Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
The ketogenic diet has gained immense popularity for its potential to support weight loss, improve mental clarity, and boost energy levels.
However, for vegetarians, crafting meals that fit both the keto guidelines and a plant-based lifestyle can feel like a daunting task. That’s where creativity and a little guidance come in!
In this blog, we’ll dive into over 45 keto-friendly vegetarian lunch recipes that are not only delicious but also packed with the essential nutrients your body needs.
From hearty salads and zoodles to comforting soups and casseroles, these recipes will keep your taste buds satisfied and your keto journey on track.
Whether you’re new to the keto lifestyle or a seasoned pro looking for fresh ideas, this guide has something for everyone.
45+ Delicious Keto Vegetarian Lunch Recipes for a Healthy Lifestyle
Eating keto as a vegetarian doesn’t mean sacrificing flavor or variety.
With these 45+ recipes, you’ll discover an array of lunches that are not only low-carb but also packed with nutrients and satisfying flavors.
rom creamy avocado salads to zesty cauliflower rice bowls, each recipe is designed to keep your keto journey exciting and your energy levels high.
So, go ahead—explore these recipes and bring some new favorites into your lunch rotation.
Your plant-based, keto-friendly lifestyle just got a lot more delicious!
Creamy Zucchini Noodles with Avocado Pesto
This refreshing and creamy zucchini noodles recipe is perfect for those on a keto vegetarian diet. It’s a vibrant dish packed with healthy fats from avocado, a boost of flavor from basil, and the crunch of pine nuts. It’s easy to prepare and satisfies cravings without compromising your diet goals.
Ingredients
- 2 medium zucchini, spiralized
- 1 ripe avocado
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 2 tablespoons pine nuts (toasted)
- 1 garlic clove
- Juice of 1/2 lemon
- Salt and pepper to taste
- Optional: Parmesan cheese or nutritional yeast
Instructions
- Using a spiralizer, create zucchini noodles and set them aside.
- In a blender or food processor, combine avocado, basil, olive oil, pine nuts, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Toss the zucchini noodles in the avocado pesto until well coated.
- Serve immediately, garnished with additional pine nuts and a sprinkle of Parmesan or nutritional yeast if desired.
This dish is a guilt-free, nutrient-rich alternative to traditional pasta. The creamy avocado pesto brings out a decadent flavor that’s perfect for a satisfying lunch, leaving you energized and full without the post-meal crash.
Cauliflower Rice Stir-Fry with Coconut Aminos
This cauliflower rice stir-fry is a low-carb, high-nutrient alternative to traditional stir-fry. Packed with vibrant vegetables, protein-rich tofu, and the umami goodness of coconut aminos, this dish is ideal for a quick and satisfying keto vegetarian lunch.
Ingredients
- 1 small head of cauliflower (riced)
- 1 block of firm tofu, cubed
- 1 tablespoon coconut oil
- 1 cup broccoli florets
- 1/2 red bell pepper, diced
- 1/4 cup shredded carrots
- 2 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- Salt and pepper to taste
- Optional: Sesame seeds for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add cubed tofu and sauté until golden brown. Remove from the skillet and set aside.
- In the same skillet, add garlic, ginger, broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until slightly tender.
- Add cauliflower rice to the skillet, mixing well with the vegetables.
- Pour in coconut aminos and sesame oil, stirring to coat everything evenly.
- Return tofu to the skillet, mixing gently. Cook for an additional 2-3 minutes.
- Serve hot, garnished with sesame seeds if desired.
This cauliflower rice stir-fry is a fantastic blend of textures and flavors, making it a perfect lunchtime treat. The dish is not only delicious but also versatile, allowing you to swap in your favorite veggies or add a little heat with chili flakes.
Cheesy Spinach and Mushroom Frittata
This cheesy spinach and mushroom frittata is a keto-friendly vegetarian delight. It’s packed with protein from eggs and cheese, and the earthy mushrooms combined with fresh spinach make this dish both hearty and flavorful. Perfect for meal prepping or a warm midday meal.
Ingredients
- 6 large eggs
- 1/2 cup heavy cream
- 1 cup fresh spinach leaves
- 1/2 cup sliced mushrooms
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper. Set aside.
- Heat butter in an oven-safe skillet over medium heat. Add mushrooms and sauté until softened. Add spinach and cook until wilted.
- Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the ingredients evenly.
- Sprinkle shredded cheddar cheese on top.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden.
- Allow to cool slightly before slicing and serving.
This frittata is a comforting and nutritious dish that fits perfectly into a keto vegetarian lifestyle. It’s filling, flavorful, and can be customized with your favorite low-carb vegetables or cheeses. Enjoy it fresh or save leftovers for an easy-to-reheat meal.
Avocado-Stuffed Bell Peppers with Lemon-Tahini Dressing
This recipe is a keto-friendly twist on stuffed bell peppers, filled with a creamy avocado and herb mixture and topped with a tangy lemon-tahini dressing. It’s a light yet satisfying lunch that’s bursting with healthy fats and vibrant flavors, perfect for staying on track with your keto goals.
Ingredients
- 2 large bell peppers, halved and seeds removed
- 2 ripe avocados
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 teaspoon cumin
- Salt and pepper to taste
For the Lemon-Tahini Dressing:
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 tablespoon water (adjust for desired consistency)
Instructions
- Halve the bell peppers and set them aside.
- In a bowl, mash the avocados with a fork and mix in cilantro, parsley, cumin, salt, and pepper.
- Fill each bell pepper half with the avocado mixture.
- In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and water to make the dressing.
- Drizzle the dressing over the stuffed bell peppers before serving.
These avocado-stuffed bell peppers are a refreshing and colorful lunch option that’s easy to assemble and packed with flavor. The creamy avocado and citrusy tahini dressing provide the perfect balance of richness and zest, keeping you satisfied and energized.
Keto Eggplant Lasagna with Ricotta
This keto eggplant lasagna is a layered masterpiece of rich ricotta, marinara sauce, and tender roasted eggplant. It’s a low-carb alternative to traditional lasagna that still delivers the comfort and heartiness of the classic dish.
Ingredients
- 1 large eggplant, sliced lengthwise into thin strips
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup marinara sauce (sugar-free)
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Brush eggplant slices with olive oil, season with salt and pepper, and bake for 10 minutes until tender.
- In a small baking dish, spread a thin layer of marinara sauce at the bottom.
- Layer roasted eggplant slices, ricotta cheese, and marinara sauce. Repeat layers until ingredients are used up.
- Sprinkle mozzarella cheese and oregano on top.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Let cool slightly before serving.
This eggplant lasagna is a satisfying and cheesy delight that offers all the indulgence of comfort food without the carbs. The baked eggplant acts as a perfect substitute for pasta, making it a wholesome, keto-friendly lunch option.
Zucchini Fritters with Garlic Aioli
These zucchini fritters are crispy on the outside and tender on the inside, making them an irresistible keto vegetarian lunch. Paired with a creamy garlic aioli, they are a perfect combination of flavor, texture, and nutrition.
Ingredients
- 2 medium zucchini, grated
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Garlic Aioli:
- 2 tablespoons mayonnaise
- 1 garlic clove, minced
- 1 teaspoon lemon juice
Instructions
- Grate zucchini and squeeze out excess water using a clean kitchen towel.
- In a bowl, mix grated zucchini, almond flour, Parmesan cheese, egg, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Scoop small portions of the zucchini mixture and flatten into fritters in the skillet.
- Cook for 3-4 minutes on each side until golden brown.
- In a small bowl, mix mayonnaise, garlic, and lemon juice to make the aioli.
- Serve the fritters warm with garlic aioli on the side.
These zucchini fritters are a versatile and flavorful lunch option that’s both healthy and satisfying. The addition of garlic aioli elevates the dish with its creamy, tangy notes, making it an excellent choice for a keto-friendly meal.
Keto Broccoli and Cheese Soup
This rich and creamy broccoli and cheese soup is a keto-friendly vegetarian lunch that is both comforting and nutritious. Loaded with healthy fats, fiber, and a cheesy depth of flavor, this soup is ideal for chilly afternoons or whenever you crave a hearty meal.
Ingredients
- 2 cups broccoli florets
- 1 cup heavy cream
- 2 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/4 cup cream cheese
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a pot, melt butter over medium heat. Add broccoli and sauté for 2-3 minutes.
- Add vegetable broth and bring to a boil. Reduce heat and let simmer until the broccoli is tender.
- Using an immersion blender, blend the broccoli until smooth (or leave some chunks for texture).
