If you miss lumpia, stop everything you’re doing and make this, stat! Keto Filipino dreams do come true. I would have never thought that I’d be able to eat lumpia like this since starting the ketogenic diet. That crunch after you fry these up, is so satisfying. No one would ever guess they are actually low carb!

I used a mix of ground beef and ground pork with garlic salt, pepper, liquid aminos, a little patis (fish sauce), minced onions and I decided to also add chopped kale and just a little shredded carrots, for color, as my mom would say! You can totally omit the carrots and kale.

Sorry, I don’t have exact measurements, but I’ll work on it next time to give you all the details! My dad always told me that if it smells good, it will taste good! Luckily, making the meat mixture isn’t hard at all. Just make sure to season it and let it marinate so it soaks up all the flavors!

beef and pork meat mixture

You’ll want to mix this up real good with your hands. Put on some disposable gloves if you’re like me and hate this part. Let the meat mixture marinate in the fridge for a few hours or overnight then get straight to rolling!

low carb, keto-friendly lumpia

Cut one sheet of Cut Da Carb into 6 even pieces. One sheet contains 9g net carbs, making each lumpia 1.5 net carbs.

Add a little meat mixture and roll them up. Continue cutting sheets into 6 and rolling up your lumpia.

Fry in avocado oil. When frying, start with the end side down, this will help seal your lumpia roll. Allow to cool on a paper towel lined plate and enjoy!

For the dipping sauce, I like to make a simple mix of apple cider vinegar, black pepper, minced garlic and chilies or jalapenos with all the seeds for that extra kick!

TIP: Pre-roll your lumpia shanghai and freeze in ziplock bags. You’ll have ready to fry lumpia shanghai when you want them!

For more keto Filipino recipes, click here.

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