32+ Flavorful Keto Asian Stir Fry Recipes to Satisfy Your Cravings

When it comes to maintaining a keto diet, finding delicious and satisfying meals can sometimes be a challenge.

But if you love Asian cuisine, you’re in luck! Asian stir fry dishes are the perfect solution to your low-carb cravings.

These recipes are not only packed with bold flavors, but they are also simple to make and fully keto-friendly.

In this article, we’ve compiled a collection of over 32 keto Asian stir fry recipes, featuring a variety of proteins, vegetables, and savory sauces.

Whether you’re in the mood for chicken, beef, pork, shrimp, or vegetarian options, these recipes will satisfy your taste buds without compromising your ketogenic lifestyle.

32+ Flavorful Keto Asian Stir Fry Recipes to Satisfy Your Cravings

Incorporating keto-friendly Asian stir fries into your weekly meal plan is an excellent way to enjoy a flavorful and diverse array of dishes while sticking to your low-carb goals.

From zesty Thai Basil Chicken to savory Pork and Green Bean Stir Fry, there’s something for everyone in this collection of 32+ recipes.

These dishes not only allow you to indulge in the tastes you love, but they also provide the nutritional benefits of healthy fats, proteins, and vegetables that support your keto journey.

The best part is, these stir fry recipes are incredibly versatile, allowing you to experiment with different ingredients and flavors.

Keto Sesame Chicken Stir Fry

This Keto Sesame Chicken Stir Fry combines tender chicken, crunchy vegetables, and a savory sesame sauce for a flavorful, low-carb meal. Perfect for busy weeknights, it satisfies your cravings for takeout while keeping it keto-friendly.

Ingredients:

• For the stir fry:
  • 1 lb chicken breast, thinly sliced
  • 2 tbsp avocado oil
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup sliced zucchini
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
• For the sesame sauce:
  • 2 tbsp tamari or coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tsp sriracha (optional for heat)
  • 1 tsp sesame seeds
  • 1/4 cup chicken broth or water

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes until golden and fully cooked. Remove the chicken from the skillet and set aside.
2. Add the remaining avocado oil to the skillet. Toss in the broccoli, bell pepper, and zucchini. Stir fry for 4-5 minutes until the vegetables are tender but still crisp.
3. Add the garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
4. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, sriracha (if using), and chicken broth.
5. Return the chicken to the skillet, pour the sesame sauce over the stir fry, and toss everything together to coat evenly. Cook for an additional 2-3 minutes until heated through.
6. Sprinkle with sesame seeds before serving.

This dish is a fantastic way to enjoy Asian-inspired flavors while sticking to your keto lifestyle. Serve it as-is or over cauliflower rice for a more filling meal.

Keto Beef and Bok Choy Stir Fry

This Keto Beef and Bok Choy Stir Fry is a quick and hearty meal featuring tender slices of beef and crisp bok choy in a rich, umami-packed sauce. It’s simple yet full of bold, satisfying flavors.

Ingredients:

• For the stir fry:
  • 1 lb beef sirloin, thinly sliced
  • 2 tbsp avocado oil
  • 3 cups baby bok choy, halved
  • 1 cup sliced mushrooms
  • 1/2 cup sliced green onions
  • 2 garlic cloves, minced
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 1/4 tsp xanthan gum (optional, for thickening)
  • 1/4 cup beef broth

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat. Add the beef and stir fry for 3-4 minutes until browned. Remove from the skillet and set aside.
2. Add the remaining avocado oil to the skillet and toss in the bok choy and mushrooms. Stir fry for 4-5 minutes until tender, adding the green onions and garlic during the last minute.
3. In a small bowl, whisk together the tamari, fish sauce, sesame oil, and beef broth. If using xanthan gum, sprinkle it into the sauce and mix well.
4. Return the beef to the skillet, pour the sauce over the mixture, and toss to coat evenly. Cook for 2-3 minutes, allowing the flavors to meld together.
5. Serve hot, garnished with additional green onions if desired.

