35+ Quick & Easy Keto Dairy-Free Gluten-Free Recipes to Try Today

If you’re following a keto, dairy-free, and gluten-free lifestyle, finding tasty and satisfying recipes can be challenging.

With so many restrictions, it can be difficult to create meals that are both delicious and meet all of your dietary needs.

Fortunately, there are plenty of recipes out there that are both keto-friendly and free from dairy and gluten.

In this article, we’ve compiled 35+ incredible keto, dairy-free, and gluten-free recipes that are packed with flavor and nutrients.

These recipes cover everything from breakfast options to dinners and snacks, so you’ll never feel deprived.

Whether you’re new to these dietary restrictions or are simply looking for fresh ideas, these recipes will keep your meals exciting and satisfying.

Get ready to indulge in mouthwatering dishes that will nourish your body and keep you on track with your health goals.

35+ Quick & Easy Keto Dairy-Free Gluten-Free Recipes to Try Today

Living a keto, dairy-free, and gluten-free lifestyle doesn’t mean you have to sacrifice flavor or variety.

With the right ingredients and creative recipes, you can enjoy a wide range of delicious and nourishing meals.

By exploring these 35+ recipes, you’ll discover exciting new ways to enjoy the foods you love while maintaining your health goals.

From savory dishes to sweet treats, the possibilities are endless.

Remember, eating healthy doesn’t have to be boring, and these recipes will prove just that.

Enjoy experimenting in the kitchen and feel good knowing you’re nourishing your body with every bite.

Creamy Coconut Curry Chicken

If you’re looking for a flavorful, satisfying dish that’s perfect for dinner, this creamy coconut curry chicken is just the ticket. Packed with tender chicken, aromatic spices, and creamy coconut milk, this dish is completely dairy-free, gluten-free, and keto-friendly. It’s a meal that’s both healthy and indulgent, perfect for anyone on a restricted diet without compromising on taste.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste (check label for gluten-free)
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions

• Heat coconut oil in a large skillet or pan over medium heat.
• Add the chopped onion and sauté until translucent, about 3-4 minutes.
• Stir in garlic and ginger, cooking for an additional minute until fragrant.
• Add the red curry paste, turmeric, coriander, and cayenne pepper (if using) to the pan, stirring to combine.
• Toss in the chicken pieces, coating them well with the spices. Cook for about 5-7 minutes until the chicken starts to brown.
• Pour in the coconut milk, reduce heat to low, and let the mixture simmer for 10 minutes.
• Add the sliced bell pepper and zucchini, stirring them into the sauce. Simmer for another 5-7 minutes until the vegetables are tender.
• Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This creamy coconut curry chicken is a versatile recipe you can serve over cauliflower rice, zoodles, or enjoy as is. It’s an easy way to bring bold, exciting flavors to your weeknight dinner while keeping things healthy and satisfying.

Avocado Cucumber Noodles with Lemon Tahini Sauce

This light and refreshing avocado cucumber noodle dish is ideal for lunch or dinner. It’s loaded with healthy fats, fresh flavors, and a tangy tahini dressing that ties everything together. Plus, it’s keto, dairy-free, and gluten-free, making it a perfect option for anyone following a low-carb lifestyle.

Ingredients

• 2 large cucumbers, spiralized
• 2 ripe avocados, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp sesame seeds, for garnish

For the Lemon Tahini Sauce

• 1/4 cup tahini
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 clove garlic, minced
• 2-3 tbsp water (to thin the sauce)
• Salt and pepper, to taste

Instructions

• Prepare the cucumbers by spiralizing them into thin noodles. If you don’t have a spiralizer, use a vegetable peeler to create ribbons.
• Arrange the cucumber noodles in a large bowl and top with avocado slices, parsley, and mint.
• In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and 2 tablespoons of water. Add more water as needed to achieve your desired consistency. Season with salt and pepper.
• Drizzle the lemon tahini sauce over the cucumber noodles and gently toss to combine.
• Sprinkle with sesame seeds and serve immediately.

