15 Tasty Low Carb Italian Recipes

Low Carb Italian Recipes are perfect for anyone craving authentic Italian flavors without breaking their diet. Italian cuisine is beloved for its rich, savory flavors, fresh ingredients, and comforting dishes—from creamy pastas to aromatic pizzas and hearty stews. However, traditional Italian recipes often rely on high-carb ingredients like wheat-based pasta and bread, which can make them difficult for those following a low-carb lifestyle.

The great news is that low-carb alternatives are here to save the day! These recipes substitute traditional high-carb ingredients with healthy, creative options—like zucchini noodles, cauliflower rice, or almond flour—without compromising the authentic flavors you love. These Low Carb Italian Recipes are just as flavorful, satisfying, and diet-friendly, making them ideal for anyone looking to maintain a healthy lifestyle while still enjoying classic Italian favorites.

Tasty Low Carb Italian Recipes

1. Zucchini Garlic Parmesan Fries

These crispy, flavorful Zucchini Garlic Parmesan Fries are a low-carb, healthy alternative to traditional potato fries. They’re easy to make, baked to perfection, and packed with flavor—perfect for snacking or as a side dish!

Ingredients (Serves 4):

• 2 medium zucchini, cut into 1/4-inch thick sticks
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Zucchini: Wash and cut the zucchini into 1/4-inch thick sticks. Pat dry with a clean kitchen towel to remove excess moisture.
3. Season the Zucchini: In a large bowl, toss the zucchini sticks with olive oil, garlic powder, dried oregano, salt, and pepper until well-coated.
4. Coat with Parmesan: Sprinkle the grated Parmesan cheese over the zucchini sticks and toss until evenly coated.
5. Bake: Arrange the zucchini sticks in a single layer on the prepared baking sheet. Bake for 20-25 minutes or until golden brown and crispy. Flip the fries halfway through for even cooking.
6. Serve: Remove from the oven and serve hot with your favorite low-carb dipping sauce!

Nutritional Information (Per Serving):

• Calories: 120
• Protein: 8g
• Carbohydrates: 6g
• Fat: 8g
• Fiber: 2g

2. Caprese Salad with Avocado

This refreshing Caprese Salad with Avocado combines classic Italian flavors with the creamy texture of avocado. It’s light, easy to prepare, and the perfect addition to any low-carb meal plan.

Ingredients (Serves 4):

• 2 large ripe tomatoes, sliced
• 1 large avocado, peeled, pitted, and sliced
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Slice the Ingredients: Slice the tomatoes, mozzarella cheese, and avocado into even slices.
2. Layer the Salad: On a large serving platter, layer the tomato slices, mozzarella slices, and avocado slices in an alternating pattern.
3. Add the Basil: Tuck fresh basil leaves in between the layers or sprinkle them on top for added flavor.
4. Drizzle with Olive Oil and Balsamic Glaze: Drizzle the extra-virgin olive oil and balsamic glaze evenly over the salad.
5. Season: Sprinkle with salt and pepper to taste.
6. Serve Fresh: Enjoy immediately for the best flavor, or chill slightly before serving.

Nutritional Information (Per Serving):

• Calories: 210
• Protein: 8g
• Carbohydrates: 9g
• Fat: 16g
• Fiber: 4g

3. Antipasto Skewers with Mozzarella & Prosciutto

These Antipasto Skewers with Mozzarella & Prosciutto are a delightful, bite-sized appetizer perfect for parties, gatherings, or a quick snack. Packed with authentic Italian flavors, these skewers are simple, satisfying, and low-carb!

