15 Delicious High Fiber Low Carbs Recipes to Try Today

Foods that contains high fiber and low carbs recipes are great for supporting weight loss, managing blood sugar levels, and promoting gut health. But let’s face it, most people assume that low carb diets are restrictive and boring, especially when it comes to fiber.

Transform Your Meal Plan; Foods High in Fiber Low in Carbs

That’s not the case… These 15 foods are not only packed with fiber but are also delicious and easy to incorporate into any meal.

1. Spinach Salad with Avocado and Lemon Dressing

Ingredients:

• 2 cups fresh spinach leaves
• 1 ripe avocado, sliced
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: A sprinkle of sunflower seeds for crunch

Instructions:

1. Wash and dry the spinach leaves.
2. In a large bowl, combine the spinach and sliced avocado.
3. Drizzle with olive oil and lemon juice.
4. Toss well, then season with salt and pepper.
5. Add sunflower seeds for extra crunch if you like.

Tip: You can add grilled chicken or salmon to make it a more filling meal.

2. Zucchini Noodles with Pesto Sauce

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts (or almonds)
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. Use a spiralizer to turn zucchinis into noodles. If you don’t have one, you can use a vegetable peeler to create thin ribbons.
2. In a food processor, blend basil, pine nuts, Parmesan, olive oil, garlic, salt, and pepper until smooth.
3. Toss the zucchini noodles with the pesto sauce.
4. Serve immediately, or chill for a refreshing cold salad.

Tip: You can add grilled chicken, shrimp, or roasted vegetables for added protein.

3. Roasted Artichokes with Garlic Butter

Ingredients:

• 4 fresh artichokes
• 2 tbsp olive oil
• 3 tbsp butter, melted
• 2 garlic cloves, minced
• 1 lemon, sliced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Trim the artichokes: cut off the top inch of each and remove the outer tough leaves.
3. Slice the artichokes in half and scoop out the fuzzy center.
4. Place the artichokes on a baking sheet and drizzle with olive oil and melted butter.
5. Sprinkle minced garlic, lemon slices, salt, and pepper over the artichokes.
6. Roast in the oven for about 30 minutes or until tender and golden brown.

Tip: Pair with a low-carb dipping sauce like Greek yogurt mixed with dill.

4. Raspberry Chia Pudding

Ingredients:

• 1 cup unsweetened almond milk
• 3 tbsp chia seeds
• 1/2 cup raspberries
• 1 tsp vanilla extract
• 1-2 tsp stevia or sweetener of choice (optional)

Instructions:

1. In a bowl, mix almond milk, chia seeds, vanilla extract, and sweetener.
2. Stir well and let it sit for 5 minutes. Then stir again to prevent the seeds from clumping.
3. Cover the bowl and refrigerate overnight or for at least 3 hours until the mixture thickens.
4. Top with fresh raspberries before serving.

Tip: For added flavor, you can sprinkle some shredded coconut on top.

5. Avocado Egg Salad

Ingredients:

• 4 hard-boiled eggs
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Peel and chop the hard-boiled eggs into small pieces.
2. In a bowl, mash the avocado with olive oil and lemon juice until smooth.
3. Add the chopped eggs and cilantro. Stir until everything is combined.
4. Season with salt and pepper.
5. Serve on a bed of lettuce, in a low-carb wrap, or as a dip with veggies.

Tip: You can add chopped red onion or a pinch of paprika for extra flavor.

6. Flaxseed Crackers

Ingredients:

• 1 cup ground flaxseeds
• 1/4 tsp sea salt
• 1/2 cup water
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix ground flaxseeds, water, salt, garlic powder, and onion powder.
3. Let the mixture sit for about 10 minutes to thicken.
4. Spread the mixture evenly on the baking sheet to form a thin layer.
5. Bake for 15-20 minutes, checking every 5 minutes to ensure they don’t burn.
6. Let the crackers cool before breaking into pieces.

Tip: Serve with cheese, guacamole, or your favorite dip.

7. Kale Chips

Ingredients:

• 1 bunch of kale, stems removed and torn into bite-sized pieces
• 1 tbsp olive oil
• Salt to taste
• Optional: Garlic powder, paprika, or nutritional yeast

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Toss the kale pieces in olive oil, ensuring they are well coated.
3. Spread the kale out in a single layer on a baking sheet.
4. Sprinkle with salt and any additional seasonings you like.
5. Bake for 10-15 minutes, flipping halfway through, until crispy.

Tip: Watch carefully while baking to avoid burning.

