36+ Tasty and Savory Keto Filipino Recipes for a Flavorful Meal

The ketogenic diet, known for its low-carb, high-fat approach, has gained massive popularity for its ability to support weight loss and improve overall health.

But when you’re used to flavorful, hearty meals, sticking to keto can sometimes feel limiting, especially if you’re used to traditional cuisines.

If you’ve been craving the comforting, rich flavors of Filipino food, you’ll be pleased to know that keto versions of your favorite Filipino dishes are just as delicious.

In this article, we bring you over 36 keto Filipino recipes that are perfect for your low-carb lifestyle.

These recipes maintain the bold and unique tastes of Filipino cuisine, without the added carbs.

Whether you’re a long-time keto dieter or just starting, these Filipino-inspired dishes will keep your taste buds satisfied while helping you stay on track.

Let’s explore some mouthwatering options that bring the heart of Filipino cooking to your keto table.

36+ Tasty and Savory Keto Filipino Recipes for a Flavorful Meal

Adapting Filipino cuisine to fit a keto diet doesn’t mean sacrificing taste or tradition.

With a little creativity and smart ingredient swaps, you can still enjoy the bold, savory flavors of the Philippines while maintaining your low-carb goals.

The 36+ keto Filipino recipes we’ve shared show just how versatile and flavorful keto-friendly Filipino dishes can be.

From comforting stews to crispy snacks and indulgent main courses, there’s something for everyone.

So go ahead, try these keto versions of your Filipino favorites, and enjoy a satisfying, guilt-free meal that brings the taste of the Philippines right to your keto kitchen.

Keto Adobo (Pork or Chicken)

A Filipino classic, this keto version of adobo keeps all the rich flavors of the original while cutting out the sugar and carbs. Using your choice of chicken or pork, it’s simmered in a tangy mixture of vinegar, soy sauce, garlic, bay leaves, and peppercorns. This dish is savory, aromatic, and perfectly pairs with cauliflower rice or any keto-friendly side. The depth of flavor from the slow cooking makes it a satisfying, hearty meal that will make you forget it’s low-carb.

Ingredients

• 2 lbs pork or chicken (cut into pieces)
• 1 medium onion (sliced)
• 1 head garlic (minced)
• 1/4 cup soy sauce (use coconut aminos for a gluten-free version)
• 1/4 cup vinegar
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp olive oil (for searing)
• 1/2 cup water (adjust as needed)

Instructions

• In a large pot, heat olive oil and sear the pork or chicken pieces until browned.
• Add garlic and onion to the pot, sautéing until softened and fragrant.
• Pour in soy sauce (or coconut aminos), vinegar, bay leaves, and peppercorns.
• Add water and bring to a boil, then reduce heat and simmer for 40–45 minutes until the meat is tender and the flavors meld together.
• Adjust seasoning as needed, adding salt or pepper to taste.
• Serve with cauliflower rice or any keto-friendly side of your choice.

This dish is a great way to enjoy the rich and tangy taste of traditional adobo while adhering to a keto diet. It’s flavorful enough to be a meal on its own, but can also be paired with a fresh vegetable side or salad for a more balanced keto meal. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is bound to be a hit.

Keto Laing (Taro Leaves in Coconut Milk)

Laing is a comforting Filipino dish known for its rich and creamy coconut milk sauce with a mild kick of spice. In this keto version, the main ingredients—taro leaves and coconut milk—are kept low-carb while still delivering the same delightful and aromatic flavors. This dish is perfect for those on a keto diet who crave something creamy, spicy, and satisfying without any guilt.

Ingredients

• 2 cups dried taro leaves (washed and shredded)
• 1 can (13.5 oz) coconut milk
• 1/2 cup coconut cream
• 3 cloves garlic (minced)
• 1 medium onion (sliced)
• 2-3 long green chili peppers (sliced)
• 1/4 tsp ground black pepper
• 1 tbsp fish sauce
• 2 tbsp olive oil
• 1/2 cup water (adjust as needed)

Instructions

• In a large pan, heat olive oil and sauté garlic and onion until softened.
• Add the green chili peppers and cook for another 2 minutes.
• Pour in the coconut milk and coconut cream, and bring the mixture to a simmer.
• Stir in the dried taro leaves, fish sauce, and black pepper, mixing well.
• Add water as needed to ensure the consistency is smooth and creamy.
• Let it simmer on low heat for 30-40 minutes until the leaves soften and the flavors combine.
• Adjust seasoning, adding salt or extra fish sauce to taste.

