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If you’re looking for a healthy, hearty meal that’s not only satisfying but also free from dairy, look no further!
Mince-based dishes are incredibly versatile, making them a perfect option for anyone wanting to enjoy a range of comforting, flavorful meals.
Whether you’re vegan, lactose intolerant, or simply looking to reduce dairy in your diet, these three-plus dairy-free mince recipes are sure to hit the spot.
From savory pies to tacos, these dishes will give you the warmth and flavor you crave, all while keeping your meal completely dairy-free.
So, let’s dive into these exciting recipes and see how easy it is to create delicious meals without dairy!
31+ Tasty Dairy-Free Mince Recipes for a Deliciously Healthy Meal
With these three-plus dairy-free mince recipes in your cooking arsenal, you’re all set to enjoy flavorful, satisfying meals without missing out on any of the richness and heartiness of traditional dishes.
Whether you’re serving up a comforting casserole or taco night with a twist, you can feel good about making meals that cater to dietary preferences or restrictions while keeping everyone at the table happy.
Get creative and experiment with different fillings and toppings—you’ll soon discover that eating dairy-free doesn’t mean sacrificing flavor or variety.
Spicy Beef and Cauliflower Rice Stir-Fry
This flavorful stir-fry features ground beef combined with fragrant spices and cauliflower rice for a satisfying, low-carb alternative to traditional stir-fry. It’s a perfect keto lunch option that’s quick to make and bursting with savory goodness.
Ingredients:
- 500g ground beef
- 1 medium cauliflower, grated or processed into rice-sized pieces
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions:
- In a large skillet or wok, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened.
- Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes).
- Stir in the cumin, smoked paprika, chili flakes (if using), salt, and pepper. Cook for another 2-3 minutes to allow the spices to infuse the meat.
- Add the cauliflower rice to the skillet. Stir well to combine, then pour in the soy sauce. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and well mixed with the beef.
- Garnish with chopped cilantro and serve hot.
This Spicy Beef and Cauliflower Rice Stir-Fry is a hearty, nutrient-dense meal that’s perfect for a keto lunch. The combination of beef and cauliflower rice offers a satisfying texture, while the spices bring depth and warmth. It’s a great way to enjoy a flavorful, dairy-free dish while sticking to your low-carb goals.
Zucchini Noodles with Turkey Bolognese
This low-carb take on a classic Italian dish uses zucchini noodles in place of pasta, paired with a rich, hearty turkey bolognese. It’s a comforting, dairy-free meal that’s both filling and nutritious, with a flavorful sauce that’s sure to please.
Ingredients:
- 500g ground turkey
- 2 medium zucchinis, spiralized into noodles
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, grated
- 1 can (400g) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
Instructions:
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
- Add the ground turkey to the pan and cook, breaking it up with a spoon, until browned (about 5-7 minutes).
- Stir in the grated carrot, crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- While the sauce is simmering, sauté the zucchini noodles in a separate pan with a little olive oil over medium heat for 2-3 minutes, just until tender.
- Serve the turkey bolognese over the zucchini noodles and garnish with fresh basil.
Zucchini Noodles with Turkey Bolognese is a delicious and healthy option for those on a low-carb, keto diet. The turkey bolognese is rich and flavorful, and the zucchini noodles provide a satisfying, low-calorie alternative to traditional pasta. It’s a great way to enjoy a classic comfort food while keeping things dairy-free and keto-friendly.
Lamb and Spinach Stuffed Bell Peppers
These Lamb and Spinach Stuffed Bell Peppers are a fantastic keto lunch option, combining juicy lamb with nutrient-rich spinach and spices. They’re a filling and flavorful dish that’s dairy-free and perfect for anyone following a low-carb lifestyle.
Ingredients:
- 500g ground lamb
- 4 large bell peppers (any color)
- 2 cups fresh spinach, chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven to 180°C (350°F). Cut the tops off the bell peppers and remove the seeds. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened (2-3 minutes).
