41 Best Keto Side Dishes

ByNick Garcia

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cucumber Salad

Keto Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘6’, ‘6 servings (1/3 cup)’]

An easy keto summer salad with crunchy cucumber slices and creamy sour cream dill lemon dressing.

Ingredients

  • 2 English Cucumbers (half peeled, finely sliced 1/4 inch slices – makes 2 cups)
  • 1/2 teaspoon Salt
  • 1/2 cup Sour Cream (or plain Greek yogurt)
  • 3 tablespoons Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1/4 cup Fresh Dill (finely chopped)
  • 1 teaspoon Granulated Sweetener
  • 2 tablespoons Lemon Juice
  • 1 Garlic Clove (crushed)
  • 1/4 teaspoon Ground Pepper

Instructions

  1. Peel the cucumbers entirely or partially, depending on your taste. The cucumber skin adds more texture but can also be difficult to digest. Discard the cucumber ends.
  2. Slice cucumber into skinny slices of 1/4 inches thickness. Sprinkle salt and toss to combine. Let the cucumber slices ‘sweat’ for 15-20 minutes.
  3. Drain liquids and pat dry slices with absorbent paper. Set aside in a salad bowl, in the fridge.
  4. In another bowl, whisk in the dressing ingredients.
  5. Pour dressing onto the cucumber slices and toss to combine evenly.
  6. Refrigerate the salad 1 hour before serving to blend the flavors.

Storage

  1. Store up to 4 days in the fridge in an airtight container.

2. Roasted Cauliflower Mac and Cheese

Keto Roasted Cauliflower Mac And Cheese (Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT55M · Total: PT1H15M · Yield: 10

This keto cauliflower mac and cheese features roasted cauliflower coated in a creamy sharp cheddar and Parmesan cheese sauce, then baked until bubbly and golden. It is a delicious gluten-free, low-carb side dish with only 2.7 grams of net carbs per serving.

Ingredients

  • 2 large cauliflower heads cut into florets about 8 cups
  • 1/4 cup of olive oil or avocado oil
  • 2 cups of heavy cream
  • 1/2 cup of parmesan cheese divided
  • 2 cups of shredded sharp cheddar cheese
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of garlic powder
  • 1 1/4 teaspoons of sea salt, separated
  • 1 1/4 teaspoons of black pepper, separated
  • 1/4 teaspoon of red pepper flakes or a pinch of cayenne pepper
  • 1/8 teaspoon nutmeg
  • 2 minced garlic cloves
  • 2 tablespoons of fresh parsley chopped, garnish
  • 4 cooked bacon strips crumbled, garnish
  • 1/4 cup of unsalted butter

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss the cauliflower florets with the oil, one teaspoon of salt, and one teaspoon of black pepper. Set it aside.
  3. Using one large flat-rimmed baking sheet covered in parchment paper, add your cauliflower florets in a single layer, leaving enough room to roast evenly. Roast the cauliflower until golden brown, about 20-25 minutes, until fork-tender and golden brown.
  4. Reduce the oven temperature to 350 degrees.
  5. Place the roasted cauliflower back into a large bowl and set aside.
  6. Butter well a 7×11 inch baking dish and set it aside. Proceed to make the cheese sauce.
  7. Cheese Sauce: In a medium-sized saucepan over medium-high heat, saute the minced garlic with butter until tender. Add the heavy cream, sharp cheddar cheese, 1/4 cup of Parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, onion powder, garlic powder, red pepper flakes, and nutmeg powder. Stir the sauce constantly until it thickens and is well combined.
  8. Pour the hot sauce over the roasted cauliflower florets and toss well until fully covered.
  9. Add the cauliflower coated in the cheese sauce into the prepared baking pan.
  10. Sprinkle the remaining Parmesan cheese and bacon pieces and bake for 30-35 minutes or until bubbly and golden brown.
  11. Garnish with the chopped fresh parsley.
  12. Store the leftovers in the refrigerator for up to 2 days.

3. Egg Salad

Keto Egg Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Prepare this keto egg salad in just minutes and have it ready for lunch or dinner. It’s flavorful and yummy. On top of that, vegetarian, gluten-free, and keto-friendly.

Ingredients

  • 6 large eggs (hard-boiled, chopped)
  • 5 tbsp greek yogurt
  • 1 tsp fresh lemon juice
  • 1 tsp yellow mustard
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 tbsp fresh parsley (chopped)

Instructions

  1. Stir together eggs, greek yogurt, lemon juice, mustard, garlic powder, onion powder, salt, black pepper, and 1 tablespoon of fresh parsley.
  2. Sprinkle the remaining parsley on the salad before serving.

4. Crispy Baked Zucchini Slices

Crispy Breaded Baked Zucchini Slices Recipe (Gluten Free, Low Carb, Keto Friendly) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Yield: [‘5’, ‘5 servings’]

Baked zucchini slices are crispy outside, tender inside, and flavorful just like regular fried breaded zucchini, but with much fewer carbs.

Ingredients

  • Olive oil spray
  • 1 cup almond flour
  • 1 1/2 ounces freshly-grated Parmesan cheese
  • 1 teaspoon dried Italian herb seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1 pound zucchini (sliced into 1/2-inch thick circles (about 3 smallish zucchini))
  • 2 teaspoons coconut flour

Instructions

  1. Prep. Preheat the oven to 425F. Line a large baking tray with parchment paper and spray it with olive oil.Stir together the almond flour, Parmesan, dried Italian herb seasoning, garlic powder, salt, and black pepper in a shallow bowl.Whisk together the eggs in a separate shallow bowl.
  2. Bread the zucchini. Pat the zucchini slices dry and add them to a zip-top plastic bag along with the coconut flour. Seal the bag and gently shake it to coat the zucchini.Dip the zucchini circles in the egg, letting the excess drip off, and then dip in the almond flour mixture to coat. Arrange them on the prepared baking tray. Spray the tops with olive oil.
  3. Bake. Bake until golden on both sides, about 25 minutes, flipping once halfway through. Serve warm.

5. Air Fryer Green Beans

Air Fryer Frozen Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Yield: [‘4’]

It’s so easy to make frozen green beans in your air fryer.

Ingredients

  • 16 ounces frozen green beans
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste

Instructions

  1. Toss frozen green beans with olive oil and garlic powder. Sprinkle with salt and pepper to taste (depending on how much you like).
  2. Preheat air fryer to 400°F. Spread green beans in a layer on tray or basket. Cook green beans for 10 to 12 minutes or until desired doneness turning once in the middle of cooking time.

