Comfort Food Vibes, 30+Low Carb Casseroles Made Simple

Comfort food vibes, made low carb and weeknight easy. Trade pasta, rice, and breadcrumbs for cauliflower rice, zucchini, cabbage, pork rinds, almond flour, cottage or cream cheese, and sugar-free sauces, then bake in one pan. After my husband’s type 2 diabetes diagnosis, these casseroles became our steady rotation because they’re reliable, budget friendly, and satisfying (leftovers reheat beautifully). Ready to skim by craving, from chicken and taco night to Italian comfort, veggie sides, breakfast bakes, and slow cooker favorites? Ready for 30+low carb casseroles made simple?

Chicken Classics Made Low Carb (fast, filling, family-approved)

These chicken casseroles check every box. Fast prep, simple ingredients, and big flavor without extra carbs. I keep cooked chicken on hand, then build creamy sauces with cottage cheese, cream cheese, or sour cream. Cauliflower rice and broccoli add body, so you get that cozy, scoopable bite we all want at the end of a long day.

Each bake feeds six, reheats well, and stays friendly for blood sugar. If you are cooking for kids or a mixed crowd, start with milder sauces, then add heat at the table. Leftovers make a great protein-packed lunch.

Cottage Cheese Green Chili Chicken Casserole (Keto, Low Carb)

Creamy, tangy, and cheesy, this one hits those green chili enchilada notes without tortillas. Cottage cheese keeps it rich while adding protein, and it bakes in about 20 minutes.

Ingredients (serves 6):

• 1.5 lb cooked shredded chicken
• 1 cup cottage cheese (4% milkfat)
• 1 cup sour cream
• 1 can diced green chiles (4 oz)
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt, 1/4 tsp pepper
• 1.5 cups shredded Monterey Jack
• 1/4 cup chopped cilantro (optional)

Directions:

1. Heat oven to 375 F. Grease a 9×13 dish.
2. Stir cottage cheese, sour cream, green chiles, spices.
3. Fold in chicken and 1 cup cheese. Spread in dish.
4. Top with remaining 0.5 cup cheese. Bake 20 to 25 minutes until bubbly.
5. Rest 5 minutes, add cilantro, serve with lime wedges.

Quick tips:

• For extra zip, add 1 tbsp lime juice to the mix.
• Swap Monterey Jack with pepper jack for mild heat.
• Serve with avocado slices or a crisp side salad.

Keto Chicken Bacon Ranch Casserole

This is the crowd-pleaser. Creamy ranch sauce ties together juicy chicken, smoky bacon, and broccoli. It tastes like a classic casserole, only lower carb and very filling.

Ingredients (serves 6):

• 1.5 lb cooked chicken, cubed
• 6 slices bacon, cooked and crumbled
• 1 cup broccoli florets, lightly steamed
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup ranch seasoning (homemade or 2 tbsp dry mix + 3 tbsp water)
• 1 cup shredded cheddar
• 1/4 tsp pepper, salt to taste

Directions:

1. Heat oven to 375 F. Grease a 9×13.
2. Beat cream cheese, sour cream, ranch, pepper.
3. Toss chicken, broccoli, bacon with sauce. Spread in dish.
4. Top with cheddar. Bake 20 to 22 minutes until hot and golden at edges.
5. Rest 5 minutes before serving.

Make it yours:

• Add 1 cup sliced mushrooms or zucchini for more veggies.
• Use rotisserie chicken to cut prep time.
• Finish with sliced green onions for freshness.

Keto Chicken Enchilada Casserole

All the flavor of red enchiladas, no tortillas. Cauliflower rice does the heavy lifting, so you get a hearty bite that holds together and keeps carbs in check.

Ingredients (serves 6):

• 1.5 lb shredded chicken
• 1.5 cups sugar-free red enchilada sauce
• 1/2 cup softened cream cheese
• 1/4 cup chopped green onions
• 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder
• 1.5 cups shredded Mexican blend cheese
• 2 cups riced cauliflower (microwaved 4 minutes, squeezed dry)

Directions:

1. Heat oven to 375 F. Grease a 9×13.
2. Mix cream cheese with 1 cup enchilada sauce and spices.
3. Stir in chicken, cauliflower rice, green onions, 1 cup cheese.
4. Spread in dish, top with remaining 0.5 cup cheese and 0.5 cup sauce.
5. Bake 20 to 25 minutes. Rest 5 minutes, garnish with cilantro if you like.

Helpful notes:

• Dry the cauliflower well, it keeps the casserole from getting watery.
• Want it spicier? Add chipotle powder or diced jalapeños.
• Serve with sour cream and sliced radishes for crunch.

