A rich and creamy keto-friendly meatball stroganoff that debunks the myth that low-carb meals can’t be indulgent.

Scale

1 lb Ground beef or turkey

1/2 cup Almond flour

1 Egg

1 tsp Garlic powder

1 tsp Onion powder

Salt and pepper to taste

1 cup Beef broth

1/2 cup Heavy cream

1 cup Mushrooms, sliced

2 tbsp Butter

In a large bowl, combine ground beef (or turkey), almond flour, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined.
Form the mixture into small meatballs, about the size of a golf ball.
Heat a large skillet over medium heat and add butter. Once melted, add the meatballs and brown on all sides (about 10 minutes). Remove and set aside.
In the same skillet, add more butter if needed and sauté sliced mushrooms until tender (about 5 minutes).
Pour in beef broth and scrape up brown bits from the pan, then stir in heavy cream and bring to a simmer.
Return meatballs to the skillet, spoon sauce over and let simmer together for 5-10 minutes.
Plate the stroganoff, garnishing with fresh parsley if desired.

Serve over cauliflower rice for a heartier low-carb option and pair with a side salad for freshness.

Keywords: keto, meatballs, stroganoff, low-carb, creamy