Searching for delicious low-carb dinners that don’t sacrifice flavor? You’ve come to the right place! Ground pork is the perfect keto-friendly protein—versatile, affordable, and packed with savory goodness. Whether you’re craving quick weeknight meals or cozy comfort food, these 18 flavorful recipes will keep your taste buds happy and your carb count low. Let’s dive into these mouthwatering dishes that make healthy eating anything but boring!
Spicy Keto Pork Lettuce Wraps
My husband declared war on carbs last month, and these spicy keto pork lettuce wraps have become our go-to weeknight victory meal—they’re so flavorful, you won’t miss the rice or tortillas one bit.
Ingredients
– 1 lb ground pork (or ground turkey for a leaner option)
– 1 tbsp avocado oil (or any neutral oil)
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp coconut aminos (or soy sauce if not strict keto)
– 1 tbsp sriracha (adjust to spice preference)
– 1 tsp rice vinegar
– 1/2 tsp sesame oil
– 8 large butter lettuce leaves (rinsed and patted dry)
– 1/4 cup chopped green onions
– 1 tbsp sesame seeds
Instructions
1. Heat avocado oil in a large skillet over medium-high heat until it shimmers.
2. Add diced yellow onion and cook for 3–4 minutes, stirring occasionally, until translucent.
3. Add ground pork, breaking it up with a spatula, and cook for 6–8 minutes until no pink remains.
4. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Pour in coconut aminos, sriracha, rice vinegar, and sesame oil, stirring to coat the pork evenly.
6. Reduce heat to low and simmer the mixture for 4–5 minutes until the sauce thickens slightly.
7. Arrange butter lettuce leaves on a serving platter, cupping them to hold the filling.
8. Spoon the pork mixture evenly into each lettuce leaf.
9. Top with chopped green onions and a sprinkle of sesame seeds.
10. Serve immediately while the pork is warm and the lettuce is crisp.
Keeping these wraps light yet satisfying is key—the cool, crunchy lettuce contrasts beautifully with the savory, spicy pork, and I love serving them with extra sriracha for dipping or a side of quick-pickled radishes for added zing.
Creamy Garlic Parmesan Pork Meatballs
Keeping my family fed during busy weeknights means I’m always on the hunt for recipes that feel fancy but come together without a fuss. That’s exactly why these Creamy Garlic Parmesan Pork Meatballs have become a regular in our dinner rotation—they’re the kind of comforting, flavorful dish that makes everyone think you spent hours in the kitchen, even on those nights when you’re scrambling to get food on the table. I first whipped these up during a chaotic Tuesday when my pantry was looking sparse, and now they’re a requested favorite.
Ingredients
– 1 lb ground pork (or substitute with ground turkey for a leaner option)
– 1/2 cup breadcrumbs (I like panko for extra crispiness)
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 1 large egg, lightly beaten
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 4 cloves garlic, minced (use more if you’re a garlic lover like me)
– 1 cup heavy cream
– 1/2 cup chicken broth (low-sodium works best to control saltiness)
– 1 tsp dried oregano (fresh basil is a great swap in summer)
– 1/2 tsp red pepper flakes (omit if sensitive to spice)
– Salt and black pepper, to taste
Instructions
1. In a large mixing bowl, combine 1 lb ground pork, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large beaten egg, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Use your hands to mix the ingredients until just combined, being careful not to overwork the meat to keep the meatballs tender.
3. Shape the mixture into 1-inch meatballs, rolling them gently between your palms to form even spheres.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the meatballs in the skillet in a single layer, leaving space between them to ensure proper browning.
6. Cook the meatballs for 3-4 minutes per side, turning them with tongs until they develop a golden-brown crust on all sides.
7. Transfer the browned meatballs to a clean plate, leaving any rendered fat in the skillet.
8. Reduce the heat to medium and add 4 cloves minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
9. Pour in 1 cup heavy cream and 1/2 cup chicken broth, using a whisk to scrape up any browned bits from the bottom of the pan for extra flavor.
10. Stir in 1 tsp dried oregano and 1/2 tsp red pepper flakes, then bring the sauce to a gentle simmer.
11. Return the meatballs to the skillet, spooning the sauce over them to coat evenly.
12. Cover the skillet and simmer for 8-10 minutes, until the meatballs reach an internal temperature of 160°F on an instant-read thermometer.
13. Remove the skillet from heat and stir in an additional 2 tbsp grated Parmesan until melted into the sauce.
14. Let the meatballs rest in the sauce for 2 minutes to allow the flavors to meld before serving.
Rich, velvety sauce clings to each tender meatball, creating a luxurious texture that pairs beautifully with the savory garlic and Parmesan notes. I love serving these over a bed of zucchini noodles for a low-carb option, or spooning them atop creamy polenta to soak up every last drop of that incredible sauce.
