Low-carb cooking doesn’t have to be complicated. In fact, if you can get your hands on a slow-cooker of some sort, you can have tasty, filling meals ready for dinner, with very little effort!
That’s the beauty of slow-cooking – it actually saves you time. Simply throw your ingredients into a pot, set it to low or high, and then carry on with your day. No stirring, no checking, no nonsense.
Check out these two delicious recipes for low-carb crock-pot meals; both are packed full of flavour and take next to no time to assemble. The only problem is you’ll have exercise a little patience, after all – slow cooking can’t be rushed!
Creamy Cheese & Mushroom Soup
This creamy, cheesy, indulgent bowl of deliciousness is a keto-dieters dream. It’s packed full of flavour and really does taste like, well… junk food. With rich ingredients like heavy cream and camembert cheese there’s no wonder this tastes so naughty. But that’s the beauty of the ketogenic diet – fat is our friend!
This soup is incredibly easy to make, and can be tweaked a little if you fancy a change. Consider substituting the camembert for brie, or using porcini mushrooms instead of the regular grocery store variety. Either way, cheese and mushroom is a winning combination.
- 2 pounds of mushrooms (any variety), sliced
- 4 ounces of camembert (cut into chunks)
- 2 tablespoons of grass-fed butter
- 2 tablespoons of olive oil
- 1 white onion, cut into chunks
- 2 cloves of crushed garlic
- Half a teaspoon of dried thyme
- 4 cups of chicken broth
- Half a cup of heavy cream
- Sea salt & black pepper, to taste
- Toss the mushrooms in the olive oil, coating thoroughly, before transferring them onto a baking tray
- Roast in the oven at 400 degrees until they turn brown and start to caramelise
- Meanwhile, fry the chopped onion in the butter over a medium to high heat until the onion starts to soften
- Add the crushed garlic, thyme and a little salt and pepper and cook for a further one minute
- Once the mushrooms and onions are lightly cooked, transfer everything to a crock-pot and add the chicken stock
- Add the camembert and cook on low for six hours (or on high for about four hours)
- Stir in the heavy cream before serving with a pinch of salt and pepper
Asian Pork with Goji Berries
This Asian pork recipe is great as a standalone dish, or served up with some of your favourite veggies. You can use pre-bought Asian spice mix, or make your own (we’ve provided the instructions for this too). Or, if you want to change the recipe entirely, why not try a jerk chicken spice rub instead? Simply substitute the spice mix and leave out the soy sauce, balsamic vinegar and goji berries.
- 4 pounds of pork shoulder
- 1 white onion, chopped into chunks
- A quarter cup of Asian spice mix (you can make your own, see below)
- 1 tablespoon of olive oil
- Half a cup of beef stock
- A pinch of sweetener (Erythritol works well)
- 2 tablespoons of soy sauce
- A splash of balsamic vinegar
- A tablespoon of dried goji berries
Asian Spice Mix:
- A quarter cup of ground black pepper
- 2 tablespoons of ground ginger
- 2 tablespoons of red pepper flakes
- A quarter cup of onion powder
- A quarter cup of garlic powder
- 1 tablespoon of ground anise
- Rub the pork with the olive oil and then coat it with the Asian spice mix
- Heat a large skillet over a high heat and then sear the meat on all sides
- Place the meat, beef stock, soy sauce, sweetener and balsamic vinegar into the slow cooker
- Add the chopped onion and cook on low for 6 hours (covered)
- Add the goji berries 10 minutes before serving with a fresh salad or steamed cauliflower rice (check out this recipe for instructions on how to make this wonderful, grain-free substitute)
Have a low-carb or keto-friendly crock pot recipe that you’re dying to share?
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