- Stir in heavy cream, cream cheese, and garlic powder. Simmer until the cream cheese is fully melted.
- Gradually add shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper to taste.
- Serve hot, garnished with additional cheddar or fresh herbs if desired.
This broccoli and cheese soup is a cozy, keto-approved dish that’s perfect for a quick and satisfying lunch. It’s creamy, flavorful, and packed with nutrients, making it a go-to recipe for staying on track with your diet while indulging in comfort food.
Spinach and Feta Stuffed Portobello Mushrooms
These spinach and feta stuffed portobello mushrooms are a savory and satisfying keto vegetarian lunch. The meaty mushrooms serve as the perfect base for the creamy, tangy filling, offering a delicious balance of flavors and textures.
Ingredients
- 4 large portobello mushrooms
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup cream cheese, softened
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Remove the stems from the mushrooms and gently scoop out the gills with a spoon. Brush the mushrooms with olive oil and place them on a baking sheet.
- In a skillet, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted.
- In a bowl, mix sautéed spinach, feta cheese, and cream cheese until well combined.
- Spoon the filling into the mushrooms. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is slightly golden.
- Serve warm, garnished with a sprinkle of parsley or extra feta.
These stuffed portobello mushrooms are an elegant yet simple lunch option that’s both delicious and nutritious. The creamy feta and spinach filling pairs beautifully with the hearty mushroom base, creating a delightful, low-carb dish you’ll want to make again and again.
Cucumber Avocado Salad with Sesame Lime Dressing
This cucumber avocado salad is a refreshing, keto-friendly lunch option that’s both light and satisfying. The crisp cucumber and creamy avocado are elevated by a tangy sesame lime dressing, making this dish a flavorful and hydrating choice.
Ingredients
- 2 cucumbers, thinly sliced
- 1 avocado, diced
- 1 tablespoon sesame seeds
- 2 tablespoons fresh cilantro, chopped
For the Sesame Lime Dressing:
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- Juice of 1 lime
- 1 teaspoon soy sauce (or coconut aminos for keto)
- 1 garlic clove, minced
Instructions
- In a small bowl, whisk together olive oil, sesame oil, lime juice, soy sauce, and minced garlic to make the dressing.
- In a large bowl, combine cucumber slices, diced avocado, and chopped cilantro.
- Pour the dressing over the salad and toss gently to coat.
- Sprinkle sesame seeds on top before serving.
This cucumber avocado salad is a perfect midday pick-me-up, offering a refreshing blend of textures and flavors. The sesame lime dressing ties it all together with a tangy kick, making it a healthy, delicious, and quick-to-prepare keto-friendly option.
Keto Cauliflower Mac and Cheese
This keto cauliflower mac and cheese is a comforting, low-carb alternative to the traditional mac and cheese. By using cauliflower florets instead of pasta, this dish maintains its creamy, cheesy goodness while being suitable for a keto vegetarian diet. It’s an indulgent yet guilt-free way to satisfy your cheesy cravings.
Ingredients
- 1 medium cauliflower, cut into florets
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Bring a pot of salted water to a boil and blanch the cauliflower florets for 3-4 minutes until slightly tender. Drain well and set aside.
- In a large skillet, melt butter over medium heat. Add the heavy cream, cream cheese, garlic powder, and onion powder. Stir until the cream cheese is melted and the sauce is smooth.
- Add the shredded cheddar and Parmesan cheeses, stirring until melted and combined.
- Add the cauliflower florets to the sauce and stir gently to coat.
- Cook for another 2-3 minutes to let the cauliflower absorb the sauce. Season with salt and pepper.
- Serve warm and enjoy!
This keto cauliflower mac and cheese is a perfect alternative to traditional pasta dishes, offering the same comforting taste without the carbs. It’s rich, creamy, and filled with cheesy flavor, making it a satisfying lunch or dinner for anyone following a keto vegetarian lifestyle.
Keto Avocado and Tomato Salad with Basil Vinaigrette
This avocado and tomato salad is a fresh, keto-friendly lunch that combines creamy avocado, juicy tomatoes, and a vibrant basil vinaigrette. It’s light yet satisfying, making it an excellent choice for a quick and nutritious meal.
Ingredients
- 2 ripe avocados, diced
- 2 medium tomatoes, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced avocados, tomatoes, and red onion.
