35+ Delicious Holiday Low-Sodium Keto Recipes for Stress-Free Eating

The holiday season is a time to indulge in delicious food, but for those on a low sodium or keto diet, it can be challenging to navigate festive meals.

Fear not!

You don’t have to miss out on the flavors and festivities.

In this blog post, we’ve rounded up 35+ holiday-inspired low-sodium keto recipes that are perfect for those looking to maintain a healthy lifestyle while still enjoying the season’s treats.

From savory appetizers to satisfying mains and even festive desserts, these recipes prove that eating well during the holidays can be both delicious and nutritious.

Whether you’re hosting a gathering or looking to bring a dish to share, these recipes will keep you on track with your health goals without sacrificing flavor.

35+ Delicious Holiday Low-Sodium Keto Recipes for Stress-Free Eating

The holidays should be about joy, connection, and indulging in the things you love—not feeling restricted by your dietary needs.

These 35+ low-sodium keto recipes are the perfect solution for making your holiday celebrations just as tasty and fulfilling as ever.

Whether you’re managing your health, sticking to a specific diet, or simply exploring new flavors, these recipes allow you to enjoy the best of both worlds.

‘So, gather your loved ones, whip up a few of these dishes, and savor the season with food that’s both festive and good for you.

Keto Stuffed Chicken Breast with Spinach and Cream Cheese

This keto-friendly, low sodium stuffed chicken breast is packed with healthy fats, protein, and flavor. The combination of creamy cream cheese, spinach, and a touch of garlic creates a delicious filling that complements the juicy chicken breast. It’s the perfect main dish for a festive holiday meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 oz cream cheese, softened
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt substitute (optional)
• Black pepper, to taste
• 1 tbsp lemon zest
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the cream cheese, chopped spinach, minced garlic, black pepper, and lemon zest. Mix until smooth and well combined.
3. Cut a pocket into the side of each chicken breast to create a stuffing cavity.
4. Stuff each chicken breast with the spinach and cream cheese mixture.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear them for 3-4 minutes on each side, until golden brown.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Garnish with fresh parsley and serve.

This dish is an excellent low sodium, keto lunch option that delivers a rich, creamy flavor without compromising on the health benefits of your keto lifestyle. The spinach provides fiber, while the cream cheese adds a satisfying richness, making this dish a holiday-worthy meal that’s both flavorful and nutritious. The stuffed chicken breast can be served with a side of roasted vegetables for a complete and well-balanced keto meal.

Zucchini Noodles with Avocado Pesto

This vibrant and fresh zucchini noodle dish is a great alternative to traditional pasta, perfect for a holiday keto lunch. The creamy avocado pesto sauce adds healthy fats while keeping sodium levels low, making it a flavorful, satisfying, and nutritious choice for those watching their sodium intake.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, peeled and pitted
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 clove garlic
• 1 tbsp lemon juice
• Salt substitute (optional)
• Black pepper, to taste
• 1 tbsp pine nuts (optional, for garnish)

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a blender or food processor, combine the avocado, basil, olive oil, garlic, lemon juice, black pepper, and salt substitute. Blend until smooth and creamy. Add water, a tablespoon at a time, to achieve desired consistency.
3. Heat a non-stick skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes, just until slightly tender.
4. Pour the avocado pesto over the zucchini noodles and toss to coat evenly.
5. Garnish with pine nuts for added texture, if desired.

This dish is a great way to enjoy a festive keto lunch with minimal sodium, as the creamy avocado pesto replaces traditional high-sodium sauces. Zucchini noodles offer a fresh, low-carb alternative to pasta, while the pesto brings rich flavors and healthy fats, making it an ideal choice for a light yet satisfying holiday meal. The combination of flavors will leave you feeling nourished without overindulging.

