45 Incredibly Easy Keto Crockpot Recipes

If you’ve ever wished for a way to make keto cooking easier without sacrificing flavor, you’re in for a treat.

Picture this: a meal bubbling away in your crockpot while you’re off tackling your day, and when you return, the aroma of something warm, hearty, and low-carb greets you like an old friend.

Magic, right?

Well, that’s the beauty of keto crockpot recipes—they’re the culinary equivalent of hitting the “easy” button.

The keto diet is all about swapping out carbs for healthy fats, but let’s be real—it’s not always convenient to whip up a meal from scratch. That’s where crockpots come to the rescue.

From creamy soups to melt-in-your-mouth casseroles, slow cookers make keto meal prep a breeze.

This article is packed with 45 comforting recipes, each one crafted to fit your low-carb lifestyle and keep your taste buds happy.

Let’s dive into the delicious possibilities!

45 Easy & Delicious Keto Crockpot Recipes

Here’s a treasure trove of keto-friendly crockpot recipes that put comfort food front and center.

These dishes don’t just satisfy cravings—they hug your taste buds and promise simplicity with every bite.

Each recipe is designed for busy days, lazy weekends, or any time you want a home-cooked meal without the hassle.

1. Keto Lasagna Soup

• Description: Craving lasagna but not the carbs? This Keto Lasagna Soup delivers all the flavors you love—rich marinara, melty cheese, and savory beef—without the noodles. Think of it as lasagna’s cozy, low-carb cousin, perfect for chilly nights or when you need a hearty, soul-warming dish.
• Prep Time: 15 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 6
• Ingredients:
  • 1 lb ground beef (80% lean)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1 cup ricotta cheese
  • 1 ½ cups shredded mozzarella cheese (divided)
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes (optional for spice)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

• Instructions:
  1. Brown the beef: Heat a skillet over medium-high heat. Add ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft. Drain any excess grease.
  2. Combine in the crockpot: Add the cooked beef mixture to the crockpot. Stir in the beef broth, diced tomatoes, tomato paste, Italian seasoning, red pepper flakes, and a pinch of salt and pepper.
  3. Slow cook: Cover and cook on low for 6 hours (or high for 3 hours), allowing the flavors to meld beautifully.
  4. Add cheese: Thirty minutes before serving, stir in the ricotta cheese and half of the shredded mozzarella. Mix well to create a creamy, cheesy base.
  5. Garnish and serve: Ladle the soup into bowls, sprinkle with the remaining mozzarella, and garnish with fresh basil leaves. Serve hot.
• Nutrition Facts (per serving):
  • Calories: 320
  • Protein: 25g
  • Fat: 20g
  • Carbs: 8g
  • Fiber: 2g
  • Net Carbs: 6g
• Recipe Notes:
  • Substitute ground turkey or sausage for a flavor twist.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop for best results.

2. Slow Cooker Keto Crack Chicken

• Description: True to its name, this dish is downright addictive. Imagine tender chicken breasts swimming in a creamy, cheesy ranch sauce, topped with crispy bacon and fresh green onions. It’s a dish that feels indulgent but fits perfectly into your keto goals. Serve it over cauliflower rice, zoodles, or enjoy it on its own.
• Prep Time: 10 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 4
• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 (8 oz) block cream cheese, softened
  • 1 packet ranch seasoning mix (keto-friendly)
  • 1 cup shredded cheddar cheese
  • 4 slices cooked bacon, crumbled
  • ¼ cup chopped green onions
  • Salt and pepper to taste

• Instructions:
  1. Layer ingredients: Place the chicken breasts in the bottom of your crockpot. Sprinkle with ranch seasoning, then spread the softened cream cheese evenly over the chicken.
  2. Cook low and slow: Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender and easy to shred.
  3. Shred the chicken: Using two forks, shred the chicken directly in the crockpot, mixing it into the creamy sauce.
  4. Add cheese and bacon: Stir in the shredded cheddar cheese and crumbled bacon. Cover and cook for an additional 15-20 minutes until the cheese is melted and bubbly.
  5. Serve: Sprinkle with chopped green onions before serving. Pair with steamed veggies, a keto bun, or just a spoon—no judgment!
• Nutrition Facts (per serving):
  • Calories: 410
  • Protein: 35g
  • Fat: 28g
  • Carbs: 5g
  • Fiber: 1g
  • Net Carbs: 4g
• Recipe Notes:
  • For extra flavor, add a splash of hot sauce or diced jalapeños.
  • Leftovers can be refrigerated for up to 3 days and reheated in the microwave or on the stovetop.

3. Keto Cheeseburger Soup

• Description: Imagine the best parts of a cheeseburger—savory ground beef, melty cheese, and tangy pickles—transformed into a creamy, comforting soup. This low-carb delight is perfect for family dinners or meal prep. It’s like eating a cheeseburger with a spoon!
• Prep Time: 15 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 6
• Ingredients:
  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken or beef broth
  • 1 (8 oz) block cream cheese, softened
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Optional toppings: diced pickles, crumbled bacon, shredded lettuce

• Instructions:
  1. Cook the beef: Brown the ground beef in a skillet with onion and garlic. Drain excess grease and add it to the crockpot.
  2. Add liquids: Pour in the broth, Worcestershire sauce, and smoked paprika. Stir to combine.
  3. Slow cook: Cover and cook on low for 6 hours (or high for 3 hours).
  4. Finish with cheese: Thirty minutes before serving, stir in cream cheese, heavy cream, and shredded cheddar. Mix until smooth and creamy.
  5. Serve: Ladle into bowls and garnish with your favorite cheeseburger toppings.
• Nutrition Facts (per serving):
  • Calories: 380
  • Protein: 26g
  • Fat: 29g
  • Carbs: 6g
  • Fiber: 1g
  • Net Carbs: 5g
• Recipe Notes:
  • For extra cheeseburger flair, serve with a side of lettuce wraps or keto-friendly buns.
  • This soup freezes well, so make a big batch for later!

4. Low-Carb Pulled Pork

• Description: This pulled pork is so tender it practically falls apart. Coated in a tangy, keto-friendly BBQ sauce, it’s a crowd-pleaser for game days, BBQs, or meal prep. Serve it on keto buns, over cauliflower rice, or straight from the crockpot!
• Prep Time: 10 minutes
• Cook Time: 8 hours on low (or 4 hours on high)
• Servings: 8
• Ingredients:
  • 4 lbs pork shoulder (bone-in or boneless)
  • 1 cup sugar-free BBQ sauce
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • ½ tsp cayenne pepper (optional)
  • Salt and pepper to taste

• Instructions:
  1. Season the pork: Rub the pork shoulder with paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper.
  2. Add to crockpot: Place the seasoned pork in the crockpot and pour ½ cup of the BBQ sauce over it.
  3. Cook low and slow: Cover and cook on low for 8 hours (or high for 4 hours) until the pork is tender and easily shredded.
  4. Shred the pork: Remove the pork from the crockpot, shred with two forks, and return it to the crockpot. Mix with the remaining BBQ sauce.
  5. Serve: Enjoy warm on its own or with your favorite low-carb sides.
• Nutrition Facts (per serving):
  • Calories: 320
  • Protein: 25g
  • Fat: 22g
  • Carbs: 4g
  • Fiber: 0g
  • Net Carbs: 4g
• Recipe Notes:
  • Add a splash of apple cider vinegar for a tangier flavor.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.

5. Creamy Tuscan Chicken

• Description: This dish brings the taste of Italy to your crockpot. Juicy chicken breasts are bathed in a creamy, garlicky sauce with sun-dried tomatoes and spinach. Serve it over zucchini noodles or with a side of roasted veggies for a comforting keto meal.
• Prep Time: 10 minutes
• Cook Time: 4 hours on low (or 2 hours on high)
• Servings: 4
• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • ½ tsp Italian seasoning
  • ½ cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • Salt and pepper to taste

• Instructions:
  1. Prepare the chicken: Season the chicken breasts with salt, pepper, and garlic powder.
  2. Layer ingredients: Place the chicken in the crockpot. Top with heavy cream, chicken broth, Parmesan cheese, Italian seasoning, and sun-dried tomatoes.
  3. Cook: Cover and cook on low for 4 hours (or high for 2 hours) until the chicken is tender and cooked through.
  4. Add spinach: Stir in fresh spinach 10 minutes before serving, allowing it to wilt.
  5. Serve: Plate the chicken and spoon the creamy sauce over the top.
• Nutrition Facts (per serving):
  • Calories: 350
  • Protein: 40g
  • Fat: 20g
  • Carbs: 5g
  • Fiber: 1g
  • Net Carbs: 4g
• Recipe Notes:
  • For added flavor, sprinkle with fresh basil or parsley before serving.
  • Use boneless chicken thighs for a richer taste.

