15 Quick Keto Meals Easy Dinners

If you're following a keto diet but don't have hours to spend in the kitchen, you'll love these quick and satisfying dinner options. You can whip up most of these meals in under 30 minutes, using just one pan or sheet for easy cleanup. From creamy Tuscan salmon to zesty taco beef with cauliflower rice, these recipes prove that keto-friendly doesn't mean complicated. Let's explore these 15 simple dinners that'll help you stay on track with your low-carb lifestyle.

Easy Sheet Pan Chicken and Roasted Vegetables

Sheet pan dinners are the ultimate solution for busy weeknight meals, combining simplicity with minimal cleanup. This keto-friendly version pairs juicy chicken with low-carb vegetables, all roasted to perfection on a single pan.

The beauty of this recipe lies in its versatility – you can swap vegetables based on what's in season or your personal preferences, while maintaining the dish's low-carb profile. The high heat of the oven creates a golden-brown exterior on the chicken while keeping the inside tender and moist.

Ingredients:

• 4 chicken breasts, bone-in with skin
• 2 cups brussels sprouts, halved
• 2 medium zucchini, sliced
• 1 red bell pepper, chunked
• 1 medium red onion, quartered
• 4 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons butter, melted
• 2 cloves garlic, minced

Preheat the oven to 425°F (220°C). Pat the chicken breasts dry with paper towels and season generously with salt, pepper, garlic powder, and paprika. In a large bowl, toss the vegetables with olive oil, minced garlic, thyme, salt, and pepper until well coated. Arrange the seasoned chicken skin-side up on a large sheet pan, surrounding it with the seasoned vegetables in a single layer.

Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized. Halfway through cooking, rotate the pan and brush the chicken with melted butter to enhance browning.

For best results, ensure your vegetables are cut in similar sizes for even cooking, and don't overcrowd the pan – this allows proper air circulation and helps achieve better browning. If your sheet pan seems too crowded, use two pans rather than cramming everything onto one. Let the chicken rest for 5-10 minutes before serving to retain its juices.

15-Minute Garlic Butter Shrimp With Zucchini Noodles

Garlic butter shrimp with zucchini noodles is a perfect keto-friendly alternative to traditional pasta dishes, offering all the flavors of a classic shrimp scampi while keeping carbs to a minimum. The combination of succulent shrimp and spiralized zucchini creates a light yet satisfying meal that can be prepared in under 30 minutes.

This dish balances the natural sweetness of shrimp with the savory notes of garlic and butter, while the zucchini noodles provide a fresh, tender base that soaks up all the delicious flavors. The meal isn't only low in carbohydrates but also rich in protein and healthy fats, making it an excellent choice for those following a ketogenic diet.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 medium zucchini
• 6 tablespoons butter
• 6 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/4 cup white wine (or chicken broth for strict keto)
• 2 tablespoons olive oil
• 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

Begin by spiralizing the zucchini into noodles using a spiralizer or vegetable peeler. Pat the shrimp dry with paper towels and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat, add the shrimp, and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.

In the same pan, melt the butter and add minced garlic and red pepper flakes, sautéing until fragrant. Add white wine or broth and simmer until reduced by half. Add the zucchini noodles to the pan and cook for 2-3 minutes until just tender but still slightly crisp. Return the shrimp to the pan, add lemon juice, and toss everything together. Top with fresh parsley and Parmesan cheese before serving.

For best results, avoid overcooking the zucchini noodles as they can become watery and mushy. If using frozen shrimp, ensure they're completely thawed and patted dry before cooking. The dish can be stored in an airtight container in the refrigerator for up to 2 days, though it's best served fresh as the zucchini noodles may release water when reheated.

Creamy Tuscan Salmon Skillet

Creamy Tuscan Salmon Skillet combines the rich flavors of perfectly seared salmon with a luxurious sauce inspired by Italian cuisine. The dish features tender salmon fillets nestled in a creamy sauce filled with sun-dried tomatoes, spinach, and aromatic garlic, creating a restaurant-quality meal right at home.

