18 Delicious Keto Side Dish Recipes Easy-to-Make

Busy weeknights and keto diets don’t have to be at odds! Whether you’re craving something creamy, cheesy, or packed with veggies, these 18 easy-to-make keto side dishes are here to save the day. From crispy roasted Brussels sprouts to garlic butter mushrooms, each recipe is a flavor-packed companion to your main course. Ready to elevate your low-carb meals? Let’s dig in!

Bacon-Wrapped Asparagus

Oh, you’re about to level up your appetizer game with this crispy, salty, veggie-packed bite. Bacon-wrapped asparagus is the ultimate crowd-pleaser—easy to make, impossible to resist.

Ingredients

• For the bundles:
• 1 lb fresh asparagus, trimmed
• 8 slices thick-cut bacon
• 1 tbsp olive oil
• For the glaze:
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss asparagus with olive oil in a bowl—coat evenly for crisp-tender results.
3. Divide asparagus into 8 small bundles (about 4 spears each).
4. Wrap each bundle tightly with one slice of bacon, overlapping slightly to secure.
5. Place bundles seam-side down on the baking sheet, spacing them 1 inch apart.
6. Bake for 15 minutes, then flip bundles for even crisping.
7. Whisk honey, Dijon, and black pepper in a small bowl. Brush generously over bundles.
8. Return to oven for 5-7 minutes until bacon is crispy and glaze is bubbly.

That smoky-sweet crunch? Chef’s kiss. Serve these hot with a squeeze of lemon or dunked in ranch for extra flair.

Keto-Friendly Coleslaw

Ditch the guilt and dive into this crunchy, creamy keto coleslaw—no sugar, all flavor, and ready in 10 minutes flat.

Ingredients

For the slaw:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red onion

For the dressing:

• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp celery seed
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine green cabbage, red cabbage, carrots, and red onion.
2. In a small bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, celery seed, salt, and black pepper until smooth. Tip: Taste and adjust vinegar for tanginess.
3. Pour dressing over the cabbage mixture.
4. Toss thoroughly until all veggies are evenly coated. Tip: Let sit for 5 minutes to soften slightly.
5. Serve immediately or refrigerate for up to 3 days. Tip: Stir well before serving if chilled.

Light, crisp, and tangy with a hint of spice from the mustard, this slaw pairs perfectly with grilled meats or stuffed into lettuce wraps for a low-carb crunch.

Loaded Cauliflower Casserole

Dig into this creamy, cheesy, veggie-packed dish that’s low-carb but high on flavor—perfect for weeknights or impressing guests. Crispy bacon, melty cheddar, and tender cauliflower bake into pure comfort.

Ingredients

For the cauliflower base:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the sauce:

• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 tsp garlic powder
• 1/2 tsp onion powder

For the topping:

• 1 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 2 green onions, sliced

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Toss cauliflower florets with olive oil, salt, and pepper. Spread evenly on a baking sheet.
3. Roast cauliflower for 20 minutes, flipping halfway, until golden and tender. Tip: Don’t overcrowd the pan—this ensures crispiness.
4. While cauliflower roasts, heat heavy cream in a saucepan over medium heat until simmering.
5. Whisk in cream cheese, garlic powder, and onion powder until smooth. Remove from heat.
6. Transfer roasted cauliflower to the greased baking dish. Pour sauce evenly over the top.
7. Sprinkle shredded cheddar cheese and crumbled bacon on top. Tip: Reserve some bacon for garnish.
8. Bake for 15 minutes, or until cheese is bubbly and lightly browned.
9. Garnish with green onions and reserved bacon. Tip: Let it cool 5 minutes—this helps the sauce thicken.

This casserole delivers a creamy, crunchy, smoky bite in every forkful. Serve it with a side of hot sauce or over greens for a keto-friendly meal.

Avocado Cucumber Salad

Hungry for a crisp, creamy bite? This avocado cucumber salad **hits all the right notes**—cool, crunchy, and packed with fresh flavor. No fuss, just vibes.

