15 Easy Low Carb Gluten Free Recipes That Are Delicious and Easy

Eating low-carb and gluten-free doesn’t have to be boring or restrictive.

With the right ingredients and creative recipes, you can enjoy delicious meals that are both satisfying and healthy.

These 15 low carb gluten free recipes are perfect for anyone looking to reduce carbohydrates, avoid gluten, and still enjoy flavorful dishes.

From hearty dinners to fresh salads and savory snacks, these recipes prove that healthy eating can be diverse and exciting.

Each recipe is designed to be nutrient-dense, easy to prepare, and suitable for a variety of dietary needs.

15 Easy Low Carb Gluten Free Recipes That Are Delicious and Easy

Exploring low-carb, gluten-free recipes opens a world of delicious, wholesome options for every meal.

With these 15 recipes, you can enjoy flavorful meals without worrying about carbs or gluten.

From breakfast to dinner and even snacks, there’s a recipe for every craving and lifestyle.

These recipes demonstrate that eating healthily doesn’t mean sacrificing taste or variety.

Experimenting with fresh ingredients, herbs, and spices can make each meal exciting, satisfying, and truly nourishing.

Garlic Butter Shrimp Zoodles

This garlic butter shrimp zoodle recipe is the perfect low-carb, gluten-free dinner that feels indulgent yet light.

The tender zucchini noodles absorb a buttery garlic sauce while juicy shrimp adds protein.

Each bite delivers a burst of fresh flavor, making it an excellent option for weeknight dinners or meal prep without the heaviness of pasta.

Ingredients:

• 2 medium zucchini, spiralized into noodles
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste
• Red pepper flakes, optional

Instructions:

• Pat shrimp dry with a paper towel to remove excess moisture. This helps them sear better.
• Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook for about 2 minutes per side until pink and slightly golden. Remove shrimp and set aside.
• In the same skillet, add butter and let it melt. Stir in minced garlic and sauté for about 1 minute until fragrant but not burnt.
• Add lemon zest, lemon juice, and red pepper flakes if using. Stir well to create a light sauce.
• Add zucchini noodles and toss gently. Cook for only 2–3 minutes to keep them slightly firm and prevent sogginess.
• Return shrimp to the pan. Mix everything together until the shrimp are coated with the sauce.
• Sprinkle with fresh parsley before serving hot.

This dish combines buttery shrimp with zucchini noodles for a wholesome and refreshing meal.

The lemon and garlic create a vibrant sauce that pairs perfectly with the mild zucchini.

Each bite is light but satisfying, ensuring you enjoy the flavors of pasta without the carbs.

It’s the perfect low-carb alternative to a classic shrimp scampi.

Cheesy Cauliflower Breadsticks

Cheesy cauliflower breadsticks are a wonderful low-carb replacement for traditional bread.

The cauliflower is finely grated, squeezed dry, and baked with eggs and cheese until golden.

The result is a crispy, savory base that’s topped with gooey mozzarella. It makes an excellent appetizer, side dish, or even a snack while still being gluten-free and guilt-free.

Ingredients:

• 1 medium cauliflower head, riced
• 1 large egg
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and pepper, to taste
• ½ cup extra mozzarella for topping
• 1 tbsp chopped parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Grate cauliflower into rice-like pieces. Microwave for 5 minutes, then let cool. Place in a clean towel and squeeze out as much water as possible. This is the key to getting crispy breadsticks.
• Transfer cauliflower to a bowl. Add egg, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Mix until a dough forms.
• Spread the mixture into a rectangle on the baking sheet, pressing firmly to make it even.
• Bake for 20–22 minutes until golden and set. Remove from the oven.
• Sprinkle with extra mozzarella on top. Return to the oven for 5 minutes until cheese is melted and bubbly.
• Cool slightly before slicing into breadsticks. Garnish with parsley and serve warm with marinara or garlic dip.

These cauliflower breadsticks are savory, cheesy, and crisp around the edges.

They offer all the satisfaction of traditional breadsticks without the carbs or gluten.

