29+ Healthy Authentic Keto Chinese Recipes to Try Today

Chinese cuisine is known for its vibrant flavors, diverse textures, and delicious balance of savory, sweet, and spicy notes.

However, if you’re on a keto diet, you may have found it challenging to enjoy these dishes without straying from your low-carb lifestyle.

The good news is that it’s entirely possible to recreate authentic Chinese dishes that are both keto-friendly and full of flavor!

In this blog, we’ve curated a list of 29+ keto authentic Chinese recipes that let you enjoy your favorite Chinese flavors without the carbs.

From savory stir-fries and crispy meats to flavorful soups and comforting noodle dishes, you’ll find a wide variety of options that won’t derail your keto journey.

So, if you’re craving the taste of Chinese takeout but want to stay true to your low-carb goals, this collection of recipes will satisfy your taste buds while keeping your carb count in check.

29+ Healthy Authentic Keto Chinese Recipes to Try Today

Adopting a keto lifestyle doesn’t mean you have to sacrifice flavor, especially when it comes to enjoying your favorite Chinese dishes.

With these 29+ keto authentic Chinese recipes, you can indulge in the bold, savory, and spicy flavors of Chinese cuisine while staying within your carb limits.

Whether you’re in the mood for a hearty stir-fry, a comforting soup, or a flavorful side dish, these recipes will keep your meals exciting and delicious.

Remember, the key to staying keto on Chinese food is focusing on fresh, whole ingredients and opting for low-carb substitutes like cauliflower rice, almond flour, and sugar-free sweeteners.

With these keto-friendly options, you’ll be able to recreate the magic of Chinese cooking right in your kitchen.

So grab your wok and get cooking — your taste buds will thank you!

Keto Sichuan-Style Spicy Beef Stir-Fry

Sichuan cuisine is known for its bold flavors, and this keto-friendly version of a spicy beef stir-fry doesn’t compromise on authenticity. With tender beef, aromatic spices, and a touch of heat, this dish delivers a satisfying low-carb experience perfect for weeknight dinners or gatherings.

Ingredients:

• 1 lb (450g) beef sirloin, thinly sliced
• 2 tbsp coconut oil or avocado oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 green onions, chopped
• 1 tbsp Sichuan peppercorns (optional for authenticity)
• 1 tsp crushed red pepper flakes
• 2 tbsp soy sauce or tamari (keto-friendly)
• 1 tbsp rice vinegar
• 1 tbsp chili paste (check for no added sugar)
• 1 medium zucchini, spiralized or sliced
• 1 red bell pepper, sliced

Instructions:

1. Heat a large skillet or wok over medium-high heat. Add 1 tbsp of oil.
2. Stir-fry the beef slices for 2–3 minutes until browned. Remove from the pan and set aside.
3. Add the remaining oil to the skillet. Stir-fry garlic, ginger, and Sichuan peppercorns (if using) for 30 seconds until aromatic.
4. Add red pepper flakes, soy sauce, rice vinegar, and chili paste to the skillet, stirring to combine.
5. Toss in the zucchini and bell pepper. Stir-fry for 2–3 minutes.
6. Return the beef to the skillet. Mix everything well and cook for another 2 minutes.
7. Garnish with green onions and serve hot.

This spicy beef stir-fry showcases the complexity of Sichuan flavors while keeping carbs in check. Perfect as a standalone dish or paired with cauliflower rice for a more filling meal.

Keto Chinese Egg Drop Soup

Egg drop soup is a comforting and light dish found in many Chinese households and restaurants. This keto version maintains its silky texture and delicate flavor without relying on starch-based thickeners.

Ingredients:

• 4 cups chicken broth (low-sodium, homemade if possible)
• 2 large eggs, beaten
• 1 tsp sesame oil
• 1/2 tsp ginger, grated
• 2 green onions, finely chopped
• 1/4 tsp xanthan gum (optional for thickening)
• Salt and white pepper to taste

Instructions:

1. In a medium saucepan, heat the chicken broth over medium heat. Add ginger and let it simmer for 5 minutes.
2. If using xanthan gum, whisk it into the broth to slightly thicken the soup.
3. Slowly pour the beaten eggs into the broth in a steady stream while gently stirring to create ribbons.
4. Add sesame oil, salt, and white pepper to taste. Stir well.
5. Serve hot, garnished with green onions.

