20 Keto Comfort Foods

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. Zucchini Lasagna

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

Ingredients

• 4 medium zucchini, cut into lengthwise thin ribbons or slices (about 8–10 cups total)
• 1 pound ground beef or turkey (optional)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 3 cups marinara sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt, pepper, and Italian seasoning to taste
• Fresh basil for garnish

Instructions

1. 1. Preheat oven to 375°F (190°C). If using meat, cook it with garlic until browned; drain.
2. 2. Lightly oil a 9×13 baking dish; spread a thin layer of sauce.
3. 3. Layer zucchini slices, ricotta, meat (if using), mozzarella, and sauce; repeat layers until ingredients are used, finishing with sauce and cheese.
4. 4. Top with parmesan.
5. 5. Bake 25–35 minutes until bubbly and cheese is melted and lightly browned. Let rest 10 minutes before slicing.

2. Cauliflower “Mac” And Cheese

Cauliflower “Mac” And Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Optional: breadcrumbs for topping

Instructions

1. 1. Preheat oven to 375°F (190°C). Steam or boil cauliflower until very tender.
2. 2. In a saucepan, melt butter; whisk in flour to form a roux. Gradually whisk in milk until thickened.
3. 3. Stir in cheddar cheese until smooth to make the cheese sauce; season with garlic powder and paprika.
4. 4. Toss cauliflower with the cheese sauce and season to taste.
5. 5. Transfer to a baking dish; sprinkle with breadcrumbs if using.
6. 6. Bake 15–20 minutes until hot and bubbly; broil briefly to brown the top if desired.

3. Pizza Margherita

Pizza Margherita is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 round pizza dough (about 12 inches) or 1 store-bought dough ball
• 1 cup pizza sauce or crushed tomatoes
• 2 cups fresh mozzarella, sliced
• Fresh basil leaves
• 2 tablespoons olive oil
• Salt to taste
• Optional: minced garlic or red pepper flakes

Instructions

1. 1. Preheat oven as hot as possible (450–500°F/230–260°C) with a pizza stone if available.
2. 2. Roll out dough on a floured surface to a 12-inch round.
3. 3. Spread sauce evenly over the dough; season with a pinch of salt.
4. 4. Top with mozzarella slices.
5. 5. Bake until crust is golden and cheese is bubbling, about 10–12 minutes.
6. 6. Garnish with fresh basil and drizzle with olive oil; slice.

4. Chicken Parmesan Casserole

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

Ingredients

• 2 cups cooked shredded chicken
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a small bowl, toss breadcrumbs with olive oil and Italian seasoning; set aside.
3. 3. Spread a thin layer of marinara in a baking dish; top with shredded chicken.
4. 4. Pour remaining marinara over the chicken; sprinkle mozzarella and parmesan.
5. 5. Top with seasoned breadcrumbs.
6. 6. Bake 20–25 minutes until cheese is bubbly and breadcrumbs are browned.
7. 7. Garnish with parsley and serve.

5. Chicken Quesadilla

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

Ingredients

• 4 large flour tortillas
• 2 cups cooked shredded chicken
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell pepper
• 1/2 cup finely chopped onion
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Sauté the diced bell pepper and onion in 1 tablespoon of the olive oil until softened, about 3–4 minutes.
2. 2. Toss the shredded chicken with salt and pepper to taste and keep ready for filling.
3. 3. Heat a nonstick skillet over medium heat and brush with the remaining olive oil.
4. 4. Place a tortilla in the skillet, sprinkle with cheese, add a portion of chicken and sautéed vegetables, then top with a little more cheese before folding with a second tortilla or folding the first tortilla over the filling.
5. 5. Cook until the quesadilla is golden and the cheese has melted, about 2–3 minutes per side; press gently with a spatula to ensure even browning.
6. 6. Transfer to a cutting board, cut into wedges, and repeat with remaining tortillas.
7. 7. Serve hot with salsa or sour cream if desired.