Perfect for dipping, sharing, or enjoying as a snack.

This recipe turns cauliflower into something indulgent yet healthy, making it a family favorite.

Creamy Spinach and Mushroom Chicken Skillet

This creamy spinach and mushroom chicken skillet is a hearty one-pan meal that’s low in carbs but big in flavor.

Juicy chicken breasts are simmered in a garlic cream sauce with mushrooms and fresh spinach.

It’s quick enough for weeknights yet elegant enough for dinner parties, all while staying gluten-free and nourishing.

Ingredients:

• 4 boneless chicken breasts
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 cups fresh spinach
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• ½ tsp paprika
• Fresh parsley, for garnish

Instructions:

• Season chicken breasts with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat. Sear chicken for 4–5 minutes on each side until golden. Remove and set aside.
• Add butter to the skillet. Stir in onion and garlic, cooking until fragrant. Add mushrooms and sauté until tender and slightly browned.
• Reduce heat to low and pour in heavy cream. Stir in Parmesan cheese until smooth and creamy. Adjust seasoning with salt and pepper.
• Add fresh spinach and cook until wilted. Return chicken breasts to the skillet, spooning sauce over the top.
• Cover and simmer for 5–7 minutes until chicken is cooked through and flavors blend.
• Garnish with parsley and serve hot.

This creamy chicken dish is rich, filling, and full of flavor.

The combination of mushrooms, spinach, and Parmesan makes the sauce irresistible.

It’s a comforting meal that feels indulgent but remains low-carb.

Perfect for pairing with zucchini noodles, cauliflower rice, or enjoyed on its own.

Keto Beef and Broccoli Stir-Fry

This keto beef and broccoli stir-fry is a healthier take on a Chinese takeout favorite.

Tender strips of beef are cooked in a savory soy-garlic sauce with crisp broccoli.

It’s fast, flavorful, and completely gluten-free when using tamari or coconut aminos instead of soy sauce.

Ingredients:

• 1 lb flank steak, sliced thinly
• 3 cups broccoli florets
• 2 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp coconut aminos or tamari
• 1 tbsp sesame oil
• ½ tsp red pepper flakes
• 1 tbsp sesame seeds, for garnish
• 2 green onions, sliced

Instructions:

• Heat coconut oil in a large skillet or wok. Add sliced beef and cook quickly over high heat until browned but not overcooked. Remove and set aside.
• Add garlic and ginger to the skillet. Stir-fry for 1 minute until fragrant. Add broccoli florets and stir-fry for 3–4 minutes until crisp-tender.
• Return beef to the pan. Pour in coconut aminos, sesame oil, and red pepper flakes. Toss everything together until well-coated.
• Continue cooking for 2–3 minutes to allow flavors to meld. Adjust seasoning if needed.
• Garnish with sesame seeds and green onions before serving hot.

This beef and broccoli stir-fry is savory, quick, and satisfying.

It brings classic Asian flavors without the carbs or gluten.

The dish works beautifully for meal prep or weeknight dinners.

Serve it as is or over cauliflower rice for a complete meal.

Almond Flour Blueberry Muffins

These almond flour blueberry muffins are moist, fluffy, and bursting with juicy berries.

They are gluten-free, low-carb, and naturally sweetened, making them a perfect breakfast or snack.

The nutty flavor of almond flour pairs beautifully with the sweetness of blueberries for a wholesome treat.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• ⅓ cup coconut oil, melted
• ¼ cup unsweetened almond milk
• ⅓ cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• ½ tsp vanilla extract
• ½ cup fresh blueberries
• Pinch of salt

Instructions:

• Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with oil.
• In a bowl, whisk together eggs, melted coconut oil, almond milk, sweetener, and vanilla extract until smooth.
• Add almond flour, baking powder, and salt. Stir gently until a batter forms. Do not overmix.
• Fold in blueberries carefully to keep them from breaking.
• Spoon batter into muffin cups, filling each about ¾ full.
• Bake for 18–20 minutes until golden and a toothpick comes out clean.
• Cool slightly before serving.

