21 High Protein Low Carb Christmas Casseroles

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Spaghetti Squash Casserole

Spaghetti Squash Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 servings’]

My spaghetti squash casserole is smothered in creamy, spicy buffalo sauce, with tender chicken and melty cheese. An easy 6-ingredient dinner!

Ingredients

• 1 medium Spaghetti squash
• 1 cup Blue cheese dressing ((plus more for topping))
• 1/4 cup Buffalo sauce ((will be mild; can add more to taste))
• 4 oz Cream cheese ((softened))
• 2 cups Shredded chicken ((cooked))
• 1 cup Cheddar cheese ((shredded))
• Green onions ((optional, for topping))

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Use a knife to poke a few holes all over the spaghetti squash. Place onto a baking sheet and bake for 30-40 minutes, until a knife goes in with very little resistance. Remove from the oven (leave it on) and set aside.
3. Meanwhile, in a large bowl, stir together the blue cheese dressing, buffalo sauce, and cream cheese. Stir in the shredded chicken.
4. Cut the spaghetti squash in half and use a spoon to scoop out the seeds. Use a fork to release the strands into the bowl with the chicken mixture. Stir together.
5. Transfer the casserole mixture to a medium casserole dish. Top with shredded cheese. Place in the oven for 10 minutes, until the cheese melts.
6. If desired, drizzle the top with additional blue cheese dressing and sprinkle with green onions.

2. Keto Chicken Bacon Ranch Casserole

Keto Chicken Bacon Ranch Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 slices’]

This keto chicken bacon ranch casserole is cheesy, creamy, flavorful and filling. It’s low carb, high protein and gluten-free.

Ingredients

• 6 slices bacon (diced)
• 3 cups cauliflower florets
• 1 lb chicken breast (cooked and shredded)
• 4 cloves garlic (minced)
• ½ cup ranch dressing
• 1 cup cheddar cheese (shredded)
• ½ tsp salt
• ¼ tsp black pepper
• Parsley (chopped)

Instructions

1. Preheat the oven to 375F. Prepare a 9×13 casserole dish.
2. Heat up your skillet to medium-high heat and add in diced bacon slices. Cook them up until the bacon is crispy and golden brown. Remove from the pan onto a plate with kitchen roll on to absorb the fat.
3. Bring a pot of water to a boil, add in cauliflower florets, and boil them for 3 minutes. Remove and let them cool down. Chop them up.
4. Add cooked bacon, chopped cauliflower, shredded chicken, garlic, ranch dressing, 1/2 cup shredded cheddar cheese, salt and black pepper into the casserole dish.
5. Stir all of the ingredients until they’re combined well. Level it out.
6. Top up with the remaining 1/2 cup of cheddar cheese and bake in the oven for 10-15 minutes until the cheese has melted on the top.
7. Garnish with chopped parsley before serving.

3. Keto Chicken and Biscuit Casserole

Keto Chicken and Biscuit Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Yield: [‘6’]

This Keto Chicken and Biscuit Casserole recipe is an oven-baked biscuit-topped chicken pot pie that is the perfect low carb and gluten-free weeknight dinner. Filled with tender bites of chicken and veggies, a rich creamy sauce, and topped with almond flour biscuits, this casserole is sure to become a family favorite!

Ingredients

• 4 tbsp unsalted butter
• 1 cup onion ((1/2 of a medium onion) diced)
• 1 large stalk celery (diced)
• 1 large carrot (diced)
• 3 cloves garlic (minced)
• 1 tbsp poultry seasoning
• pink salt
• cracked black pepper
• 1 lb boneless skinless chicken thighs (cubed)
• 1 cup heavy whipping cream
• 1/2 cup chicken bone broth
• 1 tsp ground thyme
• 1 tsp rubbed sage
• 1/2 tsp xanthan gum
• 1/2 cup frozen peas
• 1/2 cup heavy whipping cream
• 1 tbsp white vinegar
• 1 cup Wholesome Yum Superfine Almond Flour
• 1/4 cup Wholesome Yum Coconut Flour
• 1/2 tsp pink salt
• 1 tbsp gluten-free baking powder
• 2 large eggs
• 4 tbsp unsalted butter (melted)
• fresh flat-leaf parsley (chopped for garnish)

Instructions For the biscuit topping

1. Stir the vinegar into the heavy whipping cream and set aside for 10 to 15 minutes.
2. In a large bowl whisk together the almond flour, coconut flour, salt, and baking powder.
3. Add the eggs, heavy whipping cream, and butter to the dry ingredients and whisk to combine.
4. Set aside.