Keto Chicken Divan Casserole (Low Carb Chicken Divan)

Old-school comfort, updated for low carb. The creamy Dijon sauce pairs with broccoli and chicken, then gets a sharp, cheesy top that browns fast.

Ingredients (serves 6):

• 1.5 lb cooked chicken, bite-size
• 3 cups broccoli florets, steamed crisp-tender
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt
• 1 cup shredded sharp cheddar
• 1/2 cup grated Parmesan

Directions:

1. Heat oven to 375 F. Grease a 9×13.
2. Whisk mayo, sour cream, Dijon, spices.
3. Layer broccoli and chicken in dish. Spread sauce over.
4. Top with cheddar and Parmesan. Bake 20 to 22 minutes.
5. Broil 1 to 2 minutes for color if needed. Rest and serve.

Try this:

• Stir in 1 to 2 tbsp lemon juice for brightness.
• Swap half the broccoli with cauliflower for variety.
• Add a pinch of nutmeg to the sauce for a classic touch.

Creamy Buffalo Chicken Cauliflower Casserole

Hot sauce meets cool ranch or blue cheese for the best of both worlds. The cauliflower softens in the oven, the cheese melts, and the whole pan becomes a bubbly, satisfying scoop.

Ingredients (serves 6):

• 1.5 lb shredded or cubed cooked chicken
• 4 cups small cauliflower florets (steamed 5 minutes)
• 8 oz cream cheese, softened
• 1/2 cup hot sauce (like Frank’s)
• 1/3 cup ranch or blue cheese dressing
• 1 cup shredded mozzarella
• 1/2 cup crumbled blue cheese (optional)
• 2 tbsp chopped green onions

Directions:

1. Heat oven to 375 F. Grease a 9×13.
2. Beat cream cheese, hot sauce, dressing until smooth.
3. Toss chicken and cauliflower with sauce, add 0.5 cup mozzarella.
4. Spread in dish, top with remaining mozzarella and blue cheese.
5. Bake 20 to 25 minutes. Garnish with green onions.

Pro tips:

• Use rotisserie chicken for speed and better texture.
• For milder heat, blend hot sauce with more ranch.
• Great with celery sticks on the side for crunch.

Beef, Cheeseburger, and Taco Night Casseroles

This is the weeknight lane where comfort meets protein. Ground beef, riced cauliflower, and smart sauces give you that cheesy, baked-to-bubbly bite without bread or tortillas. I lean on sugar-free condiments, simple spices, and a hot oven. Portions stay steady, carbs stay low, and dinner still feels like a treat.

Keto Taco Casserole (with Cottage Cheese | High Protein)

Protein-rich, creamy, and a little zippy from salsa, this taco bake checks every box. Cottage cheese melts into the sauce for a velvety finish without extra carbs.

Ingredients (serves 6):

• 1.25 lb ground beef
• 2 tbsp taco seasoning (no sugar)
• 1 cup cottage cheese
• 1/2 cup salsa (sugar-free)
• 2 cups riced cauliflower (microwaved and squeezed dry)
• 1 cup shredded cheddar
• 1/4 cup sliced black olives (optional)
• 1/4 tsp salt if needed

Directions:

1. Heat oven to 375 F. Grease a 9×13.
2. Brown beef, drain, stir in taco seasoning.
3. Mix cottage cheese and salsa. Combine beef, cauliflower rice, sauce, 0.5 cup cheddar.
4. Spread in dish, top with remaining cheddar and olives.
5. Bake 18 to 22 minutes. Rest 5 minutes. Serve with avocado and sour cream.

Quick tip:

• For lower sodium, blend your own taco seasoning and taste before salting.

Hamburger Green Bean Casserole

Creamy, cozy, and fast. Steamed green beans hold their bite, while the beef and cream cheese sauce bring that diner-style comfort you want on a Tuesday.

Ingredients (serves 6):

• 1.25 lb ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 cups green beans, steamed
• 8 oz cream cheese
• 1/2 cup beef broth
• 1 tsp Worcestershire sauce
• 1 cup shredded Monterey Jack
• Salt and pepper to taste

Directions:

1. Heat oven to 375 F. Grease a 9×13.
2. Sauté beef, onion, garlic until browned. Drain.
3. Melt cream cheese with broth and Worcestershire, stir until smooth.
4. Combine beef, green beans, sauce, half the cheese. Spread in dish.
5. Top with remaining cheese and bake 20 minutes until bubbly.

Make it yours:

• Add 1 tsp Dijon for tang or swap Monterey Jack with cheddar.

Philly Cheesesteak Casserole (Best Easy Recipe!)

