23 Delicious Keto Meatless Dinner Recipes You’ll Love

Eating keto doesn’t have to mean relying on meat for every meal.

For those looking to reduce animal products, enjoy plant-based ingredients, or simply add variety to their weekly menu, keto meatless dinners are both satisfying and flavorful.

From creamy cauliflower bakes to vibrant vegetable stir-fries, these dishes keep carbs low while packing in nutrition and taste.

Whether you’re a long-time vegetarian following keto or simply want a break from meat, these 23 recipes prove that plant-based meals can be indulgent, hearty, and completely keto-friendly.

In this collection, you’ll find options for cozy casseroles, quick stir-fries, rich cheesy dishes, and international-inspired flavors.

Each recipe focuses on low-carb vegetables, keto-friendly fats, and bold seasoning to create meals that satisfy your cravings without compromising your macros.

23 Delicious Keto Meatless Dinner Recipes You’ll Love

Keto doesn’t have to be all about bacon, steak, or chicken.

With a little creativity, vegetables, cheeses, and keto-friendly fats can shine on your plate.

These 23 keto meatless dinner recipes prove that low-carb living can be diverse, flavorful, and deeply satisfying.

Whether you’re looking for comforting casseroles, creamy pasta alternatives, or quick stir-fries, there’s something here for every palate.

Try a few of these recipes this week and discover just how delicious and easy keto meatless dinners can be.

Zucchini Noodle Alfredo with Spinach and Mushrooms

This creamy keto-friendly pasta alternative is a rich and indulgent dinner without any meat.

Spiralized zucchini noodles are sautéed with earthy mushrooms and fresh spinach, then coated in a velvety, garlic-infused Alfredo sauce made with cream and Parmesan.

It’s a satisfying dish that’s low-carb but full of flavor.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• Pinch of nutmeg (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes.
2. Add minced garlic and sauté for another 1–2 minutes until fragrant.
3. Stir in the spinach and cook until wilted. Remove the vegetables from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and thickened. Season with salt, pepper, and a pinch of nutmeg.
5. Add the zucchini noodles to the skillet and toss them in the Alfredo sauce for 2–3 minutes until slightly tender but still firm.
6. Return the sautéed mushrooms and spinach to the pan, combining everything gently. Cook for an additional 1–2 minutes.
7. Serve immediately, garnished with chopped parsley and extra Parmesan if desired.

This Zucchini Noodle Alfredo is a creamy, comforting meal that proves keto dinners don’t need meat to feel indulgent.

Each bite is rich and satisfying, making it perfect for a weeknight treat or a cozy weekend dinner.

Cauliflower and Broccoli Casserole with Cheddar

A hearty and cheesy vegetable casserole that fits perfectly into a keto diet.

Florets of cauliflower and broccoli are baked in a luscious cheddar sauce and topped with crunchy almond flour breadcrumbs.

This dish is warm, comforting, and entirely meatless.

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup heavy cream
• 1 ½ cups shredded sharp cheddar cheese
• 2 tablespoons cream cheese
• 2 tablespoons butter
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ¼ cup almond flour
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh chives (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
2. Steam the cauliflower and broccoli until just tender, about 5–6 minutes. Drain and set aside.
3. In a medium saucepan over medium heat, melt the butter. Stir in the cream cheese until smooth. Add the heavy cream, cheddar cheese, garlic powder, salt, and pepper. Cook until the cheese is fully melted and the sauce is smooth.
4. Place the steamed vegetables into the prepared baking dish and pour the cheese sauce evenly over them. Mix gently to coat the vegetables.
5. In a small bowl, combine the almond flour and Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
6. Bake for 20–25 minutes, until the top is golden and bubbly. Garnish with chopped fresh chives before serving.

This Cauliflower and Broccoli Casserole is the ultimate keto comfort food.

It’s cheesy, creamy, and satisfying, making it an ideal meatless option that will please both vegetarians and keto enthusiasts alike.

Eggplant Parmesan with Keto-Friendly Marinara

A low-carb twist on classic Eggplant Parmesan, this dish layers roasted eggplant slices with a flavorful keto marinara sauce and gooey mozzarella cheese.

