16 Easy Low Carb Recipes For Dinner

Low Carb Recipes For Dinner have become a popular choice for those looking to maintain a healthy lifestyle without sacrificing flavor. Reducing carbohydrates in your evening meals can help with weight management, improve energy levels, and support better digestion. These recipes are not only nutritious but also easy to prepare, making them the perfect solution for busy weeknights when you want a quick yet satisfying meal. Whether you’re following a specific diet plan or simply looking for healthier alternatives, these low-carb dinners will keep you feeling full and energized without the carbs that can weigh you down. From savory meats to fresh veggies and creamy sauces, each dish offers a balanced approach to dinner that’s as delicious as it is simple to make.

Low Carb Recipes For Dinner

1. Garlic Butter Shrimp with Zucchini Noodles

A delicious, low-carb dinner option, Garlic Butter Shrimp with Zucchini Noodles is a flavorful dish that combines succulent shrimp with fresh, tender zucchini noodles tossed in a rich garlic butter sauce. This dish is quick to prepare and perfect for a light yet satisfying dinner.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 2 medium zucchinis (spiralized into noodles)
• 3 tbsp butter
• 4 garlic cloves (minced)
• 1 lemon (zested and juiced)
• 2 tbsp fresh parsley (chopped)
• Salt and pepper to taste

Instructions:

1. Prepare the zucchini noodles: Using a spiralizer, create zucchini noodles. Set them aside on a paper towel to remove excess moisture.
2. Cook the shrimp: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. Make the garlic butter sauce: In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Combine the noodles: Add the zucchini noodles to the skillet, and sauté them for 2-3 minutes until tender but still slightly crisp. Season with salt and pepper.
5. Add the shrimp: Return the shrimp to the skillet and toss them with the zucchini noodles. Add the lemon juice and zest, and stir to combine.
6. Garnish and serve: Sprinkle fresh parsley on top and serve immediately.

Nutritional Information (per serving):

• Calories: 280
• Fat: 18g
• Protein: 23g
• Carbs: 6g
• Fiber: 2g

This dish is light, flavorful, and packed with healthy fats and protein, making it the perfect low-carb option for a satisfying dinner.

2. Chicken Alfredo with Cauliflower Rice

A creamy and indulgent low-carb dinner, Chicken Alfredo with Cauliflower Rice is the perfect combination of tender grilled chicken, a rich Alfredo sauce, and cauliflower rice, making it a satisfying, healthy alternative to traditional pasta dishes.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 2 cups cauliflower rice (fresh or frozen)
• 1 cup heavy cream
• ½ cup Parmesan cheese (grated)
• 3 garlic cloves (minced)
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Grill the chicken: Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium heat. Grill the chicken for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest before slicing it into strips.
2. Prepare the cauliflower rice: In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for 4-5 minutes until tender. Season with salt and pepper, and set aside.
3. Make the Alfredo sauce: In the same pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Let it cook for 3-4 minutes, stirring occasionally, until the sauce thickens. Stir in the Parmesan cheese until melted and smooth.
4. Assemble the dish: Divide the cauliflower rice between two plates. Top with sliced grilled chicken and pour the creamy Alfredo sauce over the chicken.
5. Serve: Garnish with additional Parmesan cheese or fresh parsley if desired, and serve immediately.

Nutritional Information (per serving):

• Calories: 400
• Fat: 28g
• Protein: 30g
• Carbs: 8g
• Fiber: 3g

This dish is a creamy, low-carb alternative to traditional Alfredo, packed with protein from the chicken and a rich, satisfying sauce that pairs perfectly with cauliflower rice. It’s perfect for anyone looking to enjoy a decadent meal while keeping their carbs in check.

3. Cauliflower Crust Pizza

A delicious low-carb alternative to traditional pizza, Cauliflower Crust Pizza combines a crispy, gluten-free crust made from cauliflower with your favorite pizza toppings. It’s perfect for those looking to enjoy pizza without the carbs, while still savoring all the flavors.