Cauliflower Rice Pilaf with Roasted Vegetables

Cauliflower rice pilaf with roasted vegetables is a versatile, low-carb, and keto-friendly side dish that works perfectly for holiday lunches. This dish is bursting with fresh, vibrant veggies and a savory, low-sodium seasoning that brings the flavors of the season to life without the extra salt. It’s a healthy alternative to traditional rice pilaf.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 red bell pepper, diced
• 1/2 cup chopped carrots
• 1/2 cup green beans, chopped
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tsp turmeric
• 1/2 tsp black pepper
• Salt substitute, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the diced bell pepper, carrots, and green beans with 1 tbsp olive oil, garlic powder, turmeric, black pepper, and salt substitute.
3. Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes, until tender and slightly browned.
4. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, until softened.
5. Once the vegetables are done roasting, combine them with the cauliflower rice in the skillet. Stir to combine and cook for an additional 2-3 minutes.
6. Garnish with fresh parsley before serving.

This cauliflower rice pilaf with roasted vegetables is the ultimate low-sodium keto lunch recipe. It’s a flavorful, nutrient-packed side dish that works well with any holiday meal. The combination of cauliflower rice and roasted vegetables offers a satisfying texture, while the light seasoning ensures the dish remains flavorful without excessive sodium. This is an excellent, filling option for anyone seeking a delicious, keto-friendly, and low-sodium alternative to traditional holiday sides.

Keto Broccoli and Cheese Casserole

This creamy keto broccoli and cheese casserole is a rich and comforting dish perfect for holiday lunches. It combines fresh broccoli, a cheesy sauce, and a crunchy topping while keeping sodium levels low. This casserole is a great way to enjoy a savory side dish without sacrificing your keto goals or dietary restrictions.

Ingredients:

• 4 cups fresh broccoli florets
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt substitute, to taste
• Black pepper, to taste
• 1/4 cup almond flour (for topping)
• 2 tbsp butter (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Steam the broccoli florets until tender (about 4-5 minutes). Drain and set aside.
3. In a medium saucepan, combine the heavy cream, sour cream, garlic powder, black pepper, and salt substitute. Heat over medium until it starts to simmer.
4. Stir in 1 cup of shredded cheddar cheese, melting until smooth.
5. Pour the cheese sauce over the steamed broccoli and stir to combine.
6. Pour the broccoli mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
7. In a small bowl, melt the butter and mix with the almond flour to create a crumbly topping. Sprinkle over the casserole.
8. Bake for 20-25 minutes, or until the cheese is bubbly and the top is golden brown.

This keto broccoli and cheese casserole is an excellent way to enjoy a holiday dish that is both satisfying and low in sodium. The creamy cheese sauce and crispy almond flour topping give it that comforting casserole feel, without all the carbs or salt of traditional recipes. It’s a great way to add veggies to your meal while sticking to your keto lifestyle, making it a perfect side dish for your holiday lunch spread.

Keto Shrimp Scampi with Zucchini Noodles

Keto shrimp scampi with zucchini noodles is a light yet flavorful dish that combines succulent shrimp with a garlicky, buttery sauce. Using zucchini noodles instead of pasta helps keep the carb count low, while the bold flavors from garlic and lemon make it a refreshing choice for a holiday keto lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles
• 4 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup freshly chopped parsley
• Black pepper, to taste
• Salt substitute, to taste

Instructions:

1. Heat a large skillet over medium heat and melt 2 tbsp of butter.
2. Add the shrimp to the skillet, season with black pepper and salt substitute, and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, melt the remaining butter and add the garlic. Sauté for 1-2 minutes, until fragrant.
4. Add the zucchini noodles to the skillet and cook for 3-4 minutes, just until tender but still slightly crisp.
5. Return the shrimp to the skillet, add lemon juice and red pepper flakes (if using), and toss to combine.
6. Garnish with chopped parsley and serve immediately.

Keto shrimp scampi with zucchini noodles is an excellent, low-sodium dish for a festive holiday lunch. The buttery garlic sauce is packed with flavor, while the zucchini noodles provide a healthy, low-carb alternative to traditional pasta. This dish is light, refreshing, and loaded with healthy fats and protein, making it a satisfying meal that fits perfectly into a keto diet. It’s a great way to celebrate the holidays with a delicious and elegant lunch option.

