Keto Diet Recipes by Food Darzee

Food Darzee

Food Darzee

FoodDarzee is a health and nutrition company in Mumbai, India. They offer , fresh and healthy food customised for you by their nutrition team and delivered daily to you.
They adopt a scientific approach to create highly personalized plans, giving you the precision, structure and consistency you need to achieve your health and fitness goals.

High in saturated fat and VERY low in carbohydrates, “keto” is adopted by a growing population to paradoxically promote weight loss and mental well-being. It defies all the common assumptions about nutrition. Before getting into meal inspiration, read Vegefied’s guide to understanding the keto-diet as a vegetarian. Or, continue for Food Darzee’s delicious recipes.

What is The Keto-Diet? Is it for Me?

For those of you following the Keto Diet, here is a few great recipes to prepare your next meals : 

Dinner – Sesame Almond Zoodles

This makes a total of 3 servings of Keto Sesame Almond Zoodle Bowl. Each serving comes out to be :

276 Calories,

24 g Fat,

6 g Net Carbs, and

8 g Protein.

The Preparation


  • 2 medium zucchini, spiralized
  • ½ cup sliced mushrooms
  • 1 cup shredded broccoli slaw*
  • 1 teaspoon sesame oil


  • ¼ cup almond butter
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • ¼ teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon erythritol
  • 2 tablespoon chopped almonds, garnish


  • Pinch of chili powder

The Execution

  1. Heat 1 teaspoon of sesame oil in a large skillet on medium heat. Add the shredded broccoli cabbage mix, and mushrooms, and sauté until they begin to soften.
  2. Make your zucchini noodles using a vegetable spiralizer and pat them dry with a towel to remove some of the excess moisture.
  3. Add your zoodles to the skillet and heat evenly by gently turning the zoodles with a fork or tongs until the noodles become soft but not soggy. This takes about 3-5 minutes.
  4. Mix your sauce by adding all ingredients in a large bowl and combining thoroughly.
  5. Add a touch more water or oil if necessary to reach a thin consistency.
  6. Portion your zoodles in three bowls and drizzle with sesame almond sauce then toss to coat.
  7. Top with chopped almonds and crushed red pepper flakes and an optional pinch of chili powder.

Lunch - Veg. Red Coconut Curry

This makes 2 servings of Vegetarian Red Coconut Curry. Each serving comes out to be:

398 Calories,

40.73g Fats,

7.86g Carbs, and

3.91g Protein.

The Preparation

  • 1 cup broccoli florets
  • 1 large handful of spinach
  • 4 tablespoons coconut oil
  • ¼ medium onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 teaspoons Fysh sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon red curry paste
  • ½ cup coconut cream (or coconut milk)

The Execution

  1. Chop onions and minced garlic. Add 2 tbsp. Coconut Oil to a pan and bring to medium-high heat.
  2. Once hot, add onions to the pan and cook until semi-translucent. Then add garlic to the pan to brown it.
  3. Turn heat down to medium-low and add broccoli to the pan. Stir everything together well.
  4. Once broccoli is partially cooked, move vegetables to the side of the pan and add curry paste. Let this cook for 45-60 seconds.
  5. Add spinach on top of the broccoli and once it begins to wilt, add the coconut cream and the rest of the coconut oil.
  6. Stir together and add soy sauce, fish sauce, and ginger. Let simmer for 5-10 minutes, depending on the thickness you want.

Cauliflower Hash Brown Breakfast Bowl + Cauliflower

This makes 1 servings of the Breakfast Bowl.


The Preparation

  • 1/2 avocado
  • 1/2 lime or lemon
  • garlic powder, salt, and pepper
  • 2 eggs
  • extra virgin olive oil
  • 1-1/2 cups cauliflower rice
  • 4oz mushrooms, sliced
  • 1 small handful baby spinach
  • 1 green onion, chopped
  • salsa

The Execution

  1. Add avocado, lime or lemon juice, garlic powder, salt, and pepper to taste to a small bowl then mash with a fork and set aside. Whisk eggs with salt and pepper in a small bowl then set aside.
  2. Heat a drizzle of extra virgin olive oil in a 10″ skillet over medium heat. Add mushrooms then saute until they release their water. After the water has cooked off, season mushrooms with garlic powder, salt, and pepper, then saute until golden brown. Scoop into a bowl then set aside.
  3. Turn heat up to medium-high then add another drizzle of extra virgin olive oil to the skillet. Add cauliflower, season with garlic powder, salt, and pepper, then saute until crisp-tender, 4-5 minutes. Scoop cauliflower into your serving bowl then set aside.
  4. Turn heat back down to medium then add the mushrooms back into the skillet along with the green onions and baby spinach. Saute until spinach is barely wilted, 30 seconds, then add whisked eggs and scramble. Scoop mixture on top of sautéed cauliflower hash browns then top with mashed avocado and salsa.

Contact Food Darzee, by calling +91 9590510520 or Sign Up here and use our discount code: VEGEFIED10

Search for restaurants, cafes and bars for your next travel destination on www.vegefied.com

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