Browse 9 #keto-friendly recipes from the TasteBuds community.
A build-your-own plant-based bowl where roasted spaghetti squash meets a chunky mushroom-zucchini marinara, then splits into two paths. The keto side gets a rich walnut-mushroom crumble, briny olives, and hemp hearts for fat and texture without the carbs. The heartier side adds creamy white beans for a satisfying, complete meal. Everyone tops with fresh basil and builds exactly the plate they want.
Vibrant roasted vegetables tossed with za'atar form the heart of this build-your-own bowl. The keto base gets herbed tofu, briny olives, creamy avocado, and hemp hearts, all drizzled with bright lemon tahini. Quinoa and chickpeas sit on the side for anyone who wants the carbs. Every single component is vegan, so everyone at the table can dig in.
Spiralized zucchini tossed in a bright, tangy tamarind-lime sauce with crunchy bean sprouts, scallions, and crushed peanuts, topped with golden-baked tofu cubes. This plate is clean, sharp, and entirely plant-based, with every component staying strictly vegan. The zucchini noodles keep the carbs low, and rice noodles are offered separately for anyone who wants them. No sweetened sauce here, just pure tamarind punch balanced with lime and a hint of heat.
Spiced ground beef meatballs bob in a rich tomato and cumin curry, bright with ginger and warm spices. Ladled over fluffy cauliflower rice, it's comforting and aromatic without being heavy. The kofta stay tender, the sauce clings, and every bite delivers that deep, warming flavour you want when you're properly hungry.
A vibrant, customizable plant-based bowl that works for everyone at the table. Cilantro-lime cauliflower rice forms the base, topped with golden chili-lime tofu, smoky roasted peppers, creamy guacamole, fresh salsa, and toasted pumpkin seeds. Black beans and corn sit on the side so keto eaters can keep it low-carb while vegan diners load up on the heartier staples. Every component is completely plant-based, and the leftovers hold beautifully for next-day lunches.
Spiralized zucchini gets a quick sauté with olive oil, garlic, and red pepper flakes, then tossed with plump sautéed shrimp and a handful of fresh parsley. Light, fast, and naturally grain-free. This dish comes together in under 20 minutes and feels bright and fresh without being fussy. The zucchini keeps a bit of bite, the shrimp are tender, and the garlic-chili oil ties it all together. Perfect for a weeknight when you want something satisfying but not heavy.
Golden chicken breasts with crackling skin share a skillet with buttery green beans kissed with garlic and lemon. Everything happens in one pan, and you're eating in half an hour. The chicken stays juicy, the beans get a little char, and the lemony pan drippings tie it all together.
Juicy, aromatic camel kofta bursting with warm spices, fresh cilantro, and a kick of chili. Grilled or pan-fried to perfection, these tender meatballs are smoky, savory, and absolutely craveable. Serve with flatbread, yogurt sauce, and a crisp salad for a stunning Middle Eastern feast.
Sweet, succulent Moreton Bay bug tails split and grilled with a luscious garlic herb butter — a true Australian coastal treat that's impressive yet surprisingly easy to make at home.