- Add the ground lamb to the skillet and cook, breaking it up with a spoon, until browned (about 5-7 minutes).
- Stir in the chopped spinach, cumin, cinnamon, salt, and pepper. Cook for another 3-4 minutes until the spinach wilts and the mixture is well combined.
- Stuff the bell peppers with the lamb and spinach mixture and place them in a baking dish. Cover with aluminum foil and bake for 30-35 minutes, until the peppers are tender.
- Garnish with fresh parsley before serving.
Lamb and Spinach Stuffed Bell Peppers are a hearty, flavorful dish that’s perfect for a satisfying lunch. The richness of the lamb pairs wonderfully with the earthy spinach and aromatic spices. This dairy-free, low-carb meal is ideal for anyone looking to stick to their keto lifestyle while enjoying a delicious and filling dish.
Beef and Mushroom Lettuce Wraps
These Beef and Mushroom Lettuce Wraps are a light yet satisfying lunch option. Packed with savory ground beef, earthy mushrooms, and a rich soy-based sauce, these wraps are a perfect low-carb alternative to sandwiches. The crunch of the lettuce adds a fresh and refreshing element.
Ingredients:
- 500g ground beef
- 1 cup mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- 8 large lettuce leaves (e.g., butter lettuce or iceberg)
- Green onions, chopped (for garnish)
Instructions:
- Heat sesame oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes.
- Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes).
- Stir in the chopped mushrooms, soy sauce, rice vinegar, ginger, salt, and pepper. Cook for another 5 minutes until the mushrooms soften.
- Spoon the beef and mushroom mixture into lettuce leaves, folding them like wraps.
- Garnish with chopped green onions and serve.
Beef and Mushroom Lettuce Wraps are a light yet flavorful lunch option, providing a perfect balance of savory beef and tender mushrooms wrapped in crisp lettuce. It’s a dairy-free, keto-friendly choice that feels fresh and indulgent while keeping the carbs low.
Pork and Cabbage Stir-Fry
This Pork and Cabbage Stir-Fry is an easy-to-make keto dish that’s both comforting and low-carb. With tender pork cooked with crunchy cabbage and a variety of savory seasonings, it’s a simple yet flavorful meal that comes together quickly.
Ingredients:
- 500g ground pork
- 1 small head of cabbage, shredded
- 1 small onion, sliced
- 2 garlic cloves, minced
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat sesame oil in a large skillet or wok over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
- Add the ground pork and cook, breaking it up with a spoon, until browned (about 5-7 minutes).
- Stir in the shredded cabbage, soy sauce, rice vinegar, chili flakes (if using), salt, and pepper. Cook for another 5-7 minutes until the cabbage softens and the flavors combine.
- Garnish with chopped cilantro and serve hot.
The Pork and Cabbage Stir-Fry is a vibrant, flavorful dish that’s perfect for a quick and satisfying lunch. The tender pork complements the crunchy cabbage, and the soy sauce adds depth of flavor. It’s a wonderful dairy-free, keto meal that’s low in carbs yet high in taste.
Chicken and Avocado Salad
This Chicken and Avocado Salad is a refreshing, protein-packed lunch option that’s both low-carb and dairy-free. The creamy avocado pairs beautifully with the tender chicken, and the fresh vegetables add crunch and flavor.
Ingredients:
- 500g cooked chicken breast, shredded
- 2 ripe avocados, diced
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup mixed salad greens (e.g., arugula, spinach)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large mixing bowl, combine the shredded chicken, diced avocados, cucumber, red onion, and salad greens.
- Drizzle with olive oil and lemon juice, then toss gently to combine. Season with salt and pepper.
- Garnish with fresh parsley and serve immediately.
This Chicken and Avocado Salad is a light and nutrient-dense meal that’s both satisfying and refreshing. The creamy avocado balances the lean chicken, while the crisp vegetables add a delightful crunch. It’s a perfect dairy-free, low-carb lunch to fuel your day.
