The Best Keto Pork Recipes

Sometimes, the keto diet seems too good to be true, mostly since it doesn’t demonize pork recipes. After all, it’s not commonly considered healthy.

But if you’re on a low-carb, high-fat diet, pork should be at the top of your grocery list. Pork isn’t just high in fat; it’s also savory, carb-free, and a good source of protein.

From bacon-wrapped tenderloin to smothered pork chops, the low-carb recipes listed below are to die for.

Stuffed Pork Tenderloin

This easily stuffed pork tenderloin is the perfect solution for keto weeknight dinners.

Weeknight dinners need to be simple, but that doesn’t mean they have to be boring. This easily stuffed pork tenderloin is the perfect solution. It’s beyond easy to make but still interesting enough, you’ll want to invite people over. 


  • 4 tbsp. extra-virgin olive oil, divided
  • 1 small yellow onion, chopped
  • 4 oz. baby Bella mushrooms, chopped
  • 2 cloves garlic, minced
  • 2 c. baby spinach
  • Kosher salt 
  • Freshly ground black pepper
  • 6 oz. cream cheese softened
  • 1 (1.5-lb.) pork tenderloin


  1. Preheat the oven to 400° and line a large baking sheet with parchment.
  2. In a large skillet over medium heat, heat two tablespoons of oil. Add onion and cook until soft for 5 minutes.
  3. Add mushrooms and cook until tender (about 5 minutes), and then add the garlic and let it cook until fragrant.
  4. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper. 
  5. Butterfly pork tenderloin by slicing down one side and cutting through the middle without cutting all the way through on the other side.
  6. Fold open like a book and place between two sheets of plastic wrap. Use a meat tenderizer to flatten meat out to about ½-inch thick. 
  7. Remove the top piece of plastic wrap and spread cream cheese over tenderloin. Top with spinach mixture and spread in an even layer.
  8. Starting on a long end, tightly roll tenderloin up and secure with kitchen twine. Place tenderloin on a prepared baking sheet and brush with the remaining two tablespoons oil. Season with salt and pepper.
  9. Bake until internal temperature registers 145°, about 25 minutes. Let cool 10 minutes before slicing and serving. 

Bacon-Wrapped Cauliflower

Bacon on the outside, spinach dip on the inside. Just be sure to leave out the panko!

Want to make this vegetarian-friendly? Just leave out the bacon.

If you prefer, mix up a little minced garlic and olive oil to brush on the outside before baking. Since you don’t want to worry about crisping any bacon, you can get away with a shorter bake time—10 minutes at 450° should do the trick.

Are you looking for more heavenly cauliflower recipes? This healthy roasted buffalo cauliflower is an all-time favorite.


  • 1/4 c. extra-virgin olive oil
  • 1/4 c. lemon juice 
  • Kosher salt
  • 1 head cauliflower, leaves removed and stem trimmed, so cauliflower lays flat but still intact
  • 1 (10-oz.) package frozen spinach, thawed, water squeezed out and chopped
  • 2 large eggs, beaten 
  • 4 green onions, thinly sliced 
  • 2 cloves garlic, minced 
  • 3/4 c. shredded cheddar 
  • 4 oz. cream cheese softened and cubed
  • 1/2 c. panko 
  • 1/4 c. grated Parmesan 
  • 1 lb. thinly sliced bacon 


  1. Preheat the oven to 450°.
  2. Bring 8 cups of water, oil, lemon juice, and two tablespoons salt to a boil in a large pot. Add cauliflower and bring back to a boil.
  3. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the center, about 12 minutes.
  4. Using two slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking sheet. Let cool. 
  5. Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a ¾-inch tip. 
  6. Position cooled cauliflower stem side up on a rimmed baking sheet. Pipe filling between stalks of florets.
  7. Flip the cauliflower stems and lay strips of bacon over. Tuck the ends of strips into the bottom of the cauliflower.
  8. Roast, rotating sheet halfway through, until golden all over, about 30 minutes.

