7 Easy Keto Lunch Recipes for Busy Days

Are you on a keto diet but finding it tough to prep meals? Don’t worry! Here, I’ve gathered some simple keto lunch recipes for you. They’re tasty and perfect for those busy days. You don’t need to spend a lot of time in the kitchen. These lunches are quick to prepare and can be made ahead. So, you can easily take them with you. Plus, they’re great for meal prepping, giving you a week’s worth of lunches in no time.

Keto Chicken Caesar Salad

keto chicken caesar salad


For the Caesar Dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

For the Salad:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 6 cups Romaine lettuce, chopped
  • 1/4 cup grated Parmesan cheese
  • Crispy bacon bits (optional)
  • Keto-friendly croutons (optional)


  1. Preheat your grill or skillet over medium-high heat.
  2. Season the chicken breasts with salt and pepper on both sides.
  3. Drizzle olive oil over the chicken breasts and rub to coat evenly.
  4. Cook the chicken breasts for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C) and are cooked through. Remove from heat and let them rest for a few minutes before slicing.
  5. While the chicken is cooking, prepare the Caesar dressing. In a small bowl, whisk together mayonnaise, grated Parmesan cheese, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
  6. Once the chicken has rested, slice it into thin strips or bite-sized pieces.
  7. In a large mixing bowl, add the chopped Romaine lettuce. Pour the Caesar dressing over the lettuce and toss to coat evenly.
  8. Divide the dressed lettuce onto serving plates or bowls.
  9. Arrange the sliced chicken on top of the dressed lettuce.
  10. Sprinkle grated Parmesan cheese over the chicken and lettuce.
  11. Optionally, top with crispy bacon bits and keto-friendly croutons for added flavor and texture.
  12. Serve immediately and enjoy your delicious Keto Chicken Caesar Salad!

It’s perfect for anyone on a keto diet. You can make it ahead of time. It’s really handy for busy days when you need a fast meal.

Low-Carb Zucchini Noodles with Pesto

low-carb zucchini noodles with pesto

Looking for a fresh, tasty lunch option? Try delicious low-carb zucchini noodles with pesto. They’re not only fulfilling but great for anyone on a keto diet, too. Zucchini noodles are a fantastic low-carb swap for regular pasta. The homemade pesto brings a burst of flavor.


For the Zucchini Noodles:

  • 4 medium zucchinis
  • Salt, to taste

For the Pesto Sauce:

  • 2 cups fresh basil leaves, packed
  • 1/4 cup pine nuts (or walnuts)
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste


  1. Wash the zucchinis and trim off the ends. Using a spiralizer or a vegetable peeler, create zucchini noodles (also known as “zoodles”). If using a spiralizer, follow the manufacturer’s instructions.
  2. Place the zucchini noodles in a colander and sprinkle with salt. Toss the noodles to evenly distribute the salt. Let them sit for about 10-15 minutes to release excess moisture. After the time has passed, pat the zucchini noodles dry with paper towels to remove any excess moisture.
  3. While the zucchini noodles are draining, prepare the pesto sauce. In a food processor, combine the fresh basil leaves, pine nuts (or walnuts), minced garlic, and grated Parmesan cheese. Pulse until the ingredients are finely chopped.
  4. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Add salt and pepper to taste, and pulse a few more times to combine.
  5. Heat a large skillet over medium heat. Once hot, add the zucchini noodles to the skillet and sauté for 2-3 minutes, or until they are just tender but still have a slight crunch.
  6. Once the zucchini noodles are cooked, remove them from the heat and transfer them to a serving dish.
  7. Add the desired amount of pesto sauce to the zucchini noodles and toss to coat evenly.
  8. Serve the low-carb zucchini noodles with pesto immediately, garnished with additional grated Parmesan cheese and fresh basil leaves, if desired.

This low-carb zucchini noodles with pesto recipe is flavorful, nutritious, and easy to make. It’s a perfect option for a light and satisfying meal.

Avocado Tuna Salad Lettuce Wraps

avocado tuna salad lettuce wraps

These avocado tuna salad lettuce wraps are tasty and good for you. The mix of creamy avocado and tuna is rich in protein and healthy fats. Lettuce wraps add a fresh crunch. This recipe is quick to make, perfect for a keto lunch, and suits anyone wanting something light.