This avocado cucumber noodle recipe is light yet satisfying, thanks to the creamy avocado and zesty dressing. It’s perfect for warm days when you want a meal that’s both nourishing and cooling.

Spaghetti Squash Bolognese

Spaghetti squash bolognese is a hearty and comforting meal that’s perfect for anyone craving pasta without the carbs. This recipe swaps traditional spaghetti with roasted spaghetti squash, creating a low-carb, gluten-free base for a rich and meaty bolognese sauce. It’s a wholesome dinner that the whole family will enjoy.

Ingredients

• 1 medium spaghetti squash
• 1 lb ground beef or turkey
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

• Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes until tender.
• While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 3-4 minutes.
• Add the garlic, cooking for 1 minute until fragrant. Stir in the ground beef, breaking it up with a spoon, and cook until browned.
• Mix in the tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.
• Once the spaghetti squash is cooked, use a fork to scrape out the strands into a bowl.
• Serve the spaghetti squash topped with the bolognese sauce and garnish with fresh parsley.

This spaghetti squash bolognese is a great way to enjoy a comforting Italian-inspired dish without the carbs. It’s satisfying, nutritious, and full of rich, savory flavors that make it a meal to remember.

Garlic Butter Shrimp with Zucchini Noodles

This garlic butter shrimp with zucchini noodles is the ultimate keto-friendly, dairy-free, and gluten-free dish that’s both light and full of flavor. Perfect for those craving a simple yet elegant meal, the shrimp are cooked in a rich garlic butter sauce, while zucchini noodles serve as the low-carb pasta alternative. It’s quick, easy, and perfect for a weeknight dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 3 tbsp olive oil
• 4 tbsp dairy-free butter or ghee
• 4 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Lemon wedges, for garnish

Instructions

• Heat olive oil and butter in a large skillet over medium heat.
• Add the shrimp to the skillet and season with salt, pepper, and Italian seasoning. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
• In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
• Add the zucchini noodles to the skillet and cook for 2-3 minutes, stirring occasionally, until just tender.
• Return the shrimp to the skillet and toss everything together. Garnish with fresh parsley and serve with lemon wedges.

This garlic butter shrimp with zucchini noodles is a meal that’s as delicious as it is nutritious. The richness of the garlic butter sauce pairs perfectly with the lightness of the zucchini noodles, making it a satisfying yet healthy choice for anyone on a keto or dairy-free diet.

Baked Salmon with Asparagus and Lemon

This baked salmon with asparagus and lemon is an elegant yet incredibly easy dish that’s packed with nutrients. The salmon is baked to perfection with a simple lemon and herb seasoning, while the asparagus roasts alongside, creating a full meal in one pan. It’s a perfect dinner that’s high in omega-3s, low in carbs, and free from gluten and dairy.

Ingredients

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions

• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Drizzle olive oil over the salmon fillets and season with salt, pepper, and minced garlic.
• Arrange the salmon fillets on one side of the baking sheet. On the other side, place the asparagus and drizzle with olive oil. Sprinkle with salt, pepper, and dried thyme.
• Lay lemon slices over the salmon and asparagus.
• Roast in the oven for 15-20 minutes until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
• Serve immediately, garnished with extra lemon slices.

This baked salmon with asparagus and lemon is a clean, refreshing dish that’s perfect for a healthy dinner. The combination of the rich, fatty salmon with the crisp asparagus creates a balanced, satisfying meal that doesn’t sacrifice flavor or nutrition.

Eggplant Lasagna

This eggplant lasagna is a fantastic keto, dairy-free, and gluten-free alternative to traditional lasagna. The eggplant slices replace the pasta, while a hearty meat sauce and dairy-free cheese provide all the comfort and flavor of a classic lasagna. It’s the perfect dish for anyone craving a satisfying meal that fits into a low-carb, dairy-free lifestyle.

Ingredients

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 lb ground turkey or beef
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 cup dairy-free cheese (like cashew cheese or almond-based cheese)
• Salt and pepper, to taste

Instructions

• Preheat your oven to 375°F.
• Lay the eggplant slices in a single layer on a baking sheet and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture, then blot with a paper towel.
• While the eggplant is resting, heat olive oil in a large pan over medium heat. Add the garlic and sauté for 1 minute until fragrant.
• Add the ground meat to the pan and cook until browned, breaking it up as it cooks. Stir in the crushed tomatoes, tomato paste, oregano, basil, onion powder, and garlic powder. Simmer for 15-20 minutes, seasoning with salt and pepper to taste.
• In a baking dish, layer the eggplant slices with the meat sauce and dairy-free cheese, repeating until all ingredients are used.
• Bake in the oven for 25-30 minutes, or until the lasagna is bubbly and the cheese is melted. Let it cool for a few minutes before serving.

This eggplant lasagna is a perfect comfort food alternative for those looking to enjoy a hearty, low-carb meal without the pasta or dairy. The savory meat sauce combined with the tender eggplant layers makes for a rich and satisfying dish.

Keto Avocado Egg Salad

This keto avocado egg salad is a simple yet delicious dish that’s perfect for a quick lunch or a light dinner. The creamy avocado replaces mayonnaise, making it dairy-free and adding a rich texture to the egg salad. Packed with healthy fats and protein, it’s a great option for anyone following a keto or low-carb diet.

Ingredients

• 6 large eggs, hard-boiled and chopped
• 1 ripe avocado, mashed
• 1/4 cup fresh parsley, chopped
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

• In a large bowl, combine the chopped eggs and mashed avocado.
• Add the Dijon mustard, lemon juice, and fresh parsley. Stir everything together until fully combined.
• Season with salt and pepper to taste. Serve immediately, or refrigerate until ready to eat.

This keto avocado egg salad is not only delicious, but it’s also incredibly easy to make. It’s rich, creamy, and satisfying, thanks to the avocado, while the eggs provide the necessary protein. It’s a great dish for meal prepping or as a quick snack.

Zucchini Fritters

These zucchini fritters are a perfect light snack or side dish that’s both keto and dairy-free. Crispy on the outside and tender on the inside, they’re made with fresh zucchini and a few simple ingredients to create a savory, gluten-free treat. These fritters are great for anyone looking to add more vegetables to their diet while keeping things low-carb.

Ingredients

• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 1 egg, beaten
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil, for frying

Instructions

• Grate the zucchinis and place them in a clean towel to squeeze out excess moisture.
• In a large bowl, combine the grated zucchini, almond flour, beaten egg, garlic powder, onion powder, salt, and pepper. Mix well until everything is incorporated.
• Heat olive oil in a large skillet over medium heat.
• Drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly with the back of the spoon. Fry for 2-3 minutes on each side until golden and crispy.
• Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.

These zucchini fritters are a delicious and satisfying way to enjoy zucchini in a new form. Whether you eat them on their own or pair them with a dipping sauce, they make for a great keto-friendly snack or side dish that’s perfect for any occasion.

Keto Chicken Salad with Walnuts and Cranberries

This keto chicken salad is a flavorful, protein-packed meal that’s ideal for anyone following a low-carb or dairy-free diet. The combination of tender chicken, crunchy walnuts, and tart cranberries creates a perfect balance of flavors, while the dressing adds a creamy texture without any dairy. This salad is great for meal prep or as a quick lunch option.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries (sugar-free)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions

• In a large bowl, combine the shredded chicken, chopped walnuts, and dried cranberries.
• In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
• Pour the dressing over the chicken mixture and toss until everything is well coated.
• Serve immediately or refrigerate for later.

