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Keto Larb

Keto Larb

Keto Larb

Lauren and I went to Tulum Mexico on our honeymoon and while you'd think we would have been drowning ourselves in tacos and margaritas we were actually drowning ourselves in Thai food at this little cafe on a cliff overlooking the turquoise ocean. Simply put, it was perfection...and while I've never been a huge fan of Thai food, or any Asian food for that matter, I did enjoy the Larb. 

Larb is a "meat salad" of sorts. You can use practically any type of meat but pork is always my go to. I've also had it made with pork, chicken skin, chicken liver, and other organs you think would be digusting but actually tastes amazing. If you're that adventures feel free to throw some organ meats in this recipe for an added nutritional boost! 

keto larb

Along with your chosen meat you'll also be adding in some red and green onion, cilantro, mint, lime, red chili flakes, shallot, garlic, and fish sauce. The result is one flavorful salad that's low carb, keto, and all around great. 

I like to serve the salad with some lettuce cups, butter lettuce is a favorite but iceberg or romaine work just as good and also some sliced cucumber. A few extra wedges of lime never hurts either.  

 

Keto Larb

This Keto Larb, or Thai "meat salad" is packed with flavor from various vegetbales and herbs.

Prep time:

Cook time:

Serves: 4

This Keto Larb, or Thai meat salad is packed with flavor from various vegetbales and herbs.

Ingredients:
  • lb meat, pork is a favorite but you can use chicken, turkey, and/or organ meats
  • 1/2 onion (75g)
  • 2 shallots (30g)
  • 1 clove garlic, minced
  • 2 green onions, cut into 1" pieces (50g)
  • 2 tablespoons coconut oil or lard
  • 1 tablespoon fish sauce
  • 1 tablespoon red chili flakes
  • 1 lime, juiced
  • 1 tablespoon Swerve
  • Herbs for topping, mint and cilantro.
  • Lettuce cups and sliced cucumbers for serving

Instructions:
  1. Place the meat, onion, shallot, and garlic in a food processor and pulse until the meat is finely minced.
  2. In a small bowl whisk together the lime juice, fish sauce, chili flakes, and Swerve. Set aside.
  3. Heat the oil in a large skillet over medium high heat. Add in the meat mixture and cook about 6-7 minutes until the meat turns golden brown. Add in the green onions and cook a minute longer. Pour the sauce ove the mixture and stir to coat. Let carmelize for 1-2 minutes. Taste for salt and add a pinch if needed.
  4. To serve top with minced herbs and serve with lettuce cups and sliced cucumbers.

 **Info listed is per serving and an estimate. We use  PaleoTrack.com  to calculate macronutrient content.

**Info listed is per serving and an estimate. We use PaleoTrack.com to calculate macronutrient content.

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