12 Tasty Low-Carb Ground Pork Recipes

I’ve been on a mission to create delicious meals that won’t send my carb count through the roof, and ground pork has become my go-to ingredient!

From spicy pork lettuce wraps that are perfect for meal prep to a cozy pork and spinach frittata that’s great for brunch, there’s just so much to love.

These low-carb recipes are quick, easy, and bursting with flavor—ideal for busy weeknights or when you want to impress at dinner.

Whether you’re in the mood for Italian-inspired zucchini boats or a comforting bowl of pork and mushroom soup, you’ll find something here that will tickle your taste buds.

Let’s get cooking and explore these tasty dishes together!

Spicy Pork Lettuce Wraps

Spicy Pork Lettuce Wraps are a delicious and healthy way to enjoy the bold flavors of Asian cuisine while sticking to a low-carb diet. This dish combines flavorful ground pork with zesty spices, fresh vegetables, and crisp lettuce leaves to create a meal that’s as satisfying as it’s nutritious. Perfect for a quick weeknight dinner or a casual gathering, these wraps allow you to enjoy a variety of textures and tastes in every bite. Each wrap is both light and filling, making it an ideal choice for those looking to indulge without overloading on carbs.

The key to creating the perfect Spicy Pork Lettuce Wraps lies in balancing the heat from the spices with the freshness of the lettuce and the crunch of the vegetables. The ground pork is seasoned with a combination of bold spices and cooked to perfection, guaranteeing that every bite is infused with flavor. Wrapped in crisp lettuce leaves, this dish isn’t only visually appealing but also incredibly easy to eat.

With a serving size suitable for 4-6 people, these wraps are excellent for sharing and are sure to become a new favorite in your low-carb recipe collection.

Ingredients (serving size: 4-6 people):

• 1 pound ground pork
• 1 tablespoon vegetable oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon chili paste or sriracha
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup water chestnuts, chopped
• 1/4 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 12 large lettuce leaves (such as iceberg or butter lettuce)

Cooking Instructions:

1. Prepare the Ingredients: Start by prepping all your ingredients. Finely dice the onion, mince the garlic, grate the ginger, and chop the vegetables. This will facilitate a smooth cooking process.
2. Cook the Pork: Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork, breaking it apart with a spatula, and cook until it’s browned and cooked through, about 5-7 minutes.
3. Sauté the Aromatics: Add the diced onion, minced garlic, and grated ginger to the skillet. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
4. Season the Pork: Stir in the soy sauce, fish sauce, chili paste, sesame oil, and rice vinegar. Mix well to combine and let the flavors meld together for 2-3 minutes.
5. Add Vegetables: Add the shredded carrots, sliced red bell pepper, and chopped water chestnuts to the skillet. Cook for an additional 3-4 minutes, allowing the vegetables to soften slightly while maintaining their crunch.
6. Finish with Greens: Stir in the sliced green onions and chopped cilantro. Season with salt and pepper to taste. Remove the skillet from heat.
7. Assemble the Wraps: To serve, spoon a generous amount of the pork mixture onto each lettuce leaf. Wrap the lettuce around the filling and enjoy immediately.

Extra Tips:

For a more intense flavor, let the cooked pork mixture sit for a few minutes before serving to allow the flavors to develop further. You can also customize these wraps by adding your favorite low-carb vegetables or substituting the pork with ground chicken or turkey.

To keep the lettuce leaves crisp, rinse them in cold water and pat dry before assembling the wraps. If you prefer more spice, feel free to add more chili paste or serve with extra sriracha on the side.

Keto Pork Stir-Fry

If you’re looking for a quick and delicious low-carb meal, this Keto Pork Stir-Fry is a perfect choice. This dish combines tender ground pork with a vibrant mix of colorful vegetables, all coated in a savory sauce that bursts with flavor. The stir-fry isn’t only low in carbohydrates but also high in protein, making it ideal for those following a ketogenic diet.

