Following a keto diet while staying vegan may sound challenging, but it’s absolutely possible—and delicious!
These 15 keto vegan recipes are packed with plant-based protein, healthy fats, and low-carb ingredients that keep you energized and satisfied.
From creamy soups and hearty salads to flavorful stir-fries and indulgent desserts, each dish supports your health goals without sacrificing taste.
Whether you’re new to keto or a seasoned plant-based eater, these recipes make it easy to enjoy nourishing, balanced meals every day.
15 Easy Keto Vegan Recipes for Healthy Eating
These 15 keto vegan recipes prove that healthy, low-carb eating doesn’t have to be restrictive or bland.
Each dish combines the best of both worlds—plant-based nutrition and keto-friendly ingredients—for meals that are satisfying, nutrient-rich, and full of flavor.
Perfect for meal prep, busy weeknights, or mindful eating, they help you stay on track while enjoying every bite.
With creativity and wholesome ingredients, you can thrive on a keto vegan lifestyle that’s as delicious as it is healthy.
Creamy Avocado Spinach Soup
This creamy avocado spinach soup is a luscious, keto-friendly vegan dish.
It combines fresh spinach, ripe avocado, and coconut milk for a velvety texture.
Packed with healthy fats, it supports ketosis while providing essential vitamins and minerals.
The soup is light, nourishing, and perfect for a quick lunch or dinner.
Ingredients:
- 2 cups fresh spinach
- 1 large avocado, peeled and pitted
- 1 cup unsweetened coconut milk
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp ground cumin
- Salt and pepper, to taste
- 1 cup vegetable broth
Instructions:
- Heat olive oil in a pan over medium heat.
- Add garlic and sauté until fragrant.
- Add spinach and cook until wilted.
- Pour in vegetable broth and bring to a gentle simmer.
- Remove from heat and add avocado and coconut milk.
- Blend with an immersion blender until smooth.
- Season with cumin, salt, and pepper.
- Serve warm garnished with a drizzle of olive oil.
This soup is creamy, comforting, and keto-compliant.
It delivers healthy fats and fiber in every spoonful.
The avocado and coconut milk create a rich, smooth texture.
It is ideal for low-carb lunches, dinners, or as a satisfying snack.
Cauliflower “Mac” and Cheese
This keto vegan “mac” and cheese replaces pasta with cauliflower for a low-carb delight.
The cashew-based cheese sauce is creamy, tangy, and satisfying.
It is rich in fats, keeping the recipe keto-friendly while remaining plant-based.
Perfect for comforting dinners without the carb overload of traditional mac and cheese.
Ingredients:
- 1 medium cauliflower, cut into florets
- 1 cup raw cashews, soaked 4 hours
- ½ cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions:
- Steam cauliflower florets until tender.
- In a blender, combine soaked cashews, almond milk, nutritional yeast, garlic powder, smoked paprika, salt, and pepper.
- Blend until smooth and creamy.
- Toss steamed cauliflower in the cashew cheese sauce.
- Heat in a pan over low heat for 5 minutes, stirring gently.
- Adjust seasoning to taste.
- Serve warm garnished with smoked paprika.
This dish is creamy, cheesy, and totally plant-based.
It is perfect for keto dieters craving comfort food.
The cauliflower perfectly mimics pasta while keeping carbs low.
It provides a delicious way to enjoy cheesy flavors without dairy.
Zucchini Noodles with Pesto
Zucchini noodles with vegan pesto are a refreshing keto meal.
The noodles are tender yet slightly firm, tossed in a basil-cashew pesto.
The recipe is packed with healthy fats and low-carb vegetables.
It is quick to prepare, nutrient-rich, and ideal for lunch or dinner.
Ingredients:
- 3 medium zucchinis, spiralized
- 1 cup fresh basil leaves
- ¼ cup cashews
- 2 tbsp nutritional yeast
- 2 cloves garlic
- ¼ cup olive oil
- Salt and pepper, to taste
- 1 tbsp lemon juice
Instructions:
- Prepare zucchini noodles with a spiralizer and set aside.
- In a blender, combine basil, cashews, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper.
- Blend until smooth to form pesto.
- Toss zucchini noodles with pesto until evenly coated.
- Heat gently in a pan for 2–3 minutes if desired.
- Serve garnished with extra basil or a few toasted cashews.
This dish is fresh, flavorful, and keto-friendly.
The cashew pesto provides healthy fats and a creamy texture.
Zucchini noodles mimic pasta while keeping carbohydrates low.
It is a perfect choice for plant-based, low-carb meals.