Keto Breakfast Cups

Keto lovers, meet your new favorite breakfast.

Not into creating your breakfast sausage? Buy it premade! (Just make sure there’s no sugar attached if you’re keto.)


  • 2 lb. ground pork
  • 1 tbsp. freshly chopped thyme
  • 2 cloves garlic, minced
  • 1/2 tsp. paprika
  • 1/2 tsp. ground cumin
  • 1 tsp. kosher salt
  • Freshly ground black pepper
  • 2 1/2 c. chopped fresh spinach
  • 1 c. shredded white cheddar
  • 12 eggs
  • 1 tbsp. freshly chopped chives 


  1. Preheat the oven to 400°. In a large bowl, combine ground pork, thyme, garlic, paprika, cumin, and salt. Season with pepper.
  2. Add a small handful of pork to each muffin tin well, then press up the sides to create a cup. Divide spinach and cheese evenly between cups.
  3. Crack an egg on top of each cup and season with salt and pepper. 
  4. Bake until eggs are set, and sausage is cooked through about 25 minutes. Garnish with chives and serve.

Instant Pot Pork Tenderloin

This well-cooked pork tenderloin comes together in under 30 minutes and won’t break your diet.

Sure, in the 1980s, pork was labeled as the “extra white meat,” but we think juicy pork tenderloin earns its spotlight. And this simple recipe is an excellent way to show it off.

With just 10 minutes of hands-on time, this excellently cooked pork tenderloin comes together in under 30 minutes. This has listed our rotation of easy weeknight dinners.


  • 1 lb. pork tenderloin, sliced in half crosswise
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. garlic powder 


  1. Season pork with salt and pepper.
  2. Turn Instant Pot to Sauté setting and heat oil. When the oil is shimmering, add pork. Sear until golden all over, about 6 minutes.
  3. Remove pork to a plate. Season all over with chili powder, cumin, and garlic powder. Turn off the Sauté setting.
  4. Place trivet in Instant Pot, add 1 cup of water, and arrange pork on the trivet. Lock the lid and set to Pressure Cook on high for 5 minutes. 
  5. Allow pressure to naturally release for 1 minute, then quick-release remaining pressure.
  6. Let meat rest for 5 minutes before slicing against the grain.

Bacon-Wrapped Pork Tenderloin

A one-pan meal that incorporates bacon and is keto-friendly? No, this is not a fantasy.

No one wants to waste their time doing dishes after dinner, and that’s why we need fun one-pan meals like these. This bacon-wrapped pork tenderloin gets cooked with asparagus and red onion to create a complete meal. 


  • 1 (1-lb.) pork tenderloin
  • 1 (1-oz.) packet McCormick Bourbon Pork ONE Mix 
  • 7 pieces thinly sliced bacon
  • 1 (1-lb.) bunch asparagus, stems trimmed
  • 1 medium red onion, sliced into 1/4″ rounds
  • 2 tbsp. extra-virgin olive oil 


  1. Heat broiler with a rack in the top third of the oven. Season pork generously with some of the ONE mixes and wrap bacon around pork, keeping bacon seams on the bottom of the pork. Sprinkle bacon lightly with ONE mix.
  2. On a large rimmed baking sheet, toss asparagus and onion with two tablespoons oil and remaining ONE mix. Nestle prepared pork into the center of the baking sheet, with the bacon seam side up. 
  3. Broil until bacon is golden, about 5 to 7 minutes. Remove the baking sheet from the oven and carefully flip pork. Return to the oven. Broil until the top side is golden, about 5 to 7 minutes more.
  4. Reduce oven to 400°. Roast until pork is just cooked through and vegetables are tender and lightly charred in spots, about 8 to 10 minutes more. 
  5. Transfer pork to a cutting board and let sit 15 minutes before slicing. 
  6. Serve sliced with vegetables.

Garlic Rosemary Pork Chops

Oven-baking your pork chops will guarantee they have a delicious crust and a perfectly cooked interior.

Just follow these simple steps and prepare yourself to rethink everything you know about this pork cut. 


