35+ Nutritious Sunday Gluten-Free Keto Recipes for a Healthy Day

Sundays are for indulging in comfort food without compromising on health goals.

If you’re following a gluten-free, keto lifestyle, finding recipes that satisfy cravings and keep your meals low in carbs can be challenging.

That’s why we’ve curated a collection of over 35 delicious Sunday recipes that cater to both gluten-free and keto diets.

From hearty main courses to refreshing salads and rich desserts, these recipes are perfect for meal prepping or simply enjoying a leisurely Sunday brunch with family or friends.

Whether you’re looking for savory dishes, protein-packed meals, or guilt-free sweets, these recipes will make sure your Sunday is delicious and nourishing.

Get ready to discover a variety of options that blend flavor, nutrition, and easy prep to create a Sunday menu you’ll look forward to every week.

35+ Nutritious Sunday Gluten-Free Keto Recipes for a Healthy Day

With over 35 gluten-free keto recipes at your disposal, planning a Sunday meal that’s both satisfying and health-conscious has never been easier.

These dishes are more than just keto-friendly; they’re crafted to bring joy to your taste buds while supporting your wellness journey.

From the satisfying crunch of a fresh salad to the heartiness of a rich, baked entrée, you’ll find a recipe for every craving.

Plus, these recipes are perfect for any skill level in the kitchen, so even beginners can join in the fun of creating delicious, gluten-free keto meals.

Gluten-Free Keto Spinach & Feta Stuffed Chicken Breast

This gluten-free keto dish is a perfect balance of protein and flavor, combining juicy chicken with a rich, tangy filling of spinach and feta. Ideal for a hearty Sunday dinner, it’s simple to prepare and pairs well with a side of sautéed vegetables or a crisp salad.

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Toothpicks or kitchen twine for securing

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the chopped spinach, crumbled feta, cream cheese, garlic, oregano, salt, and pepper.
3. Using a sharp knife, make a pocket in each chicken breast by slicing horizontally, leaving one side intact.
4. Stuff each chicken breast with the spinach and feta mixture and secure the opening with toothpicks or kitchen twine.
5. Rub the chicken with olive oil and season with salt, pepper, and any additional herbs of your choice.
6. Place the chicken breasts on the prepared baking sheet and bake for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
7. Let the chicken rest for 5 minutes before removing toothpicks or twine. Serve warm.

This gluten-free keto stuffed chicken breast is a sophisticated yet easy-to-make dish that will elevate your Sunday dinner. The ingredients provide essential nutrients while keeping your meal satisfying and diet-friendly. Perfect for family gatherings or a comforting solo meal, it offers a tasty way to indulge without breaking dietary restrictions.

Keto Avocado & Egg Salad

This keto-friendly avocado and egg salad is an easy, protein-packed option that is perfect for a light lunch or a side dish on a Sunday. Its creamy texture and rich flavors make it a satisfying dish without the carbs.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 1 ripe avocado, diced
• 2 tbsp mayonnaise (sugar-free)
• 1 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 2 tbsp fresh chives, chopped
• Salt and black pepper to taste
• Lettuce leaves for serving (optional)

Instructions:

1. In a large bowl, combine the chopped eggs and diced avocado.
2. In a small mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper.
3. Pour the dressing over the egg and avocado mixture, gently folding until combined.
4. Sprinkle with chopped chives for garnish.
5. Serve on a bed of lettuce or enjoy on its own as a refreshing, low-carb meal.

The keto avocado and egg salad is an ideal dish for anyone following a gluten-free and low-carb lifestyle. It’s nutrient-dense and provides healthy fats and protein, making it both filling and energizing. Whether served as a main or a side, it’s sure to be a hit on any Sunday brunch or lunch table.

Crispy Parmesan-Zucchini Fries

These crispy zucchini fries are a low-carb twist on the classic French fry, making them perfect for a gluten-free keto snack or side dish. With their golden crust and cheesy flavor, they’re irresistible and satisfy any craving for something crunchy.

