365 Low-Fat Main Dishes — One Recipe for Every Day!
Easy, beginner-friendly, with full nutrition info.
👉 Download Now – Just $2.90!Are you ready to dive into the world of vegetarian keto? I created this post because I know how challenging it can be to find delicious recipes that fit both a vegetarian lifestyle and a low-carb diet. It’s all about balancing your love for plant-based foods with the needs of a ketogenic approach. This combination can feel tricky, but it doesn’t have to be!
If you’re someone who craves hearty meals without the meat, this collection of recipes is just for you. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based options into your diet, you’ll find plenty of tasty ideas here. You’ll appreciate these meals if you’re focused on managing carbs while still getting in those high-protein ingredients.
In this post, I’ve gathered 19 vegetarian keto recipes that are not only low in carbs but also packed with flavor and nutrition. These recipes are easy to make, perfect for meal prep, and will satisfy your cravings for comfort food. From zesty zucchini noodles to creamy soups and spicy snacks, there’s something here for every palate.
Each recipe is designed to keep you full and happy while sticking to your dietary goals. Say goodbye to the boring meals that often come with restrictive diets. Instead, you’ll discover flavorful dishes that make eating vegetarian keto a fun and enjoyable experience.
Get ready to explore a world of low carb vegetarian meals, high protein vegetarian dishes, and easy vegetarian keto recipes that will nourish your body and soul. Let’s jump in and transform your kitchen into a hub of delicious plant-based comfort food!
Key Takeaways
– Discover 19 delicious vegetarian keto recipes that are perfect for low-carb eating.
– Enjoy a variety of dishes, including comfort foods like cheesy casseroles and hearty soups.
– Each recipe is rich in protein, helping you stay full and satisfied.
– These recipes are easy to prepare, making meal prep a breeze for busy weekdays.
– Explore creative snacks that fit the ketogenic lifestyle without sacrificing taste.
1. Zucchini Noodles with Pesto and Cherry Tomatoes
Craving a fresh, low-carb meal that’s bursting with flavor? Zucchini noodles, affectionately known as zoodles, deliver that satisfying pasta-like experience without the carbs. Tossed with vibrant basil pesto and sweet cherry tomatoes, this dish is not only eye-catching but also a treat for your taste buds. It’s quick to prepare and perfect for a light lunch or dinner, whether served warm or cold.
Ingredients:
– 2 medium zucchinis
– 1 cup cherry tomatoes, halved
– 1/2 cup basil pesto
– 1 tbsp olive oil
– Salt and pepper, to taste
Instructions:
1. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
2. Heat olive oil in a pan over medium heat.
3. Add zoodles and cherry tomatoes, cooking for 2-3 minutes until softened.
4. Stir in the pesto until well combined.
5. Season with salt and pepper to taste, then serve warm.
FAQs:
– Can I customize the pesto? Yes! Add nuts or cheese for an extra protein boost.
– Can I make this ahead of time? You can, but it’s best enjoyed fresh for optimal texture.
Zucchini Noodles with Pesto and Cherry Tomatoes
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2. Cauliflower Rice Stir-Fry
Looking for a quick meal that’s both hearty and healthy? Cauliflower rice is a fantastic low-carb base for a flavorful stir-fry. This dish is colorful, packed with protein, and loaded with your favorite veggies, making it a nutrient powerhouse. Whether you’re in need of a fast weeknight dinner or a meal prep option, this stir-fry checks all the boxes for taste and nutrition.
Ingredients:
– 1 head cauliflower, riced
– 1 cup mixed vegetables (bell peppers, broccoli, carrots)
– 1/2 cup tofu, cubed (optional)
– 2 tbsp soy sauce or tamari
– 1 tbsp sesame oil
– Green onion, for garnish
Instructions:
1. Heat sesame oil in a large skillet over medium heat.
2. Add mixed vegetables and tofu (if using) and stir-fry for about 5 minutes.
3. Add the riced cauliflower and soy sauce, stirring until heated through.
4. Garnish with green onions before serving.
FAQs:
– Can I use regular rice instead? No, for a keto-friendly meal, stick with cauliflower.
