15 Easy Keto Gluten-Free Recipes You’ll Love

Following a keto diet while avoiding gluten can seem challenging, but it’s completely possible to enjoy delicious meals.

Keto gluten-free recipes focus on low-carb, high-fat ingredients while eliminating gluten-containing grains.

From breakfast and snacks to main courses and desserts, these recipes are both satisfying and safe for those with gluten sensitivities.

Using almond flour, coconut flour, eggs, healthy fats, and fresh produce, you can create flavorful dishes without compromising your diet.

In this article, we’ve compiled 15 keto gluten-free recipes that are easy, nutritious, and perfect for any meal or occasion.

15 Easy Keto Gluten-Free Recipes You’ll Love

Keto gluten-free cooking proves that dietary restrictions don’t mean sacrificing flavor or variety.

These 15 recipes show that you can enjoy satisfying meals while staying low-carb and gluten-free.

From savory mains to sweet treats, there’s something for every meal and craving.

Experiment with herbs, spices, and keto-friendly ingredients to enhance taste and texture.

These recipes make it easy to stick to your dietary goals while enjoying delicious, wholesome meals.

With these 15 keto gluten-free recipes, you can eat healthy, flavorful, and stress-free every day.

Keto Almond Flour Pancakes

Keto Almond Flour Pancakes are fluffy, soft, and naturally sweetened.

They are low-carb, gluten-free, and perfect for breakfast or brunch.

These pancakes have a light texture and a subtle almond flavor that pairs well with butter, sugar-free syrup, or fresh berries.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp melted coconut oil
• 2 tbsp erythritol or preferred keto sweetener
• 1 tsp baking powder (gluten-free)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

• In a mixing bowl, combine almond flour, baking powder, sweetener, and salt.
• Stir thoroughly to ensure even distribution of dry ingredients.
• In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
• Slowly pour the wet ingredients into the dry mixture.
• Stir until a smooth, slightly thick batter forms.
• Preheat a non-stick skillet over medium-low heat and lightly grease with coconut oil.
• Pour about 1/4 cup of batter per pancake onto the skillet.
• Cook for 2–3 minutes until bubbles form on the surface.
• Flip carefully and cook an additional 1–2 minutes until golden brown.
• Repeat with remaining batter, greasing the skillet as needed.

These almond flour pancakes are fluffy, moist, and lightly sweet.

They make a perfect low-carb breakfast or brunch.

They are satisfying and keto-friendly without any gluten.

The subtle almond flavor enhances the natural sweetness.

Keto Cauliflower Fried Rice

Keto Cauliflower Fried Rice is a savory, low-carb alternative to traditional rice.

It is packed with vegetables, protein, and flavor while remaining gluten-free.

This dish is quick to prepare, flavorful, and perfect as a main course or side.

Ingredients:

• 1 medium head of cauliflower, riced
• 2 tbsp olive oil
• 2 large eggs, beaten
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/2 cup diced bell peppers
• 2 cloves garlic, minced
• 3 tbsp soy sauce or coconut aminos (gluten-free)
• 1/2 tsp ground ginger
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add garlic and sauté for 1 minute until fragrant.
• Add diced carrots, peas, and bell peppers.
• Cook for 3–4 minutes until vegetables are tender-crisp.
• Push vegetables to one side of the skillet and pour in beaten eggs.
• Scramble the eggs gently until fully cooked.
• Add riced cauliflower to the skillet and stir to combine with vegetables and eggs.
• Pour soy sauce or coconut aminos over the mixture.
• Season with ginger, salt, and pepper.
• Stir well and cook for 5–7 minutes until the cauliflower is tender but not mushy.
• Serve hot as a main dish or side.

This cauliflower fried rice is flavorful, low-carb, and gluten-free.

It mimics traditional fried rice while remaining keto-friendly.

Packed with vegetables, it is nutritious and satisfying.

It is quick and perfect for weekday meals.

Keto Zucchini Lasagna

Keto Zucchini Lasagna is a low-carb, gluten-free alternative to traditional lasagna.

It features layers of tender zucchini, rich meat sauce, and creamy cheese.

This dish is comforting, flavorful, and perfect for dinner or meal prep.

Ingredients:

• 3 medium zucchinis, thinly sliced lengthwise
• 1 lb ground beef or turkey
• 1 cup marinara sauce (sugar-free, gluten-free)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• In a skillet, cook ground meat over medium heat until browned.
• Add garlic powder, dried basil, salt, and pepper.
• Stir in marinara sauce and simmer for 5 minutes.
• In a baking dish, spread a thin layer of meat sauce.
• Layer zucchini slices over the sauce, slightly overlapping.
• Spread a layer of ricotta cheese over the zucchini.
• Sprinkle shredded mozzarella over the ricotta layer.
• Repeat layers until all ingredients are used, ending with mozzarella and Parmesan on top.
• Cover with foil and bake for 25 minutes.
• Remove foil and bake for an additional 10–15 minutes until cheese is golden and bubbly.
• Let cool for 5 minutes before serving.