This stir fry is a wonderful blend of textures and flavors. It’s a great way to incorporate nutrient-dense bok choy into your keto meal plan while keeping things exciting.

Keto Shrimp and Cauliflower Rice Stir Fry

Light, zesty, and packed with vegetables, this Keto Shrimp and Cauliflower Rice Stir Fry offers a delightful seafood twist to traditional stir fry. It’s a one-pan wonder that’s both healthy and satisfying.

Ingredients:

• For the stir fry:
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp avocado oil
  • 3 cups cauliflower rice
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup sliced green onions
  • 2 garlic cloves, minced
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 tsp chili paste (optional)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
2. Add the remaining oil to the skillet, then toss in the cauliflower rice, cabbage, and carrots. Stir fry for 4-5 minutes until the vegetables are tender.
3. Add the garlic and green onions to the skillet, cooking for another minute until fragrant.
4. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, grated ginger, and chili paste (if using).
5. Return the shrimp to the skillet and pour the sauce over the mixture. Toss everything together and cook for 2 minutes until heated through.
6. Serve warm, garnished with additional green onions or sesame seeds if desired.

This shrimp stir fry delivers a vibrant and nutrient-packed dish that feels indulgent without breaking your keto commitment. The cauliflower rice makes it a complete meal that’s both light and satisfying.

Keto Spicy Pork and Cabbage Stir Fry

This Keto Spicy Pork and Cabbage Stir Fry brings bold, fiery flavors with tender pork and crunchy cabbage. It’s a satisfying, low-carb dish that’s perfect for spice lovers looking to switch up their dinner routine.

Ingredients:

• For the stir fry:
  • 1 lb ground pork
  • 2 tbsp avocado oil
  • 4 cups shredded green cabbage
  • 1/2 cup sliced green onions
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tbsp chili garlic sauce
  • 1 tsp sesame oil

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up, until browned and fully cooked. Remove and set aside.
2. Add the remaining avocado oil to the skillet. Toss in the cabbage and stir fry for 4-5 minutes until tender but still crisp.
3. Add the garlic, ginger, and green onions to the skillet, stirring for 30 seconds until fragrant.
4. In a small bowl, whisk together the tamari, rice vinegar, chili garlic sauce, and sesame oil.
5. Return the pork to the skillet, pour the sauce over the mixture, and toss well. Cook for an additional 2-3 minutes to meld the flavors.
6. Serve hot, garnished with more green onions if desired.

This spicy pork and cabbage stir fry delivers a punch of flavor and a satisfying crunch, making it an excellent addition to your keto meal rotation.

Keto Thai Basil Chicken Stir Fry

Fragrant and bursting with authentic Thai flavors, this Keto Thai Basil Chicken Stir Fry is a perfect quick dinner option. The aromatic basil paired with tender chicken and a flavorful sauce makes it a standout dish.

Ingredients:

• For the stir fry:
  • 1 lb ground chicken or diced chicken breast
  • 2 tbsp avocado oil
  • 1 red chili, finely chopped (optional for heat)
  • 2 garlic cloves, minced
  • 1/4 cup sliced shallots
  • 2 cups fresh Thai basil leaves
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp fish sauce
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tsp erythritol or monk fruit sweetener

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until browned and fully cooked. Remove and set aside.
2. Add the remaining oil to the skillet and toss in the shallots, garlic, and red chili. Stir fry for 1-2 minutes until aromatic.
3. In a small bowl, mix the tamari, fish sauce, rice vinegar, and sweetener.
4. Return the chicken to the skillet, pour the sauce over the mixture, and toss well. Stir in the Thai basil leaves and cook for 1-2 minutes until wilted.
5. Serve immediately, optionally over cauliflower rice or zucchini noodles.

This Thai Basil Chicken Stir Fry delivers a perfect balance of sweet, salty, and spicy notes. It’s a quick and delicious way to enjoy authentic Thai flavors while staying low-carb.

