Keto Beef Rendang

Indulge in the rich, aromatic flavors of Keto Beef Rendang, a slow-cooked classic reimagined for a low-carb lifestyle. Tender chunks of beef chuck roast are simmered in a luscious sauce of coconut milk, unsweetened coconut cream, and an authentic blend of Southeast Asian spices like lemongrass, galangal, and kaffir lime leaves. This keto-friendly rendition stays true to the traditional essence with its deep, caramelized aroma and melt-in-your-mouth texture while skipping the sugar-laden ingredients. Perfect for meal prep or a hearty family dinner, this dish is a must-try for fans of bold, comforting flavors. Pair it with cauliflower rice or serve it as is for a satisfying, guilt-free indulgence.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 3 tablespoons coconut oil
• 1 cup coconut milk
• 1 cup unsweetened coconut cream
• 2 lemongrass stalks
• 1 inch fresh ginger
• 1 inch galangal
• 4 red chilies
• 5 shallots
• 5 garlic cloves
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 cinnamon stick
• 4 kaffir lime leaves
• 2 teaspoons salt
• 1 teaspoon black pepper

Directions

Step 1

Begin by cutting the beef chuck roast into 2-inch pieces. Set aside.

Step 2

Prepare the aromatics by peeling and slicing the ginger and galangal. Trim the lemongrass stalks and smash the bulbs to release their oils. Deseed and roughly chop the red chilies. Peel and chop the shallots and garlic cloves.

Step 3

Add the ginger, galangal, lemongrass, red chilies, shallots, and garlic to a food processor and blend into a coarse paste. You may need to add a tablespoon of water to facilitate blending if necessary.

Step 4

Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Step 5

Add the spice paste from the food processor and sauté for about 5 minutes until fragrant.

Step 6

Stir in the coriander, turmeric, and cumin powder, and continue to sauté for another 2 minutes.

Step 7

Add the beef chunks to the pot, stirring well to coat them with the spices. Continue to cook for about 5 to 7 minutes until the beef is browned on all sides.

Step 8

Pour in the coconut milk and unsweetened coconut cream, stirring to combine.

Step 9

Add the cinnamon stick, kaffir lime leaves, salt, and black pepper. Stir the mixture well.

Step 10

Reduce the heat to low and cover the pot, allowing the rendang to simmer gently for about 2 to 3 hours, stirring occasionally. The liquid should reduce, and the beef will become tender.

Step 11

Once the liquid has mostly evaporated and the beef is dark and tender, adjust the seasoning with more salt and pepper if required.

Step 12

Serve the Keto Beef Rendang hot, garnished with additional chopped kaffir lime leaves if desired.

Nutrition Facts

Serving size	(2014.5g)

Amount per serving	% Daily Value*
Calories	3954.1

Total Fat 310.3g	0%
Saturated Fat 180.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 680.4mg	0%
Sodium 5417.5mg	0%
Total Carbohydrate 137.6g	0%
Dietary Fiber 22.4g	0%
Total Sugars 50.7g
Protein 184.6g	0%

Vitamin D 0IU	0%
Calcium 471.0mg	0%
Iron 51.9mg	0%
Potassium 6732.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.4%

Protein: 18.1%

Carbs: 13.5%