Low Carbohydrate Meat Recipe Cookbook

Finding good low carb meat recipes is one of the most challenging parts of eating a low carb diet. I am here to help by giving you a ton of delicious free recipes that are simple to make. You will enjoy these and so will your family. Now get cooking!


Great Meatloaf

Category: Low Carb Meat Recipes

1 lb. ground chuck

1 cup pork rinds

1 egg

1/2 cup heavy cream

2 tbsp. Worcestershire sauce

3/4 cup shredded cheese


Crunch the pork rinds up into crumbs. Put the meat in a microwave-safe baking dish. Add the pork rind crumbs, cream, egg, Worcestershire sauce, and cheese. Add salt to taste. Stir until all ingredients are mixed thoroughly and shape into a loaf. Put into microwave and cook for 14 minutes (or until internal temp rises to 150).   low carb meat recipes

Makes 4 large servings — about 3 grams carbohydrates/serving.


Skillet Meatloaf

Category: Low Carb Meat Recipes

Serves 4

2 1/2 lb. ground beef

1 small onion grated

1 garlic clove minced

1 egg

1 Tbsp. catsup

Salt and pepper


1 can of tomato puree

1 tsp. sugar (omit or substitute with sweetener)

Several fresh basil leaves chopped

1 small can of mushroom pieces drained

1 large onion sliced

Worcestershire sauce

Make meatloaf mixture by combining meat, onion, egg and seasoning. Form into a round loaf. Heat some olive oil in a heavy-duty skillet. Pat meat into pan and brown on both sides; carefully turning with wide spatula. Mix tomato paste, an empty paste can of water, sugar and basil and pour over meatloaf. Add sliced onion and mushrooms to pan. Sprinkle with a few splashes of Worcestershire sauce. Cook covered over low heat for 1+ hour or until meatloaf is tender. Occasionally stir sauce in pan and baste top of meatloaf. Serve meatloaf with some of the thickened sauce.



Category: Low Carb Meat Recipes

2 lb chuck stew meat

3 T olive oil

1/2 cup chopped onion

2 T soy flour or thickener

2 c beef broth

2 T dijon

1/2 lb mushrooms

1 T butter

1/4 c dry red wine

Dredge beef with flour. Saute in hot oil in Dutch oven. Add onions and cook til onions done and beef browned. Add broth and mustard. Simmer, partially covered for 2-3 hours til meat tender. Saute mushrooms in butter for 5 min, and add wine. Bring to boil and add to stew.

(Serves 4 @ 8 carb, 1 fiber (7 NET carbs), 666 Calories, 50 fat, 44 protein



Category: Low Carb Meat Recipes

2 small zucchini

2 T oil

1 garlic clove

1 c diced tomatoes

1 t oregano

1/2 lb. cooked Italian sausage


1/4 c grated parmesan

Slice zucchini into ribbons, using vegetable peeler and turning as you go. Saute zucchini in oil til soft and edges are clear. Add s&p. Meanwhile, heat 1 T oil in pan, add garlic. Saute, then add tomatoes and oregano. Simmer few minutes, stir in sausage. Serve sauce over zucchini; sprinkle with parmesan.

Serves 2 @ 12 carb, 4 fiber (8 NET carbs), 492 Calories, 39 fat, 17 protein



Category: Low Carb Meat Recipes

1 lb chuck beef stew

1 T butter

1/2 t curry

dash cinnamon, cardamom & pepper

1 c canned coconut milk (8)

1/2 c red pepper

1 t paprika

1 garlic clove

Brown meat and garlic in butter, then add spices and stir fry few minutes. Add red pepper and coconut milk. Reduce heat and simmer til done (2-3 hours, add water if necessary.)

Serves 3 @ 5 carb, 1 fiber (4 NET carbs), 507 Calories, 42 fat, 26 protein



Category: Low Carb Meat Recipes

1 lb. pork tenderloin

1 onion

“Sweet BBQ Sauce” recipe

Heat oil in Dutch oven, add salt & pepper. Cut pork loin in half to fit in pot, and sear pork on all sides. Add a sliced onion and 2 cups water. Simmer, covered, about 2 hours, turning occasionally. When tender, remove meat and shred with two forks, pulling in opposite directions. Discard cooking water. Add as much bbq sauce as you need and serve.

Difficult to figure carb counts. For 1 lb pork and 1/4 cup onion (most of the onion is discarded with the water), TOTALS are: 3 carb, 1 fiber (2 NET carbs), 560 Calories, 16 fat, 96 protein. Divide by the number of servings you get and add the nutritional counts for whatever BBQ sauce you use.



