32+ Must-Try Spring Mary Berry Recipes to Refresh Your Cooking

Spring is the perfect time to refresh your cooking routine with vibrant, seasonal ingredients. Mary Berry, the queen of British baking, brings comfort, creativity, and flavor to every dish she creates.

In this blog, we’ve curated 32+ Mary Berry spring recipes that will infuse your kitchen with the freshest ingredients and inspire your next culinary adventure.

Whether you’re looking for a light lunch, an impressive dinner, or a delightful dessert, Mary’s recipes offer the perfect balance of seasonal flavors and easy-to-follow techniques.

Let’s explore these delicious dishes that will make your spring celebrations even brighter!

32+ Must-Try Spring Mary Berry Recipes to Refresh Your Cooking

Mary Berry’s spring recipes are a true reflection of the season’s abundant produce, and they offer something for everyone.

Whether you’re hosting a garden party or simply enjoying a quiet meal with family, these dishes will bring joy to your table.

From fresh salads and savory pies to indulgent bakes, there’s no shortage of inspiration in Mary’s cookbook for every occasion.

So, roll up your sleeves, grab your apron, and enjoy the sunshine with these delightful recipes that will have everyone coming back for more.

Mary Berry’s Keto Chicken and Avocado Salad

This refreshing keto salad combines the rich flavor of grilled chicken with creamy avocado and fresh spring greens. A delicious, healthy, and satisfying lunch, it’s the perfect choice for a low-carb, keto-friendly meal. Packed with proteins, healthy fats, and fiber, this salad is both nourishing and light.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 ripe avocado, sliced
• 3 cups mixed spring greens (spinach, arugula, and rocket)
• 1 cucumber, thinly sliced
• 10 cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper, to taste
• Fresh herbs (parsley or basil), for garnish

Instructions:

1. Grill the chicken breasts over medium heat until cooked through, about 6-7 minutes per side. Let them rest before slicing.
2. In a large salad bowl, toss the spring greens, cucumber, tomatoes, and red onion together.
3. Add the sliced avocado and grilled chicken on top of the salad.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad.
5. Toss gently to combine, ensuring all ingredients are coated with the dressing.
6. Garnish with fresh herbs before serving.

This simple, yet flavorful keto chicken and avocado salad is perfect for a light lunch that still provides plenty of nutrients and satisfaction. It’s quick to prepare and can be easily adjusted to include your favorite vegetables. The combination of grilled chicken and creamy avocado ensures that this dish is both filling and refreshing for the warmer months.

Mary Berry’s Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles are an excellent low-carb substitute for traditional pasta, and combined with a fresh, homemade pesto, they make for a delicious and satisfying keto lunch. Mary Berry’s take on this dish is light, flavorful, and perfect for those looking to enjoy a fresh spring meal without the carbs.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/2 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• Salt and pepper, to taste
• 12 cherry tomatoes, halved

Instructions:

1. For the pesto, combine the basil, toasted pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped.
2. Slowly add the olive oil while continuing to blend until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
3. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until just tender, being careful not to overcook.
4. Toss the zucchini noodles in the pesto until well coated.
5. Add the halved cherry tomatoes and gently mix.
6. Serve immediately, garnished with additional Parmesan if desired.

This zucchini noodle dish with pesto is a delightful, light meal that’s perfect for keto diets. The fresh, fragrant basil pesto brings a burst of flavor to the noodles, while the cherry tomatoes add a lovely sweet-tart contrast. This low-carb lunch is satisfying enough to curb your hunger, but light enough to keep you feeling energized throughout the day. The recipe is easily customizable with other vegetables or protein options, making it versatile for any spring lunch.

Mary Berry’s Keto Salmon with Asparagus

For a quick and elegant low-carb lunch, this keto salmon with roasted asparagus is ideal. The combination of rich, flaky salmon and crisp asparagus, seasoned with herbs and olive oil, creates a meal that is both healthy and indulgent. Perfect for a light lunch that still feels luxurious, this dish captures the freshness of spring.

