27 Delicious Keto Black Soybean Recipes for Every Meal

If you’ve been following a ketogenic lifestyle for a while, you probably know that beans are often off-limits due to their high carb content.

But there’s a delicious exception that keto enthusiasts are falling in love with: black soybeans.

Unlike traditional beans, black soybeans are low in net carbs, high in protein, and packed with fiber, making them a fantastic ingredient for those who miss hearty bean-based dishes while staying in ketosis.

In this article, we’ve gathered 27 keto black soybean recipes that prove just how versatile these little powerhouses can be.

From cozy stews and casseroles to zesty stir-fries and creative breakfast dishes, these recipes cover every craving.

Whether you’re meal-prepping for the week, cooking a quick family dinner, or just experimenting in the kitchen, you’ll find a recipe here to inspire your next low-carb creation.

27 Delicious Keto Black Soybean Recipes for Every Meal

Black soybeans open the door to endless keto-friendly possibilities.

Their texture and flavor mimic traditional beans, but without the carb overload — meaning you can enjoy comfort foods like chili, stews, and even “refried beans” guilt-free.

With these 27 keto black soybean recipes, you’ll never run out of ideas to keep your meals flavorful, satisfying, and low-carb.

So the next time you’re craving something hearty, grab a can of black soybeans and get creative — your keto kitchen will never be the same.

Keto Black Soybean Chili

This hearty and comforting chili is a keto twist on a classic dish.

Black soybeans are an excellent low-carb substitute for traditional beans, offering a similar texture and flavor while keeping carbs in check.

Packed with ground beef, spices, and a rich tomato base, this dish makes a filling dinner that feels indulgent yet keto-approved.

Ingredients

• 1 lb ground beef (80/20 preferred for flavor)
• 2 tbsp olive oil or avocado oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 can (15 oz) black soybeans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 2 tbsp tomato paste
• 2 cups beef broth (low sodium)
• 1 tbsp chili powder
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp oregano
• ½ tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• ½ cup shredded cheddar cheese (for garnish)
• ¼ cup sour cream (for garnish)
• Fresh cilantro, chopped (optional garnish)

Instructions

1. Sauté Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add diced onion, garlic, and bell peppers. Cook until softened, about 5–7 minutes.
2. Brown the Meat: Add the ground beef to the pot and cook until browned, breaking it apart with a spatula. Drain excess grease if needed.
3. Build the Base: Stir in tomato paste, chili powder, smoked paprika, cumin, oregano, cayenne, salt, and pepper. Cook for 2 minutes to bloom the spices.
4. Add Liquids & Beans: Pour in diced tomatoes, beef broth, and black soybeans. Stir well to combine.
5. Simmer: Reduce heat to low, cover, and let the chili simmer for at least 45 minutes, stirring occasionally. This deepens the flavor. For an even richer taste, simmer for up to 2 hours.
6. Taste & Adjust: Check seasoning and adjust salt, pepper, or spices as needed.
7. Serve: Ladle into bowls, topping with shredded cheese, sour cream, and cilantro.

This Keto Black Soybean Chili is a warm, comforting meal perfect for cozy evenings or meal prep.

It has all the heartiness of a traditional chili without the carb overload, thanks to the black soybeans.

Keto Black Soybean & Cauliflower Rice Stir-Fry

This quick stir-fry combines the nutty flavor of black soybeans with the lightness of cauliflower rice.

It’s a nutrient-dense, high-protein meal that brings together Asian-inspired flavors with a keto-friendly twist.

Perfect for a weeknight dinner, this dish satisfies both taste and health.

Ingredients

• 2 tbsp avocado oil or sesame oil
• 1 lb chicken thighs or breast, cut into bite-sized pieces
• 2 cups riced cauliflower (fresh or frozen)
• 1 cup black soybeans, drained and rinsed
• 1 medium zucchini, diced
• 1 small carrot, julienned (optional for color, adds minimal carbs)
• 1 cup broccoli florets
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 3 tbsp soy sauce or coconut aminos (for lower carbs)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil (for finishing)
• 1 tbsp toasted sesame seeds (optional garnish)

Instructions

1. Cook the Chicken: Heat avocado oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until golden brown and fully cooked, about 7–8 minutes. Remove from skillet and set aside.
2. Stir-Fry Vegetables: In the same skillet, add garlic, ginger, zucchini, broccoli, and carrot. Stir-fry for 4–5 minutes until tender but still crisp.
3. Add Soybeans: Stir in the black soybeans and cook for 2–3 minutes, allowing them to warm through and absorb flavor.
4. Cauliflower Rice: Push vegetables to one side of the pan and add riced cauliflower. Stir-fry for 3–4 minutes, then mix everything together.
5. Seasoning: Return chicken to the skillet, then add soy sauce, rice vinegar, and sesame oil. Toss everything well until evenly coated.
6. Final Touches: Sprinkle with green onions and sesame seeds before serving.

This Keto Black Soybean & Cauliflower Rice Stir-Fry is vibrant, flavorful, and deeply satisfying.

The black soybeans add a hearty texture that makes the dish feel complete while staying low-carb and keto-friendly.

