12 Keto Friendly Ground Sausage Dinners for Low Carb Nights

The first time I made a spicy sausage and cauliflower rice skillet, my kitchen was filled with the most inviting aroma, and it quickly became a family favorite. If you’re always on the hunt for delicious low-carb dinner ideas like I am, you’re in for a treat. From cheesy stuffed peppers to savory zucchini noodles, these ground sausage recipes are perfect for any keto night. Get ready to enjoy these delightful creations while keeping it low-carb. Let’s explore these scrumptious recipes together.

Spicy Sausage and Cauliflower Rice Skillet

Indulge in a delicious and keto-friendly meal with this Spicy Sausage and Cauliflower Rice Skillet. This dish is a perfect blend of flavors, combining the heat of spicy sausage with the subtle sweetness of cauliflower rice.

It’s a quick and easy dinner option that caters to the keto lifestyle, featuring low-carb ingredients that will keep you satisfied without sacrificing taste. Whether you’re cooking for a family or preparing a meal for yourself, this recipe is sure to become a staple in your weekly menu.

The Spicy Sausage and Cauliflower Rice Skillet is designed to serve 4-6 people, making it a great choice for gatherings or meal prepping. The dish not only packs a punch with its bold flavors but also provides a nutritious balance of protein, healthy fats, and vegetables.

With just a few ingredients and simple cooking steps, you can have a wholesome and satisfying meal ready in no time. Let’s explore the ingredients and instructions to bring this flavorful skillet to life.

Ingredients for 4-6 servings:

• 1 pound ground spicy sausage
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 head of cauliflower, riced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Ingredients:

Begin by ricing the cauliflower if not using pre-riced cauliflower. Simply cut the cauliflower into florets and pulse in a food processor until it resembles rice.

Dice the onion and red bell pepper, and mince the garlic to have all ingredients ready for cooking.

2. Cook the Sausage:

In a large skillet over medium heat, add the olive oil. Once heated, add the ground spicy sausage.

Cook the sausage, breaking it apart with a spatula, until it’s browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving the drippings in the pan.

3. Sauté Vegetables:

In the same skillet, add the diced onion and red bell pepper. Sauté for about 3-4 minutes until the onion is translucent and the bell pepper is tender.

Add the minced garlic and cook for an additional minute until fragrant.

4. Add Cauliflower Rice:

Stir in the riced cauliflower, smoked paprika, ground cumin, salt, black pepper, and red pepper flakes (if using).

Mix well to combine all the ingredients evenly. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

5. Combine and Serve:

Return the cooked sausage to the skillet, mixing it well with the cauliflower rice and vegetables.

Cook for another 2-3 minutes to make sure everything is heated through. Just before serving, stir in the chopped parsley and lime juice for a burst of freshness.

Extra Tips:

To enhance the flavor, consider using a mix of different colored bell peppers for added sweetness and color.

If you prefer a milder dish, opt for a mild sausage and omit the red pepper flakes. For a more substantial meal, you can top the skillet with a fried or poached egg.

Additionally, this dish can be stored in an airtight container in the refrigerator for up to 3 days, making it a convenient option for meal prepping. Enjoy your Spicy Sausage and Cauliflower Rice Skillet with a side of avocado for extra creaminess and healthy fats.

Cheesy Sausage and Spinach Stuffed Peppers

Cheesy Sausage and Spinach Stuffed Peppers are a delicious and satisfying dish perfect for those following a keto lifestyle. These vibrant bell peppers are filled with a savory mixture of ground sausage, fresh spinach, and a blend of cheeses that melt together beautifully, offering a delightful contrast of flavors and textures.

The stuffed peppers aren’t only nutritious but also visually appealing, making them an excellent choice for a family dinner or a special gathering. This recipe serves 4-6 people and is an excellent way to enjoy a hearty meal without compromising your keto diet.

The combination of spicy sausage, nutrient-rich spinach, and creamy cheese creates a filling that’s both flavorful and low in carbohydrates. By baking the peppers, they become tender and slightly sweet, complementing the savory filling perfectly. This dish can be prepared in advance, making it convenient for busy weeknight dinners.

Ingredients:

• 6 medium bell peppers (any color)
• 1 pound ground sausage
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This will guarantee it’s hot enough to bake the stuffed peppers evenly.

2. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside to dry.

3. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.

Add the ground sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 8-10 minutes.

4. Add Spinach and Seasoning: Once the sausage is cooked, add the chopped spinach to the skillet. Stir until the spinach wilts, about 2-3 minutes. Season the mixture with Italian seasoning, salt, and pepper to your taste.

5. Mix in the Cheeses: Remove the skillet from the heat and stir in the mozzarella and Parmesan cheeses until well combined with the sausage and spinach mixture.

6. Stuff the Peppers: Fill each prepared bell pepper with the sausage, spinach, and cheese mixture, packing it tightly.

7. Bake the Peppers: Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.

8. Serve: Allow the stuffed peppers to cool slightly before serving. Enjoy them as a main dish or alongside a simple salad.

Extra Tips:

For a spicier version, consider using hot Italian sausage or adding a pinch of red pepper flakes to the filling. If you prefer a different cheese, feel free to substitute or add cheeses like cheddar or gouda for a unique flavor profile.

To save time on busy nights, you can prepare the filling a day in advance and store it in the refrigerator until you’re ready to stuff and bake the peppers. This dish also freezes well, allowing you to enjoy leftovers for future meals.

Sausage and Zucchini Noodles With Alfredo Sauce

If you’re searching for a delicious and keto-friendly dinner option, search no more than Sausage and Zucchini Noodles with Alfredo Sauce. This dish combines the rich flavors of savory ground sausage with the fresh taste of zucchini noodles, all smothered in a creamy Alfredo sauce that’s sure to satisfy your taste buds.

It’s a perfect meal for those nights when you want something comforting yet low in carbs. Plus, it’s quick to prepare, making it ideal for busy weeknights or a delightful weekend dinner.

Zucchini noodles, or “zoodles,” are a fantastic alternative to traditional pasta, providing all the satisfaction without the carbs. The ground sausage adds a hearty protein component, and the Alfredo sauce brings everything together with its creamy, cheesy goodness.

This recipe serves 4-6 people, making it great for family dinners or meal prepping for the week. You’ll be amazed at how something so simple can taste so indulgent!

Ingredients:

• 1 lb ground sausage
• 4 medium zucchinis
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Zucchini Noodles: Using a spiralizer, create zucchini noodles from the 4 medium zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to slice the zucchini into thin strips. Set the zoodles aside.
2. Cook the Sausage: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground sausage and cook until it’s browned and cooked through, breaking it up with a spatula as it cooks, about 8-10 minutes. Remove the sausage from the skillet and set aside.
3. Make the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and nutmeg, and whisk until the sauce is smooth and creamy. Season with salt and pepper to taste.
4. Combine Everything: Add the cooked sausage back into the skillet with the Alfredo sauce. Gently toss in the zucchini noodles, making sure they’re well coated with the sauce and sausage. Cook for another 2-3 minutes until the zucchini noodles are heated through but still have a slight crunch.
5. Serve: Transfer the Sausage and Zucchini Noodles with Alfredo Sauce to plates or a serving dish. Garnish with freshly chopped parsley for a pop of color and extra flavor.

Extra Tips: To guarantee your zucchini noodles don’t turn watery, avoid overcooking them. They should be slightly tender but still have a crunch to them.

If you prefer a thicker sauce, simmer the Alfredo sauce a bit longer before adding the noodles and sausage. Additionally, feel free to experiment with different types of sausage, such as spicy Italian or chicken sausage, to tailor the dish to your taste preferences. Enjoy your keto-friendly feast!

Hearty Sausage and Cabbage Soup

Hearty Sausage and Cabbage Soup is the perfect keto-friendly meal that’s both satisfying and simple to make. This warm and comforting dish combines flavorful ground sausage with tender cabbage and aromatic vegetables, enveloped in a savory broth.

It’s a versatile recipe that can be adapted to your taste preferences by adding your favorite low-carb vegetables or spices. Not only is this soup delicious, but it’s also low in carbohydrates, making it an ideal choice for those following a ketogenic diet.

Prepare to indulge in a bowl of this nourishing soup that’s perfect for a chilly evening or a quick weeknight dinner. With minimal prep time and an easy cooking process, this Hearty Sausage and Cabbage Soup can be whipped up in no time.