Ingredients:

• 2 salmon fillets, skin-on
• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon, thinly sliced
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, drizzle 1 tablespoon of olive oil over the salmon fillets and asparagus. Season both with salt and pepper.
3. Place the lemon slices over the salmon and scatter any remaining slices around the asparagus.
4. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. This keto salmon with roasted asparagus is a flavorful, nutritious lunch that combines the omega-3 richness of salmon with the crispness of fresh asparagus. The lemon and dill add a burst of brightness, making it an excellent spring dish. Not only is it quick and easy to prepare, but it also provides a balanced, low-carb option for anyone following a keto lifestyle. Whether you’re entertaining guests or enjoying a quiet meal, this dish offers elegance and taste in every bite.

Mary Berry’s Keto Shrimp and Cucumber Salad

This refreshing shrimp and cucumber salad is an ideal low-carb lunch for warm spring days. The shrimp are lightly seasoned and paired with crisp cucumber and avocado, while a tangy lemon vinaigrette ties everything together. It’s a light yet satisfying meal that feels indulgent without the carbs.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 cucumber, thinly sliced
• 1 avocado, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
2. In a large bowl, combine the sliced cucumber, avocado, and cooked shrimp.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh dill or parsley and serve immediately.

This keto shrimp and cucumber salad is the perfect light and refreshing dish for a spring lunch. The combination of shrimp, creamy avocado, and crisp cucumber provides a satisfying meal that’s low in carbs but high in flavor. The tangy lemon dressing adds a zesty kick that enhances the freshness of the ingredients. This recipe is quick to prepare, making it a great option for busy days when you want something healthy and delicious.

Mary Berry’s Keto Egg Salad with Bacon

This keto egg salad with crispy bacon is a rich, satisfying dish that’s perfect for a low-carb lunch. The creaminess of the avocado and mayonnaise blends beautifully with the hard-boiled eggs, while the crispy bacon adds a savory crunch. This recipe is both comforting and filling.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 2 slices bacon, cooked and crumbled
• 1/2 avocado, mashed
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh chives, chopped, for garnish

Instructions:

1. Hard boil the eggs, then peel and chop them into bite-sized pieces.
2. In a bowl, combine the chopped eggs, crumbled bacon, mashed avocado, mayonnaise, and Dijon mustard.
3. Mix well and season with salt and pepper to taste.
4. Garnish with fresh chives before serving.

This keto egg salad with bacon is a comforting, satisfying lunch that’s high in protein and healthy fats. The creamy avocado and mayonnaise complement the richness of the eggs, while the crispy bacon adds an irresistible crunch. It’s an easy, make-ahead dish that can be enjoyed as a light lunch or served in lettuce wraps for an extra-low-carb option.

Mary Berry’s Keto Cauliflower Rice Stir-Fry

Cauliflower rice is an excellent low-carb substitute for traditional rice, and this stir-fry is packed with vibrant spring vegetables and a savory soy sauce dressing. The dish is quick to make and versatile, allowing for different protein additions like chicken, shrimp, or tofu for a complete keto lunch.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 1 tablespoon olive oil
• 1/2 cup bell pepper, chopped
• 1/2 cup zucchini, chopped
• 1/4 cup green onions, chopped
• 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
• 1 teaspoon sesame oil
• 1 egg, beaten
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces or use a food processor to create cauliflower rice.
2. Heat olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, and green onions, and sauté for 3-4 minutes until tender.
3. Add the cauliflower rice to the skillet and cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender.
4. Push the vegetables to one side of the pan and add the beaten egg to the other side. Scramble the egg until cooked, then mix everything together.
5. Drizzle the soy sauce and sesame oil over the stir-fry, stirring to combine. Season with salt and pepper.
6. Garnish with fresh cilantro before serving.

This keto cauliflower rice stir-fry is a versatile and tasty dish that’s perfect for spring lunches. The cauliflower rice provides a low-carb base, while the fresh vegetables add vibrant color and flavor. The addition of a scrambled egg makes this dish extra satisfying, and the soy sauce and sesame oil bring a savory, umami punch. It’s a great way to enjoy a low-carb, nutrient-packed meal that’s ready in no time.