  • 4 pork loin chops
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. freshly minced rosemary
  • 2 cloves garlic, minced
  • 1/2 c. (1 stick) butter, melted
  • 1 tbsp. extra-virgin olive oil 


  1. Preheat the oven to 375°.
  2. Season pork chops generously with salt and pepper.
  3. In a small bowl, mix butter, rosemary, and garlic. Set aside.
  4. In an oven-safe skillet over medium-high heat, heat olive oil, then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.
  5. Place skillet in oven and cook until cooked through (145° for medium), 10-12 minutes. Serve with more garlic butter.

Air Fryer Pork Chops

We love the air fryer to give our pork chops the life they earn and cook them in half the time. These get covered in Parmesan and plenty of spices for the perfect crust and cook in 20 minutes.

Most of the time, we don’t get very enthusiastic over pork chops. Usually overdone, they come out dry, sad, and flavorless. The air fryer breaks all that.

These get covered in Parmesan and plenty of spices for the perfect crust, and the quick cooking time in the air fryer guarantees they don’t dry out. It’s dinner in a flash.


  • 4 boneless pork chops
  • 2 tbsp. extra-virgin olive oil
  • 1/2 c. freshly grated Parmesan
  • 1 tsp. kosher salt
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. freshly ground black pepper 


  1. Pat pork chops dry with paper towels, then coat both sides with oil.
  2. In a medium bowl, combine Parmesan and spices. Coat both sides of pork chops with Parmesan mixture. 
  3. Place pork chops in the air fryer basket and cook at 375° for 9 minutes, flipping halfway through.

Spinach and Artichoke Stuffed Pork Chops

Filling pork with your favorite dip and still following your diet counts as a significant win.

Anyone who fancies spinach and artichoke dip (aka everyone) is going to love these pork chops.


  • 8 oz. cream cheese, softened to room temperature
  • 1/3 c. sour cream
  • 1/3 c. mayonnaise
  • 1 can artichoke hearts, drained and chopped
  • 1 10-oz. package frozen spinach
  • 2 cloves garlic, minced
  • 2/3 c. shredded mozzarella
  • 1/4 c. freshly grated Parmesan
  • kosher salt
  • pinch of crushed red pepper flakes
  • 4 bone-in pork chops (about 1″ thick)
  • 2 tbsp. extra-virgin olive oil, divided 


  1. In a large bowl, combine cream cheese, sour cream, mayo, artichoke hearts, spinach, garlic, mozzarella, and Parmesan. Season with salt and red pepper flakes.
  2. Using a paring knife, cut pockets in the pork chops and stuff with cream cheese mixture in the thickest part of the pork chops.
  3. In a large skillet, heat one tablespoon oil over medium heat. Add pork chops and cook 4 minutes per side until golden and cooked through. Repeat with the last two pork chops and serve.

Bacon-Wrapped Stuffed Zucchini

Creamy, salty, and delicious. What else are you looking for?


  • 3 medium zucchini, halved lengthwise
  • 8 oz. cream cheese, softened
  • 1/2 c. finely chopped artichoke hearts
  • 1/2 c. frozen spinach, defrosted, drained, and chopped
  • 1 c. shredded mozzarella
  • 1/2 c. freshly grated Parmesan
  • 1 Garlic clove, minced
  • 1/2 tsp. red pepper flakes, plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 12 slices bacon 


  1. Preheat the oven to 350°. Line a baking sheet with parchment paper and fit with a cooling rack.
  2. Using a spoon, remove the seedy centers of each zucchini.
  3. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, Parmesan, garlic, and red pepper flakes. Season with salt and pepper and stir to combine.
  4. Scoop cream cheese mixture into zucchini boats, then wrap each boat with two slices of bacon.
  5. Place on a prepared cooling rack and place in the oven to bake, 35 to 40 minutes, or until zucchini is tender and bacon is crisp. Let cool slightly and serve.

Lemon Vinaigrette Pork Chops

This pork has got mad flavor chops.