It’s baked to perfection, resulting in a hearty and satisfying meatless dinner that’s both comforting and keto-compliant.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 ½ cups marinara sauce (no sugar added)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
2. Arrange the eggplant slices on the baking sheet, brush with olive oil, and season with salt, pepper, garlic powder, and oregano. Roast for 20 minutes, flipping halfway through until golden and tender.
3. Reduce oven temperature to 375°F (190°C).
4. Spread a thin layer of marinara sauce in a 9×9-inch baking dish. Layer half of the roasted eggplant slices over the sauce. Top with half of the remaining marinara sauce, half of the mozzarella, and half of the Parmesan cheese. Repeat the layers with the remaining ingredients.
5. Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is melted and bubbly.
6. Garnish with fresh basil leaves before serving.

This Eggplant Parmesan is a satisfying keto-friendly dinner that delivers all the flavors of the traditional favorite without the carbs.

Crispy, cheesy, and packed with flavor, it’s a meal that will impress even non-vegetarians.

Keto Stuffed Bell Peppers with Cauliflower Rice

These colorful bell peppers are stuffed with a savory mixture of cauliflower rice, sautéed vegetables, and cheese, making a hearty, low-carb, and meatless dinner option.

Bursting with flavor and texture, they’re perfect for a satisfying keto meal.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 2 cups cauliflower rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced zucchini
• ½ cup chopped mushrooms
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent. Add zucchini and mushrooms, cooking for 5 minutes until tender.
3. Stir in the cauliflower rice, Italian herbs, salt, and pepper. Cook for another 3–4 minutes until heated through. Remove from heat.
4. Spoon the vegetable and cauliflower rice mixture evenly into the bell pepper halves. Top each stuffed pepper with shredded mozzarella cheese.
5. Place the stuffed peppers in the prepared baking dish and cover with foil. Bake for 25 minutes. Remove foil and bake an additional 10 minutes until the cheese is melted and lightly golden.
6. Garnish with fresh parsley before serving.

These Keto Stuffed Bell Peppers are colorful, flavorful, and filling without any meat.

They make a perfect weeknight dinner that’s nutritious, low-carb, and comforting.

Creamy Spinach and Artichoke Bake

Inspired by the classic appetizer, this creamy spinach and artichoke bake transforms into a satisfying keto-friendly dinner.

The combination of cheese, cream, and tender vegetables creates a decadent dish that’s both low-carb and meatless.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup artichoke hearts, chopped (canned or frozen, drained)
• 1 cup cream cheese, softened
• ½ cup sour cream
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• Salt and pepper, to taste
• ½ teaspoon crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
2. In a mixing bowl, combine cream cheese, sour cream, Parmesan cheese, garlic, onion powder, salt, and pepper until smooth.
3. Stir in the chopped spinach and artichoke hearts until evenly coated.
4. Transfer the mixture to the prepared baking dish and top with shredded mozzarella cheese.
5. Bake for 20–25 minutes until bubbly and golden on top. For a crispier top, broil for an additional 2–3 minutes.
6. Let it cool slightly before serving.

This Creamy Spinach and Artichoke Bake is a rich, cheesy, and comforting keto meal that’s entirely meatless.

Perfect as a satisfying dinner on its own or paired with a side salad.

Keto Eggplant and Zucchini Lasagna

This low-carb lasagna replaces traditional pasta with layers of roasted eggplant and zucchini, creating a deliciously hearty and meatless dinner.

Combined with creamy ricotta, marinara, and melted cheese, it’s an indulgent keto-friendly dish.

Ingredients:

• 2 medium eggplants, sliced lengthwise into ½-inch slices
• 2 medium zucchinis, sliced lengthwise into ½-inch slices
• 1 ½ cups ricotta cheese
• 2 cups marinara sauce (no sugar added)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• Salt and pepper, to taste
• Olive oil for brushing

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Brush the eggplant and zucchini slices lightly with olive oil and season with salt and pepper. Roast for 15–20 minutes until tender.
2. In a bowl, mix ricotta cheese with minced garlic, Italian herbs, salt, and pepper.
3. Spread a thin layer of marinara sauce at the bottom of a 9×9-inch baking dish. Layer half of the roasted eggplant slices, half of the zucchini, and half of the ricotta mixture. Top with 1 cup of mozzarella. Repeat layers with the remaining ingredients.
4. Sprinkle Parmesan cheese on top and cover with foil. Bake for 25 minutes, then remove foil and bake another 10 minutes until bubbly and golden.
5. Let it rest for 5–10 minutes before slicing and serving.