Category: Low Carb Meat Recipes

3 T oil

2 lbs round steak, 1″ thick

1/4 cup Atkin’s bake mix

1 env. Dry Lipton’s Onion Soup Mix

1/2 t garlic powder

8 oz can Hunt’s tomato sauce


Preheat oven to 350. Heat oil in heavy fry pan. Pound steak on both sides with heavy meat mallet, and cut into serving size pieces. Combine bake mix and garlic and pound into meat pieces. Fry in hot oil til browned on all sides. Layer in 13x9x2 baking dish and sprinkle soup mix over meat. Mix tomato sauce and 1/4 cup water and pour over all. Cover tightly with foil. Bake 2-3 hours til tender. Check each hour, will need to add water.

Serves 4 @ 12 carbs, 1 fiber (11 NET carbs), 600 Calories, 40 fat, 48 protein

You could probably cut the carbs by using powdered beef broth, minced onions and spices instead of the Lipton’s Onion Soup Mix. One envelope has 34 carbs.



Category: Low Carb Meat Recipes

3/4 lb pork tenderloin


2 t butter

1 T lemon juice

1 T dijon

1/2 c heavy cream (may need more)

Cut the pork into 3/4″ slices and pound until thin. Heat oil in pan, sprinkle with salt, pepper, and Old Bay seasoning. Saute pork in oil few minutes until done. Remove from pan, make sauce in same pan. Return pork slices to pan to reheat and cover with sauce.

SAUCE: Melt butter. Add lemon juice and dijon and mix. Stir in heavy cream, 1/4 cup at a time, til right consistency.

Serves 2 @ 3 carb, trace fiber, 451 Calories, 32 fat, 37 protein



Category: Low Carb Meat Recipes

3/4 lb pork tenderloin


1 cup tomato sauce

3 T worcestershire sauce

1 T vinegar

1 t liquid smoke

3 pkts Splenda

Cut the pork into 3/4″ slices and pound until thin. Heat oil in pan, sprinkle with salt, pepper, and Old Bay seasoning. Saute pork in oil few minutes until done. Remove from pan. Top with BBQ sauce and serve.SAUCE: Combine all ingredients and cook over low heat for 10 min.

Serves 2 (1/2 the pork and 1/4 cup BBQ sauce each) @ 4.8 NET carbs, 230 Calories, 6 fat, 37 protein.

Total BBQ Sauce (1 cup): 23 carbs, 3 fiber (20 NET carbs), 105 Calories, trace fat, 4 protein.



Category: Low Carb Meat Recipes

1 lb pork tenderloin


3/4 cup water

1/3 cup ketchup (unsweetened)

1/3 cup vinegar

1 T soy sauce

3/4 cup Splenda

xanthan gum (about 1 t)

Cut the pork into 3/4″ slices and pound until thin. Heat oil in pan, sprinkle with salt, pepper, and Old Bay seasoning. Saute pork in oil few minutes until done. Remove from pan. Top with Sweet & Sour sauce and serve (over Faux Rice).

SAUCE: Combine water, ketchup, vinegar and soy. Heat til boiling. Add guar gum to thicken. Take off heat and stir in Equal. Pour over meat.

Serves 2 (1/2 the pork and 1/4 cup S&S Sauce each) @ 7.5 carbs, trace fiber, 235 Calories, 6 fat, 36 protein.

TOTAL S&S SAUCE(1 cup): 30 carb, trace fiber, 122 Calories, trace fat, 1 protein.

If you can cut the Splenda, or use liquid Splenda, it will reduce the carbs significantly



Category: Low Carb Meat Recipes

2 lb chuck pot roast

1/2 cup Onion, chopped

2 cans beef broth

3 T minced garlic

1 cup red wine

2 Tbsp worcestershire sauce

2 tsp oregano

2 tsp basil

black pepper to taste

1 tsp liquid smoke

Brown pot roast in Dutch oven on stovetop, using some oil if needed. Remove from pan and saute onions in oil til brown. Return beef to pot and add all ingredients. Bring to boil, cover, and simmer 2 1/2 – 4 hours. Check occasionally – may need to add water. Can thicken gravy with xanthan gum.

This tasted really great. Hard to figure carbs, since there was a lot of gravy left that wasn’t consumed.

TOTAL GRAVY COUNTS: 33 carbs, 4 fiber (29 NET carbs), 388 Calories, 1 fat, 26 protein.

