This easy Keto Picadillo recipe is based on the Cuban-style ground beef dish, it’s simple to make yet so flavorsome and delicious.
Traditional Cuban picadillo contains raisins, we’ve left them out to keep the recipe keto – and swapped out the high carb rice and beans that are normally served alongside for cauliflower rice.
This Keto Picadillo recipe makes 7 serves each serve is 200g/7oz or 1 cup. 1 serving has 5g net carbs.
Keto Picadillo Ingredients
- 2 tablespoons of Olive Oil
- 1 small Onion, diced
- 3 cloves of Garlic, minced
- 1 teaspoon of Salt
- ½ teaspoon of Pepper
- 2 tablespoons of Cumin Seeds
- 2 teaspoons of Oregano leaves, dried
- 1 teaspoon of Garlic Powder
- 1 teaspoon of Coriander, ground
- 1 teaspoon of Smoked Paprika, ground
- 1 teaspoon of Erythritol
- Pinch of Saffron strands
- 1 ½ pound of Ground Beef
- ½ cup of Beef Stock
- 1 ½ cups of Tomato Passata
- 1 Green Pepper, deseeded and diced
- 5 ounces of Green Olives, pitted and sliced
- ½ cup of Cilantro, chopped
If you like a particular ingredient stronger in your picadillo simply increase the amount by 50 percent at a time. Feel free to omit any herbs or spices if they aren’t your cup of tea.
How to Make Keto Picadillo
- Place a large saucepan over medium-high heat and add the oil, onion, garlic salt, and pepper. Saute for 5 minutes.
- Add the cumin seeds, garlic powder, coriander, oregano, paprika, erythritol, and saffron, saute for 3 minutes before adding the ground beef.
- Cook the ground beef until it is all browned.
- Add the beef stock and passata and simmer for 15-20 minutes until the sauce has thickened.
- Add the green pepper, olives, and half the cilantro and stir through. Cook for another 5 minutes.
- Serve with a side of cauliflower rice and top with the remaining cilantro.
Keto Picadillo Recipe
Rate it
Print Pin Share EmailUnit Conversion
Ingredients
- 2 tbsp Olive Oil
- 1 Onion diced
- 3 Cloves of Garlic minced
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp Cumin Seeds
- 2 tsp Oregano leaves dried
- 1 tsp Garlic Powder
- 1 tsp Coriander ground
- 1 tsp Smoked Paprika ground
- 1 tsp Erythritol
- 1 pinch Saffron
- 1 1/2 pound Ground Beef
- 1/2 cup Beef Stock
- 1 1/2 cup Tomato Passata
- 1 Green Pepper deseeded and diced
- 5 ounces Green Olives pitted and sliced
- 1/2 cup Cilantro chopped
Instructions
- Place a large saucepan over medium-high heat and add the oil, onion, garlic salt, and pepper. Saute for 5 minutes.
- Add the cumin seeds, garlic powder, coriander, oregano, paprika, erythritol, and saffron, saute for 3 minutes before adding the ground beef.
- Cook the ground beef until it is all browned.
- Add the beef stock and passata and simmer for 15-20 minutes until the sauce has thickened.
- Add the green pepper, olives, and half the cilantro and stir through. Cook for another 5 minutes.
- Serve with a side of cauliflower rice and top with the remaining cilantro.
Nutrition
How To Store Cuban Picadillo
Store Cuban picadillo in the fridge for up to four days or freeze for up to three months.
If you liked our Keto Picadillo check out our other delicious Keto ground beef recipes. Try our;
To make a larger batch of this Keto Cuban Picadillo recipe adjust the servings above.
