35+ Tasty and Nutritious Friday Keto Vegetable Recipes to Try

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Friday nights are the perfect time to wind down after a busy week, and what better way to celebrate the start of the weekend than with a delicious keto-friendly meal?

Whether you’re following a keto diet or simply looking for healthy alternatives, vegetable-based dishes are an excellent choice.

Vegetables are not only low in carbs but also packed with essential nutrients, making them an ideal part of any keto meal plan.

If you’re looking to spice up your Fridays with something fresh, flavorful, and completely keto-approved, you’re in the right place.

In this blog, we’ll explore 35+ Friday keto vegetable recipes that are perfect for anyone seeking a satisfying, low-carb meal.

From roasted veggies and creamy casseroles to stir-fries and zesty salads, these recipes are easy to prepare and guaranteed to be a hit at your dinner table.

So, whether you’re a seasoned keto enthusiast or just beginning your keto journey, get ready to indulge in vibrant, veggie-filled dishes that are both tasty and nutritious!

35+ Tasty and Nutritious Friday Keto Vegetable Recipes to Try

With these 35+ Friday keto vegetable recipes, you have endless options to keep your meals exciting and low in carbs.

Vegetables are incredibly versatile, and when prepared with the right spices, oils, and flavors, they can easily take center stage in any keto meal.

Whether you prefer crispy roasted veggies, creamy casseroles, or zesty salads, there’s something for every palate.

As you wind down your week and look for healthier meal ideas to kick off your weekend, these recipes provide the perfect balance of taste, texture, and nutrition.

No matter which dish you choose, you’re sure to enjoy a fulfilling and delicious Friday night meal.

So, get ready to fill your plate with vibrant, keto-friendly veggies that will leave you feeling energized and satisfied as you welcome the weekend ahead!

Keto Cauliflower Fried Rice

A keto-friendly twist on the classic fried rice, this recipe uses cauliflower rice instead of traditional rice, making it a low-carb alternative that doesn’t compromise on flavor. Loaded with vegetables and a savory blend of seasonings, this dish is perfect for a light, satisfying meal. Whether you’re following a keto diet or just looking for a healthy option, this cauliflower fried rice will quickly become a favorite.

Ingredients

  • 1 medium head of cauliflower (grated into rice-sized pieces)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup bell pepper, diced
  • 1/2 cup peas (optional, for a more traditional fried rice)
  • 2 large eggs, beaten
  • 2 tablespoons soy sauce (or coconut aminos for a gluten-free version)
  • 1 tablespoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon green onions, chopped (for garnish)

Instructions

  1. Grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice grains.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sautéing until softened, about 3-4 minutes.
  3. Add diced bell pepper and peas (if using), and cook for an additional 2-3 minutes.
  4. Push the vegetables to the side of the skillet and pour the beaten eggs into the other side, scrambling them until fully cooked.
  5. Add the cauliflower rice to the skillet, mixing everything together. Cook for about 5 minutes, stirring occasionally, until the cauliflower is tender.
  6. Stir in soy sauce, sesame oil, salt, and pepper, ensuring everything is evenly combined.
  7. Garnish with green onions before serving.

This keto cauliflower fried rice is a perfect weeknight meal, offering a comforting and flavorful option without the carbs. The cauliflower takes on the flavors of the soy sauce and sesame oil, making it a tasty alternative to traditional fried rice. With a quick prep time and the flexibility to add other vegetables, this dish is ideal for anyone seeking a low-carb, satisfying meal on a Friday night.

Keto Zucchini Noodles with Pesto

Zucchini noodles, or “zoodles,” paired with a rich, garlicky pesto sauce, create a light yet filling meal that’s both keto and gluten-free. This recipe highlights fresh, healthy ingredients like zucchini and basil, bringing together vibrant flavors without the carbs of traditional pasta. Perfect for a fresh and satisfying Friday dinner, this dish feels indulgent while staying low in calories and carbs.

Ingredients

  • 2 medium zucchinis, spiralized into noodles
  • 1/2 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1/4 cup Parmesan cheese, grated
  • 2 cloves garlic
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional, for a tangy twist)

Instructions

  1. Spiralize the zucchinis into noodles and set aside.
  2. To make the pesto, combine basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth.
  3. Taste the pesto and add lemon juice if desired. Adjust seasoning with more salt and pepper.
  4. Heat a large pan over medium heat and add the zucchini noodles. Sauté for about 3-4 minutes, just until they start to soften. Avoid overcooking to keep the noodles al dente.
  5. Toss the zucchini noodles with the pesto until evenly coated.
  6. Serve immediately, garnished with extra Parmesan or basil if desired.

