This article provides 20 low-carb comfort food recipes that are healthy and easy to make. The recipes include Bacon and Cheese Cauliflower Casserole, Keto Chicken Pot Pie, Low-Carb Shepherd’s Pie, Zucchini Lasagna, Southwest Stuffed Peppers, Low-Carb Chicken Alfredo, Cauliflower Mac and Cheese, Low-Carb Beef Stroganoff, and Chicken Enchilada Casserole. Each recipe includes a list of ingredients and step-by-step instructions. These delicious recipes are perfect for those looking to maintain a low-carb diet while still enjoying their favorite comfort foods.

Low-Carb Comfort: 20 Recipes for a Healthy Diet

Introduction

Eating healthy can be a challenge when it feels like you have to give up all of your favorite comfort foods. However, a low-carb diet doesn’t have to mean sacrificing your favorite dishes. With the right recipes, you can still enjoy delicious meals while keeping your carb intake low. In this article, we will provide you with 20 low-carb comfort food recipes that are perfect for a healthy diet.

Step-by-Step Guide

1. Bacon and Cheese Cauliflower Casserole

Ingredients:
– 1 head of cauliflower, chopped into small florets
– 6 slices of bacon, chopped
– 1 cup of shredded cheddar cheese
– 1/2 cup of sour cream
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F.
2. Place the chopped cauliflower into a casserole dish.
3. In a skillet, cook the bacon until crispy.
4. Add the bacon and bacon grease to the casserole dish with the cauliflower.
5. Top with the shredded cheddar cheese and sour cream.
6. Add salt and pepper to taste.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.

2. Keto Chicken Pot Pie

Ingredients:
– 2 cups of cooked chicken, shredded
– 1/2 cup of chopped onion
– 1/2 cup of chopped carrots
– 1/2 cup of chopped celery
– 1/2 cup of frozen peas
– 2 cloves of garlic, minced
– 1/2 cup of chicken broth
– 1/2 cup of heavy cream
– 1/4 cup of almond flour
– Salt and pepper to taste
– 2 tbsp of butter

Instructions:
1. Preheat your oven to 375°F.
2. In a skillet, melt the butter.
3. Add the onion, carrots, celery, and garlic to the skillet and cook until softened.
4. Add the almond flour to the skillet and stir until combined.
5. Pour in the chicken broth and heavy cream, and stir until the mixture thickens.
6. Add the shredded chicken and frozen peas to the skillet.
7. Season with salt and pepper to taste.
8. Transfer the mixture to a baking dish.
9. Top with a low-carb pie crust or a mixture of almond flour, butter, and shredded cheese.
10. Bake for 25-30 minutes, or until the crust is golden brown.

3. Low-Carb Shepherd’s Pie

Ingredients:
– 1 head of cauliflower, chopped into small florets
– 2 tbsp of olive oil
– 1 lb of ground beef
– 1/2 cup of chopped carrots
– 1/2 cup of chopped onion
– 1/2 cup of chopped celery
– 2 cloves of garlic, minced
– 1/2 cup of beef broth
– 1 tbsp of tomato paste
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F.
2. Place the chopped cauliflower into a pot of boiling water and cook until tender.
3. Drain the cauliflower and mash it with a fork or a potato masher.
4. In a skillet, heat the olive oil over medium heat.
5. Add the ground beef, carrots, onion, celery, and garlic to the skillet and cook until the beef is browned.
6. Pour in the beef broth and tomato paste, and stir until the mixture thickens.
7. Season with salt and pepper to taste.
8. Transfer the beef mixture to a baking dish.
9. Spread the mashed cauliflower on top of the beef.
10. Bake for 25-30 minutes, or until the top is golden brown.