6. Low Carb Cornbread

Keto Cornbread Or Muffins With Almond And Coconut Flour is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’]

This Low-Carb Keto Cornbread Recipe can be made savory or sweet and almost cake-like. Eat it plain, as a dessert with butter and sugar-free maple syrup, or use it to make a killer stuffing!

Ingredients

  • 2 cups Blanched Almond Flour
  • 2/3 cup + 2 Tbsp Besti Coconut Flour (Bob’s Red Mill or Arrowhead Mills will also work)
  • up to 1/2 cup Monk Fruit/Allulose Granulated Sweetener (to taste, see notes below for substitutions)
  • 2 Tbsp. Baking Powder
  • 2 tsp. Sea Salt
  • 1/4 cup Avocado Oil
  • 6 large Eggs (room temperature)
  • 6 Tbsp. Unsweetened, Non-Dairy Milk

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 10-inch cast-iron skillet or line a muffin tin with paper cups. *Note-This recipe makes 14 muffins but can be cut in half to make 7.
  2. In a large bowl, whisk together the dry ingredients including the blanched almond flour, coconut flour, baking powder, sea salt, and sweetener. Break up any clumps with your fingers.
  3. In a separate bowl, combine the avocado oil, eggs, and non-dairy milk.
  4. Pour the wet ingredients into the dry and mix well.
  5. Pour the batter into the greased cast-iron skillet and bake 30 – 35 minutes, or until the top is browned and the center feels set and firm to the touch. For muffins, bake 20-25 minutes

7. Cauliflower Mushroom Risotto

Cauliflower Mushroom Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

Risotto gets a Keto friendly makeover using cauliflower rice. It’s easy to make, super creamy and absolutely delicious!

Ingredients

  • 4 cups riced cauliflower
  • 2 cups baby bella mushrooms (sliced)
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup mascarpone cheese
  • 1/3 cup white wine (I use Pinot Grigio)
  • 1/3 cup heavy cream
  • 1/4 cup stock (vegetable or chicken)
  • 1/4 cup butter
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley (chopped)
  • Salt and Pepper to taste

Instructions

  1. Add the butter and olive oil to a large skillet and once melted, add in the mushrooms.  Sauté until they have some good color, about 5 minutes.  I like to hold a small amount aside to use as a garnish, but this is optional.
  2. Add in the garlic, sauté for about 20 seconds, careful not to burn it. Add in the white wine and cook for another 2 minutes.
  3. Add in the cauliflower, salt, pepper and stock, cook uncovered for about 5-6 minutes or until it reaches your desired texture.  I prefer mine a little al dente.
  4. Stir in the mascarpone, heavy cream and parmesan cheeses, just until melted and combined. Garnish with the remaining mushrooms, parmesan cheese, fresh parsley and serve.

8. Air Fryer Asparagus

Air Fryer Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT7M · Total: PT15M · Yield: [‘4’, ‘4 people’]

Air Fryer Asparagus cooked in just 7 minutes and is perfectly crispy, without needing a ton of oil or fat! Serve as game bites with your favorite sauce or as a keto side dish with our air fryer chicken thighs!

Ingredients

  • 2 lbs fresh asparagus (no need to peel them)
  • 1 tbsp olive oil
  • 1 tbsp garlic powder
  • 1/4 tsp salt (or more depending on how salty your Parmesan cheese is)
  • 1/4 cup grated Parmesan cheese (plus extra to serve with)
  • Freshly ground black pepper
  • ½ lemon (or more if desired)
  • red pepper flakes (to taste (OPTIONAL))

Instructions

  1. Wash under cold water, pat them dry with a paper towel, and trim the tough woody ends of the asparagus spears. Place them onto a baking sheet in a single layer and brush them all over with olive oil.
  2. Season them with a mixture of garlic powder and salt. Then sprinkle parmesan cheese and the freshly ground pepper on top!
  3. Spray your air fryer basket with no-stick spray or brush on some olive oil. Line up the seasoned asparagus in a single layer inside your air fryer. If yours is small like mine, you may have to cook them in 2 batches.
  4. Air fry asparagus at 380° F (190° C) for about 7 minutes or until tender and golden brown. No need to preheat the air fryer in order to prepare crispy asparagus!
  5. Before serving, squeeze lemon juice on top and serve with lemon wedges and more Parmesan cheese (and red pepper flakes, if desired).

9. Shredded Brussels Sprouts

Keto Shredded Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’]

Sautéed Shredded Brussels Sprouts with grated parmesan and topped with rich a savory balsamic glaze is a healthy and delicious Keto side dish!

Ingredients

  • 1 ½ pounds Brussels Sprouts (shredded)
  • 1 cup grated parmesan cheese
  • 2 tablespoons bacon grease
  • 2 tablespoons butter
  • ½ teaspoon garlic salt
  • ¼ teaspoon red pepper flakes
  • Optional: Drizzle of balsamic reduction

Instructions

  1. Clean your Brussels sprouts and cut the ends off. Add them into the feed chute of your food processor to shred them. Alternatively, you can either shred them using a sharp knife or buy them already shredded.
  2. Heat a large skillet to medium heat and add in the butter and bacon grease. Once melted, add in the Brussels sprouts, garlic salt and red pepper flakes. Toss to coat them.
  3. Cook for 8-10 minutes until they just started to get slightly browned. Remove from the heat and stir in the parmesan cheese.
  4. Add a (optional) drizzle of balsamic reduction and serve. If you don’t have balsamic reduction, you can use balsamic vinegar instead.

10. Cauliflower Mashed Potatoes

Easy Keto Cauliflower Mashed Potatoes – Mashed Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 8

Healthy easy keto cauliflower mashed potatoes paleo, with 5 ingredients! This low carb recipe is buttery, creamy & dense like real potatoes. This is the low carb side dish of your dreams!

Ingredients

  • 1 large head cauliflower cut into florets, (about 3 pounds or 1 1/2 kg)
  • 3 tbsp unsalted butter
  • 3 tbsp sour cream, (or cream cheese)
  • 6 cloves garlic divided, optional
  • ¼ cup Romano or Parmesan cheese
  • Salt and black pepper, to taste

Instructions

  1. Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork-tender. Remove and drain. Cover with a lid and set aside.
  2. In the same pot, heat the butter over medium-high heat. Sauté garlic until fragrant (about 1 minute).
  3. Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.
  4. Transfer blended cauliflower into the pot with the garlic. Stir in the Parmesan cheese, sour cream and season with salt and pepper.