Keto Black Soybean Salad with Avocado & Lime Dressing

This refreshing and protein-packed salad is a perfect lunch or side dish.

Black soybeans pair beautifully with creamy avocado, crisp vegetables, and a zesty lime dressing.

It’s light, nourishing, and ideal for meal prep or a quick, satisfying meal.

Ingredients

• 1 can (15 oz) black soybeans, drained and rinsed
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• ½ red onion, finely diced
• 1 jalapeño, seeded and finely chopped (optional for heat)
• ¼ cup fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 2 limes
• 1 tsp lime zest
• ½ tsp cumin powder
• Salt and black pepper, to taste
• 2 cups mixed greens or baby spinach (optional base for serving)

Instructions

1. Prepare Dressing: In a small bowl, whisk together olive oil, lime juice, lime zest, cumin, salt, and pepper until emulsified.
2. Combine Salad Ingredients: In a large bowl, add black soybeans, avocado, tomatoes, cucumber, red onion, jalapeño, and cilantro.
3. Dress the Salad: Pour the lime dressing over the salad and toss gently to coat without mashing the avocado.
4. Optional Greens Base: Serve on top of mixed greens or spinach for added freshness and volume.
5. Chill (Optional): For best flavor, refrigerate for 30 minutes before serving to allow flavors to meld.

This Keto Black Soybean Salad with Avocado & Lime Dressing is bright, refreshing, and nutrient-rich.

It’s perfect for summer meals, picnics, or as a light side dish to grilled meats.

The combination of creamy avocado and hearty soybeans makes it both satisfying and keto-friendly.

Keto Black Soybean Soup with Bacon & Kale

This rich, warming soup is a keto-friendly twist on a bean and greens soup.

Black soybeans provide that hearty, comforting texture similar to navy beans, while smoky bacon and tender kale elevate the flavor.

It’s a complete meal in a bowl—wholesome, satisfying, and perfect for cold days.

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 celery stalk, diced
• 1 medium carrot, diced (optional, adds minimal carbs)
• 1 can (15 oz) black soybeans, drained and rinsed
• 4 cups chicken broth (low sodium)
• 1 cup water
• 1 bay leaf
• 1 tsp thyme (dried or fresh)
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional for heat)
• Salt and black pepper, to taste
• 2 cups chopped kale (stems removed)
• 2 tbsp olive oil (if needed for sautéing)
• ¼ cup grated Parmesan cheese (optional garnish)

Instructions

1. Cook the Bacon: In a large soup pot, cook bacon over medium heat until crispy. Remove and set aside, leaving bacon fat in the pot.
2. Sauté Vegetables: Add onion, garlic, celery, and carrot (if using) to the bacon fat. Sauté until softened, about 6–8 minutes. Add a splash of olive oil if the pot looks dry.
3. Add Seasoning & Beans: Stir in thyme, smoked paprika, and red pepper flakes. Add black soybeans and toss to coat with spices.
4. Simmer: Pour in chicken broth, water, and bay leaf. Bring to a boil, then reduce to a simmer. Cook uncovered for 25–30 minutes, allowing flavors to meld.
5. Finish with Kale: Stir in kale and simmer another 5–7 minutes until tender.
6. Taste & Adjust: Remove bay leaf, taste soup, and adjust seasoning with salt and pepper.
7. Serve: Ladle into bowls, top with crispy bacon and Parmesan cheese.

This Keto Black Soybean Soup with Bacon & Kale is rustic, savory, and nourishing.

It makes a complete low-carb meal that keeps you warm and satisfied, with the added comfort of bacon and greens.

Keto Black Soybean Enchilada Casserole

This Mexican-inspired casserole layers black soybeans with spiced ground beef, cheese, and a rich enchilada sauce.

Instead of tortillas, zucchini slices or low-carb wraps provide the structure, keeping the dish keto-friendly while still hearty and indulgent.

Ingredients

• 1 lb ground beef or ground turkey
• 2 tbsp avocado oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black soybeans, drained and rinsed
• 1 cup enchilada sauce (sugar-free, keto-friendly)
• 2 medium zucchinis, sliced thin lengthwise (or 3–4 low-carb tortillas)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack or mozzarella cheese
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• ½ cup sour cream (for serving)
• Fresh cilantro and green onions, chopped (garnish)

Instructions

1. Cook the Meat: In a skillet, heat avocado oil over medium heat. Add onion and garlic, sauté until fragrant. Add ground beef and cook until browned. Drain excess grease if necessary.
2. Season: Stir in chili powder, cumin, paprika, cayenne, salt, and pepper. Cook 2 minutes to bloom the spices.
3. Add Beans: Mix in black soybeans and half of the enchilada sauce. Simmer for 5 minutes.
4. Assemble Casserole: In a greased 9×13 baking dish, layer zucchini slices (or low-carb tortillas), then spread a layer of the beef-bean mixture. Top with shredded cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
5. Bake: Preheat oven to 375°F (190°C). Bake uncovered for 25–30 minutes, until cheese is melted and bubbly.
6. Serve: Let rest 10 minutes before slicing. Top with sour cream, cilantro, and green onions.