It’s a simple yet satisfying meal that can be prepared in under 30 minutes, making it perfect for busy weeknights or last-minute dinners. The beauty of this stir-fry lies in its versatility and the ease with which you can customize it to suit your taste preferences.

Whether you prefer your vegetables to be slightly crunchy or fully tender, you can adjust the cooking time to achieve the desired texture. The combination of ginger, garlic, and soy sauce creates a tantalizing aroma that will fill your kitchen, while the addition of sesame oil adds a nutty depth to the dish.

Serve this Keto Pork Stir-Fry over cauliflower rice or enjoy it on its own for a satisfying low-carb meal that everyone will love.

Ingredients (Serves 4-6):

• 1 lb ground pork
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 medium carrot, julienned
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 green onions, sliced
• Sesame seeds, for garnish (optional)

Instructions:

1. Prepare the Ingredients: Begin by washing and preparing all vegetables. Slice the red bell pepper, julienne the carrot, and cut broccoli into bite-sized florets. Set all prepared vegetables aside.
2. Cook the Pork: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the ground pork and cook, breaking it apart with a spatula, until fully browned. This should take about 5-7 minutes. Once cooked, remove the pork from the pan and set it aside.
3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the broccoli, bell pepper, snap peas, and carrot to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
4. Combine Ingredients: Return the cooked ground pork to the skillet with the vegetables. Pour in the soy sauce, sesame oil, and rice vinegar, stirring to coat the pork and vegetables evenly. Cook for another 2-3 minutes, allowing the flavors to meld together.
5. Finish and Serve: Turn off the heat and stir in the sliced green onions. Transfer the stir-fry to serving plates and garnish with sesame seeds if desired. Enjoy your Keto Pork Stir-Fry immediately, either on its own or over cauliflower rice.

Extra Tips:

To enhance the dish’s flavor, consider adding a splash of chili oil for some heat or a teaspoon of fish sauce for an umami boost. Adjust the vegetable mix based on what’s available or in season, such as adding zucchini or mushrooms for variety.

Be cautious with the soy sauce if you’re monitoring your sodium intake, and opt for low-sodium versions if needed. Finally, make sure not to overcook the vegetables for that perfect crunch and vibrant color that makes this dish both appealing and nutritious.

Pork and Cabbage Skillet

The Pork and Cabbage Skillet is a delightful low-carb meal perfect for those looking to enjoy a hearty, flavorful dish without the extra carbs. This recipe combines the savory taste of seasoned ground pork with the crispness of fresh cabbage, creating a perfect balance of textures and flavors.

In just a few steps, you’ll have a nutritious and satisfying meal that’s sure to please everyone at the table. With its simple preparation and basic ingredients, it’s a great option for a busy weeknight dinner or a relaxed weekend lunch.

This skillet dish isn’t only easy to prepare but also packed with nutrients. Cabbage is a great low-carb vegetable that provides vitamins C and K, as well as fiber. When combined with ground pork, which is a good source of protein and essential minerals, you have a well-rounded meal that’s both healthy and delicious.

The addition of aromatic spices and a hint of garlic elevates the flavors, making it a dish that even those not following a low-carb diet will enjoy.

Ingredients (Serves 4-6):

• 1.5 pounds ground pork
• 1 medium head of green cabbage, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by chopping the cabbage into bite-sized pieces and dicing the onion. Mince the garlic cloves to have them ready for cooking.
2. Cook the Pork: In a large skillet, heat the olive oil over medium-high heat. Add the ground pork and cook, breaking it apart with a spatula or wooden spoon, until it’s browned and cooked through, about 6-8 minutes.
3. Add Aromatics: Once the pork is cooked, add the diced onion and minced garlic to the skillet. Stir well and cook for an additional 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
4. Season the Pork: Sprinkle the paprika, ground black pepper, and salt over the pork mixture. If desired, add the red pepper flakes for a bit of heat. Stir everything together to evenly coat the pork with the spices.
5. Incorporate the Cabbage: Add the chopped cabbage to the skillet. Drizzle the soy sauce over the cabbage and stir well to combine. Cover the skillet with a lid and allow the cabbage to cook down for about 5-7 minutes, stirring occasionally, until it reaches your desired level of tenderness.
6. Final Touches: Remove the lid and stir the mixture again, ensuring everything is well combined. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.