All the peppers, onions, and gooey cheese you expect. Use thinly sliced sirloin for classic texture or ground beef if that is what you have.

Ingredients (serves 6):

• 1.5 lb thinly sliced sirloin or ground beef
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 8 oz mushrooms, sliced
• 1 tbsp olive oil
• 8 oz cream cheese
• 1/2 cup beef broth
• 1.5 cups shredded provolone or mozzarella
• 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Heat oven to 400 F. Grease a 9×13.
2. Sauté peppers, onion, mushrooms in oil 5 to 6 minutes. Remove.
3. Brown beef, season. Stir in veggies.
4. Warm cream cheese with broth until smooth. Toss with beef mix.
5. Spread in dish, top with cheese. Bake 12 to 15 minutes until melted.

Smart swap:

• Use part-skim mozzarella if you prefer a lighter top.

Keto Cheeseburger Casserole

Think diner burger in sliceable form. The egg custard sets around beef and tomatoes, then cheddar finishes the top. It slices clean and reheats well.

Ingredients (serves 6):

• 1.5 lb ground beef
• 1/2 cup diced onion
• 1 cup diced tomatoes (drained)
• 4 large eggs
• 1/2 cup heavy cream
• 1 tbsp yellow mustard
• 1 cup shredded cheddar
• 1 tsp salt, 1/2 tsp pepper
• 1 tbsp avocado oil

Directions:

1. Heat oven to 375 F. Grease a 9×13.
2. Sauté beef and onion in oil, season. Drain.
3. Whisk eggs, cream, mustard, salt, pepper.
4. Spread beef and tomatoes in dish. Pour egg mix over. Top with cheddar.
5. Bake 20 to 25 minutes until set. Rest 5 minutes.

Try this:

• Add chopped pickles after baking for that burger snap.

Ground Beef Zucchini Casserole (Low Carb & Easy)

This is a lighter red-sauce bake that still feels like comfort food. Zucchini softens in the oven, mozzarella and Parmesan brown on top, and dinner is ready.

Ingredients (serves 6):

• 1.25 lb ground beef
• 2 medium zucchini, sliced half moons
• 1 cup marinara (no sugar)
• 1 cup shredded mozzarella
• 1/3 cup grated Parmesan
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt, 1/4 tsp pepper
• 1 tbsp olive oil

Directions:

1. Heat oven to 400 F. Grease a 9×13.
2. Brown beef with garlic and Italian seasoning. Stir in marinara.
3. Toss zucchini with oil, salt, pepper. Spread in dish.
4. Top with beef sauce, then cheeses.
5. Bake 18 to 20 minutes until zucchini is tender and cheese is golden.

Helpful note:

• Pat zucchini dry with paper towels to reduce moisture.

Crustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free)

Like a taco quiche, only simpler. Eggs bind spiced beef into a slice that pairs well with sour cream and crisp lettuce.

Ingredients (serves 6):

• 1 lb ground beef
• 2 tbsp taco seasoning
• 4 large eggs
• 1/2 cup heavy cream
• 1 cup shredded Mexican blend cheese
• 1/4 cup diced green onions
• 1/4 tsp salt if needed

Directions:

1. Heat oven to 350 F. Grease a 9-inch pie dish.
2. Brown beef, add seasoning. Spread in pie dish.
3. Whisk eggs and cream, pour over beef. Top with cheese.
4. Bake 25 to 28 minutes until set. Garnish with green onions.

Serve it with:

• Sliced avocado, radishes, or a quick cabbage slaw for crunch.

Keto Cabbage Beef Casserole

Budget-friendly and filling. Cabbage softens, beef adds richness, and a little smoked paprika brings depth without extra carbs.

Ingredients (serves 6):

• 1.25 lb ground beef
• 4 cups shredded green cabbage
• 1 cup tomato sauce (no sugar)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp salt, 1/2 tsp pepper
• 1 cup shredded Cheese
• 1 tbsp olive oil

Directions:

1. Heat oven to 375 F. Grease a 9×13.
2. Sauté cabbage in oil 5 minutes. Set aside.
3. Brown beef with onion and garlic. Stir in tomato sauce and paprika, season.
4. Layer half cabbage, beef, then remaining cabbage. Top with cheese.
5. Bake 20 minutes until bubbly.

Make ahead:

• Assemble in the morning, bake at dinner, and reheat leftovers at 325 F.

Keto Reuben Casserole Recipe

All the deli flavors, no bread. Sauerkraut brings tang, Swiss gives stretch, and a sugar-free dressing ties it all together.

