37+ Delightful Keto Filipino Breakfast Recipes to Start Your Day

If you’re a fan of Filipino cuisine but following a keto diet, you may think it’s impossible to enjoy your favorite breakfast dishes.

The good news is that you can!

Many Filipino recipes can be modified to fit a low-carb lifestyle, allowing you to savor the rich, savory flavors of traditional dishes without the carbs.

From sizzling pork sisig to hearty beef stew, the possibilities are endless when it comes to keto Filipino breakfasts.

In this article, we’ll explore 37+ mouthwatering keto-friendly Filipino breakfast recipes that will make your mornings delicious and satisfying.

Whether you’re craving something savory, spicy, or comforting, there’s a keto Filipino breakfast here for you.

37+ Delightful Keto Filipino Breakfast Recipes to Start Your Day

Embracing a keto diet doesn’t mean sacrificing the bold flavors and beloved dishes of Filipino cuisine.

By making simple adjustments to ingredients, you can enjoy keto-friendly versions of classic Filipino breakfasts.

These 37+ recipes prove that you don’t have to miss out on your favorite morning meals while staying true to your low-carb lifestyle.

With so many options to choose from, you’ll never run out of tasty ideas to start your day on a delicious note.

So why not give these keto Filipino breakfast recipes a try and experience the flavors of the Philippines in a whole new way?

Keto Tapsilog

This Keto version of the classic Filipino breakfast tapsilog is a low-carb delight that stays true to the flavors we love. The tender, flavorful beef tapa is paired with a perfectly fried egg and served with cauliflower rice as a substitute for traditional sinangag (garlic fried rice). The dish delivers a balanced combination of protein and healthy fats, making it the perfect meal to start your day without the carbs.

Ingredients:

• 1 lb beef sirloin or rib-eye, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or coconut aminos for a paleo version)
• 1 tbsp apple cider vinegar
• 1 tbsp erythritol or any low-carb sweetener
• 2 tbsp olive oil
• 1 small cauliflower, grated into rice-sized pieces
• 2 eggs
• Salt and pepper to taste

Instructions:

• In a bowl, combine the soy sauce, apple cider vinegar, minced garlic, erythritol, salt, and pepper to make the marinade.
• Add the beef slices and marinate for at least 30 minutes.
• Heat 1 tablespoon of olive oil in a pan over medium heat and cook the beef slices for 3-4 minutes per side or until cooked through.
• In a separate pan, heat the remaining olive oil and sauté the grated cauliflower until it’s tender and slightly golden. Season with salt and pepper.
• In another pan, fry two eggs to your desired doneness.
• Serve the beef tapa alongside cauliflower rice and top with a fried egg.

This keto tapsilog retains the beloved flavors of the original dish but without the carbs from traditional rice. The beef tapa’s sweet and savory profile complements the fluffy cauliflower rice, and the fried egg adds richness to every bite. It’s a filling and satisfying breakfast that will keep you energized throughout the morning.

Keto Longganisa with Scrambled Eggs

This Keto Longganisa dish is a delicious Filipino breakfast that features homemade, sugar-free sausage paired with scrambled eggs. The longganisa, a sweet and garlicky pork sausage, is adapted to fit a low-carb lifestyle without sacrificing flavor. Served with fluffy scrambled eggs, it’s a comforting and hearty breakfast option that’s sure to be a hit.

Ingredients:

• 1 lb ground pork
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1 tbsp erythritol or other low-carb sweeteners
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 eggs
• 1 tbsp butter
• Fresh parsley for garnish (optional)

Instructions:

• In a mixing bowl, combine the ground pork, garlic, apple cider vinegar, soy sauce, erythritol, salt, and pepper. Mix well.
• Form the mixture into small sausage links and refrigerate for about 30 minutes to firm up.
• Heat a pan over medium heat and cook the longganisa, turning occasionally, for about 10-12 minutes until browned and cooked through.
• While the sausages cook, scramble the eggs in a bowl with a pinch of salt and pepper.
• Heat butter in a pan and cook the scrambled eggs until soft and fluffy.
• Serve the longganisa alongside scrambled eggs, garnished with fresh parsley if desired.