This Keto Black Soybean Enchilada Casserole is bold, cheesy, and full of Mexican-inspired flavors.

It’s the perfect family-style meal that keeps carbs low while offering big satisfaction.

Keto Black Soybean Hummus with Veggie Dippers

This creamy, savory hummus is a keto-friendly dip made with black soybeans instead of chickpeas.

It delivers the same smooth texture and garlicky punch as traditional hummus but with fewer carbs.

Paired with crunchy low-carb vegetables, it makes an ideal snack or appetizer.

Ingredients

• 1 can (15 oz) black soybeans, drained and rinsed
• 2 cloves garlic, roasted or raw
• 3 tbsp tahini
• 3 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• ½ tsp cumin powder
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 2–3 tbsp water (to thin, if needed)
• 1 tbsp olive oil + smoked paprika (for garnish)
• Low-carb dippers: cucumber slices, celery sticks, bell pepper strips, pork rinds

Instructions

1. Blend Base: In a food processor, combine black soybeans, garlic, tahini, olive oil, lemon juice, lemon zest, cumin, paprika, salt, and pepper.
2. Adjust Texture: Blend until smooth. Add water 1 tablespoon at a time to reach desired creaminess.
3. Taste & Adjust: Taste and adjust seasoning as needed (more lemon for tang, more olive oil for richness).
4. Serve: Transfer hummus to a bowl, drizzle with olive oil, sprinkle smoked paprika on top, and serve with low-carb veggie dippers.

This Keto Black Soybean Hummus is creamy, zesty, and full of flavor.

It makes the perfect dip for parties, snacks, or as a spread for lettuce wraps and keto sandwiches.

Keto Black Soybean Meatloaf with Tomato Glaze

This comforting meatloaf recipe gets a keto upgrade with the addition of black soybeans.

They provide texture, fiber, and a mild nutty flavor that blends seamlessly into the seasoned beef.

A tangy, sugar-free tomato glaze tops it off, making this dish both hearty and satisfying while staying low-carb.

Ingredients

• 1 lb ground beef (85/15 for juiciness)
• ½ lb ground pork (optional, for extra flavor)
• 1 cup black soybeans, drained, rinsed, and lightly mashed
• ½ small onion, finely minced
• 2 cloves garlic, minced
• 2 large eggs, beaten
• ½ cup grated Parmesan cheese
• 2 tbsp almond flour (as a binder)
• 2 tbsp fresh parsley, chopped
• 1 tbsp Worcestershire sauce (sugar-free)
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper

For the Glaze:

• ½ cup sugar-free ketchup or tomato paste
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• 1–2 tsp keto sweetener (optional, to balance acidity)

Instructions

1. Preheat Oven: Set oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease.
2. Mix Meatloaf: In a large bowl, combine beef, pork, mashed black soybeans, onion, garlic, eggs, Parmesan, almond flour, parsley, Worcestershire, paprika, Italian seasoning, salt, and pepper. Mix gently until well combined.
3. Shape & Place: Transfer mixture into the prepared loaf pan, shaping into a loaf.
4. Prepare Glaze: Mix ketchup, vinegar, mustard, paprika, and sweetener in a small bowl. Spread half of the glaze evenly over the top of the loaf.
5. Bake: Bake uncovered for 40 minutes. Remove from oven, spread remaining glaze, and bake for another 15–20 minutes, until internal temp reaches 160°F (71°C).
6. Rest & Slice: Let rest for 10 minutes before slicing.

This Keto Black Soybean Meatloaf with Tomato Glaze is a hearty, family-style dinner with a nostalgic flavor.

The beans add moisture and fiber, making the loaf more filling without adding excess carbs.

Keto Black Soybean Curry with Coconut Milk

This aromatic curry combines creamy coconut milk, black soybeans, and warm Indian spices for a deeply satisfying keto meal.

The beans add substance while keeping carbs low, and the coconut milk balances the spices with rich creaminess.

Pair with cauliflower rice for a complete dish.

Ingredients

• 2 tbsp coconut oil or avocado oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 green chili, finely chopped (optional for heat)
• 1 can (15 oz) black soybeans, drained and rinsed
• 1 can (14 oz) full-fat coconut milk
• 1 cup diced tomatoes (fresh or canned, no sugar added)
• 1 cup chicken or vegetable broth
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• ½ tsp cinnamon
• 1 tbsp tomato paste
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cauliflower rice (for serving)

Instructions

1. Sauté Base: Heat coconut oil in a large skillet or pot. Add onion, garlic, ginger, and chili. Cook until onion softens.
2. Spices: Stir in curry powder, turmeric, cumin, garam masala, and cinnamon. Toast spices for 1–2 minutes.
3. Tomato Paste & Tomatoes: Add tomato paste and diced tomatoes. Cook until mixture thickens slightly.
4. Add Liquids: Pour in coconut milk and broth, stirring well. Simmer for 10 minutes.
5. Add Black Soybeans: Stir in black soybeans and simmer for another 10–15 minutes, allowing flavors to blend.
6. Finish: Season with salt and pepper to taste. Garnish with fresh cilantro.
7. Serve: Spoon curry over cauliflower rice or sautéed greens.

