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13 Healthy and Delicious Low-Carb Dinner Ideas—Plus 9 Bonus Breakfast and Lunch Recipes!

By Fitoru | 10 December 2019
Low carb chocolate lasagna

So you’ve thrown out the pasta, cakes, and bagels and decided to follow a low-carb diet instead. Does that mean you have nothing but meat and broccoli to look forward to the rest of your life? No! Eating low-carb meals doesn’t mean sacrificing flavor or variety. But it does mean changing the way you think about food. So if you’ve been wondering how to get into the low-carb groove, we’ve got 13 healthy and delicious low-carb dinner ideas to get you started—plus 9 bonus breakfast and lunch recipes that are so good you’ll be wondering why you didn’t ditch the carbs a long time ago.

13 Healthy and Delicious Low-Carb Dinner Ideas

If you’re like most of us, you have a hard enough time coming up with dinner ideas—any dinner ideas—much less low-carb dinner ideas. And if you’ve only recently made the switch to a low-carb diet, that can make things even harder.

But with these 13 healthy and delicious low-carb dinner recipes, you can take the guesswork out of “what’s for dinner?” and take control of your dinner plans—and your diet.

1. Spaghetti Squash Pasta

Take your weeknight dinner plans up a notch or two with this low-carb recipe from Brit+Co. With a gluten-free twist on an Italian favorite this good—and three different sauce options—you’ll never even know you’re not eating pasta.

Ingredients:

For squash

  • 1 spaghetti squash
  • Extra-virgin olive oil
  • Salt and pepper to taste

For arugula pesto

  • 3 cups fresh arugula
  • 1 cup Parmesan cheese
  • 1 cup pine nuts
  • 2 garlic cloves
  • 1-1/2 cups extra-virgin olive oil
  • Salt and pepper to taste

For tomato sauce

  • 4 tablespoons extra-virgin olive oil
  • 2 small yellow onions, chopped
  • 4 cloves garlic, minced
  • Two 28-ounce cans crushed tomatoes
  • Salt and pepper to taste

For lemon ricotta sauce

  • 2 cups ricotta cheese
  • 1 cup Parmesan cheese
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

Instructions:

For squash

  1. Preheat oven to 400 °F.
  2. Halve spaghetti squash lengthwise and remove seeds.
  3. Drizzle squash with olive oil and season with pepper and salt to taste.
  4. Place squash cut side down in roasting pan and bake for 35 to 40 minutes. 
  5. After cooling for 5 to 10 minutes, use a fork to scrape the flesh to create noodles.

For arugula pesto

  1. Pulse arugula, pine nuts, garlic, Parmesan, pepper, and salt in a food processor until combined. 
  2. Continue to pulse while drizzling in olive oil and then toss with squash noodles.

For tomato sauce

  1. Sauté onions in olive oil in a medium-sized saucepan over medium heat until onions become translucent.
  2. Add garlic and sauté for an additional 2 minutes.
  3. Add tomatoes and cook for 30 to 45 minutes, stirring occasionally.
  4. Season with pepper and salt to taste and then toss with squash noodles.

For lemon ricotta sauce

  1. Combine ricotta, lemon juice, lemon zest, Parmesan, pepper, salt, and olive oil in a large bowl.
  2. Toss with squash noodles.

2. Paleo Instant Pot Orange Chicken

Looking for a low-carb dinner recipe that’s also paleo-friendly? Then this Asian-inspired chicken recipe from Brit+Co could be just what you’re searching for.

Ingredients:

  • 1 cup arrowroot
  • 1/2 tablespoon ginger
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 pounds boneless, skinless chicken thighs, breasts, or both, cubed into about 1-inch chunks
  • 1/2 cup coconut oil
  • 3/4 cup coconut aminos
  • 1/4 cup coconut sugar
  • 1/4 cup toasted sesame oil
  • 10 to 15 dashes fish sauce
  • 2 tablespoons ginger, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon crushed red pepper flakes (optional)
  • 6-10 dried chiles de àrbol
  • 2 navel oranges, zested and juiced
  • Cauliflower rice, zucchini noodles, or other veggie noodles for serving
  • Scallions, chopped, for garnish (optional)
  • Sesame seeds for garnish (optional)

Instructions:

  1. Combine arrowroot, ginger, granulated garlic, cinnamon, and salt in a large mixing bowl.
  2. Add chunks of chicken, coating thoroughly and shaking off excess.
  3. Heat coconut oil in your Instant Pot on sauté mode for several minutes.
  4. Place chicken in hot oil, stirring occasionally, allowing bottom of chicken to brown.
  5. When chicken is almost completely browned, stir in sauce, orange juice and zest, and chiles de àrbol.
  6. Cover the Instant Pot and turn on high pressure for 10 minutes, ensuring vent is closed.
  7. Release the pressure valve at the end of the cycle.
  8. Garnish with scallions and sesame seeds and serve over cauliflower rice, zoodles, or other veggie noodles of choice.