Keto Ginger Salmon Stir Fry

Elevate your keto dining with this Keto Ginger Salmon Stir Fry. Featuring tender, flaky salmon and vibrant vegetables, it’s a nutrient-packed dish with a savory ginger sauce that’s as healthy as it is flavorful.

Ingredients:

• For the stir fry:
  • 1 lb salmon, cut into bite-sized cubes
  • 2 tbsp avocado oil
  • 1 cup snap peas
  • 1 cup sliced red bell pepper
  • 1 cup sliced mushrooms
  • 1 garlic clove, minced
  • 1 tsp grated ginger
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tbsp sesame oil
  • 1/2 tsp xanthan gum (optional for thickening)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the salmon and cook for 2-3 minutes on each side until browned and cooked through. Remove and set aside.
2. Add the remaining avocado oil to the skillet. Toss in the snap peas, red bell pepper, and mushrooms. Stir fry for 4-5 minutes until tender.
3. Add the garlic and ginger, stirring for 30 seconds until fragrant.
4. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, and xanthan gum (if using).
5. Return the salmon to the skillet, pour the sauce over the mixture, and gently toss to coat. Cook for an additional 2-3 minutes until heated through.
6. Serve warm, optionally garnished with sesame seeds or green onions.

This ginger salmon stir fry is a flavorful, protein-rich dish that’s perfect for a weeknight dinner or meal prep. It’s a great way to incorporate more omega-3s into your keto diet.

Keto Teriyaki Chicken Stir Fry

This Keto Teriyaki Chicken Stir Fry brings the classic teriyaki flavor to a low-carb, sugar-free version. The sweet and savory sauce coats tender chicken and crisp vegetables, making it an easy, delicious weeknight dinner.

Ingredients:

• For the stir fry:
  • 1 lb chicken breast, thinly sliced
  • 2 tbsp avocado oil
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1/2 cup bell pepper, sliced
  • 2 garlic cloves, minced
  • 1/4 cup sliced green onions
• For the teriyaki sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tbsp sesame oil
  • 1 tbsp erythritol or monk fruit sweetener
  • 1 tsp grated ginger
  • 1/4 tsp xanthan gum (optional for thickening)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken and stir fry for 4-5 minutes until browned and cooked through. Remove and set aside.
2. Add the remaining avocado oil to the skillet. Toss in the broccoli, carrots, and bell pepper. Stir fry for 4-5 minutes until the vegetables are tender but still crisp.
3. Add the garlic and green onions to the skillet and stir fry for another minute.
4. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, erythritol, ginger, and xanthan gum (if using).
5. Return the chicken to the skillet, pour the teriyaki sauce over the stir fry, and toss to combine. Cook for an additional 2-3 minutes until the sauce has thickened and everything is evenly coated.
6. Serve hot, garnished with extra green onions or sesame seeds if desired.

This Keto Teriyaki Chicken Stir Fry is a perfect combination of sweetness and umami without the carbs. It’s an easy and flavorful way to enjoy a classic dish on a keto diet.

Keto Eggplant and Tofu Stir Fry

This Keto Eggplant and Tofu Stir Fry is a hearty, plant-based dish packed with protein-rich tofu and tender eggplant. The rich sauce and tender vegetables make for a satisfying, keto-friendly meal.

Ingredients:

• For the stir fry:
  • 1 block firm tofu, drained and cubed
  • 2 tbsp avocado oil
  • 1 medium eggplant, cubed
  • 1/2 cup bell pepper, sliced
  • 1/4 cup sliced green onions
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tbsp sesame oil
  • 1 tbsp almond butter or peanut butter (unsweetened)
  • 1/4 tsp chili flakes (optional for heat)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 4-5 minutes on each side until golden brown and crispy. Remove and set aside.
2. Add the remaining oil to the skillet. Toss in the eggplant and bell pepper, stir frying for 4-5 minutes until the vegetables are tender but not mushy.
3. Add the garlic and ginger, cooking for 30 seconds until fragrant.
4. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, almond butter, and chili flakes (if using).
5. Return the tofu to the skillet, pour the sauce over the stir fry, and toss to coat evenly. Cook for an additional 2-3 minutes until heated through.
6. Serve hot, garnished with green onions or sesame seeds.

