3 Vegan Low Carb / Keto Recipes (LCHF)

Pico Stuffed Avocado - 3 Vegan Low Carb / Keto Recipes - Rich Bitch Cooking Blog

It was requested that I do another low carb recipe post. It’s been a few months but I did a gourmet 4 Vegan Low Carb Recipes post. Definitely check that out!

I dug around a lot on pinterest looking for some good stuff to make. I got totally sucked in! I have a handful of low carb recipes I want to make so look forward to future posts. Why am I so pumped about veggies? I don’t know but I am.

I got really sucked into keto youtube videos. I’m not sure if it’s realistic to do a vegan ketogenic diet but these recipes would be great veggie options for traditional keto dieters. And great low carb recipes for everyone avoiding starchy carbs.

Pico Stuffed Avocado - 3 Vegan Low Carb / Keto Recipes - Rich Bitch Cooking Blog

Vegan Pico Stuffed Avocado
Shut the front door! Oh my god. Fresh flipping food. I’m telling you I’m pumped. I took one bite and was like YESSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS. <— in Oprah singing voice. Sprinkle some of the lemon-pico liquid over the top of the avocado and little dash of salt. I can not get over how good these were and it’s not like I’ve never eating pico with an avocado before. I guess it was just long over due <3

This made 2 servings. The calories and marcos are based on the weight of the exact ingredients used.

1 serving: 235 calories, 20.4g fat, .2g protein, 15.2g carbs (9.3g fiber/ 5.9 net carbs)

Pico Stuffed Avocado - 3 Vegan Low Carb / Keto Recipes - Rich Bitch Cooking Blog

2 med size avocado, 1 roma tomato, tiny amount of onion, small amount of bell pepper, cilantro, 1/3 of lemon, jalapeno optional

  1. Chop tomatoes. I removed the seeds but that’s optional. Chop onions, bell pepper and cilantro. Mix tomatoes with those veggies.
  2. Slice 1/3rd of a lemon and squeeze juice over the veggies. Add a sprinkle of salt and mix everything well.
  3. Cut avocados in half and remove pit. Stuff with pico filling. Add any left over juices and a sprinkle of salt over the avocado. ENJOY

Vegan Cauliflower Rice Stuffed Bell Peppers - 3 Vegan Low Carb / Keto Recipes - Rich Bitch Cooking Blog

Vegan Cauliflower Rice Stuffed Bell Peppers
Dude, I can’t believe cauliflower rice is just a standard in the freezer section. I’m relatively new to frozen veggies and I couldn’t say more positive things about it. You save money because veggies never go bad. You save time because veggies are already prepped. And you save mental energy because one bag is a serving. There’s nothing to think about. And!!! It’s a great way to kind of stay organized. Buy 7 bags of something and move on with the week. Frozen veggies have been my game changer.

This made 2 servings. The calories and marcos are based on the weight of the exact ingredients used.

1 serving: 194 calories, 9.8g fat, 6.3g protein, 22.3g carbs (7.7g fiber/ 14g net carbs)

Vegan Cauliflower Rice Stuffed Bell Peppers - 3 Vegan Low Carb / Keto Recipes - Rich Bitch Cooking Blog

1 bag frozen cauliflower rice (mine had onions and peas, you could also make some from scratch), 2 bell peppers, oil, salt, spices of choice (like onion, garlic powder. I used chipotle powder), 1 slice vegan cheese

  1. My frozen bag of cauliflower was a steamer bag so I microwaved for 6 minutes
  2. Pour cooked cauliflower rice in a bowl and mix with as much oil, salt and spices as you’d like
  3. Cut bell peppers in half and remove seeds. Stuff with cauliflower rice.
  4. Bake at 375 for about 40 minutes. Longer if you like super soft bell pepper or shorter if you like crispy bell pepper.
  5. After 40 minutes put vegan cheese on top. I cut 1 slice into 4 and divided it between all of the peppers. Broil peppers until vegan cheese melts (5 minutes or less). Be careful not to burn bell peppers. ENJOY

Vegan Crispy Baked Zucchini Chips - 3 Vegan Low Carb / Keto Recipes - Rich Bitch Cooking Blog

Vegan Crispy Baked Zucchini Chips
Before you go laughing yourself off the page it’s worth noting that I used a tiny zucchini which yielded miniature chips. We went to the store wicked late last night which was amazing in a million different ways. Let me tell you. #1. it was night time so it was not hot as hell out! It felt amazing not driving though the heat. AMAZING #2. all the other stores were closed so I wasn’t able to drive to 6 different stores looking for the perfect colored sprinkles or whatever. Less stores is nice. #3. less people at the store and in the parking lot! The downside is that Aldi wasn’t open so we paid a little more but overall it was such a chill store adventure. Usually I’m in a rush to get it over with while simultaneously dragging it out with the paradox of choice.