6. Slow Cooker Beef Stroganoff

• Description: This creamy, savory dish transforms tender beef and mushrooms into a keto-friendly comfort classic. With a velvety sauce packed with flavor, this low-carb version of beef stroganoff pairs beautifully with cauliflower rice or zucchini noodles.
• Prep Time: 15 minutes
• Cook Time: 8 hours on low (or 4 hours on high)
• Servings: 6
• Ingredients:
  • 2 lbs beef stew meat
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 cup sliced mushrooms
  • 4 oz cream cheese, softened
  • 1 tbsp Worcestershire sauce
  • Salt and pepper to taste
  • 1 tsp paprika
  • Optional garnish: chopped parsley

• Instructions:
  1. Prepare the beef: Season the stew meat with salt, pepper, and paprika.
  2. Sauté and layer: In a skillet over medium heat, sear the beef on all sides. Add the beef to the crockpot along with onion, garlic, mushrooms, and beef broth.
  3. Slow cook: Cover and cook on low for 8 hours (or high for 4 hours) until the beef is tender.
  4. Make it creamy: Thirty minutes before serving, stir in heavy cream, cream cheese, Dijon mustard, and Worcestershire sauce. Mix until the sauce is smooth and creamy.
  5. Serve: Garnish with parsley and serve over cauliflower rice or zucchini noodles.
• Nutrition Facts (per serving):
  • Calories: 420
  • Protein: 30g
  • Fat: 30g
  • Carbs: 6g
  • Fiber: 1g
  • Net Carbs: 5g
• Recipe Notes:
  • For extra richness, add a splash of dry white wine to the sauce.
  • Store leftovers in an airtight container for up to 4 days.

7. Buffalo Ranch Chicken Dip

• Description: This spicy, creamy dip is the ultimate keto appetizer. With shredded chicken, tangy buffalo sauce, and ranch seasoning, it’s a crowd-pleaser perfect for game day or potlucks. Scoop it up with celery sticks or low-carb crackers!
• Prep Time: 10 minutes
• Cook Time: 2 hours on low
• Servings: 8
• Ingredients:
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 (8 oz) block cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ cup buffalo sauce
  • ½ cup ranch dressing (keto-friendly)
  • 2 tbsp chopped green onions (optional for garnish)

• Instructions:
  1. Combine ingredients: Add shredded chicken, cream cheese, cheddar cheese, buffalo sauce, and ranch dressing to the crockpot. Stir to combine.
  2. Cook: Cover and cook on low for 2 hours, stirring occasionally.
  3. Serve: Transfer to a serving dish, garnish with green onions, and serve warm with keto-friendly dippers.
• Nutrition Facts (per serving):
  • Calories: 290
  • Protein: 20g
  • Fat: 22g
  • Carbs: 3g
  • Fiber: 0g
  • Net Carbs: 3g
• Recipe Notes:
  • For a smoky twist, add a pinch of smoked paprika.
  • Leftovers can be refrigerated and reheated for up to 3 days.

8. Keto Pot Roast with Vegetables

• Description: This hearty pot roast is the definition of comfort food. Slow-cooked beef paired with tender, low-carb veggies creates a satisfying, flavorful dish perfect for Sunday dinner or meal prep.
• Prep Time: 15 minutes
• Cook Time: 8 hours on low (or 4 hours on high)
• Servings: 6
• Ingredients:
  • 3 lbs chuck roast
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup diced turnips
  • 1 cup chopped celery
  • 1 cup sliced mushrooms
  • 2 tbsp olive oil
  • Salt and pepper to taste

• Instructions:
  1. Season the roast: Rub the chuck roast with salt, pepper, garlic powder, and onion powder.
  2. Sear the meat: Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned.
  3. Load the crockpot: Place the roast in the crockpot. Add beef broth, Worcestershire sauce, turnips, celery, and mushrooms.
  4. Cook low and slow: Cover and cook on low for 8 hours (or high for 4 hours) until the beef is tender and falls apart.
  5. Serve: Shred the beef and serve with the cooked vegetables. Spoon the juices over the top for extra flavor.
• Nutrition Facts (per serving):
  • Calories: 380
  • Protein: 35g
  • Fat: 25g
  • Carbs: 6g
  • Fiber: 2g
  • Net Carbs: 4g
• Recipe Notes:
  • Swap turnips for radishes for another low-carb veggie option.
  • This dish pairs well with mashed cauliflower or keto dinner rolls.

9. Low-Carb Chicken Fajitas

• Description: Skip the tortillas but keep the flavor! These crockpot chicken fajitas are loaded with tender chicken, bell peppers, and onions, all seasoned with a bold fajita spice blend. Serve over cauliflower rice or lettuce wraps for a keto-friendly feast.
• Prep Time: 10 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 4
• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper

• Instructions:
  1. Layer ingredients: Place the chicken breasts in the crockpot. Add the sliced peppers and onion on top.
  2. Season: Mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Pour over the chicken and vegetables.
  3. Add tomatoes: Pour the diced tomatoes over everything.
  4. Cook: Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender.
  5. Shred and serve: Shred the chicken with two forks and mix it with the cooked vegetables and juices. Serve with cauliflower rice, lettuce wraps, or avocado slices.
• Nutrition Facts (per serving):
  • Calories: 260
  • Protein: 30g
  • Fat: 10g
  • Carbs: 7g
  • Fiber: 2g
  • Net Carbs: 5g
• Recipe Notes:
  • For extra heat, add a diced jalapeño or a dash of cayenne pepper.
  • Leftovers make a great topping for keto taco bowls.

10. Creamy Keto Cauliflower Soup

• Description: This velvety cauliflower soup is comfort in a bowl. Infused with garlic and herbs, then blended to creamy perfection, it’s a warm hug on a chilly day. Bonus: it’s so easy to make, you’ll wonder why you didn’t try it sooner!
• Prep Time: 10 minutes
• Cook Time: 4 hours on low (or 2 hours on high)
• Servings: 6
• Ingredients:
  • 1 large head of cauliflower, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp thyme
  • ½ tsp smoked paprika
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste

• Instructions:
  1. Prepare the crockpot: Add cauliflower, onion, garlic, thyme, paprika, and chicken broth to the crockpot.
  2. Cook: Cover and cook on low for 4 hours (or high for 2 hours) until the cauliflower is very tender.
  3. Blend it up: Use an immersion blender to puree the soup until smooth. Alternatively, transfer it to a blender in batches.
  4. Add cream and cheese: Stir in the heavy cream and Parmesan cheese. Cook for an additional 10 minutes.
  5. Serve: Ladle into bowls, garnish with extra Parmesan or crispy bacon bits, and enjoy!
• Nutrition Facts (per serving):
  • Calories: 210
  • Protein: 8g
  • Fat: 16g
  • Carbs: 8g
  • Fiber: 3g
  • Net Carbs: 5g
• Recipe Notes:
  • For a dairy-free option, replace the heavy cream with coconut milk and omit the Parmesan.
  • Leftovers freeze well—just thaw and reheat for a quick meal.

11. Slow Cooker Philly Cheesesteak

• Description: Love a classic Philly cheesesteak? This keto version delivers all the savory goodness of thinly sliced beef, peppers, and gooey provolone cheese—without the bread. It’s a low-carb spin on a beloved sandwich!
• Prep Time: 15 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 6
• Ingredients:
  • 2 lbs thinly sliced beef (sirloin or ribeye works best)
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 6 slices provolone cheese
  • Salt and pepper to taste

• Instructions:
  1. Layer ingredients: Add the sliced beef, bell peppers, onion, beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper to the crockpot. Stir gently to combine.
  2. Cook low and slow: Cover and cook on low for 6 hours (or high for 3 hours) until the beef is tender.
  3. Add cheese: Lay the provolone slices over the beef mixture. Cover and cook for another 10 minutes, or until the cheese is melted.
  4. Serve: Spoon the mixture into bowls or over a bed of zucchini noodles for a keto-friendly meal.
• Nutrition Facts (per serving):
  • Calories: 340
  • Protein: 30g
  • Fat: 22g
  • Carbs: 5g
  • Fiber: 1g
  • Net Carbs: 4g
• Recipe Notes:
  • Add mushrooms for extra flavor and texture.
  • Leftovers make an excellent filling for keto wraps or stuffed bell peppers.

12. Keto White Chicken Chili

• Description: Creamy, zesty, and packed with tender chicken, this keto white chicken chili is a hearty, low-carb comfort dish. The mix of spices, cream, and a touch of heat will have you coming back for seconds (or thirds). Perfect for cold weather or any time you’re craving a flavorful, one-pot meal.
• Prep Time: 15 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 6
• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 small onion, diced
  • 1 (4 oz) can diced green chilies
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Optional toppings: sliced jalapeños, cilantro, lime wedges

• Instructions:
  1. Add the chicken and aromatics: Place chicken breasts, onion, green chilies, and chicken broth in the crockpot.
  2. Season: Sprinkle garlic powder, cumin, chili powder, smoked paprika, salt, and pepper over the ingredients. Stir gently.
  3. Cook: Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender and easy to shred.
  4. Shred the chicken: Remove the chicken, shred it with two forks, and return it to the crockpot.
  5. Finish with cream: Stir in cream cheese, heavy cream, and cheddar cheese. Cook for an additional 15–20 minutes, stirring occasionally, until the cheese is melted and the chili is creamy.
  6. Serve: Ladle into bowls and top with your favorite garnishes.
• Nutrition Facts (per serving):
  • Calories: 400
  • Protein: 35g
  • Fat: 25g
  • Carbs: 6g
  • Fiber: 1g
  • Net Carbs: 5g
• Recipe Notes:
  • For a spicier version, use hot green chilies or add a pinch of cayenne.
  • Leftovers taste even better the next day and can be stored in the fridge for up to 4 days.

13. Bacon Cheeseburger Casserole

• Description: Everything you love about a classic bacon cheeseburger—minus the bun. This casserole is cheesy, meaty, and totally satisfying. It’s a family-friendly dish that’s great for meal prep or weeknight dinners.
• Prep Time: 15 minutes
• Cook Time: 4 hours on low (or 2 hours on high)
• Servings: 6
• Ingredients:
  • 1 lb ground beef
  • 6 slices of bacon, cooked and crumbled
  • 1 small onion, diced
  • 1 cup shredded cheddar cheese
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste

• Instructions:
  1. Cook the beef: In a skillet, brown the ground beef with the onion until fully cooked. Drain excess grease.
  2. Layer the casserole: Add the cooked beef mixture to the crockpot. Stir in Worcestershire sauce, garlic powder, mustard powder, smoked paprika, salt, and pepper.
  3. Add the cheese and cream: Mix in cream cheese and heavy cream. Sprinkle cheddar cheese and crumbled bacon on top.
  4. Cook: Cover and cook on low for 4 hours (or high for 2 hours).
  5. Serve: Scoop into bowls and enjoy warm. For extra crunch, serve with keto-friendly pickles on the side.
• Nutrition Facts (per serving):
  • Calories: 430
  • Protein: 30g
  • Fat: 33g
  • Carbs: 5g
  • Fiber: 0g
  • Net Carbs: 5g
• Recipe Notes:
  • Add sliced mushrooms or bell peppers for extra veggies.
  • This dish pairs well with a side of steamed broccoli or a simple green salad.

14. Crockpot Chicken Alfredo

• Description: Creamy, cheesy, and packed with tender chicken, this keto Chicken Alfredo is pure indulgence. Serve it over zucchini noodles or steamed broccoli for a low-carb take on an Italian classic.
• Prep Time: 10 minutes
• Cook Time: 4 hours on low (or 2 hours on high)
• Servings: 4
• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • ½ cup chicken broth
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 2 tbsp butter
  • Salt and pepper to taste
• Instructions:
  1. Season the chicken: Sprinkle chicken breasts with salt, pepper, and Italian seasoning.
  2. Prepare the sauce: In the crockpot, whisk together heavy cream, Parmesan cheese, chicken broth, garlic, and butter.
  3. Cook: Place the chicken breasts in the sauce. Cover and cook on low for 4 hours (or high for 2 hours).
  4. Shred or slice: Remove the chicken, shred or slice it, and return it to the creamy sauce. Stir well to combine.
  5. Serve: Ladle the Alfredo chicken over zucchini noodles or steamed veggies.

• Nutrition Facts (per serving):
  • Calories: 450
  • Protein: 40g
  • Fat: 30g
  • Carbs: 5g
  • Fiber: 0g
  • Net Carbs: 5g
• Recipe Notes:
  • For a richer sauce, add a few tablespoons of cream cheese.
  • Garnish with fresh parsley or basil for a pop of color and flavor.

15. Low-Carb Chili Con Carne

• Description: This keto twist on classic chili is hearty, spicy, and packed with tender beef and flavorful spices. It’s perfect for meal prep, game day, or anytime you want a comforting bowl of chili without the carbs.
• Prep Time: 15 minutes
• Cook Time: 8 hours on low (or 4 hours on high)
• Servings: 6
• Ingredients:
  • 2 lbs ground beef
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (6 oz) can tomato paste
  • 2 cups beef broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (optional for heat)
  • 1 tsp salt
  • ½ tsp black pepper

• Instructions:
  1. Cook the beef: In a skillet, brown the ground beef with onion, garlic, and green bell pepper. Drain excess grease.
  2. Combine in the crockpot: Add the beef mixture to the crockpot. Stir in diced tomatoes, tomato paste, beef broth, and spices.
  3. Cook: Cover and cook on low for 8 hours (or high for 4 hours).
  4. Serve: Ladle into bowls and top with shredded cheese, sour cream, and sliced jalapeños if desired.
• Nutrition Facts (per serving):
  • Calories: 380
  • Protein: 30g
  • Fat: 25g
  • Carbs: 7g
  • Fiber: 2g
  • Net Carbs: 5g
• Recipe Notes:
  • Add cooked bacon or diced sausage for extra flavor.
  • Serve with keto cornbread or over cauliflower rice.

16. Slow Cooker Shrimp and Sausage Jambalaya

• Description: This keto-friendly jambalaya brings the bold flavors of the South to your table. Packed with juicy shrimp, smoky sausage, and a flavorful tomato base, it’s a one-pot wonder perfect for spicing up your weeknight dinners.
• Prep Time: 15 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 6
• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 1 lb smoked sausage, sliced
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups chicken broth
  • 1 tsp Cajun seasoning
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp thyme
  • Salt and pepper to taste

• Instructions:
  1. Combine base ingredients: Add sausage, onion, bell pepper, celery, diced tomatoes, chicken broth, and seasonings to the crockpot. Stir to combine.
  2. Cook: Cover and cook on low for 6 hours (or high for 3 hours).
  3. Add shrimp: Add shrimp 20 minutes before serving. Stir well and cook until the shrimp are pink and cooked through.
  4. Serve: Serve as is or over cauliflower rice for a more filling meal.
• Nutrition Facts (per serving):
  • Calories: 290
  • Protein: 28g
  • Fat: 15g
  • Carbs: 8g
  • Fiber: 2g
  • Net Carbs: 6g
• Recipe Notes:
  • Add hot sauce for extra spice.
  • Use frozen shrimp, but thaw them before adding to the crockpot.