Ingredients (serves 6):

• 1 lb sliced corned beef, chopped
• 2 cups drained sauerkraut
• 1 cup Swiss cheese, shredded
• 1/2 cup Russian or Thousand Island dressing (sugar-free)
• 4 oz cream cheese, softened
• 1/4 cup dill pickles, chopped
• 1 tsp caraway seeds (optional)
• 1/4 cup crushed pork rinds for topping (optional)

Directions:

1. Heat oven to 375 F. Grease an 8×11 dish.
2. Mix dressing and cream cheese until smooth.
3. Layer sauerkraut, corned beef, sauce, Swiss. Repeat if needed.
4. Sprinkle caraway and pork rinds. Bake 18 to 20 minutes.

Good to know:

• Drain sauerkraut well so the casserole stays creamy, not watery.

Italian Favorites Without the Pasta

Photo by Jovan Vasiljević

Love Italian night but keeping carbs low for blood sugar balance? These casseroles pack in sausage, marinara, mozzarella, and all the cozy flavor, only without pasta. Cauliflower, eggplant, and chicken add structure so each bite feels like comfort food.

Keto Pizza Casserole Recipe

Everything you want in a slice, only spoonable. It is cheesy, saucy, and satisfying, with cauliflower rice standing in for crust.

Ingredients (serves 6):

• 1.25 lb Italian sausage, casings removed
• 1 cup sugar-free marinara
• 1 cup sliced pepperoni
• 2 cups riced cauliflower (microwaved and squeezed dry)
• 1.5 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)

Directions:

1. Heat oven to 400 F. Grease a 9×13.
2. Brown sausage, drain. Stir in marinara and seasoning.
3. Spread cauliflower rice in dish. Top with sausage sauce.
4. Add mozzarella, pepperoni, Parmesan. Bake 15 to 18 minutes.

Make it yours:

• Use half pepperoni and half sliced mushrooms for balance.
• Add chopped olives or bell peppers for a supreme vibe.
• For extra crisp edges, broil 1 to 2 minutes at the end.

Chicken Parm Casserole

Golden, cheesy, and fast. You get the spirit of chicken Parmesan without breading or frying.

Ingredients (serves 6):

• 1.5 lb cooked chicken cutlets, sliced or shredded
• 1.5 cups no-sugar marinara
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1/2 cup crushed pork rinds or almond flour (topping)
• 2 tbsp melted butter
• 1 tsp Italian seasoning

Directions:

1. Heat oven to 400 F. Grease a 9×13.
2. Layer chicken, marinara, half the cheeses.
3. Mix pork rinds, butter, Italian seasoning. Sprinkle on top with remaining cheeses.
4. Bake 15 to 18 minutes until golden and bubbly.

Tips for texture:

• Pork rinds give a crisp top, almond flour is more crumbly. Both work.
• Add a pinch of garlic powder to the topping for extra aroma.
• Rest 5 minutes so slices hold together.

Keto Cauliflower Ziti

All the baked ziti flavor, only lighter. Cauliflower keeps it hearty while ricotta brings that creamy center.

Ingredients (serves 6):

• 4 cups small cauliflower florets (steamed 5 minutes)
• 1 lb ground beef or turkey
• 1.5 cups no-sugar marinara
• 1 cup ricotta cheese (whole milk)
• 1 egg
• 1.5 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Heat oven to 375 F. Grease a 9×13.
2. Brown meat, stir in marinara and seasoning.
3. Mix ricotta with egg, salt, pepper.
4. Layer half cauliflower, ricotta, meat sauce, mozzarella. Repeat, top with Parmesan.
5. Bake 20 to 25 minutes.

Helpful notes:

• Dry the cauliflower well so the layers do not weep.
• Use spicy Italian sausage instead of beef for a bolder bake.
• Garnish with fresh basil for a clean finish.

Low Carb Keto Eggplant Parmesan (Baked)

No frying, less mess. Baking the eggplant first keeps the texture meaty and the casserole rich, not soggy.

Ingredients (serves 6):

• 2 medium eggplants, 1/2 inch slices
• 1 tsp salt (for sweating)
• 3 tbsp olive oil
• 2 cups no-sugar marinara
• 1.5 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tsp Italian seasoning

Directions:

1. Salt eggplant slices, rest 20 minutes, pat dry.
2. Heat oven to 425 F. Brush slices with oil, bake 15 minutes, flip, bake 10 more.
3. Reduce oven to 375 F. Layer sauce, eggplant, cheeses, seasoning in a 9×13.
4. Repeat layers. Bake 18 to 22 minutes until bubbly.

