15 Recipes for Anyone Thinking About Trying the Vegan Keto Diet. These Keto Vegan Recipes are a great resource for anyone going on a vegan keto diet or cutting back on carbs. There is also some great recipes for adding healthy fats into your diet!
A vegan keto diet is a high fat (80%), low carb (5%) diet where you restrict the amount of carbs you eat. You eat healthy fats and a moderate amount of protein (15%). Doing this puts your body into a state of ketosis, where your body produces ketones to be used as fuel instead of glucose.
A lot of people have seen a drastic difference in their health by going on the ketogenic diet. Their inflammation was decreased, most have lost a lot of weight and have even been able to get off of their prescription drugs.
A lot of people would like to have these benefits, but stay on a plant-based diet. That is why we have compiled 15 vegan keto recipes to help make this diet easy and accessible.
Let’s talk about healthy fats. Did you know that the avocado has more potassium than a banana? That is just the beginning of all the awesome things an avocado can do for you! They are also packed with fiber, vitamin k, vitamin c, vitamin e, and vitamins b5 and b6 too! The thing avocados are famous for, however, is the abundance of healthy fats! It contains oleic acid which is a monosaturated fat that is heart and brain healthy. Oleic acid reduces blood pressure, burns fat, repairs brain myelin, and so much more.
- 1 whole avocado, peeled, and pitted
- ½ cup fresh spinach
- ¾ cup coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1 scoop Sunwarrior Warrior Blend vanilla protein
- 6–8 drops Lakanto Monkfruit vanilla liquid sweetener
Place all ingredients in a blender and blend until smooth and creamy. Pour into your favorite glass and enjoy!
This mocha chia nut bowl makes a great breakfast, snack, or dessert that is high in calcium, iron, magnesium, and omega fatty acids. When you’re craving something warm and comforting, come to the bowl that contains lots of different textures and flavors to enjoy.
Be creative with how you serve your bowl and have fun with it.
- ½ cup coconut milk
- ½ scoop Sunwarrior Warrior Blend protein mocha
- 1 tablespoon almond butter
- 1 drop food grade peppermint essential oil
- ¼ cup mixed nuts and seeds (walnuts, pecans, pumpkin seeds, sunflower seeds, black sesame seeds, hemp seeds)
- 1 tablespoon cacao nibs
- 2 tablespoons coconut Kefir or yogurt
- 2 tablespoons chia gel
- 1 tablespoon coconut butter
- 1 teaspoon vanilla essence or powder
- 1 tablespoon Lakanto Monkfruit sweetener
- Heat the coconut milk just until warm. Do not boil or overheat.
- In a blender, add the coconut milk, almond butter, peppermint oil, and mocha protein powder and Lakanto Monkfruit sweetener; mix until a smooth consistency is achieved.
- Pour the coconut milk base into a bowl, add the toppings, and drizzle with vanilla essence.
The ketogenic diet is eating foods that are low in carbs and high in fats. A keto diet can help with your energy levels if you're feeling sluggish and slow. But there are many other health benefits to the ketogenic diet as well. If you’re doing a keto diet to lose weight or to combat an illness, or if you're trying to improve the health of your brain or manage your blood sugar, the key is keeping it healthy. And this vegan keto berry pudding will help you do exactly that: be healthy! Make some up for yourself and enjoy the satisfaction of food that tastes fantastic and that will leave you working at your best!
- 1 avocado
- 3 tablespoons chia seeds
- 16 oz. coconut milk
- 2 tablespoons Lakanto Monkfruit Sweetener
- 1 ½ scoop Sunwarrior Warrior Blend berry protein
- 1–2 teaspoons coconut oil
- Soak the chia seeds for at least fifteen minutes (make sure the chia seeds aren’t watery but full and plump)
- Place all ingredients into a blender and blend away!
- Pour into your favorite bowl and top with berries and chia seeds
- ½ avocado, pitted and peeled
- 1 scoop Sunwarrior Warrior Blend Chocolate protein
- 3–4 drops Lakanto Monkfruit chocolate liquid sweetener
- 1 cup fresh spinach
- ½ cup almond milk
- ½ teaspoon peppermint extract
- 1 teaspoon Sunwarrior Supergreens Mint
- 3 tablespoons cacao nibs
- Coconut Whipped Crème
Set aside 1 tablespoon cacao nibs and the coconut whipped crème.
Put the rest of the ingredients in a blender and blend until smooth and creamy.
Pour into your favorite glass, add a dollop of the coconut whipped crème and the rest of the cacao nibs, and enjoy!
Coconut Whipped Crème
Refrigerate coconut milk for a few hours, long enough to let the cream solidify at the top. Four hours should do it.
Remove the cream and save the coconut liquid for a different smoothie later.
Place the cream in large, chilled glass or stainless-steel bowl—something already cold and ready to take the chill to awesome.
Using hand beaters, whip the coconut cream for 3–5 minutes or until it becomes fluffy and light, with soft peaks.
This recipe is a twist from the traditional pasta favored by most Italian food lovers. Instead of the glutinous noodles traditionally used in pasta dishes, this recipe uses two types of noodles: zucchini and shirataki, also known as konjac or miracle noodles. If you have not tried shirataki noodles, you are definitely missing out. These translucent noodles have zero calories, are high in fiber and very filling. They are made from glucomannan, a type of fiber that comes from the root of the konjac plant. Since they are high in fiber, they digest slowly, and you feel fuller longer.
In addition, zucchini has a boost of nutrient value and is a healthier alternative to noodles. They contain potassium, folate, magnesium, and have a good source of vitamin A and C. They are low in calories with a high water content, which make them an excellent choice if you want to shed a few pounds and ditch the starchy carbs. So give this recipe a whirl. It’s pretty quick and easy to make.
