29+ Nutritious Keto and Dairy-Free Side Dishes for Every Meal

29+ Keto Dairy-Free Side Dish Recipes

Introduction:
When following a keto diet, finding delicious and satisfying side dishes can be a challenge.

Especially when you need to avoid dairy, it can feel like many of the go-to sides are off-limits.

But fear not!

There are plenty of keto and dairy-free side dishes that are just as tasty and satisfying.

These recipes will not only fit into your keto lifestyle, but they’ll also bring excitement and variety to your meals.

From crispy veggie fries to creamy cauliflower mash, there’s something for every taste preference.

So if you’re looking for some inspiration, keep reading to discover over 29 amazing keto and dairy-free side dish recipes that will elevate your meal planning.

29+ Nutritious Keto and Dairy-Free Side Dishes for Every Meal

Eating keto and dairy-free doesn’t have to mean sacrificing flavor.

With these 29+ recipes, you can enjoy a variety of delicious, low-carb sides that complement any meal.

From fresh salads to roasted vegetables, there’s no shortage of options to keep your diet exciting and satisfying.

So, the next time you need a side dish, look no further than these keto-friendly, dairy-free options.

Your taste buds (and your waistline) will thank you!

Garlic Roasted Broccoli with Lemon

A vibrant and healthy side dish, this Garlic Roasted Broccoli with Lemon is perfect for any keto and dairy-free meal plan. Packed with nutrients and zesty flavors, it’s a simple yet delicious way to elevate your greens.

Ingredients:

• 1 large head of broccoli, cut into florets
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a large bowl, toss the broccoli florets with olive oil, garlic, salt, and pepper until evenly coated.
• Spread the broccoli evenly on the prepared baking sheet in a single layer.
• Roast in the oven for 20-25 minutes, flipping halfway through, until tender and slightly crispy at the edges.
• Remove from the oven and drizzle with fresh lemon juice. Sprinkle with lemon zest for an added citrusy touch.

This garlic-roasted broccoli offers a perfect balance of crispiness and zest, making it a versatile accompaniment to any meal. The lemon and garlic enhance the broccoli’s natural flavors, creating a dish that is both refreshing and satisfying.

Zucchini Noodles with Avocado Pesto

For a creamy yet dairy-free keto side, Zucchini Noodles with Avocado Pesto is a fantastic choice. It’s a low-carb alternative to traditional pasta with a rich, flavorful pesto that’s completely plant-based.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 ripe avocado, peeled and pitted
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 clove garlic
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions:

• Place the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper in a food processor or blender. Blend until smooth and creamy.
• Heat a skillet over medium heat and add the spiralized zucchini noodles. Cook for 2-3 minutes, stirring occasionally, until just tender.
• Remove the skillet from the heat and toss the zucchini noodles with the prepared avocado pesto until fully coated.
• Serve immediately, garnished with fresh basil if desired.

This dish is a satisfying, guilt-free option for anyone craving a creamy pasta alternative. The avocado pesto adds a rich texture while keeping it light and keto-friendly. It’s a refreshing, wholesome dish that complements a wide variety of mains.

Cauliflower Fried Rice

This Cauliflower Fried Rice is a keto-friendly and dairy-free twist on a classic takeout favorite. Loaded with veggies and bursting with flavor, it’s a healthy side dish that pairs well with any protein.

Ingredients:

• 1 medium head of cauliflower, riced
• 2 tbsp coconut oil
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 3 tbsp coconut aminos
• 1 tsp sesame oil
• 1/4 tsp ground ginger
• 2 green onions, sliced

Instructions:

• Heat coconut oil in a large skillet or wok over medium heat. Add the diced onion, carrots, and garlic, and sauté until softened, about 3-4 minutes.
• Add the riced cauliflower and frozen peas to the skillet, stirring well to combine.
• Pour in the coconut aminos, sesame oil, and ground ginger. Stir-fry for 5-7 minutes until the cauliflower is tender and the flavors are well combined.
• Remove from heat and garnish with sliced green onions before serving.

