30+ Delicious Sunday Low Sodium Keto Recipes You’ll Love

Finding the perfect balance between flavor, health, and convenience can be a challenge, especially when following specific dietary needs like a keto or low-sodium lifestyle.

If you’re looking to enjoy a relaxing Sunday with a delicious and nutritious meal that aligns with both of these requirements, you’re in the right place.

In this blog, we’ll explore 30+ mouthwatering Sunday low-sodium keto recipes that will not only satisfy your taste buds but also help you stay on track with your health goals.

These recipes are designed to be low in sodium, making them ideal for anyone looking to reduce salt intake while still enjoying the rich, flavorful dishes that Sundays are made for.

Whether you’re in the mood for something hearty like a comforting casserole, light and refreshing salads, or flavorful keto-friendly pastas, we’ve got a recipe for every taste.

These meals are simple to prepare, packed with healthy fats and protein, and most importantly, they don’t compromise on flavor. Let’s dive into these low-sodium keto-friendly dishes perfect for your Sunday meal prep!

30+ Delicious Sunday Low Sodium Keto Recipes You’ll Love

Cooking and eating on a low-sodium keto diet doesn’t have to be boring or restrictive. With the variety of 30+ Sunday low-sodium keto recipes, you have endless possibilities to create delicious, satisfying, and nutritious meals for every Sunday gathering.

From creamy casseroles to fresh salads, these recipes are designed to help you stick to your dietary goals without sacrificing flavor. With a little creativity in the kitchen, you can enjoy every bite and feel great about your choices.

So, the next time you’re planning your Sunday meal, don’t hesitate to try these low-sodium, keto-friendly dishes. They’re the perfect way to unwind, recharge, and enjoy a guilt-free meal with family or friends.

Healthy living starts with what you put on your plate, and these recipes are here to make your keto and low-sodium journey both exciting and delicious!

Low-Sodium Keto Chicken Alfredo

This creamy Low-Sodium Keto Chicken Alfredo is a flavorful, low-carb alternative to the classic pasta dish. By using zucchini noodles (zoodles) and a homemade, low-sodium Alfredo sauce, you get all the rich flavors without the added carbs or excess sodium. It’s perfect for anyone on a keto or low-sodium diet who still wants to indulge in a comforting, satisfying meal.

Ingredients

• 2 large chicken breasts, boneless and skinless
• 2 medium zucchinis, spiralized into noodles
• 1 cup heavy cream
• 1 cup unsalted chicken broth
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese (low-sodium)
• Salt-free Italian seasoning
• Fresh ground black pepper to taste
• Olive oil for cooking
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Season the chicken breasts with black pepper and salt-free Italian seasoning. Cook the chicken breasts for about 7-8 minutes on each side, until fully cooked through. Remove from the pan and let rest.
2. In the same pan, melt butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
3. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and let the sauce thicken, about 5 minutes.
4. Add in the grated Parmesan cheese and continue stirring until the sauce becomes creamy and smooth.
5. While the sauce simmers, heat another pan and lightly sauté the zucchini noodles for 2-3 minutes.
6. Slice the cooked chicken breasts and set aside.
7. Serve the zucchini noodles on a plate, top with the sliced chicken, and drizzle with the creamy Alfredo sauce. Garnish with fresh parsley.

This Low-Sodium Keto Chicken Alfredo delivers all the indulgent flavors of the classic dish without the guilt. The zucchini noodles provide a satisfying, low-carb base, while the rich Alfredo sauce is smooth and creamy. Perfect for a Sunday dinner, this dish is a crowd-pleaser that everyone can enjoy, even those on strict sodium and carb restrictions. It’s a fulfilling meal that doesn’t compromise on taste or your health goals.

Keto Avocado and Salmon Salad

Packed with healthy fats, protein, and fresh vegetables, this Keto Avocado and Salmon Salad is an excellent low-sodium option for a nutritious Sunday lunch or dinner. With the heart-healthy fats from avocado and omega-3-rich salmon, it’s a refreshing and satisfying dish that fits perfectly into a keto diet while being mindful of sodium intake.

Ingredients

• 2 salmon fillets (skin-on or skinless)
• 1 ripe avocado, sliced
• 2 cups mixed greens (spinach, arugula, and kale)
• 1/2 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Juice of 1 lemon
• Fresh dill, chopped
• Fresh ground black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with freshly ground black pepper. Bake the salmon for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
3. While the salmon is baking, assemble the salad by arranging the mixed greens, avocado slices, cucumber, and red onion on a large plate or bowl.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, and lemon juice. Pour this dressing over the salad.
5. Once the salmon is cooked, remove it from the oven and let it cool slightly. Flake the salmon into large pieces and top the salad with the salmon.
6. Garnish with fresh dill and serve immediately.