Keto Pork-Stuffed Bell Peppers
Belly up to the counter, friends—I’ve got a keto-friendly twist on stuffed peppers that’s become my go-to weeknight lifesaver. Last Tuesday, after a long day of recipe testing, I whipped these up with some ground pork and colorful bell peppers I had lingering in the fridge, and my family practically licked their plates clean. It’s one of those dishes that feels indulgent but keeps you right on track with your health goals.
Ingredients
– 4 large bell peppers, any color (halved lengthwise and seeded)
– 1 lb ground pork (or ground turkey for a leaner option)
– 1 cup shredded mozzarella cheese (divided, part for filling and part for topping)
– 1/2 cup cauliflower rice (fresh or frozen, thawed if frozen)
– 1/4 cup diced onion (yellow or white)
– 2 cloves garlic, minced
– 1 tbsp olive oil (or avocado oil)
– 1 tsp Italian seasoning
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/4 cup sugar-free marinara sauce (optional, for extra moisture)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Cut each bell pepper in half lengthwise, remove the seeds and membranes, and arrange them cut-side up in the prepared baking dish.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the diced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Add the ground pork to the skillet, breaking it up with a spoon, and cook until no pink remains, about 5-7 minutes.
7. Drain any excess grease from the skillet using a spoon or by tilting the pan carefully.
8. Mix in the cauliflower rice, Italian seasoning, salt, black pepper, and 3/4 cup of the shredded mozzarella cheese until well combined.
9. Spoon the pork mixture evenly into each bell pepper half, pressing down lightly to pack it in.
10. Top each stuffed pepper with the remaining 1/4 cup of mozzarella cheese.
11. Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
13. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Let these peppers cool just enough to handle—the first bite reveals a juicy, savory filling that’s perfectly balanced by the tender-crisp bell pepper shell. I love serving them with a side of zesty arugula salad to cut through the richness, or you can crumble a bit of crispy bacon on top for extra texture.
Zucchini Noodles with Ground Pork Bolognese
Keeping my kitchen organized while cooking is my secret weapon, and this zucchini noodles with ground pork bolognese has become my go-to weeknight dinner that feels fancy but comes together in under 30 minutes. I first discovered this dish when my garden overflowed with zucchini last summer, and now it’s the recipe my friends request most often.
Ingredients
– 2 medium zucchinis, spiralized (about 4 cups)
– 1 lb ground pork (85% lean works best)
– 1 yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to heat preference)
– 1/4 cup fresh basil, chopped
– 1/2 cup grated Parmesan cheese
– Salt and black pepper (start with 1 tsp salt, 1/2 tsp pepper)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, 3-4 minutes, stirring occasionally.
3. Add minced garlic and cook until fragrant, 30 seconds, stirring constantly to prevent burning.
4. Add ground pork, breaking it up with a wooden spoon, and cook until no pink remains, 5-6 minutes.
5. Drain excess fat from the skillet, leaving about 1 tablespoon for flavor.
6. Stir in crushed tomatoes, oregano, red pepper flakes, salt, and black pepper.
7. Reduce heat to low and simmer the sauce uncovered for 15 minutes, stirring every 5 minutes to prevent sticking.
8. While sauce simmers, spiralize zucchinis using a spiralizer or vegetable peeler.
9. Pat zucchini noodles dry with paper towels to remove excess moisture.
10. Add zucchini noodles to the skillet and toss with the sauce.
11. Cook for 2-3 minutes until noodles are tender but still have bite, stirring gently.
12. Remove from heat and stir in fresh basil.
13. Serve immediately topped with grated Parmesan cheese.
Perfectly balanced between hearty and light, the zucchini noodles retain just enough crunch to contrast the rich pork bolognese, while the fresh basil brightens every bite. I love serving this in shallow bowls with extra Parmesan for sprinkling, and it pairs wonderfully with a simple arugula salad for a complete meal that always satisfies.
Cheesy Keto Pork Casserole
A cozy, comforting dinner that satisfies those cheesy cravings while keeping things low-carb—this Cheesy Keto Pork Casserole has become my go-to on busy weeknights when I want something hearty without the guilt. I first whipped it up last fall when my family was begging for something warm and cheesy, and now it’s a regular in our rotation because it’s so simple to throw together with pantry staples. Honestly, it’s the kind of dish that makes you forget you’re even eating keto!
Ingredients
– 1 lb ground pork (or substitute ground turkey for a lighter option)
– 1 medium head cauliflower, cut into small florets (about 4 cups)
– 1 cup heavy cream
– 2 cups shredded cheddar cheese (sharp works best for flavor)
– 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 2 tbsp olive oil (or avocado oil for higher heat)
– 1 tsp paprika (smoked paprika adds a nice depth)
– 1/2 tsp dried thyme (or fresh if you have it)
– Salt and black pepper to taste (start with 1/2 tsp salt and adjust later)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add the ground pork to the skillet, breaking it up with a spatula, and cook for 6–8 minutes until no pink remains.