17. Keto BBQ Ribs

• Description: These slow-cooked BBQ ribs are fall-off-the-bone tender and coated in a tangy, keto-friendly BBQ sauce. They’re perfect for summer cookouts, family dinners, or just when you’re craving barbecue without the carbs.
• Prep Time: 10 minutes
• Cook Time: 8 hours on low (or 4 hours on high)
• Servings: 4
• Ingredients:
  • 3 lbs pork ribs (baby back or spare ribs)
  • 1 cup sugar-free BBQ sauce
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
• Instructions:
  1. Prepare the ribs: Remove the membrane from the back of the ribs and season with smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Layer in the crockpot: Place the ribs in the crockpot, meat side up. Pour ½ cup of BBQ sauce over the ribs.
  3. Cook: Cover and cook on low for 8 hours (or high for 4 hours) until the ribs are tender and juicy.
  4. Finish with sauce: Brush the ribs with the remaining BBQ sauce and broil in the oven for 5 minutes for a caramelized finish.
  5. Serve: Slice the ribs and serve hot.
• Nutrition Facts (per serving):
  • Calories: 450
  • Protein: 35g
  • Fat: 30g
  • Carbs: 4g
  • Fiber: 0g
  • Net Carbs: 4g
• Recipe Notes:
  • Serve with keto coleslaw or roasted veggies for a complete meal.
  • Leftovers reheat beautifully in the oven or air fryer.

18. Slow Cooker Eggplant Parmesan

• Description: This low-carb version of the classic Italian dish swaps breading for keto-friendly ingredients but keeps all the cheesy, saucy goodness you love. Perfect for a comforting dinner or meal prep, this dish will satisfy any eggplant Parmesan craving.
• Prep Time: 15 minutes
• Cook Time: 4 hours on low (or 2 hours on high)
• Servings: 6
• Ingredients:
  • 2 medium eggplants, sliced into ¼-inch rounds
  • 2 cups marinara sauce (sugar-free)
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
• Instructions:
  1. Prepare the eggplant: Lightly salt the eggplant slices and let them sit for 20 minutes to draw out excess moisture. Pat dry with paper towels.
  2. Layer the ingredients: In the crockpot, add a thin layer of marinara sauce. Add a layer of eggplant slices, sprinkle with garlic powder, Italian seasoning, salt, and pepper, then top with mozzarella and Parmesan cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
  3. Cook: Cover and cook on low for 4 hours (or high for 2 hours).
  4. Serve: Let the dish cool slightly before serving. Garnish with fresh basil if desired.
• Nutrition Facts (per serving):
  • Calories: 260
  • Protein: 14g
  • Fat: 18g
  • Carbs: 10g
  • Fiber: 4g
  • Net Carbs: 6g
• Recipe Notes:
  • For extra flavor, sprinkle crushed red pepper flakes between the layers.
  • Leftovers can be stored in the fridge for up to 4 days.

19. Crockpot Spinach Artichoke Dip

• Description: Creamy, cheesy, and loaded with flavor, this spinach artichoke dip is a keto appetizer favorite. Serve it with keto crackers, celery sticks, or cucumber slices for a party-perfect dish that’s always a hit.
• Prep Time: 10 minutes
• Cook Time: 2 hours on low
• Servings: 8
• Ingredients:
  • 8 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup sour cream
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 cup frozen spinach, thawed and drained
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
• Instructions:
  1. Combine ingredients: In the crockpot, mix together cream cheese, mozzarella, Parmesan, sour cream, artichokes, spinach, garlic, salt, and pepper until well combined.
  2. Cook: Cover and cook on low for 2 hours, stirring halfway through.
  3. Serve: Transfer to a serving dish and serve warm with keto-friendly dippers.
• Nutrition Facts (per serving):
  • Calories: 210
  • Protein: 8g
  • Fat: 18g
  • Carbs: 4g
  • Fiber: 1g
  • Net Carbs: 3g
• Recipe Notes:
  • Add a dash of hot sauce for a spicy kick.
  • This dip can be made ahead of time and reheated in the crockpot or microwave.

20. Low-Carb Clam Chowder

• Description: A keto-friendly take on this creamy classic, this clam chowder is rich, savory, and satisfying. It’s loaded with clams, smoky bacon, and a luscious broth that’ll warm you up from the inside out.
• Prep Time: 15 minutes
• Cook Time: 4 hours on low (or 2 hours on high)
• Servings: 6
• Ingredients:
  • 6 slices of bacon, chopped
  • 2 cups cauliflower florets, finely chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup unsweetened almond milk
  • 2 (6.5 oz) cans of clams, with juice
  • ½ tsp thyme
  • Salt and pepper to taste
• Instructions:
  1. Cook the bacon: In a skillet, cook the bacon until crispy. Remove and set aside, reserving the grease.
  2. Sauté vegetables: In the same skillet, sauté onion, garlic, and cauliflower in the bacon grease until softened.
  3. Combine in the crockpot: Add the sautéed vegetables, chicken broth, heavy cream, almond milk, clams (with juice), thyme, salt, and pepper to the crockpot.
  4. Cook: Cover and cook on low for 4 hours (or high for 2 hours). Stir occasionally.
  5. Finish and serve: Top with crispy bacon bits before serving.
• Nutrition Facts (per serving):
  • Calories: 330
  • Protein: 20g
  • Fat: 24g
  • Carbs: 6g
  • Fiber: 2g
  • Net Carbs: 4g
• Recipe Notes:
  • Garnish with fresh parsley or a sprinkle of smoked paprika.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.

21. Slow Cooker Lemon Garlic Chicken

• Description: This tender and flavorful chicken dish features a bright, zesty lemon sauce paired with savory garlic. It’s a light, keto-friendly meal that pairs perfectly with roasted vegetables or cauliflower rice for a refreshing dinner.
• Prep Time: 10 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 4
• Ingredients:
  • 4 boneless, skinless chicken thighs
  • 2 lemons, juiced and zested
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional garnish: fresh parsley
• Instructions:
  1. Season the chicken: Rub chicken thighs with salt, pepper, and Italian seasoning.
  2. Prepare the crockpot: Add olive oil, lemon juice, lemon zest, garlic, and chicken broth to the crockpot. Stir to combine.
  3. Cook the chicken: Place the chicken thighs in the crockpot. Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender.
  4. Serve: Transfer the chicken to a plate and spoon the lemon-garlic sauce over the top. Garnish with fresh parsley if desired.
• Nutrition Facts (per serving):
  • Calories: 310
  • Protein: 28g
  • Fat: 20g
  • Carbs: 4g
  • Fiber: 1g
  • Net Carbs: 3g
• Recipe Notes:
  • For added flavor, sear the chicken thighs in a skillet before adding them to the crockpot.
  • Leftovers can be stored in the fridge for up to 3 days.

22. Keto Butter Chicken

• Description: This creamy, spiced dish is a keto adaptation of the classic Indian favorite. Packed with tender chicken and rich, aromatic sauce, it’s perfect for pairing with cauliflower rice or keto naan for a complete meal.
• Prep Time: 15 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 6
• Ingredients:
  • 2 lbs chicken thighs, cubed
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup heavy cream
  • 4 tbsp butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp chili powder
  • Salt and pepper to taste
• Instructions:
  1. Prepare the sauce: Add diced tomatoes, onion, garlic, and all the spices to the crockpot. Stir well to combine.
  2. Add chicken: Place the cubed chicken thighs into the crockpot and mix to coat with the sauce.
  3. Cook: Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender and the flavors are well developed.
  4. Finish with cream and butter: Stir in heavy cream and butter during the last 30 minutes of cooking.
  5. Serve: Ladle over cauliflower rice and garnish with fresh cilantro if desired.
• Nutrition Facts (per serving):
  • Calories: 370
  • Protein: 28g
  • Fat: 25g
  • Carbs: 6g
  • Fiber: 2g
  • Net Carbs: 4g
• Recipe Notes:
  • Adjust the spice level by adding more or less chili powder.
  • Leftovers reheat well and are even more flavorful the next day.

23. Slow Cooker Cabbage Roll Soup

• Description: This deconstructed cabbage roll soup is a keto-friendly way to enjoy the comforting flavors of stuffed cabbage rolls without all the work. It’s hearty, flavorful, and perfect for meal prep or weeknight dinners.
• Prep Time: 15 minutes
• Cook Time: 8 hours on low (or 4 hours on high)
• Servings: 6
• Ingredients:
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 small head of cabbage, chopped
  • 1 (14.5 oz) can diced tomatoes
  • 1 (6 oz) can tomato paste
  • 4 cups beef broth
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
• Instructions:
  1. Brown the meat: In a skillet, cook the ground beef and pork until browned. Drain excess grease.
  2. Combine ingredients: Add the browned meat, chopped cabbage, diced tomatoes, tomato paste, beef broth, onion, garlic, and seasonings to the crockpot.
  3. Cook: Cover and cook on low for 8 hours (or high for 4 hours) until the cabbage is tender.
  4. Serve: Ladle into bowls and enjoy warm.
• Nutrition Facts (per serving):
  • Calories: 310
  • Protein: 25g
  • Fat: 20g
  • Carbs: 8g
  • Fiber: 3g
  • Net Carbs: 5g
• Recipe Notes:
  • For extra richness, stir in a tablespoon of heavy cream before serving.
  • Leftovers freeze well for up to 3 months.

