30+ Must Try Keto Crockpot Vegetarian Recipes for Easy Meals

Are you looking for a way to make delicious, low-carb meals with minimal effort? Keto crockpot vegetarian recipes are the perfect solution.

These recipes allow you to enjoy a variety of plant-based dishes while staying within your keto diet’s carb limits.

By using a slow cooker, you can prepare hearty meals without spending hours in the kitchen.

From savory stews to creamy casseroles, the possibilities are endless.

In this blog, we’ve compiled over 30 keto-friendly vegetarian crockpot recipes that will make your weeknight dinners both easy and delicious.

Get ready to embrace the convenience of crockpot cooking while sticking to your keto goals.

30+ Must Try Keto Crockpot Vegetarian Recipes for Easy Meals

Keto crockpot vegetarian recipes offer a fantastic way to enjoy flavorful, satisfying meals without the hassle of complicated prep.

With these recipes, you can take advantage of the slow cooker’s ability to meld flavors and create tender, melt-in-your-mouth dishes.

Whether you’re following a keto lifestyle or just looking for healthier dinner ideas, these recipes are sure to satisfy your cravings.

Start experimenting with these 30+ recipes, and make your keto journey even more enjoyable!

Creamy Keto Cauliflower Curry

This creamy cauliflower curry is the perfect keto-friendly comfort food. It is packed with healthy fats, low-carb vegetables, and bold spices that create a rich, satisfying dish. Made in the crockpot, this recipe is easy to prepare and allows the flavors to meld together for a deliciously hearty meal. Whether you’re following a keto diet or just looking for a tasty vegetarian option, this curry will not disappoint.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 1 can (13.5 oz) full-fat coconut milk
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)
• 1 cup vegetable broth
• 2 tablespoons olive oil or coconut oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil or coconut oil in a skillet over medium heat and sauté the onion, garlic, and ginger until fragrant.
• Transfer the sautéed mixture to the crockpot and add the chopped cauliflower.
• In a bowl, mix the coconut milk, vegetable broth, curry powder, turmeric, cumin, paprika, and chili flakes. Pour this mixture over the cauliflower in the crockpot.
• Stir everything well, ensuring the cauliflower is coated with the sauce. Season with salt and pepper.
• Cover and cook on low for 4-6 hours or high for 2-3 hours, until the cauliflower is tender.
• Garnish with fresh cilantro before serving.

This creamy cauliflower curry is not only easy to make but also incredibly satisfying. Its rich flavors and creamy texture make it a hit for family dinners or meal prepping. Pair it with a side of cauliflower rice for a truly keto-friendly experience.

Cheesy Spinach and Artichoke Casserole

This cheesy spinach and artichoke casserole is a low-carb delight with bold flavors. It combines the creaminess of cheese with the tangy punch of artichokes and the nutrient-dense goodness of spinach. Prepared effortlessly in a crockpot, it’s a versatile dish that can be enjoyed as a main course or a hearty side dish.

Ingredients:

• 4 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)

Instructions:

• Lightly grease the crockpot with cooking spray or olive oil.
• Add the chopped spinach and artichoke hearts to the crockpot.
• In a bowl, mix cream cheese, heavy cream, garlic, onion powder, black pepper, and nutmeg until smooth.
• Pour the cream cheese mixture over the spinach and artichokes. Mix well to combine.
• Top with mozzarella and Parmesan cheese.
• Cover and cook on low for 2-3 hours, or until the cheese is bubbly and the casserole is heated through.
• Serve hot and enjoy.

This dish offers the perfect combination of cheesy indulgence and wholesome ingredients. It’s great for parties, potlucks, or a cozy night in. Serve it with keto-friendly crackers or a simple salad for a complete meal.

Zucchini Lasagna with Ricotta and Basil

This zucchini lasagna is a keto twist on a classic favorite. By using zucchini slices in place of traditional pasta, it becomes a low-carb, vegetarian-friendly dish. The ricotta and basil blend provides a creamy and aromatic filling, while the slow cooking process enhances the flavors, making it a comforting meal for any day.

