Keto Katsudon

Experience the irresistible fusion of traditional Japanese flavors and keto-friendly indulgence with this Keto Katsudon recipe. Featuring golden, crispy pork loin cutlets coated in a savory almond flour and parmesan crust, this low-carb twist on the classic katsudon delivers all the comfort without the carbs. Simmered in a rich umami sauce with sautéed onions and finished with a delicate layer of soft eggs, it’s served over fluffy cauliflower rice for a satisfying, guilt-free meal. Perfect for keto dieters or anyone seeking a lighter take on Japanese cuisine, this dish is quick to prepare, packed with flavor, and perfect for weeknight dinners. Garnish with green onions and nori for an authentic finishing touch that will transport your taste buds straight to Japan!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 pieces Pork loin cutlets
• 0.5 cup Almond flour
• 0.25 cup Grated Parmesan cheese
• 1 large Egg
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Coconut oil
• 2 cups Cauliflower rice
• 0.5 medium Onion
• 2 tablespoons Soy sauce
• 0.25 cup Chicken broth
• 1 teaspoon Erythritol sweetener
• 1 tablespoon Mirin (sugar-free)
• 2 large Egg
• 2 tablespoons Green onions
• 1 sheet Nori seaweed (optional)

Directions

Step 1

1. Begin by preparing the breading for the pork cutlets. In a shallow bowl, mix together almond flour, grated Parmesan cheese, salt, and black pepper.

Step 2

2. In a separate bowl, beat 1 egg until well combined.

Step 3

3. Dip each pork loin cutlet into the beaten egg, allowing excess egg to drip off before coating it with the almond flour mixture. Press the cutlet firmly into the mixture to ensure an even coating.

Step 4

4. Heat coconut oil in a large skillet over medium-high heat. Once the oil is shimmering hot, add the breaded pork cutlets. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the cutlets from the skillet and place on a paper towel-lined plate to drain excess oil.

Step 5

5. In the same skillet, remove excess oil, leaving about 1 tablespoon in the pan. Add the sliced onion and sauté over medium heat until softened, about 3 minutes.

Step 6

6. In a small bowl, combine soy sauce, chicken broth, erythritol sweetener, and sugar-free mirin. Pour this mixture into the skillet with the onions, stirring to combine and heat through.

Step 7

7. Reduce the heat to low and gently simmer the sauce mixture. Crack the remaining 2 eggs into a small bowl and lightly beat them.

Step 8

8. Cut the cooked pork cutlets into strips and place them back into the skillet with the sauce, arranging them over the onions. Pour the beaten eggs evenly over the pork and sauce.

Step 9

9. Cover the skillet with a lid and continue to cook on low heat for 2-3 minutes, or until the eggs are cooked to your preference.

Step 10

10. While the eggs are cooking, prepare the cauliflower rice according to package instructions, either in the microwave or by steaming.

Step 11

11. To assemble, divide the cauliflower rice into bowls. Carefully place half of the pork and egg mixture over each bowl of cauliflower rice.

Step 12

12. Garnish with sliced green onions and nori seaweed strips, if using. Serve hot and enjoy your keto-friendly katsudon!

Nutrition Facts

Serving size	(936.9g)

Amount per serving	% Daily Value*
Calories	1726.9

Total Fat 133.5g	0%
Saturated Fat 66.9g	0%
Polyunsaturated Fat 6.9g
Cholesterol 818.6mg	0%
Sodium 3557.2mg	0%
Total Carbohydrate 48.2g	0%
Dietary Fiber 12.5g	0%
Total Sugars 11.2g
Protein 95.0g	0%

Vitamin D 175.3IU	0%
Calcium 530.1mg	0%
Iron 8.6mg	0%
Potassium 1692.2mg	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: 67.7%

Protein: 21.4%

Carbs: 10.9%