35+ Quick and Tasty Keto Lunch Recipes for Every Taste

When you’re on a ketogenic diet, finding lunch options that are both delicious and in line with your carb limits can be a bit tricky.

Luckily, the low-carb, high-fat keto lifestyle offers a wide variety of tasty meal choices that will keep your energy up and your cravings at bay.

Whether you’re looking for quick meals to prepare in advance or fresh ideas to liven up your lunchtime, this collection of 35+ keto lunch recipes is perfect for anyone looking to stay on track with their health goals.

These recipes are filled with nutrient-dense ingredients, making them the perfect combination of flavor and nourishment.

Let’s dive into these keto-friendly lunch ideas that will leave you feeling full, satisfied, and ready to take on the day.

35+ Quick and Tasty Keto Lunch Recipes for Every Taste

With these 35+ low-carb keto lunch recipes, you’ll never feel deprived or stuck in a lunchtime rut again.

Whether you’re meal prepping for the week or making something quick and fresh, these meals offer variety and flavor to suit your every craving.

The ketogenic diet doesn’t have to be complicated, and with the right recipes, it can be incredibly delicious.

Embrace the versatility of keto-friendly ingredients, experiment with different flavors, and enjoy the abundance of tasty, low-carb lunches that will help you stay energized throughout the day.

Zucchini Noodles with Pesto Chicken

This low-carb, keto-friendly lunch features zucchini noodles paired with tender chicken breast, all topped with a creamy, flavorful pesto sauce. It’s a fresh, light, and satisfying meal that’s perfect for anyone on a keto diet looking for a low-carb alternative to traditional pasta dishes.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1/4 cup pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup Parmesan cheese (optional, for garnish)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, and cook them for 6-7 minutes per side until fully cooked and golden brown. Remove from the pan and set aside.
2. In the same skillet, add the zucchini noodles and sauté for 2-3 minutes, just until tender. Be careful not to overcook them to keep the noodles from becoming soggy.
3. Slice the cooked chicken breasts into thin strips.
4. Toss the zucchini noodles in the pesto sauce, coating them evenly.
5. Arrange the pesto-coated noodles on a plate and top with sliced chicken.
6. Garnish with Parmesan cheese, if desired.

This dish is a perfect example of how zucchini can be a satisfying pasta substitute, keeping the meal low-carb yet hearty. The pesto sauce adds a rich, herbaceous flavor that elevates the dish, while the chicken provides a boost of protein. It’s a great option for meal prepping, and can be enjoyed hot or cold, making it versatile for different tastes or occasions.

Avocado and Bacon Salad with Lemon Vinaigrette

This keto-friendly avocado and bacon salad is a refreshing and delicious lunch option, combining creamy avocado, crispy bacon, and a tangy lemon vinaigrette. With healthy fats from the avocado and bacon, it’s a satisfying and nutrient-packed meal to keep you full and energized throughout the day.

Ingredients:

• 2 ripe avocados, diced
• 4 slices of cooked bacon, crumbled
• 2 cups mixed salad greens (arugula, spinach, etc.)
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed salad greens, sliced cucumber, and red onion.
2. Add the diced avocados and crumbled bacon on top of the salad.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss gently to combine all the ingredients.

This avocado and bacon salad is a keto dream, offering a satisfying blend of textures and flavors. The creamy avocado and crispy bacon provide a delicious contrast, while the fresh veggies bring crunch and brightness to the dish. With the zesty lemon vinaigrette, this salad is a quick and easy lunch that fits perfectly into a low-carb, high-fat diet.

Egg Salad Lettuce Wraps

Egg salad lettuce wraps are an easy, no-cook keto lunch option, offering a light yet filling meal. The creamy egg salad wrapped in crisp lettuce leaves is a low-carb alternative to sandwiches, and it’s packed with protein, healthy fats, and flavors that make it a great choice for a keto lunch.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 6-8 large lettuce leaves (romaine or butter lettuce work well)

Instructions:

1. In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and fresh dill. Mix well to combine.
2. Season the egg salad with salt and pepper to taste.
3. Lay out the lettuce leaves on a plate, and spoon a generous amount of egg salad onto each leaf.
4. Gently fold the lettuce around the egg salad to form a wrap.
5. Serve immediately, or refrigerate for a few hours for meal prep.

