13 AMAZING LOW CARB GROUND TURKEY MEALS

You’ve come to the right place! Here are 13 easy low-carb ground turkey meals that will meet all your needs. From meatballs and stir-fries to low-carb casseroles, you’re sure to find the perfect dish. If you associate ground turkey with being dry, bland, and only good for burgers, it’s time for a change! My list of low-carb ground turkey recipes will show you just how versatile this protein can be. With these recipes, you’ll enjoy juicy, flavor-packed dishes that make turkey night a treat any day of the week. Let’s dive into some of the best low-carb turkey dinners!

KETO GROUND TURKEY STIR FRY

Ingredients:

• 1 lb ground turkey
• 2 tbsp olive oil or avocado oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp erythritol or your preferred keto-friendly sweetener
• Salt and pepper to taste
• Optional: sesame seeds and chopped green onions for garnish

Instructions:

• Heat the Oil: In a large skillet or wok, heat the olive oil or avocado oil over medium-high heat.
• Cook the Turkey: Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Season with salt and pepper.
• Add Aromatics: Add the minced garlic and ginger to the skillet and cook for another minute until fragrant.
• Add Vegetables: Toss in the sliced bell pepper, broccoli florets, and snap peas. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
• Season the Stir Fry: Stir in the soy sauce, sesame oil, and erythritol. Mix everything together and cook for another 1-2 minutes.
• Garnish and Serve: Garnish with sesame seeds and chopped green onions if desired. Serve hot and enjoy your flavorful, keto-friendly stir fry!

KETO GROUND TURKEY AND BROCCOLI CASSEROLE

Ingredients:

• 1 lb ground turkey
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 onion, finely chopped
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil or avocado oil
• Optional: 1/4 cup grated Parmesan cheese for topping

Instructions:

• Preheat the Oven: Preheat your oven to 375°F (190°C).
• Prepare the Broccoli: Steam or blanch the broccoli florets until just tender. Drain well and set aside.
• Cook the Ground Turkey: In a large skillet, heat the olive oil or avocado oil over medium heat. Add the finely chopped onion and cook until softened. Add the garlic and cook for another minute.
• Brown the Turkey: Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Season with salt, pepper, oregano, and paprika.
• Mix the Casserole: In a large mixing bowl, combine the sour cream and mayonnaise. Add the cooked ground turkey, broccoli, and half of the shredded cheddar cheese. Mix until well combined.
• Assemble and Bake: Transfer the mixture to a greased baking dish. Top with the remaining cheddar cheese and optional grated Parmesan cheese.
• Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
• Serve: Let the casserole cool for a few minutes before serving. Enjoy a hearty, keto-friendly meal!

PUMPKIN CHILI WITH TURKEY

Ingredients:

• 1 lb ground turkey
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (15 oz) diced tomatoes
• 1 cup chicken broth
• 1 can (15 oz) kidney beans, drained and rinsed (optional for a lower-carb version)
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 tbsp olive oil or avocado oil
• Fresh cilantro, chopped (for garnish)

Instructions:

• Heat the Oil: In a large pot or Dutch oven, heat the olive oil or avocado oil over medium heat.
• Cook the Turkey: Add the ground turkey and cook until browned, breaking it up with a spoon. Remove excess fat if needed.
• Add Vegetables: Add the chopped onion, garlic, and diced red bell pepper to the pot. Cook until the vegetables are softened and the onion is translucent.
• Season the Chili: Stir in the chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper (if using). Cook for another minute until the spices are fragrant.
• Add Pumpkin and Tomatoes: Add the pumpkin puree, diced tomatoes, and chicken broth to the pot. Stir to combine. If using kidney beans, add them now.
• Simmer: Bring the chili to a boil, then reduce the heat to low. Let it simmer for about 20-30 minutes, stirring occasionally, until the flavors meld and the chili thickens.
• Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.
• Serve: Ladle the chili into bowls and garnish with fresh cilantro. Enjoy hot!

KETO TURKEY MEATBALLS

Ingredients:

• 1 lb ground turkey
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup finely chopped parsley
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil or avocado oil (for greasing the baking sheet)

Instructions:

• Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
• Mix Ingredients: In a large bowl, combine the ground turkey, Parmesan cheese, almond flour, egg, garlic, parsley, oregano, basil, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated.
• Form Meatballs: Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should get about 20-24 meatballs.
• Bake: Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and have an internal temperature of 165°F (74°C).
• Serve: Allow the meatballs to cool slightly before serving. They’re great on their own, with a low-carb marinara sauce, or as part of a keto meal.