This Keto Eggplant and Tofu Stir Fry is a perfect vegetarian option that’s both satisfying and nutritious. It’s rich in healthy fats and plant-based protein, making it ideal for those following a keto or low-carb diet.

Keto Chicken and Asparagus Stir Fry

This Keto Chicken and Asparagus Stir Fry is a fresh, vibrant dish loaded with protein and low-carb vegetables. The light sauce enhances the natural flavors of the chicken and asparagus, making it a delicious, healthy meal.

Ingredients:

• For the stir fry:
  • 1 lb chicken breast, sliced thin
  • 2 tbsp avocado oil
  • 2 cups asparagus, chopped into 2-inch pieces
  • 1/2 cup sliced red bell pepper
  • 1/4 cup sliced green onions
  • 2 garlic cloves, minced
  • 1 tbsp sesame seeds (optional)
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 tsp erythritol or monk fruit sweetener (optional)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until browned and fully cooked. Remove from the skillet and set aside.
2. Add the remaining oil to the skillet and toss in the asparagus and bell pepper. Stir fry for 4-5 minutes until the vegetables are tender but still vibrant and crisp.
3. Add the garlic and green onions, stir frying for another minute until fragrant.
4. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, ginger, and sweetener (if using).
5. Return the chicken to the skillet and pour the sauce over the mixture. Toss everything together and cook for another 2-3 minutes, allowing the sauce to coat the ingredients.
6. Serve hot, sprinkled with sesame seeds and additional green onions if desired.

This Keto Chicken and Asparagus Stir Fry is a light, yet flavorful dish that’s perfect for a quick, low-carb dinner. It’s packed with protein and fiber, making it a satisfying choice for any keto meal plan.

Keto Mongolian Beef Stir Fry

This Keto Mongolian Beef Stir Fry is a rich, savory dish featuring tender beef in a flavorful, sugar-free sauce. With a slight sweetness from the low-carb sweetener and the right balance of savory flavors, it’s a perfect keto-friendly take on the classic Mongolian beef.

Ingredients:

• For the stir fry:
  • 1 lb flank steak, thinly sliced against the grain
  • 2 tbsp avocado oil
  • 1/2 cup sliced green onions
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 2 tbsp beef broth
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tbsp erythritol or monk fruit sweetener
  • 1 tsp sesame oil
  • 1/2 tsp xanthan gum (optional for thickening)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the flank steak in batches to avoid overcrowding, and cook for 2-3 minutes per side until browned. Remove the beef and set aside.
2. Add the remaining oil to the skillet. Toss in the garlic, ginger, and green onions, stir frying for about 1 minute until fragrant.
3. In a small bowl, whisk together the tamari, beef broth, rice vinegar, sweetener, sesame oil, and xanthan gum (if using).
4. Return the beef to the skillet and pour the sauce over the meat. Toss to coat and cook for another 2-3 minutes until the sauce thickens.
5. Serve immediately, garnished with extra green onions.

This Keto Mongolian Beef Stir Fry is perfect for satisfying your takeout cravings without the carbs. The sauce is rich, glossy, and flavorful, giving the beef a deliciously tender texture.

Keto Kung Pao Chicken Stir Fry

The Keto Kung Pao Chicken Stir Fry offers all the spicy, savory flavors of the classic dish but without the added carbs. The chicken is stir-fried to perfection and tossed in a flavorful sauce, complete with crunchy peanuts for added texture.

