21 Easy Keto Low Carb Vegetarian Recipes You’ll Love

Eating keto doesn’t mean you have to give up vegetarian meals.

For those following a low-carb, plant-based lifestyle, finding satisfying and flavorful options can be challenging—but it’s entirely possible.

With the right ingredients and creative recipes, you can enjoy meals that are both nutritious and indulgent without spiking your carb intake.

In this guide, we’ve compiled 21 keto low carb vegetarian recipes that are perfect for breakfast, lunch, dinner, snacks, and even desserts.

From creamy cauliflower mac and cheese to zucchini noodle pasta and decadent avocado chocolate mousse, these recipes prove that vegetarian keto eating can be delicious, varied, and completely satisfying.

Whether you’re new to keto or a seasoned low-carb enthusiast, these recipes are easy to prepare, packed with nutrients, and perfect for anyone who wants to stay on track while enjoying flavorful meals.

21 Easy Keto Low Carb Vegetarian Recipes You’ll Love

Eating keto and vegetarian doesn’t have to be restrictive or boring.

With these 21 keto low carb vegetarian recipes, you can enjoy creamy casseroles, crispy fritters, fresh salads, hearty soups, and indulgent desserts—all while keeping carbs low.

These recipes prove that flavorful, satisfying meals are possible on a keto vegetarian plan.

Whether you’re looking to try new dishes, meal prep for the week, or simply enjoy healthier meals, this collection has something for everyone.

By incorporating these recipes into your routine, you can maintain a low-carb lifestyle without compromising taste, variety, or satisfaction.

Cheesy Cauliflower and Spinach Casserole

This Cheesy Cauliflower and Spinach Casserole is a creamy, satisfying keto-friendly dish perfect for a low-carb vegetarian meal.

Packed with nutrient-rich spinach, tender cauliflower, and a blend of cheeses, it delivers comfort and flavor without the carbs.

The casserole is baked until golden and bubbly, making it an ideal main course or side dish for any occasion.

Ingredients:

• 1 medium head cauliflower, chopped into florets
• 3 cups fresh spinach, roughly chopped
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup heavy cream
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• ½ teaspoon paprika (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets for 8–10 minutes until just tender. Drain well.
3. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
4. Add the spinach and cook until wilted, about 3 minutes. Season with salt and pepper.
5. In a large mixing bowl, combine the steamed cauliflower, sautéed spinach, mozzarella, Parmesan, heavy cream, and nutmeg. Mix until well incorporated.
6. Transfer the mixture to a greased 9×9-inch baking dish. Smooth the top and sprinkle paprika over it for a golden finish.
7. Bake for 20–25 minutes until the top is bubbly and lightly browned.
8. Remove from the oven and let it cool slightly before serving.

This casserole is creamy, cheesy, and deeply satisfying while staying perfectly keto-friendly.

It’s ideal for lunch, dinner, or even meal prep.

Each bite offers the perfect balance of flavors and textures, proving that vegetarian keto meals can be indulgent and nourishing.

Zucchini Noodles with Creamy Avocado Pesto

This dish transforms simple zucchini noodles into a decadent, creamy, and low-carb vegetarian meal.

The avocado-based pesto provides healthy fats, rich flavor, and a luxurious texture without compromising the keto lifestyle.

It’s fresh, vibrant, and ready in just 15 minutes, making it perfect for a quick weeknight dinner.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1 cup fresh basil leaves
• ¼ cup pine nuts (plus extra for garnish)
• 2 cloves garlic
• ¼ cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Spiralize the zucchinis and place the noodles in a colander. Sprinkle lightly with salt and let them drain for 10 minutes to remove excess moisture.
2. In a food processor, combine avocado, basil, pine nuts, garlic, olive oil, and lemon juice. Blend until smooth and creamy. Season with salt and pepper.
3. Pat the zucchini noodles dry and place them in a large mixing bowl. Toss with the creamy avocado pesto until evenly coated.
4. Optionally, lightly sauté the noodles in a skillet over medium heat for 2–3 minutes for a warmer, softer texture.
5. Serve immediately, garnished with extra pine nuts and grated Parmesan if desired.

This keto-friendly zucchini noodle dish is fresh, flavorful, and packed with healthy fats.

It’s a perfect low-carb vegetarian option that doesn’t sacrifice taste or richness.

The creamy avocado pesto elevates simple noodles into a gourmet experience.

Keto Eggplant Parmesan Stacks

These Keto Eggplant Parmesan Stacks are a low-carb twist on a classic Italian favorite.

