15 Quick and Easy Keto Dinners Perfect for Busy Weeknights

Busy week ahead? No worries! Here are 15 easy keto dinners that fit perfectly into your hectic lifestyle, giving you delicious, low-carb options without the fuss. These recipes are quick to prepare, satisfying, and packed with flavor, making them ideal for those nights when you still want to stick to your keto goals without sacrificing taste or time.

Spicy Beef and Broccoli Stir-Fry

This spicy beef and broccoli stir-fry is a quick dinner option that packs a punch. With tender beef and crisp broccoli coated in a zesty sauce, it’s both satisfying and low in carbs. Perfect for busy nights, this dish will keep you on track with your keto goals while being super easy to whip up!

1. Spicy Beef and Broccoli Stir-Fry

Ingredients:

• 1 lb flank steak, thinly sliced
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp sriracha sauce (adjust to taste)
• 1 tbsp olive oil
• Sesame seeds and chopped green onions for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned. Remove and set aside.
2. In the same skillet, add sesame oil, garlic, and ginger. Sauté until fragrant.
3. Add broccoli florets and cook until tender-crisp.
4. Return the beef to the skillet. Stir in soy sauce and sriracha. Cook for an additional 2-3 minutes.
5. Garnish with sesame seeds and green onions before serving.

Creamy Spinach Stuffed Chicken Breasts

Creamy spinach stuffed chicken breasts are a quick and satisfying dinner option. Stuffed with a rich spinach mixture, this dish is both healthy and delicious. Pair it with your favorite veggies for a complete meal that fits nicely into a busy lifestyle.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix spinach, cream cheese, mozzarella, garlic, salt, and pepper.
3. Cut a pocket into each chicken breast and stuff with the spinach mixture. Secure with toothpicks if necessary.
4. Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken breasts until golden on both sides.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.

One-Pan Lemon Garlic Shrimp and Asparagus

This one-pan lemon garlic shrimp and asparagus dish is a breeze to make on busy nights. Just toss shrimp and asparagus in a skillet with some garlic and lemon juice for a fresh and tasty meal. It’s packed with flavor and perfect for anyone following a keto lifestyle.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
2. Add asparagus and cook until tender-crisp.
3. Add shrimp, lemon juice, salt, and pepper. Cook until shrimp are pink and opaque.
4. Garnish with fresh parsley before serving.

Cauliflower Fried Rice with Eggs and Veggies

Cauliflower fried rice is a quick and tasty dinner option that’s super easy to whip up. Just sauté some cauliflower rice with your favorite veggies and toss in a few eggs for protein. It’s a satisfying meal that fits perfectly into your busy lifestyle while keeping it keto-friendly!

Ingredients:

• 1 medium head cauliflower, riced
• 2 eggs, beaten
• 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
• 3 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
2. Add mixed vegetables and cook until tender.
3. Push vegetables to one side and pour in beaten eggs. Scramble until cooked, then mix with the vegetables.
4. Add riced cauliflower and soy sauce. Cook until cauliflower is tender.
5. Stir in green onions, salt, and pepper before serving.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini noodles are a great low-carb option for a quick dinner. Toss them with fresh pesto and top with grilled chicken for a tasty meal that feels fancy without the fuss. It’s perfect for busy nights when you still want something delicious and healthy!

Ingredients:

• 2 medium zucchinis, spiralized
• 2 boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 1 tbsp olive oil
• Salt and pepper to taste
• Cherry tomatoes and fresh basil for garnish

Instructions:

1. Season chicken breasts with salt and pepper. Grill until cooked through, then slice.
2. In a large skillet, heat olive oil over medium heat. Add zucchini noodles and sauté until tender.
3. Toss zucchini noodles with pesto.
4. Top with grilled chicken slices, cherry tomatoes, and fresh basil before serving.

Eggplant Pizza with Mozzarella and Basil

This eggplant pizza is a simple and tasty way to enjoy your favorite flavors while staying keto. Just slice the eggplant, top it with marinara sauce, mozzarella, and fresh basil, and bake until bubbly. It’s quick to make, perfect for busy evenings, and a hit with everyone!

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil leaves
• Olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Arrange eggplant slices on a baking sheet. Brush both sides with olive oil and season with salt and pepper.
3. Bake for 20 minutes, flipping halfway through, until tender.
4. Remove from oven. Top each slice with marinara sauce and mozzarella cheese.
5. Return to oven and bake until cheese is melted and bubbly, about 5-7 minutes.
6. Garnish with fresh basil leaves before serving.