Cauliflower Rice Stir-Fry
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3. Cheesy Broccoli Casserole
Craving comfort food that won’t ruin your diet? This Cheesy Broccoli Casserole is an indulgent yet low-carb option that feels like a warm hug. The combination of gooey cheese and fresh broccoli creates a creamy texture that’s blissfully satisfying. Plus, it’s great for meal prep since it can be made ahead and reheated beautifully for those chilly nights.
Ingredients:
– 4 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1/2 cup cream cheese, softened
– 1/4 cup heavy cream
– 1/2 cup almond flour
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Steam broccoli florets until just tender, about 5 minutes.
3. In a mixing bowl, combine cream cheese, heavy cream, salt, and pepper until smooth.
4. Fold in the steamed broccoli and half the cheddar cheese.
5. Transfer to a greased baking dish and top with remaining cheese and almond flour.
6. Bake for 30 minutes until golden brown.
FAQs:
– Can this be made dairy-free? Yes! Substitute with vegan cheese and cream.
Cheesy Broccoli Casserole
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4. Spinach and Feta Stuffed Peppers
Want a delicious way to pack in nutrients? Stuffed peppers are a fun and vibrant dish that combines flavors beautifully. Filled with a savory mixture of spinach, feta cheese, and spices, these colorful peppers create a filling meal that’s both healthy and satisfying. Great for meal prep, they can be made ahead and enjoyed throughout the week.
Ingredients:
– 4 bell peppers (any color)
– 2 cups fresh spinach, chopped
– 1 cup crumbled feta cheese
– 1/2 cup quinoa, cooked
– 1 tsp garlic powder
– Olive oil, for drizzling
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a bowl, mix spinach, feta, cooked quinoa, and garlic powder.
4. Fill each pepper with the mixture and place them upright in a baking dish.
5. Drizzle with olive oil and bake for 25 minutes until tender.
FAQs:
– Can I use frozen spinach? Yes, just thaw and drain it well.
Spinach and Feta Stuffed Peppers
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5. Eggplant Parmesan
Craving a cozy Italian dish that fits your keto lifestyle? Eggplant Parmesan is a classic transformed into a lower-carb delight. Layers of breaded eggplant, marinara sauce, and creamy cheese create a comforting meal that doesn’t compromise on flavor. Enjoy this delicious dish with a side salad for a complete and satisfying meal.
Ingredients:
– 1 large eggplant, sliced
– 2 cups marinara sauce
– 2 cups shredded mozzarella cheese
– 1 cup almond flour
– 1 egg, beaten
– Olive oil, for drizzling
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Dip each eggplant slice in beaten egg, then coat with almond flour.
3. Arrange on a baking sheet and drizzle with olive oil. Bake for 20 minutes, flipping halfway.
4. Layer half the marinara, eggplant, and mozzarella in a baking dish. Repeat the layers.
5. Bake for 25 minutes until cheese is bubbly and golden.
FAQs:
– Can I use other vegetables? Yes, zucchini or mushrooms work well too!
Eggplant Parmesan
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Unlock the secrets to mastering vegetarian keto with delicious, high-protein recipes that satisfy cravings and nourish your body.
6. Avocado and Chickpea Salad
Craving a nutritious meal that’s quick to whip up? This Avocado and Chickpea Salad is a fantastic choice, packed with protein and healthy fats. The creamy avocado combined with hearty chickpeas makes for a filling dish that’s perfect for lunch or a light dinner. Brightened with fresh lemon juice and herbs, it’s as tasty as it is colorful.
Ingredients:
– 1 can chickpeas, rinsed and drained
– 1 ripe avocado, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup cilantro, chopped
– Juice of 1 lemon
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine chickpeas, diced avocado, red onion, and cilantro.
2. Squeeze lemon juice over the top and season with salt and pepper.
3. Gently toss to combine and serve immediately.
FAQs:
– How long does this salad last? Best eaten fresh, but can be stored for up to a day in an airtight container.
