Keto Low Carb Stuffed Meat Plumcake Loaf. An easy dinner idea and only 3.4g carbs per portion.
How good does this look? Are you rather bored of meat and 2 veg dinners? Do you want to make something cheap, easy, but tasty? My Keto Low Carb Stuffed Meat Plumcake Loaf ticks all the boxes. You can even prepare it the day before, so you save time. And it freezes really well, either raw or cooked. I’d say it’s pretty much a winner all around.
Every day ingredients for a pretty dish that requires minimal effort.
The ketogenic lifestyle isn’t always easy or good for your pockets. Especially when you’re creating desserts. Most of the time you’re having to substitute common ingredients (like cheap, nasty wheat flour) with expensive, niche alternatives. And many of them you cannot buy just by popping down to the local grocer’s. Main meals, however, are generally much easier, both in terms of accessibility and cost. Rather than being expensive, eating keto can in fact be cheaper than the ‘standard’ diet, as fatty cuts of meat are usually low priced. Even when buying organic and pasture-only meat.
Take my Pig Cheeks, for example. If you’ve made that recipe, you’ll know how succulent and melt-in-the-mouth delicious those cheeky chops are, yet they cost almost nothing.
The same applies to this recipe. Using simple ingredients that you can find anywhere at very reasonable cost, you end up with a tasty gourmet meal.
The macros speak for themselves. So few carbs in the main meal definitely allow for a little dessert indulgence ;). However, to keep those pesky carbs even lower, you could double the zucchini and do away with the bell pepper. Each 2 slice portion of Keto Low Carb Stuffed Meat Plumcake Loaf will then contain just 2.4g carbs.
- Yield: 8 slices
- Serving: 2 slices
- Calories: 555
- Fat: 43g
- Net Carbs: 3.4g
- Protein: 36g
- 500g minced meat (I use mixed pork and beef, 20% fat)
- 2 medium eggs
- 50g freshly grated parmesan cheese (I use Parmigiano Reggiano)
- 1 tbsp fresh or frozen chopped parsley
- fine Himalayan pink salt (U.S. option HERE)
- freshly ground black pepper
- 300g dry mozzarella (the type used for pizza, not the one in a bag with liquid) or other low carb cheese of your choice
- 200g sweet red bell pepper (net weight)
- 200g zucchini (net weight)
- 1 garlic clove
- 10g beef tallow (U.S. option HERE) or you can use butter or ghee
- 1 tbsp extra virgin olive (EVO) oil (U.S. option HERE)
- dice pepper and zucchini, add them to a frying pan or wok with tallow, EVO, minced garlic and a sprinkle of salt and pepper.
- sauté until soft and no moisture remains in the pan; set aside while you prepare the meat.
- pre-heat the oven to 180C static.
- in a large mixing bowl (I use pyrex glass), place meat, eggs, parmesan, parsley, ½ tsp of himalayan pink salt and a generous sprinkle of ground pepper; if you love your food spicy, you can incorporate chopped chillies and/or spices at this stage.
- wearing food-grade disposable gloves (you don't have to, but the mix is quite sticky and gloves help), mix and squeeze until all ingredients are uniformly combined.
- now take ⅔rds of the mix and press against the bottom and sides of a plumcake mould (I use a silicone mould - inside measurements 22cm length x 10cm width x 6cm height).
- next, slice your mozzarella and lay half of the slices inside your meat-lined mould; top with ½ of the cooked veggies and repeat.
- finally, lay the remainder of the meat mix over the top, sealing any gaps.
- bake for 45 minutes.
- you will find a fair amount of juice has oozed out and gathered all around the loaf; tip most of it away, but not all.
- slice your loaf and serve two slices per person, topped with some of the juice.
This loaf freezes well, both raw and cooked. If cooking from frozen, add 15 minutes cooking time.
Once cooked and cooled, slice, top with some of the juice and place in a freezer + heat proof container. Simply re-heat under the grill or in the oven and it will be as succulent and moist as when you first baked it.
N.B. Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). If you're in the U.S. click HERE.