This Keto Eggplant and Zucchini Lasagna is a comforting, satisfying dinner that captures all the flavors of traditional lasagna without the carbs or meat.

Each slice is rich, cheesy, and full of vibrant vegetables.

Keto Cauliflower Mac and Cheese

A creamy, cheesy macaroni alternative for keto enthusiasts!

Cauliflower florets replace pasta while still providing that comforting mac and cheese experience.

With rich cheddar sauce and a crispy topping, this meatless dish satisfies cravings without the carbs.

Ingredients:

• 4 cups cauliflower florets
• 2 tablespoons butter
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ¼ cup crushed pork rinds or almond flour (for topping, optional)

Instructions:

1. Preheat oven to 375°F (190°C). Steam cauliflower florets until tender but firm, about 5–6 minutes.
2. In a saucepan, melt butter over medium heat. Add heavy cream, cheddar cheese, Parmesan, Dijon mustard, garlic powder, salt, and pepper. Stir until cheese melts and sauce is smooth.
3. Toss steamed cauliflower in the cheese sauce and pour into a greased baking dish.
4. Sprinkle crushed pork rinds or almond flour on top for a crunchy topping.
5. Bake for 15–20 minutes until the top is golden and bubbly. Serve warm.

This Keto Cauliflower Mac and Cheese is creamy, comforting, and totally meatless.

Perfect as a main dish or a hearty side, it proves low-carb comfort food can be indulgent.

Spaghetti Squash with Pesto and Cherry Tomatoes

A fresh and flavorful keto dinner where roasted spaghetti squash is tossed with a vibrant basil pesto and juicy cherry tomatoes.

It’s light, low-carb, and packed with nutrients.

Ingredients:

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• ½ cup basil pesto (keto-friendly, no sugar added)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, remove seeds, and brush the cut sides with olive oil. Season with salt and pepper.
2. Roast squash cut-side down on a baking sheet for 35–40 minutes until tender.
3. Use a fork to scrape the squash into spaghetti-like strands.
4. In a large bowl, toss the squash strands with pesto and cherry tomatoes. Adjust seasoning with salt and pepper.
5. Serve garnished with fresh basil and a sprinkle of Parmesan cheese.

This Spaghetti Squash with Pesto is a bright, flavorful, and easy keto dinner.

It’s meatless, satisfying, and perfect for a light but filling meal.

Keto Broccoli and Cheddar Soup

A rich, creamy soup that’s both low-carb and meatless.

Fresh broccoli is blended with cheese and cream to make a smooth, comforting soup that’s perfect for a chilly evening.

Ingredients:

• 4 cups broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• 2 tablespoons butter
• Salt and pepper, to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic, cooking until soft.
2. Add broccoli and vegetable broth. Simmer until broccoli is tender, about 10 minutes.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in heavy cream and cheddar cheese. Cook on low heat until cheese is melted and soup is creamy.
5. Season with salt, pepper, and crushed red pepper flakes if desired. Serve warm.

This Keto Broccoli and Cheddar Soup is a comforting and satisfying dinner. Rich, creamy, and totally meatless, it’s perfect for cozy nights.

Keto Mushroom Stroganoff

A hearty, creamy, and entirely meatless version of classic stroganoff.

Mushrooms take center stage in a savory sauce, served over zucchini noodles or shirataki noodles for a low-carb, keto-friendly dinner.

Ingredients:

• 3 cups mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon smoked paprika
• 1 cup sour cream
• ½ cup vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish
• Zucchini noodles or shirataki noodles for serving

Instructions:

1. Heat olive oil and butter in a skillet over medium heat. Add onions and garlic, cooking until soft.
2. Add mushrooms and sauté until browned and tender.
3. Stir in smoked paprika and vegetable broth. Simmer for 5 minutes.
4. Lower heat and stir in sour cream, creating a creamy sauce. Season with salt and pepper.
5. Serve over zucchini noodles or shirataki noodles and garnish with parsley.