Layers of tender, roasted eggplant, marinara sauce, and gooey cheese make this dish a hearty and satisfying vegetarian meal.

It’s a perfect combination of textures and flavors while keeping the carb count low.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup almond flour
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 2 large eggs, beaten
• 1 cup marinara sauce (sugar-free)
• 1½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the eggplant slices lightly with olive oil and season with salt and pepper. Roast on a baking sheet for 15–20 minutes until tender.
3. Prepare a breading station: almond flour mixed with Italian seasoning and garlic powder in one bowl, and beaten eggs in another. Dip each eggplant slice in egg, then coat with the almond flour mixture.
4. Arrange a layer of roasted eggplant slices on a baking dish. Spoon marinara sauce over each slice, then sprinkle mozzarella and Parmesan cheese. Repeat layers until all ingredients are used, ending with cheese on top.
5. Bake for 20–25 minutes until cheese is melted and golden.
6. Garnish with fresh basil before serving.

These eggplant Parmesan stacks are a satisfying, indulgent keto meal without the carbs.

The layers of roasted eggplant, rich marinara, and melted cheese create a deliciously hearty dish perfect for a special dinner or weeknight treat

Broccoli and Cheddar Stuffed Portobello Mushrooms

These Broccoli and Cheddar Stuffed Portobello Mushrooms are a savory, low-carb vegetarian delight.

The meaty Portobello caps are loaded with a creamy broccoli-cheddar mixture and baked to perfection, making a perfect keto-friendly appetizer or main dish.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 cups broccoli florets, chopped finely
• 1 cup shredded cheddar cheese
• ¼ cup cream cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the mushroom caps with olive oil and place them on a baking sheet, gill side up.
3. Steam the broccoli florets for 3–4 minutes until tender, then chop finely.
4. In a skillet, heat 1 tablespoon of olive oil over medium heat, sauté garlic for 1 minute, then add chopped broccoli. Cook for 2–3 minutes.
5. Remove from heat and mix in cheddar cheese, cream cheese, salt, and pepper until smooth and creamy.
6. Spoon the broccoli-cheese mixture evenly into each mushroom cap. Sprinkle smoked paprika on top.
7. Bake for 20–25 minutes until the mushrooms are tender and the cheese is golden and bubbly.

These stuffed mushrooms are rich, cheesy, and satisfying while remaining low-carb and vegetarian.

They are perfect for keto lunches, dinners, or even as a party appetizer that impresses guests.

Spicy Cauliflower Tacos with Avocado Crema

These Spicy Cauliflower Tacos offer a zesty and flavorful keto-friendly vegetarian meal.

Roasted cauliflower is seasoned with smoky spices and served with a creamy avocado topping for a satisfying low-carb taco experience.

Ingredients:

• 1 medium cauliflower, cut into small florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ½ cup sour cream
• 1 ripe avocado
• 1 tablespoon lime juice
• 6–8 large lettuce leaves (for taco shells)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
3. Spread the cauliflower on a baking sheet and roast for 25–30 minutes until golden and tender, tossing halfway through.
4. In a blender or food processor, combine avocado, sour cream, lime juice, and a pinch of salt. Blend until smooth to make the avocado crema.
5. Fill lettuce leaves with roasted cauliflower and drizzle with avocado crema. Garnish with chopped cilantro.
6. Serve immediately while the cauliflower is warm and crispy.

These keto tacos are crunchy, spicy, and creamy all at once.

They provide the perfect low-carb alternative to traditional tacos, making them an exciting vegetarian meal option.

Creamy Mushroom and Spinach Keto Risotto

This Creamy Mushroom and Spinach Keto Risotto uses cauliflower rice to mimic traditional risotto while staying low-carb.

Combined with sautéed mushrooms, spinach, and a rich creamy sauce, it offers a luxurious vegetarian dish that is perfect for keto dinners.

Ingredients:

• 1 medium head cauliflower, grated or processed into rice-sized pieces
• 2 cups fresh mushrooms, sliced
• 2 cups fresh spinach
• 1 cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
2. Add mushrooms and cook for 5–6 minutes until they release moisture and start to brown.
3. Add cauliflower rice to the skillet and stir well. Cook for 5 minutes until slightly tender.
4. Reduce heat to low, then stir in heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Cook for 3–4 minutes until creamy and thickened.
5. Add spinach and cook for another 2 minutes until wilted and incorporated.
6. Serve hot, garnished with extra Parmesan if desired.

