Before you decide what to cook, try our top 38 low-carb lunch ideas. This article has been carefully created to eliminate your “what to cook” worries.
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Here Are Low Carb Lunch Ideas with Their Recipes
Let us first express our admiration for you for being on a low-carb diet. We want to be a part of this healthy lifestyle that you have chosen.
While you continue your diet, we will take care of the recipe part for you. We came up with 38 different ideas. You can choose one of them and get started, or you can start with your favorite and choose a recipe for each day.
When we talk about low-carb recipes, we cannot compromise on flavor. This is exactly why we are sure that each of these recipes will be your favorite. Let’s start without further ado.
Low Carb Lunch Ideas
1. Chicken Wings in the Pot (3 servings)
Low carb lunch ideas – Chicken wings in the pot recipe
Per Serving
Protein: 16g
Net Carb: 10g
Total Fat: 26g
Calories: 350
Ingredients
Chicken wings (10 wingettes)
Greek yogurt (1 tablespoon)
Tomato paste (1 tsp)
Hot pepper paste (1 tsp)
Oil (1 tablespoon)
Garlic (5 cloves)
Dried thyme
Black pepper
Salt
Recipe
- Start by washing the wings. Put them in a pot. Add the yogurt, tomato, and pepper paste and seasonings. Crush the garlic and add it too. Add the oil and put the pot on the stove.
- Raise the heat. Close the lid of the pot. The chicken will release water. When the water they release starts to boil, turn the heat down. Continue cooking on low heat until the water is completely absorbed.
- When the water is almost gone, place a few slices of whole-grain bread on the chicken. Cook for another 2 minutes and it’s ready.
2. Mushroom Salad (2 servings)
Mushroom salad recipe
Per Serving
Protein: 7.5g
Net Carb: 20g
Total Fat: 22g
Calories: 306
Ingredients
Mushrooms (1.3 cups)
Lettuce (1 head, medium)
Olive oil (1 tablespoon)
Baby corn (4 nos)
Tomato (1 no)
Red onion (1 no)
Salad Dressing
Olive oil (2 tablespoons)
Mustard (1 tsp)
Vinegar (1 tsp)
Salt
Recipe
- Put the olive oil in a large skillet and heat it. Wipe the mushrooms clean with a damp cloth, slice, and sauté. Wash and dry the lettuce leaves. Finely chop. Then place them on the bottom of the serving plate.
- Put the sautéed mushrooms on the lettuce. Cut the baby corn in half, chop the red onion into rings and add. Cut the tomato into eight equal parts and then place them on the sides of the serving plate.
- Whisk olive oil, vinegar, salt, and mustard in a small bowl and drizzle over the salad. Add croutons if desired and serve.
3. Baked Sardines (4 servings)
Baked sardines recipe
Per Serving
Protein: 62g
Net Carb: 10g
Total Fat: 35g
Calories: 620
Ingredients
Sardines (35 oz)
Olive oil (2 tablespoons)
Cherry tomatoes (2 cups)
Onion (2 nos)
Garlic (3 cloves)
Parsley (1/4 bunch)
Lemon (1 no, medium)
Freshly ground black pepper (Half a tsp)
Bay leaf (1 leaf)
Salt
Recipe
- Carefully clean the insides of the sardines. You cut off the head parts. Wash in plenty of water. Salt the insides and leave them in the strainer to drain excess water.
- Peel the onions cut them in half, and slice them finely. Wash the parsley leaves in plenty of water, and then chop finely after removing the excess water.
- Chop the garlic into rings. Cut the cherry tomatoes in half as well. Squeeze the juice of the lemon. Then spread the chopped onions on the baking tray. Add the garlic to it. Lay the sardines open on the onions. Take the cherry tomatoes cut in half and the bay leaf on the baking tray.
- In a small bowl, mix freshly squeezed lemon juice, olive oil, parsley, and (not forgetting you salted the fish) salt and freshly ground black pepper to your taste.
- Pour the prepared sauce evenly over the fish. Cover with parchment paper and bake in a preheated 200 C oven for 30 minutes.
4. Spinach Salad (3 servings)
Spinach salad recipe
Per Serving
Protein: 6g
Net Carb: 16g
Total Fat: 11g
Calories: 180
Ingredients
Spinach (3 cups)
Shelled rice (0.5 cups)
Pumpkin seeds (1 tablespoon)
Sunflower seeds (1 tablespoon)
Lemon (Half)
Olive oil (2 tablespoons)
Water (1 cup)
Pepper and salt to taste
Recipe
- Start by washing the spinach well. You can keep the spinach, which you have cleaned of all dirt, in a strainer for the water to drain.
- Take the shelled rice in a saucepan. Add 1 cup of water and boil it. Drain the boiled rice and let it sit. Chop the spinach and mix with all the other ingredients.
- Prepare the salad dressing consisting of olive oil, lemon, salt, and pepper. Pour over the ingredients and mix gently.
5. Low-carb Pizza (4 servings)
Low-carb pizza recipe
Per Serving
Protein: 9g
Net Carb: 8g
Total Fat: 6g
Calories: 122
Ingredients
Pizza Base
Egg (2 nos)
Cauliflower (1 medium head)
Curd cheese (3 tablespoons)
Garlic (1 clove)
Salt, pepper to taste
Topping
Tomato sauce (1 tablespoon)
Cheese (1 piece)
Vegetables (like pepper, mushrooms)
Olive (6 nos)
Smoked turkey (3 slices)
Thyme
Recipe
- Start by breaking up the cauliflower florets and steaming them for 15 minutes. Mash them using a food processor. Get a mixing bowl. Add eggs, garlic, salt, cheese, black pepper, and cauliflower, and start kneading like a dough. Place on a baking tray lined with parchment paper. Shaped like a pizza base.
- Mix the tomato sauce with the thyme and spread it on the pizza dough. Bake in a preheated oven at 180 degrees until golden brown. 20 minutes should be enough, but this time may vary depending on your oven. Therefore, bake with control.