  • 4 bone-in pork chops, 1-inch thick
  • kosher salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 1 Garlic clove, minced
  • 4 sprigs fresh thyme
  • 1 lemon, cut into 1/4″ wheels
  • 2 tbsp. unsalted butter, cut in half
  • 2 c. baby arugula
  • Flaky sea salt 


  1. Preheat a large cast-iron pan over high heat.
  2. Pat each pork chop dry with a paper towel and season with salt and pepper on all sides.
  3. Add 1 tbsp olive oil to the pan and add two pork chops. Sear on high for 5 minutes on each side.
  4. Remove the pork chops to rest while you cook the last two pork chops.
  5. In the same pan, reduce heat to medium heat. Add 1 tbsp olive oil, garlic, thyme, lemon wheels, and 1/2 tsp salt. Sauté for 3 to 4 minutes until garlic is softened, and lemons begin to brown.
  6. Add cold butter and allow to melt slowly to create a sauce.
  7. Serve pork chops with a side of fresh arugula and drizzle sauce over pork chops and greens. Top with a sprinkle of sea salt.

Creamy Garlic Pork Chops

Pretty fly for a weeknight.


  • 1 lb. Brussels sprouts, trimmed and halved
  • extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 4 boneless pork chops, 1″ thick
  • 4 garlic cloves, minced
  • 1 c. low-sodium chicken stock
  • 1/4 c. heavy cream
  • 1 tsp. chopped fresh rosemary
  • 3 tbsp. unsalted butter, cut into pats 


  1. Preheat the oven to 425 degrees F.
  2. Toss brussels sprouts with olive oil, season with salt and black pepper. Spread evenly across the sheet pan, cut side down.
  3. Bake until golden brown, about 25 to 30 minutes. Rotate sheet pan if necessary for even browning.
  4. Meanwhile, in a large cast-iron skillet over medium-high heat, add one tablespoon olive oil. Pat pork chops dry with a paper towel and season with salt and pepper.
  5. Sear pork for 2 minutes on each side; transfer to a plate and cover with foil to rest.
  6. Reduce skillet to medium heat and sauté garlic until softened, about 3 minutes. Season with one teaspoon salt and 1/2 teaspoon black pepper.
  7. Stir in stock and cream, simmer until slightly reduced, about 5 to 10 minutes. Add rosemary and simmer on low until infused, about 1 minute.
  8. Turn off heat and stir in butter to create a creamy sauce. Add pork chops back and pour over the sauce. Cover with lid until pork is warmed through.
  9. Serve pork chops immediately with brussels sprouts.

Pickleback Pulled Pork

It’s challenging to find a keto-friendly pulled pork recipe. That’s because they’re typically made with sugary sauces and marinades. This recipe won’t destroy your diet, mainly when you serve the melt-in-your-mouth-meat on our Keto Burger Buns.


  • 6 lb. Pork Roast
  • 3 cloves garlic, minced
  • 2 tbsp. salt
  • 1 tsp. red chili flakes
  • 1 tsp. coriander seeds
  • 1 tsp. mustard seeds
  • 1 tsp. dried dill
  • 1 jar pickle juice
  • 1/2 c. whiskey
  • Pickles, for serving
  • buns, for serving
  • Grainy mustard, for serving
  • coleslaw, for serving 


  1. In a small bowl, mix salt, red chili flakes, garlic, coriander, mustard seeds, and dried dill. Rub all over pork roast.
  2. Place in the slow cooker and pour pickle juice and whiskey around the sides. Cover and cook on high for 5-6 hours (or about 1 hour per pound).
  3. Remove pork from the slow cooker and shred. Season to taste with salt and pepper. Serve with mustard and pickles on buns.


Although pork is not a popular main dish, that doesn’t mean you can’t add it to the menu. What’s important is that you cook it correctly.

Thankfully, there’s a bunch of low-carb keto pork recipes to help you with your kitchen dilemma.

That said, you can find the perfect pork dish on our list to add to your low carb meal rotation.