This creamy keto risotto is rich, comforting, and entirely low-carb.

Using cauliflower rice keeps it light yet satisfying, making it a perfect dinner option for vegetarian keto enthusiasts

Almond Flour Veggie Pizza

This Almond Flour Veggie Pizza offers a low-carb twist on a classic favorite.

The crust is tender yet crisp, made from almond flour, and topped with colorful vegetables, mozzarella, and herbs for a flavorful keto-friendly vegetarian meal.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon baking powder
• ½ cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• ½ cup bell peppers, thinly sliced
• ¼ cup black olives, sliced
• ¼ cup red onion, thinly sliced
• 1 teaspoon dried oregano

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix almond flour, eggs, olive oil, salt, garlic powder, and baking powder until a dough forms.
3. Press the dough onto a parchment-lined baking sheet to form a 10-inch pizza crust.
4. Bake the crust for 10–12 minutes until lightly golden.
5. Remove from oven, spread marinara sauce evenly over the crust, and sprinkle mozzarella on top. Arrange vegetables over the cheese and sprinkle oregano.
6. Return to the oven and bake for another 10–12 minutes until cheese is melted and bubbly.

This keto-friendly pizza is a delicious, low-carb alternative to traditional pizza. It’s satisfying, cheesy, and loaded with fresh veggies, making it a perfect vegetarian meal.

Creamy Avocado and Zucchini Soup

A silky, low-carb soup that combines zucchini and avocado for a creamy texture and rich flavor.

This vegetarian keto soup is easy to make, nutrient-packed, and perfect as a light meal or starter.

Ingredients:

• 2 medium zucchinis, chopped
• 1 ripe avocado
• 1 cup vegetable broth
• ½ cup heavy cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add chopped zucchini and cook for 5 minutes.
3. Pour in vegetable broth and bring to a simmer for 10 minutes until zucchini is tender.
4. Remove from heat and blend soup with avocado and heavy cream until smooth. Season with salt and pepper.
5. Reheat gently if needed and serve garnished with chopped chives.

This creamy avocado-zucchini soup is smooth, refreshing, and perfectly keto-friendly.

It’s ideal for a light lunch or warming starter that is low in carbs but high in flavor.

Keto Veggie Frittata

This keto veggie frittata is packed with eggs, spinach, mushrooms, and bell peppers.

It’s a high-protein, low-carb vegetarian meal suitable for breakfast, brunch, or a light dinner.

Ingredients:

• 6 large eggs
• 1 cup spinach, chopped
• ½ cup mushrooms, sliced
• ½ cup bell peppers, diced
• ¼ cup heavy cream
• ¼ cup shredded cheese (cheddar or mozzarella)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté mushrooms and bell peppers until tender. Add spinach and cook until wilted.
3. In a bowl, whisk eggs with heavy cream, salt, and pepper.
4. Pour eggs over the sautéed vegetables in the skillet. Sprinkle cheese on top.
5. Transfer skillet to the oven and bake for 15–20 minutes until the frittata is set and golden.
6. Let cool slightly before slicing and serving.

This frittata is a protein-rich, low-carb meal that is versatile and delicious. It’s perfect for keto vegetarians looking for a hearty yet healthy option.

Cauliflower and Cheese Stuffed Peppers

Bell peppers stuffed with a cheesy cauliflower mixture make for a hearty, low-carb vegetarian meal. This keto-friendly dish is colorful, flavorful, and satisfying.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 2 cups cauliflower rice
• 1 cup shredded mozzarella
• ¼ cup Parmesan cheese
• 2 tablespoons cream cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet, sauté cauliflower rice for 5 minutes until slightly tender.
3. Remove from heat and stir in mozzarella, Parmesan, cream cheese, garlic powder, salt, and pepper.
4. Stuff the mixture into the hollowed bell peppers.
5. Place stuffed peppers in a baking dish and bake for 20–25 minutes until peppers are tender and cheese is melted.

These stuffed peppers are a comforting and satisfying low-carb meal. They’re cheesy, flavorful, and perfect for a keto vegetarian dinner.

Keto Caprese Salad with Pesto Drizzle

A fresh and flavorful Caprese salad with a low-carb twist. Juicy tomatoes, creamy mozzarella, and fresh basil are drizzled with keto-friendly pesto for a light, vegetarian keto appetizer or side dish.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini)
• ¼ cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• ¼ cup keto pesto

Instructions:

1. Arrange cherry tomatoes and mozzarella balls on a serving plate.
2. Scatter fresh basil leaves over the top.
3. Drizzle with olive oil, balsamic vinegar, and keto pesto.
4. Season with salt and pepper to taste.