This keto longganisa with scrambled eggs provides the rich, garlicky flavors of Filipino longganisa without the sugar and carbs. The homemade sausages are incredibly satisfying, and the scrambled eggs offer a creamy contrast to the sausage’s savory taste. It’s a filling breakfast that can be enjoyed at any time of the day.

Keto Lomi (Filipino Noodle Soup)

Keto Lomi is a comforting Filipino noodle soup that is perfect for a cold morning or when you’re craving a warm, filling meal. This low-carb version replaces traditional noodles with zucchini noodles, while still offering the same rich, savory broth and toppings like hard-boiled eggs and chicken. It’s a nourishing dish that’s both satisfying and healthy.

Ingredients:

• 1 large zucchini, spiralized into noodles
• 2 chicken breasts, cooked and shredded
• 1/2 cup pork belly or bacon, chopped
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 small onion, chopped
• 2 eggs, hard-boiled
• 2 tbsp soy sauce (or coconut aminos)
• Salt and pepper to taste
• 1 tbsp olive oil
• Green onions for garnish

Instructions:

• Heat olive oil in a pot and sauté the garlic and onion until fragrant.
• Add the chopped pork belly or bacon to the pot and cook until crispy.
• Pour in the chicken broth and bring to a boil. Add soy sauce, salt, and pepper to taste.
• Once the broth is boiling, add the zucchini noodles and cook for 2-3 minutes until they soften but still have some bite.
• Stir in the shredded chicken and cook for an additional 2 minutes.
• Slice the hard-boiled eggs and set aside.
• Serve the soup in bowls, topping with sliced eggs and green onions.

Keto Lomi offers a comforting, filling soup with the same great taste of traditional lomi but without the noodles and excess carbs. The zucchini noodles provide a satisfying texture, while the savory broth and chicken make the soup hearty and flavorful. With the addition of crispy pork belly and eggs, it’s a complete meal that will warm you up and keep you feeling full.

Keto Filipino Silog Trio

This keto silog trio combines three iconic Filipino breakfast dishes: longganisa, tocino, and tapa, each paired with cauliflower rice and a fried egg. By replacing traditional rice with cauliflower rice and focusing on low-carb ingredients, this breakfast brings the best of Filipino silogs without the guilt. It’s a hearty and flavorful meal that keeps the authenticity of Filipino breakfasts while adhering to a keto lifestyle.

Ingredients:

• 1 lb ground pork (for longganisa)
• 1 lb beef (for tapa)
• 1 lb pork belly (for tocino)
• 2 cloves garlic, minced (for tapa marinade)
• 2 tbsp soy sauce (for tapa marinade)
• 1 tbsp erythritol (for tapa marinade)
• 1 tbsp apple cider vinegar (for tapa marinade)
• 1 tbsp vinegar (for tocino marinade)
• 2 eggs
• 1 small cauliflower, grated into rice-sized pieces
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Prepare each meat separately. Marinate the pork for longganisa with garlic, vinegar, and seasonings; marinate the beef with soy sauce, vinegar, erythritol, and garlic for tapa; marinate the pork belly for tocino with vinegar, garlic, and sweetener. Let marinate for 30 minutes.
• Cook the longganisa in a pan with olive oil, forming into small sausages. Cook the tapa in the same manner, allowing it to brown.
• Sauté cauliflower rice in olive oil until tender. Season with salt and pepper.
• Fry eggs to your preference.
• Serve each silog with cauliflower rice and a fried egg.

The Keto Silog Trio is a vibrant mix of all-time favorite Filipino silogs, providing a satisfying variety in one meal. The longganisa, tapa, and tocino each bring their distinct flavors while the cauliflower rice serves as the perfect base to enjoy the flavors. This dish is a wonderful choice for anyone wanting to enjoy traditional Filipino breakfasts while staying on track with their keto goals.

