Keto Picadillo Recipe – Cuban Style Ground Beef & Spices

ana resim

This easy Keto Picadillo recipe is based on the Cuban style ground beef dish, it’s simple to make yet so flavorsome and delicious.

Traditional Cuban picadillo contains raisins, we’ve left them out to keep the recipe keto – and swapped out the high carb rice and beans that are normally served alongside for cauliflower rice.

This Keto Picadillo recipe makes 7 serves each serve is 200g/7oz or 1 cup. 1 serving has 5g net carbs.

Leftover Low Carb Cuban Picadillo can be stored in the fridge for up to 4 days, or frozen for up to 3 months.

Keto Cuban Picadillo Ingredients

  • 2 tablespoons of Olive Oil
  • 1 small Onion, diced
  • 3 cloves of Garlic, minced
  • 1 teaspoon of Salt
  • ½ teaspoon of Pepper
  • 2 tablespoons of Cumin Seeds
  • 2 teaspoons of Oregano leaves, dried
  • 1 teaspoon of Garlic Powder
  • 1 teaspoon of Coriander, ground
  • 1 teaspoon of Smoked Paprika, ground
  • 1 teaspoon of Erythritol
  • Pinch of Saffron strands
  • 1 ½ pound of Ground Beef
  • ½ cup of Beef Stock
  • 1 ½ cups of Tomato Passata
  • 1 Green Pepper, deseeded and diced
  • 5 ounces of Green Olives, pitted and sliced
  • ½ cup of Cilantro, chopped

How to Make Keto Cuban Picadillo

  1. Place a large saucepan over medium-high heat and add the oil, onion, garlic salt, and pepper. Saute for 5 minutes.
  2. Add the cumin seeds, garlic powder, coriander, oregano, paprika, erythritol, and saffron, saute for 3 minutes before adding the ground beef.
  3. Cook the ground beef until it is all browned.
  4. Add the beef stock and passata and simmer for 15-20 minutes until the sauce has thickened.
  5. Add the green pepper, olives, and half the cilantro and stir through. Cook for another 5 minutes.
  6. Serve with a side of cauliflower rice and top with the remaining cilantro.

Ingredients

  • 2 tbsp Olive Oil
  • 1 Onion diced
  • 3 Cloves of Garlic minced
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Cumin Seeds
  • 2 tsp Oregano leaves dried
  • 1 tsp Garlic Powder
  • 1 tsp Coriander ground
  • 1 tsp Smoked Paprika ground
  • 1 tsp Erythritol
  • 1 pinch Saffron
  • 1 1/2 pound Ground Beef
  • 1/2 cup Beef Stock
  • 1 1/2 cup Tomato Passata
  • 1 Green Pepper deseeded and diced
  • 5 ounces Green Olives pitted and sliced
  • 1/2 cup Cilantro chopped

Instructions

  • Place a large saucepan over medium-high heat and add the oil, onion, garlic salt, and pepper. Saute for 5 minutes.
  • Add the cumin seeds, garlic powder, coriander, oregano, paprika, erythritol, and saffron, saute for 3 minutes before adding the ground beef.
  • Cook the ground beef until it is all browned.
  • Add the beef stock and passata and simmer for 15-20 minutes until the sauce has thickened.
  • Add the green pepper, olives, and half the cilantro and stir through. Cook for another 5 minutes.
  • Serve with a side of cauliflower rice and top with the remaining cilantro.

Nutrition

Serving: 1cup | Calories: 344kcal | Carbohydrates: 7g | Protein: 19g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 819mg | Potassium: 533mg | Fiber: 2g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 4mg

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