45+ Mouthwatering Sunday Keto Vegetarian Recipes to Try This Year

Sundays are the perfect time to indulge in delicious, hearty meals that are both comforting and nutritious.

For those following a keto diet, finding the right vegetarian recipes can sometimes be a challenge.

However, with the right ingredients and creativity, you can enjoy a variety of satisfying dishes that fit your low-carb lifestyle.

In this article, we’ve compiled a list of 45+ Sunday keto vegetarian recipes that are not only flavorful but also nourishing.

Whether you’re in the mood for a savory brunch, a light lunch, or a filling dinner, these recipes offer a wide range of options to suit your tastes and dietary needs.

From cheesy cauliflower gratins to veggie-packed casseroles and fresh salads, you’ll discover new favorites to add to your keto repertoire.

Let’s dive into these delightful dishes that will make your Sunday meals both easy and exciting!

45+ Mouthwatering Sunday Keto Vegetarian Recipes to Try This Year

These 45+ Sunday keto vegetarian recipes provide a perfect balance of flavor, nutrition, and convenience, allowing you to enjoy your weekend meals without compromising on taste or your dietary goals.

Whether you’re hosting a family gathering or simply preparing a quiet meal for yourself, these dishes will help you create a satisfying low-carb feast.

From baked casseroles to fresh salads, and comforting soups, there’s something for everyone.

Embrace the versatility of keto vegetarian cooking and make your Sundays not only delicious but also a celebration of healthy eating.

Enjoy these recipes all year round and let them inspire your weekly meal planning!

Keto Cauliflower Alfredo Pasta

A creamy, low-carb alternative to traditional pasta dishes, Keto Cauliflower Alfredo Pasta is perfect for those following a ketogenic and vegetarian diet. This dish uses cauliflower to mimic pasta and is enveloped in a rich, garlic-infused Alfredo sauce made with heavy cream, Parmesan, and butter. It’s an indulgent yet healthy meal that’s easy to make and incredibly satisfying.

Ingredients

• 1 medium cauliflower, cut into florets
• 1/4 cup unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Olive oil (for roasting cauliflower)

Instructions

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets with a drizzle of olive oil and a pinch of salt and pepper. Roast for 20-25 minutes, until golden and tender.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Stir in the heavy cream and bring to a simmer. Reduce heat and whisk in Parmesan cheese until the sauce thickens, about 4-5 minutes.
4. Once the cauliflower is roasted, place it into the skillet with the Alfredo sauce. Toss to combine and coat the cauliflower evenly in the creamy sauce.
5. Serve with a sprinkle of fresh parsley and extra Parmesan if desired.

Keto Cauliflower Alfredo Pasta is a wonderful dish for anyone on a ketogenic diet, offering the rich flavors of traditional Alfredo pasta without the carbs. The cauliflower provides a satisfying texture that pairs perfectly with the velvety sauce. It’s an excellent choice for a Sunday meal, whether you’re hosting family or simply treating yourself to a delicious, low-carb dinner. It’s comfort food made keto-friendly, and it’s sure to become a favorite in your weekly rotation.

Zucchini Noodles with Pesto and Mozzarella

Zucchini noodles with pesto and mozzarella offer a light, refreshing, and flavorful meal for those following a keto and vegetarian diet. Zucchini, a low-carb vegetable, serves as the perfect base for a vibrant homemade pesto made with fresh basil, garlic, pine nuts, and Parmesan. Topped with creamy mozzarella, this dish is full of fresh ingredients that satisfy the taste buds without the carbs.

Ingredients

• 2 large zucchinis, spiralized into noodles
• 1/4 cup pine nuts
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste
• 1/2 cup fresh mozzarella, cubed
• Lemon juice (optional)

Instructions

1. In a food processor, combine basil, garlic, pine nuts, Parmesan cheese, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the pesto becomes smooth and creamy.
2. In a large pan, sauté the zucchini noodles over medium heat for 3-4 minutes until tender but still al dente. Be careful not to overcook them.
3. Toss the zucchini noodles with the pesto sauce, ensuring they are well-coated.
4. Top with fresh mozzarella cubes and a squeeze of lemon juice for an added burst of flavor.
5. Serve immediately, garnished with extra basil or Parmesan if desired.