6. Sprinkle the paprika, dried thyme, salt, and black pepper over the pork mixture, stirring to combine evenly.
7. Transfer the cooked pork mixture to the prepared baking dish, spreading it into an even layer.
8. In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the cauliflower florets for 5–6 minutes until slightly tender.
9. Tip: Sautéing the cauliflower first helps it cook evenly in the casserole and prevents sogginess.
10. Spread the sautéed cauliflower evenly over the pork layer in the baking dish.
11. In a medium bowl, whisk together the heavy cream, 1 1/2 cups of cheddar cheese, and Parmesan cheese until well combined.
12. Pour the cheese sauce evenly over the cauliflower and pork layers, making sure to cover most of the surface.
13. Sprinkle the remaining 1/2 cup of cheddar cheese on top for a golden, bubbly finish.
14. Tip: For extra crispiness, let the casserole sit at room temperature for 5 minutes before baking to ensure even heating.
15. Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly with lightly browned edges.
16. Tip: Check at the 20-minute mark—if the top isn’t browning, switch to broil for 1–2 minutes, but watch closely to avoid burning.
17. Remove the casserole from the oven and let it rest for 5–10 minutes before serving to allow the layers to set.
Nothing beats digging into this casserole straight from the oven—the creamy, cheesy sauce clings to every bite of tender pork and cauliflower, with a hint of smokiness from the paprika that just warms you up. Next time, try topping it with crispy bacon bits or serving it alongside a simple arugula salad for a fresh contrast. My kids love it scooped over zucchini noodles, making it a versatile star on any keto table!
Asian-Inspired Pork Stir-Fry with Cauliflower Rice
Finally, after a long day of recipe testing and photographing, I found myself craving something quick yet satisfying—something that wouldn’t keep me in the kitchen for hours. This Asian-Inspired Pork Stir-Fry with Cauliflower Rice became my go-to weeknight hero, born from one of those “what’s in the fridge?” moments that turned into a regular craving. It’s the kind of dish that makes you feel like you’ve ordered takeout, but with the satisfaction of knowing exactly what went into it.
Ingredients
– 1 lb ground pork (or substitute with ground chicken for a lighter option)
– 4 cups riced cauliflower (fresh or frozen, no need to thaw if frozen)
– 2 tbsp vegetable oil (or any neutral oil like canola)
– 3 cloves garlic, minced (use more if you love garlic like I do)
– 1 tbsp fresh ginger, grated (keep the peel on while grating for easier handling)
– 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
– 2 tbsp rice vinegar
– 1 tbsp honey (or maple syrup for a vegan alternative)
– 1 tsp sesame oil (don’t skip this—it adds authentic flavor)
– 1/2 tsp red pepper flakes (adjust based on your heat preference)
– 2 green onions, sliced (reserve some for garnish)
– 1 cup frozen peas and carrots mix (no need to thaw)
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the ground pork to the skillet and cook for 5-7 minutes, breaking it up with a spatula until no pink remains and it’s lightly browned.
3. Tip: If there’s excess fat, drain it off for a less greasy stir-fry, but leave about 1 tablespoon for flavor.
4. Push the pork to one side of the skillet and add the remaining 1 tablespoon of vegetable oil to the empty space.
5. Add the minced garlic and grated ginger to the oil and sauté for 30 seconds until fragrant, being careful not to burn them.
6. Stir the pork together with the garlic and ginger until well combined.
7. Pour in the soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes, stirring to coat the pork evenly.
8. Add the frozen peas and carrots mix and cook for 3-4 minutes, stirring occasionally, until the vegetables are tender but still crisp.
9. Tip: For extra crunch, toss in a handful of snap peas or bell peppers if you have them on hand.
10. Meanwhile, in a separate non-stick skillet, heat the riced cauliflower over medium heat for 5-7 minutes, stirring frequently, until it’s tender and any moisture has evaporated.
11. Tip: Avoid overcrowding the cauliflower—cook it in batches if needed to prevent steaming instead of sautéing.
12. Stir the sliced green onions into the pork mixture and cook for 1 final minute.
13. Serve the pork stir-fry immediately over the warm cauliflower rice.
So, what makes this dish stand out? The cauliflower rice stays delightfully fluffy, soaking up the savory-sweet sauce without becoming mushy, while the pork offers a hearty, slightly spicy kick. Try topping it with a sprinkle of sesame seeds or a drizzle of sriracha for an extra layer of flavor that’ll have everyone asking for seconds.
Keto Pork and Mushroom Skillet
Usually, I’m all about quick weeknight dinners that don’t sacrifice flavor, and this keto pork and mushroom skillet has become my go-to when I want something hearty without the carb overload. Just last Tuesday, after a particularly long workday, I threw this together while chatting with my neighbor over the fence—it’s that simple and forgiving.