This keto egg drop soup is a perfect appetizer or light meal that warms the soul. Its simplicity allows it to pair well with other dishes while providing a satisfying, low-carb option.

Keto Cauliflower Fried Rice

A keto twist on the classic fried rice, this recipe swaps carb-heavy rice with finely grated cauliflower while keeping the traditional flavors intact. It’s a versatile dish that can be customized with your favorite proteins or vegetables.

Ingredients:

• 4 cups cauliflower rice (fresh or frozen)
• 2 tbsp coconut oil or avocado oil
• 2 large eggs, beaten
• 1/2 cup diced chicken, shrimp, or pork (optional)
• 1/2 cup green peas (optional, for slightly higher carbs)
• 1/4 cup carrots, diced (optional, for slightly higher carbs)
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari (keto-friendly)
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Cook your protein (if using) until fully cooked, then set aside.
2. Add the remaining oil to the skillet. Stir-fry garlic for 30 seconds until fragrant.
3. Push the garlic to one side of the skillet. Pour in the beaten eggs and scramble them lightly.
4. Add the cauliflower rice, green peas, and carrots (if using). Stir-fry for 3–4 minutes.
5. Return the protein to the skillet. Add soy sauce and sesame oil. Stir everything together.
6. Garnish with green onions and serve immediately.

Keto cauliflower fried rice is a satisfying and flavorful way to enjoy a beloved classic while staying within your low-carb goals. It’s easy to prepare, making it an ideal choice for busy weeknights.

Keto Sweet and Sour Chicken

This keto sweet and sour chicken recipe replaces traditional sugar with a combination of low-carb sweeteners, offering the same tangy and savory flavor that is beloved in Chinese cuisine. It’s crispy on the outside and tender on the inside, without the high-carb batter typically used in restaurant versions.

Ingredients:

• 1 lb (450g) chicken breast, cut into bite-sized pieces
• 1/4 cup almond flour (for breading)
• 2 tbsp coconut flour (for breading)
• 2 eggs, beaten
• 1/4 cup avocado oil or coconut oil (for frying)
• 1/4 cup apple cider vinegar
• 2 tbsp low-carb ketchup
• 2 tbsp tamari or soy sauce (keto-friendly)
• 1 tbsp erythritol or monk fruit sweetener
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup bell peppers, diced (red and green)
• 1/4 cup onion, diced

Instructions:

1. In a bowl, mix almond flour, coconut flour, garlic powder, and onion powder. Dip the chicken pieces in the beaten eggs, then coat them in the flour mixture.
2. Heat the oil in a large pan over medium-high heat. Fry the chicken in batches for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
3. In the same pan, combine apple cider vinegar, low-carb ketchup, soy sauce, and sweetener. Stir well and let it simmer for 2-3 minutes to thicken.
4. Add the diced bell peppers and onions to the sauce, stirring to combine. Let them soften for 2 minutes.
5. Return the fried chicken to the pan, tossing it in the sauce until evenly coated.
6. Serve hot with steamed cauliflower rice for a complete meal.

This keto sweet and sour chicken offers a balance of sweet, tangy, and savory notes without the sugar spike. It’s a great option for anyone craving a traditional Chinese dish on a keto diet.

Keto Chinese Beef and Broccoli

Beef and broccoli is one of the most iconic dishes in Chinese-American cuisine. This keto version uses a flavorful, savory sauce and fresh broccoli to create a low-carb, delicious meal. Perfect for quick weeknight dinners, this dish brings the authentic taste of Chinese food with a keto-friendly twist.

Ingredients:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• 2 cups broccoli florets, steamed
• 2 tbsp avocado oil or sesame oil
• 1/4 cup tamari or soy sauce (keto-friendly)
• 1 tbsp rice vinegar
• 1 tbsp chili paste (optional for a spicy kick)
• 1 tbsp sesame oil
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1/4 tsp xanthan gum (optional for thickening)
• Salt and pepper to taste

Instructions:

1. In a large skillet or wok, heat 1 tbsp of sesame oil over medium-high heat. Add the sliced beef and stir-fry for 2–3 minutes until browned. Remove and set aside.
2. In the same skillet, add the remaining sesame oil, garlic, and ginger. Stir-fry for 1 minute until fragrant.
3. Add the tamari, rice vinegar, and chili paste (if using). Stir to combine.
4. If you like a thicker sauce, whisk in the xanthan gum to achieve a desired consistency.
5. Add the steamed broccoli and cooked beef back to the skillet. Toss to combine, ensuring the beef and broccoli are well-coated with the sauce.
6. Season with salt and pepper to taste. Serve immediately.