11. Roasted Spaghetti Squash

Roasted Spaghetti Squash with Garlic and Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT90M · Yield: [‘8’]

Roasted spaghetti squash combined with butter, onion, garlic, and Parmesan is a fantastic simple, healthy side that goes with everything!

Ingredients

  • 3 pounds spaghetti squash
  • 4 tablespoons unsalted butter
  • 1/4 cup minced red onion
  • 4 cloves garlic (, finely minced)
  • 1/2 teaspoon salt
  • 1/4 cup chopped parsley
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees F.
  2. Pierce squash a few times all over with a sharp knife.
  3. Place on a baking sheet and cook for 1 hour. Let cool for 15 minutes.
  4. Cut squash in half, lengthwise. Remove and discard the seeds and pulp.
  5. Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) The squash should have a slight crunch (al dente.) Place in a bowl and keep warm.
  6. In a large nonstick sauté pan, melt the butter over medium heat. Add onion; cook for 3-5 minutes until soft. Add in the garlic and stir until fragrant, about 30 seconds.
  7. Add cooked squash strands to the pan and mix thoroughly. Season with salt.
  8. Add the parsley and Parmesan and toss to combine. Taste and adjust seasoning, if necessary.
  9. Serve warm and enjoy!

12. Avocado Salad

Mexican Avocado Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘5’, ‘5 servings’]

This tomato, cucumber, and avocado salad is a healthy Mexican-inspired side dish to serve alongside tacos, fajitas, enchiladas, and more! With only five main ingredients, this side dish whips up in under 15 minutes.

Ingredients

  • 5 ounces red cherry tomatoes (halved)
  • 5 ounces yellow cherry tomatoes (halved)
  • 1 medium English cucumber (chopped into 1/2 inch quartered slices)
  • 1/2 medium red onion (finely diced)
  • 2 avocados (diced into 1/2 inch cubes)
  • 1/2 cup fresh cilantro (finely minced)
  • 1/8 cup balsamic vinegar
  • 1/8 cup extra virgin olive oil
  • 1 teaspoon Morton kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Add red and yellow tomatoes, cucumber, red onion, avocado, and cilantro to a medium sized mixing bowl.
  2. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper. Gently toss together until everything is combined. Serve immediately.

13. Loaded Cauliflower

Sheet Pan Loaded Cauliflower, Keto Friendly is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

Try this sheet pan loaded cauliflower for the perfect easy side dish. Roasted cauliflower topped with cheese, bacon, green onions and sour cream is the perfect combination that the entire family will love.

Ingredients

  • 2 Heads of Cauliflower (Cut into florets)
  • 2 tbsp Olive Oil
  • 1 ½ -2 tsp Season Salt
  • 1 ½ cups Cheddar Cheese (Shredded)
  • ½ lb Bacon (Fried and Crumbled)
  • 3 Green Onions (Sliced)
  • Sour Cream (for serving (optional))

Instructions

  1. Preheat the oven to 425 ° F and line a baking sheet with aluminum foil and spray with non-stick spray.
  2. Cut the cauliflower into medium florets and place in a large bowl. Add the olive oil and season salt. Toss to coat.
  3. Transfer the cauliflower florets to the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until the cauliflower is tender and the edges are beginning to brown.
  4. Remove from the cauliflower from the oven, but leave the oven on. Sprinkle the shredded cheese and cooked, crumbled bacon over the cauliflower and return the pan to the oven for 5 minutes or until the cheese is melted and beginning to brown.
  5. Remove from the oven and top with the sliced green onions.
  6. Serve the cauliflower topped with sour cream if desired.

14. Cauliflower Potato Salad

Keto Cauliflower Potato Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Yield: [‘6’, ‘6 servings’]

If you need a low carb, gluten free summer side dish that’s always a hit, try this keto cauliflower potato salad recipe. With a creamy, savory dressing and fresh herbs, it’s a delicious replacement for regular potato salad, but with a fraction of the carbs!

Ingredients

  • 3 cups raw chopped cauliflower florets
  • 6 tablespoons mayo
  • 1/2 tablespoon fresh lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon black pepper
  • 1/4 cup minced red onion
  • 2 large hard-boiled eggs (chopped)
  • 2 tablespoons minced fresh dill (plus a sprig for garnish if desired)

Instructions

  1. Cook, drain, and cool the cauliflower. Add the cauliflower to a medium saucepan and cover with cool water by 2 inches. Bring to a boil, and then turn heat down and simmer until fork-tender, about 5 minutes. (PRO TIP: Don’t let it get mushy!) Drain well and cool completely, about 30 minutes.
  2. Combine. Stir together the mayo, lemon juice, Dijon, onion powder, garlic powder, salt, paprika, black pepper, red onion, eggs, and dill in a large bowl. Fold in the cauliflower to coat.
  3. Refrigerate. Cover and chill 1 hour so the flavors can blend, or store in the fridge for up to 5 days.

15. Sauteed Peppers and Onions

Sautéed Peppers and Onions Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘Serves 4’]

Sautéed Peppers and Onions are super quick and easy side dish that everyone can enjoy. Vegan and keto-friendly, you can tweak it too!

Ingredients

  • 45ml (3 tbsp) red wine vinegar
  • 80ml (⅓ cup) olive oil
  • 1 jalapeno chilli, deseeded and finely chopped
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 2 red peppers, deseeded and julienned
  • 2 yellow peppers, deseeded and julienned
  • salt and pepper, to taste

Instructions For the Spicy Dressing

  1. Place half the olive oil, vinegar and chilli in a small mixing bowl, then whisk. Season to taste and set aside.

For The Peppers

  1. Heat the remaining oil in a large frying pan or wok.
  2. Add the onion and fry until softened.
  3. Add the garlic and peppers and sauté for another 10 minutes.
  4. Once the vegetables are cooked, pour in the dressing, stir and serve immediately. Enjoy!

16. Cheesy Oven Roasted Cauliflower Steaks

Cheesy Oven Roasted Cauliflower Steaks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 large heads cauliflower, cores trimmed, cut into 4 thick steaks
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour

Instructions

  1. 1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. 2. Slice the cauliflower into four thick steaks, trimming the stem so the steaks hold together; set the florets aside for another use if desired.
  3. 3. Brush the steaks with olive oil and season with salt, pepper, smoked paprika and garlic powder.
  4. 4. Roast 22–28 minutes, until tender and lightly golden.
  5. 5. In a small saucepan, melt butter, whisk in flour, then gradually whisk in milk; simmer until slightly thickened, then stir in cheddar and Parmesan until smooth.
  6. 6. Drizzle the cheese sauce over the roasted cauliflower steaks or serve on the side; if you like a bubbly top, broil 1–2 minutes.
  7. 7. Serve immediately.