Fun fact: pairing avocado with chickpeas in a single salad boosts healthy fats and plant-based protein, ideal for vegetarian keto recipes. Prep in minutes, then enjoy a filling lunch that keeps you energized without spiking carbs.
Avocado and Chickpea Salad
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7. Coconut Chia Pudding
Looking for a healthy and satisfying treat? Coconut Chia Pudding is a delightful option for breakfast or dessert. The chia seeds absorb coconut milk, creating a creamy pudding that’s both low in carbs and high in protein. Flavored with vanilla and your choice of sweetener, it’s a luxurious treat topped with fresh berries or nuts.
Ingredients:
– 1/4 cup chia seeds
– 1 cup coconut milk
– 1 tsp vanilla extract
– Sweetener of choice, to taste
– Fresh berries, for topping
Instructions:
1. In a bowl, mix chia seeds, coconut milk, vanilla extract, and sweetener.
2. Let it sit for 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Serve chilled, topped with fresh berries.
FAQs:
– Can this be made ahead of time? Yes, it keeps well in the fridge for up to 5 days.
Coconut Chia Pudding
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8. Spicy Cauliflower Buffalo Wings
Craving a bold snack that packs a punch? These Spicy Cauliflower Buffalo Wings are the perfect appetizer for any gathering. Coated in a spicy batter and baked until crispy, they deliver all the flavor of traditional buffalo wings while being completely plant-based. Pair them with a cooling dip to elevate your snack experience.
Ingredients:
– 1 head cauliflower, cut into florets
– 1/2 cup almond flour
– 1 tsp garlic powder
– 1/2 cup buffalo sauce
– Olive oil spray, for coating
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix cauliflower florets with almond flour and garlic powder until well coated.
3. Place florets on a baking sheet and spray lightly with olive oil.
4. Bake for 25 minutes until crispy, tossing halfway.
5. Remove from oven, toss in buffalo sauce, and return to oven for 5 more minutes.
FAQs:
– Can these be made ahead? Yes, they reheat well in the oven.
Fun fact: swapping traditional wings for cauliflower cuts carbs by 50% per serving, while keeping bold flavor. These Spicy Cauliflower Buffalo Wings prove that vegetarian keto recipes can be just as satisfying. Pro tip: bake until crispy and dip into a cooling dip for balance.
Spicy Cauliflower Buffalo Wings
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9. Creamy Tomato Basil Soup
Craving a cozy bowl of soup? This Creamy Tomato Basil Soup is comfort food at its finest. Made with fresh tomatoes and fragrant basil, it’s perfect for chilly days. Vegetarian-friendly and easily made keto by using coconut cream, it’s a warm and fulfilling dish that pairs beautifully with a side salad or keto bread.
Ingredients:
– 4 cups fresh tomatoes, chopped
– 1 cup vegetable broth
– 1/2 cup coconut cream or heavy cream
– 1/4 cup fresh basil, chopped
– 1 onion, chopped
– Salt and pepper, to taste
Instructions:
1. In a pot, sauté the onion until translucent.
2. Add tomatoes and broth, simmer for 10 minutes.
3. Blend until smooth, then stir in the cream and basil.
4. Season with salt and pepper, and serve warm.
FAQs:
– Can this be frozen? Yes, just store in an airtight container.
Creamy Tomato Basil Soup
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10. Garlic Herb Roasted Mushrooms
Looking for a simple yet flavorful side dish? Garlic Herb Roasted Mushrooms are easy to prepare and pair well with almost any meal. The earthy flavors of mushrooms, combined with aromatic garlic and fresh herbs, create an irresistible dish. Low in carbs and high in flavor, they make a fantastic vegetarian keto snack or side.
Ingredients:
– 1 lb mushrooms, halved or quartered
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tbsp fresh thyme or rosemary, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine mushrooms with minced garlic, olive oil, herbs, salt, and pepper.
3. Spread the mixture on a baking sheet in a single layer.
4. Roast for 20 minutes or until golden brown, tossing halfway.
FAQs:
– Can I use pre-sliced mushrooms? Yes, for convenience.