This keto zucchini noodles with pesto is a fantastic way to enjoy a satisfying, low-carb pasta substitute. The homemade pesto adds rich, herby flavors that elevate the simple zucchini noodles. Not only is it a great way to incorporate more vegetables into your diet, but it also provides a comforting meal without the guilt. Perfect for a Friday night when you’re craving something light yet full of flavor!

Keto Roasted Brussels Sprouts with Bacon

Brussels sprouts take on a whole new level of deliciousness when roasted with crispy bacon and seasoned with just the right amount of spices. This keto-friendly dish is full of flavor, from the savory bacon to the caramelized sprouts. It’s the perfect side dish for any Friday meal or can even be served as a main course for a quick, nutritious dinner.

Ingredients

  • 1 lb Brussels sprouts, trimmed and halved
  • 4 slices bacon, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar (optional, for added depth of flavor)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper.
  3. Spread the seasoned Brussels sprouts onto a baking sheet in a single layer.
  4. Scatter the chopped bacon pieces over the Brussels sprouts.
  5. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy, and the bacon is cooked.
  6. Optional: Drizzle with balsamic vinegar before serving for a tangy, sweet finish.

These keto roasted Brussels sprouts with bacon are the ultimate combination of crispy, savory goodness. The rich flavor of the bacon enhances the naturally nutty taste of the Brussels sprouts, while the roasting process caramelizes them to perfection. This dish is incredibly easy to prepare, making it a great option for busy weeknights or a special Friday dinner. Whether served as a side or a main, it’s sure to become a keto favorite in your household.

Keto Creamed Spinach

This creamy, cheesy spinach dish is a decadent and satisfying keto side that pairs perfectly with any main course. With rich flavors from cream cheese, Parmesan, and garlic, this creamed spinach brings together simple ingredients to create a luxurious, low-carb side dish. It’s a great way to enjoy leafy greens while keeping the carbs in check, making it an excellent choice for a Friday night dinner.

Ingredients

  • 4 cups fresh spinach (or 2 cups frozen spinach, thawed and drained)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste
  • 1/4 teaspoon nutmeg (optional, for extra flavor)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
  2. Add the spinach to the skillet and cook until wilted, about 3-4 minutes. If using frozen spinach, ensure it’s well-drained before adding it.
  3. Lower the heat and add the cream cheese, stirring until it melts and combines with the spinach.
  4. Stir in the heavy cream and Parmesan cheese, then season with salt, pepper, and nutmeg (if using).
  5. Cook for another 2-3 minutes, stirring constantly, until the mixture is creamy and heated through.
  6. Taste and adjust seasoning if needed. Serve warm.

Keto creamed spinach is an indulgent yet healthy way to enjoy spinach on a low-carb diet. The creaminess from the cream cheese and heavy cream makes it feel like a rich comfort food, while the spinach adds a nutritional boost. This dish is a fantastic complement to any protein, from chicken to steak, and it’s a great way to get in your greens without compromising on flavor.

Keto Stuffed Bell Peppers

These keto stuffed bell peppers are a delicious and colorful dish, filled with a hearty mix of ground beef, cheese, and vegetables. With the natural sweetness of bell peppers, this recipe brings together savory flavors in a low-carb, nutrient-packed meal. It’s perfect for a Friday night dinner when you’re craving something both filling and healthy.

Ingredients

  • 4 large bell peppers, tops cut off and seeds removed
  • 1 lb ground beef (or turkey for a leaner option)
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup diced tomatoes (fresh or canned)
  • 1/2 cup shredded cheddar cheese (or any cheese of choice)
  • 1/4 cup tomato sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain any excess fat.
  3. Add the diced onion and garlic to the skillet, cooking for 2-3 minutes until softened.
  4. Stir in the diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Let the mixture simmer for about 5 minutes to blend the flavors.
  5. Remove from heat and stir in 1/4 cup of shredded cheese.
  6. Stuff the bell peppers with the beef mixture, pressing down gently to fill them completely.
  7. Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes.
  8. Remove the foil and top each pepper with the remaining shredded cheese. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
  9. Garnish with fresh cilantro before serving.

These keto stuffed bell peppers are a satisfying and versatile dish, offering a comforting combination of flavors and textures. The bell peppers act as the perfect vessel for the savory, cheesy filling, while the spices add warmth and depth. Not only is this dish keto-friendly, but it’s also family-friendly, making it a great option for a healthy, easy Friday night dinner.