Laing is a unique, flavorful dish that brings the comforting taste of coconut milk and the mild bitterness of taro leaves together in a keto-friendly way. It’s ideal as a side dish, but it can also stand alone as a hearty meal. The richness from the coconut cream paired with the mild heat from the peppers offers a wonderful balance, making it a perfect addition to any keto meal plan.

Keto Bicol Express (Pork in Spicy Coconut Milk)

Bicol Express is a well-known Filipino dish that combines the creamy richness of coconut milk with the heat of chili peppers and the savory goodness of pork. In this keto adaptation, the dish is made with minimal carbs but retains all the intense flavor and spice. The combination of coconut milk and chili peppers creates a deeply flavorful sauce that coats the tender pork beautifully. It’s a great option for those who love a little heat in their meals while sticking to a keto lifestyle.

Ingredients

• 2 lbs pork belly (cut into bite-sized pieces)
• 1 can (13.5 oz) coconut milk
• 1/2 cup coconut cream
• 2-3 long red chili peppers (sliced)
• 2 tbsp shrimp paste (or fish sauce)
• 1 medium onion (sliced)
• 3 cloves garlic (minced)
• 1 tbsp olive oil (for frying)
• 1/2 tsp ground black pepper
• 1/2 cup water (adjust as needed)

Instructions

• In a large pan, heat olive oil and sauté the garlic and onion until softened and aromatic.
• Add the pork belly and cook until browned and the fat starts to render.
• Stir in the shrimp paste (or fish sauce), followed by the sliced chili peppers.
• Pour in the coconut milk and coconut cream, and bring the mixture to a simmer.
• Add water as needed to adjust the consistency of the sauce.
• Season with black pepper and cook for 30-40 minutes until the pork is tender and the sauce has thickened.
• Adjust the seasoning and chili heat to your liking, and serve hot.

Bicol Express is a spicy, rich dish that is perfect for keto enthusiasts who love bold flavors. The creaminess of the coconut milk and coconut cream balances the fiery heat from the chili peppers, creating a delicious contrast that will satisfy your taste buds. It pairs well with a side of steamed cauliflower rice or sautéed vegetables, making it a complete and filling keto meal.

Keto Sinigang na Baboy (Pork in Sour Soup)

Sinigang is a beloved Filipino dish known for its tangy, savory broth and tender meat. This keto version substitutes the usual starchy vegetables with low-carb alternatives while retaining the refreshing, sour, and savory flavors that make sinigang so comforting. With tender pork, a burst of tamarind, and a variety of fresh herbs and vegetables, this hearty soup is perfect for a cozy meal without the extra carbs.

Ingredients

• 2 lbs pork belly or ribs (cut into pieces)
• 1 medium onion (quartered)
• 2 medium tomatoes (quartered)
• 1 packet sinigang mix (or fresh tamarind for authentic flavor)
• 1-2 long green chili peppers (optional)
• 2 cups water (or more as needed)
• 1/2 cup radish (sliced thin)
• 1 cup eggplant (cut into pieces)
• 1/2 cup string beans (trimmed)
• 1 bunch kangkong (water spinach)
• Salt and pepper to taste

Instructions

• In a large pot, bring water to a boil and add pork pieces, onion, and tomatoes.
• Once the pork is nearly cooked through, add the sinigang mix or fresh tamarind.
• Add the green chili peppers (optional) and simmer until the pork is tender.
• Add radish, eggplant, and string beans, and continue simmering until the vegetables are tender.
• Season with salt and pepper to taste, and stir in the kangkong just before serving.
• Adjust the sourness by adding more tamarind or sinigang mix if needed.

This keto-friendly sinigang is a great way to enjoy the classic Filipino soup without worrying about carbs. The tangy broth and savory pork provide a perfect balance, while the vegetables bring additional freshness and texture. It’s a comforting dish that brings the warmth of Filipino cuisine to your keto diet, making it perfect for any season.

Keto Lechon Kawali (Crispy Pan-Fried Pork Belly)

Lechon Kawali is a popular Filipino dish that features crispy, golden pork belly with a juicy interior. This keto-friendly version focuses on frying the pork in a healthier way, using the traditional method to achieve the signature crunch while keeping the carbs to a minimum. Served with a side of vinegar or soy sauce dipping sauce, it’s a crunchy, savory dish that’s perfect for any celebration or casual meal.

