4 Vegan Low Carb Recipes (Keto/Paleo)

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!

Vegan Keto / Paleo / Low Carb Recipes - Pizza - Almond Flour Crust (Dairy Free, Egg Free) - Cinnamon Toast Crunch Cereal Breakfast - Buddha bowl with Cauliflower Rice - Green Avocado Noodle Pasta Bowl - Rich Bitch Cooking Blog

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
    731 Calories
    65g Fat
    23g Protein
    26g Carbs – 14g Fiber = 12g Net Carbs
  • Full pizza
    873 Calories
    72g Fat
    29g Protein
    38g Carbs – 16g Fiber = 22g Net Carbs

Vegan Keto / Paleo / Low Carb Recipes - Pizza - Almond Flour Crust (Dairy Free, Egg Free) - Cinnamon Toast Crunch Cereal Breakfast - Buddha bowl with Cauliflower Rice - Green Avocado Noodle Pasta Bowl - Rich Bitch Cooking Blog

 

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!!!!

  1. To make crust mix all the ingredients together. If dough is too wet add more almond flour.
  2. Form dough into a ball then pat or roll into flat pizza crust. Bake at 350 for 15 minutes.
  3. Add toppings then bake for another 10 minutes. I did broil for a minute or so at the end to help melt the chz.
  4. *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 / Paleo / Low Carb Recipes - Pizza - Almond Flour Crust (Dairy Free, Egg Free) - Cinnamon Toast Crunch Cereal Breakfast - Buddha bowl with Cauliflower Rice - Green Avocado Noodle Pasta Bowl - Rich Bitch Cooking Blog

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

Vegan Keto / Paleo / Low Carb Recipes - Pizza - Almond Flour Crust (Dairy Free, Egg Free) - Cinnamon Toast Crunch Cereal Breakfast - Buddha bowl with Cauliflower Rice - Green Avocado Noodle Pasta Bowl - Rich Bitch Cooking Blog

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

  1. 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.
  2. Saute chopped mushrooms in oil and soy sauce
  3. Prep cauliflower (I microwaved but you can saute with oil and spices) then top with mushroom, spinach and avocado. ENJOY

Vegan Keto / Paleo / Low Carb Recipes - Pizza - Almond Flour Crust (Dairy Free, Egg Free) - Cinnamon Toast Crunch Cereal Breakfast - Buddha bowl with Cauliflower Rice - Green Avocado Noodle Pasta Bowl - Rich Bitch Cooking Blog

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

Vegan Keto / Paleo / Low Carb Recipes - Pizza - Almond Flour Crust (Dairy Free, Egg Free) - Cinnamon Toast Crunch Cereal Breakfast - Buddha bowl with Cauliflower Rice - Green Avocado Noodle Pasta Bowl - Rich Bitch Cooking Blog

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)

  1. Add everything except water to a food processor
  2. Once smooth add water slowly til you get your desired texture
  3. Prepare noodles as need then mix with green sauce. ENJOY

Inspired by Happy Keto & The Glowing Fridge

Vegan Keto / Paleo / Low Carb Recipes - Pizza - Almond Flour Crust (Dairy Free, Egg Free) - Cinnamon Toast Crunch Cereal Breakfast - Buddha bowl with Cauliflower Rice - Green Avocado Noodle Pasta Bowl - Rich Bitch Cooking Blog

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

Vegan Keto / Paleo / Low Carb Recipes - Pizza - Almond Flour Crust (Dairy Free, Egg Free) - Cinnamon Toast Crunch Cereal Breakfast - Buddha bowl with Cauliflower Rice - Green Avocado Noodle Pasta Bowl - Rich Bitch Cooking Blog

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

  1. Mix almond flour, xanthan gum, baking powder and cinnamon together
  2. 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.
  3. Prepare vegan egg by mixing powder with cold water. Add vegan egg to creamed vegan butter. Mix together.
  4. Add almond flour mix to the butter/egg mixture. If too wet add a little more almond flour.
  5. Once mixed wrap dough in cling wrap and chill in fridge for at least an hour
  6. Roll dough thin between two pieces of parchment paper
  7. Brush melted vegan butter over the top and sprinkle with cinnamon/xylitol mixture
  8. Cut lines into the dough
  9. 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

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30 comments

  1. Love, love love your videos! I had to comment about your soap dilemma. Although my husband keeps Dr. Bronner’s in the bathroom (and kitchen) at all times, I like fancy soaps from Lush and other places like that and refuse to waste even a sliver of them. So I’ve been incorporating a tip I read as a teenager in one of those Hints From Heloise books… when your bar of soap wears down to a tiny, unusable little sliver, you take those remnants and keep them all in a piece of nylon net–mine is just a net bag that used to hold avocados, I think.. and then once you have a bunch of them, you tie that bag off, put it in the shower and you have yourself a custom-scented, full-sized loofah soap. I’m about halfway there right now and it’s quite satisfying to look at it each time I add a new sliver!

