Keto Meatloaf with Almond Flour and Bacon

This Keto Meatloaf with Almond Flour and Bacon is a hearty, comforting dish that packs a flavorful punch while adhering to your low-carb lifestyle.

Course Dinner

Cuisine American

Keyword Almond Flour, Bacon, Gluten-Free, Keto Dinner, keto meatloaf, Low-Carb

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 498kcal

Equipment

Large mixing bowl
loaf pan
Parchment paper (optional)
Measuring cups and spoons
Oven

Ingredients

2 pounds ground beef (80/20)
1 cup almond flour
2 large eggs
½ cup unsweetened ketchup, divided
¼ cup heavy cream
1 medium onion, finely chopped
3 cloves garlic, minced
6 slices bacon, cooked and crumbled
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon ground mustard
Fresh parsley for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
In a large mixing bowl, combine the ground beef, almond flour, eggs, 1/4 cup of ketchup, heavy cream, chopped onion, minced garlic, crumbled bacon, Worcestershire sauce, salt, pepper, smoked paprika, and ground mustard. Mix thoroughly until all ingredients are well incorporated.
Transfer the meat mixture to the prepared loaf pan, shaping it evenly.
Spread the remaining 1/4 cup of ketchup over the top of the meatloaf.
Place the loaf pan in the preheated oven and bake for 1 hour, or until the meatloaf reaches an internal temperature of 160°F (71°C).
Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute.
Garnish with fresh parsley if desired, slice, and serve.

Notes

For a spicier kick, add a pinch of cayenne pepper to the meat mixture. If you prefer a glaze on your meatloaf, you can mix additional ketchup with a sugar-free sweetener and a splash of apple cider vinegar and spread it over the top before baking. Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition