Our top 9 low carb fakeaway recipes

Giving up weekend takeaways may seem like the impossible task, but instead of giving them up, why not switch them up for these low carb fakeaways? Enjoy the delicious food you want, without breaking the budget or sabotaging you from reaching your goals.

Low Carb Fat Head Pizza

Perfect for a Friday night treat, you can switch up the toppings to use your favourite low carb ingredients.

Prep time 10 minutes
Cook time 35 minutes
Makes 6 slices

Ingredients

For the crust:
85g Ground Almonds
170g Cheddar Cheese, grated
2 tbsp Soft Cheese
1 Medium Egg
Salt & Pepper, to taste
Olive Oil, to grease hands

For the toppings:
4 tbsp Passata
170g Grated Mozzarella Cheese
15g Basil
30g Chorizo
½ Small Red Onion, sliced

Method

  1. Preheat the oven to 200°C/180°C fan (390°F/350°F fan) and start the crust by adding the ground almonds, cheddar cheese and soft cheese to a heatproof bowl.
  2. Place the bowl in the microwave and heat until the ground almonds and cheeses melt together, stirring regularly. Alternatively, melt in a small non-stick pan over a medium heat.
  3. Add the egg, season with salt and pepper and mix well.
  4. Moisten your hands with olive oil and flatten the dough on parchment paper, making a circle about 8 inches (20 cm) in diameter. You can also use a rolling pin to flatten the dough between two sheets of parchment paper.
  5. Remove top parchment sheet (if used), and prick the crust with a fork and bake in the oven for 10–12 minutes until golden brown.
  6. Remove the crust from the oven, then spread a thin layer of passata on the crust. Top the pizza with the mozzarella, basil, sliced chorizo and red onion.
  7. Bake for 10–15 minutes or until the cheese has melted, then serve with a rocket salad.

Nutritional Information per serving
Calories 353 kcal |Carbohydrates 3g |Total Fat 28g |Protein 20g

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Mexican Fajitas 

These tasty fajitas pack all the delicious Mexican flavours without the high carb wraps!

Prep time 15 minutes
Cook time 15 minutes
Serves 4

 Ingredients

For the fajitas:
400g Chicken Thigh Fillets
1 Large Onion
1 Medium Red Pepper
1 Medium Green Pepper
1 Garlic Clove
100g Cheddar Cheese
1 tbsp Olive Oil
1 tsp Smoked Paprika
1 tsp Chilli Powder
1 tsp Cumin
Pinch of Salt & Pepper
1 Large Iceberg Lettuce
4 tbsp Sour Cream

For the homemade guacamole:
1 Clove of Garlic
1 Large Avocado
1 Medium Tomato
1 tbsp Fresh Coriander
1 tbsp Fresh Lime Juice

Preparation Method

  1. Start preparing the ingredients for the fajitas by cutting the chicken thighs into strips, thinly slicing the onion and peppers, mincing the garlic cloves and grating the cheddar cheese.
  2. Combine the chicken thighs, peppers, onions, 1 tbsp olive oil, 1 garlic clove, paprika, chilli powder, cumin, salt and pepper in a freezer bag and seal.
  3. Use your hands to mix the ingredients around then place the sealed bag in the fridge and leave to marinate for at least 1 hour. This can be done the night before.
  4. When marinated, warm a frying pan over a medium heat then transfer the chicken and vegetables into the pan and cook for 10-15 minutes, or until the chicken is cooked through.
  5. In the meantime, prepare the ingredients for the guacamole by mashing the avocado, and deseeding and chopping the tomato and coriander.
  6. Mix the avocado, garlic, tomato, coriander and lime juice together in a bowl.
  7. When the chicken and vegetables are cooked share the mixture out between the 4 lettuce wedges and top with the sour cream, cheddar cheese and guacamole.

 Nutritional values per serving

Calories 485 kcal|Carbohydrates 13g|Total Fat 35g|Protein 29g|

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Chinese Fakeaway Yuk Sung

You won’t be missing the takeaways after making this delicious nutty dish. Tofu can be used as a vegetarian substitute for the pork.

Prep time 20 minutes
Cook time 35 minutes
Serves 4

Ingredients
2 Garlic Cloves
1 Medium Fresh Chilli
3cm Fresh Ginger
150g Celery
100g Spring Onions
1 tbsp Olive Oil
150g Frozen Mixed Peppers
500g Pork Mince
1 x 225g Tin of Water Chestnuts (drained weight 140g)
1 Beef Stock Cube
1 tbsp Dark Soy Sauce
1 tbsp Oyster Sauce
1 Iceberg Lettuce
1 tsp Sesame Seeds

Preparation Method 

  1. Crush the garlic then dice the chilli, ginger, celery and spring onions.
  2. Heat oil in a non-stick frying pan over a medium heat.
  3. Add the garlic, chilli, ginger, celery, spring onions and frozen peppers and cook for 5-7 minutes. Add the pork mince, and break up with a spatula in the pan then cook until browned.
  4. While the meat is cooking chop the water chestnuts and add to the meat mixture.
  5. Cook for a further 5 minutes, then add the stock cube, soy sauce and oyster sauce to the pan and stir through. Cook for a further 15 minutes.
  6. Share the mix amongst lettuce leaves. Sprinkle over sesame seeds and fold like a wrap.

 Nutritional values per serving

Calories 348 kcal| Carbohydrates 11g|Total Fat 20g|Protein 31g

Lamb Jalfrezi & Cauliflower Rice

Packed with flavour this lamb jalfrezi is easy to make and won’t make a big dent to your budget.

Prep time 10 minutes
Cook time 40 minutes
Serves 4

Ingredients

For the curry:
1 Large Onion
600g Lamb Leg
2 Garlic Cloves
1 Medium Red Pepper
1 Medium Green Pepper
1 Handful of Fresh Coriander
2 tbsp Olive Oil
1 tsp Chilli Powder
2 tsp Cumin Seeds, ground
2 tsp Turmeric
1 tbsp Garam Masala
1 x 400g Tin Chopped Tomatoes

For the cauliflower rice:
1 Medium Cauliflower
2 tbsp Olive Oil
1 Handful of Fresh Coriander

Preparation Method

  1. Start by preparing the ingredients. Dice the onion and lamb leg, crush the garlic cloves and chop the peppers into chunks. Roughly chop the fresh coriander and grate the cauliflower.
  2. For the curry heat 2 tbsp of oil in a large pan over a medium heat then add the chilli powder, cumin, turmeric and garam masala and cook for 2 minutes.
  3. Add the garlic and onion to the pan and cook until tender.
  4. Add the lamb to the pan and cook for 5 minutes then add the peppers and cook for a further 5 minutes.
  5. Pour in the chopped tomatoes then increase the heat until the curry begins to bubble.
  6. Reduce the heat and leave to simmer gently for at least 25 minutes.
  7. In the meantime, prepare the cauliflower rice. Heat the oil in a large frying pan then add the grated cauliflower to the pan and cook over a high heat for a couple of minutes. Season with salt and pepper.
  8. Remove the cauliflower rice from the pan and stir through the chopped coriander.
  9. Serve the curry with the cauliflower rice and garnish with coriander.

Nutritional values per serving

Calories 424kcal| Carbohydrates 17g|Total Fat 18g|Protein 48g

Chinese Kung Pao Chicken with Egg Fried ‘Rice’

This can be turned veggie by swapping the chicken for tofu.

Prep time 10 minutes
Cook time 35 minutes
Serves 4

Ingredients

For the kung pao chicken:
600g Chicken Thighs
2 Garlic Cloves
1 tsp Fresh Ginger
2 Sticks of Celery
1 Red Bell Pepper
2-3 Red Chilli Peppers (adjust to taste)
80g Peanuts
2 tbsp Olive Oil
2 tbsp. Tamari Sauce

For the egg fried ‘rice’:
1 Large Carrot
2 Garlic Cloves
1 Medium Head of Cauliflower
2 tbsp Olive Oil
2 Large Eggs, beaten
2 tbsp Tamari Sauce

