Here we have collected 90+ easy keto dinner recipes that are perfect for you to implement the Keto diet into your cooking routine! These quick and easy keto dinners ideas can be made in like 30 minutes or less. Making a ketogenic dinner couldn’t be any easier with these keto recipes for dinner. Try out your favorites, and share on your social media! Enjoy!

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I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?

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Instead of all purpose flour or any other grain-based flour, you’ll be using fiber-rich coconut flour and flaxseed meal to make your very own keto bread. Each slice will have 8 grams of fiber that will feed the good bacteria in your gut and bolster gut health. As a result, your immune system, cognitive function, and emotional well-being will all be enhanced as well.
Made this bread and am HAPPY to say it came out looking like the picture and tasted delicious! Thanks for this recipe. I followed it to the T used a metal loaf pan inside measure 8 3/4″ long x 2 3/4″ deep. Cooked on middle rack of electric oven for 1 hr 15 min. To get the cup of egg whites it took 7 eggs. I used the yolks for home made ice cream and scrambled eggs next day. Agree the Psyllium husk powder lends a earthy taste. Bob’s Red Mill brand used and ordered from Amazon. Also the Lakes brand grass fed beef gelatin a must and that too from Amazon (its good for overall health so can use in many ways).
As I'm sure you know, eating chocolate bars and lollipops aren't exactly conducive to keeping in ketosis. But you can still enjoy treats on a Keto diet...like these amazing Keto peppermint cups. The delicious filling uses a mixture of coconut butter and coconut oil flavored with peppermint extract and stevia. But, be careful, peppermint tends to be pretty strong, so a little goes a long way.
I have the very same conclusion about the bread as you did. It was moist and dry at the same time. It toasted very well. I did make a couple of tweaks in the recipe. It needs twice the salt, and keto acceptable sugar. I added 1 tspn of sugar, but next time, I will use 2 tspn. I also used one egg to lighten up the denseness of the bread. I adjusted the water because of the egg. 

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Love this recipe! I use all the optional ingredients. A tsp Monkfruit sweetener. Two Tbsp psyllium powder for the best results – firm and slices easily. Tried one without psyllium (I ran out) but it didn’t hold together as well. I wrap the loaf in a lint-free cotton towel and freeze. You don’t need a food processor. I beat the egg whites, move them to a separate bowl, then use the mixing bowl for dry ingredients and proceed. Seems to work just fine and with less cleanup. My favorite way to eat this is to toast it. Delicious, thank you!

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Let me show you my list of Keto Ground Beef Recipes to give you loads of ideas to try out, whether you are looking for a speedy supper dish or a hearty and filling main meal. Ground beef can be such a versatile ingredient, is a good source of protein and can be sourced quite cheaply so is wallet-friendly too, which can help if you have a lot of mouths to feed!

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I made this for Sunday breakfast. Not EXACTLY like bread, but had excellent texture, structural integrity, and not eggy. I used a glass Pyrex and digital thermometer to verify a center temp of 205 degrees F. It did cook through and expanded no more than 10%. After completely cool it settle by about 25% and reminded me of how angelfood cake will sink if not cooled upside down. Next time I will use my angelfood cake pan, skip the parchment, and cool inverted for a taller bread and cook for an additional 10 mins for a drier bread to improve toasting. This is the first keto bread I ever made, and was pleased with the overall results. I did make croutons in a fry pan with butter,salt and garlic powder for a salad topper. I also plan on making some crostini for snacking and soups.

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I just made this bread and it completely exceeded my expectations! I made a coiple of alterations. one by mistake and the others out of necessity and by design. So here is some feedback that may be helpful to others. 1) I didn’t have psyllium husk powder and foubnd it was going to be pretty spendy. When it only needed 1 Tbsp it didn’t seem worth it so I researched it and found ground chia seed can be substituted.(Chia seed are less expensive in my neck of the woods). The texture was flawless so I’d call that a success. 2) I accidentally read the yeast as 2 Tablespoons instead of teaspoons so my yeast was actually triple the amount called for. It was wonderfully fluffy. I don’t know how it turns out with the normal amount of yeast but I know it is good the way I made it so I will continue to do it that way. 3) Lastly, I like my bread with a hint of sweetness so I added a pinch of pure powdered stevia and it was perfection! Thank you for a fantastic recipe!

So this is a labor intensive recipe and organization of ingredients a must. Review and plan is the best advice here. It will be your satisfying goto “i need some bread” recipe. I store mine in a cake tin container, since I’m the only one on Keto it lasts me the week. This doesn’t have a high rise but does rise and the texture is good. The biggest plus is it doesn’t taste eggy like other Keto bread recipes.Using only the egg whites and added psyllium husk help with this. Good luck.


