7 Simple Low Carb Keto Recipes That Actually Taste Good

When you first switch to a ketogenic lifestyle, the hardest part isn’t necessarily cutting out sugar—it’s figuring out what to eat for dinner on a busy Tuesday. We have all been there, staring into the fridge, wondering how to make something satisfying without the usual pasta or bread.

The key to long-term success on a low-carb diet is variety and simplicity. You need meals that don’t require three hours of prep or obscure ingredients you can only find online. This collection focuses on real food: high-quality proteins, healthy fats, and low-starch vegetables that come together quickly.

Below are seven reliable keto recipes that cover breakfast, lunch, and dinner. They focus on flavor first, ensuring you never feel deprived.

1. Baked Avocado and Bacon Egg Boats

I used to skip breakfast because I thought cooking eggs took too much time. Then I tried baking them right inside an avocado. It changed my morning routine completely. The creamy texture of the warm avocado pairs perfectly with the salty crunch of bacon. It is incredibly filling, rich in potassium, and keeps me energized until lunch without that mid-morning crash. Plus, there is barely any cleanup involved, which is a massive win.

Ingredients

• 2 large ripe avocados, halved and pitted
• 4 small eggs
• 4 strips of bacon, cooked until crispy and crumbled
• 1 tablespoon fresh chives, chopped
• Salt and black pepper to taste
• A pinch of cayenne pepper (optional)

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the avocados in half and remove the pit. If the hole looks too small for an egg, scoop out a little extra flesh with a spoon (you can eat this right away).
3. Place the avocado halves in a small baking dish or muffin tin to keep them upright.
4. Crack one egg carefully into each avocado half. Try to keep the yolk intact.
5. Season with salt, pepper, and cayenne if using.
6. Bake for 12 to 15 minutes, depending on how runny you like your yolks.
7. Remove from the oven and immediately top with crumbled bacon and fresh chives. Serve warm.

Nutrition Facts (Per Serving – 2 Halves)

Nutrient	Amount
Calories	450
Total Fat	38g
Protein	18g
Total Carbs	12g
Fiber	9g
Net Carbs	3g

2. Garlic Butter Salmon with Asparagus

Salmon is a staple in my house, but it can get boring if you just bake it plain. This one-pan method uses a heavy amount of garlic butter to keep the fish moist and flaky. I love making this when I have guests because it looks elegant but takes less than 20 minutes from start to finish. The asparagus roasts right alongside the fish, soaking up that lemon-garlic sauce. It is foolproof and restaurant-quality.

Ingredients

• 2 salmon fillets (6 oz each), skin-on or off
• 1 bunch asparagus, woody ends trimmed
• 3 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 lemon, sliced into rounds (plus juice of half a lemon)
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, and Italian herbs.
3. Place the salmon fillets and asparagus on the baking sheet in a single layer.
4. Brush the butter mixture generously over both the salmon and the asparagus.
5. Season everything with salt and pepper. Place lemon slices on top of the salmon.
6. Bake for 10 to 12 minutes, or until the salmon flakes easily with a fork and asparagus is tender-crisp.
7. Serve immediately, pouring any pan juices over the fish.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	480
Total Fat	32g
Protein	34g
Total Carbs	6g
Fiber	2g
Net Carbs	4g

3. Creamy Tuscan Chicken with Spinach

There are nights when I crave comfort food—something rich and creamy that usually involves pasta. This dish scratches that itch perfectly without the carbs. The sauce is the real star here; it is made with heavy cream, parmesan, and sun-dried tomatoes. I usually serve this over zucchini noodles or just on its own. It is hearty enough that you don’t even miss the starch. It reheats surprisingly well for lunch the next day, too.

