15 Flavorful Keto Vegetarian Recipes You Need to Try

Eating keto doesn’t mean you have to give up your vegetarian lifestyle.

With the right ingredients, it’s easy to enjoy satisfying, low-carb meals packed with healthy fats and plant-based protein.

These 15 keto vegetarian recipes are designed to make your life easier while keeping your meals flavorful, nutrient-rich, and fully compliant with a ketogenic diet.

From hearty breakfasts and creative main dishes to snacks and desserts, these recipes are perfect for any time of day.

Each dish focuses on fresh vegetables, cheeses, nuts, seeds, and keto-friendly seasonings to ensure maximum flavor and minimal carbs.

Whether you’re a seasoned keto follower or a vegetarian looking to reduce carbs, these recipes are versatile, simple, and delicious.

15 Flavorful Keto Vegetarian Recipes You Need to Try

These 15 keto vegetarian recipes prove that low-carb eating can be creative, satisfying, and entirely plant-based.

They provide nutritious options for breakfast, lunch, dinner, snacks, and even desserts.

Following a vegetarian keto diet doesn’t mean compromising on flavor or variety.

By using fresh ingredients, healthy fats, and thoughtful preparation, these dishes help maintain energy, focus, and overall wellness.

Incorporating these recipes into your weekly meal plan ensures that you can enjoy a balanced, keto-friendly vegetarian lifestyle with ease.

Cheesy Cauliflower Bake

This cheesy cauliflower bake is a warm, comforting keto-friendly vegetarian dish.

Tender cauliflower florets are coated in a creamy, cheesy sauce made with cream cheese and shredded mozzarella.

It is perfect as a side dish or a main course.

The golden, bubbly top provides a satisfying crunch while the inside remains soft and flavorful.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tsp fresh thyme, chopped

Instructions:

• Preheat oven to 375°F (190°C).
• Steam cauliflower until just tender, about 5–6 minutes.
• In a bowl, mix cream cheese, mozzarella, Parmesan, garlic powder, salt, and pepper.
• Toss steamed cauliflower with the cheese mixture until coated.
• Transfer to a baking dish and sprinkle with fresh thyme.
• Bake 20–25 minutes until golden and bubbly.
• Serve hot.

This cheesy cauliflower bake is rich, creamy, and fully keto-friendly.

It’s perfect as a comforting vegetarian main course or side dish.

Spinach and Feta Stuffed Peppers

These spinach and feta stuffed peppers are flavorful, low-carb, and satisfying.

Bell peppers are filled with a mixture of sautéed spinach, crumbled feta, and keto-friendly seasonings.

They make a perfect lunch, dinner, or appetizer.

The combination of tender peppers and creamy filling creates a delicious, nutritious keto vegetarian dish.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 2 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 clove garlic, minced
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/2 tsp dried oregano

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté garlic until fragrant.
• Add chopped spinach and cook until wilted.
• Remove from heat and stir in feta, salt, pepper, and oregano.
• Spoon mixture into bell pepper halves.
• Place peppers in a baking dish and bake 20–25 minutes until tender.
• Serve warm.

These stuffed peppers are savory, satisfying, and keto-approved.

They are perfect for a low-carb vegetarian lunch or dinner.

Zucchini Noodle Alfredo

This zucchini noodle Alfredo is a creamy, low-carb pasta alternative for vegetarians.

Spiralized zucchini replaces traditional pasta, and a cashew-based Alfredo sauce provides rich creaminess.

It’s perfect for lunch or dinner.

The combination of tender zucchini noodles with the flavorful sauce makes it a satisfying keto-friendly dish.

Ingredients:

• 2 medium zucchinis, spiralized
• 1/2 cup raw cashews, soaked 2 hours
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 clove garlic
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp nutmeg

Instructions:

• Heat olive oil in a skillet and lightly sauté zucchini noodles for 2–3 minutes.
• In a blender, combine soaked cashews, almond milk, nutritional yeast, garlic, salt, pepper, and nutmeg.
• Blend until smooth to make the Alfredo sauce.
• Pour sauce over zucchini noodles and toss to coat.
• Heat 2–3 minutes until warmed through.
• Serve immediately, garnished with fresh herbs if desired.