Ingredients

• 2 lbs pork belly (skin-on, cut into pieces)
• 1 onion (quartered)
• 1 head garlic (crushed)
• 2 bay leaves
• 1 tbsp black peppercorns
• Salt to taste
• 2 cups water (for boiling)
• 1 cup oil (for frying)

Instructions

• In a large pot, combine pork belly, onion, garlic, bay leaves, peppercorns, and enough water to cover the pork.
• Bring to a boil, reduce heat, and simmer for 1–1.5 hours until the pork is tender.
• Drain the pork and pat dry thoroughly with paper towels.
• Heat oil in a frying pan and fry the pork belly pieces in batches until golden brown and crispy.
• Serve with vinegar or soy sauce dipping sauce.

Lechon Kawali is a satisfying keto dish, especially for those craving crispy, juicy pork. The long boiling process ensures the meat stays tender, while the quick frying locks in the crispiness. The vinegar dipping sauce adds the perfect acidic punch to balance the richness of the pork. This dish is a hit for anyone who loves Filipino food, and it’s easy to make keto-friendly without sacrificing taste.

Keto Bistek Tagalog (Filipino Beef Steak)

Bistek Tagalog, the Filipino version of beef steak, is made with tender beef marinated in soy sauce, calamansi (or lemon), and garlic, then sautéed with onions for a rich and savory flavor. This keto-friendly version keeps all the bold, zesty flavors intact while ensuring there are no hidden carbs. The marinade brings out the deep umami of the beef, and the caramelized onions add sweetness that complements the savory meat.

Ingredients

• 2 lbs beef sirloin (cut into thin slices)
• 1/4 cup soy sauce (or coconut aminos for gluten-free)
• 1/4 cup calamansi juice (or lemon juice)
• 1 medium onion (sliced into rings)
• 4 cloves garlic (minced)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

• In a bowl, combine soy sauce, calamansi juice, and garlic, then add the beef slices and marinate for at least 30 minutes.
• Heat olive oil in a pan over medium-high heat and sauté the onions until soft and caramelized.
• Remove the onions and set aside. In the same pan, cook the marinated beef slices until browned and cooked through.
• Add the caramelized onions back to the pan, stirring to combine with the beef.
• Season with salt and pepper to taste, and serve hot.

Keto Bistek Tagalog offers the rich, savory flavors of the Filipino classic, without the carbs. The tangy marinade infuses the beef with a bright flavor that pairs perfectly with the sweet onions. This dish is great for those looking to maintain a low-carb lifestyle while enjoying a Filipino favorite, making it ideal for family meals or special gatherings.

Keto Pancit Canton (Stir-Fried Noodles)

Pancit Canton is a Filipino stir-fried noodle dish that’s typically served with a variety of vegetables, shrimp, and pork. In this keto version, the traditional wheat noodles are replaced with shirataki noodles, keeping the dish low-carb but still packed with flavor. With its vibrant mix of vegetables and savory seasonings, this dish offers the same satisfying taste of the original, but without the carbs.

Ingredients

• 2 packs shirataki noodles (or konjac noodles)
• 1/2 lb shrimp (peeled and deveined)
• 1/2 lb pork (sliced thinly)
• 1/2 cup cabbage (shredded)
• 1/4 cup carrot (julienned)
• 2 tbsp soy sauce (or coconut aminos)
• 1 medium onion (sliced)
• 2 cloves garlic (minced)
• 2 tbsp olive oil
• 1/2 cup chicken broth
• Salt and pepper to taste

Instructions

• Drain and rinse the shirataki noodles well, then set aside.
• Heat olive oil in a large pan and sauté the garlic and onion until softened.
• Add the pork and shrimp, cooking until browned.
• Stir in the cabbage and carrots, cooking for 2–3 minutes until tender.
• Add the chicken broth and soy sauce, then bring to a simmer.
• Toss in the shirataki noodles, stirring to combine with the vegetables and meat.
• Season with salt and pepper to taste and cook for another 5 minutes.

This keto Pancit Canton brings all the savory and umami flavors of the Filipino stir-fry without the carb-heavy noodles. The shirataki noodles absorb the flavors of the broth and seasonings, while the shrimp and pork add a delicious protein-packed base. It’s a fantastic alternative to traditional pancit and is perfect for anyone looking for a keto-friendly version of this popular dish.