Egg salad lettuce wraps are a perfect on-the-go keto lunch. The crisp lettuce acts as a light, refreshing wrapper for the creamy egg salad, making each bite a burst of flavor and texture. This meal is an excellent source of protein and healthy fats, and it’s quick to prepare, which makes it ideal for busy days when you need something low-carb and satisfying without much fuss.

Cauliflower Fried Rice with Shrimp

his keto-friendly cauliflower fried rice is a perfect low-carb substitute for traditional fried rice, offering the same savory flavors but with a fraction of the carbs. The dish is packed with shrimp, vegetables, and a rich soy sauce, making it a filling and delicious option for a low-carb lunch.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces (or use cauliflower rice)
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup peas and carrots (frozen or fresh)
• 2 eggs, beaten
• 3 tablespoons soy sauce (or coconut aminos for a gluten-free version)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil and sesame oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the garlic and sauté for about 30 seconds until fragrant.
3. Add the peas and carrots, and cook for another 2-3 minutes until tender.
4. Push the veggies to one side of the skillet and scramble the beaten eggs on the other side, stirring until fully cooked.
5. Add the grated cauliflower rice to the skillet, followed by the soy sauce. Stir everything together and cook for 5-6 minutes until the cauliflower is tender.
6. Add the cooked shrimp back into the skillet and mix well.
7. Season with salt, pepper, and garnish with chopped green onions before serving.

This cauliflower fried rice is a satisfying, flavorful, and keto-approved lunch option. The cauliflower provides a great rice substitute, and the shrimp adds a lean source of protein. The combination of vegetables, eggs, and soy sauce makes this dish both hearty and savory, perfect for anyone following a low-carb diet but craving a familiar comfort food.

Grilled Chicken and Avocado Salad

This grilled chicken and avocado salad is a light yet filling keto lunch, offering lean protein from the chicken and healthy fats from the avocado. The salad is complemented with a tangy dressing, and the addition of mixed greens makes it a nutrient-packed meal to keep you energized throughout the day.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 ripe avocados, diced
• 4 cups mixed salad greens (arugula, spinach, kale, etc.)
• 1/4 red onion, thinly sliced
• 1/2 cucumber, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a grill pan over medium heat. Season the chicken breasts with salt and pepper, then grill for 5-6 minutes per side until fully cooked.
2. While the chicken is grilling, prepare the salad. In a large bowl, combine the mixed greens, diced avocado, red onion, and cucumber.
3. Once the chicken is cooked, slice it into thin strips and add it to the salad.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper for the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.

The grilled chicken and avocado salad is a quick, easy, and keto-friendly lunch option that’s both satisfying and refreshing. The combination of protein, healthy fats, and fresh vegetables makes this dish a well-rounded meal to fuel you throughout the day. The balsamic vinaigrette adds a touch of tanginess that perfectly complements the richness of the avocado and the smokiness of the grilled chicken.

Turkey Lettuce Wraps with Guacamole

These turkey lettuce wraps with guacamole are a low-carb, high-protein lunch option that is both quick to prepare and incredibly flavorful. The lean turkey breast, paired with creamy guacamole and crisp lettuce, creates a perfect combination of textures and flavors while keeping your meal light and satisfying.

Ingredients:

• 8 oz deli turkey breast (preferably nitrate-free and sliced thin)
• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• Salt and pepper to taste
• 6 large lettuce leaves (romaine or butter lettuce work well)
• Optional toppings: diced tomatoes, shredded cheese, jalapeños

Instructions:

1. In a small bowl, mash the avocado and mix with lime juice, cilantro, salt, and pepper to make the guacamole.
2. Lay the lettuce leaves flat on a plate.
3. Place a slice or two of turkey on each lettuce leaf.
4. Spoon a generous amount of guacamole onto the turkey.
5. Add optional toppings such as diced tomatoes, shredded cheese, or jalapeños for extra flavor if desired.
6. Fold the lettuce around the filling to create a wrap.