Mary Berry’s Keto Stuffed Bell Peppers

These keto stuffed bell peppers are a colorful and flavorful way to enjoy a low-carb lunch. The peppers are filled with a savory mixture of ground turkey, cheese, and spices, making them satisfying and delicious. They’re perfect for meal prep and can be customized with your favorite fillings.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up as it cooks.
3. Stir in the garlic powder, paprika, cayenne pepper (if using), salt, and pepper. Mix well and remove from heat.
4. Stuff the bell peppers with the turkey mixture and top with shredded cheese.
5. Place the stuffed peppers in a baking dish and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted.
6. Serve immediately, garnished with fresh herbs if desired.

These keto stuffed bell peppers are a satisfying and customizable meal that’s perfect for a low-carb lunch. The ground turkey filling is flavorful and filling, while the melted cheese adds a comforting richness. This dish is great for meal prep as it can be made ahead of time and reheated. Serve with a side salad for a complete, balanced meal.

Mary Berry’s Keto Beef and Broccoli Stir-Fry

This keto beef and broccoli stir-fry is a savory, protein-packed dish that’s quick and easy to make. The tender beef slices are combined with crisp broccoli and a flavorful soy sauce-based sauce. It’s a low-carb option that’s satisfying enough to keep you full for hours.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (or coconut aminos for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned, then remove and set aside.
2. In the same skillet, add the broccoli florets and stir-fry for 3-4 minutes until tender-crisp.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, garlic, and ginger.
4. Return the beef to the skillet and pour the sauce over the top. Stir to combine and cook for an additional 2-3 minutes.
5. Season with salt and pepper to taste and garnish with sesame seeds.

This keto beef and broccoli stir-fry is a quick, flavorful lunch that’s both satisfying and low in carbs. The beef is tender and savory, while the broccoli adds a nice crunch. The soy-based sauce with garlic and ginger elevates the dish, making it a great option for a quick and delicious keto meal. It’s also easily customizable with other vegetables or protein sources.

Mary Berry’s Keto Turkey Lettuce Wraps

hese keto turkey lettuce wraps are a light, satisfying, and portable low-carb lunch. The ground turkey is cooked ith fresh herbs and spices, then wrapped in crisp lettuce leaves for a flavorful, bite-sized meal. They’re perfect for a quick lunch that’s full of protein and healthy fats.

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• Salt and pepper, to taste
• 8 large lettuce leaves (romaine or butter lettuce)
• 1/4 cup sour cream (optional)
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
2. Add the ground turkey to the skillet and cook until browned, breaking it up as it cooks.
3. Stir in the cumin, paprika, chili powder, salt, and pepper. Mix well and cook for another 3-4 minutes.
4. Spoon the turkey mixture into the center of each lettuce leaf.
5. Top with a dollop of sour cream and garnish with fresh cilantro before serving.

These keto turkey lettuce wraps are a fun and healthy way to enjoy a low-carb lunch. The turkey is seasoned with warm spices that complement the fresh crunch of the lettuce. These wraps are a perfect light meal that you can take on the go or enjoy at home. Add extra toppings like avocado or salsa for even more flavor.

Mary Berry’s Keto Chicken Caesar Salad

This keto chicken Caesar salad is a creamy, satisfying lunch that stays true to the flavors of the classic Caesar, but with no carbs. Grilled chicken is paired with crisp lettuce, homemade keto-friendly Caesar dressing, and topped with Parmesan cheese and crispy bacon. It’s a complete, low-carb meal that’s perfect for a light spring lunch.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups Romaine lettuce, chopped
• 2 slices bacon, cooked and crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 cup homemade keto Caesar dressing (see recipe below)

For the Keto Caesar Dressing:

• 1/4 cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 tablespoon anchovy paste (optional)
• Salt and pepper, to taste

Instructions:

1. For the dressing, combine all the dressing ingredients in a bowl and whisk until smooth. Adjust seasoning with salt and pepper to taste.
2. In a large salad bowl, toss the chopped lettuce with the grilled chicken, crumbled bacon, and Parmesan cheese.
3. Drizzle the Caesar dressing over the salad and toss to combine.
4. Serve immediately, garnished with extra Parmesan if desired.