Fun fact: mushrooms are ultra-friendly for vegetarian keto recipes, with roughly 2 g net carbs per cup. Roast them with garlic and herbs, and you’ve got a savory side or snack that satisfies without packing carbs.
Garlic Herb Roasted Mushrooms
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11. Almond Flour Pancakes
Craving a fluffy breakfast that won’t derail your diet? These Almond Flour Pancakes are a fantastic keto-friendly alternative to traditional pancakes. Light and airy, they’re perfect for drizzling with sugar-free syrup or topping with fresh berries. Great for a weekend brunch or quick weekday breakfast, they’ll keep you satisfied all morning.
Ingredients:
– 1 cup almond flour
– 2 eggs
– 1/4 cup unsweetened almond milk
– 1 tsp baking powder
– 1 tsp vanilla extract
– Sweetener of choice, to taste
Instructions:
1. In a bowl, whisk together almond flour, eggs, almond milk, baking powder, vanilla, and sweetener.
2. Heat a non-stick skillet over medium heat and lightly grease.
3. Pour a small amount of batter onto the skillet, cooking for 2-3 minutes on each side.
4. Serve warm with your favorite toppings.
FAQs:
– Can I freeze the pancakes? Yes, they freeze well and can be reheated in the toaster.
Almond Flour Pancakes
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12. Vegetable Quiche with Almond Flour Crust
Looking for a versatile dish that fits any meal? This Vegetable Quiche with an almond flour crust is perfect for breakfast, lunch, or dinner. Packed with nutrient-dense vegetables and cheesy goodness, it’s a great way to enjoy a low-carb, high-protein meal. The almond flour crust adds a delightful nutty flavor, making it a unique choice for meal prep.
Ingredients:
– 1 cup almond flour
– 3 eggs
– 1 cup milk or cream
– 1 cup mixed vegetables (spinach, bell pepper, onion)
– 1 cup shredded cheese (cheddar or mozzarella)
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix almond flour with a pinch of salt and 1 egg to form a crust.
3. Press the mixture into a pie dish and pre-bake for 10 minutes.
4. In another bowl, whisk remaining eggs with milk and seasonings, then stir in vegetables and cheese.
5. Pour the filling into the pre-baked crust and bake for an additional 30 minutes.
FAQs:
– Can I make this ahead? Yes, it keeps well for a few days in the fridge.
Vegetable Quiche with Almond Flour Crust
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13. Roasted Brussels Sprouts with Balsamic Glaze
Craving a delicious side dish that pairs perfectly with any meal? Roasted Brussels Sprouts with Balsamic Glaze are a delightful option. The roasting process caramelizes their natural sweetness while the balsamic glaze adds a tangy kick. Low in carbs but high in nutrients, these sprouts are a fantastic addition to your vegetarian keto diet.
Ingredients:
– 1 lb Brussels sprouts, halved
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper.
3. Spread them out on a baking sheet in a single layer.
4. Roast for 30 minutes until browned and crispy.
FAQs:
– Are they good reheated? Yes, just warm them in the oven.
Roasted Brussels Sprouts with Balsamic Glaze
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14. Vegetable Tempura
Craving a crunchy snack that’s light and satisfying? Vegetable Tempura is a delicious option featuring a variety of crispy vegetables. Coated in a light batter and quickly fried, this dish is keto-friendly and packed with flavor. Pair them with a soy-based dipping sauce for an extra layer of taste.
Ingredients:
– 1 cup mixed vegetables (zucchini, bell pepper, broccoli)
– 1/2 cup almond flour
– 1/2 cup sparkling water
– Salt, to taste
– Olive oil, for frying
Instructions:
1. Heat olive oil in a deep pan over medium-high heat.
2. In a bowl, mix almond flour and sparkling water until combined.
3. Dip vegetables into the batter, allowing any excess to drip off.
4. Fry in batches until golden brown, around 2-3 minutes.
5. Drain on paper towels and season with salt.
FAQs:
– Can I bake these instead? Baking won’t yield the same crispness but is an option.