These turkey lettuce wraps with guacamole are a perfect keto lunch that’s light, portable, and packed with flavor. The turkey provides lean protein, while the avocado gives you a good dose of healthy fats. The crisp lettuce wrap is refreshing and low-carb, making this meal a great choice for anyone looking for a quick, satisfying lunch that doesn’t compromise on taste.

Grilled Salmon with Asparagus and Lemon Butter Sauce

This grilled salmon paired with asparagus and topped with a zesty lemon butter sauce is a delicious, keto-friendly lunch that’s rich in omega-3 fatty acids and essential nutrients. The combination of flavors from the buttery sauce and grilled fish creates a simple yet gourmet meal that is perfect for anyone on a low-carb diet.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon fillets for 4-5 minutes per side, or until fully cooked and the fish flakes easily with a fork.
3. While the salmon is grilling, heat the remaining olive oil in a skillet over medium heat. Add the asparagus and sauté for 4-5 minutes until tender and slightly charred. Season with salt and pepper.
4. In a small saucepan, melt the butter over medium heat. Add the garlic and sauté for about 1 minute, then stir in the lemon juice and zest. Let the sauce simmer for another 1-2 minutes.
5. Serve the grilled salmon fillets on a plate with the sautéed asparagus and drizzle with the lemon butter sauce.
6. Garnish with fresh parsley before serving.

This grilled salmon with asparagus and lemon butter sauce is a flavorful and nutritious keto lunch that’s easy to prepare. The richness of the salmon and the crisp, tender asparagus complement the bright, tangy lemon butter sauce beautifully. It’s a balanced meal that offers healthy fats, protein, and fiber, keeping you satisfied while staying low in carbs. Perfect for a refreshing, light meal that’s also filling.

Chicken Caesar Salad (Keto Version)

A keto-friendly twist on the classic Caesar salad, this version swaps croutons for crispy bacon and uses a homemade, low-carb Caesar dressing. With grilled chicken breast, romaine lettuce, and plenty of cheese, this salad is hearty and full of flavor while remaining low in carbs, making it a great option for a keto lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1/2 cup Parmesan cheese, grated
• 2 slices bacon, cooked and crumbled
• 1/4 cup keto-friendly Caesar dressing (homemade or store-bought)
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Grill or cook them in a skillet for 5-6 minutes per side until fully cooked and golden brown. Slice the chicken thinly.
2. In a large bowl, toss the chopped romaine lettuce with the Caesar dressing until well-coated.
3. Add the sliced chicken on top of the salad, and sprinkle with crumbled bacon and grated Parmesan cheese.
4. Toss the salad again, ensuring everything is mixed evenly.
5. Serve immediately, and enjoy!

his Chicken Caesar Salad is a great low-carb, high-protein lunch option that maintains all the delicious flavors of the classic Caesar salad. The creamy Caesar dressing, paired with the crispy bacon and juicy grilled chicken, provides an indulgent experience without the carbs from traditional croutons. It’s a fulfilling and flavorful meal that’s quick to make and perfect for a keto diet.

Beef and Broccoli Stir Fry

A quick and tasty stir-fry that combines tender strips of beef with crisp broccoli in a savory, keto-friendly sauce. This low-carb dish is packed with protein and fiber, making it a perfect keto lunch that’s flavorful and satisfying. The rich soy-based sauce gives the stir fry an umami kick that makes this dish irresistible.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 3 tablespoons soy sauce (or coconut aminos for a gluten-free option)
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 tablespoon ginger, minced
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the minced garlic and ginger for 1-2 minutes until fragrant.
3. Add the broccoli florets to the skillet and cook for 4-5 minutes until tender but still crisp.
4. Return the beef to the skillet, and add the soy sauce, sesame oil, and rice vinegar. Stir to coat the beef and broccoli evenly in the sauce.
5. Cook for another 2-3 minutes until everything is heated through.
6. Garnish with sesame seeds, if desired, and season with salt and pepper to taste.

This beef and broccoli stir fry is a quick and delicious keto lunch that’s packed with flavor and nutrients. The beef provides a good source of protein, while the broccoli offers fiber and essential vitamins. The savory soy-based sauce enhances the dish with rich umami flavors, making it a satisfying, low-carb meal that’s perfect for a busy day when you need something filling but quick to prepare.