This zucchini lasagna is rich, savory, and low-carb.

It is a satisfying gluten-free alternative to traditional lasagna.

The layers of cheese, meat, and zucchini are comforting and delicious.

It is perfect for keto-friendly dinners or meal prep.

Keto Chocolate Avocado Pudding

Keto Chocolate Avocado Pudding is creamy, rich, and chocolatey.

It is low-carb, gluten-free, and naturally sweetened.

This dessert is perfect for satisfying chocolate cravings without guilt or sugar.

Ingredients:

• 2 ripe avocados
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or preferred keto sweetener
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• Pinch of salt

Instructions:

• Cut avocados in half, remove pits, and scoop flesh into a blender.
• Add cocoa powder, sweetener, vanilla extract, almond milk, and a pinch of salt.
• Blend on high speed until smooth and creamy.
• Taste and adjust sweetness if needed.
• Chill in the refrigerator for at least 30 minutes before serving.
• Serve in small bowls or glasses.
• Optional: garnish with unsweetened shredded coconut or a few berries.

This chocolate avocado pudding is rich, creamy, and satisfying.

It is a perfect low-carb dessert for chocolate lovers.

The avocado provides healthy fats and a silky texture.

It is a guilt-free, gluten-free, and keto-friendly treat.

Keto Cauliflower Mac & Cheese

Keto Cauliflower Mac & Cheese is creamy, cheesy, and comforting.

It is a low-carb, gluten-free alternative to traditional mac and cheese.

This dish is rich, flavorful, and perfect for a hearty side or main meal.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 tbsp butter
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

• Steam cauliflower florets until tender but firm.
• In a saucepan, melt butter over medium heat.
• Add heavy cream and heat until slightly thickened.
• Stir in shredded cheddar and Parmesan cheese until melted.
• Add garlic powder, salt, and pepper.
• Toss the cooked cauliflower in the cheese sauce until evenly coated.
• Transfer to a baking dish if desired and bake at 375°F (190°C) for 10 minutes for a golden top.
• Serve hot as a main dish or side.

This cauliflower mac and cheese is creamy, cheesy, and comforting.

It is a low-carb, keto-friendly, and gluten-free alternative to traditional mac and cheese.

It is satisfying and perfect for a hearty meal.

The rich cheese sauce complements the tender cauliflower perfectly

Keto Garlic Butter Shrimp

Keto Garlic Butter Shrimp is a quick, savory, and satisfying dish.

It is low-carb, gluten-free, and perfect for a light lunch or dinner.

The shrimp are tender, coated in a rich garlic butter sauce that is full of flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions:

• Heat a large skillet over medium heat and melt butter.
• Add minced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant.
• Add shrimp to the skillet and season with salt and pepper.
• Cook shrimp for 2–3 minutes on each side until pink and opaque.
• Drizzle lemon juice over the shrimp and stir to combine.
• Remove from heat and sprinkle with chopped fresh parsley.
• Serve immediately as a main dish or over zucchini noodles.

This garlic butter shrimp is tender, flavorful, and quick to prepare.

It is perfect for a low-carb, keto-friendly, gluten-free meal.

The garlic butter sauce enhances the natural sweetness of the shrimp.

It is a satisfying, healthy, and elegant dish for any occasion.

Keto Eggplant Parmesan

Keto Eggplant Parmesan is crispy, cheesy, and comforting.

It is a gluten-free, low-carb alternative to traditional eggplant parmesan.

Layers of tender eggplant, marinara sauce, and cheese make it a satisfying main dish.

Ingredients:

• 2 medium eggplants, sliced into 1/4 inch rounds
• 1 cup almond flour
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 2 large eggs, beaten
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup sugar-free marinara sauce
• Olive oil for brushing

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices lightly with olive oil and season with salt.
• In one bowl, combine almond flour, garlic powder, and dried oregano.
• Dip each eggplant slice in beaten egg, then coat with almond flour mixture.
• Arrange coated slices on a parchment-lined baking sheet.
• Bake for 20–25 minutes until golden and tender.
• In a baking dish, spread a thin layer of marinara sauce.
• Layer baked eggplant slices, sauce, and shredded mozzarella.
• Repeat layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
• Bake uncovered for 20 minutes until cheese is bubbly and golden.
• Allow to cool slightly before serving.