This keto chicken Caesar salad is a rich and flavorful option for a low-carb lunch. The homemade Caesar dressing gives the salad its creamy texture and savory flavor, while the grilled chicken and crispy bacon add a satisfying protein boost. It’s an easy, quick recipe that’s perfect for a light but filling meal.

Mary Berry’s Keto Grilled Veggie and Feta Salad

This keto grilled veggie and feta salad is packed with vibrant spring vegetables, grilled to perfection and paired with creamy feta cheese. It’s an easy-to-make, vegetarian option that’s perfect for a light lunch while still keeping it low-carb. The smoky flavors of the grilled vegetables are complemented by the tangy feta and a simple lemon dressing.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into wedges
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• 2 tablespoons lemon juice
• Fresh parsley, for garnish

Instructions:

1. Preheat your grill or grill pan to medium heat.
2. Toss the zucchini, bell peppers, and onion with olive oil, oregano, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side, until they are tender and lightly charred.
4. Arrange the grilled vegetables on a platter, sprinkle with crumbled feta cheese, and drizzle with lemon juice.
5. Garnish with fresh parsley and serve immediately.

This grilled veggie and feta salad is a flavorful, keto-friendly dish that celebrates the colors and tastes of spring. The smoky grilled vegetables are complemented by the creamy feta, and the lemon juice adds a refreshing tang. This salad is perfect for a light lunch that’s both satisfying and nutritious.

Mary Berry’s Keto Baked Salmon with Spinach and Cream Cheese

This keto baked salmon with spinach and cream cheese is a rich and flavorful lunch that’s both comforting and healthy. The salmon is baked with a creamy spinach filling, offering a satisfying combination of healthy fats and protein. It’s a delicious, low-carb lunch that’s perfect for those who love rich flavors.

Ingredients:

• 2 salmon fillets, skin-on
• 1/2 cup cream cheese, softened
• 1 cup fresh spinach, sautéed and drained
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the softened cream cheese with sautéed spinach, Parmesan cheese, and fresh dill. Season with salt and pepper.
3. Place the salmon fillets on a baking sheet and spread the cream cheese mixture over the top of each fillet.
4. Bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve immediately, garnished with extra fresh dill if desired.

This keto baked salmon with spinach and cream cheese is an indulgent yet healthy lunch option. The creamy spinach filling adds richness to the tender salmon, making it a satisfying and flavorful dish. It’s a perfect meal for a low-carb, keto diet and a great way to enjoy fresh spring ingredients.

Mary Berry’s Keto Meatballs with Zucchini Noodles

These keto meatballs are made with ground beef and seasoned with herbs, served with zucchini noodles for a low-carb twist on traditional spaghetti and meatballs. The meatballs are juicy and flavorful, while the zucchini noodles provide a light, crunchy base. It’s a classic dish made keto-friendly for a filling and healthy lunch.

Ingredients:

• 1 lb ground beef
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 1/2 cup marinara sauce (sugar-free)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the ground beef, almond flour, egg, Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix well and form into meatballs.
3. Place the meatballs on a baking sheet and bake for 18-20 minutes, or until browned and cooked through.
4. While the meatballs bake, heat olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
5. Serve the meatballs on top of the zucchini noodles, topped with marinara sauce.

These keto meatballs with zucchini noodles are a delicious, low-carb version of a classic comfort food. The meatballs are tender and flavorful, and the zucchini noodles provide the perfect light base. This dish is filling and nutritious, making it a great option for anyone following a keto diet.

Mary Berry’s Keto Avocado Tuna Salad

This keto avocado tuna salad is a fresh and satisfying lunch that’s packed with healthy fats and protein. The creamy avocado pairs perfectly with the tuna, and a simple lemon dressing adds a refreshing touch. It’s a quick and easy low-carb lunch that’s both nutritious and delicious.

Ingredients:

• 1 can tuna in olive oil, drained
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon capers (optional)
• 2 tablespoons lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a bowl, combine the tuna, diced avocado, red onion, and capers (if using).
2. Drizzle with lemon juice and season with salt and pepper to taste.
3. Gently toss to combine, being careful not to mash the avocado too much.
4. Garnish with fresh parsley and serve immediately.