TOTAL MEAT COUNTS: 0 carbs, 1891 Calories, 142 fat, 143 protein



Category: Low Carb Meat Recipes

2 T butter

1/4 lb. sausage, cooked & finely chopped

1 cooked chicken breast, shredded

1/4 cup chopped onion (3.7)

1 stalk chopped celery (1.6)

1 T dijon mustard (2.7)

2 t mixed herbs (your choice) (2)

3 Dottie’s crepes (2.1)

double portion of Creamy Cheese Sauce

Melt butter in pan. Saute onion and celery til soft, but still crunchy. Mix in other ingredients up to crepes and heat through. Stir in one portion of cheese sauce. Divide mixture among the three crepes and roll up. Place seam side down on plate, top with remaining portion of cheese sauce. (Can heat in microwave if necessary).

Serves 3 @ 8 carb, 1 fiber (7 NET carbs), 872 Calories, 74 fat, 39 protein (counts include the crepes and cheese sauce)



Category: Low Carb Meat Recipes

1 lb filet (or enough for two)

olive oil

1/4 cup white wine

1/4 cup beef broth

1/4 cup water

1 T coarse-grained mustard

1 t butter

Heat oil in heavy skillet til hot. Season filet with salt & pepper and garlic powder. Cook filets 4 min each side for rare. Remove from pan and let stand on cutting board, tented loosely with foil. Deglaze skillet with white wine over moderate heat. Add broth and water and boil til reduced. Remove from heat and whisk in mustard, butter, and juices from cutting board. Thinly slice filets and arrange on plates. Pour sauce over.

Serves 2 @ 1.1 carb, trace fiber, 686 Calories, 54 fat, 42 protein

This was wonderful! Filets are expensive so this is an occasional treat for us. Take the meat out of the pan BEFORE it’s done the way you like, as it continues to cook while sitting on the cutting board. A very tasty meat recipe!



Category: Low Carb Meat Recipes

2 lbs stew meat (chuck)

1 1/2 cups water

2 cloves garlic

2 t chili powder

1 t vinegar

2 t oregano

1 t cumin

salt & pepper

Brown beef in oil. Add all other ingredients, bring to boil, cover and simmer 1 1/2 hours or longer til very tender. Uncover and boil until liquid almost evaporated. With 2 forks, shred meat.

Serves 4 @ 2.2 carbs, 1 fiber (1.2 NET carbs), 483 Calories, 36 fat, 36 protein.

Can mix with bbq sauce and serve over Atkins Rolls, or top with grated onion, shredded jack cheese and salsa. (Carbs for these items NOT included above)

I use chuck because it is the most tender and moist stew. Also, I couldn’t manage the 2 forks, so I just “squished” the beef between my fingers til it shredded!



Category: Low Carb Meat Recipes

1 lb pork tenderloin

1/4 c soy sauce

2 T lime (or lemon) juice

2 crushed garlic cloves

1 t EA. oregano and thyme

1 t Brown Sugar Twin (or splenda)

2 T olive oil

1 cup red pepper, cut in thin strips

2 oz. mushrooms

dash hot red pepper

Cut tenderloin into 3″ lengths. Cut each piece into 3/8″ “sticks”. Combine soy, lime, garlic, oregano, thyme and red pepper and marinate pork. Remove pork and drain WELL. Stir sweetener and not/Starch into marinade and reserve. Heat oil in pan and stir fry pork 2-3 min til browned. Remove pork from skillet. Stir fry peppers 3 min. Add mushrooms, then reserved marinade. Stir few seconds til thickens, then return pork to skillet to heat. Good with Faux Rice. This is one good meat recipe!

Serves 3 @ 8 carbs, 2 fiber (6 NET carbs), 301 Calories, 14 fat, 34 protein



Category: Low Carb Meat Recipes

1 lb boneless chuck steak

1/2 c soy sauce

1 t ground ginger (1.3)

2 T oil

1 T Splenda (1.5)

1 clove crushed garlic (.9)

Cut steak into 1/8″ thick slices. Combine remaining ingredients in bowl. Place meat in crockpot, pour over sauce and stir. Cover and cook low heat 8 hours. Serve with Faux Rice.

Difficult to produce nutritional counts as most of sauce is not used.

Total Sauce: 12 carb, 1 fiber, 344 Calories, 28 fat, 15 protein

Total Meat: 0 carbs, 945 Calories, 71 fat, 71 protein

Someone tried this and found it way too salty – you might want to cut the soy sauce if you don’t tolerate salt.



Category: Low Carb Meat Recipes

1/2 sm can green chiles

2 cloves garlic, chopped

1/2 tsp EA: cardamon, turmeric, cinnamon, cloves, Old Bay

3/4 cup red wine

1 lb beef, cut into 1/2″ strips (sirloin, chuck, etc.)

