13 Simple Low-Carb Lunch Recipes for Healthy Eating

Finding satisfying lunch options while keeping carbs low can feel challenging, especially when you want meals that actually taste amazing. These low-carb lunch recipes prove you don’t need bread or pasta to create filling, flavorful midday meals.

From cheesy taco shells to cauliflower swaps, these recipes transform classic comfort foods into carb-conscious creations that’ll keep you energized all afternoon.

01. Cheesy Beef Taco Bowls

Ground beef seasoned with Mexican spices and served in crispy cheese shells. These protein-packed tacos satisfy your cravings without the carb-heavy tortillas.

Ingredients: 1 pound ground beef, 1 packet taco seasoning, 2 cups shredded cheddar cheese, 1 large avocado, 2 medium tomatoes, 2 cups shredded lettuce, ½ cup sour cream, ¼ cup salsa.

How To Make Cheesy Beef Taco Bowls

1. Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart with a wooden spoon until no pink remains, about 6-8 minutes. Drain excess fat and stir in taco seasoning with ¼ cup water.

2. Create cheese taco shells by heating a non-stick skillet over medium heat. Sprinkle ½ cup shredded cheese into a thin circle and cook until edges are golden and center is melted, about 3-4 minutes.

3. Quickly remove the melted cheese with a spatula and drape over an inverted bowl to form a taco shell shape. Let cool for 2 minutes until crispy. Repeat with remaining cheese to make 4 shells.

4. Fill each cheese shell with seasoned beef, diced tomatoes, shredded lettuce, and sliced avocado. Top with sour cream and salsa for the perfect low-carb taco experience.

02. Korean Beef Cauliflower Rice Bowl

Savory Korean-style ground beef served over fluffy cauliflower rice. This Asian-inspired dish delivers bold flavors while keeping carbs minimal for a satisfying lunch.

Ingredients: 1 pound ground beef, 1 large head cauliflower, 3 tablespoons soy sauce, 2 tablespoons sesame oil, 2 cloves garlic, 1 tablespoon ginger, 2 green onions, 1 tablespoon erythritol.

How To Make Korean Beef Cauliflower Rice Bowl

1. Pulse cauliflower florets in a food processor until they resemble rice-sized pieces. Heat 1 tablespoon sesame oil in a large skillet and sauté cauliflower rice for 5-6 minutes until tender. Season with salt and set aside.

2. In the same skillet, brown ground beef over medium-high heat, breaking it into small pieces as it cooks. This should take about 7-8 minutes for perfectly cooked, crumbly beef.

3. Add minced garlic and ginger to the beef, cooking for another minute until fragrant. Stir in soy sauce, remaining sesame oil, and erythritol, letting everything caramelize together.

4. Serve the Korean beef over cauliflower rice and garnish with sliced green onions. The combination of savory, slightly sweet flavors makes this incredibly satisfying.

5. I like to add a sprinkle of sesame seeds on top for extra crunch and authentic Korean flavor that really makes this dish special.

03. Instant Pot Crack Chicken

Creamy, addictive chicken loaded with bacon and ranch flavors. This pressure cooker recipe creates incredibly tender chicken that’s perfect for low-carb lunch bowls or lettuce wraps.

Ingredients: 2 pounds boneless chicken breasts, 8 ounces cream cheese, 1 packet ranch dressing mix, 8 slices bacon, 1 cup shredded cheddar cheese, ¼ cup chicken broth, 2 green onions.

How To Make Instant Pot Crack Chicken

1. Cook bacon in a skillet until crispy, then crumble and set aside. Place chicken breasts in your Instant Pot with chicken broth and cook on high pressure for 15 minutes, followed by quick release.

2. Remove chicken and shred using two forks while still warm. The meat should pull apart easily when properly cooked through and tender.

3. Return shredded chicken to the Instant Pot and add cream cheese, ranch packet, and half the bacon. Stir everything together while the cream cheese melts from the residual heat.

4. Add shredded cheddar cheese and mix until melted and creamy. The mixture should be rich and well-combined with no lumps of cream cheese remaining.

5. Serve in bowls topped with remaining bacon and sliced green onions. This also works great stuffed into bell peppers or wrapped in large lettuce leaves for extra crunch.