3. Carolina BBQ Meatballs

If you love barbecue, then you’re going to love this low-carb and gluten-free recipe from I Breathe I’m Hungry.

Ingredients:

For meatballs

  • 1 pound ground pork
  • 1 teaspoon sugar substitute
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon celery salt
  • 1 egg
  • 1/4 cup almond flour
  • 1 tablespoon water

For BBQ sauce

  • 1/4 cup yellow mustard
  • 2 teaspoons Frank’s hot sauce
  • 1 tablespoon dried onion flakes
  • 3 tablespoons sugar substitute
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons ketchup
  • Salt and pepper to taste

Instructions:

  1. Combine sauce ingredients in a small pan and simmer for approximately 8 minutes.
  2. Combine meatball ingredients in a medium-sized bowl and roll into approximately 16 meatballs. 
  3. Fry meatballs in a large pan over medium heat until golden brown and thoroughly cooked.
  4. Toss meatballs in BBQ sauce, place on a parchment-lined baking tray, and broil for an additional 2 to 3 minutes.

4. Pizza Toppings Casserole

What’s the easiest way to make a low-carb pizza? Turn it into a casserole, that’s what! And this recipe from Genaw.com will show you how.

Ingredients:

  • 1 pound Italian sausage
  • 8 ounces mushrooms, sliced
  • 4 eggs
  • 1/2 cup heavy cream
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning and/or basil
  • 3-1/2 ounces pepperoni, chopped
  • 1/2 cup green pepper, chopped
  • 8 ounces mozzarella cheese, finely cubed
  • 1/2 cup red onion, slivered
  • Crushed red pepper (optional)

For pizza sauce

  • 8-ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup water
  • 2 teaspoons sugar substitute
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried basil (or to taste)

Instructions:

  1. Bring pizza sauce ingredients to a boil in a small pan, partially cover, and simmer for 1 hour.
  2. Preheat oven to 350 °F.
  3. Brown sausage and mushrooms and drain.
  4. Whisk eggs, heavy cream, seasonings, and 1/4 cup pizza sauce in a medium bowl. 
  5. Grease 7 x 9-inch baking dish and fill with mushrooms, meats, peppers, and cubed mozzarella.
  6. Pour in egg mixture and combine well. 
  7. Top with red onion, garlic powder, crushed red pepper, and Italian seasoning.
  8. Bake for 45 to 55 minutes or until nicely browned and knife comes out of center almost clean.

5. Burrito Zucchini Boats

Whether you’re looking for a dinner entree or a festive party appetizer, this flavorful recipe from Delish is the perfect way to ditch the tortilla.

Ingredients:

  • 3 zucchini, halved lengthwise
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 cup black beans
  • 1/2 cup cherry tomatoes, chopped
  • 1/2 cup corn
  • 1 cup cheddar cheese, shredded
  • 1 cup Monterey jack, shredded
  • Salt and black pepper to taste
  • Cilantro, chopped, for garnish

Instructions:

  1. Preheat oven to 350 °F.
  2. Score zucchini and scoop out flesh to create a boat (don’t toss the flesh).
  3. Place zucchini cut side up in a 9 x 13-inch baking dish.
  4. Drizzle with 1 tablespoon olive oil and season with pepper and salt to taste.
  5. Bake zucchini until it turns bright green and begins to soften, approximately 10 minutes.
  6. Heat remaining olive oil in a large-sized skillet over medium heat.
  7. Add onion and scooped out zucchini flesh and cook until soft, approximately 5 minutes. 
  8. Stir in garlic and sauté until fragrant, approximately 1 minute.
  9. Add ground beef, crumbling with spoon, and cook until no longer pink, approximately 6 minutes. 
  10. Drain fat and stir in chili powder, paprika, and cumin and season with pepper and salt to taste. 
  11. Stir in cherry tomatoes, black beans, and corn. 
  12. Spoon mixture into zucchini boats and top with cheese.
  13. Bake until zucchini is tender and cheese is melted, approximately 15 minutes.
  14. Garnish with cilantro.