Extra Tips:

To enhance the flavor, consider adding a splash of sesame oil just before serving for a nutty aroma. If you prefer a bit more crunch, reserve a handful of cabbage to add near the end of cooking.

For a complete meal, you can serve the Pork and Cabbage Skillet with a side of cauliflower rice or a simple green salad. This dish also stores well, so consider making extra for easy meal prep during the week.

Low-Carb Pork Meatballs

Low-carb pork meatballs are a delicious and versatile dish that can be enjoyed by anyone looking to reduce their carbohydrate intake while still savoring the rich flavors of a classic meatball. These meatballs are made using ground pork, which provides a juicy and tender texture that’s perfect for absorbing all the savory spices and herbs. With a few simple adjustments, such as replacing traditional breadcrumbs with a low-carb alternative, these meatballs become a healthier option without sacrificing taste.

The beauty of this dish lies in its simplicity and adaptability. Low-carb pork meatballs can be served as an appetizer, tossed in a low-carb marinara sauce for a comforting family dinner, or even as a protein-packed snack. This recipe yields enough meatballs to serve 4-6 people, making it perfect for a cozy meal with loved ones or for meal prepping for the week ahead.

The combination of ground pork, aromatic herbs, and spices guarantees that each bite is bursting with flavor, making these meatballs a hit with both adults and children alike.

Ingredients

• 1 pound ground pork
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil

Cooking Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to make sure that it’s hot and ready for baking the meatballs.
2. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground pork, almond flour, Parmesan cheese, egg, minced garlic, onion powder, oregano, basil, salt, pepper, and chopped parsley. Mix thoroughly using your hands or a spatula until all ingredients are evenly incorporated.
3. Shape the Meatballs: Using your hands, form the mixture into small meatballs, about 1 to 1.5 inches in diameter. This should yield approximately 16-20 meatballs, depending on the size.
4. Brown the Meatballs: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the meatballs in batches, if necessary, and brown them on all sides for about 4-5 minutes. Assure they’re evenly browned but not fully cooked through.
5. Bake to Perfection: Transfer the skillet with the browned meatballs to the preheated oven. Bake for 15-20 minutes, or until the meatballs are cooked through with an internal temperature of 160°F (71°C).
6. Serve and Enjoy: Once fully cooked, remove the meatballs from the oven and let them rest for a few minutes. Serve them hot, garnished with additional fresh parsley if desired.

Extra Tips

For a burst of extra flavor, consider adding a splash of Worcestershire sauce or a dash of hot sauce to the meatball mixture before forming them.

When browning the meatballs, avoid overcrowding the skillet, as this will prevent them from achieving that desirable golden-brown crust.

If you prefer a creamier texture, you can substitute part of the Parmesan cheese with ricotta cheese.

Finally, these meatballs can be frozen after cooking, making them a convenient option for busy weeknight dinners. Simply reheat in the oven or microwave before serving.

Pork Stuffed Bell Peppers

Pork Stuffed Bell Peppers are a delightful and satisfying low-carb dish perfect for those seeking a nutritious meal without the extra carbohydrates. This recipe combines the rich flavors of ground pork with the vibrant taste of fresh bell peppers, creating a balanced meal that’s both healthy and delicious.

The juicy pork is seasoned with aromatic herbs and spices, then stuffed into colorful bell peppers and baked to perfection. This dish isn’t only easy to prepare but also visually appealing, making it an excellent option for family dinners or gatherings with friends.

The natural sweetness of the bell peppers complements the savory pork filling, creating a harmonious blend of flavors. Each bite offers a delightful mix of textures, from the tender pork to the slightly crisp, baked peppers. Whether you’re following a low-carb diet or simply looking for a new way to enjoy ground pork, these Pork Stuffed Bell Peppers are sure to become a favorite in your meal rotation. This recipe serves 4-6 people, making it an ideal choice for a family meal.

