10 Keto Dairy-Free Recipes [Easy Low-Carb Lunch & Dinners]
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Recipes in this Video
10 recipes
keto
Ingredients
- ●1 lb beef sirloin, thinly sliced
- ●2 cups broccoli florets
- ●1/4 cup soy sauce (or coconut aminos for gluten-free)
- ●2 tbsp sesame oil
- ●1 tbsp minced garlic
- ●1 tbsp minced ginger
- ●1/2 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1 tbsp sesame seeds (for garnish)
Instructions
- 1In a large bowl, combine the sliced beef with soy sauce, minced garlic, minced ginger, black pepper, and red pepper flakes. Marinate for at least 30 minutes.
- 2Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- 3Add the marinated beef to the skillet in a single layer. Cook for about 2-3 minutes on each side until browned and cooked through. Remove the beef from the skillet and set aside.
- 4In the same skillet, add the remaining tablespoon of sesame oil and the broccoli florets. Stir-fry for about 4-5 minutes until the broccoli is tender-crisp.
- 5Return the cooked beef to the skillet with the broccoli. Stir to combine and heat through for another 2 minutes.
- 6Serve hot, garnished with sesame seeds.
Equipment
large bowlskillet or wokmeasuring spoonsknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●2 medium zucchinis
- ●1/2 cup almond butter
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp honey
- ●1 tsp garlic powder
- ●1/2 tsp ginger powder
- ●1/4 cup sesame seeds
- ●1/4 cup chopped green onions
- ●Salt to taste
Instructions
- 1Spiralize the zucchinis to create zoodles and set aside.
- 2In a mixing bowl, combine almond butter, soy sauce, sesame oil, honey, garlic powder, and ginger powder. Mix until smooth.
- 3In a large skillet, heat the zoodles over medium heat for 2-3 minutes until slightly softened.
- 4Pour the almond butter sauce over the zoodles and toss to coat evenly.
- 5Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
- 6Remove from heat and season with salt to taste.
- 7Serve the zoodle bowl topped with sesame seeds and chopped green onions.
Equipment
SpiralizerSkilletMixing bowl
Kung Pao Chicken is a classic dish from Sichuan cuisine, known for its bold flavors and spicy kick. It combines the heat of Sichuan peppercorns with the crunch of peanuts, creating a delightful contrast. Traditionally, it is made with diced chicken, but variations can include other proteins or vegetables. This dish is often enjoyed in Chinese restaurants worldwide and is a staple in many households, celebrated for its balance of flavors and textures.
Ingredients
- ●chicken
- ●peanuts
- ●bell peppers
- ●scallions
- ●soy sauce
- ●rice vinegar
- ●sugar
- ●ginger
- ●garlic
- ●Sichuan peppercorns
Instructions
- 1Cut chicken into bite-sized pieces.
- 2Marinate chicken with soy sauce, rice vinegar, and sugar.
- 3Heat oil in a wok over high heat.
- 4Stir-fry ginger and garlic until fragrant.
- 5Add marinated chicken and cook until browned.
- 6Add bell peppers and scallions, stir-fry for a few minutes.
- 7Add peanuts and Sichuan peppercorns, stir to combine.
- 8Serve hot over rice.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is a lower-calorie option, while chicken thighs are more budget-friendly.
peanuts
Healthier: almonds
Cheaper: sunflower seeds
Almonds offer more nutrients, while sunflower seeds are often cheaper.
Techniques
stir-fried
Equipment
wokknifecutting boardspatula
🌶️🌶️🌶️Hotpeanuts
Also Known As
Gong Bao Ji DingKung Pao Chicken Stir-Fry
Ingredients
- ●1 lb pork tenderloin, cut into 1-inch cubes
- ●2 medium zucchinis, sliced into 1/2-inch rounds
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●2 cloves garlic, minced
- ●1 tsp dried oregano
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp red pepper flakes (optional)
- ●8 skewers (soaked in water if wooden)
Instructions
- 1In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and red pepper flakes to create a marinade.
- 2Add the pork cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 3Preheat the grill to medium-high heat.
- 4Thread the marinated pork cubes and zucchini slices onto the skewers, alternating between the two.
- 5Once the grill is hot, place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the pork is cooked through and has nice grill marks.
- 6Check the internal temperature of the pork; it should reach 145°F (63°C).
- 7Remove the skewers from the grill and let them rest for a few minutes before serving.
- 8Serve the skewers warm, garnished with additional lemon wedges if desired.
Equipment
grillmixing bowlskewers
🌶️🌶️🌶️Low
pescatarian
Ingredients
- ●2 salmon fillets
- ●1 tbsp sesame oil
- ●2 cups mixed salad greens
- ●1/2 cucumber, sliced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup sesame seeds
- ●1/4 cup soy sauce
- ●1 tbsp rice vinegar
- ●1 tsp honey
- ●1/2 tsp ginger, grated
Instructions
- 1Preheat the grill to medium-high heat.
- 2Brush the salmon fillets with sesame oil and season with salt and pepper.
- 3Place the salmon on the grill and cook for about 4-5 minutes on each side, or until cooked through.
- 4While the salmon is grilling, prepare the salad by combining the mixed greens, cucumber, cherry tomatoes, and red onion in a large bowl.
- 5In a small bowl, whisk together the soy sauce, rice vinegar, honey, and grated ginger to make the dressing.
