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One-Pan Keto Egg Roll in a Bowl

Start to Finish: 15 minutes


  • 1 Tbsp. coconut oil
  • 3 garlic cloves, finely sliced (optional)
  • 3-inch fresh ginger root, grated
  • 5 oz. 80/20 grass-fed ground beef
  • 1/3 medium red cabbage, finely shredded
  • 1 1/2 Tbsp. coconut aminos
  • 2 medium carrots, grated (optional)
  • 1 medium kohlrabi, outer skin removed sliced into 1/4-inch matchsticks
  • 1 fennel bulb, finely sliced
  • Sliced green onion, fresh dill, pomegranate seeds (optional) and lemon wedges to serve


  1. In a wide saucepan on medium heat, add coconut oil.
  2. When oil has heated, add garlic and ginger. Stir for two minutes until softened.
  3. Increase the temperature of the pan to medium-high heat.
  4. Add ground beef and break up into crumbles. Cook for an additional two minutes.
  5. Place cabbage and fennel in the pan. Stir and continue cooking for two minutes.
  6. Add coconut aminos and carrot (if using). Cook for two more minutes.
  7. Remove egg roll in a bowl from the heat. Add kohlrabi and a squeeze of lemon juice.
  8. Divide among two plates.
  9. Add garnishes, season to taste and serve warm.

Serves: 2

Nutritional Information (per serving):

  • Calories: 448.5
  • Protein: 23g
  • Carbs: 23.5g
  • Fiber: 8.7g
  • Sugar: 16.7g
  • Net Carbs: 14.8g
  • Fat: 25.7g
  • Saturated Fat: 10.9g
  • Polyunsaturated Fat: 1.8g
  • Monounsaturated Fat: 10.5g
  • Trans Fat: 0g
  • Cholesterol: 62.4mg
  • Salt: 333.5mg
  • Potassium: 1444.1mg
  • Vitamin A: 12752.5mg
  • Vitamin C: 132.1mg
  • Calcium: 167.9mg
  • Iron: 4.2mg
  • Zinc: 5.1mg