Keto Classic Filipino Lumpia
Delight in the bold, savory flavors of the Philippines with this Keto Classic Filipino Lumpia recipe—a low-carb twist on a beloved traditional dish. Packed with a flavorful blend of ground pork, fresh vegetables, and aromatic seasonings like garlic, fish sauce, and coconut aminos, these lumpia deliver all the richness of the original without the carbs. The homemade keto-friendly wrappers, crafted from almond and coconut flours, lend a delicate yet sturdy base for rolling up the delicious pork filling. Pan-fried to golden perfection in avocado oil, each crispy bite is irresistibly satisfying. Perfect as an appetizer, snack, or even a main course, serve these lumpia hot with a low-carb dipping sauce for an authentic Filipino experience tailored for a keto lifestyle.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 1 bunch Green onion, finely chopped
- 4 cloves Garlic, minced
- 1.5 cups Cabbage, shredded
- 1 medium Carrot, shredded
- 3 large Eggs
- 2 tablespoons Coconut aminos
- 1 tablespoon Fish sauce
- 0.25 teaspoon Ground pepper
- 0.5 teaspoon Salt
- 0.5 cup Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Unsweetened almond milk
- 0.25 cup Avocado oil
Instructions
In a large bowl, combine ground pork, chopped green onions, minced garlic, shredded cabbage, and shredded carrot. Mix well.
Add 1 egg, coconut aminos, fish sauce, ground pepper, and salt to the pork mixture. Mix until all ingredients are fully integrated.
In a separate bowl, prepare the wrappers by whisking 2 eggs, almond flour, coconut flour, and unsweetened almond milk until no lumps remain.
Heat a non-stick skillet over medium heat and lightly coat with avocado oil. Pour about 1/4 cup of the wrapper batter into the skillet, spreading it thinly and evenly to form a wrapper. Cook for about 1-2 minutes until edges lift slightly. Carefully flip and cook the other side for 30 seconds. Repeat with the remaining batter; you should have 8 wrappers.
Place about 2-3 tablespoons of the pork mixture on each wrapper, near one edge. Fold the sides over the filling and roll tightly.
Heat more avocado oil in the skillet over medium heat. Fry the lumpia in batches, seam-side down first, turning occasionally until golden brown and cooked through, about 8-10 minutes.
Serve hot with your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.1 g | 253% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 19.2 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 619 mg | 48% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2626 mg | 56% | |
*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.