For the Avocado Tuna Salad:

  • 2 cans (5 oz each) tuna, drained
  • 1 ripe avocado, mashed
  • 1/4 cup diced red onion
  • 1/4 cup diced celery
  • 1 tablespoon chopped fresh cilantro or parsley
  • 1 tablespoon lemon juice
  • 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
  • Salt and pepper, to taste

For the Lettuce Wraps:

  • Large lettuce leaves (such as butter lettuce, romaine, or iceberg)
  • Sliced cucumber (optional, for extra crunch)
  • Sliced avocado (optional, for extra creaminess)
  • Lemon wedges (for serving)


  1. In a large mixing bowl, combine the drained tuna, mashed avocado, diced red onion, diced celery, chopped cilantro or parsley, lemon juice, and mayonnaise. Mix until all ingredients are well combined.
  2. Season the avocado tuna salad with salt and pepper to taste. Adjust seasoning as needed.
  3. Prepare the lettuce wraps by gently washing and drying the lettuce leaves. Pat them dry with paper towels to remove excess moisture.
  4. Spoon a generous portion of the avocado tuna salad onto each lettuce leaf.
  5. If desired, add slices of cucumber and additional avocado on top of the tuna salad for extra crunch and creaminess.
  6. Squeeze a wedge of lemon over each lettuce wrap for a burst of freshness.
  7. Roll up the lettuce leaves to form wraps, enclosing the avocado tuna salad filling.
  8. Serve the avocado tuna salad lettuce wraps immediately, and enjoy!

These avocado tuna salad lettuce wraps are not only delicious and satisfying but also packed with protein, healthy fats, and nutrients. They make a perfect low-carb, keto-friendly, and gluten-free meal option.

Bacon-Wrapped Asparagus Bundles

bacon-wrapped asparagus bundles

These bacon-wrapped asparagus bundles make a tasty and satisfying lunch. Crispy bacon surrounds the asparagus, creating a mix of flavors. It’s not only a yummy way to eat asparagus but also helps you eat more veggies on a keto diet.

Here’s a delicious recipe for Bacon-Wrapped Asparagus Bundles:


  • 1 bunch of asparagus spears (about 1 pound), tough ends trimmed
  • 6-8 slices of bacon (depending on the size of the asparagus and bacon slices)
  • Olive oil, for drizzling
  • Salt and pepper, to taste
  • Lemon wedges, for serving (optional)


  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Divide the asparagus spears into bundles, with about 4-5 spears per bundle, depending on their size.
  3. Take a slice of bacon and wrap it tightly around each bundle of asparagus, starting from the bottom and spiraling upwards. Secure the ends of the bacon with toothpicks if necessary.
  4. Place the bacon-wrapped asparagus bundles on the prepared baking sheet, seam side down. Make sure to leave some space between each bundle for even cooking.
  5. Drizzle the bacon-wrapped asparagus bundles with olive oil, and season with salt and pepper to taste.
  6. Roast the asparagus bundles in the preheated oven for 20-25 minutes, or until the bacon is crispy and the asparagus is tender-crisp.
  7. Once done, remove the baking sheet from the oven and let the bacon-wrapped asparagus bundles cool for a few minutes.
  8. Carefully transfer the bundles to a serving platter using tongs or a spatula.
  9. Serve the bacon-wrapped asparagus bundles warm, optionally with lemon wedges on the side for squeezing over the asparagus for added flavor.

Enjoy your delicious Bacon-Wrapped Asparagus Bundles as a tasty appetizer or side dish! They’re perfect for gatherings or as an accompaniment to any meal.

Keto Turkey Club Lettuce Wraps

keto turkey club lettuce wraps

Want a tasty keto lunch? Try keto turkey club lettuce wraps. This mix of flavors and textures is both satisfying and nourishing.

These wraps are not just delicious but also low in carbs. Perfect for those on a keto diet. The lettuce replaces traditional bread, making it a fresh, nutritious choice. It still feels like eating a classic club sandwich.


  • 8 large lettuce leaves (such as iceberg or butter lettuce)
  • 8 slices turkey breast (cooked)
  • 8 slices bacon (cooked)
  • 1 large tomato, thinly sliced
  • 1 avocado, thinly sliced
  • 4 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • Salt and pepper, to taste


  1. Wash and dry the lettuce leaves. Lay them out flat on a clean surface.
  2. In the center of each lettuce leaf, layer one slice of turkey breast, one slice of bacon, a few slices of tomato, and a few slices of avocado.
  3. In a small bowl, mix together the mayonnaise and Dijon mustard until well combined. Season with salt and pepper to taste.
  4. Drizzle the mayonnaise mixture over the turkey, bacon, tomato, and avocado in each lettuce wrap.
  5. Carefully roll up each lettuce leaf to enclose the filling, creating a wrap.
  6. Secure each wrap with a toothpick if necessary to hold them together.
  7. Serve the Keto Turkey Club Lettuce Wraps immediately, and enjoy!