24. Low-Carb Taco Soup

• Description: This flavorful taco soup brings all the bold, zesty flavors of tacos into a hearty, comforting bowl. Packed with ground beef, creamy cheese, and a blend of spices, this keto-friendly soup is perfect for weeknight dinners or meal prep.
• Prep Time: 10 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 6
• Ingredients:
  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 tbsp taco seasoning (keto-friendly)
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Optional toppings: sour cream, avocado slices, chopped cilantro
• Instructions:
  1. Cook the beef: In a skillet, brown the ground beef with onion and garlic. Drain excess grease.
  2. Combine in the crockpot: Add the cooked beef, diced tomatoes, beef broth, taco seasoning, and smoked paprika to the crockpot. Stir to combine.
  3. Cook: Cover and cook on low for 6 hours (or high for 3 hours).
  4. Finish with cream and cheese: Stir in heavy cream and shredded cheddar 30 minutes before serving. Mix well to create a creamy texture.
  5. Serve: Ladle into bowls and top with your favorite keto-friendly taco toppings.
• Nutrition Facts (per serving):
  • Calories: 340
  • Protein: 25g
  • Fat: 25g
  • Carbs: 7g
  • Fiber: 2g
  • Net Carbs: 5g
• Recipe Notes:
  • Add a diced jalapeño for extra spice.
  • Serve with keto tortilla chips or over cauliflower rice for a heartier meal.

25. Crockpot Chicken Marsala

• Description: This keto Chicken Marsala features tender chicken breasts simmered in a rich, savory mushroom and wine sauce. It’s a restaurant-quality dish made easy in your crockpot, perfect for date nights or special occasions.
• Prep Time: 10 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 4
• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 cup dry Marsala wine
  • 1 cup chicken broth
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
• Instructions:
  1. Prepare the chicken: Season chicken breasts with salt, pepper, and Italian seasoning.
  2. Layer the ingredients: Place the chicken in the crockpot. Add mushrooms, garlic, butter, chicken broth, and Marsala wine.
  3. Cook: Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender and infused with flavor.
  4. Serve: Serve warm with the mushroom sauce spooned over the chicken. Pair with steamed asparagus or mashed cauliflower.
• Nutrition Facts (per serving):
  • Calories: 280
  • Protein: 32g
  • Fat: 12g
  • Carbs: 6g
  • Fiber: 1g
  • Net Carbs: 5g
• Recipe Notes:
  • For a thicker sauce, mix in a small amount of xanthan gum during the last 30 minutes of cooking.
  • Leftovers can be refrigerated for up to 3 days.

26. Slow Cooker Stuffed Bell Peppers

• Description: These low-carb stuffed bell peppers are loaded with a savory mixture of ground beef, cauliflower rice, and cheese. They’re a colorful and delicious way to enjoy a keto-friendly comfort meal.
• Prep Time: 15 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 4
• Ingredients:
  • 4 large bell peppers (any color), tops removed and seeds cleaned
  • 1 lb ground beef
  • 1 cup riced cauliflower
  • 1 small onion, diced
  • 1 cup shredded cheddar cheese
  • 1 (14.5 oz) can diced tomatoes
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
• Instructions:
  1. Prepare the filling: In a skillet, cook the ground beef with onion, garlic powder, and Italian seasoning until browned. Drain excess grease and stir in diced tomatoes and cauliflower rice.
  2. Stuff the peppers: Fill each bell pepper with the beef mixture, pressing down to pack tightly.
  3. Cook in the crockpot: Place the stuffed peppers upright in the crockpot. Cover and cook on low for 6 hours (or high for 3 hours).
  4. Add cheese: Sprinkle cheddar cheese on top of the peppers during the last 30 minutes of cooking.
  5. Serve: Carefully remove the peppers and serve warm.
• Nutrition Facts (per serving):
  • Calories: 300
  • Protein: 25g
  • Fat: 18g
  • Carbs: 8g
  • Fiber: 3g
  • Net Carbs: 5g
• Recipe Notes:
  • Substitute ground turkey or sausage for a different flavor.
  • Use any extra filling as a topping for salads or keto wraps.

27. Keto Broccoli Cheese Soup

• Description: This creamy broccoli cheese soup is the epitome of comfort food, but keto-friendly! Packed with tender broccoli, rich cheese, and a silky broth, it’s perfect for a quick and satisfying meal.
• Prep Time: 10 minutes
• Cook Time: 4 hours on low (or 2 hours on high)
• Servings: 6
• Ingredients:
  • 4 cups broccoli florets
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 4 oz cream cheese, softened
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp garlic powder
  • Salt and pepper to taste
• Instructions:
  1. Combine ingredients: Add broccoli, onion, garlic, chicken broth, garlic powder, salt, and pepper to the crockpot.
  2. Cook: Cover and cook on low for 4 hours (or high for 2 hours) until the broccoli is tender.
  3. Blend: Use an immersion blender to puree the soup to your desired consistency, or leave it chunky for texture.
  4. Add cream and cheese: Stir in heavy cream, cream cheese, and shredded cheddar. Cook for an additional 20 minutes until everything is melted and combined.
  5. Serve: Ladle into bowls and garnish with extra cheese or crispy bacon bits.
• Nutrition Facts (per serving):
  • Calories: 300
  • Protein: 12g
  • Fat: 25g
  • Carbs: 7g
  • Fiber: 2g
  • Net Carbs: 5g
• Recipe Notes:
  • Add a pinch of nutmeg for extra warmth.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.

28. Crockpot Zucchini Lasagna

• Description: Skip the noodles but keep the layers! This zucchini lasagna features thin slices of zucchini layered with hearty meat sauce and melty cheese, giving you all the lasagna flavors you love—without the carbs.
• Prep Time: 15 minutes
• Cook Time: 4 hours on low (or 2 hours on high)
• Servings: 6
• Ingredients:
  • 3 medium zucchinis, sliced lengthwise into thin strips
  • 1 lb ground beef
  • 1 (14.5 oz) can diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • Salt and pepper to taste
• Instructions:
  1. Prepare the meat sauce: In a skillet, cook ground beef with Italian seasoning, garlic powder, salt, and pepper. Stir in diced tomatoes and tomato paste. Simmer for 5 minutes.
  2. Layer the lasagna: In the crockpot, add a thin layer of meat sauce. Layer zucchini slices on top, followed by ricotta, mozzarella, and Parmesan cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
  3. Cook: Cover and cook on low for 4 hours (or high for 2 hours).
  4. Serve: Let the lasagna cool for 10 minutes before slicing and serving.
• Nutrition Facts (per serving):
  • Calories: 320
  • Protein: 25g
  • Fat: 20g
  • Carbs: 8g
  • Fiber: 2g
  • Net Carbs: 6g
• Recipe Notes:
  • Use a mandoline to ensure even zucchini slices.
  • Add a layer of spinach or mushrooms for extra veggies.

29. Low-Carb Meatball Casserole

• Description: Juicy meatballs, rich tomato sauce, and melted cheese come together in this low-carb casserole that’s perfect for a weeknight dinner or meal prep. Serve it with zoodles or keto garlic bread for a complete meal.
• Prep Time: 15 minutes
• Cook Time: 4 hours on low (or 2 hours on high)
• Servings: 6
• Ingredients:
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 (14.5 oz) can diced tomatoes
  • 1 (6 oz) can tomato paste
  • 2 cups shredded mozzarella cheese
  • Salt and pepper to taste
• Instructions:
  1. Make the meatballs: In a bowl, mix ground beef, ground pork, egg, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. Form into golf ball-sized meatballs.
  2. Layer in the crockpot: Add a layer of tomato sauce (combine diced tomatoes and tomato paste) to the bottom of the crockpot. Place meatballs on top, then cover with more sauce.
  3. Cook: Cover and cook on low for 4 hours (or high for 2 hours).
  4. Add cheese: Sprinkle mozzarella cheese on top during the last 30 minutes of cooking.
  5. Serve: Serve warm with your favorite low-carb sides.
• Nutrition Facts (per serving):
  • Calories: 390
  • Protein: 30g
  • Fat: 28g
  • Carbs: 7g
  • Fiber: 2g
  • Net Carbs: 5g
• Recipe Notes:
  • Use ground turkey or chicken for a lighter option.
  • Freeze extra meatballs for easy future meals.