This Keto Avocado and Salmon Salad is a delightful way to enjoy fresh, healthy ingredients while staying within your keto and low-sodium goals. The creamy avocado balances the richness of the salmon, while the fresh vegetables add a nice crunch. The light lemon dressing complements the dish without adding unnecessary sodium, making it the ideal Sunday meal for anyone looking to maintain a balanced, low-sodium, and keto-friendly lifestyle.

Low-Sodium Keto Eggplant Parmesan

Eggplant Parmesan is a beloved Italian dish, but traditional recipes often include high amounts of sodium from breadcrumbs and marinara sauce. This Low-Sodium Keto Eggplant Parmesan swaps out breadcrumbs for almond flour and uses a homemade, low-sodium marinara sauce, making it the perfect keto-friendly, low-sodium alternative to the classic. It’s great for a filling Sunday dinner with minimal carbs.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/4 cup grated Parmesan cheese (low-sodium)
• 2 eggs, beaten
• 2 cups homemade low-sodium marinara sauce
• 1 cup shredded mozzarella cheese (low-sodium)
• 1 tablespoon olive oil
• Fresh basil, chopped
• Fresh ground black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Set up a breading station by placing almond flour and Parmesan cheese in a shallow bowl. In another bowl, beat the eggs.
3. Dip each eggplant slice into the egg mixture and then coat it with the almond flour mixture.
4. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices for 2-3 minutes on each side, until golden brown. Remove from the skillet and place on a paper towel-lined plate to drain.
5. In a baking dish, spread a small amount of marinara sauce on the bottom. Layer the fried eggplant slices on top. Top each slice with a spoonful of marinara sauce and a sprinkle of mozzarella cheese.
6. Bake the eggplant Parmesan for 15-20 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.

This Low-Sodium Keto Eggplant Parmesan captures the essence of the beloved Italian dish, but with all the right substitutions to fit a low-sodium and keto-friendly diet. The almond flour gives the eggplant slices a crisp, golden crust, while the low-sodium marinara sauce and mozzarella cheese create the perfect balance of flavors. It’s a delicious and comforting dish that works wonderfully for a family dinner or as a crowd-pleasing Sunday meal. With minimal carbs and sodium, you can enjoy the flavors of traditional Eggplant Parmesan without the guilt.

Keto Shrimp and Cauliflower Grits

This Keto Shrimp and Cauliflower Grits dish is a low-sodium, low-carb take on the Southern classic shrimp and grits. By using cauliflower in place of traditional grits, this dish becomes keto-friendly and fits perfectly into a low-sodium diet. Paired with perfectly seasoned shrimp and a creamy sauce, it’s a satisfying meal that’s both nutritious and indulgent.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 medium head of cauliflower, cut into florets
• 1/2 cup unsalted chicken broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon smoked paprika
• Fresh parsley, chopped
• Salt-free Cajun seasoning (optional)
• Fresh ground black pepper to taste
• Olive oil for cooking

Instructions

1. Start by preparing the cauliflower. Steam the cauliflower florets in a large pot for 10-12 minutes, until soft. Once steamed, place the cauliflower in a blender or food processor and pulse until it reaches a smooth, creamy consistency. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp to the skillet and season with black pepper, smoked paprika, and Cajun seasoning if desired. Cook for about 2-3 minutes on each side until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, melt the butter and sauté the minced garlic for 1 minute until fragrant. Add the chicken broth and bring to a simmer, allowing it to reduce slightly for 3-4 minutes.
4. Stir in the heavy cream and fresh lemon juice, allowing the sauce to thicken slightly.
5. Serve the cauliflower “grits” in bowls, top with the shrimp, and drizzle the creamy sauce over the top. Garnish with fresh parsley before serving.

Keto Shrimp and Cauliflower Grits offer a delightful and savory meal that mimics the rich comfort of the original dish while adhering to low-sodium and keto guidelines. The creamy cauliflower base is a perfect substitute for traditional grits, and the shrimp are succulent with a flavorful, velvety sauce. This dish is a fantastic option for a relaxing Sunday dinner that’s as satisfying as it is healthy, ensuring you enjoy great taste without compromising your dietary goals.

