Once I’d settled on a few good keto mains, I discovered that – to keep this low-carb, high-fat diet fresh and interesting – I’d have to mix up the sides. The sides make all the difference.
I’d surely get bored with the same keto mains, day in and day out, if I didn’t interject my meals with flavorful, satisfying keto sides. It helps me stay on track and assures me, even if I’m missing my old carbs, that I’m like, Nah, I got options.
Creamy cauliflower mash or crispy zucchini fries? I love keto sides.
It’s as simple as that! keto sides delight me because they take bland and mundane vegetables, and transform them into what feels sinful (but legitimate keto and truly guilt free accompaniment for your keto groceries) sides that are full of flavor and delicious.
Striking it rich with sides keeps keto meals interesting and enjoyable, and that’s what really keeps you on the keto run for the long haul. Here are my all-time favorite keto sides: they’re super easy, and very delicious.
The 14 Best keto sides dishes and recipes
1. Cauliflower Rice
I’m mad for cauliflower rice. It’s displaced the old-style carbs from so many of my favorite dishes – it’s just so versatile, and such a great swap that fits into so many dishes and recipes.
And I always season it, so I get so much flavor out of it, especially with a bit of fresh chopped herbs and seasonings. It makes me feel so light and energetic after eating it.
I’ll never go back to having so much extra carbs in my diet, just so I can have the filling aspects of a meal. Low-carb, nutrient-rich cauliflower rice has well and truly piggybacked its way into this weekly meal plan!
Ingredients
- 1 medium head of cauliflower
- 1 tablespoon olive oil or unsalted butter
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced (optional)
- Salt, to taste
- Black pepper, to taste
- Fresh herbs like parsley or cilantro, chopped (optional)
Instructions
1. Remove the leaves and core from the cauliflower. Cut it into small florets.
2. Put cauliflower florets into food processor and pulse until rice-sized. Work in batches if needed.
3. Warm up the olive oil or butter in a large skillet over medium heat. If you’re using onion, transfer it into the skillet and cook it for 2 to 3 minutes to soften, then add the minced garlic and cook for another 30 seconds.
4. Add the cauliflower rice to the skillet, stirring to combine with the onions and garlic. Cook for 5 to 7 minutes, stirring frequently, until the cauliflower rice is tender but not mushy.
5. Season to taste with salt and black pepper. Add any fresh herbs if desired, before eating. Keto-friendly cauliflower rice, ready to eat!
2. Zucchini Noodles
I love finding new ways to incorporate healthy ingredients into my food and one my very latest discoveries have been zucchini noodles, which I have to say are the best. You can use them to replace pasta with many recipes and it feels like giving your meal a new delicious touch of freshness without making it heavy.
I love to prepare them and they feel like a real treat, a nice and healthy cheat food I guess. Whenever I prepare them they remind me of summer and I feel like it totally revitalizes my meal.
They have become a staple of my kitchen and I couldn’t imagine doing my meal prep without them.
Ingredients
- 2 medium-sized zucchinis
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
1: Wash the zucchinis and cut the top off. Use a spiral cutter or a julienne peeler to create noodles.
2. Place a large skillet over medium heat and add the olive oil.
3. Stir in the minced garlic and cook for approximately 1 minute, until the garlic is fragrant.
4. Remove the pan from heat and stir in pumpkin, maple syrup, sugar, nutmeg, salt, and pepper. Allow the mixture to cool completely before serving.
4. Add the zucchini noodles to the skillet and toss lightly, cooking just until tender, about 2-3 minutes. Do not overcook or the noodles will become soggy.
5. Salt the zucchini noodles, and then add black pepper and red pepper flakes (if using). Toss to mix.
6. Optional: Sprinkle with grated Parmesan cheese before serving. Serve immediately.
3. Garlic Butter Mushrooms
The smell and taste is out of this world.
It is incredibly easy and fast to make, and perfect for weeknights, as well as entertaining. This is one of my go-to dishes when I think about comfort food.