Keto Kare-Kare (Oxtail in Peanut Sauce)

Kare-Kare is a Filipino stew known for its rich, peanut-based sauce and tender oxtail, paired with a variety of vegetables. In this keto version, the dish remains indulgent, with a thick, creamy peanut sauce that coats the meat and vegetables beautifully. The combination of oxtail and peanut sauce creates a mouthwatering dish that pairs perfectly with cauliflower rice instead of the usual white rice.

Ingredients

• 2 lbs oxtail (or beef shank)
• 1/2 cup peanut butter (unsweetened, smooth)
• 1/4 cup coconut cream
• 1/2 cup eggplant (sliced)
• 1/2 cup string beans (trimmed)
• 1/2 cup bok choy (or pechay)
• 1 medium onion (quartered)
• 2 cloves garlic (minced)
• 1 tbsp fish sauce
• 1/2 tsp ground pepper
• 6 cups water (for boiling)

Instructions

• In a large pot, boil oxtail in water with onion and garlic until tender, about 2 hours.
• Once the oxtail is tender, remove it and set aside.
• In a separate bowl, mix peanut butter with coconut cream until smooth.
• Add the peanut mixture to the pot, then return the oxtail. Stir to combine and simmer for another 15-20 minutes.
• Add the eggplant, string beans, and bok choy, and cook until tender.
• Season with fish sauce and ground pepper, then adjust for seasoning.

Keto Kare-Kare is a rich and comforting dish that captures the essence of Filipino flavors while remaining keto-friendly. The creamy peanut sauce envelops the tender oxtail, and the vegetables add texture and freshness. This dish is perfect for those who miss traditional Filipino stews but are looking for a low-carb alternative that still delivers on taste and satisfaction.

Keto Ginataang Kalabasa (Squash in Coconut Milk)

Ginataang Kalabasa is a classic Filipino vegetable dish made with squash, coconut milk, and shrimp or pork. In this keto version, the dish maintains its creamy, comforting texture while using low-carb squash, like yellow zucchini or other keto-friendly alternatives, instead of the starchy kalabasa. The coconut milk base keeps the dish rich and satisfying, making it an ideal comfort food for a keto diet.

Ingredients

• 2 medium yellow zucchini (or keto-friendly squash, sliced)
• 1/2 lb shrimp (peeled and deveined)
• 1 can (13.5 oz) coconut milk
• 1/4 cup coconut cream
• 1 medium onion (sliced)
• 2 cloves garlic (minced)
• 1 tbsp fish sauce
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

• In a large pan, heat olive oil and sauté garlic and onion until softened.
• Add the shrimp and cook until they turn pink.
• Pour in the coconut milk and coconut cream, and bring to a simmer.
• Add the sliced zucchini and cook until tender, about 10–15 minutes.
• Season with fish sauce, salt, and pepper to taste.

Keto Ginataang Kalabasa is a creamy and satisfying dish that’s perfect for those following a keto diet. The coconut milk gives the dish a rich, velvety texture, while the zucchini offers a mild sweetness that pairs beautifully with the shrimp. This dish is a wonderful comfort food option and can be enjoyed as a main or side, making it versatile and delicious.

Keto Pancit Malabon (Filipino Seafood Noodles)

Pancit Malabon is a Filipino noodle dish known for its rich, savory seafood-based sauce made with shrimp, squid, and fish, paired with thick rice noodles. In this keto version, the noodles are replaced with shirataki noodles, keeping the dish low-carb without sacrificing the hearty, seafood-flavored sauce that defines Pancit Malabon. With its bold taste and vibrant seafood, this dish is perfect for a festive occasion or a special family meal.

Ingredients

• 2 packs shirataki noodles (or konjac noodles)
• 1/2 lb shrimp (peeled and deveined)
• 1/2 lb squid (sliced into rings)
• 1/2 cup fish sauce
• 2 tbsp shrimp paste (bagoong)
• 1/2 cup garlic (minced)
• 1 medium onion (sliced)
• 1/4 cup annatto powder (for color)
• 2 tbsp olive oil
• 1/2 cup chicken broth
• 1/4 cup boiled eggs (chopped, for garnish)
• 1/4 cup chicharrón (crispy pork skin, for garnish)
• Salt and pepper to taste

Instructions

• Drain and rinse the shirataki noodles, then set aside.
• Heat olive oil in a large pan, and sauté garlic and onion until softened and aromatic.
• Add shrimp, squid, and fish sauce, cooking until the seafood is done.
• Stir in shrimp paste and annatto powder, then add chicken broth.
• Simmer for 10–15 minutes until the flavors meld together.
• Add the shirataki noodles, stirring well to coat the noodles in the flavorful sauce.
• Garnish with chopped boiled eggs and crispy chicharrón before serving.