Low-Sodium Keto Beef Stir Fry

This Low-Sodium Keto Beef Stir Fry is a quick, delicious meal packed with protein and low-carb vegetables. Using a homemade stir-fry sauce with no added sodium, this dish delivers all the flavors of a classic stir-fry without the excess salt. It’s a perfect meal for anyone looking to stay on track with their keto and low-sodium goals, while still enjoying a hearty, flavorful dinner.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tablespoons olive oil
• 1/2 bell pepper, sliced
• 1 small zucchini, sliced
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 2 tablespoons unsalted beef broth
• 1 tablespoon apple cider vinegar
• 2 tablespoons coconut aminos (low-sodium soy sauce substitute)
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• Fresh ground black pepper to taste
• Sesame seeds for garnish
• Green onions, chopped for garnish

Instructions

1. In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced beef and cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the garlic, bell pepper, zucchini, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender.
3. In a small bowl, whisk together the unsalted beef broth, apple cider vinegar, coconut aminos, sesame oil, and grated ginger. Pour the sauce over the vegetables in the skillet and bring to a simmer for 1-2 minutes.
4. Return the cooked beef to the skillet and toss everything together to coat in the sauce. Cook for another 2-3 minutes until everything is heated through.
5. Serve the stir fry hot, garnished with sesame seeds and chopped green onions.

This Low-Sodium Keto Beef Stir Fry offers a vibrant, satisfying meal with a great balance of flavors and textures. The combination of tender beef and crunchy, low-carb vegetables makes for a filling dish that is perfect for a Sunday dinner. The homemade sauce made with coconut aminos and other healthy ingredients keeps the dish flavorful without the extra sodium, so you can enjoy a hearty, nutritious meal without sacrificing taste or health goals.

Low-Sodium Keto Turkey Meatballs with Zoodles

These Low-Sodium Keto Turkey Meatballs with Zoodles are a healthy twist on a classic comfort food. By using lean turkey for the meatballs and zucchini noodles instead of pasta, this dish stays low-carb, keto-friendly, and low in sodium. It’s a hearty, flavorful meal that’s easy to make and perfect for a nutritious Sunday dinner.

Ingredients

• 1 lb ground turkey
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese (low-sodium)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon dried oregano
• Fresh ground black pepper to taste
• 2 tablespoons olive oil
• 2 medium zucchinis, spiralized into noodles
• 1 cup homemade low-sodium marinara sauce
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the ground turkey, egg, almond flour, Parmesan cheese, garlic powder, onion powder, oregano, and black pepper. Mix until well combined. Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
3. Bake the meatballs for 15-18 minutes, or until they are cooked through and golden brown.
4. While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still slightly firm.
5. Once the meatballs are ready, add them to the skillet with the zucchini noodles. Pour the homemade low-sodium marinara sauce over the meatballs and zoodles, allowing everything to heat together for 2-3 minutes.
6. Serve the meatballs and zoodles hot, garnished with fresh basil.

These Low-Sodium Keto Turkey Meatballs with Zoodles provide a satisfying, comforting meal that’s full of flavor but free from excess sodium and carbs. The turkey meatballs are tender and juicy, while the zoodles offer a perfect, low-carb substitute for pasta. Paired with a homemade marinara sauce, this dish brings all the deliciousness of a classic meatball dinner without the guilt. It’s a great way to enjoy a healthy, low-sodium, keto-friendly Sunday meal.

Keto Chicken Alfredo with Zucchini Noodles

This Keto Chicken Alfredo with Zucchini Noodles is a creamy and indulgent dish without the carbs or excess sodium. Instead of pasta, zucchini noodles are used to keep the dish keto-friendly, while a rich, homemade Alfredo sauce made with heavy cream and Parmesan cheese adds the perfect creamy texture. This dish is a satisfying, low-sodium, and keto-friendly comfort meal for a relaxed Sunday dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 medium zucchinis, spiralized into noodles
• 1/2 cup unsalted chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (low-sodium)
• 2 tablespoons butter
• 2 cloves garlic, minced
• Fresh ground black pepper to taste
• Fresh parsley, chopped for garnish
• Olive oil for cooking

Instructions

1. Heat olive oil in a skillet over medium heat. Season the chicken breasts with black pepper and cook them in the skillet for 6-8 minutes per side, until fully cooked and golden brown. Remove the chicken from the skillet and set it aside to rest before slicing it into thin strips.
2. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the unsalted chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet.
4. Add the heavy cream and Parmesan cheese, stirring constantly until the sauce thickens, about 3-4 minutes.
5. Meanwhile, heat a separate skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just until tender.
6. Serve the zucchini noodles topped with the sliced chicken and Alfredo sauce, garnished with fresh parsley.

