This easy Keto Larb recipe is so delicious and perfect for a low-carb diet! It’s also super customizable so read through the post to learn how to create your own!
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 so we decided to recreate it at home, enter our Keto Larb recipe!
What’s in Keto 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 disgusting but actually tastes amazing. If you’re that adventurous feel free to throw some organ meats in this recipe for an added nutritional boost!
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.
How to serve Keto Larb
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.
Looking for more Asian inspired recipes? Check these out!
Keto Larb
Ingredients
- 1 lb minced or ground 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
- Place the meat, onion, shallot, and garlic in a food processor and pulse until the meat is finely minced.
- In a small bowl whisk together the lime juice, fish sauce, chili flakes, and Swerve. Set aside.
- 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 over the mixture and stir to coat. Let carmelize for 1-2 minutes. Taste for salt and add a pinch if needed.
- To serve top with minced herbs and serve with lettuce cups and sliced cucumbers.
I don’t understand where or when to "add in the green onions" Saute in the pan? In the sauce? Please clarify. Thanks!
That is confusing isn’t it? Sorry about that! You should add in the green onions just before the sauce. Updating the recipe now.
What is Swerve?
Swerve is the brand name of the erythritol sweetener I use.
https://swervesweet.com/about/whats-swerve-made-of
This recipe was absolutely fantastic!
Is that ONE pound of meat? It doesn’t specify.
Yes, it’s one lb. Sorry about that typo!
Love this recipe but I’m confused between onion, shallots and green onions. Can you provide a picture or a description as Australia some onions have different names…much appreciated
Hi Andrea, this post may help.
This was even better the next day!! I added extra fish sauce and it was *chef’s kiss*. I used ground chicken, and I’m not doing keto, so I just used regular sugar.