Struggling to find delicious, satisfying keto lunches that keep you full and energized? These 22 best keto lunch recipes are packed with healthy fats, quality protein, and low carbs, making them perfect for boosting energy and supporting weight loss.
From hearty salads and protein-packed wraps to creamy casseroles and easy meal-prep bowls, these recipes will keep you on track and excited for lunchtime.
Whether you need a quick grab-and-go option or a cozy sit-down meal, these ideas make keto eating simple, tasty, and effective! ???
Avocado and Egg Salad
Avocado and Egg Salad is a delightful twist on traditional egg salad, combining creamy avocado with crispy bacon for a satisfying and savory dish. This recipe is not only low in carbs but also packed with healthy fats, making it perfect for anyone following a keto diet.
The flavors meld beautifully, providing a rich taste experience with every bite. Plus, it’s quick and easy to whip up, making it an ideal lunch option that you can prepare in no time!
Ingredients
- 4 hard-boiled eggs, chopped
- 1 ripe avocado, mashed
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- In a mixing bowl, combine the chopped hard-boiled eggs, mashed avocado, mayonnaise, and Dijon mustard.
- Mix everything together gently until well combined. Adjust seasoning with salt and pepper according to your taste.
- Serve the egg salad on a bed of lettuce leaves, or enjoy it on its own for a refreshing meal.
- Store any leftovers in an airtight container in the refrigerator for up to two days.
Zucchini Noodles with Pesto and Grilled Chicken
If you’re looking for a refreshing and low-carb lunch, zucchini noodles with pesto and grilled chicken is a delightful choice. This dish combines the fresh taste of zucchini with the rich flavor of pesto, providing a satisfying meal that’s both healthy and simple to prepare.
The grilled chicken adds a protein boost, making it perfect for anyone on a keto diet or anyone looking to shed a few pounds. With its bright colors and vibrant flavors, this dish is sure to please your taste buds while keeping your lunch light and nutritious.
Ingredients
- 2 medium zucchinis
- 1 cup homemade or store-bought pesto
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cherry tomatoes, halved (for garnish)
- Fresh basil leaves (for garnish)
Instructions
- Prepare the Zucchini: Use a spiralizer to turn the zucchinis into noodles. Set aside.
- Grill the Chicken: Preheat your grill or grill pan over medium heat. Rub the chicken breasts with olive oil, salt, and pepper. Grill for about 6-7 minutes on each side or until fully cooked. Let rest and then slice.
- Combine the Ingredients: In a large bowl, toss the zucchini noodles with the pesto until well coated.
- Assemble the Dish: Place the zucchini noodles on a plate, top with grilled chicken slices, and garnish with halved cherry tomatoes and fresh basil leaves.
- Serve: Enjoy your healthy zucchini noodles with pesto and grilled chicken immediately!
Keto Taco Salad with Ground Beef
If you’re looking for a satisfying and flavorful lunch, a Keto Taco Salad with Ground Beef is a fantastic option. This dish is packed with protein and fresh vegetables, making it not only delicious but also a nutritious choice for anyone on a keto diet. The combination of seasoned beef, cheese, and fresh toppings provides a mix of flavors that is both hearty and refreshing.
Best of all, this recipe is straightforward and quick to prepare, perfect for a busy day. You can easily customize it with your favorite toppings, ensuring that each bite is just how you like it. Plus, it’s a fun way to enjoy the classic taco flavors while sticking to your dietary goals.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- Fresh cilantro for garnish
Instructions
- Cook the Beef: In a skillet over medium heat, add olive oil and ground beef. Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
- Season the Beef: Add chili powder, cumin, garlic powder, salt, and pepper to the beef. Stir to combine and cook for an additional 2-3 minutes.
- Prepare the Salad Base: In a large bowl, combine mixed salad greens, cherry tomatoes, and avocado.
- Assemble the Salad: Top the salad with the seasoned beef and sprinkle shredded cheese on top.
- Serve: Add a dollop of sour cream and garnish with fresh cilantro before serving. Enjoy your delicious and satisfying Keto Taco Salad!
Cauliflower Rice Stir-Fry with Shrimp
Cauliflower Rice Stir-Fry with Shrimp is a delightful meal that brings together the lightness of cauliflower rice and the savory goodness of shrimp. This dish is not only satisfying but also low in carbs, making it ideal for anyone following a keto diet. With a mix of colorful veggies, each bite bursts with flavor, ensuring that you won’t miss traditional fried rice.
