27+ Flavorful Keto Anchovy Recipes for Every Occasion

If you’re on a keto diet, you know that finding flavorful, low-carb meals can sometimes be a challenge.

That’s where anchovies come in! These tiny fish are packed with umami flavor and are incredibly versatile, making them the perfect addition to your keto meal rotation.

Whether you’re looking for appetizers, side dishes, or main courses, anchovies can elevate your dishes with their salty, savory richness without adding extra carbs.

In this blog, we’ve gathered 27+ keto anchovy recipes that are not only delicious but also keto-friendly, helping you stay on track while indulging in bold, satisfying flavors.

From zesty salads to rich, cheesy gratins, there’s something for everyone in this collection.

So, let’s dive into these keto anchovy recipes and discover how to transform this humble fish into mouthwatering meals.

27+ Flavorful Keto Anchovy Recipes for Every Occasion

Incorporating anchovies into your keto diet is a fantastic way to boost the flavor of your meals without breaking your carb count.

These 27+ keto anchovy recipes prove that anchovies are much more than just a pizza topping—they’re a versatile ingredient that can be used in everything from rich pasta alternatives to savory dips, satisfying meatballs, and even refreshing salads.

So, whether you’re new to anchovies or a long-time fan, these recipes will help you enjoy the full potential of this tiny fish while staying true to your keto lifestyle.

By exploring the diverse ways anchovies can be used, you’ll never run out of tasty, low-carb meal ideas.

Anchovy and Cauliflower Mash Bake

This comforting dish combines the creamy texture of cauliflower mash with the savory depth of anchovies, making it a perfect keto-friendly side dish or light meal. Packed with healthy fats and low-carb goodness, it’s an ideal way to elevate simple ingredients into a gourmet treat.

Ingredients:

• 1 medium cauliflower head, chopped
• 2 tbsp olive oil
• 4 anchovy fillets, minced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp heavy cream
• Salt and pepper, to taste
• 1/4 cup almond flour
• 1 tbsp butter, melted
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam or boil the cauliflower until tender, then drain and pat dry.
3. In a pan, heat olive oil over medium heat. Add minced garlic and anchovies, cooking until fragrant and the anchovies have dissolved into the oil.
4. Blend the cooked cauliflower in a food processor with the garlic-anchovy mixture, Parmesan, heavy cream, salt, and pepper until smooth.
5. Transfer the mash into a greased baking dish.
6. Mix almond flour and melted butter in a small bowl and sprinkle this mixture over the cauliflower mash.
7. Bake for 20-25 minutes or until the topping is golden brown.
8. Garnish with fresh parsley before serving.

This recipe showcases how anchovies can add a rich, umami flavor to vegetables, transforming them into a hearty, satisfying dish. Serve it as a side or enjoy it solo—it’s sure to be a hit!

Keto Anchovy Caesar Salad Wraps

This twist on the classic Caesar salad is perfect for keto enthusiasts. Anchovies provide the authentic flavor of the dressing while staying true to low-carb principles. These wraps are ideal for lunch or a quick snack, offering bold flavors and crunch in every bite.

Ingredients:

• 6 large romaine lettuce leaves
• 1/4 cup mayonnaise
• 2 tbsp grated Parmesan cheese
• 1 tsp Dijon mustard
• 2 anchovy fillets, minced
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1 cup cooked and shredded chicken breast
• 2 tbsp crispy bacon bits (optional)

Instructions:

1. In a small bowl, mix mayonnaise, Parmesan cheese, Dijon mustard, anchovies, lemon juice, garlic powder, salt, and pepper to create the Caesar dressing.
2. Spread a generous amount of the dressing on each romaine lettuce leaf.
3. Top each leaf with shredded chicken and bacon bits, if using.
4. Roll the lettuce leaf tightly into a wrap and secure with a toothpick if needed.
5. Serve immediately or store in an airtight container for up to 24 hours.

These keto wraps are bursting with flavor while staying light and refreshing. The anchovy-infused dressing brings a luxurious, tangy taste to every bite, making these wraps a guilt-free indulgence.

