Finding a main course for your keto meal is usually straightforward, but choosing side dishes that complement dinner while staying low in carbs can be a bit trickier. Fortunately, many classic sides can be adapted into tasty keto-friendly versions that will satisfy even picky eaters. Below are simple, flavorful keto side dishes and sauces that are easy to prepare and pair well with a variety of mains.
Best keto side dishes
These quick and easy keto side dishes use a few simple ingredients and minimal prep. They work well alongside proteins like chicken, beef, pork, or fish, and you can top many of them with sauces or gravies for extra flavor. Try the recipes below and adjust seasoning to suit your taste.
1. Cauliflower Rice: Grate one large head of cauliflower into rice-sized pieces. Heat 1 tablespoon olive oil in a skillet, add the cauliflower rice, cover, and cook over medium heat for 5–8 minutes until tender. Season with salt and pepper or fresh herbs.
2. Zucchini Noodles (Zoodles): Use a spiralizer to make noodles from two medium zucchinis. Heat 1 tablespoon olive oil in a pan over medium heat, add two minced garlic cloves and sauté 30 seconds. Add the zoodles and toss for one minute. Finish with two tablespoons of grated Parmesan cheese.
3. Bacon Green Beans: Cook six chopped bacon slices in a skillet over medium-high heat until crispy; remove and set aside. Reduce heat to medium, add 1 tablespoon butter, 1 pound fresh green beans, ½ teaspoon garlic powder, ¼ teaspoon sea salt, ¼ teaspoon ground black pepper, and 3 tablespoons water. Sauté about eight minutes until tender-crisp. Top with cooked bacon and shredded cheddar, then broil briefly until the cheese bubbles.
4. Easy Spaghetti Squash: Poke a spaghetti squash several times with a fork and microwave on high for five minutes in a microwave-safe dish. Cut in half, remove seeds, brush with 1 tablespoon olive oil, and season with ¼ teaspoon sea salt and ¼ teaspoon ground black pepper. Place a squash half in a microwave-safe dish with 1 inch of water and microwave another five minutes, or until the strands can be easily scraped with a fork.
5. Pan-Roasted Brussels Sprouts: In a skillet, melt ½ cup butter and add 4 tablespoons minced garlic. Add 16 ounces of halved Brussels sprouts and sauté over medium heat until brown and crispy. Season with ¼ teaspoon sea salt and ¼ teaspoon ground black pepper.
6. Jicama Fries: Peel and cut jicama into thin strips, boil 12–15 minutes until slightly softened, then pat dry. Toss with olive oil, ½ teaspoon cumin, ½ teaspoon garlic powder, and ¼ teaspoon sea salt. Air fry or bake at 400°F for 20–25 minutes until crisp.
7. Keto Onion Rings: Line a donut pan with a layer of hand-shredded Colby Jack cheese, add an onion slice to each cavity, top with more cheese, and sprinkle with seasoning salt. Bake at 375°F for 20–25 minutes until golden and set.
8. Cauliflower Mash: Boil one large chopped cauliflower head for 10 minutes, drain, and transfer to a food processor. Sauté 3 tablespoons butter and 6 garlic cloves for one minute until fragrant, then add the garlic butter to the cauliflower and blend until smooth. Stir in sour cream, additional seasonings, and Parmesan cheese to taste.
9. Keto Cheesy “Bread” Sticks: Slice a firm queso fresco or similar fresh cheese into strips, coat lightly with olive oil, and fry over medium-high heat until browned and bubbly on both sides for a crunchy, low-carb alternative to bread sticks.
10. Zucchini Fritters: Grate eight medium zucchinis and squeeze out excess moisture. Mix the grated zucchini with 1 teaspoon sea salt, 1 cup grated Parmesan, two eggs, 2 teaspoons Italian seasoning, and four minced garlic cloves. Fry spoonfuls of batter in olive oil over medium-high heat, about two minutes per side, until golden brown.
11. Keto Broccoli Salad: Combine two chopped broccoli heads, eight cooked chopped bacon slices, 1 cup chopped red onion, 1 cup shredded cheddar, and ½ cup sunflower seeds. Whisk a dressing of 1 cup mayonnaise, 2 tablespoons red wine vinegar, and your preferred sugar-free sweetener, then toss with the broccoli mixture.
