25+ Healthy Diabetic Low-Carb Recipes You’ll Love

For many living with diabetes, managing blood sugar levels while enjoying delicious meals can be a challenge. But it doesn’t have to be!

The key to a satisfying, diabetic-friendly diet is finding meals that are both low in carbohydrates and high in flavor.

Friday nights are the perfect time to unwind and indulge in a flavorful meal without worrying about spikes in blood sugar.

In this blog, we’ve curated a collection of 25+ diabetic-friendly low-carb recipes that are perfect for a cozy, guilt-free Friday night dinner.

These recipes are easy to prepare, packed with nutrients, and most importantly, they help keep your blood sugar in check while offering delicious variety.

From hearty salads to savory main dishes, you’ll find something for every taste and preference.

25+ Healthy Diabetic Low-Carb Recipes You’ll Love

Eating low-carb doesn’t mean sacrificing flavor or enjoyment, especially when it comes to Friday night meals.

With these 25+ diabetic-friendly recipes, you can look forward to a variety of satisfying dishes that will keep your blood sugar stable and your taste buds happy.

Whether you’re cooking for yourself or the whole family, these meals are designed to bring joy and health to your plate.

So, why not make this Friday the start of a new, healthier tradition with these tasty lwo-carb recipes?

Zucchini Noodles with Pesto Chicken

This vibrant and flavorful low-carb dish features zucchini noodles tossed in a homemade pesto sauce and topped with grilled chicken. It’s a perfect keto-friendly lunch that’s fresh, satisfying, and packed with healthy fats from the pesto. It’s an excellent option for anyone looking for a light, low-carb meal without compromising on taste.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 2 chicken breasts
• 1 cup fresh basil
• ¼ cup pine nuts
• ¼ cup Parmesan cheese (grated)
• 2 cloves garlic
• ¼ cup olive oil
• Salt and pepper, to taste
• 1 tbsp olive oil (for grilling)

Instructions:

1. Start by spiralizing the zucchinis into noodles. Set them aside.
2. Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
3. Grill the chicken over medium heat for about 6-7 minutes on each side or until fully cooked.
4. In a food processor, combine basil, pine nuts, garlic, Parmesan, and olive oil. Blend until smooth, and season with salt and pepper to taste.
5. Heat the zucchini noodles in a pan with a bit of olive oil for 2-3 minutes until slightly tender but still al dente.
6. Toss the zucchini noodles in the pesto sauce until evenly coated.
7. Slice the grilled chicken and place it on top of the pesto noodles.

This dish is a flavorful and satisfying way to enjoy a low-carb meal that doesn’t sacrifice flavor or texture. The pesto adds richness and depth to the zucchini noodles, while the grilled chicken provides a lean protein source. It’s a perfect meal for anyone on a keto diet looking for a delicious, easy-to-make lunch.

Avocado and Bacon Lettuce Wraps

These low-carb lettuce wraps are a simple, yet incredibly tasty option for lunch. The combination of crispy bacon, creamy avocado, and fresh veggies wrapped in crispy lettuce makes for a light, keto-friendly meal. It’s packed with healthy fats and protein, perfect for those looking to fuel their body without going over their carb limit.

Ingredients:

• 6 large lettuce leaves (butter or romaine lettuce works well)
• 1 ripe avocado, sliced
• 6 slices of bacon
• ½ cucumber, thinly sliced
• ¼ cup red onion, thinly sliced
• 1 tablespoon mayonnaise (optional)
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Cook the bacon slices in a pan until crispy. Drain on paper towels and set aside.
2. Slice the avocado and cucumber, and prepare the red onion.
3. Lay the lettuce leaves flat on a clean surface.
4. Add a layer of mayonnaise to the center of each lettuce leaf (if using).
5. Place a slice of avocado, a slice of bacon, and a few cucumber and onion slices on each leaf.
6. Season with salt and pepper.
7. Roll up the lettuce leaves tightly into wraps and serve with a squeeze of lemon for added freshness.

bacon lettuce wraps are a satisfying, low-carb alternative to traditional sandwiches. The crispy bacon, creamy avocado, and crunchy veggies create a satisfying contrast of textures. This meal is packed with healthy fats and protein to keep you energized throughout the day, while keeping your carb intake in check. It’s a great option for a quick and easy lunch that won’t leave you feeling sluggish.

