I promise that you can cut carbs without having to eat cold chicken and boring salads. These 18 recipes are ones I would love to eat on a Tuesday night. They are the type that fill you up and never say the word “diet.” Let’s grab a fork and enjoy making low carb food taste amazing.
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1) Zucchini Noodles with Pesto
If you miss twirling pasta, you can use these green ribbons instead and it'll be ready in about ten minutes.
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Zucchini Noodles with Pesto
Tender spiralized zucchini with light basil pesto and parmesan makes for an easy and fresh meal.
Ingredients
Method
- Spiralize the zucchini and lay the noodles on paper towels to draw out excess water.
- Warm the olive oil in a large skillet over medium heat and saute the garlic for 30 seconds.
- Add the zucchini noodles and toss just until barely tender, about 2 to 3 minutes.
- Remove from the heat, stir in the pesto until coated, then season with salt and pepper.
- Top with grated parmesan and serve right away.
Notes
Do not overcook the zucchini or it turns watery; you want it just warmed through.
2) Cauliflower Fried Rice
You can enjoy all the takeout vibes without the heavy rice coma afterwards.
Cauliflower Fried Rice
Riced cauliflower stir-fried with egg and peas, and seasoned with soy sauce makes for a ready in a flash weeknight skillet meal!
Ingredients
Method
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Push the garlic and peas and carrots into the pan and cook for 2 minutes.
- Scoot everything to one side, pour in the beaten eggs, and scramble until set.
- Add the riced cauliflower and soy sauce, stirring constantly for 5 to 6 minutes until tender.
- Fold in the green onions and serve hot.
Notes
Press the riced cauliflower in a towel first so it crisps instead of steaming.
3) Stuffed Bell Peppers
Every time, I make a full pan because these are wonderful for leftovers.
Stuffed Bell Peppers
Bell peppers filled with spiced beef, cauliflower rice, and cheese, then baked until the cheese is melted and bubbly!
Ingredients
Method
- Preheat the oven to 375 degrees F and arrange the pepper halves in a baking dish.
- Brown the ground beef in a skillet, then drain the fat.
- Stir the cauliflower rice, marinara, and Italian seasoning into the beef and season with salt and pepper.
- Spoon the filling into each pepper half and top with mozzarella.
- Cover with foil and bake 25 minutes, then uncover and bake 10 more until the cheese is golden.
4) Chicken Lettuce Wraps
These are so crispy and saucy that they will most likely be eaten before they even reach the table!
Chicken Lettuce Wraps
Savory ground chicken cooked in a ginger hoisin style sauce and served in crispy lettuce cups.
Ingredients
Method
- Brown the ground chicken in a skillet over medium-high heat, breaking it up as it cooks.
- Add the garlic and ginger and cook until fragrant, about 1 minute.
- Stir in the coconut aminos, rice vinegar, and water chestnuts and simmer 3 to 4 minutes.
- Wash and dry the lettuce leaves while the filling cools slightly.
- Spoon the chicken into the lettuce cups and serve.
Notes
Butter lettuce holds the filling best, but romaine works in a pinch.
5) Spinach and Feta Stuffed Chicken
Just cut into one of these and the nice green center does all the bragging for you.
Spinach and Feta Stuffed Chicken
Chicken breasts are pocketed with garlicky spinach and tangy feta, then seared to perfection.
Ingredients
Method
- Preheat the oven to 400 degrees F.
- Saute the spinach and garlic in 1 tablespoon oil until wilted, then stir in the feta and let cool.
- Cut a deep pocket into the side of each chicken breast and stuff with the spinach mixture.
- Rub the chicken with the remaining oil, paprika, salt, and pepper, then sear in an oven-safe skillet 3 minutes per side.
- Transfer the skillet to the oven and bake 15 to 18 minutes until the chicken reaches 165 degrees F.
Notes
Secure the pockets with toothpicks so the filling stays put.
6) Avocado Egg Salad
With no fuss and no mayonnaise, creamy avocado is the one doing the heavy lifting.
Avocado Egg Salad
Mix of chopped hard-boiled eggs and mashed ripe avocado with lemon and herbs create a delicious creamy salad.
Ingredients
Method
- Peel and roughly chop the hard-boiled eggs into a bowl.