For the filling

1. Preheat the oven to 350 degrees F.
2. Heat the butter in a large skillet over medium heat.
3. Once the butter is melted, add the onion, celery, carrots, garlic, poultry seasoning, salt, and pepper.
4. Cook until the vegetables begin to get tender, stirring occasionally, about 5 minutes.
5. Add the chicken to the pan. Season with salt and pepper and sauté until it is cooked through, about 5 to 7 minutes.
6. Add the heavy cream, chicken bone broth, thyme, sage, and xanthan gum to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5 minutes.
7. Taste and adjust seasoning if needed.
8. Stir in the peas and simmer an additional 2 minutes.
9. Remove from the heat.
10. Using a cookie scoop sprayed with olive or coconut oil. Scoop the dough and drop the scoops across the top of the filling. Spread the dough out a bit with a spatula or your fingers.
11. Cook for about 30 to 35 minutes or until the biscuits turn golden brown and springs back a bit when touched.
12. Cool for 10 to 15 minutes before serving.
13. Top with chopped parsley.

4. Low Carb Taco Casserole

Low Carb Taco Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [‘8’, ‘8 slices’]

When you’re craving for tacos, this is just the casserole you need. It’s flavorful, filling, low carb, gluten-free and high-protein.

Ingredients

• 2 tbsp olive oil
• 2.5 cups cauliflower rice
• 2 lbs lean ground beef
• 1 red bell pepper (chopped)
• 1 small white onion (chopped)
• 4 tbsp taco seasoning
• 1 tbsp tomato paste
• 1/2 cup water
• 3 cups cheddar (shredded)
• 1 cup sour cream
• 1 cup salsa
• 1 cup chopped lettuce
• 1 tomato (chopped)
• 10 black olives (sliced)
• 1 avocado (chopped)
• cilantro (chopped)
• 1 jalapeno (sliced)
• 1/8 cup mozzarella cheese (shredded)

Instructions

1. Preheat the oven to 350F. Grease up a 9×13 baking dish.
2. Heat up a frying pan to medium-high heat. Add in the olive oil and cook cauliflower rice until it’s browned up. It will take around 5-10 minutes.
3. Transfer the cauliflower to the baking dish and level it out.
4. Now, add the beef, bell pepper, and white onion to the still-hot frying pan. Drain the excess fat, add in the taco seasoning, tomato paste, and water. Stir well and cook until the liquid evaporates and the beef browns up. It will take around 7-10 minutes.
5. Transfer the beef to the baking dish and cover the cauliflower evenly.
6. Top up with cheddar cheese and bake in the oven for 10-15 minutes.
7. Once cooked, spread sour cream over the top of the casserole. Sprinkle with some extra cheddar cheese and cover the casserole with the toppings you like the most, and serve warm.

5. Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

A delicious low carb casserole full of ham, cheese and hollandaise sauce.  Takes just minutes to make this easy meal perfect for weeknights or special occasions

Ingredients

• 1 pkg hollandaise sauce, prepared
• 1 lb chicken tenders
• 1 tsp rotisserie seasoning
• 2 tsp olive oil
• 4 oz ham, diced
• 1 cup swiss cheese, shredded

Instructions

1. Preheat oven to 375 degrees
2. Heat oil in a large ovenproof skillet.  Sprinkle tenders with rotisserie seasoning.  
3. Brown tenders (1-2 minutes on each side)in batches to avoid crowding.  
4. Place tenders in a single layer in skillet.  Top with prepared hollandaise sauce, diced ham, cheese.
5. Bake 15 minutes or until chicken tenders are fully cooked and cheese is melted and bubbly.

6. Chicken, Ham and Asparagus Casserole

Chicken, Ham & Asparagus Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Creamy and with a sauce that’ll have you licking your plate, this amazing Chicken, Ham & Asparagus Casserole is a family favorite!