6. Vegan Oven-Baked Mexican Quinoa Casserole

While you may think that vegan and low-carb don’t exactly go hand in hand, this recipe from Vegangela proves that it’s not that hard if you know what you’re doing.

Ingredients:

  • 1 tablespoon olive oil 
  • 1 onion, chopped 
  • 1 clove garlic, minced 
  • 1 cup uncooked quinoa
  • 28-ounce can diced tomatoes, with liquid 
  • 1/2 cup water 
  • 2 tablespoons nutritional yeast (optional) 
  • 1 tablespoon tomato paste or ketchup 
  • 1 teaspoon cumin 
  • 1 teaspoon oregano 
  • 1/2 teaspoon chili powder (or to taste) 
  • 19-ounce can black beans, rinsed and drained
  • 11-ounce can corn, with liquid
  • 3 cups baby spinach 
  • Salt and ground pepper to taste
  • Toppings of choice

Instructions:

  1. Preheat oven to 350 °F. 
  2. Heat olive oil in medium pan and sauté onion until translucent (add garlic a couple of minutes before onion is done). Transfer to casserole dish. 
  3. Add quinoa, tomatoes (with liquid), water, tomato paste (or ketchup), nutritional yeast, and spices. 
  4. Season with pepper and salt to taste. 
  5. Cover and bake for 30 minutes. 
  6. Stir in corn (with liquid) and beans, adding water as needed to achieve desired consistency. 
  7. Cover and bake an additional 30 minutes. 
  8. Stir in spinach, add toppings of choice, and serve.

7. Zucchini Lasagna Roll-Ups

Did someone say lasagna? Low-carb lasagna, that is! And not only is this recipe from Delish a great low-carb alternative to the Italian favorite, but it’s also a great way to impress your friends!

Ingredients:

  • 6 large zucchini
  • 16-ounce container ricotta
  • 3/4 cup Parmesan, grated, divided
  • 1 cup mozzarella, grated
  • 2 large eggs
  • 1/2 teaspoon garlic powder
  • 1 cup marinara
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400 °F.
  2. Slice zucchini into 1/8-inch strips lengthwise and drain.
  3. Combine ricotta, eggs, 1/2 cup Parmesan, and garlic powder in a small bowl and season with pepper and salt to taste.
  4. Spread a thin layer of marinara on the bottom of a 9 x 13-inch baking dish. 
  5. Add a thin layer of sauce to each zucchini slice, place ricotta mixture on top, and sprinkle with mozzarella. 
  6. Roll zucchini slices up and pack tightly in the baking dish, sprinkling with remaining Parmesan. 
  7. Bake until zucchini becomes tender and cheese is melted, approximately 20 minutes.

8. Marinated Roasted Chicken Fajitas

What’s better than a steaming plate of chicken fajitas? We can’t think of much. And with this low-carb recipe from Health-Bent, you can still enjoy a Tex-Mex classic—no tortillas required!

Ingredients:

  • 1-1/2 pounds chicken breasts 
  • 1 large red onion 
  • 2 large bell peppers 
  • Toppings of choice

For marinade

  • 3 tablespoons olive oil 
  • 1 tablespoon chili powder 
  • 1 tablespoon sweetener of choice 
  • 1/2 teaspoon ginger 
  • 1/2 teaspoon cinnamon 
  • 1/2 teaspoon garlic powder 
  • Salt and pepper to taste
  • Toppings of choice

Instructions:

  1. Slice chicken breasts in half lengthwise. 
  2. Combine marinade ingredients in a reclosable plastic bag, add chicken breast, and coat thoroughly.
  3. Allow to marinate in the refrigerator for up to 24 hours.
  4. Slice peppers and onions into strips and place on a baking sheet.
  5. Drizzle with oil, season with salt and pepper, and roast at 400 ºF until onions caramelize.
  6. Sauté marinated chicken until chicken is cooked through and marinade has developed a crust, approximately 7 minutes. 
  7. Slice chicken into strips and serve over roasted peppers and onions.
  8. Garnish with avocado, lime juice, or other toppings of choice.

9. Taco Tomatoes

What do you do when you’re an absolute taco addict but trying to steer clear of all those carb-laden taco shells? Put your taco in a tomato. Seriously. And this recipe from Delish shows you just how easy it is.

