This Easy Keto Meal Plan is perfect for cooking low-carb dinners for the whole family. I’ve included a printable shopping list for all 5 keto dinners and 2 meal prep snacks, too!
This week I’ve got five super flavorful low-carb dinners and not one but TWO keto snacks for you! Whether you’re craving something savory or something sweet, whether you’re looking for a breakfast or a dessert, I’ve got you covered. You can reach for these Keto Sausage Balls or Keto Peanut Butter Fudge whenever the urge strikes!
I’m making keto as easy as possible… Just download the grocery list for all the ingredients you need for these dinners and bonus recipe! Click through to each individual recipe for a printable recipe card with net carbs and macros, then scroll to the bottom of this post for keto meal prep tips and a printable meal plan + grocery list!
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Bonus Breakfast: 5-Ingredient Sausage Balls
These Keto Sausage Balls only require five ingredients and are perfect for meal prep! This recipe makes 25 sausage balls, each one just 0.9 net carbs. You could split these up into 5 breakfasts (4.5 net carbs for 5) or just enjoy a couple at a time as a snack when you’re hungry! You can freeze these for longer-term storage, then simply microwave to thaw.
Monday: Instant Pot Whole Chicken
This Instant Pot Whole Chicken is super flavorful and requires little effort! This recipe makes 4-5 servings, depending on how large your chicken is. Only 0.8 net carbs each. Side suggestion: Cauliflower Risotto – 4 servings, 4.3 net carbs each; This amazingly creamy, low-carb side gives you a nutritional classic side for a low-carb twist on a traditional dinner!
If you prefer to not use an Instant Pot, click here for oven roasting instructions. It’ll take a bit longer, but the skin comes out wonderfully crispy.
Tuesday: Cajun Pork Chops with Fried Cabbage
This Pork Chops and Fried Cabbage dish is a quick, easy way to focus on the basics: A healthy meal that tastes amazing! This recipe makes 4 servings, 3.7 net carbs each. Side suggestion: Keto Three-Cheese Basil Biscuits – 22 biscuits, 2 net carbs each; These are easy to meal prep and freeze! Make a big batch and bring out for breakfasts and dinners.
Wednesday: Green Chili Chicken Stuffed Peppers
These Green Chili Chicken Stuffed Peppers are delicious and easy to prep ahead of time! This recipe makes 8 stuffed peppers, 4.7 net carbs each. Side suggestion: Cilantro Lime Cauliflower Rice – 4 servings, 4.1 net carbs; We love how flavorful this keto rice is, and it’s simple to prep it ahead of time for an even quicker dinner!
Thursday: One Pan Cabbage Casserole
This One Pan Cabbage Casserole is so easy and nutritious! Leftovers make great lunch, too. This recipe makes 6 servings, 7.4 net carbs each. Side suggestion: This is such a complete meal, I’d rather serve an appetizer beforehand instead. These Instant Pot Artichokes (2 servings, 3.5 net carbs) with their dipping sauce would be fantastic!
Friday: Bacon Wrapped Scallops
These Bacon Wrapped Scallops are filling and always feel like a reward for making it to the end of the week! This recipe makes 4 servings, 6.9 net carbs each. Side suggestion: Air Fryer Broccoli – 4 servings, 3.1 net carbs; So simple and easy! Squeeze a bit of that lemon over the broccoli too–You’ll love it!
Bonus Dessert: 3-Ingredient Keto Peanut Butter Fudge
This Keto Peanut Butter Fudge is incredibly easy, and a little goes a long way! This recipe makes 30 fudge bites, each one just 1.5 net carbs. You can store these in the fridge or the freezer for long-term storage. Throw a frozen piece into your lunchbox just in case you get a craving in the middle of the day!
Keto Meal Prep Tips
This is a great keto meal prep recipe to keep around! It results in flavorful, juicy, tender chicken in less time than the traditional oven roasted chicken. However, if you prefer the oven method or don’t have an Instant Pot, click here for those instructions! I recommend cooking one to carve and enjoy on Monday, and one to shred and use in Wednesday’s stuffed peppers.
To reheat the whole chicken, place in a roasting pan or baking dish. Pour 1/2-1 cup of chicken broth in the bottom of the pan and place in the oven at 350 degrees F for 20-25 minutes.
This can be prepared in advance and stored in the fridge about 3 days. To reheat, put back in the skillet (pork chops on top) with a tablespoon or two of water, cover, and warm in the oven on 350 degrees F for about 10 minutes.
These can be prepped or cooked ahead of time. You can cook the chicken up to 3 days ahead of time. You can use the Instant Pot method described for Monday’s meal, roast the chicken in the oven, or cook chicken breasts in the slow cooker. You can mix up the filling and store it in an airtight container up to 3 days, cut the peppers 1-2 days ahead of time, then simply assemble and bake when you’re ready!
You can cook the entire dish (minus the sprinkle of cheese on top… that’s better to add when reheating) ahead of time and store in an airtight container in the fridge up to 3 days. If you’d rather cook it fresh but keep it quick, chop the cabbage up to 5 days in advance and store it in a plastic bag in the fridge. You could also cook the ground beef (or turkey) up to 3 days ahead of time and store in the fridge. If doing this, the casserole should be eaten within a day of cooking.
I would not recommend making these in advance, but you could easily prep these ahead of time! 1-2 days ahead of time, you can wrap the scallops in bacon and store them in the fridge. Don’t season them until right before cooking, though.