Anchovy and Zucchini Noodles with Garlic Butter

This quick and easy dish is a keto lover’s dream. The savory anchovies, rich garlic butter, and zucchini noodles combine to create a satisfying, low-carb meal that’s packed with flavor and nutrients.

Ingredients:

• 2 medium zucchinis, spiralized
• 2 tbsp butter
• 2 anchovy fillets, minced
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• Fresh basil, chopped (optional)

Instructions:

1. Heat butter in a large skillet over medium heat. Add minced garlic and anchovies, cooking until the anchovies dissolve into the butter.
2. Stir in red pepper flakes, if using, for a hint of spice.
3. Add zucchini noodles to the skillet and toss to coat in the garlic-butter mixture. Cook for 2-3 minutes, ensuring the zucchini remains al dente.
4. Remove from heat and sprinkle with Parmesan cheese and fresh basil.
5. Serve immediately for a quick and delicious keto-friendly meal.

This recipe is a testament to how simple, fresh ingredients can create a complex and deeply satisfying dish. The anchovies add a depth of flavor that elevates this low-carb pasta alternative to new heights.

Anchovy-Stuffed Avocado Boats

This recipe is a quick and satisfying keto snack or appetizer. The creamy avocado pairs perfectly with the briny, umami-packed anchovies for a nutrient-dense and flavorful dish.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 anchovy fillets, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp capers (optional)
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Scoop out a small portion of the avocado flesh to create more space for the filling. Set aside the scooped-out avocado in a bowl.
2. Mash the reserved avocado with olive oil, lemon juice, minced garlic, and a pinch of salt and pepper.
3. Stir in the chopped anchovies and capers, if using.
4. Spoon the mixture back into the avocado halves.
5. Garnish with fresh parsley or cilantro and serve immediately.

This dish is a delightful combination of creamy, tangy, and salty flavors. The healthy fats in the avocado complement the rich taste of anchovies, making it a perfect keto-friendly option.

Keto Anchovy Butter Steak

Anchovy butter is a game-changer for steaks, adding a luxurious, savory depth of flavor. This recipe combines perfectly seared steak with the rich, umami taste of anchovy-infused butter, making it a gourmet keto meal.

Ingredients:

• 2 ribeye steaks (or your preferred cut)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 4 tbsp unsalted butter, softened
• 3 anchovy fillets, minced
• 1 tsp lemon zest
• 1 tsp chopped fresh parsley

Instructions:

1. Pat the steaks dry and season generously with salt and pepper.
2. Heat olive oil in a skillet over high heat. Sear the steaks for 2-3 minutes on each side for medium-rare, or adjust cooking time to your preference.
3. Remove steaks from the skillet and let them rest for 5 minutes.
4. In a small bowl, mix softened butter with minced anchovies, lemon zest, and parsley until well combined.
5. Top each steak with a dollop of anchovy butter before serving.

The anchovy butter melts beautifully over the steak, creating a rich sauce that enhances the meat’s natural flavors. This dish is perfect for a special keto-friendly dinner.

Keto Anchovy Egg Salad

This egg salad gets a bold upgrade with the addition of anchovies. It’s creamy, flavorful, and ideal for a quick lunch or snack, whether served in lettuce wraps or on its own.

Ingredients:

• 6 hard-boiled eggs, chopped
• 2 tbsp mayonnaise
• 2 anchovy fillets, minced
• 1 tsp Dijon mustard
• 1 tbsp chopped chives
• 1/2 tsp lemon juice
• Salt and pepper, to taste
• Romaine lettuce leaves (optional, for serving)

Instructions:

1. In a bowl, combine mayonnaise, minced anchovies, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth.
2. Add the chopped eggs and gently fold to combine.
3. Stir in chopped chives for added freshness.
4. Serve on its own or spoon into romaine lettuce leaves for a keto-friendly wrap.

This recipe takes a classic comfort food and gives it a bold twist. The anchovies add a salty, umami punch that balances perfectly with the creamy egg base, making it a satisfying and versatile dish.