12. Cucumber Salad: Slice two large cucumbers and sprinkle with sea salt. Refrigerate to draw out moisture, then mix with 1 tablespoon apple cider vinegar, 2 tablespoons white wine vinegar, 1 teaspoon onion powder, ¼ teaspoon ground black pepper, 1 cup mayonnaise, and 1 tablespoon dried dill. Chill before serving.
13. Parmesan Lemon Broccoli: Toss broccoli florets with olive oil, 1.5 teaspoons sea salt, ½ teaspoon ground black pepper, and thinly sliced garlic. Roast at 425°F for 20–25 minutes, tossing occasionally. Finish with lemon zest, a drizzle of olive oil, and ⅓ cup grated Parmesan.
14. Keto Tortilla Chips: Microwave 2 cups shredded mozzarella 1–2 minutes until melted, mix in 1 cup almond flour to form a dough, roll between parchment, cut into triangles, and bake at 350°F for 12–15 minutes until crisp.
15. Egg Noodles: Combine ½ cup lupin flour and four egg yolks until crumbly. Melt 2 cups shredded mozzarella in the microwave, add to the flour mixture and form a dough. Roll between parchment, cut into strips, refrigerate until dry, then boil for one minute.
16. Creamed Spinach: Defrost 10 ounces frozen spinach and warm in a skillet. Add ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon sea salt, ¼ teaspoon ground black pepper, and 3 ounces cream cheese. Stir until melted, then add 2 tablespoons sour cream and ¼ cup grated Parmesan until thickened.
17. Cauliflower Mac & Cheese: Roast chopped cauliflower tossed with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon ground black pepper at 450°F for 15–20 minutes. Simmer 1 cup shredded cheddar with ¼ cup heavy cream, ¼ cup almond milk, and 1 tablespoon butter until smooth, then combine with the roasted cauliflower.
18. Cauliflower Tater Tots: Sauté 24 ounces frozen cauliflower rice with 2 tablespoons olive oil until dry. Mix with 1 egg, 1½ cups mozzarella, and ½ teaspoon sea salt. Form into small mounds and fry in olive oil until golden, about two minutes per side.
Sauces for your low carb sides
These simple sauces elevate keto sides and add richness without excess carbs.
1. Keto Cheese Sauce: Warm ½ cup heavy cream in a saucepan over low heat, add 3 ounces cream cheese and melt, then stir in 1½ cups shredded cheddar and ½ teaspoon smoked paprika until smooth.
2. Keto Gravy: In a small saucepan melt 4 tablespoons butter, add ½ cup heavy cream and 2 cups beef stock. Warm gently, whisk in 1 teaspoon xanthan gum and 1 teaspoon ground black pepper until thickened, then stir in 2 tablespoons almond flour to adjust texture.
3. Keto Cranberry Sauce: Simmer 2 cups fresh cranberries with ½ cup sugar-free powdered sweetener and ½ cup water over high heat until boiling, then reduce to low and simmer about 10 minutes until softened and saucy.
What sides dishes can I eat on keto?
On keto, you can recreate many comfort-food sides using low-carb vegetables and substitutes. Popular keto sides replace higher-carb ingredients with options like cauliflower rice, zucchini noodles, jicama fries, cauliflower mash, and spaghetti squash. These swaps let you enjoy familiar textures and flavors while staying within your carb goals.
What sides don’t have carbs?
Truly zero-carb sides are rare, since most real foods contain at least trace carbs, but several low- or no-carb options include pork belly chips, turkey and cheese roll-ups, hard-boiled eggs, cheese crisps, dried seaweed, pepperoni chips, olives, and cucumber salad made with minimal sweeteners.
What vegetables are keto-friendly?
Many above-ground vegetables are lower in carbs and ideal for keto. Examples include spinach, lettuce, asparagus, avocado, cucumber, tomato, cauliflower, zucchini, broccoli, green beans, peppers, cabbage, and Brussels sprouts. Some root vegetables are lower in carbs than others—jicama, rutabaga, and small amounts of onion or carrot can work in moderation—while starchy choices like potatoes and sweet potatoes are best avoided.
Are these keto sides freezer-friendly?
Most of these sides freeze well, with the exception of salads that rely on crisp raw vegetables and creamy dressings, such as cucumber salad and broccoli salad. To reheat frozen sides, thaw and warm in the microwave in one-minute increments, stirring between intervals, or reheat using the original cooking method (stovetop or oven). Store leftovers covered in the refrigerator for up to five days.
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