It isn’t only a fantastic way to enjoy a keto-friendly meal but also a great way to incorporate more vegetables into your diet. Whether you’re cooking for your family or meal-prepping for the week, this recipe serves 4-6 people, ensuring that everyone can enjoy a comforting bowl of goodness.

Ingredients (Serves 4-6):

• 1 pound ground sausage
• 1 medium head of cabbage, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 4 cups chicken or vegetable broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional: chopped parsley for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Wash and chop the cabbage into bite-sized pieces, dice the onion, mince the garlic, and slice the carrots. Set aside.
2. Cook the Sausage: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the ground sausage and cook until browned, breaking it up with a spoon as it cooks. Once browned, remove the sausage from the pot and set aside, leaving the drippings in the pot.
3. Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, and sliced carrots. Sauté for about 5 minutes until the onions are translucent and the vegetables are slightly tender.
4. Add Cabbage and Seasonings: Stir in the chopped cabbage, paprika, dried thyme, salt, and pepper. Cook for another 5 minutes, allowing the cabbage to soften slightly.
5. Combine Ingredients: Return the cooked sausage to the pot. Pour in the chicken or vegetable broth and stir well to combine all the ingredients.
6. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the cabbage and carrots are tender.
7. Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
8. Serve: Ladle the soup into bowls and, if desired, garnish with chopped parsley before serving.

Extra Tips: For an added depth of flavor, consider using smoked sausage instead of regular ground sausage. You can also experiment with different herbs and spices like bay leaves or rosemary to create a unique taste.

If you prefer a thicker soup, mash some of the carrots and cabbage with a fork or potato masher. Remember to taste and adjust the seasoning before serving, as the flavors can develop as the soup simmers. This soup can be stored in the refrigerator for up to 3 days, making it a perfect option for meal prep.

Sausage and Broccoli Cheese Casserole

Indulge in the rich and creamy flavors of this Keto-friendly Sausage and Broccoli Cheese Casserole. This dish is a delightful combination of savory ground sausage, tender broccoli, and a luscious cheese sauce, all baked to perfection. Perfect for a family dinner or a cozy meal for friends, this casserole isn’t only delicious but also adheres to your low-carb lifestyle.

The blend of spices and the gooey cheese topping make it a satisfying and comforting meal that everyone will enjoy. This casserole is a great way to incorporate more vegetables into your diet while still enjoying the hearty flavors of sausage.

Broccoli, when combined with a creamy cheese sauce, takes on a deliciously rich flavor that pairs perfectly with the seasoned sausage. This dish is designed to serve 4-6 people, making it ideal for a family meal or for having leftovers for the next day. Plus, it’s easy to prepare and can be customized with your favorite herbs and spices to suit your taste preferences.

Ingredients:

• 1 lb ground sausage
• 4 cups broccoli florets
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil and set aside.
2. Cook the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground sausage and cook until browned, breaking it into crumbles with a spatula. Once cooked, remove the sausage from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Blanch the Broccoli: Meanwhile, bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
5. Make the Cheese Sauce: In the skillet with the onions and garlic, pour in the heavy cream and bring it to a simmer. Stir in the cheddar cheese and Parmesan cheese until they melt and the sauce thickens. Add the Italian seasoning, salt, and pepper to taste.
6. Combine Ingredients: In the prepared baking dish, combine the cooked sausage, blanched broccoli, and cheese sauce. Stir until all ingredients are evenly coated with the sauce.
7. Bake the Casserole: Top the mixture with a little extra cheese if desired. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Serve and Enjoy: Allow the casserole to cool slightly before serving. Enjoy the warm, cheesy goodness!

Extra Tips: For a more robust flavor, consider adding some red pepper flakes or a pinch of nutmeg to the cheese sauce. If you prefer a less creamy consistency, reduce the amount of heavy cream slightly.

This dish can also be made ahead of time and stored in the refrigerator for up to two days before baking; just be sure to adjust the baking time accordingly. For a crunchy topping, sprinkle some pork rind crumbs over the casserole before baking.

Italian Sausage and Bell Pepper Stir Fry

If you’re looking for a delicious and keto-friendly meal that packs a punch of flavor, the Italian Sausage and Bell Pepper Stir Fry is an excellent choice. This dish combines savory Italian sausage with the vibrant colors and fresh taste of bell peppers, creating a meal that’s as beautiful as it’s tasty.