This keto chicken salad with walnuts and cranberries is a hearty, satisfying meal that’s perfect for lunch or dinner. The combination of textures and flavors makes it a delightful option for anyone following a keto or dairy-free diet.

Keto Cauliflower Fried Rice

This keto cauliflower fried rice is an excellent low-carb, dairy-free, and gluten-free alternative to traditional fried rice. Packed with veggies, scrambled eggs, and seasoned perfectly, it’s an easy and flavorful dish that satisfies cravings for Chinese takeout without the carbs. It’s also a great way to incorporate more cauliflower into your diet in a fun and tasty way.

Ingredients

• 1 medium head of cauliflower, grated into rice-sized pieces
• 2 tbsp coconut oil or olive oil
• 1 small onion, diced
• 1/2 cup peas and carrots (frozen or fresh)
• 2 cloves garlic, minced
• 2 eggs, beaten
• 3 tbsp coconut aminos or tamari (for a gluten-free option)
• 1 tbsp sesame oil
• Salt and pepper, to taste
• Green onions, for garnish

Instructions

• Heat coconut or olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
• Stir in the peas and carrots, cooking until tender. Add the minced garlic and cook for an additional minute.
• Push the veggies to the side of the skillet and pour the beaten eggs into the empty side, scrambling them as they cook.
• Once the eggs are cooked, stir in the cauliflower rice, coconut aminos, and sesame oil. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender.
• Season with salt and pepper to taste and garnish with green onions before serving.

This cauliflower fried rice is a perfect side dish or main course that is light, flavorful, and packed with nutrients. By swapping regular rice with cauliflower, you get a delicious and healthy alternative that doesn’t compromise on taste or texture. It’s an ideal dish for anyone looking to reduce carbs while still enjoying a classic comfort food.

Keto Chicken and Broccoli Casserole

This keto chicken and broccoli casserole is a comforting, one-pan meal that’s both hearty and healthy. It’s a great way to enjoy the classic flavors of a creamy casserole without any dairy or gluten. With tender chicken, crisp broccoli, and a flavorful almond-based sauce, this casserole is both satisfying and perfect for meal prep.

Ingredients

• 3 cups cooked chicken, shredded
• 2 cups broccoli florets
• 1/2 cup almond milk (unsweetened)
• 1/4 cup almond flour
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 tbsp Dijon mustard
• Salt and pepper, to taste
• 1/4 cup nutritional yeast (optional, for cheesy flavor)
• Fresh parsley, for garnish

Instructions

• Preheat your oven to 375°F and lightly grease a casserole dish.
• Steam or blanch the broccoli florets until just tender, about 3-4 minutes. Set aside.
• In a saucepan, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
• Stir in the almond flour and cook for 1-2 minutes, then whisk in the almond milk and Dijon mustard. Cook for another 5-7 minutes until the sauce thickens.
• Stir in the nutritional yeast (if using) and season with salt and pepper.
• Combine the cooked chicken and broccoli in the casserole dish. Pour the sauce over the top, mixing everything together.
• Bake for 20-25 minutes, or until bubbly and golden. Garnish with fresh parsley before serving.

This keto chicken and broccoli casserole is a wonderfully comforting dish that’s both filling and packed with flavor. The creamy almond milk-based sauce provides richness, while the chicken and broccoli deliver the protein and fiber. It’s a great dish for anyone on a keto or dairy-free diet looking for a healthy, satisfying meal.

Zucchini and Mushroom Stir Fry

This zucchini and mushroom stir-fry is a quick and simple dish that’s perfect for a healthy lunch or dinner. Packed with fresh vegetables and seasoned with coconut aminos, it’s both keto-friendly and dairy-free. The earthy mushrooms and tender zucchini combine beautifully, making it a perfect side or vegetarian main course.