Spicy Coconut Curry Tofu
Spicy coconut curry tofu is a rich, keto-friendly vegan dish.
Firm tofu is simmered in a creamy coconut milk and vegetable curry sauce.
It is packed with healthy fats, moderate protein, and flavorful spices.
This dish pairs well with cauliflower rice for a low-carb, satisfying meal.
Ingredients:
- 400g firm tofu, cubed
- 1 cup coconut milk
- 1 small bell pepper, sliced
- 1 small zucchini, sliced
- 1 tbsp coconut oil
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions:
- Heat coconut oil in a skillet over medium heat.
- Add garlic and sauté until fragrant.
- Add tofu cubes and brown lightly on all sides.
- Stir in curry powder and turmeric, cooking 1–2 minutes.
- Add bell pepper, zucchini, and coconut milk.
- Simmer for 10–12 minutes until vegetables are tender and sauce thickens.
- Season with salt and pepper to taste.
- Serve warm with cauliflower rice or steamed greens.
This curry is rich, spicy, and satisfying.
It is a perfect keto-friendly comfort meal.
Tofu absorbs the curry flavors, creating a delicious protein-rich dish.
It provides a creamy, plant-based alternative to traditional coconut curry meals.
Almond Flour Chocolate Mug Cake
This almond flour chocolate mug cake is a keto dessert that satisfies sweet cravings.
It is rich, moist, and entirely vegan with low-carb ingredients.
Sweetened with a keto-approved sweetener, it fits perfectly into a low-carb diet.
It can be prepared quickly for a single-serving indulgence.
Ingredients:
- 3 tbsp almond flour
- 1 tbsp unsweetened cocoa powder
- 1 tbsp coconut oil, melted
- 2 tbsp unsweetened almond milk
- 2 tbsp keto-friendly sweetener
- ½ tsp baking powder
- Pinch of salt
- ¼ tsp vanilla extract
Instructions:
- In a microwave-safe mug, mix almond flour, cocoa powder, baking powder, sweetener, and salt.
- Add melted coconut oil, almond milk, and vanilla extract.
- Stir until smooth.
- Microwave on high for 90 seconds, checking doneness.
- Allow to cool slightly before serving.
- Optionally, top with sugar-free chocolate chips or almond butter.
This mug cake is rich, moist, and decadent.
It provides a quick, single-serving keto dessert.
The almond flour keeps carbohydrates low while maintaining a cake-like texture.
It is perfect for satisfying sweet cravings without derailing a low-carb lifestyle.
Cauliflower Fried “Rice”
Cauliflower Fried “Rice” is a low-carb, keto-friendly vegan alternative to traditional fried rice.
It features finely chopped cauliflower sautéed with vegetables, tofu, and coconut aminos for flavor.
This dish is packed with healthy fats, fiber, and plant-based protein.
It is quick, satisfying, and perfect for lunch or dinner.
Ingredients:
- 2 cups cauliflower, grated or riced
- 1 cup firm tofu, crumbled
- ½ cup bell peppers, diced
- ½ cup green onions, sliced
- 2 cloves garlic, minced
- 2 tbsp coconut aminos
- 1 tbsp sesame oil
- Salt and pepper, to taste
Instructions:
- Heat sesame oil in a skillet over medium heat.
- Add garlic and sauté until fragrant.
- Stir in crumbled tofu and cook 3–4 minutes.
- Add bell peppers and green onions, sauté until tender.
- Add riced cauliflower and coconut aminos, stirring to combine.
- Cook for 5–7 minutes until cauliflower is slightly tender.
- Season with salt and pepper.
- Serve warm, garnished with extra green onions if desired.
This dish is hearty, flavorful, and keto-friendly.
It delivers satisfying textures with every bite.
Cauliflower perfectly mimics rice while keeping carbs low.
It is ideal for plant-based, low-carb meals anytime.
Avocado Cucumber Salad with Hemp Seeds
This avocado cucumber salad is a refreshing keto vegan dish.
It combines creamy avocado, crisp cucumber, and a lemony hemp seed dressing.
Rich in healthy fats and low in carbs, it supports ketosis.
It is perfect as a light lunch, snack, or side dish.
Ingredients:
- 1 large avocado, diced
- 1 cucumber, diced
- 2 tbsp hemp seeds
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 1 tsp fresh dill (optional)
Instructions:
- In a bowl, combine diced avocado and cucumber.
- In a separate small bowl, whisk olive oil, lemon juice, salt, and pepper.
- Pour dressing over avocado and cucumber, tossing gently.
