Keto Swedish meatballs are a cosy dinner the whole family will enjoy. Think juicy and tender gluten-free meatballs, cooked in a creamy, flavourful gravy. They taste just like authentic ones, but with only 3.3g net carbs per serving.
When my kids were small, I would regularly drive to IKEA with a Swedish friend. Our toddlers would let off steam in the soft play area, we'd buy some tea lights and at the end we'd all eat meatballs with lingonberry jam.
And of course, I would take a bag of frozen meatballs home for quick dinners. They never lasted long.
Today, I still love meatballs for dinner. But I prefer to make my own gluten-free, keto friendly version, without bread crumbs or flour.
This keto Swedish meatball recipe is so simple. It requires only 5 minutes prep and it is on the table in less than 30 minutes.
The hardest thing is sticking to one portion! It is that delicious.
🌟 Why You'll Love This Recipe
- Soft, light and fluffy meatballs
- Creamy sauce full of flavor
- Easy recipe!
- Ready in 25 minutes
- Only 3.3g net carbs per serving
Traditional Swedish meatballs are ALMOST entirely low carb, except for the breadcrumbs. Here are details about the ingredients you'll need.
Coconut flour: The perfect stand-in for wheat breadcrumbs.
Ground meat: I like to use a mix of lean ground beef and ground pork. The pork makes the meat mixture softer.
Onion and garlic: Fresh onion and garlic taste so much better than garlic powder and onion powder. To save time, you could use frozen chopped instead.
Spices: Salt and pepper, of course. Also, don't miss out on the warming goodness of nutmeg and allspice. They put the Swedishness into your low carb meatballs!
Xanthan gum: To thicken the sauce. You can also use ground chia seeds.
Coconut aminos: This is an umami flavouring sauce made from coconut. It lends a subtle salty sweetness that complements the creaminess of the sauce.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: In a large mixing bowl, add the beef, pork, onion, garlic, parsley, egg, coconut flour, salt and spices. Mix to combine and roll into meatballs.
Step 2: In a large skillet, heat the olive oil and fry the meatballs on a medium heat until browned on all sides. Remove from the pan.
Step 3: Heat the butter. Once you see bubbles, add the xanthan gum or ground chia and whisk to combine.
Step 4: Add the chicken or beef broth and the rest of the sauce ingredients. and whisk again. Now whisk through the heavy cream.
Step 5: Simmer for two minutes, then add the meatballs back into the pan. Cook until the sauce has thickened up and the meatballs are cooked through.
Spread out the meatballs in the frying pan so they don't touch. This way, they brown evenly. If necessary, fry them in two batches.
Yes. Spread the meatballs in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 410F / 210C for 12 minutes or until browned all over.
Yes, you can use coconut cream instead of the heavy cream.
Yes. Instead of coconut flour, use either almond flour or crushed pork rinds. For both, you'll need to use 3 tbsp. Almond flour and pork rinds are less absorbent than coconut flour, that's why you need more.
Keto Swedish meatballs is a perfect dish to make ahead. It almost tastes better on the second day once the flavors have had time to mingle.
Store it in the fridge for up to 4 days or freeze for up to 3 months.
More ground beef recipes
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Keto Swedish Meatballsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 9 oz lean ground beef 250g
- 9 oz ground pork 250g
- 1 small yellow onion very finely chopped (60g)
- 2 garlic cloves minced
- 3 tablespoon parsley chopped (11g)
- 1 medium egg
- 1 tablespoon coconut flour
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 tablespoon olive oil
- In a mixing bowl, add the beef, pork, onion, garlic, parsley, egg, coconut flour, salt and spices. Mix to combine and roll into meatballs.
- In a large non-stick pan, heat the olive oil and fry the meatballs on a medium heat until browned on all sides. About 5 - 6 minutes. Note: It’s best to do this in two batches so as not to overcrowd the pan and so the meatballs cook evenly. Remove the meatballs from the pan..
- Add the butter to the skillet. Once you see bubbles, add the xanthan gum or ground chia and whisk using a hand whisk to combine. Add the stock/broth and the rest of the sauce ingredients and whisk again. Last, whisk through the cream.
- Cook for about two minutes, then add the meatballs back into the pan and cook for a further 6 - 8 minutes until the sauce has thickened up and the meatballs are cooked through.