Ingredients (Serves 4):

• 8 oz fresh mozzarella balls (bocconcini)
• 8 slices of prosciutto
• 1 cup cherry tomatoes
• 1/2 cup marinated artichoke hearts
• 1/2 cup green olives
• 1 tsp dried oregano
• 1 tbsp extra-virgin olive oil
• Skewers (wooden or metal)

Instructions:

1. Prepare the Ingredients: Cut the prosciutto slices in half if needed. Drain and pat dry the marinated artichoke hearts and mozzarella balls.
2. Assemble the Skewers: On each skewer, thread the following in order: 1 cherry tomato, 1 mozzarella ball, 1 slice of prosciutto, and 1 marinated artichoke heart. Repeat the sequence until the skewer is filled.
3. Drizzle with Olive Oil: Lightly drizzle the assembled skewers with extra-virgin olive oil and sprinkle with dried oregano for added flavor.
4. Chill or Serve: For best results, chill the skewers for 10 minutes before serving. They can also be served at room temperature.

Nutritional Information (Per Serving, 2 Skewers):

• Calories: 180
• Protein: 12g
• Carbohydrates: 5g
• Fat: 12g
• Fiber: 2g

4. Keto-Friendly Minestrone Soup

This Keto-Friendly Minestrone Soup is a hearty, comforting twist on the classic Italian favorite. Packed with vegetables and savory flavors, this soup is low in carbs, satisfying, and perfect for cozy dinners or meal prep!

Ingredients (Serves 6):

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 cup zucchini, diced
• 1 cup cauliflower florets
• 1 cup spinach leaves
• 1 cup green beans, trimmed and cut into pieces
• 1 can (15 oz) diced tomatoes (low-sodium)
• 4 cups chicken or vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Base: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic; sauté until fragrant and softened.
2. Add Vegetables: Add the celery, zucchini, and green beans. Cook for 3-4 minutes, stirring occasionally.
3. Add Tomatoes and Broth: Pour in the diced tomatoes and chicken or vegetable broth. Stir in dried basil and oregano.
4. Add Cauliflower & Spinach: Add the cauliflower florets and spinach leaves to the pot. Stir until the spinach wilts.
5. Simmer: Bring the soup to a gentle boil, reduce the heat to low, and let it simmer for 15-20 minutes, or until the vegetables are tender.
6. Season & Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot with a drizzle of olive oil or fresh herbs as garnish.

Nutritional Information (Per Serving):

• Calories: 150
• Protein: 6g
• Carbohydrates: 12g
• Fat: 7g
• Fiber: 4g

5. Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup combines the comforting taste of ripe tomatoes with fresh basil and a touch of cream to create a warm, velvety, and satisfying bowl. Perfect for a quick weeknight dinner or as a comforting starter!

Ingredients (Serves 4):

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz each) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup fresh basil leaves, chopped
• 1 tsp dried oregano
• 1 tsp sugar (to balance acidity)
• Salt and pepper to taste

Instructions:

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic; cook until fragrant and translucent.
2. Add Tomatoes and Seasoning: Pour in the crushed tomatoes and stir in the dried oregano and sugar. Bring the mixture to a gentle simmer.
3. Simmer: Allow the soup to simmer for 10-15 minutes to allow the flavors to meld together.
4. Add Cream: Reduce heat to low and stir in the heavy cream until fully incorporated, creating a creamy texture.
5. Add Basil: Stir in the fresh basil leaves and allow them to infuse their flavor into the soup for about 2-3 minutes.
6. Blend (Optional): For an ultra-smooth texture, use an immersion blender to puree the soup until silky. If you prefer a chunkier texture, leave it as is.
7. Season & Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread, grilled cheese, or a side salad.

Nutritional Information (Per Serving):

• Calories: 220
• Protein: 4g
• Carbohydrates: 10g
• Fat: 18g
• Fiber: 2g

6. Spaghetti Squash with Marinara Sauce

This Spaghetti Squash with Marinara Sauce is a perfect low-carb alternative to traditional pasta dishes. Light, flavorful, and satisfying, this dish combines tender spaghetti squash with a classic, savory marinara sauce for a healthy and delicious meal!

