Low Carb Traditional French Cassoulet

Indulge in a hearty and flavorful meal with this Low Carb Traditional French Cassoulet—a keto-friendly twist on the beloved rustic dish from southern France. Packed with tender bone-in chicken thighs, seared pork sausage, savory pork shoulder, and crispy smoked bacon, this cassoulet delivers layers of rich, comforting flavors. Instead of the traditional white beans, riced cauliflower adds a low-carb alternative, soaking up the aromatic sauce made with dry white wine, chicken broth, fresh herbs, and a hint of tomato paste. This slow-cooked masterpiece, prepared in a Dutch oven, offers the perfect balance of elegance and coziness, making it ideal for dinner parties or a comforting family meal. Serve this protein-packed treat straight from the oven to delight your taste buds while staying on track with your low-carb lifestyle!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 4 Bone-in chicken thighs
• 4 links Pork sausage (keto-friendly)
• 1 pound Cubed pork shoulder
• 2 cups Cauliflower, riced
• 6 slices Smoked bacon
• 3 tablespoons Olive oil
• 4 cloves Garlic, minced
• 1 medium Onion, diced
• 2 tablespoons Tomato paste
• 3 cups Chicken broth
• 1 cup Dry white wine
• 2 Bay leaves
• 4 Fresh thyme sprigs
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Ground paprika

Directions

Step 1

Preheat the oven to 325°F (160°C).

Step 2

Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat.

Step 3

Season the chicken thighs with salt and pepper, then sear them skin-side down in the pot until browned, about 4-5 minutes per side. Remove from the pot and set aside.

Step 4

Add the pork sausages to the pot and lightly brown them on all sides, about 5 minutes total. Remove from the pot and set aside with the chicken.

Step 5

In the same pot, cook the bacon until crispy. Remove the bacon, crumble it, and set aside, leaving the rendered fat in the pot.

Step 6

Add the cubed pork shoulder to the pot and cook until browned on all sides, about 6-8 minutes. Remove from the pot and set aside with the other meats.

Step 7

Add the remaining tablespoon of olive oil to the pot, then sauté the diced onion until translucent, about 4 minutes. Add the minced garlic and cook for another minute.

Step 8

Stir in the tomato paste, paprika, sea salt, and black pepper. Cook for about 2 minutes until fragrant and slightly thickened.

Step 9

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 3 minutes to allow the alcohol to cook off.

Step 10

Add the chicken broth, bay leaves, and thyme sprigs to the pot. Bring the mixture to a simmer.

Step 11

Return the chicken, sausages, pork shoulder, and crumbled bacon to the pot, making sure they are submerged in the liquid.

Step 12

Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 1 hour.

Step 13

After 1 hour, remove the Dutch oven from the oven. Stir in the riced cauliflower, ensuring it is well distributed.

Step 14

Return the pot to the oven, uncovered, and bake for another 30 minutes until the cauliflower is tender and the sauce has thickened slightly.

Step 15

Remove the bay leaves and thyme sprigs. Sprinkle the chopped parsley over the cassoulet before serving.

Step 16

Serve hot and enjoy this low-carb twist on a classic French dish!

Nutrition Facts

Serving size	(2748.4g)

Amount per serving	% Daily Value*
Calories	4225.7

Total Fat 318.3g	0%
Saturated Fat 98.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 950.5mg	0%
Sodium 8653.8mg	0%
Total Carbohydrate 53.7g	0%
Dietary Fiber 12.1g	0%
Total Sugars 19.3g
Protein 237.0g	0%

Vitamin D 0IU	0%
Calcium 414.3mg	0%
Iron 19.1mg	0%
Potassium 5704.0mg	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: 71.1%

Protein: 23.5%

Carbs: 5.3%