Ingredients:

• 2 medium zucchinis, cut into thin strips
• 1/2 cup grated Parmesan cheese
• 1/2 cup almond flour
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Olive oil spray for cooking

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a shallow dish, mix the almond flour, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Dip each zucchini strip into the beaten egg, then coat it with the Parmesan mixture, pressing lightly to ensure the coating sticks.
4. Place the breaded zucchini fries on the prepared baking sheet in a single layer.
5. Spray the fries lightly with olive oil spray to help them crisp up.
6. Bake for 15-20 minutes or until golden brown, flipping halfway through to ensure even crispiness.
7. Remove from the oven and serve with a side of sugar-free ranch dressing or homemade garlic aioli.

These crispy parmesan-zucchini fries are a game-changer for keto and gluten-free diets. They’re simple to prepare, versatile, and pair well with a range of main dishes like grilled chicken, fish, or even a hearty salad. Perfect for Sunday gatherings or as a weekend snack, they will bring a smile to anyone who loves crispy, flavorful comfort food.

Keto Cauliflower Fried Rice

This keto cauliflower fried rice is an excellent low-carb alternative to traditional fried rice. Packed with colorful vegetables, this dish is full of flavor and perfect for a Sunday lunch or dinner. It’s quick to make and can be customized with your favorite protein for a balanced meal.

Ingredients:

• 1 large head of cauliflower, riced (or 4 cups pre-riced cauliflower)
• 2 tbsp sesame oil
• 3 large eggs, lightly beaten
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1/2 tsp ginger powder or 1 tbsp fresh grated ginger
• Salt and black pepper to taste
• Optional: cooked shrimp, chicken, or tofu for added protein

Instructions:

1. Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the diced carrots and cook for 2-3 minutes until they start to soften.
2. Add the minced garlic and ginger powder, cooking for another minute.
3. Push the carrots and garlic mixture to the side of the skillet. Add the remaining sesame oil and pour the beaten eggs into the pan, stirring quickly to scramble until just cooked. Combine with the vegetables.
4. Add the riced cauliflower, peas, and green onions to the skillet. Stir-fry for 5-7 minutes until the cauliflower is tender and slightly golden.
5. Stir in the soy sauce, season with salt and black pepper to taste, and cook for another minute.
6. Serve warm, with optional cooked protein on the side.

This dish is a versatile and healthful option for anyone looking to enjoy a gluten-free and keto-friendly meal. With its crispy texture, rich flavors, and colorful presentation, it’s perfect for meal prepping or serving as a quick family dinner on Sundays. The adaptability of this recipe allows you to experiment with different vegetables or proteins, making it a staple for your keto menu.

Keto Cheesy Broccoli Casserole

This cheesy broccoli casserole is a hearty and comforting dish that makes a perfect side or main for a Sunday meal. It’s full of flavor, packed with nutrients, and low in carbs—an excellent choice for a gluten-free, keto-friendly diet.

Ingredients:

• 2 cups broccoli florets, steamed until tender
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional, for topping)
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar size.
2. In a large mixing bowl, combine the steamed broccoli, shredded cheddar cheese, cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated.
3. Transfer the mixture into the prepared baking dish and spread evenly.
4. Sprinkle the top with grated Parmesan cheese, if using.
5. Bake in the preheated oven for 20-25 minutes or until the casserole is bubbling and the top is golden brown.
6. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Cheesy broccoli casserole is perfect for those following a gluten-free and keto-friendly diet and looking for comfort food without the excess carbs. This dish is great for meal prep and can be made ahead for easy Sunday dinners. Its rich flavor and creamy texture make it an instant favorite for anyone in need of a nourishing, indulgent treat.

Keto Coconut Flour Pancakes

These keto coconut flour pancakes are a delightful way to start your Sunday morning. Light, fluffy, and full of flavor, they’re a gluten-free breakfast option that feels like a treat. Served with sugar-free syrup or fresh berries, they’re perfect for any keto breakfast spread.