Ingredients

• 2 medium zucchinis, sliced
• 2 cups mushrooms, sliced (shiitake or button mushrooms)
• 2 tbsp coconut oil or olive oil
• 2 tbsp coconut aminos or tamari
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions

• Heat coconut oil or olive oil in a large skillet or wok over medium heat.
• Add the sliced mushrooms and cook until browned and tender, about 5-7 minutes.
• Add the sliced zucchini, garlic, and grated ginger to the skillet. Stir-fry for 3-4 minutes until the zucchini is tender but still slightly crisp.
• Stir in the coconut aminos and sesame oil, cooking for another 1-2 minutes.
• Season with salt and pepper to taste, and garnish with sesame seeds before serving.

This zucchini and mushroom stir-fry is a delicious, light, and healthy meal that’s perfect for a quick weeknight dinner. The combination of tender zucchini, savory mushrooms, and the umami flavor of coconut aminos makes for a flavorful dish that fits perfectly into a keto or dairy-free lifestyle.

Keto Almond Flour Pancakes

These keto almond flour pancakes are a great way to enjoy a comforting breakfast without the carbs. Made with almond flour and eggs, they’re gluten-free, dairy-free, and packed with healthy fats. They’re fluffy, light, and the perfect base for your favorite keto-friendly toppings, from berries to sugar-free syrup.

Ingredients

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp coconut oil, melted
• Butter or coconut oil, for cooking

Instructions

• In a large bowl, whisk together almond flour, eggs, almond milk, vanilla extract, baking powder, and salt until well combined.
• Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil.
• Pour 1/4 cup of the pancake batter onto the skillet, cooking for 2-3 minutes until bubbles form on the surface. Flip and cook for an additional 2-3 minutes, or until golden brown.
• Repeat with the remaining batter, greasing the skillet as needed. Serve immediately with your favorite keto-friendly toppings.

These keto almond flour pancakes are a great breakfast option that’s both satisfying and low in carbs. The almond flour creates a slightly nutty flavor and fluffy texture, while the eggs provide a good amount of protein. It’s a healthy, indulgent start to the day for anyone following a keto or dairy-free lifestyle.

Baked Avocado Eggs

Baked avocado eggs are an easy, delicious, and nutritious breakfast or snack. With creamy avocado and a perfectly baked egg inside, they’re keto-friendly, dairy-free, and packed with healthy fats and protein. This simple dish is satisfying and customizable with different toppings and seasonings.

Ingredients

• 2 ripe avocados
• 4 large eggs
• Salt and pepper, to taste
• Fresh herbs, such as parsley or chives, for garnish
• Red pepper flakes (optional, for a little heat)

Instructions

• Preheat your oven to 375°F.
• Slice the avocados in half and remove the pits. Scoop out a little extra flesh from the center to create a larger cavity for the egg.
• Place the avocado halves in a baking dish and crack an egg into each cavity.
• Season with salt and pepper, and bake for 12-15 minutes, or until the egg whites are set and yolks are still slightly runny.
• Garnish with fresh herbs and red pepper flakes, if desired, before serving.

Baked avocado eggs are a delicious and satisfying way to start your day. The creamy avocado pairs beautifully with the rich, soft egg, making it a perfect keto and dairy-free option. You can even customize them with your favorite spices or toppings for extra flavor.

Keto Stuffed Bell Peppers

These keto stuffed bell peppers are a perfect one-pan meal. Filled with a savory mixture of ground meat, cauliflower rice, and vegetables, they’re a satisfying and hearty dish that fits well within a low-carb, dairy-free, and gluten-free diet. They’re easy to make and can be prepared ahead of time, making them perfect for meal prep.