30. Slow Cooker Thai Chicken Curry

• Description: This creamy and aromatic Thai-inspired chicken curry is packed with tender chicken, rich coconut milk, and a medley of spices. It’s a keto-friendly dinner that pairs perfectly with cauliflower rice or sautéed greens for a satisfying, low-carb meal.
• Prep Time: 15 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 6
• Ingredients:
  • 2 lbs chicken thighs, cubed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp red curry paste (adjust for spice preference)
  • 1 (13.5 oz) can coconut milk
  • 1 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup chopped zucchini
  • 1 tbsp fish sauce
  • 1 tsp ground ginger
  • Salt and pepper to taste
  • Optional garnish: chopped cilantro, lime wedges
• Instructions:
  1. Prepare the sauce: In the crockpot, mix coconut milk, chicken broth, curry paste, fish sauce, ground ginger, salt, and pepper until well combined.
  2. Add the chicken and vegetables: Place the chicken, onion, bell peppers, and zucchini into the sauce mixture. Stir to coat.
  3. Cook: Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender and the flavors are well developed.
  4. Serve: Ladle over cauliflower rice and garnish with cilantro and lime wedges if desired.
• Nutrition Facts (per serving):
  • Calories: 320
  • Protein: 30g
  • Fat: 18g
  • Carbs: 6g
  • Fiber: 2g
  • Net Carbs: 4g
• Recipe Notes:
  • Add more vegetables like spinach or mushrooms for additional flavor and nutrition.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.

31. Keto French Onion Soup

• Description: This rich and flavorful French onion soup skips the bread but keeps the cheesy topping. Caramelized onions in a savory beef broth topped with gooey melted cheese make for a keto-friendly classic that’s elegant and comforting.
• Prep Time: 15 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 4
• Ingredients:
  • 4 large onions, thinly sliced
  • 4 cups beef broth
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup shredded Gruyere or Swiss cheese
• Instructions:
  1. Caramelize the onions: In a skillet, heat butter and olive oil over medium heat. Add onions and cook, stirring occasionally, until golden and caramelized (about 20 minutes).
  2. Combine in the crockpot: Transfer the caramelized onions to the crockpot. Add beef broth, garlic powder, thyme, salt, and pepper. Stir to combine.
  3. Cook: Cover and cook on low for 6 hours (or high for 3 hours).
  4. Add cheese: Ladle the soup into oven-safe bowls, top with shredded Gruyere cheese, and broil for 3–5 minutes until bubbly and golden.
  5. Serve: Enjoy warm with a side salad or keto-friendly crackers.
• Nutrition Facts (per serving):
  • Calories: 260
  • Protein: 12g
  • Fat: 20g
  • Carbs: 10g
  • Fiber: 2g
  • Net Carbs: 8g
• Recipe Notes:
  • Use yellow or sweet onions for the best caramelized flavor.
  • Add a splash of dry white wine or sherry for an authentic touch.

32. Crockpot Sausage and Peppers

• Description: This simple yet flavorful dish features juicy sausage links slow-cooked with sweet bell peppers and onions. It’s a keto-friendly take on an Italian-American favorite that pairs beautifully with zoodles or cauliflower rice.
• Prep Time: 10 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 6
• Ingredients:
  • 6 Italian sausage links (mild or spicy)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 large onion, sliced
  • 1 (14.5 oz) can diced tomatoes
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
• Instructions:
  1. Layer the crockpot: Add sliced peppers, onions, and diced tomatoes to the bottom of the crockpot. Sprinkle with garlic powder, Italian seasoning, salt, and pepper.
  2. Add the sausage: Place sausage links on top of the vegetables.
  3. Cook: Cover and cook on low for 6 hours (or high for 3 hours) until the sausages are fully cooked and the flavors are well blended.
  4. Serve: Slice the sausages and serve with the peppers and onions. Pair with zoodles or cauliflower rice.
• Nutrition Facts (per serving):
  • Calories: 350
  • Protein: 20g
  • Fat: 28g
  • Carbs: 7g
  • Fiber: 2g
  • Net Carbs: 5g
• Recipe Notes:
  • Use hot Italian sausage for a spicier dish.
  • Leftovers can be used as a topping for salads or stuffed into keto-friendly wraps.

33. Slow Cooker Chicken Enchilada Soup

• Description: This keto-friendly enchilada soup is everything you love about enchiladas—without the tortillas! A rich, cheesy, and slightly spicy broth makes this dish a warm, comforting meal perfect for any night of the week.
• Prep Time: 10 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 6
• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (6 oz) can tomato paste
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup heavy cream
  • 1 ½ cups shredded cheddar cheese
  • ½ cup sour cream
  • Optional toppings: avocado slices, chopped cilantro, shredded cheese, jalapeños
• Instructions:
  1. Combine ingredients: Place the chicken breasts, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper into the crockpot. Stir to combine.
  2. Cook: Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender.
  3. Shred the chicken: Remove the chicken, shred it with two forks, and return it to the crockpot.
  4. Add cream and cheese: Stir in the heavy cream and shredded cheddar. Mix until the cheese is fully melted and incorporated.
  5. Finish with sour cream: Stir in the sour cream just before serving for extra creaminess.
  6. Serve: Ladle into bowls and top with avocado slices, cilantro, jalapeños, or extra shredded cheese.
• Nutrition Facts (per serving):
  • Calories: 410
  • Protein: 35g
  • Fat: 28g
  • Carbs: 8g
  • Fiber: 2g
  • Net Carbs: 6g
• Recipe Notes:
  • Adjust the spice level by adding cayenne pepper or using hot diced tomatoes.
  • Leftovers taste even better the next day and can be stored in the fridge for up to 4 days.

34. Low-Carb Mushroom Stroganoff

• Description: This creamy, savory mushroom stroganoff is a vegetarian keto delight. Packed with earthy mushrooms, garlic, and a luscious sour cream sauce, it’s a comforting meal that pairs perfectly with zucchini noodles or cauliflower mash.
• Prep Time: 15 minutes
• Cook Time: 4 hours on low (or 2 hours on high)
• Servings: 4
• Ingredients:
  • 1 lb cremini mushrooms, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • ½ cup sour cream
  • 2 tbsp butter
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • ½ tsp thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional garnish: chopped parsley
• Instructions:
  1. Sauté the mushrooms: In a skillet, melt butter over medium heat. Add mushrooms, onion, and garlic, and sauté until softened, about 5 minutes.
  2. Combine in the crockpot: Transfer the sautéed mixture to the crockpot. Add vegetable broth, Worcestershire sauce, smoked paprika, thyme, salt, and pepper. Stir to combine.
  3. Cook: Cover and cook on low for 4 hours (or high for 2 hours) until the mushrooms are tender and the flavors are well blended.
  4. Finish with cream and sour cream: Stir in heavy cream and sour cream 30 minutes before serving. Mix until smooth and creamy.
  5. Serve: Ladle over zucchini noodles or cauliflower mash, and garnish with chopped parsley.
• Nutrition Facts (per serving):
  • Calories: 250
  • Protein: 4g
  • Fat: 22g
  • Carbs: 6g
  • Fiber: 2g
  • Net Carbs: 4g
• Recipe Notes:
  • Add cooked ground beef or sausage for extra protein if desired.
  • Leftovers can be stored in the fridge for up to 3 days and reheated on the stovetop.