Ingredients

For the salad:

• 2 medium cucumbers, thinly sliced
• 2 ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the dressing:

• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp honey

Instructions

1. **Slice cucumbers** into 1/4-inch rounds. Pro tip: Leave the skin on for extra crunch.
2. **Dice avocados** into 1/2-inch cubes. Gently toss with cucumbers in a large mixing bowl.
3. **Add red onion and cilantro** to the bowl, scattering evenly.
4. **Whisk lime juice, olive oil, salt, pepper, and honey** in a small bowl until smooth.
5. **Drizzle dressing** over the salad and fold gently to coat—avoid overmixing to keep avocados intact.
6. **Chill for 10 minutes** before serving to let flavors meld.

This salad **crunches** with freshness, balanced by creamy avocado and zesty lime. Serve it alongside grilled fish or scoop it onto toasted sourdough for a next-level open-faced sandwich.

Cheesy Broccoli Bake

A cheesy, creamy broccoli bake that’s **so easy** you’ll make it weekly. **Bold flavors**, minimal effort—just dump, mix, and bake.

Ingredients

For the bake:

• 4 cups fresh broccoli florets
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the topping:

• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Toss broccoli florets with 1 cup cheddar, Parmesan, garlic powder, salt, and pepper in a large bowl. **Tip:** Cut florets evenly for even cooking.
3. Pour heavy cream over the mixture and stir gently to coat.
4. Transfer to the baking dish and spread evenly. Sprinkle remaining 1 cup cheddar on top.
5. In a small bowl, mix panko and melted butter. **Tip:** Use your fingers for clumpy, crispy topping.
6. Sprinkle breadcrumb mixture over the cheese layer.
7. Bake for 25–30 minutes until bubbly and golden. **Tip:** Broil 1–2 minutes for extra crispiness.

Golden, gooey, and packed with crunch—this bake is **next-level comfort food**. Serve with grilled chicken or scoop straight from the dish (no shame).

Keto Garlic Breadsticks

Zesty, garlicky, and low-carb? **Say hello to these keto garlic breadsticks**—crispy on the outside, fluffy inside, and ready in 20 minutes flat. No one will guess they’re grain-free!

Ingredients

For the dough:

• 1 ½ cups shredded mozzarella cheese
• 2 oz cream cheese, cubed
• ¾ cup almond flour
• 1 large egg
• 1 tsp baking powder

For the garlic topping:

• 2 tbsp melted butter
• 2 cloves garlic, minced
• 1 tbsp chopped parsley
• ¼ tsp salt

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave for 60 seconds, stir, then microwave another 30 seconds until fully melted. Tip: Stir vigorously to avoid clumps.
3. Quickly add almond flour, egg, and baking powder to the cheese mixture. Mix until a dough forms. Tip: Wet your hands to prevent sticking when shaping.
4. Divide dough into 6 equal parts. Roll each into a 5-inch log and place on the baking sheet.
5. Bake for 10 minutes until lightly golden. Tip: Rotate the tray halfway for even browning.
6. While baking, mix melted butter, garlic, parsley, and salt in a small bowl.
7. Remove breadsticks from the oven and brush generously with the garlic butter.
8. Return to the oven for 2–3 minutes until bubbly and fragrant.

Kick these up with a sprinkle of grated parmesan or dunk them in marinara. The garlic butter soaks into every nook, leaving them **irresistibly crispy-edged**—perfect for tearing apart and devouring hot.

Roasted Radishes with Herbs

Viral but underrated, roasted radishes are the low-carb potato swap you NEED. Toss them with herbs, and they caramelize into sweet, crispy bites—zero guilt, all flavor.

Ingredients

For the radishes

• 1 lb radishes, halved
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the herbs

• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh parsley
• 1 tsp lemon zest

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a bowl, toss radishes with olive oil, salt, and pepper until evenly coated.
3. Spread radishes in a single layer on the prepared baking sheet. Tip: Crowding = steaming. Give them space to crisp!
4. Roast for 20 minutes, then flip with a spatula. Tip: Wait for golden edges—that’s when the magic happens.
5. Roast another 10-15 minutes until fork-tender and caramelized.
6. Transfer radishes to a serving bowl. Sprinkle with thyme, parsley, and lemon zest. Tip: Add zest last for a bright, fresh pop.

