10 Keto Casseroles You Need to Try Tonight

You want cozy, cheesy, wildly satisfying dinners that won’t kick you out of ketosis? These keto casseroles deliver big flavor with low carbs—and they’re basically weeknight superheroes. Think bubbly cheese, crisped edges, and sauces so good you’ll want to lick the pan (I won’t judge).

Each recipe is simple, flexible, and perfect for meal prep. You’ll get hearty proteins, smart veggie swaps, and bold seasonings that make you forget pasta ever existed. Ready to upgrade your dinner game?

1. Creamy Chicken Broccoli Bake With Crispy Parmesan Top

This is the classic comfort combo—tender chicken, bright broccoli, and a creamy, garlicky sauce—baked under a golden, crunchy cheese blanket. It’s weeknight-friendly, kid-approved, and tastes like your favorite casserole grew up and went keto.

Ingredients:

• 1.5 lbs cooked chicken breast, shredded or cubed
• 4 cups broccoli florets (fresh or frozen, thawed)
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan, divided
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Steam broccoli until just tender-crisp (about 3–4 minutes). Drain well to avoid a watery casserole.
3. In a skillet, melt butter over medium heat. Add garlic and cook 30 seconds. Stir in heavy cream, cream cheese, Dijon, onion powder, smoked paprika, salt, and pepper. Whisk until smooth and thickened, 2–3 minutes.
4. Remove from heat and stir in mozzarella and 1/4 cup Parmesan until melted.
5. Toss chicken and broccoli with the sauce, then spread into the casserole dish. Top with remaining 1/4 cup Parmesan.
6. Bake 18–22 minutes, until bubbly and lightly golden. Broil 1–2 minutes for extra crisp top if desired.

Serve with a simple arugula salad and lemon. Add red pepper flakes for heat or swap broccoli for asparagus. Pro tip: Pat your broccoli dry after steaming—excess water is the enemy of a creamy bake.

2. Cheesy Taco Zucchini Casserole That Beats Takeout

Everything you love about taco night—savory beef, melted cheese, vibrant spices—layered with zucchini “noodles” instead of tortillas. It’s bold, beefy, and hits those Tex-Mex cravings without the carb crash.

Ingredients:

• 1 lb ground beef (80/20)
• 1 small onion, diced
• 3 cloves garlic, minced
• 2.5 tbsp taco seasoning (sugar-free)
• 1 cup salsa (no added sugar), divided
• 3 medium zucchinis, sliced lengthwise into thin planks
• 1 cup shredded cheddar
• 1 cup shredded Monterey Jack
• 1/4 cup sour cream
• 2 tbsp chopped pickled jalapeños (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (205°C). Salt zucchini slices and let sit 10 minutes to draw out moisture. Pat dry.
2. Heat olive oil in a skillet. Sauté onion 3 minutes; add garlic and cook 30 seconds. Add beef, season with taco seasoning, and cook until browned. Stir in 1/2 cup salsa and simmer 2 minutes.
3. In a bowl, mix remaining 1/2 cup salsa with sour cream for a creamy sauce.
4. Layer zucchini in a greased 9×13 dish, followed by beef mixture, a drizzle of the salsa-sour cream sauce, and a handful of cheeses. Repeat layers, ending with cheese. Scatter jalapeños if using.
5. Bake 20–25 minutes until bubbly; broil 1–2 minutes to brown the top.

Top with avocado, cilantro, and a squeeze of lime. Want it even lower moisture? Grill or roast the zucchini planks first. Swap beef for ground turkey or chorizo for a fun twist.

3. Buffalo Chicken Cauliflower Bake With Blue Cheese Crumble

If buffalo wings and a cozy casserole had a baby, this would be it. It’s spicy, creamy, and loaded with roasted cauliflower that soaks up all that buttery heat. Perfect for game day or when you want something bold and comforting.

Ingredients:

• 1 large head cauliflower, cut into small florets (about 6 cups)
• 2 tbsp olive oil
• 1.5 lbs shredded cooked chicken
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/3 cup melted butter
• 4 oz cream cheese, softened
• 1/2 cup ranch dressing (sugar-free)
• 1 cup shredded mozzarella
• 1/2 cup crumbled blue cheese (optional but amazing)
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper. Roast on a sheet pan 18–22 minutes until edges are browned.
2. Lower oven to 375°F (190°C). In a bowl, whisk hot sauce, melted butter, cream cheese, ranch, and garlic powder until smooth.
3. Toss roasted cauliflower and chicken with buffalo sauce. Spread in a greased 9×13 dish. Top with mozzarella and blue cheese.
4. Bake 15–18 minutes until bubbly. Rest 5 minutes, then garnish with green onions.

Serve with celery sticks and extra ranch. For milder heat, use half the hot sauce or add more ranch. Try swapping blue cheese for feta if that’s your vibe.

4. Creamy Spinach Artichoke Chicken Casserole

Everything you adore about spinach artichoke dip—rich, garlicky, and ultra creamy—turned into a legit dinner. Tender chicken carries the flavor while artichokes add tang and texture. It’s date-night-level delicious with almost no effort.