The beauty of this recipe lies in its simplicity. You can whip it up in 30 minutes or less, making it a quick option for lunch or dinner. Plus, it’s versatile; feel free to customize it with your favorite vegetables or proteins. Here’s how to make it:
Ingredients
- 1 head of cauliflower, grated (or 4 cups cauliflower rice)
- 1 pound shrimp, peeled and deveined
- 1 cup bell peppers, sliced (red and green)
- 1 cup snap peas, trimmed
- 2 green onions, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (or coconut aminos for a keto-friendly option)
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Prepare the Cauliflower: If using a whole head, grate the cauliflower until it resembles rice. Set aside.
- Sauté the Shrimp: In a large pan, heat sesame oil over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink. Remove and set aside.
- Cook the Vegetables: In the same pan, add garlic, bell peppers, and snap peas. Stir-fry for 3-4 minutes until they soften.
- Add Cauliflower Rice: Stir in the grated cauliflower and cook for another 5 minutes, mixing well with the vegetables.
- Combine Everything: Return the cooked shrimp to the pan, add soy sauce, and season with salt and pepper. Toss everything together until heated through.
- Serve: Garnish with sliced green onions before serving. Enjoy your healthy and delicious meal!
Spinach and Feta Stuffed Chicken Breast
Spinach and feta stuffed chicken breast is a simple yet flavorful dish that fits well into a keto lifestyle. This recipe combines tender chicken with a creamy, savory filling, making each bite satisfying and delicious. Plus, it’s a breeze to prepare, so you can whip it up even on a busy day.
The blend of fresh spinach and tangy feta cheese not only adds a burst of flavor but also packs in nutrients. Serve this dish alongside a fresh salad for a complete meal that keeps you on track with your weight loss goals. Here’s how to make it:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup cream cheese, softened
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, oregano, salt, and pepper. Mix until well combined.
- Using a sharp knife, create a pocket in each chicken breast. Stuff each pocket with the spinach and feta mixture.
- Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking dish and bake for 20-25 minutes or until the chicken is fully cooked and juices run clear.
- Let the chicken rest for a few minutes before serving. Enjoy with a side salad for a delicious, low-carb meal!
Eggplant Lasagna
Eggplant lasagna is a delicious and satisfying twist on a classic Italian dish, making it a fantastic option for anyone following a keto diet. Instead of traditional pasta, layers of thinly sliced eggplant are used, which not only reduces the carb content but also adds a unique flavor and texture to the meal.
This dish combines rich marinara sauce, creamy ricotta, and gooey mozzarella cheese for a comforting experience that’s both hearty and healthy. Plus, it’s simple to make! Whether you’re prepping it for a family dinner or a meal prep for the week, this recipe will leave you feeling full and satisfied without the extra carbs.
Ingredients
- 2 medium eggplants, sliced lengthwise
- 3 cups marinara sauce (sugar-free)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare the Eggplant: Preheat your oven to 400°F (200°C). Lightly salt the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- Make the Cheese Mixture: In a bowl, combine ricotta cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix well.
- Layer the Lasagna: In a baking dish, spread a layer of marinara sauce at the bottom. Layer eggplant slices, followed by the ricotta mixture, and a sprinkle of mozzarella. Repeat the layers, finishing with marinara sauce and a generous topping of mozzarella and Parmesan cheese.
- Bake: Drizzle olive oil over the top and cover the dish with foil. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Serve: Allow the lasagna to cool slightly before slicing. Enjoy your keto eggplant lasagna warm, garnished with fresh herbs if desired!
Cobb Salad with Grilled Chicken
This Cobb Salad with Grilled Chicken is a delightful mix of flavors and textures that makes for an ideal keto lunch. With crispy bacon, creamy avocado, and tender grilled chicken, it’s not only satisfying but also packed with nutrients to keep you energized throughout the day.
Simple to prepare, you can whip this up in no time, making it perfect for a quick meal. Whether you’re on a weight loss journey or simply looking to eat healthier, this salad hits all the right notes.
Ingredients
- 2 cups chopped romaine lettuce
- 1 grilled chicken breast, sliced
- 2 hard-boiled eggs, quartered
- 1 avocado, sliced
- 4 slices of cooked bacon, crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup blue cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the Base: In a large bowl, lay the chopped romaine lettuce as the base.