Ingredients:

• 1 medium cauliflower (riced)
• 1 ½ cups shredded cheese (such as mozzarella or a cheese blend)
• 1 large egg
• 2 tbsp almond flour
• 1 tbsp olive oil (plus extra for greasing)
• ½ cup tomato sauce (sugar-free)
• 1 cup mozzarella cheese (shredded)
• Toppings of your choice (pepperoni, mushrooms, bell peppers, olives, etc.)

Instructions:

1. Prepare the cauliflower rice: Preheat the oven to 425°F (220°C). Rice the cauliflower by pulsing it in a food processor or grating it by hand. Steam or microwave the cauliflower rice for about 5-7 minutes until soft. Let it cool and then squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
2. Make the crust dough: In a large mixing bowl, combine the cauliflower rice, shredded cheese, egg, almond flour, and olive oil. Mix well until the ingredients are evenly incorporated and form a dough-like consistency.
3. Form the crust: Line a baking sheet with parchment paper and lightly grease it with olive oil. Transfer the cauliflower dough onto the sheet and press it into a circular shape, about ½ inch thick.
4. Bake the crust: Bake the cauliflower crust for 15-20 minutes, or until it turns golden brown and crispy around the edges.
5. Add the toppings: Remove the crust from the oven. Spread a thin layer of tomato sauce over the crust, leaving a small border around the edges. Top with shredded mozzarella cheese and your desired pizza toppings.
6. Final bake: Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
7. Serve: Let the pizza cool slightly before slicing and serving.

Nutritional Information (per serving):

• Calories: 250
• Fat: 18g
• Protein: 14g
• Carbs: 8g
• Fiber: 3g

This cauliflower crust pizza is a great way to enjoy a healthier, low-carb version of your favorite comfort food. With a crispy crust, melty cheese, and endless topping options, it’s the perfect meal for a keto or gluten-free diet.

4. Baked Salmon with Avocado Salsa

A flavorful and healthy dish, Baked Salmon with Avocado Salsa combines tender, baked salmon with a fresh and zesty avocado salsa. It’s a perfect low-carb meal that’s rich in healthy fats, protein, and vibrant flavors.

Ingredients:

• 4 salmon fillets
• 1 ripe avocado (diced)
• 1 medium tomato (diced)
• ¼ red onion (finely chopped)
• 2 tbsp fresh cilantro (chopped)
• 1 lime (zested and juiced)
• 2 tbsp olive oil (plus extra for drizzling)
• Salt and pepper to taste

Instructions:

1. Bake the salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and drizzle a little olive oil on it. Place the salmon fillets on the baking sheet, skin-side down, and season with salt and pepper. Drizzle the fillets with a little olive oil.
2. Cook the salmon: Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork and is cooked through.
3. Prepare the avocado salsa: While the salmon bakes, combine the diced avocado, tomato, red onion, cilantro, lime juice, and lime zest in a bowl. Gently toss the ingredients to combine and season with salt and pepper to taste.
4. Assemble the dish: Once the salmon is baked, remove it from the oven and let it rest for a minute. Top each salmon fillet with a generous spoonful of the fresh avocado salsa.
5. Serve: Drizzle a little olive oil over the top for added richness, and serve immediately.

Nutritional Information (per serving):

• Calories: 350
• Fat: 22g
• Protein: 30g
• Carbs: 8g
• Fiber: 6g

This dish is perfect for a light, nutritious dinner that’s packed with protein from the salmon and healthy fats from the avocado, all complemented by the fresh, zesty salsa. It’s a simple, delicious way to enjoy a low-carb meal with vibrant flavors.

5. Keto Beef Stir-Fry

A savory and satisfying dish, Keto Beef Stir-Fry is a low-carb, high-protein meal that’s packed with flavor and nutrition. Tender beef strips are stir-fried with vibrant vegetables and a flavorful blend of soy sauce, sesame oil, garlic, and ginger, making it the perfect quick and easy keto dinner.

