Keto Meatloaf Minis
These keto meatloaf minis are juicy, well-seasoned, and perfect for meal prep or as appetizers for gatherings, all while being low-carb.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 for juiciness) Ground turkey can be used instead.
- 1/3 cup almond flour Can substitute with 1/2 cup finely crushed parmesan crisps for nut-free.
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan Optional, adds savory depth.
- 2 tbsp finely chopped fresh parsley Or use 1 tsp dried oregano.
- 1 tsp garlic powder Or 1 clove garlic, minced.
- 1/2 tsp onion powder Or 2 tbsp finely diced green onion tops for low-FODMAP.
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil For greasing pan or brushing tops.
Low-Carb Ketchup (Optional)
- 1/2 cup tomato paste
- 2 tbsp apple cider vinegar
- 1-2 tbsp water To thin the glaze.
- 1-2 tbsp erythritol or monk fruit sweetener To taste.
- 1/2 tsp smoked paprika
- pinch salt
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone cups.
- Make the glaze (optional): whisk together tomato paste, vinegar, sweetener, paprika, salt, and enough water to reach a spreadable consistency. Taste and adjust sweetness.
- In a large bowl, combine ground beef, almond flour, egg, Parmesan, parsley, garlic powder, onion powder, salt, and pepper. Mix gently with your hands or a fork until just combined — do not overwork.
- Divide the mixture into 10 equal portions. Press into muffin cups, smoothing the tops with a wet spoon or your fingers. You want slightly compacted loaves but not packed tight.
- Brush the tops with a thin layer of the low‑carb ketchup (reserve most for glazing near the end).
Cooking
- Bake for 18–22 minutes, until an instant-read thermometer reads 160°F (71°C) in the center.
- Remove from oven, brush a final layer of glaze, and return to oven for 2–3 minutes to set. Let rest 5 minutes before removing from the tin.
Notes
Store cooled minis in an airtight container for 3–4 days in the refrigerator. For longer storage, freeze on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. Net carbs: 6 g total carbs minus 1 g fiber and 2 g erythritol = 3 g.