- Add Toppings: Arrange the sliced grilled chicken, quartered eggs, avocado slices, crumbled bacon, and cherry tomatoes on top of the lettuce.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Dress the Salad: Drizzle the dressing over the salad just before serving and toss gently, if desired.
- Serve and Enjoy: Garnish with blue cheese, if using, and dig in!
Buffalo Chicken Lettuce Wraps
Buffalo Chicken Lettuce Wraps are a flavorful and refreshing way to enjoy a satisfying meal without the carbs. These wraps deliver a spicy kick from buffalo sauce, perfectly balanced with the coolness of crisp lettuce. They make a simple and fun lunch option that feels indulgent while still being healthy.
Not only are they quick to prepare, but they are also versatile. You can customize the level of heat and add your favorite toppings. Pair them with a side of ranch or blue cheese dressing for an extra layer of flavor. Perfect for those following a keto diet or anyone looking to shed some pounds!
Ingredients
- 2 cups cooked chicken, shredded
- 1/4 cup buffalo sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 head of romaine or iceberg lettuce, leaves separated
- 1/4 cup ranch or blue cheese dressing
- Chopped green onions for garnish
Instructions
- In a mixing bowl, combine the shredded chicken, buffalo sauce, olive oil, garlic powder, onion powder, and season with salt and pepper. Mix well until the chicken is evenly coated.
- Lay out the lettuce leaves on a serving platter. Spoon a generous amount of the buffalo chicken mixture onto each leaf.
- Drizzle with ranch or blue cheese dressing and sprinkle chopped green onions on top.
- Serve immediately and enjoy your fresh and zesty buffalo chicken lettuce wraps!
Stuffed Bell Peppers with Cauliflower Rice
Stuffed bell peppers with cauliflower rice are a delightful and satisfying option for anyone looking to enjoy a healthy meal. These colorful peppers are not only visually appealing but also packed with flavor. The combination of savory fillings and the natural sweetness of the peppers makes each bite enjoyable. Plus, they’re simple to prepare, making them a great choice for a quick lunch or dinner.
This recipe is versatile, allowing you to customize the fillings based on your preferences. The cauliflower rice serves as a low-carb alternative to traditional grains, making this dish perfect for a keto diet. With the added crunch of fresh herbs, each stuffed pepper brings a burst of flavor that’s hard to resist.
Ingredients
- 4 medium bell peppers (any color)
- 2 cups cauliflower rice
- 1 cup cooked ground turkey or beef
- 1/2 cup diced onions
- 1 cup diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet over medium heat, sauté the onions until translucent. Add the cooked ground meat, cauliflower rice, diced tomatoes, garlic powder, cumin, salt, and pepper. Stir well and cook for about 5-7 minutes until heated through.
- Stuff each bell pepper with the cauliflower rice mixture, packing it in gently. If desired, sprinkle shredded cheese on top.
- Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.
- Remove from the oven, garnish with fresh cilantro, and serve warm.
Grilled Salmon with Asparagus
Grilled Salmon with Asparagus is a delightful dish that’s both nutritious and satisfying. The flaky salmon, kissed by the grill, brings a smoky flavor and pairs wonderfully with tender asparagus, making it a wholesome option for anyone on a keto diet. This recipe is not only flavorful but also easy to prepare, making it perfect for a quick lunch or dinner.
The combination of the rich salmon and the fresh, crisp asparagus offers a burst of taste that will leave you feeling full without any guilt. Plus, it’s packed with healthy fats and vitamins, ideal for weight loss journeys. Here’s how to make it:
Ingredients
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 asparagus spears
- 1 lemon, sliced
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix together olive oil, garlic powder, paprika, salt, and pepper. Brush this mixture over the salmon fillets.
- Arrange the asparagus on a plate and drizzle with a little olive oil, then sprinkle with salt and pepper.
- Place the salmon on the grill, skin-side down, and cook for about 5-6 minutes per side, or until the salmon flakes easily with a fork.
- In the last few minutes of cooking, add the asparagus to the grill. Cook until they are tender and slightly charred.
- Serve the grilled salmon with the asparagus and fresh lemon slices for added flavor.
Keto Chicken Alfredo with Broccoli
Keto Chicken Alfredo with Broccoli is a deliciously creamy dish that satisfies cravings while keeping your carb intake low. This recipe pairs tender chicken with fresh broccoli, all enveloped in a rich Alfredo sauce made from healthy ingredients. It’s a breeze to prepare, making it perfect for a quick lunch or dinner option.
