Keto Side Dishes: 5 Easy Weeknight Recipes

When my weeknights get hectic, the last thing I want is to spend an hour prepping a complicated side dish, especially when sticking to my keto goals. That’s why I’m always on the hunt for delicious, no-fuss options that still bring flavor and nutrition to the table. This collection of five easy keto side dishes is truly a lifesaver for those busy evenings, proving that healthy eating doesn’t have to mean sacrificing taste or time.

Why You’ll Love These Keto Side Dishes

Let’s be honest, sticking to a keto diet can sometimes feel restrictive, especially when it comes to side dishes. Often, we default to plain steamed vegetables, which can get boring fast! This set of recipes is designed to banish that boredom, offering creative and flavorful low-carb accompaniments that complement almost any main course. They’re perfect for weeknight dinners because they come together quickly, use accessible ingredients, and require minimal fuss. Whether you’re looking to add a creamy element, a cheesy crunch, or a fresh burst of flavor, you’ll find a go-to option here. They’re also fantastic for meal prepping, as many of these reheat beautifully, giving you even more time back in your week.

> “I used to dread making keto sides – it felt like a chore. But these recipes are genuinely quick and tasty! My family (even the non-keto eaters) loves the cheesy broccoli. Big win!” — A Happy Home Cook

Step-by-Step Overview

Getting these keto side dishes onto your plate is incredibly straightforward. You’ll find that most of them follow a similar rhythm: a bit of simple prep work for your chosen vegetable or ingredient, often followed by combining it with a few flavor-enhancing additions like cheeses, herbs, or butter. Many involve a quick bake in the oven, a sauté on the stovetop, or a speedy mash. The beauty is in their simplicity – no complicated techniques or exotic ingredients required. This makes them ideal for anyone, from seasoned keto pros to those just dipping their toes into low-carb cooking.

What You’ll Need

Ingredient List

For Creamed Spinach:

• 10 oz package frozen chopped spinach (thawed and squeezed dry)
• 2 tbsp cream cheese
• 1/4 cup heavy cream
• 1 clove garlic, minced
• 2 tbsp grated Parmesan cheese
• Salt and black pepper to taste

For Cheesy Roasted Broccoli:

• 1 large head broccoli, cut into florets
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1/2 cup shredded cheddar cheese (or mozzarella)
• Optional: a pinch of red pepper flakes for heat

For Garlic Parmesan Cauliflower Mash:

• 1 large head cauliflower, cut into florets
• 2 tbsp butter
• 1/4 cup heavy cream (or cream cheese for extra richness)
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

For Zucchini Fritters (approx. 6-8 fritters):

• 2 medium zucchinis, grated
• 1 large egg
• 1/4 cup almond flour
• 2 tbsp grated Parmesan cheese
• 1/4 cup fresh chives, finely chopped (or green onions)
• Salt and black pepper to taste
• 2 tbsp olive oil or avocado oil, for frying

For Quick Balsamic Mushrooms:

• 1 lb cremini or white button mushrooms, whole or halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp

• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Directions to Follow

Here’s how to whip up each of these fantastic keto side dishes:

1. Creamed Spinach:

• In a medium saucepan over medium heat, combine the squeezed-dry spinach, cream cheese, and heavy cream.
• Stir frequently until the cream cheese is melted and the mixture is smooth and heated through.
• Add the minced garlic and Parmesan cheese; stir until cheese is melted.
• Season with salt and pepper to taste. Serve hot.

2. Cheesy Roasted Broccoli:

• Preheat oven to 400°F (200°C).
• Toss broccoli florets with olive oil, salt, and pepper on a baking sheet.
• Roast for 15-20 minutes, or until tender-crisp.
• Remove from oven, sprinkle with shredded cheese, and return to the oven for another 3-5 minutes, or until the cheese is melted and bubbly.

3. Garlic Parmesan Cauliflower Mash:

• Steam or boil cauliflower florets until very tender (about 10-15 minutes). Drain well.
• Transfer cauliflower to a large bowl or food processor. Add butter, heavy cream, minced garlic, Parmesan cheese, salt, and pepper.
• Mash with a potato masher or blend with an immersion blender/food processor until smooth and creamy. Taste and adjust seasoning.