Ingredients (Serves 4-6):

• 6 large bell peppers (any color)
• 1 lb ground pork
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s hot and ready for baking the stuffed peppers.
2. Prepare the Bell Peppers: Wash the bell peppers thoroughly. Cut off the tops and remove the seeds and membranes inside. If necessary, slice a small piece off the bottom to help them stand upright in the baking dish.
3. Cook the Pork Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant. Add the ground pork to the skillet, cooking until browned and fully cooked. Break the pork into small crumbles as it cooks.
4. Season the Filling: Once the pork is cooked, stir in the diced tomatoes, oregano, basil, salt, and pepper. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
5. Stuff the Peppers: Place the prepared bell peppers in a baking dish. Fill each pepper generously with the pork mixture, pressing down slightly to pack the filling in well.
6. Add Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the stuffed peppers.
7. Bake the Peppers: Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
8. Serve and Garnish: Carefully remove the stuffed peppers from the oven. Garnish with fresh parsley if desired, and serve hot.

Extra Tips:

For an extra kick of flavor, consider adding a pinch of red pepper flakes to the pork mixture while it cooks. This dish can also be adapted with different cheeses, such as cheddar or Parmesan, to suit your taste preferences.

If you prefer a softer pepper, bake them for an additional 5-10 minutes. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. This recipe is versatile, so feel free to experiment with additional vegetables or spices to make it your own.

Thai Pork Salad

Thai Pork Salad is a revitalizing and flavorful dish that offers a delightful mix of textures and tastes. This low-carb recipe incorporates ground pork, fresh herbs, and a zesty lime dressing that brings all the ingredients together in a harmonious blend. It’s perfect for those looking to enjoy a healthy and satisfying meal without the extra carbs.

This dish isn’t only easy to prepare but also adaptable, allowing you to adjust the seasoning and spice level to your preference.

This recipe is ideal for serving 4-6 people, making it perfect for a family meal or a small gathering. The combination of aromatic herbs like mint and cilantro with the savory notes of the pork creates a salad that’s both vibrant and comforting. Whether you’re looking to impress guests or simply enjoy a nutritious meal, this Thai Pork Salad is sure to become a favorite go-to recipe in your collection.

Ingredients:

• 1.5 pounds ground pork
• 2 tablespoons vegetable oil
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1 tablespoon sugar or sugar substitute
• 2 cloves garlic, minced
• 1-2 Thai chilies, finely chopped (optional)
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 4-6 cups mixed salad greens
• 1/4 cup roasted peanuts, chopped (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, minced garlic, and chopped Thai chilies. Mix well until the sugar is dissolved. Set the dressing aside to allow the flavors to meld.
2. Cook the Pork: Heat the vegetable oil in a large skillet over medium heat. Add the ground pork and cook until it’s browned and cooked through, breaking it up with a spoon as it cooks. This should take about 7-10 minutes. Season with salt and pepper to taste.
3. Combine Ingredients: Once the pork is cooked, remove it from the heat and let it cool slightly. In a large mixing bowl, combine the cooked pork, sliced red onion, cherry tomatoes, mint leaves, cilantro leaves, and basil leaves.
4. Dress the Salad: Pour the prepared dressing over the pork and vegetables in the mixing bowl. Toss everything together until the ingredients are well coated with the dressing.
5. Assemble the Salad: Arrange the mixed salad greens on a serving platter or individual plates. Spoon the pork mixture evenly over the greens.
6. Garnish and Serve: Sprinkle the chopped roasted peanuts over the salad for added crunch and flavor, if desired. Serve immediately, allowing guests to enjoy the salad while the pork is still warm.

Extra Tips:

For an extra kick, adjust the number of Thai chilies according to your heat preference. If you prefer a milder version, you can omit the chilies altogether.

Additionally, feel free to experiment with different herbs based on what you have on hand or your taste preferences. To save time, you can prepare the dressing ahead of time and store it in the refrigerator for up to two days.