Every time I make them, I’m reminded how few ingredients can create something so wonderful.
Ingredients
- 1 lb (450g) cremini or white mushrooms, cleaned and halved
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
1. In a large skillet, melt the butter over medium heat.
2. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn he garlic.
3. Put the halved mushrooms in the skillet and cook, stirring occasionally, for 5 to 7 minutes, or until tender and browned.
4. Scatter the thyme leaves over the mushrooms and season with salt and pepper to taste.
5. Cook for a further 2-3 minutes, stirring to combine, until the mushrooms are lightly coated and the flavours have melded.
6. (Optional) Garnish with fresh parsley before serving. Garlic Butter Mushrooms are a delicious keto side dish. Bon appétit!
4. Creamed Spinach
I always get a feeling of comfort from a side dish that engages both a yearning for the creamy, silky textures of sauces and the healthy vitality of bright green. I love how, in this old classic, a humble vegetable is made into a decadent treat.
The improvement of a simple vegetable into something lush and silky is undoubtedly the appeal. Most of all I love its accompaniment to a juicy steak or roast chicken.
For me, the satisfaction lies in the creaminess of the dish. I often cook it for dinner parties because it’s a reliably classy choice.
Ingredients
- 1 lb fresh spinach, washed and stems removed
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
1. Blanch the spinach in boiling water for about 1 minute, then drain and rinse with cold water. Then squeeze out as much moisture as possible, and dice coarsely.
2. Meanwhile, in a large skillet, melt the butter over a medium flame, then add in the chopped onion and sauté until soft and see-through, 5 minutes.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the heavy cream and bring to a simmer. Simmer for 5-7 minutes, stirring occasionally, until thickened.
5. Stir in the Parmesan, plus the nutmeg and the chopped spinach. Cook a further 3-4 minutes until the spinach is warm through and coated in the creamy sauce.
6. Season with salt and pepper to taste and serve hot.
5. Broccoli Cheese Casserole
I prepare it all the time for family dinners because it’s just so comforting and tasty. To me, nothing beats the softness of the broccoli coupled with the melted and cheesy deliciousness of this side dish.
It goes well with pretty much anything, so I always feel like it brings a little joy to the table. Anytime I cook it, it’s a guarantee that even the pickiest of eaters will end up scarfing down their greens.
Ingredients
- 4 cups broccoli florets, steamed or blanched
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons butter, melted
- 1/2 cup crushed pork rinds (optional for topping)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Combine in a large mixing bowl: heavy cream, softened cream cheese, minced garlic, onion powder, mustard powder, paprika, salt and pepper. Mix until smooth.
3. Fold in the steamed or blanched broccoli florets and 1 ½ cups of cheddar cheese, shredded and 3/4 cup of Parmesan cheese, grated. Make sure the broccoli is coated well.
4. Transfer the broccoli mixture to a lightly greased baking dish.
5. Sprinkle the remaining cheddar cheese, the parmesan cheese and the crushed pork rinds (if used) on top.
6. Pour the melted butter over the top and bake in the preheated oven, 25-30 minutes, or until the casserole is bubbly and the top is nicely golden. Let it cool a little before serving.
6. Bacon-Wrapped Asparagus
I absolutely love the taste of salty-crispy bacon on those spears of asparagus. It’s an upgraded appetizer that I think works with any meal, as long as it’s served hot.
Every time I’ve served it at a party, it’s always a star. You can’t beat smoky bacon combined with the fresh, earthy taste of asparagus.
Ingredients
1 bunch of fresh asparagus, trimmed
12 slices of bacon
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Optional: grated Parmesan cheese for garnish
Instructions
1. Preheat the oven to 400°F (200°C). Line your baking sheet with parchment paper.
2. Coat the stalks of trimmed asparagus with olive oil, then sprinkle garlic powder, onion powder, salt, and pepper.
3. Roll a piece of bacon into a spiral, starting at one end of an asparagus stalk and working your way to the other end. Secure with a toothpick if necessary.