This Keto Black Soybean Curry with Coconut Milk is fragrant, creamy, and deeply satisfying.

It’s a great way to bring bold, exotic flavors into a keto lifestyle while keeping carbs low.

Keto Black Soybean Breakfast Hash with Eggs

This protein-packed breakfast hash is a keto-friendly way to start your day.

Black soybeans add a hearty texture similar to potatoes while remaining low-carb.

Combined with sausage, peppers, and eggs, this dish is filling, flavorful, and perfect for breakfast or brunch.

Ingredients

• 2 tbsp olive oil or avocado oil
• ½ lb breakfast sausage or ground pork
• 1 cup black soybeans, drained and rinsed
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp chili flakes (optional)
• Salt and pepper, to taste
• 4 large eggs
• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Cook Sausage: Heat oil in a skillet over medium heat. Add sausage and cook until browned. Remove and set aside, leaving drippings in the pan.
2. Sauté Veggies: Add onion, garlic, and peppers to the pan. Cook until softened, about 5–7 minutes.
3. Add Soybeans: Stir in black soybeans, smoked paprika, chili flakes, salt, and pepper. Cook for 5 minutes until beans are heated through and lightly crisped.
4. Return Sausage: Mix sausage back into the skillet, combining everything evenly.
5. Eggs on Top: Make 4 small wells in the hash. Crack an egg into each well. Cover skillet and cook until eggs are set to your liking (about 5–7 minutes for runny yolks).
6. Serve: Garnish with parsley or chives and serve hot.

This Keto Black Soybean Breakfast Hash with Eggs is a filling, nutrient-dense way to kickstart the day.

It replaces traditional potato hash with soybeans, keeping carbs low while packing in flavor and protein.

Keto Black Soybean Stuffed Bell Peppers

Stuffed peppers are a classic comfort food, but this keto version uses black soybeans to create a hearty, low-carb filling.

Combined with ground beef, cheese, and spices, the soybeans add bulk and flavor without the carbs of traditional rice.

Ingredients

• 4 large bell peppers (red, green, or yellow)
• 1 lb ground beef (or turkey)
• 1 cup black soybeans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 2 tbsp tomato paste
• 1 tsp oregano
• 1 tsp basil
• ½ tsp chili flakes (optional)
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat Oven: Heat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Lightly brush with olive oil and place in a baking dish.
2. Cook Filling: In a skillet, sauté onion and garlic in olive oil until fragrant. Add ground beef and cook until browned. Stir in diced tomatoes, tomato paste, black soybeans, oregano, basil, chili flakes, salt, and pepper. Simmer 10 minutes.
3. Assemble Peppers: Fill each pepper with the beef-soybean mixture. Top with mozzarella and Parmesan cheese.
4. Bake: Cover dish with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
5. Serve: Let cool slightly before serving.

These Keto Black Soybean Stuffed Peppers are rich, cheesy, and incredibly filling.

They make a perfect weeknight dinner or meal-prep option that’s both colorful and satisfying.

Keto Black Soybean Tacos with Cheese Shells

Tacos can still be a part of a keto lifestyle! Instead of flour tortillas, this recipe uses crispy baked cheese shells.

The filling is made with seasoned ground beef, black soybeans, and fresh toppings, creating a low-carb taco that doesn’t feel like a compromise.

Ingredients

For Cheese Shells:

• 2 cups shredded cheddar or Mexican blend cheese

For Taco Filling:

• 1 lb ground beef
• 1 cup black soybeans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• Salt and pepper, to taste

Toppings:

• Shredded lettuce
• Diced tomatoes
• Avocado slices or guacamole
• Sour cream
• Fresh cilantro

Instructions

1. Make Cheese Shells: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Place small mounds (about ½ cup each) of shredded cheese on the sheet and spread into circles. Bake 5–7 minutes until bubbly and golden. Remove and drape over a spoon handle or taco rack to form shells. Let cool.
2. Cook Filling: In a skillet, sauté onion and garlic until softened. Add ground beef and cook until browned. Stir in black soybeans, chili powder, cumin, paprika, cayenne, salt, and pepper. Cook 5 minutes until well combined.
3. Assemble Tacos: Spoon beef-soybean filling into cheese shells. Add lettuce, tomatoes, avocado, sour cream, and cilantro.
4. Serve Immediately: Enjoy while shells are crisp.

These Keto Black Soybean Tacos with Cheese Shells are crunchy, flavorful, and completely satisfying.

They prove that tacos can still be enjoyed on keto without missing out on texture or taste.

Keto Black Soybean & Spinach Frittata

This frittata is a protein-rich breakfast or brunch dish that’s both simple and elegant.

Black soybeans add texture and fiber, while fresh spinach and cheese make it flavorful and wholesome.

It’s an easy meal-prep dish that reheats beautifully.

