52 Keto Side Dishes

Add some veggies to your protein-rich diet with these tried-and-tested keto side dishes from our users. These keto-friendly sides are low in carbs, making them perfect for anyone watching their calories.

Shredded Brussels Sprouts with Bacon & Onions

“This is so much more pleasant than biting into a whole Brussels sprout!”


Gingered Green Beans

“I made these this week to go with my weekly meal prep. They're so tasty that they feel decadent but are pretty healthy. This one is a keeper!”

-Jonathan Melendez

Low-Carb Cauliflower Spanish Rice

"Delicious! Does not taste like cauliflower at all! I topped it off with some chopped cilantro."


Instant Pot Bacon Lemon Brussels Sprouts

“These Brussels sprouts are a cinch to make, thanks to the Instant Pot. They're packed with so much flavor because of the bacon and fresh lemon juice!”

-Jonathan Melendez

Green Bean Salad with Pine Nuts & Feta

“We both loved this salad; it really is easy and tasty. I was out of lemons, so I used a half lime (I halved the recipe for the two of us).”

-Mia in Germany

Easiest Creamed Spinach

“I made a few changes to this easy, delicious recipe. The sauce was delicious, and it literally disappeared at the dinner table. I will definitely make this again.”


Roasted Parmesan & Garlic Cauliflower

“Very, very tasty. Not difficult at all. I mixed in half the cheese at the beginning and the rest at the end."


Mock Mashed Potatoes

"I boiled my cauliflower in chicken broth until very soft, drained the broth and added the remaining ingredients, plus chopped chives. I used an old fashioned potato masher. I placed mixture in a casserole dish, topped it with cheddar cheese and baked it.”

-Rachael Barrett

Another Mock Mashed Potatoes

"Awesome recipe! I followed the suggestions posted in other reviews and added the Laughing Cow Garlic and Herb cheese instead of the fresh garlic, cream cheese, and parmesan, which cut down on the calories. It still tasted great!”


Pan-Roasted Broccoli

"The technique is what makes this recipe. Follow the directions exactly and you will be amazed at the result. It is fabulous. Adding water changes the integrity of the vegetable, and adding other seasonings will have you missing out on the subtle flavors that the salt and oil bring out. Go on, try it."


Kale with Caramelized Onions & Garlic

"We love kale at our house. This is a good way to fix it.”


Grilled Eggplant

"I have made these twice now. The first time I used our George Foreman grill, and they were wonderful. I cooked them on the grill for our holiday cookout, and they were even better and had a smokier, charbroiled flavor. These were so easy to make and tasted great. Even folks who are not crazy about eggplant enjoyed them.”


Kale & Ginger Stir Fry

"I loved this! It was delicious. I also used olive oil.”

-kelly in TO

Roasted Asparagus

"Asparagus takes on a whole new significance when you roast it like this. I put the asparagus in a zip bag with the oil and salt, shook it, and then turned it out onto the baking sheet.”


Roasted Garlic Asparagus with Parmesan

"I bought enough asparagus for the family meal, used your recipe and ate the whole batch myself.”


Bacon-Wrapped Garlic Asparagus Bundles

"We loved this! I did add a scant teaspoon of dijon mustard to the olive oil/garlic blend, coating the spears before I wrapped them. I used hickory-smoked bacon that was on the thick side, so I baked these for 30 minutes, flipping the bundles after 15 minutes.”

-Diana Adcock

Sauteed Mushrooms

"I added more garlic because that's just how I am. Great dish. Went perfect with a big old sirloin.”


Brussels Sprouts in Garlic Butter

"Normally I steam the Brussels sprouts, sauté them in browned garlic butter and sprinkle with parmesan. So, I figured this was just another avenue to the same thing. Wrong! These are fabulous and far superior to the way I made them before.”


Oven-Roasted Brussels Sprouts

"Very Good. I simply sprayed mine with olive oil cooking spray and added a bit of sea salt. They came out perfect."


Roasted Green Beans

"Our family loves these. What a healthy, nice recipe!”


Good-for-You Collard Greens

“I had a bag of fresh collards from the farm share to use. My family isn't crazy about them normally, but they seemed to like these.”


Parmesan Zucchini

"Delish! Next time I will mix the parmesan with some garlic powder and fresh ground pepper, spray the zucchini with pan spray and dredge them in the mixture. This first time around there was more parmesan on the pan than on the zucchini!”


Zucchini or Yellow Squash Casserole

"This recipe is excellent! We altered it by using two 14-ounce cans of diced tomatoes with garlic and onions. We found by using two cans instead of one it turned out more moist. We definitely recommend this recipe. It has become one of our favorites!”


Baked Zucchini

"Love this. If you salt your zucchini slices and let them rest for 20 to 30 minutes, some of the moisture will drain off and make for a crispier result after baking. This will keep them from becoming mushy."


Sautéed Arugula

“This was a great recipe! I dislike arugula raw, and a bag of it came in my local organic box. My hubby thought the dish was too salty, so next time I will leave the salt out. I used the white wine and topped with mozzarella.”


Crispy Cheese Cauliflower

“This goes directly into my ‘Best of the Best’ cookbook! I knew I would like this recipe because I already like sprinkling roasted cauliflower with parmesan cheese before serving, but the addition of the spices and the method of adding the cheese to make it crispy takes this humble vegetable over the top.”

