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Keto Slow-Cooked Cranberry and Pork Roast Recipe
Are you looking for a delicious meal that’s also low-carb and keto-friendly? This Keto Slow-Cooked Cranberry and Pork Roast is just what you need! The combination of savory spices and sweet cranberries creates a unique and tantalizing flavor, while the pork cooks to perfection in the slow cooker.
Pork is a great meat for those who are following a keto diet. It is a good source of protein, and it contains a multitude of minerals and vitamins, including iron, magnesium, zinc, and B vitamins. Eating pork can help provide the body with the essential nutrients it needs to keep up with the demands of the ketogenic diet. Plus, it adds great flavor and variety to any meal.
Cranberries are an excellent addition to a keto diet too! Not only are they low in carbohydrates and high in fiber, but they also contain many vitamins and minerals that are beneficial to health. They contain nutrients such as vitamin C and manganese that can fight off free radicals. Eating cranberries can help reduce the oxidative stress associated with keto flu. Cranberries are also packed with antioxidants, which can help to reduce inflammation and protect against certain diseases. Eating cranberries may also help to promote weight loss, as the high levels of fiber keep you feeling fuller for longer. Additionally, cranberries are known to be beneficial for digestive health, as they are a source of prebiotics and can help to promote the growth of good bacteria in the gut.
This Keto Slow-Cooked Cranberry and Pork Roast is a wonderfully flavorful meal that’s perfect for people following a keto diet. The rich spices, sweet cranberries, and tender pork combine to create a mouthwatering experience that doesn’t compromise on flavor. Low-carb, keto-friendly, and delicious, this is a meal that the whole family will enjoy!
- ½ teaspoon (1 g) of ginger powder
- a pinch of dry mustard
- salt and pepper, to taste
- 1 tablespoon (7) of coconut flour
- 1 ½ pounds (680 g) of pork loin
- 2 tablespoons (24 g) of stevia
- ½ cup (65 g) of cranberries
- 2 garlic cloves (6 g), peeled and minced
- ¼ cup (60 ml) of water
- ½ lemon (29 g), sliced
- In a bowl, add the ginger powder, mustard, salt, pepper, and flour. Stir well.
- Add the pork to the bowl and toss well to coat it.
- Transfer the meat to a Slow Cooker and add the stevia, cranberries, garlic, water, and lemon slices.
- Place the lid and cook on LOW for 8 hours.
- Divide the pork roast into plates. Drizzle the pan juice on top and serve!
All nutritional data are estimated and based on per-serving amounts.
Net Carbs: 3 g
- Calories: 431
- Sugar: 1 g
- Fat: 24 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 47 g