This Zucchini Noodles with Pesto and Mozzarella dish is a perfect light yet satisfying meal, full of fresh, flavorful ingredients. The zucchini noodles offer a great alternative to traditional pasta, while the pesto adds a nutty, aromatic depth. The mozzarella elevates the dish with its creamy texture, making it a delicious and balanced keto-friendly option. It’s an ideal choice for a Sunday lunch or dinner, and it’s easy to prepare, making it an excellent go-to meal for busy weeks ahead.

Keto Eggplant Parmesan

Keto Eggplant Parmesan is a fantastic low-carb alternative to the classic dish. Instead of breadcrumbs, this version uses a combination of almond flour and Parmesan cheese for a crispy, golden crust. Layered with marinara sauce, mozzarella, and Parmesan, this dish is hearty and comforting yet completely keto-friendly. It’s a great vegetarian choice for a Sunday dinner, with all the flavors of a traditional eggplant Parmesan but without the carbs.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 cups marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chopped
• Olive oil, for frying
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a shallow bowl, combine almond flour, Parmesan, salt, and pepper. In another bowl, beat the eggs.
3. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture. Set aside.
4. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3 minutes per side.
5. In a baking dish, layer the fried eggplant slices, covering each layer with marinara sauce and mozzarella cheese. Repeat the layers until all ingredients are used.
6. Top with extra Parmesan and bake in the oven for 20-25 minutes, until bubbly and golden.
7. Garnish with fresh basil before serving.

Keto Eggplant Parmesan is a wonderful dish that offers all the satisfying flavors of the traditional recipe, but with none of the carbs. The almond flour crust gives the eggplant a crunchy, golden exterior, while the marinara sauce and melty mozzarella create a comforting, indulgent meal. It’s perfect for a Sunday dinner, and it’s versatile enough to be served as a main course or alongside a crisp salad. Whether you’re on a keto diet or simply looking for a healthier version of a classic, this dish is sure to become a family favorite.

Keto Stuffed Bell Peppers

Keto Stuffed Bell Peppers are a fantastic low-carb option for a hearty and flavorful meal. The bell peppers are filled with a savory mixture of cauliflower rice, cheese, and fresh herbs, making them a satisfying alternative to traditional stuffed peppers that use rice. This vegetarian dish is packed with flavor and nutrients, making it perfect for a Sunday meal that’s both filling and keto-friendly.

Ingredients

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cauliflower rice (fresh or frozen)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/2 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup marinara sauce (sugar-free)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the cauliflower rice and sauté for about 5 minutes until tender and slightly golden.
3. Remove from heat and stir in mozzarella, Parmesan, basil, oregano, salt, and pepper.
4. Stuff the bell peppers with the cauliflower rice mixture and place them in a baking dish.
5. Spoon a little marinara sauce on top of each stuffed pepper, then cover the baking dish with aluminum foil.
6. Bake for 25-30 minutes, until the peppers are tender and the filling is melted and bubbly.
7. Serve hot, garnished with extra fresh basil if desired.

Keto Stuffed Bell Peppers are an excellent dish for anyone looking to enjoy the flavors of stuffed peppers without the carbs from traditional rice. The cauliflower rice adds a perfect texture while absorbing all the flavors of the herbs and cheeses. This dish is comforting, nutritious, and easy to make, making it a great option for a Sunday keto meal. The added marinara sauce brings everything together, making it feel indulgent while staying completely keto-friendly.

Keto Spinach and Feta Stuffed Mushrooms

Keto Spinach and Feta Stuffed Mushrooms are a great choice for a savory, low-carb snack or appetizer. Large mushroom caps are stuffed with a mixture of sautéed spinach, creamy feta cheese, garlic, and herbs, creating a rich and flavorful filling. These mushrooms are then baked to perfection, making them a tasty and satisfying treat that’s perfect for your Sunday keto meal.