This keto beef and broccoli is a satisfying and flavorful dish that perfectly captures the essence of Chinese cuisine, all while keeping carbs low. It’s perfect for meal prep or as a weeknight dinner.

Keto Kung Pao Shrimp

Kung Pao shrimp is a vibrant and spicy dish that combines tender shrimp with a sweet and savory sauce. The classic recipe uses peanuts, but this keto version omits them for a low-carb meal while still delivering a rich and satisfying flavor profile.

Ingredients:

• 1 lb (450g) shrimp, peeled and deveined
• 2 tbsp avocado oil or peanut oil
• 2 cloves garlic, minced
• 1/2 inch ginger, minced
• 1/4 cup tamari or soy sauce (keto-friendly)
• 1 tbsp rice vinegar
• 1 tbsp chili paste (optional)
• 1 tbsp erythritol or monk fruit sweetener
• 1/2 cup bell peppers, diced (red and green)
• 1/4 cup onions, diced
• 1 tbsp sesame oil
• 2 tbsp chopped green onions for garnish

Instructions:

1. Heat 1 tbsp of avocado oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove the shrimp from the pan and set aside.
2. In the same skillet, add the remaining avocado oil, garlic, and ginger. Stir-fry for about 1 minute until fragrant.
3. Add the tamari, rice vinegar, chili paste, and sweetener. Stir to combine and bring to a simmer for 2–3 minutes.
4. Add the diced bell peppers and onions. Stir-fry for another 2–3 minutes until the vegetables are tender.
5. Return the shrimp to the skillet, tossing it in the sauce until well-coated.
6. Drizzle with sesame oil and garnish with chopped green onions. Serve immediately.

Keto Kung Pao shrimp brings the perfect combination of flavors—sweet, salty, and spicy—without the carbs. It’s a great option for anyone craving a flavorful, low-carb meal with authentic Chinese flair.

Keto Lemon Chicken

Keto lemon chicken is a tangy, savory dish where tender chicken pieces are coated in a flavorful, lemon-based sauce. It’s a low-carb version of the popular Chinese lemon chicken, offering the same bright and citrusy flavors while keeping the carb count low. This dish is great for a light yet satisfying meal that pairs perfectly with cauliflower rice.

Ingredients:

• 1 lb (450g) chicken breast, thinly sliced
• 2 tbsp almond flour (for breading)
• 1 tbsp coconut flour (for breading)
• 2 large eggs, beaten
• 2 tbsp avocado oil or olive oil
• 1/4 cup chicken broth (low-sodium)
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp soy sauce or tamari (keto-friendly)
• 1 tbsp erythritol or monk fruit sweetener
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions:

1. In a bowl, mix almond flour, coconut flour, garlic powder, salt, and pepper. Dip the chicken pieces in the beaten eggs, then coat them in the flour mixture.
2. Heat oil in a large skillet over medium-high heat. Fry the chicken pieces for 3–4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the chicken broth, lemon juice, lemon zest, soy sauce, and sweetener. Stir to combine and bring the sauce to a simmer for 2–3 minutes until slightly thickened.
4. Return the chicken to the skillet, tossing it in the sauce until well-coated.
5. Garnish with fresh parsley and serve hot with cauliflower rice or steamed vegetables.

Keto lemon chicken offers the perfect combination of bright lemon flavor and savory goodness, all while being low-carb. It’s an excellent option for anyone looking for a refreshing, yet satisfying meal that stays true to the flavors of Chinese cuisine.

Keto Chinese-style Hot and Sour Soup

Hot and sour soup is a beloved dish with a perfect balance of spicy, sour, and savory flavors. This keto version omits the starchy cornstarch and replaces it with xanthan gum, offering the same thickened texture and deep flavors without the carbs. It’s ideal as an appetizer or a light meal on a chilly day.