Ingredients

• 3/4 pound chicken breast (diced)
• 2 cups ham (diced)
• 1 pound asparagus (cleaned and trimmed)
• 1/2 red bell pepper (diced)
• 4 ounces cream cheese
• 1 cup heavy whipping cream
• 1 clove garlic (minced)
• 1 tablespoon butter
• 1/2 teaspoon ground mustard
• 2 cups old cheddar cheese (shredded)
• 1/2 teaspoon xantham gum
• salt and pepper to taste

Instructions

1. Dice the chicken and sautee it in a skillet with 1 tbsp of butter. Cook until golden brown. Add the minced garlic and cook an additional minute.
2. Add the cream and cream cheese. Heat over low temperature until the cream cheese has melted into the cream.
3. Add the diced ham and asparagus. Bring back to a simmer then turn off the heat and add the red bell pepper.
4. Thicken the sauce with 1/2 tsp of xantham gum. Remember, this thickens as it sits so give it a few minutes before adding more.
5. Pour the contents into an oven-safe casserole dish and cover with 2 cups of shredded cheddar cheese.
6. Bake uncovered at 375-F for about 30 minutes or until hot and bubbly. The chicken should be cooked to a minimum temperature of 165-F.
7. Serve and enjoy!

7. Keto Zucchini Beef Casserole

Keto Zucchini Beef Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

This Keto Zucchini Beef Casserole is a low-carb, gluten-free, high-protein dish with savory beef, tender zucchini, and a cheesy topping.

Ingredients

• 1 1/2 lb ground beef
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Italian seasoning
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 medium zucchini (cubed)
• 4 oz cream cheese (softened)
• ½ cup cheddar cheese (shredded and divided)
• ½ cup mozzarella cheese (shredded and divided)
• Parsley (chopped)

Instructions

1. Preheat the oven to 400F. Spray a 7″x11″ casserole dish with oil.
2. Heat up a large skillet over medium-high heat. Spray it with a little bit of oil and add in the ground beef.
3. Season the beef with garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Break the mince apart and stir to cook until the meat has browned up. It will take 5-7 minutes.
4. Add in the cubed zucchini, give it a stir, and cook for a minute or so.
5. Now stir in the cream cheese, let it melt, and fully incorporate. It should take around 2-3 minutes.
6. Remove the skillet from the heat and add in 1/4 cup of cheddar cheese and 1/4 cup of mozzarella cheese into the beef and give it a mix.
7. Transfer the mixture into the casserole dish. Level it out and cover the casserole with the remaining 1/4 cup of cheddar cheese and 1/4 cup of mozzarella cheese.
8. Bake in the oven for 10 minutes until cheese melts. Garnish with parsley before serving.

8. Keto Chicken Fajita Casserole

Keto Chicken Fajita Casserole – 6 Net Carbs! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Sometimes it’s hard to find something for the whole family on those busy weekdays! That’s why I like to keep it simple yet flavorful with this Keto Creamy Chicken Fajitas. Full of onions, bell peppers and cheese.. One of my families go-to’s for weekday dinners with it’s 30 minute cook time!

Ingredients

• 2 Tablespoons avocado oil
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1/2 medium onion, sliced thin
• 2 Pounds Sliced chicken breast
• 1 1/2 teaspoon Kosher salt
• 1 1/2 teaspoon Cumin
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Smoked paprika
• 1 8 ounce Cream Cheese
• 2 Cups Shredded cheddar cheese

Instructions

1. Heat the avocado oil in a large skillet over medium-high heat.
2. Cook the vegetables until tender (should be about 8-10 minutes) then remove from the pan and set aside.
3. In the same skillet cook the chicken with the seasoning mixture on medium-high heat. Cook for 6-8 minutes or until chicken reaches an internal temperature of 165F.
4. Once your chicken is finished cooking, add all your vegetables back to the pan. Reduce the heat to medium and stir in the cream cheese until it is melted.
5. Add the shredded cheese on top and put the lid on top of the skillet so the cheese can melt.
6. Serve.

9. Brussels Sprouts Casserole

Keto Brussels Sprouts Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [’10’]

Cheesy comfort food you can enjoy guilt-free! This delicious Keto casserole is made with tender Brussels Sprouts, bacon and loads of cheese.

