31+ Quick & Easy Keto Bean Sprout Recipes for Every Occasion

Bean sprouts are a keto enthusiast’s dream ingredient—low in carbs, high in fiber, and incredibly versatile.

These crunchy, nutrient-packed sprouts can take on a variety of flavors and textures, making them a staple in countless recipes.

Whether you’re in the mood for a quick stir-fry, a comforting soup, or a refreshing salad, bean sprouts can fit seamlessly into your keto lifestyle.

In this article, we’re bringing you 31+ keto-friendly bean sprout recipes to inspire your next low-carb creation.

From savory breakfast dishes to hearty main courses, these recipes are as delicious as they are simple to prepare.

Perfect for anyone looking to add variety to their keto meal plan, these ideas will keep your taste buds excited and your macros on track.

31+ Quick & Easy Keto Bean Sprout Recipes for Every Occasion

Bean sprouts are more than just a humble ingredient; they’re a powerhouse addition to any keto kitchen.

Their crunchy texture, adaptability, and low-carb profile make them an excellent choice for meals that are both satisfying and guilt-free.

With these 31+ keto bean sprout recipes, you’ll never run out of delicious ways to incorporate this nutritious ingredient into your diet.

Whether you’re preparing a quick weeknight dinner or experimenting with new flavors, bean sprouts are here to keep your keto journey exciting and fulfilling.

So, grab some fresh bean sprouts, roll up your sleeves, and start creating meals that are as good for your body as they are for your taste buds.

Keto Stir-Fried Bean Sprouts with Garlic and Sesame

Bean sprouts take center stage in this quick and flavorful stir-fry. With just a few ingredients, you’ll have a dish that pairs beautifully with any keto-friendly protein or stands alone as a light meal. The combination of garlic and sesame imparts an aromatic, nutty flavor that enhances the natural crunch of the sprouts.

Ingredients:

• 2 cups bean sprouts (washed and drained)
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp soy sauce or tamari (low-sodium)
• 1 tsp sesame seeds (optional)
• 1 green onion, sliced (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add minced garlic and stir for 30 seconds, being careful not to burn it.
3. Add the bean sprouts and stir-fry for 2–3 minutes until slightly softened but still crisp.
4. Stir in soy sauce, salt, and pepper. Cook for another minute to combine the flavors.
5. Remove from heat and sprinkle with sesame seeds and green onion.
6. Serve warm as a side dish or a light keto-friendly snack.

This dish is a perfect example of how simple ingredients can transform into something satisfying and delicious. The balance of texture and flavor makes it a delightful addition to your keto meal repertoire.

Keto Bean Sprout and Avocado Salad

This vibrant, refreshing salad combines the crunch of bean sprouts with the creaminess of avocado, creating a harmonious blend of textures. Packed with healthy fats and fiber, it’s not only keto-friendly but also incredibly nutritious. Perfect as a starter or a light lunch, it’s both filling and energizing.

Ingredients:

• 2 cups fresh bean sprouts
• 1 ripe avocado, diced
• 1/2 cucumber, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 red chili, finely sliced (optional for a spicy kick)

Instructions:

1. In a large bowl, combine bean sprouts, diced avocado, cucumber, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
3. Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
4. If desired, sprinkle sliced red chili on top for a spicy touch.
5. Serve immediately to enjoy the fresh flavors and textures.

This salad is a testament to the versatility of keto ingredients. It’s light, refreshing, and loaded with nutrients, making it a go-to recipe for days when you want something quick and wholesome.

Keto Bean Sprout Egg Pancakes

For a hearty and satisfying meal, these bean sprout egg pancakes are a fantastic choice. Packed with protein and low in carbs, they’re perfect for breakfast, lunch, or dinner. The pancakes are soft on the inside with a slight crunch from the sprouts, offering a unique and delightful texture.

Ingredients:

• 2 cups bean sprouts
• 4 large eggs
• 2 tbsp almond flour
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp olive oil or butter (for cooking)
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, whisk together eggs, almond flour, garlic powder, onion powder, salt, and pepper.
2. Add the bean sprouts to the egg mixture and stir until evenly coated.
3. Heat olive oil or butter in a non-stick skillet over medium heat.
4. Pour a ladleful of the mixture into the skillet, spreading it evenly to form a small pancake.
5. Cook for 2–3 minutes on each side or until golden brown and set in the center.
6. Repeat with the remaining mixture, adding more oil or butter as needed.
7. Serve hot with your favorite keto-friendly dipping sauce or a side of avocado slices.