Keto Avocado Salad with Shrimp

A refreshing and protein-packed dish, this keto avocado salad with shrimp is a perfect balance of creamy avocado, succulent shrimp, and a zesty citrus dressing. It’s a light, low-carb meal that’s ideal for a Friday dinner when you want something healthy yet flavorful. This salad is easy to make, packed with healthy fats, and sure to become a favorite in your keto recipe collection.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 ripe avocados, diced
  • 1 small cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon paprika (optional, for extra flavor)

Instructions

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, and paprika.
  2. Cook the shrimp for 2-3 minutes on each side until they are pink and cooked through. Remove from heat and set aside.
  3. In a large bowl, combine the diced avocados, cucumber, red onion, and cilantro.
  4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing.
  5. Add the shrimp to the salad bowl and drizzle the dressing over the top. Toss gently to combine.
  6. Serve immediately, garnished with additional cilantro if desired.

This keto avocado salad with shrimp is a light yet satisfying meal that brings together creamy, crunchy, and savory elements in every bite. The shrimp add protein, while the avocado provides healthy fats, making this dish a balanced, nutritious option. Perfect for a warm Friday evening or as a refreshing lunch, this salad is quick to prepare and bursting with fresh flavors.

Keto Spaghetti Squash Alfredo

A creamy, comforting dish that swaps traditional pasta for spaghetti squash, this keto-friendly alfredo is rich and decadent, yet low in carbs. The sauce, made from heavy cream, Parmesan, and garlic, coats the tender strands of squash for a dish that feels indulgent without the guilt. It’s the perfect way to enjoy the flavors of alfredo sauce while staying on track with your keto goals.

Ingredients

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • Salt and pepper to taste
  • 1/4 teaspoon nutmeg (optional, for a hint of warmth)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
  3. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
  4. While the squash is roasting, melt butter in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
  5. Pour in the heavy cream, and bring to a simmer, cooking for 5-6 minutes until the sauce thickens. Stir in the Parmesan cheese and continue to cook until melted and smooth.
  6. Season with salt, pepper, and nutmeg, and stir until well combined.
  7. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
  8. Toss the spaghetti squash strands with the Alfredo sauce until evenly coated.
  9. Garnish with fresh parsley and serve warm.

Keto spaghetti squash Alfredo offers all the creaminess and indulgence of a traditional pasta dish but without the carbs. The spaghetti squash provides a perfect substitute for pasta, while the rich Alfredo sauce adds a comforting touch. This dish is a great low-carb alternative to a classic favorite, making it an excellent option for a Friday night dinner or a weekend treat.

Keto Roasted Asparagus with Lemon and Garlic

This keto roasted asparagus with lemon and garlic is a simple, flavorful side dish that’s perfect for any meal. Roasting brings out the natural sweetness of the asparagus, while the garlic and lemon add a burst of flavor. With minimal ingredients and easy preparation, it’s an ideal choice for a healthy, low-carb addition to your Friday night dinner.

Ingredients

  • 1 lb fresh asparagus, trimmed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Arrange the asparagus on a baking sheet in a single layer. Drizzle with olive oil and toss to coat evenly.
  3. Sprinkle the asparagus with minced garlic, lemon zest, salt, and pepper.
  4. Roast for 15-20 minutes, until the asparagus is tender and slightly caramelized.
  5. Once done, remove from the oven and drizzle with lemon juice.
  6. Garnish with fresh parsley before serving.

Keto roasted asparagus with lemon and garlic is a vibrant, flavorful side dish that’s both easy and nutritious. Roasting enhances the natural flavor of the asparagus, while the lemon and garlic add a refreshing and savory touch. This dish pairs wonderfully with any protein, from chicken to steak, and is a great addition to a low-carb, keto-friendly meal.

Keto Eggplant Parmesan

A keto-friendly take on the classic eggplant Parmesan, this recipe swaps breadcrumbs for almond flour to create a crispy, low-carb coating. Layered with marinara sauce and melted mozzarella cheese, it’s a deliciously comforting dish that’s perfect for a Friday night dinner. It’s indulgent, hearty, and packed with flavor, making it a fantastic option for anyone on a keto diet.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a shallow bowl, combine almond flour, Parmesan cheese, salt, and pepper.
  3. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture.
  4. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices for 2-3 minutes per side until golden brown.
  5. Place the fried eggplant slices on a paper towel-lined plate to drain excess oil.
  6. In a baking dish, layer the fried eggplant slices, covering each layer with marinara sauce and shredded mozzarella cheese.
  7. Repeat the layers until all the eggplant is used, finishing with a layer of cheese.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  9. Garnish with fresh basil before serving.