Keto Eggplant Parmesan

This keto version of eggplant Parmesan replaces breadcrumbs with almond flour to keep it low-carb while still delivering the same delicious, cheesy flavor. The crispy, baked eggplant slices are smothered in marinara sauce and topped with mozzarella and Parmesan, creating a hearty, satisfying lunch perfect for anyone on a low-carb diet.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 1/2 cups sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine the almond flour, Parmesan cheese, salt, and pepper in a shallow bowl. Dip each eggplant slice into the beaten eggs, then coat them with the almond flour mixture, pressing gently to ensure an even coating.
3. Place the breaded eggplant slices on the prepared baking sheet and drizzle with olive oil. Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
4. While the eggplant is baking, heat the marinara sauce in a saucepan over medium heat.
5. Once the eggplant is ready, spread a little marinara sauce on the bottom of a baking dish. Layer the crispy eggplant slices on top, adding more marinara sauce and a sprinkle of mozzarella between the layers.
6. Top with the remaining mozzarella cheese and Parmesan, then bake for another 10-15 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil, if desired, and serve hot.

This keto eggplant Parmesan is a satisfying, low-carb twist on a classic comfort food. The crispy, almond flour-coated eggplant slices provide a perfect base, and the rich marinara sauce and melted cheese bring the dish together beautifully. It’s a great option for a fulfilling lunch or dinner when you’re craving Italian flavors without the carbs.

buffalo Chicken Lettuce Wraps

These buffalo chicken lettuce wraps are a spicy, flavorful keto lunch option. Tender chicken mixed with creamy ranch dressing and hot buffalo sauce is wrapped in crisp lettuce, making for a delicious, low-carb meal. Perfect for those who love bold flavors but need to stick to a low-carb, high-protein diet.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1/4 cup buffalo sauce
• 2 tablespoons ranch dressing (sugar-free)
• 6 large lettuce leaves (romaine or butter lettuce)
• 1/4 cup celery, finely chopped (optional)
• 1/4 cup shredded cheddar cheese (optional)
• Salt and pepper to taste

Instructions:

1. Cook the chicken breasts by boiling, baking, or grilling, and shred the meat with two forks.
2. In a large bowl, mix the shredded chicken with the buffalo sauce and ranch dressing. Stir until the chicken is well-coated.
3. Season with salt and pepper to taste. If you like it extra spicy, add more buffalo sauce to your liking.
4. Lay out the lettuce leaves and spoon a generous amount of buffalo chicken mixture onto each leaf.
5. Optionally, sprinkle with chopped celery and shredded cheddar cheese for extra flavor and crunch.
6. Wrap the lettuce around the chicken mixture and serve immediately.

These buffalo chicken lettuce wraps are a flavorful and satisfying keto lunch option that brings a punch of heat with the buffalo sauce and creaminess from the ranch dressing. The crisp lettuce wraps provide a light and refreshing base, making this a great low-carb meal that doesn’t sacrifice flavor. Whether you enjoy them as a snack or a full lunch, these wraps are sure to satisfy your cravings for something spicy and savory.

Keto Taco Salad

This keto taco salad combines all your favorite taco flavors without the carbs, using seasoned ground beef, fresh vegetables, and a creamy avocado dressing. It’s a filling, low-carb lunch that’s both nutritious and full of flavor, perfect for taco lovers on a keto diet.

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed lettuce (romaine, spinach, etc.), chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1/4 cup diced tomatoes (optional)
• 1/4 cup diced red onion (optional)
• 1/4 cup sliced black olives (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
2. Add the chili powder, cumin, garlic powder, salt, and pepper to the beef. Stir to coat the beef evenly in the seasoning, then set aside to cool slightly.
3. In a large bowl, toss the chopped lettuce with the shredded cheddar cheese, diced tomatoes, red onion, and black olives, if using.
4. In a separate bowl, mash the avocado and mix it with the lime juice to create the dressing. Add salt and pepper to taste.
5. Add the seasoned ground beef to the salad, then drizzle with the creamy avocado dressing.
6. Toss the salad to combine, ensuring everything is coated in the dressing.