Keto Cauliflower Mash with Garlic Butter

This creamy keto cauliflower mash with garlic butter is a delicious low-carb alternative to mashed potatoes, making it a perfect side dish for your holiday meal. The cauliflower provides a smooth, velvety texture, while the garlic butter adds a rich, savory flavor. It’s the ideal low-sodium option for anyone looking to enjoy a comforting, holiday-worthy side dish without the carbs.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• Salt substitute, to taste
• Black pepper, to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water (using salt substitute) to a boil. Add the cauliflower florets and cook for 10-12 minutes, until fork-tender.
2. Drain the cauliflower and place it into a food processor or blender. Add the butter, heavy cream, garlic, salt substitute, and black pepper.
3. Blend until smooth and creamy, scraping down the sides as necessary.
4. Taste and adjust seasoning if needed.
5. Transfer the cauliflower mash to a serving dish and garnish with fresh chives.

This keto cauliflower mash with garlic butter is a fantastic way to enjoy a creamy, comforting side dish while keeping your sodium intake in check. The richness of the garlic butter enhances the cauliflower, creating a velvety texture that mimics traditional mashed potatoes, without the carbs. This dish is the perfect addition to any holiday lunch or dinner, providing a flavorful and satisfying alternative to high-carb sides.

Keto Turkey Meatballs in Marinara Sauce

These keto-friendly turkey meatballs are a healthy, low-sodium alternative to traditional meatballs, perfect for a festive holiday lunch. With ground turkey and a simple blend of herbs and spices, they’re juicy and flavorful, served in a rich, homemade marinara sauce. This dish offers the comfort of classic Italian meatballs without the carbs.

Ingredients:

• 1 lb ground turkey
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 clove garlic, minced
• Black pepper, to taste
• Salt substitute, to taste
• 2 cups low-sodium marinara sauce
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the ground turkey, almond flour, Parmesan cheese, egg, garlic, oregano, basil, black pepper, and salt substitute. Mix until well combined.
3. Form the mixture into 12-15 meatballs and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
5. While the meatballs are baking, heat the marinara sauce in a saucepan over low heat.
6. Once the meatballs are done, transfer them to the marinara sauce and simmer for 5 minutes to allow the flavors to meld.
7. Garnish with fresh basil and serve.

These keto turkey meatballs in marinara sauce are a flavorful and low-sodium option that can be enjoyed as a main dish for a holiday lunch. With lean turkey and a simple blend of ingredients, they are healthy yet satisfying. The homemade marinara sauce provides a rich, tangy backdrop to the meatballs, making this dish a comforting, keto-friendly alternative to traditional holiday meals.

Keto Bacon-Wrapped Asparagus

Keto bacon-wrapped asparagus is a simple yet elegant side dish that’s low in sodium and high in flavor. The salty bacon pairs beautifully with the tender asparagus, creating a satisfying, savory dish. It’s a perfect choice for a holiday lunch or dinner, offering a balance of healthy fats and fiber.

Ingredients:

• 1 bunch asparagus, trimmed
• 8 slices of bacon (look for low-sodium bacon or use a salt substitute)
• 1 tbsp olive oil
• 1/4 tsp black pepper
• Salt substitute, to taste
• Fresh lemon zest (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drizzle olive oil over the asparagus and sprinkle with black pepper and salt substitute.
3. Wrap each bundle of 3-4 asparagus stalks with a slice of bacon, securing the ends with toothpicks.
4. Place the bacon-wrapped asparagus on the baking sheet and bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.
5. Remove from the oven, discard the toothpicks, and garnish with fresh lemon zest if desired.

Keto bacon-wrapped asparagus is a crowd-pleasing side that’s both low in sodium and full of flavor. The crispy bacon adds a rich, savory taste to the asparagus, while the oven-roasting technique ensures the vegetable stays tender. This dish makes an elegant and satisfying addition to any holiday lunch, offering the perfect balance of fats, protein, and fiber to keep you on track with your keto lifestyle.