Ingredients

• 8 large eggs
• ½ cup heavy cream
• 1 cup black soybeans, drained and rinsed
• 2 cups fresh spinach, chopped
• ½ cup shredded mozzarella or Gruyère cheese
• ¼ cup grated Parmesan cheese
• ½ small onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter or olive oil
• ½ tsp nutmeg (optional, pairs well with spinach)
• Salt and pepper, to taste

Instructions

1. Preheat Oven: Set oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or baking dish.
2. Sauté Base: In the skillet, heat butter. Add onion and garlic, cooking until fragrant. Stir in spinach and cook until wilted. Add black soybeans and cook 2–3 minutes.
3. Whisk Eggs: In a bowl, whisk eggs, cream, nutmeg, salt, and pepper. Stir in cheeses.
4. Combine & Bake: Pour egg mixture over vegetables in skillet. Stir gently to distribute ingredients. Bake for 25–30 minutes, until eggs are set and golden on top.
5. Serve: Let cool slightly before slicing.

This Keto Black Soybean & Spinach Frittata is fluffy, cheesy, and packed with nutrients.

It’s ideal for breakfast, brunch, or even a quick dinner when you want something wholesome and low-carb.

Keto Black Soybean Burger Patties

These juicy burger patties are packed with protein and fiber thanks to the addition of black soybeans.

They hold together beautifully, grill well, and give a hearty bite. Perfect served on lettuce wraps or low-carb buns, these burgers are a keto-friendly way to enjoy a classic comfort food.

Ingredients

• 1 lb ground beef (80/20 for best flavor)
• 1 cup black soybeans, drained, rinsed, and lightly mashed
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 tbsp almond flour
• 2 cloves garlic, minced
• ½ small onion, finely minced
• 1 tsp smoked paprika
• 1 tsp Worcestershire sauce (sugar-free)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil or avocado oil (for cooking)

Toppings (optional):

• Lettuce leaves or keto buns
• Sliced cheese
• Pickles
• Mustard, mayo, or sugar-free ketchup

Instructions

1. Mix Ingredients: In a large bowl, combine ground beef, mashed black soybeans, egg, Parmesan, almond flour, garlic, onion, smoked paprika, Worcestershire, salt, and pepper. Mix gently until combined.
2. Shape Patties: Form mixture into 4–5 patties of equal size.
3. Cook Patties: Heat oil in a skillet or grill pan over medium-high heat. Cook patties 4–5 minutes per side, until fully cooked (internal temp 160°F/71°C).
4. Serve: Place patties on lettuce wraps or keto buns. Add cheese and desired toppings.

These Keto Black Soybean Burger Patties are hearty, flavorful, and incredibly satisfying.

They’re a fantastic high-protein meal that fits perfectly into a low-carb lifestyle.

Keto Black Soybean Shepherd’s Pie

This keto-friendly shepherd’s pie swaps traditional mashed potatoes with a creamy cauliflower mash, while black soybeans add hearty texture to the meat filling.

It’s a comforting casserole-style dish that feels indulgent but keeps carbs under control.

Ingredients

For Meat Filling:

• 1 lb ground beef or lamb
• 1 cup black soybeans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1 cup beef broth (low sodium)
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce (sugar-free)
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper, to taste

For Cauliflower Mash Topping:

• 1 large head cauliflower, chopped
• 3 tbsp butter
• ¼ cup heavy cream
• ½ cup shredded cheddar cheese
• Salt and pepper, to taste

Instructions

1. Make Cauliflower Mash: Steam or boil cauliflower until soft. Drain well. Blend with butter, cream, cheddar, salt, and pepper until smooth. Set aside.
2. Cook Meat Filling: In a skillet, sauté onion, garlic, and mushrooms until softened. Add ground beef and cook until browned. Stir in black soybeans, tomato paste, broth, Worcestershire, thyme, rosemary, salt, and pepper. Simmer until slightly thickened.
3. Assemble Pie: Spread meat filling into a baking dish. Top evenly with cauliflower mash.
4. Bake: Bake at 375°F (190°C) for 25 minutes, until topping is golden.
5. Serve: Let cool slightly before serving.

This Keto Black Soybean Shepherd’s Pie is warm, savory, and deeply comforting.

The black soybeans provide a hearty bite, while the creamy cauliflower mash makes it indulgent without the carbs.

Keto Black Soybean Buddha Bowl

This nutrient-packed Buddha bowl combines black soybeans with roasted low-carb vegetables, avocado, and a creamy tahini dressing.

It’s a balanced, colorful dish that’s both satisfying and keto-friendly, perfect for lunch or dinner.

Ingredients

For Bowl:

• 1 cup black soybeans, drained and rinsed
• 1 cup roasted cauliflower florets
• 1 cup roasted zucchini slices
• 1 avocado, sliced
• 1 cup fresh spinach or arugula
• 2 tbsp olive oil (for roasting)
• Salt and pepper, to taste

For Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2–3 tbsp water (to thin)
• Salt and pepper, to taste

Instructions

1. Roast Vegetables: Preheat oven to 400°F (200°C). Toss cauliflower and zucchini with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Prepare Dressing: Whisk tahini, olive oil, lemon juice, garlic, water, salt, and pepper until smooth. Adjust consistency as needed.
3. Assemble Bowl: In a large bowl, layer spinach, roasted vegetables, black soybeans, and avocado slices.
4. Add Dressing: Drizzle tahini dressing generously over the top.
5. Serve: Enjoy warm or chilled.