-Sweet Baboo

Gourmet's Roasted Cauliflower Soup

“This was a super simple soup to prepare, smelled amazing while cooking and tasted great!”


Riced Cauliflower

“This was quite good. My husband said, and I quote, ‘This might just be better than rice.’”


Loaded Cauliflower

“I loved it for our low-carb lifestyle. I added garlic, onion, salt and pepper.”


Crab & Gorgonzola Ranch Slaw

"Best looking dish here. I love it."


Korean Bean Sprouts

"This turned out great and very tasty! I added one teaspoon of rice wine vinegar for a little tang, since this tastes like what our local Korean barbecue restaurant uses. We served them at room temperature.”


Cauliflower Confetti "Rice"

“This was so good. It was my first try at cauliflower rice, and the flavor of this was excellent! I can’t wait to have it again!”


Dry Cauliflower Curry

"This makes a delicious curry. I used five ounce (148 milliliters) of canned crushed tomatoes in place of fresh, and it worked very well. I used a little extra cumin seed, added the same amount of whole yellow mustard seed with it and used less chili."

-David F.

Grilled Vegetables

"I really enjoyed the vegetables. I used mushrooms, green pepper and yellow and green squash. Nice flavor.”


Weight Watchers Roasted Vegetables

"Great low-fat way to enjoy your veggies. Anything goes here. I just used butter flavored cooking spray and added fresh garlic cloves as another reviewer suggested, and the smell was wonderful. The only thing I would do differently would be to add my garlic cloves last, as they got overcooked. Wonderful, healthful recipe.”


Grandma Varga's Hungarian Cucumber Salad

"This is the way my Grandma Vajda used to make her cucumber salad. This recipe is excellent and very refreshing during our hot summer months.”

-gale 57

Shiraz Salad

“I made this as a side for dinner one night when the air conditioner was out. It was very tasty. The only change I made was to use mint as suggested by other reviewers, since we were out of parsley. This is going into the regular rotation for sure!”


Roasted Cherry Tomatoes

"I never would have thought to roast cherry tomatoes. Slices or halves of big tomatoes, yes. But, wow! Awesome!"

-Kathleen L.

Roasted Tomatoes with Shrimp & Feta

“This is a simple recipe with simply delicious results. I made this recipe as written but cut it back for two people, using about half a pound of shrimp. The feta cheese was a nice savory touch. I think the next time I make this recipe, I will increase the garlic.”


Stir-Fried Mushrooms & Bell Peppers

"This recipe is fabulous! I feel like it's straight from a really good Chinese restaurant. I used baby bellas and red and green bell peppers. It's important to use the rice wine and the sesame oil. I actually used rice vinegar the last time I made it and it was very good.”


Roasted Red Bell Peppers

“I’d been wondering what the best method for roasting peppers was and this really worked well.”


Roasted Eggplant Soup

“A yummy soup — very garlicky! I love eggplant. I have made it with and without cream. Both are good, but I prefer it with cream.”


Eggplant Curry

"Yummy! I made this pretty much as written, except I used fresh chillies instead of cayenne. Also, to cut down on washing up, I browned the aubergine in the same pan that I later used to make the sauce."


Eggplant with Raw Garlic

“I used a large eggplant and ate it all. This is a great low-calorie recipe and has a great flavor. I also used the eggplant as a base for some moussaka that I was preparing. This is perfect for my diet, and I ate it all."

-Caryn Gale

Sauteed Baby Spinach and Garlic

“This is a simple, no-fuss way to make spinach that is quick, tasty and brings out the best in the vegetable. It’s neither boiled to death nor excessively greasy. It’s tasty and retains some crispness with great flavor.”


Simple Spanish Green Salad

“A very nice combination. I used manzanilla olives, and I think they made it really special. I reversed the oil and lemon portions for our tastes. This served two big veggie eaters.”


Perfect Southern Greens

“Yeehaw! We loved these! The dinner bell was a-ringin' and the people came a-runnin’! I followed this exactly, but I had a ham hock and threw that in, as well.”

-Andi Longmeadow Farm

Cauliflower Salad Made Like Potato Salad

“Perfect! I'm a potato salad lover and this is just right. My husband said it’s better than real potato salad.”


French Roasted Cauliflower with Thyme

"Delicious! We had never tried cauliflower prepared this way before. It is awesome. I love the flavor and the texture of the vegetables; they were perfectly cooked.”

-Baby Kato

Roasted Squash & Vegetable Medley

"I used this recipe as a way to roast vegetables for a summer lasagna. The results were just what I wanted: simple and tasty."


Grilled Herbed Mushroom Vegetable Medley

"This is such a simple recipe. It’s ready when the rest of your meal is ready, and there’s nothing to clean up! Quite a lovely mix of colors with the zucchini, yellow squash and the red pepper. I used all fresh herbs, and the flavors all went so well together. I used a bit more butter, salt and pepper.”

-Bev I Am

Italian Roasted Vegetables

"My favourite way to have vegetables! I used zucchini, bell pepper, eggplant and carrots because that's what I had on hand. Cook time was on the spot in my oven!”

-Mia in Germany