Low Carb Lunch Ideas For Your Keto Diet

Hi there! If you’re following a keto diet like me, you know how important it is to have tasty, low carb lunch options that keep you full and energized throughout the day. I’ve put together 30 of my favorite low carb lunch recipes that are easy to make, satisfying, and perfect for staying in ketosis. None of these recipes include bacon or pork, so they’re great if you want to avoid those. Let’s dive in!

1. Grilled Chicken Salad with Avocado and Spinach

Ingredients:

• 1 chicken breast

• 2 cups fresh spinach

• 1/2 avocado, sliced

• 1/4 cup cherry tomatoes, halved

• 1 tbsp olive oil

• Salt and pepper to taste

Procedure:
I start by seasoning the chicken breast with salt and pepper, then grill it until cooked through. While the chicken rests, I toss the spinach, avocado, and cherry tomatoes in a bowl with olive oil. I slice the chicken and add it on top. Simple and fresh!

2. Zucchini Noodles with Pesto and Grilled Shrimp

Ingredients:

• 2 medium zucchinis, spiralized

• 8 large shrimp, peeled and deveined

• 2 tbsp pesto sauce

• 1 tbsp olive oil

• Salt and pepper

Procedure:
I heat olive oil in a pan and cook the shrimp with salt and pepper until pink. Meanwhile, I toss the zucchini noodles with pesto. Once shrimp are done, I add them on top of the noodles. A quick, flavorful lunch!

3. Egg Salad Lettuce Wraps

Ingredients:

• 4 hard-boiled eggs, chopped

• 2 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tbsp chopped chives

• Romaine lettuce leaves

• Salt and pepper

Procedure:
I mix the chopped eggs with mayo, mustard, chives, salt, and pepper. Then I spoon the egg salad into crisp romaine leaves and wrap them up. Crunchy and creamy!

4. Cauliflower Rice Stir Fry with Chicken and Veggies

Ingredients:

• 1 cup cauliflower rice

• 1 chicken breast, diced

• 1/2 cup bell peppers, diced

• 1/4 cup onions, diced

• 1 tbsp soy sauce (or coconut aminos)

• 1 tbsp olive oil

Procedure:
I sauté chicken in olive oil until browned, then add onions and bell peppers. After veggies soften, I stir in cauliflower rice and soy sauce, cooking until everything is heated through. A low carb take on a classic stir fry.

5. Tuna Salad Stuffed Avocado

Ingredients:

• 1 can tuna in water, drained

• 1/4 cup mayonnaise

• 1/4 cup celery, diced

• 1/2 avocado

• Salt and pepper

Procedure:
I mix tuna, mayo, celery, salt, and pepper in a bowl. Then I halve the avocado and scoop the tuna salad into each half. Creamy, filling, and perfect for lunch.

6. Greek Salad with Grilled Chicken

Ingredients:

• 1 chicken breast

• 1 cup cucumber, diced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup Kalamata olives, pitted

• 1/4 cup feta cheese, crumbled

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• Oregano, salt, and pepper

Procedure:
I grill the chicken breast and slice it thin. Then I toss cucumber, tomatoes, olives, and feta with olive oil, vinegar, oregano, salt, and pepper. I add the chicken on top and enjoy a Mediterranean delight.

7. Spinach and Feta Stuffed Chicken Breast

Ingredients:

• 1 chicken breast

• 1/4 cup spinach, chopped

• 2 tbsp feta cheese

• 1 tbsp olive oil

• Salt and pepper

Procedure:
I slice the chicken breast to make a pocket, stuff it with spinach and feta, then secure with toothpicks. I sear it in olive oil on both sides, then finish in the oven until cooked through. Juicy and flavorful!

8. Cucumber and Smoked Salmon Roll-Ups

Ingredients:

• 1 cucumber, thinly sliced lengthwise

• 4 oz smoked salmon

• 2 tbsp cream cheese

• Fresh dill

Procedure:
I spread cream cheese on each cucumber slice, place a piece of smoked salmon on top, sprinkle dill, and roll them up. Light, refreshing, and elegant.

9. Eggplant Parmesan Bake (Low Carb)

Ingredients:

• 1 small eggplant, sliced

• 1 cup marinara sauce (no sugar added)

• 1/2 cup shredded mozzarella

• 1/4 cup grated Parmesan

• 1 tbsp olive oil

• Italian seasoning

Procedure:
I brush eggplant slices with olive oil and roast until tender. Then I layer eggplant, marinara, mozzarella, and Parmesan in a baking dish, sprinkle Italian seasoning, and bake until bubbly and golden. Comfort food without the carbs!