This Keto Black Soybean Buddha Bowl is vibrant, wholesome, and full of texture.

It’s a great way to enjoy a plant-forward keto meal with balanced protein, fat, and fiber.

Keto Black Soybean Chili-Stuffed Zucchini Boats

These zucchini boats are filled with a rich, keto chili made with black soybeans, ground beef, and spices.

The zucchini acts as a natural vessel while adding freshness and extra fiber.

Topped with melted cheese, this recipe makes for a satisfying low-carb meal.

Ingredients

• 4 medium zucchinis
• 1 lb ground beef or turkey
• 1 cup black soybeans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (no sugar added)
• 2 tbsp tomato paste
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil
• Fresh cilantro or green onions (for garnish)

Instructions

1. Prepare Zucchini: Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the center flesh, creating “boats.” Brush lightly with olive oil and season with salt. Place in a baking dish.
2. Cook Chili Filling: In a skillet, sauté onion and garlic until softened. Add ground beef, cooking until browned. Stir in tomato paste, diced tomatoes, black soybeans, chili powder, paprika, cumin, salt, and pepper. Simmer 10 minutes.
3. Stuff Boats: Fill each zucchini with the chili mixture. Sprinkle shredded cheese on top.
4. Bake: Bake for 20–25 minutes until zucchini is tender and cheese is golden.
5. Serve: Garnish with cilantro or green onions.

These Keto Black Soybean Chili-Stuffed Zucchini Boats are a fun, flavorful twist on chili night.

They’re filling, colorful, and perfectly suited for keto meal prep.

Keto Black Soybean Caesar Salad with Parmesan Crisps

This keto Caesar salad gets a protein and fiber boost from black soybeans, making it heartier than the classic.

Parmesan crisps replace croutons, adding crunch without carbs.

The creamy Caesar dressing ties it all together for a refreshing yet filling dish.

Ingredients

For Salad:

• 1 large head romaine lettuce, chopped
• 1 cup black soybeans, drained and rinsed
• ½ cup Parmesan crisps (store-bought or homemade)
• ½ cup shaved Parmesan cheese

For Caesar Dressing:

• ½ cup mayonnaise
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp Dijon mustard
• 2 cloves garlic, minced
• 4 anchovy fillets (or 2 tsp anchovy paste)
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Make Dressing: In a blender or food processor, combine mayonnaise, olive oil, lemon juice, Dijon, garlic, anchovies, Parmesan, salt, and pepper. Blend until smooth.
2. Assemble Salad: In a large bowl, combine romaine, black soybeans, shaved Parmesan, and Parmesan crisps.
3. Dress & Toss: Pour dressing over salad and toss gently to coat.
4. Serve: Garnish with extra Parmesan crisps if desired.

This Keto Black Soybean Caesar Salad with Parmesan Crisps is crisp, creamy, and satisfying.

It’s perfect as a light lunch or served alongside grilled chicken or steak.

Keto Black Soybean & Eggplant Ratatouille

This rustic French-inspired dish combines black soybeans with roasted eggplant, zucchini, and bell peppers in a tomato-based sauce.

It’s rich, savory, and keto-friendly, making it an excellent plant-forward meal or side dish.

Ingredients

• 1 medium eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black soybeans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp oregano
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Roast Vegetables: Preheat oven to 400°F (200°C). Toss eggplant, zucchini, and peppers with olive oil, salt, and pepper. Roast 20–25 minutes until softened and lightly caramelized.
2. Cook Base: In a skillet, sauté onion and garlic until fragrant. Add tomato paste, diced tomatoes, thyme, oregano, paprika, salt, and pepper. Simmer 10 minutes.
3. Combine: Stir in roasted vegetables and black soybeans. Simmer for 5–10 minutes to allow flavors to blend.
4. Serve: Garnish with fresh basil. Serve as a side dish or main over cauliflower rice.

This Keto Black Soybean & Eggplant Ratatouille is earthy, colorful, and full of Mediterranean flavors.

It’s hearty enough to stand alone or can be paired with grilled meats for a complete keto meal.

Keto Black Soybean Stew with Sausage & Peppers

This stew is hearty, spicy, and deeply flavorful.

Black soybeans soak up the smoky spices and mingle with sausage, peppers, and tomatoes to create a filling one-pot meal that works for lunch or dinner on a keto diet.

Ingredients

• 1 lb smoked sausage or kielbasa, sliced into rounds
• 1 tbsp olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black soybeans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 2 cups chicken broth (low sodium)
• 1 tsp smoked paprika
• 1 tsp oregano
• ½ tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook Sausage: Heat olive oil in a large pot. Add sausage and brown on both sides. Remove and set aside.
2. Sauté Vegetables: Add onion, peppers, and garlic to the pot. Cook until softened, about 5–7 minutes.
3. Build Stew: Stir in black soybeans, diced tomatoes, chicken broth, smoked paprika, oregano, cayenne, salt, and pepper. Add sausage back into the pot.
4. Simmer: Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
5. Serve: Garnish with fresh parsley before serving.