- Remove the pizza base from the oven. After decorating it with cheese and vegetables, put it back in the oven. Bake for another 15-20 minutes.
6. Stuffed Tomatoes with Egg (2 Servings)
Stuffed tomatoes with egg
Per Serving
Calories: 494
Net Carb: 15g
Total Fat: 34g
Protein: 28g
Ingredients
Tomatoes (4, large)
Eggs (4 eggs)
White cheddar cheese (1 cup, shredded)
Tomato puree (1 cup)
Hot water (1/2 cup)
Olive oil (1 tbsp)
Salt and pepper to taste
Recipe
Step 1.
Wash the tomatoes with plenty of water.
Cut off the stems in the form of caps.
Remove the insides with a spoon, then sprinkle the inside of the tomatoes with salt and pepper.
For the sauce; heat the olive oil in a pan.
Add the tomato puree and cook on medium heat for 2-3 minutes.
Add the hot water, then boil the sauce for 2 minutes.
Step 2.
Divide the shredded cheddar cheese evenly into the tomatoes.
Crack an egg into the tomatoes you put on the baking tray. Sprinkle salt and pepper on it.
Add the tomato sauce.
Bake the stuffed tomatoes with eggs for 10 minutes in a preheated 200 C oven.
7. Pan-Fried Shrimp (4 Servings)
Low carb lunch ideas – Pan-Fried Shrimp
Per Serving
Calories: 306
Net Carb: 4g
Total Fat: 16g
Protein: 35g
Ingredients
Shrimp (600g)
Olive oil (4 tbsp)
Garlic (4 cloves)
Red jalapeno peppers (2 peppers)
Parsley (1/4 bunch)
Fresh lemongrass (optional)
Soy sauce (1 tbsp)
Lemon (1, medium, thick-skinned)
Pepper
Recipe
Step 1.
Wash the jumbo shrimp in plenty of water.
Carefully remove the bark parts under the skullcaps with your hands.
Be careful not to pick or damage the tail parts.
Carefully clean the parts (intestines) located in the middle and extending in the form of threads.
Drain the water of the shrimps that you washed in plenty of water again and dry them with a paper towel.
Step 2.
Cut the peeled garlic into rings.
Finely chop the parsley.
Grate the zest of the lemon with the coarse part of the grater.
Thinly slice the jalapeno pepper.
Crush the lemongrass with the back of a sharp knife, then chop it.
Heat the olive oil in a pan.
Add the finely chopped garlic and lemongrass with olive oil to give them their flavor.
Step 3.
Take the cleaned shrimp into the pan and sauté on high heat.
Add finely chopped jalapenos.
To flavor, the shrimp cooked in a short time. Remove from heat after adding soy sauce, freshly ground black pepper, grated lemon peel, and chopped parsley.
Serve without waiting.
8. Broccoli Fritters (1 Serving)
Broccoli Fritters
Per Serving
Calories: 253
Net Carb: 14g
Total Fat: 21g
Protein: 7g
Ingredients
Broccoli (15 florets)
Almond flour (2 tbsp)
Egg (1 no)
Paprika (1 tsp)
Olive oil (1 tbsp)
Parsley (2 tbsp) – Optional
Salt to taste
Recipe
Heat the pan. Meanwhile, grate the broccoli florets.
Add the flour, egg, parsley salt, and paprika to the florets. Knead them.
If it’s too watery, you can add some more flour.
Shape into meatballs with your hands.
Heat 1 tbsp olive oil in the pan.
Fry the front and back of the broccoli fritters.
9. Low Carb Fried Eggplant With Vegetables (4 Servings)
Low Carb Fried Eggplant With Vegetables
Per Serving
Calories: 63
Net Carb: 5g
Total Fat: 3g
Protein: 3g
Ingredients
Eggplant (3, medium size)
Zucchini (2, medium size)
Red bell pepper (1, large size)
Tomatoes (1, large)
Olive oil (1 tbsp)
Garlic (1 clove)
Salt and pepper to taste
Recipe
Slice the zucchini and eggplants into rounds.
Tip: After peeling the eggplants, you can soak them in salted water so that they do not become darker.
Grease a medium saucepan with olive oil.
Chop the garlic into rings.
Put the zucchini and eggplants in the hot pot and stir-fry them.
Add the red peppers by cutting them into rings.
Peel the skins of the tomatoes and grate the peeled tomatoes.
Pour the grated tomatoes over the fried zucchini and eggplants and add the spices.
Cook for about 20 minutes on low heat with the lid closed.
Tip: Serve with a spoonful of Greek yogurt
10. Low Carb Lemon Zucchini / Cretan Style (4 Servings)
Lemon Zucchini
Per Serving
Calories: 176
Net Carb: 10g
Total Fat: 11g
Protein: 8g
Ingredients
Zucchini (4, medium size)
Onion (1, medium size)
Dill (5 sprigs)
Lemon (1 no)
Olive oil (4 tbsp)
Salt to taste
Recipe
Peel the zucchini in stripes.
Slice the peeled zucchini thinly with a vegetable peeler until they reach the core.
Chop the onion and fry it with olive oil.
Add the sliced zucchini to the onion, and mix very gently.
Tip: Mix the zucchini gently during cooking to keep their shape intact. Make sure you don’t mix too much.
After the zucchini is roasted, add the juice of 1/2 lemon, salt, and a half cup of water and cook for 10 minutes.
Add the finely chopped dill and turn off the stove.
After your food has cooled, add the juice of 1/2 lemon juice, and consume it lukewarm or cold.
11. Chicken Salad Recipe with Apples (2 Servings)
Chicken salad recipe with apples
Per Serving
Calories: 315
Net Carb: 15g
Total Fat: 19g
Protein: 17g
Ingredients
Bone chicken breast (1/2 breast)
Water (4 cups)
Celery (1 medium size)
Lemon juice (1 tbsp)
Celery stalk (2 branches)
Green apple (1, medium)
Lettuce (10 leaves)
Parsley (10 branches)
Walnuts (0.3 cups, finely chopped)
Dressing:
Mayo (1 tbsp)
Strained Greek yogurt (2 tbsp)
Lemon juice (from 1 lemon)
Powdered coriander (Less than 1/2 tsp)
Salt and pepper to taste
Recipe
Put the bone-in chicken breast that you wash with plenty of water in a deep pot.
