Keto Picadillo Pasta

Keto Picadillo Pasta is a delightful twist on traditional Mexican picadillo, featuring zucchini noodles infused with savory ground meat and rich spices. This dish is both satisfying and low in carbs, making it perfect for a ketogenic diet.

Ingredients

• Zucchini - 2 medium, spiralized
• Ground beef - 250 grams
• Olive oil - 1 tablespoon
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Red bell pepper - 1/2, diced
• Tomato - 1 medium, diced
• Green olives - 50 grams, sliced
• Almond flour - 2 tablespoons
• Chili powder - 1 teaspoon
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish
• Lime - wedges, for serving

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and garlic; sauté until fragrant and translucent, about 3-4 minutes.
3. Stir in the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
4. Add diced red bell pepper, tomato, green olives, chili powder, cumin, paprika, salt, and black pepper; stir to combine.
5. Sprinkle almond flour over the mixture and stir well, cooking for another 3-4 minutes until everything is heated through.
6. In a separate pan, lightly sauté the spiralized zucchini noodles for 2-3 minutes until slightly tender.
7. Serve the picadillo mixture over the zucchini noodles and garnish with fresh cilantro and lime wedges.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 27 g
• Saturated Fat: 10 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Low in carbs, suitable for ketogenic diets.
• High in protein, supporting muscle health.

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