This Keto Chicken Alfredo with Zucchini Noodles is the perfect solution for satisfying your Alfredo cravings while staying low-sodium and keto-friendly. The creamy Alfredo sauce brings comfort without the added carbs or sodium from traditional pasta. The zucchini noodles are the ideal alternative, giving you that “pasta” feel while remaining light and nutritious. This dish is sure to become a go-to comfort food on your keto meal plan.

Low-Sodium Keto Beef and Broccoli Stir-Fry

This Low-Sodium Keto Beef and Broccoli Stir-Fry is a quick and healthy meal that’s packed with protein and fiber, and low in carbs and sodium. The beef is perfectly tender, and the broccoli is crisp-tender, all tossed in a savory stir-fry sauce made with coconut aminos (a low-sodium alternative to soy sauce). It’s an easy-to-make, flavorful dish that fits perfectly into a keto and low-sodium diet.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 2 tablespoons coconut aminos
• 1 tablespoon apple cider vinegar
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• Fresh ground black pepper to taste
• 1 tablespoon sesame seeds (optional)
• Green onions for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced flank steak and cook for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic and ginger for 1-2 minutes until fragrant.
3. Add the broccoli florets and cook for 3-4 minutes, stirring occasionally, until the broccoli is tender but still crisp.
4. In a small bowl, whisk together the coconut aminos, apple cider vinegar, sesame oil, and black pepper. Pour this sauce over the cooked broccoli and toss to coat evenly.
5. Return the cooked beef to the skillet and stir everything together for 2-3 minutes until the beef is heated through and coated with the sauce.
6. Serve the stir-fry hot, garnished with sesame seeds and green onions.

Low-Sodium Keto Beef and Broccoli Stir-Fry is a delightful dish that’s full of flavor while being easy to prepare and healthy. By using coconut aminos instead of soy sauce, you get all the umami flavor without the high sodium content. The beef is tender and the broccoli adds a nice crunch, making each bite satisfying. This stir-fry is an excellent option for a weeknight dinner or a Sunday meal that fits well into your keto and low-sodium lifestyle.

Keto Eggplant Parmesan

This Keto Eggplant Parmesan is a low-sodium, low-carb alternative to the classic Italian dish. With crispy baked eggplant slices layered with marinara sauce and melted mozzarella cheese, it’s a delicious comfort food that’s both keto-friendly and low-sodium. It’s a hearty and satisfying meal that will impress even those who aren’t following a low-carb diet.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese (low-sodium)
• 2 large eggs, beaten
• 2 cups homemade low-sodium marinara sauce
• 1 1/2 cups shredded mozzarella cheese (low-sodium)
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• Fresh ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the almond flour, Parmesan cheese, and black pepper. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture. Place the coated eggplant slices on the prepared baking sheet.
3. Drizzle the eggplant slices with olive oil and bake for 20 minutes, flipping halfway through, until golden and crispy.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the baked eggplant slices over the sauce, then top with more marinara sauce and shredded mozzarella cheese.
5. Bake the dish for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

Keto Eggplant Parmesan is a fantastic way to enjoy a classic comfort food without the carbs or excess sodium. The crispy baked eggplant slices are the perfect base for the rich marinara sauce and gooey mozzarella cheese, making each bite flavorful and satisfying. It’s a great dish to serve for a Sunday dinner when you’re craving something indulgent yet still within your keto and low-sodium dietary goals. This recipe proves that eating healthy doesn’t mean sacrificing flavor!

Keto Cauliflower Fried Rice

Keto Cauliflower Fried Rice is a delicious and healthy alternative to traditional fried rice, using cauliflower as a base instead of rice. This low-sodium, keto-friendly dish is loaded with vegetables, egg, and your choice of protein, all stir-fried in a savory sauce. It’s quick, customizable, and perfect for a low-carb, low-sodium meal that will leave you feeling satisfied without the guilt.

