35+Mouthwetring Keto Lunch Recipes That Will Keep Satisfied All Day

Finding variety and excitement in a keto diet can sometimes be a challenge, especially when you’re focused on staying within your daily carb limits.

However, with the right recipes, you can enjoy a wide range of delicious meals that satisfy your cravings while still adhering to a low-carb lifestyle.

If you’re on the lookout for new lunch ideas to keep your keto meals interesting, you’re in the right place!

This collection of 35+ Keto Lunch Recipes is designed to keep your taste buds excited and your meals perfectly aligned with your keto goals.

From vibrant salads and comforting soups to savory casseroles and fresh seafood dishes, there’s something for everyone in this list.

Whether you’re looking for quick, easy-to-prepare meals or more indulgent, flavorful options, these recipes will make sure your keto lunch game is always on point.

Let’s dive into the world of keto-friendly lunches that are as nutritious as they are delicious!

35+Mouthwetring Keto Lunch Recipes That Will Keep Satisfied All Day

Sticking to a keto diet doesn’t mean sacrificing taste or variety.

With these 35+ Keto Lunch Recipes, you can enjoy a wide array of meals that not only meet your nutritional needs but also satisfy your taste buds.

From crispy salads to hearty casseroles, each recipe offers a unique combination of flavors and textures that will keep you coming back for more.

Plus, these recipes are designed to be quick, easy, and often perfect for meal prepping, making your keto journey even more convenient.

Whether you’re new to keto or a seasoned pro, this list of lunch ideas will help you stay on track while enjoying every bite.

Avocao Chicken Salad Wraps

This Avocado Chicken Salad Wrap is a creamy, nutrient-dense lunch option that’s full of flavor and low in carbs. Avocado brings in healthy fats, while the chicken provides a good dose of protein. With lettuce leaves replacing traditional wraps, this dish is keto-friendly, gluten-free, and surprisingly filling.

Ingredients:

• 1 large avocado, pitted and mashed
• 1 cup cooked shredded chicken breast
• 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tsp Dijon mustard
• 2 green onions, finely chopped
• 1/4 cup diced cucumber
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Romaine or butter lettuce leaves, for wrapping

Instructions:

1. In a mixing bowl, combine mashed avocado, mayonnaise, and Dijon mustard until smooth and creamy.
2. Add shredded chicken, green onions, cucumber, and parsley to the bowl. Mix everything together until evenly coated.
3. Season with salt and pepper to taste.
4. Lay out lettuce leaves and scoop about 2-3 tablespoons of the avocado chicken salad mixture onto each leaf.
5. Wrap the lettuce around the filling, securing with a toothpick if needed, or eat as open-faced wraps.

Avocado Chicken Salad Wraps make for a refreshing and nutrient-packed keto lunch. They’re quick to assemble and easy to customize with additional keto-friendly ingredients like diced bell peppers or chopped nuts. Perfect for meal prep or on-the-go lunches, these wraps are a versatile, delicious option for anyone on a low-carb diet.

Zucchini Noodles with Pesto and Grilled Shrimp

Zucchini Noodles with Pesto and Grilled Shrimp is a light yet fulfilling lunch option that’s rich in healthy fats and bursting with flavor. The zucchini noodles make a wonderful low-carb pasta substitute, while the homemade pesto brings a creamy, herbaceous touch. Paired with grilled shrimp, this dish offers a well-rounded meal that’s both nutritious and satisfying.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• Salt and pepper, to taste
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts for a budget-friendly option)
• 1 clove garlic
• 1/4 cup Parmesan cheese, grated
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then grill for 2-3 minutes on each side until pink and opaque. Set aside.
2. In a food processor, blend basil, pine nuts, garlic, Parmesan cheese, and lemon juice until smooth. With the processor running, slowly drizzle in the remaining olive oil to create a creamy pesto sauce.
3. Toss the spiralized zucchini noodles in the pesto sauce until evenly coated.
4. Plate the zucchini noodles and top with the grilled shrimp.

This Zucchini Noodles with Pesto and Grilled Shrimp recipe offers a light, flavorful alternative to pasta-based dishes, making it perfect for a keto-friendly lunch. It’s easy to prepare, packed with healthy fats, and feels gourmet without the carbs. This meal will leave you satisfied without any post-lunch slump, ideal for a productive day.