This fresh Caprese salad is light, tangy, and satisfying. The keto pesto adds richness without extra carbs, making it a perfect low-carb vegetarian option.

Spaghetti Squash with Garlic Cream Sauce

This keto-friendly spaghetti squash dish is a creamy and satisfying vegetarian meal.

The spaghetti squash strands mimic pasta, while a garlic cream sauce makes it rich and indulgent, all while keeping it low-carb.

Ingredients:

• 1 medium spaghetti squash
• 1 cup heavy cream
• 2 tablespoons butter
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half, remove seeds, and roast cut-side down on a baking sheet for 35–40 minutes until tender.
2. While squash roasts, melt butter in a skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Stir in heavy cream and Parmesan, cooking until sauce thickens slightly. Season with salt and pepper.
4. Scrape the spaghetti squash into strands using a fork. Toss with the garlic cream sauce until coated.
5. Garnish with fresh parsley and serve immediately.

This creamy spaghetti squash dish is indulgent yet low-carb, perfect for a vegetarian keto dinner.

It’s rich, flavorful, and satisfying, proving you don’t need pasta to enjoy a comfort meal.

Cheesy Spinach and Artichoke Dip

This keto-friendly Cheesy Spinach and Artichoke Dip is creamy, flavorful, and perfect for low-carb snacking. Packed with spinach, artichokes, and a blend of cheeses, it’s ideal for parties or a cozy night in.

Ingredients:

• 1 cup fresh spinach, chopped
• 1 cup artichoke hearts, chopped
• ½ cup cream cheese
• ½ cup sour cream
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine spinach, artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper. Mix until creamy and smooth.
3. Transfer mixture to a small baking dish and spread evenly.
4. Bake for 20–25 minutes until the top is golden and bubbly.
5. Serve warm with low-carb crackers, celery sticks, or cucumber slices.

This cheesy dip is indulgent, savory, and perfect for keto vegetarians. It’s an easy way to enjoy a low-carb appetizer or snack full of flavor

Roasted Brussels Sprouts with Walnuts and Parmesan

A simple yet flavorful keto-friendly side dish featuring roasted Brussels sprouts, crunchy walnuts, and Parmesan cheese.

It’s perfect for adding a low-carb, vegetarian option to any meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• ¼ cup chopped walnuts
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast for 20–25 minutes, stirring halfway through, until tender and lightly browned.
4. Remove from oven and sprinkle with chopped walnuts and Parmesan.
5. Serve immediately.

These roasted Brussels sprouts are crispy, nutty, and full of flavor. They make a perfect keto-friendly side dish that’s both satisfying and easy to prepare.

Cauliflower Mac and Cheese

This keto-friendly cauliflower mac and cheese mimics traditional comfort food without the carbs. Tender cauliflower florets are smothered in a creamy, cheesy sauce for a decadent vegetarian dish.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 cup heavy cream
• 1½ cups shredded cheddar cheese
• ¼ cup cream cheese
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Steam cauliflower florets until tender, about 8–10 minutes.
2. In a saucepan, combine heavy cream, cream cheese, and Dijon mustard. Heat over medium until smooth.
3. Stir in cheddar cheese until melted and creamy. Season with salt and pepper.
4. Pour cheese sauce over cauliflower florets and stir gently to coat.
5. Serve immediately as a comforting keto-friendly dish.

This creamy cauliflower mac and cheese is indulgent and satisfying while keeping carbs low. It’s a perfect vegetarian comfort food option for keto diets.

Keto Zucchini Fritters

These keto zucchini fritters are crispy, flavorful, and low in carbs. They make a delicious snack, side dish, or light meal for vegetarians following a keto lifestyle.

Ingredients:

• 2 medium zucchinis, grated
• 2 large eggs
• ¼ cup almond flour
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Grate zucchini and squeeze out excess moisture using a clean towel.
2. In a bowl, mix zucchini, eggs, almond flour, Parmesan, garlic powder, salt, and pepper.
3. Heat olive oil in a skillet over medium heat. Spoon batter into the skillet to form small fritters.
4. Cook 3–4 minutes per side until golden brown and crispy.
5. Serve warm with a dollop of sour cream or keto-friendly sauce.

These zucchini fritters are light, crispy, and full of flavor. They’re a perfect low-carb vegetarian snack or side dish that’s easy to make.

