Can I do keto as a vegetarian?

Vegetarian keto (sometimes called "vegeto" lol) is absolutely doable — I've been doing it for 9 months. Here's how:

Your protein sources: Eggs (incredible macro profile, incredibly versatile), full-fat Greek yogurt, cottage cheese, cheese of all kinds, cream cheese, tofu (firm and extra-firm are low carb — check the label), tempeh (higher carb, use sparingly), seitan if you're not gluten-sensitive.

Your fat sources: Butter, heavy cream, olive oil, avocado oil, coconut oil, nuts and nut butters (macadamia, walnut, almond — watch quantities), avocados, full-fat dairy across the board.

Your vegetables: All leafy greens, broccoli, zucchini, cauliflower, bell peppers, mushrooms, asparagus, cucumber, celery.

Challenges: protein is harder to hit without meat. Aim for 3-4 eggs per meal, combine with cottage cheese or Greek yogurt, and don't be afraid of egg-heavy meals.

Tofu is genuinely underrated in vegetarian keto. Firm tofu pan-fried in butter until crispy, seasoned aggressively = genuinely delicious and very keto. Silken tofu blended makes excellent keto "puddings" or sauce bases. Get comfortable with tofu in all its forms.

Egg-based meals that don't feel like "just eggs": shakshuka with low-carb tomatoes and feta, frittata with all kinds of vegetables and cheese, egg salad with avocado, cloud bread (eggs + cream cheese baked), crustless quiche with whatever vegetables you like.

Harder but doable. The main challenge is hitting adequate protein without overcounting carbs — many plant proteins come with carbohydrates attached. Tracking is more important for vegetarian keto than carnivore keto for this reason. Cronometer is better than MyFitnessPal for accuracy on this.