This cauliflower fried rice is a flavorful and nutritious alternative to traditional fried rice. It’s packed with veggies, quick to prepare, and ideal for maintaining a low-carb lifestyle without sacrificing taste.

Kale and Avocado Salad with Lemon Dressing

This Kale and Avocado Salad is a refreshing, nutrient-packed side dish that’s perfect for a keto and dairy-free lifestyle. The creamy avocado pairs beautifully with the hearty kale, while the zesty lemon dressing brings it all together with a burst of freshness.

Ingredients:

• 4 cups kale, chopped
• 1 ripe avocado, diced
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions:

• In a large bowl, massage the chopped kale with olive oil and a pinch of salt for about 2-3 minutes to tenderize it.
• In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper to make the dressing.
• Drizzle the dressing over the massaged kale and toss to coat evenly.
• Add the diced avocado and sliced almonds, gently tossing again.
• Serve immediately for a crisp, vibrant salad.

This kale and avocado salad offers a satisfying mix of textures and flavors, with the creamy avocado balancing the earthy kale. The lemon dressing adds a tangy kick that brightens the entire dish. It’s a light yet filling side dish that can easily complement a variety of mains.

Roasted Brussels Sprouts with Balsamic Glaze

These Roasted Brussels Sprouts with Balsamic Glaze are a savory and slightly tangy keto side dish that’s packed with flavor. The combination of crispy Brussels sprouts and a sweet balsamic reduction makes this dish irresistible.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp honey (optional, for extra sweetness)

Instructions:

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on the baking sheet, cut side down.
• Roast for 25-30 minutes, flipping halfway through, until they are golden and crispy on the edges.
• While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, heat the balsamic vinegar and honey (if using) over medium heat. Simmer for 5-7 minutes until it thickens into a syrupy consistency.
• Drizzle the balsamic glaze over the roasted Brussels sprouts just before serving.

The crispy edges and tender centers of the Brussels sprouts are complemented perfectly by the rich balsamic glaze. This side dish offers a wonderful balance of savory and sweet, making it a delightful addition to any keto meal. It’s an easy way to make Brussels sprouts a star on your plate.

Crispy Cucumber and Radish Salad

A light, crunchy salad with a refreshing twist, this Crispy Cucumber and Radish Salad is an ideal side dish for a keto and dairy-free meal. The cool cucumbers and peppery radishes come together in a tangy vinaigrette that’s both satisfying and revitalizing.

Ingredients:

• 1 large cucumber, thinly sliced
• 6 radishes, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp dried dill (optional)

Instructions:

• In a large bowl, combine the cucumber, radishes, and red onion.
• In a small bowl, whisk together the apple cider vinegar, olive oil, salt, pepper, and dill until well combined.
• Pour the dressing over the vegetables and toss gently to coat.
• Refrigerate for at least 10 minutes to allow the flavors to meld.

This salad is a perfect balance of crisp vegetables and tangy vinaigrette, with the cucumber offering a refreshing crunch and the radishes adding a peppery kick. It’s an ideal side dish for those seeking a light, flavorful, and hydrating option to complement their main meal.

Spaghetti Squash with Pesto

Spaghetti Squash with Pesto is a keto-friendly and dairy-free alternative to pasta that’s bursting with flavor. The tender strands of spaghetti squash serve as a wonderful base for the rich, herbaceous pesto, making this a satisfying side dish that’s both light and full of taste.

Ingredients:

• 1 medium spaghetti squash
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 clove garlic
• 1 tbsp pine nuts
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

• Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
• Drizzle the inside of the squash with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet.
• Roast in the oven for 35-40 minutes, or until the squash strands easily pull apart with a fork.
• While the squash is roasting, blend the basil, olive oil, garlic, pine nuts, and lemon juice in a food processor until smooth to make the pesto.
• Once the squash is cooked, use a fork to scrape the strands into a bowl and toss them with the pesto.