8. Chia Seed Energy Balls

Ingredients:

• 1 cup almond flour
• 1/4 cup chia seeds
• 1/4 cup unsweetened almond butter
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1 tbsp stevia or sweetener of choice

Instructions:

1. In a bowl, mix all ingredients until combined into a thick dough.
2. Roll the dough into small balls (about 1 inch in diameter).
3. Place the balls on a parchment-lined baking sheet and refrigerate for at least an hour.
4. Store in an airtight container in the fridge.

Tip: These energy balls are a great pre-workout snack.

9. Stuffed Bell Peppers with Cauliflower Rice

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 head cauliflower, grated into rice-size pieces
• 1/2 cup ground turkey or beef
• 1 tbsp olive oil
• 1/4 cup tomato sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, heat olive oil and cook the ground meat until browned.
3. Add the cauliflower rice and tomato sauce, cooking until the cauliflower is tender.
4. Season with salt and pepper.
5. Stuff the bell peppers with the cauliflower mixture.
6. Place the stuffed peppers on a baking dish and bake for 25-30 minutes.

Tip: Top with shredded cheese during the last few minutes of baking for a gooey finish.

These recipes are easy to make, full of flavor, and packed with nutrients that will help you stay full and satisfied while keeping your carb intake low. Enjoy trying them out and incorporating them into your daily meals!

please continue upto 15, why did you stopped

Apologies for the interruption! Here’s the continuation of the recipes from 10 to 15:

10. Roasted Brussels Sprouts with Balsamic Glaze

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey (optional for a touch of sweetness)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts in olive oil, salt, and pepper.
3. Spread the Brussels sprouts on a baking sheet in a single layer.
4. Roast for 20-25 minutes, shaking the pan halfway through.
5. In a small bowl, mix the balsamic vinegar and honey.
6. Drizzle the balsamic glaze over the roasted Brussels sprouts and serve.

Tip: For an extra crispy finish, broil the Brussels sprouts for 2-3 minutes at the end.

11. Cabbage Stir-Fry with Sesame Seeds

Ingredients:

• 1 small head of cabbage, shredded
• 1 tbsp sesame oil
• 2 tbsp soy sauce or tamari for gluten-free
• 1 garlic clove, minced
• 1 tsp ginger, grated
• 2 tbsp sesame seeds
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat.
2. Add minced garlic and grated ginger, cooking until fragrant (about 1 minute).
3. Add shredded cabbage and stir-fry for 5-7 minutes until tender but still crunchy.
4. Stir in soy sauce or tamari, and cook for an additional 2-3 minutes.
5. Top with sesame seeds and season with salt and pepper before serving.

Tip: Add a protein like grilled chicken or tofu to turn this into a complete meal.

12. Eggplant Parmesan

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour (for breading)
• 1 cup grated Parmesan cheese
• 1 egg, beaten
• Salt and pepper to taste
• 1 cup marinara sauce (sugar-free)
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Mix the almond flour, Parmesan, salt, and pepper in a shallow dish.
3. Dip the eggplant slices into the beaten egg, then coat in the almond flour mixture.
4. Heat olive oil in a large pan and lightly brown the eggplant slices on both sides.
5. Layer the eggplant in a baking dish, top with marinara sauce, and sprinkle with extra Parmesan.
6. Bake for 25-30 minutes until bubbly and golden.

Tip: Serve with a side of steamed broccoli or a small salad.

13. Cucumber & Tomato Salad with Feta

Ingredients:

• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large bowl, combine cucumber, tomatoes, and feta cheese.
2. Drizzle with olive oil and red wine vinegar.
3. Season with salt and pepper to taste, then toss gently.
4. Garnish with fresh basil before serving.

Tip: This salad is perfect for a refreshing side dish or a light lunch.

14. Broccoli & Cauliflower Rice Stir-Fry

Ingredients:

• 1 cup broccoli florets, chopped
• 1 cup cauliflower rice
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp soy sauce or tamari
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add chopped broccoli and stir-fry for 5-7 minutes.
4. Stir in cauliflower rice and soy sauce, and cook for an additional 5 minutes until tender.
5. Season with salt, pepper, and red pepper flakes for a spicy kick.

Tip: For added protein, top with grilled shrimp or chicken.

15. Almond Flour Pancakes

Ingredients:

• 1 cup almond flour
• 2 eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, eggs, almond milk, baking powder, vanilla, and salt.
2. Heat a pan over medium heat and add a little butter or coconut oil.
3. Pour small amounts of batter onto the pan and cook for 2-3 minutes on each side until golden brown.
4. Serve with fresh berries and a drizzle of sugar-free syrup.

Tip: You can add cinnamon or a handful of nuts to the batter for extra flavor and crunch.

Disclaimer: The content on this website is intended for informational purposes only and should not be taken as medical advice. Always consult with a qualified healthcare professional for personalized guidance regarding your health needs.