Ingredients:

• 4 medium zucchinis, thinly sliced lengthwise
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara sauce (sugar-free)
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

• Lightly grease the crockpot and spread a thin layer of marinara sauce at the bottom.
• Layer zucchini slices to cover the bottom of the crockpot.
• In a bowl, mix ricotta cheese, half of the mozzarella, Parmesan, garlic, basil, Italian seasoning, salt, and pepper.
• Spread a layer of the ricotta mixture over the zucchini slices.
• Repeat the layering process with marinara sauce, zucchini, and ricotta mixture until all ingredients are used, finishing with a layer of mozzarella cheese on top.
• Cover and cook on low for 4-5 hours, or until the zucchini is tender and the cheese is melted and bubbly.

This zucchini lasagna is a guilt-free way to enjoy classic comfort food. It’s packed with flavor, easy to prepare, and perfect for anyone on a keto or vegetarian diet. Serve it with a fresh side salad or roasted vegetables for a complete meal.

Keto Broccoli and Cheese Soup

This keto broccoli and cheese soup is rich, creamy, and packed with flavor. It’s a warm, comforting bowl that’s perfect for chilly nights, and it’s made with simple ingredients like broccoli, cheddar cheese, and heavy cream. Made in the crockpot, the soup simmers to perfection, allowing the cheese to melt into a velvety, decadent texture. It’s a filling and low-carb dish that’s easy to prepare and will satisfy your cravings without the guilt.

Ingredients:

• 4 cups broccoli florets
• 1 cup shredded sharp cheddar cheese
• 1 cup heavy cream
• 2 cups chicken broth (or vegetable broth for vegetarian)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons butter

Instructions:

• Place the broccoli, onion, garlic, and butter into the crockpot.
• Pour the chicken broth and heavy cream over the vegetables.
• Add garlic powder, onion powder, salt, and pepper, stirring to combine.
• Cover and cook on low for 4-5 hours until the broccoli is tender.
• Use an immersion blender to blend the soup until smooth or leave it chunky, depending on your preference.
• Stir in the shredded cheddar cheese and allow it to melt.
• Serve hot, garnished with extra cheese or fresh herbs.

This cheesy broccoli soup is a perfect keto comfort food. The combination of creamy texture and cheesy goodness makes each spoonful rich and satisfying. Plus, it’s great for meal prep as it keeps well in the fridge for several days, making it ideal for busy weeks or a cozy weekend treat.

Mushroom and Spinach Keto Frittata

This mushroom and spinach keto frittata is a simple, flavorful dish that can be enjoyed for breakfast, brunch, or dinner. Packed with eggs, spinach, mushrooms, and a creamy cheese blend, it’s the perfect low-carb meal that’s quick to throw together and made easily in the crockpot. It’s high in protein and healthy fats, providing both energy and satisfaction without the carbs.

Ingredients:

• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 8 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup onion, diced
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

• Heat olive oil in a pan over medium heat and sauté the mushrooms and onion until softened. Add the spinach and cook for another 2-3 minutes.
• Transfer the sautéed vegetables to the crockpot and spread them out evenly.
• In a bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper.
• Pour the egg mixture over the vegetables in the crockpot.
• Sprinkle the shredded cheddar and Parmesan cheeses on top.
• Cover and cook on low for 2-3 hours or until the frittata is set and golden.
• Slice and serve hot.

This frittata is a versatile dish that can be served warm or even as leftovers. It’s ideal for meal prep and makes a delicious keto-friendly breakfast. The earthy mushrooms combined with the spinach and cheese provide the perfect balance of flavors, and the crockpot method ensures that it’s effortless to make.

Keto Stuffed Bell Peppers

These keto stuffed bell peppers are filled with a delicious combination of cauliflower rice, ground vegetables, and melted cheese, making them a satisfying low-carb meal. The bell peppers are tenderized in the crockpot, and the flavors meld together to create a savory, cheesy filling that everyone will love. This dish is both nutritious and incredibly easy to make, making it perfect for a weeknight dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cauliflower rice
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 1 small zucchini, diced
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

• In a skillet, heat olive oil over medium heat and sauté the onion, garlic, and zucchini until softened.
• Add the cauliflower rice and cook for another 3-4 minutes, stirring occasionally.
• Season the mixture with oregano, salt, and pepper.
• Stuff each bell pepper with the cauliflower rice mixture, pressing gently to pack it in.
• Place the stuffed peppers in the crockpot and top each one with mozzarella and Parmesan cheese.
• Cover and cook on low for 4-5 hours or until the peppers are tender and the cheese is melted.
• Serve hot with a sprinkle of fresh herbs, if desired.