The spaghetti squash is tender and fluffy, providing a perfect vehicle for the vibrant, flavorful pesto. This dish offers a great keto-friendly alternative to traditional pasta, delivering the same comforting textures and bold flavors without the carbs. It’s a delightful addition to any meal, especially for those looking for a lower-carb option.

Stuffed Mushrooms with Cauliflower Rice

These Stuffed Mushrooms with Cauliflower Rice are a savory, bite-sized keto side dish that’s both delicious and dairy-free. The cauliflower rice filling provides a flavorful and low-carb alternative to traditional rice, while the mushrooms add a rich, earthy taste to the mix.

Ingredients:

• 12 large white mushrooms, stems removed
• 1 cup cauliflower rice
• 1 tbsp olive oil
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1/4 tsp dried thyme
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

• Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet.
• Heat olive oil in a skillet over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened.
• Add the cauliflower rice, thyme, salt, and pepper to the skillet, and cook for an additional 5-7 minutes until the rice is tender.
• Spoon the cauliflower rice mixture into the mushroom caps, pressing down gently to pack the filling.
• Roast in the oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden.
• Garnish with fresh parsley before serving.

These stuffed mushrooms are a delightful combination of flavors, with the savory cauliflower rice filling perfectly complementing the earthy mushrooms. The herbs and garlic create a wonderful aroma, making this dish a standout keto side that’s both satisfying and healthy.

Sweet Potato Fries with Spicy Ketchup

Sweet Potato Fries with Spicy Ketchup make for a crispy and flavorful keto side dish that’s perfect for pairing with your favorite protein. The natural sweetness of the sweet potatoes is enhanced with a smoky and spicy ketchup dip that takes the flavor to the next level.

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup ketchup
• 1 tbsp hot sauce (adjust to taste)

Instructions:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Toss the sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
• Arrange the fries in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.
• While the fries are baking, mix the ketchup and hot sauce in a small bowl to create the spicy ketchup dip.
• Serve the sweet potato fries with the spicy ketchup on the side.

These sweet potato fries offer a delightful crunch and a touch of sweetness, paired with a spicy ketchup dip that adds the perfect amount of heat. They’re a fantastic side dish for any keto meal, giving you the satisfaction of fries without the carbs. The smoky seasoning elevates the natural flavor of the sweet potatoes, making them irresistible.

Crispy Baked Avocado Fries

Crispy Baked Avocado Fries offer a crunchy, creamy side dish that’s perfect for those following a keto and dairy-free diet. These fries are breaded in a flavorful almond flour coating and baked to crispy perfection, making them a healthy and satisfying snack or side dish.

Ingredients:

• 2 ripe avocados, peeled, pitted, and cut into wedges
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 egg, beaten

Instructions:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a shallow bowl, mix together the almond flour, flaxseed, garlic powder, paprika, salt, and pepper.
• Dip each avocado wedge into the beaten egg, then coat it with the almond flour mixture, pressing gently to ensure the coating sticks.
• Arrange the coated avocado wedges on the baking sheet and bake for 12-15 minutes, or until golden and crispy.
• Serve immediately with a side of keto-friendly dipping sauce.

These crispy baked avocado fries are a fantastic alternative to traditional fries, offering a creamy interior with a crunchy exterior. The combination of almond flour and flaxseed makes for a satisfying breading that is perfectly keto-friendly. They are a fun and delicious way to enjoy the creamy goodness of avocado while staying within your low-carb lifestyle.

Spicy Roasted Cauliflower

Spicy Roasted Cauliflower is a bold and flavorful side dish that’s simple to prepare yet full of taste. Roasting cauliflower brings out its natural sweetness, and the spicy seasoning adds an exciting kick that pairs well with any main course.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions:

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Toss the cauliflower florets with olive oil, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper until evenly coated.
• Spread the cauliflower in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
• Serve immediately as a bold and spicy side dish.