4. Zucchini Lasagna

Ingredients:
– 3 large zucchinis, sliced lengthwise into thin strips
– 1 lb of ground beef
– 1 cup of chopped onion
– 1 cup of chopped mushrooms
– 2 cloves of garlic, minced
– 2 cups of marinara sauce
– 1 tbsp of Italian seasoning
– 1 cup of shredded mozzarella cheese
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F.
2. In a skillet, cook the ground beef until browned.
3. Add the onion, mushrooms, and garlic to the skillet and cook until softened.
4. Pour in the marinara sauce and season with Italian seasoning, salt, and pepper.
5. Simmer the sauce for 10-15 minutes.
6. Spread a thin layer of the sauce on the bottom of a baking dish.
7. Add a layer of zucchini slices.
8. Add a layer of the beef mixture and top with shredded mozzarella cheese.
9. Repeat until all of the ingredients are used up, finishing with a layer of zucchini slices and shredded mozzarella cheese on top.
10. Bake for 25-30 minutes, or until the cheese is melted and bubbly.

5. Southwest Stuffed Peppers

Ingredients:
– 4 large bell peppers, tops removed and seeded
– 1 lb of ground beef
– 1 cup of chopped onion
– 1 cup of chopped mushrooms
– 1 cup of chopped zucchini
– 2 cloves of garlic, minced
– 2 cups of canned diced tomatoes
– 1 tbsp of chili powder
– 1 tbsp of cumin
– Salt and pepper to taste
– 1/2 cup of shredded cheddar cheese

Instructions:
1. Preheat your oven to 375°F.
2. Place the bell peppers in a baking dish.
3. In a skillet, cook the ground beef until browned.
4. Add the onion, mushrooms, zucchini, and garlic to the skillet and cook until softened.
5. Pour in the canned tomatoes and season with chili powder, cumin, salt, and pepper.
6. Simmer the mixture for 10-15 minutes.
7. Spoon the beef mixture into the bell peppers.
8. Top with shredded cheddar cheese.
9. Bake for 25-30 minutes, or until the cheese is melted and bubbly.

6. Low-Carb Chicken Alfredo

Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– 2 cloves of garlic, minced
– 1/4 cup of chopped parsley
– Salt and pepper to taste
– 2 tbsp of butter

Instructions:
1. Preheat your oven to 375°F.
2. Season the chicken breasts with salt and pepper.
3. In a skillet, melt the butter and cook the chicken until browned on both sides.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the heavy cream, Parmesan cheese, garlic, and parsley.
6. Cook the sauce until it thickens.
7. Season with salt and pepper to taste.
8. Place the chicken breasts back in the skillet with the sauce.
9. Bake for 25-30 minutes, or until the chicken is cooked through.

7. Cauliflower Mac and Cheese

Ingredients:
– 1 head of cauliflower, chopped into small florets
– 1 cup of heavy cream
– 1/2 cup of shredded cheddar cheese
– 1/4 cup of grated Parmesan cheese
– 2 cloves of garlic, minced
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F.
2. Place the chopped cauliflower into a pot of boiling water and cook until tender.
3. Drain the cauliflower and place it in a baking dish.
4. In a saucepan, heat the heavy cream and garlic until it starts to simmer.
5. Add the shredded cheddar cheese and stir until melted.
6. Pour the cheese sauce over the cauliflower.
7. Top with grated Parmesan cheese.
8. Bake for 25-30 minutes, or until the cheese is melted and bubbly.

8. Low-Carb Beef Stroganoff

Ingredients:
– 2 tbsp of olive oil
– 1 lb of sliced beef
– 1/2 cup of chopped onion
– 1/2 cup of chopped mushrooms
– 2 cloves of garlic, minced
– 1 cup of beef broth
– 1/2 cup of sour cream
– Salt and pepper to taste

Instructions:
1. In a skillet, heat the olive oil over medium heat.
2. Add the sliced beef to the skillet and cook until browned on both sides.
3. Remove the beef from the skillet and set aside.
4. Add the onion, mushrooms, and garlic to the skillet and cook until softened.
5. Pour in the beef broth and simmer for 10-15 minutes.
6. Add the sour cream to the skillet and stir until combined.
7. Season with salt and pepper to taste.
8. Add the beef back to the skillet and cook until heated through.