These keto stuffed bell peppers are full of flavor and texture, with the tender peppers providing a satisfying base for the savory filling. The melted cheese and cauliflower rice create a perfect combination of low-carb ingredients, making them an excellent choice for anyone following a keto or vegetarian diet.

Eggplant Parmesan Casserole

This eggplant Parmesan casserole offers all the flavors of the classic Italian dish without the carbs. By using thinly sliced eggplant in place of breadcrumbs and pasta, this keto-friendly casserole is a healthier option that still delivers rich, savory flavors. Cooked in the crockpot, the eggplant becomes tender and absorbs the savory marinara sauce and melted cheese, making it a comforting and filling meal.

Ingredients:

• 2 large eggplants, thinly sliced
• 2 cups marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

• Lightly grease the crockpot.
• Spread a thin layer of marinara sauce on the bottom of the crockpot.
• Layer the sliced eggplant over the sauce, followed by a sprinkle of mozzarella cheese, Parmesan cheese, garlic, oregano, and fresh basil.
• Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
• Cover and cook on low for 4-6 hours, or until the eggplant is tender and the cheese is melted and bubbly.
• Serve hot, garnished with extra basil or grated Parmesan.

This eggplant Parmesan casserole is the perfect keto-friendly alternative to traditional pasta-based dishes. The slow cooking method brings out the flavors, and the combination of rich tomato sauce, melty cheese, and tender eggplant makes for a deliciously satisfying meal.

Keto Avocado Chicken Salad

This keto avocado chicken salad is a fresh, creamy, and satisfying meal. Packed with protein from the chicken and healthy fats from the avocado, this dish is perfect for a quick lunch or light dinner. The added crunch of vegetables, combined with the tangy dressing, makes it a flavorful and satisfying option that’s both keto-friendly and vegetarian. Prepared in the crockpot, it’s a breeze to make and ideal for meal prepping.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 ripe avocados, diced
• 1/2 cup diced cucumber
• 1/4 cup red onion, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

• In the crockpot, place the shredded chicken breast.
• Add the diced avocado, cucumber, and red onion.
• In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper.
• Pour the dressing over the chicken and vegetables, tossing everything together.
• Cover and cook on low for 1-2 hours to allow the flavors to meld together.
• Serve chilled or at room temperature.

This avocado chicken salad is a refreshing and satisfying dish that’s ideal for any keto meal plan. The creamy avocado and tender chicken blend beautifully, while the tangy dressing adds a touch of zing. It’s perfect for a quick and nutritious meal, especially when you’re looking for something light and flavorful.

Keto Roasted Brussels Sprouts with Bacon

These roasted Brussels sprouts with bacon are crispy, savory, and packed with flavor. The crockpot helps tenderize the Brussels sprouts while allowing the bacon to release its rich, smoky flavor into the dish. It’s the perfect side dish or snack that’s low in carbs but full of hearty, comforting taste. Easy to prepare and full of healthy fats and nutrients, this recipe will be a hit at any meal.

Ingredients:

• 4 cups Brussels sprouts, halved
• 1/2 pound bacon, diced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

• Place the Brussels sprouts and diced bacon in the crockpot.
• Drizzle olive oil over the vegetables and bacon, and sprinkle with garlic powder, salt, and pepper.
• Stir everything to combine, ensuring the Brussels sprouts are coated with the seasoning and bacon.
• Cover and cook on low for 4-5 hours, or until the Brussels sprouts are tender and the bacon is crispy.
• Serve hot, garnished with extra bacon or fresh herbs if desired.

