Name: Best Keto Egg Roll In A Bowl Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Head of Cabbage (diced or shredded cabbage); 1 Small Bell Pepper (used green, diced); 5 Cloves Garlic (minced); 1 Large Carrot (diced or shredded ); 1 Small Onion (diced); 1 lb Ground Sausage (used breakfast sausage ); 3 Tbsp Avocado Oil; 1/2 Tsp Ground ginger; 3 Tbsp Soy Sauce; 1/2 Tsp Onion Powder; 1/2 Tsp Garlic Powder; Salt (to taste); Black Pepper (to taste); 1/2 Cup Water

If you are new to keto or low-carb or have been doing a low carb diet a while and need a new meal idea, I have one for you. I am going to share my recipe for keto egg roll in a bowl!

This is a pretty easy recipe to make. And the beauty of this recipe is it can be adjusted according to preference and the keto diet you are following. Not only is this a low-carb egg roll recipe it is a meal that the whole family will enjoy.

Some may ask what’s the difference between this and a deconstructed egg roll? The answer is, nothing! They are one in the same people just have different names they like to call it.

Essentially when making low carb recipes you just look for ways to cut out the largest carb count without lacking in taste. With this recipe, we simply cut out the egg roll wrapper.

If you are looking for other keto or low-carb recipes and tips to try, here are a few to check out.

Keto Egg Roll In A Bowl List Of Ingredients Needed:

Cabbage: Used one head of green cabbage. However, you can use red cabbage or a mix of both if you want it to be colorful.

Bell Pepper: Most traditional egg rolls do not use bell peppers in their egg roll bowls. However, I just find it adds a much-needed extra layer of flavor and nutrition. They are loaded with folic acid, potassium, and vitamins A and C.

Carrot: If you don’t have a large you can use two smaller carrots. Just don’t overdo it as they can be higher in carbs.

Onion: Used just a small yellow onion. You can use an onion of your choice or what you have on hand. If you only have a large onion, just use half.

Garlic: Fresh really is best when cooking as it has a stronger flavor.

Sausage: We used breakfast sausage but you could also use hot or Italian if you wanted. Just be sure to read the labels as they do like to add sugars to some sausage. You can also use ground pork.

Avocado Oil: I find that this is one of the best oils to use and has healthy fats. However, if you do not have it on hand you could also use olive oil.

Soy Sauce: You can use regular or low sodium. This is another one you have to read the label on to make sure it does not have added sugars.

Ground Ginger: I just used powdered but you can use fresh ginger if you have it on hand.

Onion Powder: Even with using onion in this recipe you can’t skip adding the onion powder. It really is amazing how much a little powder can add a ton of flavor.

Garlic Powder: Yes the powder is needed even when using fresh garlic. If you leave it out the flavor will be lacking.

Salt: Add according to your own tastes.

Black Pepper: Helps to spice it just a little.

Water: Helps to cook down the vegetables without burning them but will mostly cook away by the end.

Step-by-step Instructions How To Make This Low-Carb Meal:

Start by cooking the sausage in a large pot or large skillet that is deep. You want to cook it so that it is crumbly like ground meat.

When sausage is done, remove from pot and drain off extra grease. Set aside.

Add avocado oil to the pot as well as your seasonings and soy sauce.

Then add onions, garlic, and peppers and saute over medium-high heat until tender. About 3-5 minutes.

Add carrots and cook over medium heat until slightly tender. Another 3-5 minutes depending on if you diced or shredded.

Add water to the mixture then dump in your cabbage. Cook on high with lid on until cabbage is turning translucent. About 10 minutes. Be sure to give it a good stir every few minutes.

After the cabbage has started turning translucent, remove the lid and keep cooking for another 5 minutes to cook out some of the water. Again be sure to give it a stir every few minutes.

Remove from heat and sever with a dash of salt and pepper.

Important Teaching Tips:

Sausage should be cooked first and drained. While keto does allow you to eat a lot of fat, I find it is just a little too much if you do not drain the sausage. Well, that is unless you use a sausage that has very little fat.

How To Serve This Egg Roll Bowl Recipe:

This dish is best served hot. If you need something to serve with it, consider toasting up a few 0-carb tortillas in a pan with avocado oil. They go nicely together!

If you want to dress it up a little, feel free to sprinkle a few sesame seeds and green onions over the top.

How To Store Low Carb Egg Roll Leftovers:

Any leftovers should be allowed to cool to room temperature. Then it should be placed in an airtight container and stored in the fridge.

Frequently Asked Questions:

Q. Can this be made ahead and frozen?

A. No. While making it a few days ahead and storing it in the fridge is fine, it does not freeze well.

Q. Is the flavor just as good the next day?

A. Yes! This tastes just as good if not better the second time after it has had a day to marinade.

Q. Can I use already chopped bagged cabbage?

A. Yes! Or better yet if you want an even bigger time saver use a large bag of coleslaw mix that has the carrots too! It will save you time on chopping the carrot and the cabbage!

Q. Is there a way to make this a little spicer?

A. Yes! You can either use a spicey sausage or you can simply add a few red pepper flakes. The best way to add the flakes for overall flavor is to add them when you add the other spices so that it cooks into the oil.

Q. Can you use low-sodium soy sauce?

A. You sure can!

Q. What is the carb count and breakdown of this meal?

A. While it does depend slightly on the sausage used and how large the cabbage and carrot are that you use here are the estimated numbers to give you a basic idea of 1 serving of this recipe. There are 14 carbs and 5 fibers per serving. That works out to be about 9 net carbs per serving. For full numbers look at the notes in the bottom of the recipe card. There are 14 carbs and 5 fibers per serving. That works out to be about 9 net carbs per serving.