Bring to a boil over medium heat, adding enough water to cover it.
Peel the celery skin.
Then grate it with the wide side of the grater, rub it with lemon juice so that it does not darken, and keep it aside.
Wash the lettuce leaves in plenty of water and drain the water.
Finely chop the lettuce leaves and celery stalks.
Extract the leaves of the parsley one by one.
Cut the green apple, which you have divided into four equal parts, into small cubes after removing the core parts.
Remove the boiled boned chicken breast to a large plate with the help of a colander.
After removing the bone and skin parts, shred the boiled chicken meat into small pieces.
Put the chopped salad ingredients, the grated celery, and the shredded chicken breast on a large serving plate and mix.
Add the walnuts and mix.
For the dressing;
Mix mayo, strained Greek yogurt, lemon juice, salt, ground coriander, and freshly ground black pepper in a small bowl and mix with salad ingredients.
Serve the salad, which combines with its dressing, without waiting so that it does not get watery.
Tip: If you want, you can add diced ripe avocado slices to the salad.
Tip: You can use the boiling water of the chicken to make soup or rice.
Don’t waste this valuable broth.
12. Low Carb Eggplant Pizza (4 Servings)
Low carb eggplant pizza
Per Serving
Calories: 320
Net Carb: 15g
Total Fat: 25g
Protein: 10g
Ingredients
Baby eggplant (2 nos, medium size)
Green bell pepper (1, medium size)
Sausage (1 link)
Mozzarella (1 cup, shredded)
Olive oil (4 tbsp)
Salt and thyme
For the tomato sauce:
Tomatoes (2, medium size)
Olive oil (2 tbsp)
Pepper paste (1/2 tsp)
Garlic (2 cloves)
Grape vinegar (1/2 tsp)
Granulated sugar (1/2 tsp)
Rosemary (1 sprig)
Salt to taste
Recipe
Step 1.
Cut off the end parts of the eggplants.
Slice into circles.
Place the eggplants on the baking tray, brush with olive oil and sprinkle with salt and thyme.
Bake in the oven at 200 C until the color changes.
Step 2.
For the tomato sauce, Grate the tomatoes you cut in half with the fine side of the grater.
You peel the garlic
Chop one into small pieces, and leave one whole.
Heat the olive oil in a large skillet.
Turn the whole garlic in hot oil for about 1 minute and set it aside when its aroma is transferred to the oil.
Add the grated tomatoes and pepper paste and mix.
Add the chopped garlic and continue cooking on low heat.
Dilute the consistency with some hot water, if desired.
Season with granulated sugar, salt, pepper, and fresh rosemary.
Add grape vinegar and boil for 2 minutes on low heat and remove from the stove.
Step 3.
Cut the stem of the green bell peppers and remove the seeds.
Chop into circles.
Slice the sausages thinly.
Spread the tomato sauce you prepared on the baked eggplant slices and bake in the oven for a short while.
Place the grated cheddar cheese, green pepper rings, and sliced sausage.
Then continue baking in the oven until the cheese is melted and browned.
Tip: Use the eggplants without peeling them and leave them in salted water if you slice them beforehand so that they don’t become darkened.
Tip: If you want, you can drizzle some olive oil on the eggplant-based pizzas at the last step.
13. Low Carb Chicken Mushroom with Milk Sauce (2 Servings)
Low carb lunch ideas – Low carb chicken mushroom with milk sauce
Per Serving
Calories: 334
Net Carb: 1g
Total Fat: 14g
Protein: 50g
Ingredients
Chicken (4 breasts)
Olive oil (2 tbsp)
Mushroom (5 nos)
Milk (2 tbsp)
Salt and pepper to taste
Dill (1/4 bunch)
Recipe
Step 1.
Leave the chicken to marinate in the refrigerator 1-2 hours in advance with milk, 1 tablespoon of olive oil, salt, and pepper.
Peel the shells of the mushrooms or clean them with a damp cloth.
Chop the cleaned mushrooms coarsely.
Heat the pan and heat the olive oil in the heated pan.
Add the mushrooms and sauté.
When the mushrooms release their juices, flavor them with salt and pepper.
Step 2.
Remove the mushrooms from the pan with a wooden spoon and cook the marinated chicken in the same pan.
When the chickens are well cooked on both sides, add the mushrooms and turn them with the help of a wooden spoon.
Tip: Marinating chicken will help make it tender and tastier.
Recommendation: You can take the meal on a serving plate and finish your presentation with a finely chopped dill.
14. Low Carb Quinoa and Peas (2 Servings)
Per Serving
Calories: 290
Net Carb: 19g
Total Fat: 19g
Protein: 11g
Ingredients
Quinoa (1 cup)
Peas (1 cup)
Olive oil (1 tbsp)
Basil (Half a bunch)
Pomegranate molasses (1 tsp)
Fresh mint (2 leaves)
Salt to taste
Recipe
Step 1.
Boil the quinoa with 2 cups of water and salt.
Boil the peas in another pot.
Drain the boiled peas and quinoa and leave to cool.
Combine the cooled quinoa and peas in the bowl you will serve.
Step 2.
Finely chop the basil.
Mix pomegranate molasses and olive oil in a bowl.
Add the basil to the salad and mix.
Add the dressing last and garnish with mint leaves.
15. Quinoa Tuna Salad (4 Servings) – 30min. prep – 15 cooking
Quinoa tuna salad
Per Serving
Calories: 300
Net Carb: 15g
Total Fat: 15g
Protein: 15g
Ingredients
Quinoa (1 cup)
Water (1 cup)
Canned tuna (200g)
Cucumber (2 medium)
Cherry tomatoes (10 cherries)
Scallion (4 branches)
Dill (1/2 bunch)
Parsley (1/2 bunch)
Olive oil (3 tbsp)
Grape vinegar (1 tbsp) – Optional
Salt to taste
Recipe
Soak the quinoa in a large bowl with enough water to cover it.
