These keto egg filled meatballs are reminding me so much of my childhood; Have you ever had ‘birds nests’? That is what my grandma used to name them. She would make these for me as a kid, and I loved them. She taught me how to prepare them, but I made some adjustments so they stay keto-friendly.

One egg filled meatball has a total of only 8 grams of net carbs.

This recipe is easier than it may seem. I usually prepare these in the oven, as is described it in the recipe, but you can also prepare these in the air-fryer. In that case you can just replace the baking in the oven-part of the recipe by placing them in the air-fryer and fry them for 20 minutes at 190 degrees celsius or 375 degrees Fahrenheit.

keto egg filled meatballs

The ingredients for these keto egg filled meatballs

Ground beef: I like to use organic grass-fed, grass-finished ground beef because this meat is free of antibiotics and hormones and it’s higher in nutrients. But you can use any of your preferred ground meats such as pork, chicken, lamb, etc.

Eggs: organic, pasture raised or conventional.

Spices: To season the beef I used salt, black pepper, paprika powder, ground cumin and garlic powder. For the tomato sauce I used salt, black pepper, ground cumin, paprika powder and dried oregano.

Coconut oil: I used coconut oil to sautee the meatballs and the ingredients in the tomato sauce. You can use any of your preferred healthy cooking fats.

Chopped tomatoes: For the tomato sauce I used organic chopped tomatoes from a can. You can also use any other tomato sauce without added sugars. Make sure to check the ingredient list. It should only have tomatoes listed.

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keto egg filled meatballs
keto egg filled meatballs


Servings: 3 meatballs
Calories: 765kcal


For the meatballs

For the tomato sauce


  • Boil the eggs in hot water for 5 minutes.
  • In the meantime season the beef with the listed spices.
  • When the eggs are done, peel them and set them aside. Preheat the oven at 190 C/ 375 F.
  • Take 1/3 of the seasoned ground beef, shape it into a ball and flatten it out by pressing it onto a flat surface. Lift up the flattened ground beef and wrap the egg with the beef. Shape it until the egg is fully covered.
  • Roll the balls into the parmesan cheese on a plate so the surface of the meatball is covered.
  • In a large pan, melt some butter over medium to high heat, and cook the meatballs until the outside starts to brown.
  • Place the meatballs in a baking dish, and bake in the oven for 20 minutes.
  • In the meantime, prepare the tomato sauce: In a large pot, melt the coconut oil on medium to high heat. Saute the onion, garlic, and bell pepper and stir.
  • Add the chopped tomatoes, salt, pepper, ground cumin, paprika powder, and dried oregano. Stir, lower the heat and let simmer.
  • Carefully cut the meatballs in half and serve with the tomato sauce and your favorite vegetables.


Serving: 1meatball | Calories: 765kcal | Carbohydrates: 10g | Protein: 78g | Fat: 45g | Fiber: 2g
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These keto stuffed cabbage rolls are so easy to prepare and they taste absolutely delicious. The combination of cabbage, tasty tomato sauce, and ground meat is a match made in heaven.

Although this dish may look like it’s complicated to prepare, it really isn’t and I’m sure this will become one of your favorites for a nice family dinner.

One portion (around 2-3 rolls) have a total of 14 gram of net carbs.

keto stuffed cabbage rolls

The ingredients for the keto stuffed cabbage rolls

Canned tomatoes: for the canned tomatoes I choose organic crushed tomatoes. You could use fresh tomatoes you cook and crush yourself and add some salt, but to keep it convenient I chose to use organic crushed tomatoes from a can.

Spices: I used salt, black pepper, paprika powder, ground cumin, and chili powder in the tomato sauce. If you like your tomato sauce spicy, you can add in more chili powder. I like it medium-spicy, so I used a small amount of chili powder to get a hint of spice, but not have our mouths on fire.

Ground meat: in this recipe, I used ground pork. But you can use any ground meat of your preference.

Disclaimer: This post contains affiliate links that help keep this content free.

keto stuffed cabbage rolls

keto stuffed cabbage rolls


Prep Time: 15 minutes
Cook Time: 50 minutes
Course: Main Course
Keyword: ketogenic
Servings: 4 servings
Calories: 448kcal


For the sauce

For the stuffed cabbage rolls

To garnish

  • 1 tablespoon sour cream
  • some fresh cilantro


Start with making the sauce

  • In a medium-sized pot or pan, melt the coconut oil on medium heat. Cook the garlic and onion for 1-2 minutes.
  • Add the crushed tomatoes, the listed spices, and stir. Let it cook for another 5 minutes. Turn off the heat and set it aside.

