30+ Must Try Dairy Free Vegetarian Keto Recipes to Energize Your Mealtime

Are you looking for a way to stay healthy while enjoying delicious, satisfying meals?

If you follow a vegetarian, keto, or dairy-free lifestyle—or a combination of all three—you know how tricky it can be to find recipes that tick all the boxes.

But worry no more! With the growing popularity of these dietary approaches, there’s no shortage of creative, flavorful options to fuel your body and nourish your soul.

In this post, we’ll share 30+ mouthwatering dairy-free vegetarian keto recipes that will make mealtime exciting again.

Whether you’re craving hearty breakfasts, filling lunches, or decadent desserts, you’ll find recipes here that are not only easy to prepare but also packed with healthy fats, plant-based protein, and low-carb ingredients.

Say goodbye to boring meals and hello to vibrant, nutrient-dense dishes that will keep you energized and satisfied.

30+ Must Try Dairy Free Vegetarian Keto Recipes to Energize Your Mealtime

Eating dairy-free, vegetarian, and keto doesn’t have to be a challenge—it can be a delicious adventure!

By incorporating these 30+ recipes into your routine, you’ll discover a world of culinary possibilities that align with your dietary needs.

From zoodles with creamy avocado pesto to coconut milk-based curries and chia seed puddings, there’s something here for every taste bud and craving.

Whether you’re new to this way of eating or a seasoned pro, these recipes will keep you inspired in the kitchen. Don’t be afraid to mix and match, experiment with flavors, and make these recipes your own.

Eating healthfully can be easy, fun, and incredibly satisfying. So grab your apron, get cooking, and enjoy the journey to a healthier you!

Avocado and Coconut Fat Bombs

Avocado and coconut fat bombs are the ultimate keto snack or dessert. These bite-sized treats are rich in healthy fats, perfectly creamy, and naturally sweetened with a hint of keto-friendly sweetener.

Ingredients:

• 1 ripe avocado
• 1/4 cup coconut oil, melted
• 1 tbsp unsweetened cocoa powder
• 1-2 tsp keto-friendly sweetener
• 1/2 tsp vanilla extract

Instructions:

1. Mash the avocado until smooth.
2. Mix in melted coconut oil, cocoa powder, sweetener, and vanilla extract until fully combined.
3. Scoop the mixture into small molds or roll into balls.
4. Freeze for 1-2 hours until firm.
5. Store in the fridge or freezer and enjoy as needed.

These avocado and coconut fat bombs are a perfect combination of flavor and nutrition. Easy to make and incredibly satisfying, they’re a must-have snack for anyone on a dairy-free, vegetarian keto diet.

Roasted Zucchini and Walnut Pesto

This roasted zucchini dish with walnut pesto is a flavorful, hearty, and satisfying meal. The nutty and herby pesto pairs beautifully with the tender zucchini, creating a dairy-free, keto-friendly option packed with healthy fats and nutrients.

Ingredients:

• 3 medium zucchinis, sliced into rounds
• 2 tbsp olive oil
• Salt and pepper to taste

For the Walnut Pesto:

• 1/2 cup walnuts
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• Salt to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Toss zucchini rounds with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20 minutes, flipping halfway.
2. In a food processor, blend walnuts, basil, olive oil, lemon juice, garlic, and salt until smooth.
3. Serve roasted zucchini topped with walnut pesto.

This roasted zucchini with walnut pesto is a vibrant dish bursting with flavor and nutrition. It’s a great option for a light lunch, dinner, or an elegant appetizer for guests.

Cucumber Avocado Gazpacho

Cucumber avocado gazpacho is a refreshing, chilled soup that’s perfect for warm days. With creamy avocado and crisp cucumber, this dairy-free keto-friendly dish is light, hydrating, and packed with healthy fats.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 ripe avocado
• 1/4 cup fresh cilantro
• 2 tbsp lime juice
• 1 garlic clove
• 1/4 cup water (or more for desired consistency)
• Salt and pepper to taste

Instructions:

1. Blend all ingredients in a blender until smooth. Add water as needed to reach your desired consistency.
2. Chill in the fridge for at least 30 minutes.
3. Serve cold, garnished with extra cilantro or lime wedges.