This zucchini noodle Alfredo is creamy, flavorful, and fully keto-friendly.

It is perfect for a vegetarian keto lunch or dinner.

Keto Eggplant Parmesan

This keto eggplant Parmesan is a cheesy, satisfying vegetarian dish without breadcrumbs.

Slices of roasted eggplant are layered with marinara sauce and melted mozzarella for a rich, hearty meal.

It is perfect for lunch, dinner, or a special occasion.

The tender eggplant pairs beautifully with the tangy sauce and gooey cheese for a keto-friendly indulgence.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 cup marinara sauce (no sugar added)
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tsp dried basil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and season with salt, pepper, and garlic powder.
• Roast slices 15–20 minutes until tender.
• In a baking dish, layer eggplant, marinara sauce, and mozzarella.
• Repeat layers and top with Parmesan and dried basil.
• Bake 20–25 minutes until cheese is bubbly and golden.
• Serve warm.

This keto eggplant Parmesan is hearty, cheesy, and fully vegetarian-friendly.

It is perfect for a satisfying low-carb dinner or special meal.

Cauliflower and Broccoli Casserole

This cauliflower and broccoli casserole is creamy, cheesy, and packed with nutrients.

It uses keto-friendly vegetables, cream cheese, and shredded cheddar for a rich, comforting dish.

Perfect for lunch, dinner, or a keto-friendly side.

The combination of tender vegetables with the creamy sauce makes it flavorful and satisfying for vegetarians.

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 2 tbsp butter or olive oil
• 1/2 cup cream cheese
• 1/2 cup shredded cheddar cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/4 tsp paprika

Instructions:

• Preheat oven to 375°F (190°C).
• Steam cauliflower and broccoli until tender, about 5–6 minutes.
• In a bowl, mix cream cheese, cheddar, butter, garlic powder, salt, and pepper.
• Toss vegetables with the cheese mixture.
• Transfer to a baking dish, sprinkle paprika on top.
• Bake 20–25 minutes until golden and bubbly.
• Serve warm.

This cauliflower and broccoli casserole is rich, creamy, and fully keto-friendly.

It is perfect as a vegetarian main course or side dish for any meal.

Avocado Egg Salad Lettuce Wraps

These avocado egg salad lettuce wraps are creamy, refreshing, and low-carb.

Mashed avocado and chopped boiled eggs create a rich filling perfect for keto vegetarians.

Wrapped in crisp lettuce leaves, they make a satisfying lunch or snack.

The combination of healthy fats from avocado and protein from eggs keeps you full and energized.

Ingredients:

• 4 boiled eggs, chopped
• 1 ripe avocado, mashed
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large lettuce leaves
• 1 tsp chopped chives

Instructions:

• In a bowl, mix chopped eggs, mashed avocado, olive oil, Dijon mustard, salt, and pepper.
• Spoon the mixture onto lettuce leaves.
• Garnish with chopped chives.
• Fold leaves and serve immediately as wraps.

These avocado egg salad lettuce wraps are creamy, nutritious, and keto-friendly.

They are ideal for a low-carb vegetarian lunch or snack.

Zucchini and Almond Flour Fritters

These zucchini and almond flour fritters are crispy, savory, and perfect for keto.

Grated zucchini is combined with almond flour, herbs, and seasonings, then pan-fried to golden perfection.

They make a delicious breakfast, side, or snack.

The crispy exterior and tender interior make them flavorful and satisfying for vegetarians following a keto diet.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 1 tbsp ground flaxseed
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp chopped parsley

Instructions:

• Grate zucchini and squeeze out excess moisture using a kitchen towel.
• In a bowl, mix zucchini, almond flour, flaxseed, garlic powder, salt, and pepper.
• Heat olive oil in a skillet over medium heat.
• Scoop spoonfuls of mixture into the pan and flatten gently.
• Cook 3–4 minutes per side until golden and crispy.
• Garnish with chopped parsley before serving.