4. Place the bacon-wrapped asparagus on the prepared baking sheet in a single layer.
5. Bake for 25-30 minutes or until the bacon is crisp and the asparagus is tender.
6. Optional: sprinkle with grated Parmesan cheese before serving.
7. Avocado Salad
Avocado salad is the dish to which always first comes my mind when I think of fresh, cooking meals. Avocado is rich in creamy texture and fresh veggies.
Ingredients
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
1,Place the diced avocados, the halved cherry tomatoes, and the chopped red onion in a large bowl.
2. Add the fresh chopped cilantro to the bowl.
3. Drizzle the lime juice and extra virgin olive oil over the salad ingredients.
4. Mix the salad gently so everything is completely combined and evenly dressed.
5. Season with salt and pepper to taste.
6. Serve immediately, or reserve for up to a hour to let the flavours meld before serving.
8. Brussels Sprouts with Bacon
I love the combination of flavors in this recipe. The salty, crispy bacon just makes the Brussels so much more interesting.
I make it all the time in my kitchen because it’s so simple and it’s so good especially at Thanksgiving or Christmas.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices bacon, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1 tbsp balsamic vinegar (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon and reserve. Reserve bacon fat.
3. Pour the olive oil into the pan and add the halved Brussels sprouts. Toss to make sure the sprouts get some of the oil and bacon fat.
4. Season with salt and black pepper to taste, and then transfer the skillet to the oven.
5. Roast for 20-25 minutes, turning once halfway through, until the Brussels sprouts are tender and golden.
6. Take from the oven, add the minced garlic and balsamic vinegar, if using, and mix. Sprinkle with extra crispy bacon to serve.
9. Cheesy Cauliflower Breadsticks
I am a huge fan of alternative healthy versions of my favorite comfort foods, and these are magical. It’s incredible that something so simple – a vegetable – could be transformed into something so delicious.
I think that the combination of melted cheese with tender cauliflower creates a texture similar to that of regular breadsticks. It’s no wonder that people always ask for the recipe when I serve them.
Mine never seem to last long on the table.
Ingredients
- 1 medium head cauliflower, riced
- 1 large egg
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Additional mozzarella cheese for topping
- Marinara sauce for dipping (optional)
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Steam the riced cauliflower until tender, then let cool briefly and drain well, pressing as much moisture out of it as you can with a dish towel or cheesecloth.
3. Mix well in a large bowl all the cauliflower, the egg, 1/2 cup mozzarella cheese, the Parmesan, the Italian seasoning, the garlic powder, the salt and the black pepper.
4. Scoop in a ball and place on the baking sheet. If the mixture is hard to scoop, let it rest in the fridge for 30 minutes. Repeat with all the cauliflower.
5. Bake for 25 minutes. Top with tomato sauce and the remaining mozzarella cheese, and sprinkle on the oregano.
6. Bake for a further 5-10 minutes. Enjoy!
4. Pat the dough into the prepared baking sheet in a 1/4-inch-thick rectangular crust.
5. Bake for 20-25 minutes, or until the crust is golden brown and firm to the touch. Remove from oven and sprinkle with more mozzarella.
6. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is fully melted and bubbly. Garnish with parsley, if using, and serve warm with marinara sauce for dipping.
10. Cucumber Salad
I like a cucumber salad. It has this fresh new taste during a meal and goes great with almost anything.
One of the perks is this smooth, cold texture with a tad of the dressing tang. It is a so great!
This is a very versatile dish, it is great on hot summer days and great with heavier meals on the side. I enjoy trying different herbs and spices.
It is quite simple and extremely delicious. This dish is one of my favorite because it is healthy and easy.
Ingredients
2 large cucumbers, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup fresh dill, chopped
1/4 cup apple cider vinegar
1/4 cup sour cream
1 tablespoon olive oil
1 teaspoon granulated erythritol (or any keto-friendly sweetener)
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. In a large bowl, combine the thinly sliced cucumbers and red onion.