These took 2 hours to make. Sad face. No good but on the up side it’s a super hands off process. You’re just waiting the clock out. Do not buy tiny zucchini. These shrink to maybe a quarter of their starting size. ha ha ha I knew that would happen and I debated if I should even take the time to make these. Super glad I made these. The flavor was sooo good. I couldn’t put my finger on it. The flavor may be like sweet potato chips that you buy from the store. These were heaven when dipped in my Vegan Low Carb Ranch Dip. Tastes like sour cream and onion chips!

I have no idea what the calories or fat count is because I used spray oil. How do you quantify spray oil, really?!

100 g raw zucchini: 17 calories, .3g fat, 1.2g protein, 3.1g carbs (1g fiber/ 2.1g net carbs)

Vegan Crispy Baked Zucchini Chips - 3 Vegan Low Carb / Keto Recipes - Rich Bitch Cooking Blog

zucchini, spray oil (or dip oil with a brush), salt

  1. Cut zucchini into even slices. I used 3mm blade on my cheap mandolin.
  2. Pat all the slices with a paper towel on both sides. Do not skip this step.
  3. Place zucchini on a baking sheet with parchment paper. Spray with oil or brush oil lightly over the top. Sprinkle a very light amount of salt.
  4. Bake at 225 degrees for 2 hours. Flip chips after an hour. This is low and slow.
  5. Keep an eye on these. If they’re not crispy then they’re not done. At least 2 hours! Remove any that are crispy so they don’t burn while semi-soft ones bake longer.
  6. Once crispy remove from oven. ENJOY

Inspired by The Fit Housewife



  1. These all look so DELISH!!! Especially the avocado recipe. It’s challenging to cook anything since I’m away from home, but that’d still be easy to make, plus a great choice on a hot summer day. Also did not know about the cauli rice you used, will look for that. Yum.

    The tiny zucchini chips made me laugh! I bet that’d also work well with spinach or kale.

    Thank you <3

    • oh my god. That zucchini was crazy. πŸ˜€ If you try that cauliflower rice let me know what you think!

      Avocado + pico = <3

      • Sorry, I forgot to tell you: I did find the cauli rice at the store (Green Giant Cauliflower Medley) and it’s good! Thank you for the tip, it’s a great side dish πŸ™‚

  2. Love the new blog look. Excellent recipes. I might even try some of these. I like the look of the cauliflower rice stuffed capsicums. Cheers for sharing these πŸ™‚

    • Thank you! As always if you make anything let me know what you think.

      I had a random impulse buy at the fancy food store. I walked in looking for a can of chipotle peppers in adobo sauce. I figured they wouldn’t have it since the store is kind of small. But what I found instead of vegan coconut oil BUTTER FLAVORED. I think I’m gonna mix a bag of cauliflower rice (microwaved) with some of that oil. The butter flavor smell when I open the can is almost cartoon. Soooo exaggerated. I love it! It’s like I’m swimming through some movie theatre pop corn.

      • We can’t even get the chipotle peppers in adobo at our largest supermarkets here. The only kind of jackfruit you can buy is the sweet kind in cans and to think that someone out there invented butter flavoured coconut oil is to remember that I am officially on the other side of the world…sigh…

        • I wish I could send you a care package. When can I be rich so I can send luxuries across the planet? <3

        • I constantly tell myself that I can make everything that I read about, I just need to work out how to. I have a recipe for homemade chipotle in adobo sauce and it’s just a matter of growing myself some jalapeno chillies next year and I will be drowing in the stuff! It might be slow to do but hey, I am willing! πŸ™‚

    • Yay! I have another video coming up soon that’s low carb but it won’t be called low carb. well, I haven’t done the math on the marcos yet but I’m guessing it will be low carb πŸ™‚ It will be called low calorie.

  3. you are amazing!! The FOOD, the attitude, and your genuine! U can tell you love what you do. I am so glad I stumbled across your vids w/ the tattooed hands. I saw that and knew I had to do the research to find out who you were and so glad I did! You are an inspiration to me and I thank you for the recipes that finally allowed me to hop the vegetarian fence!!

    • <3 dude thanks for all the love. Very glad I could help. Let me know if there's any kind of recipe videos that would help you along your journey :)

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