Ingredients
- 1 lb ground pork (or substitute with ground turkey for a leaner option)
- 2 cups sliced cremini mushrooms (baby bellas work great too)
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced (use more if you’re a garlic lover like me)
- 2 tbsp olive oil (or any neutral oil like avocado)
- 1 tsp smoked paprika (adds a nice depth)
- 1/2 tsp dried thyme (fresh thyme sprigs can be used instead)
- 1/2 cup heavy cream (for richness, but coconut cream works for dairy-free)
- 1/2 cup chicken broth (low-sodium preferred to control saltiness)
- Salt and black pepper (adjust to your preference)
- 2 tbsp chopped fresh parsley (for garnish, optional but brightens the dish)
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
- Add 1 lb ground pork to the skillet, breaking it up with a spoon, and cook until no pink remains, about 6-8 minutes.
- Sprinkle 1 tsp smoked paprika, 1/2 tsp dried thyme, salt, and black pepper over the pork, stirring to coat evenly.
- Mix in 2 cups sliced cremini mushrooms and cook until they release their liquid and soften, about 5 minutes.
- Pour in 1/2 cup chicken broth, scraping any browned bits from the bottom of the skillet with a wooden spoon.
- Reduce heat to medium-low and stir in 1/2 cup heavy cream, simmering for 3-4 minutes until the sauce thickens slightly.
- Remove the skillet from heat and garnish with 2 tbsp chopped fresh parsley before serving.
Gently spoon this skillet over cauliflower rice for a classic keto meal, or stuff it into low-carb tortillas for a quick wrap. The creamy sauce clings to every bite, with the earthy mushrooms balancing the savory pork—it’s comfort food that won’t weigh you down.
Low-Carb Pork-Stuffed Cabbage Rolls
Oh my goodness, these low-carb pork-stuffed cabbage rolls have become my absolute go-to comfort food since I started cutting back on carbs last month. I was skeptical at first—could cabbage really replace my beloved rice?—but after one bite of these savory bundles, I was completely sold. Now I make a double batch every Sunday to have ready for busy weeknights.
Ingredients
– 1 large head green cabbage (look for one that feels heavy for its size)
– 1 lb ground pork (80/20 works best for flavor)
– 1/2 cup almond flour (or pork rind crumbs for nut-free)
– 1 large egg (room temperature blends better)
– 1/4 cup grated Parmesan cheese (the powdery kind works best)
– 1 small yellow onion, finely diced (about 1/2 cup)
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 tsp red pepper flakes (optional, for heat)
– 1 1/2 cups sugar-free marinara sauce (divided)
– 1/2 cup chicken broth
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully remove 8 large outer leaves from the cabbage head, keeping them intact.
3. Blanch the cabbage leaves in the boiling water for exactly 2 minutes until pliable but not mushy.
4. Immediately transfer the blanched leaves to a bowl of ice water to stop the cooking process.
5. Pat the cooled cabbage leaves completely dry with paper towels.
6. In a large mixing bowl, combine the ground pork, almond flour, egg, Parmesan cheese, diced onion, minced garlic, oregano, smoked paprika, red pepper flakes, salt, and black pepper.
7. Mix the pork mixture with your hands until just combined—overmixing makes the filling tough.
8. Spread 1/2 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
9. Place one cabbage leaf on a clean work surface with the stem end facing you.
10. Spoon about 1/3 cup of the pork mixture onto the center of the cabbage leaf.
11. Fold the sides of the leaf inward, then roll tightly from the stem end to form a neat bundle.
12. Repeat with remaining leaves and filling, placing each roll seam-side down in the baking dish.
13. Pour the remaining 1 cup of marinara sauce evenly over the cabbage rolls.
14. Drizzle the chicken broth around the edges of the baking dish to keep everything moist.
15. Cover the dish tightly with aluminum foil.
16. Bake at 375°F for 45 minutes until the pork reaches 165°F internally.
17. Remove the foil and bake for another 15 minutes until the sauce is bubbly.
18. Let the cabbage rolls rest for 5 minutes before serving—this allows the filling to set.
Getting these cabbage rolls out of the baking dish, I love how the tender cabbage leaves hold their shape while the pork filling stays incredibly juicy. The savory pork melds beautifully with the tangy tomato sauce, creating this wonderful contrast that makes you forget it’s low-carb. Sometimes I’ll serve them over zucchini noodles or with a big green salad for a complete meal that feels indulgent but stays light.
Keto Pork Rind Nachos with Cheese and Jalapeños
Just when I thought my keto journey meant saying goodbye to crunchy, cheesy snacks forever, I discovered this game-changing recipe that satisfies all my nacho cravings without the carbs. Kicking off football season last weekend, I whipped up these pork rind nachos for my family, and even my carb-loving husband couldn’t resist reaching for seconds—proof that delicious doesn’t have to mean complicated or off-limits.
Ingredients
– 4 cups plain pork rinds (look for thick, sturdy ones that won’t crumble)
– 2 cups shredded cheddar cheese (pre-shredded works fine, but block cheese melts better)
– 1/2 cup pickled jalapeños (fresh work too, but pickled add nice tang)
– 1/4 cup sour cream (full-fat for best texture)
– 1/4 cup sliced black olives (optional, but add nice saltiness)
– 2 tbsp chopped fresh cilantro (adjust amount based on your preference)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange pork rinds in a single layer on the prepared baking sheet, making sure they’re not overlapping.