9. Chicken Enchilada Casserole

Ingredients:
– 1 lb of cooked and shredded chicken
– 1 cup of chopped onion
– 1/2 cup of chopped green bell pepper
– 1/2 cup of chopped red bell pepper
– 2 cloves of garlic, minced
– 1 can of enchilada sauce
– 1 cup of shredded cheddar cheese
– 1 cup of shredded Monterey Jack cheese
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F.
2. In a skillet, cook the onion, green bell pepper, red bell pepper, and garlic until softened.
3. Add the cooked chicken to the skillet and stir until combined.
4. Pour in the enchilada sauce and season with salt and pepper.
5. In a baking dish, spread a thin layer of the chicken mixture.
6. Top with a layer of shredded cheddar cheese and Monterey Jack cheese.
7. Repeat until all of the ingredients are used up, finishing with a layer of cheese on top.
8. Bake for 25-30 minutes, or until the cheese is melted and bubbly.

10. Meatball Sub Casserole

Ingredients:
– 1 lb of ground beef
– 1 cup of almond flour
– 1/4 cup of grated Parmesan cheese
– 1/4 cup of heavy cream
– 2 cloves of garlic, minced
– 1 jar of sugar-free tomato sauce
– 1 cup of shredded mozzarella cheese
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F.
2. In a bowl, mix together the ground beef, almond flour, Parmesan cheese, heavy cream, garlic, salt, and pepper.
3. Form the mixture into small meatballs.
4. In a skillet, cook the meatballs until browned on all sides.
5. Place the meatballs in a baking dish.
6. Pour the tomato sauce over the meatballs.
7. Top with shredded mozzarella cheese.
8. Bake for 25-30 minutes, or until the cheese is melted and bubbly.

11. Low-Carb Pizza Casserole

Ingredients:
– 1 lb of ground beef
– 1 cup of chopped onion
– 1 cup of chopped green bell pepper
– 2 cloves of garlic, minced
– 1 jar of sugar-free pizza sauce
– 2 cups of shredded mozzarella cheese
– 1/4 cup of chopped fresh basil
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F.
2. In a skillet, cook the ground beef until browned.
3. Add the onion, green bell pepper, and garlic to the skillet and cook until softened.
4. Pour in the pizza sauce and stir until combined.
5. Season with salt and pepper to taste.
6. In a baking dish, spread a thin layer of the beef mixture.
7. Top with shredded mozzarella cheese and chopped fresh basil.
8. Repeat until all of the ingredients are used up, finishing with a layer of cheese on top.
9. Bake for 25-30 minutes, or until the cheese is melted and bubbly.

12. Low-Carb Chicken Parmesan

Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup of almond flour
– 1/4 cup of grated Parmesan cheese
– 1/2 tsp of garlic powder
– 1/2 tsp of dried oregano
– Salt and pepper to taste
– 2 tbsp of olive oil
– 1 cup of tomato sauce
– 1 cup of shredded mozzarella cheese

Instructions:
1. Preheat your oven to 375°F.
2. Season the chicken breasts with salt and pepper.
3. In a bowl, mix together the almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
4. Dredge the chicken breasts in the flour mixture.
5. In a skillet, heat the olive oil over medium heat.
6. Sear the chicken breasts until browned on both sides.
7. Remove the chicken from the skillet and place them in a baking dish.
8. Pour the tomato sauce over the chicken.
9. Top with shredded mozzarella cheese.
10. Bake for 25-30 minutes, or until the cheese is melted and bubbly.

13. Beef and Broccoli Stir-Fry

Ingredients:
– 1 lb of sliced beef
– 1 cup of chopped broccoli
– 1/2 cup of chopped onion
– 1/2 cup of chopped mushrooms
– 2 cloves of garlic, minced
– 2 tbsp of soy sauce
– 1 tbsp of honey
– 1 tbsp of cornstarch
– Salt and pepper to taste

Instructions:
1. In a skillet, cook the sliced beef until browned.
2. Add the broccoli, onion, mushrooms, and garlic to the skillet and cook until softened.
3. In a bowl, whisk together the soy sauce, honey, cornstarch, salt, and pepper.
4. Pour the sauce over the beef and vegetables and stir until combined.
5. Cook for an additional 5-10 minutes, or until the sauce has thickened.