Ingredients

• 4 cups brussels sprouts (halved)
• 2 tbsp extra virgin olive oil
• 1 package bacon (375g package, cooked and chopped)
• 1 cup heavy cream
• 2 large eggs (beaten)
• 1 tsp salt
• 1 ½ tsp pepper
• 1 ½ cup cheddar cheese (shredded)
• 1 sprig rosemary (minced)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika

Instructions

1. Preheat oven to 400°F. Add Brussel Sprouts to a large bowl. Add olive oil and season with salt and pepper. Toss together to cover. Spread evenly on a baking sheet. Bake for 20 minutes.
2. Remove Brussels Sprouts from oven and sprinkle on the bacon. Set aside.
3. In a large bowl, mix together eggs, heavy cream, cheese, rosemary, onion powder, garlic powder, paprika, salt and pepper.
4. Place Brussels Sprouts in a 9×13 inch casserole dish. Pour the egg mixture over top.
5. Bake uncovered at 350F for 20 minutes. Serve hot.

10. Keto Chicken and Vegetable Casserole

Keto Chicken and Vegetable Casserole – Creamy & Cheesy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

This Keto Chicken Casserole recipe combines shredded chicken breasts and vegetables with an amazing creamy sauce then it is covered in gooey cheddar cheese. It is definitely a low carb casserole the whole family will love!

Ingredients

• 3 cups fresh broccoli florets
• 3 cups fresh cauliflower florets
• 1 teaspoon kosher salt, divided
• 3/4 cup heavy cream
• 4 ounces cream cheese, softened ((note, I used Light cream cheese))
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 3 cups cooked shredded chicken breast ((rotisserie chicken works well))
• 1/2 cup shredded carrots
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 400F
2. Steam the broccoli and cauliflower: Heat 1 inch of water in a saucepan with a steamer basket over high heat, until it begins to boil. Add the broccoli and cauliflower to the steamer basket, season with 1/2 teaspoon salt, cover, reduce to medium heat, and let cook for 5 minutes or until fork tender. (If you do not have a steamer basket, you can just add the florets directly to the boiling water.). Remove from the heat and remove the tender broccoli and cauliflower from the pan to let cool and stop the cooking process.
3. Make the sauce: In a measuring cup or small bowl, whisk together the heavy whipping cream, cream cheese, and the rest of the seasonings. If the cream cheese is too thick, microwave the sauce in 15 second increments until it mixes easily. Set aside.
4. In a large bowl, combine the shredded chicken, steamed broccoli and cauliflower, and the shredded carrot. Pour the sauce over top and stir well. Pour into a 4 quart casserole dish and spread into an even layer. To save dishes, you can just mix everything in the casserole dish. Sprinkle the shredded cheese evenly over the top.
5. Bake in the preheated oven, uncovered, 20 minutes, or until the cheese is starting to brown and bubble.

11. Spinach Artichoke Chicken Casserole

Spinach Artichoke Chicken Casserole (Keto) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’]

This Spinach Artichoke Chicken Casserole has all the same amazing flavors of the popular dip with tender juicy chicken added for a hearty and delicious easy Keto dinner.

Ingredients

• 4 cups cooked chicken (shredded/chopped)
• 9 ounce package frozen spinach (thawed and well drained)
• 14 ounces artichoke hearts (plain) (chopped)
• 8 ounces cream cheese (at room temperature)
• 1 cup parmesan cheese (grated)
• 1 1/2 cups shredded mozzarella cheese
• 2/3 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup mayonnaise (see my recipe)
• 3 cloves garlic (minced)
• salt and pepper to taste

Instructions

1. Preheat oven to 375F. Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl.  Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese.
2. Mix well, then pour into a 9″ x 13″ baking dish that has been sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for 20 minutes.  Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
3. Allow to cool slightly before serving. Store leftovers in the fridge in an airtight container for a few days or freeze.

12. Broccoli Casserole with Turkey

Keto Broccoli Casserole with Turkey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Creamy and well-balanced, this keto Broccoli Casserole makes great use of leftover turkey!