Ingredients

• 1 medium head of cauliflower, grated into rice-sized pieces
• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup peas (optional)
• 2 eggs, scrambled
• 1/2 cup cooked chicken breast (or your choice of protein), diced
• 2 tablespoons coconut aminos (low-sodium alternative to soy sauce)
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• Fresh ground black pepper to taste
• Green onions, chopped for garnish

Instructions

1. Grate the cauliflower into rice-sized pieces using a box grater or food processor.
2. Heat olive oil in a large skillet or wok over medium heat. Add the diced onion, bell pepper, and peas (if using) and sauté for 3-4 minutes, until softened.
3. Push the vegetables to the side of the pan and scramble the eggs in the same skillet until fully cooked.
4. Add the cauliflower rice to the skillet, stirring to combine with the vegetables and eggs. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
5. Add the cooked chicken (or other protein) to the skillet along with the coconut aminos, rice vinegar, sesame oil, and black pepper. Stir everything together and cook for another 2-3 minutes.
6. Serve the cauliflower fried rice hot, garnished with chopped green onions.

Keto Cauliflower Fried Rice is the perfect dish for anyone looking to enjoy the flavors of fried rice without the carbs and excess sodium. The cauliflower takes on the texture of rice and absorbs the savory sauces beautifully. This dish is versatile, allowing you to customize it with your choice of protein and vegetables, making it a great choice for a quick and satisfying Sunday dinner. Plus, it’s incredibly nutritious and fits perfectly into your keto and low-sodium diet.

Keto Salmon with Lemon Butter Sauce

Keto Salmon with Lemon Butter Sauce is an elegant yet simple dish, ideal for a Sunday dinner. The salmon is pan-seared to perfection and topped with a rich, flavorful lemon butter sauce. This low-sodium, keto-friendly meal is full of healthy fats, omega-3s, and is incredibly easy to prepare. It’s a perfect dish to enjoy when you’re craving something light, satisfying, and full of flavor.

Ingredients

• 4 salmon fillets (skin-on or skinless)
• 2 tablespoons olive oil
• 1 tablespoon butter (unsalted)
• 1/4 cup fresh lemon juice
• 1/4 cup heavy cream
• 1 garlic clove, minced
• Fresh ground black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with black pepper.
2. Once the skillet is hot, add the salmon fillets, skin-side down if applicable, and cook for 4-5 minutes on each side until the salmon is crispy on the outside and cooked through. Remove the salmon from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
4. Pour in the lemon juice and bring it to a simmer. Let it reduce for 1-2 minutes.
5. Add the heavy cream and stir to combine, simmering for another 3-4 minutes until the sauce thickens slightly.
6. Return the salmon fillets to the skillet and spoon the sauce over the top. Let it cook for another 1-2 minutes to allow the salmon to absorb the flavors.
7. Serve the salmon topped with the lemon butter sauce and garnished with fresh parsley.

Keto Salmon with Lemon Butter Sauce is a simple yet luxurious dish that’s perfect for a Sunday dinner. The rich, buttery sauce pairs beautifully with the tender salmon, creating a satisfying and low-sodium meal that is full of flavor. It’s an ideal choice for those following a keto diet, as it’s packed with healthy fats and protein, making it both nourishing and delicious. This dish is quick to prepare, yet elegant enough to impress your guests or enjoy on a relaxing Sunday evening.

Keto Stuffed Bell Peppers

Keto Stuffed Bell Peppers are a delicious and customizable meal that’s both low-sodium and keto-friendly. These bell peppers are filled with a savory mixture of ground beef, cauliflower rice, and cheese, then baked until tender. They are full of flavor, satisfying, and make for an easy, one-pan dinner perfect for a Sunday evening meal.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef (or ground turkey)
• 1 cup cauliflower rice
• 1/2 cup diced onion
• 1/2 cup shredded mozzarella cheese (low-sodium)
• 1/2 cup shredded cheddar cheese (low-sodium)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• Fresh ground black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon as it cooks.
3. Add the diced onion, garlic powder, and cumin to the skillet, cooking for 3-4 minutes until the onion is softened.
4. Stir in the cauliflower rice and cook for another 3 minutes, allowing the mixture to cook through. Remove from heat.
5. Stir in the shredded mozzarella and cheddar cheese, mixing until well combined. Season with black pepper to taste.
6. Stuff each bell pepper with the meat and cauliflower rice mixture, packing it down gently.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.
8. Garnish with chopped parsley and serve hot.

Keto Stuffed Bell Peppers are a comforting and filling meal that’s perfect for a Sunday dinner. The combination of ground beef (or turkey), cauliflower rice, and melty cheese creates a delicious and satisfying filling for the peppers. This dish is low-sodium and keto-friendly, offering a healthy alternative to traditional stuffed peppers. It’s easy to make and can be customized with your favorite spices or additional veggies. These stuffed peppers are perfect for meal prepping and can be enjoyed throughout the week!