Ingredients:

• 4 cups chicken broth (low-sodium)
• 1/2 cup mushrooms, sliced
• 1/2 cup bamboo shoots, julienned
• 1/4 cup shredded cabbage
• 1/4 cup tofu, cubed (optional)
• 2 tbsp soy sauce or tamari (keto-friendly)
• 1 tbsp rice vinegar
• 1 tbsp chili paste (adjust to taste)
• 1 tbsp erythritol or monk fruit sweetener
• 1/2 tsp white pepper
• 1/2 tsp ginger, minced
• 2 tbsp vinegar (apple cider or white)
• 1 egg, lightly beaten
• 1 tsp xanthan gum (optional for thickening)
• 1 green onion, chopped (for garnish)

Instructions:

1. In a large pot, bring the chicken broth to a simmer. Add the mushrooms, bamboo shoots, shredded cabbage, and tofu (if using).
2. Stir in the soy sauce, rice vinegar, chili paste, sweetener, white pepper, and ginger. Let it simmer for 5 minutes.
3. If you prefer a thicker soup, whisk in the xanthan gum to the broth and stir well.
4. Slowly pour in the beaten egg while stirring the soup gently to create egg ribbons.
5. Taste and adjust the seasonings as necessary.
6. Garnish with chopped green onions and serve hot.

This keto hot and sour soup brings all the bold flavors of the traditional recipe without the carbs. It’s a warm, comforting dish that’s both satisfying and low in sugar, perfect for any time of year.

Keto Chinese BBQ Ribs

Keto Chinese BBQ ribs are a flavorful and sticky dish that offers the perfect balance of savory, sweet, and spicy. These ribs are cooked in a low-carb BBQ sauce that mimics the traditional flavors of Chinese-style barbecue while staying within the keto guidelines. Perfect for a weekend meal or a special gathering.

Ingredients:

• 2 lbs (900g) baby back ribs
• 2 tbsp avocado oil or sesame oil
• 1/4 cup tamari or soy sauce (keto-friendly)
• 2 tbsp rice vinegar
• 2 tbsp erythritol or monk fruit sweetener
• 2 tbsp sugar-free ketchup
• 1 tbsp chili paste (optional for spice)
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1/2 tsp five-spice powder
• 1/2 tsp sesame oil
• 1/4 cup water

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Rub the ribs with a little sesame oil and season with salt and pepper. Place them on a baking sheet lined with foil and cover with another piece of foil. Bake for 2.5 to 3 hours, until the meat is tender.
3. While the ribs are baking, make the BBQ sauce. In a saucepan, combine tamari, rice vinegar, erythritol, ketchup, chili paste, garlic, ginger, five-spice powder, sesame oil, and water. Bring it to a simmer over medium heat, stirring often, and cook for about 10 minutes until it thickens slightly.
4. Once the ribs are done, remove them from the oven. Brush the BBQ sauce generously over the ribs.
5. Preheat a grill or broiler. Grill or broil the ribs for 5–7 minutes, brushing them with more sauce and turning occasionally to create a caramelized, sticky glaze.
6. Slice and serve with extra BBQ sauce on the side.

These keto Chinese BBQ ribs bring the sweetness and spice of traditional Chinese barbecue without the added sugar. They’re tender, flavorful, and perfect for any occasion.

Keto Chinese Lemon Shrimp

Keto Chinese lemon shrimp is a refreshing and flavorful dish that brings the bright, citrusy flavors of lemon into a low-carb, keto-friendly meal. The shrimp is lightly coated and stir-fried to perfection, then tossed in a tangy lemon sauce that enhances the natural sweetness of the shrimp. This dish is perfect for anyone looking for a quick, healthy, and satisfying Chinese-inspired meal.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tbsp avocado oil or sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup chicken broth (low-sodium)
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp soy sauce or tamari (keto-friendly)
• 1 tbsp erythritol or monk fruit sweetener
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining oil. Stir-fry the garlic and ginger for 30 seconds until fragrant.
3. Add the chicken broth, lemon juice, lemon zest, soy sauce, and sweetener to the skillet. Stir to combine and bring to a simmer for 2–3 minutes to reduce the sauce slightly.
4. Return the shrimp to the skillet and toss to coat in the lemon sauce.
5. Season with salt and pepper to taste, and garnish with fresh parsley.
6. Serve immediately with steamed cauliflower rice or vegetables.