These lettuce wraps are perfect for a quick and satisfying low-carb meal or snack. They’re packed with protein, healthy fats, and fresh flavors, making them a delicious option for anyone following a keto diet.

Cauliflower Fried Rice with Shrimp

cauliflower fried rice with shrimp

If you’re searching for a tasty and hearty lunch, look no further. This cauliflower fried rice with shrimp is a great choice. It’s perfect for anyone on a low-carb diet and tastes fantastic.


  • 1 head cauliflower, grated or processed into rice-like texture
  • 1 tablespoon sesame oil (or olive oil)
  • 1 pound shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup mixed vegetables (such as diced bell peppers, carrots, peas, and green onions)
  • 2 eggs, beaten
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon fish sauce (optional)
  • 1 teaspoon ginger, minced (optional)
  • Salt and pepper, to taste
  • Sesame seeds and chopped green onions, for garnish


  1. Heat the sesame oil in a large skillet or wok over medium heat.
  2. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
  3. In the same skillet, add the minced garlic and chopped onion. Sauté for 2-3 minutes, until the onion is translucent and fragrant.
  4. Add the mixed vegetables to the skillet and cook for another 3-4 minutes, until they are tender-crisp.
  5. Push the vegetables to one side of the skillet, and pour the beaten eggs into the empty space. Scramble the eggs until they are fully cooked, then mix them with the vegetables.
  6. Add the grated cauliflower to the skillet, along with the soy sauce, fish sauce (if using), and minced ginger (if using). Stir well to combine all the ingredients.
  7. Cook the cauliflower fried rice for 5-7 minutes, stirring occasionally, until the cauliflower is tender and cooked through.
  8. Return the cooked shrimp to the skillet and stir to incorporate with the cauliflower fried rice.
  9. Season the dish with salt and pepper to taste, adjusting the seasoning as needed.
  10. Garnish the cauliflower fried rice with sesame seeds and chopped green onions before serving.
  11. Serve the Cauliflower Fried Rice with Shrimp hot, and enjoy!

When you’re in the mood for fried rice but following a keto diet, try this recipe. You’re sure to love it!

Spinach and Feta Stuffed Chicken Breasts

spinach and feta stuffed chicken breasts

Looking for a tasty and protein-packed lunch? Try these spinach and feta stuffed chicken breasts. They’re filled with spinach, feta cheese, and herbs. This combo makes for an exciting flavor. Plus, it’s nutritious and keto-friendly, perfect for low-carb diets.


  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 2 cups fresh spinach leaves
  • 1/2 cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Toothpicks or kitchen twine, for securing


  1. Preheat your oven to 375°F (190°C).
  2. Butterfly each chicken breast by slicing horizontally through the thickest part, but not all the way through, so that you can open it like a book. Season both sides of the chicken breasts with salt and pepper.
  3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
  4. Add the fresh spinach leaves to the skillet and cook, stirring occasionally, until wilted. This should take about 2-3 minutes.
  5. Remove the skillet from the heat and transfer the cooked spinach to a mixing bowl. Let it cool slightly.
  6. Once cooled, add the crumbled feta cheese, dried oregano, dried thyme, and paprika to the bowl with the spinach. Mix well to combine.
  7. Divide the spinach and feta mixture evenly among the chicken breasts, spreading it onto one side of each butterflied breast.
  8. Carefully fold the other side of each chicken breast over the spinach and feta filling, enclosing it completely. Secure the stuffed chicken breasts with toothpicks or kitchen twine to hold them together.
  9. Place the stuffed chicken breasts in a baking dish or on a baking sheet lined with parchment paper.
  10. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  11. Once done, remove the stuffed chicken breasts from the oven and let them rest for a few minutes before serving.
  12. Serve the Spinach and Feta Stuffed Chicken Breasts hot, and enjoy!

This dish is packed with flavor and makes for an elegant and satisfying meal. Serve it with your favorite side dishes for a complete dinner!


Busy days shouldn’t stop you from eating healthy. These keto lunch ideas are perfect for staying on track. They’re easy and tasty, great for meals on-the-go. Choose from salads, wraps, or more filling dishes based on what you like.

These low carb recipes are full of flavor and simple to make. They’re ideal for busy times. Plus, you can change the ingredients to match your taste. This makes every meal a delicious, nourishing experience.

Following a keto diet helps with weight loss and staying healthy. These lunches will keep you full and energetic all day. They bring exciting flavors to your meals, breaking the routine of boring lunches.

These keto lunches are both easy to make and delicious. Don’t settle for junk food or uninteresting meals. Choose these healthy, keto-friendly options instead. They’re tasty, satisfying, and help you stay healthy. Enjoy a lunch that fits your lifestyle and delights your taste buds.

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