Creamy lemon chicken is an easy low carb recipe that is great for the whole family. The sauce is made with lemon juice, minced garlic, and heavy cream for a full rich flavor. Just serve with your favorite keto vegetable and dinner is served!

The other day I was finishing up with work, and thinking about what I should make for dinner just like any other day. With a family of 4, I’m always trying to balance making something that everyone will eat.

Between myself, my husband, and the kids – we all have very different tastebuds. So it’s always a win when I can find something that the entire house will enjoy. And let me tell you! I have found another winner to add to the list of recipes that we can all agree on!

This creamy lemon chicken is the ultimate crowd pleaser! And the best part about it is you can make it in just one skillet in about 30 minutes! If you don’t know by now, I am all about one-pot/one-skillet recipes. Because you know, the dishes won’t wash themselves!

I just so happened to have some chicken thighs on hand that I needed to use, and the rest of the ingredients for this recipe were already in the kitchen. These lemon garlic chicken thighs are super easy to make and you likely have most of the ingredients on hand already as well!

Chicken Thighs vs. Chicken Breast

If you don’t have chicken thighs, feel free to use chicken breast instead. Just be sure that the chicken is boneless as boneless chicken requires less cooking time. I prefer to use chicken thighs because they have more flavor than chicken breasts. This is due to them having a higher fat content which is great for the keto diet! Chicken thighs are also super affordable – another win for this recipe!

Creamy Lemon Chicken Ingredients

• 6 boneless skinless chicken thighs (you can also use 4 thinly sliced chicken breasts instead)
• salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon psyllium husk or arrowroot powder, (optional for a thicker sauce)
• 1 lemon, sliced into rounds for garnish (optional)

How to make Creamy Lemon Chicken

1. Start by seasoning the chicken with the salt, pepper, and garlic powder.
2. In a medium-high heated non-stick skillet, add the olive oil and the chicken. Cook the chicken for about 7 minutes on each side or until the internal temperature reaches 165 degrees. You don’t want to see any pink on the inside of the chicken.
3. Once the chicken is finished cooking, remove from the skillet and set aside.
4. In the same skillet, add the butter and the minced garlic. Allow the butter to melt, and saute the garlic for about 1 minute.
5. Add the chicken broth and begin to scrape the brown bits from the bottom of the pan as you stir. Allow the broth to simmer for about 5 minutes.
6. Add in the heavy cream and lemon juice and stir everything together. Bring the sauce to a light simmer, and reduce heat to medium. Allow the sauce to cook for another 5 minutes. Optional: You can add the psyllium husk at this step if you want a thicker sauce.
7. Return the chicken to the pan and continue to cook for another 3 minutes. Top with sliced lemons for garnish and serve.

More great low carb chicken recipes:

Cheesy Spinach Stuffed Chicken Breast

Easy Low Carb Keto Chicken Salad

Creamy Lemon Chicken

Yield: 6 servings

Prep Time: 2 minutes

Cook Time: 28 minutes

Total Time: 30 minutes

Juicy chicken thighs in a creamy lemon garlic sauce. A super easy low carb one-skillet dish.

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Ingredients

• 6 boneless skinless chicken thighs (you can also use 4 thinly sliced chicken breasts instead)
• salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil

Lemon Garlic Sauce

• 1/4 cup butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon lemon juice (freshly squeezed)
• 1 lemon, sliced into rounds for garnish (optional)
• 1 tablespoon psyllium husk or arrowroot powder, (optional for a thicker sauce)

Instructions

1. Season the chicken with the salt, pepper, and garlic powder.
2. In a medium-high heated non-stick skillet, add the olive oil and the chicken. Cook the chicken for about 7 minutes on each side or until the internal temperature reaches 165 degrees. You don't want to see any pink on the inside of the chicken.
3. Once the chicken is finished cooking, remove from the skillet and set aside.
4. In the same skillet, add the butter and the minced garlic. Allow the butter to melt, and saute the garlic for about 1 minute.
5. Add the chicken broth and begin to scrape the brown bits from the bottom of the pan as you stir. Allow the broth to simmer for about 5 minutes.
6. Add in the heavy cream and lemon juice and stir everything together. Bring the sauce to a light simmer, and reduce heat to medium. Allow the sauce to cook for another 5 minutes. Optional: You can add the psyllium husk at this step if you want a thicker sauce.
7. Return the chicken to the pan and continue to cook for another 3 minutes. Top with sliced lemons for garnish and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 415 Total Fat: 33g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 202mg Sodium: 397mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 29g

This keto meatloaf is delicious and super easy to make. It’s a low carb twist on a southern classic meatloaf recipe that’s sure to make you forget that you are dieting.