17. Healthy Zucchini Tomato Bake

Healthy Zucchini Tomato Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

This Healthy Zucchini Tomato Bake recipe is an easy way to use up all your summer vegetables. Fresh, healthy and full of flavor- it’s the perfect side dish!

Ingredients

  • 1 cup zucchini (sliced)
  • 1 cup yellow squash (sliced)
  • 2 cups tomatoes (sliced)
  • 2 tablespoons basil (fresh, chopped)
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 350 and spray a pie dish or 8×8 baking dish with oil
  2. Slice the tomato and squash into 1/4 inch thick slices.
  3. Layer the squash and tomato in a pattern, side by side until the pan is full
  4. Whisk together chopped basil, olive oil, salt, pepper and Parmesan cheese. Pour it over vegetable mixture until covered.
  5. Bake at 350 for 20-25 minutes until vegetables are slightly tender. If you like your vegetables cooked well, keep the dish in the oven for an extra 5-10 minutes. 
  6. Optional: Top with additional parmesan and optional hot pepper flakes

18. Caprese Stuffed Baked Portobello Mushrooms

Caprese Stuffed Baked Portobello Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Super-simple yet delicious recipe for a portabella mushroom stuffed with mozzarella, tomato, and basil.

Ingredients

  • 4 portabello mushroom caps
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • 1 large tomato ((sliced into 4 slices))
  • 4-8 slices fresh mozzarella
  • 4 large basil leaves ((use more if your leaves are smaller))
  • 1/2 teaspoon paprika for garnish ((optional))

Instructions

  1. Preheat the oven to 425 degrees. Remove the stem from the mushrooms and wipe with a damp cloth to remove dirt.
  2. In a small bowl, combine olive oil and garlic salt.
  3. Brush the olive oil mixture onto the tops of the mushroom caps.
  4. Place the mushrooms on a baking sheet, gill side up, and bake for 10 minutes. While the mushrooms are baking, slice the tomato into 4 slices.
  5. Remove the mushrooms from oven, place one tomato slice on each cap, then top with 1-2 slices of mozzarella cheese.
  6. Place back in the oven and bake for another 10-15 minutes, until the cheese is hot and melted.
  7. Remove from oven, garnish each mushroom with a sprinkle of paprika and fresh basil, and serve.

19. Adobo Guacamole

Homemade Guacamole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘8’]

Homemade guacamole is better than anything you’ll ever buy in the store

Ingredients

  • 2 large ripe avocadoes
  • 1/4 red onion (peeled and very finely diced)
  • 1/4 jalapeno (deseeded and finely diced)
  • 1/4 teaspoon adobo chili powder
  • 2 tablespoon finely chopped cilantro (corinader)
  • 1 tablespoon lime juice or to taste
  • Salt
  • Ground black pepper

Instructions

  1. Peel avocados, de-stone and scoop the flesh into a bowl and mash them to your desired consistency.
  2. Mix in the onion, adobo chili powder, jalapeno, lime cilantro and salt and pepper to taste.
  3. Adjust seasoning and then serve.

20. Easy Grits

Keto Grits Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’]

This Keto Grits recipe skips the carbs in grits, but not the flavor. The perfect way to eat grits on keto without cauliflower. Ready in 10 minutes.

Ingredients

  • 1 cup Almond Flour (super fine. blanched )
  • 1 cup water (or use 1 cup chicken broth and no broth paste)
  • 1.5 tsp Chicken Better than Bouillon (skip if using chicken broth or bone broth)
  • 1/4 tsp Black Pepper (or more to taste)
  • 1/4 cup cheddar cheese (finely shredded, see the blog post for others that work well besides cheddar)

Instructions

  1. Add the almond flour and broth to a a non-stick saucepan over medium heat.
  2. Bring the mixture to a slow (or rolling) boil. Turn the heat to low.
  3. Stir occasionally until the mixture reduces and thickens (5-6 minutes)
  4. Turn off the heat. Stir in the black pepper and cheese of choice

21. Air Fryer Zucchini Fritters

Air Fryer Zucchini Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

This handy Air Fryer Zucchini Fritters recipe is a fantastic way to get your kids to eat their veggies without any resistance! Crispy, flavorful, and nutritious, these zucchini cakes utilize the power of delicious shredded zucchini for a filling and delicious snack or side.

Ingredients

  • 2 medium zucchini
  • 1 teaspoon salt
  • 1 egg
  • 1/3 cup flour ((or substitute almond flour))
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 green onions, finely sliced
  • Sour cream and additional green onion for garnish ((optional))

Instructions

  1. Shred the zucchini with a grater into a strainer placed over a towel. Add the salt to the zucchini and toss to coat. Let the zucchini sit with the salt to remove the water.
  2. While the zucchini is resting with the salt, combine the egg, flour, Parmesan cheese, baking powder, garlic powder, Italian seasoning, and the sliced green onion in a large bowl.
  3. Dry the zucchini with a towel, then add to the bowl with the other ingredients and toss to combine thoroughly.
  4. Preheat the air fryer to 375 degrees F. Lightly spray the air fryer basket with oil to prevent sticking.
  5. Form the zucchini mixture into 4 cakes (about the size of burgers) and add to the air fryer. Air fry the fritters for 10 minutes, then flip and cook for 5 more minutes.
  6. Serve topped with sour cream and sliced green onion, if desired.

22. Microwave Brussels Sprouts

Easy Microwave Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 4

Easy Microwave Brussels Sprouts make a lightning-quick, healthy side dish. Done in 10 minutes—even less if you do some meal-prep in advance!

Ingredients

  • 1 lb. Brussels sprouts, stemmed and sliced in half
  • 1 tbsp. unsalted butter, at room temperature
  • 1/2 tsp. salt (or to taste)
  • 1/4 tsp. freshly ground black pepper

Instructions

  1. Prep your steamer. You can find microwave steamers in any kitchen store, but you can use a large, BPA-free, microwave-safe bowl with a lid and a microwave-safe colander that fits inside.
  2. Add an inch of water to the bottom of the bowl.
  3. Place the sprouts in the colander and lid the bowl loosely.
  4. Microwave until tender: check by piercing a few sprouts with a paring knife. The knife should slide in without any resistance (see Recipe Note #1).
  5. Carefully (avoid steam burns!) remove the colander with the sprouts and set aside. Drain the water from the bowl and dry.
  6. Add the sprouts back to the bowl, along with the butter, salt, and pepper. Mix until the butter is melted and toss to completely coat the sprouts. Serve.