This Keto Black Soybean Stew with Sausage & Peppers is bold, smoky, and comforting.

It’s the kind of dish that fills you up without weighing you down, making it a keto-friendly family favorite.

Keto Black Soybean & Shrimp Stir-Fry

This Asian-inspired stir-fry pairs tender shrimp with black soybeans and crisp vegetables.

A savory, garlicky sauce ties it together, creating a light yet filling keto dish that’s ready in under 30 minutes.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp avocado oil or sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 cup broccoli florets
• 1 small zucchini, sliced
• 1 cup black soybeans, drained and rinsed
• 3 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil (for finishing)
• 1 tsp chili flakes (optional)
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Cook Shrimp: Heat 1 tbsp oil in a skillet or wok. Add shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove and set aside.
2. Stir-Fry Vegetables: Add remaining oil, garlic, and ginger to skillet. Add broccoli and zucchini, stir-frying until tender-crisp.
3. Add Soybeans & Sauce: Stir in black soybeans, soy sauce, rice vinegar, and chili flakes. Cook 2–3 minutes.
4. Return Shrimp: Add shrimp back to the pan and toss with sesame oil.
5. Serve: Garnish with green onions and sesame seeds.

This Keto Black Soybean & Shrimp Stir-Fry is light, colorful, and packed with flavor.

It’s perfect for a quick weeknight dinner that still feels special.

Keto Black Soybean “Refried Beans”

This recipe is a keto-friendly alternative to traditional refried beans, made with black soybeans.

It’s creamy, savory, and perfect as a side dish, dip, or filling for keto tacos, burritos, and casseroles.

Ingredients

• 2 cans (15 oz each) black soybeans, drained and rinsed
• 2 tbsp bacon grease or lard (or olive oil for a lighter option)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tsp cumin powder
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ cup chicken broth (or as needed)
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions

1. Sauté Aromatics: In a skillet, heat bacon grease over medium heat. Add onion and garlic, sautéing until golden and fragrant.
2. Add Soybeans & Spices: Stir in black soybeans, cumin, chili powder, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Mash: Using a potato masher or immersion blender, mash the soybeans to desired consistency. Add chicken broth gradually until creamy.
4. Simmer: Cook for another 5–7 minutes, allowing flavors to meld.
5. Serve: Garnish with cilantro and serve as a side or dip.

These Keto Black Soybean “Refried Beans” are smooth, savory, and versatile.

They bring Mexican-inspired comfort to your plate without the carb overload of traditional beans.

Keto Black Soybean Bolognese with Zucchini Noodles

This Italian-inspired Bolognese sauce is slow-simmered with black soybeans, ground beef, and aromatic vegetables, then served over zucchini noodles instead of pasta. It’s rich, hearty, and satisfying — a perfect keto comfort meal.

Ingredients

• 1 lb ground beef (or beef/pork mix)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 carrots, finely chopped (optional, adds minimal carbs)
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 cup black soybeans, drained and rinsed
• 1 can (28 oz) crushed tomatoes (no sugar added)
• 2 tbsp tomato paste
• 1 cup beef broth
• ½ cup dry red wine (optional, adds depth)
• 1 tsp oregano
• 1 tsp thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 4 medium zucchinis, spiralized into noodles
• ½ cup grated Parmesan cheese

Instructions

1. Sauté Base: Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook until softened.
2. Brown Meat: Add ground beef, cooking until browned. Drain excess fat.
3. Add Tomatoes & Spices: Stir in crushed tomatoes, tomato paste, beef broth, red wine, oregano, thyme, bay leaf, salt, and pepper.
4. Add Black Soybeans: Stir in soybeans. Reduce heat and let sauce simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
5. Prepare Zoodles: Lightly sauté zucchini noodles in olive oil for 2–3 minutes.
6. Serve: Spoon sauce over zoodles, top with Parmesan.

This Keto Black Soybean Bolognese with Zucchini Noodles delivers all the flavors of a traditional pasta night without the carbs.

The soybeans add heartiness, making it both satisfying and keto-friendly.

Keto Black Soybean & Chicken Casserole

This creamy baked casserole combines chicken, black soybeans, cheese, and broccoli into a one-dish wonder.

It’s cheesy, filling, and perfect for meal prep or family dinners.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 cup black soybeans, drained and rinsed
• 2 cups broccoli florets (lightly steamed)
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ½ cup sour cream
• ½ cup heavy cream
• 2 tbsp cream cheese, softened
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp butter (for greasing dish)

Instructions

1. Preheat Oven: Heat oven to 375°F (190°C). Grease a baking dish with butter.
2. Mix Filling: In a large bowl, combine chicken, black soybeans, broccoli, cheddar, sour cream, heavy cream, cream cheese, garlic, onion powder, paprika, salt, and pepper. Mix until creamy.
3. Assemble: Pour mixture into prepared dish. Top with mozzarella cheese.
4. Bake: Bake for 25–30 minutes until bubbly and golden.
5. Serve: Let cool slightly before serving.