Cauliflower Fried Rice with Shrimp

This cauliflower fried rice with shrimp is a delicious and low-carb twist on the classic fried rice dish. The cauliflower rice is an excellent substitute for regular rice, making this meal keto-friendly without sacrificing the flavor and texture of a traditional fried rice dish. Shrimp adds a boost of protein, making this a filling and balanced lunch.

Ingredients:

• 1 small head of cauliflower (or 1 bag of cauliflower rice)
• 12 oz shrimp, peeled and deveined
• 2 eggs, beaten
• ½ cup green onions, chopped
• 1 small carrot, diced
• 2 tablespoons soy sauce (or coconut aminos for a gluten-free version)
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Rice the cauliflower by grating it or using a food processor until it resembles rice grains.
2. Heat olive oil in a large skillet or wok over medium heat. Add shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove from the pan and set aside.
3. In the same skillet, add sesame oil and sauté the garlic, carrots, and green onions until softened, about 3 minutes.
4. Push the vegetables to one side of the skillet, and scramble the beaten eggs on the other side until fully cooked.
5. Add the cauliflower rice to the pan, stirring to combine with the veggies and eggs. Cook for 5-6 minutes until the cauliflower is tender.
6. Add soy sauce and cooked shrimp to the skillet, mixing everything together. Cook for an additional 2 minutes to combine the flavors.
7. Season with salt and pepper to taste.

This cauliflower fried rice with shrimp is an excellent choice for a low-carb lunch that’s both flavorful and nutritious. The cauliflower rice provides the perfect base, while the shrimp and eggs boost the protein content. The soy sauce and sesame oil add savory depth, making this a satisfying and well-rounded dish. It’s a great option for anyone on a keto or low-carb diet looking to enjoy a hearty and fulfilling meal.

Eggplant Parmesan Casserole

This low-carb eggplant Parmesan casserole is a delicious, cheesy, and hearty meal that mimics the classic Italian dish but without the carbs. The eggplant is sliced and baked with marinara sauce and topped with mozzarella and Parmesan cheese for a comforting meal that’s perfect for anyone following a keto or low-carb diet. It’s packed with flavor, yet light enough for a guilt-free lunch.

Ingredients:

• 2 medium eggplants, sliced into ¼-inch thick rounds
• 1 cup marinara sauce (sugar-free or homemade)
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 cup almond flour (for breading)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sprinkle the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat them dry with paper towels.
3. Dip each eggplant slice into the beaten eggs, then coat with almond flour.
4. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side.
5. In a baking dish, spread a thin layer of marinara sauce at the bottom. Layer the fried eggplant slices on top, then cover with marinara sauce, followed by a generous amount of mozzarella and Parmesan cheese.
6. Repeat the layering process until all the ingredients are used up, finishing with a top layer of cheese.
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh basil before serving.

This low-carb eggplant Parmesan casserole is the ultimate comfort food that’s both satisfying and healthy. The eggplant provides a tender, slightly smoky base, while the marinara sauce and melted cheese add richness and flavor. The almond flour coating creates a crispy texture that mimics the traditional breaded version, without the carbs. It’s a great option for anyone craving a hearty, Italian-inspired meal that fits perfectly into a low-carb lifestyle.

Keto Chicken Salad with Avocado

This creamy keto chicken salad with avocado is a refreshing and nutritious lunch option. It combines tender chicken, creamy avocado, crisp veggies, and a tangy dressing, making it an ideal low-carb meal. The healthy fats from the avocado and the protein from the chicken make it both filling and satisfying, perfect for a quick and easy keto lunch.

Ingredients:

• 2 cooked chicken breasts, shredded
• 1 ripe avocado, diced
• ½ cup celery, finely chopped
• ¼ cup red onion, finely chopped
• ¼ cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the shredded chicken, diced avocado, chopped celery, and red onion.
2. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
3. Pour the dressing over the chicken mixture and toss gently to combine.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh parsley before serving.

This keto chicken salad with avocado is a creamy, satisfying meal that’s full of healthy fats and protein. The avocado adds a buttery texture that blends beautifully with the chicken, while the crunchy veggies provide a fresh contrast. It’s a perfect lunch for anyone on a keto or low-carb diet, as it’s easy to make, portable, and packed with nutrients that will keep you energized throughout the day.