Growing up, I looked forward to anytime my mom made meatloaf for dinner. It still happens to be one of my favorite things to eat. As a kid, I always liked extra ketchup with my meatloaf. And honestly…not much has changed lol!

Thankfully, this keto meatloaf recipe tastes just like the classic meatloaf that I grew up eating. The only thing missing is mashed potatoes, though I’m cool with settling for mashed cauliflower these days.

Traditional meatloaf recipes typically call for a filler of breadcrumbs or crackers. Breadcrumbs are used to stretch the meatloaf. However, I’m going to show you how you can still enjoy traditional southern meatloaf minus the carbs!

What can be used in place of breadcrumbs

Grated parmesan cheese, ground pork rinds, almond or coconut flour, and golden flaxseed are all great keto substitutes for breadcrumbs. In this recipe, I used a mixture of parmesan and almond flour. I also added parsley to give it that Italian breadcrumbs taste. Trust me, just like regular breadcrumbs, you won’t even notice the taste of the almond/coconut flour. 

To make my easy Italian keto breadcrumbs recipe, combine 1/2 cup grated parmesan, 1/2 cup almond or coconut flour, and 1 tablespoon dried parsley in a small bowl. Then, simply mix everything together. 

Can you have ketchup on keto?

Traditional ketchup is full of sugar and should not be used on the keto diet. However, many brands now make “no sugar added” ketchup. Ketchup with no sugar added is a keto-friendly option.

How to avoid dense meatloaf

You’ll want to mix all of the meatloaf ingredients just until combined. Be sure not to over mix your ingredients. Also, do not over compress the meatloaf when shaping your meatloaf. This will ensure that your meatloaf isn’t dense or too tightly packed.

Keto Meatloaf Ingredients

• 1/2 cup grated parmesan
• 1/2 cup almond flour, (or coconut flour)
• 1 tablespoon dried parsley
• 2 pounds ground beef
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 2 eggs, lightly beaten
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 cup no sugar added ketchup

How to make keto meatloaf

Combine all of the ingredients in a large bowl, with the exception of the ketchup. Use your hands to mix everything together.

Once everything is combined, transfer the mixture to the pan and mold into a loaf.

Bake the meatloaf uncovered for 30 minutes. Remove the meatloaf from the oven and allow it to rest for about 10 minutes prior to serving.

Check out this other delicious low carb ground beef recipe:

Low Carb Bacon Cheeseburger Casserole 

Keto Meatloaf

Yield: 7 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

A super moist and juicy keto meatloaf recipe that tastes just as good as the classic.

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Ingredients

Keto Breadcrumbs

• 1/2 cup grated parmesan
• 1/2 cup almond flour, (or coconut flour)
• 1 tablespoon dried parsely

Meatloaf

• 2 pounds ground beef
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 2 eggs, lightly beaten
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 cup no sugar added ketchup

Instructions

1. Preheat oven to 350 degrees.
2. Line or grease a loaf pan.
3. Combine all of the ingredients in a large bowl, and mix together. I recommend using your hands to mix everything.
4. Once everything is combined, transfer the mixture to the pan and mold into a loaf.
5. Bake the meatloaf uncovered for 30 minutes.
6. Remove the meatloaf from the oven, spread the ketchup over the top of the meatloaf.
7. Return the meatloaf to the oven, and bake for another 25 - 35 minutes or until internal temperature reaches 160 degrees.
8. Allow the meatloaf to rest for 10 minutes prior to serving.

Notes

To avoid dense meatloaf, avoid over compressing the meatlof when shaping it into a mold.

Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 467 Total Fat: 30g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 175mg Sodium: 777mg Carbohydrates: 7g Net Carbohydrates: 5g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 41g

Unstuffed cabbage rolls ready in 30 minutes. Save time by skipping the rolling and just throw everything in one pot with this easy cabbage roll recipe!

One of the things I love about cabbage is its versatility. You can fry it, steam it, shred it for a salad, pickle it – the list goes on! And let me tell you, I’m here for all of that because I love cabbage. 

Unstuffed cabbage rolls are an easy way to enjoy the traditional taste of stuffed cabbage rolls in half the time. No need to roll cabbage leaves or bake anything in this recipe. Just simply add everything to the pot and cook on the stovetop. Trust me we won’t be sacrificing any flavor here!

Most traditional stuffed cabbage roll recipes are based on a Polish dish called Golumpki. It typically uses a ground beef mixture with rice and onions which is rolled into cooked cabbage leaves. Cabbage rolls are usually served with a tomato-based sauce.

For this recipe, I pretty much make my traditional southern cabbage recipe and just add the stuffed cabbage fixings. 

 Of course, we won’t be using any rice with this keto option. But no worries, because you won’t even miss it. This recipe is just that good!

Ingredients

• 2 pounds ground beef
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 1 head cabbage, chopped
• 2 14.5 ounce cans diced tomatoes
• 1  8 ounce can tomato sauce
• 2 tablespoons white vinegar
• 1/2 cup water
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp garlic powder

How to make unstuffed cabbage rolls

Start by seasoning and browning the ground beef in a skillet with the minced garlic and chopped onion. Be sure to crumble the beef as you brown it.

Once the ground beef is finished cooking, drain the excess oil in a colander and add it to a large pot or dutch oven over medium-high heat. 

Add in the remaining ingredients, and bring to a boil. Reduce heat, and let simmer for about 25 – 30 minutes.

You’ll love these other low carb ground beef recipes:

Low Carb Bacon Cheeseburger Casserole

Keto Meatloaf | Classic Southern Style

Easy Unstuffed Cabbage Rolls Ready in 30 Minutes

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Cabbage rolls made easy. An easy low carb comfort dish.

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Ingredients

• 2 pounds ground beef
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 1 head cabbage, chopped
• 2 (14.5 ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 tablespoon white vinegar
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder

Instructions

1. Season and brown the ground beef with the onion and minced garlic in a skillet on medium-high heat. Be sure to crumble the ground beef as you cook it.
2. Once the ground beef is finished cooking drain any excess oil using a colander.
3. Add the beef to a large pot or dutch oven over medium-high heat.
4. Add the remaining ingredients to the pot with the beef, and mix together.
5. Cover the pot with a lid, and cook for 20 minutes, or until the cabbage is tender stirring occasionally.
6. Feel free to adjust the seasonings to taste, adding more if you prefer and serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 359 Total Fat: 20g Saturated Fat: 7g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 101mg Sodium: 481mg Carbohydrates: 12g Net Carbohydrates: 8g Fiber: 4g Sugar: 6g Sugar Alcohols: 0g Protein: 33g

Low Carb Bacon Cheeseburger Casserole is the perfect comfort dish. You won’t even miss the hamburger bun after trying this amazing recipe! This cheesy low carb casserole is full of cheese, ground beef, and bacon. It is definitely a meat lovers dream!

While you can’t eat cheeseburgers with a traditional bun on the keto diet, this delicious low carb bacon cheeseburger casserole is sure to curb your cravings.

There is something so satisfying about a good bacon cheeseburger. Layers of meat, cheese, and bacon topped with ketchup – seriously, it’s just an amazing combination! Even my husband who is not on a low carb diet loves this cheesy low carb bacon cheeseburger casserole.

Making Low Carb Cheeseburger Casserole Ahead of Time

One of my favorite things about making casseroles is that they are a great make-ahead meal. You can make this recipe ahead of time, and store it in your freezer. Simply take it out of the freezer a day ahead for meal prep. Once thawed, this keto casseroled may be stored in the fridge for 3 – 4 days.

While I made this recipe based on what I prefer on my own cheeseburger, feel free to add or remove ingredients as you like as long as they are keto-friendly of course!