3. Sprinkle shredded cheddar cheese evenly over the pork rinds, covering most surfaces.
4. Scatter pickled jalapeños across the cheese-covered pork rinds.
5. Bake at 375°F for 5-7 minutes until cheese is completely melted and bubbly.
6. Remove from oven and immediately top with sliced black olives.
7. Dollop sour cream in small amounts across the hot nachos.
8. Sprinkle fresh cilantro over everything while still warm.
9. Serve immediately directly from the baking sheet.
Keeping these nachos crispy requires serving them right out of the oven—the pork rinds maintain their satisfying crunch while the melted cheese creates that perfect stretchy pull we all love. Try serving them with extra jalapeños on the side for heat lovers, or layer in some cooked ground beef between the pork rinds and cheese for a heartier meal that still fits your keto lifestyle.
Pork and Spinach Stuffed Portobello Mushrooms
Every time I spot those giant portobello mushrooms at the farmer’s market, I can’t resist grabbing a few—they’re like nature’s perfect little bowls just waiting to be filled with something delicious. I recently experimented with a pork and spinach stuffing that turned out so incredibly flavorful and satisfying, it’s become my new go-to for easy weeknight dinners or impressive appetizers when friends come over. There’s something so comforting about that juicy mushroom base paired with the savory filling that just hits all the right notes.
Ingredients
- 4 large portobello mushrooms, stems removed (look for caps about 4-5 inches wide)
- 1 lb ground pork (or substitute with ground turkey for a leaner option)
- 2 cups fresh spinach, roughly chopped (packed measure)
- 1/2 cup onion, finely diced (yellow or white both work well)
- 2 cloves garlic, minced (about 2 tsp)
- 1/4 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional for heat)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Using a spoon, carefully scrape out the gills from the portobello mushroom caps to create more space for stuffing.
- Brush both sides of the mushroom caps with 1 tablespoon of olive oil and place them gill-side up on the prepared baking sheet.
- Bake the mushroom caps for 8 minutes at 400°F to partially cook them—they should be slightly softened but still hold their shape.
- While mushrooms bake, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the diced onion to the skillet and cook for 3-4 minutes until translucent and fragrant.
- Add the ground pork to the skillet, breaking it up with a wooden spoon, and cook for 5-6 minutes until no pink remains.
- Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
- Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted and incorporated with the pork mixture.
- Remove the skillet from heat and stir in breadcrumbs, Parmesan cheese, oregano, salt, black pepper, and red pepper flakes until well combined.
- Divide the pork and spinach mixture evenly among the partially baked mushroom caps, packing it down slightly.
- Return the stuffed mushrooms to the oven and bake for 12-15 minutes at 400°F until the filling is golden brown and the mushrooms are tender.
Biting into these stuffed mushrooms gives you that wonderful contrast of the meaty, juicy portobello with the savory pork and spinach filling that’s perfectly seasoned. The Parmesan creates a lovely golden crust on top while keeping the interior moist and flavorful. I love serving these as a main dish with a simple side salad, or you could slice them into wedges for an elegant appetizer that always disappears quickly at parties.
Keto Pork Meatloaf with Almond Flour
Just last Tuesday, I found myself staring at another package of ground pork in my fridge, wondering how to make it exciting for my keto-loving family. This pork meatloaf with almond flour has become our new comfort food favorite—it’s so moist and flavorful that even my picky teen asks for seconds. I love how simple it is to throw together on a busy weeknight, and it reheats beautifully for lunch the next day.
Ingredients
– 1.5 lbs ground pork
– 1 cup almond flour (super-fine works best for texture)
– 1 large egg, beaten
– 1/4 cup unsweetened ketchup (or sugar-free tomato sauce)
– 2 tbsp Worcestershire sauce (check labels for hidden sugars)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt (adjust to taste)
– 1 tbsp olive oil (or avocado oil)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan with olive oil.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat until shimmering.
3. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, then remove from heat to cool slightly.
5. In a large mixing bowl, combine the ground pork, almond flour, beaten egg, Worcestershire sauce, oregano, smoked paprika, black pepper, and salt.
6. Add the cooled onion-garlic mixture to the bowl.
7. Use your hands to mix all ingredients until just combined—avoid overmixing to keep the meatloaf tender.
8. Transfer the mixture to the prepared loaf pan and press it into an even layer.
9. Spread the unsweetened ketchup evenly over the top of the meatloaf.
10. Bake at 375°F for 45–50 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
11. Let the meatloaf rest in the pan for 10 minutes before slicing—this helps the juices redistribute.
Perfectly juicy with a subtle nuttiness from the almond flour, this meatloaf holds together beautifully without being dense. I love serving thick slices alongside roasted broccoli or crumbling it over a crisp salad for a protein-packed lunch—the smoky paprika and Worcestershire give it a depth that keeps everyone coming back for more.
