7 Easy Keto Dinner Recipes With 5 Ingredients or Less You’ll Crave Weekly

Short on time, big on flavor, and staying low-carb? You’re in the right kitchen. These 7 easy keto dinner recipes use just five ingredients (or less!), taste restaurant-worthy, and come together fast. Minimal chopping, maximum satisfaction—so you can actually enjoy dinner without babysitting a bubbling pot for hours.

We’re talking crispy salmon, creamy skillets, and saucy meatballs that punch way above their weight. Ready to cook smart, not hard? Let’s dive in.

1. Crispy Lemon-Butter Salmon With Garlic Green Beans

This is your weeknight hero: buttery, bright, and perfectly flaky salmon cooked in one pan with snappy green beans. It’s elegant enough for guests but simple enough for Tuesday. The secret is basting—big flavor, minimal effort.

Ingredients:

• 4 salmon fillets (5–6 oz each), skin-on
• 12 oz green beans, trimmed
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 lemon (zest + juice)
• Salt and pepper, to taste

Instructions:

1. Pat the salmon dry and season both sides with salt and pepper. Zest the lemon, then cut it in half.
2. Heat a large skillet over medium-high. Melt 1 tbsp butter. Add green beans with a pinch of salt; cook 3–4 minutes until bright and slightly tender. Push to the edges of the pan.
3. Add salmon, skin-side down. Reduce heat to medium. Cook 4–5 minutes until the skin is crisp.
4. Add remaining 2 tbsp butter to the pan with the garlic. Tilt the skillet and spoon the garlicky butter over the salmon for 1–2 minutes.
5. Squeeze in lemon juice and sprinkle lemon zest over everything. Cook 1 minute more, until salmon flakes easily.

Serve it up: Plate with extra pan juices and a lemon wedge. Add a side of cauliflower rice if you’re extra hungry. Variation: swap green beans for asparagus spears—same cook time, same magic.

2. Creamy Pesto Chicken Skillet

Think tender chicken in a glossy, herby sauce that tastes like you raided a garden and a dairy case. It’s rich, fast, and the kind of dinner that makes people think you used twelve ingredients—when you used four.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup prepared basil pesto (low-carb)
• 1/2 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Season chicken thighs with salt and pepper. Warm olive oil in a large skillet over medium-high heat.
2. Sear chicken 4–5 minutes per side until browned and cooked through. Transfer to a plate.
3. Lower heat to medium. Add pesto and cream to the skillet, whisking to combine and loosen browned bits.
4. Simmer 2–3 minutes until slightly thickened. Return chicken and any juices to the pan; spoon sauce over the top and heat 1–2 minutes.

Pro tip: Add a handful of baby spinach at the end if you want a pop of green (optional, not counted). Serve over zucchini noodles or steamed broccoli. Seriously, you’ll want to drink the sauce.

3. Garlic-Parmesan Shrimp “Scampi” Zoodles

All the garlicky, buttery scampi vibes without the carb crash. Juicy shrimp meet twirly zucchini noodles for a 15-minute dinner that tastes like seaside vacation—minus the crowded boardwalk.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp butter
• 3 cloves garlic, minced
• 3 medium zucchini, spiralized
• 1/3 cup grated Parmesan cheese
• Salt, pepper, and red pepper flakes (optional), to taste

Instructions:

1. Pat shrimp dry and season with salt and pepper. If you like heat, sprinkle a pinch of red pepper flakes.
2. Melt butter in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
3. Add shrimp in a single layer; cook 2 minutes per side until pink and opaque. Transfer to a bowl.
4. Toss zoodles into the same pan with a pinch of salt. Cook 1–2 minutes, just until warmed and slightly tender.
5. Return shrimp and any juices to the pan. Sprinkle Parmesan over everything and toss to coat.

Serve smart: Finish with a squeeze of lemon if you have it (optional). Want extra richness? Swirl in 1 tbsp cream at the end. Keep zoodles al dente so they don’t go watery.

4. Cheesy Beef Taco Skillet (Lettuce Wrap-Ready)

All your taco cravings, none of the tortillas. This skillet is meaty, cheesy, and wildly satisfying. Spoon it into crisp lettuce cups or down a bowl with avocado—weeknight win, game night win, always a win.

Ingredients:

• 1 lb ground beef (80/20)
• 2 tbsp taco seasoning (sugar-free or homemade)
• 1/2 cup salsa (no added sugar)
• 1 cup shredded cheddar or Mexican blend
• Romaine or butter lettuce leaves, for wrapping
• Salt, to taste (optional)

Instructions:

1. Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks, 6–7 minutes. Drain excess fat if needed.
2. Stir in taco seasoning and salsa; simmer 2–3 minutes to thicken slightly.
3. Sprinkle cheese over the top, cover, and cook 1–2 minutes until melted and gooey.