Ingredients

• 2 large chicken breasts, sliced horizontally into cutlets
• 2 tablespoons olive oil
• 1 cup heavy whipping cream
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1/3 cup sun-dried tomatoes, drained and chopped
• Salt and pepper to taste

Step-by-Step Instructions

1. Season the chicken cutlets with salt, pepper, and garlic powder.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the chicken for 4-5 minutes per side until golden and cooked through. Remove chicken and set aside.
4. In the same pan, pour in the chicken broth to deglaze, scraping up any browned bits.
5. Reduce heat to medium-low and add the heavy cream and Parmesan cheese. Simmer for 3 minutes until the sauce thickens slightly.
6. Stir in the spinach and sun-dried tomatoes. Cook until the spinach wilts.
7. Return the chicken to the pan and spoon the sauce over it. Let it warm through for 1 minute before serving.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	560
Total Fat	38g
Protein	42g
Total Carbs	8g
Fiber	2g
Net Carbs	6g

4. Cauliflower Fried Rice with Ginger Soy

Takeout cravings are dangerous when you are watching your carbs. This was one of the first “substitute” recipes I mastered. The trick is to not overcook the cauliflower; you want it to retain a bit of bite so it feels like rice. I load mine with scrambled eggs and green onions. Honestly, once you add the sesame oil and soy sauce (or tamari), it tastes remarkably close to the real thing, but without the heavy bloated feeling afterward.

Ingredients

• 1 medium head cauliflower, grated into “rice” (or buy pre-riced)
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil (avocado or coconut)
• 2 eggs, whisked
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce or coconut aminos (for gluten-free)
• 1/2 cup diced carrots and peas (optional, keep small for lower carbs)

Step-by-Step Instructions

1. Heat a large wok or skillet over medium heat. Add the sesame oil and scramble the eggs quickly. Remove eggs and set aside.
2. Add vegetable oil to the pan. Sauté the garlic, ginger, and white parts of the green onions for 1 minute until fragrant.
3. Add the cauliflower rice (and peas/carrots if using). Stir-fry on high heat for 5-6 minutes. You want to fry out the moisture, not steam it.
4. Stir in the soy sauce or coconut aminos, mixing well to coat the cauliflower.
5. Toss the cooked eggs back in and break them up with your spatula.
6. Remove from heat and garnish with the green parts of the green onions.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	190
Total Fat	14g
Protein	7g
Total Carbs	10g
Fiber	4g
Net Carbs	6g

5. Zucchini Noodle Carbonara

Carbonara is traditionally heavy on pasta, but the sauce itself—eggs, cheese, and cured pork—is perfectly keto. Using spiralized zucchini (zoodles) makes this a light, fresh alternative. I learned quickly that you have to squeeze the water out of the zucchini, or your sauce gets watery. Once you master that step, this is a luxurious 15-minute meal. It feels indulgent and fancy, perfect for a date night in.

Ingredients

• 3 medium zucchini, spiralized
• 4 strips bacon or pancetta, diced
• 2 large egg yolks
• 1 whole egg
• 1/2 cup grated Pecorino Romano or Parmesan cheese
• 1 clove garlic, minced
• Black pepper (lots of it)
• Salt to taste

Step-by-Step Instructions

1. Place zucchini noodles in a colander and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess water with a paper towel.
2. In a bowl, whisk together the egg yolks, whole egg, cheese, and plenty of black pepper. Set aside.
3. Fry the bacon or pancetta in a large skillet until crisp. Remove bacon but leave the fat in the pan.
4. Add garlic to the bacon fat and cook for 30 seconds.
5. Toss in the zucchini noodles and sauté for 2-3 minutes until just tender. Do not overcook.
6. Remove the pan from the heat (crucial step). Quickly pour in the egg and cheese mixture, tossing constantly. The residual heat will cook the eggs into a creamy sauce without scrambling them.
7. Stir in the crispy bacon and serve immediately.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	380
Total Fat	28g
Protein	22g
Total Carbs	8g
Fiber	2g
Net Carbs	6g

6. Cheese-Shell Taco Cups

I missed the crunch of a hard taco shell until I realized that baked cheese turns into the perfect crispy vessel. These are fun to make and great for parties. You essentially bake mounds of cheese until they are crisp, then drape them over a muffin tin to harden into cups. I fill them with spicy ground beef and avocado salsa. It is messy, delicious, and completely eliminates the need for corn or flour tortillas.

