18 Delicious Keto Casserole Recipes Easy to Make

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly.

In a skillet over medium heat, cook the bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble.

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Layer the crumbled bacon and shredded cheddar cheese evenly in the prepared baking dish.

Pour the egg mixture over the bacon and cheese, ensuring it’s evenly distributed.

Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.

Let the casserole stand for 5 minutes before slicing. Tip: This allows the eggs to set further, making slicing easier.

Serve warm. Tip: For an extra touch, garnish with fresh herbs or a dollop of sour cream.

Chicken breast – 2 cups, cooked and shredded

Heavy cream – 1 cup

Butter – 2 tbsp

Garlic – 2 cloves, minced

Parmesan cheese – 1 cup, grated

Almond flour – ½ cup

Salt – ½ tsp

Black pepper – ¼ tsp

Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.

In a large skillet over medium heat, melt the butter, then add the minced garlic, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.

Pour in the heavy cream, stirring gently to combine with the butter and garlic. Let it simmer for 2 minutes to thicken slightly.

Add the shredded chicken, Parmesan cheese, salt, and black pepper to the skillet, stirring until the chicken is evenly coated with the sauce. Tip: Shred the chicken while it’s still warm for easier handling.

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

Sprinkle the almond flour evenly over the top to create a light, crispy crust.

Bake in the preheated oven for 20 minutes, or until the top is golden and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Spicy sausage – 1 lb

Cauliflower rice – 4 cups

Shredded cheddar cheese – 1 cup

Heavy cream – ½ cup

Garlic powder – 1 tsp

Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.

In a large skillet over medium heat, cook the spicy sausage until it’s no longer pink, about 8 minutes, breaking it apart as it cooks.

Add the cauliflower rice to the skillet with the sausage, stirring to combine. Cook for 5 minutes, until the cauliflower begins to soften.

Stir in the heavy cream, garlic powder, and salt, mixing well to ensure everything is evenly coated. Cook for another 2 minutes.

Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.

Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.

Let the casserole sit for 5 minutes before serving to allow it to set.

Broccoli – 4 cups

Cheddar cheese – 2 cups, shredded

Eggs – 2

Pepper – ¼ tsp

Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.

Chop the broccoli into small florets, ensuring they’re uniform for even cooking.

In a large bowl, whisk together the heavy cream, eggs, salt, and pepper until fully combined.

Add the broccoli florets to the bowl, tossing gently to coat them in the cream mixture.

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

Sprinkle the shredded cheddar cheese evenly over the top, covering the broccoli completely.

Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.

Let the casserole sit for 5 minutes before serving to allow it to set properly.

Zucchini – 3 large, thinly sliced

Ricotta cheese – 15 oz

Mozzarella cheese – 2 cups, shredded

Marinara sauce – 2 cups

Egg – 1

In a bowl, mix the ricotta cheese, egg, salt, and black pepper until well combined. This mixture will add creaminess to your casserole.

Layer the bottom of a 9×13 inch baking dish with a thin layer of marinara sauce to prevent sticking.

Arrange a layer of zucchini slices over the sauce, slightly overlapping them for full coverage.

Spread half of the ricotta mixture over the zucchini, then sprinkle with 1 cup of mozzarella cheese.

Repeat the layers: sauce, zucchini, ricotta mixture, and mozzarella, finishing with a layer of sauce and the remaining mozzarella on top.

Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 20 minutes, or until the cheese is bubbly and slightly golden.

Let the casserole sit for 10 minutes before serving to allow the layers to set, making it easier to slice.

Ground beef – 1 lb

Taco seasoning – 2 tbsp

Cauliflower rice – 2 cups

Sour cream – ½ cup

Avocado – 1, sliced

Preheat your oven to 375°F, ensuring it’s fully heated before baking for even cooking.

In a skillet over medium heat, brown the ground beef until no pink remains, about 8 minutes, breaking it apart as it cooks for uniform texture.

Drain any excess fat from the beef, then stir in the taco seasoning, coating the meat evenly for a flavorful base.

Spread the cauliflower rice in an even layer at the bottom of a greased 9×13 inch baking dish, creating a sturdy foundation.

Top the cauliflower rice with the seasoned ground beef, spreading it out to cover the rice completely.

Sprinkle the shredded cheddar cheese over the beef, allowing it to melt and bind the layers together during baking.

Let the casserole rest for 5 minutes after baking, making it easier to slice and serve.

Garnish each serving with a dollop of sour cream and slices of avocado, adding a creamy contrast to the rich flavors.

Chicken breasts – 2 lbs

Spinach – 10 oz, frozen

Artichoke hearts – 14 oz, canned

Cream cheese – 8 oz

Parmesan cheese – ½ cup, grated

Salt – 1 tsp

Black pepper – ½ tsp

Preheat the oven to 375°F.

Season the chicken breasts with salt and black pepper on both sides.

In a large skillet over medium heat, sear the chicken breasts for 3-4 minutes on each side until golden brown. Tip: Do not overcrowd the skillet to ensure even browning.

