Keto Recipes: My Favorite Keto Veggie Side Dishes

There are a lot of people who are on the carnivore train right now, but I don’t think I could ever do it because I just love veggies SO MUCH! Enjoy these recipes as a side dish or make them the whole meal like I often do! There are so many fun ways to add different flavors and elements to veggies to create delicious dishes.

You’ll notice a common theme with all of these recipes… they all have bacon added! The saltiness of bacon with the fresh flavors of veggies are just a match made in heaven! Of course, you could leave the bacon off, but one of the joys of the keto lifestyle is definitely bacon!

Spicy Bacon Green Bean Toss

INGREDIENTS

  • 4 slices uncured bacon, chopped

  • 1 small onion, finely chopped

  • 1 pound fresh green beans, trimmed

  • ¼ cup grated Parmesan cheese

  • ½ teaspoon crushed red pepper

  • ½ cup chicken broth

  • 2 tablespoons grass-fed butter

 

INSTANT POT DIRECTIONS

  1. Select SAUTE on the Instant Pot. Add the bacon. Cook for 6 minutes or until crisp, stirring occasionally. Use a slotted spoon to remove bacon from pot (reserve for topping). Add onion to pot. Cook for 2 to 3 minutes or until just tender, stirring often. Select CANCEL. Stir in green beans and chicken broth.

  2. Secure the lid on the pot. Close the pressure release valve. Select MANUAL and set the pot at LOW pressure for 1 minute. At the end of cooking time use a quick release to depressurize.

  3. Select SAUTE on the Instant Pot. Simmer for 2 to 3 minutes or until liquid is reduced and green beans are tender, stirring occasionally. Select CANCEL. Stir in Parmesan cheese, butter, and crushed red pepper. Sprinkle with bacon just before serving. 

Cajun Collard Greens and Pearl Onions

INGREDIENTS

  • 5 slices uncured bacon, chopped

  • 1 cup frozen pearl onions or 3∕₄ cup chopped onions

  • 2 bunches collard greens, washed and chopped (leaves and ribs)

  • 1 cup chicken broth

  • 1 teaspoon Cajun seasoning

  • 1∕₄ teaspoon garlic salt

  • 2 tablespoons apple cider vinegar, distilled white vinegar, or lemon juice

  • Hot pepper sauce (optional)

DIRECTIONS

1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the bacon and cook, stirring occasionally, until just crisp, 4 to 6 minutes. Remove the bacon and set aside.

2. Carefully add the onions to the bacon drippings. Cook for 3 minutes, stirring occasionally. Return half of the bacon to the pot. Add the collard greens, broth, Cajun seasoning, and garlic salt and stir to combine. Select CANCEL.

3. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 20 minutes. At the end of the cooking time, quick-release the pressure.

4. Open the pot and stir in the vinegar and reserved bacon. If desired, season with hot pepper sauce.

Cauliflower Fried Rice

INGREDIENTS

  • 1 small head cauliflower, trimmed and cut into florets

  • 3 slices uncured bacon, diced

  • 1 tablespoon toasted sesame oil

  • 4 green onions, chopped

  • 2 tablespoons minced fresh ginger

  • 2 cloves garlic, minced

  • 3 large eggs, lightly beaten

  • 1∕₂ cup shredded carrot

  • 1∕₂ cup frozen peas

  • 1 tablespoon coconut aminos, tamari, or soy sauce

  • Toasted sesame seeds (optional)

DIRECTIONS

  1. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Add the cauliflower. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 0 minutes (see Tip on page 65). At the end of the cooking time, quick-release the pressure. Remove the cauliflower and set it aside. Pour the cook-ing liquid out of the pot and wipe the pot dry.

  2. Select SAUTÉ on the Instant Pot. Add the bacon and cook, stirring frequently, until browned and crisp, 4 to 6 minutes. Remove the bacon from the pot. Add the sesame oil to the bacon drippings in the pot. Add the green onions, ginger, and garlic and stir-fry until fragrant, about 1 minute. Return the cauliflower to the pot and use a potato masher or wooden spoon to break the chunks into small, rice-size pieces.

  3. Move the cauliflower mixture to one side of the pot. Coat the empty portion with cooking spray. Add the eggs and cook, stirring constantly, until scrambled, about 1 minute. Add the carrot, peas, coconut aminos, and reserved bacon. Stir the cauliflower rice into the egg. Select CANCEL. Sprinkle with toasted sesame seeds before serving, if desired.

Jalapeño Popper Cauliflower

INGREDIENTS

  • 4 slices uncured bacon, diced

  • 8 ounces cream cheese, cut into cubes and softened

  • ½ cup shredded queso fresco cheese

  • 4 cups roughly chop cauliflower florets

  • 2 jalapeño peppers, chopped and seeded, if desired

  • Grass-fed Ghee

INSTANT POT DIRECTIONS

  1.    Select SAUTE on the Instant Pot and add diced bacon.  Cook until bacon is crisp. Select CANCEL and remove bacon and bacon grease. Set aside.

  2. In a bowl combine cream cheese, queso fresco, cauliflower and jalapeños. Stir to combine. Place in 7-inch round baking dish that has been coated with ghee.

  3.   Place 1 cup water and a trivet with handles in the pot. Secure the lid on the pot. Close the pressure-release valve. Select Manual and set pot on HIGH pressure for 7 minutes. At end of cooking time, use quick release to depressurize. Carefully remove the trivet.

  4.    If desired, preheat oven broiler to HIGH and adjust oven rack to 4-inches from heat source. Broil until top is lightly browned, 2 to 3 minutes. Top with reserved bacon.

To see even more of my favorite veggie dish click on the button below!

Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischSoups & Sides, Instant Pot