  • 1 tablespoon extra-virgin olive oil
  • 3/4 pound ground beef
  • 1 medium onion, chopped
  • 1-ounce packet taco seasoning
  • 4 large ripe beefsteak tomatoes
  • 1/2 cup shredded Mexican cheese blend
  • 1/2 cup iceberg lettuce, shredded
  • 1/4 cup sour cream

Instructions:

  1. Heat oil in skillet over medium heat.
  2. Sauté onion until tender, about 5 minutes. 
  3. Add taco seasoning and ground beef and cook until beef is crumbly and no longer pink, about 8 minutes. Drain fat.
  4. Place tomatoes stem side down and cut into 6 wedges, being sure not to slice all the way through. 
  5. Spread tomato wedges and fill with taco meat.
  6. Top with lettuce, cheese, and sour cream.

10. Cauliflower Rice Fish Taco Bowls

This low-carb alternative to the traditional grain bowl has it all—spice, tang, and texture. So if you’re looking for an altogether out of the ordinary—and totally filling—low-carb dinner idea, this recipe from Recipe Runner is for you!

Ingredients:

For mahi-mahi

  • 1 pound mahi-mahi fillets
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • 1 teaspoon ancho chili powder or regular chili powder
  • 1/2 teaspoon ground cumin
  • 1 jalapeño, seeded and diced
  • 2 tablespoons cilantro, chopped
  • Salt and ground black pepper to taste

For mango salsa

  • 2 Ataulfo mangos or 1 standard mango, peeled and diced
  • 3 tablespoons red onion, diced
  • 1 tablespoon cilantro, chopped
  • 1/2 lime, juiced
  • 1/4 teaspoon ancho chili powder or regular chili powder
  • Salt to taste

For cauliflower rice

  • 24 ounces cauliflower rice
  • 1/2 teaspoon ancho chili powder or regular chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 lime, juiced
  • 2 tablespoons cilantro, chopped
  • Salt and ground black pepper to taste

For chili lime vinaigrette

  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon chili powder
  • Salt and ground black pepper to taste

For garnish

  •  1 avocado, diced
  •  Extra cilantro

Instructions:

  1. Combine mahi-mahi ingredients in a shallow dish and marinate for 15 minutes, flipping halfway through.
  2. Bake fillets at 400 °F for 12 to 15 minutes or grill 3 to 5 minutes on each side, depending on thickness. 
  3. Let fillets rest for 5 minutes and then flake using a fork.
  4. Combine mango salsa ingredients in a large bowl and adjust seasonings to taste.
  5. Combine vinaigrette ingredients in a small bowl and adjust seasonings to taste.
  6. In a large oiled skillet over medium-high heat, sauté cauliflower rice, chili powder, garlic powder, and cumin for approximately 4 to 6 minutes, stirring occasionally. 
  7. Squeeze in lime juice, stir in cilantro, and cook for an additional minute.
  8. Fill bowls with cauliflower rice and top with mahi-mahi, salsa, avocado, and vinaigrette.

11. Keto Low-Carb Chicken Stir Fry

If you’re looking for something quick and easy to make on a busy weeknight, look no further than this Asian-inspired recipe from Noshtastic. In less than 30 minutes, you’ll have a low-carb stir fry the whole family will enjoy.

Ingredients:

  • 1 pound chicken breasts, cut into thin slices
  • 2 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 4 tablespoons gluten-free soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 cup onion
  • 2 cups broccoli
  • 1/2 red bell pepper
  • 1 cup mushrooms
  • 2 teaspoons sesame oil
  • 1/2 teaspoon red pepper flakes

Instructions:

  1. Marinate chicken in ginger, garlic, soy sauce, and apple cider vinegar in reclosable plastic bag or bowl and refrigerate for a minimum of 30 minutes.
  2. Heat olive oil in a large wok and sauté onions for 2 minutes.
  3. Add bell pepper and broccoli and sauté until just tender.
  4. Transfer vegetables to a covered bowl to keep warm.
  5. Remove chicken from marinade, add more oil to wok, and cook over high heat for 3 to 4 minutes on each side or until chicken is cooked through. Don’t throw away remaining marinade.
  6. Return cooked vegetables to the wok along with remaining marinade, sesame oil, mushrooms, and red pepper flakes and cook for approximately 3 to 4 minutes or until mushrooms are tender. 
  7. Serve immediately.

12. General Tso Tofu with Cashews

If you’re ready for a mouth-watering low-carb meal with Asian appeal, then feast your eyes on this recipe from Simply Beautiful Eating. We think it’s, well, simply beautiful.

