Keto Ground Pork Casserole Recipe
Delicious ground pork casserole recipe that is low in carbs, but high in flavor.
Ingredients
- 500 g ground pork or substitute with ground turkey or chicken
- 2 cups cauliflower rice fresh or frozen
- 1/2 cup cream cheese softened
- 1 cup shredded cheddar cheese divided
- 1/4 cup grated parmesan cheese
- 2 tbsp soy sauce
- 1 tbsp sesame oil or olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder or taco seasoning optional for extra flavor
- 1 leek thinly sliced (or you can use green onions instead)
- Salt and black pepper to taste
Optional Additions:
- Bell peppers diced
- Spinach chopped
- Green baby peas
Instructions
Instant Pot Pressure Cooker Method: True One-Pot Meal
- Set your Instant Pot to "Sauté" mode. Add sesame oil and brown the ground pork, breaking it apart as it cooks.
- Add garlic powder, onion powder, chili powder, salt, and black pepper. Stir to combine.
- Add sliced leeks and cook until slightly softened.
- Stir in soy sauce.
- Add cauliflower rice on top of the pork mixture. Do not stir.
- Close the lid and set to "Pressure Cook" on high for 1 minute.
- Once done, use quick release. Open the lid and carefully drain any excess liquid.
- Add 1/2 cup cream cheese, 1/2 cup shredded cheddar cheese, and 1/4 cup grated parmesan cheese to the pot. (We save the other half of shredded cheddar to top later.)
- Gently fold the cheeses into the cauliflower rice and pork mixture until well combined.
- Sprinkle the remaining cheddar cheese on top.
- Close the lid (without sealing) and let sit for 2-3 minutes until the cheese melts.
- Sprinkle the remaining shredded cheddar and close the lid one last time to melt it on top. Cook for 1 more minute.
- Serve immediately or save in an airtight container for later.
Slow Cooker Method: Perfect for Busy Weeknights
- Brown the ground pork in a skillet with sesame oil. Transfer to your slow cooker. I made it in my Crock-Pot and it turned out lovely.
- Add soy sauce, garlic powder, onion powder, chili powder, salt, and pepper. Stir to combine.
- Cook on low for 4 hours or high for 2 hours.
- In the last 30 minutes, add sliced leeks and stir gently.
- Prepare the cauliflower mash by steaming cauliflower rice in a separate pot until tender.
- Mash the cauliflower with: 1/2 cup cream cheese, softened, 1/2 cup shredded cheddar cheese, 1/4 cup grated parmesan cheese and salt and pepper. (Save 1/2 of cheddar to top towards the end.)
- Spread the cauliflower mash evenly over the pork mixture.
- Top with the remaining cheddar cheese.
- Bake in the oven at 180°C (350°F) for about 20-25 minutes until the top is golden brown.
Oven Method: A Classic Approach
- Preheat oven to 180°C (350°F).
- In a large skillet, brown the ground pork with sesame oil. Add garlic powder, onion powder, chili powder, salt, and black pepper. Stir to combine.
- Add sliced leeks and cook until slightly softened.
- Stir in soy sauce.
- Transfer the mixture to a baking dish.
- Mix the cauliflower with: 1/2 cup cream cheese, softened, 1/2 cup shredded cheddar cheese, 1/4 cup grated parmesan cheese and salt and pepper. We save the other half of cheddar to top for later.
- Salt and pepper to taste
- Spread the cauliflower mash evenly over the pork mixture.
- Bake uncovered for about 20 minutes until the top is golden brown.
- Take out the baking dish and sprincle the remaining cheddar on top evenly.
- Put the dish back into the oven for another 10 minutes or until the cheddar becomes golden and bubbly.
- Serve right away or cool and place in the fridge to reheat later.
Nutrition
Calories: 445kcalCarbohydrates: 5gProtein: 36g
Tried this recipe?Let me know how it was in the comments below.