These pancakes are a satisfying way to incorporate bean sprouts into your keto diet. They’re versatile, easy to make, and can be customized with various herbs and spices to suit your taste.

Spicy Keto Bean Sprout Soup

This hearty and warming soup is perfect for those chilly days or when you need a comforting keto-friendly meal. The bean sprouts add a delightful crunch, while the spicy broth delivers a flavorful kick. Loaded with healthy fats and low-carb ingredients, this soup is a satisfying option for any time of the day.

Ingredients:

• 3 cups bean sprouts
• 4 cups chicken or vegetable broth (low-sodium)
• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp red curry paste (adjust for spice level)
• 1/2 cup coconut milk (unsweetened)
• 1 tbsp fish sauce (optional)
• 1 green onion, chopped (for garnish)
• 1/2 lime, cut into wedges

Instructions:

1. Heat coconut oil in a pot over medium heat. Add garlic and ginger, cooking until fragrant (about 1 minute).
2. Stir in the red curry paste and cook for another 30 seconds.
3. Add the broth and bring to a simmer. Let it cook for 5 minutes to allow the flavors to meld.
4. Stir in the coconut milk and fish sauce (if using). Add the bean sprouts and simmer for 2–3 minutes until tender but still crisp.
5. Serve hot, garnished with chopped green onion and a squeeze of lime.

This soup is the ultimate comfort food for keto enthusiasts. The richness of the coconut milk complements the spice, while the bean sprouts provide texture and nutrition, making it a well-rounded dish.

Keto Bean Sprout Zucchini Stir-Fry

If you’re looking for a quick and nutritious meal, this bean sprout and zucchini stir-fry is the answer. It’s light, flavorful, and packed with low-carb vegetables, making it a perfect dish for those on a keto diet.

Ingredients:

• 2 cups bean sprouts
• 1 medium zucchini, spiralized or julienned
• 1 red bell pepper, thinly sliced
• 2 tbsp avocado oil
• 1 clove garlic, minced
• 1 tbsp soy sauce or coconut aminos
• 1 tsp chili flakes (optional)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat avocado oil in a skillet or wok over medium-high heat.
2. Add garlic and stir for 30 seconds until fragrant.
3. Toss in the zucchini and red bell pepper, stir-frying for 2 minutes.
4. Add the bean sprouts, soy sauce, and chili flakes. Cook for another 2 minutes, stirring frequently.
5. Remove from heat and sprinkle with sesame seeds.
6. Serve immediately as a side dish or light meal.

This stir-fry is a quick and delicious way to incorporate more vegetables into your keto lifestyle. The combination of fresh veggies and simple seasonings creates a dish that’s both satisfying and healthy.

Keto Bean Sprout Chicken Wraps

These keto-friendly wraps are a fun and flavorful way to enjoy bean sprouts. Wrapped in crisp lettuce leaves, they’re perfect for a light lunch, snack, or party appetizer. With a savory chicken filling and crunchy bean sprouts, they’re a hit for any occasion.

Ingredients:

• 2 cups bean sprouts
• 1 lb ground chicken or turkey
• 1 tbsp avocado oil
• 1 clove garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 1/4 tsp chili powder (optional)
• Large lettuce leaves (e.g., romaine or butter lettuce)
• Chopped peanuts or sesame seeds for garnish

Instructions:

1. Heat avocado oil in a skillet over medium heat. Add garlic and ginger, cooking until fragrant.
2. Add the ground chicken and cook, breaking it up into small pieces, until browned and cooked through.
3. Stir in soy sauce, rice vinegar, and chili powder (if using). Cook for another 2 minutes.
4. Remove from heat and mix in the bean sprouts.
5. Spoon the mixture into large lettuce leaves and garnish with chopped peanuts or sesame seeds.
6. Serve immediately as wraps.

These chicken wraps are bursting with flavor and texture. The crispness of the lettuce and bean sprouts pairs perfectly with the savory chicken filling, making them an irresistible low-carb treat.