10. Turkey and Cheese Lettuce Wraps

Ingredients:

• 4 large lettuce leaves

• 4 slices turkey breast

• 2 slices cheddar cheese

• 1 tbsp mayonnaise

• Mustard (optional)

Procedure:
I spread mayo and mustard on the lettuce leaves, layer turkey and cheese, then wrap them up. Simple, fast, and perfect for on-the-go.

11. Avocado and Egg Salad Bowl

Ingredients:

• 2 hard-boiled eggs, chopped

• 1/2 avocado, diced

• 1 tbsp mayonnaise

• 1 tbsp lemon juice

• Salt and pepper

Procedure:
I combine eggs, avocado, mayo, lemon juice, salt, and pepper in a bowl. This creamy salad is super satisfying and packed with healthy fats.

12. Grilled Salmon with Asparagus

Ingredients:

• 1 salmon fillet

• 1 cup asparagus spears

• 1 tbsp olive oil

• Lemon wedges

• Salt and pepper

Procedure:
I season the salmon with salt and pepper and grill it until flaky. I toss asparagus with olive oil, salt, and pepper, then grill alongside the salmon. A simple, elegant lunch.

13. Chicken and Broccoli Alfredo

Ingredients:

• 1 chicken breast, diced

• 1 cup broccoli florets

• 1/2 cup heavy cream

• 1/4 cup grated Parmesan

• 1 tbsp butter

• Garlic powder, salt, and pepper

Procedure:
I cook chicken in butter until golden, add broccoli and cook until tender. Then I pour in heavy cream and Parmesan, stirring until sauce thickens. Creamy and comforting!

14. Shrimp and Avocado Salad

Ingredients:

• 8 cooked shrimp

• 1/2 avocado, diced

• 1 cup mixed greens

• 1 tbsp olive oil

• 1 tbsp lemon juice

• Salt and pepper

Procedure:
I toss shrimp, avocado, and greens with olive oil, lemon juice, salt, and pepper. Light and refreshing.

15. Zucchini Fritters

Ingredients:

• 2 medium zucchinis, grated

• 1 egg

• 1/4 cup almond flour

• 1/4 cup grated Parmesan

• Salt and pepper

• Olive oil for frying

Procedure:
I squeeze excess water from grated zucchini, then mix with egg, almond flour, Parmesan, salt, and pepper. I form small patties and fry in olive oil until golden. Crispy and delicious!

16. Chicken Caesar Salad (No Croutons)

Ingredients:

• 1 chicken breast

• 2 cups romaine lettuce

• 2 tbsp Caesar dressing

• 1/4 cup grated Parmesan

• Lemon juice

Procedure:
I grill the chicken and slice it. Toss lettuce with Caesar dressing, Parmesan, and a squeeze of lemon. Top with chicken. Classic and satisfying.

17. Stuffed Bell Peppers with Ground Turkey

Ingredients:

• 2 bell peppers, halved and seeded

• 1/2 lb ground turkey

• 1/4 cup diced tomatoes

• 1/4 cup shredded mozzarella

• 1 tbsp olive oil

• Italian seasoning, salt, and pepper

Procedure:
I cook ground turkey with tomatoes and seasoning. Then I stuff the bell pepper halves with the mixture, top with mozzarella, and bake until peppers are tender and cheese melts.

18. Tuna and Cucumber Salad

Ingredients:

• 1 can tuna, drained

• 1/2 cucumber, diced

• 2 tbsp mayonnaise

• 1 tbsp lemon juice

• Salt and pepper

Procedure:
I mix tuna, cucumber, mayo, lemon juice, salt, and pepper. Chill for a few minutes and enjoy a crunchy, creamy salad.

19. Chicken Avocado Soup

Ingredients:

• 1 chicken breast, cooked and shredded

• 2 cups chicken broth

• 1/2 avocado, diced

• 1/4 cup chopped cilantro

• 1 lime, juiced

• Salt and pepper

Procedure:
I heat broth and add shredded chicken. Once warm, I stir in avocado, cilantro, lime juice, salt, and pepper. A comforting, light soup.