What Goes into the Casserole

The main ingredients are seasoned ground beef, chopped bacon, onions, cheese, and pickles. However, feel free to add any of your favorite keto-friendly toppings as well! Mushrooms would be another great addition to this recipe. Keto bacon cheeseburger casserole can also be served with a side of reduced sugar ketchup and yellow mustard.

How to Make Low Carb Bacon Cheeseburger Casserole

Hint: For a list of step by step instructions, scroll down for the recipe card.

1. Start off by cooking the bacon. Then season and brown the ground beef with chopped onions and garlic.
2. Add the cream cheese, ketchup, and Worcestershire sauce to skillet with the ground beef.
3. Once everything is heated through, spread the ground beef mixture into a greased 9×13 baking dish. 
4. Top the ground beef mixture with the chopped bacon and pickles.
5. In a medium bowl, combine the eggs, heavy cream, and 1 cup of the shredded cheese. Mix it together and pour evenly over the ground beef and bacon.
6. Evenly top the casserole with the remaining cup of shredded cheese.
7. Place the casserole in the oven and bake for 20 minutes, until the cheese is melted.
8. Allow cooling 5 minutes before serving.

Low Carb Bacon Cheeseburger Casserole

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

This cheesy low carb casserole is full of cheese, ground beef, and bacon. It is definitely a meat lovers dream!

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Ingredients

• 1/2 pound bacon, roughly chopped
• 1 pound ground beef
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 2 oz cream cheese
• 2 tablespoons "no sugar added" ketchup
• 1 tablespoon Worcestershire sauce
• 6 dill pickle chips, sliced (You can use more or less, depending on your preference.)
• 2 eggs
• 1/2 cup heavy whipping cream
• 2 cups shredded cheddar cheese

Instructions

1. Cook the bacon according to the package instructions.
2. Once the bacon is finished cooking, roughly chop and set aside.
3. Add the ground beef to a skillet over medium heat and season it evenly with the seasoning salt, garlic powder, and salt and pepper. Add the chopped onion and chopped garlic
4. Begin to brown the meat by breaking it up and crumbling it as you cook.
5. Once the meat is browned all the way through, drain the meat and return it to the skillet over medium high heat.
6. Add the cream cheese, ketchup, and Worcestershire sauce to the skillet with the ground beef. Mix everything until combined and heated through.
7. Remove the ground beef mixture from the heat, and spread evenly into a 9x13 greased baking dish.
8. Top the meat evenly with the chopped bacon, and the chopped pickles.
9. In a medium bowl, combine the eggs, heavy cream, and 1 cup of the shredded cheese. Mix together, and then pour evenly over the beef and bacon.
10. Evenly top the casserole with the remaining cup of shredded cheese.
11. Place the casserole in the oven and bake for 20 minutes, until the cheese is melted.
12. Allow to cool for about 5 minutes prior to serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 336 Total Fat: 25g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 118mg Sodium: 722mg Carbohydrates: 3g Fiber: 0g Sugar: 1g Protein: 23g

This keto shrimp alfredo recipe is rich and deliciously creamy. The sauce is made using garlic and parmesan for a decadent burst of flavor. This low carb alfredo is sure to be a regular on your keto meal plan!

One of my favorite go-to quick recipes is keto shrimp alfredo. This recipe is so quick because it only uses one pot, and only takes about 30 minutes to make. Of course, that means less clean up which is always a win!

Shrimp is extremely keto-friendly! Shrimp contain practically no carbs, so feel free to indulge in them guilt-free. They are also high in protein, so they’ll help you to feel full longer.

Is Zucchini good for keto?

1 whole zucchini contains about 3 net carbs. Zucchini is one of the more popular keto vegetables because it’s so versatile. You can slice them, shave them, or spiralize them to make zoodles. Your local grocery store likely carries pre-spiralized zucchini which is so convenient! I use it regularly to save time.

Zucchini noodles taste pretty plain by themselves and make the perfect low carb pasta substitute. Just like regular pasta, the idea is to jazz them up with a good sauce or dressing just like we’re going to use in this recipe.

This low carb shrimp alfredo uses about 1 1/2 pounds of zoodles (about 4 whole zucchini).