Cauliflower and Cheese-Stuffed Bell Peppers

Cauliflower and Cheese-Stuffed Bell Peppers are a comforting and satisfying keto meal loaded with fiber, nutrients, and a cheesy goodness that satisfies without the carbs. These stuffed peppers are a great way to incorporate vegetables into your diet, and the cauliflower provides a wonderful rice substitute, keeping the dish both low in carbs and full of flavor.

Ingredients:

• 2 large bell peppers, halved and deseeded
• 1 cup cauliflower rice
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil, divided
• 1/4 cup diced onion
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Place the bell pepper halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and bake for about 10 minutes to soften.
2. In a skillet, heat the remaining olive oil over medium heat. Sauté the diced onion and garlic until fragrant, about 2-3 minutes.
3. Add the cauliflower rice to the skillet and cook for another 3-4 minutes until tender. Remove from heat, and mix in mozzarella and Parmesan cheeses. Season with salt and pepper.
4. Spoon the cauliflower cheese mixture into each bell pepper half.
5. Return the peppers to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
6. Garnish with fresh basil or parsley before serving if desired.

Cauliflower and Cheese-Stuffed Bell Peppers are a satisfying keto-friendly lunch option that’s rich in flavor and full of nourishing ingredients. The melted cheese adds a comforting, indulgent feel, while the cauliflower rice keeps the dish light and low-carb. This recipe is ideal for meal prepping, as it reheats well and can be enjoyed at any time of day.

Keto Beef and Broccoli Stir-Fry

Keto Beef and Broccoli Stir-Fry is a savory, satisfying lunch packed with tender beef, crisp broccoli, and a rich, flavorful stir-fry sauce. This dish brings all the classic stir-fry flavors while keeping the carb count low by using cauliflower rice as a base. It’s perfect for a quick and easy keto meal that is both filling and nutritious.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes (optional for spice)
• 2 cups cauliflower rice
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the beef slices and cook for 3-4 minutes, until browned. Remove the beef from the skillet and set aside.
2. In the same skillet, add sesame oil and sauté the garlic and ginger for 1-2 minutes until fragrant.
3. Add broccoli florets to the skillet and cook for about 4-5 minutes, until they are tender-crisp.
4. Add the beef back to the skillet along with soy sauce, rice vinegar, and red pepper flakes (if using). Stir well and cook for another 2 minutes.
5. Meanwhile, cook the cauliflower rice in a separate pan over medium heat until tender (about 5-7 minutes).
6. Serve the beef and broccoli stir-fry over the cauliflower rice, and season with salt and pepper to taste.

This Keto Beef and Broccoli Stir-Fry is a fantastic lunch option for those seeking a low-carb yet satisfying meal. The tender beef, crunchy broccoli, and flavorful stir-fry sauce create a savory, well-balanced dish. It’s a quick and easy recipe that’s perfect for meal prepping, and it pairs beautifully with cauliflower rice for a complete and nutritious keto-friendly lunch.

Egg Salad Lettuce Boats

Egg Salad Lettuce Boats are a simple, low-carb, and protein-packed lunch option. Creamy egg salad is spooned into crispy lettuce leaves, making for a fun and crunchy wrap. This dish is perfect for those looking for a light but satisfying lunch that’s easy to prepare and fits perfectly into a keto lifestyle.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh dill (optional)
• 1 tbsp chopped green onions
• Salt and pepper, to taste
• Romaine lettuce leaves, for serving

Instructions:

1. In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and green onions.
2. Stir until the mixture is smooth and well-combined. Add fresh dill if desired, and season with salt and pepper.
3. Spoon the egg salad into individual Romaine lettuce leaves, making little “boats.”
4. Serve immediately or refrigerate until ready to eat.

Egg Salad Lettuce Boats are a light, refreshing, and low-carb option for lunch. They are incredibly easy to make and provide a delicious, creamy filling wrapped in crunchy lettuce. This recipe is perfect for meal prepping, as it can be made ahead of time and stored in the fridge for a quick grab-and-go lunch. It’s a versatile dish that can be customized with extra ingredients like avocado or bacon for added flavor.