Ingredients:

• 1.75 lbs cooked chicken, shredded
• 10 oz frozen spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 6 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1 cup shredded mozzarella
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13 dish.
2. In a skillet, warm olive oil and sauté garlic 30 seconds. Stir in cream, cream cheese, Italian seasoning, red pepper flakes, salt, and pepper. Whisk until smooth and slightly thickened.
3. Fold in spinach, artichokes, chicken, Parmesan, and half the mozzarella. Spread into the dish and top with remaining mozzarella.
4. Bake 20–25 minutes until hot and bubbly. Broil 1–2 minutes for golden edges.

Serve with a crisp cucumber salad or roasted asparagus. Add chopped sun-dried tomatoes for extra zing, or swap chicken for shrimp—just reduce baking time to keep them tender.

5. Italian Sausage, Peppers, and Ricotta Bake

This is like a deconstructed baked ziti without the ziti—savory sausage, sweet peppers, herby marinara, and creamy ricotta under a blanket of mozzarella. It’s hearty, saucy, and deeply satisfying for any pasta lover going low-carb.

Ingredients:

• 1 lb Italian sausage (mild or hot), casings removed
• 1 small onion, sliced
• 2 bell peppers (red/yellow), sliced
• 3 cloves garlic, minced
• 1.5 cups low-carb marinara (no added sugar)
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tbsp olive oil
• Salt, pepper, and red pepper flakes to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F (205°C).
2. Heat olive oil in a skillet. Sauté onion and peppers until softened, 6–8 minutes. Add garlic and cook 30 seconds. Transfer to a bowl.
3. In the same skillet, cook sausage until browned. Stir in marinara, oregano, basil, salt, pepper, and a pinch of red pepper flakes. Simmer 3 minutes.
4. Spread half the sausage sauce in a greased 9×13 dish. Dollop ricotta over it, add the pepper-onion mix, then the remaining sauce. Top with mozzarella and Parmesan.
5. Bake 18–22 minutes until bubbly and golden. Rest 5 minutes. Garnish with basil.

Great with zucchini ribbons tossed in olive oil. Add mushrooms or olives, or swap ricotta for cottage cheese if you prefer a lighter feel. Want more richness? Drizzle with a bit of pesto before serving.

6. Bacon Ranch Chicken and “Rice” Casserole

Comfort-food central: creamy ranch chicken, smoky bacon, and cauliflower rice that actually tastes indulgent. It’s a crowd-pleaser that reheats like a dream—ideal for meal prep or lazy Sundays.

Ingredients:

• 1.5 lbs cooked chicken, cubed
• 4 cups cauliflower rice (fresh or frozen, thawed)
• 6 slices bacon, cooked and crumbled (reserve 1 tbsp bacon fat)
• 1 cup sour cream
• 1/2 cup mayonnaise (avocado oil or classic)
• 1/2 cup heavy cream
• 1 packet or 2 tbsp ranch seasoning (sugar-free)
• 1 cup shredded cheddar
• 1/2 cup shredded mozzarella
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13 dish.
2. In a skillet, heat reserved bacon fat. Add cauliflower rice and cook 5–7 minutes to evaporate moisture. Season with salt and pepper.
3. Whisk sour cream, mayo, heavy cream, and ranch seasoning. Stir in cheddar and half the mozzarella.
4. Combine chicken, cauliflower rice, and sauce. Fold in most of the bacon and green onions. Spread in the dish and top with remaining mozzarella and bacon.
5. Bake 20–25 minutes until bubbly. Rest 5 minutes before serving.

Garnish with extra green onions. Add chopped jalapeños for heat or swap cheddar for pepper jack. Trust me: cooking the cauliflower rice first makes all the difference.

7. Greek-Inspired Moussaka With Eggplant and Beef

This low-carb twist on moussaka layers roasted eggplant with spiced beef and a velvety, cheesy “béchamel” that’s totally keto. It’s aromatic, cozy, and feels special enough for guests.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 3 tbsp olive oil, plus more for brushing
• 1 lb ground beef or lamb
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup tomato sauce (no sugar added)
• 1/4 cup dry red wine (optional)
• 1 tsp ground cinnamon
• 1/2 tsp allspice
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 cup heavy cream
• 4 oz cream cheese
• 1/2 cup grated Parmesan
• 2 large eggs, lightly beaten

Instructions:

1. Preheat oven to 425°F (220°C). Brush eggplant slices with olive oil, season, and roast on two sheet pans 18–22 minutes until tender and lightly browned.
2. Reduce oven to 375°F (190°C). In a skillet, heat 1–2 tbsp olive oil. Cook onion 3–4 minutes, add garlic 30 seconds, then beef. Brown well. Stir in tomato sauce, wine, cinnamon, allspice, oregano, salt, and pepper. Simmer 5 minutes.
3. For the sauce, simmer heavy cream and cream cheese in a saucepan until smooth. Remove from heat and whisk in Parmesan. Let cool 2 minutes, then whisk in eggs.
4. Layer eggplant in a greased 9×13 dish, add meat sauce, then another layer of eggplant. Pour the creamy sauce over the top.
5. Bake 25–30 minutes until set and golden. Rest 10 minutes before slicing.