1/2 cup onion, chopped

1 red or green pepper, cut in strips

Puree chiles with garlic, spices and wine. Brown beef in hot oil. Remove from pan. Saute onion in a little oil, then add peppers, and saute few minutes. Add chile puree and bring to boil. Return meat to pan and mix with sauce. Reduce heat, cover pan, and simmer 1 1/2 hours. Check frequently, and add water as needed.

Serves 2 @ 12 carb, 3 fiber (9 NET carbs), 584 Calories, 35 fat, 38 protein



Category: Low Carb Meat Recipes

1 lb pork tenderloin

1 T olive oil

1 red pepper, cut in strips

1/2 cup white wine

1 tsp ginger

1 tbsp green chiles

1/8 tsp cinnamon

1 tbsp chopped fresh cilantro (used dried)

8 oz bamboo shoots

1/2 cup pineapple syrup*

Slice tenderloin and pound each slice flat. Saute in oil few minutes til done and remove from pan. Saute red pepper in little oil til crisp-tender. Reduce heat; add in rest of ingredients. Simmer til warm and serve sauce over pork.

Serves 3 @ carb 5, fiber 2, (NET carbs 3), cal 282, fat 11, sat fat 6.5)



Category: Low Carb Meat Recipes

1/2 cup water

1 tsp pineapple extract

1/2 Tsp liquid splenda (or 1/2 cup granular)

1/4 tsp guar gum

Heat water, extract and splenda til boiling. Add guar gum and let stand. It thickens a LOT. (0 carbs with liquid; if you have to use granular, it would be 12 carbs, which may bring the total too high).



Category: Low Carb Meat Recipes

1/2 tbsp olive oil

1 lb beef round, cut into stir fry strips

1/4 cup onion, chopped

1 garlic clove, minced

1 cup of bok choy, sliced or shredded

1 1/2 cups beef broth

1/4 cup soy sauce

1/2 t ground ginger

1 1/2 tbsp not/Starch (or guar gum – thickener)

2 cups broccoli, cooked

Saute meat in oil. Put in crockpot. Add other ingredients (except thickener and broccoli). Cover and cook on low for 10 hours. Pour meat and sauce into pot, bring to a boil and add thickener. Stir in cooked broccoli and serve.

Serves 3 @ 8 carb, 3 fiber, (NET 5 carbs), 17 fat, 36 protein, 329 cal



Category: Low Carb Meat Recipes

1 lb pork tenderloin

1/2 cup green onions, sliced

1/3 cup sugar free orange syrup

1 1/2 tbsp soy sauce

1 1/2 tbsp dijon

1/2 tsp garlic powder

1/4 tsp guar gum

Slice tenderloin into 3/4″ slices and pound til thin. Saute pork slices in pan in oil for few minutes on each side til done. Remove from pan. Stir sauce ingredients together and pour into pan to heat. Return pork to pan and spoon sauce over.

Serves 3 @ 2 carb, 1 fiber, (NET 1 carb), 199 cal, 6 fat, 33 protein.



Category: Low Carb Meat Recipes

1/2 lb ham

1/2 bag frozen cauliflower (or mix with broccoli)

1 1/2 cups taco cheese, shredded

1 egg

3/4 cup heavy cream

1 Tbsp minced onion

1 tsp garlic powder

Preheat oven 325. Microwave cauliflower 4 minutes. Mix with all other ingredients. Spoon into casserole dish and bake 40 min.

Serves 2 @ 7 carb, 1 fiber, (NET 6 carbs), 756 Calories, 67g Fat, 33g Protein



Category: Low Carb Meat Recipes

1 lb frozen cauliflower, thawed

2 cups cooked ham, cubed

1/2 tsp ground nutmeg

1 cup crushed pork rinds

2 tbsp butter

2 tbsp shredded cheddar

1 recipe Creamy Cheese Sauce

Preheat oven 400. Spray 11×7″ baking dish and spread cauliflower. Sprinkle with ham. Make cheese sauce and pour over. Cut butter and cheese into pork rinds until crumbly (I used food processor) and sprinkle on top. Bake 25 minutes til bubbly.

Serves 4 @ 8 carb, 3 fiber (5 NET carbs), 472 Calories, 35 fat, 28 protein (includes cheese sauce). Very good meat recipe!