This one-pan wonder takes less than 30 minutes to prepare and delivers a keto-friendly meal packed with healthy fats and protein. The combination of heavy cream and Parmesan cheese creates a silky sauce that perfectly complements the flaky salmon while keeping carbs to a minimum.

• 4 (6 oz) salmon fillets, skin-on
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, chopped
• 3 cups fresh spinach
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• 1 tablespoon butter
• 1/2 teaspoon red pepper flakes (optional)

Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper, then place them skin-side up in the hot skillet. Sear for 5 minutes until golden brown, flip, and cook for another 4-5 minutes until the skin is crispy. Remove salmon and set aside.

In the same skillet, add butter and minced garlic, sautéing until fragrant. Pour in chicken broth and heavy cream, stirring to combine. Add Parmesan cheese, sun-dried tomatoes, and Italian herbs. Simmer for 3-4 minutes until the sauce starts to thicken. Add spinach and cook until wilted. Return salmon to the skillet and spoon the sauce over the fillets, cooking for an additional 2-3 minutes until heated through.

For best results, bring the salmon to room temperature 15 minutes before cooking and pat it dry with paper towels to ensure a proper sear. The sauce can be adjusted for thickness by adding more heavy cream to thin it out or simmering longer to thicken it. Store leftovers in an airtight container for up to 3 days, reheating gently to prevent the sauce from separating.

One-Pan Keto Taco Beef With Cauliflower Rice

One-Pan Keto Taco Beef With Cauliflower Rice transforms the classic Mexican dish into a low-carb delight that maintains all the bold flavors while eliminating the carbohydrates. This satisfying meal combines seasoned ground beef with riced cauliflower, creating a perfect keto-friendly alternative that doesn't sacrifice taste or texture.

The beauty of this dish lies in its simplicity and efficiency – everything cooks in a single pan, minimizing cleanup while maximizing flavor as the ingredients meld together. The cauliflower rice absorbs the savory meat juices and spices, resulting in a complete meal that provides protein, healthy fats, and vegetables in perfect keto proportions.

Ingredients:

• 1 lb ground beef (80/20)
• 1 medium head cauliflower, riced
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons taco seasoning
• 1 cup diced tomatoes
• 1 bell pepper, diced
• 1 cup shredded cheese
• Salt and pepper to taste
• Optional toppings: avocado, sour cream, fresh cilantro

Heat a large skillet over medium-high heat and add olive oil. Once hot, add diced onion and cook until translucent, about 3-4 minutes. Add ground beef and break it apart with a wooden spoon, cooking until browned. Stir in garlic and taco seasoning, cooking for another minute until fragrant.

Add the riced cauliflower, diced tomatoes, and bell pepper to the same pan, stirring to combine. Cover and cook for 5-7 minutes, or until the cauliflower is tender but not mushy. Remove from heat, top with shredded cheese, and cover until melted.

For the best results, don't overcook the cauliflower rice – it should maintain some texture and not become soft or mushy. Using fresh cauliflower rather than frozen will provide better texture, though frozen can work in a pinch. To prevent excess moisture, drain the tomatoes before adding them to the pan, and ensure the ground beef is well-browned before adding other ingredients.

Low-Carb Pizza Chicken Bake

Low-carb pizza chicken bake combines the beloved flavors of pizza with the protein-rich goodness of chicken, making it a perfect keto-friendly meal. This dish satisfies pizza cravings while keeping carbohydrates minimal by eliminating the traditional crust and focusing on wholesome, high-fat ingredients.

The beauty of this recipe lies in its versatility and simplicity. By layering chicken with pizza toppings and melted cheese, you create a comforting meal that's both filling and nutritious, while maintaining the authentic taste of a classic pizza.

• 4 boneless, skinless chicken breasts
• 1 cup marinara sauce (sugar-free)
• 2 cups mozzarella cheese, shredded
• 1 cup pepperoni slices
• 1/2 cup Italian seasoning
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: mushrooms, olives, bell peppers

Preheat the oven to 375°F (190°C). Season chicken breasts with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes on each side until golden brown.