Smart swaps:

• Add a layer of sautéed spinach for more veg and color.
• Use part-skim mozzarella for a lighter top without losing stretch.
• Finish with a drizzle of olive oil after baking for shine.

Keto Chicken Alfredo Casserole

Creamy, garlicky, and loaded with protein. This is a go-to when you want fettuccine alfredo vibes with better macros.

Ingredients (serves 6):

• 1.5 lb cooked chicken, sliced
• 2 cups small broccoli florets, steamed
• 1 cup heavy cream
• 3 oz cream cheese
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 2 tbsp butter
• 1.5 cups shredded mozzarella
• 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Heat oven to 375 F. Grease a 9×13.
2. Melt butter, sauté garlic 30 seconds. Add cream and cream cheese, whisk smooth. Stir in Parmesan, salt, pepper.
3. Combine chicken and broccoli with sauce, spread in dish.
4. Top with mozzarella. Bake 18 to 22 minutes until bubbly.

Fast flavor boosts:

• Stir in 1 tbsp lemon juice for brightness.
• Add a pinch of nutmeg to the sauce for classic alfredo depth.
• Swap broccoli with asparagus tips for a spring take.

Veggie-Loaded and Low Carb Side Casseroles

Packed with fiber, color, and big flavor, these side casseroles round out any low carb dinner. They pair well with roasted chicken, steak, or seafood, and they also stand alone for a light lunch.

A quick note on texture: microwave or steam denser veggies first so the sauce can cling and the bake stays creamy, not watery. Salt, taste, and finish with a fresh garnish when it comes out of the oven.

Low Carb Green Bean Casserole

Creamy, savory, and weeknight fast. You get all the cozy notes without canned soup.

Ingredients (serves 6):

• 4 cups blanched green beans
• 8 oz mushrooms, sliced
• 2 tbsp butter
• 1 cup heavy cream
• 3 oz cream cheese
• 1/2 cup grated Parmesan
• 1/2 tsp garlic powder, 1/2 tsp onion powder
• Salt and pepper to taste
• 1/2 cup crushed pork rinds or crispy shallots (optional topping)

Directions:

1. Heat oven to 375 F. Grease an 8×11.
2. Sauté mushrooms in butter 5 minutes.
3. Add cream and cream cheese, whisk smooth. Stir in Parmesan and spices.
4. Fold in green beans, spread in dish. Top with optional crunch.
5. Bake 15 to 18 minutes.

Make it better:

• Use a mix of cremini and shiitake for deeper flavor.
• Add a splash of chicken broth if you prefer a looser sauce.

Baked Cauliflower Mac and Cheese (Low Carb, GF)

All the comfort, none of the pasta. Cheddar and a hint of mustard make it taste classic.

Ingredients (serves 6):

• 4 cups cauliflower florets (steamed 5 minutes)
• 1 cup heavy cream
• 8 oz cheddar, shredded
• 2 oz cream cheese
• 1/2 tsp mustard powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup crushed pork rinds or almond flour (optional topping)

Directions:

1. Heat oven to 375 F. Grease a 9×9.
2. Warm cream and cream cheese, whisk smooth.
3. Melt in cheddar, add mustard, garlic, salt, pepper.
4. Toss with cauliflower, spread, add topping if using.
5. Bake 15 to 18 minutes until bubbly.

Try this:

• Broil 1 minute for a toasted top.
• Stir in 1 tbsp cream cheese at the end for extra gloss.

Baked Cauliflower Casserole with Bacon

Smoky, creamy, and rich. This one disappears fast at family dinners.

Ingredients (serves 6):

• 4 cups roasted cauliflower florets
• 6 slices bacon, cooked and crumbled
• 1 cup sour cream
• 1 cup shredded cheddar
• 2 green onions, sliced
• 1/2 tsp garlic powder
• Salt and pepper to taste

Directions:

1. Heat oven to 375 F. Grease an 8×11.
2. Mix sour cream, garlic, salt, pepper.
3. Fold in cauliflower, bacon, half the cheddar.
4. Spread in dish, top with remaining cheddar.
5. Bake 15 minutes. Garnish with green onions.

Helpful tip:

• Roast cauliflower until golden edges form, it boosts flavor and keeps things from getting watery.

Keto Brussel Sprouts Casserole

Brussels turn tender and sweet in the oven. A quick cream sauce brings it all together.

Ingredients (serves 6):

• 4 cups Brussels sprouts, halved
• 2 tbsp olive oil
• 1 cup heavy cream
• 3 oz cream cheese
• 1/2 cup grated Parmesan
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup cooked bacon crumbles (optional)

Directions:

1. Heat oven to 400 F. Toss sprouts with oil, salt, pepper. Roast 15 minutes.
2. Reduce heat to 375 F. Whisk cream, cream cheese, Parmesan, Dijon, garlic.
3. Combine with sprouts and bacon if using. Transfer to dish.
4. Bake 12 to 15 minutes until bubbling.