The flavors blend beautifully, offering a comforting taste without sacrificing your keto goals. With minimal prep time and just a few ingredients, this meal is an easy way to enjoy a classic favorite in a healthier way.
Ingredients
- 2 chicken breasts, diced
- 2 cups broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the Chicken: In a skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add Garlic and Broccoli: Stir in the minced garlic and broccoli florets. Cook for another 3-4 minutes until the broccoli is tender but still bright green.
- Make the Alfredo Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and combined, creating a creamy sauce.
- Combine: Once the sauce has thickened slightly, mix in the cooked chicken and broccoli. Toss everything together well to coat in the sauce.
- Serve: Remove from heat and serve immediately. Enjoy your Keto Chicken Alfredo with a sprinkle of extra Parmesan if desired!
Tuna Salad with Olive Oil and Lemon
This Tuna Salad with Olive Oil and Lemon is a refreshing and zesty dish that’s perfect for a light lunch or snack. With its bright flavors from fresh ingredients, it’s not only satisfying but also easy to whip up in no time. It combines tender tuna, crisp vegetables, and a tangy dressing, making it a delightful meal that fits perfectly into a keto diet.
The combination of olive oil and lemon juice adds a lovely richness and acidity that enhances the tuna’s natural flavor. Plus, it’s a great way to incorporate healthy fats into your meals, which can help with weight loss while keeping you full and satisfied. Give it a try for a quick and healthy option that’s sure to please your taste buds!
Ingredients
- 1 can (5 oz) tuna, drained
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 cup diced bell pepper
- 1/4 cup diced cucumber
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Fresh herbs (like parsley or cilantro), for garnish
Instructions
- In a mixing bowl, combine the drained tuna, diced bell pepper, cucumber, and green onions.
- Drizzle in the olive oil and lemon juice, then season with salt and pepper.
- Toss everything together until well mixed.
- Serve immediately or refrigerate for a bit to let the flavors meld.
- Garnish with fresh herbs before serving.
Zucchini Pizza Bites
Zucchini Pizza Bites are a fun and satisfying way to enjoy the flavors of pizza without the carbs. These bite-sized snacks deliver all the taste of traditional pizza, with a light and healthy twist. The mild flavor of zucchini pairs beautifully with savory toppings, making them a delightful option for lunch or a quick snack.
They’re easy to make, requiring just a few ingredients and minimal prep time. Whether you’re following a keto diet or simply looking for a healthier alternative, these little pizza bites are sure to please everyone. Plus, they’re customizable—add your favorite toppings to make them your own!
Ingredients
- 2 medium zucchinis, sliced into rounds
- 1 cup marinara sauce (low-carb)
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni (or your favorite toppings)
- 1 teaspoon Italian seasoning
- Fresh basil, for garnish
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Zucchini: Arrange the zucchini slices in a single layer on the baking sheet. Sprinkle a little salt on them and let them sit for about 10 minutes to draw out excess moisture.
- Add Sauce and Cheese: Pat the zucchini dry with a paper towel. Spoon a small amount of marinara sauce onto each slice, then top with shredded mozzarella cheese.
- Top with Toppings: Add your preferred toppings on top of the cheese, followed by a sprinkle of Italian seasoning for extra flavor.
- Bake: Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the cheese has melted and is bubbly.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil before serving.
Creamy Mushroom and Spinach Soup
This creamy mushroom and spinach soup is a warm and comforting dish, perfect for a keto lunch. With rich flavors and a smooth, velvety texture, it’s both satisfying and nutritious. Plus, it’s simple to whip up, making it an excellent choice for a quick meal during a busy day.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Add the sliced mushrooms and cook for about 5 minutes until they are tender.
- Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Reduce the heat to low and add the heavy cream. Stir until well combined, then season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Baked Avocado Eggs
Baked avocado eggs are a simple yet satisfying dish that combines the rich, creamy texture of avocado with perfectly cooked eggs. This recipe is not only tasty but also keeps you feeling full, making it a great choice for lunch if you’re watching your weight.
The flavor is a delightful mix of buttery avocado and savory egg, seasoned to your liking. Plus, it’s super easy to prepare, taking just a few minutes to whip up, which makes it perfect for a quick and healthy meal.
Ingredients
- 2 ripe avocados
- 4 large eggs
- Salt and pepper to taste
- Red pepper flakes (optional)
- Fresh herbs (optional, like chives or parsley)
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the avocados in half and remove the pits. Scoop out a little bit of flesh to create enough space for the eggs.
