Keto Egg Roll in a Bowl Recipe
This Keto Egg Roll in a Bowl Recipe is the tastiest and most delicious way to enjoy an egg roll – without all of the carbs!
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One of the things that I have discovered about myself is that when I find a recipe that I love, I recreate it over and over and over again. This egg roll in a bowl has been on repeat for weeks at my house – I just can’t get enough!
New to the keto diet? I have been following a ketogenic lifestyle for nearly three years – check out my keto beginner guide to see how I lost 85lbs!
I absolutely love this keto egg roll recipe because not only is it tasty, it also fits into my macros perfectly! Each serving is high fat, moderate protein and low carbohydrate.
What’s an egg roll?
A traditional asian egg roll in a bowl is a combination of ground pork, cabbage, garlic, ginger, soy sauce and red wine vinegar. The “egg” in an egg roll is actually from the wrap used to encase all of the delicious ingredients.
An egg can totally be added at the end of cooking this recipe for extra protein and flavour.
How to make low carb egg roll in a bowl:
Ingredients:
- 375g of ground mild Italian sausage
- 1/2 small head red cabbage, sliced thinly
- 1 large carrot, julienned
- 1 red bell pepper, sliced
- 2 cloves of garlic, minced
- 1 tsp sesame oil
- 2 Tbsp coconut aminos (or soy sauce)
- 2 Tbsp white wine vinegar
- 1 tsp ginger, minced
- 1/2 tsp granulated Swerve sweetener
- 1/8 tsp chili flakes
- 1 green onion stalk, sliced
I chose to use Swerve sweetner because it is low on the glycemic index and will not spike my blood sugars.
A note on keto sugar alternatives:
- Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.
- Monk Fruit extract is made from Monk fruit, this is another great alternative that is low on the glycemic index.
- Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.
- In a frying pan over medium heat, saute oil and garlic. Add ground sausage and cook until browned, breaking it apart as it heats.
2. Add coconut aminos, vinegar, sweetener, carrot, cabbage and pepper. Saute until the vegetables are tender.
3. Toss with ginger and chili flakes.
4. Top with green onion, sesame seeds (optional) and serve.
It’s super easy to customize this dish to your liking! The best way to do that is by experimenting with different keto friendly ingredients.
Egg roll in a bowl options:
- Add an egg at the end of cooking
- Have a low carb wrap and use this recipe as the filling
- Use round beef instead of pork
- Try using Napa cabbage, orange or yellow pepper and white onion
What to pair with egg roll in a bowl?
- Nothing, we like this one pan style dish all by itself
- However, you could add steamed cauliflower rice
- Or make this Cauliflower Fried Rice
- Add this filling to an Egg Thin wrap and deep fry or air fry it
This one-pan dinner is full of protein and packed with flavour! It tastes just like a traditional egg roll but without the high carb egg wrap.
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Kitchen essentials for cooking:
- These rubbermade containers are perfect for storing and packing food.
- These silicone tongs are perfect for flipping and grasping food.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- I love using this non-stick bakeware for all of my baking.
This low carb dish serves two and has about 6 net carbs per serving.
If you love this keto egg roll in a bowl, please give it a five star review and help me share it on Facebook and Pinterest!
Keto Egg Roll in a Bowl Recipe
Ingredients
- 375 g of ground mild Italian sausage
- 1/2 small head red cabbage sliced thinly
- 1 large carrot julienned
- 1 red bell pepper sliced
- 2 cloves of garlic minced
- 1 tsp sesame oil
- 2 Tbsp coconut aminos or soy sauce
- 2 Tbsp white wine vinegar
- 1 tsp ginger minced
- 1/2 tsp granulated Swerve sweetener
- 1/8 tsp chili flakes
- 1 green onion stalk sliced
Instructions
- 1. In a frying pan over medium heat, saute oil and garlic. Add ground sausage and cook until browned, breaking it apart as it heats.
- 2. Add coconut aminos, vinegar, sweetener, carrot, cabbage and pepper. Saute until the vegetables are tender.
- 3. Toss with ginger and chili flakes.
- 4. Top with green onion, sesame seeds (optional) and serve.
Nutrition