Hi Mindy, That sounds very odd. The salted butter is probably why it was too salty, but I think one of your ingredients must have gone bad, because the bread shouldn’t have a bitter or sour taste at all. Or did you use baking soda instead of baking powder? That would taste both bitter and sour, so that could be it. It needs to be baking powder, not baking soda. Hope you’ll try again! 

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This is the perfect use for chicken leftovers. Pair them with some fresh leafy greens and a good dip or dressing and your low-carb and keto lunch or dinner is served. There are many traditional salads with a modern keto twist featuring the mighty chicken. Check out the Keto Caesar salad, the Keto chopped hoagie bowl, the delicious Keto Cobb salad with an amazing ranch dressing, and of course our popular Keto chicken BLT salad.
When you buy chicken, it’s often a better deal to buy a whole chicken and divide it into pieces yourself. Chicken breast is usually the most expensive part and also the leanest. We suggest leaving it in the store and opt for thighs, with or without the bone in, instead. They often come cheaper, have more natural fat and therefore more flavor. If you can get pieces with the skin on, it’s even better! You’ll find more tips on how to cook chicken below.

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Casseroles are a real timesaver. Creamy and delicious. These recipes are simple to make, family-friendly and can feed a crowd. Any night of the week! If you’re feeling adventurous, why not conquer the whole world? Travel to India with our Keto chicken garam masala, explore Italy with a Keto chicken Caprese casserole, and get a taste of Greece with a succulent Low-carb moussaka. If you want to try an unusual Swedish curiosity, check out the Flying Jacob casserole!

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This week, I have a low carb chicken breast meal prep recipe! Chicken breast is always one of my favorite things to use when I meal prep. It’s incredibly versatile and seems to last forever in the fridge when made ahead. Whether I’m going for shredded chicken or keeping the breast whole, chicken breast is my tried and true go-to for meal prep. For this keto meal prep combo, we’ll make lemon butter chicken breast, mashed broccoli, and hardboiled eggs.

Hi Eva, That’s awesome that you are helping your son this way. I haven’t tried this with other tools, but you could probably use either the blender or the food processor. The key is to pulse in step 5, not just constantly blend, so that the whites don’t fully break down. Other than that, it should be pretty similar. As for the yolks, if you don’t want to make creme brulee, I usually just put a couple extras into an omelet (or breakfast casserole, or any other dish requiring cooked eggs) mixed with whole eggs.

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So I was really excited to make this bread. Went and bought all the supplies. The bread didn’t come out good at all. The outside looked good but when I sliced it the center was still moist. So I put it back in the oven with the tented foil probably for another 30 to 45 and still most. I’m def bummed that I waisted a whole carton of eggs. Is there something I could’ve done wrong?
This keto shepherd's pie casserole is a recipe you’ll make again and again. It’s filling comfort food at it’s finest, and a great dish to prepare when you’re trying to make sure you have leftover. Well-seasoned ground lamb is topped with a creamy cauliflower mash, then baked in the oven until golden. This recipe is a great way to use up any ground meat that you have on hand. We’re using lamb but you could also do this with chicken or beef. Just make sure that the cooked cauliflower is ...

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I have a question I hope you can set me straight. I was putting the almond flour in my dry measuring cup and it didn’t seem right. I checked around the internet and found someone who said always weigh almond flour. So, I did. 8oz. = 1 cup so 8oz almond flour. It looks like enough but so much more than one dry measure cup. I got as far as doing the food processor part and realized I needed more eggs. So, I’m kinda in holding until I go to the store so, I thought I’d ask.. have I made a terrible mistake and wasted a lot of supplies or am I cool?

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Tried this… texture is great… only issue is that we couldn’t find unflavored whey protein!! locally, so we just grabbed some vanilla… definitely affects the taste (more like a pound cake… didn’t rise that much (I did use my bread-maker), but going to change out the whey protein as soon as unflavored comes in and think I will add a pack of yeast and just a bit of sugar to see if that makes it rise better.
Get some sweet corn extract and follow this recipe. All you’ll need is many of the same healthy ingredients that we’ve already talked about like butter, almond flour, flaxseed meal, and eggs. However, the secret ingredient that takes these keto cornbread mini loaves to another level is jalapenos. They give these mini loaves an extra kick for your taste buds and your well being.
I just signed up after making the Easy Keto Bread. I truly believed my efforts were an epic failure when I set the pan in the oven to bake. What a huge surprise when the bread came out as advertised. We are super happy to have bread as we begin the second week of our keto journey. This bread is wonderful and easy to make. Looking forward many more great recipes, hints, and guidance as we proceed. Thank you!