- In a separate small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, chopped basil, salt, and pepper.
- Pour the dressing over the avocado and tomato mixture, tossing gently to coat.
- Serve immediately, garnished with extra basil or a drizzle of olive oil if desired.
This avocado and tomato salad is the epitome of freshness, with the creamy avocado balancing the bright, tangy tomatoes and the herbaceous vinaigrette. It’s a simple yet satisfying keto-friendly option that’s perfect for a light lunch or a side dish.
Keto Chia Seed Pudding with Berries and Almond Butter
This keto chia seed pudding is a delicious, no-cook dessert or snack that’s packed with healthy fats and fiber. Topped with fresh berries and almond butter, it’s a great way to satisfy your sweet tooth while staying within your keto diet guidelines.
Ingredients
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 tablespoon erythritol or another keto-friendly sweetener
- 1/4 cup mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon almond butter
Instructions
- In a small bowl, whisk together chia seeds, almond milk, vanilla extract, cinnamon, and erythritol.
- Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
- When ready to serve, top the chia pudding with fresh berries and a drizzle of almond butter.
- Stir before eating and enjoy!
This chia seed pudding is a satisfying and keto-friendly way to enjoy a sweet treat without the sugar. The chia seeds provide a boost of omega-3s, while the almond butter adds richness and flavor. It’s a great make-ahead option for busy days when you want a quick, nutritious snack or dessert.
Keto Zucchini and Cheese Frittata
This keto zucchini and cheese frittata is a perfect balance of protein and healthy fats, making it an ideal vegetarian lunch. Packed with zucchini, eggs, and gooey melted cheese, it’s an easy-to-make dish that’s both filling and low-carb. Great for meal prepping or a quick midday meal.
Ingredients
- 3 large eggs
- 1 medium zucchini, grated
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add grated zucchini to the skillet and cook for 3-4 minutes until tender and any excess moisture evaporates.
- In a bowl, whisk eggs, mozzarella, Parmesan, salt, and pepper.
- Pour the egg mixture over the cooked zucchini and stir gently to combine.
- Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set and golden on top.
- Garnish with fresh basil before serving.
This zucchini and cheese frittata is a great choice for a low-carb, high-protein lunch. It’s a comforting dish that can easily be made in advance and enjoyed for days. The zucchini adds moisture, while the cheese creates a delicious, savory flavor that everyone will love.
Keto Cauliflower Tacos with Guacamole
These keto cauliflower tacos are a creative twist on traditional tacos, using roasted cauliflower as the main filling. Topped with a creamy guacamole, these tacos are full of flavor while being low in carbs, making them an ideal choice for a delicious vegetarian keto lunch.
Ingredients
- 1 medium cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup guacamole (store-bought or homemade)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
- Spread the cauliflower on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly crispy on the edges.
- Warm your choice of keto-friendly tortilla or lettuce wraps (optional).
- Fill the wraps with roasted cauliflower and top with guacamole.
- Garnish with fresh cilantro and serve with lime wedges.
These cauliflower tacos are a fresh and flavorful alternative to traditional tacos. The roasted cauliflower provides a satisfying texture, while the guacamole adds richness and creaminess. This keto-friendly dish is light yet filling, making it perfect for lunch or a light dinner.
Keto Egg Salad Lettuce Wraps
These keto egg salad lettuce wraps are an easy, low-carb lunch that’s both satisfying and packed with protein. The creamy egg salad, with a touch of mustard and mayo, is wrapped in crisp lettuce leaves, creating a fresh, flavorful bite. Perfect for a light yet filling lunch on a keto vegetarian diet.
Ingredients
- 4 large eggs, hard-boiled and chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 4 large lettuce leaves (romaine or butter lettuce)
Instructions
- In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.
- Stir in the chopped chives for added flavor.
- Carefully separate the lettuce leaves, wash, and pat dry.
- Spoon the egg salad into each lettuce leaf, folding the sides over to create a wrap.
- Serve immediately, or refrigerate the egg salad mixture and assemble the wraps when ready to eat.
These keto egg salad lettuce wraps are a quick, healthy, and satisfying lunch option. The creamy egg salad contrasts perfectly with the crunch of fresh lettuce, making it a refreshing and filling dish. Plus, it’s easy to customize by adding your favorite herbs or seasonings!The ketogenic diet has gained immense popularity for its potential to support weight loss, improve mental clarity, and boost energy levels.