These roasted Brussels sprouts with bacon are a perfect keto side dish. The smokiness from the bacon pairs wonderfully with the crispy texture of the Brussels sprouts, making it a satisfying, flavorful addition to any meal. Whether served as a side or a snack, it’s sure to please both keto and non-keto eaters alike.

Keto Vegetable Stew

This keto vegetable stew is a hearty, comforting dish filled with nutrient-dense vegetables and flavorful herbs. It’s perfect for those who enjoy a warm, satisfying meal that’s both low-carb and nourishing. The stew is made in the crockpot, allowing the vegetables to soften and absorb the rich, savory broth. Ideal for meal prepping or a cozy dinner, this dish is a great way to enjoy a variety of veggies while keeping the carbs low.

Ingredients:

• 1 cup cauliflower florets
• 1 cup zucchini, chopped
• 1 cup celery, chopped
• 1 cup carrots, diced
• 1 can (14.5 oz) diced tomatoes, no added sugar
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant.
• Transfer the garlic and olive oil to the crockpot. Add all of the vegetables, diced tomatoes, and vegetable broth.
• Season with thyme, rosemary, salt, and pepper. Stir to combine.
• Cover and cook on low for 6-8 hours or until the vegetables are tender.
• Taste and adjust seasoning as needed before serving.

This keto vegetable stew is a perfect low-carb option for those who love comforting, hearty dishes. The combination of vegetables and savory herbs creates a rich, flavorful broth that’s satisfying without being heavy. It’s great for meal prep, and leftovers can be enjoyed throughout the week, making it a practical yet delicious option.

Keto Creamed Spinach

This keto creamed spinach is a creamy, rich side dish that pairs perfectly with a variety of main courses. It’s made with fresh spinach, heavy cream, and a blend of cheeses, resulting in a velvety texture and indulgent flavor. The slow cooking process ensures the spinach absorbs all the creamy goodness, creating a dish that’s both comforting and keto-friendly. Whether served with a steak or as a stand-alone side, this dish will surely impress.

Ingredients:

• 4 cups fresh spinach, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 teaspoon nutmeg (optional)

Instructions:

• Melt the butter in a skillet over medium heat and sauté the garlic until fragrant.
• Add the spinach to the skillet and cook until wilted.
• Transfer the spinach and garlic mixture to the crockpot.
• Pour in the heavy cream, Parmesan cheese, mozzarella cheese, salt, and pepper.
• Stir everything together and cook on low for 2-3 hours, or until the spinach is tender and the cream has thickened.
• If using, sprinkle with a pinch of nutmeg before serving.

This creamed spinach is a rich and creamy side dish that will elevate any meal. The combination of cheeses and heavy cream creates a luscious texture, while the spinach adds a touch of freshness and nutrition. It’s an easy-to-make, flavorful dish that’s a great addition to any keto dinner.

Keto Stuffed Mushrooms

These keto stuffed mushrooms are a savory and indulgent appetizer or side dish that’s perfect for any occasion. The mushrooms are stuffed with a rich mixture of cream cheese, Parmesan, and garlic, then slow-cooked to perfection. The result is a flavorful bite-sized treat that’s low in carbs and full of flavor. Whether you’re hosting a gathering or looking for a snack, these stuffed mushrooms will be a hit.

Ingredients:

• 16 large mushrooms, stems removed
• 8 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup shredded mozzarella cheese

Instructions:

• Preheat the crockpot and lightly grease the insert.
• In a bowl, mix the cream cheese, Parmesan cheese, garlic, parsley, salt, and pepper until smooth.
• Stuff each mushroom cap with the cream cheese mixture, pressing gently to pack the filling in.
• Arrange the stuffed mushrooms in the crockpot and top each with shredded mozzarella cheese.
• Cover and cook on low for 2-3 hours, or until the mushrooms are tender and the cheese is melted.
• Serve warm, garnished with additional parsley if desired.

These stuffed mushrooms are a delicious keto-friendly treat that combines savory cream cheese and garlic with the earthiness of mushrooms. They make an excellent appetizer or side dish and are sure to please anyone on a low-carb diet. Their rich flavor and creamy filling make them a satisfying choice for any meal.

