The Atlanta Journal-Constitution
KETO PORK LARB LETTUCE CUPS
Larb is a Lao salad made from ground meat, aromatics and herbs, and is easily adapted to meet keto diet parameters. Simply dial back on some of those aromatics, to keep carbohydrate counts in check, and substitute an appropriate keto sweetener for traditional palm sugar. Serve the larb family-style, with toppings and lettuce cups on the side for a light lunch or dinner.
3 tablespoons coconut oil 2 shallots, one minced and one
thinly sliced
1 tablespoon minced fresh ginger 1 tablespoon finely minced
lemongrass
1 clove garlic, minced
1/2 to 1 teaspoon red chile flakes
1 1/3 pounds ground pork
1/4 cup fresh lime juice
1 tablespoon fish sauce, plus more to taste
1 tablespoon granulated Swerve
sugar replacement
1 head bibb or butter lettuce, leaves
separated 1 cup peeled, seeded and diced
cucumber
1/2 cup roughly chopped fresh
cilantro
1/4 cup roughly chopped fresh mint
Heat the coconut oil in a large skillet over medium-high heat. When the oil is shimmering, add the minced shallots, ginger, lemongrass, garlic and chile flakes. Cook, stirring, until the shallots are tender, 1 to 3 minutes. Add the pork and cook, breaking up large pieces with a wooden spoon, until the meat is no longer pink, about 5 minutes. Stir in the lime juice, fish sauce and Swerve. Bring to a simmer, then remove from heat. Season to taste with additional fish sauce and transfer to serving bowl. Serve in lettuce cups, topped with sliced shallots, cucumber, cilantro and mint. Serves 4.
Per serving: 532 calories (percent of calories from fat, 73), 27 grams protein, 9 grams carbohydrates (7 grams net carbs), 2 grams fiber, 43 grams fat (21 grams saturated), 109 milligrams cholesterol, 104 milligrams sodium.