Tip: Zucchini contains a lot of water. Arrange zoodles on paper towels prior to cooking, and lightly sprinkle with salt in order to remove excess water. Allow the zoodles to sit for about 15 minutes, prior to cooking. This will prevent your alfredo sauce from coming out too watery.

Keto Shrimp Alfredo Ingredients

• 1/4 cup unsalted butter
• 2 teaspoons garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound shrimp, peeled and deveined
• 1 cup heavy cream
• 3/4 cup parmesan cheese, grated
• salt and pepper, to taste
• 1/4 tsp garlic powder
• 1 cup spinach, chopped
• 1 1/2 pounds of zucchini noodles (about 4 whole zucchini spiralized)
• 1/4 cup parmesan cheese, grated (for topping)

How to make Keto Shrimp Alfredo

1. Arrange 1 1/2 pounds of zucchini noodles on paper towels, and lightly sprinkle with salt. Let them sit while you are preparing the rest of the meal. (about 15 minutes)
2. Rinse the peeled and deveined shrimp, and pat dry with paper towels. Season the shrimp with 1/4 tsp of salt and 1/4 tsp of pepper, then set aside.
3. Preheat a large skillet, on medium-high heat.
4. Add 1/14 cup of butter to the skillet, and melt.
5. Once the butter is almost melted, add the minced garlic. Saute for 2 minutes.
6. Add the shrimp to the pan, and cook until slightly pink. Be sure to move the shrimp around in the pan to ensure that they cook evenly. 
7. Once the shrimp are halfway cooked, add the heavy cream and bring to a slight simmer. Note: It’s important to add the heavy cream prior to the shrimp being fully cooked, as they will continue to cook once the cream is added. This will prevent the shrimp from being overcooked.
8. Once the sauce begins to simmer, add the parmesan cheese and stir. Reduce heat to medium, and continue to stir until the sauce becomes creamy. Season the alfredo sauce with salt, pepper, and garlic powder to taste.
9. Add the chopped spinach and zucchini noodles. Continue to stir until zucchini is heated through. (about 3 minutes)
10. Remove pan from heat, and serve immediately.

One-Pot Keto Creamy Shrimp Alfredo with Zucchini Noodles and Spinach

Yield: 5

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Creamy shrimp alfredo made with garlic, parmesan cheese, and zucchini noodles.

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Ingredients

• 1/4 cup unsalted butter
• 1 tablespoon garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound shrimp, peeled and deveined
• 1 cup heavy cream
• 1 cup grated Parmesan cheese, grated
• salt and pepper, to taste
• 1/4 tsp garlic powder
• 1 cup spinach, chopped
• 1 1/2 pounds zucchini, (about 4 zucchini spiraled)

Instructions

1. Arrange 1 1/2 pounds of zucchini noodles on paper towels, and lightly sprinkle with salt. Let them sit while you are preparing the rest of the meal. (about 15 minutes)
2. Rinse the peeled and deveined shrimp, and pat dry with paper towels. Season the shrimp with 1/4 tsp of salt and 1/4 tsp of pepper, then set aside.
3. Preheat a large skillet, on medium-high heat.
4. Add the butter to the skillet and let it melt.
5. Once the butter is melted, add the garlic and the shrimp. Saute for 2 minutes.
6. Add the shrimp to the pan, and cook until slightly pink. Be sure to move the shrimp around in the pan to ensure that they cook evenly.
7. Once the shrimp are halfway cooked, add the heavy cream and bring to a slight simmer. Note: It's important to add the heavy cream prior to the shrimp being fully cooked, as they will continue to cook once the cream is added. This will prevent the shrimp from being overcooked.
8. Once the sauce begins to simmer, add the parmesan cheese and stir. Reduce heat to medium, and continue to stir until the sauce becomes creamy.
9. Season the alfredo sauce with the garlic powder and salt and pepper to taste.
10. Reduce heat to low. Add the chopped spinach and zucchini noodles. Continue to stir until zucchini is heated through. (about 3 minutes)
11. Remove pan from heat, and serve immediately.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 470 Total Fat: 34g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 287mg Sodium: 1746mg Carbohydrates: 12g Net Carbohydrates: 10g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 31g