Ingredients:

  • 2 blocks extra firm tofu, drained
  • 3 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 2 tablespoons sweet chili sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons hoisin sauce
  • 2 garlic cloves, minced
  • 2 tablespoons maple syrup
  • 1/2 cup raw cashews
  • 1 green onion, chopped, for garnish

Instructions:

  1. Drain tofu, cut into bite-sized pieces, place in reclosable plastic bag with cornstarch, and shake until tofu is evenly coated.
  2. Heat oil in a large pan and stir fry tofu until browned and crispy.
  3. Pour in sauce ingredients and mix with tofu until all pieces are evenly coated and sauce has become sticky.
  4. Add cashews and heat through. 
  5. Garnish with green onions and serve with veggie noodles or cauliflower rice.

13. Caribbean Shrimp Tacos With Roasted Jalapeño Pineapple Salsa

We’re taking you to the Caribbean with this recipe from Half Baked Harvest. And if you think you don’t have time for this sweet and spicy taste of the tropics, think again. Because you’ll be sitting down to dinner faster than you can call for takeout!

Ingredients:

  • 1-1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • Salt and pepper to taste
  • Corn or flour tortillas
  • Sliced avocado and lettuce for serving

For roasted jalapeño pineapple salsa verde

  • 4 tomatillos, husked and halved
  • 1 jalapeño
  • 2 cloves garlic, skin on
  • 1 lime, juiced
  • 1/2 orange, juiced
  • 1/4 cup cilantro, roughly chopped
  • 1/2 cup pineapple, diced
  • 1/4 cup mango, diced

Instructions:

  1. Preheat oven to 425 °F. 
  2. Toss shrimp, olive oil, allspice, chili powder, thyme, ginger, cinnamon, and a pinch of pepper and salt on a baking sheet.
  3. Arrange a single layer of ingredients on one side of a baking sheet.
  4. Add jalapeño, tomatillos, and garlic to the other side of the sheet.
  5. Transfer to oven and roast 10 to 12 minutes or until shrimp is pink and opaque and tomatillos lightly charred. Set shrimp aside and remove garlic from skins.
  6. Blend roasted jalapeño, tomatillos, garlic, orange juice, lime juice, and cilantro until smooth.
  7. Stir in mango, pineapple, and a pinch of salt. 
  8. Spoon shrimp into warm tortillas and top with salsa, lettuce, and avocado.

9 Easy Low-Carb Recipes for Breakfast and Lunch

So now we’ve gotten you ready to tackle dinner, but what about breakfast and lunch? After all, unless you’re into intermittent fasting, chances are you need to eat more than once a day! 

With that in mind, we now bring you 10 bonus recipes that will make your low-carb breakfasts and lunches a breeze.

1. Keto Egg Cups

Looking for a low-carb and keto-friendly breakfast idea you can make ahead of time? Then this quick and easy recipe from Life Made Keto is right up your alley. And with nine different varieties of egg cup to choose from, you’ll have breakfast for every day of the week—and then some!

Ingredients:

For muffin base

  • 10 large eggs
  • 1 to 1-1/2 teaspoons sea salt (or to taste)
  • 1/4 to 1/2 teaspoon black pepper (or to taste)

For broccoli and cheddar muffins

  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1-1/2 cups broccoli, steamed and chopped (or frozen and thawed)
  • 2/3 cup cheddar cheese, grated, plus more for topping

For buffalo chicken muffins

  • 1/3 cup buffalo sauce
  • 1/3 cup green onions, chopped
  • 1 cup cooked chicken, chopped

For ham and cheddar muffins

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried mustard or Dijon (optional)
  • 2/3 cup cheddar cheese, grated, plus more for topping
  • 3/4 cup cooked ham, chopped

For kimchi muffins

  • 1/2 teaspoon toasted sesame oil
  • 1/3 cup kimchi, finely chopped
  • 1/4 cup red peppers, diced
  • 1/3 cup cooked bacon, crumbled (optional)

For jalapeño popper muffins

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 to 4 jalapeño peppers, deseeded and chopped, plus slices for topping
  • 1/3 cup cream cheese, softened
  • 1/2 cup cheddar cheese, grated
  • 1/3 cup cooked bacon, crumbled

For mushroom, pepper, and spinach muffins

  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder (optional)
  • 1 cup white button or cremini mushrooms, chopped
  • 1/2 cup green bell peppers, diced
  • 1 cup spinach, chopped
  • 1/4 cup cooked sausage, diced (optional)