Keto Filipino Pancit Malabon

Pancit Malabon is a savory noodle dish from the Philippines, typically served during celebrations. This keto version uses zucchini noodles instead of the traditional rice noodles, making it low-carb yet packed with the classic, rich flavors of the original dish. It’s a perfect way to enjoy a Filipino favorite without compromising your dietary preferences.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup shrimp, peeled and deveined
• 1/2 cup pork belly, sliced thinly
• 1/2 cup smoked fish, flaked
• 1 tbsp fish sauce
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/2 onion, chopped
• 1/4 cup chicken broth
• 2 boiled eggs, sliced
• Fresh cilantro for garnish

Instructions:

• Sauté onions in a pan with some olive oil until fragrant.
• Add the pork belly slices and cook until browned. Then, add the shrimp and cook until pink.
• Stir in the turmeric, paprika, and fish sauce, cooking until well combined.
• Pour in the chicken broth, and simmer for 3-5 minutes until the flavors meld together.
• Add the spiralized zucchini noodles and cook for 2-3 minutes, just enough to soften but still maintain some crunch.
• Serve with boiled egg slices on top and garnish with fresh cilantro.

Keto Pancit Malabon is a flavorful and satisfying twist on a traditional Filipino dish. The zucchini noodles mimic the texture of the original rice noodles, while the shrimp, pork belly, and smoked fish add rich and savory flavors. With the added freshness of cilantro and egg, it’s a delightful, low-carb Filipino dish that brings joy to any breakfast or meal.

Keto Filipino Bicol Express

This keto version of the famous Filipino Bicol Express swaps out the carb-heavy ingredients and embraces the rich, spicy flavors of the original. A creamy coconut milk base, paired with shrimp and pork belly, makes this dish flavorful and comforting. It’s perfect for anyone looking to enjoy the spicy kick of Bicol Express while sticking to a keto lifestyle.

Ingredients:

• 1 lb pork belly, sliced
• 1 cup shrimp, peeled and deveined
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 2-3 long green chilies, chopped
• 1 can coconut milk
• 2 tbsp fish sauce
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

• Heat olive oil in a pan and sauté the garlic and onion until fragrant.
• Add the pork belly slices and cook until browned and crispy.
• Stir in the chopped chilies and shrimp, cooking until the shrimp turns pink.
• Pour in the coconut milk and fish sauce, simmering for 5-10 minutes until the sauce thickens.
• Season with salt and pepper, adjusting to your taste.

Keto Bicol Express is a flavorful, spicy, and creamy dish that’s perfect for anyone craving the rich flavors of Filipino cuisine without the carbs. The creamy coconut milk balances the heat from the chilies, while the pork belly and shrimp offer a hearty, satisfying meal. It’s a great choice for a breakfast that’s both indulgent and keto-friendly.

Keto Filipino Adobo

Keto Adobo is a variation of the beloved Filipino adobo, focusing on keeping the rich flavors intact while cutting out the carbs. This dish uses chicken or pork cooked in vinegar, soy sauce, garlic, and spices, with cauliflower rice replacing the usual rice. It’s an easy and flavorful breakfast that’s satisfying and full of the traditional adobo taste.

Ingredients:

• 1 lb chicken or pork, cut into pieces
• 4 cloves garlic, minced
• 1/4 cup soy sauce (or coconut aminos for a paleo version)
• 1/4 cup apple cider vinegar
• 1 bay leaf
• 1/4 tsp black pepper
• 1 small cauliflower, grated into rice-sized pieces
• 1 tbsp olive oil

Instructions:

• Marinate the meat with soy sauce, apple cider vinegar, garlic, bay leaf, and pepper for at least 30 minutes.
• Heat olive oil in a pan and brown the marinated meat.
• Add the marinade to the pan, bringing it to a simmer. Cover and cook for 15-20 minutes, or until the meat is tender and the sauce has reduced.
• Sauté cauliflower rice in olive oil until tender, seasoning with salt and pepper.
• Serve the adobo over cauliflower rice.