This cucumber avocado gazpacho is a cooling, flavorful soup that’s quick and easy to prepare. Its creamy texture and refreshing taste make it perfect for a keto-friendly appetizer or light meal.

Spinach and Cauliflower Rice Stir-Fry

This spinach and cauliflower rice stir-fry is a simple yet nutrient-rich dish, ideal for busy days. Packed with fresh vegetables and seasoned to perfection, it’s a satisfying dairy-free and keto-friendly meal.

Ingredients:

• 2 cups cauliflower rice
• 2 cups fresh spinach
• 1/2 cup diced bell peppers
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
2. Stir in cauliflower rice and cook for 3-5 minutes.
3. Add spinach and bell peppers, cooking until spinach wilts.
4. Season with smoked paprika, salt, and pepper. Serve hot.

This stir-fry is a quick, healthy option for a dairy-free keto meal. Its simplicity and versatility make it a staple recipe for anyone following a plant-based lifestyle.

Portobello Mushroom “Burger”

Portobello mushroom “burgers” are a satisfying, plant-based alternative to traditional burgers. These juicy, meaty mushrooms are grilled to perfection and packed with flavor while keeping the dish keto-friendly and dairy-free.

Ingredients:

• 4 large portobello mushroom caps
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

For Assembly:

• Lettuce leaves (for wrapping)
• Tomato slices
• Avocado slices
• Keto-friendly condiments (e.g., mustard, mayo)

Instructions:

1. Preheat grill or oven to 400°F (200°C). Brush mushroom caps with olive oil and season with garlic powder, Italian seasoning, salt, and pepper.
2. Grill or bake for 8-10 minutes until tender.
3. Assemble burgers using lettuce wraps, mushrooms, and desired toppings.

These Portobello mushroom “burgers” are a fun and creative meal option. They’re packed with umami flavor and nutrients, making them a guilt-free choice for a keto-friendly dinner.

Collard Green Wraps with Avocado and Veggies

Collard green wraps are a fresh, low-carb alternative to tortillas, perfect for creating healthy wraps. Filled with avocado, fresh veggies, and a tangy tahini sauce, these wraps are a flavorful and nutrient-packed meal.

Ingredients:

• 4 large collard green leaves, stems removed
• 1 avocado, sliced
• 1/2 cup shredded carrots
• 1/4 cup cucumber slices
• 1/4 cup sliced bell peppers

For the Tahini Sauce:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp tamari
• Water (to thin the sauce)

Instructions:

1. Mix tahini, lemon juice, tamari, and water in a small bowl until smooth.
2. Spread tahini sauce on the center of each collard leaf.
3. Layer with avocado, carrots, cucumber, and bell peppers.
4. Roll the collard greens tightly, folding the edges like a burrito. Serve immediately.

These collard green wraps are a delicious, nutrient-dense way to enjoy fresh vegetables. They’re light yet filling, making them ideal for lunch or a quick snack.

Almond Flour Pizza Crust with Pesto

This almond flour pizza crust is a low-carb, grain-free base for a delicious keto-friendly pizza. Topped with a rich dairy-free pesto and fresh veggies, it’s a flavorful meal perfect for pizza night.

Ingredients:

• 2 cups almond flour
• 1 tbsp ground flaxseed
• 1 egg (or flax egg for vegan option)
• 1 tbsp olive oil
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Topping:

• 1/4 cup walnut pesto (from earlier recipe)
• Sliced cherry tomatoes
• Fresh basil leaves

Instructions:

1. Preheat the oven to 375°F (190°C). Mix almond flour, ground flaxseed, egg, olive oil, baking powder, and salt into a dough.
2. Press the dough into a circle on a parchment-lined baking sheet. Bake for 10-12 minutes.
3. Spread pesto over the crust and top with cherry tomatoes. Bake for another 5 minutes.
4. Garnish with fresh basil and serve.