Make it yours:

• Add a pinch of red pepper flakes for heat.
• Finish with lemon zest for a clean, bright note.

Keto Broccoli Cheese Casserole

Simple, cheesy, and a guaranteed crowd-pleaser. Keep the broccoli crisp-tender for the best bite.

Ingredients (serves 6):

• 4 cups broccoli florets, steamed crisp-tender
• 1 cup heavy cream
• 6 oz cheddar, shredded
• 2 oz cream cheese
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Salt and pepper to taste

Directions:

1. Heat oven to 375 F. Grease an 8×11.
2. Warm cream and cream cheese, whisk smooth. Stir in cheddar and spices.
3. Toss with broccoli, spread in dish.
4. Bake 12 to 15 minutes until cheesy and hot.

Quick upgrades:

• Add 2 tbsp chopped chives before serving.
• Swap paprika for smoked paprika if you like a barbecue vibe.

Cheesy Low Carb Vegetable Casserole (Easy Keto Bake)

A colorful pan that checks the macro boxes. The sauce is silky and clings to every bite.

Ingredients (serves 6):

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 small zucchini, half-moons
• 1 red bell pepper, diced
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 3/4 cup heavy cream
• 2 oz cream cheese
• 1 tsp Italian seasoning, salt, pepper

Directions:

1. Heat oven to 400 F. Grease a 9×13.
2. Microwave broccoli and cauliflower 3 to 4 minutes to soften.
3. Whisk cream and cream cheese, stir in seasonings and half the cheeses.
4. Combine veggies with sauce, spread, top with remaining cheeses.
5. Bake 18 to 20 minutes.

Serve it with:

• Roast chicken thighs or grilled steak tips for a balanced plate.
• A crisp side salad with olive oil and red wine vinegar.

Key takeaways:

• Pre-cook firm veggies to prevent watery bakes.
• Thicken sauces with cream cheese or Parmesan, not flour.
• Finish hot casseroles with a fresh garnish for contrast.

Breakfast and Brunch Low Carb Bakes

Mornings get easier when breakfast is already baked. These low carb casseroles set up like a crustless quiche, slice clean, and hold well for meal prep. I keep portions steady for blood sugar, use a simple custard base, and lean on savory add-ins for flavor.

Keto Sausage and Egg Casserole

A classic breakfast bake that checks all the boxes. The custard sets creamy, the sausage adds protein, and cheddar finishes it off with a golden top.

Ingredients (serves 6):

• 1 lb breakfast sausage
• 8 large eggs
• 1/2 cup heavy cream
• 1 cup shredded cheddar
• 1/4 cup chopped green onions
• 1/2 tsp garlic powder
• 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Heat oven to 350 F. Grease a 9×13.
2. Brown sausage, spread in dish.
3. Whisk eggs, cream, spices. Pour over sausage.
4. Top with cheddar and green onions. Bake 28 to 32 minutes until set.

Make it work for you:

• Swap cheddar with pepper jack for a mild kick.
• Add 1 cup sautéed mushrooms or diced peppers for more volume without many carbs.
• For meal prep, cool, slice, and refrigerate up to 4 days. Reheat at 325 F until warm.

Why it fits a low carb kitchen:

• High protein supports steady energy.
• The custard holds moisture so leftovers stay tender, not rubbery.

Mediterranean Egg Casserole

Light, bright, and packed with classic flavors. Feta and olives add salt and tang, while spinach brings color and iron.

Ingredients (serves 6):

• 8 large eggs
• 1/2 cup half-and-half or heavy cream
• 1 cup chopped spinach
• 1/2 cup diced tomatoes (drained)
• 1/3 cup feta, crumbled
• 1/4 cup sliced olives
• 1 tbsp olive oil
• 1/2 tsp oregano, 1/4 tsp garlic powder, salt, pepper

Directions:

1. Heat oven to 350 F. Grease an 8×11.
2. Sauté spinach in oil 1 minute, cool slightly.
3. Whisk eggs, cream, spices. Stir in spinach, tomatoes, olives, feta.
4. Pour into dish and bake 25 to 30 minutes until set.

Smart tips:

• Drain tomatoes well to avoid a watery center.
• Use 2 tbsp chopped sun-dried tomatoes for more punch.
• Finish with lemon zest and fresh parsley for brightness.