Transfer the chicken to a baking dish.

In the same skillet, sauté minced garlic for 30 seconds until fragrant.

Add frozen spinach, artichoke hearts, cream cheese, and heavy cream to the skillet. Stir until the cream cheese melts and the mixture is well combined. Tip: Thaw and drain the spinach well to avoid excess moisture in the casserole.

Pour the spinach and artichoke mixture over the chicken in the baking dish.

Sprinkle grated Parmesan cheese evenly over the top.

Bake in the preheated oven for 25-30 minutes until the top is bubbly and golden. Tip: For a crispier top, broil for the last 2-3 minutes.

Thinly sliced ribeye steak – 1.5 lbs

Green bell pepper – 1, sliced

Onion – 1, sliced

Provolone cheese – 8 slices

Preheat your oven to 375°F and grease a 9×13 inch baking dish.

In a large skillet over medium-high heat, cook the ribeye slices until no pink remains, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.

Add the sliced bell pepper and onion to the skillet. Cook until softened, about 5 minutes. Tip: Stir occasionally to prevent burning.

Transfer the meat and vegetable mixture to the prepared baking dish, spreading it evenly.

In a bowl, whisk together the heavy cream, eggs, salt, and black pepper. Pour this mixture over the meat and vegetables in the baking dish.

Layer the provolone cheese slices on top, covering the entire surface.

Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it rest for 5 minutes before serving to allow the layers to set.

Eggplant – 2 large

Tomato sauce – 2 cups

Mozzarella cheese – 1 ½ cups, shredded

Olive oil – 2 tbsp

Slice the eggplants into ½-inch thick rounds. Tip: Salting the slices and letting them sit for 10 minutes can reduce bitterness.

Brush both sides of each eggplant slice with olive oil and season with salt and black pepper.

Arrange the slices on a baking sheet in a single layer. Bake for 20 minutes, flipping halfway through, until golden.

Spread a thin layer of tomato sauce at the bottom of a 9×13 inch baking dish.

Layer half of the baked eggplant slices over the sauce, followed by half of the mozzarella and Parmesan cheeses. Tip: For extra flavor, sprinkle a pinch of dried oregano between layers.

Repeat the layers with the remaining ingredients, finishing with a generous topping of cheeses.

Bake uncovered for 25 minutes, or until the cheese is bubbly and slightly browned. Tip: Let it rest for 5 minutes before serving to allow the layers to set.

Chicken breast – 2 cups, shredded

Cauliflower – 4 cups, chopped

Buffalo sauce – ½ cup

Cheddar cheese – 1 cup, shredded

Blue cheese dressing – ¼ cup

Green onions – 2 tbsp, chopped

Preheat your oven to 375°F. This ensures a perfectly crispy top without overcooking the interior.

In a large bowl, combine the shredded chicken and chopped cauliflower. Tip: For extra tenderness, steam the cauliflower for 5 minutes before mixing.

Pour the buffalo sauce over the mixture, stirring until evenly coated. The sauce should cling to every piece, promising a uniform flavor.

Transfer the mixture to a greased baking dish, spreading it into an even layer. This step is crucial for consistent cooking.

Sprinkle the shredded cheddar cheese on top, covering the mixture completely. The cheese will melt into a golden blanket, sealing in the flavors.

Bake for 25 minutes, or until the cheese is bubbly and slightly browned. Tip: For an extra crisp top, broil for the last 2 minutes.

Remove from the oven and drizzle with blue cheese dressing. The cool dressing contrasts beautifully with the spicy, hot casserole.

Garnish with chopped green onions for a fresh, sharp finish. Tip: Let the casserole sit for 5 minutes before serving to allow the flavors to meld.

Cauliflower – 1 head

Heavy cream – ¼ cup

Garlic powder – ½ tsp

Chop the cauliflower into florets and steam until tender, about 10 minutes.

While the cauliflower steams, brown the ground beef in a skillet over medium heat, breaking it apart with a spoon, for about 8 minutes.

Drain the beef and season with salt, pepper, and garlic powder.

Transfer the beef to a baking dish, spreading it evenly.

Mash the steamed cauliflower with butter and heavy cream until smooth.

Spread the cauliflower mash over the beef layer.

Bake for 20 minutes, or until the top is lightly golden.

Let it sit for 5 minutes before serving.

Pork rinds – 2 cups, crushed

Marinara sauce – 1 cup

Shredded mozzarella cheese – 2 cups

Pepperoni slices – 1 cup

In a bowl, mix the crushed pork rinds with the eggs until well combined to form the crust mixture.

Press the crust mixture evenly into the bottom of the prepared baking dish, creating a firm base. Tip: Use the back of a spoon to smooth it out for an even layer.

Bake the crust in the preheated oven for 10 minutes, or until it starts to firm up and slightly golden.

Remove the crust from the oven and spread the marinara sauce evenly over the top.

Sprinkle the shredded mozzarella cheese over the sauce, covering it completely.