ZESTY TACOS

Ingredients:

• 1 lb ground beef or ground turkey
• 1 tbsp olive oil or avocado oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 packet taco seasoning (or homemade blend—see note below)
• 1/4 cup water
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro (plus more for garnish)
• Salt and pepper to taste
• Taco shells or lettuce leaves (for low-carb option)
• Optional toppings: diced tomatoes, shredded cheese, sour cream, avocado slices, sliced jalapeños

Instructions:

• Cook the Meat: Heat the oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.
• Add Garlic and Bell Pepper: Stir in the minced garlic and diced bell pepper. Cook for another 2 minutes until fragrant.
• Brown the Meat: Add the ground beef or turkey to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat if necessary.
• Season the Meat: Stir in the taco seasoning and water. Mix well and let it simmer for 5 minutes, or until the mixture is thickened and heated through.
• Add Lime and Cilantro: Remove from heat and stir in the lime juice and chopped cilantro. Season with salt and pepper to taste.
• Assemble Tacos: Serve the seasoned meat in taco shells or lettuce leaves. Top with your choice of optional toppings, such as diced tomatoes, shredded cheese, sour cream, avocado slices, and sliced jalapeños.
• Garnish and Serve: Garnish with extra cilantro if desired. Enjoy your zesty, flavorful tacos!

Note: For homemade taco seasoning, combine 1 tsp chili powder, 1/2 tsp paprika, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried oregano, and a pinch of cayenne pepper (adjust to taste).

ZUCCHINI BOATS

Ingredients:

• 4 medium zucchinis
• 1 lb ground turkey or ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce (low-carb or homemade if preferred)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil or avocado oil
• Fresh basil or parsley for garnish (optional)

Instructions:

• Preheat the Oven: Preheat your oven to 375°F (190°C).
• Prepare the Zucchini: Cut the zucchinis in half lengthwise. Scoop out the seeds and some of the flesh to create a hollow space for the filling. Place the zucchini halves cut side up on a baking sheet.
• Cook the Filling: In a large skillet, heat the olive oil or avocado oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
• Brown the Meat: Add the ground turkey or beef to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat if needed.
• Add Sauce and Seasoning: Stir in the marinara sauce, dried oregano, dried basil, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld.
• Stuff the Zucchini: Spoon the meat mixture into the hollowed-out zucchini halves. Press down slightly to pack the filling.
• Top with Cheese: Sprinkle shredded mozzarella and grated Parmesan cheese on top of each zucchini boat.
• Bake: Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
• Garnish and Serve: Garnish with fresh basil or parsley if desired. Serve warm and enjoy!

LETTUCE WRAPS

Ingredients:

• 1 lb ground chicken, turkey, or beef
• 1 tbsp olive oil or avocado oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup mushrooms, finely chopped (optional)
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp hoisin sauce (check for low-carb options or use a homemade substitute)
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt and pepper to taste
• 1 head of lettuce (such as butter lettuce or iceberg), leaves separated
• Optional toppings: chopped green onions, shredded carrots, chopped peanuts, cilantro

Instructions:

• Cook the Meat: Heat the olive oil or avocado oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.
• Add Garlic and Vegetables: Stir in the minced garlic, diced bell pepper, and mushrooms (if using). Cook for another 2-3 minutes until the vegetables are tender.
• Brown the Meat: Add the ground chicken, turkey, or beef to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat if necessary.
• Season the Mixture: Stir in the soy sauce, hoisin sauce, sesame oil, ground ginger, and red pepper flakes (if using). Mix well and cook for an additional 2 minutes to allow the flavors to meld. Season with salt and pepper to taste.
• Assemble the Wraps: Spoon the meat mixture onto individual lettuce leaves.
• Add Toppings: Top with optional garnishes such as chopped green onions, shredded carrots, chopped peanuts, and cilantro.
• Serve: Serve the lettuce wraps immediately and enjoy!

CHEESY MEATBALLS WITH CREAM SAUCE

Ingredients:

For the Meatballs:

• 1 lb ground beef or ground turkey
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup finely chopped parsley
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil or avocado oil (for greasing the baking sheet)

For the Cream Sauce:

• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 clove garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• Optional: 1 tbsp chopped fresh parsley for garnish

Instructions:

• Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
• Prepare the Meatballs: In a large bowl, combine the ground beef or turkey, grated Parmesan cheese, shredded mozzarella cheese, almond flour, egg, minced garlic, chopped parsley, oregano, basil, onion powder, salt, and black pepper. Mix until well combined.
• Form the Meatballs: Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should get about 20-24 meatballs.
• Bake the Meatballs: Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and have an internal temperature of 165°F (74°C).
• Make the Cream Sauce: While the meatballs are baking, heat the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the heavy cream, chicken broth, grated Parmesan cheese, and dried thyme. Cook, stirring occasionally, until the sauce has thickened and the cheese is melted. Season with salt and pepper to taste.
• Combine and Serve: Once the meatballs are done, add them to the skillet with the cream sauce. Gently stir to coat the meatballs with the sauce.
• Garnish and Serve: Garnish with chopped fresh parsley if desired. Serve the cheesy meatballs with cream sauce hot.

