18 Keto Casserole Recipes Perfect for Meal Prep: Quick Batch Wins

You’re about to unlock a week of dinners that actually taste amazing, stay keto-friendly, and come together in a snap. These casseroles are built for meal prep, so you can freeze, reheat, and still feel like a rockstar in the kitchen. FYI, you’ll wonder how you ever lived without them.

1. Cheesy Keto Chicken Alfredo Bake That Feeds a Crowd Without the Carbs

This skillet-to-oven fusion turns weeknight chaos into a reheatable dream. The creamy Alfredo gets lightened with cauliflower for that “I’m totally cheating, but I’m not” vibe. It’s a crowd-pleaser for movie nights and lazy Sundays alike.

Ingredients:

• 1 tablespoon olive oil
• 1 pound chicken breast, diced
• 2 cups broccoli florets
• 2 cups steamed cauliflower rice
• 1 cup heavy cream
• 1 cup shredded parmesan cheese
• 1/2 cup mozzarella cheese, shredded
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Sauté chicken in olive oil until lightly browned.
2. Stir in garlic and broccoli, cook 2 minutes.
3. Mix in cauliflower rice and cream, simmer until slightly thickened.
4. Fold in parmesan and mozzarella until melted. Season well.
5. Transfer to a baking dish, bake 15–20 minutes until bubbly.

Serve with a green salad for balance. Want extra pizzazz? Add sautéed mushrooms or a pinch of red pepper flakes for heat. FYI, leftovers reheat like a dream.

2. Zucchini Lasagna Roll-Ups: Keto Comfort, No Noodles Needed

Weeknight lasagna, but make it low-carb magic. Zucchini slices stand in for noodles, stacking up to a cozy, cheesy stack. Perfect for meal prep—they hold their shape and taste fantastic reheated.

Ingredients:

• 4 medium zucchini, sliced lengthwise into thin ribbons
• 1 pound ground beef or turkey
• 1 cup ricotta cheese
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 cup sugar-free marinara
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Sauté meat with garlic, oregano, salt, and pepper until cooked through.
2. Warm marinara gently; fold in ricotta and half the parmesan.
3. Lay zucchini ribbons, spread with meat mixture, then roll up.
4. Place in a baking dish, top with sauce and mozzarella, sprinkle remaining parmesan.
5. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.

Serve with a dollop of extra ricotta if you’re feeling indulgent. Pro tip: pat zucchini dry before rolling to prevent soggy rolls. Seriously clutch for clean this-up-after-work nights.

3. Creamy Salmon and Spinach Bake: Ocean-Worthy Keto Comfort

Sensational salmon meets a velvety spinach cream sauce. This dish screams “eat well, feel fabulous,” and it’s ideal for batch cooking. It freezes surprisingly well and thaws quickly for a last-minute dinner.

Ingredients:

• 1 pound salmon, cut into 1-inch cubes
• 3 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup grated parmesan
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Salt and white pepper to taste

Instructions:

1. Brown salmon in a nonstick skillet; season with salt and pepper.
2. In the same pan, wilt spinach, then add garlic for 30 seconds.
3. Whisk cream, sour cream, lemon juice, and parmesan; season well.
4. Fold salmon and spinach into the sauce, transfer to a baking dish, bake at 385°F (196°C) for 12–15 minutes.

Serve with a squeeze of lemon and a side of roasted asparagus. Variations: swap salmon for cod or shrimp, and top with extra cheese if you’re feeling decadent. Trust me, it’s worth it.

4. Ground Turkey Taco Casserole: Taco Tuesday, Reimagined Keto-Style

A taco casserole that never plunges into carb chaos. It’s zippy, cheesy, and perfect for bulk cooking. Add avocado and Greek yogurt on top for a fresh finish.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 packet (about 2 tablespoons) taco seasoning (low-sugar)
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 cup sugar-free salsa
• 1 cup shredded cheddar
• 1/2 cup sour cream
• 1 cup cauliflower rice

Instructions:

1. Sauté turkey with peppers and onions; add taco seasoning.
2. Stir in cauliflower rice and salsa; simmer 5 minutes.
3. Transfer to baking dish, top with cheddar, bake at 375°F (190°C) for 12–15 minutes.
4. Finish with dollops of sour cream before serving.

Top with chopped cilantro and a squeeze of lime. Variations: swap turkey for ground chicken, or use diced zucchini in place of peppers for different textures. FYI, leftovers are amazing for lunch wraps once you crumble some crispy turkey on top.