Serving ideas:

• Add a dollop of Greek yogurt on top.
• Pair with sliced cucumbers and a quick olive oil drizzle for a simple plate.

Low Carb Blintz Souffle

All the cozy blintz flavor, minus the sugar and flour-heavy wrapper. The ricotta-cottage cheese filling turns silky in the oven, while the almond flour batter puffs around it.

Ingredients (serves 6):

• Filling: 1 cup ricotta, 1/2 cup cottage cheese, 2 tbsp powdered erythritol, 1 tsp vanilla, zest of 1/2 lemon
• Batter: 6 eggs, 1/2 cup almond flour, 1/4 cup heavy cream, 2 tbsp melted butter, pinch salt
• Optional berry swirl: 1/3 cup mashed raspberries

Directions:

1. Heat oven to 350 F. Grease an 8×11.
2. Blend filling until smooth.
3. Whisk batter. Pour half into dish, spoon filling over, add berry swirl if using, top with remaining batter.
4. Bake 28 to 32 minutes until puffed and golden. Rest 10 minutes.

Keep it low carb and satisfying:

• Use raspberries or blackberries for the swirl since they are lower in sugar.
• Dust with more powdered erythritol right before serving for a bakery-style look.
• Serve warm with a spoon of sour cream for that true blintz vibe.

Make-ahead note:

• Assemble the night before and refrigerate, then bake in the morning. Add 5 minutes to the bake time if the dish goes in cold.

Slow Cooker and Crowd-Pleasers

Set it, forget it, and feed a crowd without spiking carbs. These dishes win over mixed tables, which matters if you are cooking for family or hosting friends. I lean on simple sauces, pantry seasoning, and a hot finish in the oven when needed. Leftovers freeze well and reheat clean, so you get two nights out of one pan.

Crock Pot Crack Chicken

This recipe makes a rich, creamy chicken you can spoon into bowls or serve over steamed broccoli or cauliflower rice. It is a reliable potluck dish and a lifesaver on busy days.

Ingredients (serves 6):

• 2 lb boneless skinless chicken breasts
• 8 oz cream cheese
• 1 packet ranch seasoning (or 2 tbsp homemade)
• 1/2 cup chicken broth
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar
• 2 tbsp chopped green onions

Directions:

1. Add chicken, cream cheese, ranch, broth to slow cooker. Cover.
2. Cook on Low 5 to 6 hours or High 2.5 to 3 hours.
3. Shred chicken in pot, stir in bacon and cheddar.
4. Cover 5 to 10 minutes until melted. Top with green onions.

Make it work:

• Use reduced-sodium ranch and broth to control salt.
• Stir in steamed broccoli at the end for more volume.

Low-Carb Crack Chicken Casserole – Plain Chicken

All the chicken-bacon-ranch flavor, baked until bubbly. The texture is scoopable, cheesy, and perfect for weeknights.

Ingredients (serves 6):

• 1.5 lb cooked shredded chicken
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 packet ranch seasoning (or 2 tbsp homemade)
• 1 cup shredded cheddar
• 1/2 cup mozzarella
• 6 slices bacon, crumbled
• 2 tbsp chopped green onions

Directions:

1. Heat oven to 375 F. Grease a 9×13.
2. Mix cream cheese, sour cream, ranch until smooth.
3. Stir in chicken, half the cheeses, and half the bacon.
4. Spread, top with remaining cheese and bacon. Bake 20 minutes.
5. Garnish with green onions.

Tips:

• Add 1 cup steamed cauliflower rice to stretch portions.
• Use Greek yogurt for part of the sour cream if you prefer.

Healthy Low Carb Tuna Casserole Recipe

Creamy tuna and cauliflower keep this classic light and filling. Pork rinds add crunch without breadcrumbs.

Ingredients (serves 6):

• 3 cans tuna in water (5 oz each), drained
• 3 cups steamed cauliflower florets
• 1/2 cup celery, diced
• 1/4 cup onion, diced
• 1 cup heavy cream
• 3 oz cream cheese
• 1 cup shredded cheddar
• 1 tsp lemon juice
• 1/2 tsp garlic powder, salt, pepper
• 1/4 cup crushed pork rinds (optional topping)

Directions:

1. Heat oven to 375 F. Grease an 8×11.
2. Warm cream and cream cheese until smooth. Stir in lemon, spices.
3. Combine tuna, cauliflower, celery, onion, half the cheddar. Add sauce.
4. Spread, top with remaining cheddar and pork rinds. Bake 18 to 20 minutes.

Smart swaps:

• Use part-skim mozzarella if you want a lighter top.
• Add 1/2 cup peas if carbs allow, or extra celery for crunch.