Anchovy and Spinach Stuffed Chicken Breasts

This flavorful dish features juicy chicken breasts stuffed with a delicious mixture of anchovies, spinach, and cheese, making for a savory and satisfying keto-friendly meal. It’s perfect for dinner when you’re looking for something low-carb yet rich in flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 4 anchovy fillets, minced
• 1/4 cup cream cheese, softened
• 1/4 cup grated mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp dried oregano

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the chicken breasts horizontally to create pockets for stuffing.
3. In a skillet, heat olive oil over medium heat. Add garlic and spinach, cooking until the spinach is wilted. Stir in minced anchovies, cooking for another minute until fragrant.
4. Remove the skillet from heat and stir in the cream cheese, mozzarella, salt, pepper, and oregano.
5. Stuff the chicken breasts with the spinach-anchovy mixture and secure with toothpicks if needed.
6. Heat a little more olive oil in the skillet and sear the chicken breasts for 2-3 minutes on each side until golden brown.
7. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through.
8. Serve warm, optionally with a side of low-carb vegetables.

This dish combines the rich flavors of anchovies and spinach in a creamy filling, enhancing the chicken with every bite. It’s a perfect low-carb, high-protein meal to impress family and friends.

Anchovy-Infused Keto Zoodle Alfredo

A creamy Alfredo sauce made with anchovies brings a luxurious depth of flavor to zucchini noodles (zoodles) in this low-carb pasta alternative. It’s an easy and satisfying keto-friendly dish, perfect for a weeknight dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup unsalted butter
• 3 anchovy fillets, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. In a large skillet, melt butter over medium heat. Add minced garlic and anchovies, cooking until the anchovies dissolve and the garlic becomes fragrant.
2. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-5 minutes, stirring occasionally.
3. Stir in the Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and pepper to taste.
4. Add the zucchini noodles to the sauce, tossing to coat them thoroughly. Cook for an additional 2-3 minutes, allowing the noodles to warm through but stay al dente.
5. Serve immediately, garnished with fresh parsley if desired.

This dish is a rich, comforting alternative to traditional pasta, with the anchovies adding a savory depth to the creamy Alfredo sauce. The zucchini noodles provide a fresh, light base, making it a perfect keto-friendly meal.

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Anchovy and Cucumber Salad with Lemon Vinaigrette

This refreshing, low-carb salad combines crunchy cucumbers with the savory flavor of anchovies and a zesty lemon vinaigrette. It’s a perfect light side dish or a quick, healthy snack to complement any keto meal.

Ingredients:

• 2 large cucumbers, thinly sliced
• 6 anchovy fillets, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Fresh dill for garnish

Instructions:

1. In a large bowl, combine the cucumber slices, chopped anchovies, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until smooth.
3. Pour the dressing over the cucumber mixture, tossing to coat everything evenly.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld.
5. Garnish with fresh dill before serving.

The bright, tangy vinaigrette complements the crisp cucumber and salty anchovies beautifully, creating a light yet satisfying dish. This salad is a wonderful addition to any keto meal, offering both freshness and bold flavor.

Anchovy and Cream Cheese Keto Dip

This creamy, savory dip is perfect for a keto-friendly snack or party appetizer. Anchovies add a unique umami flavor to the creamy base of cream cheese and sour cream, making it a delightful and low-carb treat.

Ingredients:

• 4 oz cream cheese, softened
• 2 tbsp sour cream
• 4 anchovy fillets, minced
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Fresh vegetables or keto crackers (for dipping)

Instructions:

1. In a bowl

, combine the softened cream cheese and sour cream. Mix until smooth and creamy.
2. In a small skillet, heat olive oil over medium heat. Add garlic and anchovies, cooking for 1-2 minutes until the anchovies have melted into the oil and the garlic becomes fragrant.
3. Stir the garlic-anchovy mixture into the cream cheese and sour cream blend. Add lemon juice, salt, and pepper, and mix well.
4. Taste and adjust seasoning if necessary.
5. Serve with fresh vegetables, such as cucumber, celery, or bell pepper, or with keto crackers.
6. Garnish with fresh parsley before serving.