These zucchini fritters are crispy, flavorful, and keto-approved.

They make a satisfying vegetarian breakfast, side dish, or snack.

Creamy Spinach and Artichoke Dip

This creamy spinach and artichoke dip is rich, cheesy, and perfect for keto vegetarians.

It combines spinach, artichokes, cream cheese, and shredded mozzarella for a savory low-carb dish.

It’s ideal as an appetizer or snack.

The creamy texture with flavorful vegetables makes it a crowd-pleasing keto-friendly dip.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, chopped
• 1/2 cup cream cheese
• 1/2 cup shredded mozzarella
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet, sauté garlic until fragrant.
• Add spinach and cook until wilted.
• In a bowl, combine cooked spinach, artichokes, cream cheese, mozzarella, salt, and pepper.
• Transfer to a baking dish and bake 15–20 minutes until bubbly and golden.
• Serve warm with low-carb crackers or vegetable sticks.

This spinach and artichoke dip is creamy, savory, and keto-friendly.

It’s perfect for a vegetarian appetizer or snack.

Broccoli Cheddar Soup

This broccoli cheddar soup is creamy, comforting, and keto-friendly.

Fresh broccoli is cooked in a rich vegetable broth and blended with cheddar cheese for flavor.

It’s perfect for lunch or a light dinner.

The smooth texture and cheesy taste make it a satisfying low-carb vegetarian meal.

Ingredients:

• 2 cups broccoli florets
• 1 cup vegetable broth
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream or coconut cream
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and sauté garlic until fragrant.
• Add broccoli and vegetable broth, simmer until broccoli is tender, about 8–10 minutes.
• Remove from heat and blend the mixture until smooth.
• Stir in cheddar cheese and cream until well combined.
• Season with salt and pepper.
• Serve warm.

This broccoli cheddar soup is creamy, rich, and low-carb.

It makes a comforting vegetarian keto lunch or dinner.

Eggplant and Zucchini Lasagna

This eggplant and zucchini lasagna is a hearty, low-carb vegetarian meal.

Slices of eggplant and zucchini replace noodles, layered with marinara and a cheesy ricotta filling.

It’s perfect for lunch or dinner.

The tender vegetables, savory sauce, and melted cheese create a flavorful, satisfying keto-friendly lasagna.

Ingredients:

• 1 medium eggplant, sliced lengthwise
• 2 medium zucchinis, sliced lengthwise
• 1 cup ricotta cheese
• 1 cup marinara sauce (no sugar added)
• 1/2 cup shredded mozzarella
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Lightly brush eggplant and zucchini slices with olive oil, season with salt and pepper.
• Roast slices 10–12 minutes until slightly tender.
• In a baking dish, layer roasted vegetables, ricotta, and marinara.
• Repeat layers and top with shredded mozzarella.
• Bake 25–30 minutes until cheese is melted and golden.
• Serve warm.

This eggplant and zucchini lasagna is flavorful, cheesy, and keto-friendly.

It makes a satisfying vegetarian main course for any low-carb meal

Cauliflower Pizza Crust

This cauliflower pizza crust is a low-carb, keto-friendly alternative to traditional pizza.

It is crispy on the edges while tender in the center, making it perfect for any topping.

Ideal for a vegetarian dinner or snack, it allows for endless creative toppings while keeping carbs low.

The combination of cauliflower, cheese, and eggs provides structure and flavor without gluten.

Ingredients:

• 1 medium cauliflower, riced
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 large egg
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

• Preheat oven to 400°F (200°C).
• Steam or microwave riced cauliflower until tender, then squeeze out excess moisture.
• In a bowl, combine cauliflower, mozzarella, Parmesan, egg, garlic powder, salt, and pepper.
• Press mixture onto a parchment-lined baking sheet into a pizza shape.
• Bake 15–20 minutes until golden and firm.
• Add desired toppings and bake an additional 5–10 minutes.