- 6Once the salmon is cooked, remove it from the grill and let it rest for a few minutes before flaking it into large pieces.
- 7Add the flaked salmon to the salad mixture.
- 8Drizzle the dressing over the salad and toss gently to combine.
- 9Sprinkle sesame seeds on top of the salad before serving.
Equipment
grillmixing bowlwhiskserving plate
Ingredients
- ●1 lb chicken breast, cut into strips
- ●1/4 cup soy sauce
- ●2 tbsp peanut butter
- ●1 tbsp brown sugar
- ●1 tbsp lime juice
- ●2 cloves garlic, minced
- ●1 tsp ground ginger
- ●1/2 tsp chili powder
- ●1 bunch broccolini, trimmed
- ●1 tbsp vegetable oil
- ●Salt and pepper to taste
Instructions
- 1In a bowl, mix soy sauce, peanut butter, brown sugar, lime juice, garlic, ginger, and chili powder to create the marinade.
- 2Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
- 3Preheat the grill or grill pan over medium-high heat.
- 4Thread the marinated chicken strips onto skewers.
- 5Grill the chicken skewers for about 5-7 minutes on each side, or until fully cooked and slightly charred.
- 6While the chicken is grilling, heat vegetable oil in a pan over medium heat.
- 7Add the broccolini to the pan, season with salt and pepper, and sauté for about 4-5 minutes until tender but still crisp.
- 8Remove the chicken from the grill and let it rest for a few minutes before serving.
- 9Serve the chicken satay with the sautéed broccolini on the side.
Equipment
grillskewersmixing bowlpan
🌶️🌶️🌶️Low
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●8 oz chorizo sausage, sliced
- ●2 cups bell peppers, sliced (red, yellow, green)
- ●1 medium onion, sliced
- ●2 cups baby potatoes, halved
- ●3 tbsp olive oil
- ●1 tsp smoked paprika
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp dried oregano
- ●1/2 tsp red pepper flakes (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the chicken thighs, chorizo, bell peppers, onion, and baby potatoes.
- 3Drizzle the olive oil over the mixture and sprinkle with smoked paprika, garlic powder, salt, black pepper, oregano, and red pepper flakes if using.
- 4Toss everything together until well coated with the oil and spices.
- 5Spread the mixture evenly on a large sheet pan.
- 6Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- 7Stir the ingredients halfway through cooking for even browning.
- 8Once done, remove from the oven and let it rest for a few minutes before serving.
- 9Serve hot, garnished with fresh herbs if desired.
Equipment
large bowlsheet panmeasuring spoonsknifecutting board
🌶️🌶️🌶️Low
ketolow-carbdairy-freesoy-freenut-free
Ingredients
- ●1 cup unsweetened almond milk
- ●2 tbsp unsweetened cocoa powder
- ●1/2 cup brewed coffee, cooled
- ●1/4 cup heavy cream
- ●1 tbsp erythritol (or preferred keto sweetener)
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup ice cubes
Instructions
- 1In a blender, combine the unsweetened almond milk, cocoa powder, brewed coffee, heavy cream, erythritol, vanilla extract, and salt.
- 2Add the ice cubes to the blender.
- 3Blend on high speed until smooth and creamy, about 30-60 seconds.
- 4Taste the smoothie and adjust sweetness if necessary by adding more erythritol.
- 5Pour the smoothie into a glass.
- 6Optionally, top with whipped cream or a sprinkle of cocoa powder for garnish.
- 7Serve immediately and enjoy your Keto Mocha Smoothie.
Equipment
blendermeasuring cupsmeasuring spoonsglass
Ingredients
- ●1 lb sausage (Italian or your choice)
- ●1 lb Brussels sprouts, trimmed and halved
- ●2 cups baby potatoes, halved
- ●3 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 tsp dried thyme
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the Brussels sprouts, baby potatoes, olive oil, garlic powder, onion powder, salt, black pepper, paprika, and dried thyme. Toss until the vegetables are well coated.
- 3On a large sheet pan, spread the vegetable mixture in an even layer.
- 4Slice the sausage into bite-sized pieces and scatter them over the vegetables on the sheet pan.
- 5Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and the sausage is browned, stirring halfway through cooking.
- 6Remove from the oven and let cool for a few minutes before serving.
Equipment
large bowlsheet panspatula
pescatarian
Ingredients
- ●2 fresh tuna steaks (about 6 oz each)
- ●4 cups mixed salad greens
- ●1 cup cherry tomatoes, halved
- ●1/2 cucumber, sliced
- ●1/4 red onion, thinly sliced
- ●1/4 cup olives, pitted and sliced
- ●1/4 cup feta cheese, crumbled (optional)
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp dried oregano
Instructions
- 1Preheat the grill to medium-high heat.
- 2Brush the tuna steaks with olive oil and season with salt, pepper, and oregano.
- 3Grill the tuna steaks for about 2-3 minutes on each side for medium-rare, or until desired doneness.
- 4Remove the tuna from the grill and let it rest for a few minutes before slicing.
- 5In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and olives.
- 6In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
- 7Drizzle the dressing over the salad and toss to combine.
- 8Slice the grilled tuna and place it on top of the salad.
- 9Sprinkle with feta cheese if using, and serve immediately.
Equipment
grillmixing bowlwhiskknifecutting board