04. Mediterranean Zucchini Noodle Salad

Fresh zucchini noodles tossed with Greek-inspired ingredients and tangy dressing. This light salad provides all the satisfaction of pasta without the heavy carbs.

Ingredients: 3 large zucchini, ½ cup cherry tomatoes, ½ cup kalamata olives, ½ cup feta cheese, ¼ cup olive oil, 2 tablespoons lemon juice, 2 cloves garlic, 1 teaspoon oregano.

How To Make Mediterranean Zucchini Noodle Salad

1. Using a spiralizer or vegetable peeler, create long zucchini noodles from all three zucchini. Pat the noodles dry with paper towels to remove excess moisture that could make your salad watery.

2. Whisk together olive oil, fresh lemon juice, minced garlic, and oregano to create a bright Mediterranean dressing. Season with salt and pepper to taste.

3. Combine zucchini noodles with halved cherry tomatoes, sliced olives, and crumbled feta cheese in a large bowl. The colors should look vibrant and appetizing.

4. Pour dressing over the salad and toss gently to coat everything evenly. Let sit for 10 minutes to allow flavors to meld together before serving.

05. Creamy Chicken Mushroom Soup

Rich, velvety soup loaded with tender chicken and earthy mushrooms. This comforting bowl proves you don’t need noodles or potatoes for a satisfying soup experience.

Ingredients: 1 pound chicken thighs, 8 ounces mushrooms, 4 cups chicken broth, 1 cup heavy cream, 2 stalks celery, 1 medium onion, 3 cloves garlic, 2 tablespoons butter, 1 teaspoon thyme.

How To Make Creamy Chicken Mushroom Soup

1. Season chicken thighs with salt and pepper, then sear in a large pot over medium-high heat until golden brown on both sides. Remove chicken and set aside to rest.

2. In the same pot, melt butter and sauté diced onion and celery until softened, about 5 minutes. Add sliced mushrooms and cook until they release their moisture and become golden.

3. Add minced garlic and thyme, cooking for another minute until fragrant. Pour in chicken broth and return seared chicken to the pot.

4. Simmer for 25-30 minutes until chicken is completely tender and easily shreds with a fork. Remove chicken, shred into bite-sized pieces, and return to pot.

5. Stir in heavy cream and simmer for 5 more minutes until soup is rich and creamy. Taste and adjust seasoning as needed for the perfect comfort food experience.

06. Mexican Taco Salad Bowl

All your favorite taco flavors served over crisp lettuce instead of in a shell. This colorful bowl delivers maximum flavor while keeping carbs low and nutrition high.

Ingredients: 1 pound ground beef, 1 packet taco seasoning, 6 cups romaine lettuce, 1 large avocado, 1 cup cherry tomatoes, ½ cup shredded cheese, ¼ cup jalapeños, ½ cup sour cream.

How To Make Mexican Taco Salad Bowl

1. Brown ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Once no pink remains, drain fat and stir in taco seasoning with ¼ cup water.

2. Let seasoned beef simmer for 3-4 minutes until liquid evaporates and flavors concentrate. The meat should be well-coated with spices and aromatic.

3. Arrange chopped romaine lettuce in serving bowls, creating a bed for all your toppings. I like to use the crisp inner leaves for the best texture and crunch.

4. Top lettuce with warm seasoned beef, diced avocado, halved cherry tomatoes, and shredded cheese. Add sliced jalapeños for heat and a dollop of sour cream to finish.

07. Keto Cheese Bread

Surprisingly bread-like texture made entirely from cheese and eggs. This low-carb bread substitute works perfectly for sandwiches or simply enjoyed with butter.

Ingredients: 1½ cups mozzarella cheese, 2 ounces cream cheese, ¾ cup almond flour, 2 large eggs, 1 teaspoon baking powder, ½ teaspoon garlic powder, ½ teaspoon salt.

How To Make Keto Cheese Bread

1. Preheat oven to 425°F and line a baking sheet with parchment paper. In a microwave-safe bowl, melt mozzarella and cream cheese together in 30-second intervals, stirring between each until smooth.

