Keto Katsudon
Indulge in the savory comfort of Keto Katsudon, a low-carb twist on the beloved Japanese classic. This keto-friendly recipe swaps traditional breading for a crispy almond flour and Parmesan cheese coating, bringing all the familiar crunch without the carbs. Succulent pork loin cutlets are seared to perfection and simmered in a flavorful sauce made with soy sauce, sugar-free mirin, and a hint of erythritol, then topped with silky, lightly beaten eggs for a rich, satisfying finish. Served over cauliflower rice and garnished with fresh green onions and optional nori strips, this dish is perfect for keto dieters craving a hearty, satisfying meal. Ready in just 45 minutes, Keto Katsudon is a wholesome, indulgent dinner that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 2 pieces Pork loin cutlets
- 0.5 cup Almond flour
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Coconut oil
- 2 cups Cauliflower rice
- 0.5 medium Onion
- 2 tablespoons Soy sauce
- 0.25 cup Chicken broth
- 1 teaspoon Erythritol sweetener
- 1 tablespoon Mirin (sugar-free)
- 2 large Egg
- 2 tablespoons Green onions
- 1 sheet Nori seaweed (optional)
Instructions
1. Begin by preparing the breading for the pork cutlets. In a shallow bowl, mix together almond flour, grated Parmesan cheese, salt, and black pepper.
2. In a separate bowl, beat 1 egg until well combined.
3. Dip each pork loin cutlet into the beaten egg, allowing excess egg to drip off before coating it with the almond flour mixture. Press the cutlet firmly into the mixture to ensure an even coating.
4. Heat coconut oil in a large skillet over medium-high heat. Once the oil is shimmering hot, add the breaded pork cutlets. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the cutlets from the skillet and place on a paper towel-lined plate to drain excess oil.
5. In the same skillet, remove excess oil, leaving about 1 tablespoon in the pan. Add the sliced onion and sauté over medium heat until softened, about 3 minutes.
6. In a small bowl, combine soy sauce, chicken broth, erythritol sweetener, and sugar-free mirin. Pour this mixture into the skillet with the onions, stirring to combine and heat through.
7. Reduce the heat to low and gently simmer the sauce mixture. Crack the remaining 2 eggs into a small bowl and lightly beat them.
8. Cut the cooked pork cutlets into strips and place them back into the skillet with the sauce, arranging them over the onions. Pour the beaten eggs evenly over the pork and sauce.
9. Cover the skillet with a lid and continue to cook on low heat for 2-3 minutes, or until the eggs are cooked to your preference.
10. While the eggs are cooking, prepare the cauliflower rice according to package instructions, either in the microwave or by steaming.
11. To assemble, divide the cauliflower rice into bowls. Carefully place half of the pork and egg mixture over each bowl of cauliflower rice.
12. Garnish with sliced green onions and nori seaweed strips, if using. Serve hot and enjoy your keto-friendly katsudon!
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 11.2 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 530 mg | 41% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1692 mg | 36% | |
*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.
