Keto Casserole Recipes

Keto Lasagna Recipes

Lasagna is one of my favorite types of keto casserole recipes, and many of you have told me you agree, so I thought it needed its own section! I’ve got versions using veggies for the noodle layer, a version with keto egg noodles, or even no noodles at all.

Eggplant Lasagna

Keto Lasagna (With Actual Noodles)

Zucchini Lasagna

No Noodle Lasagna

How To Create Your Own Low Carb Casseroles

Once you’ve made a few of my keto casserole recipes, it’s easy to create your own custom ones to suit your taste — or (let’s be real) to use up ingredients you’ve got on hand! Here are my tips and ideas for what to put in them:

• Meats – Ground beef, shredded chicken, and crumbled bacon are my go-tos, but you can branch out to other proteins, like ground or shredded turkey, sausage (sliced or ground), diced ham, or even seafood. Cook your meats beforehand. If you have leftover meat, throwing it into a low carb casserole recipe is a great way to use it up!
• Vegetables – You can add almost any low carb vegetables to keto casserole recipes. Some of my faves are tomatoes (omit the watery seedy parts or use canned ones), bell peppers, onions, broccoli, cauliflower, mushrooms, cabbage, and garlic. Like the meats, you’ll want to cook them first, so that your dish doesn’t come out watery. Avoid starchy veggies, such as potatoes, corn, or beans.
• Starch replacements – If you’re craving starch but want to keep your casserole keto, some veggies are particularly great for this. Try cooked cauliflower rice, rutabaga, jicama, or roasted cauliflower. They take on the flavors of your sauce well for a comforting vibe.
• Sauce – You usually need one to prevent your casserole from being dry. Be careful using store-bought sauces, as many of them contain sugar or starchy fillers. Check the labels! If you want to make your own, try my recipes for sugar-free marinara sauce, Alfredo sauce, or pesto sauce, whip up my cream of mushroom soup, or use individual ingredients, like sour cream, mustard, and/or mayonnaise.
• Cheese – It’s great for topping, but you can also mix it with your keto casserole fillings. I sprinkle on mozzarella, cheddar, or parmesan cheese most often, but all kinds of cheeses from the keto cheese list work, depending on the other flavors in your dish.
• Seasonings – Salt and pepper are the only basics you need, but other seasonings can work well. A great shortcut is to use a pre-made blend, or a homemade one made ahead, like my taco seasoning or Italian seasoning. Avoid breadcrumbs, which aren’t low carb. If you want a crispy topping, try crushed pork rinds!

You can experiment with the amounts to your liking, but I have a great starting point for ratios and oven time in my customizable chicken bacon ranch casserole recipe.

My Meal Prep & Freezing Tips

One of my favorite things about low carb casseroles is that they are very meal prep friendly! I often make them in advance to make dinnertime a breeze. Here are my best tips to help you do that:

• Pre-cook your meats and veggies: Even if you don’t have time to assemble your keto casserole recipe in advance, you can cook the ingredients separately and store them in the fridge until ready to assemble.
• Use store-bought shortcuts: Grab a rotisserie chicken, pre-made bacon bits, or pre-made sauces (just check the label to avoid sugar and artificial ingredients).
• Assemble and store: If you know you’ll have a particularly busy evening, you can assemble the entire dish in advance and store covered in the refrigerator. When it’s dinner time, just pop it in the oven!
• Freeze for later: Most low carb casserole recipes are very freezer-friendly, and you can freeze them for up to 3 months. There are some exceptions: Sauces that have a mayo or heavy cream base usually don’t freeze very well. And if your dish has fresh ingredients on top (such as lettuce or avocado), wait to add that until after thawing and baking.
• Thawing: You can bake many casseroles straight from frozen, but they will take a long time to heat up (usually over an hour for me at 350 degrees F). I prefer to pop them in the fridge overnight to thaw, as this way they can reheat in just 20-25 minutes.