Keto Filipino Adobo is a delicious and easy-to-make dish that’s perfect for breakfast. The rich, tangy, and savory sauce infuses the meat with deep flavors, while the cauliflower rice soaks up all the goodness. It’s a simple yet hearty meal that brings the comfort of Filipino cooking without the carbs.

Keto Filipino Lechon Kawali

Lechon Kawali is a popular Filipino dish made of crispy fried pork belly, and this keto version uses a simple yet effective method to ensure the pork stays crispy and juicy without the heavy breading. Served with a side of vinegar dipping sauce and cauliflower rice, it’s a perfect low-carb breakfast that’s packed with flavor.

Ingredients:

• 1 lb pork belly
• 2 cloves garlic, smashed
• 2 bay leaves
• 1 tbsp soy sauce (or coconut aminos)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 small cauliflower, grated into rice-sized pieces
• 1 tbsp olive oil
• 2 tbsp vinegar for dipping sauce

Instructions:

• Boil the pork belly with garlic, bay leaves, soy sauce, salt, and pepper in water for 40 minutes or until tender.
• Once the pork belly is tender, remove from the pot and allow it to cool. Then, pat the skin dry and score the surface.
• Heat olive oil in a pan and fry the pork belly until the skin is crispy.
• Sauté cauliflower rice in olive oil until golden and tender.
• Serve the crispy pork belly with cauliflower rice and vinegar dipping sauce.

Keto Lechon Kawali is an indulgent and crispy treat that can be enjoyed any time of the day. The pork belly is tender on the inside and crispy on the outside, while the cauliflower rice makes the perfect low-carb side. The vinegar dipping sauce adds a tangy kick to each bite, making this dish an excellent keto Filipino breakfast.

Keto Sinigang na Baboy (Pork Sour Soup)

Sinigang na Baboy is a beloved Filipino sour soup typically made with tamarind and vegetables. In this keto version, we use a low-carb vegetable base like radishes and cauliflower, while still keeping the rich, savory broth. It’s a comforting, healthy, and filling dish that’s perfect for any day, especially if you want something light but flavorful.

Ingredients:

• 1 lb pork belly or pork ribs, cut into pieces
• 1 medium cauliflower, cut into florets
• 1/2 radish, sliced
• 1 onion, quartered
• 2 tomatoes, quartered
• 1 tbsp fish sauce
• 1-2 long green chilies
• 1-2 tbsp tamarind paste
• Salt and pepper to taste
• Fresh spinach for garnish

Instructions:

• Boil the pork belly or ribs in water with onion, tomatoes, and fish sauce for about 30 minutes or until the pork is tender.
• Add the radish, cauliflower florets, and chilies, and simmer for another 10 minutes.
• Stir in the tamarind paste and adjust seasoning with salt and pepper.
• Garnish with fresh spinach before serving.

Keto Sinigang na Baboy brings the sour and savory flavors of the classic Filipino dish without the carbs. The tender pork is complemented by the fresh, slightly crunchy vegetables, making it both nourishing and satisfying. This keto-friendly version keeps the essence of sinigang while being a light and wholesome option for breakfast.

Keto Bistek Tagalog

Bistek Tagalog is a Filipino-style beef steak marinated in soy sauce and calamansi (or lemon), then cooked to tender perfection. This keto version uses low-carb ingredients while retaining the classic savory, tangy flavors of the dish. It’s a perfect breakfast that combines protein and healthy fats, ideal for starting the day full of energy.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 1/4 cup soy sauce (or coconut aminos)
• 1 tbsp calamansi juice (or lemon juice)
• 3 cloves garlic, minced
• 1 medium onion, sliced into rings
• 1 tbsp olive oil
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• In a bowl, marinate the beef with soy sauce, calamansi juice, minced garlic, salt, and pepper for at least 30 minutes.
• Heat olive oil in a pan over medium heat and sauté the onions until soft and golden.
• Remove the onions and set aside. In the same pan, melt butter and cook the beef slices until browned and cooked through.
• Add the sautéed onions back into the pan and toss everything together for a couple of minutes.
• Garnish with fresh parsley and serve.