2. Working quickly while cheese is warm, mix in one egg until well combined. The mixture should be stretchy and cohesive like traditional bread dough.

3. Add almond flour, baking powder, garlic powder, and salt, mixing until a dough forms. If mixture becomes too stiff, briefly microwave for 15 seconds to soften.

4. Beat remaining egg and brush over shaped dough for a golden finish. Bake for 12-15 minutes until puffed and golden brown on top.

5. Cool for 5 minutes before slicing. The texture is remarkably similar to regular bread and perfect for low-carb sandwiches or toast.

08. Turkey Stuffed Bell Peppers

Colorful bell peppers filled with seasoned ground turkey and melted cheese. These make-ahead friendly peppers are perfect for meal prep lunches throughout the week.

Ingredients: 4 large bell peppers, 1 pound ground turkey, 1 cup cauliflower rice, 1 cup shredded cheese, 1 small onion, 2 cloves garlic, 1 can diced tomatoes, 1 teaspoon Italian seasoning.

How To Make Turkey Stuffed Bell Peppers

1. Cut tops off bell peppers and remove seeds and membranes. If peppers don’t stand upright, trim a small slice from the bottom to create a stable base.

2. Brown ground turkey in a large skillet over medium-high heat, breaking it apart as it cooks. Add diced onion and cook until softened, about 5 minutes more.

3. Stir in minced garlic, cauliflower rice, drained diced tomatoes, and Italian seasoning. Cook for 5-7 minutes until cauliflower is tender and mixture is well combined.

4. Remove from heat and mix in half the shredded cheese. Stuff each pepper with turkey mixture and place in a baking dish with ¼ inch of water in the bottom.

5. Cover with foil and bake at 375°F for 35-40 minutes. Remove foil, top with remaining cheese, and bake 10 more minutes until peppers are tender and cheese melts.

09. Zucchini Enchilada Roll-Ups

Thin zucchini slices replace tortillas in these flavorful enchiladas. The smoky ancho chile sauce adds authentic Mexican flavor while keeping carbs minimal.

Ingredients: 2 large zucchini, 2 cups cooked chicken, 1 cup shredded cheese, ½ cup enchilada sauce, ¼ cup sour cream, 1 teaspoon ancho chile powder, ½ teaspoon cumin, ¼ cup cilantro.

How To Make Zucchini Enchilada Roll-Ups

1. Using a mandoline or sharp knife, slice zucchini lengthwise into thin strips about ¼-inch thick. Lay strips on paper towels and salt lightly to draw out moisture.

2. Mix shredded chicken with sour cream, ancho chile powder, cumin, and half the cheese. This filling should be creamy and well-seasoned with smoky flavors.

3. Pat zucchini strips dry and place a spoonful of chicken mixture at one end of each strip. Roll up tightly and place seam-side down in a baking dish.

4. Pour enchilada sauce over roll-ups and sprinkle with remaining cheese. Bake at 375°F for 20-25 minutes until cheese is bubbly and zucchini is tender.

5. Garnish with fresh cilantro before serving. These taste amazingly like traditional enchiladas but without the heavy carbs from tortillas.

10. Thai Yellow Curry with Cauliflower Rice

Aromatic coconut curry loaded with vegetables and served over cauliflower rice. This plant-based dish brings authentic Thai flavors to your low-carb lunch routine.

Ingredients: 1 block firm tofu, 2 cups broccoli florets, 1 medium zucchini, 1 can coconut milk, 2 tablespoons yellow curry paste, 1 large cauliflower head, 1 tablespoon coconut oil, 1 tablespoon lime juice.

How To Make Thai Yellow Curry with Cauliflower Rice

1. Press tofu between paper towels to remove excess water, then cut into cubes. Heat coconut oil in a large skillet and fry tofu until golden on all sides, about 8 minutes total.

2. Remove tofu and add curry paste to the same pan, cooking for 1 minute until fragrant. Slowly whisk in coconut milk to create a smooth, aromatic sauce.

3. Add broccoli florets and sliced zucchini to the curry sauce. Simmer for 8-10 minutes until vegetables are tender but still have a slight bite to them.