Sprinkle with chopped parsley and serve with a tomato-cucumber salad. For extra richness, add a touch of nutmeg to the sauce. Lamb is traditional and incredible here if you can swing it.

8. Pesto Chicken Zoodle Alfredo Bake

Fast, fresh, and insanely creamy—this casserole channels alfredo vibes without the pasta. Zucchini noodles get coated in a garlicky, basil-packed sauce with juicy chicken and melty cheese on top. Weeknight magic.

Ingredients:

• 3 medium zucchinis, spiralized into zoodles
• 1.25 lbs cooked chicken, sliced
• 1 cup heavy cream
• 2 oz cream cheese
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup grated Parmesan
• 1 cup shredded mozzarella
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Place zoodles in a colander, salt lightly, and let drain 10 minutes. Squeeze gently to remove excess moisture.
2. In a skillet, melt butter. Sauté garlic 30 seconds. Add cream and cream cheese; whisk until smooth. Stir in pesto, Parmesan, salt, pepper, and red pepper flakes if using.
3. Toss zoodles and chicken with the sauce. Transfer to a greased 9×13 dish. Top with mozzarella.
4. Bake 12–15 minutes until hot and just bubbly. Avoid overbaking to keep zoodles tender, not mushy.

Finish with fresh basil and a squeeze of lemon. Add cherry tomatoes (halved) if you don’t mind a few extra carbs. For a nuttier vibe, use almond pesto and sprinkle toasted pine nuts on top.

9. Steakhouse Mushroom and Swiss Cabbage Casserole

Think buttery sautéed mushrooms, sweet-savory caramelized cabbage, and ribbons of Swiss melting into every bite. It’s like your favorite steakhouse sides met up and formed a dream team—minus the potato.

Ingredients:

• 6 cups shredded green cabbage
• 2 tbsp butter
• 1 tbsp olive oil
• 10 oz cremini mushrooms, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 3/4 cup heavy cream
• 1 tsp Worcestershire sauce (check carbs)
• 1 tsp Dijon mustard
• 1.5 cups shredded Swiss or Gruyère, divided
• Salt and pepper to taste
• Fresh thyme leaves (optional)

Instructions:

1. Preheat oven to 375°F (190°C). In a large skillet, melt butter with olive oil. Add onion and cabbage; cook 8–10 minutes until softened and lightly caramelized. Season with salt and pepper.
2. Push cabbage to one side; add mushrooms to the other. Cook 5–6 minutes until browned. Stir in garlic for 30 seconds.
3. Add beef broth, cream, Worcestershire, and Dijon. Simmer 2–3 minutes. Stir in 1 cup Swiss until melted.
4. Transfer to a greased casserole dish. Top with remaining 1/2 cup Swiss and thyme.
5. Bake 15–18 minutes until bubbly and golden at the edges.

Serve alongside grilled steak or roasted chicken. Add cooked bacon for smoky depth or a splash of sherry when browning mushrooms for extra oomph. Seriously, the leftovers are fantastic.

10. Jalapeño Popper Chicken Bake With Crunchy Topping

If you love jalapeño poppers, this casserole is your soulmate: creamy, cheesy, bacony, and just spicy enough. It’s rich without being heavy and makes the best low-carb party dish or main event.

Ingredients:

• 1.5 lbs cooked chicken, shredded
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup shredded cheddar
• 1/2 cup shredded mozzarella
• 4–5 jalapeños, seeded and finely chopped (leave some seeds for heat)
• 6 slices bacon, cooked and crumbled
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 2 tbsp crushed pork rinds or almond flour (for topping)
• 1 tbsp melted butter (for topping)
• 2 green onions, sliced (garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13 dish.
2. Beat cream cheese, mayo, and sour cream until smooth. Mix in cheddar, mozzarella, jalapeños, bacon, garlic powder, onion powder, salt, and pepper.
3. Fold in chicken and spread into the dish.
4. Combine pork rinds (or almond flour) with melted butter and sprinkle over the top.
5. Bake 20–25 minutes until bubbling and lightly browned. Garnish with green onions.

Serve with sliced cucumbers or jicama sticks for crunch. Add a smoky twist with chipotle powder or swap cheddar for pepper jack. For extra heat, layer thin jalapeño rounds on top before baking.

Final Tips for Keto Casserole Success

Dry your veggies well—zucchini, cauliflower, and spinach love to hold water. Roast or sauté first when possible. Use full-fat dairy for better texture, flavor, and satiety. And always let casseroles rest a few minutes to set before slicing.

There you go—10 keto casseroles that hit every craving without derailing your goals. Whether you’re team spicy buffalo or team creamy spinach-artichoke, there’s a pan waiting to be popped into your oven tonight. Pick one, preheat, and dig into something seriously satisfying.