Thai Beef and Zucchini Noodles
This Thai-inspired Beef and Zucchini Noodles dish is bursting with flavors from ginger, garlic, and soy sauce. Using zucchini noodles instead of traditional pasta makes this dish low-carb while still offering all the richness of a Thai-style stir-fry.
Ingredients:
- 500g ground beef
- 2 medium zucchinis, spiralized into noodles
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon lime juice
- 1/2 teaspoon chili flakes (optional)
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
- Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes).
- Stir in the grated ginger, soy sauce, lime juice, and chili flakes (if using). Cook for another 3-4 minutes.
- Add the zucchini noodles to the pan and cook for 2-3 minutes until just tender.
- Garnish with fresh cilantro and serve.
Thai Beef and Zucchini Noodles offer a perfect combination of savory beef, fresh zucchini noodles, and the bold flavors of Thai cuisine. It’s a flavorful, dairy-free, and keto-friendly meal that’s both satisfying and healthy.
Eggplant and Beef Curry
This Eggplant and Beef Curry is a rich, hearty dish full of deep, aromatic spices. The tender beef and soft eggplant soak up the delicious curry sauce, making it a flavorful, satisfying meal that’s low in carbs and completely dairy-free.
Ingredients:
- 500g ground beef
- 2 medium eggplants, cubed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1 can (400g) diced tomatoes
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3 minutes).
- Add the ground beef and cook, breaking it up with a spoon, until browned (5-7 minutes).
- Stir in the curry powder, turmeric, cumin, salt, and pepper, cooking for another 2 minutes to toast the spices.
- Add the cubed eggplant, diced tomatoes, and coconut milk. Stir to combine and simmer for 20-25 minutes, until the eggplant is tender and the curry sauce thickens.
- Garnish with fresh cilantro and serve hot.
The Eggplant and Beef Curry is a rich and comforting meal that’s full of bold flavors and textures. The tender beef pairs perfectly with the soft, absorbent eggplant, while the coconut milk adds a creamy richness. It’s a perfect dairy-free, low-carb meal for anyone craving a flavorful curry.
Turkey and Avocado Lettuce Cups
These Turkey and Avocado Lettuce Cups are a simple yet delicious lunch option, combining lean ground turkey with creamy avocado wrapped in crisp lettuce. It’s a healthy, low-carb, dairy-free meal that’s both filling and refreshing.
Ingredients:
- 500g ground turkey
- 1 ripe avocado, diced
- 1 small cucumber, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 large lettuce leaves (e.g., romaine or butter lettuce)
Instructions:
- Heat olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned (about 7-10 minutes).
- Stir in the chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes.
- Spoon the turkey mixture into the center of the lettuce leaves, top with diced avocado and cucumber.
- Serve immediately, enjoying as lettuce cups.
These Turkey and Avocado Lettuce Cups are an ideal low-carb lunch. The savory turkey complements the creamy avocado, and the crisp lettuce adds freshness and crunch. It’s a simple, satisfying meal that’s perfect for anyone on a dairy-free, keto diet.
Chicken and Broccoli Stir-Fry
This Chicken and Broccoli Stir-Fry is a quick and nutritious meal that’s low in carbs and high in protein. The tender chicken and crisp broccoli are combined in a savory sauce made with soy sauce and ginger, making it a satisfying dairy-free lunch.
Ingredients:
- 500g ground chicken
- 2 cups broccoli florets
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 1 tablespoon sesame seeds (for garnish)
Instructions:
- Heat sesame oil in a large skillet or wok over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
- Add the ground chicken and cook, breaking it up with a spoon, until browned (5-7 minutes).
- Stir in the ginger, soy sauce, salt, and pepper. Add the broccoli florets and stir well. Cover and cook for another 5-7 minutes, or until the broccoli is tender.
- Garnish with sesame seeds and serve.
The Chicken and Broccoli Stir-Fry is a flavorful, quick dish perfect for a dairy-free, low-carb lunch. The tender chicken pairs beautifully with the crispy broccoli, and the savory sauce adds depth to every bite. It’s a filling yet healthy meal option for those following a keto lifestyle.