This dish pairs well with a chilled glass of white wine or a revitalizing iced tea for a complete dining experience.

Ground Pork Egg Roll Bowl

Ground Pork Egg Roll Bowl is a delicious and low-carb alternative to traditional egg rolls, offering all the flavor without the need for a deep-fried wrapper. This dish is quick to prepare and packed with protein and vegetables, making it a satisfying meal for any time of the day. The combination of ground pork, cabbage, carrots, and a savory Asian-inspired sauce creates a mouthwatering experience that will have your taste buds dancing.

Perfect for those following a low-carb or keto diet, this Ground Pork Egg Roll Bowl provides a healthy yet indulgent option for lunch or dinner. This recipe is designed to serve 4-6 people, making it an ideal choice for a family meal or meal-prepping for the week. The balance of ingredients guarantees a hearty and flavorful dish that can easily be adjusted to suit personal taste preferences.

Whether you’re looking to cut down on carbs or simply enjoy a tasty and nutritious meal, this Ground Pork Egg Roll Bowl is sure to become a favorite in your recipe rotation.

Ingredients:

• 1 1/2 pounds ground pork
• 1 tablespoon sesame oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 5 cups coleslaw mix (shredded cabbage and carrots)
• 1/4 cup soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha or hot sauce (optional)
• 3 green onions, sliced
• 2 tablespoons sesame seeds
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Ingredients: Start by gathering and preparing all your ingredients. Finely chop the onion, mince the garlic, grate the ginger, and slice the green onions. This will streamline the cooking process and confirm everything is ready to go.
2. Cook the Pork: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground pork and cook for about 6-8 minutes, breaking it up with a wooden spoon, until it’s browned and cooked through. Drain any excess fat if necessary.
3. Sauté Aromatics: Add the chopped onion, minced garlic, and grated ginger to the skillet with the pork. Sauté for about 2-3 minutes, or until the onion is translucent and the mixture is fragrant.
4. Add Vegetables: Stir in the coleslaw mix and continue to cook for another 4-5 minutes, or until the cabbage is tender but still slightly crunchy.
5. Make the Sauce: In a small bowl, combine the soy sauce, rice vinegar, and sriracha (if using). Pour the sauce over the pork and vegetable mixture, stirring well to coat everything evenly.
6. Finish the Dish: Cook for an additional 2 minutes to allow the flavors to meld together. Taste and season with salt and pepper as needed. Remove from heat and stir in the sliced green onions.
7. Serve: Transfer the Ground Pork Egg Roll Bowl to serving dishes and garnish with sesame seeds. Serve hot and enjoy!

Extra Tips:

To enhance the flavor of your Ground Pork Egg Roll Bowl, consider adding a splash of lime juice or a sprinkle of fresh cilantro before serving. If you prefer a spicier dish, increase the amount of sriracha or add a pinch of red pepper flakes.

For a lower sodium option, use reduced-sodium soy sauce or tamari. Feel free to customize the vegetables in the dish by adding bell peppers, snap peas, or mushrooms for added texture and taste.

Finally, if you’re meal-prepping, this dish stores well in the refrigerator for up to four days, making it a convenient option for quick and easy meals throughout the week.

Cheesy Pork Casserole

This Low-Carb Cheesy Pork Casserole is a delightful and hearty dish perfect for a family dinner or meal prep for the week. Packed with rich flavors from ground pork, cheese, and a mix of vegetables, this casserole isn’t only low in carbohydrates but also provides a comforting and fulfilling meal that satisfies even the pickiest eaters.

The creamy cheese sauce binds all the ingredients together to create a luscious and gooey texture that makes this dish truly irresistible. The ground pork is seasoned with aromatic herbs and spices, then combined with a blend of colorful vegetables to add freshness and a slight crunch.

Topped with a layer of melted cheese, the casserole is baked to perfection, resulting in a golden-brown crust that seals in the flavors. Whether you’re following a low-carb diet or simply looking for a new comfort food favorite, this Cheesy Pork Casserole will quickly become a staple in your culinary repertoire.