Category: Low Carb Meat Recipes

1 lb beef sirloin, cut in strips

1/2 tsp NotStarch

1 tbsp soy sauce

1 red pepper, cut in slices

1 clove garlic, crushed

1 cup pea pods

1 cup broccoli


Sauce: 1/4 cup tomato sauce

2 tbsp splenda

1 tbsp soy sauce

1 tsp worcestershire sauce

1/2 tsp pineapple extract

Dissolve NotStarch in 1 Tbsp soy sauce. Add beef and toss to coat. In bowl, combine sauce ingredients. In frying pan, heat 2 T water and saute peppers, broccoli, pea pods and garlic 3-4 min til crisp-tender. Remove from skillet. Heat oil in skillet and add beef, 1/2 at a time, and stir fry 2-3 min til outside no longer pink. Return veggies and all beef to skillet and add sauce. Cook minute or two til all heated. A delicious meat recipe!

Serves 3 @ 9 carb, 2 fiber, (NET 7 carbs), 356 cal, 22 fat, 30 protein.

I’ve never been successful stir frying beef and having it come out tender, so I used chuck and cooked like beef stew for 2 hours, then froze it. When I was ready to make this, I defrosted beef, and cooked broccoli and pea pods in microwave. I then cooked peppers and garlic, stir in beef and veggies and added sauce. It tasted great.



Category: Low Carb Meat Recipes

4- 2 1/2″ thick veal shanks (12 oz ea)

1/8 cup protein powder

2 T butter

2 T olive oil

1 cup finely chopped onion

2 minced garlic cloves

1 cup white wine

1/2 cup chicken broth

1/4 tsp rosemary

Heat oven 325. Coat shanks with flour. Heat butter and oil in pan over med. heat. Add shanks and brown 3-4 min per side. Remove from pan. Add onion and garlic and saute 4-5 min til onion translucent. Add wine, bring to gentle boil, scraping up browned bits. Boil 5 min. til liquid reduced by half. Add broth, rosemary, salt and pepper. Arrange shanks in casserole with tight fitting lid and pour onion/wine mixture over. Cover, bake 2 hours til meat tender.

Serves 4 @ 5 carb, 1 fiber, (NET 4 carbs), 579 Calories; 25g Fat

I couldn’t find veal shanks, so I used beef shanks and this was really good. I also didn’t have casserole with tight lid, so I covered casserole with foil, then put on lid.



Category: Low Carb Meat Recipes

two packages Country style Pork Ribs

8 oz can tomato sauce

1/4 cup vinegar

2 tbsp worcestershire

1 tbsp dry mustard

1/2 tsp chili powder

2 tbsp splenda

Brown ribs in frying pan, then put in crockpot. Mix bbq sauce ingredients and pour over ribs. Cook on low 10 hours.

I added a little guar gum to the sauce to thicken a little, but it was pretty loose (but tasty). We got four servings of meat, with lots of sauce left over. Carbs are hard to determine since you don’t actually consume a lot of the sauce. You can substitute any other bbq sauce. The meat just fell off the bones and was great!



Category: Low Carb Meat Recipes

2 lbs beef round, 1/4″ thick

1/2 cup fresh basil, minced

2 oz roasted red peppers (jar)

1/4 cup parmesan cheese

6 slices prosciutto-very thin

2 cloves garlic

1/4 cup onion, sliced

2 cups tomato sauce

Pound beef til very thin. Sprinkle with salt and pepper. Distribute cut up red peppers on each slice. Put slice of proscuitto on top, then top with basil and parmesan. Roll tightly. Heat little oil in pan and saute garlic and onion. Add steak rolls and brown on all sides. Remove steak rolls and place in baking dish with garlic and onion. Cover with tomato sauce. Cover pan tightly with aluminum foil and bake at 300 for 1 1/2 hours. A very tasty meat recipe.

Serves 4 @ 9 carbs, 2 fiber (7 NET carbs), 539 Calories, 31 fat, 52 protein


Bachelor Steak

Category: Low Carb Meat Recipes

Now the second recipe men on this diet might actually be able to make (fire good). Steak when done the right way…

Materials & Supplies:

1. 1 sirloin steak (’nuff said)

2. Some inspired amount of Kikkoman soy sauce.

3. The cheapest red wine available (your returnables should cover it).

4. Actual garlic (You will discover, with some determined research, that it does not actually come from nature in powder form. Ask someone to find it for you — it’s worth it.)

5. A garlic-smashing tool (requiring a surgical strike into the kitchen aisle. be aware that they may have a more fancy name for it.)

6. A propane grill (fire good).


1. Five or so hours before dinner, assault both sides the sirloin with a fork with a wide-ranging, rapid-fire motion. We are looking for a tight pattern of 1/2″ deep holes covering the whole target.