Ingredients:

• 1 lb beef strips (flank steak or sirloin)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 cup broccoli florets
• 1 medium onion (sliced)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 2 garlic cloves (minced)
• 1 tbsp fresh ginger (minced)
• Salt and pepper to taste

Instructions:

1. Prepare the ingredients: Slice the beef into thin strips, and chop the vegetables (bell peppers, onion, and broccoli) into bite-sized pieces.
2. Stir-fry the beef: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil. Add the beef strips and cook for 3-4 minutes, or until browned and cooked through. Remove the beef from the pan and set aside.
3. Cook the vegetables: In the same skillet, add a bit more sesame oil if needed. Add the sliced onions, bell peppers, and broccoli. Stir-fry the vegetables for 4-5 minutes, or until they are tender-crisp.
4. Add seasonings: Add the minced garlic and ginger to the vegetables and cook for an additional 1 minute, until fragrant.
5. Combine beef and vegetables: Return the cooked beef to the skillet and pour in the soy sauce. Stir to combine and cook for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6. Serve: Remove from heat and serve immediately, garnished with sesame seeds or chopped green onions if desired.

Nutritional Information (per serving):

• Calories: 300
• Fat: 20g
• Protein: 28g
• Carbs: 8g
• Fiber: 3g

This Keto Beef Stir-Fry is a quick, flavorful, and low-carb meal that’s perfect for anyone on a ketogenic or low-carb diet. The beef is rich in protein, while the vegetables provide essential vitamins and fiber, all cooked in a savory sauce for a well-balanced, delicious dinner.

6. Zucchini Lasagna

A delicious and low-carb alternative to traditional lasagna, Zucchini Lasagna uses thin slices of zucchini in place of pasta, layered with seasoned ground turkey, creamy ricotta, and savory marinara sauce. It’s a hearty, healthy dish that’s perfect for those following a keto or low-carb diet.

Ingredients:

• 4 medium zucchinis (sliced thin lengthwise)
• 1 lb ground turkey
• 1 ½ cups ricotta cheese
• 2 cups marinara sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp fresh basil (chopped)
• Salt and pepper to taste
• Olive oil (for greasing)

Instructions:

1. Prepare the zucchini: Preheat the oven to 375°F (190°C). Slice the zucchinis thinly lengthwise, and lay them out on paper towels to absorb excess moisture. Optionally, you can lightly salt the zucchini slices to help draw out moisture.
2. Cook the turkey: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until fully browned and cooked through. Season with salt, pepper, and any additional spices you prefer (like garlic powder or Italian seasoning).
3. Prepare the ricotta mixture: In a bowl, combine the ricotta cheese with fresh basil, and a pinch of salt and pepper. Mix well.
4. Assemble the lasagna: In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer zucchini slices on top, followed by a layer of the cooked turkey, a layer of ricotta cheese, and some mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan cheese on top.
5. Bake: Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
6. Serve: Let the lasagna cool for 5-10 minutes before slicing. Garnish with extra fresh basil, if desired, and serve.

Nutritional Information (per serving):

• Calories: 320
• Fat: 20g
• Protein: 26g
• Carbs: 9g
• Fiber: 3g

This Zucchini Lasagna is a perfect dish for anyone on a low-carb or keto diet. With tender zucchini replacing traditional pasta, and layers of savory turkey, creamy ricotta, and melted cheese, it’s a satisfying and guilt-free dinner option.

7. Spaghetti Squash Carbonara

A light, yet creamy twist on the classic pasta dish, Spaghetti Squash Carbonara replaces traditional pasta with roasted spaghetti squash, creating a low-carb, deliciously rich carbonara. This dish features crispy bacon, eggs, Parmesan cheese, and a creamy sauce that coats the squash strands perfectly.