2. Whisk the apple cider vinegar, sour cream, olive oil, erythritol, salt and black pepper in a separate small bowl until combined.
3. Pour the dressing over the cucumber and onion mixture.
4. Add the chopped fresh dill to the bowl.
5. Mix everything together until cucumbers and onions are evenly dressed.
6. Let sit at least 10 minutes before serving for best flavor combination. Serve chilled.
11. Roasted Radishes
The roasting process makes these often-maligned root vegetables a tender, slightly sweet side dish.
Ingredients
- 1 pound radishes (about 2 bunches), trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss together the halved radishes, olive oil, garlic powder, paprika, salt, and pepper.
3. Arrange the radishes in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes or until the radishes are tender and golden brown, stirring halfway through.
5. Take the radishes out the oven and, if you want to, sprinkle some fresh parsley over them before serving.
12. Cauliflower Mac and Cheese
I love discovering healthy substitutions for my favorite comfort foods and this is one of my go-tos. I love that cauliflower will give the mouthfeel of a classic recipe while still providing that rich, creamy texture I crave.
I feel so indulgent when I make myself this, but I know I’m not doing anything terribly unhealthy. I also love that it’s both delicious and easy to throw together – one of my meal planning staples!
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 cups shredded cheddar cheese
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Steam (or boil) the cauliflower florets until tender, about 5-7 minutes. Drain well.
3. Mix together the cheddar cheese, cream cheese, whipping cream (or heavy cream from the bottle), Parmesan cheese, garlic powder, onion powder, salt and pepper in a big mixing bowl.
4. Add the cooked cauliflower to the cheese mixture, stirring until the cauliflower is well coated.
5. Pour into a casserole and bake for 20 to 25 minutes till golden and bubbling on top.
6. Garnish with chopped fresh parsley before serving, if desired.
13. Kale Chips
I thought I had the ultimate snack for a while, until I stumbled upon a new favorite: kale chips. They are super crunchy, taste great and are a pretty good snack for you.
I find kale to be a really versatile and nutritious ingredient. You can add it to a salad or put it in your lunchbox to have a little pick-me-up snack.
If you lightly season them and pop them in the oven, the flavor and nutritional value become even greater. I call kale preparation an art and sharing with others a hobby of mine.
Ingredients
- 1 bunch of kale, ribbed and torn into bite-sized pieces
- 1-2 tablespoons olive oil
- 1 teaspoon sea salt
- Optional: 1 teaspoon garlic powder, 1 teaspoon smoked paprika, or other desired seasonings
Instructions
1. Preheat the oven to 300°F (150°C).
2. Wash and thoroughly dry the kale pieces.
3. Then toss the kale in a big bowl with the olive oil, making sure to coat every strand.
4. Lay the kale out singly on a baking sheet lined with parchment paper or a non-stick baking mat.
5. Sprinkle with sea salt and any additional seasonings you desire.
6. Bake 20-25 minutes, or until the kale is crispy but not burned, turning the pans halfway through to promote even baking. Allow the chips to cool slightly before serving.
14. Stuffed Peppers
Stuffed peppers are in my opinion one of the best dishes you can make, as it allows for incredible amounts of creativity. I love preparing stuffed peppers for family dinners, and they can be modified to include a wide range of ingredients.
Especially if you include ground beef, as well as rice, it becomes a really filling meal.
Ingredients
- 6 bell peppers (any color)
- 1 lb ground beef
- 1 cup cauliflower rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 cup diced tomatoes (canned or fresh)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers; remove the seeds and membranes.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic until softened.
3. Bring ground beef to a skillet, breaking up with spatula. Cook thoroughly until brown.
4. Combine the cauliflower rice, diced tomatoes, dried oregano, dried basil, salt and pepper and cook for another 5 minutes.
5. Stuff each one with the beef mixture and place them in a baking dish. Top each pepper with grated mozzarella cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and melted. Serve hot.