2. Smash the garlic onto a paper plate with the garlic-smashing tool. Throw out the paper stuff, keep the mushy stuff that smells like pizza. (You are not a man if you don’t taste it and learn the lesson not to.) Slather the mushy stuff onto the top of the sirloin. We are looking for full, thin coverage here. You’ll probably only need 1/2 of a whole garlic for this.

3. Put the meat on a plate, garlic side up. Pour equal amounts soy sauce and red wine on it and let it pool up on the top of the oversized meat. Put it in the refrigerator.

4. Halfway to dinner time, scrape the garlic to the side of the plate (a putty knife works fine for this), pour the juices somewhere, flip the steak and re-apply both.

5. At dinnertime, scrape off the garlic, pour the juices down the drain.

6. Turn on the grill on high. Apply the steak.

7. First: Searing. Give it about two minutes per side to sear the steak, sealing in the juices.

8. Second: Turn the heat down (a little) and cook to taste.


Beef Jerky

Category: Low Carb Meat Recipes

I make jerky in my food dehydrator all the time. Here’s my recipe… Find the leanest roast you can at the supermarket, have them trip excess fat and slice it for jerky. They don’t charge extra here. You’ll still have fat to trim when you get home. It’s impossible to get it all so just go for the big chunks.

Put all the trimmed meat into a ziplock bag and add enough soy sauce to coat the meat and liquid smoke to taste (a matter of drops). My mom likes her jerky sweet so she adds some artificial sweetener. I don’t like it sweet so I skip this step. Let this marinating meat sit overnight in the fridge.

Lay in single layers in your food dryer and dry on a hot setting. Don’t over dry it. You want it a bit chewy. When it’s done I blot the excess fat with paper towels. Store this in a sealed container in your refrigerator.

Most soy sauces have some sugar/carbohydrates in them. I think by the time it’s all spread out and dried the carbohydrate count is minimal and certainly less the store bought.


Pork Chop Options

Category: Low Carb Meat Recipes

* I like to dip them in eggwash, and then into seasoned crushed pork rinds and fry or bake them. I add a bit of garlic powder, parsley, paprika and pepper to my porkrinds after crushing them. The porkrinds are salty enough, so I don’t add extra salt.

* Another way I love them is simple. Fry them in baconfat, and sprinkle with garlic salt and pepper.

* Or you can cut the meat into strips and stirfry them in oil, and eat with stirfried lowcarb veggies. (mushrooms, broccoli, small amount of onion, peppers and fresh string beans)

* If they are reasonably nice and kinda thick then remove the bone, pound them flat (1/4 inch or so) with a meat hammer or heavy rock, saute them in some oil,(don’t flour them first but blot off as much moisture with a paper towel). You can deglaze the pan with a little wine or water, add some cream, and some mushrooms or green peppers or onion or herbs or whatever, reduce to a saucy consistancy and enjoy like veal. This treatment also works well with raw turkey breast and chicken.

* I like to coat them with soy sauce, and then sprinkle heavily with ginger and thyme, and lightly with garlic powder and black pepper. (since I use a very low sodium soy sauce, I also use a little salt). Then broil or bake, and if your carb count will allow it, serve topped with a spoonful or two of applesauce.

* Marinate them in Italian salad dressing – Watch the brands though, some are higher than others in carbohydrates. Sometimes I just grill them and pour the dressing over them. Other dressings are good on them too.

* Chile verde them. It does contain some carbohydrates from veggies however. Not for induction. Cut up the meat into cubes and brown with bacon fat. Remove from pan. Brown some sliced onion in fat in pan. Put meat back in pan. Add some canned tomatoes and a can or two of green chiles – a mild type like Anahiem. Add some chicken broth, but not too much. Add garlic and oregano and cumin to taste. And a bay leaf. And a sprig or two of fresh cilantro if available. And something hot to taste, like a few Serranos or Jalapenos or cayenne or Tabasco sauce. Add more chicken broth if too thick. Slow cook until meat is tender and tasty, perhaps 30 min to an hour. In the olden days I would serve this over rice, but now I eat it plain with some Parmesan cheese shredded over it. Oh my, is it good!


Cotes de Porc a l’Auvergnate

Category: Low Carb Meat Recipe

4 thick pork chops

Small head of cabbage

1 cup cream

1/2 cup white wine

Parmesan cheese


Pinch of sage

Salt and pepper

Slice cabbage into 1/2″ slices. Boil in salted water for about 3 min. Drain thoroughly. Add salt and pepper and cream. Cover and simmer for about 10 or 15 min.

