Going vegetarian and keto at the same time might sound challenging, but with the right approach it is entirely achievable — especially with the range of plant-based keto options available in the UK.
The key to vegetarian keto is getting enough protein without relying on meat. Focus on eggs, full-fat dairy (cheese, Greek yoghurt, halloumi), nuts, seeds, tofu and tempeh. These should form the backbone of every meal.
Breakfast: 3 scrambled eggs with feta and spinach. Lunch: Halloumi and avocado salad with olive oil dressing. Dinner: Cauliflower cheese with roasted broccoli and a soft-boiled egg. Snacks: Almonds and cream cheese with cucumber slices.
Stock up on eggs (2 dozen), full-fat Greek yoghurt, a block of mature cheddar, halloumi, cream cheese, spinach, courgette, cauliflower, broccoli, avocados, walnuts and olive oil.
Aim for 20–30g net carbs, 60–80g protein and 120–150g fat per day. Tracking is especially important on vegetarian keto to ensure adequate protein intake.
Find inspiration in our keto lunch recipes and vegetarian keto breakfasts.