Beef Tacos with Cheese Shells

These beef tacos with cheese shells are a quick and tasty dinner option. The crispy cheese shells are loaded with seasoned ground beef, fresh tomatoes, and cilantro for a burst of flavor. Perfect for busy nights, this dish satisfies cravings without the carbs!

Ingredients:

• 1 lb ground beef
• 1 tbsp taco seasoning (ensure it’s sugar-free)
• 2 cups shredded cheddar cheese
• Diced tomatoes
• Chopped lettuce
• Sour cream
• Chopped cilantro

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place 1/4 cup piles of shredded cheese onto the baking sheet, spacing them apart. Flatten each pile into a circle.
3. Bake for 5-7 minutes until edges are golden and cheese is bubbly.
4. Remove from oven and let cool for a minute. Then, drape each cheese circle over a wooden spoon handle balanced between two cups to form a taco shell shape. Let them harden.
5. In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Add taco seasoning and a bit of water; simmer until combined.
6. Assemble tacos by filling cheese shells with ground beef and topping with diced tomatoes, lettuce, sour cream, and cilantro.

Creamy Garlic Tuscan Salmon

Looking for a quick and tasty dinner? This creamy garlic Tuscan salmon is perfect for busy nights. It’s packed with flavor and can be on your table in no time!

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes, chopped
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season salmon fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear salmon on both sides until golden and cooked to your liking. Remove and set aside.
3. In the same skillet, add garlic and sauté until fragrant.
4. Add sun-dried tomatoes and cook for a minute.
5. Pour in chicken broth and heavy cream. Bring to a simmer.
6. Stir in Parmesan cheese until the sauce thickens slightly.
7. Add spinach and cook until wilted.
8. Return salmon to the skillet and spoon sauce over the fillets.
9. Garnish with fresh parsley before serving.

Avocado Chicken Salad Lettuce Wraps

These avocado chicken salad lettuce wraps are a game-changer for busy nights. They are quick to make and packed with flavors and nutrients. Just scoop the delicious mix into fresh lettuce leaves for a light and satisfying meal!

Ingredients:

• 2 cups cooked chicken, shredded
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Large lettuce leaves (e.g., romaine or butter lettuce)

Instructions:

1. In a bowl, combine shredded chicken, diced avocados, red onion, cilantro, lime juice, salt, and pepper. Mix gently to combine.
2. Scoop the chicken salad into large lettuce leaves.
3. Serve immediately.

Keto-Friendly Vegetable Stir-Fry

Whip up a colorful keto-friendly vegetable stir-fry for a quick dinner. Toss your favorite low-carb veggies like broccoli, bell peppers, and zucchini in a hot skillet with some olive oil. This dish is not only easy to make but also packed with flavor and nutrients!

• 2 tbsp avocado oil (or olive oil)
• 1 cup broccoli florets
• 1/2 cup sliced bell peppers (red, yellow, or green)
• 1/2 cup sliced zucchini
• 1/2 cup sliced mushrooms
• 1/4 cup sliced onions
• 1/2 cup snap peas (optional for slightly higher carbs)
• 2 cloves garlic, minced
• 1/2 tsp grated ginger
• 1 tbsp soy sauce or coconut aminos
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp sesame seeds (for garnish)

Instructions:

1. Heat avocado oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, stirring for about 30 seconds until fragrant.
3. Add the broccoli, bell peppers, zucchini, mushrooms, onions, and snap peas. Stir-fry for about 5-7 minutes until veggies are tender but still crisp.
4. Pour in soy sauce (or coconut aminos) and sesame oil. Toss to coat the vegetables evenly.
5. Season with red pepper flakes, salt, and black pepper. Stir-fry for another 1-2 minutes.
6. Remove from heat and garnish with sesame seeds.
7. Serve immediately as a side dish or pair it with grilled chicken, shrimp, or tofu for a complete meal.

Lemon Herb Grilled Chicken Thighs

Lemon herb grilled chicken thighs are perfect for a quick dinner. They are juicy, flavorful, and ready in no time. Pair them with some grilled veggies for a satisfying meal on busy nights.

Ingredients:

• 4 bone-in, skin-on chicken thighs (or boneless if preferred)
• 3 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and black pepper.
2. Marinate the Chicken: Place chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
3. Preheat the Grill: Heat your grill to medium-high heat (about 375-400°F). Lightly grease the grates to prevent sticking.
4. Grill the Chicken: Remove chicken from the marinade and shake off excess. Grill skin-side down for 5-6 minutes, then flip and cook for another 5-6 minutes or until the internal temperature reaches 165°F (75°C).
5. Rest & Serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.