Pork and Bell Pepper Fajitas
These Pork and Bell Pepper Fajitas are an easy, flavorful lunch that’s packed with protein and low in carbs. The seasoned ground pork pairs perfectly with sweet bell peppers and onions for a satisfying, dairy-free fajita filling that’s great in lettuce wraps or served on its own.
Ingredients:
- 500g ground pork
- 2 bell peppers, sliced
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
- Add the ground pork and cook, breaking it up with a spoon, until browned (5-7 minutes).
- Stir in the chili powder, cumin, paprika, salt, and pepper. Add the bell peppers and cook for an additional 5-7 minutes, or until the peppers soften.
- Garnish with fresh cilantro and serve with lime wedges for a refreshing finish.
Pork and Bell Pepper Fajitas are an easy, bold-flavored option for lunch. The spices and vegetables bring warmth and freshness to the dish, and the pork provides a hearty protein base. It’s a low-carb, dairy-free meal that satisfies your fajita cravings without the carbs.
Baked Meatballs with Zucchini Noodles
These Baked Meatballs with Zucchini Noodles make for a delicious and satisfying lunch. The meatballs are made with ground beef and seasoned with Italian herbs, and they’re paired with zucchini noodles for a low-carb, keto-friendly twist on classic spaghetti and meatballs.
Ingredients:
- 500g ground beef
- 1 egg
- 1/4 cup almond flour
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 medium zucchinis, spiralized into noodles
- 1 tablespoon olive oil
- 1/2 cup marinara sauce (sugar-free)
Instructions:
- Preheat the oven to 180°C (350°F). In a bowl, combine the ground beef, egg, almond flour, oregano, garlic powder, salt, and pepper. Form into meatballs (about 1 inch in diameter).
- Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.
- While the meatballs are baking, sauté the zucchini noodles in olive oil over medium heat for 2-3 minutes until tender.
- Serve the meatballs over the zucchini noodles, topped with marinara sauce.
Baked Meatballs with Zucchini Noodles is a hearty, keto-friendly dish that’s both comforting and low-carb. The meatballs are juicy and flavorful, and the zucchini noodles offer a satisfying alternative to pasta. This is a great meal for anyone looking for a dairy-free, keto lunch.
Beef and Spinach Stuffed Portobello Mushrooms
These Beef and Spinach Stuffed Portobello Mushrooms are a savory and filling meal that’s perfect for lunch. The rich beef and spinach filling is packed into tender portobello mushroom caps, making for a low-carb, keto-friendly, and dairy-free dish.
Ingredients:
- 500g ground beef
- 4 large portobello mushrooms, stems removed
- 1 cup fresh spinach, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven to 180°C (350°F). Place the portobello mushrooms on a baking sheet, gill side up.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Stir in the chopped spinach, oregano, salt, and pepper, cooking for another 2-3 minutes until the spinach wilts.
- Stuff the mushroom caps with the beef and spinach mixture. Bake for 15-20 minutes, or until the mushrooms are tender.
- Garnish with fresh parsley and serve.
Beef and Spinach Stuffed Portobello Mushrooms are an elegant, low-carb lunch option that’s full of flavor. The earthy mushrooms provide the perfect base for the savory beef and spinach filling. This meal is both satisfying and healthy, ideal for anyone following a keto or dairy-free diet.
Chicken, Avocado, and Cucumber Lettuce Wraps
These Chicken, Avocado, and Cucumber Lettuce Wraps are a refreshing and light lunch option that’s low in carbs. The tender chicken pairs with creamy avocado and crisp cucumber, all wrapped in fresh lettuce leaves for a satisfying, dairy-free meal.
Ingredients:
- 500g cooked chicken breast, shredded
- 1 avocado, diced
- 1 cucumber, thinly sliced
- 8 large lettuce leaves (e.g., iceberg or butter lettuce)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the shredded chicken, diced avocado, cucumber slices, olive oil, lime juice, salt, and pepper. Toss gently to combine.