This almond flour pizza with pesto is a delicious way to enjoy pizza while staying keto. It’s crispy, flavorful, and packed with wholesome ingredients.

Creamy Coconut Curry Zoodles

This recipe brings together the flavors of Thai-inspired curry with a low-carb twist by using zucchini noodles (zoodles) instead of traditional noodles. The creamy coconut base, paired with vibrant vegetables and spices, offers a delicious and satisfying meal while keeping it dairy-free, vegetarian, and keto-friendly.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 tbsp coconut oil
• 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup coconut cream
• 2 tbsp red curry paste
• 1/2 cup vegetable broth
• 1 cup broccoli florets
• 1/2 cup sliced bell peppers
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
2. Stir in the red curry paste and cook for another minute.
3. Add coconut cream and vegetable broth, whisking to combine. Bring to a gentle simmer.
4. Add broccoli and bell peppers, cooking until tender but crisp, about 5 minutes.
5. Toss in the zucchini noodles and cook for 2-3 minutes until slightly softened.
6. Remove from heat, stir in lime juice, and garnish with fresh cilantro.
7. Serve immediately and enjoy!

This creamy coconut curry zoodles dish is perfect for anyone craving comforting yet healthy flavors. The combination of fresh vegetables, aromatic spices, and creamy coconut will leave you feeling full and satisfied without compromising your dietary goals.

Avocado Cauliflower Rice Bowls

Avocado cauliflower rice bowls are a nutrient-packed, low-carb, and filling meal that combines fluffy cauliflower rice with creamy avocado and a medley of fresh toppings. This bowl is quick to prepare, delicious, and perfect for meal prep.

Ingredients:

• 2 cups cauliflower rice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped cucumber
• 2 tbsp hemp seeds or pumpkin seeds
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add cauliflower rice, garlic powder, and paprika, stirring frequently. Cook for 5-7 minutes until tender.
2. Transfer the cauliflower rice to a bowl.
3. Top with diced avocado, cherry tomatoes, cucumber, and seeds.
4. Drizzle with lemon juice and season with salt and pepper to taste.

This avocado cauliflower rice bowl is a quick, refreshing, and filling meal option for those on a keto and dairy-free diet. It’s packed with fiber, healthy fats, and fresh flavors to keep you energized throughout the day.

Almond Butter Veggie Stir-Fry

This almond butter veggie stir-fry is a wholesome, high-fat, low-carb dish that features colorful vegetables coated in a rich, nutty almond butter sauce. It’s a satisfying blend of crunch, creaminess, and bold flavor, perfect for any keto meal.

Ingredients:

• 1 tbsp avocado oil
• 1 cup sliced mushrooms
• 1/2 cup snap peas
• 1/2 cup sliced zucchini
• 1/2 cup sliced red bell pepper
• 2 tbsp almond butter
• 1 tbsp tamari (gluten-free soy sauce)
• 1 tsp sesame oil
• 1/2 tsp chili flakes (optional)
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tbsp sesame seeds for garnish

Instructions:

1. Heat avocado oil in a large skillet or wok over medium-high heat.
2. Add mushrooms, snap peas, zucchini, and bell pepper, and stir-fry for 5-7 minutes until tender-crisp.
3. In a small bowl, whisk together almond butter, tamari, sesame oil, rice vinegar, chili flakes, and ginger until smooth.
4. Pour the sauce over the stir-fried veggies and toss to coat evenly.
5. Garnish with sesame seeds and serve immediately.

This almond butter veggie stir-fry is a perfect balance of flavors and textures, making it a satisfying meal or side dish. The creamy almond butter sauce elevates simple vegetables into a gourmet keto-friendly delight.