Perfect for a quick weeknight dinner, this stir fry is both satisfying and simple to prepare, making it a favorite among those following a ketogenic diet. The combination of spices from the sausage and the slight sweetness of the bell peppers creates a delightful harmony that will have everyone coming back for seconds.

This recipe serves 4-6 people, making it perfect for a family dinner or a small gathering. It’s not only quick to make but also requires minimal ingredients, which means it’s budget-friendly as well. The use of ground Italian sausage allows for easy cooking and guarantees that every bite is packed with flavor.

With just a few steps, you’ll have a keto-friendly meal that’s sure to please even the pickiest eaters.

Ingredients:

• 1 pound ground Italian sausage
• 2 large bell peppers (any color), sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and slicing the bell peppers into thin strips. Slice the onion and mince the garlic, setting them aside for later use.
2. Cook the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground Italian sausage, breaking it apart with a spatula as it cooks. Cook until the sausage is browned and cooked through, about 7-10 minutes. Once cooked, remove the sausage from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and garlic, sautéing until the onions become translucent and the garlic is fragrant, about 2-3 minutes. Add the sliced bell peppers to the skillet, stirring occasionally, and cook for an additional 5-7 minutes until they start to soften.
4. Combine and Season: Return the cooked sausage to the skillet with the vegetables. Sprinkle in the Italian seasoning, and add salt and pepper to taste. Stir everything together well, guaranteeing the sausage and vegetables are evenly coated with the seasoning.
5. Simmer and Serve: Allow the mixture to simmer for another 2-3 minutes, letting the flavors meld together. Once done, remove from heat. Serve hot, garnished with fresh basil or parsley if desired.

Extra Tips:

For an extra depth of flavor, consider adding a splash of balsamic vinegar during the last few minutes of cooking. This will enhance the sweetness of the peppers and add a slight tanginess to the dish.

Additionally, if you prefer a bit of heat, you can include a pinch of red pepper flakes when sautéing the onions and garlic. Remember to adjust the seasoning according to your taste preferences, and feel free to experiment with different colored bell peppers to add variety and visual appeal to your dish.

Sausage and Mushroom Frittata

The Sausage and Mushroom Frittata is a delicious, keto-friendly meal that’s perfect for breakfast, brunch, or dinner. This dish combines savory ground sausage with earthy mushrooms and fluffy eggs to create a satisfying and nutritious meal that’s low in carbohydrates.

The frittata is easy to prepare and can be customized with additional vegetables or cheese to suit your taste. It’s a simple one-pan meal that’s great for meal prep or for serving to family and friends.

This recipe yields a frittata that serves 4-6 people, making it ideal for small gatherings or a weeknight dinner. The combination of protein from the sausage and eggs with the fiber from the mushrooms makes this dish both filling and flavorful.

Plus, the frittata is versatile enough to be served hot, cold, or at room temperature, allowing for flexibility in meal planning. Follow the steps below to create a delicious Sausage and Mushroom Frittata that everyone will enjoy.

Ingredients:

• 10 large eggs
• 1/2 cup heavy cream
• 1 pound ground sausage
• 1 cup sliced mushrooms
• 1 small onion, diced
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees your frittata will cook evenly once it’s transferred to the oven.
2. Cook the Sausage: In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground sausage and cook until browned, breaking it into small pieces with a spatula. This should take about 5-7 minutes. Once cooked, remove the sausage from the skillet and set aside.
3. Sauté the Vegetables: Add the remaining tablespoon of olive oil to the same skillet. Add the diced onion and sliced mushrooms, sautéing until the onions are translucent and the mushrooms are tender, about 5 minutes.
4. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined. Stir in half of the shredded cheese.
5. Combine Ingredients: Return the cooked sausage to the skillet with the onions and mushrooms. Pour the egg mixture over the sausage and vegetables, making sure everything is evenly distributed.
6. Cook on the Stovetop: Cook the mixture on the stovetop over medium heat for about 3-5 minutes, or until the edges start to set. This helps create a nice crust on the bottom of the frittata.
7. Add Cheese and Bake: Sprinkle the remaining cheese over the top of the frittata. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and the cheese is golden brown.
8. Garnish and Serve: Remove the frittata from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before slicing and serving.