This cauliflower pizza crust is crispy, flavorful, and keto-approved.

It is perfect for a vegetarian, low-carb pizza night.

Cheesy Broccoli Tots

These cheesy broccoli tots are crispy, flavorful, and perfect for a keto vegetarian snack.

Broccoli is combined with cheese, almond flour, and seasonings, then baked to golden perfection.

They make a great side dish, appetizer, or lunchbox treat.

The tender interior and crispy exterior provide satisfying texture and bold flavors.

Ingredients:

• 2 cups finely chopped broccoli
• 1/2 cup shredded cheddar cheese
• 1/4 cup almond flour
• 1 large egg
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 400°F (200°C).
• Steam broccoli until tender, then chop finely.
• In a bowl, combine broccoli, cheese, almond flour, egg, garlic powder, salt, and pepper.
• Form mixture into small tot shapes and place on a greased baking sheet.
• Bake 15–20 minutes, turning halfway through, until golden.
• Serve warm with keto-friendly dipping sauce.

These cheesy broccoli tots are crispy, cheesy, and low-carb.

They make a delicious vegetarian keto snack or side dish.

Mushroom and Spinach Frittata

This mushroom and spinach frittata is a hearty, protein-packed vegetarian keto breakfast or brunch.

Eggs, mushrooms, and spinach create a rich, fluffy texture with savory flavors.

It’s perfect for a low-carb breakfast, lunch, or light dinner.

The combination of fresh vegetables and eggs keeps the meal filling and keto-friendly.

Ingredients:

• 6 large eggs
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 1/4 cup shredded mozzarella
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp garlic powder

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and sauté mushrooms until tender.
• Add spinach and cook until wilted.
• In a bowl, whisk eggs with salt, pepper, and garlic powder.
• Pour eggs over vegetables and cook 2–3 minutes on the stovetop.
• Sprinkle mozzarella on top and transfer skillet to the oven.
• Bake 12–15 minutes until eggs are set.

This mushroom and spinach frittata is savory, fluffy, and keto-friendly.

It’s ideal for a satisfying vegetarian breakfast or brunch.

Avocado and Walnut Salad

This avocado and walnut salad is fresh, creamy, and packed with healthy fats for keto.

Crisp greens, ripe avocado, and toasted walnuts create a satisfying low-carb meal.

It’s perfect for lunch, a side dish, or a light dinner.

The creamy avocado, crunchy walnuts, and tangy dressing provide balanced flavors and textures.

Ingredients:

• 2 cups mixed greens
• 1 ripe avocado, sliced
• 1/4 cup walnuts, toasted
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tsp chopped fresh parsley

Instructions:

• In a large bowl, combine mixed greens, avocado slices, and toasted walnuts.
• In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
• Drizzle dressing over salad and toss gently.
• Garnish with fresh parsley before serving.

This avocado and walnut salad is fresh, creamy, and keto-approved.

It is perfect as a vegetarian low-carb lunch or side dish.

Keto Chocolate Avocado Pudding

This keto chocolate avocado pudding is rich, creamy, and decadent without sugar.

Avocado provides smooth texture while cocoa powder delivers deep chocolate flavor.

It’s perfect as a dessert or indulgent snack for vegetarians following keto.

The healthy fats from avocado keep you full and provide energy while satisfying your sweet cravings.

Ingredients:

• 1 ripe avocado
• 2 tbsp unsweetened cocoa powder
• 2 tbsp coconut milk
• 1–2 tbsp keto-friendly sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• In a blender, combine avocado, cocoa powder, coconut milk, sweetener, vanilla extract, and salt.
• Blend until smooth and creamy.
• Chill in the refrigerator for 30–60 minutes before serving.
• Garnish with cacao nibs or unsweetened coconut if desired.

This chocolate avocado pudding is creamy, rich, and keto-friendly.

It’s ideal as a vegan-friendly dessert or low-carb snack.