20. Eggplant and Goat Cheese Salad

Ingredients:

• 1 small eggplant, roasted and diced

• 1/4 cup goat cheese

• 1 tbsp olive oil

• 1 tbsp balsamic vinegar

• Fresh basil leaves

Procedure:
I roast eggplant until tender, then toss with olive oil, balsamic, goat cheese, and basil. A flavorful salad with creamy cheese.

21. Grilled Turkey Burger with Lettuce Bun

Ingredients:

• 1 turkey burger patty

• 2 large lettuce leaves

• 1 slice cheddar cheese

• Tomato slices

• Mustard or mayo

Procedure:
I grill the turkey patty, melt cheese on top, and assemble it between lettuce leaves with tomato and condiments. A juicy burger without the bun!

22. Spinach and Mushroom Omelette

Ingredients:

• 3 eggs

• 1/2 cup spinach

• 1/4 cup mushrooms, sliced

• 1 tbsp butter

• Salt and pepper

Procedure:
I sauté mushrooms and spinach in butter, then pour beaten eggs over them. I cook until set and fold the omelette. Perfect for lunch or anytime.

23. Chicken and Avocado Wraps (Using Collard Greens)

Ingredients:

• 1 chicken breast, grilled and sliced

• 1/2 avocado, sliced

• 2 large collard green leaves

• 1 tbsp mayonnaise

Procedure:
I spread mayo on collard leaves, add chicken and avocado, then roll tightly. A crunchy, low carb wrap.

24. Cauliflower Mac and Cheese

Ingredients:

• 1 cup cauliflower florets

• 1/2 cup shredded cheddar

• 1/4 cup heavy cream

• 1 tbsp butter

• Salt and pepper

Procedure:
I steam cauliflower until tender. In a pan, I melt butter, add cream and cheese, stirring until smooth. I toss cauliflower in the cheese sauce and serve warm.

25. Grilled Vegetable Skewers with Halloumi

Ingredients:

• 1/2 cup zucchini chunks

• 1/2 cup bell pepper chunks

• 1/2 cup halloumi cheese cubes

• 1 tbsp olive oil

• Salt and pepper

Procedure:
I thread vegetables and halloumi onto skewers, brush with olive oil, season, and grill until veggies are tender and cheese is golden.

26. Chicken Avocado Salad with Lime Dressing

Ingredients:

• 1 chicken breast, grilled and diced

• 1/2 avocado, diced

• 1 cup mixed greens

• Juice of 1 lime

• 1 tbsp olive oil

• Salt and pepper

Procedure:
I toss chicken, avocado, and greens with lime juice, olive oil, salt, and pepper. Bright and fresh!

27. Eggplant Lasagna (Low Carb)

Ingredients:

• 1 small eggplant, sliced thin

• 1 cup marinara sauce (no sugar)

• 1/2 cup ricotta cheese

• 1/2 cup shredded mozzarella

• Italian seasoning

Procedure:
I roast eggplant slices, then layer them with marinara, ricotta, and mozzarella in a baking dish. I bake until bubbly and golden. A keto-friendly lasagna!

28. Shrimp Avocado Cucumber Salad

Ingredients:

• 8 cooked shrimp

• 1/2 avocado, diced

• 1/2 cucumber, diced

• 1 tbsp olive oil

• 1 tbsp lemon juice

• Salt and pepper

Procedure:
I mix shrimp, avocado, cucumber, olive oil, lemon juice, salt, and pepper. A light and refreshing salad.

29. Turkey and Spinach Meatballs

Ingredients:

• 1/2 lb ground turkey

• 1/4 cup chopped spinach

• 1 egg

• 1/4 cup almond flour

• Garlic powder, salt, and pepper

Procedure:
I mix all ingredients, form into meatballs, and bake at 375°F (190°C) for 20 minutes. Great with a side salad.

30. Avocado and Tomato Caprese Salad

Ingredients:

• 1/2 avocado, sliced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup fresh mozzarella balls

• Fresh basil leaves

• 1 tbsp olive oil

• Balsamic vinegar (optional)

• Salt and pepper

Procedure:
I arrange avocado, tomatoes, mozzarella, and basil on a plate. Drizzle with olive oil and balsamic, then season with salt and pepper. Simple and elegant.

I hope you enjoy trying these low carb lunch ideas as much as I do! They keep my keto meals exciting, flavorful, and easy to prepare. Let me know which one is your favorite! Happy cooking!