Keto eggplant Parmesan is a low-carb twist on a classic Italian dish, offering all the flavors you love without the carbs. The almond flour coating provides a crispy texture, while the marinara sauce and melted mozzarella create a rich, comforting meal. This dish is perfect for a Friday night dinner or any occasion when you’re craving a hearty, satisfying keto meal.

Keto Zucchini Noodles with Pesto

This keto zucchini noodles with pesto is a vibrant, fresh dish that’s light yet flavorful. Instead of traditional pasta, zucchini noodles serve as a low-carb, nutrient-rich substitute. Tossed in a homemade basil pesto sauce made with fresh herbs, garlic, Parmesan, and olive oil, this dish is a perfect keto-friendly option for a Friday night dinner. The pesto adds a bold, aromatic flavor, while the zucchini noodles are refreshing and satisfying.

Ingredients

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

Instructions

  1. Spiralize the zucchinis to create zucchini noodles. Set aside.
  2. In a food processor, combine the basil, pine nuts, garlic, Parmesan, olive oil, salt, and pepper. Blend until smooth. If needed, add more olive oil to reach your desired consistency.
  3. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until just tender but still firm.
  4. Remove from heat and toss with the pesto sauce until evenly coated.
  5. Serve warm, garnished with additional Parmesan cheese or fresh basil, and a squeeze of lemon juice if desired.

Keto zucchini noodles with pesto is an incredibly refreshing and light dish that still manages to satisfy the craving for pasta. The homemade pesto sauce, with its fresh basil and nutty undertones, elevates the zucchini noodles to a flavorful new level. This dish is perfect for a keto-friendly meal, offering all the deliciousness of pasta with none of the carbs, making it an ideal choice for a healthy and satisfying Friday dinner.

Keto Cauliflower Fried Rice

Keto cauliflower fried rice is a healthier, low-carb version of the classic fried rice. Using cauliflower rice instead of traditional rice, this dish still brings all the flavors of the original, including garlic, soy sauce, and scrambled eggs. It’s a quick and easy recipe that’s perfect for a Friday night meal when you want something flavorful and filling without the carbs.

Ingredients

  • 1 medium cauliflower, grated or processed into rice-sized pieces
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 1/2 cup diced onion
  • 1/2 cup frozen peas and carrots (optional)
  • 2 large eggs, beaten
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • Salt and pepper to taste
  • 2 tablespoons green onions, chopped (for garnish)

Instructions

  1. Prepare the cauliflower by grating it or processing it in a food processor until it resembles rice grains.
  2. Heat the sesame oil in a large skillet or wok over medium heat. Add the garlic and onion and sauté until softened, about 2-3 minutes.
  3. If using, add the peas and carrots to the skillet and cook for another 2-3 minutes until warmed through.
  4. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them into the vegetables.
  5. Add the cauliflower rice to the skillet and cook, stirring occasionally, for 5-7 minutes, until the cauliflower is tender.
  6. Stir in the soy sauce, rice vinegar, salt, and pepper. Taste and adjust seasoning as needed.
  7. Garnish with chopped green onions and serve.

Keto cauliflower fried rice is an excellent substitute for traditional fried rice, offering a fraction of the carbs but all the flavor. The cauliflower rice soaks up the savory soy sauce and sesame oil, while the vegetables and eggs add texture and richness. It’s a quick, versatile dish that can be served as a main or a side, making it a fantastic choice for a healthy and delicious Friday night dinner.

Keto Garlic Parmesan Roasted Broccoli

Keto garlic Parmesan roasted broccoli is a simple, yet flavorful side dish that’s perfect for pairing with your main course. The broccoli is roasted to perfection, caramelizing slightly at the edges while staying crisp-tender in the center. Tossed with garlic, Parmesan cheese, and a little olive oil, this side is both healthy and indulgent, making it a great choice for a Friday night keto meal.

Ingredients

  • 1 lb broccoli florets
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Arrange the broccoli florets on a baking sheet. Drizzle with olive oil and toss to coat evenly.
  3. Sprinkle the garlic, salt, and pepper over the broccoli.
  4. Roast for 20-25 minutes, stirring halfway through, until the broccoli is tender and golden at the edges.
  5. Remove from the oven and sprinkle with Parmesan cheese while the broccoli is still hot, allowing it to melt.
  6. Optionally, drizzle with lemon juice and garnish with fresh parsley before serving.