- Add the avocado and lemon juice and mash to your preferred chunkiness.
- Stir in the Dijon mustard and chives.
- Season with salt and pepper and taste to adjust.
- Serve in lettuce cups or on cucumber rounds.
Notes
The lemon juice keeps the avocado from browning, so do not skip it.
7) Broccoli Cheese Soup
No potatoes or bowls of flour are in sight but we still have that cozy bowl energy.
Broccoli Cheese Soup
Creamy cheddar soup made with fresh broccoli and thickened with cream.
Ingredients
Method
- Melt the butter in a pot and saute the onion until soft, about 4 minutes.
- Add the broth and broccoli and simmer until the broccoli is tender, about 12 minutes.
- Stir in the heavy cream and bring to a gentle simmer.
- Reduce the heat to low and whisk in the cheddar a handful at a time until melted.
- Season with salt and pepper and serve warm.
Notes
Keep the heat low when adding cheese so the soup stays silky, not grainy.
8) Cauliflower Pizza Crust
You can once again enjoy pizza night, and this time you don’t have to feel guilty about it!
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Cauliflower Pizza Crust
A solid gluten-free crust that has ended up with the perfect crisp and is ready for your top low-carb favorites.
Ingredients
Method
- Preheat the oven to 425 degrees F and line a baking sheet with parchment.
- Microwave the riced cauliflower 5 minutes, then squeeze it bone dry in a clean towel.
- Mix the cauliflower with the egg, mozzarella, parmesan, seasoning, and salt.
- Press the mixture into a thin even circle on the parchment.
- Bake 20 to 25 minutes until golden and firm before adding toppings.
Notes
Squeezing out the moisture is the make-or-break step for a crust that holds together.
9) Garlic Butter Shrimp
It is ready quicker than you can set the table, and tastes like it could be from a restaurant.
Garlic Butter Shrimp
Plump shrimp swim in a garlicky butter sauce with a squeeze of lemon and a touch of fresh parsley.
Ingredients
Method
- Melt the butter in a large skillet over medium heat.
- Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Add the shrimp in a single layer and cook 2 minutes per side until pink.
- Stir in the lemon juice, salt, and pepper.
- Sprinkle with parsley and serve immediately.
Notes
Pull the shrimp the moment they turn pink so they stay tender.
10) Buffalo Cauliflower Bites
A game day snack that is sneaky-healthy but nobody has to know.
Buffalo Cauliflower Bites
Cauliflower florets roasted to a crispy finish and coated in tangy buffalo sauce make for a deliciously spicy and finger-licking tasty treat.
Ingredients
Method
- Preheat the oven to 425 degrees F and line a baking sheet with parchment.
- Toss the florets with almond flour, garlic powder, and salt until lightly coated.
- Roast for 20 minutes until starting to brown.
- Whisk the buffalo sauce with the melted butter and toss with the cauliflower.
- Return to the oven for 8 to 10 more minutes until crispy and serve hot.
Notes
Serve with ranch or blue cheese for dunking.
11) Keto Cheeseburger Casserole
Think of a dish so comforting that you can only eat it with a fork, and all the while melting in your mouth, it is like a bacon cheeseburger!
Keto Cheeseburger Casserole
Crustless cheeseburger bake with seasoned beef, bacon, and a rich cheese layer all baked into a delicious treat.
Ingredients
Method
- Preheat the oven to 375 degrees F and grease a baking dish.
- Cook the bacon until crisp, then brown the ground beef and drain.
- Spread the beef and bacon in the baking dish and top with cheddar.
- Whisk the eggs, cream, mustard, salt, and pepper, then pour over the meat.
- Bake 28 to 32 minutes until set and golden, then rest 5 minutes before slicing.
Notes
Garnish with pickles and a drizzle of mustard for full cheeseburger nostalgia.
12) Eggplant Lasagna
Soft layers, no noodles, and a center that stretches apart like a dream.
Eggplant Lasagna
Hearty, no noodle lasagna with slices of roasted eggplant, ricotta, marinara, and mozzarella.
Ingredients
Method
- Preheat the oven to 400 degrees F, brush the eggplant slices with oil, and roast 20 minutes.
- Mix the ricotta with the egg and Italian seasoning.