Ingredients

• 4 bell peppers, tops cut off and seeds removed
• 1 lb ground beef or turkey
• 1 cup cauliflower rice (fresh or frozen)
• 1 small onion, diced
• 1 can (14 oz) diced tomatoes, drained
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp chili powder
• Salt and pepper, to taste

Instructions

• Preheat your oven to 375°F.
• In a large skillet, cook the ground meat over medium heat until browned, breaking it up as it cooks.
• Add the onion and garlic, cooking until softened, about 3-4 minutes.
• Stir in the cauliflower rice, diced tomatoes, oregano, chili powder, salt, and pepper. Cook for 5-7 minutes until everything is well combined and the cauliflower rice is tender.
• Stuff the bell peppers with the meat mixture and place them in a baking dish.
• Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.
• Serve immediately.

These keto stuffed bell peppers are a flavorful and filling dish that’s great for lunch, dinner, or meal prep. They’re packed with protein and vegetables, making them a well-rounded and satisfying meal for anyone on a keto or dairy-free diet.

Keto Chicken Zucchini Skillet

This keto chicken zucchini skillet is a quick and easy one-pan meal that’s both satisfying and healthy. With tender chicken, crispy zucchini, and a hint of garlic, it’s a flavorful and low-carb dish that requires minimal effort to prepare. The use of fresh herbs and seasonings adds depth to the dish, making it a perfect weeknight dinner or meal prep option.

Ingredients

• 2 boneless, skinless chicken breasts, diced
• 2 medium zucchinis, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

• Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
• In the same skillet, add the zucchini slices and sauté until tender, about 4-5 minutes.
• Add garlic, thyme, paprika, salt, and pepper to the zucchini, stirring well. Cook for another 2-3 minutes.
• Return the chicken to the skillet and toss everything together. Cook for an additional 2 minutes to heat everything through.
• Garnish with fresh basil before serving.

This keto chicken zucchini skillet is a delicious, simple dish that’s packed with lean protein and fresh vegetables. The rich, aromatic flavors of garlic and thyme elevate the dish, making it feel more indulgent than it is. It’s perfect for those looking for a quick, healthy, and low-carb meal that doesn’t compromise on flavor.

Keto Chicken Lettuce Wraps

These keto chicken lettuce wraps are a delicious, low-carb alternative to tacos or sandwiches. The tender chicken is flavored with savory spices and wrapped in fresh lettuce, making them a perfect choice for a light, healthy meal. They’re great for meal prepping, as they can be eaten on the go or as part of a quick, flavorful lunch.

Ingredients

• 2 cups cooked chicken, shredded
• 1 tbsp olive oil
• 1 tbsp coconut aminos
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 8 large lettuce leaves (romaine or butter lettuce)
• Sliced avocado, for garnish
• Fresh cilantro, for garnish

Instructions

• Heat olive oil in a skillet over medium heat. Add the shredded chicken, coconut aminos, cumin, chili powder, garlic powder, salt, and pepper. Cook for 3-5 minutes, stirring frequently, until the chicken is heated through and well coated with the spices.
• Wash and dry the lettuce leaves, arranging them on a plate.
• Spoon the spiced chicken mixture into each lettuce leaf, garnishing with sliced avocado and fresh cilantro.
• Serve immediately or refrigerate for later use.

These keto chicken lettuce wraps are a fun and healthy way to enjoy flavorful chicken without the carbs of traditional tortillas. The crisp lettuce provides a refreshing crunch, while the avocado adds creaminess and the cilantro gives a fresh burst of flavor. They’re a perfect option for anyone following a low-carb or dairy-free diet.

Keto Bacon-Wrapped Asparagus

This keto bacon-wrapped asparagus is a simple yet indulgent side dish that’s perfect for any meal. The bacon adds a smoky, savory flavor to the tender asparagus, making it an irresistible combination. It’s a great low-carb, dairy-free dish that can be prepared in just a few steps, making it perfect for a weeknight dinner or as a side to a larger spread.

Ingredients

• 1 bunch asparagus, trimmed
• 8 slices of bacon
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions

• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Drizzle the asparagus with olive oil, then sprinkle with garlic powder, salt, and pepper.
• Wrap each asparagus spear with a slice of bacon, securing the bacon ends with toothpicks if necessary.
• Arrange the bacon-wrapped asparagus on the prepared baking sheet and bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.
• Serve immediately.

