35+ Delicious No-Meat Lunch Recipes for Every Craving

In today’s world, more people are looking to reduce or eliminate meat from their diets for health, environmental, or ethical reasons.

However, the transition to a meatless lifestyle doesn’t have to be dull or limiting.

There are plenty of delicious and satisfying lunch options that are entirely meat-free while still providing all the nutrients and flavors you crave.

Whether you’re already a plant-based eater or just exploring more meatless meals, these 35+ no-meat lunch recipes will keep your taste buds engaged and your body nourished.

From hearty salads and vibrant grain bowls to comforting wraps and savory soups, there’s something for everyone to enjoy.

35+ Delicious No-Meat Lunch Recipes for Every Craving

Embracing a meat-free lifestyle for lunch doesn’t mean compromising on taste or satisfaction.

With these 35+ no-meat lunch recipes, you can explore new flavors, discover healthy ingredients, and create meals that are both hearty and nourishing.

Whether you’re preparing a quick bite for yourself or hosting a plant-based lunch gathering, these recipes are sure to impress.

So, grab your apron, get creative in the kitchen, and enjoy the delicious world of meatless meals!

Zucchini Noodles with Avocado Pesto

This refreshing and light lunch features zucchini noodles paired with a creamy avocado pesto sauce. It’s a great option for a low-carb, keto-friendly meal, full of healthy fats from avocado and rich flavor from fresh herbs. The dish is quick to prepare, making it a perfect lunch for anyone seeking a healthy, meat-free, and filling meal.

Ingredients:

• 2 medium zucchinis
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 garlic clove
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp pine nuts (optional, for garnish)

Instructions:

1. Use a spiralizer to create zucchini noodles or slice the zucchinis into thin strips using a vegetable peeler.
2. In a blender or food processor, combine the avocado, basil, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto, ensuring the noodles are evenly coated.
4. Garnish with pine nuts (optional) and additional basil for a fresh touch.
5. Serve immediately and enjoy!

This dish is the perfect balance of fresh, creamy, and savory. The zucchini noodles provide a satisfying base without the carbs, while the avocado pesto sauce delivers a creamy richness that satisfies even the most hearty appetites. It’s a meal that’s both keto-friendly and full of nutrients, making it a great choice for a healthy, filling lunch.

Cauliflower Fried Rice

This cauliflower fried rice is a low-carb, keto alternative to traditional rice, with all the vibrant flavors and satisfying texture. Packed with vegetables like carrots, peas, and bell peppers, it’s a perfect meal for anyone looking for a filling lunch without compromising on taste or nutritional value. This simple yet flavorful dish is a great way to use cauliflower as a rice substitute in a variety of dishes.

Ingredients:

• 1 medium head of cauliflower
• 2 tbsp sesame oil
• 1/2 cup chopped onion
• 1/2 cup diced bell peppers
• 1/2 cup shredded carrots
• 1/4 cup frozen peas
• 2 cloves garlic, minced
• 2 eggs, scrambled (optional for added protein)
• 2 tbsp soy sauce or tamari (for gluten-free option)
• 1 tbsp green onions, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Start by ricing the cauliflower: Cut the cauliflower into florets and pulse them in a food processor until they resemble rice grains.
2. Heat sesame oil in a large pan or wok over medium heat. Add the onion, bell peppers, and carrots. Sauté for 3-5 minutes until softened.
3. Add the garlic and frozen peas, cooking for an additional 2 minutes.
4. Stir in the cauliflower rice, mixing well with the vegetables. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
5. Add the soy sauce (or tamari) and mix to incorporate. If using eggs, push the cauliflower mixture to one side and scramble the eggs in the pan.
6. Once the eggs are cooked, stir everything together. Season with salt and pepper to taste.
7. Garnish with chopped green onions before serving.

Cauliflower fried rice is a fantastic way to enjoy the flavors of traditional fried rice without the carbs. It’s packed with fiber, vitamins, and a great mix of textures from the veggies and cauliflower. The sesame oil and soy sauce give it an authentic taste, making this dish a crowd-pleaser that’s not only low-carb and keto-friendly but also nutrient-dense and satisfying.

Avocado and Spinach Salad with Lemon Dressing

This avocado and spinach salad is an easy, quick-to-make lunch that’s perfect for a keto diet. Loaded with healthy fats from the avocado and antioxidants from fresh spinach, it’s a nutrient-packed option. The homemade lemon dressing provides a tangy contrast to the creamy avocado, making it a refreshing and satisfying meal.

