Keto Side Dishes for Bacon, Asparagus, and Ribeye: A Low-Carb Feast

There’s something magical about a perfectly cooked ribeye, crispy bacon, and tender asparagus. It’s a meal that feels indulgent yet wholesome, rich yet balanced. But what about the sides? When you’re following a keto diet, the usual suspects like mashed potatoes and dinner rolls are off the table. So, what do you serve alongside this carnivorous delight? I’ve been experimenting in my Nashville kitchen, trying to find the perfect keto side dishes that complement these stars without stealing the show.

I remember the first time I tried to pair a ribeye with keto sides. I was newly relocated from the Bay Area, still getting used to the Southern culinary scene. I threw together a quick cauliflower mash and called it a day. It was… fine. But fine isn’t good enough when you’re dealing with a beautifully marbled ribeye. Over time, I’ve learned that keto sides need to be more than just low-carb fillers—they should enhance the meal, adding texture, color, and complementary flavors.

In this article, we’re going to explore a variety of keto side dishes that work beautifully with bacon, asparagus, and ribeye. We’ll look at everything from simple vegetable preparations to more complex dishes that can stand on their own. Whether you’re a seasoned keto veteran or just starting your low-carb journey, you’ll find ideas here to elevate your next steak night. And who knows? You might even discover a new favorite side dish that becomes a regular in your meal rotation.

But before we dive in, let’s talk about what makes a good keto side dish. It’s not just about being low in carbs—it’s about creating balance on the plate. You want something that contrasts with the richness of the ribeye, maybe cuts through the saltiness of the bacon, or complements the earthiness of the asparagus. Texture plays a big role too—a creamy side can be wonderful, but sometimes you crave something with a bit of crunch. And of course, color matters; a plate full of brown and green can benefit from a pop of something brighter.

Understanding the Keto Plate Balance

When I first started cooking keto, I made the mistake of thinking that as long as something was low-carb, it would work as a side. I quickly learned that’s not the case. A good keto plate needs balance just like any other meal. You’ve got your main protein— in this case, the ribeye and bacon— and your vegetable component, which here is the asparagus. The sides need to complement these elements without overwhelming them.

I think about it like this: the ribeye is rich and meaty, the bacon is salty and crispy, and the asparagus is earthy and slightly bitter. So, what do we need to balance that? Maybe something creamy to contrast with the crispy bacon, something acidic to cut through the richness of the ribeye, or something sweet to balance the bitterness of the asparagus. It’s a bit of a puzzle, but that’s what makes it fun.

Is this the best approach? Let’s consider some specific examples. If you’re serving a particularly fatty cut of ribeye, you might want a lighter side to balance it out. Maybe a simple cucumber salad with a tangy dressing. On the other hand, if your asparagus is on the thinner, more delicate side, you might want a heartier side to stand up to it. Perhaps some roasted radishes that mimic the texture of potatoes.

I’m torn between thinking that sides should always contrast with the main dish and the idea that sometimes they should complement it. But ultimately, I think it’s about creating a harmonious plate where each element has its place. The sides shouldn’t be an afterthought—they should be an integral part of the meal.

The Role of Texture in Keto Sides

Texture is something we often overlook when planning a meal, but it’s crucial to the eating experience. Think about the textures we’re already working with in our main dishes: the ribeye has that beautiful crust with a tender interior, the bacon is crispy, and the asparagus can range from snappy to silky depending on how it’s cooked. Our sides should add to this textural symphony, not repeat the same notes.

Maybe I should clarify what I mean by texture. It’s not just about whether something is soft or hard—it’s about the mouthfeel, the way the food interacts with your teeth and tongue. A creamy side like mashed cauliflower can be wonderful, but if everything else on the plate is soft, you might want to add something with more bite, like a slaw or a salad with lots of crunchy vegetables.

Color Considerations for Plating

We eat with our eyes first, as the saying goes, and that’s especially true when you’re serving a meal with such visually appealing components as ribeye and asparagus. The deep brown of the seared steak, the bright green of the asparagus, and the rich reddish-brown of the bacon create a beautiful palette. But it’s mostly warm colors and greens. Adding a side with a different color can make the plate pop.

Think about adding something white—like a cauliflower puree—or something with a bright color, like a red pepper slaw. Even a simple sprinkle of fresh herbs can add that needed contrast. And don’t forget about the plate itself! A white plate can make colors stand out, while a dark plate can make the meal feel more dramatic.

