19 Simple Keto Casserole Recipes

Craving hearty, delicious meals while sticking to your keto diet? These 19 simple keto casserole recipes are here to make your meal planning easier and more satisfying. From cheesy, meaty classics to veggie-packed favorites, these casseroles are low in carbs but big on flavor. Whether you’re prepping for a busy weeknight or looking for a comforting dish to share, these recipes are sure to keep you on track without sacrificing taste. Dive in and discover your new go-to keto casserole recipes!

1. Keto Chicken Parmesan Casserole

This keto-friendly casserole has all the classic flavors of chicken parmesan—juicy chicken, rich tomato sauce, gooey mozzarella, and a crispy parmesan topping—without the carbs. It’s simple, hearty, and perfect for weeknights.

Ingredients:

• 4 cups cooked chicken breast, shredded or cubed

• 2 cups sugar-free marinara sauce

• 2 cups shredded mozzarella cheese

• ½ cup grated parmesan cheese

• ½ cup pork rind crumbs (or almond flour, for a softer topping)

• 2 cloves garlic, minced

• 2 tsp Italian seasoning

• 1 tbsp olive oil

• ¼ cup fresh basil, chopped (optional, for garnish)

• Salt and pepper to taste

Instructions:

1. Preheat Oven: Heat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish with olive oil.

2. Prepare the Chicken Layer: Place the shredded or cubed chicken evenly across the bottom of the dish. Season with salt, pepper, and half the Italian seasoning.

3. Add Sauce and Cheese: Pour the sugar-free marinara sauce over the chicken. Sprinkle with mozzarella cheese.

4. Make the Crispy Topping: In a small bowl, mix pork rind crumbs (or almond flour), parmesan cheese, minced garlic, olive oil, and the remaining Italian seasoning until crumbly.

5. Top the Casserole: Evenly sprinkle the crumb mixture on top of the mozzarella layer.

6. Bake: Place the dish in the oven and bake uncovered for 25–30 minutes, or until the cheese is bubbly and the topping is golden brown.

7. Garnish and Serve: Let rest for 5 minutes, garnish with fresh basil, and serve warm.

Tips:

• Pair with zucchini noodles or a fresh green salad for a full keto meal.

• For extra flavor, add a layer of sautéed mushrooms or spinach under the sauce.

• Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven.

2. Chicken Bacon Caesar Keto Casserole

This creamy, cheesy casserole combines juicy chicken, smoky bacon, and a tangy Caesar sauce. It’s rich in flavor, low in carbs, and perfect for an easy family dinner or meal prep.

Ingredients:

• 4 cups cooked chicken breast, shredded or cubed

• 6 slices bacon, cooked crisp and chopped

• 1 ½ cups Caesar dressing (sugar-free or homemade keto-friendly)

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated parmesan cheese

• 1 cup chopped romaine lettuce (optional, stirred in after baking for crunch)

• 2 cloves garlic, minced

• 1 tsp onion powder

• 1 tsp Italian seasoning

• Salt and pepper to taste

• Fresh parsley or chives, for garnish

Instructions:

1. Preheat Oven: Heat oven to 375°F (190°C) and grease a 9×13 casserole dish.

2. Mix Base: In a large bowl, combine shredded chicken, half the bacon, Caesar dressing, garlic, onion powder, Italian seasoning, salt, and pepper. Stir until well coated.

3. Assemble Casserole: Spread the chicken mixture evenly into the prepared baking dish. Sprinkle mozzarella and parmesan cheese on top.

4. Bake: Place in the oven and bake for 20–25 minutes, until hot and bubbly.

5. Add Bacon & Garnish: Remove from oven, sprinkle with remaining bacon, and let cool for 5 minutes. Garnish with parsley or chives.

6. Optional Crunch: For a salad-like twist, stir in or top with chopped romaine lettuce just before serving.

Tips:

• Use grilled chicken thighs instead of breast for extra flavor and tenderness.

• Try swapping mozzarella for provolone or gouda for a smokier taste.

• Makes great leftovers—store covered in the fridge for up to 3 days.

3. Sausage and Peppers Spaghetti Squash Casserole

This keto-friendly twist on an Italian classic uses roasted spaghetti squash instead of pasta. Juicy sausage, sweet bell peppers, and melted cheese come together for a hearty, low-carb casserole you’ll want to make again and again.

Ingredients:

• 1 large spaghetti squash (about 3–4 lbs)

• 1 lb Italian sausage (mild or spicy, casings removed)

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 small onion, thinly sliced

• 2 cups sugar-free marinara sauce

• 2 cups shredded mozzarella cheese

• ½ cup grated parmesan cheese

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 1 tsp Italian seasoning

• Salt and pepper, to taste

• Fresh basil, for garnish

Instructions:

1. Prepare Spaghetti Squash: Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise, scoop out seeds, and brush with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 35–40 minutes, until tender. Use a fork to scrape squash into strands and set aside.

2. Cook Sausage and Veggies: While squash roasts, heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into crumbles. Remove and set aside. In the same skillet, sauté peppers, onion, and garlic until softened (about 5–7 minutes).

3. Mix Casserole Base: In a large bowl, combine spaghetti squash strands, sausage, sautéed peppers/onion, marinara sauce, Italian seasoning, and half the mozzarella. Stir well.

4. Assemble: Spread mixture into a greased 9×13 baking dish. Top with remaining mozzarella and parmesan.

5. Bake: Reduce oven to 375°F (190°C). Bake for 20–25 minutes, until cheese is golden and bubbly.

6. Serve: Rest for 5 minutes, garnish with fresh basil, and serve warm.

Tips:

• Use spicy Italian sausage for extra kick.

• Make it creamy by mixing in ½ cup ricotta cheese before baking.

• Leftovers reheat perfectly—great for lunch the next day.

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