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Keto Crockpot Beef Stroganoff Recipe

Louise Hendon | October 23
Keto crockpot beef stroganoff recipe

I love using a crockpot any time of year, but during the colder months, it seems especially perfect.

And a hearty keto crockpot beef stroganoff recipe is both warming and delicious. And there’s the added benefit that making this in the slow cooker is so much easier.

If you’re reading this in the winter months, you might want to get your weekly meal plan set up with a few more keto slow cooker recipes.

Keto Crockpot Beef Stroganoff Recipe

I’ve changed the traditional stroganoff recipe so that it fits with the Keto diet:

  1. No dairy – instead of cream/sour cream/butter, coconut cream is used,
  2. No cornstarch or flour thickeners,
  3. No wheat-filled noodles, and
  4. No canned soups…

Instead, there’s a secret ingredient…

Kettle & Fire’s new Mushroom Chicken Bone Broth.

After cooking your beef and vegetables in the slow cooker with this delicious bone broth, you’ll get a rich and flavorful dish. Top it with a coconut milk and dijon mustard sauce and top place on top of Keto pasta to serve.

Here are some Keto pasta options to choose from:

  • Cucumber noodles (as photographed)
  • Zucchini noodles
  • Shirataki noodles

If you’re interested in looking at a traditional beef stroganoff recipe, take a peek at this one.

Keto crockpot beef stroganoff recipe

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Keto Past #listpost #keto https://ketosummit.com/keto-crockpot-beef-stroganoff-recipe/

Keto Crockpot Beef Stroganoff Recipe


  • Author: Louise
  • Prep Time: 10 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Cuisine: Russian

Ingredients

For the slow cooker:

  • 2 lbs beef roast, cut into small strips (or use chicken breasts)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 Tablespoons parsley, chopped
  • 1 cup (100 g) white mushrooms, sliced (approx. 10 mushrooms)
  • 2 cups (480 ml) Kettle & Fire mushroom chicken bone broth
  • Salt and pepper

To serve:

  • 1 cucumber, peeled into long wide strips
  • 1/2 cup (120 ml) coconut milk/cream
  • 3 Tablespoons (45 ml) Dijon mustard
  • Salt to taste
  • Additional parsley for garnish

Instructions

  1. Place the beef, onion, garlic, mushrooms, beef broth, black pepper, and salt into a slow cooker / crockpot and cook on a low temperature for approx. 6-8 hours.  The beef should be very tender when it’s done.
  2. After the beef is done, stir into the slow cooker pot the coconut cream, Dijon mustard, salt to taste.
  3. Place the cucumber noodles into a bowl. Top with the beef stroganoff. Garnish with the leftover parsley.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g

Nutrition

  • Serving Size: 1 bowl
  • Calories: 462
  • Sugar: 2 g
  • Saturated Fat: 36 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 26 g
Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.