- Sprinkle hemp seeds and fresh dill on top.
- Serve immediately or chill for 10 minutes.
This salad is fresh, creamy, and satisfying.
It delivers healthy fats while remaining low in carbs.
The hemp seeds add texture and plant-based protein.
It is perfect for keto-friendly lunches or side dishes.
Spaghetti Squash with Creamy Almond Sauce
Spaghetti squash with creamy almond sauce is a satisfying keto vegan dinner.
The squash provides low-carb noodles, while the almond sauce adds richness and flavor.
It is packed with healthy fats and plant-based protein.
The dish is elegant, filling, and perfect for weeknight meals.
Ingredients:
- 1 medium spaghetti squash
- ½ cup almond butter
- ¼ cup unsweetened almond milk
- 2 cloves garlic, minced
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp lemon juice
Instructions:
- Preheat oven to 400°F (200°C).
- Slice spaghetti squash in half and remove seeds.
- Bake cut-side down for 35–40 minutes until tender.
- In a blender, combine almond butter, almond milk, garlic, nutritional yeast, lemon juice, salt, and pepper.
- Blend until smooth.
- Scrape baked spaghetti squash into strands and toss with almond sauce.
- Serve warm garnished with fresh herbs if desired.
This dish is creamy, nutty, and satisfying.
It is low in carbs and perfect for keto dinners.
The almond sauce complements the delicate squash perfectly.
It offers an indulgent, plant-based alternative to pasta dishes.
Keto Vegan Stuffed Bell Peppers
Keto vegan stuffed bell peppers are colorful, nutrient-dense, and satisfying.
They are filled with a mix of cauliflower rice, mushrooms, and avocado for richness.
This dish is high in healthy fats and low in carbs.
It is perfect for meal prep, lunch, or dinner.
Ingredients:
- 4 large bell peppers, tops cut off and seeds removed
- 2 cups cauliflower rice
- 1 cup mushrooms, diced
- 1 avocado, diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat.
- Sauté mushrooms, smoked paprika, garlic powder, salt, and pepper for 5–7 minutes.
- Stir in cauliflower rice and cook 3–4 minutes.
- Remove from heat and mix in diced avocado.
- Stuff each bell pepper with the cauliflower mixture.
- Bake for 20–25 minutes until peppers are tender.
- Serve warm, garnished with fresh herbs if desired.
These stuffed peppers are colorful, hearty, and keto-friendly.
They provide healthy fats and fiber in every bite.
The combination of vegetables and avocado is rich and flavorful.
They make a perfect plant-based, low-carb meal option.
Creamy Coconut Chia Pudding
Creamy coconut chia pudding is a keto-friendly vegan dessert.
It is rich in healthy fats and fiber while remaining low in carbohydrates.
The pudding is smooth, creamy, and lightly sweetened with keto-approved sweeteners.
It is perfect for breakfast, dessert, or a satisfying snack.
Ingredients:
- 3 tbsp chia seeds
- ¾ cup unsweetened coconut milk
- 1 tbsp coconut oil, melted
- 1–2 tsp keto-friendly sweetener
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- In a bowl or jar, combine chia seeds, coconut milk, coconut oil, sweetener, vanilla, and salt.
- Whisk thoroughly to prevent clumps.
- Cover and refrigerate for at least 4 hours or overnight.
- Stir again before serving to ensure smooth consistency.
- Optionally, top with unsweetened shredded coconut or nuts.
This chia pudding is creamy, rich, and satisfying.
It is a quick and easy low-carb dessert or breakfast.
The coconut milk and oil provide healthy fats for ketosis.
It offers a sweet, indulgent, plant-based option for keto lifestyles
Vegan Broccoli Almond Soup
This vegan broccoli almond soup is creamy, nutrient-dense, and keto-friendly.
It combines fresh broccoli, almond butter, and coconut milk for a rich, velvety texture.
The soup is packed with healthy fats and low-carb ingredients, making it perfect for ketosis.
It is satisfying, light, and ideal for lunch or dinner.
Ingredients:
- 2 cups fresh broccoli florets
- 2 tbsp almond butter
- 1 cup unsweetened coconut milk
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 cup vegetable broth
Instructions:
- Heat olive oil in a pan over medium heat.
- Add garlic and sauté until fragrant.
- Add broccoli florets and vegetable broth, simmer until tender.
- Remove from heat and blend with almond butter and coconut milk until smooth.
- Season with smoked paprika, salt, and pepper.
- Serve warm, garnished with a drizzle of olive oil.
This soup is creamy, rich, and deeply flavorful.