- Place the avocado halves in a baking dish, making sure they are stable. You can use crumpled aluminum foil to help them stay upright.
- Crack an egg into each avocado half. Season with salt and pepper, and add red pepper flakes if desired.
- Bake for about 15-20 minutes, or until the egg whites are set but the yolks are still runny.
- Garnish with fresh herbs before serving.
Keto Cauliflower Mac and Cheese
Keto Cauliflower Mac and Cheese is a delightful twist on the classic comfort food. This dish features tender cauliflower florets paired with a creamy, cheesy sauce, making it a satisfying option for anyone looking to enjoy a low-carb meal. The flavors are rich and savory, and the texture mimics traditional mac and cheese perfectly.
What makes this recipe so appealing is its simplicity. You can whip it up in no time, making it ideal for a quick lunch or dinner. Plus, it’s a great way to sneak in some veggies while enjoying a nostalgic favorite!
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and add the cauliflower florets. Cook for about 5-7 minutes until tender. Drain and set aside.
- In a mixing bowl, combine the cheddar cheese, cream cheese, almond milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Add the cooked cauliflower to the cheese mixture, stirring gently to coat all the florets evenly.
- Transfer the mixture to a baking dish. Sprinkle the Parmesan cheese and smoked paprika on top.
- Bake for 20-25 minutes until the top is golden and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Enjoy your Keto Cauliflower Mac and Cheese!
Greek Salad with Grilled Shrimp
This Greek salad with grilled shrimp is a delightful way to enjoy a light and nutritious meal that fits perfectly into a keto diet. The combination of fresh greens, juicy shrimp, and tangy feta creates a refreshing flavor profile that’s both satisfying and healthy. Plus, it’s easy to whip up, making it a fantastic option for a quick lunch or dinner.
The grilled shrimp add a savory touch that pairs beautifully with the crisp vegetables and olives, while the feta cheese gives a creamy texture. With just a few simple ingredients, this salad is not only delicious but also a breeze to prepare, ensuring you stay on track with your weight loss goals.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives
- 1 cup feta cheese, cubed
- 1 red bell pepper, diced
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Marinate the Shrimp: In a bowl, combine shrimp with olive oil, lemon juice, salt, and pepper. Let it marinate for about 15 minutes.
- Grill the Shrimp: Preheat the grill over medium-high heat. Place the shrimp on skewers and grill for 2-3 minutes on each side until they turn pink and opaque.
- Assemble the Salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, olives, bell pepper, and feta cheese.
- Add the Shrimp: Once cooked, place the grilled shrimp on top of the salad.
- Serve: Toss gently and enjoy your healthy Greek salad with grilled shrimp!
Pumpkin Seed Crusted Chicken
Pumpkin Seed Crusted Chicken is a delightful dish that combines the savory flavor of chicken with the crunchy texture of pumpkin seeds. This recipe is not only tasty but also simple to prepare, making it an ideal option for a quick keto lunch. The seeds add a nutty flavor and plenty of healthy fats, which fits perfectly into a weight-loss plan.
The chicken is baked until golden brown, ensuring it remains juicy on the inside while the crust adds a satisfying crunch. Pair it with a side of fresh vegetables for a nutritious meal that will keep you full and energized throughout the day.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup pumpkin seeds (pepitas)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a food processor, pulse the pumpkin seeds, Parmesan cheese, garlic powder, onion powder, salt, and pepper until finely ground.
- Coat each chicken breast with olive oil, then press the pumpkin seed mixture onto both sides of the chicken, ensuring an even coating.
- Place the coated chicken breasts on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the chicken is cooked through and the crust is golden brown.
- Garnish with fresh parsley if desired, and serve with your choice of vegetables.
Coconut Curry Chicken Skewers
Coconut Curry Chicken Skewers bring a burst of flavor to your lunch while keeping your keto goals in check. This dish combines the warmth of curry with the creaminess of coconut milk, creating a delightful contrast that’s both savory and satisfying. The skewers are simple to prepare, making them an ideal choice for a quick lunch or a gathering with friends.
The juicy chicken, infused with aromatic spices, pairs beautifully with fresh herbs for an added kick. These skewers are not just delicious; they also fit perfectly into a weight loss plan, providing protein and healthy fats without the extra carbs. Let’s dive into the ingredients and instructions for this tasty dish!