Keto Greek Salad with Feta and Olives

A fresh and tangy keto Greek salad, full of crunchy vegetables, creamy feta, and olives. It’s a low-carb, vegetarian dish perfect for lunch or a light dinner.

Ingredients:

• 2 cups romaine lettuce, chopped
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup black olives, sliced
• ½ cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine lettuce, cucumber, cherry tomatoes, red onion, olives, and feta.
2. Drizzle with olive oil and lemon juice. Toss to combine.
3. Season with salt and pepper to taste.
4. Serve immediately.

This keto Greek salad is fresh, tangy, and satisfying. It’s perfect for vegetarians seeking a light, low-carb meal or side dish.

Creamy Keto Broccoli Soup

A rich, comforting, and low-carb broccoli soup made with cream and cheese. This keto vegetarian soup is easy to make and perfect for chilly days.

Ingredients:

• 4 cups broccoli florets
• 1 cup vegetable broth
• 1 cup heavy cream
• ½ cup shredded cheddar cheese
• 1 tablespoon butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large pot, melt butter and sauté onion and garlic until soft.
2. Add broccoli and vegetable broth. Bring to a simmer and cook until broccoli is tender, about 10–12 minutes.
3. Blend soup until smooth using an immersion blender or in batches in a blender.
4. Return soup to pot, stir in heavy cream and cheddar cheese. Heat until cheese is melted and soup is creamy.
5. Season with salt and pepper and serve warm.

This creamy broccoli soup is comforting, rich, and perfect for keto vegetarians. It’s a delicious way to enjoy a low-carb, vegetable-packed meal.

Keto Cauliflower Fried “Rice”

This keto-friendly cauliflower fried “rice” is a low-carb vegetarian alternative to traditional fried rice.

Packed with colorful vegetables, eggs, and savory seasonings, it’s flavorful, satisfying, and quick to prepare.

Ingredients:

• 1 medium cauliflower, riced
• 1 cup mixed vegetables (bell peppers, peas, and carrots – optional keto-friendly)
• 2 large eggs, beaten
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add the mixed vegetables and cook for 3–4 minutes until slightly tender.
4. Push vegetables to the side, pour in beaten eggs, and scramble until cooked.
5. Stir in cauliflower rice and soy sauce, mixing everything thoroughly.
6. Cook for 5–6 minutes until cauliflower is tender but still slightly firm.
7. Garnish with chopped green onions and serve hot.

This cauliflower fried “rice” is a flavorful, low-carb, and keto-friendly vegetarian dish.

It’s perfect for a quick dinner or meal prep option that satisfies without the carbs.

Keto Eggplant Roll-Ups with Ricotta

These keto eggplant roll-ups are filled with creamy ricotta cheese and herbs, making a delicious low-carb vegetarian entrée.

Roasted eggplant slices provide a tender base for the cheesy filling.

Ingredients:

• 2 medium eggplants, sliced lengthwise into ½-inch thick strips
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup sugar-free marinara sauce

Instructions:

1. Preheat oven to 400°F (200°C).
2. Brush eggplant slices with olive oil, season with salt and pepper, and roast for 15–20 minutes until tender.
3. In a bowl, mix ricotta, mozzarella, and Italian seasoning.
4. Spread a spoonful of the cheese mixture on each eggplant slice and roll tightly.
5. Place roll-ups in a baking dish, spoon marinara sauce over them, and bake for 10–12 minutes until cheese is melted and bubbly.
6. Serve warm, garnished with fresh basil if desired.

These eggplant roll-ups are creamy, flavorful, and perfectly keto-friendly. They’re a satisfying vegetarian entrée that’s both elegant and comforting.

Keto Avocado Chocolate Mousse

This rich and creamy keto chocolate mousse uses avocado for a smooth texture and healthy fats.

It’s a decadent low-carb dessert that’s both satisfying and vegetarian-friendly.

Ingredients:

• 2 ripe avocados
• ¼ cup unsweetened cocoa powder
• ¼ cup powdered erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: whipped cream or berries for garnish

Instructions:

1. In a food processor, combine avocado, cocoa powder, sweetener, vanilla, and salt.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Chill in the refrigerator for at least 30 minutes before serving.
4. Serve in small cups or bowls, optionally topped with whipped cream or berries.

This avocado chocolate mousse is indulgent, creamy, and guilt-free.

It’s a perfect keto-friendly dessert for vegetarians who crave something sweet without the carbs.