Keto Mu Shu Pork


  • 3 Tablespoons (45 ml) coconut oil, divided, to cook with
  • 1/2 lb (225 g) pork tenderloin, cut into small strips or diced into small cubes
  • 3 medium eggs, whisked
  • 1/2 carrot (1 oz or 25 g), diced
  • 1/4 onion (1 oz or 28 g), diced
  • 5 napa cabbage leaves, chopped into thin strips
  • 1/2 teaspoon freshly grated ginger
  • 1 Tablespoon (15 ml) gluten free tamari sauce or coconut aminos
  • 1 teaspoon (5 ml) apple cider vinegar
  • Salt and pepper, to taste
  • 1/4 cup scallions (for garnish)
  • lettuce leaves to serve in (optional)


  1. Add 1 tablespoon of coconut oil to a frying pan on medium heat.
  2. Whisk the eggs with a bit of salt to flavor it.
  3. Add the whisked eggs into the frying pan and cook into a pancake.  Flip the pancake when it’s more solid. Once cooked, cut up the egg into small squares.
  4. Add 2 tablespoons of coconut oil to the frying pan and saute the pork until cooked.
  5. Then add in the rest of the ingredients (including the diced eggs).
  6. Add additional salt and pepper, to taste.
  7. Sprinkle the scallions on top for garnish and serve in lettuce cups or by itself.


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


  • Calories: 335
  • Sugar: 1 g
  • Fat: 26 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 24 g

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