6. Butter Chicken

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

Ingredients

• 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 14-ounce can crushed tomatoes
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons butter
• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 cup heavy cream
• Salt to taste

Instructions

1. 1. In a bowl, mix chicken pieces with yogurt, garlic, ginger, garam masala, cumin, paprika, and a pinch of salt. Let marinate for 15 minutes.
2. 2. In a large skillet, melt butter over medium heat and sauté the onion until translucent, about 3–4 minutes.
3. 3. Add the marinated chicken and cook until browned on all sides, about 5–7 minutes.
4. 4. Stir in the crushed tomatoes and simmer for 10 minutes to meld flavors.
5. 5. Pour in the heavy cream and simmer for another 5 minutes until the sauce thickens.
6. 6. Taste and adjust salt as needed; serve with rice or warm naan.

7. 2-Ingredient Keto Pasta

2-Ingredient Keto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large eggs
• 8 ounces cream cheese, softened

Instructions

1. 1. In a blender or mixing bowl, whisk eggs and cream cheese until completely smooth and totally incorporated.
2. 2. Heat a nonstick skillet over medium heat and lightly grease it.
3. 3. Pour about 1/4 cup of batter to form a thin sheet; cook 1–2 minutes until edges set, then flip and cook another 1–2 minutes.
4. 4. Repeat to form 4–5 sheets, depending on pan size, and set aside to cool slightly.
5. 5. Stack sheets and cut into wide ribbons or noodle-like strips.
6. 6. Toss with your preferred sauce or a pat of butter and serve immediately.

8. Paleo Turkey Burger

Paleo Turkey Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds ground turkey
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 egg
• 1/4 cup almond flour
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. 1. Preheat a grill or skillet to medium-high heat.
2. 2. In a large bowl, mix turkey with onion, garlic, egg, almond flour, oregano, paprika, salt, and pepper just until combined.
3. 3. Form into four equal patties.
4. 4. Cook patties 5–6 minutes per side, or until an internal temperature of 165°F (74°C) is reached.
5. 5. Let patties rest briefly before serving on lettuce wraps or with your favorite toppings.

9. Buffalo Chicken Meatballs

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

Ingredients

• 1 pound ground chicken
• 1/4 cup grated parmesan
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup buffalo sauce
• 2 tablespoons melted butter
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment.
2. 2. In a bowl, mix ground chicken, parmesan, egg, garlic, salt, and pepper until just combined.
3. 3. Shape into 1-inch meatballs and place on the prepared sheet pan.
4. 4. Bake 15–20 minutes until cooked through.
5. 5. In a separate bowl, whisk buffalo sauce with melted butter and toss the hot meatballs to coat evenly.
6. 6. Return to the sheet pan for 1–2 minutes to set the sauce before serving.

10. Bacon-Wrapped Avocado Burger Bombs

Bacon-Wrapped Avocado Burger Bombs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground beef
• 4 ripe avocados
• 4 slices bacon
• 4 ounces cheddar cheese, shredded
• 1/2 cup finely chopped onion
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. In a bowl, mix the ground beef with onion, garlic powder, salt, and pepper; divide into four portions.
3. 3. Halve and pit the avocados, scooping out a small amount to create a cavity for stuffing.
4. 4. Stuff the cavities with cheddar cheese and mold the beef mixture around each avocado half to form a ball or boat shape.
5. 5. Wrap each bundle with a slice of bacon and secure if needed with toothpicks.
6. 6. Bake 15–20 minutes until the beef is cooked through and the bacon is crisp; remove toothpicks and serve.

11. Keto Pizza Bread

Keto Pizza Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups shredded mozzarella cheese
• 1/2 cup almond flour
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 cup marinara sauce (for serving)
• 1 cup shredded mozzarella cheese (topping)

Instructions

1. 1. Preheat oven to 350°F (175°C) and grease a loaf pan or line with parchment.
2. 2. In a bowl, combine mozzarella, almond flour, eggs, baking powder, garlic powder, and Italian seasoning until a sticky dough forms.
3. 3. Press dough into the prepared pan to resemble a loaf; bake for 20–25 minutes until set.
4. 4. Let cool slightly, slice into 4 portions, and broil or bake briefly to melt the topping cheese.
5. 5. Serve with warm marinara sauce or enjoy as a pizza-style slice.