5. Buffalo Chicken Casserole: Green-Plate-Glow Keto Comfort

All the buffalo flavor without the breading drama. This casserole brings a spicy, tangy punch and stays fluffy thanks to the cauliflower mash topping. Perfect for game nights or meal-prep weeks when you need a zing.

Ingredients:

• 1 tablespoon olive oil
• 1 pound shredded chicken (rotisserie works great)
• 1 cup hot sauce (your preferred level)
• 1/2 cup ranch dressing or blue cheese dressing
• 2 cups cauliflower mash (prepared)
• 1 cup shredded mozzarella
• Salt to taste

Instructions:

1. Stir chicken with hot sauce and dressing until well combined.
2. Spread into a baking dish, top with cauliflower mash and mozzarella.
3. Bake at 375°F (190°C) for 18–22 minutes until bubbly and golden.

Serve with celery sticks and extra ranch for dipping. Pro tip: use a mild buffalo sauce if you’re serving kiddos. Seriously, it tones down the heat without losing the vibe.

6. Creamy Mushroom and Pork Bake: Silky, Savory, Satisfying

This one hugs a warm mushroom vibe with pork for a cozy, comforting vibe. It’s a great make-ahead option for chilly nights and freezer-friendly goodness.

Ingredients:

• 1 tablespoon olive oil
• 1 pound pork sausage, casing removed
• 2 cups mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 2 cloves garlic, minced
• Salt and pepper

Instructions:

1. Sauté sausage until browned; remove excess fat.
2. Add mushrooms and garlic, cook until tender.
3. Stir in cream and parmesan, simmer until thickened; season well.
4. Transfer to dish, bake at 375°F (190°C) for 15–20 minutes.

Serve with a green bean almondine or roasted broccoli. Variations: swap pork for ground turkey or chicken; toss in a splash of white wine for depth. FYI, leftovers reheat beautifully as a sauce over cauliflower rice.

7. Eggplant Parmesan Bake: Crispy, Cheesy, Impossible to Stop Eating

Eggplant steals the show in this low-carb take on a classic. The bake stays crisp on top and silky underneath, perfect for meal prep and crowd-pleasing dinners.

Ingredients:

• 2 large eggplants, sliced 1/4 inch
• 1 cup almond flour
• 2 cups marinara (sugar-free)
• 2 cups shredded mozzarella
• 1 cup ricotta
• 1/2 cup grated parmesan
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Dust eggplant slices with almond flour; pan-sear until golden.
2. Layer in baking dish with sauce, ricotta, and mozzarella; end with mozzarella.
3. Bake at 400°F (204°C) for 20–25 minutes until bubbly and golden.

Serve with a side salad or steamed zucchini. Variations: add a layer of pesto for extra brightness, or use feta for a Mediterranean twist. Seriously addictive after the first bite.

8. Sausage and Pepper Skillet Casserole: One-Pot, Big Flavor

Simple, satisfying, and incredibly flexible. This dish shines with peppers, onions, and bold sausage—the kind of meal you reach for when you’re short on time but crave big taste.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage links, sliced
• 2 bell peppers, sliced
• 1 large onion, sliced
• 1 cup marinara
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Sauté sausage until browned. Remove excess fat if needed.
2. Cook peppers and onions until tender; add sauce and sausage back in.
3. Top with mozzarella and bake 15–20 minutes at 375°F (190°C) or until melted.

Serve with a quick green salad. Pro tip: for a crisp finish, broil the last 2 minutes. FYI, this one reheats like a champ and fills you up without weighing you down.

9. Shrimp and Cauliflower “Grits” Casserole: Sea Breeze in a Bake

Think creamy grits meets the ocean, but all keto-friendly. Shrimp keeps it light and elegant, while the cheesy topping seals the deal. Ideal for date-night meals that you can multiply for the week.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 cups cauliflower rice
• 1 cup heavy cream
• 1/2 cup cream cheese
• 1 cup shredded cheddar
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Cook shrimp quickly in a skillet; set aside.
2. Simmer cauliflower rice with cream and cream cheese until thickened.
3. Fold in shrimp, spread in dish, top with cheddar; bake at 375°F (190°C) for 10–12 minutes.

Serve with lemon wedges and chopped parsley. Variations: swap shrimp for white fish or scallops. FYI, leftovers pair beautifully with a fried egg on top for brunch vibes.