Pour marinara sauce over the chicken breasts, then layer with pepperoni slices and shredded mozzarella cheese. Add any additional toppings if desired. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the cheese is melted and bubbly.

For best results, let the dish rest for 5-10 minutes before serving. This allows the cheese to set slightly and the juices to redistribute throughout the chicken. Consider using a meat thermometer to ensure proper cooking, and if the cheese starts browning too quickly, cover the dish with foil to prevent burning while allowing the chicken to cook completely.

Quick Egg Roll in a Bowl

Egg Roll in a Bowl is a deconstructed version of the popular Asian appetizer, offering all the flavors without the carb-heavy wrapper. This keto-friendly dish captures the essence of traditional egg rolls while keeping net carbs low, making it perfect for those following a ketogenic diet.

This one-pan meal comes together in under 20 minutes and provides a satisfying combination of savory ground meat, crisp vegetables, and aromatic Asian seasonings. The dish can be customized with various protein options and delivers the perfect balance of textures and umami flavors.

• 1 pound ground pork
• 1 medium cabbage, shredded
• 2 carrots, julienned (optional for strict keto)
• 4 green onions, sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons avocado oil

Brown the ground pork in a large skillet over medium-high heat, breaking it into small pieces. Once cooked through, add garlic and ginger, cooking until fragrant. Add the shredded cabbage, carrots, and green onions to the skillet, stirring frequently until the vegetables begin to soften.

Pour in the soy sauce, sesame oil, and rice vinegar, stirring to combine all ingredients. Continue cooking until the cabbage is tender but still slightly crisp, about 5-7 minutes. Season with salt and pepper to taste, and garnish with additional green onions if desired.

For best results, don't overcook the vegetables as they should maintain some crunch for texture. The dish can be stored in an airtight container for up to 4 days in the refrigerator, and the flavors often improve the next day. Consider draining excess liquid from the pork after browning if you prefer a less soupy final result.

Cheesy Ranch Chicken and Broccoli

Cheesy Ranch Chicken and Broccoli is a satisfying keto-friendly dish that combines tender chicken, fresh broccoli, and a rich, creamy ranch sauce. This one-pan meal delivers the perfect balance of protein, healthy fats, and low-carb vegetables while remaining simple to prepare.

The combination of melted cheese and ranch seasoning creates a flavorful sauce that coats both the chicken and broccoli, making this dish a family favorite. With minimal prep time and easy cleanup, this recipe is ideal for busy weeknight dinners while maintaining strict keto dietary requirements.

Ingredients:

• 4 chicken breasts
• 4 cups fresh broccoli florets
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 2 tablespoons ranch seasoning mix
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Season chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden brown. Remove chicken and set aside.

In the same pan, melt butter and sauté garlic until fragrant. Add broccoli and cook for 3-4 minutes until bright green. Return chicken to the pan and add heavy cream and ranch seasoning. Simmer for 5 minutes, allowing the sauce to thicken slightly. Top with shredded cheese and cover the pan until cheese melts completely, approximately 3-4 minutes. The dish is ready when the chicken is cooked through and the broccoli is tender-crisp.

For best results, avoid overcooking the broccoli as it can become mushy and lose its nutritional value. The ranch seasoning can be adjusted to taste, and the cheese can be substituted with other varieties like mozzarella or Monterey Jack. Store leftovers in an airtight container in the refrigerator for up to 3 days.

20-Minute Keto Beef and Cabbage Stir Fry

Minute Keto Beef and Cabbage Stir Fry is a quick, satisfying meal that perfectly aligns with ketogenic dietary requirements. This low-carb dish combines tender strips of beef with crisp cabbage in a savory Asian-inspired sauce, all while keeping the carbohydrate content minimal.

The combination of protein-rich beef and fiber-packed cabbage makes this dish not only keto-friendly but also incredibly filling. Ready in under 30 minutes, it's an ideal choice for busy weeknight dinners when you want something nutritious without spending hours in the kitchen.