However, for vegetarians, crafting meals that fit both the keto guidelines and a plant-based lifestyle can feel like a daunting task. That’s where creativity and a little guidance come in!
In this blog, we’ll dive into over 45 keto-friendly vegetarian lunch recipes that are not only delicious but also packed with the essential nutrients your body needs.
From hearty salads and zoodles to comforting soups and casseroles, these recipes will keep your taste buds satisfied and your keto journey on track.
Whether you’re new to the keto lifestyle or a seasoned pro looking for fresh ideas, this guide has something for everyone.
45+ Delicious Keto Vegetarian Lunch Recipes for a Healthy Lifestyle
Eating keto as a vegetarian doesn’t mean sacrificing flavor or variety.
With these 45+ recipes, you’ll discover an array of lunches that are not only low-carb but also packed with nutrients and satisfying flavors.
rom creamy avocado salads to zesty cauliflower rice bowls, each recipe is designed to keep your keto journey exciting and your energy levels high.
So, go ahead—explore these recipes and bring some new favorites into your lunch rotation.
Your plant-based, keto-friendly lifestyle just got a lot more delicious!
Creamy Zucchini Noodles with Avocado Pesto
This refreshing and creamy zucchini noodles recipe is perfect for those on a keto vegetarian diet. It’s a vibrant dish packed with healthy fats from avocado, a boost of flavor from basil, and the crunch of pine nuts. It’s easy to prepare and satisfies cravings without compromising your diet goals.
Ingredients
- 2 medium zucchini, spiralized
- 1 ripe avocado
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 2 tablespoons pine nuts (toasted)
- 1 garlic clove
- Juice of 1/2 lemon
- Salt and pepper to taste
- Optional: Parmesan cheese or nutritional yeast
Instructions
- Using a spiralizer, create zucchini noodles and set them aside.
- In a blender or food processor, combine avocado, basil, olive oil, pine nuts, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Toss the zucchini noodles in the avocado pesto until well coated.
- Serve immediately, garnished with additional pine nuts and a sprinkle of Parmesan or nutritional yeast if desired.
This dish is a guilt-free, nutrient-rich alternative to traditional pasta. The creamy avocado pesto brings out a decadent flavor that’s perfect for a satisfying lunch, leaving you energized and full without the post-meal crash.
Cauliflower Rice Stir-Fry with Coconut Aminos
This cauliflower rice stir-fry is a low-carb, high-nutrient alternative to traditional stir-fry. Packed with vibrant vegetables, protein-rich tofu, and the umami goodness of coconut aminos, this dish is ideal for a quick and satisfying keto vegetarian lunch.
Ingredients
- 1 small head of cauliflower (riced)
- 1 block of firm tofu, cubed
- 1 tablespoon coconut oil
- 1 cup broccoli florets
- 1/2 red bell pepper, diced
- 1/4 cup shredded carrots
- 2 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- Salt and pepper to taste
- Optional: Sesame seeds for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add cubed tofu and sauté until golden brown. Remove from the skillet and set aside.
- In the same skillet, add garlic, ginger, broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until slightly tender.
- Add cauliflower rice to the skillet, mixing well with the vegetables.
- Pour in coconut aminos and sesame oil, stirring to coat everything evenly.
- Return tofu to the skillet, mixing gently. Cook for an additional 2-3 minutes.
- Serve hot, garnished with sesame seeds if desired.
This cauliflower rice stir-fry is a fantastic blend of textures and flavors, making it a perfect lunchtime treat. The dish is not only delicious but also versatile, allowing you to swap in your favorite veggies or add a little heat with chili flakes.
Cheesy Spinach and Mushroom Frittata
This cheesy spinach and mushroom frittata is a keto-friendly vegetarian delight. It’s packed with protein from eggs and cheese, and the earthy mushrooms combined with fresh spinach make this dish both hearty and flavorful. Perfect for meal prepping or a warm midday meal.
Ingredients
- 6 large eggs
- 1/2 cup heavy cream
- 1 cup fresh spinach leaves
- 1/2 cup sliced mushrooms
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper. Set aside.
- Heat butter in an oven-safe skillet over medium heat. Add mushrooms and sauté until softened. Add spinach and cook until wilted.
- Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the ingredients evenly.
- Sprinkle shredded cheddar cheese on top.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden.
- Allow to cool slightly before slicing and serving.
This frittata is a comforting and nutritious dish that fits perfectly into a keto vegetarian lifestyle. It’s filling, flavorful, and can be customized with your favorite low-carb vegetables or cheeses. Enjoy it fresh or save leftovers for an easy-to-reheat meal.
Avocado-Stuffed Bell Peppers with Lemon-Tahini Dressing
This recipe is a keto-friendly twist on stuffed bell peppers, filled with a creamy avocado and herb mixture and topped with a tangy lemon-tahini dressing. It’s a light yet satisfying lunch that’s bursting with healthy fats and vibrant flavors, perfect for staying on track with your keto goals.
Ingredients
- 2 large bell peppers, halved and seeds removed
- 2 ripe avocados
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 teaspoon cumin
- Salt and pepper to taste
For the Lemon-Tahini Dressing:
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 tablespoon water (adjust for desired consistency)
Instructions
- Halve the bell peppers and set them aside.
- In a bowl, mash the avocados with a fork and mix in cilantro, parsley, cumin, salt, and pepper.
- Fill each bell pepper half with the avocado mixture.
- In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and water to make the dressing.
- Drizzle the dressing over the stuffed bell peppers before serving.
These avocado-stuffed bell peppers are a refreshing and colorful lunch option that’s easy to assemble and packed with flavor. The creamy avocado and citrusy tahini dressing provide the perfect balance of richness and zest, keeping you satisfied and energized.
Keto Eggplant Lasagna with Ricotta
This keto eggplant lasagna is a layered masterpiece of rich ricotta, marinara sauce, and tender roasted eggplant. It’s a low-carb alternative to traditional lasagna that still delivers the comfort and heartiness of the classic dish.
Ingredients
- 1 large eggplant, sliced lengthwise into thin strips
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup marinara sauce (sugar-free)
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Brush eggplant slices with olive oil, season with salt and pepper, and bake for 10 minutes until tender.
- In a small baking dish, spread a thin layer of marinara sauce at the bottom.
- Layer roasted eggplant slices, ricotta cheese, and marinara sauce. Repeat layers until ingredients are used up.
- Sprinkle mozzarella cheese and oregano on top.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Let cool slightly before serving.
This eggplant lasagna is a satisfying and cheesy delight that offers all the indulgence of comfort food without the carbs. The baked eggplant acts as a perfect substitute for pasta, making it a wholesome, keto-friendly lunch option.
Zucchini Fritters with Garlic Aioli
These zucchini fritters are crispy on the outside and tender on the inside, making them an irresistible keto vegetarian lunch. Paired with a creamy garlic aioli, they are a perfect combination of flavor, texture, and nutrition.
Ingredients
- 2 medium zucchini, grated
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Garlic Aioli:
- 2 tablespoons mayonnaise
- 1 garlic clove, minced
- 1 teaspoon lemon juice
Instructions
- Grate zucchini and squeeze out excess water using a clean kitchen towel.
- In a bowl, mix grated zucchini, almond flour, Parmesan cheese, egg, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Scoop small portions of the zucchini mixture and flatten into fritters in the skillet.
- Cook for 3-4 minutes on each side until golden brown.
- In a small bowl, mix mayonnaise, garlic, and lemon juice to make the aioli.
- Serve the fritters warm with garlic aioli on the side.
These zucchini fritters are a versatile and flavorful lunch option that’s both healthy and satisfying. The addition of garlic aioli elevates the dish with its creamy, tangy notes, making it an excellent choice for a keto-friendly meal.
Keto Broccoli and Cheese Soup
This rich and creamy broccoli and cheese soup is a keto-friendly vegetarian lunch that is both comforting and nutritious. Loaded with healthy fats, fiber, and a cheesy depth of flavor, this soup is ideal for chilly afternoons or whenever you crave a hearty meal.
Ingredients
- 2 cups broccoli florets
- 1 cup heavy cream
- 2 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/4 cup cream cheese
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a pot, melt butter over medium heat. Add broccoli and sauté for 2-3 minutes.
- Add vegetable broth and bring to a boil. Reduce heat and let simmer until the broccoli is tender.
- Using an immersion blender, blend the broccoli until smooth (or leave some chunks for texture).