Get recipe here:
The keto diet doesn’t have to be complicated if you’re vegan. These vegan keto stuffed avocado tacos are keto and vegan-friendly, but best of all they are easy and delicious!
Zucchini is a win-win vegetable. It’s low in calories and high in antioxidants. Zucchini is loaded with vitamin C and B6. It’s also good for your heart. Carrots are high in vitamin A and is also a high source of antioxidants. Carrots have beta carotene, lutein, and zeaxanthin that boost your eye health. Broccoli is high in Vitamin K, C, and A. It also is high in antioxidants.
- 1/3 cup soy sauce
- 1 tablespoon vegetable broth
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch
- 2 teaspoons oil
- 1 red bell pepper, sliced thin
- 1 onion, sliced thin
- 1 cup matchstick carrots
- 2 cups broccoli florets
- 2 cups cabbage
- 2 medium zucchini, spiralized
1.Whisk all ingredients together for the sauce and set aside. Add oil to hot skillet or wok. Add red pepper, onion, carrots, broccoli, and cabbage. Cook until crisp tender about 2 to 3 minutes. Set aside.Add sauce to the same pan and cook until bubbly about 2 mins. Add zoodles (zucchini spiralized) and cook about 2 minutes or until desired tenderness. Add remaining vegetable and toss. Serve immediately.
Zoodle your way into dinnertime magic! These three recipes of curry, coconut lime, and sesame cucumber will fill your dinnertime with the fantastic flavors dinner deserves!
¾ pound collard greens (6–7 cups chopped)
¼ cup water
2 teaspoons minced garlic
1⁄3 cup thinly sliced scallions
2–3 Portobello mushrooms, cut into thin slices
Olive oil to taste at the end
Salt to taste
1. Wash collards remove stalks and stack 4–5 leaves. Roll like a cigar and slice into thin ribbons.
2. To cook collards, place water in a skillet with a lid. Bring to a boil and add the prepared collards. Cover and cook over high heat for 8–10 minutes, stirring occasionally. Drain in a colander and set aside.
3. Heat the oil in the same skillet over medium heat. Add the garlic and scallions and sauté for about 30 seconds. Turn the heat to medium-high and add the mushrooms and a pinch of sea salt to draw out some liquid. Cook for 5–6 minutes, constantly stirring until mushrooms are tender.
4. Reduce heat to low, stir in cooked collards, cover and cook for 1–2 minutes until hot.
Special tip! To get the stalk/stem out of collards just lay them face side down on a cutting board and run your knife along both sides of the stem. This will help you to remove it to make the collard easier to chop, prep and eat.
This salad is tasty, healthy, and best of all, easy. Enjoy a stress free snack; it's a new year—you deserve it!
- 1 large bunch of kale
- 1 tbsp olive oil
- 1 medium avocado
- 2–3 limes (freshly squeezed)
- sea salt
- black pepper
Cut stems out of kale and chop kale. Put the large bunch of chopped kale and olive oil in a bowl. Massage the oil into the kale until the kale gets a braised look; this softens it up very nicely.
Add avocado and mash the kale and avocado together with your hands. Squeeze juice from limes and add to salad. Add salt and pepper to taste.
This is a great recipe to satisfy your sweet tooth! The peppermint is optional, but it gives a great flavor. If you would like to sweeten these treats beyond what the natural sweetness the protein powder offers, feel free to add a couple of drops of liquid sweetener of your choice. These also make a great kid-friendly treat!
- ½ cup raw cacao powder
- ½ cup raw cacao butter
- 2 tablespoons raw coconut butter
- 1 tablespoon raw coconut oil
- 2 scoops Sunwarrior Classic chocolate protein
- 1 teaspoon peppermint extract
- Line a mini muffin tin with baking cups. If you desire to make them larger, you can use a regular size muffin tin. You can also use any mold of choice.
- Heat the cacao butter on the stove at medium until it begins melting.
- Once the cacao butter begins melting, stir in the coconut oil and coconut butter.
- When all ingredients are melted and thoroughly combined, take off heat and mix in the cacao powder, protein powder, and peppermint extract.
- Evenly distribute the mixture into the tin. Place in the refrigerator for 1 hour, then remove and enjoy! These treats can be stored in the refrigerator for up to a week.
- 1 cup young Thai coconut meat
- 2/3 cup coconut beverage (I like unsweetened Trader Joe’s brand) or your own homemade coconut or almond milk
- 1 scoop Sunwarrior Warrior Blend chocolate protein powder
- 2 tablespoons cacao powder
- 2 tablespoons xylitol or few drops liquid stevia to taste
- Dash of vanilla powder or teaspoon vanilla extract
Blend coconut meat and coconut beverage together until very smooth. Add remaining ingredients and blend again. Add additional sweetener if needed.
Transfer to small serving bowls or ramekins and chill to firm. Serve with berries, nuts, cacao nibs, or your favorite toppings.
Marry the two best flavors on the planet: almond butter and chocolate. Keto friendly and sugar-free. A delicious, healthy treat you can have anytime!
Get the recipe here: https://sunwarrior.com/blogs/health-hub/almond-butter-cups
These avocado fat-bombs are very simple to make. They take all of 20 minutes from start to finish without having to bake them. All you need to do is pop them in the fridge, and you are all set. This recipe is gluten free, low carb, guilt-free, and vegan. These avocado fat-bombs are oh so yummy!
Get recipe here: https://sunwarrior.com/blogs/health-hub/keto-avocado-fat-bombs
Our amazing team of Sunwarriors creates the healthiest Plant-Based Proteins & Supplements. Our mission is to nourish & Transform The Planet.
Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. We encourage you to do your own research.. Seek the advice of a medical professional before making any changes to your lifestyle or diet.
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