Keto Pancit Malabon gives you all the delicious seafood and umami flavors of the traditional Filipino dish, minus the carbs. The rich, flavorful sauce made from shrimp, squid, and shrimp paste coats the shirataki noodles perfectly, making it a satisfying alternative to the carb-heavy original. With its vibrant colors and savory taste, this dish brings the flavors of the Philippines to your keto table.

Keto Filipino Meatballs (Bola-Bola)

Bola-Bola is a Filipino-style meatball dish that’s typically served in a savory broth with vegetables. This keto version keeps the same comforting flavors, but with a twist on the traditional ingredients, using low-carb fillers like almond flour instead of breadcrumbs. The result is a tender, juicy meatball that pairs wonderfully with a flavorful broth or is enjoyed on its own as a snack or main dish.

Ingredients

• 1 lb ground pork (or beef)
• 1/4 cup almond flour
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 egg
• 1 tbsp fish sauce
• 1/2 tsp ground pepper
• 1 tbsp olive oil
• 4 cups chicken broth
• 1/2 cup napa cabbage (shredded, for garnish)
• Salt to taste

Instructions

• In a large bowl, mix ground pork, almond flour, onion, garlic, egg, fish sauce, and pepper.
• Form the mixture into small meatballs.
• Heat olive oil in a pan and brown the meatballs on all sides.
• In a separate pot, bring the chicken broth to a boil.
• Add the browned meatballs to the broth and simmer for 20 minutes until the meatballs are cooked through.
• Season with salt to taste and garnish with shredded napa cabbage.

Keto Bola-Bola is a delicious and filling dish that brings the flavors of Filipino meatballs without the extra carbs. The almond flour provides the right texture and holds the meatballs together while keeping them tender. Served in a rich, savory broth, these meatballs are a comforting meal that fits perfectly into a keto diet, making it ideal for a quick, nutritious meal.

Keto Sisig (Sizzling Pork)

Sisig is a famous Filipino dish made with sizzling pork, typically served on a hot plate with a tangy sauce. This keto version uses pork belly, a common cut for sisig, and ensures that the dish is both flavorful and low-carb. The combination of crispy, tender pork with a savory, spicy sauce makes this dish irresistible. It’s a perfect keto-friendly version of this classic Filipino favorite, ideal for serving with a side of cauliflower rice.

Ingredients

• 1 lb pork belly (cut into small cubes)
• 1/4 cup soy sauce (or coconut aminos for gluten-free)
• 1 medium onion (finely chopped)
• 1 tbsp garlic (minced)
• 2-3 bird’s eye chili peppers (sliced)
• 1/4 cup mayonnaise (optional for creaminess)
• 1 tbsp olive oil
• 1 tbsp vinegar
• 1/4 tsp ground black pepper
• Salt to taste

Instructions

• In a pan, heat olive oil and sauté garlic and onion until fragrant.
• Add pork belly and cook until crispy and browned on all sides.
• Once the pork is cooked, add soy sauce, vinegar, and black pepper, stirring to combine.
• Mix in sliced chili peppers for a spicy kick, then stir in mayonnaise if you prefer a creamier texture.
• Cook for another 5 minutes to meld the flavors, then season with salt to taste.
• Serve hot, garnished with extra chili peppers or a squeeze of lime.

Keto Sisig brings the smoky, tangy flavors of this Filipino classic without any of the carbs from rice or traditional ingredients. The crispy pork belly combined with a spicy, savory sauce makes it an exciting dish that’s full of flavor. This dish works perfectly for a keto dinner, especially when paired with cauliflower rice or a fresh salad to balance out the richness.

Keto Gising-Gising (Spicy Ground Pork in Coconut Milk)

Gising-Gising is a Filipino dish typically made with ground pork, long green beans, and a spicy coconut milk-based sauce. This keto version sticks to the original concept while making sure it’s low in carbs, with the green beans and coconut milk remaining the focal points. The heat from the chili peppers and the creamy richness from the coconut milk combine to create a savory, spicy dish that’s perfect for anyone on a keto diet.