It provides healthy fats and fiber while remaining low in carbs.
Almond butter and coconut milk create a smooth, indulgent texture.
It is a perfect keto-friendly plant-based meal for any time of day.
Spicy Cauliflower Buffalo Bites
Spicy cauliflower buffalo bites are a delicious keto vegan snack or appetizer.
Cauliflower florets are roasted and coated in a spicy, tangy buffalo sauce.
This recipe is low in carbs, high in healthy fats, and completely plant-based.
It is perfect for parties, lunches, or a crunchy, guilt-free snack.
Ingredients:
- 2 cups cauliflower florets
- 2 tbsp olive oil
- 2 tbsp hot sauce (keto-friendly)
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread on a baking sheet and roast for 20 minutes.
- Remove and toss with hot sauce until evenly coated.
- Return to oven for 5–7 minutes until slightly crispy.
- Serve immediately with a keto-friendly dipping sauce.
These buffalo bites are spicy, crispy, and satisfying.
They make a perfect low-carb appetizer or snack.
Cauliflower retains its texture while absorbing all the bold flavors.
They are a delicious, plant-based alternative to traditional buffalo wings.
Keto Vegan Eggplant Lasagna
Keto vegan eggplant lasagna is a hearty, low-carb alternative to traditional lasagna.
Layers of roasted eggplant, cashew cream, and sautéed vegetables create rich, satisfying flavors.
The dish is high in healthy fats, low in carbs, and entirely plant-based.
It is perfect for lunch, dinner, or meal prep.
Ingredients:
- 2 medium eggplants, sliced lengthwise
- 1 cup cashews, soaked
- ½ cup unsweetened almond milk
- 1 tbsp nutritional yeast
- 1 cup spinach, sautéed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Roast eggplant slices with olive oil, salt, and pepper until tender.
- Blend soaked cashews, almond milk, garlic, and nutritional yeast until smooth.
- In a baking dish, layer eggplant, cashew cream, and sautéed spinach.
- Repeat layers until ingredients are used.
- Bake for 25–30 minutes until golden on top.
- Serve warm, optionally garnished with fresh herbs.
This lasagna is rich, creamy, and satisfying.
It is a perfect keto-friendly dinner or meal-prep dish.
The cashew cream provides a smooth, cheesy texture without dairy.
It is a comforting, plant-based take on a classic Italian favorite.
Avocado Zucchini Boats
Avocado zucchini boats are a fresh, keto vegan dish packed with healthy fats.
Zucchini halves are filled with creamy avocado, cherry tomatoes, and spices for flavor.
They are low in carbs, high in nutrients, and perfect for lunch or a light dinner.
This dish is simple, colorful, and visually appealing.
Ingredients:
- 2 medium zucchinis, halved lengthwise
- 1 avocado, diced
- ½ cup cherry tomatoes, chopped
- 1 tbsp olive oil
- 1 tsp lime juice
- Salt and pepper, to taste
- 1 tsp chili flakes (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Scoop out a small portion of zucchini flesh to create boats.
- Mix avocado, cherry tomatoes, lime juice, salt, pepper, and chili flakes in a bowl.
- Fill zucchini boats with avocado mixture.
- Drizzle with olive oil and bake for 12–15 minutes.
- Serve warm, optionally garnished with fresh herbs.
These zucchini boats are creamy, flavorful, and low-carb.
They provide healthy fats and essential nutrients in each bite.
The avocado adds richness, making the dish satisfying and indulgent.
They are a perfect plant-based keto meal for any time of day.
Vegan Keto Chocolate Fat Bombs
Vegan keto chocolate fat bombs are a decadent, low-carb treat.
They are rich in coconut oil, cocoa, and nut butter for healthy fats and a smooth texture.
This dessert supports ketosis while satisfying chocolate cravings.
It is perfect for a quick snack or dessert on a keto vegan diet.
Ingredients:
- ¼ cup coconut oil, melted
- 2 tbsp almond butter
- 2 tbsp unsweetened cocoa powder
- 1–2 tsp keto-friendly sweetener
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- In a bowl, combine melted coconut oil, almond butter, cocoa powder, sweetener, vanilla, and salt.
- Mix until smooth and well combined.
- Pour mixture into silicone molds or mini muffin tins.
- Refrigerate for 30–45 minutes until solid.
- Pop out fat bombs and store in the fridge.
These chocolate fat bombs are rich, creamy, and indulgent.
They provide healthy fats while keeping carbs low.
Perfect for satisfying sweet cravings on a keto diet.
They are a quick, plant-based, and delicious snack for any time of day.
