5,732 low carb recipes

Tomatillo guacamole made with cooked tomatillos, mashed avocado, jalapeno, and lemon juice. A tangy Mexican dip with bright, citrusy flavor that's ready in 20 minutes.

Fresh mango salsa with ginger, habanero, brown sugar, garlic, cloves, and soy sauce. A sweet-hot tropical condiment for grilled fish, chicken, or tacos.

Grilled peaches stuffed with blueberries, brown sugar, and lemon juice wrapped in foil packets. A simple summer dessert with just 4 ingredients for the grill or oven.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Brandy peaches parfait with frozen and fresh peaches soaked overnight in brandy and bitters, mixed with orange sherbet and frozen into a boozy, fruity frozen dessert.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Fresh cilantro salsa with chopped tomatoes, serrano or jalapeno chile, garlic, onion, and red wine vinegar. A no-cook Mexican pico de gallo that doubles as a guacamole base.

Homemade grainy raspberry mustard with whole mustard seeds, raspberry vinegar, white wine, and seedless raspberry jam. A sweet-sharp condiment that keeps for up to a month.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Homemade mocha coffee mix with instant coffee, hot cocoa mix, powdered creamer, and sugar. Mix a jar, scoop and stir with hot water for an instant cafe mocha.

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Fresh peach and kiwi fruit salad tossed with orange and lemon juice and topped with mint. A no-cook summer side that chills into a bright, juicy dessert or snack.

Quick vegan ratatouille with eggplant, Roma tomatoes, garlic, oregano, and basil. A 15-minute weeknight dinner that's plant-based and full of flavor.

Irish potted herrings baked in Guinness stout and vinegar with bay leaves, cloves, peppercorns, and onion rings. A traditional cold fish dish with deep, malty tang.

Sugar-free fresh strawberry spread made with ripe berries, lemon juice, and unflavored gelatin. Low-calorie, no pectin needed, and ready in 15 minutes. Tastes like real fruit, not jam.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.