Keto lemon shrimp is a light, bright dish full of bold flavors, making it a perfect option for a quick lunch or dinner. The lemon sauce adds a tangy twist that pairs beautifully with the sweetness of the shrimp.

Keto Chinese Braised Pork Belly

Chinese braised pork belly is a melt-in-your-mouth dish featuring tender pork belly cooked in a flavorful sauce made with soy sauce, ginger, and a few other simple ingredients. This keto version skips the sugar found in the traditional recipe while maintaining its authentic depth of flavor. It’s perfect for anyone who loves rich, savory dishes with a hint of sweetness.

Ingredients:

• 2 lbs (900g) pork belly, cut into 2-inch pieces
• 2 tbsp sesame oil
• 2 tbsp soy sauce or tamari (keto-friendly)
• 1/4 cup rice vinegar
• 1 tbsp erythritol or monk fruit sweetener
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1/2 cup water
• 1/4 tsp five-spice powder
• 1/4 tsp white pepper
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large, heavy-bottomed pot over medium-high heat. Add the pork belly pieces and brown them on all sides.
2. Add the ginger and garlic, stirring for 1–2 minutes until fragrant.
3. Stir in the soy sauce, rice vinegar, erythritol, five-spice powder, and white pepper.
4. Add water to the pot, bring to a simmer, and cover. Let it cook for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
5. Taste and adjust seasoning if necessary.
6. Garnish with chopped green onions before serving.

Keto Chinese braised pork belly is a rich and indulgent dish that brings out the full flavors of the pork while keeping the meal low-carb. It’s an ideal dish for a special dinner or when you want to treat yourself to something hearty and satisfying.

Keto Chinese Eggplant Stir-Fry

This keto Chinese eggplant stir-fry is a delicious and low-carb option that’s full of flavor and texture. The eggplant absorbs the savory sauce, creating a satisfying dish that can be enjoyed as a main or a side. It’s simple to prepare and makes the perfect keto-friendly vegetable dish to complement other proteins.

Ingredients:

• 2 medium eggplants, cut into bite-sized pieces
• 2 tbsp avocado oil or sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce or tamari (keto-friendly)
• 1 tbsp rice vinegar
• 1 tbsp chili paste (optional for spice)
• 1 tbsp erythritol or monk fruit sweetener
• 1/4 tsp five-spice powder
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the eggplant and cook for 4–5 minutes until softened and slightly browned. Remove from the pan and set aside.
2. In the same pan, add the remaining oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
3. Stir in the soy sauce, rice vinegar, chili paste (if using), sweetener, and five-spice powder.
4. Return the cooked eggplant to the skillet and toss it in the sauce. Cook for an additional 2–3 minutes, until the eggplant is well-coated and the sauce has thickened slightly.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions and serve hot.

Keto Chinese eggplant stir-fry is a satisfying, flavorful dish that highlights the savory and spicy elements of traditional Chinese cuisine while keeping it low-carb. It’s an excellent choice for vegetable lovers or those looking to add more variety to their keto meal plan.

Keto Chinese Salt and Pepper Shrimp

Keto Chinese salt and pepper shrimp is a simple yet delicious dish where shrimp are seasoned with salt, pepper, and a blend of spices, then fried until crispy and served with a burst of flavor. This keto version keeps the crispy coating light by using almond flour, making it a perfect low-carb alternative to the traditional recipe. It’s an ideal appetizer or main course, full of bold, savory flavors.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 1/4 cup almond flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 2 tbsp avocado oil or sesame oil (for frying)
• 1/4 cup green onions, chopped (for garnish)
• 1-2 fresh red chilies, sliced (optional, for spice)

Instructions:

1. In a shallow bowl, combine almond flour, salt, black pepper, garlic powder, onion powder, and paprika.
2. Toss the shrimp in the flour mixture, ensuring they are evenly coated.
3. Heat oil in a large skillet over medium-high heat. Once the oil is hot, fry the shrimp in batches for 2-3 minutes per side, until they are golden brown and crispy.
4. Remove the shrimp from the pan and place them on a paper towel-lined plate to drain any excess oil.
5. In the same skillet, quickly sauté the green onions and fresh chilies (if using) for about 1 minute.
6. Return the shrimp to the skillet and toss them in the aromatics to coat them in the flavors.
7. Serve immediately, garnished with additional green onions.