23. Keto Chicken Salad

Keto Chicken Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’12’, ’12 salad leaves’]

With just 1g net carbs, this chicken salad is super delicious, nutritious, and most important keto-friendly. It’s a lovely lunch or dinner meal that could be easily meal prepped. While it’s ketogenic, the salad is refreshing and filling.

Ingredients

  • 3 chicken breasts
  • 1 tbsp olive oil
  • salt and black pepper (to taste)
  • 2 boiled eggs (peeled and chopped)
  • 1/2 cup greek yogurt
  • 1 tsp dijon mustard
  • 1 tsp fresh lemon juice
  • 1 stalk celery (diced)
  • 1 tbsp fresh dill (chopped)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • pinch salt and black pepper
  • Sweet gem lettuce (for serving)

Instructions

  1. Chicken
  2. Preheat the oven to 350F (180C). Place your chicken on a baking tray and season it with salt and pepper. Then, cover it in olive oil.
  3. Bake the breasts in the oven for 30 minutes until the chicken is fully cooked.
  4. Once the chicken cools down, shred it with a fork.
  5. Salad
  6. Add the rest of the ingredients except for sweet gem lettuce leaves into a bowl. Mix in the chicken and combine all the ingredients.
  7. Fill the lettuce leaves with the chicken salad and enjoy it!

24. Pickled Avocado

Pickled Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘6’, ‘6 servings’]

Have you tried pickling avocados? This quick pickled avocado is spicy, easy, healthy, and needs only 15 min to make, 30 min of chill time.

Ingredients

  • 2 avocado
  • 3/4 cup water
  • 3/4 cup white vinegar
  • 1 tsp red chili flakes
  • 2 garlic pods
  • 2.5 tbsp monkfruit sweetener
  • 2.5 tsp salt

Instructions

  1. Cut the avocado in half and remove the pit. Peel and slice them into 4-6 slices.In a pint jar add sliced avocados, garlic pods, and red chili flakes.
  2. In a saucepan add water, vinegar, salt, monk fruit and give a nice boil or until the monk fruit is dissolved.
  3. Once the brine is boiled, add it to the jar filled with avocado slices. Store in the fridge after pickle is at room temperature

25. Cauliflower Kale Tots

Cauliflower Kale Tots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 small head cauliflower (about 3 cups florets)
  • 1 cup chopped kale, stems removed
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons olive oil for brushing

Instructions

  1. 1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment.
  2. 2. Steam or microwave the cauliflower florets until very tender, then drain well and squeeze dry; finely chop the kale.
  3. 3. In a bowl, combine cauliflower, kale, egg, Parmesan, breadcrumbs, garlic, onion powder, salt and pepper until a cohesive mixture.
  4. 4. Shape mixture into tots about 1 inch wide and place on the parchment-lined sheets.
  5. 5. Brush or spray with a light coating of oil and bake 18–22 minutes, turning once, until golden and crisp.
  6. 6. Serve warm with your favorite dipping sauce.

26. Butter Lettuce Salad with Lemon Dijon Dressing

Butter Lettuce Salad with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This Butter Lettuce Salad is made with tender butter lettuce, creamy avocado, crisp radish, and a bright lemon vinaigrette. It’s a simple side salad that goes well with just about any main dish!

Ingredients

  • 1 head butter lettuce (washed, patted dry and torn; see note 2)
  • 1 large avocado (chopped)
  • 4 radishes (sliced*)
  • 2 tablespoons chopped chives
  • lemon vinaigrette

Instructions

  1. Place the butter lettuce, avocado, radish and chives in a large serving bowl.
  2. Prepare the dressing and pour the desired amount over the salad and toss gently to combine (you may not need it all). Serve immediately and enjoy!

27. Air Fryer Eggplants

Air Fryer Eggplant is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 servings as a side dish’]

Air Fryer Eggplant is tossed in soy sauce, lemon juice, and lots of herbs and spices before getting air-fried to golden, crispy perfection.

Ingredients

  • 2 medium eggplants (cut into half-inch rounds)
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian herbs
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon black pepper (optional)

Instructions

  1. Wash, dry, and cut the eggplant.
  2. Place the pieces in a large colander and place the colander inside a bowl.
  3. Generously sprinkle with salt and let it sit for 30 minutes.
  4. Transfer the pieces to a dry kitchen towel, arranging them in one layer. Using paper towels, press and pat them dry.
  5. Preheat air fryer to 380 degrees F.
  6. Add the eggplant rounds to a large bowl and add the rest of the ingredients. Toss well to combine.
  7. Arrange eggplant in the air fryer basket in one layer and cook for 15-20 minutes, turning once at the halfway point. Cook until nicely golden, crispy, and fork-tender.
  8. Serve warm with a sprinkle of fresh dill, lemon wedges on the side, and tzatziki sauce for dipping.

28. Instant Pot Brussels Sprouts

Instant Pot Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT17M · Cook: PT3M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Instant Pot Brussels Sprouts sautéed with garlic, cooked for just 3 minutes, and tossed with bacon and lemon juice. This quick and easy side dish is simple yet tender and full of flavor. It’s also gluten-free, dairy-free, and keto!

Ingredients

  • 1 tbsp olive oil
  • 5 slices thick smoked bacon (chopped)
  • 6 garlic cloves (minced)
  • 1 lb Brussels sprouts
  • 1/2 cup vegetable broth (or chicken broth)
  • Salt and pepper to taste (a pinch each)
  • 1 lemon (juiced)

Instructions

  1. Clean, trim, and cut the sprouts: Remove the stem by cutting it off with a paring knife. Remove the damaged and/or lose outer leaves by hand. Then, rinse the remaining layers with cold water to make them fully clean. Pat dry! Next, cut into a shape of a cross (about ¼-inch deep).
  2. Cook: Press the sauté button and let the pot heat for about 4-5 minutes. Pour in oil and cook the bacon until brown, about 4-5 minutes, stirring every once in a while to keep it from sticking. Remove with a slotted spoon and reserve.
  3. Add garlic and sauté for about 1 minute, stirring often to avoid browning. Add sprouts and cook for about 1 minute, stirring once and a while. Pour broth and add seasonings. Stir!
  4. Lock lid, secure the valve, and set manually for 3 minutes. Do a quick release!
  5. Toss bacon and lemon juice. Serve with grated Parmesan cheese if you want. To add a bit of a holiday touch, you may add about 2-3 tablespoons of chopped dried cranberries.

