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This recipe is definitely quite unusual for most keto-dieters. As you may know, I'm not a big fan of vegan diets, mainly because of the rise in vegan fake food industry (that's where the real money is to be made) but also due to the inherent problem of the vegan approach — nutrient deficiencies, especially if you follow a keto-friendly vegan diet that is far more restricted.
I received a few requests for a keto-friendly vegan recipe because there are very few available. Although most vegans follow the diet by choice, there are some that have to avoid animal products due to allergies. Please note that this is not a zero-carb recipe but that generally applies to most vegan foods.
If you decide to follow vegan keto or vegetarian keto diet for ethical reasons, make sure to minimise the risk of nutritional deficiencies and use supplements if needed. If you do follow a plant-based approach, have a look at this post that answers some of the most common questions.
If you eat animal products, feel free to add some cooked chicken or salmon!
Note: If your zoodles tend to get mushy, try this technique from Mellissa at The Clothes Make The Girl.
Serving size about 2 cups
Allergy information for Keto Vegan Pesto Zoodles
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Pork free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, about 2 cups)
Net carbs8.4 grams
Calories from carbs 8%, protein 6%, fat 86%
Total carbs19.8 gramsFiber11.4 gramsSugars6.1 gramsSaturated fat10.9 gramsSodium689 mg(30% RDA)Magnesium83 mg(21% RDA)Potassium1,278 mg(64% EMR)
Ingredients (makes 4 servings)
- 4 medium zucchini, spiralized (800 g/ 1.8 lb)
- 1/2 cup pesto sauce such as Paleo Avocado Pesto or Cheesy Vegan Pesto (125 g/ 4.4 oz)
- 2 average avocados (400 g/ 14.2 oz)
- 1 cup pitted kalamata olives or other olives (100 g/ 3.5 oz)
- 1/4 cup sun-dried tomatoes, drained and sliced (28 g/ 1 oz)
- 1/4 cup fresh basil
- 2 tbsp virgin coconut oil or olive oil (28 g/ 1 oz)
- 1/4 tsp sea salt, or to taste
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