Stuffed Bell Peppers with Ground Turkey

Ingredients:

• 4 large bell peppers, halved and deseeded
• 1 lb ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1/2 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, cook ground beef, onion, and garlic until beef is browned. Drain excess fat.
3. Add diced tomatoes, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
4. Stuff bell pepper halves with the beef mixture and place in a baking dish.
5. Top with shredded mozzarella and bake for 20 minutes until peppers are tender.
6. Serve hot.

These stuffed bell peppers are a quick and tasty dinner option. Filled with savory ground turkey and topped with cheese, they’re sure to please everyone at the table. Plus, they’re low in carbs, making them a perfect fit for your keto lifestyle!

Mushroom and Spinach Frittata

This Mushroom and Spinach Frittata is a perfect choice for a busy night. It’s quick to whip up and packed with protein and veggies. Enjoy it warm or save leftovers for a tasty breakfast!

Ingredients:

• 1 tablespoon olive oil  
• 1 cup sliced mushrooms
• 1 cup spinach
• 8 large eggs
• 1 tablespoon dried rosemary  
• 1 tablespoon dried thyme  
• 1/2 teaspoon sea salt  
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium skillet, saute mushrooms and spinach with olive oil until softened.
3. In a large bowl, whisk together eggs, rosemary, thyme, salt, and pepper.
4. Pour egg mixture over mushrooms and spinach in the skillet.
5. Bake in preheated oven for 20-25 minutes, or until set.
6. Let cool slightly before slicing and serving.

Zesty Cilantro Lime Shrimp

Zesty cilantro lime shrimp is a quick and satisfying dinner option. Just sauté some shrimp in lime juice and toss in fresh cilantro for a burst of flavor. Pair it with avocado for a creamy touch that fits perfectly into your keto lifestyle.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1/4 cup lime juice (freshly squeezed is best!)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon minced garlic
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and pepper to taste
• Lime wedges for garnish

Instructions:

1. Prepare the shrimp: Pat the shrimp dry with paper towels. This helps them sear better.
2. Make the marinade: In a medium bowl, whisk together the olive oil, lime juice, cilantro, garlic, chili powder, cumin, red pepper flakes (if using), salt, and pepper.
3. Marinate the shrimp: Add the shrimp to the bowl and toss to coat evenly with the marinade. Let it sit for at least 15 minutes, or up to 30 minutes in the refrigerator for a more intense flavor.
4. Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and marinade to the skillet. Cook for 2-3 minutes ¹ per side, or until the shrimp are pink and opaque. Be careful not to overcook them, as they can become rubbery.  
5. Garnish and serve: Remove the shrimp from the skillet and serve immediately. Garnish with lime wedges and extra cilantro, if desired.

Chicken and Broccoli Alfredo Bake

This Chicken and Broccoli Alfredo Bake is perfect for a busy weeknight. With tender chicken and fresh broccoli smothered in a creamy sauce, it’s a comforting meal that everyone will love. Just pop it in the oven, and you’ve got dinner covered!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 large head of broccoli, cut into florets
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 teaspoon dried Italian herbs
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese (for topping)

Instructions:

• Preheat oven: Preheat your oven to 375°F (190°C).
• Cook the chicken: Season the chicken pieces with salt and pepper. You can either pan-fry them in a little olive oil until cooked through, or bake them in the oven for about 15-20 minutes. Set aside.
• Steam the broccoli: Steam the broccoli florets until they are tender-crisp.
• Make the Alfredo sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn it.
• Add cream cheese: Add the softened cream cheese to the skillet and whisk until smooth.
• Add heavy cream and Parmesan: Pour in the heavy cream and add the Parmesan cheese. Whisk continuously until the sauce thickens slightly. This will take about 5-7 minutes.
• Season the sauce: Season the Alfredo sauce with salt, pepper, and Italian herbs.
• Assemble the bake: In a 9×13 inch baking dish, combine the cooked chicken and steamed broccoli. Pour the Alfredo sauce over the chicken and broccoli, ensuring everything is well coated.
• Top with mozzarella: Sprinkle the shredded mozzarella cheese evenly over the top of the bake.
• Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
• Serve: Let the bake cool slightly before serving.