This Keto Black Soybean & Chicken Casserole is rich, creamy, and comforting.

It’s a complete one-pan meal that works well for weeknights or meal prep.

Keto Black Soybean Shakshuka

Shakshuka is a Middle Eastern dish of eggs poached in a spiced tomato sauce.

This keto version includes black soybeans for extra texture and fiber, turning it into a hearty breakfast, brunch, or even dinner option.

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes (no sugar added)
• 2 tbsp tomato paste
• 1 cup black soybeans, drained and rinsed
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional)
• Salt and pepper, to taste
• 4–6 large eggs
• Fresh parsley or cilantro, for garnish

Instructions

1. Cook Base: Heat olive oil in a skillet. Add onion, bell pepper, and garlic. Cook until softened.
2. Add Tomatoes & Spices: Stir in diced tomatoes, tomato paste, black soybeans, cumin, paprika, chili flakes, salt, and pepper. Simmer 10 minutes until slightly thickened.
3. Add Eggs: Make small wells in the sauce and crack eggs into each well. Cover skillet and cook until whites are set but yolks remain soft (about 5–7 minutes).
4. Serve: Garnish with parsley or cilantro. Serve hot.

This Keto Black Soybean Shakshuka is vibrant, savory, and packed with protein.

It’s versatile enough for any meal of the day and makes a stunning centerpiece dish.

Keto Black Soybean Shepherd’s Pie

This low-carb take on shepherd’s pie swaps out the traditional mashed potato topping for creamy cauliflower mash.

The filling is a savory blend of ground beef, vegetables, and black soybeans, making it hearty yet keto-friendly.

Ingredients

For Filling:

• 1 lb ground beef or lamb
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup black soybeans, drained and rinsed
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper, to taste

For Cauliflower Mash:

• 1 medium head cauliflower, cut into florets
• 2 tbsp butter
• ¼ cup heavy cream
• ½ cup shredded cheddar cheese
• Salt and pepper, to taste

Instructions

1. Cook Filling: Heat olive oil in skillet. Add onion, garlic, and mushrooms. Cook until softened. Add ground beef and cook until browned. Stir in tomato paste, beef broth, herbs, soybeans, salt, and pepper. Simmer 10 minutes.
2. Prepare Mash: Steam cauliflower until tender. Drain well. Blend with butter, heavy cream, cheese, salt, and pepper until smooth.
3. Assemble: Preheat oven to 375°F (190°C). Spread beef mixture in a baking dish. Top with cauliflower mash, spreading evenly.
4. Bake: Bake for 20–25 minutes until golden.
5. Serve: Let cool slightly before serving.

This Keto Black Soybean Shepherd’s Pie is comforting, filling, and low-carb.

It’s a perfect make-ahead dish for cozy family dinners.

Keto Black Soybean Buddha Bowl

This nourishing keto bowl is packed with black soybeans, roasted vegetables, avocado, and a tangy tahini dressing.

It’s a plant-forward, colorful dish that balances protein, fiber, and healthy fats.

Ingredients

For Bowl:

• 1 cup black soybeans, drained and rinsed
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small eggplant, diced
• 2 tbsp olive oil
• ½ avocado, sliced
• 2 cups mixed greens or spinach

For Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1–2 tbsp water (to thin)
• Salt and pepper, to taste

Instructions

1. Roast Veggies: Preheat oven to 400°F (200°C). Toss zucchini, pepper, and eggplant with olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. Make Dressing: Whisk together tahini, lemon juice, olive oil, garlic powder, water, salt, and pepper until smooth.
3. Assemble Bowl: In a bowl, layer greens, roasted vegetables, black soybeans, and avocado.
4. Dress & Serve: Drizzle with tahini dressing.

This Keto Black Soybean Buddha Bowl is vibrant, nutrient-dense, and satisfying. It’s a great option for a fresh lunch or light dinner that doesn’t compromise flavor.

Keto Black Soybean & Chorizo Breakfast Skillet

Start your day with a spicy, protein-packed breakfast.

This skillet combines smoky chorizo, black soybeans, eggs, and vegetables, all cooked in one pan for a hearty keto-friendly meal.

Ingredients

• 8 oz chorizo sausage, crumbled
• 1 tbsp avocado oil
• ½ onion, diced
• 1 cup spinach
• 1 cup black soybeans, drained and rinsed
• 4 large eggs
• ½ cup shredded Monterey Jack cheese
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Cook Chorizo: Heat oil in skillet. Add chorizo and cook until browned. Remove excess fat if needed.
2. Add Vegetables: Stir in onion, spinach, and black soybeans. Cook until onions are softened and spinach is wilted. Season with smoked paprika, salt, and pepper.
3. Cook Eggs: Make four small wells in the mixture. Crack eggs into wells. Cover and cook until whites are set but yolks remain runny.
4. Top with Cheese: Sprinkle cheese over skillet and let melt.
5. Serve: Garnish with cilantro.

This Keto Black Soybean & Chorizo Breakfast Skillet is bold, flavorful, and filling.

It’s a one-pan breakfast that can double as brunch or even dinner.