Ingredients

• 1 lb ground pork
• 1 cup coconut milk
• 1/2 cup coconut cream
• 1 cup long green beans (cut into 2-inch pieces)
• 3-4 bird’s eye chili peppers (sliced)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 tbsp olive oil
• 1 tbsp fish sauce
• Salt and pepper to taste

Instructions

• Heat olive oil in a pan and sauté garlic and onion until fragrant.
• Add ground pork and cook until browned, breaking it apart as it cooks.
• Stir in fish sauce and sliced chili peppers, cooking for another 2-3 minutes.
• Add coconut milk and coconut cream, and simmer for 10 minutes to allow the sauce to thicken.
• Add green beans and cook until tender, about 5–7 minutes.
• Season with salt and pepper to taste before serving.

Keto Gising-Gising is a flavorful, satisfying dish that brings all the richness of Filipino cuisine while keeping it low-carb. The combination of creamy coconut milk and spicy chili peppers makes it an irresistible dish. It’s a perfect main course for those following a keto diet, offering a balanced, protein-packed, and hearty meal that’s full of flavor.

Keto Chicken Inasal (Grilled Chicken)

Chicken Inasal is a popular grilled chicken dish from the Philippines known for its tangy marinade and smoky, juicy chicken. This keto version uses the traditional marinade made from vinegar, calamansi (or lime), and spices, keeping the carbs to a minimum while still delivering the bold flavors that make Chicken Inasal such a favorite. The charred exterior and tender interior of the chicken make it a perfect dish for any barbecue or grilled meal.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on)
• 1/4 cup vinegar
• 1/4 cup calamansi juice (or lime juice)
• 4 cloves garlic (minced)
• 1 tbsp ginger (minced)
• 1 tbsp soy sauce (or coconut aminos)
• 1/4 tsp turmeric
• 1/4 tsp ground black pepper
• 2 tbsp olive oil
• Salt to taste

Instructions

• In a bowl, combine vinegar, calamansi juice, garlic, ginger, soy sauce, turmeric, black pepper, and olive oil to create the marinade.
• Place chicken thighs in the marinade and refrigerate for at least 1–2 hours, or overnight for more flavor.
• Preheat the grill or grill pan over medium-high heat.
• Grill chicken for 8–10 minutes per side, or until the chicken is cooked through and has a nice char.
• Season with salt to taste and serve hot.

Keto Chicken Inasal is a flavorful and aromatic dish that captures the essence of Filipino grilling. The marinade infuses the chicken with a tangy, savory flavor that pairs perfectly with the smoky grilled finish. Whether served as a main dish or as part of a barbecue spread, this dish is a great keto-friendly option that delivers delicious results every time.

Keto Puto (Steamed Rice Cakes)

Puto is a popular Filipino snack or side dish traditionally made from rice flour and steamed until fluffy. In this keto version, rice flour is substituted with almond flour, creating a low-carb alternative that still retains the texture and flavor of the original. These bite-sized steamed cakes are perfect for those on a keto diet who want to enjoy a Filipino treat without the carbs.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred sweetener
• 1/4 cup coconut milk
• 2 eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions

• In a bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
• In another bowl, beat the eggs and add the coconut milk and vanilla extract.
• Combine the wet and dry ingredients until smooth.
• Grease a steaming pan and pour in the batter.
• Steam for 15-20 minutes until a toothpick comes out clean.

Keto Puto offers a guilt-free version of the Filipino steamed cake that is just as fluffy and satisfying. With almond flour as the base, these cakes retain their soft texture while being low in carbs. They make a perfect keto-friendly snack or side dish to accompany a meal, offering a delicious Filipino treat without compromising your dietary goals.

Keto Bicol Express (Spicy Pork in Coconut Milk)

Bicol Express is a beloved Filipino dish known for its rich and spicy flavor, usually made with pork, shrimp paste, and a generous amount of chili peppers in coconut milk. This keto-friendly version keeps the authentic heat and creamy coconut essence intact, while being completely low-carb by using minimal vegetables and avoiding any starchy fillers. The combination of tender pork, spicy chilies, and creamy coconut milk makes this dish a true comfort food that’s both indulgent and suitable for a keto lifestyle.