29. Parmesan Zucchini Noodles

Best Low Carb Keto Parmesan Zucchini Noodles Recipe: is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 4

Everything about how to make zucchini noodles! Learn how to make perfect healthy zucchini noodles with this easy 15-minute recipe! A step-by-step guide to the process of spiralizing and cooking zoodles to create a tasty gluten-free pasta.

Ingredients

  • 2 large zucchini, (about 1 1/2 pound, 681g)
  • 1 tbsp extra-virgin olive oil or butter
  • 1 tsp minced garlic
  • kosher salt, as needed for seasoning
  • Pepper, as needed for seasoning
  • 1 tbsp grated parmesan cheese

Instructions

  1. Wash the zucchini noodles and cut off the ends.
  2. Place zucchini in the handheld or countertop spiralizer unit. Select the cut size on the unit and cut noodles.
  3. Heat 1 tablespoon of olive oil in a large saute pan or skillet over medium heat.
  4. Once the oil is hot, add one teaspoon garlic and saute for 30 seconds.
  5. Add the zucchini noodles and saute for 5 minutes, until just tender and al dente.
  6. Taste the noodles and season with salt and pepper as needed.
  7. Garnish zucchini noodles with parmesan cheese and enjoy!

30. Roasted Broccoli Salad with Lemon Vinaigrette

Roasted Broccoli Salad with Lemon Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘5’, ‘5 servings’]

Enjoy your leafy greens with a wonderful umami roasted flavor and sprightly lemon vinaigrette — so healthy and deliciously addictive.

Ingredients

  • 1 pound broccoli (chopped into bite-size pieces)
  • 1/3 cup pine nuts ((omit for AIP))
  • 1/4 cup extra-virgin olive oil ((or use regular olive oil for VAD))
  • 2 Tablespoons lemon juice (fresh)
  • 1 Tablespoon balsamic vinegar ((omit for GAPS))
  • 2 teaspoons Dijon mustard ((omit for GAPS and AIP))
  • 1 teaspoon honey ((for GAPS) or maple syrup; for Keto and Low Carb, favorite liquid low carb sweetener)
  • 1/4 teaspoon + 1/8 teaspoon sea salt (, divided)
  • 2 cloves garlic (crushed or minced)
  • Optional toppings:

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. On a large baking sheet, toss together broccoli, pine nuts, 2 tablespoons olive oil, garlic and 1/4 teaspoon sea salt. Roast for 15 minutes, or until the broccoli is just beginning to have dark tinges in spots.
  3. While the broccoli roasts, make the dressing. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, balsamic, Dijon, honey and 1/8 teaspoon sea salt.
  4. Pour the dressing over the roasted broccoli and toss to combine.
  5. Transfer the salad to a bowl and top with the fresh mint, tiny lemon wedges and raspberries. Optional toppings include: sliced avocado and (not for AIP) feta cheese.

31. Squash Casserole

Secret Ingredient Squash Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘8’]

Cheesy, creamy and low carb squash casserole makes the perfect side dish.

Ingredients

  • 1 tsp olive oil
  • 2 pounds summer squash, sliced
  • 1 cup diced onion
  • 1 can ro*tel tomatoes, drained (may use mild if desired)
  • 1 ½ cups cheddar cheese,grated (reserve 1/2 cup for topping)
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat oil in a large skillet then add squash and onions. Cook and stir occasionally until tender – about 8-10 minutes. Drain any liquid from squash.
  3. In a large bowl, stir together drained squash/onion mixture and remaining ingredients (reserve 1/2 cup cheese). Adjust salt and pepper if desired.
  4. Pour mixture into a medium sized casserole dish and sprinkle with reserved cheese.
  5. Bake until cheese is melted and casserole is bubbly-about 20-30 minutes.  Allow to set 5-10 minutes.

32. Buttered Instant Pot Cabbage

Instant Pot Cabbage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘8’]

It’s quick and easy to make buttered cabbage in the Instant Pot

Ingredients

  • 1 cup (236ml) chicken broth
  • 3 tablespoons unsalted butter
  • 1 large head of cabbage (roughly chopped to 1-inch sections)
  • ¼ teaspoon ground nutmeg
  • salt and pepper ( to taste)

Instructions Instant Pot Instructions:

  1. Pour the stock into the Instant Pot insert and add the butter.
  2. Next, add the cabbage into the insert and make sure that it is below the Instant Pot fill line.
  3. Sprinkle nutmeg over the cabbage. Don’t just dump it in, as you don’t want it to clump.
  4. Place the lid on and turn the valve to the sealing position. Set to manual pressure / high pressure for 5 minutes.
  5. When done, perform a quick pressure release (QPR) and open the lid.
  6. Season with salt and pepper to taste, then gently stir until it is all mixed together well.

33. Sauteed Zucchini

Sauteed Zucchini Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Perfectly tender Sauteed Zucchini that’s never soggy or mushy. All you need is 10 minutes, a hot pan, and a few simple ingredients! The best zucchini you will ever make at home!

Ingredients

  • 2 pounds zucchini
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cloves garlic (minced (optional))
  • 1 tablespoon butter
  • ½ teaspoon red chili flakes (optional)

Instructions

  1. Wash the zucchini under cold running water. Dry thoroughly. Cut the zucchini in half lengthwise. Use a spoon to gently scoop out some of the seeds (the same method you would apply to make zucchini boats). It is not necessary to scoop out all of the seeds. Use a knife to chop the zucchini halves into half-moons about ½ inch thick (do not slice them too thin).
  2. Heat a large skillet over high heat (cast-iron skillets are great if you have one). When your pan is hot add the olive oil. Swirl to coat the surface of the pan.
  3. Add the zucchini and spread in an even layer (it’s ok if it’s not in a single, non-overlapping layer). Cook for 2 minutes, or until the bottom pieces in contact with the skillet are golden brown. Gently mix. Repeat for an additional 2 minutes.
  4. Season with salt and pepper. Cover with a lid and continue to cook for 2-3 minutes, stirring occasionally.
  5. Reduce heat to medium, melt the butter and add the minced garlic. Mix well to combine. Cook for an additional minute, or until the zucchini is crisp-tender. Sprinkle with red pepper flakes, if desired.