4. Meanwhile, pulse cauliflower in a food processor until rice-sized. Sauté in a dry pan for 5-6 minutes until tender and fluffy like regular rice.

5. Return tofu to curry and stir in lime juice. Serve over cauliflower rice for an authentic Thai experience that’s completely low-carb and satisfying.

11. Asian Beef Cabbage Slaw

All the flavors of egg rolls in a fresh, crunchy slaw format. This versatile dish works great with different proteins and oil substitutions based on your preferences.

Ingredients: 1 pound ground beef, 4 cups coleslaw mix, 2 tablespoons sesame oil, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic, 1 tablespoon ginger, 2 green onions.

How To Make Asian Beef Cabbage Slaw

1. Brown ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Once fully cooked through, drain any excess fat from the pan.

2. Add minced garlic and ginger to the beef, cooking for another minute until aromatic. The fragrance should be distinctly Asian and appetizing.

3. Stir in coleslaw mix and cook just until slightly wilted but still crunchy, about 3-4 minutes. You want to maintain that fresh, crisp texture.

4. Whisk together sesame oil, soy sauce, and rice vinegar, then pour over the beef and cabbage mixture. Toss everything together until well coated.

5. Garnish with sliced green onions and serve immediately while still warm. This also tastes great cold the next day for meal prep lunches.

12. Roasted Cauliflower Soup

Velvety smooth soup with deep, caramelized cauliflower flavors. Roasting the cauliflower first adds incredible depth that makes this simple soup absolutely extraordinary.

Ingredients: 1 large head cauliflower, 4 cups chicken broth, 1 medium onion, 3 cloves garlic, ½ cup heavy cream, 2 tablespoons olive oil, 1 teaspoon thyme, salt and pepper to taste.

How To Make Roasted Cauliflower Soup

1. Preheat oven to 425°F and cut cauliflower into florets. Toss with olive oil, salt, and pepper, then roast for 25-30 minutes until golden brown and caramelized around the edges.

2. While cauliflower roasts, sauté diced onion in a large pot until softened and translucent, about 5-6 minutes over medium heat.

3. Add minced garlic and thyme, cooking for another minute until fragrant. Pour in chicken broth and bring to a simmer.

4. Add roasted cauliflower to the pot and simmer for 15 minutes to meld flavors. Use an immersion blender to puree until completely smooth and creamy.

5. Stir in heavy cream and season with salt and pepper to taste. The soup should be velvety and rich with deep, nutty cauliflower flavor from roasting.

13. Chorizo Cheese Crust Pizza

Personal-sized pizza with a crispy cheese crust and spicy chorizo topping. This keto-friendly pizza delivers all the satisfaction of regular pizza without the carb-heavy dough.

Ingredients: 1½ cups mozzarella cheese, ¼ cup almond flour, 1 large egg, 4 ounces chorizo, ¼ cup pizza sauce, ½ cup shredded cheese, 2 tablespoons salsa, 1 jalapeño.

How To Make Chorizo Cheese Crust Pizza

1. Preheat oven to 450°F and line a baking sheet with parchment paper. Melt mozzarella in microwave in 30-second intervals until smooth and stretchy.

2. Quickly mix melted cheese with almond flour and egg while still warm. Work fast as the mixture will stiffen as it cools down.

3. Press mixture into a thin circle on prepared baking sheet, creating raised edges like a traditional pizza crust. Bake for 8-10 minutes until golden and set.

4. Meanwhile, cook chorizo in a skillet until crispy and fully cooked through. The rendered fat will add incredible flavor to your pizza.

5. Spread pizza sauce over baked crust, then top with cooked chorizo, shredded cheese, and sliced jalapeños. Bake 8-10 more minutes until cheese melts and bubbles.

6. Finish with dollops of salsa and let cool for 2-3 minutes before slicing. The cheese crust becomes surprisingly crispy and holds up well to all the toppings.

Final Thoughts

These low-carb lunch recipes prove that eating healthy doesn’t mean sacrificing flavor or satisfaction. From cheesy taco shells to cauliflower swaps, each dish transforms traditional favorites into carb-conscious creations.

Whether you’re meal prepping for the week or need a quick midday meal, these recipes offer endless variety for your low-carb lifestyle.