These muffins are tender, flavorful, and naturally sweet.

They make mornings healthier and more enjoyable.

The almond flour provides a rich texture while blueberries add bursts of freshness.

Perfect for a grab-and-go breakfast or an afternoon snack

Lemon Herb Grilled Salmon

This lemon herb grilled salmon is fresh, zesty, and packed with protein.

The salmon is marinated in a bright lemon and herb mixture before being grilled to perfection.

It’s light yet satisfying, making it a wonderful low-carb, gluten-free option for dinner or meal prep.

Ingredients:

• 4 salmon fillets
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

• Pat salmon fillets dry and place them in a shallow dish.
• In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dill, parsley, salt, and pepper.
• Pour the marinade over the salmon, coating each piece well. Let it rest for at least 20 minutes.
• Preheat a grill or grill pan to medium-high heat. Brush lightly with oil to prevent sticking.
• Place salmon skin-side down and grill for 4–5 minutes per side until opaque and flaky.
• Remove from heat, drizzle with extra lemon juice, and serve warm.

This salmon is refreshing and flavorful with a perfect balance of citrus and herbs.

It’s rich in healthy fats while staying low in carbs.

The marinade makes the fish tender and juicy, ideal for a quick dinner.

This dish pairs beautifully with roasted vegetables or cauliflower rice.

Zucchini Lasagna Rolls

These zucchini lasagna rolls are a fun, low-carb twist on traditional lasagna.

Thin zucchini slices are filled with ricotta, mozzarella, and marinara sauce, then baked until bubbly.

It’s a wholesome, gluten-free comfort food that doesn’t compromise on flavor.

Ingredients:

• 2 large zucchini, sliced lengthwise into thin ribbons
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 1 large egg
• 1 cup sugar-free marinara sauce
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

• Preheat oven to 375°F (190°C). Lightly grease a baking dish.
• Use a mandoline or sharp knife to slice zucchini into long, thin ribbons. Pat them dry with paper towels.
• In a bowl, mix ricotta, egg, Parmesan, Italian seasoning, salt, and pepper until creamy.
• Spread a spoonful of ricotta mixture on each zucchini slice. Roll up tightly and place seam-side down in the baking dish.
• Pour marinara sauce over the rolls and sprinkle with mozzarella.
• Bake uncovered for 25–30 minutes until cheese is melted and golden.
• Garnish with fresh basil and serve hot.

These zucchini rolls are cheesy, saucy, and comforting.

They deliver all the taste of lasagna without the carbs or pasta.

The tender zucchini makes a delicious substitute for noodles.

It’s a healthy dinner that’s still indulgent and satisfying.

Cauliflower Fried Rice

This cauliflower fried rice is a low-carb alternative to classic takeout rice.

Cauliflower rice is stir-fried with eggs, vegetables, and seasonings for a light yet flavorful dish.

It’s quick, healthy, and entirely gluten-free while still tasting like comfort food.

Ingredients:

• 1 medium cauliflower head, riced
• 2 tbsp coconut oil
• 2 large eggs, lightly beaten
• 1 small onion, diced
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 3 cloves garlic, minced
• 2 tbsp coconut aminos or tamari
• 1 tsp sesame oil
• Salt and pepper, to taste
• 2 green onions, sliced

Instructions:

• Prepare cauliflower rice by grating or pulsing cauliflower in a food processor until rice-like.
• Heat coconut oil in a large skillet or wok over medium-high heat. Add onion and garlic, cooking until fragrant.
• Stir in mixed vegetables and cook until slightly tender. Push vegetables to the side of the pan.
• Add eggs and scramble until cooked through, then mix with vegetables.
• Add cauliflower rice, coconut aminos, and sesame oil. Stir-fry for 5–6 minutes until cauliflower is tender but not mushy.
• Adjust seasoning with salt and pepper. Garnish with green onions before serving hot.

This cauliflower fried rice is fluffy, colorful, and satisfying.