34. Air Fryer Radishes

Air fryer Radishes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT14M · Total: PT19M · Yield: [‘4’]

Radishes done in air fryer are a delicious vegetable side. Crispy edges and soft inside, they taste so good. They are low carb and high in fiber.

Ingredients

  • 1 lb. Radishes (or 450 g.)
  • ¾ tsp. Minced garlic
  • ⅓ tsp. Pepper
  • ½ tsp. Italian seasoning
  • ½ tsp. Himalayan pink salt
  • 1 tsp. Lemon juice
  • 1 tbsp. olive oil
  • 1 tbsp. grated cheese optional

Instructions

  1. Cut the ends of the radishes and wash well. You can peel them if you like but you don’t really need to. Cut them into bite sized uniform pieces.
  2. Mix together the spices in lemon juice and olive oil. Toss the radishes till well coated.

Air frying

  1. Add the marinated radishes to your air fryer basket. Air fry at 390F or 200C for about 12-14 minutes. Do shake the basket once or twice during air frying.
  2. In case you are using cheese, add grated cheese on top of the radishes after they have cooked halfway. Continue to air fry further.
  3. Check for doneness. The radishes should get nicely roasted with crispy brown edges and must be cooked through.
  4. It will depend upon the size of the radish pieces. Once done, take it out and serve hot as a side. It is really tasty.

Oven Instructions

  1. Mix the radishes with olive oil, spices and grated cheese (if using).. Bake at 450F for 20-25 minutes until crispy and done.

35. Riced Cauliflower Stuffing

Low Carb Riced Cauliflower Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Low Carb Riced Cauliflower Stuffing is an easy keto stuffing recipe that’s hearty and bursting with the flavors of traditional stuffing. You’ll never miss the bread!

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. chicken sausage (keto-friendly or your favorite; see note 3)
  • 2 tablespoons butter or ghee (divided)
  • 1 medium carrot (chopped)
  • 1 stalk celery (chopped)
  • 1 large leek (white and light green parts only, halved and sliced into half moons)
  • 2 cloves garlic (minced)
  • 8 ounces mushrooms (stemmed, halved and sliced)
  • 14 ounces riced cauliflower (see note 2)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme

Instructions

  1. Heat olive oil over medium heat in a large skillet. Add the sausage and break up into small pieces with a wooden spoon. Cook for 5 minutes or until cooked through. Place in a bowl and set aside.
  2. Add 1 tablespoon of butter or ghee to the skillet and add the carrot and celery. Cook for 5 minutes until softened.
  3. Add the remaining 1 tablespoon butter or ghee to the skillet along with the leeks, garlic and mushrooms. Sauté for 5 minutes, or until the mushrooms have browned and the liquid has evaporated.
  4. Add 2-4 tablespoons of water to the pan and scrape up the brown bits from the bottom of the pan, then add the sausage back to pan along with the riced cauliflower and herbs. Cover and cook for 3-6 minutes, or until the riced cauliflower has reached the desired level of doneness. Add salt and pepper to taste and enjoy!

36. Creamy Basil Mushrooms

Creamy Basil Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘3’, ‘3 to 4 servings’]

Easy to make, these simple basil mushrooms are served in a rich and creamy sauce for a delicious side dish for steak or as a sit down appetizer.

Ingredients

  • 1 tablespoon oil
  • 1 tablespoon salted butter
  • 8 ounces whole button mushrooms ((227g))
  • pinch of salt and pepper
  • 2 garlic cloves ((minced))
  • ½ cup heavy or whipping cream (35%) ((120ml))
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh basil, plus a little more for garnish ((finely chopped))

Instructions

  1. Heat the oil and butter in a skillet on a medium high heat.
  2. Once hot add the mushrooms with a little salt and pepper.
  3. Cook until they start to brown, stir occasionally (about 5 minutes)
  4. Add in the minced garlic and cook for another couple of minutes.
  5. Add in the cream and mustard to the skillet and bring to a simmer.
  6. Simmer til the cream sauce has thickened, this only takes a couple of minutes.
  7. Take off of the heat and stir in the fresh basil.
  8. Serve with more basil to garnish.

37. Broccoli Salad

Keto Broccoli Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’]

This crunchy and colorful keto broccoli salad makes the perfect picnic side dish or light lunch. Veggies, bacon, sunflower seeds and cheese coated in a creamy dressing-it’s ready in about 15 minutes!

Ingredients

  • 2 cups chopped broccoli
  • ¼ cup green or purple onion, chopped
  • 2 tbsp sunflower seeds
  • 3 strips cooked bacon, diced
  • 1 tbsp diced pimentos
  • ½ cup grated cheese
  • Dressing Ingredients:
  • 2 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp vinegar
  • pinch salt
  • ½ tsp sugar or sugar substitute

Instructions

  1. Combine first six ingredients.
  2. Combine dressing ingredients and pour over broccoli mixture. Stir well and serve.

38. Creamy Cauliflower Casserole

Creamy Keto Cauliflower Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [’10’, ’10 servings’]

Low-carb cauliflower casserole made dairy-light and keto friendly. Creamy, cheesy, delicious!

Ingredients

  • 2 medium-sized heads cauliflower (about 5 to 6 cups chopped)
  • 2 Tbsp avocado oil
  • 1 medium yellow onion (chopped)
  • 4 cloves garlic (minced)
  • 1 (15-oz) can full-fat coconut milk (or 1.5 cups heavy cream)
  • 2 egg yolks
  • 2 cups grated cheese
  • 1 Tbsp cider vinegar
  • 1/2 tsp sea salt (to taste)
  • 2 stalks green onion (chopped)
  • 1/2 tsp black pepper

Instructions Roast the Cauliflower:

  1. Preheat the oven to 400 degrees F and lightly oil a large casserole dish.
  2. Wash the cauliflower well and pat dry. Remove the green stems, chop cauliflower into florets and add to the prepared casserole dish. Roast cauliflower in the preheated oven for 35 minutes, until it begins turning golden-brown.

