Keto Chipotle Brisket Bowl
Savor bold, smoky flavors with this irresistible Keto Chipotle Brisket Bowl—a low-carb delight that transforms tender, oven-braised beef brisket into a hearty masterpiece. Coated in a spiced rub featuring chipotle peppers in adobo, smoked paprika, and cumin, the brisket slow-cooks to juicy perfection. Served atop fluffy cauliflower rice and crowned with creamy avocado slices and a zesty cilantro lime crema, this bowl is a flavor-packed feast that's perfect for keto meal prep or a satisfying weeknight dinner. Packed with protein, healthy fats, and vibrant Tex-Mex flair, this dish is the ultimate comfort food with a keto twist!
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 2 tablespoons chipotle peppers in adobo sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup beef broth
- 4 cups cauliflower rice
- 2 avocado
- 0.5 cup cilantro
- 2 tablespoons lime juice
- 0.5 cup sour cream
- 2 tablespoons olive oil
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the chipotle peppers, smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper to create a rub.
Rub the mixture all over the brisket, coating it evenly.
Heat 1 tablespoon of olive oil in a large oven-safe pot over medium-high heat. Add the brisket and sear for 4-5 minutes on each side until browned.
Pour the beef broth into the pot with the brisket. Cover the pot with a lid or foil and transfer it to the preheated oven.
Cook for about 3 to 4 hours, or until the brisket is tender and easily shredded with a fork.
While the brisket is cooking, prepare the cauliflower rice. Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender. Season with salt and pepper to taste.
To make the cilantro lime crema, combine the sour cream, lime juice, and chopped cilantro in a small bowl. Stir until well combined.
Once the brisket is done, remove it from the pot and shred it using two forks.
Assemble the Keto Chipotle Brisket Bowl by dividing the cauliflower rice between four bowls.
Top each bowl with a portion of shredded brisket.
Add sliced avocado to each bowl.
Drizzle cilantro lime crema over the top.
Garnish with additional cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.8 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1332 mg | 28% | |
*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.