Keto Bistek Tagalog is a flavorful, tender dish that combines the savory umami of soy sauce with the brightness of calamansi. The dish is full of rich, savory flavors, and the tender beef paired with the caramelized onions makes it an incredibly satisfying breakfast. The butter adds a layer of richness, making it a well-rounded and keto-friendly start to the day.

Keto Filipino Lichon Baka (Beef Lechon)

Lichon Baka is a Filipino-style roasted beef that is marinated and slow-cooked until tender, juicy, and perfectly charred on the outside. This keto version eliminates the sugar and carbs while keeping the flavorful, smoky taste that’s characteristic of lechon. It’s perfect for anyone looking for a hearty, flavorful breakfast that will keep them full throughout the morning.

Ingredients:

• 3 lbs beef brisket or chuck roast
• 1/4 cup soy sauce (or coconut aminos)
• 2 tbsp apple cider vinegar
• 1 head garlic, minced
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• In a bowl, mix the soy sauce, vinegar, garlic, paprika, cumin, coriander, salt, and pepper to create the marinade.
• Coat the beef with the marinade and let it marinate for at least 3 hours or overnight for best results.
• Preheat the oven to 350°F (175°C) and roast the beef for 3-4 hours, basting it every hour until the meat is tender and the exterior is charred and crispy.
• Slice the beef and serve with cauliflower rice or a side of sautéed vegetables.

Keto Filipino Lichon Baka offers the rich flavors and tenderness of a classic Filipino lechon without the added carbs. The marination process infuses the beef with deep, savory flavors, and the slow roasting ensures that the meat is tender and flavorful. This hearty dish is perfect for a satisfying breakfast or any special occasion.

Keto Filipino Gising-Gising

Gising-Gising is a Filipino dish made with ground meat, typically pork, cooked in a creamy, spicy coconut sauce. This keto-friendly version uses ground pork and replaces the usual starchy ingredients with low-carb vegetables. It’s a rich and flavorful dish, perfect for anyone looking for a spicy, satisfying breakfast that stays true to Filipino flavors.

Ingredients:

• 1 lb ground pork
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup green beans, chopped into 1-inch pieces
• 1/2 cup coconut cream
• 1 tbsp fish sauce
• 2-3 long green chilies, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pan and sauté the garlic and onion until fragrant.
• Add the ground pork and cook, breaking it up as it browns.
• Stir in the green beans and cook for another 5-7 minutes until they soften.
• Pour in the coconut cream, fish sauce, and chopped chilies. Simmer for another 5 minutes until everything is well combined and heated through.
• Season with salt and pepper to taste and serve.

Keto Gising-Gising is a rich, creamy, and spicy dish that’s perfect for those who enjoy bold flavors. The coconut cream adds a luscious texture to the dish, while the ground pork and green beans make it hearty and satisfying. The spice from the chilies provides a kick, making it a great breakfast option for those looking for something full of flavor without the carbs.

Keto Filipino Kare-Kare

Kare-Kare is a Filipino stew made with oxtail, tripe, and vegetables in a rich, savory peanut sauce. In this keto version, we replace the traditional peanut paste with a low-carb alternative, making it perfect for anyone following a keto diet. The dish retains the deep, savory flavors and rich texture of the classic Kare-Kare.

Ingredients:

• 1 lb oxtail, cut into pieces
• 1/2 lb tripe (optional)
• 1 medium eggplant, sliced
• 1/2 cup peanut butter (unsweetened and low-carb)
• 4 cups beef broth
• 2 tbsp fish sauce
• 1 tbsp annatto powder (for color)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• In a large pot, bring the beef broth to a boil and add the oxtail and tripe. Simmer for 2-3 hours until the meat is tender.
• Add the annatto powder and peanut butter, stirring until the peanut butter has dissolved and the sauce is creamy.
• Add the sliced eggplant and cook until tender, about 5-7 minutes.
• Season with fish sauce, salt, and pepper to taste and serve.