Ingredients:

• For the stir fry:
  • 1 lb chicken breast, diced
  • 2 tbsp avocado oil
  • 1/2 cup red bell pepper, diced
  • 1/2 cup zucchini, diced
  • 1/4 cup roasted unsalted peanuts
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes (optional for heat)
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tbsp sesame oil
  • 1 tbsp erythritol or monk fruit sweetener
  • 1 tsp Sriracha or chili garlic sauce (optional for extra heat)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
2. Add the remaining oil to the skillet. Toss in the bell pepper, zucchini, and garlic, and stir fry for 4-5 minutes until tender.
3. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, sweetener, and Sriracha or chili garlic sauce (if using).
4. Return the chicken to the skillet and pour the sauce over the mixture. Toss to coat evenly and cook for another 2-3 minutes until everything is well-combined.
5. Add the peanuts and red pepper flakes (if using) to the stir fry and give it one final toss.
6. Serve hot, garnished with more peanuts or green onions.

This Keto Kung Pao Chicken Stir Fry has all the flavor you expect from the classic dish with a low-carb twist. The peanuts add a satisfying crunch, and the sauce delivers the perfect balance of spicy, tangy, and sweet.

Keto Garlic Shrimp and Broccoli Stir Fry

This Keto Garlic Shrimp and Broccoli Stir Fry is a quick, healthy dish packed with protein from the shrimp and fiber from the broccoli. The garlic and lemon sauce brings everything together for a fresh, flavorful, and satisfying meal.

Ingredients:

• For the stir fry:
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp avocado oil
  • 3 cups broccoli florets
  • 1/2 cup sliced bell pepper
  • 2 garlic cloves, minced
  • 1/4 cup sliced green onions
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 2 tbsp lemon juice
  • 1 tbsp sesame oil
  • 1 tsp erythritol or monk fruit sweetener (optional for sweetness)
  • 1/2 tsp crushed red pepper flakes (optional for heat)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
2. In the same skillet, add the remaining oil and toss in the broccoli and bell pepper. Stir fry for 4-5 minutes until the vegetables are tender but still vibrant.
3. Add the garlic and green onions to the skillet and stir fry for another 1 minute until fragrant.
4. In a small bowl, whisk together the tamari, lemon juice, sesame oil, sweetener (if using), and red pepper flakes (if using).
5. Return the shrimp to the skillet and pour the sauce over the stir fry. Toss everything together and cook for another 2 minutes until heated through.
6. Serve immediately, garnished with more green onions if desired.

This Keto Garlic Shrimp and Broccoli Stir Fry is a light yet flavorful dish that’s full of fresh ingredients and healthy fats. It’s perfect for a quick, satisfying keto meal that doesn’t compromise on taste.

Keto Chicken and Cauliflower Fried Rice Stir Fry

This Keto Chicken and Cauliflower Fried Rice Stir Fry is a low-carb alternative to traditional fried rice. With cauliflower rice as the base, this dish is packed with protein from the chicken and full of flavor from the soy-based sauce and vegetables.

Ingredients:

• For the stir fry:
  • 1 lb chicken breast, diced
  • 2 tbsp avocado oil
  • 1 cup cauliflower rice (fresh or frozen)
  • 1/2 cup diced carrots
  • 1/4 cup peas
  • 2 garlic cloves, minced
  • 2 green onions, sliced
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar (unsweetened)
  • 1 tbsp erythritol or monk fruit sweetener (optional)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 5-6 minutes until browned and fully cooked. Remove the chicken and set aside.
2. Add the remaining avocado oil to the skillet. Toss in the cauliflower rice, carrots, and peas. Stir fry for 4-5 minutes until the vegetables are tender and the cauliflower rice is heated through.
3. Add the garlic and green onions, stir frying for another minute until fragrant.
4. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, and sweetener (if using).
5. Return the chicken to the skillet, pour the sauce over the mixture, and toss to combine. Cook for another 2-3 minutes until everything is evenly coated.
6. Serve hot, garnished with more green onions or sesame seeds.

