Vegan recipes for keto breakfast, lunch and dinner! Just a heads up, vegan keto will typically be higher carbs and net carbs than a traditional keto diet but you will be very happy with the net carb count to the recipes below.
Feel free to add more fat to any of these meals!
Vega Keto Pizza (3 Ingredient Almond Flour Crust)
- 12g Net Carbs (Crust only) // 22g Net Carbs (Full pizza with toppings)
I swear this was the best pizza. I was surprised by how good this pizza was and how easy the crust was to throw together. The crust was only three ingredients (almond flour, vegan egg, oil) but you can totally add herbs & spices for more flavor. You do have to cook the crust before adding toppings and again after adding toppings.
- Crust only
26g Carbs – 14g Fiber = 12g Net Carbs
- Full pizza
38g Carbs – 16g Fiber = 22g Net Carbs
Crust: 100g almond flour, 1 vegan egg, 1 TB oil (herbs, spices, salt optional)
Toppings I used: 1 TB tomato paste, water, spices, salt, dash of alternative sweetener (I used swerve), 1/4 of chipotle seitan sausage (field roast), couple black olives, 1 oz vegan chz (I used daiya) + additional herbs, I forgot to add jalapeno!!!!
- To make crust mix all the ingredients together. If dough is too wet add more almond flour.
- Form dough into a ball then pat or roll into flat pizza crust. Bake at 350 for 15 minutes.
- Add toppings then bake for another 10 minutes. I did broil for a minute or so at the end to help melt the chz.
- *to make the pizza sauce I used the least amount of water to thin out tomato paste to desired texture. Then I mixed in italian spices included onion, garlic and salt. A pinch of alternative sweetener helped a lot. I used confectioner swerve. ENJOY
Inspired by Wholesome Yum
Vegan Keto Buddha Bowl
- 13g Net Carbs
I don’t know why it slipped my mind to season the cauliflower rice but I encourage you to flavor it up. Cauliflower rice is obviously pretty bland. You can heat up oil and add herbs to make the oil fragrant then saute the cauliflower rice in it. Add salt too! This is a simple dinner but soooo comforting and good!
- 411 calories (full recipe)
- 29g Fat
- 11g Protein
- 27g Carbs – 14g Fiber = 13g Net Carbs
1 bag frozen cauliflower (adding spices, salt and oil is optional), 1/2 avocado, 1.5 TB oil, 1 ts soy sauce, 52g mushroom, 85g spinach, salt
- Saute spinach in oil and salt. The second the spinach changes color it will go to wilted very quickly and then even faster become overcooked to move fast to avoid overcooking.
- Saute chopped mushrooms in oil and soy sauce
- Prep cauliflower (I microwaved but you can saute with oil and spices) then top with mushroom, spinach and avocado. ENJOY
Vegan Keto Magic Green Noodles
- 11g Net Carbs (for the full recipe that I made in the video)
I made Vegan Spicy Magic Green Sauce a few months back. I’ve never had sauce (dip?) sooooo good. The blend of herbs and the magic of avocado with fresh jalapeno & lime is out of this world!
Now to make this confusing (yay!) I’m going to post the recipe for Magic Green Sauce below. What you see in the photo is a bastardized version. I didn’t double check the recipe for the sauce and left out cilantro, parsley and jalapeno. Because avocado is great the meal you see in the pictures was still legit but I’m going to recommend the proper recipe below. Feel free to modify as needed.
*also I had no idea that kelp noodles were so crunchy. I wonder if miracle noodles would have been better. I rinsed the kelp noodles then kept microwaving them in a huge bowl of water. Mine soaked in hot/warmish water for almost an hour and didn’t fully lose their crunch. Did I do something wrong? I swear I’ve eaten non-crunchy kelp noodles before.
- Full Recipe (as shown in the video)
- 438 Calories
- 36g Fat
- 2g Protein
- 29g Carbs – 18g Fiber = 11g Net Carbs
1 packet of low carb noodles of choice
Spice Magic Green Sauce: 1 ripe avocado, handful basil, handful cilantro, handful parsley, 1/3 jalapeño, 1/4 cup tahini, 2 limes juice, 3/4 ts salt, 1/4 cup water ( or more to thin out)
- Add everything except water to a food processor
- Once smooth add water slowly til you get your desired texture
- Prepare noodles as need then mix with green sauce. ENJOY
Vegan Keto Cinnamon Toast Crunch Cereal
- 7g Net Carbs (Full batch, almond milk not included)
I’ve never had a recipe more addicting and delicious than this recipe right here. Hands down this is award winning. 99% of the time I don’t remake failed recipes but I did with this one. First off, the original “failed” batch I couldn’t stop eating. I was sooo good but I made 2 main mistakes. My dough was a bit too wet and I didn’t roll it very thin so the result was cinnamon un-toasted crunch. If your cereal don’t toast up and stays pliable I promise you will not regret making these. And you will eat the whole batch in one sitting. These do get soggy in almond milk quickly. And disintegrate a bit faster than I was expecting but I can not stress how pleasurable the experience of eating this was. For greater details on the sweeteners recommended for these recipe check out the original recipe below. Her recipes are pretty epic.
*using confectioner instead granulated swerve prevented the dough from having grainy texture of undissolved swerve “sugar”. Either option is fine thought. Use what you have.
- 510 Calories (full batch, almond milk not included)
- 46g Fat
- 14g Protein
- 16g Carbs – 9g Fiber = 7 Net Carbs
60g almond flour (more or less), 1/8 ts xanthan gum (I found a cheap bag in the bulk section of natural grocer), 1/8 ts baking soda, 1/2 ts cinnamon, 20g vegan butter, 24g swerve (I got confectioner), 1 ts vegan egg powder (follow your heart) + 2 TB cold water
Topping: 7g vegan butter, 1/2 TB xylitol, 1/2 ts cinnamon
- Mix almond flour, xanthan gum, baking powder and cinnamon together
- In a new bowl cream room temp vegan butter with swerve. *I used a fork. I also used a hot bowl over my cold vegan butter for about a minute to soften the vegan butter.
- Prepare vegan egg by mixing powder with cold water. Add vegan egg to creamed vegan butter. Mix together.
- Add almond flour mix to the butter/egg mixture. If too wet add a little more almond flour.
- Once mixed wrap dough in cling wrap and chill in fridge for at least an hour
- Roll dough thin between two pieces of parchment paper
- Brush melted vegan butter over the top and sprinkle with cinnamon/xylitol mixture
- Cut lines into the dough
- Freeze dough for 10 minutes then bake at 350 for 15 minutes. The original recipe suggests 8-10 minute bake time but baking freaks me out and I start going rogue. Bake until golden or edges start to burn 🙂 Let cool 100% (more than an hour) for the cereal to toast and harden. ENJOY
Inspired by Gnom-Gnom