Low Carb Creamy Baked Mushroom Artichoke Chicken

Silky cream sauce meets mushrooms and artichokes for a cozy bake. It feels restaurant-level but stays weeknight simple.

Ingredients (serves 6):

• 1.5 lb cooked chicken, chunks
• 8 oz mushrooms, sliced
• 1 can artichoke hearts (14 oz), drained and quartered
• 1 tbsp olive oil
• 1 cup heavy cream
• 3 oz cream cheese
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1/2 tsp Italian seasoning, salt, pepper

Directions:

1. Heat oven to 375 F. Grease a 9×13.
2. Sauté mushrooms in oil 4 minutes, add garlic 30 seconds.
3. Warm cream and cream cheese, stir in Parmesan and seasoning.
4. Combine chicken, artichokes, mushrooms, sauce. Spread and bake 18 to 22 minutes.

Good to know:

• Add spinach for color, or a squeeze of lemon for brightness.
• Use rotisserie chicken to cut prep time.

Easy Italian Sausage Bake (No Pasta)

Savory sausage and roasted veggies, finished with melty mozzarella. It is fast, budget-friendly, and pairs well with a green salad.

Ingredients (serves 6):

• 1.5 lb Italian sausage, sliced or crumbled
• 1 large bell pepper, strips
• 1 small red onion, wedges
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder, salt, pepper
• 1 cup shredded mozzarella

Directions:

1. Heat oven to 425 F. Toss sausage and veggies with oil and seasonings on a sheet pan.
2. Roast 18 to 20 minutes, stirring once.
3. Transfer to 9×13, top with mozzarella. Return to oven 3 to 5 minutes to melt.

Helpful tip:

• Swap tomatoes with zucchini or mushrooms if you prefer.
• Use hot Italian sausage for a little heat.

Jalapeño Popper Chicken Casserole (Low-Carb, Keto, Gluten-Free)

Creamy, cheesy, and a touch spicy. Seed the jalapeños for mild heat or leave some seeds for a kick.

Ingredients (serves 6):

• 1.5 lb cooked shredded chicken
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup diced jalapeños (seeded)
• 1 cup shredded cheddar
• 4 slices bacon, cooked and crumbled
• 1/2 tsp garlic powder, salt, pepper

Directions:

1. Heat oven to 375 F. Grease an 8×11.
2. Mix cream cheese, sour cream, garlic, salt, pepper.
3. Stir in chicken, jalapeños, half the cheddar and bacon.
4. Spread, top with remaining cheddar and bacon. Bake 18 to 20 minutes.

Serve it with:

• Crisp cucumber slices or a simple slaw for contrast.
• A dollop of ranch or sour cream if you want it cooler.

More Crowd Favorites and Deli-Inspired Comforts

These easy, low carb casseroles hit that diner-meets-deli sweet spot. Think pizza-night flavors, melty cheese, and nostalgic toppings without the starch. I keep portions steady for blood sugar and use clear swaps, so you still get the cozy bite you want.

Keto Pizza Casserole Variation: Supreme Style

Want a second pizza-style pick that feels different from the base recipe? Use the same method from the Keto Pizza Casserole above, then load up the classic supreme toppings. The flavor balance lands right in that pizzeria lane, only lighter on carbs and ready in under 20 minutes.

What to add to the base:

• 1/2 cup diced bell peppers
• 1/4 cup sliced black olives
• 1/2 cup sautéed mushrooms (cook off moisture first)

Keep these the same:

• Mozzarella amount from the base recipe
• Pepperoni amount from the base recipe

Bake:

• 400 F for 15 to 18 minutes, until the cheese is melted and edges are bubbling

Tips for best texture:

• Pat peppers dry after dicing so the top stays gooey, not watery.
• Sauté mushrooms until browned, then cool slightly before adding.
• For a little heat, sprinkle red pepper flakes with the mozzarella.

We are still sticking to our base method and bake time, only swapping in the veggie trio for that deli-supreme vibe.

These easy low carb casseroles keep dinner simple, satisfying, and steady for blood sugar. Pick 3 to batch cook this week for stress-free nights, it is the fastest way to build a reliable meal prep routine. When my husband was diagnosed with type 2 diabetes, I shifted to sugar free, low carb, and keto meals that still felt like comfort, these bakes made that possible.

Cool completely, slice, and store in airtight containers up to 4 days. Freeze most chicken and beef casseroles up to 2 months, then reheat covered at 325 F until hot. Pair with a green salad, roasted vegetables, or simple cauliflower rice for a complete plate. Tell me your favorite swaps and spice levels in the comments, and bookmark or pin this guide for easy meal planning.

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