Serve it your way: Pile into lettuce leaves and add sliced jalapeños or a dollop of sour cream if you’ve got them. For variety, swap beef for ground turkey or chorizo. Leftovers reheat like a dream.

5. Balsamic Caprese Chicken Bake

Melty mozzarella, juicy tomatoes, and sweet-tangy balsamic meet succulent chicken breasts. It’s basically caprese salad’s cozy cousin—baked, bubbly, and perfect for when you want something that looks fancy with almost no effort.

Ingredients:

• 4 small chicken breasts (about 1.5–2 lbs total)
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 2 tbsp balsamic vinegar (or sugar-free balsamic glaze)
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Pat chicken dry and season with salt and pepper.
2. Place chicken in a baking dish. Drizzle with olive oil and balsamic vinegar. Scatter tomatoes around the chicken.
3. Bake 18–22 minutes, depending on thickness, until chicken reaches 165°F (74°C).
4. Top each chicken breast with mozzarella slices. Return to oven 2–3 minutes until the cheese is melted and bubbly.

Finishing touch: If you have fresh basil, tear some over the top (optional). Serve with garlicky sautéed spinach or a bed of cauliflower mash. Trust me, that tangy pan juice is liquid gold—spoon it all over.

6. Creamy Cauliflower Alfredo With Bacon And Broccoli

Comfort food on a keto budget—creamy, smoky, and surprisingly light. You’ll blitz cauliflower into a silky sauce, fold in crispy bacon, and toss it with tender broccoli. Bonus: it’s a sneaky veggie win for picky eaters.

Ingredients:

• 1 medium head cauliflower, cut into florets (about 5 cups)
• 4 slices bacon, chopped
• 1 cup broccoli florets
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• Salt and pepper, to taste

Instructions:

1. Boil cauliflower florets in salted water until very tender, 8–10 minutes. Drain well.
2. While cauliflower cooks, crisp bacon in a large skillet over medium heat, 6–8 minutes. Transfer bacon to a plate; keep 1–2 tsp bacon fat in the pan.
3. Add broccoli to the skillet and sauté 3–4 minutes until crisp-tender.
4. Blend cooked cauliflower with heavy cream, Parmesan, salt, and pepper until smooth and velvety. If too thick, add a splash of water or more cream.
5. Pour the cauliflower Alfredo into the skillet with broccoli. Stir in bacon. Warm 1–2 minutes until creamy and hot.

Ideas: Serve over grilled chicken or shirataki noodles for extra bulk. Swap broccoli for spinach if that’s what you have. A pinch of nutmeg in the sauce? Chef’s kiss.

7. Herbed Turkey Meatballs In Creamy Tomato Pan Sauce

Juicy, tender meatballs simmered in a lush tomato-cream sauce that clings to every bite. It’s cozy, quick, and perfect for spooning over zucchini ribbons or roasted eggplant. Family-friendly and freezer-friendly—what’s not to love?

Ingredients:

• 1 lb ground turkey
• 1/2 cup grated Parmesan, divided
• 1 tsp Italian seasoning
• 1 cup low-carb marinara (no sugar added)
• 1/3 cup heavy cream
• Salt and pepper, to taste
• 1 tbsp olive oil (for searing)

Instructions:

1. In a bowl, mix ground turkey, 1/4 cup Parmesan, Italian seasoning, salt, and pepper. Form 12 small meatballs.
2. Heat olive oil in a large skillet over medium-high. Sear meatballs 2–3 minutes per side until browned (they don’t need to be cooked through yet). Reduce heat to medium.
3. Pour in marinara; cover and simmer 6–8 minutes until meatballs are cooked through.
4. Stir in heavy cream and remaining 1/4 cup Parmesan. Simmer 1–2 minutes until the sauce thickens slightly.

Serve like a pro: Top with extra Parmesan and cracked black pepper. Pair with roasted spaghetti squash or a pile of garlicky sautéed kale. For a little heat, add crushed red pepper to the sauce.

Final Tips For Keto Success (Without Extra Work)

– Keep a few staples on hand: heavy cream, Parmesan, pesto, marinara, lemons, and butter. They turn basic proteins into “how is this so good?” dinners.

– Don’t overcook your veggies—crisp-tender keeps textures lively and carbs low.

– Season boldly. Salt, pepper, lemon, and a pinch of heat can transform a five-ingredient dish into something you’ll crave.

There you have it—seven easy keto dinners with five ingredients or less that are fast, flavorful, and totally weeknight-proof. Pick one for tonight, bookmark the rest, and get ready to make “What’s for dinner?” the easiest question you’ll answer all day.