It captures the flavors of traditional fried rice without heavy carbs.

It’s versatile and customizable with different vegetables or proteins.

Perfect as a side dish or a complete meal on its own.

Stuffed Bell Peppers with Turkey and Cheese

These stuffed bell peppers are hearty, flavorful, and low in carbs.

Colorful peppers are filled with seasoned ground turkey, vegetables, and cheese.

Baked until tender and golden, they’re a wholesome gluten-free meal the whole family will love.

Ingredients:

• 4 large bell peppers, halved and seeded
• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cauliflower rice
• 1 cup shredded mozzarella
• ½ cup tomato sauce (sugar-free)
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

• Preheat oven to 375°F (190°C). Arrange bell pepper halves in a baking dish.
• Heat a skillet with a drizzle of oil. Add onion and garlic, cooking until fragrant. Add ground turkey and cook until browned.
• Stir in cauliflower rice, tomato sauce, Italian seasoning, salt, and pepper. Cook for 3–4 minutes until well combined.
• Fill each bell pepper half with the turkey mixture. Sprinkle generously with mozzarella.
• Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes until cheese is bubbly.
• Garnish with fresh parsley and serve warm.

These stuffed peppers are cheesy, savory, and filling.

They pack plenty of protein and veggies in every bite.

The turkey and cauliflower rice keep the dish light yet satisfying.

It’s a balanced low-carb meal that’s perfect for family dinners.

Coconut Chia Pudding with Berries

This coconut chia pudding is creamy, refreshing, and naturally sweet.

Made with coconut milk and chia seeds, it’s a nutrient-packed breakfast or dessert.

Topped with fresh berries, it’s low-carb, gluten-free, and absolutely delicious.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• ¼ cup chia seeds
• 2 tbsp erythritol or monk fruit sweetener
• ½ tsp vanilla extract
• Pinch of salt
• ½ cup fresh berries (strawberries, blueberries, raspberries)
• Unsweetened coconut flakes, for garnish

Instructions:

• In a mixing bowl, whisk coconut milk, chia seeds, sweetener, vanilla, and salt until smooth.
• Cover and refrigerate for at least 3–4 hours, or overnight, until thickened. Stir once after 30 minutes to prevent clumping.
• Before serving, stir pudding to loosen consistency if needed.
• Spoon into bowls or jars. Top with fresh berries and coconut flakes.
• Serve chilled for the best texture and flavor.

This chia pudding is creamy, light, and subtly sweet.

The coconut milk adds richness while the chia provides fiber and protein.

The berries give a fresh, tangy contrast to the smooth pudding.

It’s a healthy treat that works perfectly as breakfast or dessert.

Spaghetti Squash with Pesto and Cherry Tomatoes

This spaghetti squash with pesto and cherry tomatoes is a fresh, flavorful dish.

It replaces pasta with tender strands of roasted squash tossed in a garlicky basil pesto.

Juicy cherry tomatoes add brightness, making this a wholesome low-carb and gluten-free option.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup basil pesto (homemade or store-bought, sugar-free)
• 1 cup cherry tomatoes, halved
• 2 tbsp grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

• Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise and scoop out the seeds.
• Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
• Roast for 35–40 minutes until squash is tender. Let cool slightly.
• Use a fork to scrape out spaghetti-like strands into a bowl.
• Add pesto and toss gently until the squash is evenly coated.
• Stir in cherry tomatoes and sprinkle with Parmesan.
• Garnish with fresh basil before serving.

This spaghetti squash dish is light, vibrant, and flavorful.

It captures the essence of pasta without the carbs.

The pesto gives it a fresh, herby taste that pairs beautifully with tomatoes.

It’s a perfect summer-inspired low-carb meal.

Keto Eggplant Parmesan

This keto eggplant Parmesan is a comforting Italian-inspired dish.

Sliced eggplant is baked, layered with marinara, mozzarella, and Parmesan, then baked until bubbly.

It’s hearty, cheesy, and completely gluten-free.