Keto Bean Sprout Pad Thai

This keto-friendly version of Pad Thai swaps out carb-heavy noodles for crunchy bean sprouts while retaining all the classic flavors of the dish. With a savory, tangy sauce and plenty of fresh toppings, this recipe satisfies cravings without derailing your diet.

Ingredients:

• 3 cups bean sprouts
• 1/2 cup cooked chicken, shrimp, or tofu (optional)
• 2 eggs, lightly beaten
• 2 tbsp avocado oil
• 1 tbsp tamari or coconut aminos
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/2 tsp sweetener (like erythritol or stevia)
• 1 clove garlic, minced
• 1/4 cup chopped peanuts
• 2 tbsp fresh cilantro, chopped
• Lime wedges for garnish

Instructions:

1. Heat 1 tbsp of avocado oil in a large skillet or wok over medium heat. Add garlic and cook for 30 seconds.
2. Add the bean sprouts and stir-fry for 2–3 minutes until just tender. Remove and set aside.
3. In the same skillet, add the remaining oil and pour in the beaten eggs, scrambling until just cooked.
4. Return the bean sprouts to the skillet, along with your choice of cooked protein (if using).
5. Stir in tamari, fish sauce, lime juice, and sweetener. Mix well to coat all ingredients evenly.
6. Remove from heat and garnish with chopped peanuts, cilantro, and a squeeze of lime. Serve warm.

This keto Pad Thai is a vibrant, satisfying dish that delivers authentic flavors without the carbs. The bean sprouts act as the perfect noodle substitute, keeping it light and fresh.

Keto Bean Sprout Bacon Stir-Fry

For a smoky, savory dish with minimal effort, this bean sprout and bacon stir-fry hits the spot. The crispy bacon and tender sprouts create a dynamic duo of flavor and texture, making this dish an ideal side or quick main course.

Ingredients:

• 2 cups bean sprouts
• 4 slices bacon, chopped
• 2 tbsp butter or avocado oil
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp chopped parsley (optional)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pan.
2. Add butter or avocado oil to the skillet with the bacon fat. Stir in garlic powder and smoked paprika.
3. Toss in the bean sprouts and stir-fry for 2–3 minutes until tender but still crunchy.
4. Return the cooked bacon to the skillet and stir to combine. Season with salt and pepper.
5. Garnish with chopped parsley and serve immediately.

This stir-fry is indulgent yet simple, offering a balance of richness from the bacon and freshness from the bean sprouts. It’s a comforting, keto-friendly dish you’ll want to make on repeat.

Keto Bean Sprout Tuna Salad

This protein-packed salad is a refreshing mix of crunchy bean sprouts and creamy tuna, making it a great choice for a quick lunch or snack. With minimal prep and plenty of flavor, it’s a perfect addition to your keto recipe collection.

Ingredients:

• 2 cups bean sprouts
• 1 can tuna in olive oil (drained)
• 1/2 avocado, diced
• 2 tbsp mayonnaise (sugar-free)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill or parsley, chopped

Instructions:

1. In a large bowl, combine the tuna, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well.
2. Add the bean sprouts and diced avocado to the bowl, gently folding to coat all ingredients evenly.
3. Sprinkle with fresh dill or parsley for added flavor.
4. Serve chilled on its own, in lettuce wraps, or as a filling for low-carb bread.

This tuna salad is a creamy, crunchy delight that’s easy to make and packed with healthy fats and protein. The bean sprouts add an unexpected twist, making it both unique and satisfying.

Keto Bean Sprout Pancakes with Cheese

These savory bean sprout pancakes are rich in flavor, protein, and texture. The addition of cheese brings a deliciously creamy and salty element, making this recipe perfect for breakfast, lunch, or even a quick snack.

Ingredients:

• 2 cups bean sprouts
• 3 large eggs
• 1/4 cup shredded cheddar or mozzarella cheese
• 2 tbsp almond flour
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp butter or avocado oil (for frying)
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, whisk together the eggs, almond flour, garlic powder, onion powder, salt, and pepper.
2. Stir in the bean sprouts and shredded cheese, mixing until evenly coated.
3. Heat butter or avocado oil in a non-stick skillet over medium heat.
4. Pour a ladleful of the mixture into the skillet, spreading it out into a small pancake shape.
5. Cook for 2–3 minutes on each side until golden brown and firm.
6. Repeat with the remaining batter. Serve warm with a dollop of sour cream or a side salad.