Spicy Sausage and Pork Stuffed Zucchini Boats
Unbelievably, I found myself with a garden overflowing with zucchini again this year – seems to happen every summer! These spicy sausage and pork stuffed zucchini boats have become my go-to solution for using up that bounty while creating a meal that feels both comforting and exciting. Honestly, they’re so good that my family now requests them even when zucchini isn’t taking over my counter space.
Ingredients
– 4 medium zucchini (about 8 inches long each)
– 1 lb spicy Italian sausage, casings removed
– 1/2 lb ground pork
– 1 cup marinara sauce (your favorite brand)
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional for extra heat)
– Salt and black pepper to season
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut each zucchini in half lengthwise and scoop out the centers using a spoon, leaving about 1/4-inch thick shells.
3. Chop the scooped zucchini flesh into small pieces and set aside.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add the diced onion and cook for 4-5 minutes until translucent and slightly golden.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the spicy Italian sausage and ground pork to the skillet, breaking it up with a wooden spoon.
8. Cook the meat mixture for 8-10 minutes until browned and cooked through, stirring occasionally.
9. Drain any excess grease from the skillet, then add the chopped zucchini flesh.
10. Cook for another 3-4 minutes until the zucchini softens.
11. Stir in the marinara sauce, dried oregano, and red pepper flakes if using.
12. Simmer the filling for 5 minutes until slightly thickened.
13. Season the filling with salt and black pepper to your preference.
14. Arrange the hollowed zucchini boats on the prepared baking sheet.
15. Spoon the meat mixture evenly into each zucchini boat, pressing down lightly.
16. Sprinkle the mozzarella cheese over the stuffed zucchini boats.
17. Top with grated Parmesan cheese for extra flavor and browning.
18. Bake in the preheated oven for 20-25 minutes until the zucchini is tender when pierced with a fork and the cheese is golden and bubbly.
19. Let the zucchini boats rest for 5 minutes before serving to allow the filling to set.
Every bite delivers that perfect contrast between the tender zucchini and the hearty, spicy filling – it’s like lasagna and stuffed peppers had the most delicious love child. I love serving these with a simple green salad to balance the richness, though they’re substantial enough to stand alone for a satisfying weeknight dinner.
Keto Pork and Egg Breakfast Scramble
Yesterday morning, I was craving something hearty but didn’t want the carb crash that usually follows my favorite breakfast dishes. That’s when I remembered this keto pork and egg scramble that’s become my weekend go-to—it keeps me full until lunch without weighing me down.
Ingredients
– 8 ounces ground pork (or substitute with ground turkey)
– 6 large eggs
– 1/4 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 2 tablespoons olive oil (or any neutral oil)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt (adjust to taste)
Instructions
1. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering, about 1 minute.
2. Add 8 ounces of ground pork to the hot skillet, breaking it apart with a spatula into small crumbles.
3. Cook the pork for 5-7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Tip: If excess fat renders out, drain all but 1 tablespoon to prevent greasiness.
5. While pork cooks, whisk 6 large eggs with 1/4 cup heavy cream in a medium bowl until fully combined and slightly frothy.
6. Reduce heat to medium and pour the egg mixture evenly over the cooked pork in the skillet.
7. Gently push the eggs from the edges toward the center with a spatula every 30 seconds as they set.
8. Tip: Avoid over-stirring to allow fluffy curds to form rather than a fine scramble.
9. When eggs are 80% set (about 3-4 minutes), sprinkle 1/2 cup shredded cheddar cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon salt over the top.
10. Continue cooking for 1-2 more minutes, folding gently, until cheese melts and eggs are fully cooked but still moist.
11. Tip: Remove from heat just before eggs look completely dry, as they’ll continue cooking off the burner.
12. Serve immediately. Buttery scrambled eggs wrapped around savory pork crumbles create a rich, satisfying texture. I love topping mine with sliced avocado or serving it in lettuce cups for extra crunch—it’s become my favorite way to start a lazy weekend morning.
Garlic Butter Pork and Green Beans Stir-Fry
Last week, I found myself staring into the fridge at 6 PM with that familiar “what’s for dinner” panic. That’s when this garlic butter pork and green beans stir-fry saved the day – it comes together faster than takeout and fills your kitchen with the most incredible aroma. I love how the green beans stay crisp-tender while the pork gets beautifully caramelized in that garlicky butter sauce.
Ingredients
– 1 lb pork tenderloin, cut into 1-inch cubes (freeze for 15 minutes for easier slicing)
– 1 lb fresh green beans, trimmed (look for slender beans for quicker cooking)
– 4 tbsp unsalted butter (divided use in steps)
– 4 cloves garlic, minced (about 1 tbsp)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp soy sauce (use tamari for gluten-free)
– 1 tsp black pepper (freshly ground preferred)
– 1/2 tsp salt (adjust to taste)
Instructions
1. Pat the pork cubes completely dry with paper towels – this helps them brown instead of steam.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add pork cubes in a single layer, working in batches if needed to avoid crowding.
