Keto Swedish Meatballs
Tender pork-and-beef meatballs blanketed in a silky sour cream gravy, these keto Swedish meatballs deliver classic cozy comfort at just 4.2g net carbs per serving. Ready in 45 minutes, they're rich, savory, and perfect spooned over mashed cauliflower or zucchini noodles.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These keto Swedish meatballs bring all the cozy, nostalgic comfort of the original, juicy spiced meatballs in a luscious cream gravy, without any flour or sugar. Spoon them over mashed cauliflower for a complete low-carb dinner the whole family will love.
Ingredients
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1/3 cup almond flour
- 1 large egg
- 1/4 cup grated yellow onion
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 3 tbsp butter, divided
- 1 1/2 cups beef broth
- 3/4 cup heavy cream
- 1/4 cup sour cream
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- 1
In a large bowl, combine ground beef, ground pork, almond flour, egg, grated onion, allspice, nutmeg, 1 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined, then roll into 20 to 24 evenly sized meatballs (about 1 1/2 inches each).
- 2
Melt 2 tbsp butter in a large skillet over medium heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 6 to 8 minutes per batch. They don't need to be cooked through yet. Transfer to a plate.
- 3
Reduce heat to medium-low and add the remaining 1 tbsp butter to the skillet. Whisk in the Dijon mustard, then slowly pour in the beef broth, scraping up the browned bits from the bottom of the pan.
- 4
Stir in the heavy cream and sour cream until smooth. Add the remaining 1/2 tsp salt and 1/4 tsp pepper. Let the gravy come to a gentle simmer and cook 3 to 4 minutes until it begins to thicken.
- 5
Return the meatballs and any accumulated juices to the skillet. Spoon the gravy over them, cover, and simmer for 10 to 12 minutes, until the meatballs are cooked through (165°F internal) and the sauce coats the back of a spoon.
- 6
Garnish with fresh parsley and serve hot over mashed cauliflower or zucchini noodles.
Tips & notes
- The sauce thickens as it cools. If it gets too thick when reheating, whisk in a splash of warm beef broth or cream to loosen it.
- Grating the onion (rather than dicing) keeps the meatballs tender and distributes flavor evenly without leaving raw chunks.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze the meatballs and gravy separately for up to 2 months.
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Frequently asked questions
- How many carbs are in keto swedish meatballs?
- Each serving has 4.2g net carbs (5.4g total carbs minus 1.2g fiber), along with 612 calories, 38g protein, and 48g fat. This recipe makes 4 servings of roughly 5 to 6 meatballs each with gravy.
- What can I serve with keto Swedish meatballs?
- Mashed cauliflower is the classic low-carb stand-in for mashed potatoes and soaks up the gravy beautifully. Zucchini noodles, buttered cabbage, or a simple green salad also work well and keep the meal under 6g net carbs total.
- Why use almond flour instead of breadcrumbs?
- Almond flour acts as the binder that traditional breadcrumbs provide, holding the meatballs together and keeping them moist, but without the wheat and carbs. It adds only trace net carbs and a subtle nutty richness that suits the dish.