This dip is rich, tangy, and full of savory flavor. The anchovies elevate the creaminess, making it a fantastic low-carb option for those who crave bold, satisfying snacks without the carbs.

Keto Anchovy and Tomato Meatballs

These meatballs are packed with flavor, thanks to the anchovies that infuse the meat with savory richness. Paired with a simple tomato sauce, this dish is a keto-friendly and comforting meal for the whole family.

Ingredients:

• 1 lb ground beef or turkey
• 3 anchovy fillets, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 cups sugar-free marinara sauce
• Olive oil, for frying

Instructions:

1. In a large bowl, mix together the ground meat, minced anchovies, Parmesan cheese, almond flour, egg, parsley, oregano, garlic powder, salt, and pepper.
2. Form the mixture into meatballs, about 1-2 inches in diameter.
3. Heat olive oil in a skillet over medium heat. Fry the meatballs in batches until browned on all sides, about 5-7 minutes.
4. Once browned, transfer the meatballs to a plate and set aside.
5. In the same skillet, pour in the marinara sauce and bring it to a simmer. Add the meatballs back into the skillet, cover, and simmer for an additional 10-15 minutes, until the meatballs are cooked through.
6. Serve the meatballs with the sauce, garnished with fresh parsley.

These anchovy-infused meatballs are flavorful and tender, offering a delicious low-carb option for a family dinner. The anchovies add a rich, savory depth to the meatballs, making them a standout dish on any keto meal plan.

Keto Anchovy Eggplant Parmesan

This keto-friendly take on eggplant Parmesan replaces breadcrumbs with almond flour, keeping it low-carb while maintaining all the cheesy, savory goodness of the classic dish. The anchovies in the sauce bring an extra layer of umami flavor.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1/2 cup almond flour
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cups sugar-free marinara sauce
• 4 anchovy fillets, minced
• 1 1/2 cups shredded mozzarella cheese
• Olive oil, for frying

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a shallow bowl, combine the almond flour, garlic powder, oregano, and Parmesan cheese. Dip each eggplant slice into the beaten egg, then coat it in the almond flour mixture.
3. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Set aside on paper towels to drain.
4. In a small saucepan, heat the marinara sauce over medium heat. Add the minced anchovies, stirring until they dissolve and infuse the sauce with flavor.
5. In a baking dish, layer the fried eggplant slices with marinara sauce and shredded mozzarella cheese. Repeat until all ingredients are used.
6. Bake for 15-20 minutes, until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh basil or additional Parmesan if desired.

This keto-friendly eggplant Parmesan is indulgent and rich, with the anchovies elevating the marinara sauce to new heights. It’s a satisfying dish that feels like a true comfort food, but without the carbs.

Anchovy and Broccoli Rabe Stir-Fry

This quick and savory stir-fry pairs the bitterness of broccoli rabe with the rich umami flavor of anchovies. It’s a simple yet delicious keto side dish that’s perfect for adding depth to any meal.

Ingredients:

• 1 bunch broccoli rabe, trimmed and chopped
• 4 anchovy fillets, minced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet or wok, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
2. Add the minced anchovies and cook for another minute, stirring until they dissolve into the oil.
3. Add the chopped broccoli rabe to the pan, tossing to coat in the garlic-anchovy oil. Stir-fry for about 5-7 minutes until the broccoli rabe is tender but still vibrant.
4. Season with lemon juice, salt, and pepper, then remove from heat.
5. Garnish with fresh parsley and serve.

This dish is a fantastic way to introduce anchovies into your meals in a subtle yet flavorful way. The bitterness of broccoli rabe is balanced beautifully by the rich umami anchovies, creating a side dish that pairs well with any keto main course.

Anchovy-Spinach Frittata

A frittata is a great way to start your day, and adding anchovies to the mix gives it an extra savory punch. This keto-friendly breakfast or brunch dish is packed with healthy fats, protein, and veggies.