Keto Cabbage Roll Casserole

This keto cabbage roll casserole is a low-carb version of the traditional stuffed cabbage rolls, made by layering cabbage, seasoned ground meat, and tomato sauce in a casserole-style dish. Slow-cooked to perfection in the crockpot, the cabbage becomes tender and absorbs all the flavors of the meat and sauce, making it a filling and hearty meal. It’s a comforting, flavorful dish that’s perfect for those following a keto or low-carb lifestyle.

Ingredients:

• 1 medium head of cabbage, chopped
• 1 lb ground beef or turkey
• 1 can (14.5 oz) diced tomatoes, no added sugar
• 1/2 cup tomato paste
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

Instructions:

• In a skillet, cook the ground meat with the onion and garlic until browned. Drain any excess fat.
• Transfer the meat mixture to the crockpot. Add the chopped cabbage, diced tomatoes, tomato paste, basil, oregano, salt, and pepper.
• Stir everything together, ensuring the cabbage is well coated with the sauce.
• Cover and cook on low for 6-7 hours, or until the cabbage is tender.
• In the last 30 minutes of cooking, sprinkle the shredded mozzarella cheese on top and allow it to melt.
• Serve hot, garnished with additional herbs or a dollop of sour cream if desired.

This keto cabbage roll casserole is a delicious and low-carb alternative to traditional stuffed cabbage rolls. The slow-cooking method allows the flavors to meld together, creating a savory and satisfying dish that’s perfect for family dinners or meal prep. It’s a filling, nutritious meal that will keep you on track with your keto diet.

Keto Cauliflower Alfredo

This keto cauliflower Alfredo is a creamy and indulgent dish that’s perfect for those who miss the richness of traditional Alfredo pasta. Instead of using pasta, cauliflower florets are used to soak up the velvety, cheese-filled Alfredo sauce. The dish is made in the crockpot, making it easy and convenient to prepare. Whether served as a side or a main dish, it’s a comforting, low-carb meal that will satisfy your creamy pasta cravings.

Ingredients:

• 4 cups cauliflower florets
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

• Place the cauliflower florets in the crockpot.
• In a small saucepan, melt the butter over medium heat and sauté the garlic until fragrant.
• Add the heavy cream, Parmesan, mozzarella, garlic powder, salt, and pepper to the saucepan. Stir until the cheese melts and the sauce is smooth.
• Pour the sauce over the cauliflower in the crockpot, stirring to coat.
• Cover and cook on low for 4-5 hours or until the cauliflower is tender and the sauce is creamy.
• Serve hot, garnished with additional cheese or fresh herbs.

This keto cauliflower Alfredo is a creamy, comforting dish that’s perfect for anyone looking for a low-carb alternative to traditional pasta Alfredo. The cauliflower provides a satisfying texture, while the rich, cheesy sauce makes every bite indulgent. It’s a great option for meal prepping, as it’s easy to store and reheat, and is just as delicious the next day.

Keto Broccoli Cheddar Stuffed Chicken

This keto broccoli cheddar stuffed chicken is a flavorful and satisfying dish that’s perfect for a low-carb dinner. The chicken breasts are stuffed with a mixture of broccoli and melted cheddar cheese, creating a rich and creamy filling. Cooked in the crockpot, the chicken becomes tender and juicy, and the cheese filling melts beautifully, making it an indulgent yet healthy meal. It’s a great way to enjoy a filling, protein-packed dinner without the carbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets, steamed and chopped
• 1 cup shredded cheddar cheese
• 1/4 cup cream cheese, softened
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

• In a bowl, mix the steamed broccoli, cheddar cheese, and cream cheese until well combined.
• Cut a pocket in each chicken breast and stuff it with the broccoli and cheese mixture.
• Season the chicken with garlic powder, onion powder, salt, and pepper.
• Heat olive oil in a skillet and sear the chicken breasts on both sides until golden brown.
• Transfer the chicken breasts to the crockpot and cook on low for 4-5 hours, or until the chicken is cooked through and tender.
• Serve hot, garnished with additional cheddar cheese if desired.