35. Slow Cooker Pork Carnitas

• Description: These slow-cooked pork carnitas are crispy, flavorful, and perfect for tacos, bowls, or salads. The tender, seasoned pork is cooked to perfection and broiled for a caramelized finish that will have everyone asking for seconds.
• Prep Time: 15 minutes
• Cook Time: 8 hours on low (or 4 hours on high)
• Servings: 6
• Ingredients:
  • 3 lbs pork shoulder, trimmed and cut into large chunks
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of 1 lime
• Instructions:
  1. Season the pork: Rub the pork chunks with smoked paprika, cumin, oregano, chili powder, garlic powder, salt, and pepper.
  2. Layer in the crockpot: Add onion, garlic, and chicken broth to the crockpot. Place the seasoned pork on top.
  3. Cook: Cover and cook on low for 8 hours (or high for 4 hours) until the pork is tender and easily shreds with a fork.
  4. Shred and broil: Remove the pork from the crockpot, shred it with two forks, and spread it on a baking sheet. Drizzle with lime juice and broil for 5 minutes until crispy.
  5. Serve: Use the crispy carnitas in keto-friendly tacos, burrito bowls, or salads.
• Nutrition Facts (per serving):
  • Calories: 370
  • Protein: 40g
  • Fat: 22g
  • Carbs: 3g
  • Fiber: 1g
  • Net Carbs: 2g
• Recipe Notes:
  • Add a splash of orange juice for a hint of citrus flavor (optional but keto-friendly in small amounts).
  • Leftovers freeze well and can be reheated in the oven for extra crispiness.

36. Keto Chicken Tortilla-less Soup

• Description: This tortilla-less soup brings all the zesty flavors of classic chicken tortilla soup in a keto-friendly package. Loaded with tender chicken, spices, and a hint of lime, it’s a warm, comforting bowl that’s perfect for any day of the week.
• Prep Time: 10 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 6
• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 3 cups chicken broth
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp oregano
  • Salt and pepper to taste
  • 1 lime, juiced
  • Optional toppings: avocado slices, shredded cheese, sour cream, chopped cilantro
• Instructions:
  1. Combine ingredients: Add chicken, diced tomatoes, chicken broth, onion, bell pepper, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the crockpot. Stir to combine.
  2. Cook: Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender and easily shreds with a fork.
  3. Shred the chicken: Remove the chicken, shred it with two forks, and return it to the crockpot.
  4. Add lime juice: Stir in lime juice just before serving.
  5. Serve: Ladle into bowls and top with your favorite keto-friendly toppings.
• Nutrition Facts (per serving):
  • Calories: 270
  • Protein: 30g
  • Fat: 10g
  • Carbs: 6g
  • Fiber: 2g
  • Net Carbs: 4g
• Recipe Notes:
  • For extra spice, add a diced jalapeño or a splash of hot sauce.
  • This soup freezes well for up to 3 months—just thaw and reheat when needed.

37. Slow Cooker Buffalo Chicken Meatballs

• Description: These tangy, spicy buffalo chicken meatballs are a keto-friendly appetizer or main dish that’s perfect for game day or meal prep. They’re tender, flavorful, and coated in a zesty buffalo sauce.
• Prep Time: 15 minutes
• Cook Time: 2 hours on low (or 1 hour on high)
• Servings: 6
• Ingredients:
  • 1 lb ground chicken
  • 1 large egg
  • ½ cup almond flour
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup buffalo sauce (keto-friendly)
  • 2 tbsp butter, melted
• Instructions:
  1. Make the meatballs: In a bowl, mix ground chicken, egg, almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined. Form into 1-inch meatballs.
  2. Cook in the crockpot: Place meatballs in the crockpot in a single layer. Pour buffalo sauce and melted butter over the meatballs.
  3. Cook: Cover and cook on low for 2 hours (or high for 1 hour) until the meatballs are cooked through.
  4. Serve: Transfer to a platter and drizzle with additional buffalo sauce if desired. Serve with celery sticks or a side of ranch dressing.
• Nutrition Facts (per serving):
  • Calories: 300
  • Protein: 24g
  • Fat: 20g
  • Carbs: 4g
  • Fiber: 1g
  • Net Carbs: 3g
• Recipe Notes:
  • Use ground turkey or beef for a different twist.
  • Make them spicier by adding a pinch of cayenne pepper to the meatball mixture.

38. Crockpot Keto Chicken Piccata

• Description: This elegant chicken piccata is keto-friendly and loaded with zesty lemon, capers, and a buttery sauce. It’s a sophisticated dish that’s surprisingly easy to make in the crockpot and perfect for pairing with cauliflower mash or zoodles.
• Prep Time: 10 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 4
• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 2 lemons, juiced
  • 2 tbsp capers
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional garnish: fresh parsley
• Instructions:
  1. Season the chicken: Sprinkle chicken breasts with salt, pepper, and Italian seasoning.
  2. Combine in the crockpot: Place chicken in the crockpot and add chicken broth, lemon juice, capers, garlic, and butter.
  3. Cook: Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender and cooked through.
  4. Serve: Spoon the sauce over the chicken and garnish with fresh parsley. Serve with your favorite keto side dish.
• Nutrition Facts (per serving):
  • Calories: 290
  • Protein: 30g
  • Fat: 16g
  • Carbs: 4g
  • Fiber: 1g
  • Net Carbs: 3g
• Recipe Notes:
  • For extra flavor, add a splash of dry white wine to the sauce.
  • Leftovers can be stored in the fridge for up to 3 days and reheated on the stovetop.

39. Slow Cooker Beef and Broccoli

• Description: This keto-friendly beef and broccoli dish is packed with tender slices of beef and crisp broccoli in a rich, savory sauce. It’s a low-carb version of the Chinese takeout classic, made effortlessly in the crockpot.
• Prep Time: 15 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 4
• Ingredients:
  • 1 ½ lbs flank steak, sliced thinly against the grain
  • 4 cups broccoli florets
  • 1 cup beef broth
  • ½ cup soy sauce (or coconut aminos for a soy-free option)
  • 2 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tsp xanthan gum (optional, for thickening)
  • Optional garnish: sesame seeds, green onions
• Instructions:
  1. Prepare the sauce: In a bowl, whisk together beef broth, soy sauce, sesame oil, garlic, and ginger.
  2. Combine in the crockpot: Add sliced beef to the crockpot and pour the sauce over it. Stir to coat the beef evenly.
  3. Cook: Cover and cook on low for 6 hours (or high for 3 hours) until the beef is tender.
  4. Add broccoli: Stir in broccoli florets 30 minutes before the cooking time ends. If using xanthan gum, mix it into the sauce to thicken.
  5. Serve: Plate the beef and broccoli, garnish with sesame seeds or green onions, and serve over cauliflower rice or steamed cabbage.
• Nutrition Facts (per serving):
  • Calories: 320
  • Protein: 30g
  • Fat: 18g
  • Carbs: 6g
  • Fiber: 2g
  • Net Carbs: 4g
• Recipe Notes:
  • For extra heat, add red pepper flakes or a dash of chili oil.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently.

40. Low-Carb Spinach Mushroom Casserole

• Description: This creamy spinach and mushroom casserole is a keto-friendly side dish or vegetarian main that’s perfect for any occasion. The earthy mushrooms and tender spinach pair beautifully with the rich cheese sauce.
• Prep Time: 15 minutes
• Cook Time: 4 hours on low (or 2 hours on high)
• Servings: 6
• Ingredients:
  • 1 lb mushrooms, sliced
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • ½ tsp thyme
  • Salt and pepper to taste
• Instructions:
  1. Sauté the vegetables: In a skillet, melt butter over medium heat. Add mushrooms, onion, and garlic, and sauté until softened. Stir in fresh spinach and cook until wilted.
  2. Combine in the crockpot: Transfer the mushroom and spinach mixture to the crockpot. Add heavy cream, mozzarella, Parmesan, thyme, salt, and pepper. Stir to combine.
  3. Cook: Cover and cook on low for 4 hours (or high for 2 hours).
  4. Serve: Spoon into bowls and garnish with additional Parmesan or fresh herbs.
• Nutrition Facts (per serving):
  • Calories: 270
  • Protein: 10g
  • Fat: 23g
  • Carbs: 5g
  • Fiber: 2g
  • Net Carbs: 3g
• Recipe Notes:
  • Add cooked chicken or sausage for a heartier meal.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

41. Slow Cooker Garlic Herb Chicken

• Description: This garlic herb chicken is a simple yet flavorful dish with tender chicken infused with fresh herbs and garlic. It’s a versatile, keto-friendly main course that pairs beautifully with roasted veggies or mashed cauliflower.
• Prep Time: 10 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 4
• Ingredients:
  • 4 bone-in, skin-on chicken thighs
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tbsp olive oil
  • 1 tsp thyme
  • 1 tsp rosemary
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional garnish: fresh parsley or lemon wedges
• Instructions:
  1. Season the chicken: Rub chicken thighs with olive oil, garlic, thyme, rosemary, smoked paprika, salt, and pepper.
  2. Prepare the crockpot: Add chicken broth to the bottom of the crockpot and place the seasoned chicken on top.
  3. Cook: Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender and fully cooked.
  4. Serve: Plate the chicken and spoon the garlic herb sauce over the top. Garnish with fresh parsley or a squeeze of lemon juice.
• Nutrition Facts (per serving):
  • Calories: 320
  • Protein: 28g
  • Fat: 22g
  • Carbs: 2g
  • Fiber: 0g
  • Net Carbs: 2g
• Recipe Notes:
  • Sear the chicken thighs in a skillet before adding them to the crockpot for extra flavor.
  • Leftovers can be shredded and used in salads or wraps.