Meanwhile, sauté pork chops in butter until they are brown and cooked through. Remove the chops and season them with salt and pepper. Stir white wine into the pan juices and add a pinch of sage. Simmer wine for a couple of minutes, and then stir this juice into the creamed cabbage.

Spread half the cabbage in the bottom of an ovenproof casserole. Add the pork chops, and then cover them with the rest of the cream and cabbage. Sprinkle generously with Parmesan cheese and a little melted butter. Bake uncovered at 350 degrees for 20 min. or until top is golden brown.


Dad’s Sausage

Category: Low Carb Meat Recipes

2 lbs. ground pork

½ tsp. ginger

½ tsp. nutmeg

½ tsp. coriander

1 tsp. sage

½ tsp. thyme

½ tsp. pepper

1½ tsp. salt (or Morton Lite)

5 – 10 drops hot pepper sauce, to taste

Mix all together, add a little water if necessary. Fry in patties, or loose. Gets more flavourful as it sits.


Lettuce Wraps

Category: Low Carb Meat Recipes

We took some ground beef, fried it up with onion and seasoned to taste with salt & pepper. Then while still in the skillet add enough salsa or hot sauce to give it some personality.

Take large lettuce leaves and make a taco shape. I found they work and taste better when doubled. Lay in some of the meat mixture, top with some good shredded cheese and enjoy. Yes, the salsa has carbs. Yes, we were inspired by the Chili’s commercials. It was a great new experience and I’m sure we’ll do it again.


Golumpki Casserole

Category: Low Carb Meat Recipes

Cabbage rolls w/o the rolls!!

Yield: 5 Servings

2 lb. Ground Round or chuck

1/2 lb. Ground pork or sausage

4 Tbsp. Salt pork

1 large head of cabbage

2 large onions

3 cloves of garlic

12 Mushrooms

3 large ripe tomatoes sliced thin

2 Eggs

6 oz V8 juice or tomato juice

3 strips of bacon

Cut the core out of the cabbage and put in boiling water for 15 minutes. Remove from pot and cool. Put diced salt pork in fry pan and add chopped onions, diced garlic and sliced mushrooms, cook until lightly browned.

In a bowl add beef, pork, eggs, onion mixture and mix well. In a Dutch Oven pan cover the bottom with some of the tomatoes. Remove the leaves from the head of cabbage and place a single layer in the pot. Crumble the meat mixture between your fingers and drop onto cabbage leaves. Spoon on some of the tomato juice and then put some slices of tomato, you can also put thin slices of onion if you wish. Place another layer of cabbage leaves on top of this layer and repeat the process ending with a layer of cabbage leaves. Place the uncooked bacon on top of the cabbage and cover. Place into a preheated 325 degree oven for 2.5 hours. Use the V8 juice to baste the casserole with to keep the top layer of cabbage moist. Remove and let set for 20 minutes before serving. Cut into serving pieces and serve.


Pammers would add a sprinkling of Allspice and fresh ground pepper on each layer of cabbage leaves. Allspice adds a certain “something” to all cabbage dishes IMNSHO. Maybe even a splash of dry red wine to dilute the tomato juice carbohydrates. Mmmm…the possibilities!!!!!


Bulgarian Meatballs in Eggplant Sauce

Category: Low Carb Meat Recipes

Ingredients for meatballs:

150 gm (5 oz) ground beef

150 gm (5 oz) ground chicken

Handful of chopped parsley

Handful of chopped dill

5 cloves garlic, chopped

1 small onion, chopped

1 egg

Salt and coarse-ground black pepper

Bit of flour [don’t jump yet, this may not be necessary – Orit]

Ingredients for sauce:

2 large eggplants

2 small zucchinis

1 cup chicken stock

4 tbsp. oil

4 cloves garlic, chopped

Salt and coarse-ground black pepper


1. Mix together all the meatball ingredients, except for the flour. Cover and put in refrigerator.

2. Bake the eggplant on all sides in a very hot oven (stick them with a fork first, so they won’t explode). Put in a large plastic bag and put in the sink to cool. Meanwhile, peel the zucchini, cut in quarters, and steam in a bit of water until soft but not too mushy.

3. Peel the eggplant and mash together with the zucchini, using a fork.

4. Fry the garlic a bit in oil in a large pot. Add the eggplant mixture and stir-fry for two more minutes. Add salt, pepper, and stock, and cook together for five minutes.

5. Meanwhile, make small balls from the meatball mix and coat in a bit of flour [I seriously doubt this is essential to success here — Orit].