These pancakes are cheesy, crispy, and absolutely satisfying. Their simplicity and versatility make them a go-to recipe for busy keto dieters.

Keto Bean Sprout Pork Stir-Fry

This savory pork stir-fry combines juicy ground pork with crunchy bean sprouts for a dish that’s high in flavor and low in carbs. With a hint of spice and umami, it’s a quick and satisfying meal perfect for busy weeknights.

Ingredients:

• 2 cups bean sprouts
• 1/2 lb ground pork
• 2 tbsp avocado oil
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1/4 tsp chili flakes (optional)
• 1 green onion, chopped (for garnish)

Instructions:

1. Heat avocado oil in a skillet over medium-high heat. Add garlic and ginger, cooking until fragrant.
2. Add the ground pork and cook until browned and fully cooked, breaking it up into small pieces.
3. Stir in soy sauce, sesame oil, and chili flakes. Mix well to coat the pork.
4. Toss in the bean sprouts and stir-fry for 2–3 minutes until tender but still crisp.
5. Garnish with chopped green onion and serve warm.

This pork stir-fry is an excellent one-pan meal that’s quick, flavorful, and satisfying. The combination of savory pork and fresh bean sprouts creates a well-balanced dish that fits perfectly into your keto meal plan.

Keto Bean Sprout Kimchi Salad

For a bold and tangy dish, this bean sprout kimchi salad delivers on flavor while keeping it keto-friendly. The spicy and fermented notes of kimchi pair beautifully with the fresh crunch of bean sprouts, creating a unique side dish or light meal.

Ingredients:

• 2 cups bean sprouts
• 1/2 cup chopped kimchi
• 1 tbsp sesame oil
• 1 tsp soy sauce or tamari
• 1/2 tsp rice vinegar
• 1 tbsp sesame seeds (for garnish)
• 1 green onion, chopped

Instructions:

1. In a large bowl, combine the bean sprouts and chopped kimchi.
2. In a small bowl, whisk together sesame oil, soy sauce, and rice vinegar.
3. Pour the dressing over the bean sprout and kimchi mixture, tossing to coat evenly.
4. Garnish with sesame seeds and green onion.
5. Serve immediately or let chill for 10–15 minutes to allow the flavors to meld.

This kimchi salad is a bold and refreshing way to enjoy bean sprouts on a keto diet. It’s packed with probiotics from the kimchi and offers a delightful mix of spice and tang that’s sure to elevate any meal.

Keto Bean Sprout Beef Bowl

This hearty and satisfying beef bowl pairs tender strips of beef with crunchy bean sprouts, creating a keto-friendly meal that’s both high in protein and flavor. With a savory soy-based sauce, this dish is quick to prepare and perfect for any time of the day.

Ingredients:

• 2 cups bean sprouts
• 1/2 lb beef (thinly sliced, such as sirloin or flank steak)
• 2 tbsp avocado oil
• 1 clove garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 1/2 tsp ginger, grated
• 1 green onion, sliced (for garnish)
• Sesame seeds for garnish

Instructions:

1. Heat 1 tbsp of avocado oil in a skillet over medium-high heat. Add the sliced beef and cook until browned and cooked through. Remove and set aside.
2. In the same skillet, add the remaining oil and sauté garlic and ginger until fragrant.
3. Add the bean sprouts and stir-fry for 2–3 minutes.
4. Return the beef to the skillet and stir in soy sauce and sesame oil. Mix well to coat everything evenly.
5. Serve in a bowl, garnished with green onions and sesame seeds.

This beef bowl is a quick, one-pan recipe that’s bursting with flavor. The tender beef and crunchy bean sprouts make it a satisfying and nutrient-packed keto meal.

Keto Bean Sprout Omelette

This fluffy and savory omelette is an easy way to incorporate bean sprouts into your breakfast or brunch. With minimal ingredients and maximum flavor, this dish is a low-carb, high-protein delight that comes together in minutes.