Ingredients (Serves 4-6):

• 1 pound ground pork
• 1 cup chopped bell peppers (any color)
• 1 cup chopped zucchini
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/4 cup chopped fresh parsley (optional, for garnish)

Cooking Instructions:

1. Preheat the oven: Start by preheating your oven to 375°F (190°C), guaranteeing that it reaches the desired temperature by the time you’re ready to bake the casserole.
2. Cook the ground pork: In a large skillet over medium heat, add olive oil. Once hot, add the ground pork and cook until browned, breaking it up with a spatula into small pieces. This should take about 5-7 minutes. Remove the pork from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, melt the butter. Add chopped onion and garlic, sautéing for about 2 minutes until fragrant. Then, add chopped bell peppers and zucchini, cooking for another 5 minutes until they begin to soften.
4. Combine ingredients: Return the cooked ground pork to the skillet with the vegetables. Stir in the oregano, thyme, salt, and black pepper. Mix well to guarantee even seasoning.
5. Prepare the cheese sauce: Pour in the heavy cream and allow it to come to a gentle simmer. Gradually add the cheddar cheese, stirring constantly, until the cheese has melted and the sauce is smooth and creamy.
6. Assemble the casserole: Transfer the pork and vegetable mixture into a greased 9×13-inch baking dish. Spread evenly, then sprinkle grated Parmesan cheese over the top.
7. Bake the casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
8. Garnish and serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving, if desired.

Extra Tips:

For added flavor, consider adding a pinch of cayenne pepper or red pepper flakes to the pork mixture for a spicy kick. You can also substitute or add other low-carb vegetables, such as spinach or mushrooms, to customize the casserole to your taste.

If the cheese sauce appears too thick, you can thin it out with a little more cream or a splash of chicken broth. Make sure to let the casserole rest for a few minutes after taking it out of the oven to allow the flavors to meld and make serving easier.

Pork and Cauliflower Rice

Pork and Cauliflower Rice Stir Fry is a flavorful and hearty low-carb dish that’s perfect for a quick weeknight dinner. This dish combines ground pork with a variety of fresh vegetables and cauliflower rice, resulting in a delicious meal that’s both satisfying and nutritious. The pork is seasoned with a blend of savory sauces and spices, providing a rich depth of flavor that complements the subtle nuttiness of the cauliflower rice.

This stir fry isn’t only low in carbohydrates but also high in protein, making it an excellent choice for those following a low-carb or keto diet. The use of cauliflower rice instead of traditional rice greatly reduces the carbohydrate content of the dish, without sacrificing taste or texture. This recipe serves 4-6 people, making it perfect for family meals or for meal prepping for the week ahead.

Ingredients:

• 1 lb ground pork
• 4 cups cauliflower rice
• 1 red bell pepper, diced
• 1 cup snow peas, trimmed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 2 green onions, sliced for garnish
• Sesame seeds for garnish

Instructions:

1. Prepare the Cauliflower Rice: Start by washing and drying the cauliflower. Chop it into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains. Set aside.
2. Cook the Ground Pork: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the ground pork and cook, breaking it apart with a spatula, until it’s browned and cooked through, about 6-8 minutes. Season with salt and pepper. Remove the pork from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining olive oil. Add the onion, garlic, and ginger, and sauté for about 2 minutes until the onion becomes translucent and the garlic is fragrant. Add the red bell pepper and snow peas, and continue to cook for another 3-4 minutes until the vegetables are tender-crisp.
4. Combine Ingredients: Return the cooked pork to the skillet with the vegetables. Add the cauliflower rice and stir well to combine.
5. Seasoning: Pour in the soy sauce, sesame oil, rice vinegar, and chili flakes (if using). Stir everything together to make sure the cauliflower rice and the pork are evenly coated with the sauce. Cook for an additional 4-5 minutes until the cauliflower rice is tender but not mushy.
6. Garnish and Serve: Remove the skillet from heat. Sprinkle sliced green onions and sesame seeds over the top. Serve hot and enjoy!