Keto salt and pepper shrimp offers crispy, flavorful shrimp with a kick of spice from the black pepper and fresh chilies. It’s a perfect dish for those who enjoy bold, savory flavors while keeping carbs low. This dish works well on its own or as part of a larger meal.

Keto Chinese Cabbage Stir-Fry

This keto Chinese cabbage stir-fry is a light, healthy dish that’s perfect for anyone following a low-carb diet. The cabbage soaks up the savory sauce, making it a flavorful and satisfying side dish. It’s a great way to enjoy the classic stir-fry flavors with minimal carbs, and it can be made in just a few minutes for a quick and easy meal.

Ingredients:

• 4 cups shredded napa cabbage (or regular cabbage)
• 2 tbsp avocado oil or sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce or tamari (keto-friendly)
• 1 tbsp rice vinegar
• 1 tbsp erythritol or monk fruit sweetener
• 1/2 tsp five-spice powder
• 1/4 tsp white pepper
• 1 tbsp sesame seeds (optional)
• 1/4 cup green onions, chopped (for garnish)

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
2. Add the shredded cabbage to the skillet and stir-fry for 3-4 minutes, until the cabbage is tender and slightly browned.
3. Stir in soy sauce, rice vinegar, sweetener, five-spice powder, and white pepper. Continue to cook for another 2–3 minutes, allowing the cabbage to absorb the sauce and soften further.
4. Taste and adjust the seasoning if necessary.
5. Garnish with sesame seeds and chopped green onions. Serve hot.

Keto Chinese cabbage stir-fry is a simple, nutritious dish that adds depth and flavor to your keto meal plan. The cabbage takes on a deliciously savory flavor from the soy sauce and spices, making it a perfect complement to other proteins or enjoyed as a standalone side dish.

Keto Chinese Mongolian Beef

Keto Mongolian beef is a rich, flavorful dish with tender beef cooked in a savory sauce made of soy sauce, ginger, and a touch of sweetness from a low-carb sweetener. This keto version avoids the sugar and cornstarch typically found in traditional Mongolian beef recipes, making it a great low-carb alternative that still retains the dish’s classic savory goodness.

Ingredients:

• 1 lb (450g) flank steak or sirloin, thinly sliced
• 2 tbsp avocado oil or sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce or tamari (keto-friendly)
• 2 tbsp rice vinegar
• 1 tbsp erythritol or monk fruit sweetener
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup green onions, chopped (for garnish)

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 3–4 minutes until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the remaining oil, garlic, and ginger. Sauté for 1–2 minutes until fragrant.
3. Stir in the soy sauce, rice vinegar, erythritol, and red pepper flakes (if using). Bring to a simmer and let it cook for 3-4 minutes to thicken the sauce.
4. Return the beef to the skillet and toss it in the sauce until well-coated.
5. Garnish with chopped green onions and serve hot with cauliflower rice or steamed vegetables.

Keto Mongolian beef is a savory, slightly sweet dish that’s full of bold flavors. It’s an excellent choice for those who want to enjoy Chinese-inspired cuisine without the extra carbs, and it’s great for meal prepping or as a quick weeknight dinner.

Keto Chinese Kung Pao Chicken

Keto Chinese Kung Pao chicken is a spicy, flavorful dish that combines tender chicken with crunchy vegetables and roasted peanuts in a savory, tangy sauce. The keto version omits sugar and uses a low-carb sweetener, maintaining the authentic bold flavors while keeping the carb count low. This dish is perfect for those who enjoy a little heat and complexity in their meals.

Ingredients:

• 1 lb (450g) chicken breast, cut into bite-sized pieces
• 2 tbsp avocado oil or sesame oil
• 1/4 cup red bell pepper, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce or tamari (keto-friendly)
• 2 tbsp rice vinegar
• 1 tbsp erythritol or monk fruit sweetener
• 1 tbsp chili paste or crushed red pepper flakes (optional for spice)
• 1/4 cup roasted peanuts
• 1/4 tsp five-spice powder
• 1/4 tsp white pepper
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining oil and sauté garlic, ginger, and bell peppers for 2-3 minutes, until the vegetables soften.
3. Stir in the soy sauce, rice vinegar, erythritol, chili paste (or red pepper flakes), five-spice powder, and white pepper. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
4. Return the chicken to the skillet and toss in the sauce to coat. Add roasted peanuts and stir to combine.
5. Garnish with chopped green onions and serve hot with cauliflower rice or steamed vegetables.