To garnish:
4 Spring Onions
1 tbsp Sesame Seeds

Preparation Method

  1. Prepare the ingredients for the chicken by dicing the chicken thighs, mincing the garlic, grating the ginger, slicing the celery, red pepper and chillies and roughly chopping the peanuts.
  2. Heat one tablespoon of the olive oil in a large frying pan over a medium heat and then add the chicken, garlic and ginger. Cook for 5-7 minutes until just cooked through before removing from the pan and setting aside.
  3. Add the remaining tablespoon of olive oil to the frying pan and add the celery, red pepper and chilli peppers and cook for 5 minutes.
  4. Add the chicken back to the pan containing the celery along with the tamari sauce and peanuts, cook for a further few minutes before setting aside.
  5. Next start the egg fried ‘rice’ by cubing the carrot, mincing the garlic cloves and grating the cauliflower.
  6. Prepare the egg fried ‘rice’ by heating the olive oil in a frying pan and then adding the carrot and garlic and frying for a few minutes. Add the grated cauliflower and continue to cook until browned.
  7. Make a well in the middle of the cauliflower rice then turn the heat down and add the beaten eggs. Stir gently until the eggs are fully cooked. Stir in the tamari sauce, serve with the kung pao chicken then garnish with the spring onions and sesame seeds.

Nutritional values per serving

Calories 479 kcal|Carbohydrates 13g|Total Fat 28g|Protein 42g|

Butter Chicken and Naan Breads

Once you’ve tried these low carb naan breads you won’t ever look back! Enjoy them with this creamy butter chicken dish.

Prep time 20 minutes
Chill time 1 hour
Cook time 25 minutes
Serves 3

Ingredients

For the chicken & marinade:
300g Chicken Breasts
Juice of 1 Lime
1 tbsp Tandoori Powder

For the sauce:
1 Medium Onion
1 Medium Red Chilli
10g Fresh Coriander
5g Fresh Ginger
2 Garlic Cloves
1 tbsp Butter
½ tsp Ground Coriander
½ tsp Ground Cumin
½ tsp Garam Masala
½ Tin (200g) Chopped Tomatoes
100ml Double Cream

For the naan bread:
2½ tbsp Ground Flaxseed
2 Eggs
80g Crème Fraiche
2 tbsp Olive Oil
¾ tsp Baking Powder
½ tsp White Wine Vinegar
50g Arrowroot Powder
40g Coconut Flour
1 tsp Nigella Seeds
1 tsp Coconut Oil

Preparation Method

  1. To prepare the ingredients, chop the onion, chilli and coriander. Dice the chicken, grate the ginger and mince the garlic. Then make the marinade by mixing the lime juice and tandoori powder together in a small bowl.
  2. Rub the marinade into the chicken breast and leave to marinate in the fridge for 1 hour.
  3. For the sauce, heat the butter in a large pan, then add the chicken pieces and fry for 4-5 minutes until sealed and browned.
  4. Add the onion, red chilli, garlic and ginger and fry for a further 2-3 minutes.
  5. Stir though the spices, then add the chopped tomatoes and simmer for 8-10 minutes.
  6. Make sure the chicken is cooked all the way through, then remove the pan from the heat.
  7. Whilst the chicken is cooking, make the naan bread. Add all of the naan bread ingredients, except the nigella seeds and coconut oil to a food processor, and blend to form a thick paste.
  8. Stir the nigella seeds through the paste and heat the coconut oil in a non-stick frying pan.
  9. Add a large spoonful of the paste to the pan, then wet your fingers and gently press the paste to spread it out in the pan.
  10. Fry each naan for 1-2 minutes, then flip using a spatula and cook for another 1-2 minutes on the other side.
  11. Stir the double cream through the butter chicken and garnish with the fresh coriander.
  12. Serve the butter chicken with the naan breads.

 Nutritional values per serving

Calories 708 kcal |Carbohydrates 25g |Total Fat 49g |Protein 36g|

Easy Cheesy Bell Pepper Nachos (v)

This fakeaway is ideal for those nights when you don’t fancy cooking much as it takes less than half an hour to prepare.

Prep time 10 minutes
Cook time 15 minutes
Serves 2

 Ingredients
2 tbsp Olive Oil
4 Medium Peppers
¼ tsp Ground Cumin
¼ tsp Chilli Powder
½ tsp Garlic Powder
Salt & Pepper, to taste
100g Cheddar Cheese
40g Jalapeños (optional)
1 Medium Tomato
1 Medium Avocado
2 Cloves of Garlic
Juice of ½ Lime
100g Sour Cream

Preparation Method

  1. Preheat oven to 200°C/180°C fan (390°F/350°F fan) and line a baking tray with baking paper and lightly cover with oil.
  2. Cut peppers into wedges and place in a bowl with the cumin, olive oil, chilli powder and garlic powder. Season with salt and pepper.
  3. Lay wedges onto the baking tray, cut side facing up and bake for 10 minutes, or until the peppers are tender.
  4. Remove from the oven and grate the cheddar cheese then sprinkle over ½ the cheese and all of the jalapeños. Bake for a further 5 minutes.
  5. Whilst the peppers are in the oven combine the diced tomatoes, mashed avocado, crushed garlic and lime juice and season with salt and pepper.
  6. Remove peppers from the oven and fill with the avocado and tomato filling. Top with the sour cream and the remaining cheese. Serve and enjoy!

