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Vegetarian Low Carb Recipes

Eating plant-based doesn't have to keep you from eating a low carb diet! Here are our vegetarian low carb recipes (all with under or around 10 grams of carbs per serving).

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Vegetarian Low Carb BREAKFASTS

How to Make Kefir

Rainbow Smoothie Shots

Healthier Deviled Eggs


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Vegetarian Low Carb Entrees

Air Fryer Buffalo Cauliflower

Air Fryer Brussels Sprouts

Cauliflower Mac and Cheese

Air Fryer Cauliflower

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Vegetarian Low Carb Desserts

Vegan Marshmallow Coconut Popsicles

The Ultimate Guide to Homemade Popsicles

Blueberry Cheesecake Popsicles

Chocolate Covered Cherry Yogurt Popsicles

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All Vegetarian Low Carb Recipes

Fizzy Cold Brewed Coffee

Cold Brew Coffee

How to Make Kefir

Greek Yogurt Cheese

5 Minute Microwave Ricotta

How To Make Almond Milk

Creamy Vegan Cashew Queso

The Ultimate Guide to Quick Pickled Vegetables

Quick Pickled Radishes

Quick Pickled Red Onions

Carrot Hot Dogs

Rainbow Smoothie Shots

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HOW TO STOCK A vegetarian Low Carb PANTRY

While my pantry is not completely low carb-approved, the following are some of my low-carb-specific pantry and refrigerator staples for a well-balanced diet. Note that this isn’t absolutely everything you need in your pantry, just a few low carb specific staples to help you keep good nutritional balance and make really tasty low carb food! (Contains affiliate links).

Pantry Staples

Canned and Dried Beans (Note: these aren’t ultra-low in carbs, but are very high in fiber and therefore have a relatively low net carb count):  

Grains and Flours

  • Almond flour: This is simply finely ground almonds, but makes a great substitute or addition to baked goods.

Nuts and Seeds

  • Nuts (almonds, walnuts, cashews (especially for vegan dairy alternatives), macadamia, pine): Stock up on nuts for snacking, adding crunch to meals, or for grinding into flours.
  • Seeds (pepitas, hemp, chia, flax, sunflower): Like nuts, these tend to be nutrition powerhouses that can easily be worked into a lot of dishes.


  • Apple cider vinegar: Great in salad dressings or to bring a tart sort of bite to vegan cheeses.
  • Balsamic vinegar: My go-to salad dressing ingredient/quick flavor-maker on roasted veggies or on savory tomato/strawberry/watermelon dishes.


  • Olive oil: My go to for almost all stovetop cooking.
  • Extra virgin olive oil: An important member of the oil team for cold dishes, like salad dressings. This one has a lower smoke point, meaning you can’t heat it quite as high.
  • Safflower oil: With almost no flavor, polyunsaturated fats (the good kind of fat), and a high smoke point, this is your oil for healthier frying.
  • Sesame oil: This also has a high smoke point, but brings a really sesame, nutty taste. Super tasty in Asian stirfries!
  • Coconut oil: This has a high smoke point and a distinct coconut aroma and taste. It’s high in saturated fat, so use it in moderation.


  • Stevia: The leaves of the stevia plant are dried, ground up, and sometimes removed of their color to create a substance that can be substituted for sugar.

Odds and Ends

  • Cocoa powder: Low in calories and full of flavor, I always keep cocoa powder on hand.
  • Raw cacao nibs or powder: While cocoa has been roasted at a high temperature, cacao is raw, so a lot of the nutrients are still well and intact. You can use cacao and cocoa interchangeably in most recipes.
  • Unsweetened applesauce: You can replace butter or oil with unsweetened applesauce (ration 1:1) in many recipes, so I like to keep this on hand!
  • Coconut milk (full-fat and light): Skim the cream off full-fat cans to make dairy-free whipped cream, or use light coconut milk to add a lot of creaminess to soups or smoothies.
  • Low-sodium vegetable broth or bouillon: Instant flavor for so many dishes!

Refrigerator Staples

Low Carb Veggies  

  • This site has a comprehensive list of low carb veggies to stock your fridge. At the minimum, you should always have a leafy green (like spinach) for smoothies and salads, a large leafy green (like big lettuce or cabbage) for salads and for using as a tortilla wrap of sorts, a veggie to snack on (bell peppers, carrots, cucumber), and veggies to work into your dinner line-up.

Low Carb Fruits  

  • Though not completely low carb, fruits like cranberries, raspberries, blackberries, and rhubarb are great to have on hand in the freezer for smoothies, topping yogurt, or for low carb desserts.

Condiments and Sauces

  • Walden Farms Products: This company makes a huge variety of dressings and sauces that are all calorie-free and carb-free. If you need proof of their tastiness, I’ll point you to my father, who buys them in bulk and has at least 43 bottles at any point in time.
  • Soy or Tamari: Tamari is a sauce made from soy beans that is a lot like soy sauce, but a bit thicker and smokier. It’s free from gluten and has a lot less sodium.
  • Tahini: Made from sesame seeds, this is a potent little sauce that I incorporate into Asian dishes and baked goods alike.
  • Hummus: Made from chickpeas and tahini, this is a protein-packed spread that’s great in sandwiches or as a veggies/pita bread dip.

Alterna-milks and Dairy

  • Almond and soy milk: Cow’s milk is high in lactose, which is a type of sugar. Almond and soy milk are much lower in carbs and pack some serious nutritional punches!

Odds and Ends

  • Mozzarella sticks
  • Hard boiled eggs
  • Atkins shakes
  • Quest bars

Last but not least

  • Good Quality Vegetable Spiralizer: Because spiralized zucchini really is all that.
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