Ingredients

• 3 cups turkey (diced)
• 4 ounces cream cheese (softened)
• 4 cups broccoli (cut into florets)
• 5 slices bacon (chopped)
• 1/2 cup onion (diced)
• 1 cup chicken stock
• 1/2 cup cream
• 1/2 tsp mustard powder
• 1 tablespoon lemon juice
• 1/2 cup pork panko
• 2 tablespoons butter
• 1/4 teaspoon xanthan gum (optional)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. 1. Wash and chop the broccoli into florets or bite-size pieces. Put them in a large glass bowl or measuring cup, add 1/4 cup of water and cover tightly with plastic wrap. Cook on high in the microwave for 2 minutes or until the broccoli is bright green and a bit tender. Drain and set aside.
2. 2. Fry the bacon and onion in a skillet until the bacon is lightly crisp and the onion is translucent. About 5-6 minutes. Drain all but 1 tbsp of the fat.
3. 3. Add the softened cream cheese and chicken stock to the skillet and blend well over medium-low heat. Whisk in the mustard powder and lemon juice
4. 4. Add the cream and thicken with 1/4 tsp of xanthan gum (optional).Mix until creamy and smooth.
5. 5. Fold in the drained broccoli and diced turkey. Mix well to combine.
6. 6. Pour the contents into a buttered casserole dish and top with the pork panko and dot with the butter.
7. 7. Bake at 375-F for about 10-15 minutes until golden brown and bubbling. Serve and enjoy!

13. Keto Chicken Cauliflower Casserole

Keto Chicken Cauliflower Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

This is a comforting, delicious, flavorful and cheesy casserole made just in one pan. It’s low carb, high protein, gluten-free and soo yummy.

Ingredients

• 2 cups cooked chicken (shredded)
• 1 cup riced cauliflower (uncooked)
• 6 strips bacon (cooked and chopped)
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cream cheese
• 1/4 cup heavy cream
• 1 cup cheddar cheese (shredded)
• Parsley (chopped)

Instructions

1. Preheat the oven to 350F and spray the casserole dish with oil.
2. In a large bowl, mix together all of the ingredients except for the cheddar cheese and parsley. Then, mix in 1/2 cup of cheddar cheese.
3. Add the mixture to the casserole dish and level it out. Then, cover with the remaining 1/2 cup of cheddar cheese.
4. Bake in the oven until the cheese gets bubbly. It will take about 20 minutes.
5. Garnish with chopped parsley before serving.

14. Broccoli Cauliflower Casserole

Broccoli Cauliflower Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT28M · Total: PT35M · Yield: [‘8’, ‘8 bowls’]

This casserole is cheesy, delightful, subtly sweet and packed with good veggies. Perfect when you have some leftover sausage to cook with. It’s low-carb and gluten-free.

Ingredients

• 1 lb broccoli florets
• 1/2 lb cauliflower florets
• 1 tbsp olive oil
• 1/2 large yellow onion (finely chopped)
• 5 cloves garlic (minced)
• 12 oz smoked Polish sausage (sliced into thick pieces)
• 8 oz cream cheese
• ½ cup sour cream
• 2 tbsp Dijon mustard
• 2 cups cheddar cheese (shredded, divided)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400F, spray 9×13” baking dish with olive oil.
2. Fill up a large pot with water, place it over high heat and bring it to boil. Add broccoli and cauliflower florets. Boil them for 3-5 minutes until they’ve softened. Remove from the pot and drain well.
3. In a medium bowl, combine cream cheese, sour cream, Dijon mustard, 1 cup cheddar cheese, salt and black pepper.
4. Place a skillet over medium high heat. Add in olive oil and onion. Cook for 3 minutes until translucent. Then, add in the garlic and cook for around 30s.
5. Add in the smoked sausage and cook for 3-5 minutes until the sausage browns up. Make sure you’re stirring throughout, so the sausages brown up equally.
6. Now, transfer broccoli, cauliflower and browned sausage to a baking dish. Add in the cream cheese mixture.
7. Stir to combine all of the ingredients inside the baking dish, level them out and cover with the remaining 1 cup of cheddar cheese.
8. Bake in the oven for 15 minutes until the cheese has melted and the top is slightly golden brown. Serve right out of the oven.

15. Keto Jalapeno Popper Casserole

Keto Jalapeno Popper Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 bowls’]

Discover a new favorite with this Keto Jalapeno Popper Casserole! It’s a cheesy, spicy, low-carb, gluten-free and high-protein.

