Low-Carb Sauerbraten with Keto Spaetzle

This Low-Carb Sauerbraten with Keto Spaetzle is a delectable twist on the traditional German dish. Tender, marinated beef roast pairs wonderfully with homemade keto spaetzle, offering a comforting meal without the carb overload. Perfect for those on a ketogenic diet who crave hearty, European flavors.

Course Dinner

Cuisine German

Keyword German Keto Recipe, Keto Spaetzle, Low-Carb German Dish, Low-Carb Sauerbraten

Prep Time 2

Cook Time 3

Total Time 2 3

Servings people

Calories 498kcal

Equipment

Large Bowl
Dutch oven
Spaetzle maker or colander
Whisk

Ingredients

For the Sauerbraten:

2 pounds beef roast 907g
2 cups beef stock 480ml
1 cup red wine vinegar 240ml
1 medium onion, sliced about 150g
1 tablespoon black peppercorns 7g
2 bay leaves
2 cloves garlic, minced about 6g
1 teaspoon salt 5g
1 teaspoon xanthan gum 4g
2 tablespoons unsalted butter 30g
1 tablespoon olive oil 15ml

For the Keto Spaetzle:

1 cup almond flour 96g
4 tablespoons ground psyllium husk 28g
1 teaspoon baking powder 4g
¼ teaspoon salt 1g
4 large eggs
2 tablespoons heavy cream 30ml
4 tablespoons water 60ml

Instructions

In a large bowl, combine beef stock, red wine vinegar, onion, peppercorns, bay leaves, and garlic to create the marinade.
Submerge the beef roast in the marinade, cover, and refrigerate for 48 hours, turning occasionally.
After marinating, remove the beef and pat dry. Strain the marinade and reserve the liquid.
Preheat your oven to 325°F (163°C).
Season the beef with salt and then brown it on all sides in a Dutch oven with butter and olive oil over medium-high heat.
Once browned, add the reserved marinade liquid to the Dutch oven, bring to a simmer, cover, and place in the oven for 3 hours or until the meat is tender.
For the Keto Spaetzle, mix almond flour, psyllium husk, baking powder, and salt in a bowl.
Beat the eggs, heavy cream, and water together and combine with the dry ingredients to form a dough.
Bring a pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the dough through into the boiling water.
Cook spaetzle until they float to the surface, then remove with a slotted spoon and set aside.
Once the beef is tender, remove it from the Dutch oven and let it rest.
Bring the sauce in the Dutch oven to a simmer and whisk in xanthan gum to thicken.
Slice the beef and serve with Keto Spaetzle, topped with the thickened sauce.

Notes

The marinating time is crucial for a tender Sauerbraten, so don't shortcut this step.

The xanthan gum is a key ingredient to thicken the sauce without adding carbs. If unavailable, reduce the sauce longer on the stovetop to achieve the desired thickness.

Serve with a side of braised red cabbage or a fresh green salad for a full meal.

Nutrition