Chicken and Spinach Alfredo Bake

Chicken and Spinach Alfredo Bake is a rich and comforting keto-friendly casserole packed with protein and healthy fats. This dish features tender chicken, spinach, and a creamy Alfredo sauce made from heavy cream and Parmesan, creating a satisfying and indulgent meal that feels like a treat without the carbs.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 4 cups fresh spinach
• 1 1/2 cups heavy cream
• 1/2 cup Parmesan cheese, grated
• 1 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 2 tbsp olive oil, divided
• 1/4 cup chopped fresh parsley for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Set aside.
3. In the same skillet, heat the remaining olive oil over medium heat and add the shredded chicken. Season with garlic powder, nutmeg, salt, and pepper.
4. Add the heavy cream to the skillet and bring to a simmer. Stir in Parmesan and mozzarella cheese, and cook for 3-4 minutes until the sauce thickens.
5. Mix the cooked spinach into the creamy chicken mixture, and transfer everything into a greased baking dish.
6. Sprinkle the top with extra mozzarella cheese and bake for 15-20 minutes, until the top is golden and bubbly.
7. Garnish with fresh parsley before serving.

The Chicken and Spinach Alfredo Bake is an incredibly rich and comforting keto-friendly lunch. The creamy Alfredo sauce combined with the tender chicken and spinach makes this dish feel indulgent while staying low in carbs. It’s perfect for meal prepping or serving for a family dinner, and its hearty texture will leave you feeling full and satisfied. This recipe is a great way to enjoy a classic comfort food while sticking to your keto goals.

Grilled Chicken Caesar Salad

The Grilled Chicken Caesar Salad is a classic favorite with a keto twist. It features juicy, char-grilled chicken breast on a bed of crisp romaine lettuce, topped with a creamy Caesar dressing, and finished off with crispy bacon and Parmesan. It’s a rich, satisfying meal that’s perfect for a light yet filling lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 4 slices of bacon, cooked and crumbled
• 1/4 cup Parmesan cheese, grated
• 1/4 cup homemade or store-bought keto Caesar dressing (make sure it’s sugar-free)
• Salt and pepper, to taste
• 1 tbsp olive oil for grilling

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
2. Grill the chicken for 6-7 minutes on each side, until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
3. In a large bowl, toss the chopped romaine lettuce with the Caesar dressing until evenly coated.
4. Top the salad with the grilled chicken, crumbled bacon, and Parmesan cheese.
5. Serve immediately.

This Grilled Chicken Caesar Salad is a simple yet satisfying keto lunch option that’s packed with protein, healthy fats, and plenty of flavor. The creamy Caesar dressing, crispy bacon, and tender chicken make this dish feel indulgent, while keeping the carbs to a minimum. It’s perfect for meal prep or a quick lunch that won’t leave you hungry for hours.

Salmon Avocado Salad

The Salmon Avocado Salad is a light yet nutrient-dense dish that combines the richness of salmon with the creamy texture of avocado. The omega-3 fatty acids from the salmon and the healthy fats from the avocado make this an ideal keto meal. Fresh greens, cherry tomatoes, and a simple lemon vinaigrette complete the dish for a refreshing, satisfying lunch.

Ingredients:

• 1 salmon fillet (about 6 oz)
• 1 ripe avocado, sliced
• 2 cups mixed greens (such as spinach, arugula, or baby kale)
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a pan over medium heat. Season the salmon fillet with salt and pepper, then cook for 3-4 minutes on each side, or until the salmon is cooked through and easily flakes with a fork.
2. While the salmon is cooking, prepare the salad. In a large bowl, combine the mixed greens, avocado slices, and cherry tomatoes.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, and a pinch of salt and pepper to make the vinaigrette.
4. Once the salmon is cooked, remove it from the pan and let it cool slightly before flaking it into bite-sized pieces.
5. Add the salmon to the salad and drizzle with the lemon vinaigrette. Toss gently to combine.
6. Serve immediately.

This Salmon Avocado Salad is a refreshing and nutrient-packed lunch that’s perfect for anyone on a keto diet. The healthy fats from the salmon and avocado provide long-lasting energy, while the simple vinaigrette adds just the right amount of tangy flavor. It’s light enough for a midday meal but satisfying enough to keep you full for hours.

Keto Bacon-Wrapped Asparagus with Creamy Mustard Sauce

Keto Bacon-Wrapped Asparagus with Creamy Mustard Sauce is a savory, indulgent dish that combines crispy bacon with tender asparagus spears. The addition of a rich mustard sauce makes this a perfect low-carb side or a light lunch. It’s packed with flavor and healthy fats, and the contrast of textures makes each bite irresistible.