Keto Kung Pao chicken is a vibrant and spicy dish that will satisfy your cravings for Chinese takeout. The crunch of the peanuts and the balance of heat and tang make it a flavorful, low-carb alternative to a classic favorite.

Keto Chinese Beef with Broccoli

Keto Chinese beef with broccoli is a classic and comforting dish featuring tender slices of beef and crisp broccoli cooked in a savory soy-based sauce. This keto version is made without cornstarch and sugar, maintaining the traditional flavors with only a fraction of the carbs. It’s a quick and healthy dish that’s great for busy weeknights or meal prep.

Ingredients:

• 1 lb (450g) flank steak or sirloin, thinly sliced
• 3 cups broccoli florets, steamed or blanched
• 2 tbsp avocado oil or sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce or tamari (keto-friendly)
• 2 tbsp rice vinegar
• 1 tbsp erythritol or monk fruit sweetener
• 1/4 tsp red pepper flakes (optional for spice)
• 1/2 tsp sesame oil
• 1 tbsp green onions, chopped (for garnish)

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 3-4 minutes, until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining oil and sauté garlic and ginger for 1-2 minutes until fragrant.
3. Stir in the soy sauce, rice vinegar, erythritol, red pepper flakes (if using), and sesame oil. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
4. Return the cooked beef to the skillet and toss it in the sauce. Add the steamed broccoli and toss everything together until well-coated.
5. Garnish with green onions and serve hot with cauliflower rice or steamed vegetables.

Keto beef with broccoli is a simple yet delicious dish that highlights the savory and slightly sweet sauce. It’s a great low-carb alternative to a beloved Chinese classic and pairs wonderfully with cauliflower rice or vegetables for a complete meal.

Keto Chinese Egg Drop Soup

Keto Chinese egg drop soup is a comforting, flavorful soup made with a light and savory broth and silky egg ribbons. This keto version skips the cornstarch typically used for thickening and uses a touch of xanthan gum instead. It’s a quick and satisfying option for anyone craving a warm, savory, and low-carb appetizer or meal.

Ingredients:

• 4 cups chicken broth (low-sodium)
• 2 large eggs, beaten
• 1 tbsp soy sauce or tamari (keto-friendly)
• 1 tbsp rice vinegar
• 1/2 tsp white pepper
• 1/2 tsp ginger, minced
• 1 tbsp green onions, chopped (for garnish)
• 1/4 tsp xanthan gum (optional, for thickening)

Instructions:

1. In a medium saucepan, bring the chicken broth to a simmer over medium heat.
2. Stir in the soy sauce, rice vinegar, white pepper, and ginger.
3. If you prefer a thicker soup, whisk in xanthan gum and stir until the broth thickens.
4. Slowly pour the beaten eggs into the simmering broth while gently stirring in a circular motion to create egg ribbons.
5. Allow the soup to simmer for another 1-2 minutes until the eggs are fully cooked.
6. Garnish with chopped green onions and serve hot.

Keto egg drop soup is a light, flavorful dish that’s perfect for those looking for something warming and savory with minimal carbs. The silky texture of the egg ribbons in the broth makes this a soothing and satisfying meal, especially when paired with a low-carb side.

Keto Chinese Hot and Sour Soup

Keto Chinese hot and sour soup is a zesty, flavorful soup made with a blend of tangy vinegar, spicy pepper, and earthy mushrooms. This keto version is free from cornstarch and sugar, keeping the carb count low while maintaining the soup’s bold, comforting taste. Perfect for cold evenings or as a flavorful appetizer, it offers a delicious balance of spice, heat, and tang.