This Keto Chicken and Cauliflower Fried Rice Stir Fry is a great way to enjoy the flavors of fried rice without the carbs. It’s a filling, low-carb option for lunch or dinner.

Keto Beef and Bok Choy Stir Fry

This Keto Beef and Bok Choy Stir Fry is a simple, savory dish with tender beef and vibrant bok choy. The stir fry is quick to make and packed with flavor from the soy-based sauce, garlic, and sesame oil.

Ingredients:

• For the stir fry:
  • 1 lb flank steak, thinly sliced
  • 2 tbsp avocado oil
  • 4 cups bok choy, chopped
  • 1/2 cup sliced mushrooms
  • 2 garlic cloves, minced
  • 1/4 cup sliced green onions
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tsp grated ginger
  • 1/2 tsp chili flakes (optional for heat)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir fry for 2-3 minutes until browned and fully cooked. Remove and set aside.
2. Add the remaining oil to the skillet and toss in the bok choy and mushrooms. Stir fry for 3-4 minutes until tender and slightly wilted.
3. Add the garlic and green onions, stir frying for 1 minute until fragrant.
4. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, ginger, and chili flakes (if using).
5. Return the beef to the skillet, pour the sauce over the stir fry, and toss to combine. Cook for another 2-3 minutes until heated through and everything is evenly coated.
6. Serve hot, garnished with extra green onions or sesame seeds.

This Keto Beef and Bok Choy Stir Fry is a quick and flavorful meal that’s perfect for a keto diet. The combination of beef and bok choy creates a rich texture, while the sauce adds a savory depth of flavor.

Keto Shrimp and Zucchini Noodles Stir Fry

This Keto Shrimp and Zucchini Noodles Stir Fry is a light yet satisfying dish featuring shrimp and zucchini noodles. The shrimp is perfectly cooked and paired with a savory sauce that enhances the dish’s natural flavors.

Ingredients:

• For the stir fry:
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp avocado oil
  • 2 medium zucchinis, spiralized into noodles
  • 1/2 cup sliced red bell pepper
  • 1/4 cup sliced green onions
  • 2 garlic cloves, minced
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tsp erythritol or monk fruit sweetener (optional)
  • 1/2 tsp crushed red pepper flakes (optional for heat)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
2. Add the remaining oil to the skillet and toss in the zucchini noodles and bell pepper. Stir fry for 3-4 minutes until the zucchini noodles are tender but not mushy.
3. Add the garlic and green onions, stir frying for another 1 minute until fragrant.
4. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, sweetener (if using), and red pepper flakes (if using).
5. Return the shrimp to the skillet, pour the sauce over the stir fry, and toss everything together. Cook for an additional 2 minutes until everything is evenly coated and heated through.
6. Serve immediately, garnished with extra green onions or sesame seeds.

This Keto Shrimp and Zucchini Noodles Stir Fry is a great way to enjoy a low-carb, nutritious meal. The zucchini noodles provide a satisfying texture that pairs perfectly with the shrimp and savory sauce.

Keto Chicken and Mushroom Stir Fry

This Keto Chicken and Mushroom Stir Fry is a savory, satisfying dish with tender chicken and earthy mushrooms. The rich sauce adds depth of flavor while keeping the dish light and low-carb, making it perfect for a keto-friendly meal.

Ingredients:

• For the stir fry:
  • 1 lb chicken breast, sliced thin
  • 2 tbsp avocado oil
  • 2 cups sliced mushrooms (shiitake, cremini, or button)
  • 1/2 cup snow peas
  • 2 garlic cloves, minced
  • 1/4 cup sliced green onions
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tsp erythritol or monk fruit sweetener
  • 1 tsp grated ginger

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes until browned and cooked through. Remove from the skillet and set aside.
2. Add the remaining oil to the skillet. Toss in the mushrooms and snow peas and stir fry for 4-5 minutes until the mushrooms soften and the snow peas turn bright green.
3. Add the garlic and green onions and stir fry for another minute until fragrant.
4. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, sweetener, and ginger.
5. Return the chicken to the skillet and pour the sauce over the stir fry. Toss everything together and cook for another 2-3 minutes until heated through.
6. Serve hot, garnished with more green onions if desired.

