Recipe Roundup

57 Easy Low-Carb Recipes

These super-satisfying recipes that won't break your diet.
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Photo by Emma Fishman
  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    5/57

    Cloud Bread

    Used for sandwiches, flatbreads, toast, or desserts, "Cloud Bread" is a simple, 3-ingredient recipe that offers a high-protein, low-carb, low-cal, gluten-free alternative to bread.

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  • Photo by Alex Lau
    6/57

    Avocado Cups with Pomegranate Salsa Verde

    For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

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  • Photo by Laura Dart and A.J. Meeker
    25/57

    Bitter Greens Salad With Melted Cheese

    Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

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  • Photo by Chris Court and William Meppem
    26/57

    Roasted Zucchini Lasagna

    Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    27/57

    Slow-Cooker Shredded Chicken

    Freeze smaller portions of this versatile, flavorful shredded chicken and you'll be so glad you did. It's the perfect base to build any low-carb meal, like lettuce wraps, soups, and salads.

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  • Photo by Shutterstock
    28/57

    Creamy Mashed Cauliflower "Potatoes"

    Try this creamy cauliflower purée instead of mashed potatoes—it's more nutritious, lower-carb, and just as delicious.

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  • Photo by Peden + Munk
    31/57

    Chicken Spiedie Skewers with Italian Dressing

    Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing, but these are tasty enough to serve straight up—no carbs needed.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    32/57

    Cauliflower "Rice" Tabbouleh

    This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free.

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  • Photo by Philip Haynes
    33/57

    Teriyaki Steak Skewers with Asian-Style Greens

    The Asian flavors in this dish make it salty and spicy—plus the steak is a great source of protein for post-workout fuel.

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  • donna hay magazine, photography by Benjamin Dearnley
    34/57

    Miso-Glazed Salmon Skewers

    Miso's distinctive flavor makes a delicious marinade for these tender salmon skewers. With a sprinkling of spice, they're great as an impressive appetizer or snack.

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  • Nicole Franzen
    45/57

    Weeknight Porchetta

    Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process.

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  • Photo by We Are The Rhoads
    46/57

    Sausage and Broccoli Rabe Frittata

    The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

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