- Spoon the chicken mixture into the center of the lettuce leaves, then fold them like wraps.
- Serve immediately for a fresh and light lunch.
Chicken, Avocado, and Cucumber Lettuce Wraps are a perfect, dairy-free, low-carb lunch option. The creamy avocado balances the tender chicken and refreshing cucumber, while the lettuce provides a satisfying crunch. It’s a quick and healthy meal that’s easy to prepare.
Lamb and Zucchini Meatball Soup
This Lamb and Zucchini Meatball Soup is a warm, comforting meal that’s perfect for a low-carb lunch. The lamb meatballs are tender and juicy, and the zucchini adds a refreshing touch to the broth, making this soup both flavorful and filling.
Ingredients:
- 500g ground lamb
- 1 small zucchini, grated
- 1 egg
- 1/4 cup almond flour
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups chicken or vegetable broth
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
Instructions:
- In a bowl, combine the ground lamb, grated zucchini, egg, almond flour, rosemary, salt, and pepper. Form into small meatballs (about 1 inch in diameter).
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
- Add the chicken or vegetable broth and bring to a simmer. Carefully add the lamb meatballs and cook for 15-20 minutes, or until the meatballs are cooked through.
- Serve the soup hot, garnished with fresh herbs if desired.
Lamb and Zucchini Meatball Soup is a hearty, comforting dish that’s perfect for a keto-friendly, dairy-free lunch. The lamb meatballs are tender and flavorful, and the zucchini adds freshness to the broth. This soup is a great way to enjoy a warming, low-carb meal.
Spicy Turkey and Cauliflower Rice Bowl
This Spicy Turkey and Cauliflower Rice Bowl is a bold and flavorful lunch option. Ground turkey is seasoned with a blend of spices and served over cauliflower rice, offering a filling and low-carb meal that’s both spicy and satisfying.
Ingredients:
- 500g ground turkey
- 2 cups cauliflower rice (fresh or frozen)
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 2 garlic cloves, minced
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned (5-7 minutes).
- Stir in the chili powder, cumin, paprika, cayenne pepper (if using), garlic, salt, and pepper. Cook for another 2-3 minutes until the turkey is well coated in the spices.
- In a separate pan, sauté the cauliflower rice over medium heat with a little olive oil for 3-5 minutes until tender.
- Serve the spicy turkey over the cauliflower rice, garnished with fresh cilantro and lime wedges.
The Spicy Turkey and Cauliflower Rice Bowl is a bold, flavorful dish that’s both low-carb and satisfying. The spicy turkey contrasts perfectly with the mild cauliflower rice, making it an ideal dairy-free, keto lunch that’s packed with flavor and protein.
Beef and Cabbage Stir-Fry with Coconut Aminos
This Beef and Cabbage Stir-Fry with Coconut Aminos is a savory, Asian-inspired dish that’s quick to make and full of flavor. The combination of beef, cabbage, and coconut aminos creates a rich umami taste without any dairy or soy-based sauces.
Ingredients:
- 500g ground beef
- 1 small head of cabbage, shredded
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons coconut aminos (or soy sauce if preferred)
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions:
- Heat sesame oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
- Add the ground beef and cook, breaking it up with a spoon, until browned (5-7 minutes).
- Stir in the shredded cabbage, coconut aminos, ginger, salt, and pepper. Cook for another 5-7 minutes, or until the cabbage softens and the flavors blend together.
- Garnish with chopped green onions and serve.
Beef and Cabbage Stir-Fry with Coconut Aminos is a simple yet delicious dairy-free, low-carb meal. The savory beef and tender cabbage combine perfectly with the coconut aminos for a deep, umami flavor. This stir-fry is a great choice for a keto lunch that’s both nutritious and satisfying.
Salmon and Spinach Patties
These Salmon and Spinach Patties are a light, protein-packed lunch that’s both dairy-free and low-carb. The combination of wild-caught salmon and fresh spinach creates a flavorful patty that’s perfect for a keto diet.