42. Keto Salisbury Steak

• Description: This keto-friendly Salisbury steak is smothered in a rich mushroom and onion gravy. It’s hearty, comforting, and perfect for a satisfying weeknight dinner when paired with mashed cauliflower or steamed veggies.
• Prep Time: 15 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 4
• Ingredients:
  • 1 lb ground beef
  • 1 large egg
  • ½ cup almond flour
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups beef broth
  • 1 small onion, sliced
  • 8 oz mushrooms, sliced
  • 2 tbsp butter
  • 1 tsp xanthan gum (optional, for thickening)
• Instructions:
  1. Prepare the patties: In a bowl, mix ground beef, egg, almond flour, Parmesan cheese, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Form into 4 oval patties.
  2. Sear the patties (optional): Heat a skillet over medium heat and sear the patties for 2 minutes per side until browned.
  3. Combine in the crockpot: Add sliced onion, mushrooms, and butter to the bottom of the crockpot. Place the patties on top and pour in the beef broth.
  4. Cook: Cover and cook on low for 6 hours (or high for 3 hours) until the patties are tender.
  5. Thicken the gravy: If using xanthan gum, stir it into the sauce during the last 30 minutes of cooking.
  6. Serve: Plate the patties and spoon the mushroom gravy over the top.
• Nutrition Facts (per serving):
  • Calories: 400
  • Protein: 30g
  • Fat: 28g
  • Carbs: 5g
  • Fiber: 2g
  • Net Carbs: 3g
• Recipe Notes:
  • For extra flavor, add a splash of dry red wine to the gravy.
  • Leftovers can be stored in the fridge for up to 3 days.

43. Crockpot Keto Shepherd’s Pie

• Description: This comforting shepherd’s pie swaps out traditional potatoes for creamy mashed cauliflower, making it a delicious low-carb dinner that’s just as hearty and satisfying as the original.
• Prep Time: 20 minutes
• Cook Time: 6 hours on low (or 3 hours on high)
• Servings: 6
• Ingredients:
  • 1 lb ground beef
  • 1 small onion, diced
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup beef broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 tsp garlic powder
  • 1 tsp thyme
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Cauliflower Mash:
    • 1 large head of cauliflower, steamed and mashed
    • ½ cup heavy cream
    • ½ cup grated Parmesan cheese
    • 2 tbsp butter
    • Salt and pepper to taste
• Instructions:
  1. Prepare the filling: In a skillet, cook ground beef with onion, garlic powder, thyme, smoked paprika, salt, and pepper until browned. Add carrots, celery, diced tomatoes, and beef broth. Simmer for 5 minutes.
  2. Layer in the crockpot: Transfer the beef mixture to the crockpot. Spread the mashed cauliflower over the top, smoothing it into an even layer.
  3. Cook: Cover and cook on low for 6 hours (or high for 3 hours).
  4. Serve: Scoop into bowls and enjoy warm.
• Nutrition Facts (per serving):
  • Calories: 330
  • Protein: 22g
  • Fat: 22g
  • Carbs: 10g
  • Fiber: 3g
  • Net Carbs: 7g
• Recipe Notes:
  • Add shredded cheese on top of the cauliflower mash for extra flavor.
  • Substitute ground turkey or lamb for a variation.

44. Slow Cooker Creamy Lemon Dill Salmon

• Description: This delicate salmon dish features a creamy lemon-dill sauce that perfectly complements the rich, tender fish. It’s an easy and elegant keto meal that’s perfect for dinner parties or a weeknight treat.
• Prep Time: 10 minutes
• Cook Time: 2 hours on low
• Servings: 4
• Ingredients:
  • 4 salmon fillets (6 oz each)
  • 1 cup heavy cream
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
• Instructions:
  1. Prepare the sauce: In a bowl, whisk together heavy cream, lemon juice, lemon zest, dill, garlic, Dijon mustard, salt, and pepper.
  2. Add to the crockpot: Place salmon fillets in the crockpot and pour the sauce over them.
  3. Cook: Cover and cook on low for 2 hours until the salmon is tender and flakes easily with a fork.
  4. Serve: Plate the salmon and drizzle with the sauce. Garnish with extra dill or lemon wedges.
• Nutrition Facts (per serving):
  • Calories: 400
  • Protein: 35g
  • Fat: 28g
  • Carbs: 4g
  • Fiber: 0g
  • Net Carbs: 4g
• Recipe Notes:
  • For extra richness, add a tablespoon of butter to the sauce.
  • Leftovers can be served cold over a salad or reheated gently.

45. Keto Chocolate Lava Cake (for Dessert)

• Description: End your day with a decadent, keto-friendly chocolate lava cake that oozes rich, molten chocolate when you cut into it. Made right in your crockpot, this dessert is an indulgent treat that satisfies your sweet tooth without breaking your carb count.
• Prep Time: 10 minutes
• Cook Time: 2 hours on low
• Servings: 4
• Ingredients:
  • ½ cup almond flour
  • ¼ cup cocoa powder (unsweetened)
  • ½ cup erythritol (or preferred keto sweetener)
  • ½ tsp baking powder
  • 2 large eggs
  • 4 oz dark chocolate (85% cacao or higher), melted
  • ¼ cup butter, melted
  • 1 tsp vanilla extract
  • Optional garnish: whipped cream, fresh berries
• Instructions:
  1. Mix the dry ingredients: In a bowl, whisk together almond flour, cocoa powder, erythritol, and baking powder.
  2. Combine the wet ingredients: In another bowl, mix the eggs, melted dark chocolate, melted butter, and vanilla extract until smooth.
  3. Create the batter: Slowly combine the wet ingredients with the dry ingredients, mixing until fully incorporated.
  4. Prepare the crockpot: Grease 4 small ramekins and divide the batter evenly between them. Place the ramekins in the crockpot and add enough water to the bottom of the crockpot to reach halfway up the sides of the ramekins.
  5. Cook: Cover and cook on low for 2 hours, or until the edges of the cakes are set but the center is still soft.
  6. Serve: Carefully remove the ramekins, let them cool for a few minutes, and then invert each onto a plate. Garnish with whipped cream or fresh berries, and enjoy warm!
• Nutrition Facts (per serving):
  • Calories: 350
  • Protein: 8g
  • Fat: 30g
  • Carbs: 10g
  • Fiber: 5g
  • Net Carbs: 5g
• Recipe Notes:
  • Substitute dark chocolate with sugar-free chocolate chips for an even lower carb count.
  • Store leftovers (if there are any!) in the fridge and reheat gently before serving.

Conclusion: The Perfect Keto Meal, Made Effortless

Cooking keto meals doesn’t have to be complicated.

With the help of a trusty crockpot, you can create flavorful, satisfying dishes that make sticking to your low-carb lifestyle a breeze.

Whether you’re meal prepping for the week, hosting a family dinner, or simply craving comfort food, there’s a crockpot recipe for every occasion.

From hearty soups and tender roasts to creamy casseroles and indulgent desserts, these recipes prove that keto cooking can be as easy as it is delicious.

So dust off your crockpot, stock up on your favorite keto ingredients, and get ready to create meals that will keep you excited to stay on track.