This keto broccoli cheddar stuffed chicken is a hearty, satisfying dish that’s full of flavor and protein. The creamy, cheesy filling makes each bite indulgent, while the chicken breast keeps the meal lean and low-carb. It’s perfect for anyone looking for a filling and delicious keto dinner option that’s easy to prepare and cook.

Keto Cauliflower Mac and Cheese

This keto cauliflower mac and cheese is a low-carb twist on the classic comfort food. By substituting cauliflower for pasta, you get all the creamy, cheesy goodness without the carbs. The cauliflower absorbs the creamy, cheesy sauce, making each bite rich and satisfying. It’s an ideal dish for anyone following a keto or low-carb lifestyle who’s craving a comforting, indulgent meal. Made in the crockpot, it’s also an incredibly easy and hands-off recipe.

Ingredients:

• 4 cups cauliflower florets
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/2 cup cream cheese
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

• Place the cauliflower florets in the crockpot.
• In a saucepan, melt butter over medium heat and stir in the cream cheese until smooth.
• Add the heavy cream, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper, stirring until the cheese melts and the sauce is creamy.
• Pour the sauce over the cauliflower and stir to coat.
• Cover and cook on low for 4 hours, or until the cauliflower is tender and the cheese sauce is thickened.
• Serve hot, optionally garnished with extra cheese or fresh herbs.

This keto cauliflower mac and cheese is the perfect comfort food that’s creamy, cheesy, and totally satisfying. The cauliflower takes on the rich, savory flavors of the cheese sauce, creating a low-carb dish that’s both indulgent and healthy. It’s a great side dish or even a light meal on its own, and it’s so easy to make in the crockpot.

Keto Green Bean Almondine

Keto green bean almondine is a simple yet elegant dish that pairs perfectly with any main course. The green beans are sautéed with butter and garlic, then topped with toasted almonds for a delightful crunch. The dish is low in carbs and high in healthy fats, making it an ideal side for a keto meal. It’s quick to prepare, and the slow cooking in the crockpot ensures the green beans are tender yet still vibrant and flavorful.

Ingredients:

• 4 cups fresh green beans, trimmed
• 1/4 cup sliced almonds
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)

Instructions:

• In a skillet, melt butter over medium heat and sauté the garlic until fragrant.
• Add the green beans to the crockpot and pour the garlic butter over them.
• Season with salt and pepper, and stir to coat.
• Cover and cook on low for 3-4 hours, or until the green beans are tender.
• In the last 30 minutes of cooking, toast the almonds in a dry skillet over medium heat, then sprinkle them on top of the green beans before serving.
• Optionally, drizzle with lemon juice before serving for added flavor.

This keto green bean almondine is a simple yet flavorful side dish that adds texture and elegance to any meal. The toasted almonds provide a nice crunch, while the butter and garlic elevate the taste of the green beans. It’s a quick, easy, and delicious way to enjoy a low-carb vegetable dish.

Keto Spaghetti Squash Primavera

Keto spaghetti squash primavera is a fresh, vibrant dish that’s bursting with vegetables and flavor. The spaghetti squash acts as a perfect substitute for pasta, offering a low-carb alternative that still delivers a satisfying texture. Combined with a medley of sautéed vegetables and a simple yet flavorful tomato sauce, this dish is light but filling. Cooking it in the crockpot allows the flavors to meld together beautifully, creating a dish that’s perfect for any keto-friendly meal.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 2 cups bell peppers, chopped
• 1 cup zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 1 cup tomato sauce (sugar-free)
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

• Place the spaghetti squash halves in the crockpot, cut side down.
• Add the chopped vegetables (bell peppers, zucchini, tomatoes, onion, and garlic) around the squash.
• Pour the tomato sauce over the vegetables and season with basil, oregano, salt, and pepper.
• Drizzle with olive oil and stir to combine.
• Cover and cook on low for 4-5 hours, or until the spaghetti squash is tender.
• Once cooked, use a fork to scrape out the spaghetti squash strands.
• Serve the squash with the vegetable mixture on top, garnished with fresh basil.