Extra Tips:

When preparing the cauliflower rice, be careful not to over-process it in the food processor, as this can result in a mushy texture.

If you prefer more spice, you can increase the amount of chili flakes or add a splash of hot sauce.

To save time, you can buy pre-packaged cauliflower rice from the store.

Additionally, you can customize this dish by adding other vegetables such as carrots or broccoli, or by using tamari instead of soy sauce for a gluten-free version.

Italian Pork Zucchini Boats

Italian Pork Zucchini Boats are a delicious and healthy low-carb meal option that merges the savory flavors of Italian cuisine with the wholesome goodness of zucchini. This dish is perfect for those who are looking to enjoy a satisfying meal without the heavy carbohydrate load. The combination of seasoned ground pork, fresh herbs, and hearty tomato sauce creates a rich and flavorful filling that pairs perfectly with the tender zucchini.

The zucchini boats aren’t only visually appealing but also provide a delightful texture contrast to the savory stuffing.

Preparing Italian Pork Zucchini Boats is a straightforward process that can be completed in under an hour, making it ideal for a weeknight dinner or a weekend meal prep. The dish is versatile, allowing you to customize the seasoning or even add additional vegetables to the filling if desired. This recipe serves 4-6 people, guaranteeing that there’s enough to feed a small gathering or to provide leftovers for the next day.

Ingredients for Italian Pork Zucchini Boats (Serves 4-6):

• 4 medium zucchinis
• 1 pound ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

Instructions:

1. Prepare the Zucchinis: Preheat your oven to 375°F (190°C). Wash the zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the flesh from the center of each zucchini half, creating a boat shape. Be sure to leave about a 1/4-inch thick shell. Place the zucchini boats in a baking dish and set aside.
2. Cook the Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant, about 3-4 minutes. Add the ground pork to the skillet, breaking it up with a wooden spoon, and cook until browned and fully cooked through, about 6-8 minutes.
3. Season the Filling: Stir in the marinara sauce, Italian seasoning, red pepper flakes (if using), and season with salt and pepper to taste. Let the mixture simmer for an additional 5 minutes to allow the flavors to meld together. Remove from heat.
4. Stuff the Zucchini Boats: Evenly distribute the pork mixture into each of the prepared zucchini boats, pressing down slightly to confirm the filling is compact.
5. Add Cheese: Drizzle 1 tablespoon of olive oil over the stuffed zucchini boats. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of each stuffed zucchini.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.
7. Serve: Remove from the oven and let cool slightly before garnishing with fresh basil leaves. Serve warm, and enjoy!

Extra Tips:

To confirm that the zucchini cooks evenly, choose zucchinis that are similar in size. If you have extra filling, you can save it for another meal or serve it alongside the zucchini boats.

For added flavor, consider adding chopped bell peppers or mushrooms to the pork filling. If you prefer a spicier dish, increase the amount of red pepper flakes. Finally, using a high-quality marinara sauce can greatly enhance the overall taste of the dish.

Pork and Spinach Frittata

The Pork and Spinach Frittata is a delightful low-carb dish perfect for breakfast, brunch, or even a light dinner. This frittata combines the rich flavors of ground pork with the freshness of spinach, all nestled in a fluffy egg base.

It’s a versatile dish that can be enjoyed warm or at room temperature, making it ideal for entertaining or meal prepping for the week. By using minimal ingredients, this frittata remains simple yet flavorful, allowing the natural taste of the pork and spinach to shine through.

This recipe serves 4-6 people and can be prepared in under an hour, including both preparation and cooking time. The frittata is cooked first on the stovetop to achieve a beautiful golden crust, then finished in the oven to guarantee it’s perfectly cooked all the way through.