This keto avocado tuna salad is a simple, light lunch that’s full of flavor and healthy fats. The creamy avocado makes this salad satisfying and smooth, while the tuna provides a protein boost. It’s an easy-to-make recipe that’s perfect for those who are short on time but still want a nutritious and delicious meal.

Mary Berry’s Keto Chicken and Broccoli Casserole

This keto chicken and broccoli casserole is a comforting, creamy dish that’s perfect for a low-carb lunch. The chicken is combined with broccoli and a rich, creamy cheese sauce, making it a satisfying meal that feels indulgent while still being keto-friendly.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 2 cups broccoli florets, steamed
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup almond flour (for topping)
• 2 tablespoons butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the shredded chicken, steamed broccoli, heavy cream, cheddar cheese, garlic powder, salt, and pepper.
3. Transfer the mixture to a greased baking dish.
4. In a small bowl, melt the butter and mix with the almond flour to create a crumbly topping. Sprinkle this mixture over the casserole.
5. Bake for 25-30 minutes, or until the top is golden and bubbly.
6. Serve immediately.

This keto chicken and broccoli casserole is a rich and creamy dish that’s perfect for a comforting lunch. The combination of tender chicken, broccoli, and cheesy sauce makes this casserole filling and satisfying. It’s a great option for meal prep and is sure to be a hit with anyone following a keto lifestyle.

Mary Berry’s Keto Chicken Fajita Salad

This keto chicken fajita salad is a zesty, protein-packed dish that’s full of vibrant flavors. Grilled chicken is seasoned with fajita spices and paired with crisp lettuce, avocado, and a tangy lime dressing. This salad is fresh, light, and perfect for a keto-friendly lunch that’s both filling and refreshing.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups mixed lettuce greens
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1/2 bell pepper, thinly sliced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a small bowl, mix the chili powder, cumin, paprika, salt, and pepper. Rub the chicken breasts with the spice mixture.
2. Grill the chicken for 6-8 minutes on each side until fully cooked, then slice thinly.
3. In a large salad bowl, toss the mixed greens, avocado, red onion, and bell pepper.
4. Add the grilled chicken slices to the salad.
5. Drizzle with lime juice and olive oil, and garnish with fresh cilantro.
6. Toss gently and serve immediately.

This keto chicken fajita salad is a vibrant and satisfying meal, with bold fajita flavors and a refreshing crunch from the veggies. The avocado adds creaminess, while the lime dressing provides a zesty finish. This salad is perfect for a light but filling lunch and can easily be made ahead for meal prep.

Mary Berry’s Keto Garlic Butter Shrimp

These keto garlic butter shrimp are a simple yet decadent dish that’s bursting with flavor. The shrimp are cooked in a rich garlic butter sauce and served with a side of sautéed vegetables or over cauliflower rice for a low-carb lunch that’s both luxurious and quick to prepare.

Ingredients:

• 12 large shrimp, peeled and deveined
• 4 tablespoons butter
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• 1 tablespoon lemon juice

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they are pink and cooked through.
3. Season with salt and pepper, then drizzle with lemon juice and toss to coat.
4. Garnish with chopped parsley and serve immediately.

These garlic butter shrimp are rich and flavorful, with a perfect balance of garlic, butter, and a hint of spice from the red pepper flakes. The shrimp are juicy and tender, making this a delicious and quick keto lunch. Pair them with a side of sautéed spinach or cauliflower rice for a complete meal.

Mary Berry’s Keto Zucchini and Beef Lasagna

This keto zucchini and beef lasagna is a low-carb twist on the classic Italian dish. Thinly sliced zucchini replaces traditional pasta layers, while a savory beef filling and creamy ricotta and mozzarella cheese provide a rich, satisfying taste. It’s a hearty and comforting dish that’s perfect for a keto-friendly lunch.