Transfer the swollen quinoa to a strainer.
After rinsing with plenty of water, drain the water and transfer it to the pot.
Add 1.5 cups of water.
Cover the pot and cook for 15 minutes.
To prevent the quinoa, which absorbs water and boils, from sticking together, mix it by aerating with the help of a wooden spoon and leaving it to cool.
Peel the cucumbers.
Chop into coarse cubes.
Cut the cherry tomatoes in half.
Chop the scallions into rings.
Finely chop the parsley and dill.
To prepare the dressing of the salad, whisk together olive oil, grape vinegar, and salt in a bowl.
Transfer the quinoa and all salad ingredients to a deep mixing bowl.
Gentle dressing with dressing.
Tip: You can prepare quinoa in a shorter time if you soak it in plenty of water for 1-2 hours before cooking and boil it after straining the bitter water.
Tip: When you think about the harmony of fish with arugula, you may want to add it to your salad, but this suppresses the aroma of quinoa.
16. Low Carb Avocado Deviled Eggs (2 Servings)
Low carb lunch ideas – Low carb avocado deviled egg
Per Serving
Calories: 192
Net Carb: 3g
Total Fat: 16g
Protein: 10g
Ingredients
Avocado (1 no)
Egg (2 nos)
Bacon (1 slice)
Olive oil (1 tsp)
Salt, pepper, thyme, paprika
Recipe
Cut your ripe avocado in half and remove the seed.
Deepen and widen the space created by the core with the help of a spoon.
Sprinkle olive oil and thyme inside.
Add some salt, paprika, and pepper.
Crack the eggs into the hole.
Add the bacon that you cut into small pieces on it.
Season again with salt, pepper, and paprika.
Bake in a preheated 160 C oven for about 15 minutes.
Tip: You can sprinkle Parmesan cheese on it before serving.
Tip: You can use any other meat of your choice instead of bacon. You can also prepare the recipe without meat.
17. Keto Cheese Pizza Crust (2 Servings)
Keto cheese pizza crust
Per Serving
Calories: 313
Net Carb: 3g
Total Fat: 23g
Protein: 24g
Ingredients
Egg (2 nos)
Tomato puree (1.5 tbsp)
Mozzarella (1.3 cups, shredded)
Thyme (Use as much as you want according to your taste)
Salt and pepper to taste
Recipe
Preheat the oven to 200°C.
Crack the eggs into a mixing bowl.
Add a little more than half of the mozzarella cheese to the eggs.
Mix with a hand mixer.
Season with salt and pepper.
Pour the egg-cheese mixture into a round baking dish lined with parchment paper.
Bake in the middle of the oven for about 15 minutes until becomes golden brown.
After taking it out of the oven, spread the tomato puree with a spoon on it.
Sprinkle on the thyme, remaining mozzarella, and salami.
Bake for another 10 minutes.
Tip: Instead of using tomato puree, you can cook a large tomato in a saucepan and season it.
Tip: Don’t forget to preheat the oven first
18. Keto Caesar salad – Low carb (1 Serving)
Low carb Ceasar salad
Nutritional Facts
Calories: 583
Net Carb: 3g
Total Fat: 45g
Protein: 40g
Ingredients
Chicken (1 breast)
Lettuce (5 leaves)
Olive oil (2 tbsp)
Salt and pepper to taste
Dressing:
Greek yogurt (1 tbsp)
Strained Greek yogurt (1/2 tbsp)
Lemon juice (1/4 lemon)
Olive oil (1 tbsp)
Salt to taste
Recipe
Transfer olive oil to the pan.
Season the chicken breasts with salt and pepper and fry both sides.
Chop the fried chicken into desired sizes.
Wash well and chop the lettuce and transfer it to a bowl.
Mix all the sauce ingredients in a bowl, whisk well and mix with the lettuce.
Transfer the chickens to it.
Recommendation: Fresh lettuce and thoroughly washing it is an important points for this salad.
Tip: If you wish, you can add croutons consisting of 1 slice of bread to the salad. But remember that this will raise the carb of the salad.
19. Low Carb Beef Kabobs in Oven (8 Servings)
Low carb lunch ideas – Beef kabobs in the oven
Per Serving
Calories: 319
Net Carb: 3g
Total Fat: 23g
Protein: 26g
Ingredients
Ground beef (2.2 pounds)
Onion (1, finely chopped)
Parsley (1 bunch, finely chopped)
Green pepper (1 pepper)
Red pepper (1 pepper)
Garlic (3 cloves, minced)
Butter (4 tbsp, melted)
Pepper paste (1.5 tbsp)
Water (1 cup) – To dilute the pepper paste
Cumin
Salt
Black pepper
Chili flakes
For the top
Tomatoes (1 no)
Green pepper (1 no)
Red pepper (1 no)
Recipe
In a large bowl, mix ground beef, onion, parsley, green pepper, garlic, cumin, salt, black pepper, and chili flakes and knead well.
When the ingredients are well mixed, spread the minced meat mixture well on a round baking tray and flatten it by pressing on it with your hands.
Slice it into 8 slices with the help of a knife.
Pour the melted butter over the kebab and spread it all over with the help of a brush.
Mix the pepper paste with water and pour over the mixture.
Arrange the peppers you cut in half and the tomatoes you sliced on it.
Bake at 190C degrees for 40 minutes and serve hot.
Tip: It would be better to shred onion, parsley, green and red pepper, garlic, cumin, salt, black pepper, and chili flakes in the food processor beforehand.
Recommendation: Add 1 small peeled tomato to the mix you chop in the food processor to increase the flavor of the meat.