Ingredients (Serves 4):

• 1 large spaghetti squash (about 2 lbs)
• 2 tbsp olive oil
• 2 cups marinara sauce (homemade or store-bought, low-sodium)
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and season with salt, pepper, and garlic powder.
3. Roast the Squash: Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-40 minutes, or until tender.
4. Scrape the ‘Noodles’: Once the squash is roasted and cool enough to handle, use a fork to scrape the flesh into long, spaghetti-like strands.
5. Heat the Marinara Sauce: In a saucepan over medium heat, add the marinara sauce and season with dried basil and oregano. Simmer until warmed through.
6. Combine: Toss the spaghetti squash strands with the marinara sauce until evenly coated.
7. Serve: Plate the spaghetti squash with a sprinkle of grated Parmesan cheese (optional) and serve warm.

Nutritional Information (Per Serving):

• Calories: 180
• Protein: 5g
• Carbohydrates: 12g
• Fat: 9g
• Fiber: 3g

7. Shirataki Noodle Alfredo

This Shirataki Noodle Alfredo is a creamy, rich, and satisfying low-carb alternative to traditional pasta dishes. With the light texture of Shirataki noodles paired with a luscious Alfredo sauce, this dish delivers all the comfort food vibes without the extra carbs!

Ingredients (Serves 4):

• 1 package (7 oz) Shirataki noodles
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried parsley
• Salt and pepper to taste

Instructions:

1. Prepare Shirataki Noodles: Rinse the Shirataki noodles thoroughly under cold water and drain. Boil or heat them according to package instructions until soft and tender. Set aside.
2. Cook the Garlic: In a large skillet over medium heat, melt butter. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Make the Alfredo Sauce: Reduce heat to low, and add the heavy cream. Simmer for 2-3 minutes, then whisk in the grated Parmesan cheese until the sauce thickens. Season with dried parsley, salt, and pepper.
4. Combine Noodles and Sauce: Add the cooked Shirataki noodles to the skillet and toss until evenly coated with the Alfredo sauce. Allow the mixture to heat through for 2-3 minutes.
5. Serve: Plate the noodles and garnish with a little extra Parmesan cheese or fresh parsley, if desired. Serve warm.

Nutritional Information (Per Serving):

• Calories: 220
• Protein: 9g
• Carbohydrates: 6g
• Fat: 18g
• Fiber: 2g

8. Eggplant Lasagna

This Eggplant Lasagna is a healthy, low-carb twist on the classic Italian comfort food. Layers of tender, roasted eggplant, rich marinara sauce, and gooey cheese come together to create a satisfying, hearty dish that’s perfect for family dinners or meal prep.

Ingredients (Serves 6):

• 2 large eggplants, sliced into 1/4-inch thick slices
• 2 tbsp olive oil
• 2 cups marinara sauce (homemade or store-bought, low-sodium)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Eggplant: Preheat the oven to 400°F (200°C). Slice the eggplants into 1/4-inch slices, and sprinkle both sides with salt. Let them sit for 15 minutes to draw out excess moisture, then pat dry with a clean kitchen towel.
2. Roast the Eggplant: Brush the eggplant slices with olive oil and place them on a baking sheet. Roast in the preheated oven for 20-25 minutes until tender and slightly golden.
3. Prepare the Marinara Sauce: Heat the marinara sauce in a saucepan over medium heat. Stir in dried basil and oregano for added flavor.
4. Assemble the Lasagna: In a greased 9×13-inch baking dish, layer the ingredients as follows:
   • Layer 1: A layer of roasted eggplant slices
   • Layer 2: A layer of ricotta cheese
   • Layer 3: A layer of marinara sauce
   • Layer 4: A layer of shredded mozzarella cheese
     Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and shredded mozzarella topped with grated Parmesan cheese.
5. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve: Allow the Eggplant Lasagna to cool for 5-10 minutes before slicing. Serve warm.

Nutritional Information (Per Serving):

• Calories: 250
• Protein: 12g
• Carbohydrates: 14g
• Fat: 18g
• Fiber: 4g

9. Chicken Parmesan with Almond Flour Crust

This Chicken Parmesan with Almond Flour Crust is a low-carb, keto-friendly take on the classic Italian favorite. Tender, juicy chicken breast is coated with a flavorful almond flour breading, baked to perfection, and topped with marinara and melted mozzarella. It’s a comforting, diet-friendly dish that’s perfect for weeknight dinners!