This Keto Chicken and Mushroom Stir Fry is a deliciously rich dish with earthy mushrooms and a savory sauce. It’s perfect for a low-carb dinner that’s packed with flavor and easy to prepare.

Keto Beef and Cabbage Stir Fry

This Keto Beef and Cabbage Stir Fry is a hearty and filling dish that combines tender beef with crispy cabbage and a savory sauce. It’s a simple, low-carb stir fry that’s perfect for anyone looking to eat healthy without sacrificing flavor.

Ingredients:

• For the stir fry:
  • 1 lb ground beef
  • 2 tbsp avocado oil
  • 4 cups shredded cabbage
  • 1/2 cup sliced bell pepper
  • 2 garlic cloves, minced
  • 2 green onions, sliced
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tsp erythritol or monk fruit sweetener
  • 1/2 tsp garlic powder

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it apart as it cooks until browned and fully cooked. Remove from the skillet and set aside.
2. Add the remaining oil to the skillet. Toss in the cabbage and bell pepper, stir frying for 4-5 minutes until the cabbage wilts and becomes slightly crispy.
3. Add the garlic and green onions and cook for another 1-2 minutes until fragrant.
4. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, sweetener, and garlic powder.
5. Return the beef to the skillet and pour the sauce over the mixture. Toss everything together and cook for another 2-3 minutes until everything is evenly coated and heated through.
6. Serve hot, garnished with extra green onions or sesame seeds if desired.

This Keto Beef and Cabbage Stir Fry is a perfect low-carb meal that’s filling and easy to make. The cabbage adds a satisfying crunch, and the savory beef pairs perfectly with the tangy sauce.

Keto Pork and Bok Choy Stir Fry

This Keto Pork and Bok Choy Stir Fry is a flavorful, low-carb dish with tender pork and crunchy bok choy. The combination of soy sauce, sesame oil, and ginger brings all the ingredients together in a deliciously savory sauce.

Ingredients:

• For the stir fry:
  • 1 lb pork tenderloin, thinly sliced
  • 2 tbsp avocado oil
  • 4 cups bok choy, chopped
  • 1/2 cup sliced red bell pepper
  • 2 garlic cloves, minced
  • 1/4 cup sliced green onions
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tsp grated ginger
  • 1/2 tsp chili flakes (optional for heat)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the pork slices and stir fry for 4-5 minutes until browned and cooked through. Remove from the skillet and set aside.
2. Add the remaining oil to the skillet. Toss in the bok choy and bell pepper, stir frying for 3-4 minutes until the vegetables are tender but still crisp.
3. Add the garlic and green onions and stir fry for another 1 minute until fragrant.
4. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, ginger, and chili flakes (if using).
5. Return the pork to the skillet, pour the sauce over the stir fry, and toss everything together. Cook for another 2-3 minutes until everything is evenly coated and heated through.
6. Serve hot, garnished with more green onions if desired.

This Keto Pork and Bok Choy Stir Fry is a flavorful, savory dish that’s quick to make and perfect for a low-carb dinner. The tender pork and crispy bok choy work together beautifully with the flavorful sauce.

Keto Thai Basil Chicken Stir Fry

This Keto Thai Basil Chicken Stir Fry is an aromatic and flavorful dish with a bold mix of herbs and spices. It features juicy chicken, vibrant vegetables, and the signature Thai basil flavor that brings it all together in a savory stir fry.