Keto Kare-Kare is a rich and creamy stew that’s packed with flavor. The low-carb peanut butter provides a savory, nutty base for the sauce, while the tender oxtail and tripe add depth and heartiness. The eggplant adds a nice texture to the dish, making it a satisfying breakfast option that brings a taste of Filipino comfort food without the carbs.

Keto Filipino Sisig

Sisig is a popular Filipino dish made with crispy pork, often served on a sizzling plate. This keto-friendly version keeps all the flavors of the classic but uses low-carb ingredients and avoids the usual carb-heavy sides. It’s a great breakfast option that’s both indulgent and satisfying, with the crispy pork adding a nice crunch and the egg providing richness.

Ingredients:

• 1 lb pork belly, boiled and chopped
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp vinegar
• 1 egg
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

• Boil the pork belly in water until tender, then chop it into small pieces.
• Heat olive oil in a pan and sauté the garlic and onion until softened.
• Add the chopped pork belly to the pan and cook until crispy.
• Stir in the soy sauce, vinegar, salt, and pepper, adjusting to taste.
• Once everything is well combined and crispy, create a well in the center of the pan and crack the egg into it. Scramble the egg and mix it through the pork.
• Garnish with fresh cilantro before serving.

Keto Sisig is a savory and crispy dish with a perfect balance of flavors. The crispy pork belly pairs wonderfully with the richness of the egg, and the tangy combination of soy sauce and vinegar adds depth to the dish. This keto version brings the same satisfying crunch and flavors of the traditional sisig without the carbs, making it an excellent breakfast option.

Keto Pinakbet

Pinakbet is a traditional Filipino vegetable dish made with a variety of vegetables and shrimp, all simmered together in a flavorful broth. This keto version removes starchy vegetables like squash and sweet potatoes and focuses on low-carb options such as bitter melon, eggplant, and okra. It’s a healthy, flavorful dish that’s full of nutrients and makes a perfect breakfast or side.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1/2 eggplant, sliced
• 1/2 cup okra, sliced
• 1/2 cup bitter melon, sliced
• 1/4 cup fish sauce
• 1/2 onion, chopped
• 1 tomato, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pan and sauté the garlic, onion, and tomato until softened.
• Add the shrimp and cook until they turn pink, about 2-3 minutes.
• Stir in the bitter melon, eggplant, and okra, and cook for another 5-7 minutes until the vegetables are tender.
• Pour in the fish sauce, season with salt and pepper, and simmer for another 5 minutes.
• Serve hot.

Keto Pinakbet is a vibrant and healthy Filipino dish that’s full of rich, savory flavors. The shrimp adds protein and a touch of sweetness to the bitter melon and other vegetables, creating a perfectly balanced dish. With its low-carb ingredients, it’s a nourishing and flavorful breakfast that keeps you full and satisfied.

Keto Filipino Pochero

Pochero is a hearty Filipino stew that traditionally includes pork, beef, and vegetables, simmered in a savory broth. This keto-friendly version focuses on cutting out starchy vegetables like potatoes and plantains, replacing them with low-carb options while still maintaining the rich, comforting flavors of the classic. It’s an ideal breakfast for anyone craving a savory, filling dish.

Ingredients:

• 1 lb pork belly, cut into chunks
• 1 lb beef shank, cut into chunks
• 1/2 cabbage, chopped
• 1/2 cup green beans, trimmed
• 1/4 cup tomato paste
• 2 tomatoes, quartered
• 1 medium onion, quartered
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 4 cups beef broth
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a large pot and sauté garlic, onion, and tomatoes until softened.
• Add pork belly and beef shank, cooking until browned on all sides.
• Stir in tomato paste and cook for another 2 minutes to intensify the flavor.
• Add beef broth, fish sauce, salt, and pepper. Bring to a boil and then simmer for 1-2 hours until the meat is tender.
• Add the green beans and cabbage, and simmer for an additional 10-15 minutes until the vegetables are tender.
• Serve hot.