Ingredients (Serves 4):

• 4 large chicken breasts
• 1 cup almond flour
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup marinara sauce (homemade or store-bought, low-sodium)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season them with a pinch of salt and pepper.
3. Prepare the Almond Flour Coating: In a shallow bowl, combine almond flour, dried basil, dried oregano, and garlic powder. Mix well.
4. Coat the Chicken: Dip each chicken breast into the almond flour mixture, pressing lightly to coat the entire surface.
5. Sauté the Chicken: Heat olive oil in a large oven-safe skillet over medium heat. Add the breaded chicken breasts to the skillet and cook for 2-3 minutes on each side until golden brown.
6. Top with Marinara & Cheese: Remove the skillet from heat. Pour marinara sauce over each chicken breast and sprinkle with shredded mozzarella and grated Parmesan cheese.
7. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. Garnish & Serve: Remove from the oven and garnish with fresh basil leaves if desired. Serve warm.

Nutritional Information (Per Serving):

• Calories: 350
• Protein: 30g
• Carbohydrates: 8g
• Fat: 20g
• Fiber: 4g

10. Zucchini Noodle Shrimp Scampi

This Zucchini Noodle Shrimp Scampi combines fresh, zesty flavors with low-carb alternatives for a light and satisfying meal. Zucchini noodles paired with tender, perfectly seasoned shrimp in a lemon-garlic butter sauce make this dish a healthy, flavorful, and quick weeknight dinner option.

Ingredients (Serves 4):

• 4 medium zucchinis, spiralized into noodles
• 1 lb large shrimp, peeled and deveined
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 1 tsp dried red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Zucchini Noodles: Spiralize the zucchinis into noodles and set aside. If too watery, pat them dry with a clean towel to remove excess moisture.
2. Cook the Shrimp: Heat 1 tbsp butter in a large skillet over medium heat. Season the shrimp with a pinch of salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
3. Make the Lemon-Garlic Butter Sauce: In the same skillet, add 2 tbsp butter, minced garlic, and red pepper flakes. Cook for 1-2 minutes until fragrant. Stir in the lemon zest and fresh lemon juice.
4. Add the Zucchini Noodles: Add the spiralized zucchini noodles to the skillet and toss for 2-3 minutes until just tender but still crisp.
5. Combine the Shrimp & Sauce: Return the cooked shrimp to the skillet and toss everything together until the shrimp and zucchini noodles are well-coated with the sauce. Stir in fresh parsley.
6. Serve: Plate immediately and garnish with additional parsley or a squeeze of fresh lemon, if desired.

Nutritional Information (Per Serving):

• Calories: 280
• Protein: 25g
• Carbohydrates: 12g

FAQ

1. Are these recipes suitable for a keto diet?

Yes, all the recipes in “15 Tasty Low Carb Italian Recipes” are designed with low-carb alternatives and are keto-friendly. They focus on healthy swaps, like using zucchini noodles, almond flour, and shirataki noodles, while maintaining authentic Italian flavors.

2. Can I prepare these recipes in advance for meal prep?

Absolutely! Many of these recipes can be prepared ahead of time and stored in airtight containers in the refrigerator for 3-4 days. They are great options for weekly meal prep to save time during busy weekdays.

3. Do these recipes include vegetarian options?

Yes, several recipes included in the list can be adapted for vegetarians. Options like zucchini noodle dishes, eggplant lasagna, and caprese salad are naturally vegetarian and can be enjoyed without altering the core flavors.

4. Where can I find ingredients like almond flour or shirataki noodles?

These ingredients are commonly available at local grocery stores or online. Check health food stores, keto-friendly aisles, or online marketplaces like Amazon, Thrive Market, or specialty low-carb food shops.