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/2 cup unsweetened almond milk or coconut milk
• 1/4 cup melted coconut oil or unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• Optional toppings: sugar-free syrup, fresh berries, or whipped cream

Instructions:

1. In a large mixing bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
2. Add the coconut flour, baking powder, and salt. Stir until the batter is well combined and slightly thick.
3. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with coconut oil or butter.
4. Pour about 1/4 cup of the batter onto the skillet and cook for 2-3 minutes on each side or until golden brown. Repeat with the remaining batter.
5. Serve the pancakes warm with sugar-free syrup, fresh berries, or a dollop of whipped cream.

Keto coconut flour pancakes are a breakfast delight that fits perfectly into a gluten-free, low-carb lifestyle. They’re filling, customizable, and easy to make, making them a weekend favorite for brunch or a special Sunday treat. The versatility of the toppings allows you to enjoy them in different ways every time.

Keto Chicken Alfredo Zoodles

This keto chicken Alfredo zoodles dish is a creamy, comforting, and low-carb alternative to traditional fettuccine Alfredo. It’s perfect for a Sunday dinner that’s rich in flavor but light on carbs. The zucchini noodles provide a healthy base, while the homemade Alfredo sauce and tender chicken bring a satisfying, indulgent touch.

Ingredients:

• 2 large chicken breasts, seasoned and sliced thinly
• 2 tbsp olive oil or butter
• 4 medium zucchinis, spiralized
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp cream cheese, softened
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1/4 tsp nutmeg (optional, for added depth)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp of olive oil or butter in a large skillet over medium-high heat. Add the chicken slices and cook for 4-5 minutes per side or until fully cooked and golden brown. Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Lower the heat to medium and pour in the heavy cream, cream cheese, and Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth.
3. Season the sauce with salt, black pepper, and nutmeg if using.
4. Add the spiralized zucchini to the skillet and toss for 2-3 minutes until the zoodles are slightly tender but still firm.
5. Return the cooked chicken to the skillet and toss to coat in the Alfredo sauce.
6. Serve warm, garnished with fresh parsley.

This chicken Alfredo zoodles recipe is both nutritious and indulgent, making it ideal for a Sunday dinner or meal prep for the week. With its creamy sauce and tender chicken paired with low-carb noodles, it’s a balanced dish that will satisfy cravings without compromising your keto goals. The flavors meld beautifully, creating a dish that tastes as good as it looks.

Keto Avocado Egg Salad

This keto avocado egg salad is a simple, creamy, and flavorful dish that’s perfect for brunch or a light Sunday lunch. It’s a great way to use up leftover hard-boiled eggs and adds a satisfying mix of healthy fats and proteins. Serve it on lettuce leaves or enjoy it on its own for a nutritious, gluten-free meal.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 1 ripe avocado, peeled and mashed
• 2 tbsp mayonnaise (sugar-free)
• 1 tbsp lemon juice
• 1/4 cup red onion, finely diced
• 1 tbsp fresh dill, chopped (optional)
• Salt and black pepper to taste
• Lettuce leaves or sliced cucumber for serving

Instructions:

1. In a mixing bowl, combine the chopped eggs, mashed avocado, mayonnaise, and lemon juice. Stir until everything is well combined.
2. Add the red onion and chopped dill (if using) and mix gently.
3. Season with salt and black pepper to taste.
4. Serve chilled on a bed of lettuce or alongside cucumber slices.

With its rich taste and simple ingredients, this keto avocado egg salad is an ideal dish for a light Sunday lunch or as part of a healthy meal plan. It’s quick to make, delicious, and versatile, allowing you to adjust the seasonings to your liking. Pair it with crisp lettuce or cucumber for a satisfying, low-carb meal that doesn’t sacrifice flavor.

Keto Spinach and Feta Stuffed Chicken Breast

This keto spinach and feta stuffed chicken breast is a flavorful main dish that makes an elegant Sunday dinner. The combination of spinach and feta adds a savory and tangy filling to the tender chicken breast, creating a dish that’s both satisfying and nutritious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 tbsp cream cheese, softened
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Toothpicks or cooking twine

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, garlic, oregano, salt, and black pepper. Mix until well combined.
3. Using a sharp knife, make a pocket in each chicken breast. Fill each pocket with the spinach and feta mixture and secure the opening with toothpicks or tie with cooking twine.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for 2-3 minutes per side, until golden brown.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
6. Remove from the oven, discard the toothpicks or twine, and let the chicken rest for a few minutes before serving.