12. Peanut Curry with Chicken

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

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 2 tablespoons creamy peanut butter
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon oil
• 1 cup mixed vegetables (bell peppers, snap peas, or broccoli)

Instructions

1. 1. Heat oil in a skillet over medium heat; sauté chicken until lightly browned, about 4–5 minutes.
2. 2. Stir in peanut butter and curry paste; cook 1 minute to release flavors.
3. 3. Pour in coconut milk and fish sauce; simmer 6–8 minutes until chicken is cooked through and sauce thickens.
4. 4. Add vegetables and cook 3–5 minutes until crisp-tender.
5. 5. Stir in lime juice and adjust salt or spice as needed.
6. 6. Serve over cauliflower rice or steamed greens.

13. Mozzarella Chicken

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

Ingredients

• 4 boneless skinless chicken breasts
• 8 oz mozzarella cheese, sliced or shredded
• 1 cup marinara sauce
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Season chicken with salt, pepper, and Italian seasoning; heat olive oil in an oven-safe skillet and sear chicken 2–3 minutes per side until golden.
3. 3. Spoon marinara sauce over each piece of chicken and top with mozzarella slices.
4. 4. Transfer skillet to the oven and bake 12–15 minutes, until chicken is cooked through and cheese is bubbling.
5. 5. Optional: broil 1–2 minutes to brown the cheese slightly.

14. Low Carb Nachos

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

Ingredients

• 8 oz cheddar cheese, shredded
• 1 pound ground beef (or turkey)
• 1 cup diced tomatoes or pico de gallo
• 1/2 cup sliced black olives
• 1/2 cup sliced jalapeños
• 1/2 cup sour cream
• 1/2 cup salsa

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Line a baking sheet with parchment and form cheddar into 6–8 small thin rounds; bake 6–8 minutes until crisp and lightly browned to make cheese chips.
3. 3. In a skillet, cook ground beef until fully browned; season as desired and keep warm.
4. 4. Arrange cheese chips on a plate or platter; top with seasoned beef, tomatoes, olives, and jalapeños.
5. 5. Dollop with sour cream and salsa over the top or on the side.
6. 6. Garnish with cilantro if desired and serve immediately.

15. Keto Pizza Rolls

Keto Pizza Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Cream cheese, softened – 8 oz (226 g)
• Shredded mozzarella cheese – 2 cups (226 g)
• Almond flour – 2/3 cup (76 g)
• Egg – 1 large
• Garlic powder – 1/2 tsp
• Italian seasoning – 1 tsp
• Pepperoni slices – 16
• Marinara sauce for dipping – 1/2 cup (optional)

Instructions

1. 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. 2. In a bowl, mix the cream cheese, mozzarella, almond flour, egg, garlic powder, and Italian seasoning until a smooth dough forms.
3. 3. Roll the dough into a thin rectangle on the parchment.
4. 4. Layer pepperoni across the dough and roll tightly along the long edge; pinch to seal.
5. 5. Slice the log into 16 rounds and place on the prepared sheet.
6. 6. Bake 12–15 minutes, until golden and cheese is bubbling. Serve warm with marinara for dipping if desired.

16. Original Chicken Tenders

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

Ingredients

• Chicken tenders or chicken breast cut into strips – 1.5 lb (680 g)
• Eggs – 2 large
• Almond flour – 1 cup (96 g)
• Grated Parmesan cheese – 1/2 cup (50 g)
• Paprika – 1 tsp
• Garlic powder – 1 tsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Cooking oil or spray – as needed
• Optional dipping sauce: sugar-free honey mustard – 1/2 cup

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. In a shallow bowl, whisk eggs. In another bowl, mix almond flour, Parmesan, paprika, garlic powder, salt, and pepper.
3. 3. Dip chicken pieces into eggs, then dredge in the seasoned almond flour mixture to coat well.
4. 4. Arrange on the baking sheet and spray lightly with oil.
5. 5. Bake 20–25 minutes, turning once, until the coating is crisp and the chicken reaches 165°F (74°C).
6. 6. Serve with your preferred dipping sauce.