Ingredients

• 12 large white mushrooms, stems removed
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1/4 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat.
4. Stir in the feta cheese, Parmesan cheese, salt, and pepper.
5. Stuff each mushroom cap with the spinach and feta mixture, pressing down slightly to ensure it’s packed in.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
7. Garnish with fresh parsley and serve hot.

Keto Spinach and Feta Stuffed Mushrooms are the perfect combination of savory and cheesy, making them a great snack or appetizer for a keto diet. The earthy mushrooms paired with the creamy spinach and feta filling create a rich flavor that is both satisfying and healthy. These stuffed mushrooms are quick to prepare and easy to serve, making them a great addition to your Sunday keto meal plan. They’re also great for entertaining, ensuring that guests on a keto or vegetarian diet will have a delicious option to enjoy.

Keto Broccoli Cheddar Casserole

Keto Broccoli Cheddar Casserole is a comforting, cheesy dish that’s both keto-friendly and vegetarian. This casserole combines fresh broccoli with a rich, creamy cheddar cheese sauce made from heavy cream and full-fat cheese, baked to perfection. It’s a perfect side dish or a light main course that’s incredibly satisfying and full of flavor, making it ideal for a Sunday keto meal.

Ingredients

• 4 cups fresh broccoli florets
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/4 cup chopped green onions (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender but still bright green, about 4-5 minutes. Drain any excess water and set aside.
3. In a saucepan, melt butter over medium heat. Add the garlic powder and onion powder, and sauté for 1 minute.
4. Stir in the heavy cream and bring to a simmer. Add the cheddar cheese and Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth.
5. Season with salt and pepper to taste.
6. In a large baking dish, combine the steamed broccoli and cheese sauce, stirring to coat the broccoli evenly.
7. Bake for 20-25 minutes, until the casserole is bubbling and golden on top.
8. Garnish with chopped green onions before serving.

Keto Broccoli Cheddar Casserole is a delightful dish that brings together the rich, creamy texture of melted cheese with the freshness of broccoli. It’s a comforting and satisfying meal that’s both low-carb and high in flavor, making it a great addition to your Sunday keto meals. Whether served as a side dish or a main course, this casserole will fill you up without compromising your ketogenic lifestyle. It’s a perfect balance of simplicity and indulgence, ensuring you can enjoy a hearty meal while staying on track with your keto diet.

Keto Avocado Egg Salad

Keto Avocado Egg Salad is a delicious and creamy dish that combines hard-boiled eggs with ripe avocado for a rich, flavorful meal. This salad is perfect for those on a keto diet, offering healthy fats, protein, and a refreshing taste. With a touch of mustard, lemon, and fresh herbs, this salad makes for a satisfying lunch or side dish on a lazy Sunday.

Ingredients

• 6 large eggs, hard-boiled and chopped
• 1 ripe avocado, mashed
• 2 tablespoons mayonnaise (sugar-free)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• Paprika, for garnish

Instructions

1. Hard boil the eggs: place them in a pot of water and bring to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes. Cool, peel, and chop the eggs.
2. In a large bowl, mash the avocado until smooth.
3. Add mayonnaise, Dijon mustard, lemon juice, parsley, salt, and pepper to the mashed avocado, mixing well.
4. Gently fold in the chopped eggs, combining everything until well mixed.
5. Sprinkle with paprika for garnish and serve immediately.

Keto Avocado Egg Salad is a creamy and flavorful alternative to traditional egg salad. The addition of avocado gives the salad a smooth texture and boosts the healthy fat content, making it both satisfying and keto-friendly. With a tangy mustard and lemon dressing, it’s fresh and light, perfect for a Sunday lunch or picnic. This salad is quick to prepare and incredibly versatile, whether served on its own, in lettuce wraps, or alongside your favorite low-carb bread.