Keto Mushroom Stroganoff is rich, comforting, and entirely plant-based. It’s perfect for a filling, meatless dinner that still feels indulgent.

Keto Avocado and Spinach Stuffed Portobello Mushrooms

Large portobello mushrooms are stuffed with creamy avocado, fresh spinach, and cheese for a rich, satisfying, and keto-friendly dinner.

This meatless dish is both elegant and nutrient-dense.

Ingredients:

• 4 large portobello mushroom caps
• 1 avocado, diced
• 1 cup fresh spinach, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Lemon juice, for drizzling

Instructions:

1. Preheat oven to 375°F (190°C). Clean mushrooms and remove stems. Brush caps with olive oil and season with garlic powder, salt, and pepper.
2. In a bowl, combine avocado, chopped spinach, and mozzarella. Drizzle with a little lemon juice.
3. Stuff each mushroom cap with the mixture and place on a baking sheet.
4. Bake for 20–25 minutes until mushrooms are tender and cheese is melted. Serve warm.

These Keto Avocado and Spinach Stuffed Portobellos are creamy, flavorful, and satisfying.

Perfect as a main dish for a light keto dinner.

Keto Cauliflower Fried “Rice” with Eggs and Veggies

A low-carb take on classic fried rice. Cauliflower rice is stir-fried with eggs and colorful vegetables for a quick, flavorful, and meatless keto dinner.

Ingredients:

• 4 cups cauliflower rice
• 2 eggs, beaten
• 1 small carrot, diced
• ½ cup peas
• 2 green onions, sliced
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos or soy sauce (keto-friendly)
• 2 tablespoons sesame oil
• Salt and pepper, to taste

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes.
2. Add carrots and peas, cooking until tender, about 3–4 minutes.
3. Push veggies to one side of the skillet and pour in beaten eggs. Scramble until cooked.
4. Stir in cauliflower rice and coconut aminos. Cook for 5–6 minutes, stirring frequently, until cauliflower is tender.
5. Season with salt, pepper, and sliced green onions. Serve hot.

This Keto Cauliflower Fried “Rice” is quick, satisfying, and colorful.

It’s a versatile meatless dinner that proves low-carb meals can be both flavorful and filling.

Keto Thai Peanut Veggie Stir-Fry

A vibrant and flavorful keto-friendly stir-fry featuring colorful vegetables tossed in a creamy, low-carb peanut sauce.

Quick, satisfying, and entirely meatless, it’s perfect for a weeknight dinner.

Ingredients:

• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 2 tablespoons natural peanut butter (no sugar added)
• 2 tablespoons coconut aminos
• 1 teaspoon sesame oil
• ½ teaspoon crushed red pepper flakes (optional)
• 1 tablespoon lime juice
• Chopped peanuts and cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
2. Add broccoli, bell peppers, and zucchini. Stir-fry for 5–7 minutes until vegetables are tender-crisp.
3. In a small bowl, whisk together peanut butter, coconut aminos, sesame oil, lime juice, and red pepper flakes.
4. Pour the sauce over the vegetables and toss until evenly coated. Cook for an additional 2–3 minutes.
5. Garnish with chopped peanuts and fresh cilantro before serving.

This Keto Thai Peanut Veggie Stir-Fry is a delicious, creamy, and slightly spicy dish that’s both meatless and satisfying.

It’s packed with flavor and nutrients, perfect for a low-carb dinner.

Keto Ratatouille with Parmesan

A hearty, Mediterranean-inspired keto dinner featuring roasted zucchini, eggplant, bell peppers, and tomatoes layered and baked with herbs and Parmesan cheese.

A colorful, nutrient-dense, and meatless option.

Ingredients:

• 1 small eggplant, sliced
• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a skillet, heat 1 tablespoon olive oil and sauté garlic for 1–2 minutes. Add cherry tomatoes and cook until slightly soft.
3. Arrange eggplant, zucchini, and bell peppers in the baking dish in alternating layers. Sprinkle thyme, salt, and pepper.
4. Add the sautéed cherry tomatoes over the vegetables and drizzle with remaining olive oil.
5. Cover with foil and bake for 30 minutes. Remove foil, sprinkle Parmesan on top, and bake for an additional 10 minutes until golden.
6. Garnish with fresh basil before serving.