10. Keto Shepherd’s Pie Casserole: Ground Bliss, Minus the Potatoes

Yes, you can have shepherd’s pie without the potatoes and still feel tucked in. The fluffy cauliflower mash on top gives it that cozy finish, while the veggie-packed filling keeps it light enough for regular rotation.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef or lamb
• 1 cup diced carrots
• 1 cup peas
• 1 cup beef broth
• 2 cups mashed cauliflower (cauliflower mash)
• 1/2 cup shredded cheddar
• Salt and pepper to taste

Instructions:

1. Sauté meat with carrots until browned; add peas and broth and simmer until thickened.
2. Spread in baking dish, top with cauliflower mash and cheddar.
3. Bake at 375°F (190°C) for 15–20 minutes until cheese is melty.

Serve with a simple green salad or pickled onions for brightness. Pro tip: freeze individual portions flat for quick weekday lunches. Trust me, you’ll thank yourself later.

11. Pesto Chicken Alfredo Bake: Green Goodness in a Cheesy Cloud

Herby pesto meets creamy alfredo in a match made for the fridge. This dish brings bright flavors, and you don’t miss the carbs one bit. Great for meal-prep rotation and easy to customize with veg.

Ingredients:

• 1 pound chicken, diced
• 2 cups broccoli florets
• 1 cup heavy cream
• 1/2 cup pesto
• 1 cup mozzarella, shredded
• 1/2 cup parmesan, grated
• Salt and pepper to taste

Instructions:

1. Sauté chicken with salt and pepper until cooked through.
2. Stir in broccoli and pesto, then add cream; simmer briefly.
3. Layer with cheeses and bake at 375°F (190°C) for 12–15 minutes.

Serve with extra parmesan and a squeeze of lemon for zing. Variations: swap broccoli for spinach, or use sun-dried tomatoes for depth. Seriously tasty leftovers for lunch.

12. Italian Sausage Veggie Bake: Rustic Flavors, Weeknight Wins

A hearty medley of veggies and sausage that tastes like a warm hug. It’s simple, satisfying, and endlessly forgiving if you mix in whatever you have on hand.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage, sliced
• 2 cups broccoli florets
• 1 cup bell peppers, chopped
• 1 cup zucchini, sliced
• 1 cup marinara
• 1 cup shredded mozzarella

Instructions:

1. Sauté sausage until browned; remove excess fat.
2. Add vegetables, sauté until just tender.
3. Stir in marinara, top with mozzarella, bake at 375°F (190°C) for 12–15 minutes.

Serve hot with a sprinkle of red pepper flakes. Variations: add olives or artichoke hearts for a Mediterranean twist. FYI, it’s even better after a night in the fridge.

13. Spinach and Goat Cheese Egg Bake: Elegant yet Easy

A lighter, airy option that still packs keto-friendly punch. The goat cheese adds tang, while spinach keeps it bright. Great for weekend brunch prep or quick weekday dinners.

Ingredients:

• 6 eggs
• 2 cups fresh spinach
• 1/2 cup goat cheese, crumbled
• 1/4 cup heavy cream
• 1/2 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Whisk eggs with cream, salt, and pepper.
2. Sauté spinach until wilted; spread in baking dish.
3. Pour eggs over spinach, sprinkle with goat cheese and mozzarella.
4. Bake at 350°F (175°C) for 18–22 minutes until set.

Serve warm with roasted tomatoes on the side. Variations: swap spinach for kale; use feta for a Mediterranean twist. FYI, this rethinks leftovers as a frittata-style breakfast.

14. Chicken Bacon Ranch Casserole: Comfort in Every Crispy Crust

Everything you love about ranch season with a crispy-cheesy top. It’s indulgent without going overboard, and it holds up beautifully for meal prep.

Ingredients:

• 1 tablespoon olive oil
• 1 pound chicken breast, diced
• 6 slices bacon, cooked and crumbled
• 1 cup ranch dressing (sugar-free)
• 1 cup cheddar cheese, shredded
• 1 cup crushed pork rinds (for topping) or almond flour
• Salt and pepper to taste

Instructions:

1. Sauté chicken until cooked; season well.
2. Stir in ranch dressing and bacon; transfer to dish.
3. Top with cheese and crust, bake at 375°F (190°C) for 12–15 minutes until bubbly.

Serve with a side of steamed broccoli. Variations: swap bacon for pancetta, or use turkey bacon for a lighter option. Trust me, this hits the nostalgia button without the carbs.