Ingredients

• 4 chicken breasts (boneless, skinless, cubed)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper (to taste)
• 8 oz cream cheese
• ½ cup heavy cream
• 5 jalapeno peppers (seeded and diced)
• 2 cups mature cheddar cheese (shredded)
• 6 slices bacon (cooked, chopped)

Instructions

1. Preheat the oven to 375F. Spray a casserole dish with oil.
2. Place chicken breasts on the bottom of the casserole. Cover with garlic powder, onion powder, salt and black pepper. Give it a good mix to cover the chicken with seasonings.
3. Then add cream cheese and heavy cream and combine well.
4. Cover the casserole dish with jalapenos and cheddar cheese.
5. Bake in the oven for 40-45 minutes until the chicken is fully cooked.
6. Top up with cooked bacon crumbles before serving.

16. Low Carb Eggplant Parmesan Casserole

Low Carb Eggplant Parmesan Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT55M · Total: PT75M · Yield: [‘6’, ‘6 to 8 servings’]

This cheesy eggplant parmesan casserole is a perfect vegetarian dinner. It’s both low carb and keto friendly!

Ingredients

• 2 medium eggplant (ends cut off)
• sea salt
• 1 to 2 Tablespoons olive oil
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1/2 cup Parmesan cheese
• 3 cups shredded mozzarella cheese
• 1 Tablespoons dried parsley

Instructions

1. Preheat oven to 400 degrees. Slice the eggplant into 1/4 inch slices. Line a cutting board with paper towels and lay out the eggplant then sprinkle with seas salt. Let eggplant rest for 15 minutes then blot all moisture with additional paper towels.
2. After eggplant is dried off, place it on two cookie sheets lined with parchment paper. Brush the eggplant with olive oil.
3. Bake in the oven for 20 minutes, turning eggplant once halfway during cooking time.
4. Spray a 3 quart baking dish with cooking spray. Put a few spoons of sauce on the bottom of the pan. Line it with 1/3 of the eggplant.
5. In a small bowl, mix together the ricotta and Parmesan cheese.
6. Spoon half of the cheese mixture over the eggplant. Top with about 1/3 of the sauce. Then sprinkle with 1/3 of the mozzarella cheese.
7. Top with another layer of eggplant, remaining ricotta cheese mixture, sauce and mozzarella cheese.
8. Next do a layer of eggplant, remaining sauce and remaining mozzarella cheese. Sprinkle with parsley.
9. Cover with foil and bake for 30 minutes or until casserole is cooked and bubbly. Remove foil and bake for 5 more minutes or until cheese is golden brown.

17. Keto Cheesy Philly Casserole

Keto Cheesy Philly Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT38M · Yield: [‘8’, ‘8 slices’]

Enjoy a Keto Cheesy Philly Casserole for a healthier twist. Quick to make and deliciously satisfying, it’s perfect for any low-carb meal plan.

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion (chopped)
• 2 lbs lean ground beef
• 1 tsp smoked paprika
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 3 large bell peppers (any color, I used red) (sliced into strips)
• 4 oz cream cheese
• 4 oz Provolone cheese (grated)
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 350F. Prepare a baking dish.
2. Heat a large skillet over medium-high heat, and add in the olive oil.
3. Add in the onion and cook for 2-3 minutes.
4. Now add in the ground beef, smoked paprika, Italian seasoning, and garlic powder. Break the ground meat apart and cover it with seasonings. Cook until browned, around 7-10 minutes.
5. Stir in the peppers and cook for another 5 minutes.
6. Add the cream cheese and stir well to combine all of the ingredients.
7. Transfer all of the mixture into a baking dish, level it out, and cover with grated Provolone cheese.
8. Bake in the oven for 15-20 minutes until all the cheese has melted and serve hot.

18. Buffalo Chicken Cauliflower Casserole

Buffalo Chicken Cauliflower Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 bowls’]

This Buffalo chicken cauliflower casserole features the bold spice of buffalo sauce, creamy melted cheese, and tender chicken over riced cauliflower – a perfect low carb, high protein and gluten-free meal.