KETO TURKEY MEATLOAF

Ingredients:

• 1 lb ground turkey
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup sugar-free ketchup (or homemade if preferred)
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp paprika
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 1 tbsp olive oil or avocado oil (for greasing the baking dish)

Instructions:

• Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a loaf pan with olive oil or avocado oil, or line it with parchment paper.
• Prepare the Meatloaf Mixture: In a large bowl, combine the ground turkey, almond flour, grated Parmesan cheese, egg, finely chopped onion, minced garlic, 1/4 cup of the ketchup, dried oregano, dried basil, paprika, black pepper, and salt. Mix until everything is well combined, but avoid overmixing.
• Shape the Meatloaf: Transfer the mixture to the prepared loaf pan and press it down to form a loaf shape. Smooth the top with a spatula.
• Add Ketchup Glaze: Spread the remaining 1/4 cup of ketchup evenly over the top of the meatloaf.
• Bake: Bake in the preheated oven for 45-55 minutes, or until the meatloaf reaches an internal temperature of 165°F (74°C) and is cooked through.
• Rest and Serve: Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and makes for easier slicing.
• Enjoy: Serve the meatloaf with your favorite keto-friendly sides, like a crisp green salad or roasted vegetables.

LOW CARB GROUND TURKEY MEATBALLS

Ingredients:

• 1 lb ground turkey
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil or avocado oil (for greasing the baking sheet)

Instructions:

• Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil or avocado oil.
• Prepare the Meatball Mixture: In a large bowl, combine the ground turkey, almond flour, grated Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, dried basil, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated. Be careful not to overmix.
• Form the Meatballs: Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should get about 20-24 meatballs.
• Bake: Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and have an internal temperature of 165°F (74°C).
• Serve: Let the meatballs cool slightly before serving. They’re great on their own, with a low-carb marinara sauce, or as part of a keto meal.

STUFFED PEPPERS

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey or ground beef
• 1/2 cup cooked quinoa or cauliflower rice (for a lower-carb option)
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt and pepper to taste
• 1 tbsp olive oil or avocado oil
• Fresh parsley or basil for garnish (optional)

Instructions:

• Preheat the Oven: Preheat your oven to 375°F (190°C).
• Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Place the peppers in a baking dish.
• Cook the Filling: In a large skillet, heat the olive oil or avocado oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
• Brown the Meat: Add the ground turkey or beef to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat if necessary.
• Combine Ingredients: Stir in the diced tomatoes, cooked quinoa or cauliflower rice, grated Parmesan cheese, and shredded mozzarella cheese. Add the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Mix well and cook for a few minutes until everything is heated through and combined.
• Stuff the Peppers: Spoon the meat mixture into each prepared bell pepper, packing it down slightly.
• Bake: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is hot.
• Garnish and Serve: Garnish with fresh parsley or basil if desired. Serve hot and enjoy!

LETTUCE WRAP TACOS

Ingredients:

• 1 lb ground chicken, turkey, or beef
• 1 tbsp olive oil or avocado oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup mushrooms, finely chopped (optional)
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp lime juice
• 1 tbsp hoisin sauce (check for low-carb options or use a homemade substitute)
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt and pepper to taste
• 1 head of lettuce (such as butter lettuce, Romaine, or iceberg), leaves separated
• Optional toppings: diced tomatoes, shredded cheese, avocado slices, chopped green onions, cilantro, sour cream

Instructions:

• Cook the Meat: Heat the olive oil or avocado oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.
• Add Garlic and Vegetables: Stir in the minced garlic, diced bell pepper, and mushrooms (if using). Cook for an additional 2-3 minutes until the vegetables are tender.
• Brown the Meat: Add the ground chicken, turkey, or beef to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat if necessary.
• Season the Mixture: Stir in the soy sauce, lime juice, hoisin sauce, ground cumin, chili powder, and red pepper flakes (if using). Mix well and cook for another 2 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
• Assemble the Wraps: Spoon the seasoned meat mixture onto individual lettuce leaves.
• Add Toppings: Top with optional garnishes such as diced tomatoes, shredded cheese, avocado slices, chopped green onions, cilantro, and a dollop of sour cream if desired.
• Serve: Serve the lettuce wraps immediately and enjoy!

ONE PAN GROUND TURKEY CURRY

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil or avocado oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 can (14.5 oz) diced tomatoes (or use fresh, chopped)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish (optional)
• Cooked cauliflower rice or a side salad for serving (optional)

Instructions:

• Cook the Turkey: Heat the olive oil or avocado oil in a large skillet or pan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and ginger, and cook for another minute.
• Brown the Turkey: Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until fully cooked and browned.
• Add Vegetables: Stir in the diced bell pepper and zucchini. Cook for about 3-4 minutes until the vegetables start to soften.
• Season the Mixture: Sprinkle in the curry powder, ground cumin, ground turmeric, smoked paprika, and red pepper flakes (if using). Mix well to coat the meat and vegetables with the spices.
• Add Liquids: Pour in the diced tomatoes and coconut milk. Stir to combine everything.
• Simmer: Bring the mixture to a simmer. Reduce the heat to low and let it cook for about 10-15 minutes, or until the vegetables are tender and the curry has thickened. Stir occasionally.
• Season and Garnish: Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh cilantro if desired.
• Serve: Serve the curry hot over cooked cauliflower rice or alongside a fresh salad.