Finding a main course for a keto diet is often straightforward, but choosing side dishes that complement your meal can be trickier. Fortunately, many classic sides can be adapted into low-carb versions that are flavorful and satisfying—even for picky eaters. Below are easy, delicious keto side dish recipes and a few simple low-carb sauces to pair with them.
Best keto side dishes
If you want quick and easy keto side dishes that come together with minimal ingredients, these options are perfect. They pair well with everything from grilled meats to roasted vegetables and can be finished with sauces like marinara, cheese sauce, or gravy.
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.
2. Zucchini Noodles (Zoodles): Spiralize two medium zucchinis. Heat 1 tablespoon olive oil in a pan over medium heat, add 2 minced garlic cloves and sauté for 30 seconds. Add the zoodles and toss for about 1 minute. Finish with 2 tablespoons grated Parmesan.
3. Bacon Green Beans: Cook six chopped bacon slices in a skillet over medium-high heat until crispy; remove and set aside. Reduce to medium heat and 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 8 minutes until tender, top with the cooked bacon and shredded cheddar, then broil 1 minute to melt.
4. Easy Spaghetti Squash: Poke the squash several times with a fork and microwave on high for 5 minutes. Halve and remove seeds. Brush with 1 tablespoon olive oil, season with ¼ teaspoon sea salt and ¼ teaspoon ground black pepper, add 1 inch of water to a microwave-safe dish with a squash half, and microwave 5 more minutes. Scrape with a fork to separate the “noodles.”
5. Brussels Sprouts: Melt ½ cup butter in a skillet, add 4 tablespoons minced garlic and 16 oz halved Brussels sprouts. Sauté over medium heat until browned and crispy, then season with ¼ teaspoon sea salt and ¼ teaspoon ground black pepper.
6. Jicama Fries: Peel and cut jicama into thin strips, boil for 12–15 minutes until slightly tender, pat dry, toss in olive oil, ½ teaspoon cumin, ½ teaspoon garlic powder, and ¼ teaspoon sea salt. Air-fry at 400°F for 20–25 minutes until crispy.
7. Keto Onion Rings: Line a donut pan with shredded Colby Jack cheese, place an onion slice in each doughnut hole, top with more shredded cheese and a light sprinkle of seasoning salt. Bake at 375°F for 20–25 minutes until golden and crisp.
8. Cauliflower Mash: Boil one large chopped cauliflower head for 10 minutes, drain, then sauté 3 tablespoons butter with 6 garlic cloves for 1 minute. Blend the cauliflower with the garlic butter until smooth, and stir in sour cream, seasonings, and Parmesan to taste.
9. Keto Cheesy “Bread” Sticks: Slice a pack of Ranchero queso fresco into strips, brush with olive oil and pan-fry over medium-high heat until dark brown and bubbly on both sides.
10. Zucchini Fritters: Squeeze excess moisture from eight grated medium zucchinis. Combine with 1 teaspoon sea salt, 1 cup grated Parmesan, 2 eggs, 2 teaspoons Italian seasoning, and 4 minced garlic cloves. Fry spoonfuls in olive oil over medium-high heat for 2 minutes per side until golden.
11. Keto Broccoli Salad: In a large bowl combine 2 chopped broccoli heads, 8 cooked chopped bacon slices, 1 cup chopped red onion, 1 cup shredded cheddar, and ½ cup sunflower seeds. Whisk together 1 cup mayonnaise, 2 tablespoons red wine vinegar, and 3 tablespoons sugar-free sweetener; toss with the salad.
12. Cucumber Salad: Slice 2 large cucumbers, sprinkle with sea salt and refrigerate overnight. Toss 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 dill weed.
13. Parmesan Lemon Broccoli: Toss 5 pounds broccoli florets with 5 tablespoons olive oil, 1.5 teaspoons sea salt, ½ teaspoon ground black pepper, and 4 thinly sliced garlic cloves. Roast at 425°F for 20–25 minutes, tossing occasionally. Finish with a drizzle of olive oil, lemon zest, and ⅓ cup grated Parmesan.
14. Keto Tortilla Chips: Microwave 2 cups shredded mozzarella until melted, stir in 1 cup almond flour to form a dough. Roll between parchment paper, cut into triangles, and bake at 350°F for 12–15 minutes until crisp.
15. Egg Noodles: Mix ½ cup lupin flour with 4 egg yolks until crumbly. Melt 2 cups shredded mozzarella, combine with the flour mixture to form dough. Roll between parchment, cut into strips, refrigerate until dry, then boil briefly for about 1 minute.
16. Creamed Spinach: Defrost 10 ounces frozen spinach, heat in a skillet over medium-high heat with ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon sea salt, and ¼ teaspoon ground black pepper. Stir in 3 ounces cream cheese until melted, then add 2 tablespoons sour cream and ¼ cup grated Parmesan until thickened.
17. Cauliflower Mac & Cheese: Toss one chopped cauliflower head with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon ground black pepper. Roast at 450°F for 15–20 minutes. Make a cheese sauce by heating 1 cup shredded cheddar with ¼ cup heavy cream, ¼ cup almond milk, and 1 tablespoon butter on low. Combine sauce and roasted cauliflower.
18. 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 1-inch mounds and pan-fry in 2 tablespoons olive oil for 2 minutes per side until golden.
Sauces for your low carb sides
These simple sauces are great for dipping or drizzling over your keto sides.
1. Keto Cheese Sauce: Warm ½ cup heavy cream in a small saucepan over low heat, add 3 ounces cream cheese and let melt. 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 and heat gently. Whisk in 1 teaspoon xanthan gum and 1 teaspoon ground black pepper until thickened, then stir in 2 tablespoons almond flour to taste.
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 for about 10 minutes, stirring occasionally, until the cranberries break down.
What side dishes can I eat on keto?
On keto you can still enjoy many comfort-food-style sides by swapping higher-carb ingredients for low-carb alternatives. Popular choices that replace traditional carbs include cauliflower rice, zucchini noodles, jicama fries, cauliflower mash, and spaghetti squash. These keep meals satisfying while staying within low-carb goals.
What sides don’t have carbs?
Truly zero-carb sides are limited, but there are several very low-carb options. Examples include pork belly chips, turkey and cheese roll-ups, hard-boiled eggs, cheese crisps, dried seaweed, pepperoni chips, olives, and cucumber salad. Most vegetables contain some carbohydrates, so choose lower-carb varieties if you need to minimize intake.
What vegetables are keto-friendly?
Many keto-friendly vegetables are grown above ground and tend to be lower in carbs than root vegetables. Good low-carb options include spinach, lettuce, asparagus, avocado, cucumber, tomato, cauliflower, zucchini, broccoli, green beans, peppers, cabbage, and Brussels sprouts. Some root vegetables can fit into a low-carb plan in moderation—examples include rutabaga, onion, carrot, and jicama—while starchy potatoes and sweet potatoes are best avoided on keto.
Are these keto sides freezer-friendly?
Most of these sides freeze well except for salads with high-water ingredients like cucumber salad and broccoli salad. Store cooked sides in airtight containers in the freezer, and reheat in one-minute microwave increments, stirring between intervals, or reheat using the original cooking method (oven or stovetop). Refrigerated leftovers keep for up to five days.
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