Keto Greek Salad

Keto Greek Salad is a vibrant and refreshing dish that’s full of fresh vegetables, feta cheese, olives, and a tangy olive oil dressing. It’s a perfect low-carb salad for those on a ketogenic diet, offering all the traditional Greek salad flavors while staying true to keto principles. This salad is light yet filling and makes a wonderful side dish or a complete meal for a healthy Sunday lunch.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Garnish with fresh parsley and serve immediately.

Keto Greek Salad is a vibrant, refreshing dish that brings together Mediterranean flavors while being completely keto-friendly. The crisp vegetables, briny olives, and creamy feta provide a delightful contrast of textures and tastes, making it a satisfying meal or a perfect side for a Sunday gathering. This salad is quick and easy to prepare, and it’s customizable, so you can add more veggies or swap the cheese to suit your preferences. It’s a wholesome and nutrient-packed choice for anyone following a ketogenic diet.

Keto Cauliflower Mac and Cheese

Keto Cauliflower Mac and Cheese is a comforting, low-carb twist on the traditional mac and cheese. Cauliflower florets replace pasta, creating a hearty, cheesy, and creamy dish that’s perfect for keto dieters. The rich cheddar and Parmesan cheese sauce offers that familiar creamy texture and tang, making it an indulgent yet guilt-free meal. It’s ideal for a Sunday family dinner or as a side dish to complement your favorite keto meals.

Ingredients

• 1 medium cauliflower, cut into florets
• 2 tablespoons butter
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 teaspoon paprika (optional, for garnish)

Instructions

1. Steam the cauliflower florets for 5-7 minutes, until tender. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer.
3. Stir in the cheddar cheese and Parmesan, whisking until the cheese is melted and the sauce is smooth.
4. Add garlic powder, salt, and pepper to taste, adjusting the seasoning as necessary.
5. Gently fold in the steamed cauliflower, making sure it’s evenly coated with the cheese sauce.
6. Serve hot, garnished with a sprinkle of paprika if desired.

Keto Cauliflower Mac and Cheese is the ultimate comfort food, offering the same creamy, cheesy goodness as traditional mac and cheese, but without the carbs. The cauliflower provides a satisfying, “pasta-like” texture, and the rich cheese sauce envelops each bite, making it a truly indulgent dish. This recipe is a great way to enjoy a classic favorite while staying in line with your ketogenic diet. Whether served as a main dish or as a delicious side, this keto-friendly mac and cheese is sure to satisfy your cravings on a Sunday evening.

Keto Zucchini Noodles with Pesto

Keto Zucchini Noodles with Pesto is a vibrant and flavorful dish that combines spiralized zucchini with a fresh, aromatic pesto sauce. This recipe offers all the richness and freshness of traditional pasta without the carbs, making it the perfect low-carb option for a keto diet. The pesto, made from basil, olive oil, garlic, and Parmesan cheese, adds a delicious, herbaceous flavor that complements the zucchini noodles beautifully, making it a light and satisfying meal for any Sunday.

Ingredients

• 3 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional)

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
2. In a food processor, combine the basil, Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
3. Slowly drizzle in the olive oil while the food processor is running, blending until the pesto is smooth and creamy. If desired, add lemon juice for extra brightness.
4. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes, just until they soften slightly but still retain some crunch.
5. Remove from heat and toss the zucchini noodles with the pesto sauce, coating them evenly.
6. Serve immediately, garnished with extra Parmesan cheese if desired.

Keto Zucchini Noodles with Pesto is a delightful, low-carb alternative to traditional pasta dishes. The zucchini noodles provide a fresh and light base, while the pesto sauce offers a burst of bold flavors from basil, garlic, and Parmesan. This dish is quick and easy to prepare, making it an ideal choice for a healthy and satisfying Sunday meal. Whether served as a light lunch or as a side to complement other keto-friendly dishes, it’s a refreshing option that stays true to the flavors you love without the carbs.