20. Vegetarian Meatballs (2 Servings)
Vegetarian meatballs recipe
Per Serving
Calories: 261
Net Carb: 15g
Total Fat: 7g
Protein: 16g
Ingredients
Boiled white beans (1 cup)
Boiled zucchini (1, medium)
Almond flour (1/2 cup)
Olive oil (1 tbsp)
Egg (1 medium)
Onion (1 small)
Dill (1/2 bunch)
Parsley (1/2 bunch)
vinegar (1 tsp)
Tomato paste (1 tsp)
Turmeric (1/2 tsp)
Dried mint (1/2 tsp)
Paprika (1/2 tsp)
Lemon juice (1 tbsp)
Salt to taste
Recipe
Preheat the oven to 180°C.
Crush all ingredients except spices, dill, and parsley using a food processor.
Take the mixture to a bowl.
Add chopped dill and parsley into it and mix well.
Finally, add the spices to the mixture.
Take small pieces of the mixture and shape them into meatballs.
Line a parchment paper to the baking tray.
Put the vegetarian patties on it.
Bake for about 30 minutes until patties become browned.
Tip: You can add any spice you want to the mixture according to your taste.
Tip: You can also add small hot chili pepper to the food processor to enhance the flavor of the meatballs.
21. Low Carb Grilled Turkey Breast (2 Servings)
Low carb lunch ideas – Grilled turkey breast recipe
Per Serving
Calories: 347
Net Carb: 2g
Total Fat: 24g
Protein: 31g
Ingredients
Turkey (4 breasts)
Olive oil (1 tbsp)
Mineral water (200 ml)
Garlic powder (1/2 tsp)
Red onion (1 small)
Salt and pepper to taste
Recipe
Marinate the turkey breasts in mineral water, olive oil, pepper, salt, and garlic powder.
Leave for half an hour in the refrigerator.
Heat the pan.
Place the breasts in the heated pan and cook on low heat for 15 minutes on both sides.
Chop the onions coarsely.
Cover the bottom of the plate with the onions.
Place it on the breasts.
Tip: For the oven-baked version of the recipe: Bake the breasts in the oven at 180 C degrees for 15-20 minutes.
Recommendation: Since turkey breast meat is lean, marinating is important for tenderizing the meat. So don’t skip the step.
22. Lentil Purslane Salad (4 Servings)
Lentil purslane salad
Per Serving
Calories: 179
Net Carb: 10g
Total Fat: 12g
Protein: 7g
Ingredients
Purslane (1 bunch)
Green lentils (Less than 1/2 cup)
Plain Greek yogurt (1 cup)
Olive oil (3 tbsp)
Garlic (2 cloves)
Salt to taste
Recipe
Wash the lentils and put them in a saucepan and add enough water to cover them.
Boil for about 10 minutes.
Wash the purslane well.
Chop it coarsely and put it in a serving bowl.
After draining the boiled lentils and washing them with cold water, put them on the purslane that you chop.
Mince the garlic and add.
Drizzle olive oil over the salad.
Add yogurt and salt, mix gently and serve.
Recommendation: After chopping and preparing the purslane, don’t add olive oil and salt until the serving stage so that they do not lose their freshness.
Tip: If you can’t find purslane, you can use lettuce instead.
23. Corn Avocado Tomato Salad (2 Servings)
Low carb lunch ideas – Corn avocado tomato salad
Per Serving
Calories: 138
Net Carb: 10g
Total Fat: 10g
Protein: 2g
Ingredients
Avocado (1 ripe)
Red pepper (1/2 small size)
Green pepper (1/2 small)
Scallion (1 branch)
Parsley (5 branches)
Cucumber (1 small)
Lemon juice (2 tbsp)
Boiled corn (2 tbsp)
Tomatoes (3 cherries)
Black olives (4 pcs)
Salt and pepper to taste
Recipe
Start by washing all the ingredients.
Then finely chop the red and green peppers.
After chopping the tomatoes into small pieces, put all the chopped ingredients in a bowl and add the corn.
Remove the cores of the olives and chop them.
Finally, chop the spring onion and parsley and mix.
Slice the avocado squarely and add to the mix.
Then pour lemon juice and mix.
Fill the avocado shells you emptied with the mortar back and serve.
Recommendation: If you wish, you can add curd cheese to your avocados after filling them.
Tip: Hard avocados are not yet fully ripe. When you buy it that way, you should wait for 3-4 days.
24. Meat and Quince Casserole (4 Servings)
Meat and quince casserole
Per Serving
Calories: 650
Net Carb: 9g
Total Fat: 46g
Protein: 52g
Ingredients
Beef (1.7 pounds, cubed)
Quince (2, medium)
Onion (1, medium)
Carrot (1, small)
Olive oil (4 tbsp)
Bay leaf (1 leaf)
Cinnamon (1 stick)
Allspice (Less than 1/2 tsp)
Salt and pepper to taste
Recipe
Divide the onion into four equal parts.
Chop the peeled carrots.
Divide the quince into four equal parts, clean the cores, and then slice them finely.
Heat the olive oil in a wide-bottomed saucepan.
Add the beef cubes and sauté on high heat.
In order according to their hardness, Add quince, carrots, and onions and continue sautéing on high heat.
Add cinnamon sticks and bay leaves to release their aroma.
Add enough hot water to cover the quinces and cook on low heat for 30-35 minutes in a closed saucepan.
After this time, remove the cinnamon stick.
Add salt, pepper, and a small amount of allspice and mix with a wooden spoon.
Bake the casserole in a heat-resistant oven dish at a preheated 200 C degree for 20-25 minutes.
25. Spinach Balls (10 balls)
Low carb lunch ideas – Spinach balls
Per Serving
Calories: 103
Net Carb: 3g
Total Fat: 8g
Protein: 4g
Ingredients
Spinach (16.6 cups)
Onion (1 small)
Parsley (1/3 bunch)
Garlic (2 cloves)
Egg (2, medium)
Nutmeg (Less than 1/2 tsp, ground)
White cheddar cheese (1/2 cup)
Breadcrumbs (3 tbsp)
Olive oil (1/4 cup)
White pepper (1/2 tsp)
Salt to taste
Recipe
Chop the onion.