Spinach and Feta Stuffed Chicken Breasts

These spinach and feta stuffed chicken breasts are a flavorful and nutritious option for a low-carb lunch. The chicken is stuffed with a creamy mixture of spinach, feta cheese, and garlic, then baked until golden brown and juicy. This dish is packed with protein and healthy fats, making it a great keto-friendly choice that’s both filling and delicious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• ½ cup crumbled feta cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ teaspoon dried oregano
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice a pocket into each chicken breast, being careful not to cut all the way through.
3. In a medium skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and stir in the feta cheese.
5. Stuff each chicken breast with the spinach and feta mixture. Secure with toothpicks if necessary.
6. Season the chicken breasts with salt, pepper, and dried oregano. Place them in a baking dish and drizzle with lemon juice.
7. Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
8. Remove from the oven and let rest for a few minutes before serving.

These spinach and feta stuffed chicken breasts are a delightful low-carb lunch that’s both savory and satisfying. The creamy spinach and feta filling adds a burst of flavor to the tender chicken, while the oregano and lemon juice enhance the dish with Mediterranean flair. This meal is rich in protein and healthy fats, making it an ideal choice for anyone looking for a keto-friendly, nutritious lunch that’s sure to satisfy.

Keto Shrimp and Broccoli Alfredo

This keto shrimp and broccoli Alfredo is a creamy, indulgent dish that’s low in carbs but high in flavor. Shrimp adds protein while the broccoli provides a fresh crunch, all enveloped in a rich, cheesy Alfredo sauce made with heavy cream and Parmesan. This dish is perfect for a cozy, comforting lunch on a keto or low-carb diet.

Ingredients:

• 12 oz shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the broccoli in boiling water for 3-4 minutes until tender but still vibrant green. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove from the skillet and set aside.
3. In the same skillet, melt butter and sauté the garlic for 1-2 minutes until fragrant.
4. Add the heavy cream to the skillet and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens, about 3-5 minutes.
5. Add the cooked shrimp and broccoli to the skillet, tossing gently to coat in the creamy Alfredo sauce.
6. Season with salt and pepper to taste, and garnish with chopped parsley.

This keto shrimp and broccoli Alfredo is a rich and satisfying meal that perfectly balances creamy textures with the freshness of shrimp and broccoli. The Alfredo sauce is velvety and decadent, making this dish feel indulgent while still being low-carb. It’s a great option for a filling and comforting lunch that fits within a keto diet, offering protein, healthy fats, and plenty of flavor.

Bacon-Wrapped Chicken Thighs with Asparagus

Bacon-wrapped chicken thighs with asparagus is a savory, low-carb meal that brings together the smoky flavor of bacon and the juiciness of chicken thighs. The roasted asparagus complements the rich chicken perfectly, making this dish both satisfying and nutritious. It’s a great keto-friendly lunch that combines healthy fats, protein, and fiber in every bite.

Ingredients:

• 4 boneless, skinless chicken thighs
• 8 slices of bacon
• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the chicken thighs with garlic powder, rosemary, salt, and pepper.
3. Wrap each chicken thigh with 2 slices of bacon, securing with toothpicks if needed.
4. Place the wrapped chicken thighs on a baking sheet and arrange the asparagus around them.
5. Drizzle the asparagus with olive oil and season with salt and pepper.
6. Roast for 25-30 minutes, or until the chicken is fully cooked and the bacon is crispy.
7. Serve with lemon wedges for added flavor.

These bacon-wrapped chicken thighs with asparagus are a mouthwatering low-carb meal that combines smoky bacon, juicy chicken, and tender asparagus. The bacon adds a delicious crunch, while the asparagus provides a light, fresh contrast. It’s a great option for anyone following a keto or low-carb diet, offering a satisfying meal that’s easy to prepare and full of flavor.

Grilled Salmon with Avocado Salsa

Grilled salmon with avocado salsa is a fresh and flavorful low-carb lunch option that pairs the richness of salmon with the creamy, zesty avocado salsa. The combination of healthy fats from the salmon and avocado, along with the burst of flavor from the salsa, makes this a perfect meal for anyone looking to eat clean while still enjoying a satisfying and delicious dish.

Ingredients:

• 4 salmon fillets
• 2 ripe avocados, diced
• 1 small tomato, diced
• 1 small red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Lime wedges, for serving

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Season the salmon fillets with olive oil, salt, and pepper.
2. Grill the salmon for 4-5 minutes per side or until fully cooked and easily flaked with a fork.
3. While the salmon is grilling, prepare the avocado salsa by combining the diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix gently to combine.
   This grilled salmon with avocado salsa is a simple yet flavorful low-carb meal that’s perfect for a light lunch. The grilled salmon provides a rich, flaky protein, while the avocado salsa adds a refreshing and creamy contrast with a hint of tang from the lime. It’s a great keto-friendly meal, rich in healthy fats and packed with flavor. This dish is light, satisfying, and quick to prepare, making it an ideal choice for those looking for a healthy lunch.