Ingredients:

• 1 pound ground beef or sliced beef
• 1 medium head cabbage, chopped
• 3 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons coconut aminos or soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Heat sesame oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Add minced garlic and ginger, cooking for another minute until fragrant. Add the chopped cabbage to the skillet and stir-fry for 5-7 minutes until it starts to soften but still maintains some crunch.

Pour in the coconut aminos, rice vinegar, and red pepper flakes. Continue cooking for another 3-4 minutes, stirring frequently to ensure even cooking and to allow the flavors to meld together. Season with salt and pepper to taste, then garnish with sliced green onions and sesame seeds before serving.

For best results, ensure your pan is very hot before adding ingredients to achieve proper stir-fry results. The cabbage can be shredded in advance and stored in an airtight container to save time. If using sliced beef instead of ground beef, freeze the meat for 20 minutes before slicing to make it easier to cut into thin strips, and cook it in batches to prevent overcrowding the pan.

Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps are a perfect low-carb alternative to traditional buffalo wings, offering all the bold flavors without the breading and deep frying. These wraps combine tender shredded chicken with spicy buffalo sauce, wrapped in crisp lettuce leaves for a refreshing crunch.

This keto-friendly meal isn't only easy to prepare but also versatile enough to serve as a light lunch or dinner option. The combination of protein-rich chicken and fresh vegetables makes it a satisfying dish that won't compromise your ketogenic diet goals while still delivering that classic buffalo wing taste.

Ingredients:

• 2 lbs chicken breast
• 1 cup buffalo sauce
• 4 oz cream cheese, softened
• 1/4 cup ranch dressing
• 1/2 cup blue cheese crumbles
• 1 head iceberg lettuce
• 2 celery stalks, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Season chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side until fully cooked through. Shred the chicken using two forks and mix with buffalo sauce in the same pan. Add softened cream cheese and stir until well combined and heated through.

Meanwhile, separate and wash the lettuce leaves, ensuring they remain intact to serve as wraps. Assemble the wraps by placing a generous portion of the buffalo chicken mixture onto each lettuce leaf. Top with diced celery, red onion, blue cheese crumbles, and a drizzle of ranch dressing. For a more substantial meal, prepare multiple lettuce leaves per serving and arrange them on plates with extra toppings on the side.

For best results, choose large, firm lettuce leaves that can hold the filling without breaking. If preparing in advance, store the chicken mixture separately from the lettuce and toppings to maintain crispness. The chicken mixture can be reheated gently on the stovetop or microwave, but be careful not to overheat as this may cause the cream cheese to separate.

Bacon Wrapped Asparagus Bundles

Bacon wrapped asparagus bundles are a delicious low-carb side dish that perfectly combines the salty, crispy texture of bacon with tender, fresh asparagus. This elegant yet simple preparation method creates an impressive presentation while keeping the dish keto-friendly and packed with nutrients.

The key to perfect bacon-wrapped asparagus bundles lies in selecting fresh, medium-thickness asparagus spears and using the right type of bacon. While thick-cut bacon might seem appealing, regular-cut bacon works better as it crisps more evenly and wraps more easily around the asparagus stalks.

Ingredients:

• 24 fresh asparagus spears
• 8 slices bacon
• 2 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt

Trim the woody ends from the asparagus spears and wash thoroughly. Divide asparagus into bundles of 3 spears each. Cut each bacon slice into thirds, then wrap one piece around each bundle, slightly overlapping the bacon to secure it. Arrange the bundles on a baking sheet lined with parchment paper. Drizzle with olive oil and season with garlic powder, pepper, and salt. Bake in a preheated 400°F oven for 20-25 minutes, turning halfway through, until the bacon is crispy and the asparagus is tender-crisp.

For best results, choose asparagus spears of similar thickness to ensure even cooking. The bacon should be at room temperature before wrapping, as it will be more pliable and less likely to tear. If the bacon begins to brown too quickly before the asparagus is done, cover the bundles loosely with foil to prevent burning while allowing the vegetables to cook through completely.