- Spread marinara in a baking dish, then layer eggplant, ricotta, and mozzarella.
- Repeat the layers and finish with mozzarella on top.
- Bake covered 20 minutes, then uncovered 10 minutes until bubbly, and rest before slicing.
Notes
Salt the eggplant slices and pat dry first to keep the lasagna from getting watery.
13) Lemon Herb Grilled Chicken
You will want to keep this bright, and juicy chicken in your fridge all week.
Lemon Herb Grilled Chicken
Chicken breast marinated in a zestful lemon and fresh herb mixture and grilled to perfection with beautiful char marks and juiciness.
Ingredients
Method
- Whisk the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl.
- Add the chicken and marinate at least 20 minutes.
- Preheat the grill to medium-high heat.
- Grill the chicken 6 to 7 minutes per side until it reaches 165 degrees F.
- Let it rest 5 minutes before slicing.
Notes
A few extra minutes of marinating goes a long way, so make it ahead if you can.
14) Coconut Curry Chicken
Just one pot is all you need for HUGE flavor. Get a taste of a sauce you will want to drink straight from the bowl!
Coconut Curry Chicken
Tender chicken simmered in a creamy coconut curry sauce, fragrant with warm spices and a touch of lime.
Ingredients
Method
- Sear the cubed chicken in a large skillet over medium-high heat until browned.
- Add the garlic and ginger and cook 1 minute.
- Stir in the curry paste, then pour in the coconut milk.
- Simmer 15 minutes until the chicken is cooked through and the sauce thickens.
- Finish with lime juice and cilantro and serve over cauliflower rice.
Notes
Use full-fat coconut milk for the richest sauce.
15) Almond Flour Pancakes
No guilt here! It might taste like a cheat day but this is a lazy weekend breakfast that is 100% good for you.
Almond Flour Pancakes
Butter and syrup can be added to the fluffy golden pancakes made with almond flour.
Ingredients
Method
- Whisk together the almond flour and baking powder in a bowl.
- In another bowl, beat the eggs, almond milk, and vanilla.
- Stir the wet ingredients into the dry until a smooth batter forms.
- Melt a little butter in a skillet over medium-low heat and pour in small rounds of batter.
- Cook 2 to 3 minutes per side until golden, then serve warm.
Notes
Keep the heat lower than usual since almond flour browns quickly.
16) Basil Pesto Chicken Breast
How do you make it look like you tried with just three ingredients?
Basil Pesto Chicken Breast
Melted mozzarella cheese with basil pesto sauce is served with pan fried chicken raw.
Ingredients
Method
- Preheat the oven to 400 degrees F and season the chicken with salt and pepper.
- Sear the chicken in olive oil 3 minutes per side in an oven-safe skillet.
- Spread pesto over each breast and top with a tomato slice and mozzarella.
- Transfer to the oven and bake 12 to 15 minutes until the chicken is cooked through.
- Rest a few minutes before serving.
17) Smoked Salmon Avocado Bowl
It feels fancy enough for a slow Sunday brunch, plus there's no cooking involved and it's packed with flavor.
Smoked Salmon Avocado Bowl
A fresh no-cook bowl with silky smoked salmon, creamy avocado, and crisp cucumber.
Ingredients
Method
- Arrange the smoked salmon, avocado, and cucumber in two shallow bowls.
- Dollop the cream cheese over the top.
- Scatter the capers and fresh dill across the bowls.
- Drizzle with lemon juice.
- Serve immediately, chilled.
Notes
A pinch of everything-bagel seasoning takes this over the top.
18) Mexican Cauliflower Rice
Taco night buddy that can compete with any bowl of rice.
Mexican Cauliflower Rice
Mexican-style zesty riced cauliflower cooked with tomatoes, spices, and lime.
Ingredients
Method
- Heat the olive oil in a skillet over medium heat.
- Stir in the cumin and chili powder and toast for 30 seconds.
- Add the riced cauliflower, tomatoes, and tomato paste.
- Cook 10 to 12 minutes, stirring, until the cauliflower is tender and the liquid reduces.
- Finish with lime juice and cilantro and serve.
Notes
Top with a spoonful of salsa or a sprinkle of cotija for extra flavor.