Ingredients

• 1 lb pork belly (sliced into small pieces)
• 1 cup coconut milk
• 1/4 cup coconut cream
• 2 tbsp shrimp paste (bagoong)
• 3-4 bird’s eye chili peppers (sliced)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 tbsp fish sauce
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

• Heat olive oil in a pan and sauté garlic and onion until fragrant.
• Add pork belly and cook until browned on all sides.
• Stir in shrimp paste and cook for another 2 minutes.
• Pour in coconut milk and coconut cream, then bring to a simmer.
• Add chili peppers and cook for another 10–15 minutes until the sauce thickens and the pork is tender.
• Season with fish sauce, salt, and pepper to taste. Serve hot with cauliflower rice for a complete keto meal.

Keto Bicol Express is a flavorful, spicy dish that’s perfect for those on a keto diet craving rich, creamy comfort food. The coconut milk creates a luscious sauce that pairs beautifully with the tender, juicy pork. The heat from the chili peppers adds just the right amount of kick, while the shrimp paste brings an authentic depth of flavor. This dish is ideal for anyone wanting to indulge in Filipino flavors without compromising on their low-carb goals.

Keto Adobong Manok (Chicken Adobo)

Adobong Manok is one of the most iconic Filipino dishes, characterized by its tangy and savory flavors from soy sauce, vinegar, garlic, and bay leaves. This keto version retains the essence of the traditional adobo, with no added sugars or carbs, making it a perfect dish for those following a ketogenic diet. The tender chicken stewed in a rich, flavorful sauce is both comforting and satisfying, ensuring you don’t miss the carbs.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on)
• 1/4 cup soy sauce (or coconut aminos)
• 1/4 cup vinegar
• 6 cloves garlic (minced)
• 3 bay leaves
• 1 tbsp black peppercorns
• 1 tbsp olive oil
• 1/2 cup chicken broth
• Salt to taste

Instructions

• In a bowl, marinate the chicken in soy sauce, vinegar, garlic, bay leaves, and black peppercorns for at least 30 minutes.
• Heat olive oil in a pan over medium heat and brown the chicken on all sides.
• Add chicken broth to the pan and bring the mixture to a simmer.
• Cover and cook for 20-30 minutes, or until the chicken is tender and cooked through.
• Season with salt to taste and serve hot.

Keto Adobong Manok delivers all the tangy, savory goodness of the classic Filipino chicken adobo, without the carbs. The marinating process ensures the chicken absorbs all the flavors of the soy sauce, vinegar, and garlic, resulting in a deeply flavorful dish. This keto-friendly version is a great choice for a quick and easy dinner that still captures the essence of Filipino home-cooked comfort food.

Keto Lumpiang Shanghai (Filipino Spring Rolls)

Lumpiang Shanghai is a popular Filipino appetizer consisting of crispy fried spring rolls typically filled with ground pork and vegetables. In this keto version, the wrappers are replaced with a low-carb alternative, and the filling is kept lean and flavorful, with the pork being combined with simple seasonings and no starchy vegetables. These crispy treats make for an irresistible keto-friendly snack or party appetizer.

Ingredients

• 1 lb ground pork
• 1/4 cup minced onions
• 2 cloves garlic (minced)
• 1/4 cup chopped green onions
• 1 tbsp fish sauce
• 1/4 tsp ground black pepper
• 1 egg (for binding)
• 1 package low-carb spring roll wrappers (or use eggplant slices)
• Coconut oil for frying

Instructions

• In a bowl, mix together ground pork, onions, garlic, green onions, fish sauce, black pepper, and the egg until well-combined.
• Spoon about 1 tablespoon of the mixture into the center of each wrapper and roll tightly.
• Heat coconut oil in a frying pan and fry the spring rolls until golden brown and crispy on all sides.
• Drain excess oil on a paper towel and serve with a dipping sauce of your choice.

Keto Lumpiang Shanghai offers the same crispy, savory goodness of the traditional Filipino spring rolls but with a much lower carb count. The filling of ground pork, garlic, and green onions provides a savory punch, while the low-carb wrapper maintains the dish’s signature crispiness. These spring rolls make a perfect keto-friendly appetizer for parties or as a snack anytime you’re craving something crispy and satisfying.