Vegetable Tempura
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15. Baked Avocado Eggs
Craving a trendy breakfast that’s nutritious and delicious? Baked Avocado Eggs are the perfect solution. The creamy avocado pairs beautifully with a runny egg yolk, creating a satisfying meal. Simply scoop out some avocado, crack an egg into it, and bake for a quick breakfast high in protein and healthy fats. Add your favorite seasonings or cheese for an extra touch!
Ingredients:
– 2 ripe avocados
– 2 eggs
– Salt and pepper, to taste
– Optional toppings: cheese, chives, paprika
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut avocados in half and remove the pit, scooping a little more flesh out to make room for the egg.
3. Place avocados in a baking dish and crack an egg into each half.
4. Season with salt and pepper and bake for 15 minutes.
5. Remove from oven and add any optional toppings before serving.
FAQs:
– Can I prepare these in advance? Best to make them fresh for the best texture.
Baked Avocado Eggs
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16. Greek Yogurt Parfait
Looking for a quick and easy snack that’s satisfying and healthy? A Greek Yogurt Parfait is the perfect choice. Layer creamy Greek yogurt with fresh berries and nuts for a delicious treat that’s low in carbs and high in protein. Easily customizable, it makes for a delightful breakfast or snack anytime.
Ingredients:
– 1 cup Greek yogurt (unsweetened)
– 1/2 cup mixed berries (strawberries, blueberries)
– 1/4 cup nuts (almonds, walnuts)
– Sweetener of choice, to taste
Instructions:
1. In a bowl, layer Greek yogurt, mixed berries, and nuts.
2. Drizzle with sweetener if desired.
3. Serve immediately or prepare in advance for a quick breakfast.
FAQs:
– How long does it last? Best eaten fresh but can last in the fridge for a day.
Greek Yogurt Parfait
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17. Spaghetti Squash with Marinara
Craving a pasta dish that won’t derail your diet? Spaghetti Squash is an excellent low-carb substitute for traditional noodles. This dish is not only satisfying but also packed with nutrients. The squash’s strands mimic spaghetti, creating a fun way to enjoy your favorite pasta dishes without the carbs. Top it with cheese for an indulgent experience!
Ingredients:
– 1 medium spaghetti squash
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese (optional)
– Olive oil, for drizzling
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle with olive oil, then roast cut-side down for 30 minutes.
4. Once cooked, scrape the insides with a fork to create spaghetti-like strands.
5. Serve topped with marinara sauce and cheese, if desired.
FAQs:
– Can I microwave the squash? Yes, it cooks faster in the microwave.
Spaghetti Squash with Marinara
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18. Pumpkin Spice Smoothie
Craving the flavors of fall? This Pumpkin Spice Smoothie is perfect for breakfast or a snack. Packed with protein and healthy fats, it’s a satisfying drink that feels indulgent without added sugars. Using pumpkin puree and warming spices, it’s easy to prepare and can be enjoyed any time of year!
Ingredients:
– 1 cup pumpkin puree
– 1 cup unsweetened almond milk
– 1 scoop vanilla protein powder
– 1 tsp pumpkin spice
– Sweetener of choice, to taste
Instructions:
1. In a blender, combine pumpkin puree, almond milk, protein powder, pumpkin spice, and sweetener.
2. Blend until smooth.
3. Serve immediately, or chill for later.
FAQs:
– Can I use fresh pumpkin? Yes, just ensure it’s well pureed.
Pumpkin Spice Smoothie
Editor’s Choice
Price updated on December 16, 2025 at 7:11 PM
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19. Cheesy Spinach Stuffed Portobello Mushrooms
Craving a low-carb treat that’s both delicious and impressive? Cheesy Spinach Stuffed Portobello Mushrooms are perfect as an appetizer or main dish. The large portobello caps are filled with a creamy cheese and spinach mixture and baked until golden, delivering a rich and satisfying flavor. Not only are they visually stunning, but they’re also a nutrient-packed option for your vegetarian keto diet.