Keto Beef Stir-Fry with Bell Peppers

This keto beef stir-fry with bell peppers is a vibrant and satisfying low-carb dish. The tender strips of beef are stir-fried with a colorful mix of bell peppers, onions, and a flavorful garlic-ginger sauce. It’s a quick, one-pan meal that’s perfect for a busy lunch, providing plenty of protein, healthy fats, and fiber while keeping carbs to a minimum.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• Salt and pepper, to taste
• 1 tablespoon sesame seeds (optional)
• Green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced beef to the skillet and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the skillet and set aside.
3. In the same skillet, add sesame oil, garlic, and ginger, sautéing for about 1 minute until fragrant.
4. Add the bell peppers and onions to the skillet and cook for 4-5 minutes, until tender-crisp.
5. Return the beef to the skillet, and pour in the soy sauce, rice vinegar, salt, and pepper. Stir to coat the beef and vegetables evenly with the sauce, cooking for another 2 minutes.
   This keto beef stir-fry with bell peppers is a delicious, protein-packed lunch that’s full of flavor and nutrients. The tender beef, crisp veggies, and savory sauce make for a satisfying, low-carb meal that’s quick and easy to prepare. It’s the perfect dish for anyone on a keto or low-carb diet looking for a flavorful and filling lunch that doesn’t require much time in the kitchen.

Cauliflower Mac and Cheese

This cauliflower mac and cheese is a keto-friendly version of the classic comfort food. The cauliflower florets replace the pasta, making it low-carb while still offering the creamy, cheesy goodness you crave. This dish is rich in flavor, full of healthy fats, and a great option for anyone looking for a hearty, low-carb meal that’s satisfying and comforting.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 cups shredded cheddar cheese
• ½ cup heavy cream
• 2 tablespoons butter
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ¼ teaspoon paprika (optional, for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam or boil the cauliflower florets for about 5-6 minutes, until tender but still slightly firm. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the heavy cream, garlic powder, salt, and pepper, and bring to a simmer.
4. Stir in the shredded cheddar cheese and cook until the cheese is melted and the sauce is smooth.
5. Combine the steamed cauliflower with the cheese sauce, stirring gently to coat.
6. Transfer the mixture to a greased baking dish and bake for 15-20 minutes, until bubbly and golden on top.
7. Garnish with paprika and fresh parsley before serving.

This cauliflower mac and cheese is a comforting, low-carb alternative to traditional mac and cheese. The cauliflower florets provide the perfect base for the rich, creamy cheese sauce, making it feel indulgent without the carbs. This dish is filling and packed with flavor, making it a great option for a keto lunch or dinner. It’s sure to satisfy your craving for comfort food while sticking to your low-carb goals.

Grilled Chicken with Cucumber and Feta Salad

This grilled chicken with cucumber and feta salad is a refreshing and light low-carb lunch option. The juicy grilled hicken is paired with a crisp cucumber salad, topped with feta cheese, olives, and a lemony vinaigrette. It’s a quick, simple, and satisfying meal that’s perfect for a warm day or when you need a healthy, low-carb lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cups cucumber, diced
• ½ cup feta cheese, crumbled
• ¼ cup kalamata olives, pitted and sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh dill, chopped (for garnish)

Instructions:

1. Preheat the grill or grill pan over medium heat. Season the chicken breasts with salt, pepper, and 1 tablespoon olive oil.
2. Grill the chicken for 5-7 minutes per side, or until fully cooked and juices run clear. Remove from the grill and set aside to rest.
3. In a large bowl, combine the diced cucumber, crumbled feta, and sliced olives.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
5. Toss the cucumber salad with the dressing and mix well.
6. Slice the grilled chicken and serve it on top of the cucumber and feta salad. Garnish with fresh dill.

This grilled chicken with cucumber and feta salad is a light and refreshing low-carb meal that’s full of flavor. The juicy chicken pairs beautifully with the crisp cucumber, creamy feta, and tangy olives, all brought together by the lemony dressing. This dish is perfect for anyone on a keto or low-carb diet, offering a satisfying lunch that’s healthy, refreshing, and easy to prepare.

