until golden brown. Tip: Searing locks in the juices, ensuring your chicken stays moist.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute.

Cheesy, flavorful, and perfectly tender, this Keto Spinach and Feta Stuffed Chicken is a dream come true for anyone following a low-carb lifestyle. Serve it alongside a crisp salad or roasted vegetables for a complete meal that’s sure to impress.

Keto Lemon Garlic Butter Salmon

Yesterday, I found myself staring into the fridge, pondering what to make for dinner that was both delicious and keto-friendly. That’s when I spotted a beautiful piece of salmon, and inspiration struck—Keto Lemon Garlic Butter Salmon was on the menu. It’s a dish that’s as simple to make as it is satisfying, perfect for those nights when you want something gourmet without the fuss.

Ingredients

• Salmon fillet – 1 lb
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Lemon – 1, juiced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillet dry with paper towels to ensure a crispy skin, then season both sides with salt and black pepper.
3. In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
4. Remove the saucepan from heat and stir in the lemon juice. This mixture will be your sauce.
5. Place the salmon on the prepared baking sheet and pour the lemon garlic butter sauce over the top, ensuring it’s evenly coated.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork. For an extra crispy top, broil for the last 2 minutes.
7. Serve immediately, garnished with additional lemon slices if desired.

Salmon cooked this way turns out incredibly moist and flaky, with the lemon garlic butter adding a rich yet bright flavor. I love serving it over a bed of zucchini noodles for a complete keto meal that feels indulgent but is totally guilt-free.

Conclusion

Now that you’ve explored these 18 delicious and affordable keto dinner recipes, it’s clear that eating low-carb doesn’t have to be expensive or boring. We hope you’re inspired to try these dishes and find new favorites. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to help others discover these easy, budget-friendly keto meals. Happy cooking!

Bella Bacinos