Spaghetti Squash with Avocado Pesto

Spaghetti squash is a versatile, low-carb alternative to pasta, and when paired with creamy avocado pesto, it transforms into a flavorful, hearty, and healthy meal. This dish is rich in healthy fats and nutrients, making it a

Ingredients:

• 1 medium spaghetti squash
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 2 garlic cloves
• 2 tbsp lemon juice
• 2 tbsp pine nuts (or walnuts)
• Salt and pepper to taste
• Optional: cherry tomatoes for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and bake face-down on a lined baking sheet for 35-40 minutes.
2. While the squash is roasting, prepare the avocado pesto. Blend avocado, basil, olive oil, garlic, lemon juice, and pine nuts in a food processor until smooth. Add salt and pepper to taste.
3. Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
4. Toss the squash with the avocado pesto until well coated.
5. Garnish with cherry tomatoes or extra basil if desired.

This spaghetti squash with avocado pesto is a creamy, indulgent dish that delivers bold flavors and a satisfying texture. Perfect for dinner or meal prep, it’s a guilt-free way to enjoy the comfort of pasta without the carbs.

Cauliflower Steaks with Chimichurri Sauce

Cauliflower steaks are a hearty, plant-based dish that pair beautifully with tangy, herbaceous chimichurri sauce. This recipe is packed with flavor, easy to prepare, and fits perfectly into a dairy-free, vegetarian keto lifestyle.

Ingredients:

• 1 large head of cauliflower
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the Chimichurri Sauce:

• 1/2 cup fresh parsley
• 1/4 cup fresh cilantro
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 2 garlic cloves
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Slice the cauliflower into thick steaks and brush with olive oil. Sprinkle with paprika, garlic powder, salt, and pepper.
2. Arrange on a baking sheet and roast for 25-30 minutes, flipping halfway through.
3. Meanwhile, blend all chimichurri ingredients in a food processor until well combined but still slightly chunky.
4. Serve the roasted cauliflower steaks drizzled with chimichurri sauce.

These cauliflower steaks with chimichurri sauce are a show-stopping dish that’s as flavorful as it is nutritious. The zesty chimichurri adds a refreshing twist, making this meal both satisfying and exciting.

Zucchini Lasagna Rolls

Zucchini lasagna rolls are a delicious twist on the traditional comfort food, replacing carb-heavy noodles with thinly sliced zucchini. Packed with vegetables and flavorful tomato sauce, this dish is wholesome, dairy-free, and keto-friendly.

Ingredients:

• 3 medium zucchinis, thinly sliced lengthwise
• 1 cup sugar-free marinara sauce
• 1 cup finely chopped spinach
• 1/2 cup almond ricotta (store-bought or homemade)
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix almond ricotta, spinach, nutritional yeast, garlic powder, Italian seasoning, salt, and pepper.
3. Lay out the zucchini slices, spread a thin layer of the ricotta mixture, and roll each slice tightly.
4. Pour marinara sauce into a baking dish and arrange the zucchini rolls on top.
5. Cover with foil and bake for 25 minutes.

Zucchini lasagna rolls are a perfect way to enjoy a comforting meal without compromising on your health goals. The almond ricotta and marinara sauce create a flavor-packed, dairy-free alternative to traditional lasagna.

Keto Cabbage Stir-Fry with Tofu

This quick and easy cabbage stir-fry with tofu is a nutrient-rich, one-pan meal that’s low in carbs and packed with plant-based protein. With its combination of crunchy cabbage and savory tofu, it’s a satisfying option for any time of day.

Ingredients:

• 1 block of firm tofu, cubed
• 2 tbsp avocado oil
• 3 cups shredded cabbage
• 1/2 cup shredded carrots
• 1 tbsp tamari
• 1 tsp sesame oil
• 1/2 tsp chili flakes (optional)
• 1 tbsp grated ginger
• 1 tbsp sesame seeds for garnish

Instructions:

1. Heat avocado oil in a skillet over medium-high heat. Add tofu cubes and cook until golden on all sides. Remove and set aside.
2. Add shredded cabbage and carrots to the skillet, stir-frying for 5-7 minutes.
3. Mix tamari, sesame oil, chili flakes, and ginger in a small bowl. Pour over the vegetables and toss.
4. Add tofu back to the skillet and cook for an additional 2 minutes.
5. Garnish with sesame seeds and serve.

