How many carbs are in keto pho?

Each serving has 6.2g net carbs (9.4g total carbs minus 3.2g fiber), along with 342 calories, 38g protein, and 17g fat. This recipe makes 4 servings, keeping it comfortably within a ketogenic dinner range.

What noodles can I use in keto pho?

Shirataki (konjac) noodles are the best keto swap — they have almost no carbs or calories and mimic the slippery texture of rice noodles. Hearts of palm noodles or thinly spiralized zucchini are good alternatives. Avoid traditional rice noodles, which add roughly 40g of carbs per serving.

Why is regular pho not keto?

Traditional pho is built on rice noodles and often includes sugar (rock sugar or hoisin) in the broth, which together can push a single bowl well past 50g of carbs. This keto version uses shirataki noodles, coconut aminos in place of sweet sauces, and no added sugar to keep it under 7g net carbs.

Keto Pho: 6.2g Net Carbs

Name: Keto Pho
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Keto
Ingredients: 8 cups beef bone broth (low-sodium, unsweetened); 1 large yellow onion, halved; 1 (3-inch) piece fresh ginger, halved lengthwise; 3 whole star anise pods; 1 cinnamon stick; 3 whole cloves; 1 tbsp coriander seeds; 2 tbsp coconut aminos; 1 tbsp fish sauce; 2 (7 oz) packages shirataki noodles, rinsed and drained; 12 oz beef sirloin or eye of round, very thinly sliced against the grain; For serving: fresh cilantro, Thai basil, bean sprouts, sliced jalapeño, lime wedges

Keto Pho

A rich, aromatic Vietnamese-style beef pho with shirataki noodles in a deeply spiced broth of star anise, cinnamon, ginger, and charred onion. At just 6.2g net carbs per serving and ready in about 1 hour, this cozy keto dinner tastes like it simmered all day.

Jordan Lee

Head of Nutrition · June 18, 2026

15 min

Prep

45 min

Cook

1 hr

Ready in

Servings

Intermediate

Difficulty

Nutrition per serving

6.2g

Net carbs

3.2g

Fiber

9.4g

Total carbs

38g

Protein

17g

Fats

342

Calories

Per serving · makes 4. Values are estimates; brands vary.

dinnergluten freedairy freeasianhigh protein

This keto pho brings all the soul of the Vietnamese classic — a fragrant broth perfumed with star anise, cinnamon, and charred ginger, poured screaming-hot over thin slices of beef — without the rice noodles. Shirataki noodles keep it to just 6.2g net carbs per serving while a pile of fresh herbs makes every bowl feel restaurant-worthy.

Ingredients

8 cups beef bone broth (low-sodium, unsweetened)

1 large yellow onion, halved

1 (3-inch) piece fresh ginger, halved lengthwise

3 whole star anise pods

1 cinnamon stick

3 whole cloves

1 tbsp coriander seeds

2 tbsp coconut aminos

1 tbsp fish sauce

2 (7 oz) packages shirataki noodles, rinsed and drained

12 oz beef sirloin or eye of round, very thinly sliced against the grain

For serving: fresh cilantro, Thai basil, bean sprouts, sliced jalapeño, lime wedges

Instructions

Char the aromatics: place the halved onion and ginger cut-side down in a dry skillet over high heat (or under the broiler) for 4-5 minutes, until blackened in spots. This builds the smoky backbone of the broth.

Toast the star anise, cinnamon, cloves, and coriander seeds in a dry pot over medium heat for 1-2 minutes, until fragrant. Tie them in a piece of cheesecloth or leave loose to strain later.

Add the bone broth, charred onion and ginger, toasted spices, coconut aminos, and fish sauce to the pot. Bring to a boil, then reduce to a low simmer and cook uncovered for 35-40 minutes to develop flavor. Strain out the solids and return the clear broth to the pot, keeping it at a bare simmer.

While the broth simmers, rinse the shirataki noodles thoroughly under hot water for 1-2 minutes to remove their packing liquid, then parboil for 2 minutes and drain well. Pat dry and divide among 4 deep bowls.

Lay the raw, thinly sliced beef over the noodles in each bowl. Ladle the screaming-hot broth directly over the beef — it will cook the thin slices to a perfect medium in about 30 seconds.

Top with cilantro, Thai basil, bean sprouts, and jalapeño. Serve with lime wedges to squeeze over and adjust seasoning at the table.

Tips & notes

Freeze the beef for 20-30 minutes before slicing — it firms up and is far easier to cut paper-thin, which is essential for it cooking instantly in the hot broth.

Shirataki noodles must be rinsed and parboiled well to lose their natural odor; this step makes a big difference in the final taste and texture. Hearts of palm noodles work as a substitute.

Store the strained broth separately from the noodles and toppings in the fridge for up to 4 days. Reheat the broth to a hard boil before assembling fresh bowls so it cooks the raw beef safely.

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Frequently asked questions

How many carbs are in keto pho?: Each serving has 6.2g net carbs (9.4g total carbs minus 3.2g fiber), along with 342 calories, 38g protein, and 17g fat. This recipe makes 4 servings, keeping it comfortably within a ketogenic dinner range.
What noodles can I use in keto pho?: Shirataki (konjac) noodles are the best keto swap — they have almost no carbs or calories and mimic the slippery texture of rice noodles. Hearts of palm noodles or thinly spiralized zucchini are good alternatives. Avoid traditional rice noodles, which add roughly 40g of carbs per serving.
Why is regular pho not keto?: Traditional pho is built on rice noodles and often includes sugar (rock sugar or hoisin) in the broth, which together can push a single bowl well past 50g of carbs. This keto version uses shirataki noodles, coconut aminos in place of sweet sauces, and no added sugar to keep it under 7g net carbs.