For spinach and cheese muffins

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 2 cups spinach, chopped
  • 1-1/2 cups Parmesan cheese, grated, plus more for topping

For sun-dried tomato, Parmesan, and spinach muffins

  • 1/3 cup sun-dried tomatoes, soaked until tender and chopped
  • 3/4 cup spinach, chopped
  • 1/4 cup loosely packed fresh basil, chopped
  • 1 cup Parmesan cheese, grated, plus more for topping

For tomato, spinach, and Parmesan muffins

  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon Italian seasoning
  • 1 cup ripe tomatoes, diced
  • 1 cup spinach, chopped
  • 3/4 cup Parmesan cheese, grated, plus more for topping

Instructions:

For muffin base

  1. Preheat oven to 400 °F and grease or line a muffin pan.
  2. Whisk eggs, pepper, and salt in a large bowl.

For broccoli and cheddar muffins

  1. Whisk thyme and garlic powder into egg base until combined well.
  2. Stir in broccoli and cheese.
  3. Pour mixture into muffins tins until approximately 2/3 full.
  4. Sprinkle with additional cheddar and bake for 12 to 15 minutes or until muffins have set.

For buffalo chicken muffins

  1. Whisk buffalo sauce and garlic powder into egg base until combined well.
  2. Mix in green onions.
  3. Pour mixture into muffin tins until approximately 2/3 full.
  4. Add 2 to 3 tablespoons of chicken to each muffin cup.
  5. Bake for 12 to 15 minutes or until muffins have set.
  6. Drizzle with buffalo sauce and serve.

For ham and cheddar muffins

  1. Whisk onion powder and garlic powder into egg base until combined well.
  2. Stir in cheddar cheese and ham.
  3. Pour mixture into muffin tins until approximately 2/3 full.
  4. Top with additional ham and cheese.
  5. Bake for 12 to 15 minutes or until muffins have set.

For kimchi muffins

  1. Whisk sesame oil into egg base until combined well.
  2. Stir in cheese, kimchi, and bacon.
  3. Pour mixture into muffin tins until approximately 2/3 full.
  4. Top with additional and bacon.
  5. Bake for 12 to 15 minutes or until muffins have set.

For jalapeño popper muffins

  1. Whisk onion powder, garlic powder, and cream cheese into egg base until combined well.
  2. Stir in jalapeño, cheddar cheese, and bacon.
  3. Pour mixture into muffin tins until approximately 2/3 full.
  4. Place jalapeño slice on top of each muffin.
  5. Bake for 12 to 15 minutes or until muffins have set.

For mushroom, pepper, and spinach muffins

  1. Whisk Italian seasoning into egg base until combined well.
  2. Stir in spinach, peppers, mushrooms, and sausage.
  3. Pour mixture into muffin tins until approximately 2/3 full.
  4. Bake for 12 to 15 minutes or until muffins have set.

For spinach and cheese muffins

  1. Whisk basil and garlic powder into egg base until combined well.
  2. Stir in cheese and spinach.
  3. Pour mixture into muffin tins until approximately 2/3 full.
  4. Sprinkle with additional cheese.
  5. Bake for 12 to 15 minutes or until muffins have set.

For sun-dried tomato, Parmesan, and spinach muffins

  1. Mix sun-dried tomatoes, basil, spinach, and cheese into egg base until combined well.
  2. Pour mixture into muffin tins until approximately 2/3 full.
  3. Sprinkle with additional cheese.
  4. Bake for 12 to 15 minutes or until muffins have set.

For tomato, spinach, and Parmesan muffins

  1. Whisk Italian seasoning and garlic powder into egg base until combined well.
  2. Stir in spinach, tomatoes, and cheese.
  3. Pour mixture into muffin tins until approximately 2/3 full.
  4. Sprinkle with additional cheese.
  5. Bake for 12 to 15 minutes or until muffins have set.

2. Low-Carb Breakfast Hash

What better way to start the weekend off right than with a hot plate of eggs, bacon, and hash browns? Wait, you’re low-carb now, so hash browns are decidedly off the menu. No worries. This recipe from Delish is so satisfying you’ll never even miss those pesky spuds.