Extra Tips:

When making the Sausage and Mushroom Frittata, feel free to experiment with different types of sausage, such as spicy Italian or herb-flavored, to add variety to the dish.

You can also include additional low-carb vegetables such as spinach, bell peppers, or zucchini to enhance the flavor and nutritional value. If you don’t have an oven-safe skillet, you can transfer the mixture to a greased baking dish before placing it in the oven.

To guarantee even cooking, avoid stirring the frittata once the eggs are added to the skillet.

Creamy Sausage and Kale Soup

Creamy Sausage and Kale Soup is a comforting and keto-friendly dish that combines the richness of ground sausage with the earthiness of kale, all enveloped in a creamy broth. This soup is perfect for those chilly evenings when you crave something warm yet nutritious. The combination of flavors is both hearty and satisfying, making it an ideal meal for anyone following a low-carb, high-fat diet like keto.

This dish is simple to prepare and requires minimal ingredients, ensuring that you can enjoy a delicious meal without spending hours in the kitchen. The savory sausage provides a burst of flavor, while the kale adds a subtle bitterness that complements the creaminess of the broth. With a balance of protein, healthy fats, and fiber, this soup isn’t only keto-friendly but also nourishing and wholesome for the whole family.

Ingredients for 4-6 servings:

• 1 pound ground sausage
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 6 cups chopped kale, stems removed
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by chopping the onion and mincing the garlic. Wash the kale thoroughly, remove the stems, and chop it into bite-sized pieces.
2. Cook the Sausage: In a large pot, heat the olive oil over medium heat. Add the ground sausage and cook until browned and fully cooked, breaking it apart with a wooden spoon as it cooks. Once cooked, remove the sausage from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
4. Combine Ingredients: Return the cooked sausage to the pot. Pour in the chicken broth and bring the mixture to a simmer. Add the dried thyme, salt, and pepper to taste.
5. Add the Kale: Stir in the chopped kale and let it simmer until wilted and tender, about 5 minutes.
6. Incorporate the Cream: Reduce the heat to low and slowly stir in the heavy cream. Allow the soup to heat through without boiling, ensuring that the cream doesn’t curdle.
7. Finish and Serve: Once the soup is heated through, taste and adjust the seasoning if necessary. Serve hot, garnished with freshly grated Parmesan cheese if desired.

Extra Tips:

For an extra boost of flavor, consider adding a pinch of red pepper flakes for a bit of heat. If you prefer a thicker soup, you can blend a portion of it and return it to the pot for a creamier texture.

Additionally, if you have leftovers, this soup stores well in the refrigerator for up to three days. Simply reheat gently on the stove, adding a splash of broth if it becomes too thick.

Enjoy your creamy sausage and kale soup as a hearty, keto-friendly meal that will satisfy your cravings and keep you on track with your dietary goals.

Sausage and Eggplant Bake

If you’re on a keto diet and looking for a hearty, flavorful dinner option, this Sausage and Eggplant Bake is guaranteed to satisfy your cravings without compromising your dietary goals.

This dish combines the rich, savory flavors of ground sausage with the earthy, slightly sweet taste of eggplant, all baked to perfection with a medley of herbs and spices. It’s a comforting, one-dish meal that’s perfect for busy weeknights or a cozy weekend dinner.

This recipe serves 4-6 people, making it an excellent choice for family dinners or meal prep for the week. With a few simple ingredients and straightforward steps, you’ll have a delicious keto-friendly dinner on the table in no time.

Whether you’re a seasoned keto veteran or just exploring low-carb options, this Sausage and Eggplant Bake is a must-try dish that will delight your taste buds and keep you on track with your dietary goals.