Finely chop the parsley.
Crush the garlic
Chop the spinach coarsely.
Heat 2 tablespoons of olive oil and add the onion and start sautéing.
When the onions soften slightly, add the garlic and sauté until both are well cooked and soft.
Add the coarsely chopped spinach and sauté for 1-2 minutes.
Add the spices and parsley during the sautéing phase.
Set the spinach aside to cool.
Preheat the oven to 200°C.
After the spinach has cooled, add the egg, cheese, and breadcrumbs.
Line a baking tray with parchment paper.
Make ball-shaped bites from the spinach mixture and arrange them.
Brush them with olive oil and put them in the oven.
You can take them out of the oven when they are browned.
26. Spinach Egg (4 Servings)
Spinach eggs recipe
Per Serving
Calories: 157
Net Carb: 3g
Total Fat: 12g
Protein: 9g
Ingredients
Spinach (500g – 2.8 cups)
Onion (1 medium)
Olive oil (3 tbsp)
Egg (4 nos)
Water (Less than 1/2 cup)
Pepper and salt to taste
Just before serving
Butter (1 tbsp)
Plain Greek yogurt (Strained, 3 tbsp)
Sumac (1 tsp)
Recipe
Step 1.
Wash and drain the spinach thoroughly, then chop finely.
Finely chop the onion.
After heating the olive oil in a wide-bottomed pan, fry the onions.
Add the spinach and continue the roasting process for another 3-4 minutes.
Add water and continue cooking for 5 minutes on low heat.
Cook until the spinach is absorbed water completely.
Then season with salt and freshly ground black pepper.
Step 2.
Make room for the eggs you will use in the roasted spinach.
Carefully crack the eggs whole into the rooms you made.
Cook the egg with spinach in the pan with the lid closed on low heat for 3-4 minutes.
Melt the butter in a small saucepan.
Add sumac and fry for 1 minute.
After pouring the buttery sauce, you prepared on the spinach eggs, serve it hot without waiting.
Recommendation: You can also serve the spinach egg with sour cream or strained plain Greek yogurt if desired.
Tip: Try to cook by adding as little water as possible, as the spinach will release enough water.
27. Low Carb Chicken Tikka Masala (4 Servings)
Low carb lunch ideas – Low carb chicken tikka masala
Per Serving
Calories: 448
Net Carb: 8g
Total Fat: 37g
Protein: 22g
Ingredients
Chicken thigh (4 nos, boneless)
Onion (1, medium)
Tomato paste (1 tsp)
Tomatoes (2 medium, grated)
Butter (2 tbsp)
Olive oil (6 tbsp)
Lemon juice (2 tbsp)
Plain Greek yogurt (2 tbsp, strained)
Plain Greek yogurt (1/2 cup)
Heavy cream (Little less than 1/2 cup)
Garlic (5 cloves)
Fresh ginger (1 tsp, grated)
Salt to taste
For the spice mix
Flaxseed (1/2 tsp)
Coriander seeds (1/2 tsp)
Cardamom (1 no)
Bay leaf (1 leaf)
Cumin seeds (1/2 tsp)
Pepper
Dried cloves (1 piece)
Paprika (1 tsp)
Dried chili pepper (1, small)
Turmeric (1 tsp)
Chili flakes (1/2 tsp)
Recipe
Step 1.
Take black pepper, cumin seeds, flax seeds, cloves, and coriander seeds into a small pan with a thick bottom.
Fry on very low heat and for a very short time.
Then transfer it to a bowl.
Remove the seeds of the cardamom and add them to the bowl.
Add turmeric, ground red pepper, dried chili pepper, and chili flakes and mash.
Keep mashing until all the spices are blended and powdered.
Here you have a garam masala.
Transfer the garam masala into a small jar.
Finely chop your chickens.
Take strained yogurt, yogurt, lemon juice, salt, and olive oil in a deep bowl.
Beat with a whisk.
Crush the garlic.
Then add ginger and garlic to the yogurt mixture, and mix.
Add 1 tablespoon of the spice mix you prepared.
After adding the chicken, mix it one more time, wrap it in cling film and let it rest in the refrigerator for 4-6 hours.
Step 2.
Put the butter in a medium saucepan.
Chop the onion into very small cubes and add to the terracotta.
Then add the grated tomatoes and tomato paste and mix well.
Add the bay leaf to it.
Add the cream, which has come to room temperature, little by little, mixing and stirring to ensure that the sauce thickens.
This process will take about 15-20 minutes.
While preparing the sauce, make sure it is on low heat.
Take some olive oil in a separate pan.
Transfer the marinated chicken to this pan.
Cook, stirring, for about 10-12 minutes.
Then transfer these chickens to the hot sauce on the stovetop.
Let it cook on low heat for about 10-15 minutes with the sauce.
After cooking, close the lid and rest for 15 minutes.
Then serve with the sauce.
Recommendation: You can increase the amount of spice mix you will prepare store it in a jar and use it to add flavor to your meals.
Tip: You can also choose chicken breast instead of boneless thigh.
28. Low Carb Roast Beef Recipe (4 Servings)
Roast beef recipe
Per Serving
Calories: 272
Net Carb: 1g
Total Fat: 19g
Protein: 25g
Ingredients
Beef (500g, cubed)
Onion (1, large)
Olive oil (0.2 cups)
Butter (1 tbsp)
Hot water (4 cups)
Salt and pepper to taste
Recipe
Take your meat, which is a little smaller than the cubed meat, and put it in a pressure cooker that you heat on the stove for 3 minutes.
Stir a few times with a wooden spoon and keep stirring from time to time until the meat releases its water and absorbs it again.
After the meat has absorbed the water, pour 4 cups of hot water over the meat.
When it starts to boil, close the lid of the pressure cooker and let it cook like this for 20 minutes.
Grate the onion and set it aside.
