Have you been looking for healthy low-carb recipes? Experts agree that if you cut back on processed carbohydrates, it’s an effective way to improve your health, promote weight-loss, and prevent metabolic disorders, so why not add a few low-carb recipes to the menu this week?
There are many different styles of low-carb eating. Many of them focus on limiting sugar and refined carbohydrates (like white flour or rice) and instead encourage healthy fats, protein foods, high-fiber vegetables, fruits, and whole grains for energy.
If you lower the amount of simple carbohydrates in your eating plan, you’ll experience fewer spikes in insulin, the hormone that regulates your blood sugar and fat storage. This helps your body burn stored fat as fuel and promotes fat loss.
A low-carb eating pattern works in harmony with intermittent fasting (IF) and is one of many eating styles that can help you achieve optimal health while intermittent fasting.
Try these easy, low-carb recipes even if you’re not on a low-carb diet plan. They’re perfect for a quick, easy dinner. If you are a fan of meal prepping, these recipes can be made ahead so you can enjoy them through the week. Each recipe takes 20 minutes or less to prepare and is full of nutrients to keep you feeling your best.
Zucchini Lasagna Rolls
Total Prep Time: 30 minutes
1 cup marinara sauce divided (no-sugar-added)
6 large zucchini
16 oz whole milk ricotta cheese
1 cup mozzarella, divided
½ cup grated Parmesan cheese
2 large eggs
½ tsp. garlic salt
- Preheat your oven to 400 degrees F.
- Spread ¼ cup marinara sauce in the bottom of a 9×13 baking dish and set aside.
- Slice zucchini into 1/8” strips and leave it to dry slightly on paper towels.
- Combine ricotta cheese, 3/4 cup mozzarella, parmesan, eggs, and garlic salt in a bowl and mix well.
- Spread a few tablespoons of the ricotta mixture onto each zucchini slice. Roll up and place the roll into the baking dish.
- Repeat with other zucchini slices and pack them tightly in the dish. Top the zucchini rolls with the remaining marinara sauce and mozzarella cheese.
- Bake for 20 minutes or until the zucchini is tender and cheese is melted. Serve immediately.
Greek Salad Egg Bake
Total Prep Time: 20 min
2 Tbsp. extra virgin olive oil
1 red onion, sliced thin
¼ cup chopped parsley
Salt and pepper to taste
3 Roma tomatoes, chopped
½ cup pitted, black olives
1 cup spinach, large stems removed
¾ cup feta cheese
- Preheat your oven to broil then heat a large, non-stick frying pan over medium-high heat.
- Add the oil and onion slices to the frying pan. Cook for 4 minutes or until they soften and begin to caramelize.
- Meanwhile, whisk the eggs, parsley, salt, and pepper in a large bowl and set aside
- Once the onions are ready, add the tomatoes and olives. Cook for 1-2 minutes.
- Reduce the heat to medium-low and add the egg mixture. Run a spatula along the bottom of the pan, and stir until the eggs begin to set (about two minutes).
- Add the spinach and feta over the top, then place the pan into the oven. Bake for 5-6 minutes or until the omelet is golden brown and cheese has melted.
- Cut into wedges and serve hot.
Peanut Butter Sandies
This recipe was provided by Maria Fernanda Lopez, a nutritionist and the creator of Purely Healthy Living; a space where she shares low carb and nourishing recipes. As a nutritionist and foodie she is aimed at showing her community that “it’s totally possible to reach for fitness and health goals while still eating healthy and delicious. It’s about sustainability! So enjoying the process is key. In my blog you’ll see all sorts of recipes focusing on the low carb approach, using wholesome ingredients to create an easy to make delicious recipe. For example these Peanut Butter Sandies, only have 2.1 net carbs per serving and they will make your days sweeter!”