Ingredients:

• 2 cups fresh spinach leaves
• 1 ripe avocado, diced
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp pumpkin seeds (optional for crunch)

Instructions:

1. In a large bowl, combine the spinach, diced avocado, cucumber slices, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
4. Garnish with pumpkin seeds for added crunch, if desired.
5. Serve immediately for a fresh and light lunch.

This avocado and spinach salad is a refreshing yet filling meal that brings together healthy fats, fiber, and refreshing flavors. The lemon dressing adds the perfect tang, complementing the creamy avocado and crisp vegetables. With just a few ingredients, this keto-friendly salad is not only nutritious but also quick to prepare, making it a perfect choice for a light but satisfying lunch.

Keto Cauliflower and Broccoli Bake

This cheesy cauliflower and broccoli bake is a comforting, low-carb, keto-friendly lunch option that feels indulgent but is packed with healthy vegetables. The cauliflower and broccoli are baked to perfection with a creamy cheese sauce, creating a satisfying dish that’s rich in flavor and low in carbs. It’s a great way to enjoy a hearty, vegetable-filled meal that aligns with your keto goals.

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing the baking dish)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Steam the cauliflower and broccoli florets for about 5-7 minutes until tender, then drain and set aside.
3. In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Add the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese has melted and the sauce is smooth.
4. Combine the steamed cauliflower and broccoli in the prepared baking dish and pour the creamy cheese sauce over the vegetables, mixing gently to coat.
5. Bake for 20-25 minutes or until the top is golden and bubbly.
6. Let it cool for a few minutes before serving.

This keto cauliflower and broccoli bake is a rich, cheesy, and comforting dish that’s perfect for anyone following a low-carb or keto lifestyle. The creamy cheese sauce binds the vegetables together beautifully, making it feel indulgent while still keeping the carb count low. It’s a great way to sneak in a variety of vegetables and enjoy a delicious, satisfying meal that fits your dietary needs.

Shirataki Noodles with Peanut Sauce

Shirataki noodles are a fantastic low-carb alternative to traditional pasta, and when paired with a rich, creamy peanut sauce, they create a delightful and keto-friendly lunch. This dish is a great choice for anyone craving something hearty yet light, with the noodles absorbing all the delicious flavors of the peanut sauce. The result is a satisfying, savory dish that feels decadent without the carbs.

Ingredients:

• 1 package Shirataki noodles (rinse and drain well)
• 2 tbsp peanut butter (natural, unsweetened)
• 2 tbsp coconut milk
• 1 tbsp soy sauce or tamari (for gluten-free option)
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp ginger, grated
• 1/2 tsp garlic powder
• Chopped green onions, sesame seeds, and cilantro for garnish (optional)

Instructions:

1. Prepare the Shirataki noodles by rinsing and draining them well, then place them in a hot, dry skillet over medium heat. Cook for 2-3 minutes to remove any excess moisture.
2. In a separate bowl, combine the peanut butter, coconut milk, soy sauce, sesame oil, rice vinegar, ginger, and garlic powder. Stir until the sauce is smooth and well combined.
3. Pour the peanut sauce over the noodles and toss to coat them evenly.
4. Continue to cook the noodles and sauce together for 2-3 minutes, allowing the sauce to thicken slightly.
5. Garnish with chopped green onions, sesame seeds, and cilantro before serving.
   This Shirataki noodle dish with peanut sauce is a quick and flavorful keto-friendly meal that packs in plenty of protein and healthy fats. The peanut sauce is creamy and rich, adding a depth of flavor to the noodles without the carbs found in traditional pasta dishes. It’s a great low-carb option that’s both filling and satisfying, perfect for anyone looking for a delicious and easy-to-make lunch.

Parmesan (Keto Version)

his keto-friendly version of eggplant Parmesan eliminates the breadcrumbs and flour, keeping it low-carb while still delivering all the classic flavors of the traditional dish. The eggplant is baked with layers of marinara sauce and mozzarella cheese, creating a hearty and satisfying meal that fits perfectly into a keto diet. It’s a great alternative for anyone who loves comfort food but wants to stay on track with their carb intake.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup marinara sauce (no sugar added)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour (for lightly coating the eggplant)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for greasing)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Slice the eggplant into 1/2-inch thick rounds. Lightly salt the eggplant slices and let them sit for 10-15 minutes to draw out excess moisture. Pat dry with a paper towel.
3. Lightly coat each eggplant slice with almond flour and place them in the prepared baking dish.
4. Layer the eggplant slices with marinara sauce, mozzarella cheese, and Parmesan cheese. Repeat the layering process until all the eggplant slices are used.
5. Sprinkle Italian seasoning, garlic powder, salt, and pepper on top.
6. Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the eggplant is tender.
7. Serve hot and enjoy!