Simple Vegetable Sides

Sometimes, the best sides are the simplest. When you have a beautifully cooked ribeye, you don’t want to overwhelm it with complex flavors. Simple vegetable sides can be the perfect accompaniment, adding freshness and color to the plate without competing with the main event.

One of my go-to simple sides is garlic butter green beans. They’re quick to make, packed with flavor, and their bright green color looks stunning next to a seared ribeye. Plus, the slight crunch of properly cooked green beans adds a nice textural contrast to the meal.

Another favorite is roasted Brussels sprouts. When roasted until crispy, they develop a nutty flavor that pairs wonderfully with bacon. And their round shape can be a nice contrast to the linear asparagus spears. I like to toss them with a bit of olive oil, salt, and pepper, and roast at a high temperature until they’re crispy on the outside and tender on the inside.

Sautéed Mushrooms with Herbs

Mushrooms are one of those vegetables that seem almost meaty, which makes them a great companion to steak. They soak up flavors beautifully, and their earthy taste complements both the ribeye and the asparagus. I like to sauté them in a mix of butter and olive oil with some fresh herbs like thyme or rosemary.

The key to great sautéed mushrooms is not to crowd the pan. They release a lot of moisture, and if the pan is too full, they’ll steam instead of brown. Cook them in batches if you need to, and don’t stir them too much—let them develop that beautiful golden color.

Grilled Zucchini with Lemon

Grilled zucchini is another simple side that can be surprisingly delicious. The grill adds a smoky flavor that works well with the char on the ribeye, and a squeeze of lemon at the end brightens up the whole plate. Plus, the grill marks look impressive, making your meal feel restaurant-quality.

To prepare, slice the zucchini lengthwise into planks, brush with olive oil, and season with salt and pepper. Grill over medium-high heat until tender and marked by the grill. Finish with a squeeze of lemon and maybe some fresh herbs if you’re feeling fancy.

Creamy and Cheesy Sides

While simple vegetable sides are great, sometimes you want something a bit more indulgent. That’s where creamy and cheesy sides come in. They can add a luxurious feel to the meal, making it seem like a special occasion even if it’s just a regular Tuesday night.

One of my favorites is creamed spinach. It’s a classic steakhouse side for a reason—the creamy, cheesy goodness pairs perfectly with a juicy ribeye. Plus, the dark green of the spinach adds a nice color contrast to the plate. I like to make mine with lots of garlic and a mix of cheeses for depth of flavor.

Another great option is cauliflower au gratin. It’s like the keto version of potatoes au gratin, and it’s just as comforting. The cauliflower provides a nice base for the creamy cheese sauce, and the topping gets beautifully browned under the broiler. It’s a bit more involved than some other sides, but it’s worth the effort.

Cauliflower Mash with Sour Cream

Cauliflower mash is probably one of the most well-known keto sides, and for good reason. It’s versatile, easy to make, and can be flavored in countless ways. My favorite version includes sour cream for tanginess and lots of butter for richness. It’s the perfect side when you’re craving something creamy and comforting.

To make it, steam or boil cauliflower florets until very tender. Drain well—this is crucial to avoid a watery mash. Then, blend with butter, sour cream, salt, and pepper until smooth. You can also add other flavors like roasted garlic, cheese, or fresh herbs.

Cheesy Bacon Brussels Sprouts

This side combines two of my favorite things: Brussels sprouts and bacon. It’s like the Brussels sprouts and bacon were meant to be together, and adding cheese just makes it even better. The saltiness of the bacon and cheese contrasts nicely with the slight bitterness of the Brussels sprouts, creating a side dish that’s full of flavor.

To make this, start by cooking your Brussels sprouts until they’re tender and slightly caramelized. I like to roast them, but you could also sauté them. Then, mix in some cooked, crumbled bacon and shredded cheese. I usually use cheddar, but any good melting cheese would work. Pop it under the broiler for a minute or two to get the cheese all melted and bubbly.

Salads and Slaws

When you’re serving a rich meal like ribeye with bacon, a fresh salad or slaw can be the perfect palate cleanser. The acidity in the dressing can cut through the fat, refreshing your mouth between bites. Plus, the crunch of fresh vegetables adds a nice textural contrast to the meal.

One of my favorite salads to serve with steak is a classic wedge salad. The cool, crisp lettuce with creamy dressing and crumbled bacon is a perfect match for a juicy ribeye. And because it’s served in wedges, it has a fun, retro feel that makes the meal feel special.