Ingredients:

• 6 large eggs
• 1/4 cup heavy cream
• 1 cup fresh spinach, chopped
• 4 anchovy fillets, minced
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 tsp smoked paprika (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, heavy cream, salt, pepper, and smoked paprika (if using).
3. Heat olive oil in an oven-safe skillet over medium heat. Add minced anchovies and cook for 1-2 minutes until they dissolve into the oil.
4. Add chopped spinach to the skillet and cook for 2-3 minutes, until wilted.
5. Pour the egg mixture into the skillet, stirring gently to combine. Cook for 3-4 minutes on the stovetop until the edges begin to set.
6. Sprinkle shredded mozzarella cheese over the top and transfer the skillet to the oven. Bake for 12-15 minutes or until the frittata is fully set and golden.
7. Slice and serve warm.

This anchovy-spinach frittata is a perfect keto breakfast or brunch option. The anchovies infuse the dish with a savory depth, making every bite flavorful and satisfying without the carbs.

Anchovy and Cabbage Stir-Fry

Cabbage is a low-carb vegetable that works beautifully in stir-fries. When combined with anchovies, it becomes a flavorful, keto-friendly side dish that complements a variety of main courses.

Ingredients:

• 1 small head of cabbage, shredded
• 4 anchovy fillets, minced
• 2 tbsp sesame oil
• 1 tbsp soy sauce (or coconut aminos for a gluten-free version)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the garlic, ginger, and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant.
2. Add the minced anchovies to the pan and cook for another minute until they melt into the oil.
3. Add the shredded cabbage to the skillet and toss to combine. Stir-fry for 5-7 minutes, until the cabbage softens but still has a slight crunch.
4. Drizzle soy sauce (or coconut aminos) over the cabbage and toss to coat evenly. Cook for another 2 minutes.
5. Season with salt and pepper, then garnish with sesame seeds before serving.

This anchovy and cabbage stir-fry is a delicious way to incorporate more vegetables into your keto meals. The anchovies elevate the dish with rich, savory flavors, making it a perfect side for meats or as a light meal on its own.

Anchovy and Ricotta Stuffed Mushrooms

These keto-friendly stuffed mushrooms are packed with rich, savory flavors. The anchovies blend perfectly with the creamy ricotta, making these little bites a flavorful appetizer or side dish for your next meal.

Ingredients:

• 12 large mushroom caps, stems removed
• 4 anchovy fillets, minced
• 1/2 cup ricotta cheese
• 2 tbsp cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• 2 tbsp olive oil, for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine ricotta cheese, cream cheese, Parmesan, minced garlic, parsley, salt, and pepper.
3. Stir in the minced anchovies until well incorporated.
4. Spoon the anchovy-ricotta mixture into the mushroom caps, packing them tightly.
5. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
6. Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden brown on top.
7. Serve hot as an appetizer or side dish.

These stuffed mushrooms are a great way to enjoy the bold flavor of anchovies in a low-carb format. The creamy ricotta balances the saltiness of the anchovies, creating a satisfying and savory bite.

Anchovy and Olive Tapenade

This tapenade makes for a perfect keto appetizer or condiment. Anchovies and olives combine to create a bold, briny flavor that pairs wonderfully with fresh veggies or keto-friendly crackers.

Ingredients:

• 1/2 cup green olives, pitted
• 1/2 cup black olives, pitted
• 4 anchovy fillets
• 2 tbsp capers
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a food processor, combine the green olives, black olives, anchovies, capers, garlic, and oregano.
2. Pulse until the mixture is finely chopped but still slightly chunky.
3. Drizzle in olive oil and lemon juice while pulsing until a chunky paste forms.
4. Taste and adjust seasoning with salt and pepper.
5. Serve immediately with fresh vegetables, keto crackers, or use as a spread on lettuce wraps.

This tapenade is packed with bold flavors, from the briny olives and anchovies to the tangy capers. It’s a delicious, keto-friendly snack or spread that adds a Mediterranean flair to any meal.

Anchovy and Zucchini Fritters

These crispy fritters are a great way to use zucchini in a keto-friendly way. The anchovies bring a savory depth to the fritters, making them perfect as a side dish or a snack.

