Low Carb Katsudon

Satisfy your comfort food cravings without the carb overload with this delicious Low Carb Katsudon recipe. A healthier spin on the Japanese classic, this dish features crispy almond-flour-coated pork cutlets simmered in a savory-sweet sauce of low-sodium soy, mirin, and a touch of erythritol, perfectly paired with fluffy cauliflower rice. Packed with flavor and protein, this keto-friendly version of katsudon is easy to prepare and comes together in just 50 minutes, making it ideal for busy weeknights. Garnished with fresh scallions for a pop of color and freshness, this dish delivers all the rich, umami taste you love without sacrificing your low-carb lifestyle. Perfect for those looking for a guilt-free, satisfying meal that combines traditional Japanese flavors with a modern, health-conscious twist!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Pork loin cutlets
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Almond flour
• 2 large Eggs
• 4 tablespoons Olive oil
• 4 cups Cauliflower rice
• 4 tablespoons Soy sauce (low sodium)
• 3 tablespoons Mirin
• 1 cup Chicken broth
• 2 small Onions
• 2 stalks Scallions
• 1 teaspoon Erythritol or other low-carb sweetener

Directions

Step 1

Season the pork cutlets with salt and pepper on both sides.

Step 2

Place the almond flour in a shallow dish. Whisk the eggs in a separate shallow dish.

Step 3

Dip each pork cutlet into the egg, then in the almond flour to coat evenly.

Step 4

Heat olive oil in a large skillet over medium heat. Cook the breaded cutlets for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.

Step 5

In the same skillet, add sliced onions and stir-fry for 3 minutes until softened.

Step 6

Add soy sauce, mirin, chicken broth, and erythritol to the onions. Bring the mixture to a simmer.

Step 7

Slice the cooked cutlets into strips and return to the skillet with the sauce and onion mixture.

Step 8

Gently simmer for another 5 minutes to allow flavors to meld.

Step 9

Meanwhile, microwave or steam the cauliflower rice until warm.

Step 10

To serve, place a generous portion of cauliflower rice in each bowl. Top with the pork cutlet and onion sauce mixture.

Step 11

Chop scallions and sprinkle over the top for garnish. Serve immediately while hot.

Nutrition Facts

Serving size	(1657.9g)

Amount per serving	% Daily Value*
Calories	2388.3

Total Fat 162.2g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 5.3g
Cholesterol 652mg	0%
Sodium 5454.3mg	0%
Total Carbohydrate 94.0g	0%
Dietary Fiber 23.8g	0%
Total Sugars 47.1g
Protein 144.3g	0%

Vitamin D 110IU	0%
Calcium 476.6mg	0%
Iron 13.3mg	0%
Potassium 3315.3mg	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: 60.5%

Protein: 23.9%

Carbs: 15.6%