Another great option is a kale salad with lemon dressing. The slightly bitter kale stands up well to rich meats, and the bright lemon dressing cuts through the fat beautifully. Plus, kale is packed with nutrients, so you can feel good about eating it.

Cucumber and Radish Salad

This salad is all about the crunch. The cucumbers and radishes provide a refreshing contrast to the rich ribeye, and their coolness is a nice balance to the warm meat. I like to dress this salad simply with lemon juice, olive oil, salt, and pepper to let the fresh flavors shine.

To make this salad, thinly slice cucumbers and radishes—using a mandoline can give you nice, even slices. Toss them with the dressing and let it sit for a few minutes before serving to let the flavors meld. You can also add fresh herbs like dill or mint for an extra layer of flavor.

Cabbage and Carrot Slaw

This slaw is a great make-ahead side because the flavors actually get better as it sits. The cabbage and carrots provide a nice crunch, and the dressing adds a tangy element that pairs well with the steak. Plus, the bright colors look beautiful on the plate.

To make this, shred cabbage and carrots—you can use a box grater or a food processor to make quick work of it. Then, toss with a dressing made from mayo, a bit of vinegar, and some sweetener if you like. Let it sit in the fridge for at least an hour before serving to let the flavors develop.

Egg-Based Sides

Eggs might not be the first thing you think of when planning sides for a steak dinner, but they can be a delicious addition. They’re rich and protein-packed, which makes them a satisfying side. Plus, they can be prepared in so many ways that there’s always a new variation to try.

One of my favorite egg sides is deviled eggs. They’re a bit retro, but in the best way possible. The creamy yolk filling is rich and indulgent, and the slight tang from the mustard or vinegar cuts through the fat of the ribeye. Plus, they’re fun to eat and can be made ahead of time.

Another great option is a simple frittata. It’s like a crustless quiche, and you can fill it with whatever vegetables and cheeses you have on hand. It’s a great way to use up leftovers, and it’s hearty enough to stand up to a big steak dinner.

Cheesy Scrambled Eggs

Scrambled eggs might seem like a breakfast food, but they can be a delicious side at any time of day. When made with plenty of butter and cheese, they’re rich and creamy, which makes them a great companion to steak. Plus, the soft texture of the eggs contrasts nicely with the chew of the ribeye.

To make these, cook your eggs low and slow in plenty of butter, stirring constantly to create small, soft curds. When they’re almost done, stir in some shredded cheese and let it melt. Season with salt and pepper, and maybe a dash of hot sauce if you like a little heat.

Bacon and Egg Salad

This salad combines two breakfast favorites into a side that’s perfect for dinner. The bacon adds a smoky, salty element, and the eggs add richness. Tossed with some greens and a tangy dressing, it’s a side that could almost be a meal on its own.

To make this, cook your bacon until crispy, then crumble it. Hard-boil some eggs, then chop them. Toss both with your favorite greens— I like a mix of spinach and arugula—and a simple vinaigrette. The key is to keep the dressing light so it doesn’t overpower the other flavors.

Unique and Unexpected Sides

While there’s nothing wrong with classic sides, sometimes it’s fun to try something a little different. These unique sides can add an element of surprise to your meal, making it feel special and exciting. They might take a bit more effort, but the payoff is worth it.

One of my favorite unique sides is jicama fries. Jicama is a root vegetable that’s low in carbs but high in fiber, making it a great keto option. When cut into fries and baked, it develops a nice crisp texture that’s perfect for dipping. Plus, the slightly sweet flavor is a nice contrast to the savory steak.

Another great option is stuffed avocados. The creamy avocado is the perfect base for all sorts of fillings, from seafood to vegetables to cheese. Plus, they’re packed with healthy fats, which makes them a great keto side. And let’s be honest, anything served in an avocado half just looks impressive.

Jicama Fries with Spicy Mayo

These fries are a great alternative to traditional potato fries. The jicama holds up well to baking, developing a crisp exterior while staying tender inside. And the spicy mayo adds a kick that pairs well with the rich ribeye.

To make these, peel the jicama and cut it into fry shapes. Toss with olive oil, salt, and pepper, then bake at a high temperature until crispy. For the mayo, mix together mayonnaise, hot sauce, and a bit of lime juice. Serve the fries hot with the mayo for dipping.

Stuffed Avocados with Shrimp

These stuffed avocados are like a little party on your plate. The creamy avocado pairs beautifully with the tender shrimp, and the filling can be customized to your liking. Plus, they add a pop of color to the plate that makes the whole meal feel more vibrant.