Keto spinach and feta stuffed chicken breast is a flavorful and impressive dish that’s perfect for a Sunday meal. With its savory filling and moist, tender chicken, it’s guaranteed to be a hit with family and friends. Pair it with a simple salad or roasted vegetables for a complete, keto-friendly meal that’s full of taste and satisfaction.

Keto Beef and Broccoli Stir-Fry

This keto beef and broccoli stir-fry is a quick, delicious, and nutritious meal that’s perfect for a Sunday dinner or meal prep. Packed with protein and fiber, it’s a classic takeout-inspired dish that stays low in carbs without compromising flavor. The rich, savory sauce and tender beef with crisp broccoli create a satisfying dish that the whole family will love.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp olive oil or avocado oil
• 3 cups broccoli florets
• 1/4 cup soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp xanthan gum (optional, for thickening)
• 1/4 tsp black pepper
• 1 tbsp sesame seeds (for garnish)
• Green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned and just cooked through. Remove from the skillet and set aside.
2. Add the remaining oil to the skillet and add the broccoli. Stir-fry for 2-3 minutes until the broccoli is bright green and tender-crisp.
3. In a small bowl, mix the soy sauce, rice vinegar, sesame oil, garlic, ginger, and black pepper. Add the mixture to the skillet with the broccoli and bring it to a simmer.
4. If using, add the xanthan gum and stir until the sauce thickens.
5. Return the beef to the skillet and toss until the beef and broccoli are evenly coated in the sauce.
6. Serve warm, garnished with sesame seeds and green onions.

With its savory sauce and tender beef paired with crisp broccoli, this keto beef and broccoli stir-fry delivers both flavor and nutrition. It’s perfect for those who crave the taste of takeout without the carb overload. This dish is sure to be a regular on your meal rotation, offering comfort and satisfaction without the guilt.

Keto Garlic Butter Shrimp and Cauliflower Rice

This keto garlic butter shrimp and cauliflower rice dish is a flavorful, low-carb meal that feels like a treat. The shrimp is perfectly tender and infused with garlic butter, while the cauliflower rice provides a healthy and satisfying base that soaks up all the delicious flavors. It’s ideal for a quick Sunday lunch or dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for a kick)
• Salt and black pepper to taste
• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat 1 tbsp of butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the remaining butter and minced garlic. Sauté for 1 minute until fragrant.
3. Add the cauliflower rice and season with paprika, cayenne pepper (if using), salt, and black pepper. Cook for 3-4 minutes, stirring frequently, until the rice is tender and lightly golden.
4. Return the shrimp to the skillet and toss until coated in the garlic butter.
5. Serve warm, garnished with fresh parsley and a lemon wedge on the side.

With its bright flavors and satisfying texture, this keto garlic butter shrimp and cauliflower rice is a meal that everyone will enjoy. It’s simple enough for a quick dinner but fancy enough to feel like a restaurant-quality dish. This meal packs protein, healthy fats, and fiber, making it a nourishing and filling choice for any day of the week.

Keto Zucchini Lasagna

This keto zucchini lasagna is a rich and hearty dish that brings all the comfort of traditional lasagna but without the carbs. Layers of thinly sliced zucchini, a flavorful meat sauce, and creamy ricotta and mozzarella cheese create a dish that’s perfect for a Sunday feast. It’s a great way to satisfy cravings for Italian comfort food while staying low-carb.

Ingredients:

• 3 large zucchinis, sliced lengthwise into thin strips
• 1 lb ground beef or turkey
• 1 cup marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, then drain any excess fat. Add the garlic, marinara sauce, oregano, basil, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
3. In a bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix until smooth.
4. Spread a thin layer of the meat sauce on the bottom of the baking dish. Layer zucchini strips on top, followed by a layer of the ricotta mixture, then mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella and the remaining Parmesan cheese on top.
5. Bake for 25-30 minutes, or until the cheese is melted and bubbly. Let cool for 5-10 minutes before serving.
6. Garnish with fresh basil leaves.