Ingredients

• 2 cups shredded Cheddar or Monterey Jack cheese
• 1 lb ground beef (80/20 lean)
• 2 tablespoons homemade taco seasoning (cumin, chili powder, paprika, garlic powder)
• 1/2 cup sour cream
• 1/4 cup salsa (sugar-free)
• Fresh cilantro for garnish

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
2. Make 8 mounds of shredded cheese on the baking sheets (about 1/4 cup each). Flatten slightly.
3. Bake for 5-7 minutes until the edges are brown and the cheese is bubbly.
4. Let cool for 1 minute, then carefully lift the cheese circles and drape them over the bottom of an inverted muffin tin or draped over a thick spoon handle to form a shape. Let them cool completely to harden.
5. While shells cool, brown the beef in a skillet. Drain excess grease. Add taco seasoning and a splash of water. Simmer until thickened.
6. Spoon the taco meat into the cheese cups.
7. Top with sour cream, salsa, and cilantro.

Nutrition Facts (Per Serving – 2 Cups)

Nutrient	Amount
Calories	520
Total Fat	35g
Protein	40g
Total Carbs	4g
Fiber	0g
Net Carbs	4g

7. Fluffy Coconut Flour Pancakes

Weekends require pancakes. Coconut flour can be tricky because it absorbs so much liquid, but this recipe nails the ratio. These aren’t eggy or dry; they are surprisingly fluffy. I love them because they are naturally slightly sweet, so you don’t need much syrup. I usually top them with a little butter and a few raspberries. It satisfies the need for a traditional breakfast comfort food without the blood sugar spike.

Ingredients

• 1/4 cup coconut flour
• 1/4 cup sweetener (erythritol or monk fruit)
• 1/2 teaspoon baking powder
• 3 large eggs
• 2 tablespoons melted butter or coconut oil
• 2 tablespoons unsweetened almond milk
• 1/2 teaspoon vanilla extract
• Butter for frying

Step-by-Step Instructions

1. In a small bowl, mix the coconut flour, sweetener, and baking powder. Whisk well to remove lumps.
2. In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla.
3. Combine the wet and dry ingredients. Let the batter sit for 3-5 minutes. Coconut flour takes time to thicken.
4. Heat a non-stick skillet over low-medium heat and grease with butter.
5. Pour small circles of batter (about 2-3 tablespoons each) into the pan. Do not make them too big or they will be hard to flip.
6. Cook until bubbles appear on top and the edges look set (about 2-3 minutes).
7. Flip carefully and cook for another minute. Serve warm with sugar-free syrup.

Nutrition Facts (Per Serving – 3 Small Pancakes)

Nutrient	Amount
Calories	320
Total Fat	24g
Protein	14g
Total Carbs	11g
Fiber	6g
Net Carbs	5g

Frequently Asked Questions

Can I meal prep these keto recipes?

Yes, most of these recipes work well for meal prep. The Tuscan Chicken and Cauliflower Fried Rice reheat excellently. However, dishes like the Avocado Egg Boats and Zucchini Carbonara are best eaten fresh, as the avocado can brown and the zucchini can release water upon reheating.

How do I calculate net carbs?

Net carbs are calculated by subtracting fiber and sugar alcohols (if applicable) from the total carbohydrates.³ For example, if a serving has 10g Total Carbs and 4g Fiber, the Net Carbs would be 6g. Fiber is not digested by the body, so it does not impact blood sugar levels in the same way.⁴+1

What if I don’t like coconut flour for the pancakes?

Coconut flour and almond flour are not 1:1 substitutes because coconut flour absorbs much more liquid.⁵If you prefer almond flour, you will need a completely different recipe, typically using about 3 times as much almond flour as coconut flour.

Conclusion

Starting a low-carb diet doesn’t mean you have to live on plain chicken and lettuce. By using rich ingredients like cheese, avocado, and heavy cream, you can create meals that are satisfying and flavorful.

The recipes above are designed to be forgiving. Don’t be afraid to adjust the seasonings to your taste or swap proteins where appropriate. The goal is to build a menu that makes you feel good and keeps you on track without feeling restricted. Try one of these recipes this week, and you might find that eating low carb is easier than you thought.