Keto Crockpot Egg Roll in a Bowl
Keto Crockpot Egg Roll in a Bowl is a low-carb, keto-friendly dish that brings the delicious flavors of an egg roll without the carbs. With a mix of savory ground meat, tender cabbage, and aromatic seasonings, this easy Crockpot recipe is perfect for a busy weeknight or meal prepping. Packed with protein, fiber, and essential nutrients, it's a healthy, satisfying meal that requires minimal effort.
Equipment
- 1 Crockpot (4-6 quart size recommended)
- 1 Skillet (for browning the meat)
- 1 Knife (for chopping vegetables)
- 1 Cutting Board
- 1 Spoon or Spatula (for stirring)
Ingredients
- 1 lb ground pork or chicken, turkey, or beef
- 6 cups shredded cabbage
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1/4 cup soy sauce or coconut aminos
- 2 tablespoons sesame oil
- 3 green onions sliced
- 1/4 cup chicken broth or water
- Optional: sesame seeds chili flakes, or additional vegetables like carrots or mushrooms
Instructions
- Prepare the ingredients: Shred the cabbage into thin strips. Mince the garlic and grate the ginger. Slice the green onions.
- Brown the meat: In a skillet over medium heat, cook the ground meat until browned. Break it up as it cooks, about 5-7 minutes. Drain excess fat.
- Assemble in the Crockpot: Transfer the cooked meat to the Crockpot. Add the shredded cabbage, garlic, ginger, and green onions. Pour in the soy sauce, sesame oil, and chicken broth. Mix well.
- Cook: Cover the Crockpot and cook on low for 3-4 hours or on high for 1.5-2 hours. Stir occasionally.
- Finish and serve: Once the cabbage is tender, stir everything together. Taste and adjust seasoning if needed. Serve as is or over cauliflower rice, and garnish with sesame seeds or extra green onions.
Notes
- Protein options: This recipe can be made with ground chicken, turkey, or beef instead of pork. You can even use plant-based proteins like tofu or tempeh for a vegetarian version.
- Vegetable add-ins: Feel free to add other low-carb vegetables like shredded carrots, bell peppers, or mushrooms.
- Spicy variation: Add chili flakes, sriracha, or hot sauce for a spicy kick.
- Freezing: Leftovers can be stored in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.
- Serving suggestion: Serve over cauliflower rice for a full meal or enjoy on its own for a low-carb option.