Ingredients:

• For the stir fry:
  • 1 lb chicken breast, thinly sliced
  • 2 tbsp avocado oil
  • 1/2 cup sliced bell peppers
  • 1/2 cup sliced onions
  • 1/4 cup fresh Thai basil leaves
  • 2 garlic cloves, minced
  • 1-2 Thai bird’s eye chilies (optional for heat)
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp erythritol or monk fruit sweetener (optional)
  • 1/2 tsp chili flakes (optional)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken and stir fry for 5-6 minutes until browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the remaining oil. Toss in the bell peppers, onions, and garlic, stir frying for 3-4 minutes until softened.
3. Add the Thai bird’s eye chilies and basil leaves, stir frying for another 1-2 minutes until fragrant.
4. In a small bowl, whisk together the tamari, fish sauce, lime juice, sweetener (if using), and chili flakes.
5. Return the chicken to the skillet and pour the sauce over the stir fry. Toss everything together and cook for an additional 2-3 minutes until heated through.
6. Serve immediately, garnished with extra basil if desired.

This Keto Thai Basil Chicken Stir Fry is a perfect blend of spicy, savory, and fresh flavors. The basil elevates the dish, and the low-carb sauce is a great substitute for traditional sugar-heavy versions.

Keto Shrimp and Asparagus Stir Fry

This Keto Shrimp and Asparagus Stir Fry is a light, refreshing dish that brings together succulent shrimp and tender asparagus. With a flavorful garlic-lemon sauce, it’s perfect for a healthy, low-carb meal.

Ingredients:

• For the stir fry:
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp avocado oil
  • 2 cups asparagus, cut into 1-inch pieces
  • 1/2 cup sliced mushrooms
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 2 tbsp lemon juice
  • 1 tbsp sesame oil
  • 1 tsp erythritol or monk fruit sweetener (optional)
  • 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the shrimp and stir fry for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
2. Add the remaining oil to the skillet. Toss in the asparagus and mushrooms, stir frying for 4-5 minutes until the asparagus is tender but still crisp.
3. Add the garlic and parsley, stir frying for another minute until fragrant.
4. In a small bowl, whisk together the tamari, lemon juice, sesame oil, sweetener (if using), and red pepper flakes (if using).
5. Return the shrimp to the skillet, pour the sauce over the stir fry, and toss everything together. Cook for another 2-3 minutes until everything is well-coated and heated through.
6. Serve immediately, garnished with more parsley if desired.

This Keto Shrimp and Asparagus Stir Fry is a great low-carb meal that’s fresh, vibrant, and light yet satisfying. The tangy lemon sauce complements the shrimp and asparagus perfectly.

Keto Pork and Green Bean Stir Fry

This Keto Pork and Green Bean Stir Fry combines tender pork with crispy green beans in a delicious stir fry. The savory sauce with garlic, ginger, and sesame oil adds rich flavor while keeping the dish light and keto-friendly.

Ingredients:

• For the stir fry:
  • 1 lb pork tenderloin, thinly sliced
  • 2 tbsp avocado oil
  • 3 cups green beans, trimmed
  • 1/2 cup sliced red bell pepper
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
• For the sauce:
  • 3 tbsp tamari or coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar (unsweetened)
  • 1 tsp erythritol or monk fruit sweetener
  • 1/2 tsp chili flakes (optional)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the pork and stir fry for 5-6 minutes until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the remaining oil. Toss in the green beans and red bell pepper, stir frying for 4-5 minutes until the vegetables are tender yet still crisp.
3. Add the garlic and ginger and stir fry for another 1 minute until fragrant.
4. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, sweetener, and chili flakes (if using).
5. Return the pork to the skillet, pour the sauce over the stir fry, and toss everything together. Cook for another 2-3 minutes until everything is well-coated and heated through.
6. Serve immediately, garnished with sesame seeds or more green onions if desired.

This Keto Pork and Green Bean Stir Fry is a delicious, satisfying meal with a savory sauce that enhances the natural flavors of the pork and vegetables. It’s perfect for a low-carb dinner that’s both filling and flavorful.

Note: More recipes are coming soon!