4. Zucchini Fritters:

• Grate the zucchinis and place them in a colander. Sprinkle with a pinch of salt and let sit for 10 minutes. Squeeze out as much excess water as possible using your hands or a clean kitchen towel – this step is crucial for crispy fritters!
• In a bowl, combine the squeezed zucchini, egg, almond flour, Parmesan cheese, chives, salt, and pepper. Mix well.
• Heat olive oil in a large skillet over medium heat. Drop spoonfuls of the mixture into the hot oil, flattening slightly to form fritters.
• Cook for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.

5. Quick Balsamic Mushrooms:

• Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their liquid and start to brown.
• Add minced garlic and cook for another minute until fragrant.
• Pour in the balsamic vinegar and cook, stirring, until most of the liquid has evaporated and the mushrooms are glossy.
• Stir in fresh parsley, season with salt and pepper, and serve immediately.

How to Serve These Keto Side Dishes

These versatile keto sides are designed to complement a wide array of main courses. The Creamed Spinach is a classic partner for steak, roasted chicken, or even baked fish, adding a decadent, rich counterpoint. Cheesy Roasted Broccoli makes an excellent accompaniment to grilled salmon, pork chops, or any grilled meats, offering a lovely texture and cheesy goodness. The Garlic Parmesan Cauliflower Mash is a fantastic stand-in for mashed potatoes, perfect with pot roast, meatloaf, or saucy chicken dishes. For something a little different, the Zucchini Fritters can be served alongside eggs for breakfast or brunch, as a light lunch with a dollop of sour cream or a fried egg, or as a fresh side for burgers or grilled chicken. Finally, the Quick Balsamic Mushrooms are wonderfully earthy and umami-rich, pairing beautifully with almost anything – from simple scrambled eggs to a pan-seared duck breast or a savory omlette. Don’t be afraid to mix and match to find your favorite combinations!

Storage and Reheating Tips

One of the great things about these keto side dishes is how well they store, making them perfect for meal prep.

• Creamed Spinach: Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave in short bursts, stirring between each. You might need to add a splash of heavy cream or broth if it thickens too much.
• Cheesy Roasted Broccoli: Keeps well in an airtight container in the fridge for up to 3-4 days. For best results, reheat in the oven at 350°F (175°C) for about 10 minutes to crisp up the cheese again. The microwave works, but the texture won’t be quite the same.
• Garlic Parmesan Cauliflower Mash: Store in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat, stirring frequently and adding a tablespoon or two of heavy cream or butter to restore creaminess, or microwave until heated through.
• Zucchini Fritters: Store cooled fritters in an airtight container in the refrigerator for up to 2-3 days. Reheat in a dry skillet over medium heat or in a toaster oven for a few minutes to regain some crispiness.
• Quick Balsamic Mushrooms: Store in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet over medium heat until warmed through. Freezing is generally not recommended for these sides, as the textures can become watery upon thawing.

Always ensure leftovers are cooled completely before storing, and reheat until piping hot throughout for food safety.

Helpful Cooking Tips

• Don’t skip squeezing the zucchini: For the fritters, this is absolutely essential. Excess moisture leads to soggy fritters, not crispy ones!
• Don’t overcrowd the pan for roasting/sautéing: When roasting broccoli or sautéing mushrooms, ensure they’re in a single layer on your baking sheet or in your skillet. Overcrowding steams the veggies instead of browning them, resulting in a less desirable texture. Cook in batches if necessary.
• Taste as you go: Seasoning is key to delicious food. Always taste your dishes before serving and adjust salt, pepper, or other seasonings as needed.
• Invest in an immersion blender for cauliflower mash: While you can use a regular potato masher, an immersion blender or food processor will give you the smoothest, creamiest cauliflower mash texture that truly mimics mashed potatoes.
• Fresh garlic makes a difference: While garlic powder can work in a pinch, fresh minced garlic provides a more vibrant and aromatic flavor that elevates all these dishes.
• Grate your own cheese: Pre-shredded cheeses often contain anti-caking agents that can affect melting and flavor. Grating your own cheese from a block will give you a superior result.