Ingredients:

• 4 cups chicken broth (low-sodium)
• 1 cup shiitake mushrooms, thinly sliced
• 1/2 cup bamboo shoots, thinly sliced
• 1/4 cup soy sauce or tamari (keto-friendly)
• 2 tbsp rice vinegar
• 1 tbsp chili paste or crushed red pepper flakes (for heat)
• 1/4 tsp white pepper
• 2 tbsp green onions, chopped (for garnish)
• 2 large eggs, beaten
• 1/4 tsp xanthan gum (optional, for thickening)

Instructions:

1. In a large saucepan, bring the chicken broth to a simmer over medium heat.
2. Add the sliced shiitake mushrooms, bamboo shoots, soy sauce, rice vinegar, chili paste, and white pepper. Stir to combine and simmer for 5-7 minutes until the mushrooms soften.
3. If you prefer a thicker soup, whisk in xanthan gum and stir until the broth thickens.
4. Slowly pour the beaten eggs into the simmering soup while stirring gently to create egg ribbons.
5. Let the soup simmer for 2-3 minutes until the eggs are cooked through.
6. Garnish with chopped green onions before serving.

Keto hot and sour soup delivers a delightful balance of flavors with a perfect combination of heat, tang, and umami. It’s a great option for a low-carb meal that is comforting and packed with flavor, making it perfect for chilly nights or as a side to other keto dishes.

Keto Chinese Sweet and Sour Pork

Keto Chinese sweet and sour pork is a low-carb alternative to the traditional dish that keeps the vibrant, tangy flavors intact while using a keto-friendly sweetener. The pork is crispy and tender, coated in a glossy sauce made from vinegar, low-carb sweetener, and a few simple seasonings. This dish is perfect for anyone craving Chinese takeout flavors without the carbs.

Ingredients:

• 1 lb (450g) pork tenderloin, cut into bite-sized pieces
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 eggs, beaten
• 2 tbsp avocado oil or sesame oil (for frying)
• 1/4 cup soy sauce or tamari (keto-friendly)
• 1/4 cup rice vinegar
• 2 tbsp erythritol or monk fruit sweetener
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp red pepper flakes (optional, for heat)
• 1/2 cup bell peppers, diced
• 1/4 cup onion, diced
• 2 tbsp green onions, chopped (for garnish)

Instructions:

1. In a shallow bowl, mix almond flour, coconut flour, garlic powder, onion powder, and red pepper flakes (if using).
2. Dip each piece of pork in the beaten eggs, then coat it in the flour mixture.
3. Heat oil in a large skillet over medium-high heat. Fry the coated pork pieces in batches for 4-5 minutes, until golden brown and crispy. Remove from the skillet and set aside.
4. In the same skillet, sauté the bell peppers and onion for 2-3 minutes until softened.
5. Stir in soy sauce, rice vinegar, erythritol, and simmer for 2-3 minutes until the sauce thickens slightly.
6. Add the crispy pork back into the skillet and toss everything together to coat.
7. Garnish with green onions and serve immediately with cauliflower rice.

Keto sweet and sour pork delivers all the tangy goodness of the traditional version, with a crispy coating and a perfectly balanced sauce. It’s a satisfying and indulgent dish that can be enjoyed guilt-free on a keto diet.

Keto Chinese Stir-Fried Zucchini Noodles

Keto Chinese stir-fried zucchini noodles are a perfect low-carb replacement for traditional noodles, offering the same satisfying texture and flavor. Tossed with vegetables and a savory soy-based sauce, this dish is light yet filling, and full of fresh flavors. It’s a great way to enjoy a keto-friendly Chinese stir-fry that’s both healthy and delicious.

Ingredients:

• 3 medium zucchini, spiralized into noodles
• 2 tbsp avocado oil or sesame oil
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce or tamari (keto-friendly)
• 1 tbsp rice vinegar
• 1 tbsp erythritol or monk fruit sweetener
• 1/4 tsp white pepper
• 1/4 tsp sesame oil
• 1 tbsp sesame seeds (optional)
• 2 tbsp green onions, chopped (for garnish)

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
2. Add the sliced bell pepper and onions, and stir-fry for 3-4 minutes until softened.
3. Stir in soy sauce, rice vinegar, erythritol, white pepper, and sesame oil. Bring the mixture to a simmer.
4. Add the spiralized zucchini noodles to the skillet and toss to coat in the sauce. Stir-fry for 2-3 minutes until the zucchini is just tender but still has a bit of crunch.
5. Garnish with sesame seeds and chopped green onions before serving.

Keto stir-fried zucchini noodles offer a light, healthy alternative to traditional stir-fried noodles. The savory soy-based sauce and the fresh vegetables create a well-rounded dish that is both satisfying and keto-friendly. Perfect as a main or side dish!

Note: More recipes are coming soon!