Ingredients

• 1.5 lbs cooked chicken (shredded)
• 5 cups riced cauliflower (raw)
• 1/2 cup buffalo sauce
• 8 oz cream cheese (room temperature)
• 2 cups cheddar cheese (shredded, divided)
• 1/4 cup buffalo sauce
• Parsley (chopped)

Instructions

1. Preheat the oven to 375F. Prepare a 9×13” casserole dish.
2. In a large bowl, combine cooked shredded chicken, riced cauliflower, buffalo sauce, cream cheese and 1 cup cheddar cheese. It will form a very thick mixture.
3. Add the mixture into the casserole dish and level it out.
4. Cover with the remaining 1 cup of cheddar cheese.
5. Cover the casserole dish with foil and bake in the oven for 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese completely melts and bubbles.
6. Garnish with extra buffalo sauce and chopped parsley. Serve immediately.

19. Keto Ground Beef Casserole

Keto Ground Beef Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘8’]

This delicious Keto Ground Beef Casserole is insanely easy to make! It’s a cheesy ground beef recipe that’s perfect for any night of the week!

Ingredients

• 1 ¼ lb. ground beef
• 12 ounces zucchini (cubed)
• 1 teaspoon fine sea salt
• ¼ teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon italian seasoning
• 4 oz cream cheese (cubed)
• 1/2 cup shredded cheddar cheese (divided)
• 1/2 cup shredded mozzarella cheese (divided)
• 2 tablespoons chopped parsley for garnish

Instructions

1. Preheat oven to 400 degrees F. Lightly spray a 2-quart casserole dish with olive oil and set it aside.
2. Heat a large nonstick skillet over medium-high heat. Lightly spray with oil.
3. Add the ground beef to the skillet. Season with salt, pepper, garlic powder, onion powder and Italian seasoning. Cook, stirring and breaking up the meat into small pieces, until the meat is no longer raw, about 5 minutes. In the last minute, add the zucchini.
4. Mix cream cheese until fully melted and incorporated.
5. Remove from heat and add 1/4 cup of each cheese into the beef mixture.
6. Transfer the mixture to the prepared 2-quart casserole dish. Sprinkle the remaining cheese on top.
7. Bake 10 minutes, until the cheese is melted. Garnish with parsley and serve.

20. Keto Reuben Casserole

Keto Reuben Casserole – 3 Net Carbs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Keto Reuben Casserole is all the classic flavors we love, layered into one 30 minute meal. A family favorite… now with my keto twist!

Ingredients

• 1 pound Deli Corn Beef-chopped
• 1 Cup Sauerkraut-drained
• 2 Cups Shredded Swiss cheese
• 1/2 Cup Mayonnaise
• 4 Tablespoons Ketchup (sugar free for keto)
• 2 Tablespoons Minced white onion
• 2 teaspoon sugar free granulated sweetener (click to see my favorite)
• 2 teaspoon Dill Pickle Relish
• 2 teaspoon White vinegar

Instructions

1. Pre-heat the oven to 400F.
2. In a small mixing bowl, combine the mayo, ketchup, onion, sweetener, pickle relish and vinegar. Set aside.
3. Spray the inside of a 9×13 casserole dish with cooking spray. Spread the corned beef in the bottom of the dish.
4. Spread the drained saurkraut evenly on top of the corned beef, followed buy the sauce, and finally the shredded cheese.
5. Bake in the oven for 20 minutes.
6. Serve.

21. Chicken Broccoli Bake

Chicken Broccoli Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT23M · Total: PT30M · Yield: [‘4’, ‘4 plates’]

This chicken broccoli bake is cheesy, filling and so yummy. A flavorful meal that’s low carb, high protein and gluten-free.

Ingredients

• 1 1/2 cups diced chicken breast
• 4 cups broccoli florets
• 1/2 cup cream cheese
• 2 tbsp mayonnaise
• ¾ cup cheddar (grated)
• 1/2 tsp garlic powder
• ½ tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375F. Spray a baking dish with oil.
2. Boil up a large pot of water. When the water is boiling, add in the diced chicken and broccoli florets. Boil them for around 5 minutes until the broccoli is tender and the chicken has cooked.
3. Drain the water and set the broccoli with chicken aside.
4. In a large bowl, combine cream cheese with mayonnaise, ½ cup grated cheddar, garlic powder, onion powder, salt, and black pepper.
5. Mix cooked chicken and steamed broccoli with the cheese mixture inside the baking dish. Level it out.
6. Sprinkle with the remaining ¼ cup of cheddar cheese.
7. Bake for 15 minutes and then broil for 2-3 minutes until the cheese goldens up.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.