Make the Sauce:

  1. While the cauliflower is roasting, prepare the sauce. Add 2 tablespoons of avocado oil to a large skillet and add the chopped onion. Sauté onion, stirring occasionally until it begins to brown, about 10 minutes. Add the garlic and coconut milk and bring to a full boil. Cook at a full boil, stirring occasionally for 2 minutes, until thick and the sauce pulls away from the pan when stirred.
  2. Remove Sauce from heat and allow it to cool for 3 minutes. Whisk the egg yolks in a bowl, add into the sauce mixture and stir well. Place the skillet back on the stove top and heat over medium-high again and heat until mixture is steamy but not boiling. Stir in the cider vinegar and 1 cup of the grated cheese and stir until melted and thick. Remove sauce from the heat. Taste sauce for flavor and add more sea salt and/or cider vinegar to taste.

Make the Casserole:

  1. Pour the sauce over roasted cauliflower. Stir the sauce into the cauliflower very well until everything is well-coated in sauce. Sprinkle with the remaining 1 cup of cheese.
  2. Bake at 425 for for 5 to 6 minutes, until the cheese is melted.
  3. Change oven to the high broil setting and move the casserole to the second-to-the-top shelf of the oven. Broil for 1 to 3 minutes, until cheese is golden-brown and slightly crispy.
  4. Sprinkle casserole with chopped green onion and sprinkle with black pepper. Serve!

39. Oven Roasted Broccoli

Oven Roasted Broccoli (Baked Broccoli) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

This is the best oven-roasted broccoli recipe! This easy roasted broccoli is made with 6 ingredients in 15 minutes! It’s crispy, tender and perfectly seasoned. Baked broccoli is a healthy side dish that pairs well with your favorite dinner recipes.

Ingredients

  • 8 cups fresh broccoli florets ((1.5 pounds (24 ounces broccoli) cut into bite-sized pieces))
  • ¼ cup olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon paprika
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 450 degrees degreesFahrenheit (232 degrees Celsius).
  2. Grease a large baking sheet, set aside.
  3. In a small bowl mix together garlic powder, sea salt, paprika and black pepper. Set aside.
  4. Place broccoli pieces in a large bowl, drizzle with olive oil and stir until evenly coated.
  5. Sprinkle half of the spice mixture over the broccoli, stir and repeat with the second half and stir until evenly distributed.
  6. Spread seasoned broccoli evenly on the prepared baking sheet.
  7. Roast at 450 degrees for 14- 15 minutes, or until the broccoli is nicely roasted, stirring once halfway through. (Note: the size you cut the florets into will effect the baking time (smaller florets need a shorter bake time, larger florets need a longer bake time).
  8. If necessary, broil the broccoli for 1-2 minutes at the end of roasting time to crisp it up (I find this is only necessary if using frozen broccoli).
  9. Remove from oven and serve immediately.

40. Georgian Stuffed Mushrooms

Keto Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: 6

One of the best easy keto mushroom recipes, these baked keto stuffed mushrooms are filled with garlic, butter, and cheese. They’re the ultimate low carb appetizer, snack, or side!

Ingredients

  • 8 oz baby Bella mushrooms, stems removed
  • 4 tablespoon butter, room temperature
  • 2 garlic cloves, smashed
  • 1/2 cup shredded mozzarella cheese
  • fresh dill, chopped (to garnish)
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees F and prepare a baking dish.
  2. In a small bowl, mash together the smashed garlic and butter until the garlic is dispersed evenly throughout.
  3. Set the mushrooms in a baking dish. Divide the garlic butter mixture evenly between each mushroom cup and season with salt and pepper.
  4. Place in the preheated oven and bake until tender, or 5-7 minutes, or more depending on size.
  5. Take them out of the oven and sprinkle on or stuff the mushroom caps with the grated cheese.
  6. Put them back into the oven to bake for 3-5 more minutes or until the cheese is bubbly and just starts to brown.
  7. Garnish with chopped dill and serve.

41. Spaghetti Squash Mac and Cheese

Spaghetti Squash Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT75M · Total: PT85M · Yield: [‘8’, ‘8 Servings’]

This easy & healthy Spaghetti Squash Mac and Cheese Recipe is low-carb and keto-friendly! It’s creamy, cheesy and delicious.

Ingredients

  • 2 spaghetti squash ((about 2 pounds each))
  • 1 Tablespoon olive oil
  • ½ teaspoon fine sea salt ((or to taste))
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper ((or to taste))
  • 2 Tablespoons salted butter
  • 2 Tablespoons all-purpose flour ((or gluten-free all-purpose flour, tapioca flour or cornstarch))
  • ½ teaspoon fine sea salt
  • ¼ teaspoon garlic powder
  • 1 ½ cups whole milk
  • 2 ½ cups sharp cheddar cheese (divided)

Instructions Roast the Spaghetti Squash

  1. Preheat oven to 400 degrees F.
  2. Cut both spaghetti squash in half and remove the seeds (scoop them out with a metal spoon).
  3. Brush the inside with olive oil (or spray with an olive oil spray) and sprinkle with sea salt and pepper.
  4. Place cut-side down in a baking dish.
  5. Fill baking dish ¼” with water.
  6. Cover baking dish with aluminum foil.
  7. Bake in the preheated oven for 45-60 minutes or until the squash is soft to the touch (it will compress down when pushed lightly).
  8. Remove from the oven and turn the cut-side to the top.
  9. Let cool.
  10. Use a fork to shred the spaghetti squash, being careful not to poke holes in the shell.
  11. Leave shredded spaghetti squash in the shell while you make the cheese sauce.

Make the Cheese Sauce

  1. Preheat oven to 375 degrees F.
  2. In a small bowl, combine flour sea salt and garlic powder. Set aside.
  3. Melt butter in a medium saucepan over medium heat.
  4. Add dry ingredients and whisk to combine.
  5. Whisk constantly until ingredients just start to brown (about 1-2 minutes).
  6. Add milk and whisk until mixture is smooth.
  7. Continue cooking over medium-high heat until the mixture comes to a boil and starts to thicken (about 3-5 minutes).
  8. Once mixture is thick, add 2 cups of shredded cheese and whisk until the cheese is completely melted.
  9. Once cheese sauce is smooth, remove the saucepan from the heat.

Assemble

  1. Distribute cheese sauce evenly among the four halves of shredded spaghetti squash (with the size squashes I had, I used about ½ cup plus 2 TBS of cheese sauce for each of the four halves).
  2. Use a fork to gently stir the cheese sauce into each half of shredded spaghetti squash.
  3. Once the sauce is evenly distributed in the squash, use the fork or a spatula to smooth out the surface of each squash half.
  4. Top with remaining ½ cup of cheese.

Bake & Serve

  1. Bake in the preheated oven for 15 minutes, or until the cheese on the top is melted and lightly brown.
  2. Serve warm.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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