Zesty and buttery-soft inside, these radishes are next-level with a dollop of garlic aioli or tossed into a grain bowl. Leftovers? Chop ’em into a next-day salad for crunch.

Stuffed Portobello Mushrooms

Zesty, juicy, and packed with umami—these stuffed portobellos are your next weeknight hero. **Roast** them crispy, **stuff** them cheesy, and **devour** them hot.

Ingredients

• For the mushrooms:
  • 4 large Portobello mushrooms, stems removed
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
• For the filling:
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh parsley
  • ½ tsp dried oregano

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush both sides of the mushrooms with olive oil, then sprinkle with salt and pepper.
3. Place mushrooms gill-side up on the baking sheet. Tip: Scrape the gills lightly with a spoon for extra room.
4. Bake for 10 minutes to soften. Remove from oven—pat any excess moisture with a paper towel.
5. In a bowl, mix mozzarella, Parmesan, breadcrumbs, garlic, parsley, and oregano.
6. Divide the filling evenly among the mushrooms, pressing gently to pack it in. Tip: Overstuff for extra gooeyness!
7. Bake for 15–18 minutes until the cheese is golden and bubbly. Tip: Broil for 1–2 minutes for a crispier top.

Outrageously savory with a crispy-chewy contrast, these mushrooms shine as a main or atop a lemony arugula salad. **Drizzle** with balsamic glaze for a sweet-tangy kick.

Keto-Friendly Mac and Cheese

Fight cravings without the carbs—this **Keto-Friendly Mac and Cheese** is creamy, cheesy, and totally guilt-free. Swap pasta for cauliflower, and no one will miss the OG.

Ingredients

For the “Mac” (Cauliflower Base)

– 1 large head cauliflower, cut into florets (about 4 cups)
– 1 tbsp olive oil
– ½ tsp salt

For the Cheese Sauce

– 2 cups shredded sharp cheddar cheese
– ½ cup heavy cream
– 2 tbsp cream cheese
– 1 tsp garlic powder
– ½ tsp smoked paprika

For the Topping (Optional)

– ¼ cup crushed pork rinds
– 1 tbsp melted butter

Instructions

1. **Preheat oven to 400°F**. Line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil and salt. **Spread evenly** on the baking sheet. Roast for 20 minutes, flipping halfway, until edges are golden.
3. **Tip**: Don’t overcrowd the pan—crispy florets = better texture.
4. While cauliflower roasts, **heat heavy cream** in a saucepan over medium-low until simmering (about 3 minutes).
5. **Whisk in cream cheese**, garlic powder, and smoked paprika until smooth (1 minute).
6. **Reduce heat to low**, add cheddar cheese in batches, stirring until fully melted (2–3 minutes).
7. **Tip**: Low heat prevents the sauce from breaking—patience is key!
8. Combine roasted cauliflower and cheese sauce in a greased 8×8″ baking dish.
9. **Mix pork rinds with melted butter**, sprinkle over the top. Broil for 2–3 minutes until golden.
10. **Tip**: Watch closely—pork rinds burn fast under the broiler.
Ultra-creamy with a smoky kick, this dish nails the mac-and-cheese vibe. Serve with crispy bacon bits or dunk in sugar-free ketchup for a nostalgic twist.

Green Bean Almondine

Perfectly crisp-tender green beans meet buttery almonds in this 15-minute stunner. Blitz the almonds, toss the beans, and drizzle with lemon—dinner’s ready.

Ingredients

For the beans & almonds:

• 1 lb fresh green beans, trimmed
• 3 tbsp unsalted butter
• 1/2 cup sliced almonds
• 2 garlic cloves, minced

For the finish:

• 1 tbsp lemon juice
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Instructions

1. Blanch green beans in boiling water for 3 minutes until bright green. Tip: Shock in ice water to lock in crunch.
2. Melt butter in a skillet over medium heat. Add almonds; toast 2 minutes until golden, stirring constantly.
3. Add garlic; cook 30 seconds until fragrant. Tip: Don’t let it brown—bitter garlic ruins the vibe.
4. Toss in green beans, salt, and pepper. Sauté 2 minutes to coat.
5. Drizzle with lemon juice. Tip: Zest the lemon first for extra brightness.