This keto-friendly eggplant Parmesan is a wonderful, satisfying dish that captures all the essence of traditional eggplant Parmesan but without the carbs. The combination of the creamy cheese, savory marinara sauce, and tender eggplant makes this a comforting, flavorful meal. It’s perfect for those following a keto lifestyle but craving a hearty, filling lunch that doesn’t compromise on taste.

Stuffed Bell Peppers with Cauliflower Rice

These stuffed bell peppers are a perfect low-carb, keto-friendly lunch. The bell peppers are filled with cauliflower rice, a great substitute for regular rice, mixed with savory ingredients like tomatoes, garlic, and cheese. This dish is not only delicious but also nutrient-dense, offering a good balance of fiber, healthy fats, and protein, making it a satisfying meal that won’t derail your keto diet.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 small head of cauliflower (or 1 bag of pre-riced cauliflower)
• 1 tbsp olive oil
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned, no added sugar)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. If using a whole cauliflower, pulse it in a food processor to create cauliflower rice. If using pre-riced cauliflower, simply thaw it if frozen.
3. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
4. Add the cauliflower rice and diced tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and the mixture is well combined.
5. Stir in the mozzarella cheese, Parmesan, Italian seasoning, salt, and pepper. Cook for an additional 2 minutes, allowing the cheese to melt.
6. Stuff the bell peppers with the cauliflower rice mixture and place them in a baking dish.
7. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender. Uncover during the last 5 minutes of baking to allow the top to brown slightly.
8. Serve hot and enjoy!

These stuffed bell peppers are a vibrant and satisfying meal that’s perfect for anyone following a keto diet. The cauliflower rice provides a great substitute for regular rice while still offering a familiar texture. The combination of melted cheese, savory tomatoes, and tender peppers creates a dish that’s both hearty and nutritious. This meal is a great way to get in your veggies while sticking to a low-carb lifestyle.

Keto Cabbage Stir-Fry with Tofu

This keto-friendly cabbage stir-fry with tofu is a simple, flavorful, and filling lunch option. Cabbage is an excellent low-carb vegetable, and when paired with tofu and a savory stir-fry sauce, it becomes a satisfying meal. This dish is perfect for anyone seeking a quick, healthy lunch with plenty of crunch and rich flavors while staying within keto guidelines.

Ingredients:

• 1 small head of cabbage, shredded
• 1 block firm tofu, drained and cubed
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1/4 cup soy sauce or tamari (for gluten-free option)
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste
• 1/4 cup green onions, chopped (for garnish)

Instructions:

1. Drain the tofu and cut it into small cubes.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the shredded cabbage to the skillet and stir-fry for 5-7 minutes, or until it begins to soften and lightly brown.
5. Stir in the soy sauce, rice vinegar, grated ginger, salt, and pepper. Continue cooking for another 2-3 minutes to allow the flavors to meld.
6. Add the cooked tofu back into the skillet and toss to combine.
7. Garnish with sesame seeds and chopped green onions before serving.

This keto cabbage stir-fry with tofu is an easy-to-make, delicious, and healthy meal. The combination of tender cabbage, crispy tofu, and a savory stir-fry sauce makes for a flavorful and satisfying dish. It’s a great choice for a low-carb, high-protein lunch that will keep you full and energized throughout the day. Whether you’re on a keto diet or just looking for a light, vegetable-rich meal, this stir-fry is a perfect option.

Keto Zucchini Fritters

These zucchini fritters are a delicious, low-carb snack or lunch that are both crispy and flavorful. Zucchini is the star of this dish, and with a few simple ingredients like almond flour and eggs, these fritters provide a satisfying meal without the carbs. They’re great for meal prep or a quick lunch that feels indulgent but still keeps you on track with your keto goals.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out excess moisture to ensure the fritters are not too soggy.
2. In a large bowl, combine the grated zucchini, almond flour, Parmesan cheese, egg, parsley, garlic powder, salt, and pepper. Mix until well combined.
3. Heat olive oil in a skillet over medium heat. Scoop about 2 tablespoons of the zucchini mixture into the skillet and flatten it into a patty shape.
4. Fry for 2-3 minutes on each side, or until golden brown and crispy.
5. Repeat with the remaining mixture, adding more olive oil to the skillet as needed.
6. Serve hot, garnished with extra parsley or a dollop of sour cream if desired.