Prepare the stuffed cabbage rolls.

  • In a large pot, bring water to a boil, turn down to medium heat and cook the cabbage for 20 minutes.
  • In the meantime season the ground meat. Add the meat to a bowl and season with salt, black pepper, cumin, chili powder, and oregano. Mix everything together by hand.
  • Preheat the oven to 350 °F or 180 °C.
  • Place the cooked cabbage on a cutting board and take a leaf. Remove the stem of the cabbage to smoothen the surface (see photo), which makes it easier to roll them up.
  • Layout a leaf, so it looks like a bowl, and add some seasoned ground meat.
  • Bring the outer right and left side inwards and roll up the bottom into a roll.
  • Place the rolls into a baking dish.
  • Cover the rolls with the tomato sauce and cover the baking dish with tin foil. Bake in the preheated oven for 50 minutes.

To garnish

  • Remove the dish from the oven and garnish with sour cream and some chopped-up cilantro.


inspired by tasty.com


Serving: 1serving | Calories: 448kcal | Carbohydrates: 20g | Protein: 42g | Fat: 22g | Fiber: 6g
Tried this recipe?Let us know how it was!
keto stuffed cabbage rolls
keto stuffed cabbage rolls
keto stuffed cabbage rolls
keto stuffed cabbage rolls

These keto pork chops in creamy garlic sauce are perfect for a nice keto-friendly dinner. The problem with pork chops, I find, is that they always seem to taste kind of dry on their own. Well, with this delicious creamy garlic sauce, that problem is solved. At only 3 grams of net carbs per portion, this is a recipe you will love.

eto pork chops in creamy garlic sauce

For the ingredients

Pork Chops: I always get my pork chops from our local farmer. But you can also get them at your grocery store.

Butter: I used (Kerrygold) butter to sear the pork chops in and fry the onion and garlic. I love the taste of butter, but you can also use other cooking fats for this recipe such as ghee, coconut oil, duck fat, or beef tallow.

Seasoning: I kept it very basic when it comes to the seasoning of the recipe because a lot of flavors came from the juice left from the searing of the meat. I just used salt, pepper, and parsley for seasoning this dish.

Heavy cream: When choosing a heavy cream make sure it’s unsweetened, organic, and preferably from grass-fed, grass-finished cows. This way you avoid the added sugars, antibiotics, and GMO crops that are fed to these animals which in turn can harm your health.

Parmesan cheese: I used parmesan cheese that was grated almost powdery. You can also use a parmesan block and grate it yourself. When choosing parmesan cheese, try to find one that only has parmesan and cultures in the ingredient list, preferably no preservatives.

Disclaimer: This post contains affiliate links that help keep this content free.

eto pork chops in creamy garlic sauce

What to combine this recipe with

On keto, you can combine this recipe with any low-carb vegetable you like such as spinach, steamed broccoli, cauliflower, or any of the listed veggies down below.

keto friendly vegetables
keto pork chops in creamy garlic sauce

Keto pork chops in creamy garlic sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Main Course
Keyword: glutenfree, ketogenic
Servings: 4 pork chops
Calories: 360kcal


  • 4 pork chops
  • to taste salt
  • 3 tablespoons butter
  • to taste black pepper
  • 1/2 medium sized onion
  • 2 cloves garlic minced
  • 3 cloves garlic peeled and whole
  • 1 cup unsweetened heavy cream
  • 1/3 cup shredded parmesan cheese
  • 1 teaspoon Fresh or dried parsley


  • Season the pork chops with salt and black pepper.
  • In a large skillet, melt 2 tablespoons of butter on medium-high heat and sear both sides of the pork chops.
  • Remove the pork chops from the skillet onto a plate and set aside.
  • In the same skillet, melt another tablespoon of butter on medium heat and fry the onion and 2 minced cloves of the garlic and 3 whole cloves for about 1 minute.
  • Add the heavy cream, parmezan cheese, salt, black pepper and parsley.
  • Stir and let the sauce simmer at medium heat for 2-5 minutes. You'll notice the sauce thicken over time.
  • Add the pork chops back to the skillet and serve.


Serving: 1serving | Calories: 360kcal | Carbohydrates: 3g | Protein: 17g | Fat: 28g
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