Keto Caprese Salad

Keto Caprese Salad is a simple yet elegant dish that features ripe tomatoes, creamy mozzarella, fresh basil, and a drizzle of olive oil and balsamic vinegar. This salad is a perfect choice for anyone following a keto diet, as it’s light, fresh, and packed with healthy fats from the olive oil and mozzarella. The flavors are refreshing and perfect for a Sunday gathering, whether as an appetizer or a light main course.

Ingredients

• 3 large ripe tomatoes, sliced
• 8 ounces fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• A pinch of red pepper flakes (optional)

Instructions

1. Arrange the tomato slices and mozzarella slices on a serving platter, alternating them in a circular pattern.
2. Tuck fresh basil leaves between the slices of tomato and mozzarella.
3. Drizzle the olive oil and balsamic vinegar over the salad.
4. Season with salt, pepper, and red pepper flakes (if using) to taste.
5. Serve immediately, garnished with extra fresh basil leaves if desired.

Keto Caprese Salad is a refreshing and flavorful dish that captures the essence of the Mediterranean with its simple ingredients and bold flavors. The combination of juicy tomatoes, creamy mozzarella, and fragrant basil, dressed with olive oil and balsamic vinegar, makes for a satisfying salad that is both keto-friendly and delicious. It’s quick to prepare and perfect for a Sunday meal, whether served as a light lunch or paired with your favorite keto main dish. This salad is versatile and can be customized with additional toppings such as olives or avocado to suit your taste.

Keto Cauliflower Fried Rice

Keto Cauliflower Fried Rice is a low-carb alternative to traditional fried rice, made with cauliflower rice instead of white rice. This dish is quick, flavorful, and packed with veggies, making it a great choice for a Sunday keto meal. The cauliflower rice soaks up all the savory flavors of the soy sauce, garlic, and sesame oil, while the addition of eggs and vegetables adds a perfect balance of protein and fiber. It’s the ideal dish for anyone looking to enjoy a healthier, keto-friendly take on fried rice.

Ingredients

• 1 medium cauliflower, grated into rice-sized pieces or use pre-riced cauliflower
• 2 tablespoons sesame oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup frozen peas and carrots
• 2 eggs, beaten
• 3 tablespoons soy sauce (or coconut aminos for a gluten-free option)
• 1 tablespoon rice vinegar (optional)
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Green onions, chopped (for garnish)

Instructions

1. Grate the cauliflower into rice-sized pieces using a box grater or food processor, or use pre-riced cauliflower.
2. In a large skillet or wok, heat sesame oil over medium heat. Add the onion, bell pepper, peas, and carrots. Sauté for 4-5 minutes until the vegetables are tender.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
4. Add the cauliflower rice and garlic, stirring everything together. Cook for 5-7 minutes, until the cauliflower is tender but still has some bite.
5. Stir in the soy sauce and rice vinegar, then season with salt and pepper to taste.
6. Garnish with chopped green onions and serve immediately.

Keto Cauliflower Fried Rice is a wonderful, low-carb alternative to the traditional fried rice. The cauliflower rice provides the perfect texture while soaking up all the savory flavors from the soy sauce and sesame oil. This dish is not only keto-friendly but also packed with vitamins and fiber from the veggies, making it a nutritious and filling meal. It’s quick to make and incredibly customizable; feel free to add your favorite veggies or proteins. This cauliflower fried rice is the perfect side dish or main course for a Sunday meal when you’re craving something hearty but still within your keto goals.

Keto Stuffed Bell Peppers

Keto Stuffed Bell Peppers are a savory, satisfying meal that’s packed with flavor and ideal for a low-carb diet. The bell peppers are filled with a delicious mixture of seasoned ground beef, cauliflower rice, cheese, and herbs, then baked until tender and golden. This dish is a perfect keto-friendly Sunday dinner, offering a balance of protein, healthy fats, and veggies, all while keeping the carb count low. It’s versatile, easy to prepare, and makes for an excellent make-ahead meal for busy days.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef (or turkey)
• 1 cup cauliflower rice (fresh or frozen)
• 1/2 cup shredded cheddar cheese
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 2-3 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and cooked through.
4. Stir in the cauliflower rice, tomato paste, oregano, paprika, salt, and pepper. Continue cooking for another 5 minutes until the cauliflower rice is tender.
5. Remove from heat and mix in half of the shredded cheese.
6. Stuff the bell peppers with the beef and cauliflower rice mixture, pressing down gently to pack them in.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
8. Remove the foil, sprinkle the remaining cheese on top of the stuffed peppers, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
9. Garnish with chopped parsley and serve hot.