The roasted cauliflower develops a rich, nutty flavor with a smoky, spicy kick that’s perfect for those craving bold flavors. This dish is a low-carb, dairy-free alternative to heavier sides, offering the perfect balance of spiciness and earthiness. It’s a delicious way to enjoy cauliflower in a whole new light.

Keto-Friendly Mashed Cauliflower

Keto-Friendly Mashed Cauliflower is a creamy, satisfying side dish that offers a healthier alternative to mashed potatoes. With a smooth texture and rich flavor, it’s perfect for anyone looking for a low-carb, dairy-free option that doesn’t compromise on taste.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 2 tbsp olive oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• Fresh parsley for garnish (optional)

Instructions:

• Steam the cauliflower florets for 10-12 minutes until very tender.
• Drain any excess water from the cauliflower and place it in a large bowl.
• Use a potato masher or food processor to mash the cauliflower until smooth.
• Stir in the olive oil, coconut milk, garlic powder, salt, and pepper, and continue to mash until creamy.
• Garnish with fresh parsley and serve immediately.

This keto-friendly mashed cauliflower is the perfect side dish for anyone seeking a creamy, comforting alternative to mashed potatoes. The coconut milk adds a subtle richness without the need for dairy, and the garlic powder enhances the flavor, making it a flavorful accompaniment to any main course. It’s a satisfying, low-carb dish that brings all the comfort without the carbs.

Grilled Asparagus with Garlic and Lemon

Grilled Asparagus with Garlic and Lemon is a light, flavorful side that’s perfect for a keto and dairy-free diet. The smoky flavor from grilling combines beautifully with the garlicky citrus dressing, making it an easy and delicious way to enjoy asparagus.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Lemon zest for garnish (optional)

Instructions:

• Preheat the grill to medium-high heat.
• Toss the asparagus with olive oil, minced garlic, lemon juice, salt, and pepper.
• Place the asparagus on the grill and cook for 4-6 minutes, turning occasionally, until tender and lightly charred.
• Remove from the grill and sprinkle with lemon zest before serving.

This grilled asparagus dish has a wonderful smoky flavor that’s complemented by the fresh, tangy lemon and garlic. It’s a simple yet elegant side that pairs beautifully with any keto-friendly main course. The lemon zest adds an extra burst of citrus, making this dish bright, refreshing, and perfect for summer meals.

Zucchini Fritters with Garlic Aioli

These Zucchini Fritters with Garlic Aioli are a crispy, flavorful side dish that’s low in carbs and dairy-free. The fritters are perfectly crispy on the outside and tender on the inside, and the garlic aioli adds a creamy, tangy dip that enhances the flavor.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 2 tbsp coconut flour
• 2 large eggs
• 1 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• 1/4 cup mayonnaise (for the aioli)
• 1 clove garlic, minced (for the aioli)
• 1 tbsp fresh lemon juice (for the aioli)

Instructions:

• Place the grated zucchini in a clean towel and squeeze out excess moisture.
• In a bowl, combine the zucchini, almond flour, coconut flour, eggs, garlic powder, salt, and pepper. Mix until well combined.
• Heat olive oil in a skillet over medium heat.
• Scoop small spoonfuls of the zucchini mixture into the skillet and flatten them into fritters. Fry for 3-4 minutes on each side until golden brown and crispy.
• In a small bowl, combine the mayonnaise, minced garlic, and lemon juice to make the aioli.
• Serve the zucchini fritters with a side of garlic aioli.

These zucchini fritters are a perfect keto-friendly side dish that’s both light and satisfying. The crispy exterior contrasts beautifully with the tender zucchini interior, while the garlic aioli adds a creamy and tangy touch. It’s a wonderful dish to serve at any gathering or as a side to your favorite protein.

Oven-Roasted Artichokes with Lemon-Garlic Dipping Sauce

Oven-Roasted Artichokes with Lemon-Garlic Dipping Sauce is a flavorful and fun side dish that’s perfect for keto and dairy-free diets. The artichokes are tender and slightly caramelized from roasting, and the lemon-garlic dipping sauce adds a tangy, aromatic touch to every bite.

