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25-Minute Keto Korean Egg Roll in a Bowl – Irresistible bomb

Keto Korean Egg Roll in a Bowl
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A quick and easy low-carb version of Korean egg rolls, packed with flavor and perfect for a keto diet.

Ingredients

Scale
  • 1 lb ground beef
  • 2 cups coleslaw mix (shredded cabbage and carrots)
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp soy sauce (or coconut aminos for gluten-free)
  • 1 tbsp sesame oil
  • 1 tsp erythritol or sweetener of choice
  • 1/2 tsp red pepper flakes
  • 4 large eggs
  • 2 green onions, sliced
  • 1 tbsp sesame seeds, for garnish

Instructions

  1. Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it into small pieces.
  2. Add the coleslaw mix, garlic, and ginger. Stir-fry for 3-4 minutes until the cabbage softens.
  3. Pour in the soy sauce, sesame oil, erythritol, and red pepper flakes. Stir well to combine.
  4. Push the mixture to one side of the skillet and crack the eggs into the empty space. Scramble until fully cooked.
  5. Mix the eggs with the beef and cabbage. Garnish with green onions and sesame seeds.
  6. Serve immediately.

Notes

  • For extra spice, add more red pepper flakes or a drizzle of sriracha.
  • Swap ground beef with ground chicken or turkey for a leaner option.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://bibodo.com/keto-korean-egg-roll-in-a-bowl-recipe/