On a side note: I’m not sure if it’s the lighting, but the chicken looks kind of raw. Make sure you all cook your chicken well, to avoid contracting Salmonella and other food borne illness-causing bacteria. I would aim for a few degrees higher than 165 degrees Fahrenheit, to be safe and sure the bacteria are all dead, especially in thick meat like chicken breast.
I have a question I hope you can set me straight. I was putting the almond flour in my dry measuring cup and it didn’t seem right. I checked around the internet and found someone who said always weigh almond flour. So, I did. 8oz. = 1 cup so 8oz almond flour. It looks like enough but so much more than one dry measure cup. I got as far as doing the food processor part and realized I needed more eggs. So, I’m kinda in holding until I go to the store so, I thought I’d ask.. have I made a terrible mistake and wasted a lot of supplies or am I cool?
Not only does the pumpkin give this bread a beautiful orange hue, but it provides you with a great source of Vitamin A and many other eye, skin, and lung protecting carotenoids as well. The coconut milk used in this keto recipe will give you some energy-boosting saturated fats called medium chain triglycerides, and the almond flour will help you meet your fiber, protein, and mineral needs for the day.
Hi John, You could possible try a hand mixer in a bowl instead of the food processor, but I haven’t tried it, so can’t vouch for the results. Most likely the bread would not be as tall because the mixer would completely deflate the first half of the egg whites when you add them to the batter. The second half should be folded so that part will be find. If you try with a bowl and hand mixer, let me know how that goes. 

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I’ve made plenty of Keto breads over the last few months and this one is definitely the best I’ve found so far. There is still a slight egg taste to the bread, but having the taste of the yeast really helps make it so satisfying to eat. The recipe is quick and simple to make. Because of how successful the bread was I’m really excited to try some of the other recipes on this site.

When you buy chicken, it’s often a better deal to buy a whole chicken and divide it into pieces yourself. Chicken breast is usually the most expensive part and also the leanest. We suggest leaving it in the store and opt for thighs, with or without the bone in, instead. They often come cheaper, have more natural fat and therefore more flavor. If you can get pieces with the skin on, it’s even better! You’ll find more tips on how to cook chicken below.

I just made this bread and it completely exceeded my expectations! I made a coiple of alterations. one by mistake and the others out of necessity and by design. So here is some feedback that may be helpful to others. 1) I didn’t have psyllium husk powder and foubnd it was going to be pretty spendy. When it only needed 1 Tbsp it didn’t seem worth it so I researched it and found ground chia seed can be substituted.(Chia seed are less expensive in my neck of the woods). The texture was flawless so I’d call that a success. 2) I accidentally read the yeast as 2 Tablespoons instead of teaspoons so my yeast was actually triple the amount called for. It was wonderfully fluffy. I don’t know how it turns out with the normal amount of yeast but I know it is good the way I made it so I will continue to do it that way. 3) Lastly, I like my bread with a hint of sweetness so I added a pinch of pure powdered stevia and it was perfection! Thank you for a fantastic recipe!


I saw this recipe today and went out and bought the ingredients. I made it exactly like the instructions state. Mine actually did rise while it baked. But there is no yeast in this. Was it the baking powder and egg whites? It’s still fluffy and light. But all I taste is egg whites and coconut from. The coconut flour. I could definitely see how this will be an amazing bread… But I’m not sure what I did wrong. I used 12 egg whites just like the recipe called for. I also used the suggested items. Any idea on what I did wrong? I had to have messed up something…
I made 2 loaves, but put them into the oven at the same time. This made the first loaf rested for 30 minutes. It raised up above the pan.! I used the xanthan gum and the cream of tartar. The second one did not rise as it did not sit. I baked the tall one for 43 minutes while the lower one was only 35 minutes. We LOVE IT! Tastes just like regular bread. 

Finally made this recipe, is my second bread recipe I’ve made and the top is nice but the inside always feels moist … I am putting it in the oven a bit more to see if it dries out, is that the texture that it should have because of the butter or what? I liked the flavor! Just not sure of how is supposed to be inside. I haven’t watched the video yet. Thanks!!
I’m so glad you love it, Tanya! Yes, $17 sounds like a lot for xanthan gum. I use this one here. Swerve is sweeter than erythritol, so you’d need less of it – I have a conversion chart here. You’re absolutely right about the xanthan gum and texture – it will make the bread more chewy. It will still be more of a “light and fluffy” bread, but definitely less muffin-like with the xanthan gum. I haven’t tried add-ins yet – let me know how it goes if you try!