Keto Stuffed Bell Peppers are a satisfying and flavorful meal that’s perfect for a Sunday dinner or meal prep. They’re a great way to enjoy a comforting, cheesy dish while staying within your keto diet guidelines. The mixture of ground beef, cauliflower rice, and spices creates a rich, savory filling, while the bell peppers provide a fresh, crunchy contrast. This dish is not only delicious but also packed with protein and fiber, making it a filling and nutritious choice for any keto enthusiast.

Keto Cauliflower Gratin

Keto Cauliflower Gratin is a creamy, cheesy, and decadent side dish that’s perfect for any Sunday meal. By substituting cauliflower for potatoes, this recipe maintains all the indulgent flavors of a classic gratin while keeping the carbs low. The cauliflower is baked in a rich sauce made of heavy cream, garlic, and plenty of cheese, creating a dish that’s both comforting and satisfying. It’s the perfect side to pair with a variety of keto-friendly main courses.

Ingredients

• 1 medium cauliflower, cut into florets
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Steam or boil the cauliflower florets for 5-7 minutes until slightly tender but still firm. Drain well and set aside.
3. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Stir in the heavy cream and Dijon mustard (if using), and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
5. Stir in the Parmesan and cheddar cheeses, and cook until melted and smooth. Season with salt and pepper to taste.
6. In a baking dish, arrange the cauliflower florets in a single layer. Pour the cheese sauce evenly over the cauliflower.
7. Bake for 20-25 minutes until the top is golden and bubbly.
8. Garnish with fresh parsley before serving.

Keto Cauliflower Gratin is a decadent and comforting side dish that brings the classic gratin flavors into a low-carb, keto-friendly version. The cauliflower is tender and absorbs the rich, creamy cheese sauce, making it incredibly satisfying. The addition of garlic, Parmesan, and cheddar gives the dish a wonderful depth of flavor. This gratin is perfect for pairing with keto meats like roasted chicken or steak, or as a standalone dish for a light but indulgent meal. It’s a great option for a cozy Sunday dinner that the whole family will enjoy.

Keto Spinach and Cheese Stuffed Mushrooms

Keto Spinach and Cheese Stuffed Mushrooms are a savory, bite-sized appetizer or snack that’s both low in carbs and high in flavor. Large mushroom caps are stuffed with a creamy mixture of spinach, cream cheese, and shredded cheese, then baked until golden and bubbly. These mushrooms are perfect for a Sunday gathering, whether as an appetizer or as a side dish to complement your keto meal. They’re rich in healthy fats, protein, and fiber, making them a filling and satisfying treat.

Ingredients

• 12 large white mushrooms, stems removed and cleaned
• 1 cup fresh spinach, chopped
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the spinach over medium heat for 2-3 minutes until wilted. Remove from heat and set aside to cool slightly.
3. In a bowl, mix together the cream cheese, mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper until well combined.
4. Stir in the sautéed spinach until the mixture is evenly mixed.
5. Spoon the cheese and spinach mixture into the mushroom caps, packing it in gently.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
7. Garnish with fresh parsley and serve immediately.

Keto Spinach and Cheese Stuffed Mushrooms are a delicious and satisfying low-carb appetizer or side dish that’s perfect for a Sunday meal or gathering. The creamy spinach and cheese filling pairs wonderfully with the tender mushroom caps, creating a savory bite-sized treat. They’re simple to make, incredibly flavorful, and can be prepared ahead of time for easy entertaining. Whether served as a starter or paired with a main course, these stuffed mushrooms are sure to be a hit with anyone following a keto diet.

Note: More recipes are coming soon!