Low Carb Katsudon
Experience the bold flavors of Japanese comfort food with a healthy twist in this Low Carb Katsudon recipe, perfect for those seeking a keto-friendly option without sacrificing authenticity. This dish features succulent pork loin cutlets coated in almond flour, pan-fried to golden perfection, and simmered in a luscious sauce made with soy, mirin, and a touch of low-carb sweetness. Served atop fluffy cauliflower rice, it delivers all the savory satisfaction of traditional katsudon while embracing low-carb ingredients. Packed with protein and brimming with umami, this one-pot wonder is ready in under an hour, making it ideal for a quick yet indulgent weeknight dinner. Finish with a sprinkle of fresh scallions for a vibrant, restaurant-quality meal.
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Recipe Information
Ingredients
- 4 pieces Pork loin cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Almond flour
- 2 large Eggs
- 4 tablespoons Olive oil
- 4 cups Cauliflower rice
- 4 tablespoons Soy sauce (low sodium)
- 3 tablespoons Mirin
- 1 cup Chicken broth
- 2 small Onions
- 2 stalks Scallions
- 1 teaspoon Erythritol or other low-carb sweetener
Instructions
Season the pork cutlets with salt and pepper on both sides.
Place the almond flour in a shallow dish. Whisk the eggs in a separate shallow dish.
Dip each pork cutlet into the egg, then in the almond flour to coat evenly.
Heat olive oil in a large skillet over medium heat. Cook the breaded cutlets for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.
In the same skillet, add sliced onions and stir-fry for 3 minutes until softened.
Add soy sauce, mirin, chicken broth, and erythritol to the onions. Bring the mixture to a simmer.
Slice the cooked cutlets into strips and return to the skillet with the sauce and onion mixture.
Gently simmer for another 5 minutes to allow flavors to meld.
Meanwhile, microwave or steam the cauliflower rice until warm.
To serve, place a generous portion of cauliflower rice in each bowl. Top with the pork cutlet and onion sauce mixture.
Chop scallions and sprinkle over the top for garnish. Serve immediately while hot.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 5454 mg | 237% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 47.1 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 477 mg | 37% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3315 mg | 71% | |
*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.