Ingredients:
- 500g canned wild-caught salmon, drained
- 1 cup fresh spinach, chopped
- 1 egg
- 1/4 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
Instructions:
- In a bowl, combine the salmon, chopped spinach, egg, almond flour, garlic powder, dill, salt, and pepper. Mix until well combined.
- Form the mixture into small patties, about 2 inches in diameter.
- Heat olive oil in a skillet over medium heat. Fry the patties for 3-4 minutes per side, or until golden brown and crispy.
- Serve the patties warm, garnished with a squeeze of lemon if desired.
Salmon and Spinach Patties are a quick, flavorful, and nutritious lunch option. The combination of salmon and spinach provides a good balance of healthy fats and protein, making it an ideal choice for a dairy-free, keto-friendly meal.
Shrimp and Avocado Salad
This Shrimp and Avocado Salad is a light and refreshing lunch that’s packed with healthy fats and protein. The combination of juicy shrimp, creamy avocado, and crisp vegetables makes for a perfect low-carb, dairy-free salad.
Ingredients:
- 500g cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- In a large bowl, combine the cooked shrimp, diced avocados, cucumber, and red onion.
- Drizzle with olive oil and lime juice, then toss gently to combine. Season with salt and pepper.
- Garnish with fresh cilantro and serve chilled.
Shrimp and Avocado Salad is a light, refreshing meal that’s perfect for a dairy-free, low-carb lunch. The creamy avocado pairs perfectly with the tender shrimp, and the fresh vegetables add crunch and flavor. It’s an easy-to-make dish that’s both satisfying and healthy.
Zucchini and Beef Lasagna (Keto Version)
This Zucchini and Beef Lasagna is a keto-friendly take on the classic lasagna, replacing pasta with zucchini slices. Ground beef is layered with tomato sauce and topped with a dairy-free cheese alternative for a rich, satisfying meal without the carbs.
Ingredients:
- 500g ground beef
- 2 large zucchinis, sliced into thin strips
- 1 can (400g) diced tomatoes
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup dairy-free cheese (optional)
Instructions:
- Preheat the oven to 180°C (350°F). Slice the zucchinis into thin strips lengthwise.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes.
- Add the ground beef and cook until browned (5-7 minutes), then stir in the diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- In a baking dish, layer zucchini strips, beef mixture, and optional dairy-free cheese. Repeat the layers until all ingredients are used, finishing with a layer of beef mixture on top.
- Bake in the oven for 20-25 minutes, until the zucchini is tender and the dish is heated through.
Zucchini and Beef Lasagna is a delicious, low-carb alternative to traditional lasagna. The zucchini serves as a great substitute for pasta, and the rich beef sauce makes this dish hearty and flavorful. It’s a keto-friendly, dairy-free meal that’s perfect for lunch or dinner.
Keto Chicken Tacos with Lettuce Shells
These Keto Chicken Tacos with Lettuce Shells are a healthy, low-carb alternative to traditional tacos. The ground chicken is seasoned with taco spices and served in fresh lettuce leaves instead of tortillas, making them both keto and dairy-free.
Ingredients:
- 500g ground chicken
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 large lettuce leaves (e.g., romaine or butter lettuce)
- 1/4 cup diced tomatoes
- 1/4 cup chopped onions
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Heat olive oil in a skillet over medium heat. Add the ground chicken and cook, breaking it up with a spoon, until browned (5-7 minutes).
- Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes to combine the flavors.
- Assemble the tacos by spooning the chicken mixture into the center of each lettuce leaf.
- Top with diced tomatoes, chopped onions, cilantro, and a squeeze of lime juice.
Keto Chicken Tacos with Lettuce Shells are a fresh and satisfying lunch option that’s both low in carbs and dairy-free. The seasoned chicken paired with the crisp lettuce offers all the taco flavors you love, without the carbs. It’s a great choice for a quick, healthy meal.
Note: More recipes are coming soon