This eggplant parmesan is crispy, cheesy, and rich in flavor.

It is a keto-friendly, gluten-free comfort food classic.

The combination of almond flour coating and melted cheese is irresistible.

Perfect for low-carb dinners or meal prep.

Keto Avocado Chicken Salad

Keto Avocado Chicken Salad is creamy, fresh, and satisfying.

It is low-carb, gluten-free, and perfect for lunch, snacks, or sandwiches with lettuce wraps.

The avocado provides healthy fats and a creamy texture that pairs perfectly with tender chicken.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 ripe avocado
• 1/4 cup mayonnaise (sugar-free)
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: chopped celery or green onions

Instructions:

• In a large bowl, mash the avocado until smooth.
• Add mayonnaise, Dijon mustard, garlic powder, lemon juice, salt, and pepper.
• Mix thoroughly until combined into a creamy dressing.
• Fold in shredded chicken until fully coated.
• Optional: add chopped celery or green onions for extra crunch and flavor.
• Chill in the refrigerator for at least 15 minutes to allow flavors to meld.
• Serve on lettuce leaves, keto bread, or as a salad topping.

This avocado chicken salad is creamy, flavorful, and nutritious.

It is a low-carb, gluten-free option for lunches or snacks.

The avocado provides healthy fats while chicken adds protein.

It is quick, easy, and perfect for meal prep.

Keto Cauliflower Pizza Crust

Keto Cauliflower Pizza Crust is crispy, tender, and gluten-free.

It is a low-carb alternative to traditional pizza crusts without sacrificing flavor or texture.

The cauliflower base is versatile and can be topped with any keto-friendly ingredients.

Ingredients:

• 1 medium cauliflower, riced (about 2 cups)
• 1 large egg
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt

Instructions:

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Microwave riced cauliflower for 5 minutes until soft, then drain excess moisture with a clean towel.
• In a large bowl, combine cauliflower, egg, mozzarella, Parmesan, garlic powder, oregano, and salt.
• Mix thoroughly until a dough-like consistency forms.
• Spread the mixture evenly on the parchment paper to form a 1/4 inch thick crust.
• Bake for 15–20 minutes until golden and firm.
• Remove from oven and add desired keto toppings (cheese, sauce, vegetables, or meats).
• Bake an additional 10–12 minutes until toppings are melted and cooked.
• Let cool slightly before slicing.

This cauliflower pizza crust is crispy on the edges and tender inside.

It is a perfect gluten-free, low-carb alternative to traditional pizza.

The crust holds toppings well without falling apart.

It is delicious, versatile, and ideal for keto-friendly dinners.

Keto Zucchini Muffins

Keto Zucchini Muffins are moist, tender, and lightly sweet.

They are low-carb, gluten-free, and perfect for breakfast or a snack.

The zucchini adds moisture and a subtle sweetness, while almond flour keeps them keto-friendly.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol or preferred keto sweetener
• 1/4 cup coconut flour
• 1 tsp baking powder (gluten-free)
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup grated zucchini, drained

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, mix almond flour, coconut flour, sweetener, baking powder, baking soda, cinnamon, and salt.
• In another bowl, beat the eggs, melted coconut oil, and vanilla extract.
• Add wet ingredients to dry ingredients and mix until combined.
• Fold in grated zucchini until evenly incorporated.
• Spoon the batter into muffin liners, filling about 3/4 full.
• Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
• Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.

These zucchini muffins are moist, lightly sweet, and tender.

They are perfect as a low-carb, gluten-free breakfast or snack.

The zucchini adds natural moisture and subtle flavor.

They are satisfying, healthy, and keto-friendly

Keto Garlic Parmesan Roasted Broccoli

Keto Garlic Parmesan Roasted Broccoli is crisp, flavorful, and low-carb.

It is gluten-free, keto-friendly, and perfect as a side dish or snack.

The garlic and Parmesan add a savory, rich flavor to tender roasted broccoli florets.

Ingredients:

• 1 lb broccoli florets
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: lemon wedges for serving

Instructions:

• Preheat oven to 425°F (220°C).
• In a large bowl, toss broccoli florets with olive oil, minced garlic, salt, and pepper.
• Spread broccoli evenly on a parchment-lined baking sheet.
• Roast for 15–20 minutes until tender and slightly crispy on the edges.
• Remove from oven and sprinkle Parmesan cheese over the hot broccoli.
• Return to oven for 2–3 minutes until cheese melts and becomes lightly golden.
• Serve immediately, optionally with a squeeze of fresh lemon juice.