Keto Filipino Pochero is a rich, flavorful stew that captures the essence of the classic Filipino dish, with the combination of tender pork, beef, and savory vegetables. The use of beef broth and fish sauce creates a deep, savory base that complements the hearty vegetables. This keto version allows you to enjoy all the deliciousness of Pochero while sticking to your low-carb goals, making it a perfect breakfast to fuel your day.

Keto Filipino Lumpiang Shanghai

Lumpiang Shanghai is a beloved Filipino spring roll typically filled with ground pork and vegetables, deep-fried to crispy perfection. In this keto version, we replace the traditional wrappers with a low-carb alternative, making them perfect for those on a keto diet. These crispy rolls make an excellent breakfast or snack, offering a savory, crunchy bite with every piece.

Ingredients:

• 1 lb ground pork
• 1/4 cup minced shrimp (optional)
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped carrots (optional, can use less for keto)
• 1/4 tsp black pepper
• 1 tbsp fish sauce
• 1 tbsp soy sauce (or coconut aminos for paleo)
• 2 eggs
• Lettuce leaves (used as wrappers)
• Olive oil for frying

Instructions:

• In a large bowl, combine the ground pork, shrimp, green onions, carrots, pepper, fish sauce, soy sauce, and one egg. Mix thoroughly.
• Scoop a spoonful of the pork mixture onto a lettuce leaf and wrap it tightly, folding in the edges as you go.
• Heat olive oil in a pan and fry the rolls until golden and crispy on all sides, about 5-7 minutes.
• Remove from the pan and place on a paper towel to drain excess oil.

Keto Lumpiang Shanghai is a fun and satisfying way to enjoy a Filipino favorite while staying within your keto limits. The lettuce wrapper replaces traditional spring roll wrappers, offering a crispy yet light exterior. The combination of ground pork and shrimp makes for a savory filling that bursts with flavor. These rolls are a perfect option for breakfast or an on-the-go meal that’s both delicious and keto-friendly.

Keto Filipino Batchoy

Batchoy is a traditional Filipino noodle soup typically made with pork, beef, and liver, served with hearty noodles and a savory broth. In this keto version, the noodles are swapped for zucchini noodles or shirataki noodles, and the rich, flavorful broth is made even better by the addition of pork belly and beef. It’s a filling and comforting breakfast option that offers all the flavors of the original without the carbs.

Ingredients:

• 1/2 lb pork belly, cut into small pieces
• 1/2 lb beef shank, cut into small pieces
• 1/4 cup pork liver, chopped (optional)
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 4 cups beef broth
• 2 tbsp fish sauce
• 2 tbsp soy sauce (or coconut aminos)
• 2 zucchinis, spiralized into noodles (or 1 cup shirataki noodles)
• 1 egg, soft-boiled
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

• In a large pot, sauté garlic and onion until fragrant.
• Add the pork belly and beef shank, cooking until browned on all sides.
• Stir in the pork liver, beef broth, fish sauce, soy sauce, salt, and pepper. Bring to a boil and then simmer for 1 hour until the meats are tender.
• Add the zucchini noodles or shirataki noodles and cook for another 5 minutes until softened.
• Serve hot, topped with a soft-boiled egg and garnished with chopped green onions.

Keto Filipino Batchoy brings the deep, savory flavors of the classic noodle soup without the carbs. The rich beef and pork broth adds warmth and comfort, while the zucchini noodles or shirataki noodles offer the perfect low-carb alternative to traditional noodles. The soft-boiled egg adds richness to the dish, making it a filling and flavorful breakfast that stays true to Filipino cuisine.