 Nutritional values per serving
Calories 681 kcal|Carbohydrates 23g|Total Fat 57g|Protein 20g|

Homemade Burgers with Low Carb Buns

Get creative and add any of your favourite low carb toppings, we love bacon, lettuce, tomato, avocado and cheddar cheese. 

Prep time 30 minutes
Cook time 30 minutes
Makes 4

Ingredients

For the buns:
2 Large Eggs
50g Soft Cheese
¼ tsp Salt 
¼ tsp Cream of Tartar

For the burgers:
500g Beef Mince
1 tsp Dijon Mustard
1 Large Egg
½ tsp Garlic Powder
½ tsp Onion Powder
Salt and Pepper, to season
2 tbsp Olive Oil

Preparation method

  1. First begin by making the buns, preheat the oven to 200°C/180°C fan (390°F/350°F fan) and line a baking tray with greaseproof paper.
  2. Separate the eggs and place the egg whites and egg yolks into separate bowls.
  3. Add the soft cheese and salt to the egg yolks and then beat using an electric whisk.
  4. Add the cream of tartar to the egg whites and whisk until soft peaks form.
  5. Carefully fold in the egg whites into the beaten egg yolk mixture. Then spoon the mixture onto the lined baking tray and make 8 even circles.
  6. Bake for 20-25 minutes or until golden brown. Remove the buns and leave to cool.
  7. To make the burgers, add the mince, mustard, egg, garlic powder and onion powder into a bowl then season with the salt and pepper. Mix together until combined.
  8. Use your hands to create 4 evenly sized patties then set aside.
  9. Heat the olive oil in a large frying pan and then fry the burger patties for 4-5 minutes on each side or until cooked through. Use a spatula to gently press down on the burgers whilst cooking.
  10. Serve in between two of the low carb buns with your choice of toppings!

Nutritional values per serving

Calories 435 kcal|Carbohydrates 1g|Total Fat 37g|Protein 30g|

Chicken Souvlaki with Mint Tzatziki

For a vegetarian version why not try making this dish using cubes of halloumi instead of chicken, or low carb vegetables such as courgette, red pepper or mushrooms.

Prep time 40 minutes
Cook time 15-20 minutes
Serves 6

Ingredients

For the chicken souvlaki:
60ml Olive Oil
2 tbsp Lemon Juice
2 Garlic Cloves
1 tsp Dried Oregano
1 tsp Dried Thyme
1 tbsp Red Wine Vinegar
Salt and Pepper, to taste
650g Chicken Breast

For the tzatziki:
50g Cucumber
1 tbsp Fresh Mint
1 Garlic Clove
170g Greek Yoghurt
1 tbsp Lemon Juice
Salt, to taste

Preparation method

  1. First prepare the marinade by adding the olive oil, lemon juice, minced garlic, oregano, thyme and red wine vinegar into a plastic resealable bag. Season with the salt and pepper then seal and shake.
  2. Dice the chicken breasts and add to the bag then seal and shake to coat. Leave the chicken to marinate in the fridge for 30 minutes.
  3. Preheat the oven to 200°C/180°C fan (390°F/350°F fan) and line a baking tray with greaseproof paper.
  4. Whilst the chicken is marinating, prepare the tzatziki, grate the cucumber, chop the mint and mince the garlic. Then combine the Greek yoghurt, cucumber, mint, lemon juice and garlic in a bowl. Season with salt and refrigerate until ready to serve.
  5. Remove the chicken from the bag and discard the marinade. Thread the chicken onto 6 wooden skewers and arrange on the baking tray.
  6. Cook for 15-20 minutes or until the juices run clear, turning halfway through cooking, or alternatively cook on a barbeque.
  7. Serve alongside the tzatziki and a large green salad.

Nutritional values per serving

Calories 243 kcal|Carbohydrates 2g|Total Fat 13g|Protein 29g|

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