Ingredients:

  • 6 slices bacon, cut into 1-inch pieces
  • 4 eggs
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 large head of cauliflower, chopped
  • 1/4 teaspoon smoked paprika
  • 3 tablespoons water, divided
  • 2 cloves garlic, minced
  • 2 tablespoons chives, finely chopped
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste

Instructions:                    

  1. Fry bacon in a large skillet until crispy.
  2. Drain bacon on paper towels, but leave leftover bacon fat in skillet.
  3. Cook onion, cauliflower, and bell pepper in the same skillet over medium heat until vegetables begin to turn golden brown and soften.
  4. Season to taste with pepper, salt, and paprika and add 2 tablespoons of water.
  5. Cover skillet and cook until cauliflower is tender and all water has evaporated, approximately 5 minutes.
  6. Stir in chives and garlic and continue cooking until garlic is fragrant, approximately 30 seconds. 
  7. Using a spoon, make four holes in the hash, crack an egg into each, and season with pepper and salt to taste.
  8. Sprinkle entire skillet with cheese and bits of cooked bacon.
  9. Return cover to skillet and continue cooking until eggs are done to taste (approximately 5 minutes for sunny side up).

3. Baked Avocado Eggs

Avocados and eggs? For breakfast? Yes, it’s really a thing. And it’s really good for you too. And this recipe from Tasty makes it so easy you’ll wonder why you didn’t think of it yourself.

Ingredients:

  • 2 avocados
  • 4 eggs
  • 1/4 bacon bits
  • 1 cherry tomato, quartered
  • 1 sprig fresh basil, chopped
  • 2 tablespoons chives, chopped
  • Cheddar cheese, shredded
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400 °F.
  2. Halve avocados and remove pits.
  3. Place avocado halves on baking sheet, scooping out some flesh to make a larger hole.
  4. Crack an egg into each hole and season with pepper and salt.
  5. Add toppings of choice and bake for 15 minutes or until yolks are done to taste.
  6. Garnish with fresh herbs.

4. Cauliflower-Crusted Quiche

If you’re a lover of quiche, saying goodbye to this brunch staple may be almost more than you can bear (without an extra mimosa, that is), but with this offering from Tasty, love means never having to say goodbye.

Ingredients:

  • 1 head cauliflower, cut into florets
  • 1/2 cup Parmesan cheese, grated
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon salt, divided
  • 6 eggs, divided
  • 1 cup milk
  • 1/2 cup feta cheese, crumbled
  • 1/2 teaspoon pepper
  • 1/2 tablespoon olive oil
  • 8 spears asparagus, trimmed, cut into 1-inch pieces
  • 4 cups baby spinach
  • 4 green onions, chopped

Instructions:

  • Preheat oven to 425 °F.
  • Pulse cauliflower in a food processor until a meal-like consistency is reached.
  • Microwave for 5 minutes and allow to cool, then wrap in a clean towel and squeeze out excess water.
  • Combine cauliflower, 1 egg, garlic powder, 1/4 teaspoon salt, and Parmesan cheese in a large bowl.
  • Press crust mixture evenly into the bottom and sides of a tart or pie plate.
  • Bake for 15 to 18 minutes or until golden brown, and then allow to cool.
  • Lower oven temperature to 375 °F.
  • Whisk together 5 eggs, feta cheese, milk, pepper, and a 1/2 teaspoon salt in a separate bowl.
  • Heat olive oil in a medium skillet over medium heat. 
  • Add asparagus and cook until just tender.
  • Add spinach and cook until just wilted.
  • Place spinach and asparagus on the bottom of the cooked crust, pour cheese and egg mixture over top, and garnish with green onions.
  • Bake for 45 minutes or until eggs are set and quiche is slightly golden.

5. California Grilled Chicken Avocado and Mango Salad

Who said you can’t take a trip to the tropics on your lunch break? With this quick and easy low-carb recipe from Skinnytaste, you’ll be there in no time.

Ingredients:

  • 12 ounces grilled chicken breast, sliced
  • 1 cup avocado, diced
  • 1 cup mango, diced
  • 2 tablespoons red onion, diced
  • 6 cups baby red butter lettuce

For the vinaigrette

  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • Salt and cracked pepper to taste

Instructions:

  1. Whisk together ingredients for vinaigrette and set aside.
  2. Toss chicken, mango, avocado, and red onion together.
  3. Fill one large salad platter or four small dishes with baby greens.
  4. Top with chicken mixture and drizzle with dressing.

6. Roasted Eggplant Salad with Smoked Almonds and Goat Cheese

If you’re in the mood for something that’s both vegetarian and low-carb, then this savory—and, frankly, gorgeous to look at—recipe from Kitchn should check all the boxes.