17. Chocolate Cake with Whipped Cream Icing

Chocolate Cake with Whipped Cream Icing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• All-purpose flour – 3/4 cup (95 g)
• Granulated sugar – 3/4 cup (150 g)
• Unsweetened cocoa powder – 1/3 cup (30 g)
• Baking powder – 1 1/2 tsp
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp
• Eggs – 2
• Milk – 1/2 cup
• Vegetable oil – 1/4 cup
• Vanilla extract – 1 tsp
• Boiling water – 1/2 cup
• Heavy cream – 1 cup
• Powdered sugar – 2–3 tbsp
• Vanilla extract – 1/2 tsp

Instructions

1. 1. Preheat the oven to 350°F (175°C). Grease a small cake pan (8×8 inches) and line with parchment.
2. 2. In a bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
3. 3. In another bowl, whisk eggs, milk, oil, and vanilla. Stir into dry ingredients until just combined.
4. 4. Boil water and fold into batter to thin; pour into prepared pan.
5. 5. Bake 25–30 minutes, until a toothpick comes out with a few moist crumbs. Cool completely.
6. 6. Whip the heavy cream with powdered sugar and vanilla until stiff peaks. Spread over cooled cake and slice to serve.

18. Creamy Chocolate Pudding

Creamy Chocolate Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Milk – 2 cups
• Unsweetened cocoa powder – 1/3 cup
• Granulated sugar – 1/3 cup
• Cornstarch – 3 tbsp
• Salt – pinch
• Unsalted butter – 2 tbsp
• Vanilla extract – 1 tsp

Instructions

1. 1. In a saucepan, whisk cocoa powder, sugar, cornstarch, and salt with 1/2 cup milk to form a smooth paste.
2. 2. Whisk in the remaining milk and heat over medium, stirring constantly until thickened and bubbling.
3. 3. Remove from heat and whisk in butter and vanilla until glossy and smooth.
4. 4. Pour into four serving dishes and refrigerate at least 1 hour to set.
5. 5. Serve chilled.

19. Fluffy Low Carb Waffles

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

Ingredients

• Almond flour – 1 1/2 cups
• Cream cheese – 6 oz (170 g), softened
• Eggs – 4
• Baking powder – 1 tsp
• Vanilla extract – 1 tsp
• Salt – 1/4 tsp
• Erythritol or preferred sweetener – 2 tbsp (optional)
• Butter or oil for greasing waffle iron – as needed

Instructions

1. 1. Preheat the waffle iron and lightly grease.
2. 2. In a blender or processor, blend cream cheese, eggs, vanilla, and sweetener until smooth.
3. 3. Add almond flour, baking powder, and salt; blend until batter is uniform.
4. 4. Pour batter onto the hot waffle iron and cook until crisp and lightly browned, about 4–5 minutes.
5. 5. Serve with your favorite toppings.

20. Fried Chicken Tenders

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

Recipe details: Prep: PT15M · Cook: PT6M · Total: PT81M · Yield: [‘8’, ‘8 chicken tenders’]

These chicken tenders are tender on the inside and crispy on the outside. The perfect crunchy texture without the carbs. Keto-approved, high in protein and gluten-free.

Ingredients

• 8 chicken tenderloins
• 24 oz jar dill pickles (we’ll use only the juice)
• 3/4 cup almond flour
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 2 large eggs
• 1 1/2 cups pork panko
• Avocado oil

Instructions

1. Add chicken tenderloins into a food container, pour over the pickle juice, close the lid, give it a good shake, and marinate in the fridge for at least 1 hour or overnight.
2. In a small bowl, combine almond flour, paprika, garlic powder, salt and black pepper.
3. In another small bowl, whisk the eggs.
4. In a third bowl, pour in your pork panko.
5. Line up all of the bowls. Cover the chicken tenderloins with the almond flour mixture, then drench in the egg, and finally, coat it with pork panko. Do that with all of the chicken tenderloins.
6. Cover your pan with 2 inches of avocado oil and put it over medium-high heat. Let the oil heat up to a point where if you drop in a little bit of the leftover flour mixture, you can see it frying up.
7. Once the oil is hot, place chicken tenderloins in the oil and cook for 3 minutes on each side until golden brown.
8. Serve with your favorite low-carb sauce.

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.