Ingredients:

• 2 cups bean sprouts
• 3 large eggs
• 1/4 cup shredded cheese (cheddar or mozzarella)
• 1 tbsp butter or avocado oil
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. In a bowl, whisk the eggs with garlic powder, salt, and pepper.
2. Heat butter or oil in a non-stick skillet over medium heat.
3. Add the bean sprouts and sauté for 2 minutes until slightly tender.
4. Pour the eggs over the bean sprouts and cook until the edges start to set.
5. Sprinkle shredded cheese over half the omelette and fold it in half. Cook for another minute until the cheese melts.
6. Slide onto a plate, garnish with parsley or chives, and serve hot.

This bean sprout omelette is a nutritious and versatile meal. It’s light yet filling, making it an excellent choice for busy mornings or a simple dinner.

Keto Bean Sprout Salad with Creamy Tahini Dressing

This refreshing salad combines the crunch of bean sprouts with the creamy, nutty flavor of tahini dressing. Packed with healthy fats and low in carbs, it’s perfect as a light meal or a side dish that pairs well with grilled meats or fish.

Ingredients:

• 2 cups bean sprouts
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp sesame seeds (optional)

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1–2 tbsp water (to thin the dressing)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine bean sprouts, cucumber, red onion, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper. Add water, a little at a time, until the dressing reaches your desired consistency.
3. Drizzle the dressing over the salad and toss to coat evenly.
4. Sprinkle with sesame seeds if desired and serve immediately.

This tahini-dressed salad is a refreshing and creamy dish with plenty of crunch. It’s a versatile recipe that’s as nutritious as it is delicious, making it an excellent addition to your keto meal rotation.

Keto Bean Sprout Salmon Stir-Fry

This quick and nutritious stir-fry combines flaky salmon with crunchy bean sprouts for a well-rounded, keto-friendly dish. Packed with omega-3s, healthy fats, and low-carb veggies, it’s both delicious and nourishing.

Ingredients:

• 2 cups bean sprouts
• 1/2 lb salmon fillet (cut into bite-sized pieces)
• 2 tbsp avocado oil
• 1 clove garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 1 tbsp lemon juice
• 1 green onion, chopped (for garnish)
• Sesame seeds for garnish

Instructions:

1. Heat 1 tbsp avocado oil in a skillet over medium heat. Add the salmon pieces and cook for 2–3 minutes on each side until golden and cooked through. Remove and set aside.
2. Add the remaining oil to the skillet and sauté garlic and ginger until fragrant.
3. Toss in the bean sprouts and stir-fry for 2–3 minutes until tender but crisp.
4. Return the salmon to the skillet and drizzle with soy sauce, sesame oil, and lemon juice. Mix gently to combine.
5. Serve immediately, garnished with green onion and sesame seeds.

This salmon stir-fry is light yet satisfying, offering a perfect balance of flavors and textures. It’s an excellent way to incorporate seafood into your keto diet.

Keto Bean Sprout and Egg Drop Soup

This simple, comforting soup is a keto-friendly twist on a classic egg drop soup, featuring bean sprouts for added texture and nutrition. It’s light, warming, and incredibly easy to prepare, making it ideal for a quick meal.

Ingredients:

• 4 cups chicken or vegetable broth (low-sodium)
• 2 cups bean sprouts
• 2 large eggs, lightly beaten
• 1 tbsp soy sauce or tamari
• 1/2 tsp grated ginger
• 1 clove garlic, minced
• 1/4 tsp white pepper (optional)
• 1 green onion, chopped (for garnish)

Instructions:

1. In a pot, bring the broth to a gentle boil over medium heat.
2. Add garlic, ginger, and soy sauce to the broth, stirring well. Let it simmer for 5 minutes.
3. Add the bean sprouts and cook for another 2 minutes.
4. Slowly drizzle the beaten eggs into the pot while stirring the broth in a circular motion. The eggs will cook instantly, creating silky ribbons.
5. Season with white pepper if desired and garnish with green onion. Serve hot.

This soup is both nourishing and satisfying, with the bean sprouts adding a delightful crunch to the silky egg ribbons. It’s a perfect low-carb option for when you’re craving something warm and soothing.

Keto Bean Sprout Chicken Curry

This creamy chicken curry is a keto-friendly dish that pairs tender chicken with crunchy bean sprouts in a rich, spiced coconut milk sauce. It’s hearty, flavorful, and perfect for meal prep or a family dinner.