Keto Ratatouille is a vibrant, flavorful, and fully meatless dish.

The combination of roasted vegetables and Parmesan makes it a perfect comforting keto dinner.

Keto Cauliflower and Spinach Gratin

A creamy, cheesy, and indulgent meatless gratin made with cauliflower and spinach.

Perfect for keto, this dish is rich in flavor and satisfying as a main or side dish.

Ingredients:

• 3 cups cauliflower florets
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup shredded Gruyère or cheddar cheese
• 2 tablespoons cream cheese
• 2 tablespoons butter
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ¼ cup almond flour for topping (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Steam cauliflower until just tender. Sauté spinach in a little butter until wilted.
3. In a saucepan, melt butter and cream cheese, then add heavy cream and half of the shredded cheese. Stir until smooth. Season with garlic powder, salt, and pepper.
4. Combine cauliflower and spinach in the baking dish, pour the creamy cheese sauce over, and top with remaining cheese and almond flour.
5. Bake for 20–25 minutes until bubbly and golden on top.

This Keto Cauliflower and Spinach Gratin is creamy, cheesy, and entirely meatless.

It’s a comforting and elegant dish that works for dinner or a special occasion.

Keto Eggplant Rollatini

Thin slices of roasted eggplant rolled around a creamy ricotta and spinach filling, baked in marinara sauce, and topped with mozzarella.

A low-carb, keto-friendly alternative to traditional Italian dishes.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 1 ½ cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup marinara sauce (no sugar added)
• 1 cup shredded mozzarella
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil, season with salt, pepper, and garlic powder, and roast for 15 minutes until tender.
2. Mix ricotta and chopped spinach in a bowl with a pinch of salt and pepper.
3. Spread a thin layer of marinara in a baking dish. Place 1–2 tablespoons of ricotta mixture on each eggplant slice and roll tightly.
4. Arrange rolls seam-side down in the dish, top with remaining marinara and mozzarella.
5. Bake for 20–25 minutes until bubbly and golden. Garnish with fresh basil.

Keto Eggplant Rollatini is elegant, cheesy, and completely meatless.

Each bite combines creamy ricotta, tender eggplant, and flavorful marinara—a true keto comfort dish.

Keto Zucchini and Ricotta Fritters

Crispy, golden zucchini fritters filled with creamy ricotta cheese, perfect for a meatless keto dinner.

Light, satisfying, and versatile with a variety of dipping sauces.

Ingredients:

• 2 medium zucchinis, grated
• ½ cup ricotta cheese
• 2 eggs
• ¼ cup almond flour
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
2. In a bowl, combine zucchini, ricotta, eggs, almond flour, Parmesan, garlic, salt, and pepper.
3. Heat olive oil in a skillet over medium heat. Scoop 2–3 tablespoons of batter per fritter and flatten gently.
4. Cook for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
5. Serve warm with a dollop of sour cream or keto-friendly dipping sauce.

Keto Zucchini and Ricotta Fritters are crispy, cheesy, and satisfying. Perfect for a quick meatless keto dinner or appetizer.

Keto Cabbage and Mushroom Skillet

A savory, low-carb skillet meal of sautéed cabbage and mushrooms with garlic, herbs, and a touch of cream.

Quick, flavorful, and entirely meatless, this dish is perfect for a weeknight dinner.

Ingredients:

• 4 cups green cabbage, shredded
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons butter
• ¼ cup heavy cream
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes.
2. Add mushrooms and cook until golden and tender.
3. Stir in shredded cabbage, thyme, salt, and pepper. Cook for 8–10 minutes until cabbage softens.
4. Pour in heavy cream, stir to coat, and cook for another 2–3 minutes until creamy.
5. Garnish with parsley before serving.

Keto Cabbage and Mushroom Skillet is simple, flavorful, and completely meatless.

It’s a comforting low-carb dinner that’s ready in under 30 minutes.

Keto Mediterranean Stuffed Zucchini Boats

These zucchini boats are packed with a flavorful mix of roasted vegetables, olives, feta, and herbs.

A satisfying, low-carb, and meatless dinner inspired by Mediterranean cuisine.