Ingredients:

• 1 pound ground sausage
• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This makes sure it’s hot enough to bake the dish evenly.
2. Prepare Eggplant: Lay the eggplant slices on a baking sheet and sprinkle them with salt. Let them sit for about 15 minutes to draw out excess moisture and bitterness. Pat them dry with paper towels.
3. Cook the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground sausage and cook until browned, breaking it apart with a spatula as it cooks. Remove the sausage from the skillet and set aside.
4. Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
5. Combine Ingredients: Stir in the marinara sauce, oregano, and basil into the onion and garlic mixture. Return the cooked sausage to the skillet, and mix well. Season with salt and pepper to taste.
6. Layer the Bake: In a 9×13 inch baking dish, spread a thin layer of the sausage mixture on the bottom. Arrange half of the eggplant slices over the sausage, then top with half of the mozzarella cheese. Repeat the layers with the remaining sausage mixture, eggplant slices, and mozzarella cheese.
7. Add Parmesan: Sprinkle the grated Parmesan cheese evenly over the top layer of mozzarella.
8. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
9. Cool and Serve: Allow the Sausage and Eggplant Bake to cool for a few minutes before serving. This will make it easier to cut and serve.

Extra Tips:

For best results, choose firm, fresh eggplants to avoid any bitterness. If you have time, salt the eggplant slices and let them sit longer to remove even more moisture.

You can also experiment with different cheese blends or add a sprinkle of red pepper flakes for a bit of heat. If you’re meal prepping, this dish stores well in the refrigerator for up to 4 days, making it a convenient option for quick, delicious meals throughout the week.

Sausage and Brussels Sprouts Skillet

This one-pan wonder isn’t only simple to prepare but also offers minimal clean-up, making it ideal for busy weeknights. With just a handful of ingredients and straightforward instructions, you can have a nutritious and delicious meal on the table in under 30 minutes.

The Sausage and Brussels Sprouts Skillet is a versatile dish that can be customized with your favorite seasonings or cheese toppings, guaranteeing that it never gets boring. Gather your ingredients and get ready to enjoy a wholesome, keto-friendly dinner!

Ingredients (Serves 4-6):

• 1 pound ground sausage
• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Optional: 1/2 cup shredded Parmesan cheese

Instructions:

1. Prepare the Ingredients: Start by washing and halving the Brussels sprouts. Set them aside. Gather the remaining ingredients to guarantee a smooth cooking process.
2. Cook the Sausage: In a large skillet over medium heat, add the ground sausage. Break it apart with a spatula or wooden spoon, stirring occasionally until it’s browned and fully cooked, about 7-10 minutes. Once cooked, remove the sausage from the skillet and set aside, leaving the rendered fat in the pan for added flavor.
3. Sauté the Brussels Sprouts: In the same skillet, add the olive oil to the sausage drippings. Place the Brussels sprouts cut-side down in the skillet, ensuring they’re in a single layer. Allow them to cook undisturbed for about 4-5 minutes until they start to caramelize and turn golden brown.
4. Season the Dish: Sprinkle the garlic powder, onion powder, salt, and pepper over the Brussels sprouts. Stir to combine, and continue to cook for another 5 minutes, stirring occasionally, until the sprouts are tender yet crisp.
5. Combine and Serve: Return the cooked sausage to the skillet, mixing it with the Brussels sprouts. Allow everything to heat through for about 2-3 minutes. If desired, sprinkle the shredded Parmesan cheese over the top and let it melt before serving. Serve the dish hot.

Extra Tips: When cooking the Brussels sprouts, resist the urge to stir them too soon. Allowing them to sit undisturbed helps develop a nice caramelization, bringing out their natural sweetness.

If you prefer a little heat, consider adding a pinch of red pepper flakes along with the other seasonings. Additionally, feel free to experiment with different types of cheese or herbs to personalize the dish to your liking. Enjoy this hearty skillet as a standalone meal or pair it with a simple side salad for added greens.

Tex-Mex Sausage and Cheese Stuffed Avocados

Tex-Mex Sausage and Cheese Stuffed Avocados are a delightful keto-friendly dinner option that combines the rich flavors of spiced ground sausage with the creamy texture of ripe avocados.

This dish isn’t only simple to prepare but also makes for a visually appealing and satisfying meal that’s perfect for both family dinners and casual gatherings. By incorporating Tex-Mex spices and a blend of cheeses, you can transform plain avocados into a mouthwatering centerpiece that’s low in carbs and high in flavor.

Perfect for those following a ketogenic diet, this recipe guarantees you get a good dose of healthy fats from the avocados while keeping the carbohydrate count minimal. The combination of spicy sausage, gooey cheese, and fresh avocados will satisfy your taste buds and leave you feeling full and energized.

This recipe serves 4-6 people, making it an excellent choice for a small dinner party or a family meal.