Mediterranean Cauliflower Rice Bowl

Mediterranean Cauliflower Rice Bowl combines the essence of Mediterranean cuisine with a low-carb twist, replacing traditional grains with cauliflower rice. This vibrant dish brings together the bright flavors of fresh vegetables, herbs, and protein while maintaining keto-friendly macros.

The bowl features a base of seasoned cauliflower rice topped with Mediterranean favorites like olives, feta cheese, and grilled chicken, creating a satisfying meal that's both nutritious and flavorful. The combination of healthy fats from olive oil and protein makes this dish perfect for those following a ketogenic lifestyle.

Ingredients:

• 1 medium head cauliflower
• 2 chicken breasts
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Process the cauliflower in a food processor until it reaches a rice-like consistency. Heat 2 tablespoons of olive oil in a large skillet over medium heat, add the minced garlic and cauliflower rice. Season with salt, pepper, and half of the oregano. Cook for 5-7 minutes until tender but not mushy. Meanwhile, season chicken breasts with remaining oregano, salt, and pepper. Grill or pan-sear until fully cooked, then slice into strips.

Assemble the bowls by first placing the cauliflower rice as the base. Top with sliced chicken, cherry tomatoes, cucumber, red onion, and olives. Sprinkle with feta cheese, drizzle with remaining olive oil and fresh lemon juice. Garnish with parsley.

For best results, don't overcook the cauliflower rice as it can become mushy and release excess water. The dish can be meal-prepped in advance, but store the fresh vegetables and toppings separately from the cauliflower rice to maintain optimal texture. The chicken can be substituted with other proteins like shrimp or tofu to vary the meal while keeping it keto-friendly.

Keto Cheeseburger Skillet

Keto Cheeseburger Skillet reimagines the classic burger into a convenient one-pan meal that eliminates the need for buns while maintaining all the savory flavors. This quick and satisfying dish combines ground beef, melted cheese, and classic burger toppings into a comforting skillet that's perfect for weeknight dinners.

This low-carb alternative delivers the same satisfaction as a traditional cheeseburger while keeping your ketogenic lifestyle intact. The combination of protein and fats creates a filling meal that can be customized with various toppings and served with keto-friendly sides for a complete dining experience.

• 2 lbs ground beef (80/20)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups shredded cheddar cheese
• 4 slices bacon, chopped
• 2 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• Optional toppings: diced pickles, lettuce, tomatoes

Heat a large cast-iron skillet over medium-high heat and cook the chopped bacon until crispy. Remove bacon and set aside, leaving the fat in the pan. Add ground beef, breaking it up as it cooks. When beef is halfway done, add diced onions, garlic, salt, and pepper. Continue cooking until beef is browned and onions are translucent.

Drain excess fat if desired, then stir in mustard and Worcestershire sauce. Spread the meat mixture evenly in the skillet, top with shredded cheese, and cover until cheese melts. Sprinkle with reserved bacon and add optional toppings before serving.

For best results, use a well-seasoned cast-iron skillet to achieve optimal browning and flavor development. The meat mixture can be made ahead and reheated with cheese just before serving. To reduce liquid content, avoid overcrowding the pan and ensure the heat remains consistent throughout cooking. Store leftovers in an airtight container for up to 3 days in the refrigerator.

Spicy Shrimp and Sausage Sheet Pan

A spicy shrimp and sausage sheet pan dish is the perfect keto-friendly meal that combines the rich flavors of andouille sausage with succulent shrimp. This low-carb recipe delivers a perfect balance of protein and healthy fats while maintaining minimal carbohydrates, making it an excellent choice for those following a ketogenic diet.