Silky butter clings to each bean, while almonds add a toasty crunch. Serve over creamy polenta or with seared salmon for a plate that’s *chef’s kiss*.

Cheesy Zucchini Gratin

Zucchini gets a glow-up in this crispy, cheesy gratin—layered with cream, garlic, and a golden breadcrumb crunch. Slice, bake, and watch it disappear.

Ingredients

For the gratin:

• 2 lbs zucchini, sliced into 1/4-inch rounds
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper

For the topping:

• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Arrange zucchini rounds in overlapping layers in the dish. Tip: Pat zucchini dry first to prevent sogginess.
3. In a bowl, whisk cream, garlic, salt, and pepper. Pour evenly over zucchini.
4. Bake for 20 minutes until zucchini is just tender. Tip: Cover with foil if browning too fast.
5. Mix Gruyère, Parmesan, panko, and melted butter in a bowl. Sprinkle over zucchini.
6. Bake uncovered for 15-20 minutes until topping is golden and bubbly. Tip: Broil 1-2 minutes for extra crispiness.

All that’s left? Dive into creamy zucchini with a crackling cheese crust. Serve it alongside grilled chicken or scoop straight from the dish—no judgment.

Spicy Roasted Cauliflower

Nail your snack game with this **Spicy Roasted Cauliflower**—crispy, fiery, and stupidly easy. Toss, roast, devour. Done.

Ingredients

For the cauliflower:

• 1 large head cauliflower, cut into 1-inch florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt

For the garnish:

• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil, smoked paprika, garlic powder, onion powder, cayenne, and salt until evenly coated. Tip: Don’t overcrowd the bowl—toss in batches if needed.
3. Spread cauliflower in a single layer on the prepared baking sheet. Tip: Leave space between florets for crispiness.
4. Roast for 20 minutes, then flip florets with a spatula. Roast another 10–15 minutes until edges are charred and crispy.
5. Transfer to a serving bowl. Drizzle with lemon juice and sprinkle parsley. Tip: Serve immediately for maximum crunch.

Kick back with florets that are smoky, spicy, and addictively crunchy. Stuff ’em in tacos or pile on nachos—zero regrets.

Keto-Friendly Deviled Eggs

Out with the boring snacks—these keto-friendly deviled eggs pack a creamy, tangy punch. Whip them up in minutes, and watch them disappear faster than a TikTok trend.

Ingredients

For the eggs:

• 6 large eggs
• 1/2 cup water

For the filling:

• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/4 tsp smoked paprika
• Salt, to taste
• Fresh chives, finely chopped (for garnish)

Instructions

1. Place 6 eggs in a single layer in a saucepan. Add 1/2 cup water and enough cold water to cover the eggs by 1 inch.
2. Bring the water to a rolling boil over high heat, then immediately cover and remove from heat. Let sit for 10 minutes—this ensures perfectly cooked yolks without the gray ring.
3. Transfer the eggs to an ice bath for 5 minutes to stop cooking and make peeling easier.
4. Peel the eggs under cool running water, then slice them in half lengthwise.
5. Scoop the yolks into a bowl and mash with a fork until smooth.
6. Add 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp apple cider vinegar, 1/4 tsp smoked paprika, and a pinch of salt. Mix until creamy.
7. Spoon or pipe the filling back into the egg whites. Pro tip: Use a zip-top bag with the corner snipped for a clean, restaurant-worthy look.
8. Garnish with chopped fresh chives and an extra sprinkle of smoked paprika.

Just like that, you’ve got a protein-packed bite with a smoky kick and velvety texture. Serve them on a bed of crisp lettuce or with a side of pickles for extra crunch.

Summary

Perfect for any keto meal, these 18 easy-to-make side dishes bring flavor and variety to your table. Whether you’re craving something creamy, crunchy, or packed with veggies, there’s a recipe here for you. Give them a try, and don’t forget to leave a comment with your favorite—or share this roundup on Pinterest to inspire fellow keto cooks!