Keto Turkey Meatballs with Zucchini Noodles

These keto turkey meatballs paired with zucchini noodles are a healthy, low-carb version of a classic Italian dish. The turkey meatballs are made with lean ground turkey, herbs, and a sugar-free marinara sauce, while the zucchini noodles provide a light, fresh alternative to traditional pasta. This dish is perfect for anyone following a keto or low-carb diet looking for a satisfying and flavorful lunch.

Ingredients:

• 1 lb ground turkey
• 1 egg
• ½ cup almond flour
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup sugar-free marinara sauce
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, egg, almond flour, parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Form the mixture into small meatballs, about 1 inch in diameter, and place them on the baking sheet.
4. Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown.
5. While the meatballs are baking, heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still firm. Remove from the skillet and set aside.
6. In the same skillet, heat the marinara sauce until warmed through.
7. Once the meatballs are done, add them to the marinara sauce and simmer for 5 minutes.
8. Serve the meatballs over the zucchini noodles and garnish with fresh basil.

These keto turkey meatballs with zucchini noodles are a delicious and filling low-carb meal. The turkey meatballs are tender and flavorful, while the zucchini noodles provide a fresh, light base. The sugar-free marinara sauce adds richness without the carbs, making this a perfect dish for anyone on a keto diet. It’s a satisfying, nutritious lunch that’s easy to make and full of flavor.

Avocado Tuna Salad Lettuce Wraps

These avocado tuna salad lettuce wraps are a light and refreshing low-carb lunch option. The creamy tuna salad is made with avocado, which adds a rich, buttery texture and healthy fats, while crisp lettuce serves as the perfect wrap to hold everything together. This is a simple, quick, and satisfying meal that’s perfect for anyone looking for a keto-friendly lunch.

Ingredients:

• 1 can tuna in olive oil, drained
• 1 ripe avocado, mashed
• 2 tablespoons mayonnaise (or Greek yogurt for a lighter version)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 stalk celery, finely chopped
• 4-6 large lettuce leaves (butter or romaine)
• Salt and pepper, to taste
• Fresh dill, chopped (for garnish)

Instructions:

1. In a medium bowl, combine the drained tuna, mashed avocado, mayonnaise, Dijon mustard, lemon juice, celery, salt, and pepper.
2. Mix everything together until smooth and creamy.
3. Lay the lettuce leaves flat on a clean surface.
4. Spoon the tuna salad mixture onto the center of each leaf.
5. Fold the sides of the lettuce over the filling and roll up into wraps.
6. Garnish with fresh dill and serve immediately.

These avocado tuna salad lettuce wraps are a simple, low-carb meal that’s both satisfying and full of healthy fats. The tuna salad is creamy and flavorful thanks to the avocado, while the lettuce wraps provide a crisp, refreshing contrast. This dish is quick and easy to prepare, making it perfect for a keto-friendly lunch that’s light yet filling. It’s a great way to get in your protein and healthy fats without going over your carb limit.

Keto Cauliflower Shepherd’s Pie

This keto cauliflower shepherd’s pie is a low-carb twist on the traditional dish, using cauliflower mash instead of potatoes for a lighter, low-carb alternative. Ground beef, vegetables, and a rich gravy are topped with the creamy cauliflower mash, creating a comforting and satisfying meal. This dish is perfect for anyone craving a hearty, keto-friendly lunch.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 1 cup carrots, diced
• 1 cup peas
• 2 cups cauliflower florets
• ¼ cup heavy cream
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
3. Add the ground beef to the skillet and cook until browned. Drain any excess fat.
4. Add the diced carrots, peas, beef broth, tomato paste, garlic powder, salt, and pepper to the skillet. Stir to combine and simmer for 5-7 minutes until the vegetables are tender and the sauce has thickened.
5. While the beef mixture simmers, steam the cauliflower florets until tender, about 8-10 minutes. Drain well and mash with butter and heavy cream until smooth. Season with salt and pepper.
6. Spread the beef mixture evenly in the prepared baking dish, then top with the mashed cauliflower.
7. Bake for 20-25 minutes, or until the top is golden brown.
8. Serve hot.

This keto cauliflower shepherd’s pie is a comforting and hearty low-carb alternative to the traditional version. The creamy cauliflower mash perfectly mimics the potato topping, while the rich beef mixture underneath provides plenty of protein and flavor. This dish is perfect for a satisfying keto lunch or dinner, providing all the comfort of the classic recipe without the carbs. It’s a great choice for anyone looking for a filling, low-carb meal that’s both delicious and nutritious.

Note: More recipes are coming soon