- Stir in heavy cream, cream cheese, and garlic powder. Simmer until the cream cheese is fully melted.
- Gradually add shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper to taste.
- Serve hot, garnished with additional cheddar or fresh herbs if desired.
This broccoli and cheese soup is a cozy, keto-approved dish that’s perfect for a quick and satisfying lunch. It’s creamy, flavorful, and packed with nutrients, making it a go-to recipe for staying on track with your diet while indulging in comfort food.
Spinach and Feta Stuffed Portobello Mushrooms
These spinach and feta stuffed portobello mushrooms are a savory and satisfying keto vegetarian lunch. The meaty mushrooms serve as the perfect base for the creamy, tangy filling, offering a delicious balance of flavors and textures.
Ingredients
- 4 large portobello mushrooms
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup cream cheese, softened
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Remove the stems from the mushrooms and gently scoop out the gills with a spoon. Brush the mushrooms with olive oil and place them on a baking sheet.
- In a skillet, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted.
- In a bowl, mix sautéed spinach, feta cheese, and cream cheese until well combined.
- Spoon the filling into the mushrooms. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is slightly golden.
- Serve warm, garnished with a sprinkle of parsley or extra feta.
These stuffed portobello mushrooms are an elegant yet simple lunch option that’s both delicious and nutritious. The creamy feta and spinach filling pairs beautifully with the hearty mushroom base, creating a delightful, low-carb dish you’ll want to make again and again.
Cucumber Avocado Salad with Sesame Lime Dressing
This cucumber avocado salad is a refreshing, keto-friendly lunch option that’s both light and satisfying. The crisp cucumber and creamy avocado are elevated by a tangy sesame lime dressing, making this dish a flavorful and hydrating choice.
Ingredients
- 2 cucumbers, thinly sliced
- 1 avocado, diced
- 1 tablespoon sesame seeds
- 2 tablespoons fresh cilantro, chopped
For the Sesame Lime Dressing:
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- Juice of 1 lime
- 1 teaspoon soy sauce (or coconut aminos for keto)
- 1 garlic clove, minced
Instructions
- In a small bowl, whisk together olive oil, sesame oil, lime juice, soy sauce, and minced garlic to make the dressing.
- In a large bowl, combine cucumber slices, diced avocado, and chopped cilantro.
- Pour the dressing over the salad and toss gently to coat.
- Sprinkle sesame seeds on top before serving.
This cucumber avocado salad is a perfect midday pick-me-up, offering a refreshing blend of textures and flavors. The sesame lime dressing ties it all together with a tangy kick, making it a healthy, delicious, and quick-to-prepare keto-friendly option.
Keto Cauliflower Mac and Cheese
This keto cauliflower mac and cheese is a comforting, low-carb alternative to the traditional mac and cheese. By using cauliflower florets instead of pasta, this dish maintains its creamy, cheesy goodness while being suitable for a keto vegetarian diet. It’s an indulgent yet guilt-free way to satisfy your cheesy cravings.
Ingredients
- 1 medium cauliflower, cut into florets
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Bring a pot of salted water to a boil and blanch the cauliflower florets for 3-4 minutes until slightly tender. Drain well and set aside.
- In a large skillet, melt butter over medium heat. Add the heavy cream, cream cheese, garlic powder, and onion powder. Stir until the cream cheese is melted and the sauce is smooth.
- Add the shredded cheddar and Parmesan cheeses, stirring until melted and combined.
- Add the cauliflower florets to the sauce and stir gently to coat.
- Cook for another 2-3 minutes to let the cauliflower absorb the sauce. Season with salt and pepper.
- Serve warm and enjoy!
This keto cauliflower mac and cheese is a perfect alternative to traditional pasta dishes, offering the same comforting taste without the carbs. It’s rich, creamy, and filled with cheesy flavor, making it a satisfying lunch or dinner for anyone following a keto vegetarian lifestyle.
Keto Avocado and Tomato Salad with Basil Vinaigrette
This avocado and tomato salad is a fresh, keto-friendly lunch that combines creamy avocado, juicy tomatoes, and a vibrant basil vinaigrette. It’s light yet satisfying, making it an excellent choice for a quick and nutritious meal.
Ingredients
- 2 ripe avocados, diced
- 2 medium tomatoes, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced avocados, tomatoes, and red onion.
