4 Keto Casserole Recipes for a Quick Weeknight Dinner

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Heat the avocado oil in a large skillet over medium heat.

Chop the cauliflower into small florets and add them to the skillet.

Sauté the cauliflower florets until they are tender, seasoning with the sea salt to taste.

Remove the cauliflower from heat. Combine it with cheddar cheese and heavy cream, stirring until well combined.

Spread this cauliflower mixture evenly in a baking dish to create your base layer.

In the same skillet, cook the ground beef over medium heat until browned. Season it with sea salt and black pepper.

Drain any excess fat from the beef, then spread the beef evenly over the cauliflower base layer in the baking dish.

In a small bowl, combine the sugar-free ketchup and mustard. Mix until well blended.

Spread this ketchup and mustard mixture evenly over the ground beef layer.

Sprinkle the remaining shredded cheddar cheese over the top of the casserole.

Bake the casserole in your preheated oven for about 30 minutes, or until the cheese is bubbly and starting to brown. Allow it to cool for a few minutes before serving.

1 pound bacon

8 ounce package cream cheese

½ cup grated Parmesan cheese

1 ½ cups sharp cheddar cheese, shredded

⅓ cup avocado mayonnaise

1 cup heavy cream

½ teaspoon hot sauce

1 teaspoon dry mustard

½ teaspoon white pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces

1 ½ cups red onion, diced

8 ounces baby bella mushrooms, sliced

1 tablespoon fresh garlic, minced

8 ounces baby spinach

2 cups mozzarella cheese, shredded

Start off by cooking your bacon over medium heat until crispy. Once done, transfer to a paper towel to drain and cool.

While your bacon is cooking, in a large bowl, combine cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, and heavy cream.

Add the hot sauce, dry mustard, white pepper, garlic powder, onion powder, and paprika to the bowl, stirring to combine.

Crumble the cooled bacon, then add it to the mixture along with the chopped rotisserie chicken.

In a skillet over medium heat, sauté red onion, mushrooms, and minced garlic until the onions are translucent and the mushrooms are tender.

Add the baby spinach to the skillet, cooking just until wilted.

Incorporate the sautéed vegetables into the cream cheese and chicken mixture, stirring until well combined.

Grease a casserole dish, then spread the mixture evenly into the dish.

Sprinkle the top of the casserole with shredded mozzarella cheese.

Place the dish in your preheated oven, baking for about 30 minutes, or until the cheese is melted and bubbly.

If desired, broil the casserole for an additional 2-3 minutes at the end of cooking time to get the cheese extra golden and crispy.

Remove the casserole from the oven and let it cool for a few minutes.

2 tablespoons Olive Oil

3 cups Cauliflower Rice raw or frozen

½ teaspoons Garlic Powder

½ teaspoon Salt

½ teaspoon White Pepper ground

1 cup Keto Marinara Sauce

⅓ cup Heavy Cream

½ cup Cherry Tomatoes halved

¼ cup Oregano chopped

1 cup Mozzarella Cheese shredded

½ cup Cheddar Cheese shredded

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Heat the olive oil in a large skillet over medium heat.

Add the cauliflower rice to the skillet, seasoning with the garlic powder, salt, and white pepper. Stir frequently until the cauliflower is tender.

Pour in the keto marinara sauce and heavy cream, stirring the mixture until the ingredients are well combined.

Add the halved cherry tomatoes to the skillet and stir gently, ensuring they are evenly distributed throughout the mixture.

Sprinkle in the chopped oregano, stirring once more to incorporate the herb into the casserole mix.

Transfer the mixture to a baking dish, spreading it out evenly.

Sprinkle the shredded mozzarella and cheddar cheese over the top of the casserole.

Place the baking dish in the preheated oven, baking for about 25 minutes, or until the cheese is melted and bubbling.

Allow the casserole to cool for a few minutes before serving.

2 boneless skinless chicken breasts, sliced horizontally to make 4 cutlets

3 tablespoons olive oil

2 tablespoons garlic powder

1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

1 zucchini, thinly sliced

2 tomatoes, chopped

½ onion, chopped

½ cup shredded mozzarella

1 tablespoon fresh parsley, for garnish

Rub both sides of the chicken breasts with 2 tablespoons of olive oil, garlic powder, and oregano. Arrange them in a single layer in a large baking dish.

Arrange the thinly sliced zucchini around the chicken in the baking dish.

Evenly distribute the chopped tomatoes and onions over the chicken and zucchini.

Drizzle the remaining 1 tablespoon of olive oil over the vegetables.

Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the chicken, zucchini, tomatoes, and onions.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.

Remove the foil and continue to bake for another 5-10 minutes, or until the cheese is bubbly and golden brown, and the chicken is cooked through.

Sprinkle freshly chopped parsley over the cooked casserole before serving for a touch of freshness and color.