After the meat is cooked, open the lid of the pressure cooker.
Take the olive oil and butter to another pot. When the oil starts to heat up, take the grated onion in it and fry it.
Then put the cooked meat in the pot along with the water.
Turn down the stove.
Leave the lid of the pot slightly ajar and let it cook for about 15 minutes.
Then add salt and pepper, mix well and serve hot.
Recommendation: While preparing your meal, keep hot water on the side.
Tip: For the meat not to become tough, you should definitely use hot water.
29. Chickpea and Spinach Recipe (4 Servings)
Low carb lunch ideas – Chickpea and spinach recipe
Per Serving
Calories: 173
Net Carb: 10g
Total Fat: 9g
Protein: 12g
Ingredients
Spinach (200g – 3 handfuls)
Mushrooms (20 mushrooms)
Boiled chickpeas (2 cups)
Onion (1, medium)
Olive oil (5 tbsp)
Tomato paste (1 tsp)
Hot water (3 cups)
Black pepper, paprika, thyme, cumin, paprika, salt
Recipe
Chop the onions into small cubes.
Peel the mushrooms and remove the stems.
Wash and dry the spinach.
Put the olive oil in a deep saucepan and add the onion.
Add a little salt and fry the onions for a short time on medium heat.
After the onions, put the mushrooms in the pot and fry them on high heat.
Add the chickpeas to the pot.
Set fire to medium heat, add the spices and tomato paste and fry.
While adding the water, be careful not to exceed the level of the ingredients, add the hot water, and reduce the heat.
Cook the food on low heat for 10 minutes and check the freshness of the ingredients.
When the chickpeas are soft, add the spinach, squeeze the lemon juice, mix and remove from the stove.
Rest your food for 5-10 minutes and serve it.
Tip: In this recipe, you can cut, reduce, increase or add any ingredient you want.
Recommendation: Instead of washing the mushrooms, wipe them with a damp cloth, then peel.
30. Chicken Peas Recipe (4 Servings)
Chicken peas
Per Serving
Calories: 195
Net Carb: 9g
Total Fat: 3g
Protein: 33g
Ingredients
Chicken breast (500g)
Boiled peas (1 cup)
Carrot (1, medium)
Onion (1, medium)
Parsley (1/2 bunch)
Tomatoes (2 mediums)
Tomato paste (1 tbsp)
Olive oil (1 tbsp)
Water (1 cup)
Salt and pepper to taste
Recipe
Cut the chicken breast into small pieces.
Finely dice the onion and cook in a heated pan greased with a tablespoon of olive oil.
Add the cleaned and chopped carrots.
Add the chicken and continue cooking until the carrots are slightly tender and the chickens are browned.
Peel the tomatoes and grate them.
Add the tomatoes to the chicken and mix.
Add the garlic.
Add the peas and seasonings.
After adding hot water, close the lid of the pot.
Continue cooking on low heat for 15-20 minutes.
After cooking, chop the parsley and add it to the top.
Tip: If you wish, you can fry the chicken in advance and add it.
Recommendation: Adding the parsley last will help preserve their greens.
31. Low Carb Celery Salad with Mayo (4 Servings)
Low carb lunch ideas – Celery salad
Per Serving
Calories: 230
Net Carb: 6g
Total Fat: 21g
Protein: 6g
Ingredients
Celery (2 medium)
Lemon juice (1 lemon)
Plain Greek yogurt (Strained, 1 cup)
Mayo (2 tbsp)
Garlic (1 clove)
Walnuts (0.2 cups, chopped)
Salt to taste
Recipe
Grate the peeled celery with the coarse side of the grater.
Put it in a large bowl filled with water to which you have added lemon juice so that it does not turn black.
In another bowl, mix the strained yogurt, salt, garlic grated, and mayonnaise well.
Then take the celery out of the water and drain it.
Add the celery to the yogurt mixture and mix.
Finally, add chopped walnuts and mix.
After taking it to the serving plate, drizzle olive oil on it and garnish with 3-4 half walnuts.
Recommendation: If you don’t want the salad to release its juices, add the lemon juice and salt just before serving.
Tip: You can skip the step of drizzling olive oil on it to reduce calories.
32. Falafel with Tahini Yogurt Sauce (9 falafel)
Falafel with tahini yogurt sauce
Per Serving
Calories: 123
Net Carb: 9g
Total Fat: 6g
Protein: 6g
Ingredients
Boiled chickpeas (1 cup)
Dill (1 handful)
Garlic (1 clove)
Onion (1 small)
Spice mix (1 pinch)
Plain Greek yogurt (2 tbsp)
Tahini (3 tbsp)
Lemon juice (2 drops)
Recipe – 5min prep – 15min cooking time
Crush all ingredients except greens and spices in a food processor.
Reserve 1 tablespoon of tahini, lemon juice, and yogurt for the sauce.
Then add the chopped greens and spices and shape.
Preheat the oven to 356 degrees.
Bake for about 15 minutes.
Prepare a sauce with yogurt, tahini, and lemon juice.
When the falafels are baked, take them out of the oven and serve them with yogurt sauce on top.
Recommendation: If you like tahini, which is the most beautiful detail of this sauce, we definitely recommend you increase it
Tip: You can also fry the falafels instead of baking them.
33. Eggplant Ricotta Rolls (3 Servings)
Low carb lunch ideas – Eggplant ricotta rolls
Per Serving
Calories: 138
Carb: 2g
Total Fat: 14g
Protein: 3g
Ingredients
Eggplant (Long, 2)
Tomatoes (4 cherries)
Ricotta cheese (0.4 cups)
Basil (10 leaves)
Walnuts (1 handful)
Garlic (1 clove)
Olive oil (2 tbsp)
Salt to taste
White pepper
Recipe – 20min prep / 15min cooking time
Wash the eggplants and slice them into long strips.
Heat the olive oil in a pan and fry the eggplant slices.
Set the cooked eggplant slices aside.
Mix the Ricotta cheese with crushed garlic and white pepper.