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I don’t comment on recipes often. Maybe 5 times in my life. But I made this tonight, and it is some of the best chicken I’ve ever made; keto or not. One thing I changed, and one I would change next time. I noticed that the recipe called for the skin to be removed. I left the skin on half, and took it off half. I preferred it with the skin. Your mileage may vary. The thing I would change: I would cut the thyme in half next time. It was a little more prevalent than my tastes prefer. But not enough to give this any less than 5 stars!

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I had the same effect but I used the same pan. The issue I had was the egg whites. I beat them with a mixer for 2 minutes with the cream of tartar and still couldn’t get them whipped. I’d say they were half whipped. I gave up and put them in the loan pan anyway. The bread looked the same and tasted great but it was somewhat spongy. I’m wondering if the egg whites really wouldn’t whip because I didn’t realize they had to be room temp. The bread is great but it won’t hold up for sandwiches. Any tips on egg whipping? I felt egg defeated today!
Maya, I can’t tell you how excited I am to find this recipe! I have three young cats who are on a raw diet. In my previous life I was a home economics major and was taught not to waste anything. So from making their raw food I have the byproducts of egg whites and chicken bones and skin. It all gets frozen for future use. I use the bones and skin to make my own bone broth but I have egg whites out the ying yang! They are frozen in jars with the measurement of the contents on the lid. Now I’m going to thaw some and make bread! Have you tried making french toast with this?

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A keto fried chicken recipe that even Colonel Sanders would love! It tastes just like real fried chicken, and since it’s baked in the oven, you don’t have to worry about the usual mess that comes along with frying. If you’ve got a craving for breaded chicken but you’ve given up carbs, this no carb keto fried chicken recipe is going to be a lifesaver!

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Whether you have a sweet tooth or you just need a quick boost of sweetness now and then, this list of Keto candy recipes can help you satisfy that urge without busting your diet. This list includes everything from child-friendly candies like homemade gummy bears and fudge pieces, to candies that are more suited to adult tastes such as candied pecans and chocolate fat bombs.


Coat chicken breasts with lemon juice, then season all over with salt and pepper. Line a casserole dish with the chicken breast and cover with foil. Bake for 20 minutes, or until the chicken breast internal temperature reaches 165 degrees Fahrenheit. Remove chicken from the casserole dish and let rest 5 to 10 minutes before cutting meat. Once rested, divide between meal prep containers.

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I made this for Sunday breakfast. Not EXACTLY like bread, but had excellent texture, structural integrity, and not eggy. I used a glass Pyrex and digital thermometer to verify a center temp of 205 degrees F. It did cook through and expanded no more than 10%. After completely cool it settle by about 25% and reminded me of how angelfood cake will sink if not cooled upside down. Next time I will use my angelfood cake pan, skip the parchment, and cool inverted for a taller bread and cook for an additional 10 mins for a drier bread to improve toasting. This is the first keto bread I ever made, and was pleased with the overall results. I did make croutons in a fry pan with butter,salt and garlic powder for a salad topper. I also plan on making some crostini for snacking and soups.

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However, if you would rather have something a little more cheesy instead, then use the ingredients for the Extra Cheesy keto breadsticks instead. Not only will you get the health benefits of the extra cheese, but you will also give your body a good dose of allicin — a plant compound that is found in garlic powder and onion powder. Studies have found that allicin can helps decrease the risk of heart disease and boost brain healing from traumatic injury.

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I just signed up after making the Easy Keto Bread. I truly believed my efforts were an epic failure when I set the pan in the oven to bake. What a huge surprise when the bread came out as advertised. We are super happy to have bread as we begin the second week of our keto journey. This bread is wonderful and easy to make. Looking forward many more great recipes, hints, and guidance as we proceed. Thank you!

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I made this the other day and it’s delicious, I’m able to slice the bread and put it in the toaster. However, my bread did not rise. I’m at high altitude and normally have to back off on leavening, but I followed the recipe as is. Do you suppose I should increase the baking powder? I’m assuming the yeast is there more for flavor, since there is no time for it to rise.

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Bread is often made with highly processed carb-dense ingredients and served with other calorie-rich foods that are far from healthy for us, but it doesn’t have to be this way. Alternatively, we can use low-carb flours and other healthy ingredients to make keto-friendly bread and bread products that boost our health and make us feel fuller longer so that we can finally eat less and look and feel better than before.

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I had the same problem. Everything blended beautifully, rose in oven, then fell. Toothpick came out clean after 45 min of baking. I let it cool and then cut into it this morning and it has raw spots throughout the loaf. I am so disappointed because I killed a dozen eggs to make it and really don’t want to do it again. I wonder if the oven needs to be warmer and the cooking time needs to be increased?
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