Keto Eggplant Parmesan

This keto eggplant Parmesan is a flavorful, low-sodium version of the classic Italian dish. By using almond flour instead of breadcrumbs, you get a crispy, golden crust without the carbs. The eggplant is tender, and the marinara sauce and melted cheese bring all the flavors together, making it an ideal option for a holiday lunch or dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 cup low-sodium marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• Black pepper, to taste
• Salt substitute, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the almond flour, Parmesan cheese, oregano, garlic powder, black pepper, and salt substitute.
3. Dip each eggplant slice into the almond flour mixture, pressing lightly to coat both sides.
4. Place the coated eggplant slices on the prepared baking sheet. Drizzle with olive oil and bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden.
5. In a baking dish, spread a layer of marinara sauce, then layer the baked eggplant slices over the sauce. Top with mozzarella cheese.
6. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Keto eggplant Parmesan is a perfect low-sodium, keto-friendly dish that captures the essence of a classic Italian favorite. The combination of almond flour crusted eggplant, rich marinara sauce, and gooey mozzarella cheese creates a delicious and satisfying meal. This dish is perfect for holiday lunches, offering all the flavors of a traditional eggplant Parmesan without the carbs, making it a great option for anyone following a keto lifestyle.

Keto Chicken Alfredo with Zucchini Noodles

This keto chicken Alfredo with zucchini noodles is a creamy, low-sodium dish that combines tender chicken breast with a rich, buttery Alfredo sauce. By swapping traditional pasta with zucchini noodles, you get a low-carb, keto-friendly option that still delivers the same delicious, comforting flavors you crave during the holiday season.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 medium zucchinis, spiralized into noodles
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp garlic powder
• Black pepper, to taste
• Salt substitute, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of butter in a large skillet over medium heat. Season the chicken breasts with black pepper and salt substitute, then cook for 5-7 minutes per side, until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
2. In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly, then add the grated Parmesan cheese. Continue to stir until the sauce is smooth and thickens, about 3-5 minutes.
4. While the sauce is thickening, sauté the zucchini noodles in a separate skillet with a little olive oil for 2-3 minutes, just until tender but still slightly crisp.
5. Slice the cooked chicken and add it to the Alfredo sauce. Stir to coat the chicken in the sauce.
6. Serve the chicken Alfredo over the zucchini noodles and garnish with fresh parsley.

Keto chicken Alfredo with zucchini noodles is a rich, comforting dish that’s low in sodium and perfect for a holiday lunch or dinner. The creamy Alfredo sauce and tender chicken pair beautifully with the light zucchini noodles, making this dish a great keto alternative to traditional pasta-based Alfredo. It’s a delicious and satisfying way to enjoy the classic flavors of Alfredo while maintaining your low-carb, low-sodium goals.

Keto Avocado Chicken Salad

This keto avocado chicken salad is a healthy, low-sodium, and refreshing dish that’s perfect for a light holiday lunch. With tender chicken, creamy avocado, and a mix of fresh veggies, this salad is rich in healthy fats and protein while being low in carbohydrates and sodium. It’s easy to prepare and full of flavors that will keep you satisfied.

Ingredients:

• 2 cups cooked chicken breast, shredded or chopped
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 2 tbsp olive oil
• Salt substitute, to taste
• Black pepper, to taste

Instructions:

1. In a large bowl, combine the shredded chicken, diced avocado, red onion, cucumber, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt substitute, and black pepper.
3. Pour the dressing over the chicken and avocado mixture and toss gently to combine.
4. Serve chilled, garnished with additional cilantro if desired.

This keto avocado chicken salad is a vibrant and refreshing choice for a low-sodium, high-fat holiday lunch. The creamy avocado and tender chicken provide a satisfying base, while the fresh veggies add crunch and flavor. The light, zesty dressing enhances the dish without adding extra sodium, making it a nutritious and delicious option for anyone following a keto diet.

Keto Salmon with Lemon Butter Sauce

This keto salmon with lemon butter sauce is a flavorful and nutritious dish that’s perfect for a holiday lunch. The salmon is rich in healthy fats and protein, while the lemon butter sauce adds a refreshing and savory finish. This low-sodium dish is quick to prepare and makes for an elegant meal that’s both keto-friendly and delicious.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 1 tbsp butter
• 1 clove garlic, minced
• 1/4 cup fresh lemon juice
• 1/2 tsp lemon zest
• Black pepper, to taste
• Salt substitute, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with black pepper and salt substitute.
2. Place the salmon fillets in the skillet, skin-side down, and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the lemon juice and lemon zest to the skillet, stirring to combine. Simmer for 2-3 minutes until the sauce slightly thickens.
5. Pour the lemon butter sauce over the cooked salmon fillets and garnish with fresh parsley.