Cut the tomatoes into quarters.
On the tip of each eggplant slice, put 1 tsp of Ricotta, 1 slice of tomato, 1 piece of walnuts and a few leaves of basil.
Roll out the eggplant slice and fasten it with toothpicks.
Repeat until you run out of ingredients.
Tip: If you wish, you can apply some pesto sauce to the rolls.
Tip: You can also use curd cheese instead of ricotta or mix the two kinds of cheese together.
34. Crispy Zucchini Fritters (2 Servings)
Crispy zucchini fritters
Per Serving
Calories: 89
Carb: 6g
Total Fat: 5g
Protein: 5g
Ingredients
Zucchini (1)
Carrot (1/2, medium)
Egg (1, medium)
Whole wheat flour (1 tbsp)
Olive oil (2 tsp)
Parsley (1 handful, chopped)
Dried mint, black pepper, and salt to taste
Recipe – 5min prep / 10min cooking time
Grate the carrot and zucchini.
Finely chop the parsley then mix all the ingredients in a bowl.
Grease a pan.
With the help of a small ladle, pour the zucchini mixture into the pan and cook both sides.
Take the fried fritters on a paper towel-lined plate.
Recommendation: You can serve it by pouring plain Greek yogurt on the fritters.
Tip: You can also bake fritters in the oven instead of frying them.
35. Baked Milk Zucchini (4 Servings)
Low carb lunch ideas – Baked milk zucchini
Per Serving
Calories: 320
Carb: 10g
Total Fat: 23g
Protein: 19g
Ingredients
Zucchini (4, medium)
Egg (2)
Milk (2 cups)
Flour (2 tbsp)
Sunflower oil (2 tbsp)
Salt and pepper to taste
Topping:
White cheddar cheese (0.8 cups, grated)
Dill (Chopped)
Recipe – 10min prep / 50min baking time
In a bowl, add milk along with eggs and start whisking.
Add oil, salt, and spices.
Add the flour and beat for another 30 seconds and set the mixture aside.
Wash the zucchini and cut it into slices of medium thickness.
Arrange the zucchini on the bottom of the baking dish.
Pour a few ladles of the liquid mixture you prepared into it.
Then sprinkle cheddar cheese and dill on top.
Repeat the process until all the ingredients are used up.
Bake in a preheated 180 C degree fan oven for 50 minutes in a controlled manner until the top is browned and its consistency thickens.
Serve hot.
Recommendation: If you wish, you can add different vegetables, boiled chicken or sautéed meat between the layers.
Tip: The trick here is to wait for the zucchini to absorb the milk while in the oven.
36. Gluten Free Blueberry Muffin (12 Muffins)
Gluten free blueberry muffins
Per Muffin
Calories: 150
Net Carb: 10g
Total Fat: 9g
Protein: 3g
Ingredients
Eggs (4 mediums)
Blueberries (1/2 cup dried or fresh)
Coconut (1 cup, shredded)
Brown sugar (1/2 cup)
Butter (2 tbsp)
Vanilla (1 tsp)
Baking powder
Salt to taste
Topping
Ground almonds (1/2 cup)
Brown sugar (1/4 cup)
Cinnamon (1 tsp)
To Grease Muffin Tins
Butter (1 tsp)
Recipe
Beat the eggs and brown sugar in a large mixing bowl with a mixer until the sugar dissolves.
Add the butter you have kept at room temperature and continue mixing.
Combine the grated coconut, vanilla, baking powder, and salt in a separate bowl.
Combine the whipped liquid and mixed dry ingredients with a wooden spatula.
Grease the silicone muffin molds with butter.
Divide the muffin batter halfway into the muffin tins.
Sprinkle dried blueberries on top.
For the muffins to be more crispy and the blueberries to stay in the middle layer. Mix granulated almonds, brown sugar, and cinnamon.
Distribute the mixture you prepared evenly into the muffin molds.
Bake in a preheated oven at 180 degrees C for 25 minutes.
Remove the baked muffins from their molds after they are cooled.
Tip: You can also use coconut oil instead of butter.
Recommendation: Using dried blueberries instead of fresh ones makes muffins tastier.
37. Apple Balls (20 Balls)
Low carb lunch ideas – Apple balls
Per Serving
Calories: 112
Net Carb: 12g
Total Fat: 6g
Protein: 2g
Ingredients
Oatmeal biscuits (400g)
Apple (2, medium)
Ground almonds (1/2 cup)
Peanut butter (1/2 cup)
Honey (1 tbsp)
Cinnamon (1/2 tsp)
Dipping
Sesame seeds (3 tbsp)
Recipe
Crush the oatmeal biscuits in a food processor.
Grate the peeled apples.
Mix the flour biscuits, grated apple, ground almonds, peanut butter, honey, and cinnamon in a large bowl.
Take walnut-sized pieces from the dough mixture and create shape by rolling them in your palms.
Take the sesame seeds on a flat plate and dip the prepared balls into the sesame seeds.
Chill in the refrigerator for 5 minutes to keep their shape and harden a bit.
Tip: You can store apple balls in a closed container in the refrigerator for 4-5 days.
Tip: You can also add dried fruits to create a sweet and sour blend.
38. Protein Pancakes (2 Servings)
Low carb lunch ideas – Protein pancakes
Per Serving
Calories: 107
Net Carb: 14g
Total Fat: 3g
Protein: 7g
Ingredients
Egg (1 medium)
Oats (0.2 cups)
Protein powder (1 tbsp)
Banana (1 medium)
Recipe
Heat a little olive oil or butter in a pan.
Mash the banana with a fork and mash it again.
Mix all the ingredients in a bowl and spread them in round shapes one by one with the help of a tablespoon.
Cook both sides.
Recommendation: Spread as much unsweetened peanut butter as you want between the pancakes.
Recommendation: Top them with any sauce or fruit of your choice.
See Also:
Low Carb Keto Loaf Bread Recipe
3 Day Cleanse to Lose Belly Fat