The beauty of this one-pan meal lies in its simplicity and bold flavors. The combination of Cajun-style seasonings, garlic, and olive oil creates a mouth-watering aroma while the sheet pan cooking method ensures even heating and minimal cleanup. The dish can be prepared in under 30 minutes, making it ideal for busy weeknight dinners.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 12 ounces andouille sausage, sliced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1 medium bell pepper, sliced
• 1 medium onion, sliced
• Salt and black pepper to taste
• Fresh parsley for garnish
• 1 lemon, cut into wedges

Preheat your oven to 400°F (200°C). In a large bowl, combine the olive oil, minced garlic, Cajun seasoning, paprika, and red pepper flakes. Add the shrimp, sausage, bell pepper, and onion to the bowl, tossing everything until well coated with the seasoning mixture. Spread the ingredients evenly on a large sheet pan, ensuring nothing overlaps.

Place the sheet pan in the preheated oven and cook for 15-20 minutes, stirring halfway through. The shrimp should be pink and cooked through, while the sausage should be slightly browned and the vegetables tender. Once done, remove from the oven and garnish with fresh parsley and lemon wedges.

For best results, ensure your shrimp are completely thawed and patted dry before seasoning. The sheet pan should be large enough to avoid overcrowding, as this can lead to steaming instead of proper roasting. If you prefer a milder version, reduce the amount of Cajun seasoning and red pepper flakes. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though the shrimp is best enjoyed fresh.

Creamy Mushroom and Chicken Thighs

Creamy mushroom chicken thighs combine succulent dark meat with a rich, velvety sauce that's perfectly suited for a ketogenic diet. The natural fats from the chicken thighs blend seamlessly with the earthy mushrooms and heavy cream, creating a satisfying meal that's both elegant and comforting.

This dish exemplifies how keto-friendly cooking can elevate simple ingredients into a restaurant-quality experience. The combination of herbs and garlic infuses the sauce with depth, while the mushrooms provide a meaty texture that complements the tender chicken thighs.

• 6 bone-in, skin-on chicken thighs
• 16 oz mushrooms, sliced
• 2 cups heavy cream
• 4 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tbsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup white wine (optional)
• 1 tbsp fresh parsley, chopped

Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken thighs skin-side down for 7-8 minutes until golden brown. Flip and cook for another 5 minutes, then remove and set aside. In the same pan, add butter and sauté mushrooms until golden, about 5-6 minutes. Add garlic and thyme, cooking for another minute.

Return chicken to the pan and add white wine if using, scraping up any brown bits. Pour in chicken broth and heavy cream, reduce heat to medium-low, and simmer for 15-20 minutes until sauce thickens and chicken is cooked through. Garnish with fresh parsley before serving.

For best results, bring the chicken thighs to room temperature before cooking and pat them dry with paper towels to ensure crispy skin. The sauce can be thickened further by simmering longer, or thinned with additional broth if needed. If reheating leftovers, do so gently to prevent the cream sauce from separating.

Easy Keto Tuna Melt Casserole

This comforting keto tuna melt casserole combines the classic flavors of a diner-style tuna melt with a low-carb twist. The dish features flaky tuna, melted cheese, and creamy sauce, all while maintaining ketogenic macros and eliminating the need for bread or crackers.

Perfect for meal prep or family dinners, this casserole takes roughly 30 minutes to prepare and serves 6-8 people. The combination of protein-rich tuna and high-fat ingredients creates a filling meal that helps maintain ketosis while satisfying comfort food cravings.

• 4 cans (5 oz each) chunk light tuna in water, drained
• 16 oz cream cheese, softened
• 1 cup mayonnaise
• 1/2 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup diced celery
• 1/4 cup diced onion
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup crushed pork rinds (optional)

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish. In a large bowl, mix the softened cream cheese, mayonnaise, and heavy cream until smooth. Add the tuna, celery, onion, mustard, and seasonings, stirring until well combined. Fold in 1 cup of the shredded cheddar cheese.

Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining cheese and crushed pork rinds if using. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden brown.

For best results, drain the tuna thoroughly to prevent excess liquid in the casserole. The dish can be made ahead and refrigerated for up to 24 hours before baking, though you may need to add 5-10 minutes to the baking time if cooking from cold. Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.