Keto zucchini fritters are a delicious and crunchy option for a low-carb lunch or snack. The almond flour provides the perfect binding agent, while the zucchini keeps the fritters light and refreshing. The crispy exterior and tender interior make these fritters incredibly satisfying without the carbs. They’re a great way to enjoy a tasty meal that aligns with your keto lifestyle, perfect for lunch, a side dish, or a quick snack.

Keto Broccoli and Cheese Soup

This creamy and comforting keto broccoli and cheese soup is a perfect lunch for chilly days. It’s rich and velvety, packed with nutritious broccoli, and has a decadent blend of cheese. The soup is thickened with cream rather than flour, making it low in carbs and high in healthy fats, which is ideal for a keto diet. It’s a warm, filling meal that satisfies your hunger while keeping your carb count in check.

Ingredients:

• 4 cups fresh broccoli florets
• 1 cup chicken or vegetable broth (low-sodium)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened and fragrant.
2. Add the broccoli florets and broth, bringing the mixture to a simmer. Cook for 8-10 minutes until the broccoli is tender.
3. Use an immersion blender or transfer the mixture to a regular blender to puree until smooth, leaving some broccoli chunks for texture if desired.
4. Stir in the heavy cream, cheddar cheese, and Parmesan cheese. Cook over low heat, stirring constantly, until the cheese has melted and the soup is creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with extra shredded cheese or a sprinkle of fresh herbs if desired.
7. 
   This keto broccoli and cheese soup is the ultimate comfort food with a low-carb twist. The creaminess of the heavy cream and cheese makes it feel indulgent while still being keto-friendly. The broccoli adds essential fiber and nutrients, making this soup both delicious and nourishing. It’s a great choice for a warm, filling lunch that will keep you satisfied and on track with your keto goals.

Zucchini and Eggplant Parmesan Casserole

This zucchini and eggplant Parmesan casserole is a flavorful, keto-friendly twist on a classic comfort dish. By replacing the traditional breading with almond flour and skipping the pasta, this casserole is low in carbs yet still delivers the satisfying flavors of Italian comfort food. The combination of tender zucchini, eggplant, marinara sauce, and gooey mozzarella cheese makes it a perfect choice for anyone craving a hearty, keto lunch.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 medium eggplants, sliced into rounds
• 2 cups marinara sauce (no added sugar)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour (optional, for extra crunch)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis and eggplants into rounds. Lightly salt the eggplant slices and let them sit for about 10 minutes to remove excess moisture. Pat them dry with a paper towel.
3. In a large baking dish, layer the zucchini and eggplant slices. Pour half of the marinara sauce over the vegetables.
4. Sprinkle 1 cup of shredded mozzarella cheese and half of the Parmesan cheese over the vegetables. Add another layer of zucchini and eggplant, then repeat the sauce and cheese layers.
5. If desired, sprinkle almond flour on top for an extra crunch.
6. Bake for 25-30 minutes or until the top is bubbly and golden.
7. Garnish with extra Parmesan cheese and fresh basil before serving.

This zucchini and eggplant Parmesan casserole is a fantastic way to enjoy the rich, cheesy flavors of a traditional Parmesan dish without the carbs. The almond flour provides a slight crunch to complement the creamy cheese and tender vegetables. This casserole is comforting, filling, and completely keto-friendly, making it an excellent choice for a hearty lunch that won’t derail your low-carb diet.

keto Spinach and Artichoke Dip

This keto spinach and artichoke dip is a creamy, cheesy, and savory option that’s perfect for lunch or a snack. It’s packed with healthy fats from cream cheese and cheese, with the added richness of artichokes and spinach. This dip is an excellent low-carb choice, as it replaces high-carb dips with a flavorful and satisfying option that fits perfectly into a keto diet. It’s great served with low-carb veggies, like cucumber or celery, or even keto crackers.

Ingredients:

• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, salt, and pepper. Stir until the mixture is smooth and well combined.
3. Add the spinach and artichokes to the cheese mixture, stirring until evenly distributed.
4. Transfer the dip to a baking dish and spread it into an even layer.
5. Bake for 20-25 minutes, or until the top is golden brown and the dip is bubbling.
6. Serve hot with low-carb veggie sticks, crackers, or as a topping for grilled chicken or fish.

This keto spinach and artichoke dip is a creamy, indulgent dish that makes a great low-carb lunch or appetizer. It’s rich in flavor and texture, with a perfect balance of cheesy goodness and savory vegetables. The dip is filling and satisfying, making it an excellent choice for anyone looking for a comforting, keto-friendly meal that’s both delicious and easy to prepare. It’s also versatile—perfect for dipping, spreading, or pairing with a variety of low-carb options.

Keto Avocado and Cucumber Salad

his keto avocado and cucumber salad is a light, refreshing, and nutrient-dense option perfect for a quick lunch or as a side dish. The creamy avocado pairs beautifully with the crisp cucumber, while the lemony dressing adds a burst of fresh flavor. This simple, low-carb salad is packed with healthy fats, fiber, and antioxidants, making it a perfect addition to any keto meal plan.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the diced avocado, sliced cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Garnish with fresh cilantro or parsley before serving.

This keto avocado and cucumber salad is a perfect low-carb option that’s both refreshing and satisfying. The avocado provides a creamy texture, while the cucumber adds a crunchy element, making this dish a well-balanced, nutrient-rich salad. It’s easy to prepare and perfect for meal prep, offering healthy fats, fiber, and a refreshing taste that fits seamlessly into a keto diet. This salad can be enjoyed on its own or paired with other keto-friendly dishes.

keto Egg Salad Lettuce Wraps

These keto egg salad lettuce wraps are a tasty, low-carb alternative to traditional sandwiches. The egg salad is creamy and packed with protein, while the lettuce wraps provide a crunchy and refreshing vessel that is both light and satisfying. This dish is perfect for a quick lunch, offering a great balance of healthy fats, protein, and minimal carbs.

Ingredients:

• 6 hard-boiled eggs, peeled and chopped
• 1/4 cup mayonnaise (preferably avocado oil-based)
• 1 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 6 large lettuce leaves (such as Romaine or Butterhead)

Instructions:

1. In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, fresh dill, garlic powder, salt, and pepper. Stir gently to combine until the mixture is smooth and creamy.
2. Lay out the lettuce leaves on a flat surface. Spoon the egg salad mixture onto the center of each leaf.
3. Carefully fold the sides of the lettuce leaves around the filling to form a wrap.
4. Serve immediately, or wrap them up for a meal on the go.

These keto egg salad lettuce wraps are a delicious and satisfying low-carb lunch option that’s perfect for those looking for a quick meal. The creamy egg salad is rich in protein and healthy fats, while the lettuce wraps provide a refreshing crunch that keeps this dish light and satisfying. This is an excellent keto-friendly alternative to sandwiches, and the wraps are easy to prepare and customize with your favorite herbs or seasonings.

Keto Portobello Mushroom Pizzas

Keto Portobello mushroom pizzas are a fantastic low-carb, keto-friendly alternative to traditional pizza. The large Portobello mushroom caps serve as the “crust,” and they’re topped with marinara sauce, cheese, and your favorite pizza toppings. These mini pizzas are perfect for a quick lunch and are loaded with flavor, protein, and healthy fats, all while keeping your carb count low.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 1/2 cup marinara sauce (no added sugar)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano
• Fresh basil leaves for garnish (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean the mushroom caps with a damp paper towel and remove the stems. Place them on the prepared baking sheet, gill side up.
3. Spoon about 2 tablespoons of marinara sauce onto each mushroom cap, spreading it evenly.
4. Sprinkle the mozzarella and Parmesan cheese over the sauce, followed by garlic powder, oregano, salt, and pepper.
5. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.
6. Garnish with fresh basil before serving.

These keto Portobello mushroom pizzas are an incredibly satisfying and flavorful meal that’s low in carbs yet packed with all the delicious pizza flavors you crave. The Portobello mushrooms serve as an ideal base, providing a meaty texture that holds up to the cheese and sauce. This dish is perfect for anyone following a keto diet and offers a creative way to enjoy pizza without the carbs. It’s quick, easy, and customizable with your favorite toppings!

Note: More recipes are coming soon!