This keto bacon-wrapped asparagus is a deliciously smoky and savory dish that’s perfect as a side or appetizer. The crispy bacon complements the tender asparagus beautifully, making it a tasty and nutritious choice for anyone following a keto or dairy-free diet.

Keto Broccoli and Cheese Stuffed Chicken

This keto broccoli and cheese stuffed chicken is an easy and flavorful dish that combines the richness of cheese with the freshness of broccoli, all wrapped in tender chicken. It’s a satisfying meal that fits perfectly into a low-carb and dairy-free lifestyle, making it a great choice for anyone looking for a comforting yet healthy dinner option.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup broccoli florets, steamed and chopped
• 1/4 cup dairy-free cheese (such as cashew cheese or coconut milk-based cheese)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste

Instructions

• Preheat your oven to 375°F and grease a baking dish.
• In a small bowl, combine the steamed broccoli and dairy-free cheese.
• Cut a pocket into each chicken breast, being careful not to slice all the way through. Stuff each chicken breast with the broccoli and cheese mixture.
• Season the outside of the chicken breasts with garlic powder, paprika, salt, and pepper.
• Heat olive oil in a skillet over medium heat and sear each chicken breast for 3-4 minutes per side until golden brown.
• Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
• Serve immediately.

This keto broccoli and cheese stuffed chicken is a hearty, satisfying meal that’s both flavorful and healthy. The creamy cheese and tender broccoli inside the chicken provide a comforting filling, while the crispy outside adds texture. It’s a perfect meal for anyone following a keto or dairy-free lifestyle.

Keto Shrimp and Avocado Salad

This keto shrimp and avocado salad is a refreshing and light meal that’s perfect for a hot day or when you need something quick and easy. Packed with protein from the shrimp and healthy fats from the avocado, it’s both nutritious and satisfying. The fresh vegetables and tangy lemon dressing make this salad a flavorful option for anyone on a low-carb or dairy-free diet.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

• Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they’re pink and cooked through. Season with salt and pepper.
• In a large bowl, combine the cooked shrimp, diced avocado, cucumber, and cherry tomatoes.
• Drizzle the salad with lemon juice and olive oil, tossing gently to combine.
• Garnish with fresh parsley and serve immediately.

This keto shrimp and avocado salad is a light yet filling meal that’s perfect for a refreshing lunch or dinner. The creamy avocado pairs beautifully with the tender shrimp, and the fresh veggies add a satisfying crunch. It’s a flavorful and nutritious option for anyone on a low-carb or dairy-free diet.

Keto Beef and Broccoli Stir-Fry

This keto beef and broccoli stir-fry is a quick, easy, and flavorful meal that’s perfect for a weeknight dinner. Tender beef, crisp broccoli, and a savory sauce make for a balanced and delicious dish. It’s low in carbs, dairy-free, and packed with protein and fiber, making it a great option for anyone following a keto or gluten-free diet.

Ingredients

• 1 lb flank steak, thinly sliced
• 3 cups broccoli florets
• 2 tbsp coconut oil
• 3 tbsp coconut aminos or tamari
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions

• Heat coconut oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned. Remove the beef and set aside.
• In the same skillet, add the broccoli florets and cook for 4-5 minutes until tender-crisp.
• Stir in garlic, ginger, coconut aminos, and sesame oil, cooking for another 2 minutes.
• Return the beef to the skillet and toss everything together, cooking for another 2 minutes until heated through.
• Season with salt and pepper to taste and garnish with sesame seeds before serving.

This keto beef and broccoli stir-fry is a savory, satisfying dish that’s full of flavor and nutrients. The tender beef and crisp broccoli are enhanced by the rich sesame oil and coconut aminos, making it a quick and easy option for anyone on a low-carb, dairy-free diet.

Note: More recipes are coming soon!