Ingredients:

• 2 medium eggplants, sliced into ¼-inch rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 1 tsp Italian seasoning
• Fresh basil, for garnish

Instructions:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
• Brush eggplant slices with olive oil, season with salt and pepper, and arrange on the baking sheet.
• Bake for 20 minutes, flipping halfway, until tender and lightly golden.
• In a greased baking dish, spread a spoonful of marinara, then add a layer of eggplant.
• Sprinkle mozzarella, Parmesan, and Italian seasoning. Repeat layers until ingredients are used.
• Finish with a layer of cheese on top. Bake for 25 minutes until bubbly and golden.
• Garnish with fresh basil before serving warm.

This eggplant Parmesan is hearty and cheesy with every bite.

It’s satisfying without breading or pasta.

The baked eggplant creates a tender base for rich tomato and cheese layers.

It’s an excellent comfort meal for low-carb eaters.

Garlic Butter Chicken with Green Beans

This garlic butter chicken with green beans is a quick one-pan dinner.

Juicy chicken thighs are seared in garlic butter, then cooked with tender green beans.

It’s savory, simple, and completely gluten-free.

Ingredients:

• 4 boneless chicken thighs
• 2 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 lb green beans, trimmed
• ½ tsp paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

• Season chicken thighs with salt, pepper, and paprika.
• Heat olive oil in a skillet over medium-high heat. Add chicken and sear for 5–6 minutes per side until golden and cooked through. Remove and set aside.
• In the same skillet, melt butter and add garlic. Sauté until fragrant.
• Add green beans and cook for 4–5 minutes, stirring occasionally until tender-crisp.
• Return chicken to the skillet, spooning garlic butter over the top.
• Simmer for 2 minutes to blend flavors. Garnish with parsley before serving.

This dish is savory, buttery, and full of flavor.

The chicken is tender while the beans remain crisp.

It’s a one-pan wonder perfect for busy nights.

Low-carb and filling, it’s a meal the whole family will love.

Keto Taco Salad

This keto taco salad is bold, zesty, and customizable.

Ground beef is seasoned with Mexican spices, then layered with fresh greens, cheese, and avocado.

It’s a satisfying low-carb take on tacos without the tortillas.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 tbsp taco seasoning (sugar-free)
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• ½ cup shredded cheddar cheese
• 1 avocado, diced
• ¼ cup sour cream
• 2 tbsp salsa (sugar-free)

Instructions:

• Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it into crumbles.
• Stir in taco seasoning and a splash of water. Simmer for 2–3 minutes until well-coated.
• Arrange chopped lettuce in serving bowls.
• Top with ground beef, cherry tomatoes, cheddar cheese, and avocado.
• Add dollops of sour cream and salsa on top.
• Serve immediately for the freshest flavor.

This taco salad is crunchy, creamy, and savory.

It has all the flavors of tacos in a healthier form.

The avocado and sour cream balance the spice perfectly.

It’s a fun, filling, and completely gluten-free meal.

Broccoli Cheddar Soup (Low-Carb Style)

This broccoli cheddar soup is creamy, cheesy, and comforting.

It’s a keto-friendly version of the classic, thickened without flour.

Packed with vegetables and protein, it’s hearty while staying low in carbs.

Ingredients:

• 2 tbsp butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups broccoli florets, chopped
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• ½ tsp paprika
• Salt and pepper, to taste

Instructions:

• Melt butter in a large pot over medium heat. Add onion and garlic, cooking until fragrant.
• Stir in broccoli florets and season with paprika, salt, and pepper.
• Pour in chicken broth, cover, and simmer for 10 minutes until broccoli is tender.
• Use an immersion blender to partially blend the soup for a creamy but slightly chunky texture.
• Stir in heavy cream and simmer gently. Add cheddar cheese and mix until melted and smooth.
• Serve hot with extra cheddar sprinkled on top.

This soup is rich, warm, and deeply satisfying.

The cheese and cream make it velvety and indulgent.

The broccoli adds nutrition and body to the soup.

It’s a comfort food classic made low-carb and gluten-free.