Recipe Variations

These recipes are fantastic as a foundation, but feel free to get creative with variations!

• Spicy Kick: Add a pinch of red pepper flakes to the Cheesy Roasted Broccoli, Creamed Spinach, or even the Balsamic Mushrooms for a bit of heat.
• Herb Power: Experiment with different fresh herbs. Chives work well in the zucchini fritters, but dill or parsley could be added to the creamed spinach. Rosemary or thyme could enhance the roasted broccoli or mushrooms.
• Cheese Please: Swap out the cheeses! Use Gruyère in the creamed spinach, provolone on the broccoli, or add a touch of smoked gouda to the cauliflower mash for a different flavor profile.
• Loaded Mash: Turn your Garlic Parmesan Cauliflower Mash into a “loaded baked potato” style dish by stirring in some cooked, crumbled bacon, a dollop of sour cream, and a sprinkle of green onions.
• Mediterranean Zucchini: For the Zucchini Fritters, try adding a tablespoon of chopped fresh mint, a squeeze of lemon juice, and serving with a dollop of full-fat Greek yogurt.
• Tangy Mushrooms: A squeeze of fresh lemon juice at the end of cooking the Balsamic Mushrooms can brighten their flavor.

Your Questions Answered

FAQ

Q: Can I use fresh spinach instead of frozen for the Creamed Spinach?
A: Yes, you absolutely can! You’ll need a much larger quantity, about 1-1.5 lbs of fresh spinach, as it cooks down significantly. Wash it well, then sauté it in a pan until wilted before squeezing out excess water and proceeding with the recipe.

Q: My cauliflower mash isn’t as smooth as I’d like. What can I do?
A: Ensure your cauliflower is cooked until very, very tender – almost falling apart. Overcooking it slightly for mash is actually a good thing! Also, make sure you’re using enough fat (butter/cream cheese/heavy cream) and consider using an immersion blender or food processor for the smoothest texture.

Q: How do I prevent my zucchini fritters from being soggy?
A: The absolute key is to squeeze out as much water as humanly possible from the grated zucchini. After grating and salting, let it sit for a few minutes, then use a clean kitchen towel (or even paper towels) to wring out every drop of moisture. Don’t be gentle! This step makes all the difference.

Creamy Garlic Parmesan Brussels Sprouts

These creamy garlic parmesan Brussels sprouts are a delicious and easy side dish. Roasted to perfection and tossed in a rich, cheesy sauce, they make a perfect accompaniment to any meal.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 150 kcal

Equipment

• large bowl
• baking sheet
• small saucepan

Ingredients

  

Main Ingredients

• 1 pound fresh Brussels sprouts halved
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt to taste
• freshly ground black pepper to taste
• 1 tablespoon fresh parsley chopped (for garnish, optional)

Instructions

 

Instructions

• Preheat your oven to 400°F (200°C) to prepare for roasting.
• In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper until they are evenly coated.
• Spread the seasoned Brussels sprouts in a single layer on a baking sheet to ensure even cooking.
• Roast for 20-25 minutes, or until the Brussels sprouts are tender-crisp and slightly caramelized.
• While the Brussels sprouts roast, gently warm the heavy cream in a small saucepan over low heat, being careful not to boil it.
• Remove the roasted Brussels sprouts from the oven and transfer them back to the large bowl.
• Pour the warm heavy cream over the Brussels sprouts and toss to coat them thoroughly.
• Add the grated Parmesan cheese and toss again until it has melted and formed a creamy sauce.
• Taste the dish and adjust seasoning with salt and pepper if necessary.
• Garnish with fresh chopped parsley if desired, and serve immediately for best results.

Notes

For extra crispiness, ensure Brussels sprouts are dry before tossing with oil and seasonings. Do not overcrowd the baking sheet; roast in batches if necessary.