Keto spaghetti squash primavera is a light, satisfying, and full-of-flavor meal that’s perfect for a low-carb lifestyle. The spaghetti squash provides a pasta-like texture, while the fresh vegetables and tomato sauce make for a delicious and vibrant dish. It’s a great option for those looking to reduce their carb intake without sacrificing taste.

Keto Eggplant Lasagna

Keto eggplant lasagna is a delicious and low-carb alternative to traditional lasagna. The eggplant replaces the pasta sheets, and the layers of cheese, marinara sauce, and savory ground meat make for a rich and flavorful meal. Cooking it in the crockpot makes it easy to prepare, and the slow cooking ensures that all the ingredients meld together perfectly. This dish is perfect for those on a keto or low-carb diet who crave a comforting Italian classic.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch thick rounds
• 1 lb ground beef or turkey
• 2 cups marinara sauce (sugar-free)
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

• Preheat the crockpot and lightly grease the insert.
• In a skillet, cook the ground meat until browned, then drain any excess fat.
• Stir in the marinara sauce and season with garlic powder, salt, and pepper.
• Lay a layer of eggplant slices at the bottom of the crockpot.
• Spread a layer of meat sauce on top, followed by a layer of ricotta cheese and shredded mozzarella.
• Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
• Cover and cook on low for 4-5 hours, or until the eggplant is tender and the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

Keto eggplant lasagna is a hearty, satisfying, and comforting dish that’s perfect for a low-carb lifestyle. The eggplant serves as a great substitute for pasta, while the layers of cheese and savory meat sauce create a rich and indulgent meal. This dish is a great way to enjoy a classic comfort food while staying on track with your keto diet.

Keto Zucchini Noodles with Pesto

Keto zucchini noodles with pesto is a fresh, light, and flavorful dish that’s perfect for a low-carb meal. The zucchini noodles serve as a perfect substitute for pasta, while the homemade pesto adds a vibrant and herbaceous kick. Made in the crockpot, this dish is incredibly easy to prepare, and the zucchini noodles retain their fresh texture and flavor. It’s a great option for a light lunch, dinner, or side dish.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup homemade or store-bought pesto (sugar-free)
• 1 tablespoon olive oil
• 1 tablespoon pine nuts (optional)
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

• Place the spiralized zucchini noodles into the crockpot.
• Drizzle with olive oil and toss to coat.
• Pour the pesto over the zucchini noodles and toss again until evenly coated.
• Season with salt and pepper to taste.
• Cover and cook on low for 1-2 hours, or until the zucchini noodles are tender but not mushy.
• Garnish with pine nuts and grated Parmesan before serving.

This keto zucchini noodles with pesto is a light, fresh, and flavorful dish that’s perfect for anyone following a low-carb or keto diet. The zucchini noodles have a satisfying texture that pairs beautifully with the rich, nutty pesto. It’s a simple, yet elegant dish that’s full of flavor and easy to prepare in the crockpot.

Keto Mediterranean Cauliflower Rice

Keto Mediterranean cauliflower rice is a low-carb alternative to traditional rice, made with cauliflower that’s pulsed into rice-sized grains. The dish is packed with Mediterranean flavors like olives, feta, and herbs, making it a delicious and satisfying side dish or light meal. The crockpot does all the work, allowing the flavors to meld together beautifully. It’s a great way to enjoy a flavorful, nutritious dish while keeping carbs low.

Ingredients:

• 4 cups cauliflower rice
• 1/2 cup Kalamata olives, chopped
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

• Place the cauliflower rice in the crockpot and drizzle with olive oil.
• Add the Kalamata olives, feta cheese, oregano, garlic powder, salt, and pepper.
• Stir everything together to combine.
• Cover and cook on low for 3-4 hours, or until the cauliflower rice is tender and the flavors have melded together.
• Garnish with fresh parsley before serving.

This keto Mediterranean cauliflower rice is a flavorful and satisfying side dish that’s packed with fresh Mediterranean ingredients. The cauliflower rice serves as the perfect base, while the olives, feta, and herbs add delicious Mediterranean flavors. It’s a great option for a light, nutritious meal or side dish that’s low in carbs but full of taste.

Note: More recipes are coming soon!