Ingredients:

• 2 large artichokes
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup olive oil (for dipping sauce)
• 1 tbsp fresh lemon juice (for dipping sauce)
• 2 cloves garlic, minced (for dipping sauce)
• 1/2 tsp dried oregano (for dipping sauce)

Instructions:

• Preheat the oven to 375°F (190°C).
• Cut the tops off the artichokes and trim the stems. Use kitchen scissors to trim the sharp edges of the leaves.
• Drizzle the artichokes with olive oil and sprinkle with salt and pepper. Wrap each artichoke tightly in foil.
• Roast for 40-45 minutes, until the artichokes are tender.
• While the artichokes are roasting, mix together the dipping sauce by combining olive oil, lemon juice, garlic, and oregano in a small bowl.
• Serve the roasted artichokes with the lemon-garlic dipping sauce.

The roasted artichokes have a wonderful, slightly smoky flavor and a tender texture that’s complemented perfectly by the tangy, garlicky dipping sauce. This dish is a healthy, low-carb alternative to heavier sides and offers a unique, flavorful experience that pairs wonderfully with any meal. It’s a fun, interactive side that’s perfect for sharing.

Crispy Baked Zucchini Chips

Crispy Baked Zucchini Chips are a delightful keto-friendly, dairy-free side dish that offers a satisfying crunch without the carbs. The zucchini is thinly sliced, seasoned, and baked to crispy perfection, making it a great alternative to traditional chips.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 tbsp olive oil
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Toss the zucchini slices in olive oil, ensuring they are evenly coated.
• In a small bowl, mix the almond flour, garlic powder, oregano, salt, and pepper. Sprinkle the mixture over the zucchini slices, pressing gently to adhere.
• Lay the zucchini slices in a single layer on the baking sheet.
• Bake for 20-25 minutes, flipping halfway through, until the chips are golden and crispy.
• Serve immediately for a crunchy, satisfying snack or side dish.

These crispy zucchini chips are a perfect guilt-free treat, offering the crunch you crave without the carbs. The almond flour coating gives them a wonderful texture, while the garlic and oregano provide a savory flavor. This dish is easy to prepare and makes for an ideal keto-friendly snack or a flavorful side to complement any meal.

Roasted Spaghetti Squash with Pesto and Pine Nuts

Roasted Spaghetti Squash with Pesto and Pine Nuts is a delicious and filling side dish that’s both keto and dairy-free. The roasted spaghetti squash mimics the texture of pasta, while the pesto adds a rich, herby flavor, and the pine nuts give a satisfying crunch.

Ingredients:

• 1 medium spaghetti squash
• 1/4 cup pesto (dairy-free)
• 1/4 cup pine nuts
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
• Drizzle the squash halves with olive oil and season with salt and pepper.
• Place the squash cut side down on a baking sheet and roast for 35-40 minutes, or until tender.
• Once the squash is cooked, use a fork to scrape the strands into a bowl.
• Toss the spaghetti squash with the pesto, and sprinkle the pine nuts over the top.
• Serve immediately as a delicious, low-carb side dish.

The roasted spaghetti squash is a wonderful low-carb alternative to pasta, offering a light and slightly sweet base. The pesto provides a burst of flavor with fresh basil, garlic, and olive oil, while the pine nuts bring a crunchy texture that elevates the entire dish. This is a satisfying side that is perfect for any meal, offering a healthy and flavorful way to enjoy squash.

Keto Cauliflower Mac and Cheese

Keto Cauliflower Mac and Cheese is a creamy, rich side dish that replaces traditional pasta with cauliflower for a delicious and low-carb alternative. This dish is perfect for anyone on a dairy-free, keto diet who still wants to enjoy a comforting, cheesy experience.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions:

• Steam the cauliflower florets for 10-12 minutes until very tender.
• In a blender or food processor, combine the almond milk, nutritional yeast, olive oil, garlic powder, salt, and pepper. Blend until smooth and creamy.
• Once the cauliflower is tender, mash it gently with a fork or potato masher, leaving it slightly chunky.
• Pour the creamy sauce over the cauliflower and stir to combine.
• Serve immediately for a comforting, creamy side dish.