Keto garlic Parmesan roasted broccoli is a quick and easy side that packs a punch of flavor. The roasting brings out the natural sweetness of the broccoli, while the garlic and Parmesan add savory richness. This dish is a great accompaniment to any keto meal, offering both nutritional value and mouthwatering taste, making it a perfect addition to your Friday night dinner.

Keto Brussels Sprouts with Bacon

Keto Brussels sprouts with bacon is a deliciously savory side dish that’s perfect for a Friday night meal. The Brussels sprouts are roasted until tender and crispy, and combined with crispy bacon for an irresistible flavor combination. The smoky bacon enhances the natural flavor of the Brussels sprouts, making this dish both satisfying and nutritious. It’s an easy, low-carb option that pairs well with any protein for a complete keto meal.

Ingredients

  • 1 lb Brussels sprouts, trimmed and halved
  • 6 slices bacon, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Spread the halved Brussels sprouts on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  3. Roast the Brussels sprouts for 20-25 minutes, stirring halfway through, until tender and crispy on the edges.
  4. While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove the bacon from the skillet and set aside, reserving the bacon drippings.
  5. Once the Brussels sprouts are done, remove them from the oven and toss them with the cooked bacon, garlic, and bacon drippings.
  6. Optionally, drizzle with balsamic vinegar for extra flavor and garnish with fresh parsley. Serve warm.

Keto Brussels sprouts with bacon is a perfect combination of smoky, crispy, and savory flavors that make this side dish irresistible. The Brussels sprouts become tender and caramelized when roasted, and the bacon adds an extra layer of richness. This easy dish is both nutritious and low-carb, making it a great addition to your keto meal lineup, especially on a cozy Friday evening.

Keto Stuffed Mushrooms

Keto stuffed mushrooms are a great appetizer or side dish for a Friday night gathering. These mushrooms are filled with a flavorful combination of cream cheese, garlic, spinach, and Parmesan cheese, creating a creamy and savory bite. They’re low in carbs but high in flavor, making them a great choice for anyone following a keto diet. This dish is quick to prepare and sure to impress your guests or family.

Ingredients

  • 12 large white mushrooms, stems removed
  • 4 oz cream cheese, softened
  • 1/2 cup cooked spinach, drained and chopped
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for drizzling)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Clean the mushroom caps and remove the stems. Place the mushroom caps on a baking sheet.
  3. In a bowl, combine the cream cheese, cooked spinach, Parmesan cheese, garlic, salt, and pepper. Mix until smooth.
  4. Spoon the cream cheese mixture into the mushroom caps, filling them generously.
  5. Drizzle the stuffed mushrooms with olive oil and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden.
  6. Garnish with fresh parsley before serving.

Keto stuffed mushrooms are an irresistible, bite-sized treat that’s perfect for a low-carb Friday night meal. The creamy filling made from cream cheese, spinach, and Parmesan cheese complements the tender mushroom caps, offering a burst of flavor in every bite. Whether served as an appetizer or a side dish, these stuffed mushrooms are sure to be a crowd-pleaser and a great addition to your keto menu.

Keto Avocado Egg Salad

Keto avocado egg salad is a creamy, satisfying dish that makes for a perfect lunch or light dinner on a Friday. This egg salad is made with mashed avocado instead of mayonnaise, adding a rich, buttery texture that complements the hard-boiled eggs. With a touch of mustard, lemon juice, and fresh herbs, it’s a refreshing and flavorful meal that fits perfectly into a keto diet.

Ingredients

  • 6 large eggs, hard-boiled and chopped
  • 1 ripe avocado, mashed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup chopped celery
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil (optional)

Instructions

  1. Hard-boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, reduce the heat and simmer for 9-10 minutes. Remove from the heat and let them cool.
  2. Peel and chop the hard-boiled eggs into small pieces.
  3. In a large bowl, mash the avocado until smooth. Add the Dijon mustard, lemon juice, celery, cilantro, salt, and pepper, and mix well.
  4. Gently fold the chopped eggs into the avocado mixture, being careful not to mash the eggs too much.
  5. If desired, drizzle with olive oil for extra richness.
  6. Serve chilled or at room temperature.

Keto avocado egg salad is a creamy, nutritious meal that’s perfect for a quick lunch or light dinner. The avocado replaces traditional mayonnaise, giving this salad a rich and buttery texture, while the eggs provide a great source of protein. Fresh herbs and a touch of mustard add flavor and zest, making this a satisfying and delicious keto-friendly option for a Friday meal.

Note: More recipes are coming soon!