The combination of eggs, ground pork, and spinach guarantees a balanced dish with plenty of protein and nutrients, while keeping the carbohydrate content low, making it suitable for those following a low-carb diet.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 5 ounces fresh spinach, roughly chopped
• 8 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheese (such as cheddar or mozzarella)
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for the final baking step.
2. Cook the Pork: In a large oven-safe skillet, heat the olive oil over medium heat. Add the ground pork and cook until browned, breaking it up with a spatula as it cooks, about 5-7 minutes.
3. Add Aromatics: Add the chopped onion and minced garlic to the skillet with the pork. Cook until the onion is translucent and the garlic is fragrant, about 3 minutes.
4. Incorporate Spinach: Add the chopped spinach to the skillet and cook until wilted, stirring occasionally, about 2 minutes.
5. Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream, shredded cheese, salt, pepper, and red pepper flakes if using.
6. Combine and Cook on Stovetop: Pour the egg mixture over the pork and spinach in the skillet. Stir gently to distribute the ingredients evenly. Let it cook on the stovetop over medium-low heat until the edges start to set, about 5 minutes.
7. Bake in Oven: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed and the center is just set.
8. Serve: Remove from the oven and let it cool slightly before slicing. Garnish with fresh parsley and serve warm or at room temperature.

Extra Tips:

When making a frittata, it’s important to use an oven-safe skillet to shift seamlessly from stovetop to oven. If you don’t have one, you can cook the pork and spinach in a regular skillet, then transfer everything to a greased baking dish before adding the egg mixture.

Additionally, feel free to customize your frittata with other low-carb vegetables or herbs you have on hand. Just guarantee any additional vegetables are cooked before adding them to the egg mixture to prevent excess moisture.

Pork and Mushroom Soup

Experience a comforting, savory delight with this Low-Carb Pork and Mushroom Soup. This wholesome dish combines ground pork with earthy mushrooms, enveloped in a rich broth that tantalizes the taste buds.

Perfect for chilly days or when you need a bowl of hearty goodness, this soup is a delicious way to enjoy a low-carb meal without sacrificing flavor. It’s simple to prepare and can be made in just under an hour, making it ideal for both weeknight dinners and weekend gatherings.

The interplay of textures and flavors in this soup is truly remarkable. The ground pork provides a hearty base while absorbing the flavors of garlic and ginger. Mushrooms add a delicate, earthy undertone that complements the rich broth beautifully.

Finished with a touch of soy sauce and garnished with fresh herbs, this dish isn’t only satisfying but also visually appealing. Serve this soup to 4-6 people for a comforting meal that will warm your soul.

Ingredients (serves 4-6):

• 1 pound ground pork
• 8 ounces mushrooms, sliced
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 6 cups chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 green onions, chopped for garnish
• Fresh cilantro or parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by cleaning and slicing the mushrooms. Chop the onion finely and mince the garlic. Grate the ginger and set all prepared ingredients aside.
2. Cook the Pork: In a large pot, heat the olive oil over medium heat. Add the ground pork, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
3. Sauté the Aromatics: Add the chopped onion, minced garlic, and grated ginger to the pot with the pork. Sauté for 3-4 minutes, or until the onion becomes translucent and the mixture is fragrant.
4. Add Mushrooms: Stir in the sliced mushrooms, and cook for another 5 minutes, allowing them to soften and release their juices.
5. Simmer the Soup: Pour in the chicken or vegetable broth, and stir well. Add the soy sauce and sesame oil. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes to allow the flavors to meld together.
6. Season the Soup: Taste the soup and season with salt and pepper as needed. Adjust the seasoning to your preference.
7. Serve: Once the soup is ready, ladle it into bowls. Garnish with chopped green onions and fresh cilantro or parsley, if desired.

Extra Tips:

For an even richer flavor, try using a combination of different mushrooms, such as shiitake and cremini.

If you prefer a thicker soup, you can blend a portion of the soup before serving. For added heat, sprinkle in some crushed red pepper flakes or a dash of chili oil.

If you’re not a fan of cilantro, parsley makes a great alternative garnish. Adjust the seasonings to your taste, adding more soy sauce for saltiness or more ginger for an extra kick.