Ingredients:

• 4 ripe avocados
• 1 pound ground sausage (pork or chicken)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Optional toppings: sour cream, diced tomatoes, sliced jalapeños

Cooking Instructions:

1. Prepare the Avocados: Carefully slice each avocado in half lengthwise and remove the pit. Scoop out a bit of flesh from each half to create more room for the filling. Set the avocado halves aside on a baking dish.
2. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the ground sausage and cook, breaking it into small crumbles with a spatula, until it’s no longer pink.
3. Season the Sausage: Add the chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper to the sausage. Stir well to make sure the sausage is evenly coated with the spices. Cook for an additional 2-3 minutes, allowing the flavors to meld.
4. Combine with Cheese: Remove the skillet from the heat and stir in the shredded cheddar and Monterey Jack cheeses. Mix until the cheese is melted and thoroughly combined with the sausage.
5. Stuff the Avocados: Evenly distribute the sausage and cheese mixture among the avocado halves, pressing it gently to make sure it stays in place.
6. Bake: Preheat your oven to 375°F (190°C). Place the filled avocados in the preheated oven and bake for 10-15 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish and Serve: Remove the avocados from the oven and sprinkle with chopped cilantro. Serve immediately with lime wedges on the side. Add optional toppings like sour cream, diced tomatoes, or sliced jalapeños for extra flavor.

Extra Tips:

For perfectly ripe avocados, look for ones that yield slightly to gentle pressure. If they’re too firm, let them ripen at room temperature for a day or two.

To prevent the avocados from browning, you can brush them with lime juice right after slicing. Additionally, feel free to adjust the spice level by increasing or decreasing the amount of cayenne pepper according to your preference.

For a vegetarian twist, replace the sausage with a plant-based meat alternative and follow the same seasoning process.

Sausage and Garlic Parmesan Spaghetti Squash

Sausage and Garlic Parmesan Spaghetti Squash is a delightful, keto-friendly dish that combines the robust flavors of ground sausage with the nutty taste of spaghetti squash, complemented by a rich garlic parmesan sauce. This dish is perfect for those looking to enjoy a hearty meal without the carbs typically found in traditional pasta dishes.

Spaghetti squash serves as an excellent substitute for pasta, providing a unique texture and a subtle sweetness that pairs beautifully with the savory sausage and creamy garlic parmesan sauce. This recipe not only satisfies your cravings for a comforting, pasta-like dish but also adheres to a low-carb diet, making it a perfect choice for those following a ketogenic lifestyle.

Whether you’re preparing a weeknight dinner for the family or looking to impress guests with a delicious and nutritious meal, Sausage and Garlic Parmesan Spaghetti Squash offers a mouthwatering experience that everyone will love.

Ingredients (Serves 4-6)

• 1 large spaghetti squash
• 1 tablespoon olive oil
• 1 pound ground Italian sausage
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside of each half with olive oil and place them cut side down on a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes, or until the squash is tender and can be easily shredded with a fork.
2. Cook the Sausage: While the squash is roasting, heat a large skillet over medium heat. Add the ground Italian sausage and cook until browned and cooked through, breaking it apart with a spoon. This should take about 8-10 minutes. Once cooked, remove the sausage from the skillet and set aside.
3. Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Mix well and let the sauce thicken slightly, about 3-4 minutes.
4. Combine Ingredients: Once the spaghetti squash is cooked, use a fork to shred the flesh into spaghetti-like strands. Add the strands to the skillet with the garlic parmesan sauce, along with the cooked sausage. Toss everything together until well combined and the squash is evenly coated with the sauce.
5. Serve: Divide the mixture among plates and garnish with freshly chopped parsley for a touch of color and freshness. Serve immediately while warm.

Extra Tips

For an extra burst of flavor, consider adding a pinch of red pepper flakes to the garlic parmesan sauce for a slight kick. If you prefer a creamier sauce, you can increase the amount of heavy cream or Parmesan cheese to your liking.

When choosing a sausage, opt for a high-quality Italian sausage without added sugars to keep the dish keto-friendly. Finally, if you’re short on time, the spaghetti squash can also be cooked in the microwave; simply pierce it with a fork, microwave on high for 10-12 minutes, and proceed with the rest of the recipe.