This garlic Parmesan roasted broccoli is tender, crisp, and full of flavor.

It is a perfect low-carb, gluten-free side dish.

The combination of garlic and Parmesan enhances natural vegetable flavors.

It makes a simple, satisfying keto-friendly dish for any meal.

Keto Creamy Spinach Stuffed Chicken

Keto Creamy Spinach Stuffed Chicken is savory, creamy, and satisfying.

It is gluten-free, low-carb, and perfect for dinner or meal prep.

The spinach and cream cheese filling adds richness and flavor to tender chicken breasts.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• In a bowl, combine chopped spinach, cream cheese, mozzarella, garlic powder, salt, and pepper.
• Slice a pocket into each chicken breast without cutting through completely.
• Stuff each chicken breast with the spinach and cheese mixture.
• Heat olive oil in an oven-safe skillet over medium heat.
• Sear the stuffed chicken breasts for 2–3 minutes on each side until golden.
• Transfer the skillet to the preheated oven and bake for 20–25 minutes until chicken is fully cooked.
• Remove from oven and let rest for 5 minutes before serving.

This creamy spinach stuffed chicken is tender, juicy, and flavorful.

It is a keto-friendly, low-carb, gluten-free main dish.

The creamy filling complements the chicken perfectly.

It is ideal for dinner or meal prep for the week.

Keto Cauliflower Tots

Keto Cauliflower Tots are crunchy, golden, and low-carb.

They are gluten-free, keto-friendly, and perfect as a snack or side dish.

These tots mimic traditional tater tots without the high carb content.

Ingredients:

• 2 cups riced cauliflower
• 1 large egg
• 1/2 cup shredded cheddar cheese
• 1/4 cup almond flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Olive oil for baking

Instructions:

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Microwave riced cauliflower for 5 minutes and drain excess moisture.
• In a mixing bowl, combine cauliflower, egg, shredded cheddar, almond flour, garlic powder, onion powder, salt, and pepper.
• Mix thoroughly until a uniform mixture forms.
• Using hands or a small spoon, shape the mixture into small tot shapes.
• Place tots on the prepared baking sheet.
• Lightly brush or spray with olive oil.
• Bake for 15–20 minutes until golden and crisp on the edges.
• Remove from oven and let cool slightly before serving.

These cauliflower tots are crispy, savory, and satisfying.

They are perfect for low-carb snacks or as a side dish.

They mimic traditional tater tots without the carbs.

The cheese adds richness and flavor while keeping them keto-friendly.

Keto Lemon Blueberry Muffins

Keto Lemon Blueberry Muffins are moist, fluffy, and lightly sweetened.

They are gluten-free, low-carb, and perfect for breakfast or a snack.

The lemon zest adds brightness, while blueberries provide natural sweetness.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder (gluten-free)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/2 cup fresh or frozen blueberries

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
• In another bowl, beat the eggs, melted coconut oil, vanilla extract, and lemon zest.
• Add wet ingredients to dry ingredients and mix until fully combined.
• Gently fold in blueberries.
• Spoon batter into muffin liners, filling about 3/4 full.
• Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
• Allow muffins to cool for 10 minutes before removing from the tin.

These lemon blueberry muffins are moist, tangy, and lightly sweet.

They are perfect for low-carb, keto-friendly breakfast or snacks.

The lemon zest and blueberries create a fresh, vibrant flavor.

They are gluten-free, satisfying, and easy to make.

Keto Broccoli Cheddar Soup

Keto Broccoli Cheddar Soup is creamy, cheesy, and comforting.

It is gluten-free, low-carb, and perfect for lunch, dinner, or a cozy snack.

The combination of tender broccoli and melted cheddar cheese creates a rich and satisfying soup.

Ingredients:

• 4 cups broccoli florets
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 tbsp butter

Instructions:

• In a large pot, melt butter over medium heat.
• Add broccoli florets and sauté for 3–4 minutes.
• Pour in chicken or vegetable broth and bring to a simmer.
• Cover and cook for 10–12 minutes until broccoli is tender.
• Reduce heat and stir in heavy cream, garlic powder, and onion powder.
• Use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred.
• Add shredded cheddar cheese and stir until melted and fully incorporated.
• Season with salt and pepper to taste.
• Serve hot, optionally garnished with extra cheese or crispy bacon bits.

This broccoli cheddar soup is rich, creamy, and satisfying.

It is a perfect low-carb, gluten-free option for lunch or dinner.

The cheese and cream create a velvety texture that complements broccoli.

It is comforting, flavorful, and ideal for a keto-friendly meal.