Keto Chicken Alfredo with Zucchini Noodles

Keto Chicken Alfredo with Zucchini Noodles is a creamy and satisfying low-sodium dish that combines tender chicken with rich, garlicky Alfredo sauce and fresh zucchini noodles. This dish is a great alternative to traditional pasta and is full of healthy fats and protein while being light on sodium. It’s perfect for a keto-friendly Sunday dinner that doesn’t skimp on flavor or satisfaction.

Ingredients

• 2 chicken breasts, boneless and skinless
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese (low-sodium)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Fresh ground black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Season the chicken breasts with black pepper and cook them in a skillet over medium heat with olive oil for 6-7 minutes per side, or until the chicken is fully cooked. Remove from heat and slice into strips.
2. In the same skillet, melt butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
3. Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and cook until the sauce thickens, about 3-4 minutes.
4. Add the zucchini noodles to the skillet and cook for 2-3 minutes, tossing them in the creamy sauce until they are just tender but not mushy.
5. Add the sliced chicken to the skillet and stir to combine. Cook for an additional minute to allow the flavors to meld.
6. Serve the dish hot, garnished with chopped parsley.

Keto Chicken Alfredo with Zucchini Noodles offers all the creamy goodness of traditional Alfredo without the carbs or excess sodium. The zucchini noodles provide a light, fresh base that complements the rich sauce and tender chicken. This dish is not only keto-friendly but also a great way to enjoy a comforting, low-sodium dinner that doesn’t feel like you’re compromising on flavor. It’s a simple yet indulgent meal that’s perfect for a relaxing Sunday night.

Keto Eggplant Parmesan

Keto Eggplant Parmesan is a low-sodium, keto-friendly twist on the classic Italian dish. Instead of breading the eggplant with breadcrumbs, we use almond flour, making it crispy and satisfying without the extra carbs. Layered with rich marinara sauce and melted cheese, this dish is a great way to enjoy a comforting meal that fits perfectly into a low-sodium keto diet.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese (low-sodium)
• 2 large eggs, beaten
• 1 1/2 cups sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese (low-sodium)
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• Fresh basil leaves for garnish
• Fresh ground black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Set up a breading station: in one bowl, mix the almond flour, Parmesan cheese, and dried oregano. In another bowl, beat the eggs.
3. Dip each eggplant slice into the egg, then coat it with the almond flour mixture, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium heat. Cook the breaded eggplant slices for 2-3 minutes on each side until golden brown.
5. In a baking dish, spread a thin layer of marinara sauce. Layer the cooked eggplant slices over the sauce, then top with more marinara sauce and shredded mozzarella.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil and black pepper before serving.

Keto Eggplant Parmesan is a fantastic low-sodium, keto-friendly alternative to the traditional breaded dish. The crispy, almond flour-coated eggplant slices paired with rich marinara sauce and gooey cheese make for a comforting and satisfying meal. This dish is not only low in carbs and sodium but also packed with flavor, making it a great choice for a Sunday dinner. Whether you’re a fan of classic Italian food or new to keto, this dish will impress your taste buds and keep you on track with your healthy eating goals.

Keto Shrimp and Avocado Salad

Keto Shrimp and Avocado Salad is a light yet filling dish, perfect for a Sunday meal. With succulent shrimp, creamy avocado, crisp lettuce, and a simple lemon vinaigrette, this salad is bursting with healthy fats and protein. It’s low in sodium, refreshing, and incredibly easy to prepare, making it a great option for a light and satisfying keto-friendly meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed greens or lettuce
• 1 large avocado, diced
• 1/4 cup diced cucumber
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Fresh ground black pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Season the shrimp with lemon juice, paprika, garlic powder, salt, and pepper. Cook the shrimp for 2-3 minutes on each side, or until they are opaque and cooked through.
2. In a large bowl, combine the mixed greens, avocado, cucumber, tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and black pepper to make the dressing.
4. Add the cooked shrimp to the salad and drizzle the dressing over the top. Toss gently to combine.
5. Serve immediately, garnished with additional black pepper if desired.

Keto Shrimp and Avocado Salad is a fresh and light meal that’s perfect for a Sunday afternoon. The shrimp provides a rich source of protein, while the avocado adds healthy fats and a creamy texture that complements the crisp veggies. The lemon vinaigrette dressing enhances the flavors without adding excess sodium. This salad is not only keto-friendly but also a great choice for a quick and satisfying low-sodium meal. It’s light enough for warmer days yet filling enough to keep you satisfied, making it an ideal choice for a Sunday meal.

Note: More recipes are coming soon!