Ingredients:

• 2 medium zucchinis, grated
• 4 anchovy fillets, minced
• 1/4 cup almond flour
• 2 eggs, beaten
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Grate the zucchinis and squeeze out any excess moisture using a clean kitchen towel.
2. In a bowl, combine the grated zucchini, minced anchovies, almond flour, eggs, Parmesan, garlic, salt, and pepper.
3. Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the zucchini mixture and flatten them into small fritters in the skillet.
4. Fry for 3-4 minutes on each side until golden brown and crispy.
5. Remove from the skillet and drain on paper towels.
6. Serve warm as a side dish or snack.

These fritters are crispy on the outside and tender on the inside, with the anchovies adding a deliciously salty depth. They make for a great low-carb snack or side dish that’s full of flavor and texture.

Anchovy and Cucumber Salsa

This refreshing salsa is perfect for a keto-friendly appetizer or side dish. The combination of crisp cucumber and briny anchovies creates a light yet flavorful mix, making it a great topping for grilled meats or a fresh snack.

Ingredients:

• 2 large cucumbers, diced
• 4 anchovy fillets, finely chopped
• 1/4 cup red onion, diced
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 tsp chili flakes (optional)

Instructions:

1. In a mixing bowl, combine the diced cucumbers, chopped anchovies, red onion, and parsley.
2. Drizzle with lemon juice and olive oil, and toss to combine.
3. Season with salt, pepper, and chili flakes (if using).
4. Let the salsa sit for 10 minutes to allow the flavors to meld.
5. Serve with grilled meats, as a topping for fish, or as a fresh dip with veggies.

This vibrant salsa is light, crisp, and full of flavor. The anchovies bring a savory depth to the fresh cucumber, making it a refreshing complement to your keto meals.

Anchovy and Cauliflower Gratin

This keto-friendly gratin substitutes high-carb potatoes with cauliflower, but keeps the creamy, cheesy goodness. The anchovies add a rich umami flavor to the sauce, making this dish a luxurious, low-carb alternative to traditional gratin.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 4 anchovy fillets, minced
• 2 tbsp butter
• 1 cup heavy cream
• 1 cup shredded Gruyère or cheddar cheese
• 1/2 cup Parmesan cheese, grated
• 1/4 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the cauliflower florets for 5-7 minutes, until slightly tender but still firm. Drain well.
3. In a saucepan, melt butter over medium heat. Add the minced anchovies and cook for 1-2 minutes until they dissolve into the butter.
4. Stir in the heavy cream and garlic powder, bringing the mixture to a simmer. Let it cook for 2-3 minutes to thicken.
5. Remove from heat and stir in the Gruyère cheese, Parmesan, salt, and pepper until the cheese melts and the sauce is smooth.
6. In a baking dish, layer the steamed cauliflower florets and pour the cheese sauce over them.
7. Bake for 20 minutes, until the top is golden and bubbly.
8. Serve hot as a rich, comforting side dish.

This anchovy-infused cauliflower gratin is the perfect keto comfort food. The rich, creamy sauce with the added umami from anchovies creates a decadent dish that’s still low-carb and full of flavor.

Anchovy and Artichoke Hearts Salad

A simple yet flavorful salad that brings together the earthy artichoke hearts and salty anchovies, with a zesty lemon dressing. This salad makes a perfect side dish for a keto meal, or a light lunch on its own.

Ingredients:

• 1 jar (14 oz) marinated artichoke hearts, drained and halved
• 4 anchovy fillets, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh basil, chopped
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp dried oregano

Instructions:

1. In a large bowl, combine the artichoke hearts, chopped anchovies, red onion, and fresh basil.
2. In a small bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for 10 minutes for the flavors to meld.
5. Serve chilled or at room temperature as a refreshing side dish.

This artichoke and anchovy salad is both fresh and savory. The anchovies add a deliciously salty punch to the artichokes, while the lemon dressing ties everything together for a light and satisfying keto meal.

Note: More recipes are coming soon!