14. Low-Carb Chicken Nuggets

Ingredients:
– 2 chicken breasts, cut into bite-sized pieces
– 1/2 cup of almond flour
– 1/4 cup of grated Parmesan cheese
– 1/2 tsp of garlic powder
– 1/2 tsp of dried oregano
– Salt and pepper to taste
– 1 egg, beaten
– 2 tbsp of olive oil

Instructions:
1. In a bowl, mix together the almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
2. Dip the chicken pieces into the beaten egg, then coat in the flour mixture.
3. In a skillet, heat the olive oil over medium heat.
4. Cook the chicken nuggets until browned on all sides.

15. Low-Carb Beef and Cabbage Stir-Fry

Ingredients:
– 1 lb of ground beef
– 2 cups of chopped cabbage
– 1/2 cup of chopped onion
– 1/2 cup of chopped carrots
– 2 cloves of garlic, minced
– 2 tbsp of soy sauce
– Salt and pepper to taste

Instructions:
1. In a skillet, cook the ground beef until browned.
2. Add the cabbage, onion, carrots, and garlic to the skillet and cook until softened.
3. Season with soy sauce, salt, and pepper.
4. Cook for an additional 5-10 minutes, or until the vegetables are tender.

16. Low-Carb Broccoli Cheddar Soup

Ingredients:
– 4 cups of chopped broccoli
– 4 cups of chicken broth
– 1 cup of heavy cream
– 1 cup of shredded cheddar cheese
– 2 cloves of garlic, minced
– Salt and pepper to taste

Instructions:
1. In a pot, combine the broccoli, chicken broth, and garlic.
2. Bring the mixture to a simmer and cook until the broccoli is tender.
3. In a blender, puree the soup until smooth.
4. Pour the soup back into the pot and stir in the heavy cream.
5. Add the shredded cheddar cheese and stir until melted.
6. Season with salt and pepper to taste.

17. Low-Carb Taco Salad

Ingredients:
– 1 lb of ground beef
– 1 cup of chopped lettuce
– 1/2 cup of chopped onion
– 1/2 cup of chopped tomatoes
– 1/2 cup of shredded cheddar cheese
– 2 tbsp of sour cream
– Salt and pepper to taste
– Taco seasoning (optional)

Instructions:
1. In a skillet, cook the ground beef until browned.
2. Season with taco seasoning, if desired.
3. In a bowl, combine the chopped lettuce, onion, and tomatoes.
4. Top with the cooked ground beef.
5. Sprinkle shredded cheddar cheese over the top.
6. Add a dollop of sour cream.
7. Season with salt and pepper to taste.

18. Low-Carb Chili

Ingredients:
– 1 lb of ground beef
– 1/2 cup of chopped onion
– 1/2 cup of chopped green bell pepper
– 1/2 cup of chopped red bell pepper
– 2 cloves of garlic, minced
– 2 cups of canned diced tomatoes
– 1 can of kidney beans, drained and rinsed
– 1 tbsp of chili powder
– 1 tbsp of cumin
– Salt and pepper to taste
– Shredded cheddar cheese (optional)

Instructions:
1. In a skillet, cook the ground beef until browned.
2. Add the onion, green bell pepper, red bell pepper, and garlic to the skillet and cook until softened.
3. Pour in the canned tomatoes and kidney beans.
4. Season with chili powder, cumin, salt, and pepper.
5. Simmer the chili for 10-15 minutes.
6. Top with shredded cheddar cheese, if desired.

19. Low-Carb Meatloaf

Ingredients:
– 1 lb of ground beef
– 1 egg
– 1/2 cup of almond flour
– 1/4 cup of grated Parmesan cheese
– 1/2 cup of chopped onion
– 2 cloves of garlic, minced
– 1/4 cup of sugar-free ketchup
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F.
2. In a bowl, mix together the ground beef, egg, almond