Ingredients:
– 4 large portobello mushrooms
– 1 cup fresh spinach, chopped
– 1 cup cream cheese, softened
– 1/2 cup grated parmesan cheese
– 1 tsp garlic powder
– Olive oil, for drizzling
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Remove the stems from the mushrooms and clean the caps.
3. In a bowl, mix spinach, cream cheese, parmesan, and garlic powder until well combined.
4. Stuff each mushroom cap with the mixture and drizzle with olive oil.
5. Bake for 20 minutes or until golden and bubbly.
FAQs:
– Can these be made ahead? Yes, assemble them and bake when ready to serve.
Cheesy Spinach Stuffed Portobello Mushrooms
Editor’s Choice
Price updated on December 16, 2025 at 7:11 PM
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Conclusion
These 19 vegetarian keto recipes offer a delightful way to stay on track with your low-carb lifestyle while enjoying comforting, flavorful meals.
From hearty casseroles to refreshing salads and decadent desserts, there’s something for everyone to love. Embrace the journey of plant-based eating with these satisfying dishes that prove healthy food doesn’t have to be boring.
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Frequently Asked Questions
What are the best ways to start with vegetarian keto recipes without sacrificing flavor?
Starting with vegetarian keto recipes, keep things simple and flavorful. Begin with easy swaps like eggs, cheese, tofu, tempeh, and paneer, plus healthy fats from avocado and olive oil to hit your fat macros. Build meals around low-carb veggies (cauliflower, leafy greens) and protein-rich options, then add herbs, garlic, and lemon to boost flavor—no bland meals here.
Try anchor meals like a tofu stir-fry with cauliflower rice, paneer curry with coconut milk, or egg bake with spinach. These low carb vegetarian meals are satisfying and quick to prep, so you can stay on track without sacrificing taste.
As you gain confidence, explore more easy vegetarian keto recipes and batch-prepped meals to fuel your week.
Which high-protein vegetarian dishes fit a keto diet?
Focusing on high protein vegetarian dishes that stay keto-friendly means choosing tofu, tempeh, paneer, eggs, and dairy as your main protein sources. Great options include paneer curry with coconut milk, tofu scramble with spinach and mushrooms, and tempeh fajitas with peppers and onions. Add avocado or olive oil to boost fats and keep carbs low.
Pair these with cauliflower rice or zucchini noodles to stay within keto macros, and tailor portions for your daily targets. For variety, rotate sauces and spices to keep your meals interesting while sticking to low carb vegetarian meals.
What are keto-friendly vegetarian snacks I can grab on busy days?
Stock up on ketogenic vegetarian snacks that satisfy hunger without pushing carbs. Try cheese crisps, almonds or walnuts, olives, cucumber or celery with cream cheese, and full-fat Greek yogurt in small portions. Prepare snack packs in advance and store them in the fridge or bag for on‑the‑go meals.
Keep portions in check to maintain your macros, aiming for protein- or fat-forward bites and keeping net carbs typically under 5–7g per snack.
How can I meal prep healthy vegetarian meals for a keto week?
For a practical plan, focus on healthy vegetarian meal prep like batch-roasted vegetables, baked tofu or paneer, egg muffins, and cauliflower rice. Create a simple rotation: 2-3 dinners, 1-2 lunches, plus snacks, then portion into containers. Store in the fridge for 3–4 days or freeze for longer.
Label portions with macros if you track them and use a few versatile sauces (pesto, tomato cream, coconut curry) to keep meals exciting while staying within your vegetarian keto macros.
Can I satisfy comfort food cravings on a vegetarian keto plan?
Yes—plant-based keto comfort foods are totally doable. Recreate classics with a keto twist, like cauliflower mac and cheese with a creamy cheese sauce, zucchini lasagna, or eggplant parm. Use almond flour or cheese-based coatings, and rely on coconut milk or heavy cream for creaminess. Pair with a side salad to balance fats and protein while keeping carbs in check. These indulgent yet vegetarian keto recipes prove you can enjoy cozy meals without leaving ketosis.
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