I’ve got a secret to tell you.
It’s not a “national security” type secret or anything like that, but it truly is my secret to success on almost any diet.
That’s right, Asian-inspired cuisine is one of my favorites, and this easy, keto egg roll in a bowl recipe tops my list.
Here’s a little secret…
I have eaten this dish many times during my “in between keto” phases. You know, those stints where you’re not on keto.
But I digress…
Easy Keto Egg Roll In A Bowl Recipe
So let me begin by saying, I did not invent this keto egg roll in a bowl recipe…I only made it better.
A very similar version of this dish circulates Pinterest and Google going by the name of “Crack Slaw,” though I’m not too sure that most versions of that recipe are “keto!”
Now I said above that I made this dish better. How?
I lowered the carb count in this recipe significantly. This dish comes in a mere 2 grams net carbs per serving.
Better than that, I upped the flavor. A LOT!
Delicious Keto Egg Roll In A Bowl Ingredients
The base for my keto egg roll in a bowl recipe starts with some familiar (and very keto-friendly) ingredients.
We begin by sauteing ground beef and cabbage in savory sesame oil. This creates the foundation upon which we will start adding the “big flavors.”
I like to use a fatty ground beef or ground chuck for this recipe. Try not to go any leaner than 80/20 if you can.
NOTE: Do not drain the fat after browning the ground beef. Keeping the fat helps us easily hit those coveted keto macros.
Next, we add Sriracha hot sauce for a little spice, soy sauce or coconut aminos for that umami flavor, and rice vinegar for an acidic punch.
NOTE: Choose a rice vinegar with 0 carbs. They are out there. You simply have to look around a bit.
Keto Egg Roll In A Bowl Topping Ideas
In this recipe, I give you a few optional topping ideas for your keto egg roll in a bowl.
While I marked all of these ingredients as optional, I recommend you add them. They really amp up the flavor and are already included in the macros.
Go for it! You’ve got nothing to lose.
Sesame Seeds: These delicious seeds are full of vitamins, minerals, and heart-healthy fiber. Not only that, they add a delicate “nutty” flavor to the finished dish.
Green Onions: The addition of green onions to this dish is both optional and necessary. What I mean by that is that some people don’t like onions. If that’s you, feel free to leave them out. Everyone else, definitely add them.
Chopped Peanuts: This add-in is a nod to one of my favorite Asian dishes – lettuce wraps. I love the extra crunch they give this tasty recipe.
Additional Sriracha: Can’t get enough spice? Feel free to add some extra Sriracha hot sauce. Be warned: a little goes a long way.
Did you try out our Easy Keto Egg Roll In A Bowl recipe? If so, let us know in the comments below. Have a question? Ask in the comments and we’ll reply right away.
And remember, eating keto SHOULD NOT be boring!
Keto Egg Roll In A Bowl Recipe – Easy Weeknight Dinner
Keto Egg Roll In A Bowl Recipe
- 3 Tbsp. Sesame Oil
- 1 1/2 lbs. Ground Beef (80/20)
- 3 cloves Garlic (chopped or minced)
- 16 oz. Bagged Cole Slaw
- 1 Tbsp. Sriracha
- 3 Tbsp. Soy Sauce
- 2 tsp. Rice Vinegar
- Salt & Pepper (to taste)
- 2 tsp. Sesame Seeds (optional)
- 2 stalks Green Onions (optional)
- 2 Tbsp. Chopped Peanuts (optional)
- Heat sesame oil in a large skillet or saute pan over medium heat.
- Brown ground beef until well done, adding salt and pepper and garlic about halfway through. Do not drain fat. Add cole slaw and toss to combine.
- Add Sriracha, soy sauce, and rice vinegar. Toss again to combine. Let cook 5 to 7 minutes until the cabbage begins to wilt.
- Season with salt and pepper and Sriracha to taste. Top with sesame seeds, green onions, and/or chopped peanuts.
20 thoughts on “Keto Egg Roll In A Bowl Recipe – Easy Weeknight Dinner”
What is serving size?
The nutrition information is for 1/6th of the completed recipe. That gives you a pretty big bowl, as you can see in the picture.
Does the nutritional value listed include the optional ingredients or is that just for everything other than the optional ingredients?
The optional ingredients are included in the nutrition calculation for this recipe.
At the top of the page it says 2 net carbs but the recipe card says 4 net carbs?
i do not see in the recipe when you use the garlic?
Hi Brandi, I just updated the recipe. Sorry about the confusion. I like to add the garlic about halfway through cooking the meat. That way the meat gets infused with the garlic flavor without the garlic burning.
Ingredient list doesn’t say how to prep the garlic (Slice, chop or mince?). Instructions also don’t say when to add it.
Hi Lisa, I’m totally sorry about that. Not sure how I missed that! Anyway, I have updated the recipe. Add the garlic when you add the salt and pepper when the ground beef is about half cooked. I find that adding the garlic at this stage helps to infuse the garlic flavor into the meat without the risk of burning the garlic.
So very simple, especially for one who only knows how to make salads. I did use ground pork instead of beef however.
The hubby was skeptical initially as a meal without carbs is just wrong, but he quickly realized this suited the tastebuds and the belly. Not to mention I love extra siracha and he doesn’t, so it allows one to customize as they wish. Will be making this again, thank you!
Thanks so much for leaving your feedback, Meredith! This is one of my favorite dinners too, simply because it doesn’t taste like “diet food.”
I certainly will try this one. But before I start I just have to remind you that it’s actually SRIRACHA. So you’re short of (just) one R…
Kari, The Old Proofreader
Thank You Kari! I’m serious! That could be the hardest word EVER to spell. All fixed up now.
I will be trying this very soon!
Made this exactly as called; delish!
Delicious! Big hit with my family. Followed the recipe to a T only tweak I made was to add more cole slaw. Fast and DELICIOUS!!!
My whole family looooooved this recipe. It will be a new regular at our house. I did make some small changes. I used shrimp instead of ground meat and sauteed them in coconut oil instead of sesame oil. I also substituted Bragg’s Coconut Aminos for the Soy. I used water to steam/saute the cabbage and then strained it and put it in a bowl and made the sauce with the sesami oil, Coconut Aminos and Siracha. Mixed it all together and it was delish!! It was fast too. Thank you so much for these recipes!
I forgot to add, I also used pecans instead of peanuts. I used a whole cup but I also used a full head of cabbage. We fed 5 adults. 🙂
Made this tonight for my family. It was amazing and we will definitely put this into the rotation!
Is it Cole slaw or shredded cabbage?