Arrange the pepperoni slices on top of the cheese in a single layer. Tip: Overlapping the slices slightly ensures every bite is flavorful.

Return the dish to the oven and bake for another 15 minutes, or until the cheese is bubbly and slightly browned.

Let the casserole cool for 5 minutes before slicing. Tip: This rest period helps the layers set, making it easier to cut.

Mushrooms – 2 cups, sliced

Swiss cheese – 1 ½ cups, shredded

Season the chicken breasts with salt and black pepper.

In a large skillet over medium heat, melt the butter and brown the chicken breasts for 4 minutes on each side. Tip: Don’t overcrowd the skillet to ensure even browning.

Remove the chicken and set aside. In the same skillet, sauté the mushrooms and garlic until soft, about 5 minutes.

Arrange the chicken in a baking dish, top with the mushroom mixture, and pour the heavy cream over everything.

Sprinkle the shredded Swiss cheese evenly on top. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes of baking.

Bake for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: Let the casserole rest for 5 minutes before serving to allow the flavors to meld.

Green beans – 4 cups

Preheat your oven to 350°F, ensuring it’s fully heated before baking for even cooking.

Trim the ends off the green beans and cut them into bite-sized pieces, aiming for uniformity to ensure they cook evenly.

In a large skillet over medium heat, melt the butter until it’s just beginning to foam, a sign it’s ready for the green beans.

Add the green beans to the skillet, sautéing them for about 5 minutes until they start to soften but still retain a bit of crunch.

Pour in the heavy cream, stirring gently to coat the green beans, and let the mixture simmer for 3 minutes to thicken slightly.

Sprinkle the almond flour and salt over the green beans, stirring to combine, which will help thicken the sauce further as it bakes.

Transfer the mixture to a baking dish, spreading it out evenly, and bake for 25 minutes until the top is golden and bubbly.

Crab meat – 1 cup

Shrimp – 1 cup

Cream cheese – 4 oz

Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.

In a skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute.

Add the crab meat and shrimp to the skillet, cooking until the shrimp turns pink, approximately 3-4 minutes. Tip: Avoid overcooking the seafood to keep it tender.

Stir in the heavy cream and cream cheese until the mixture is smooth and well combined.

Season with salt and pepper, then fold in half of the shredded cheddar cheese. Tip: Reserve some cheese for topping to create a golden crust.

Transfer the mixture to a baking dish, sprinkle the remaining cheddar cheese on top.

Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Cauliflower – 1 head, cut into florets

Elbow macaroni – 2 cups

Sharp cheddar cheese – 2 cups, shredded

Milk – 1 cup

Flour – 2 tbsp

Preheat the oven to 375°F and lightly grease a baking dish.

Bring a large pot of salted water to a boil. Add the cauliflower florets and macaroni, cooking until just tender, about 8 minutes. Tip: Test a floret and a piece of macaroni for doneness; they should be firm but not crunchy.

Drain the cauliflower and macaroni, then return them to the pot.

In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth, cooking for 1 minute to remove the raw flour taste.

Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 3 minutes. Tip: Keep the heat medium-low to prevent scorching.

Remove the saucepan from heat. Stir in 1 ½ cups of cheddar cheese until melted. Season with salt and pepper.

Pour the cheese sauce over the cauliflower and macaroni, stirring gently to coat.

Transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top.

Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes, watching closely to avoid burning.

Broccoli florets – 2 cups

Heavy cream – 1/2 cup

Salt – 1/2 tsp

Pepper – 1/4 tsp

Preheat your oven to 375°F to ensure it’s ready for baking.

In a skillet over medium heat, cook the ground beef until no pink remains, about 8 minutes. Tip: Drain excess fat for a lighter casserole.

Add the broccoli florets to the skillet, stirring to combine with the beef. Cook for 3 minutes until the broccoli brightens in color. Tip: Cutting the florets into uniform sizes ensures even cooking.

Pour in the heavy cream, then sprinkle garlic powder, salt, and pepper over the mixture. Stir well to coat everything evenly. Tip: Letting the mixture simmer for 2 minutes helps the flavors meld.

Transfer the mixture to a baking dish, spreading it out evenly. Top with shredded cheddar cheese.

Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and slightly golden.

Chicken breasts – 4

Spinach – 2 cups, chopped

Feta cheese – 1 cup, crumbled

Chicken broth – 1 cup

In a skillet over medium heat, warm 1 tbsp of olive oil and sauté the minced garlic until fragrant, about 1 minute.

Add the chopped spinach to the skillet, cooking until just wilted, then remove from heat and let cool slightly.

Mix the cooled spinach with crumbled feta cheese, ½ tsp salt, and ¼ tsp black pepper in a bowl.

Cut a pocket into each chicken breast, being careful not to cut all the way through.

Stuff each chicken breast with the spinach and feta mixture, securing with toothpicks if necessary.

Heat the remaining olive oil in the skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden.

Transfer the chicken to a baking dish, pour chicken broth around the chicken, and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.