Ingredients:

• 12 asparagus spears, trimmed
• 6 slices of bacon (preferably sugar-free)
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• Salt and pepper, to taste
• 1 tbsp olive oil (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. Wrap each asparagus spear with a slice of bacon, securing the ends with toothpicks.
3. Place the wrapped asparagus on the prepared baking sheet and bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.
4. While the asparagus is baking, prepare the creamy mustard sauce by whisking together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl.
5. Once the bacon-wrapped asparagus is done, remove it from the oven and drizzle with the creamy mustard sauce.
6. Serve immediately, garnished with extra black pepper if desired.

Keto Bacon-Wrapped Asparagus with Creamy Mustard Sauce is a deliciously rich and savory dish that makes for an excellent lunch or side dish. The crispy bacon pairs perfectly with the tender asparagus, while the creamy mustard sauce adds a tangy richness to the dish. It’s a quick and easy recipe that is both keto-friendly and full of flavor, ideal for meal prepping or a special treat.

Keto Taco Salad

The Keto Taco Salad is a flavorful and satisfying lunch that captures all the essence of a traditional taco but without the carbs. This dish is loaded with seasoned ground beef, fresh vegetables, and a creamy avocado dressing that adds richness to every bite. It’s a low-carb, high-fat, and protein-packed salad that’s perfect for meal prepping or a quick week-day lunch.

Ingredients:

• 1 lb ground beef
• 1 tbsp taco seasoning (or homemade keto-friendly seasoning)
• 2 cups mixed salad greens (lettuce, spinach, etc.)
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced tomatoes
• 1/4 cup sliced black olives
• 1/4 cup diced red onion
• 1 ripe avocado, diced
• 1/4 cup sour cream or plain Greek yogurt
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. Heat a skillet over medium heat and brown the ground beef, breaking it up with a spoon as it cooks. Once cooked through, add taco seasoning and a splash of water, cooking for 1-2 more minutes until well combined. Set aside to cool slightly.
2. In a large bowl, toss together the mixed salad greens, shredded cheddar cheese, diced tomatoes, olives, and red onion.
3. In a separate bowl, mix the diced avocado, sour cream (or Greek yogurt), lime juice, salt, and pepper to create a creamy dressing.
4. Add the seasoned ground beef to the salad and drizzle with the avocado dressing. Toss to combine.
5. Serve immediately.

The Keto Taco Salad is an exciting, flavor-packed lunch that combines the taste of tacos with fresh, crisp veggies and a creamy dressing. This dish is perfect for those who crave bold flavors while keeping carbs low. It’s quick to prepare and ideal for those looking for a satisfying and filling meal that doesn’t require much effort. It’s also great for meal prep, as the ingredients stay fresh for a couple of days.

Keto Chicken Zoodle Soup

Keto Chicken Zoodle Soup is a comforting and nourishing dish that’s perfect for cooler days or when you want something light yet hearty. The zucchini noodles (zoodles) serve as a fantastic low-carb substitute for traditional pasta, and the rich chicken broth combined with tender chicken pieces makes it a wholesome meal. This soup is filling, warming, and packed with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth (preferably homemade or low-sodium)
• 2 medium zucchinis, spiralized into noodles
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onions, garlic, celery, and carrots, and sauté for 4-5 minutes until the vegetables are softened.
2. Add the chicken broth, thyme, rosemary, salt, and pepper. Bring the mixture to a boil.
3. Once boiling, reduce the heat and add the chicken breasts. Simmer for 15-20 minutes, until the chicken is fully cooked and can be easily shredded.
4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
5. Add the zucchini noodles (zoodles) to the soup and cook for another 2-3 minutes, until they are tender.
6. Taste and adjust the seasoning if needed. Garnish with fresh parsley if desired.
7. Serve hot.

Keto Chicken Zoodle Soup is a perfect meal for anyone craving comfort food that’s both low-carb and nutrient-rich. The zucchini noodles mimic traditional pasta, while the flavorful chicken broth and tender chicken provide a hearty, satisfying base. This soup is easy to make and ideal for lunch or a light dinner, especially during the colder months. It’s full of healthy ingredients and can be made ahead for an even easier meal throughout the week.