The keto taco salad is a fantastic low-carb lunch that brings all the flavors of a taco in a healthy, satisfying way. The seasoned ground beef is the star of the dish, while the avocado dressing adds a creamy richness that perfectly complements the fresh vegetables. With the addition of cheese and optional toppings like olives and sour cream, this taco salad is a complete and delicious meal that is both filling and keto-friendly.

Shrimp and Avocado Cucumber Salad

This refreshing shrimp and avocado cucumber salad is a light yet satisfying keto lunch option. It combines tender shrimp, creamy avocado, and crunchy cucumber, all tossed in a tangy lemon dressing. This low-carb salad is high in healthy fats and protein, making it a perfect choice for anyone looking for a nutritious and flavorful meal.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 cucumber, sliced into thin rounds
• 1 ripe avocado, diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh dill, chopped (optional)
• 1/4 cup red onion, thinly sliced (optional)

Instructions:

1. In a large bowl, combine the cooked shrimp, cucumber slices, diced avocado, and red onion (if using).
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh dill for added flavor, and serve immediately.

This shrimp and avocado cucumber salad is a bright and light lunch packed with healthy fats and protein, making it a perfect choice for a keto diet. The combination of tender shrimp, creamy avocado, and refreshing cucumber creates a satisfying, nutrient-dense dish that is easy to prepare and full of flavor. The tangy lemon dressing adds a zesty kick that ties all the ingredients together for a delicious and refreshing meal.

Grilled Steak with Garlic Butter Mushrooms

This grilled steak with garlic butter mushrooms is a flavorful, low-carb, high-protein lunch that’s perfect for steak lovers. The tender, juicy steak is paired with rich and savory garlic butter mushrooms, creating a satisfying, indulgent meal without the carbs.

Ingredients:

• 2 ribeye or sirloin steaks (6-8 oz each)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Rub the steaks with olive oil and season generously with salt and pepper.
2. Grill the steaks for 4-5 minutes per side for medium-rare, or cook to your desired level of doneness. Once cooked, set the steaks aside to rest.
3. While the steaks are resting, melt the butter in a skillet over medium heat. Add the sliced mushrooms and garlic, sautéing for 4-5 minutes until the mushrooms are golden and tender.
4. Season the mushrooms with salt and pepper, then stir in the fresh parsley.
5. Serve the grilled steaks topped with the garlic butter mushrooms.

This grilled steak with garlic butter mushrooms is a decadent keto lunch that’s packed with flavor and protein. The juicy, perfectly cooked steak pairs beautifully with the rich, savory mushrooms, making it a satisfying and indulgent meal. Whether you’re craving something hearty or just looking for a filling low-carb option, this dish is sure to impress and keep you full for hours.

keto Meatball Zucchini Skillet

These keto meatball zucchini skillet is a simple and comforting low-carb lunch that’s packed with flavor. The juicy meatballs are made with ground beef and almond flour, then simmered in a flavorful tomato sauce, and served over tender zucchini noodles. It’s a perfect, filling meal without the carbs of traditional pasta.

Ingredients:

• 1 lb ground beef
• 1/4 cup almond flour
• 1 egg
• 2 tablespoons Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 medium zucchinis, spiralized into noodles
• 1 cup sugar-free marinara sauce
• 2 tablespoons olive oil
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). In a bowl, combine the ground beef, almond flour, egg, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix until well combined, then form the mixture into small meatballs.
2. Place the meatballs on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown and cooked through.
3. While the meatballs are baking, heat the olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender. Remove from the skillet and set aside.
4. In the same skillet, add the marinara sauce and bring to a simmer. Once the meatballs are done baking, add them to the skillet with the sauce and cook for another 5 minutes to heat through.
5. Serve the meatballs and sauce over the zucchini noodles and garnish with fresh basil.

This keto meatball zucchini skillet is a perfect low-carb lunch that’s both hearty and satisfying. The tender meatballs combined with the flavorful marinara sauce create a comforting meal, while the zucchini noodles provide a light, low-carb alternative to traditional pasta. It’s a delicious, nutrient-packed dish that is quick to prepare and sure to satisfy your cravings for Italian flavors.

Note: More recipes are coming soon!