Ingredients:

• 1 medium spaghetti squash
• 4 large eggs
• 6 slices bacon (chopped)
• 1 cup Parmesan cheese (grated)
• 2 garlic cloves (minced)
• ¼ cup heavy cream
• 1 tbsp fresh parsley (chopped)
• Salt and pepper to taste

Instructions:

1. Prepare the spaghetti squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and can be easily shredded into spaghetti-like strands with a fork.
2. Cook the bacon: While the squash roasts, cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside, leaving a little bacon fat in the pan.
3. Make the carbonara sauce: In the same skillet, add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the heavy cream and bring it to a simmer. Once the cream is warmed, remove from heat. In a separate bowl, whisk together the eggs, Parmesan cheese, and a pinch of salt and pepper.
4. Combine squash and sauce: Once the spaghetti squash is done roasting, use a fork to shred the flesh into strands. Add the squash to the skillet with the garlic and cream mixture. Slowly pour in the egg and Parmesan mixture, tossing gently to coat the squash strands without scrambling the eggs.
5. Add bacon and finish: Stir in the cooked bacon and cook over low heat for an additional 2-3 minutes to warm everything through and allow the sauce to thicken.
6. Serve: Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve immediately.

Nutritional Information (per serving):

• Calories: 350
• Fat: 27g
• Protein: 18g
• Carbs: 10g
• Fiber: 2g

This Spaghetti Squash Carbonara is a deliciously creamy, low-carb alternative to traditional carbonara, offering all the rich flavors of the classic dish without the extra carbs. The bacon adds a savory crunch, while the creamy sauce creates a perfectly comforting meal.

8. Stuffed Bell Peppers

These Stuffed Bell Peppers are a perfect low-carb dinner option, packed with seasoned ground beef or turkey, cauliflower rice, and melty cheese. The bell peppers serve as a colorful, nutrient-packed vessel, making this dish both satisfying and healthy.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef or ground turkey
• 2 cups cauliflower rice (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes (drained)
• 1 ½ cups shredded cheese (cheddar, mozzarella, or a blend)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh herbs (parsley or basil) for garnish

Instructions:

1. Prepare the bell peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside of the peppers with olive oil and place them in a baking dish.
2. Cook the filling: In a skillet, heat the olive oil over medium heat. Add the ground beef or turkey, breaking it up with a spoon as it cooks. Season with garlic powder, oregano, salt, and pepper. Once the meat is browned and cooked through, stir in the cauliflower rice and diced tomatoes. Cook for another 5 minutes until the mixture is heated through and well combined.
3. Stuff the peppers: Spoon the meat and cauliflower rice mixture into each hollowed-out bell pepper, pressing gently to pack the filling. Top with a generous amount of shredded cheese.
4. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and golden.
5. Serve: Garnish with freshly chopped herbs such as parsley or basil and serve hot.

Nutritional Information (per serving):

• Calories: 320
• Fat: 18g
• Protein: 25g
• Carbs: 12g
• Fiber: 4g

These Stuffed Bell Peppers are a fantastic, nutritious meal that combines protein, vegetables, and flavor into one dish. Whether you use beef or turkey, cauliflower rice offers a low-carb alternative to traditional rice, making this a satisfying and healthy dinner option.

9. Chicken Lettuce Wraps

These Chicken Lettuce Wraps are a light, flavorful, and low-carb alternative to traditional wraps. Filled with tender, seasoned chicken and served in crisp lettuce leaves, they are the perfect balance of savory and fresh. This dish is quick to make and full of vibrant Asian-inspired flavors.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 8 large lettuce leaves (romaine, butter lettuce, or iceberg)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1 tbsp fresh cilantro (chopped)
• Salt and pepper to taste
• Optional: 1 tsp rice vinegar or lime juice for an extra tang

Instructions:

1. Cook the chicken: In a skillet, heat the sesame oil over medium heat. Season the chicken breasts with salt and pepper, then cook in the skillet for 6-8 minutes on each side until fully cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.
2. Prepare the sauce: In the same skillet, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Stir in the soy sauce (or tamari), and let it simmer for 2-3 minutes to develop flavor. If desired, add rice vinegar or lime juice for a tangy touch.
3. Assemble the wraps: Place a few spoonfuls of the cooked chicken into each lettuce leaf, then drizzle with the soy-ginger sauce. Garnish with chopped cilantro for a fresh, herbaceous finish.
4. Serve: Serve the wraps immediately, either as an appetizer or a light main dish.

