Low Carb Miso Katsu
Discover the bold, savory flavors of **Low Carb Miso Katsu**, a guilt-free twist on the classic Japanese comfort dish. This recipe features tender pork cutlets coated in almond flour for a crunchy, keto-friendly crust, baked to perfection and topped with a luscious miso sauce made with soy sauce, mirin, and a hint of low-carb sweetener. Served alongside crisp shredded cabbage and garnished with scallions and sesame seeds, this dish is a delightful fusion of texture and umami. With just 20 minutes of prep and 20 minutes of cooking, this low-carb katsu is perfect for a quick weeknight meal that doesn’t skimp on flavor. Whether you're following a ketogenic lifestyle or simply looking to lighten up your dinner, this crispy and savory dish is sure to become a new favorite.
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Recipe Information
Ingredients
- 4 pieces Pork cutlets
- 1 cup Almond flour
- 2 large Eggs
- 2 tablespoons Soy sauce
- 3 tablespoons Miso paste
- 2 tablespoons Mirin
- 1 teaspoon Stevia or erythritol sweetener
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 1 small (shredded) Cabbage
- 2 tablespoons (chopped) Scallions
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Lightly season the pork cutlets with salt and black pepper on both sides.
Prepare two shallow bowls: one for the almond flour and another for the beaten eggs.
Dip each pork cutlet first into the egg, allowing excess to drip off, then coat it thoroughly with almond flour.
In a large oven-safe skillet, heat the olive oil over medium-high heat.
Add the almond flour-coated pork cutlets to the skillet, cooking for about 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake the cutlets for 10 minutes to ensure they are cooked through.
While the pork is baking, prepare the miso sauce: In a small saucepan, combine miso paste, soy sauce, mirin, stevia or erythritol sweetener, and chicken broth.
Heat the sauce over medium heat, stirring until all the ingredients are well combined and it slightly thickens. Remove from heat.
Once the cutlets are done baking, remove them from the oven and let them rest for a few minutes.
Serve the cutlets on a plate, drizzle generously with the miso sauce.
Garnish with shredded cabbage, chopped scallions, and sesame seeds.
Serve immediately for a crispy and savory meal!
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 5330 mg | 232% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 26.9 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 461 mg | 35% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2433 mg | 52% | |
*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.