Ingredients:

• 2 cups bean sprouts
• 1 lb chicken thighs (cut into bite-sized pieces)
• 2 tbsp coconut oil
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1 cup coconut milk (unsweetened)
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a skillet over medium heat. Add onion and garlic, cooking until soft and fragrant.
2. Stir in the curry powder and turmeric, cooking for another 30 seconds to toast the spices.
3. Add the chicken and cook until browned on all sides.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer. Let it cook for 10–12 minutes, or until the chicken is fully cooked.
5. Add the bean sprouts and cook for 2–3 minutes, just until tender. Season with salt and pepper.
6. Serve garnished with fresh cilantro.

This chicken curry is rich, flavorful, and satisfying, with the bean sprouts providing a pleasant crunch that contrasts beautifully with the creamy sauce. It’s a comforting, keto-friendly meal that’s sure to become a favorite.

Keto Bean Sprout Zucchini Noodle Stir-Fry

This light and flavorful stir-fry combines the crunch of bean sprouts with the texture of zucchini noodles. Packed with veggies and seasoned with a savory sauce, it’s a low-carb dish perfect for a quick lunch or dinner.

Ingredients:

• 2 cups bean sprouts
• 2 medium zucchinis, spiralized
• 1 tbsp avocado oil
• 1 clove garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 1/2 tsp chili flakes (optional)
• 1/4 cup chopped peanuts (optional)
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat avocado oil in a large skillet over medium heat. Add garlic and cook until fragrant.
2. Add the bean sprouts and stir-fry for 2 minutes.
3. Toss in the zucchini noodles and stir-fry for another 2–3 minutes until just tender.
4. Drizzle with soy sauce, sesame oil, and chili flakes. Stir to coat evenly.
5. Remove from heat and garnish with chopped peanuts and fresh herbs. Serve immediately.

This stir-fry is a refreshing, nutrient-dense dish with a satisfying crunch. The combination of bean sprouts and zucchini noodles keeps it light yet filling, perfect for any keto meal plan.

Keto Bean Sprout Avocado Bowl

This creamy and crunchy bean sprout avocado bowl is a refreshing, nutrient-packed option for a quick keto meal. With healthy fats from avocado and a tangy dressing, it’s both delicious and satisfying.

Ingredients:

• 2 cups bean sprouts
• 1 avocado, sliced or diced
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional)

Instructions:

1. In a large bowl, combine the bean sprouts, cucumber, and red onion.
2. Drizzle olive oil and lemon juice over the mixture. Add garlic powder, salt, and pepper, tossing to coat evenly.
3. Gently fold in the avocado slices or cubes.
4. Sprinkle with sesame seeds for added texture and serve immediately.

This avocado bowl is a creamy, crunchy delight that’s perfect for a light lunch or side dish. Its fresh, tangy flavors make it a refreshing addition to your keto rotation.

Keto Bean Sprout Lettuce Wraps

These keto-friendly lettuce wraps are a flavorful, handheld option for a meal or snack. Packed with bean sprouts, savory ground meat, and a tangy sauce, they’re as fun to eat as they are delicious.

Ingredients:

• 2 cups bean sprouts
• 1/2 lb ground chicken, turkey, or pork
• 1 tbsp avocado oil
• 1 clove garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 1/4 cup shredded carrots (optional, for color)
• 6–8 large lettuce leaves (such as romaine or butter lettuce)
• Green onions and sesame seeds for garnish

Instructions:

1. Heat avocado oil in a skillet over medium heat. Add garlic and ginger, cooking until fragrant.
2. Add the ground meat and cook until browned and fully cooked. Stir in soy sauce and sesame oil.
3. Toss in the bean sprouts and carrots (if using), cooking for 2–3 minutes until tender but crisp.
4. Spoon the mixture into large lettuce leaves and garnish with green onions and sesame seeds.
5. Serve immediately and enjoy as wraps.

These lettuce wraps are a flavorful and versatile option for a keto meal. The combination of savory meat and crisp bean sprouts wrapped in fresh lettuce makes them both satisfying and fun to eat.

Note: More recipes are coming soon!