Keto zucchini lasagna is an impressive and satisfying dish that brings the comfort of traditional lasagna to a low-carb table. With its rich layers of meat sauce, cheese, and zucchini, it’s a dish that’s sure to impress family and guests alike. It’s a hearty and healthy meal that combines the best flavors of Italian cuisine with the benefits of a keto diet.

Keto Chicken Alfredo with Broccoli

This keto chicken Alfredo with broccoli is a creamy, rich dish that’s perfect for a relaxing Sunday dinner. With tender chicken, a velvety Alfredo sauce, and nutrient-packed broccoli, it’s a dish that satisfies both comfort and health. This low-carb meal is simple to prepare and brings a touch of luxury to your dining table.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into strips
• 2 tbsp olive oil
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 cup broccoli florets, steamed
• 1/2 tsp dried Italian seasoning
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips, season with salt, black pepper, and Italian seasoning, and cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer.
3. Gradually stir in the Parmesan cheese and continue to cook for 2-3 minutes, stirring constantly until the sauce is thickened and smooth.
4. Return the chicken to the skillet and toss to coat in the Alfredo sauce. Add the steamed broccoli and gently mix.
5. Serve warm, garnished with fresh parsley.

With its rich, velvety sauce and hearty chicken, this keto chicken Alfredo with broccoli is a dish that feels like a treat without breaking your dietary goals. It’s simple, filling, and sure to become a favorite for any keto enthusiast. Perfect for meal prep or a family dinner, this dish combines the best of indulgent flavor and healthy ingredients.

Keto Avocado Chicken Salad

This keto avocado chicken salad is a refreshing and light dish perfect for a Sunday brunch or a quick lunch. Combining tender chicken, creamy avocado, and crisp vegetables, it’s full of healthy fats, protein, and flavor. With no added carbs, this salad is great for anyone following a keto lifestyle.

Ingredients:

• 2 cups cooked chicken breast, shredded or diced
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Lettuce leaves (for serving)

Instructions:

1. In a large bowl, combine the chicken, avocado, red onion, celery, and cilantro.
2. Drizzle with lime juice and sprinkle with garlic powder, salt, and black pepper. Gently toss to combine without mashing the avocado.
3. Serve immediately on a bed of lettuce or as a filling for lettuce wraps.

This avocado chicken salad brings together delicious flavors and a mix of textures for a truly satisfying dish. The combination of creamy avocado, tender chicken, and crisp vegetables makes it a meal that’s perfect for staying on track with your keto goals. Enjoy this salad as a standalone dish or in lettuce wraps for a light, nutritious meal.

Keto Eggplant Parmesan

Keto eggplant Parmesan is a low-carb twist on the classic Italian comfort food. With crispy, breaded eggplant slices, a rich marinara sauce, and melted mozzarella cheese, this dish is satisfying and full of flavor. Perfect for a Sunday dinner, it’s hearty, comforting, and suitable for keto diets.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 2 eggs, beaten
• 1 cup grated Parmesan cheese
• 1 cup marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Season the eggplant slices with salt and let them sit for 10 minutes to release excess moisture. Pat dry with paper towels.
3. Dredge each eggplant slice in almond flour, then dip in beaten eggs, and coat with Parmesan cheese. Place on the baking sheet.
4. Bake for 20 minutes, flipping halfway through, until the eggplant slices are golden brown and crispy.
5. In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Layer the eggplant slices, top with marinara sauce, and sprinkle mozzarella cheese. Repeat layers until all ingredients are used, finishing with mozzarella on top.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
7. Let cool for 5 minutes and garnish with fresh basil leaves before serving.

This keto eggplant Parmesan is an excellent addition to your low-carb meal rotation. It delivers all the flavors you love in a traditional Italian dish while staying true to your dietary needs. Perfectly baked and layered with cheese, this dish is sure to impress both keto enthusiasts and non-keto eaters alike.

Note: More recipes​ are coming soon!