This cabbage stir-fry with tofu is a delightful balance of textures and flavors, providing a quick, satisfying, and healthy meal. It’s a go-to option for those following a dairy-free, vegetarian, and keto diet.

Coconut Chia Seed Pudding

Coconut chia seed pudding is a creamy, dessert-like treat that’s rich in healthy fats and nutrients. This simple, make-ahead recipe is perfect for breakfast or as a guilt-free dessert.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1-2 tsp keto-friendly sweetener (e.g., stevia or erythritol)
• Optional toppings: shredded coconut, berries, or nuts

Instructions:

1. In a bowl, whisk together coconut milk, vanilla extract, and sweetener.
2. Stir in chia seeds until evenly distributed.
3. Cover and refrigerate for at least 4 hours or overnight, stirring once after 1 hour to prevent clumping.
4. Serve with your favorite toppings.

This coconut chia seed pudding is a creamy, satisfying way to start your day or enjoy a sweet treat. Packed with healthy fats and fiber, it’s a perfect addition to any dairy-free, keto diet.

Stuffed Bell Peppers with Cauliflower Rice

These stuffed bell peppers are a wholesome and flavorful meal loaded with cauliflower rice, vegetables, and herbs. They are colorful, nutritious, and make for a perfect dairy-free and keto-friendly dinner.

Ingredients:

• 4 bell peppers, tops removed and seeds cleaned out
• 2 cups cauliflower rice
• 1 cup diced tomatoes
• 1/2 cup diced zucchini
• 1/4 cup chopped onion
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange bell peppers in a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion, garlic powder, and zucchini for 3-4 minutes.
3. Stir in cauliflower rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 5 minutes.
4. Stuff the mixture into the bell peppers.
5. Cover with foil and bake for 25-30 minutes.

These stuffed bell peppers are a vibrant and flavorful dish that’s easy to prepare and packed with nutrients. They’re

Thai-Inspired Peanut Butter Cucumber Salad

This Thai-inspired cucumber salad is light, refreshing, and bursting with flavor. The creamy peanut butter dressing perfectly complements the crunchy cucumbers, making this a satisfying dish that’s dairy-free, vegetarian, and keto-friendly.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 1 tbsp sesame seeds

For the Dressing:

• 2 tbsp natural peanut butter
• 1 tbsp tamari (gluten-free soy sauce)
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 1/2 tsp chili flakes (optional)

Instructions:

1. Whisk together all dressing ingredients in a bowl until smooth.
2. In a large bowl, combine cucumber slices, shredded carrots, and cilantro.
3. Pour the dressing over the vegetables and toss to coat.
4. Garnish with sesame seeds and serve immediately.

This cucumber salad with peanut butter dressing is an excellent side dish or light meal. Its vibrant flavors and textures make it a crowd-pleaser while keeping it keto-friendly and dairy-free.

Eggplant “Steaks” with Tahini Sauce

Eggplant “steaks” are a hearty, plant-based main course perfect for a keto diet. Grilled or roasted to perfection, they pair beautifully with a creamy, dairy-free tahini sauce for a satisfying and flavorful meal.

Recipe

Ingredients:

• 2 large eggplants, sliced into 1-inch thick rounds
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the Tahini Sauce:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• Water (to thin the sauce)

Instructions:

1. Preheat your grill or oven to 400°F (200°C). Brush eggplant slices with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
2. Grill or roast for 20-25 minutes, flipping halfway through, until tender and slightly charred.
3. Whisk together tahini, lemon juice, olive oil, garlic, and enough water to achieve your desired sauce consistency.
4. Drizzle the tahini sauce over the eggplant steaks and serve warm.