Ingredients:

  • 2 large eggplants, cubed and salted
  • 1/3 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or sugar substitute
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cumin
  • 4 large garlic cloves, roughly chopped
  • 1 lemon, juiced
  • 1 tablespoon soy sauce
  • 1 cup flat parsley leaves, roughly chopped
  • 1/2 cup smoked almonds, roughly chopped
  • 2 ounces goat cheese, crumbled and divided
  • 1/4 cup finely chopped scallions

Instructions:

  1. Preheat oven to 400 °F.
  2. Cut eggplant into approximately 1-inch cubes.
  3. Toss eggplant into a large bowl, lightly sprinkle with salt, and set aside.
  4. Whisk together olive oil, apple cider vinegar, smoked paprika, cumin, and honey.
  5. Use a paper towel to remove excess salt from eggplant and then toss with marinade and garlic. 
  6. Layer eggplant on a large parchment-lined sheet pan and roast for 40 minutes, stirring occasionally, until tender and lightly browned.
  7. Whisk soy sauce and lemon juice and toss with cooled eggplant.
  8. Stir in parsley, smoked almonds, and the majority of the goat cheese.
  9. Spoon salad into a serving bowl, sprinkle with remaining goat cheese crumbles, and garnish with scallions. 

7. Kale Salad with Creamy Lemon Tahini Dressing

Yeah, we know we’re on a salad kick, but who doesn’t love a tasty salad for lunch? And this super easy recipe from Vegangela is just too good to be denied!

Ingredients:

  • 1 head kale (or other salad greens)
  • 1 cucumber, peeled and diced 
  • 2 avocados, diced 
  • 2 tomatoes, diced 
  • 1 can garbanzo beans (chickpeas), drained and rinsed 
  • Hemp seeds

For dressing

  • 1/2 cup tahini 
  • 3/4 cup water 
  • 1 lemon, juiced 
  • 1 large garlic clove, minced 
  • Salt and pepper to taste

Instructions:

  1. Whisk together dressing ingredients, adding water as needed to achieve desired consistency. 
  2. Toss dressing with kale and enjoy!

8. Paleo Lettuce Wraps

How about a little change of pace? While we’re still in the realm of salad greens, you can bet these paleo lettuce wraps from Health-Bent are nobody’s salad!

Ingredients:

  • 3 tablespoons oil of choice
  • 1 pound chicken breasts or thighs (or ground chicken)
  • 4 ounces shiitake mushrooms, chopped
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 2 green onions, finely chopped
  • Handful of cilantro, chopped
  • 1 lemon, juiced
  • 1/4 cup soy sauce
  • 1 teaspoon chili garlic sauce
  • 1 teaspoon sesame oil
  • 1 avocado, sliced
  • Iceberg lettuce

Instructions:

  1. Cook chicken in 2 tablespoons of oil until done.
  2. Add lemon juice, soy sauce, chili sauce, sesame oil, cilantro, and green onions to a serving bowl.
  3. Add cooked chicken to the bowl.
  4. Using remaining oil, sauté onions and mushrooms until tender, approximately 10 minutes.
  5. Add garlic a couple of minutes before onions and mushrooms are done cooking and then pour mixture into the bowl and toss everything to coat.
  6. Slice lettuce in half lengthwise, removing stem, and separate into “cups.”
  7. Pile chicken mixture on top and garnish with avocado.

9. Italian Tuna and Green Bean Salad

For a light yet flavorful lunch idea, this recipe from Coley Cooks can’t be beat.

Ingredients:

  • 1 pound thin green beans, ends removed
  • 1/4 to 1/2 small red onion, very thinly sliced
  • Two 5-ounce cans Italian or Spanish tuna in olive oil
  • 1 lemon, juiced (or more to taste)
  • 1/4 cup Italian flat leaf parsley
  • Extra-virgin olive oil for drizzling
  • Coarse sea salt for sprinkling

Instructions:

  1. Boil heavily salted water in a medium-sized pot and make an ice bath in a separate container.
  2. Drop green beans in boiling water for 20 seconds and then place immediately in an ice bath.
  3. Drain green beans and dry thoroughly.
  4. Transfer green beans to a serving platter, cover with red onions and chunks of tuna, and drizzle with olive oil from the can, lemon juice, and extra-virgin olive oil.
  5. Garnish with parsley and sea salt.

As you can see, low-carb is really pretty easy—and delicious—once you’ve gotten the hang of it. So embrace your newfound low-carb lifestyle and enjoy all the flavor the world has to offer!

Low-carb Chocolate Lasagna Recipe

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