Keto salmon with lemon butter sauce is a simple yet elegant dish that’s perfect for a low-sodium holiday lunch. The rich, buttery sauce complements the tender salmon, creating a satisfying meal that’s full of healthy fats and protein. This dish is a great way to enjoy the benefits of omega-3-rich salmon while keeping your sodium intake in check, making it an ideal option for anyone following a keto lifestyle.

Keto Spinach and Feta Stuffed Portobello Mushrooms

These keto spinach and feta stuffed Portobello mushrooms are a delicious, low-sodium, and low-carb meal option that’s perfect for a holiday lunch or dinner. The large, meaty mushrooms are stuffed with a flavorful mixture of spinach, feta cheese, and garlic, then baked to perfection. It’s a satisfying, vegetarian dish that’s hearty yet light on carbs.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Black pepper, to taste
• Salt substitute, to taste
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean the Portobello mushroom caps and brush with olive oil. Arrange them on the baking sheet, gill-side up.
3. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the spinach and cook until wilted, about 3 minutes. Remove from heat and allow it to cool slightly.
5. In a bowl, combine the cooked spinach, crumbled feta, Parmesan cheese, black pepper, salt substitute, and red pepper flakes.
6. Stuff the mushroom caps with the spinach and feta mixture, pressing gently to pack them in.
7. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
8. Garnish with fresh parsley before serving.

These keto spinach and feta stuffed Portobello mushrooms are a flavorful, satisfying dish that’s low in sodium and perfect for any holiday gathering. The earthy mushrooms provide a perfect base for the creamy spinach and feta filling, offering a rich and savory flavor. This dish can easily be served as a main course for a vegetarian keto meal or as a side dish to complement your holiday spread.

Keto Chicken Caesar Salad

This keto chicken Caesar salad is a fresh, low-sodium take on the classic Caesar salad, perfect for a light holiday lunch. With tender, grilled chicken, crisp romaine lettuce, and a creamy, homemade Caesar dressing, this salad is both satisfying and keto-friendly. It’s a great option for those looking for a delicious, protein-packed meal without the extra carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Black pepper, to taste
• Salt substitute, to taste
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp anchovy paste (optional)

Instructions:

1. Heat the olive oil in a grill pan over medium-high heat. Season the chicken breasts with black pepper and salt substitute, and grill for 6-7 minutes per side, until fully cooked. Slice the chicken into strips.
2. In a large bowl, combine the chopped romaine lettuce and grated Parmesan cheese.
3. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, and anchovy paste (if using) to make the Caesar dressing.
4. Toss the lettuce with the Caesar dressing until evenly coated.
5. Top the salad with the grilled chicken slices and serve immediately.

Keto chicken Caesar salad is a satisfying, low-sodium meal that’s both fresh and flavorful. The creamy Caesar dressing brings all the components of the salad together, while the grilled chicken adds protein and texture. This dish is a perfect light holiday lunch that’s keto-friendly and low in carbs, making it a great option for those looking to enjoy a classic salad without compromising on their dietary goals.

Keto Garlic Butter Shrimp with Asparagus

This keto garlic butter shrimp with asparagus is a quick and flavorful dish that’s low in sodium and rich in healthy fats and protein. The shrimp are cooked in a delicious garlic butter sauce and served with tender asparagus, making it an ideal option for a festive holiday lunch. The light yet savory flavors are sure to satisfy without any added carbs.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Black pepper, to taste
• Salt substitute, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the asparagus and cook for 3-4 minutes until tender but still crisp. Remove the asparagus and set aside.
2. In the same skillet, melt the remaining butter and add the minced garlic. Sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque.
4. Return the asparagus to the skillet and toss everything together with lemon juice, lemon zest, black pepper, and salt substitute.
5. Garnish with fresh parsley and serve immediately.

Keto garlic butter shrimp with asparagus is a delicious, low-sodium dish that’s packed with flavor and nutrition. The shrimp are tender and flavorful, cooked in a rich garlic butter sauce, while the asparagus adds a fresh, crisp texture to the meal. This dish is perfect for a holiday lunch, providing a balanced, keto-friendly option that’s both satisfying and light.

Note: More recipes are coming soon!