This eggplant steak recipe is a simple yet sophisticated meal. The creamy tahini sauce adds richness and a nutty flavor that elevates the dish, making it a go-to option for keto and dairy-free dining.

Spinach and Mushroom “Cream” Soup

This dairy-free spinach and mushroom soup is velvety, rich, and packed with earthy flavors. Coconut cream replaces traditional dairy, making it keto-friendly and perfect for a cozy meal.

Ingredients:

• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 1 cup vegetable broth
• 1/2 cup coconut cream
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and mushrooms until softened, about 5 minutes.
2. Add spinach and cook until wilted.
3. Pour in vegetable broth and bring to a simmer.
4. Stir in coconut cream and season with salt and pepper.
5. Use an immersion blender to blend the soup until smooth (or leave it slightly chunky for texture).
6. Serve warm and enjoy!

This spinach and mushroom soup is a comforting, nutrient-packed meal. Its creamy texture and earthy flavors make it perfect for cold days or as an elegant starter for any meal.

Broccoli and Almond Butter Salad

This crunchy broccoli salad with almond butter dressing is a nutrient-dense, refreshing dish. Packed with fiber and healthy fats, it’s ideal for anyone following a dairy-free, keto, and vegetarian lifestyle.

Ingredients:

• 2 cups broccoli florets
• 1/4 cup sliced almonds
• 2 tbsp red onion, thinly sliced
• 1/4 cup shredded carrots

For the Dressing:

• 2 tbsp almond butter
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Steam broccoli florets for 3-5 minutes until tender but still crisp. Allow to cool.
2. In a bowl, whisk together all dressing ingredients until smooth.
3. Toss the broccoli, almonds, red onion, and carrots with the dressing until well coated.
4. Serve immediately or refrigerate for up to 2 days.

This broccoli and almond butter salad is a fresh, flavorful way to enjoy your greens. The creamy almond butter dressing adds a delicious nutty richness that makes this dish a standout option for any meal.

Cauliflower Mash with Garlic and Olive Oil

Cauliflower mash is the perfect low-carb alternative to traditional mashed potatoes. Infused with roasted garlic and olive oil, this simple yet elegant dish is creamy, smooth, and entirely dairy-free.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 3 garlic cloves, roasted
• 2 tbsp olive oil
• 1/4 cup unsweetened almond milk (optional, for creaminess)
• Salt and pepper to taste

Instructions:

1. Steam cauliflower florets until very tender, about 8-10 minutes.
2. In a food processor, blend the cauliflower with roasted garlic, olive oil, almond milk (if using), salt, and pepper until smooth.
3. Adjust seasoning as needed and serve warm.

This cauliflower mash is a light yet indulgent side dish that pairs well with any main course. The roasted garlic adds a depth of flavor, making it a favorite among dairy-free and keto enthusiasts.

Aocado and Coconut Fat Bombs

Avocado and coconut fat bombs are the ultimate keto snack or dessert. These bite-sized treats are rich in healthy fats, perfectly creamy, and naturally sweetened with a hint of keto-friendly sweetener.

Ingredients:

• 1 ripe avocado
• 1/4 cup coconut oil, melted
• 1 tbsp unsweetened cocoa powder
• 1-2 tsp keto-friendly sweetener
• 1/2 tsp vanilla extract

Instructions:

1. Mash the avocado until smooth.
2. Mix in melted coconut oil, cocoa powder, sweetener, and vanilla extract until fully combined.
3. Scoop the mixture into small molds or roll into balls.
4. Freeze for 1-2 hours until firm.
5. Store in the fridge or freezer and enjoy as needed.

These avocado and coconut fat bombs are a perfect combination of flavor and nutrition. Easy to make and incredibly satisfying, they’re a must-have snack for anyone on a dairy-free, vegetarian keto diet.

Note: More recipes are coming soon