Keto Birria Ramen
Dive into a bold fusion of flavors with this Keto Birria Ramen, a low-carb twist on the beloved birria ramen trend. Featuring tender, slow-braised beef chuck roast simmered in a rich, aromatic broth infused with guajillo, ancho, and chipotle chiles, this dish delivers authentic Mexican-inspired flavor while keeping it keto-friendly. The satisfying heat of the chile paste blends perfectly with tomatoes, cinnamon, and cumin, creating a deeply flavorful broth that pairs beautifully with shirataki noodles. Topped with fresh cilantro and a bright squeeze of lime, this hearty, gluten-free ramen is perfect for anyone craving comfort food without breaking their keto goals. Whether you’re a fan of keto recipes, birria tacos, or one-pot meals, this dish will become a new favorite.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 pieces Dried guajillo chiles
- 2 pieces Dried ancho chiles
- 2 pieces Dried chipotle chiles
- 4 cloves Garlic cloves
- 2 tablespoons White vinegar
- 4 cups Beef broth
- 1 large Onion, chopped
- 3 medium Tomatoes, chopped
- 2 pieces Bay leaves
- 1 piece Cinnamon stick
- 1 teaspoon Ground cumin
- 4 packs Shirataki noodles
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Lime wedges
- 0.5 cup Chopped cilantro
Instructions
Preheat the oven to 325°F (163°C).
In a pot, bring water to a boil, add the guajillo, ancho, and chipotle chiles. Boil for about 5 minutes until softened.
Remove chiles from water and let them cool slightly. Remove stems and seeds.
In a blender, combine the softened chiles, garlic cloves, white vinegar, and a cup of beef broth. Blend until smooth.
Season the beef chuck roast with salt and pepper.
In a large ovenproof pot or Dutch oven, sear the beef in batches over medium-high heat until browned on all sides. Remove and set aside.
In the same pot, add the chopped onion and sauté until translucent.
Add the chopped tomatoes and cook until softened, about 5 minutes.
Return the beef to the pot. Add the blended chile paste, remaining beef broth, bay leaves, cinnamon stick, and ground cumin. Stir well.
Cover the pot and place it in the preheated oven. Braise the beef for 2.5 to 3 hours, or until tender and easily shredded.
While the beef is cooking, prepare the shirataki noodles according to the package instructions. Drain and rinse well. Set aside.
Once the beef is cooked, remove it from the pot and shred it with two forks.
Return the shredded beef to the pot and adjust seasoning with additional salt and pepper, if necessary.
To assemble the Keto Birria Ramen, place a portion of shirataki noodles in a bowl, ladle the birria over the noodles, ensuring some of the broth is included.
Garnish each serving with chopped cilantro and a lime wedge.
Serve hot and enjoy your Keto Birria Ramen!
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 6.1 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1401 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