Serves 11 cookies
1/2 cup of almond flour
3/4 cup of peanut butter flour
1/2 cup of monk fruit
1 tsp. of cinnamon
1 tsp. of baking powder
1/4 cup of ghee
2 tbsp. of keto friendly caramel syrup
1/3 cup of peanuts for topping
1. Preheat your oven to 350F.
2. Mix your dry ingredients in a bowl.
3. Add the wet ingredients and mix well.
4. Form eleven cookies and put them in a baking tray.
5. Top with the peanuts and bake for 18 minutes.
6. Let them cool.
Total Prep Time: 20 min
1 lb ground turkey
1 green onion, sliced
1 cup mushrooms, minced
1 tsp. garlic salt
½ tsp. chili pepper flakes (optional)
1 Tbsp. extra virgin olive oil
- Combine all the ingredients except the olive oil into a large bowl. Gently stir until the ingredients are combined. Divide into four equal parts.
- Form each portion into a flat patty and set aside.
- Heat a skillet over medium-high and add the olive oil.
- Add the patties to the skillet, cook for 6-8 minutes per side, or until their internal temperature reaches 165 Degrees F (73 Degrees C).
- Let the cooked turkey patties rest for five minutes before serving. Serve with a side salad, wrapped in a large piece of lettuce with your favorite burger condiments, or with chipotle sour cream and sweet potato wedges.
Southwestern Stuffed Avocados
Total Prep Time: 20 min
4 large avocados, halved and pitted
1 lb rotisserie chicken, shredded with a fork or chopped
4 oz cream cheese, softened
¼ cup salsa
Salt and pepper to taste
Pinch of cayenne pepper
½ cup shredded Parmesan cheese
- Preheat the oven to 400 degrees F (200 degrees C).
- Scoop out some of the flesh in the center of each avocado (leaving a rim of avocado in each shell) and add it to a mixing bowl.
- Add the chicken, cream cheese, tomatoes, and seasonings to the bowl. Stir to combine and divide the mixture into the shells of each avocado.
- Top each avocado with Parmesan cheese and place the halves, face-up, into a muffin tin to stabilize.
- Bake for 10 minutes and serve.
Tom Yum Zoodles Soup
This recipe was provided by WoonHeng, who shares her ideas on plant-based cuisines, usually made with an Asian twist. This Tom Yum Zoodles soup is delightfully fragrant and easy to make with only a few simple ingredients. The recipe is low in carb, quick to make, and gluten-free that is perfect for any season of the year.
Total cooking time: 30 minutes
1 medium-sized zucchini spiralized
¼ cup mushrooms quartered, used Bella
¼ cup tomatoes used grape tomatoes
4 oz [100g] firm tofu pressed
1 stalk lemongrass, white part only pounded
3 slices galangal
5 lime leaves
3 teaspoons red chili paste/sambal
2 Tbls. Vegan ‘fish’ sauce
1 Thai chili chopped
2 cups [475ml] vegetable broth or homemade stock
1 tsp. coconut sugar
juice from 2 limes
½ cup [125ml] coconut milk or more for a creamier version
oil for cooking
salt to taste
sliced red onions or shallots
- Cut the tofu into your desired shape. Heat a non-stick pan and add a drizzle of oil. Pan-fry the tofu until it’s golden brown on both sides. Season with a pinch of salt and set aside.
- Using the back of a knife, pound the lemongrass a few times to release its flavor, then slice it thinly.
- Heat a non-stick pa, and add 3 teaspoons of oil. Sauté the lemongrass, lime leaves, and galangal until fragrant.
- Stir in the sambal, vegan ‘fish’ sauce, chili, and vegetable broth. Let the mixture simmer over low-medium heat for 5 minutes, covered.
- Meanwhile, spiralize the zucchini into noodles and set aside.
- Remove the *lemongrass, galangal, and lime leaves at this point, if needed. Once the soup has reduced slightly, add the mushrooms, tomatoes, tofu, then season with lime juice and coconut sugar. Season accordingly.
- Add in the coconut milk, and slowly place in the zucchini noodles, then turn off the heat. Alternatively, ladle hot soup over spiralized zucchini to retain the crunchy texture.
- Garnish with a swirl of chili oil, sliced red onions, fried shallots, and lime wedges before serving.
Healthy low-carb eating doesn’t have to be boring. These recipes are an example of just how easy and delicious it can be to eat low-carb foods. If you have any low-carb recipes that you love and want to share, please add them in the comments. We would love to give them a try!