Keto Kare-Kare (Peanut Stew with Oxtail)

Kare-Kare is a Filipino dish famous for its rich and savory peanut sauce, typically made with oxtail and vegetables. This keto version eliminates the starchy vegetables, using only keto-friendly ones like eggplant and string beans, while still preserving the iconic peanut flavor that defines the dish. With tender oxtail and a creamy peanut sauce, this dish is perfect for special occasions or whenever you’re in the mood for a filling, indulgent meal that won’t break your keto goals.

Ingredients

• 1 lb oxtail (cut into pieces)
• 1 medium eggplant (sliced)
• 1 cup string beans (trimmed)
• 1/2 cup peanut butter (unsweetened)
• 1/4 cup coconut milk
• 1/2 onion (chopped)
• 2 cloves garlic (minced)
• 2 tbsp fish sauce
• 1 tbsp olive oil
• 2 cups beef broth
• Salt and pepper to taste

Instructions

• In a large pot, heat olive oil and sauté garlic and onion until softened.
• Add oxtail and cook until browned, then pour in beef broth and bring to a simmer.
• Cook the oxtail for 2–3 hours, or until the meat is tender and the broth is rich.
• Add peanut butter and coconut milk, stirring until the sauce is creamy and well-combined.
• Add eggplant and string beans, and cook for an additional 10 minutes.
• Season with fish sauce, salt, and pepper to taste before serving.

Keto Kare-Kare allows you to enjoy the iconic Filipino peanut stew without the carbs from starchy vegetables. The rich peanut sauce combines perfectly with tender oxtail, creating a satisfying and flavorful dish that doesn’t compromise on taste. The keto-friendly vegetables, like eggplant and string beans, still add texture and freshness to the dish, making this a perfect option for a hearty keto meal.

Keto Laing (Spicy Taro Leaves in Coconut Milk)

Laing is a Filipino dish made from dried taro leaves cooked in a rich and spicy coconut milk sauce. The keto version of this dish eliminates any added sugar or flour and uses a lower-carb approach to provide a flavorful, creamy dish. The combination of spicy chili and creamy coconut milk makes it a unique and indulgent meal that pairs wonderfully with grilled meats or seafood.

Ingredients

• 2 cups dried taro leaves (or fresh if available)
• 1 cup coconut milk
• 1/2 cup coconut cream
• 3-4 bird’s eye chili peppers (sliced)
• 1/2 onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp shrimp paste (bagoong)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

• Heat olive oil in a pan and sauté garlic and onion until softened.
• Stir in shrimp paste and cook for another 2–3 minutes.
• Add coconut milk and coconut cream, and bring to a simmer.
• Add the dried taro leaves and chili peppers, cooking for 15–20 minutes until the leaves are tender and the sauce thickens.
• Season with salt and pepper to taste before serving.

Keto Laing offers a deliciously rich and spicy dish made with taro leaves in creamy coconut milk, a perfect option for keto dieters who love flavorful, satisfying meals. The coconut milk brings a luxurious texture, while the shrimp paste adds an authentic Filipino flavor. The heat from the chili peppers gives the dish a bold, spicy kick that makes it irresistible.

Keto Pochero (Filipino Beef Stew)

Pochero is a Filipino beef stew that typically includes a combination of beef shank, plantains, and potatoes, all cooked in a savory tomato-based broth. In this keto version, the plantains and potatoes are replaced with low-carb vegetables, while still maintaining the dish’s comforting, hearty essence. The result is a rich, savory stew that’s full of flavor and perfect for anyone following a keto diet.

Ingredients

• 1 lb beef shank (cut into pieces)
• 1/2 cup tomato paste
• 4 cups beef broth
• 1 medium eggplant (cut into pieces)
• 1 cup bok choy or napa cabbage
• 1/4 cup green beans (trimmed)
• 2 tbsp fish sauce
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

• Heat olive oil in a pot and sauté garlic and onion until fragrant.
• Add beef shank and brown on all sides.
• Stir in tomato paste and cook for 2 minutes, then pour in beef broth.
• Bring to a simmer and cook for 1.5–2 hours, or until the beef is tender.
• Add eggplant, green beans, and bok choy, and simmer for an additional 10 minutes.
• Season with fish sauce, salt, and pepper to taste before serving.

Keto Pochero offers the same satisfying richness and flavor as the traditional Filipino beef stew but without the added carbs. The tender beef shank paired with low-carb vegetables and a savory tomato broth makes for a comforting, hearty dish that is perfect for keto dieters looking for a filling, nutrient-packed meal.

Note: More recipes are coming soon!