Ingredients:

• 4 medium zucchinis, halved lengthwise
• 1 cup diced tomatoes
• ½ cup diced bell peppers
• ½ cup diced red onion
• ¼ cup chopped Kalamata olives
• ½ cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Scoop out the seeds from the zucchini halves to create boats.
2. Toss diced tomatoes, bell peppers, onion, and olives with olive oil, oregano, salt, and pepper.
3. Stuff the zucchini boats with the vegetable mixture and top with crumbled feta cheese.
4. Place in a baking dish and bake for 25–30 minutes until zucchini is tender and cheese is lightly golden.
5. Garnish with fresh parsley before serving.

These Keto Mediterranean Stuffed Zucchini Boats are colorful, flavorful, and filling.

Perfect for a meatless dinner with vibrant Mediterranean flavors.

Keto Spaghetti Squash Primavera

A light and colorful dish where roasted spaghetti squash is combined with sautéed vegetables and a creamy, low-carb sauce.

A flavorful, meatless dinner option.

Ingredients:

• 1 medium spaghetti squash
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• ½ cup sliced mushrooms
• 2 tablespoons olive oil
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Roast the spaghetti squash cut-side down for 35–40 minutes until tender.
2. In a skillet, heat olive oil and sauté broccoli, bell peppers, and mushrooms until tender.
3. Scrape the spaghetti squash into strands and combine with sautéed vegetables.
4. Stir in heavy cream, Parmesan, garlic powder, salt, and pepper. Cook for 2–3 minutes until heated through.
5. Garnish with fresh basil before serving.

Keto Spaghetti Squash Primavera is a light, veggie-packed, and creamy dinner that’s fully meatless and satisfying.

Keto Cheesy Broccoli and Cauliflower Bake

A comforting keto dish with tender broccoli and cauliflower florets baked in a creamy, cheesy sauce. Perfect as a filling, meatless dinner.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• 2 tablespoons cream cheese
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• ¼ cup almond flour (optional, for topping)

Instructions:

1. Preheat oven to 375°F (190°C). Steam broccoli and cauliflower until just tender.
2. In a saucepan, combine heavy cream, cream cheese, cheddar, garlic powder, salt, and pepper. Stir until smooth.
3. Place broccoli and cauliflower in a greased baking dish. Pour cheese sauce over vegetables.
4. Sprinkle almond flour on top for a crunchy topping, if desired.
5. Bake for 20–25 minutes until bubbly and golden.

This Keto Cheesy Broccoli and Cauliflower Bake is rich, comforting, and completely meatless.

A perfect low-carb dinner option.

Keto Avocado Caprese Salad with Baked Halloumi

A fresh, low-carb, and meatless dinner combining creamy avocado, juicy tomatoes, basil, and baked halloumi cheese.

Light, satisfying, and keto-friendly.

Ingredients:

• 1 large avocado, sliced
• 1 cup cherry tomatoes, halved
• ½ cup fresh basil leaves
• ½ cup halloumi cheese, sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place halloumi slices on a baking sheet and bake for 10–12 minutes until lightly golden.
2. In a bowl, combine avocado slices, cherry tomatoes, and basil leaves. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
3. Top salad with baked halloumi slices and serve immediately.

Keto Avocado Caprese Salad with Baked Halloumi is fresh, creamy, and satisfying.

It’s a quick, flavorful, and fully meatless keto dinner option.

Keto Thai Coconut Curry Vegetables

A creamy, fragrant, and colorful meatless curry made with coconut milk and an assortment of fresh vegetables.

Perfect for a cozy keto dinner with bold flavors.

Ingredients:

• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 1 cup mushrooms, sliced
• 2 tablespoons coconut oil
• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste (sugar-free)
• 1 teaspoon ginger, grated
• Salt, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a skillet over medium heat. Sauté ginger for 1 minute.
2. Add all vegetables and cook for 5–6 minutes until slightly tender.
3. Stir in coconut milk and red curry paste. Simmer for 10 minutes until vegetables are fully cooked and sauce thickens slightly.
4. Season with salt and garnish with fresh cilantro before serving.

Keto Thai Coconut Curry Vegetables are creamy, flavorful, and fully meatless.

It’s a comforting, low-carb dinner that bursts with bold Thai-inspired flavors.