- In a separate small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, chopped basil, salt, and pepper.
- Pour the dressing over the avocado and tomato mixture, tossing gently to coat.
- Serve immediately, garnished with extra basil or a drizzle of olive oil if desired.
This avocado and tomato salad is the epitome of freshness, with the creamy avocado balancing the bright, tangy tomatoes and the herbaceous vinaigrette. It’s a simple yet satisfying keto-friendly option that’s perfect for a light lunch or a side dish.
Keto Chia Seed Pudding with Berries and Almond Butter
This keto chia seed pudding is a delicious, no-cook dessert or snack that’s packed with healthy fats and fiber. Topped with fresh berries and almond butter, it’s a great way to satisfy your sweet tooth while staying within your keto diet guidelines.
Ingredients
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 tablespoon erythritol or another keto-friendly sweetener
- 1/4 cup mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon almond butter
Instructions
- In a small bowl, whisk together chia seeds, almond milk, vanilla extract, cinnamon, and erythritol.
- Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
- When ready to serve, top the chia pudding with fresh berries and a drizzle of almond butter.
- Stir before eating and enjoy!
This chia seed pudding is a satisfying and keto-friendly way to enjoy a sweet treat without the sugar. The chia seeds provide a boost of omega-3s, while the almond butter adds richness and flavor. It’s a great make-ahead option for busy days when you want a quick, nutritious snack or dessert.
Keto Zucchini and Cheese Frittata
This keto zucchini and cheese frittata is a perfect balance of protein and healthy fats, making it an ideal vegetarian lunch. Packed with zucchini, eggs, and gooey melted cheese, it’s an easy-to-make dish that’s both filling and low-carb. Great for meal prepping or a quick midday meal.
Ingredients
- 3 large eggs
- 1 medium zucchini, grated
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add grated zucchini to the skillet and cook for 3-4 minutes until tender and any excess moisture evaporates.
- In a bowl, whisk eggs, mozzarella, Parmesan, salt, and pepper.
- Pour the egg mixture over the cooked zucchini and stir gently to combine.
- Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set and golden on top.
- Garnish with fresh basil before serving.
This zucchini and cheese frittata is a great choice for a low-carb, high-protein lunch. It’s a comforting dish that can easily be made in advance and enjoyed for days. The zucchini adds moisture, while the cheese creates a delicious, savory flavor that everyone will love.
Keto Cauliflower Tacos with Guacamole
These keto cauliflower tacos are a creative twist on traditional tacos, using roasted cauliflower as the main filling. Topped with a creamy guacamole, these tacos are full of flavor while being low in carbs, making them an ideal choice for a delicious vegetarian keto lunch.
Ingredients
- 1 medium cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup guacamole (store-bought or homemade)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
- Spread the cauliflower on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly crispy on the edges.
- Warm your choice of keto-friendly tortilla or lettuce wraps (optional).
- Fill the wraps with roasted cauliflower and top with guacamole.
- Garnish with fresh cilantro and serve with lime wedges.
These cauliflower tacos are a fresh and flavorful alternative to traditional tacos. The roasted cauliflower provides a satisfying texture, while the guacamole adds richness and creaminess. This keto-friendly dish is light yet filling, making it perfect for lunch or a light dinner.
Keto Egg Salad Lettuce Wraps
These keto egg salad lettuce wraps are an easy, low-carb lunch that’s both satisfying and packed with protein. The creamy egg salad, with a touch of mustard and mayo, is wrapped in crisp lettuce leaves, creating a fresh, flavorful bite. Perfect for a light yet filling lunch on a keto vegetarian diet.
Ingredients
- 4 large eggs, hard-boiled and chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 4 large lettuce leaves (romaine or butter lettuce)
Instructions
- In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.
- Stir in the chopped chives for added flavor.
- Carefully separate the lettuce leaves, wash, and pat dry.
- Spoon the egg salad into each lettuce leaf, folding the sides over to create a wrap.
- Serve immediately, or refrigerate the egg salad mixture and assemble the wraps when ready to eat.
These keto egg salad lettuce wraps are a quick, healthy, and satisfying lunch option. The creamy egg salad contrasts perfectly with the crunch of fresh lettuce, making it a refreshing and filling dish. Plus, it’s easy to customize by adding your favorite herbs or seasonings!
Note: More recipes are coming soon!