Keto Filipino Puto

Puto is a Filipino steamed rice cake that’s traditionally made from rice flour, but this keto-friendly version swaps out the rice flour for almond flour. These soft, slightly sweet cakes are a great breakfast treat or snack, offering a sweet bite that fits within your low-carb lifestyle.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or monk fruit sweetener
• 2 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1/4 cup unsweetened coconut milk
• 1 tsp vanilla extract
• 1 tbsp melted butter
• 1/4 cup grated cheese (optional, for savory puto)

Instructions:

• In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
• In another bowl, whisk together eggs, coconut milk, vanilla extract, and melted butter.
• Mix the wet ingredients into the dry ingredients until fully incorporated.
• Pour the batter into silicone molds or a cupcake tray.
• Steam for 15-20 minutes until a toothpick inserted into the center comes out clean.
• Optionally, top with grated cheese for a savory version.

Keto Puto is a delicious low-carb alternative to the traditional Filipino rice cake. The almond flour and coconut flour base provides a moist, soft texture, while the sweetness from the erythritol makes it a perfect breakfast or snack. Whether served sweet or savory, these keto puto cakes are a delightful treat that captures the essence of Filipino comfort food while adhering to a keto diet.

Keto Filipino Tapa (Beef Jerky)

Tapa is a Filipino-style dried or cured beef that’s typically served with garlic rice and a fried egg. This keto version omits the rice and focuses on the tender, flavorful beef, marinated in a mix of soy sauce, vinegar, and spices. It’s perfect for a quick and satisfying breakfast, offering rich flavors with minimal carbs.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 1/4 cup soy sauce (or coconut aminos)
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tbsp brown erythritol or monk fruit sweetener
• 1/4 tsp black pepper
• 1 tbsp olive oil for frying

Instructions:

• In a bowl, combine soy sauce, apple cider vinegar, garlic, erythritol, and black pepper.
• Add the beef slices to the marinade and let them sit for at least 2 hours, or overnight for a deeper flavor.
• Heat olive oil in a pan and cook the marinated beef slices until browned and crispy.
• Serve with cauliflower rice and a fried egg for a keto-friendly breakfast.

Keto Filipino Tapa delivers the rich, savory flavors of the traditional dish without the carbs. The marinade infuses the beef with tangy, garlicky goodness, and the crispy texture adds a satisfying crunch. It’s an easy-to-make, filling breakfast option that lets you enjoy the taste of Filipino Tapa while keeping your diet low in carbs.

Keto Filipino Tinola

Tinola is a Filipino chicken soup traditionally made with ginger, papaya, and green leafy vegetables. In this keto version, we replace the papaya with low-carb vegetables like zucchini and squash, making it perfect for a keto diet while maintaining the warm, aromatic flavors of the original dish. This light yet flavorful soup is perfect for breakfast or dinner, providing nourishment and comfort.

Ingredients:

• 1 lb chicken thighs, bone-in
• 4 cups chicken broth
• 1 tbsp fresh ginger, minced
• 1/2 zucchini, sliced
• 1/2 squash, sliced
• 2 cups spinach or moringa leaves
• 1 medium onion, quartered
• 2 cloves garlic, minced
• 2 tbsp fish sauce
• Salt and pepper to taste

Instructions:

• In a large pot, sauté garlic, onion, and ginger until fragrant.
• Add the chicken thighs and cook until browned on all sides.
• Pour in the chicken broth and fish sauce, bring to a boil, and then simmer for 20 minutes.
• Add the zucchini and squash slices and cook for another 10 minutes until tender.
• Stir in the spinach or moringa leaves and cook for an additional 5 minutes.
• Season with salt and pepper to taste and serve.

Keto Filipino Tinola is a comforting, nourishing soup that’s perfect for starting the day. The warm, ginger-infused broth provides soothing flavors, while the tender chicken and low-carb vegetables make the dish satisfying without the carbs. This keto-friendly version stays true to the flavors of traditional Tinola while offering a healthy, filling breakfast that’s both light and flavorful.

Note: More recipes are coming soon!