Ingredients:

• 2 large zucchinis, sliced lengthwise into thin strips
• 1 lb ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup tomato sauce (sugar-free)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef, onion, and garlic over medium heat until browned. Add the tomato sauce, oregano, basil, salt, and pepper, and stir to combine. Simmer for 5 minutes.
3. In a separate pan, sauté the zucchini slices for 2-3 minutes until tender but not too soft.
4. In a baking dish, layer zucchini slices, followed by a layer of the beef mixture, then a layer of ricotta cheese. Repeat until all ingredients are used, finishing with a layer of mozzarella cheese on top.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve immediately.

This keto zucchini and beef lasagna is a comforting and satisfying lunch, with the zucchini providing a healthy, low-carb alternative to traditional pasta. The savory beef mixture and creamy cheeses create layers of rich flavors that will make this dish a favorite for anyone following a keto diet. It’s perfect for meal prep and reheats well.

Mary Berry’s Keto Greek Salad with Grilled Chicken

This keto Greek salad with grilled chicken is a fresh, vibrant, and satisfying meal. The salad is full of colorful vegetables, Kalamata olives, feta cheese, and topped with perfectly grilled chicken. A tangy olive oil dressing completes the dish, making it a perfect low-carb lunch for any occasion.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups mixed greens
• 1 cucumber, diced
• 1 tomato, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Grill the chicken breasts for 6-8 minutes on each side until fully cooked, then slice thinly.
2. In a large salad bowl, combine the mixed greens, cucumber, tomato, red onion, olives, and feta cheese.
3. Drizzle the olive oil and red wine vinegar over the salad, then sprinkle with dried oregano, salt, and pepper.
4. Top the salad with the sliced grilled chicken and serve immediately.

ith grilled chicken is a refreshing and filling meal, perfect for a light lunch. The combination of fresh vegetables, creamy feta, and tangy olives makes this salad both flavorful and satisfying. The grilled chicken adds lean protein, making it a complete and nutritious low-carb meal.

Mary Berry’s Keto Chicken Alfredo with Zucchini Noodles

This keto chicken Alfredo with zucchini noodles is a creamy, comforting dish that’s low in carbs but full of flavor. The zucchini noodles replace traditional pasta, while the chicken is smothered in a rich and velvety Alfredo sauce made with heavy cream and Parmesan cheese. It’s a perfect low-carb lunch that feels indulgent.

Ingredients:

• 2 chicken breasts, cooked and sliced
• 2 zucchinis, spiralized into noodles
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat butter in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the heavy cream to the skillet and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens, about 3-4 minutes.
3. Add the cooked chicken to the skillet and stir to coat in the sauce.
4. In a separate pan, sauté the zucchini noodles for 2-3 minutes until just tender.
5. Serve the chicken Alfredo over the zucchini noodles and garnish with fresh parsley.

This keto chicken Alfredo with zucchini noodles is a rich, satisfying dish that’s perfect for a low-carb lunch. The creamy Alfredo sauce is indulgent without the carbs, and the zucchini noodles provide a light, healthy base. This dish is a great way to enjoy the comfort of Alfredo without the guilt.

Mary Berry’s Keto Avocado and Bacon Lettuce Wraps

These keto avocado and bacon lettuce wraps are a simple yet flavorful lunch. The crispy bacon and creamy avocado are wrapped in fresh lettuce leaves, creating a satisfying meal that’s light yet filling. These wraps are low-carb, portable, and perfect for a quick and easy keto-friendly lunch.

Ingredients:

• 4 large lettuce leaves (romaine or butter lettuce)
• 2 ripe avocados, sliced
• 4 slices bacon, cooked and crumbled
• 1 tablespoon mayonnaise
• Salt and pepper, to taste
• Lemon juice, for drizzling

Instructions:

1. Lay the lettuce leaves flat on a plate.
2. Place a few slices of avocado and crumbled bacon on each leaf.
3. Drizzle with mayonnaise and season with salt, pepper, and a squeeze of lemon juice.
4. Roll the lettuce leaves tightly around the filling to create wraps.

These keto avocado and bacon lettuce wraps are a deliciously simple lunch that’s full of flavor. The crispy bacon and creamy avocado work together to create a satisfying filling, while the lettuce provides a crunchy, low-carb wrap. These wraps are easy to make and perfect for a quick, healthy lunch.

Note: More recipes are coming soon