Can I use almond flour or pork rinds in the meatballs?

Yes, both almond flour and pork rinds work as low-carb binders. Almond flour creates a softer bite with a mild flavor, while pork rinds give meatballs a firmer texture and a zero-carb boost.

By default, Keto Meatball Parmesan Casserole isn’t spicy. However, you can easily turn up the heat with red pepper flakes, jalapeños, or cayenne pepper if you prefer bold flavors.

Can I use store-bought meatballs?

You can, but you’ll need to choose carefully. Many store-bought meatballs contain breadcrumbs or fillers that increase carbs. Look for keto-friendly brands or, better yet, make your own for full control over ingredients.

What kind of cheese works best?

Mozzarella and parmesan are the classics. Mozzarella melts into a gooey layer, while parmesan adds sharpness. You can also mix in ricotta or cream cheese for extra creaminess.

Keto Meatball Parmesan Casserole – Best Low-Carb Recipe (2025) -

Description

A hearty, cheesy, and comforting low-carb casserole featuring juicy meatballs, sugar-free marinara, and gooey cheese—perfect for a keto lifestyle.

Ingredients

Scale

1 lb ground beef or turkey

1/2 cup crushed pork rinds or almond flour

1 large egg

1/4 cup grated parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

2 cups sugar-free marinara sauce

1 1/2 cups shredded mozzarella cheese

1/4 cup grated parmesan cheese (for topping)

1 tbsp chopped parsley (optional)

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Instructions

1. Preheat oven to 375°F (190°C).

2. In a large bowl, combine ground meat, crushed pork rinds or almond flour, egg, parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.

3. Mix gently until just combined—do not overmix.

4. Form mixture into 1.5-inch meatballs and place them on a lined baking sheet.

5. Bake meatballs for 15–20 minutes until cooked through and lightly browned.

6. Spread 1/2 cup of marinara sauce in the bottom of a 9×13-inch casserole dish.

7. Add the baked meatballs in a single layer over the sauce.

8. Pour the remaining marinara sauce evenly over the meatballs.

9. Top with shredded mozzarella and sprinkle with additional parmesan.

10. Bake for another 15–20 minutes, until cheese is melted and bubbly.

11. Optionally broil for 2–3 minutes to brown the top.

12. Remove from oven, garnish with chopped parsley, and serve hot.

Notes

Use pork rinds for a zero-carb binder with firmer texture or almond flour for a softer bite.

Check labels on store-bought marinara to ensure it’s sugar-free.

Ground beef with 15–20% fat yields juicier meatballs.

This recipe stores well—refrigerate for up to 4 days or freeze for up to 3 months.

To reheat, use the oven or air fryer for best results; avoid microwaving to preserve cheese texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baked
Cuisine: Italian-American

Nutrition

Serving Size: 1/6 of casserole
Calories: 410
Sugar: 3g
Sodium: 620mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 29g
Cholesterol: 110mg