    • I think I’ve heard of this method. I like that you find it satisfying to do! I used to work at a fancy mall back in the day. The Lush ladies would stop by at the place I worked at and give us free samples kind of regularly!

  2. Thank you, thank you, thank you for the inspiration / kick in the ass that I needed!!! Just picked up all the ingredients for the buddha bowl and most of the ingredients for the magic sauce (no fresh basil or parsley — the ones in the store weren’t the best — but lots of cilantro) so will make this tomorrow 🙂

      • Dude that’s combination is just what I need!!!

        Not to sound gross but a million years ago when we used to dumpster dive I found a half used bottle of johnson & johnson baby soap. It was a huge bottle and had one of those foam pumps on it. I took it home and it was well over a year before I used the bottle up. And I use it EVERYDAY/ALL THE TIME! It’s my hand soap in the kitchen.

        It blew my mind how long it lasted. I was sooo impressed. When it was low I refilled it with a bottle of free dr bronners I found in the trash that had been sitting under my sink. It was a hand soap bottle where the pump was broken so they threw it out.

        Long story short I really love what you’re suggesting!

        • By the way, some reviews complain about the dispenser clogging up but I think it’s because they never clean it. It sounds weird to have to clean a soap dispenser, but over time the pump can get clogged up. I find it helps to clean it between refills. All I do is fill it with water and pump, pump, pump until there’s pure water coming out of the dispenser instead of foam. Then I empty out the rest of the water and give the outside of the dispenser (pump included) a good wash, before refilling it soap and water as per the fill lines. I can’t remember when I got the dispenser but it’s been a long time and it still works like new. Hope you like it as much as I do!

    • That sauce is heaven! I need to make it more often. If you like it and plan to remake it definitely try to make one batch with all the herbs just for comparison sake.

      • Neither did I at first — that’s because our brains auto-correct, filling in the blanks! Which is helpful, because I often omit words when I’m tired (so maybe it was totally my fault yesterday, ha ha).

    • I saw that suggestion in a video but assume the magic of lemon juice couldn’t that instrumental to the softening process. Lesson learned! Next time for sure!

  3. Ich liebe deinen Blog und deine Rezepte, super mischen, jeder kann etwas finden ob mit viel Fett oder gesund und auch mal etwas zum über die Strenge schlagen.
    Viele Grüße sendet,
    Jesse-Gabriel

  4. Hi, thanks for another great video. I just wanted to add that Marshalls and TJMaxx have Dr. Bronners pretty regularly for less money.

  5. Wish I had found this recipe before I wasted a bag of kelp noodles (they were a random part of a subscription box) by only using half a bag for spring rolls then neverrr using them again. I watch 90% of your videos but some slip through the cracks and I find them months later. Hella appreciate you using almond flour because I got into making my own almond milk to move towards low impact/zero waste and get left with a lot of almond pulp. Are there a lot of uses for xanthan gum? Gonna check my local bulk natural food co-op to see if there xanthan in bulk to only get what I need but glad you mentioned finding it in bulk. Never thought of looking into keto as a vegan but all these recipes looks like new favs thank a bunch,

    • Natural grocers has a bulk selection but it’s pre-bagged. So it’s not like a typical bulk area but it’s super cheap.

      When I think xanthan gum I think gluten free baking (which I dont know much about) and making better textured things like dressings and beverages so they’re not so watery. I love the stuff in iced beverages with almond milk.

  6. I neeeeed that cinnamon cereal in my life 😍 I’m currently having a low carb week and loving all the recipes! you are are all so creative. Thanks for sharing 🙂

    • that recipe is THE BEST! Make it and eat half while it’s cooling 🙂 then eat the second half as cereal.

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