15. Tex-Med Chicken Pepper Jack Bake: Kick, Cream, Cheese

A bold fusion that tastes like a vacation in a skillet. Spicy peppers meet creamy cheese in a way that’s impossibly comforting and totally energizing for leftovers.

Ingredients:

• 1 tablespoon olive oil
• 1 pound chicken breast, diced
• 1 cup diced bell peppers
• 1 cup cream cheese, softened
• 1 cup heavy cream
• 1 cup pepper jack cheese, shredded
• 1 teaspoon chili powder
• Salt to taste

Instructions:

1. Sauté chicken with peppers until cooked.
2. Whisk cream with cream cheese and chili powder; simmer until smooth.
3. Combine with chicken, top with pepper jack, bake at 375°F (190°C) for 12–15 minutes.

Serve with a lime wedge and fresh cilantro. Variations: add jalapeños for extra heat, or swap pepper jack for a milder cheddar blend. Seriously addictive and easy to customize for heat tolerance.

16. Creamy Pesto Shrimp Bake: Bright, Fresh, and Ultra-Flavorful

Garlic, basil, and shrimp bring a light-but-luxurious vibe. It’s a quick weeknight win that scales up for weekends. The hint of lemon brightens every bite.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 cups broccoli florets
• 1/2 cup pesto
• 1 cup heavy cream
• 1 cup mozzarella, shredded
• 1/4 cup parmesan, grated
• Salt and pepper to taste

Instructions:

1. Sauté shrimp with a little salt and pepper; set aside.
2. Cook broccoli briefly; whisk pesto with cream.
3. Combine shrimp, broccoli, and sauce in dish; top with cheese and bake at 375°F (190°C) for 12–15 minutes.

Finish with a squeeze of lemon and extra parmesan. Variations: toss in cherry tomatoes for a pop of color, or switch shrimp for scallops. FYI, leftovers pair perfectly with a crisp white wine—or sparkling water if you’re staying keto.

17. Ranch Veggie Bake With Sausage Crumble: Veggie-Packed, No-Sweat Dinner

A veggie-forward casserole that still feels like a cheat day. The sausage crumble gives that savory edge, and the blend of veggies keeps it vibrant and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 pound sausage, crumbled
• 2 cups diced zucchini
• 2 cups cauliflower florets
• 1 cup shredded cheddar
• 1/2 cup ranch dressing
• Salt and pepper to taste

Instructions:

1. Brown sausage; remove excess fat.
2. Sauté zucchini and cauliflower until just tender.
3. Stir in ranch dressing, combine with sausage, top with cheddar, bake at 375°F (190°C) for 12–15 minutes.

Serve with a side salad or a pickle spear for crunch. Variations: add olives or sun-dried tomatoes for extra depth. Trust me, you’ll want seconds and thirds.

18. Egg Roll in a Bowl Casserole: All the Flavor, No Wrappers

A deconstructed favorite that’s basically a hug in a pan. Ground pork, cabbage, and savory sesame flavor come together in a cozy, crowd-pleasing bake. Great for batch cooking and quick weeknight meals.

Ingredients:

• 1 tablespoon sesame oil
• 1 pound ground pork
• 3 cups shredded cabbage
• 1 cup carrots, shredded
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 2 eggs, lightly beaten (optional for extra structure)

Instructions:

1. Sauté pork with garlic until cooked; drain excess fat.
2. Add cabbage and carrots, stir-fry until tender-crisp.
3. Stir in soy sauce and rice vinegar; push mixture aside and scramble eggs in the pan if using.
4. Warm through and serve. If baking, top with a light cheese crust and bake at 350°F (175°C) for 8–10 minutes.

Garnish with green onions and sesame seeds for that authentic vibe. Variations: switch pork to ground chicken or turkey; add a splash of sriracha for heat. FYI, leftovers are great tucked into lettuce wraps for a quick lunch.

There you have it—18 bold, flavorful keto casseroles that are perfect for meal prep, reheat beautifully, and keep your week deliciously carb-conscious. Ready to fill your fridge with weeknight wins? Grab your prep containers and start cooking. You’ve got this, chef—seriously.

Conclusion: You’ve got a full slate of keto casseroles that prove flavor and fit can hang out in the same dish. Get them prepped, stash them in the freezer, and watch your weeknight stress melt away. You’re going to be obsessed with how easy dinner just became.