Ingredients
- 1 pound chicken breast, cut into cubes
- 1/2 cup coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon lime juice
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Slightly soaked wooden skewers
Instructions
- Marinate the Chicken: In a bowl, mix coconut milk, red curry paste, lime juice, soy sauce, garlic powder, ginger powder, salt, and pepper. Add the chicken cubes and toss to coat. Cover and let marinate for at least 30 minutes in the refrigerator.
- Prepare the Skewers: Preheat your grill or grill pan over medium heat. Thread the marinated chicken onto the soaked wooden skewers, leaving a little space between each piece.
- Grill the Skewers: Place the skewers on the grill and cook for about 4-5 minutes per side, or until the chicken is thoroughly cooked and has nice grill marks.
- Garnish and Serve: Once done, remove the skewers from the grill and garnish with fresh cilantro. Serve with a side of low-carb veggies or a fresh salad.
Cheesy Broccoli and Chicken Casserole
This Cheesy Broccoli and Chicken Casserole is a delightful blend of flavors and textures that’s simple to prepare. Packed with tender chicken, vibrant broccoli, and a creamy cheese sauce, it’s a satisfying dish that fits perfectly into a keto lifestyle.
The taste is rich and comforting, making it ideal for lunch or dinner. Not only is it low in carbs, but it also delivers on taste, ensuring you won’t feel deprived while on your weight loss journey. Plus, it’s a one-dish meal, which means less cleanup for you!
Ingredients
- 2 cups cooked chicken, diced
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, broccoli, cherry tomatoes, garlic powder, onion powder, salt, and pepper.
- In another bowl, mix the cream cheese and chicken broth until smooth. Pour this mixture over the chicken and vegetables, stirring to combine.
- Transfer the mixture to a greased baking dish and top it with shredded cheddar cheese.
- Bake for 25-30 minutes, until the cheese is melted and bubbly. Serve hot and enjoy!
Keto Egg Muffins with Veggies
Keto egg muffins are a delightful way to enjoy a nutritious, low-carb lunch. These savory bites are filled with vibrant veggies and fluffy eggs, making them not just tasty but also filling. They’re incredibly easy to whip up and are perfect for meal prep, ensuring you have a healthy option ready whenever hunger strikes.
The combination of eggs and colorful vegetables results in a satisfying dish that doesn’t compromise on flavor. Plus, you can customize them with your favorite ingredients, making each batch unique. Enjoy them hot or cold, and feel good knowing you’re sticking to your keto lifestyle!
Ingredients
- 6 large eggs
- 1/2 cup bell peppers, diced
- 1/4 cup spinach, chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
- Fresh herbs (like cilantro or chives) for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk the eggs until fully combined. Season with salt and pepper.
- Add the diced bell peppers, chopped spinach, and halved cherry tomatoes to the egg mixture. If using, stir in the shredded cheese.
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until the egg is set and the tops are lightly golden.
- Remove from the oven and let cool slightly before removing the muffins from the tin. Garnish with fresh herbs before serving.
Cauliflower and Cheese Bake
Cauliflower and cheese bake is a delightful dish that brings together the comforting flavors of cheese with the nutritious goodness of cauliflower. This recipe is simple to whip up, making it an ideal option for a quick lunch that fits well within a keto diet. The creamy texture and cheesy flavor make it a satisfying choice for anyone looking to reduce carbs while still enjoying delicious meals.
This bake is packed with flavor and can easily be customized with your favorite herbs and spices. It’s perfect as a side dish or a light main course, and it’s sure to impress anyone at the table. Plus, it’s a great way to sneak in some veggies!
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 cups shredded cheese (cheddar or your choice)
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring water to a boil and add the cauliflower florets. Cook for about 5 minutes until slightly tender, then drain and set aside.
- In a mixing bowl, combine the heavy cream, cream cheese, garlic powder, onion powder, salt, and pepper. Mix well until smooth.
- Add the cooked cauliflower to the mixing bowl and stir in the shredded cheese, ensuring the cauliflower is well-coated.
- Transfer the mixture to a greased baking dish and sprinkle the Parmesan cheese on top.
- Bake for 25-30 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.
Conclusion: Stay Full & Energized with These Keto Lunches!
With these 22 keto lunch recipes, staying on track with your low-carb goals has never been easier! Each dish is designed to be nutrient-dense, flavorful, and filling, so you can burn fat and power through your day without feeling sluggish.
Whether you’re meal prepping for the week or whipping up something quick, these recipes prove that healthy keto lunches can be both effortless and delicious.
Which one will you try first? ???️