4. Cook pork undisturbed for 3 minutes to develop a golden-brown crust on one side.
5. Flip each piece and cook for another 2 minutes until browned on all sides but not fully cooked through.
6. Transfer pork to a clean plate using tongs, leaving any drippings in the skillet.
7. Add remaining 1 tablespoon olive oil to the same skillet and heat for 30 seconds.
8. Add green beans and cook, stirring occasionally, for 5 minutes until bright green with some charred spots.
9. Push green beans to one side of the skillet and add 2 tablespoons butter to the empty space.
10. Once butter melts and starts foaming, add minced garlic and cook for 45 seconds until fragrant but not browned.
11. Return pork to the skillet along with any accumulated juices.
12. Add remaining 2 tablespoons butter, soy sauce, black pepper, and salt.
13. Toss everything together continuously for 2 minutes until the butter forms a glossy sauce that coats the ingredients.
14. Remove from heat when the pork reaches 145°F on an instant-read thermometer. Always check the thickest piece for food safety.
And just like that, you’ve got this incredible meal where the pork stays juicy while the green beans provide that satisfying crunch. The garlic butter sauce clings to every bite without being heavy, making it perfect over rice or even twirled with pasta for a different twist.
Keto Pork and Cauliflower Fried Rice
Whenever I’m craving takeout but trying to stay low-carb, this keto pork and cauliflower fried rice is my absolute go-to. I actually started making this after my friend Sarah challenged me to create a healthier version of our favorite Chinese takeout dish, and now it’s become a weekly staple in our house.
Ingredients
– 1 lb ground pork
– 4 cups riced cauliflower (fresh or frozen)
– 2 tbsp avocado oil (or any high-heat oil)
– 3 tbsp coconut aminos (or soy sauce if not strict keto)
– 2 large eggs, beaten
– 3 green onions, sliced (reserve some for garnish)
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/2 tsp sesame oil (for finishing)
– 1/4 tsp red pepper flakes (optional, for heat)
Instructions
1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat until shimmering.
2. Add ground pork to the hot skillet and break it apart with a spatula.
3. Cook pork for 6-8 minutes, stirring occasionally, until fully browned and no pink remains.
4. Push pork to one side of the skillet and pour beaten eggs into the empty space.
5. Scramble the eggs for 1-2 minutes until fully cooked, then mix with the pork.
6. Transfer pork and egg mixture to a clean plate and set aside.
7. Add remaining 1 tablespoon of avocado oil to the same skillet.
8. Sauté minced garlic and grated ginger for 30 seconds until fragrant.
9. Add riced cauliflower to the skillet and cook for 5-7 minutes, stirring frequently, until cauliflower is tender but not mushy.
10. Return pork and egg mixture to the skillet with the cauliflower.
11. Pour coconut aminos over the mixture and stir to combine everything evenly.
12. Cook for 2 more minutes to allow flavors to meld together.
13. Remove skillet from heat and drizzle with sesame oil.
14. Stir in sliced green onions and red pepper flakes if using.
15. Serve immediately while hot.
Seriously, the texture of this dish is incredible—the cauliflower rice holds up beautifully without getting soggy, and the combination of savory pork with that hint of sesame is just perfection. I love serving it in lettuce cups for a fun handheld meal, or sometimes I’ll top it with a fried egg for extra protein—it’s become my husband’s favorite “fakeout” dinner that feels indulgent but keeps us right on track with our health goals.
Pork and Cheese Fat Bombs
Aren’t we all looking for those perfect keto snacks that actually satisfy? As someone who’s been on and off low-carb diets for years, I’ve tried every “fat bomb” recipe out there, but these pork and cheese versions became my instant favorite after I accidentally created them during a pantry-cleaning session last month. They’re the perfect combination of savory, cheesy, and satisfyingly crispy—the kind of snack that makes you forget you’re even “dieting.”
Ingredients
– 1 lb ground pork (I prefer 80/20 for better flavor and moisture)
– 1 cup shredded cheddar cheese (freshly shredded melts better than pre-shredded)
– 1/4 cup cream cheese, softened (leave it out for 30 minutes for easier mixing)
– 2 tbsp olive oil (or avocado oil for higher heat tolerance)
– 1 tsp garlic powder (not garlic salt—we’re controlling salt separately)
– 1/2 tsp smoked paprika (adds that beautiful color and smoky depth)
– 1/4 tsp black pepper (freshly cracked gives the best flavor)
– 1/4 tsp salt (start here and adjust after mixing)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
2. In a large mixing bowl, combine the ground pork, shredded cheddar cheese, softened cream cheese, garlic powder, smoked paprika, black pepper, and salt until evenly distributed—I find using clean hands works best for this.