6. Put the meatballs carefully into the pot with the bubbling eggplant sauce. Cover and cook for 20 minutes.

Serve hot or lukewarm. Can be garnished with chopped green onion.


Heavenly Beef

Category: Low Carb Meat Recipes

1 eye of round roast, any weight

1 to 1 1/2 cups White Zinfandel

1 to 1/2 cups water

1/2 onion, chopped

1/2 cup Worcestershire Sauce

Seasoned salt, garlic powder and black pepper to taste

Place liquid ingredients and spices into a slow cooker (crock-pot). Add beef tenderizer if you like–it’s not really needed. Cook using medium setting for 8-12 hrs or until tender. It depends on your crock-pot. Remove meat from liquid and flake or shred with a fork.


Sauce Bar-B-Q

Category: Low Carb Meat Recipes

6 oz tomato paste (no sugar added)

1 Tbsp. Liquid Smoke

3/4 cup of liquid that roast was cooked in

1 Tbsp. dried onion

1/4 cup brown Sugar Twin or Splenda (or 6 packets sweetener)

1/2 stick butter

2 Tbsp. Worcestershire sauce

Place butter in saucepan and melt. Add rest of ingredients and simmer for 10 minutes or so. Add a few drops of Tabasco for a hotter taste. Add seasoning if you wish, like seasoned salt and pepper.

Place shredded beef in skillet with other half of butter stick and fry until slightly crispy brown (don’t burn it). Add 3 or 4 Tbsp. of the Sauce and brown a little more.

I’ve used this recipe on shoulder roast, or thick shoulder steak, brisket, rump roast cut into slabs…. any sort of pot roast meat.

While it was intended as a shredded beef recipe, we prefer to barbecue the meat briefly with the sauce after the pot-cooking part. We found shredding it too saucy for our tastes. The original recipe called for eye round roast, which seemed a little bit of an expensive cut, considering that cheaper cuts would tenderize during cooking. I also use blush wine in a box (my generic cooking wine) instead of the Zinfandel. Once I tried a cheap burgundy, but that made it too acidic-tasting. I don’t own a crock pot anymore, so I just use a soup pot on the stove for 1 to 3 hours, depending on the thickness of meat I’m using (take it out slightly before tender, too tender falls apart on the grill).


Barbecued Beef Rib Rub

Category: Low Carb Meat Recipes

1/3 cup ground black pepper

1/4 cup paprika

1 tablespoon salt

1 tablespoon chili powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

General Purpose Dry Rub

Category: Low Carb Meat Recipes

3/4 cup paprika

1/4 cup black pepper

1/4 cup salt

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon cayenne pepper

Combine all ingredients and mix thoroughly. Rub meat to be barbecued with the dry rub and allow to marinate in the refrigerator overnight.


Dry Rub

Category: Low Carb Meat Recipes


1tsp. salt

1tsp. pepper

½ tsp. ground cumin

Combine all ingredients, and mix well.


Meat Rub

Category: Low Carb Meat Recipes

3 tbsp. paprika

1 tbsp. onion powder

1 tbsp. garlic powder

1 tbsp. ground basil

1.5 tbsp. dry mustard

1 tbsp. red pepper

1/2 tsp. black pepper

Combine dry rub ingredients and rub onto ribs or meat.


Cajun-flavoured Steak Rub

Category: Low Carb Meat Recipes

Scrape a halved garlic bulb on both sides, then rub in a half-teaspoon of home-made Cajun mix:

1 tsp. dried basil

1 tsp. thyme

1 tsp. cumin

1 tsp. black pepper

1/2 tsp. hot red pepper or cayenne.


Jerk Dry Rub

Category: Low Carb Meat Recipes

Pastes made of spices, herbs, and onions are the authentic jerk flavouring method. You rub the paste into the uncooked meat to add flavour. This is a medium-hot paste; it can be made hotter with the addition of more hot peppers or hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the

peppers before grinding them. Scotch bonnet or habanero peppers are preferred, but you can substitute the milder, or more readily available jalapeno or serrano peppers.

1 onion, finely chopped

1/2 cup scallions, finely chopped

2 teaspoons fresh thyme leaves

2 teaspoons salt

1 teaspoon Jamaican pimento, (allspice)

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

4 to 6 hot peppers, finely ground

1 teaspoon fresh ground black pepper

Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this. Store leftovers in the refrigerator in a tightly closed jar for about a month.

I hope you enjoy some of these low carb meat recipes.

Check out these low carb recipes

Low Carb Egg Recipes

Low Carb Desserts


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