Keto Stuffed Portobello Mushrooms

Keto Stuffed Portobello Mushrooms are a delicious and satisfying lunch option, perfect for those looking for a low-carb, high-fat dish that’s both filling and full of flavor. These large mushrooms are filled with a creamy mixture of spinach, cream cheese, garlic, and mozzarella, creating a perfect savory bite. They are versatile, easy to make, and ideal for anyone looking to enjoy a flavorful, keto-friendly meal.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 tbsp olive oil
• 1/2 cup fresh spinach, chopped
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the portobello mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up, and bake for 10-15 minutes until the mushrooms are tender.
3. While the mushrooms are baking, sauté the chopped spinach in a skillet over medium heat for 2-3 minutes until wilted. Set aside.
4. In a bowl, combine the cream cheese, shredded mozzarella, Parmesan, sautéed spinach, garlic, salt, and pepper. Mix until smooth and creamy.
5. Remove the mushrooms from the oven and spoon the spinach and cheese mixture into each mushroom cap, filling them generously.
6. Return the mushrooms to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

Keto Stuffed Portobello Mushrooms are an indulgent and satisfying lunch that feels like a special treat but is easy to make. The creamy spinach and cheese filling pairs wonderfully with the earthy flavor of the mushrooms, creating a dish that’s rich in flavor and low in carbs. These stuffed mushrooms are a great option for those following a keto diet, and they make a perfect side dish or a light main course. They’re also great for meal prep and can be enjoyed throughout the week.

Keto Shrimp and Avocado Salad

The Keto Shrimp and Avocado Salad is a refreshing, light, and healthy lunch option. With succulent shrimp, creamy avocado, and a tangy lime dressing, this salad is a perfect balance of protein, healthy fats, and fresh vegetables. It’s an easy, quick meal that’s full of flavor and great for meal prep or a low-carb lunch.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 2 ripe avocados, diced
• 2 cups mixed greens (lettuce, arugula, spinach, etc.)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil (for dressing)
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the shrimp with smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Cook the shrimp for 2-3 minutes per side, until pink and fully cooked through. Set aside to cool slightly.
3. In a large bowl, combine the mixed greens, avocado, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, salt, and pepper to make the dressing.
5. Add the cooked shrimp to the salad, drizzle with the lime dressing, and toss gently to combine.
6. Serve immediately.

This Keto Shrimp and Avocado Salad is a bright and flavorful option that combines the richness of avocado with the lean protein of shrimp. The lime dressing ties everything together with a zesty, refreshing finish. It’s a perfect dish for those who want a light but filling keto lunch that’s packed with healthy fats and protein. It’s easy to prepare and works well for meal prep, keeping you on track with your keto goals.

Keto Eggplant Parmesan

Keto Eggplant Parmesan is a satisfying, low-carb twist on the traditional Italian dish. Instead of breadcrumbs, the eggplant slices are coated in almond flour and Parmesan, then baked until crispy. The result is a crispy, cheesy, and delicious dish that’s perfect for a hearty keto lunch or dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the almond flour, Parmesan cheese, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat them in the almond flour mixture. Place the coated slices on the prepared baking sheet.
4. Drizzle the eggplant slices with olive oil and bake for 20-25 minutes, flipping halfway through, until the slices are golden brown and crispy.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the baked eggplant slices in the dish, top each slice with a spoonful of marinara sauce and shredded mozzarella cheese.
6. Return to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve.

Keto Eggplant Parmesan is a fantastic, low-carb alternative to the traditional version, offering all the flavor without the excess carbs. The almond flour crust gives the eggplant a crispy texture, while the marinara sauce and melted mozzarella cheese create a comforting, cheesy dish. This recipe is great for keto lunch or dinner and is sure to satisfy your cravings for a hearty, satisfying meal. It’s perfect for meal prepping as well, and reheats beautifully.

Keto Chicken Caprese Salad

The Keto Chicken Caprese Salad is a fresh and vibrant lunch that’s perfect for warm days or when you’re craving a light yet flavorful meal. It features grilled chicken, fresh mozzarella, juicy tomatoes, and basil, all drizzled with a balsamic glaze and olive oil. This salad is a wonderful balance of protein, healthy fats, and fresh ingredients that’s simple to make but full of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil (for drizzling)
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it thinly.
3. In a large bowl, combine the cherry tomatoes, fresh mozzarella, and basil.
4. Slice the grilled chicken and add it to the salad mixture.
5. Drizzle with balsamic vinegar and olive oil, and season with salt and pepper to taste.
6. Toss gently to combine and serve immediately.

The Keto Chicken Caprese Salad is a simple yet elegant meal that’s full of fresh flavors. The grilled chicken, creamy mozzarella, and sweet tomatoes pair perfectly with the tangy balsamic glaze. It’s an ideal lunch for anyone following a keto diet, providing the perfect balance of protein, fat, and vegetables. This recipe is quick to make and perfect for meal prep, as it can be enjoyed cold or at room temperature

Note: More recipes are coming soon!