3. Roll the mixture into 1-inch balls, placing them about 1 inch apart on the prepared baking sheet—this spacing ensures they crisp up evenly rather than steaming each other.
4. Lightly brush each pork ball with olive oil using a pastry brush, which helps achieve that golden-brown exterior we’re after.
5. Bake at 400°F for 18-20 minutes until the pork is cooked through and the exteriors are crispy and browned—check by cutting one open to ensure no pink remains.
6. Let the fat bombs rest on the baking sheet for 5 minutes before serving, as this allows the cheese to set slightly so they hold their shape better.
You’ll love how these turn out crispy on the outside while staying incredibly moist inside, with the cheddar creating little cheesy pockets throughout. Yesterday, I served them with a quick dip made from Greek yogurt and herbs, but they’re just as fantastic crumbled over a salad for instant flavor upgrade.
Keto Pork Chili with Avocado Topping
Finally, after years of trying to perfect a keto-friendly chili that actually satisfies those cold-weather cravings, I think I’ve nailed it with this pork version. I developed this recipe last fall when my sister was visiting and insisted we needed something hearty but low-carb for our weekly football watch party. The secret is in the slow simmering and that creamy avocado topping that just melts into the bowl.
Ingredients
– 2 lbs ground pork (or ground beef if you prefer)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (8 oz) can tomato sauce
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 medium avocados, diced
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and slightly golden around the edges.
3. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add ground pork to the pot, breaking it up with a wooden spoon into small crumbles.
5. Cook pork for 8-10 minutes, stirring frequently, until no pink remains and it’s nicely browned.
6. Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the pork mixture.
7. Stir spice mixture into the meat for 1 minute until well incorporated and fragrant.
8. Pour in diced tomatoes with their juices and tomato sauce, stirring to combine everything.
9. Bring chili to a boil, then immediately reduce heat to low and cover the pot.
10. Simmer covered for 45 minutes, stirring occasionally to prevent sticking.
11. While chili simmers, dice avocados and chop fresh cilantro for the topping.
12. After 45 minutes, remove lid and check consistency – it should be thick but still saucy.
13. Ladle hot chili into bowls and top generously with diced avocado and chopped cilantro.
Perfectly balanced between hearty and fresh, this chili has that rich, meaty texture from the slow-simmered pork that pairs beautifully with the cool, creamy avocado chunks. I love how the avocado almost melts into the hot chili, creating these luxurious pockets of creaminess throughout each bite. Sometimes I’ll even add a squeeze of lime over the top for an extra zing that cuts through the richness.
Bacon-Wrapped Pork Meatballs with Sugar-Free BBQ Sauce
Zesty flavors and cozy comfort food just got a major upgrade in my kitchen this week. I was craving something savory with that perfect sweet-and-smoky balance, but wanted to keep it on the healthier side—enter these irresistible bacon-wrapped pork meatballs with a sugar-free BBQ sauce that’s become my new obsession. Trust me, these are the kind of crowd-pleasers that disappear faster than you can say “seconds, please!”
Ingredients
– 1 lb ground pork (80/20 works best for juiciness)
– 8 slices bacon, thin-cut (for easier wrapping)
– 1/4 cup almond flour (or breadcrumbs as a substitute)
– 1 large egg, lightly beaten
– 2 tbsp sugar-free ketchup (plus extra for sauce)
– 1 tsp smoked paprika (adds depth)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 cup apple cider vinegar (balances sweetness)
– 1 tbsp Worcestershire sauce (for umami kick)
– 1 tsp liquid smoke (optional, for extra smokiness)
– Salt and black pepper, to taste
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, combine the ground pork, almond flour, beaten egg, sugar-free ketchup, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Mix the ingredients gently with your hands until just combined—overmixing can make the meatballs tough.
4. Shape the mixture into 8 evenly sized meatballs, each about 1.5 inches in diameter.
5. Wrap each meatball tightly with one slice of bacon, securing the ends underneath to keep them in place during baking.
6. Arrange the bacon-wrapped meatballs on the prepared baking sheet, spacing them about 1 inch apart for even cooking.
7. Bake for 20–25 minutes, or until the bacon is crispy and the internal temperature of the meatballs reaches 160°F on a meat thermometer.
8. While the meatballs bake, whisk together the apple cider vinegar, Worcestershire sauce, liquid smoke (if using), and 2 tbsp sugar-free ketchup in a small saucepan over medium heat.
9. Simmer the sauce for 5–7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
10. Brush the warm sugar-free BBQ sauce over the baked meatballs right before serving. Seriously, these meatballs are tender with a smoky, savory punch from the bacon, and the tangy sauce cuts through the richness perfectly. I love serving them over cauliflower rice for a low-carb feast or skewered as appetizers—either way, they’re guaranteed to impress.
Summary
Deliciously diverse, these 18 keto ground pork recipes prove low-carb eating never has to be boring! Whether you’re craving comfort food or something new, there’s a flavorful dish waiting for you. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to inspire fellow keto foodies!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