Nutritional Information (per serving):

• Calories: 250
• Fat: 14g
• Protein: 30g
• Carbs: 5g
• Fiber: 2g

These Chicken Lettuce Wraps are a perfect low-carb, high-protein dish. The savory soy-ginger sauce complements the tender chicken, while the fresh crunch of lettuce adds a refreshing contrast. These wraps are an ideal option for a healthy and satisfying dinner or lunch!

10. Eggplant Parmesan

Eggplant Parmesan is a low-carb take on the classic Italian dish, using almond flour for breading instead of breadcrumbs. The crispy eggplant slices are layered with marinara sauce, mozzarella, and Parmesan cheese, creating a deliciously savory and comforting meal that’s perfect for dinner.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup marinara sauce (sugar-free or homemade preferred)
• 1 ½ cups mozzarella cheese (shredded)
• ½ cup Parmesan cheese (grated)
• 2 eggs, beaten
• 1 cup almond flour
• 2 tbsp olive oil (for frying)
• Salt and pepper to taste
• Fresh basil (optional, for garnish)

Instructions:

1. Prepare the eggplant: Preheat the oven to 375°F (190°C). Slice the eggplant into ½-inch rounds. Lay the slices on a paper towel, sprinkle with salt, and let them sit for 20-30 minutes to draw out excess moisture. Pat dry with a paper towel.
2. Bread the eggplant: In a shallow bowl, whisk the eggs. In another shallow bowl, place the almond flour, seasoned with salt and pepper. Dip each eggplant slice into the egg mixture, then coat with almond flour, pressing lightly to ensure even coverage.
3. Fry the eggplant: In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices in batches for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. Assemble the dish: In a baking dish, spread a thin layer of marinara sauce. Layer the fried eggplant slices on top, then spoon more sauce over each slice. Sprinkle mozzarella and Parmesan cheese generously over the eggplant.
5. Bake: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. If desired, broil for an additional 2-3 minutes to brown the cheese on top.
6. Serve: Garnish with fresh basil and serve hot. Enjoy!

Nutritional Information (per serving):

• Calories: 350
• Fat: 25g
• Protein: 18g
• Carbs: 14g
• Fiber: 6g

This Eggplant Parmesan offers all the rich, comforting flavors of the classic dish while keeping it low in carbs. The almond flour crust adds a delicious crunch, and the melted cheeses paired with marinara sauce make for a satisfying meal that everyone will enjoy!

FAQ

1. What are low-carb recipes?

Low-carb recipes are meals that are designed to be low in carbohydrates, focusing on protein, healthy fats, and non-starchy vegetables. These recipes aim to reduce or eliminate high-carb ingredients like bread, pasta, and sugar, making them a great option for those looking to manage their weight, blood sugar levels, or simply eat more nutrient-dense foods.

2. Are these low-carb recipes suitable for a ketogenic (keto) diet?

Yes, many of the recipes featured in “16 Easy Low Carb Recipes For Dinner” are suitable for a ketogenic (keto) diet, which typically focuses on eating foods with very low carbohydrate content. However, always check individual recipes for specific carb counts, as some may be slightly higher depending on ingredients like sauces or vegetables.

3. How can I make these low-carb recipes even healthier?

To make these low-carb recipes even healthier, you can use organic, non-GMO ingredients, reduce or replace oils with healthier fats (such as avocado oil or coconut oil), and add more fiber-rich vegetables. Additionally, you can adjust portion sizes to meet your specific dietary needs.

4. Can I substitute ingredients in these recipes?

Yes, you can substitute ingredients based on your dietary preferences or what you have on hand. For example, you can swap cauliflower rice for another type of low-carb vegetable rice, or use dairy-free cheese alternatives in place of mozzarella or Parmesan. Always make sure the substitutions still align with your low-carb goals.

5. Are these recipes family-friendly?

Absolutely! Many of these low-carb dinner recipes are delicious and easy enough for the whole family to enjoy. For picky eaters, you can modify some ingredients to suit their preferences, such as switching out vegetables or reducing the spice level.