Keto Cauliflower Mac and Cheese offers the rich, cheesy flavor of the classic dish while being low in carbs and completely dairy-free. The nutritional yeast provides a cheesy taste without any dairy, and the cauliflower delivers a hearty base that’s satisfying and comforting. This dish is a great way to enjoy a keto-friendly version of mac and cheese, perfect for any meal.

Roasted Sweet Potato with Avocado Cilantro Sauce

Roasted Sweet Potato with Avocado Cilantro Sauce is a flavorful, vibrant side dish that brings together the natural sweetness of roasted sweet potatoes with a creamy, tangy avocado cilantro sauce. This dish is keto-friendly, dairy-free, and packed with nutrients.

Ingredients:

• 2 large sweet potatoes, peeled and cut into cubes
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 ripe avocado
• 1/4 cup fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1 tbsp olive oil (for sauce)
• 1/4 tsp garlic powder

Instructions:

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Toss the sweet potato cubes in olive oil, salt, and pepper, and spread them out in a single layer on the baking sheet.
• Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden.
• While the sweet potatoes are roasting, make the avocado cilantro sauce by blending the avocado, cilantro, lime juice, olive oil, garlic powder, and a pinch of salt until smooth.
• Once the sweet potatoes are roasted, drizzle with the avocado cilantro sauce and serve immediately.

The roasted sweet potatoes have a soft, caramelized texture that complements the creamy, tangy avocado cilantro sauce. The sauce adds a refreshing burst of flavor, making this dish a perfect balance of savory and fresh. It’s a nutrient-packed side that adds color and flavor to any keto meal.

Sautéed Garlic Green Beans with Almonds

Sautéed Garlic Green Beans with Almonds is a quick and easy side dish that combines crisp green beans with aromatic garlic and crunchy almonds. The simple ingredients come together to create a flavorful, keto-friendly side that pairs beautifully with a variety of mains.

Ingredients:

• 1 lb green beans, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup sliced almonds
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions:

• Heat the olive oil in a large skillet over medium heat.
• Add the green beans and sauté for 4-5 minutes, stirring occasionally, until they start to soften.
• Add the minced garlic and continue to sauté for an additional 1-2 minutes until the garlic is fragrant and the beans are tender but still crisp.
• Stir in the sliced almonds and cook for another minute until lightly toasted.
• Season with salt and pepper, and serve immediately.

This sautéed green bean dish is a quick, flavorful side that’s perfect for any keto meal. The garlic provides a rich, savory base, while the almonds add a delightful crunch that contrasts beautifully with the tender green beans. This simple yet tasty side dish is perfect for adding a burst of flavor to your plate.

Zucchini Noodles with Avocado and Tomato

Zucchini Noodles with Avocado and Tomato is a light, refreshing side dish that replaces traditional pasta with low-carb zucchini noodles. The avocado adds creaminess, while the tomatoes provide a juicy burst, making this a perfect keto and dairy-free side.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Fresh basil leaves for garnish (optional)

Instructions:

• Heat the olive oil in a skillet over medium heat.
• Add the zucchini noodles and sauté for 2-3 minutes until slightly tender but still firm.
• Remove the noodles from the heat and toss with the avocado, cherry tomatoes, lemon juice, salt, and pepper.
• Garnish with fresh basil leaves and serve immediately.

These zucchini noodles offer a fresh and light alternative to pasta, while the avocado provides a creamy, indulgent texture. The tomatoes add a burst of sweetness, and the lemon juice ties everything together with a bright, zesty kick. This dish is perfect for a refreshing side that’s low-carb, healthy, and satisfying.

Note: More recipes are coming soon!