To make these, halve avocados and remove the pits. Fill the centers with a mixture of cooked shrimp, diced vegetables, and a creamy dressing—maybe something with mayo or sour cream. You can also add cheese and broil them for a minute to get a nice melted top.

Planning Your Keto Steak Dinner

Now that we’ve explored a variety of keto side dishes, let’s talk about how to plan your meal. The key is to think about balance—not just in terms of flavors and textures, but also in terms of preparation. You don’t want to be stuck in the kitchen while everyone else is enjoying their meal.

One strategy is to choose sides that can be made ahead of time. Things like slaws, salads, and deviled eggs can all be prepared in advance, leaving you free to focus on cooking the steak to perfection. Just be sure to consider how the sides will hold up—some things are best served fresh, while others actually get better as they sit.

Another thing to consider is the cooking methods. If you’re grilling your ribeye, it might make sense to grill your vegetable sides as well to minimize the number of pots and pans you’re dealing with. On the other hand, if you’re cooking indoors, you might want to choose sides that can be made in the same oven as your steak.

Timing Your Meal

Timing is everything when it comes to serving a great meal. You want everything to be hot and ready at the same time, but that can be a challenge when you’re dealing with multiple components. The key is to think about what can be made ahead and what needs to be done last minute.

For example, your ribeye will need to rest after cooking, which gives you a window to finish up any last-minute sides. Things like sautéed mushrooms or grilled zucchini can be cooked quickly while the steak rests. On the other hand, sides like cauliflower mash or creamed spinach can be made ahead and reheated gently before serving.

Portion Sizes

When planning your meal, don’t forget to think about portion sizes. A ribeye is a substantial piece of meat, so you might not need as much of the sides as you would with a lighter main. Plus, many keto sides are rich and filling, so a little can go a long way.

I usually aim for about 2-3 sides with a steak dinner, depending on the size of the steak and the heartiness of the sides. For example, if I’m serving a large ribeye, I might just do a simple vegetable side and a small portion of something creamy. But if the steak is on the smaller side, I might add a third side to round out the meal.

Conclusion: Building Your Perfect Keto Steak Dinner

Creating the perfect keto steak dinner is all about balance. You want sides that complement the rich, meaty flavors of the ribeye and bacon, while also adding their own unique elements to the meal. Whether you prefer simple vegetable sides, creamy and cheesy indulgences, fresh salads, or something more unique, there’s a keto side out there that will make your steak dinner shine.

Remember, the best meals are the ones that bring joy to the table. Don’t be afraid to experiment with different sides and find what works best for you and your family. And who knows? You might just discover a new favorite side dish that becomes a regular in your meal rotation.

So, the next time you’re planning a steak dinner, think beyond the usual sides. Embrace the world of keto cooking and all the delicious possibilities it offers. Your taste buds—and your waistline—will thank you.

FAQ

Q: Can I prepare any of these sides ahead of time?
A: Absolutely! Many of these sides can be made ahead. Slaws and salads often taste better after sitting for a while. Cauliflower mash and creamed spinach can be reheated gently. Deviled eggs and stuffed avocados can be assembled a few hours ahead. Just consider the texture—some things are best served fresh.

Q: What’s the best way to reheat keto sides?
A: It depends on the side. For creamy dishes like cauliflower mash, reheat gently in a saucepan with a splash of cream or broth to maintain creaminess. For crispy items like jicama fries, a quick stint in a hot oven can help restore some crunch. Most sides can be reheated in the microwave, but the texture might suffer.

Q: How do I keep my sides keto-friendly when dining out?
A: When eating out, look for simple vegetable sides or salads without sugary dressings. Ask for butter or olive oil instead of sauces. Many restaurants are happy to accommodate special requests. When in doubt, a simple side of steamed vegetables with butter is usually a safe bet.

Q: Are there any keto sides that pair particularly well with red wine?
A: Many keto sides pair beautifully with red wine. Creamy sides like cauliflower au gratin or cheesy Brussels sprouts can stand up to bold reds. Earthy sides like sautéed mushrooms complement the earthy notes in many red wines. And the acidity in a simple salad can help cut through both the fat of the steak and the tannins in the wine.

@article{keto-side-dishes-for-bacon-asparagus-and-ribeye-a-low-carb-feast,
    title   = {Keto Side Dishes for Bacon, Asparagus, and Ribeye: A Low-Carb Feast},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/keto-side-dishes-for-bacon-asparagus-ribeye/}
}