I’ll be real with you—I used to mourn pho nights. All that fragrant broth, those slurpy noodles, the thin-sliced beef… and then BAM, blood sugar spike and bloated belly. No thanks.
But after enough experimenting (and yes, a few sad bowls of watery zoodle soup), I cracked it. This version keeps the soul of pho—aromatic broth, tender beef, herb overload—but swaps the rice noodles for spiralized zucchini without turning it into a soggy mess.
Why This One Works So Well
- Toasted spices = bold flavor. Don’t skip this. Dry toasting releases oils and turns up the umami.
- Bone broth = real depth. Store-bought can work, but homemade is gold.
- Thin steak + hot broth = instant cook, no chewy meat.
- Zoodles stay crisp because we don’t simmer them to death. Game-changer.
What I Used (And Why It Worked)
Broth Base
- Star anise, cinnamon, cloves, cardamom, coriander – This is your pho backbone. Toasted whole, not powdered.
- Ground ginger – Warms it up, no need to peel fresh.
- Beef bone broth (8 cups) – Rich in flavor and electrolytes. Homemade or high-quality store-bought. Check labels for hidden sugars.
- Fish sauce – Brings the funk (the good kind). Just 1 tbsp adds big umami.
- Monk fruit + allulose blend (optional) – A tiny bit balances the spices without spiking insulin. Skip if your broth is naturally sweet.
- Sea salt – Adjust to taste. Bone broth salt levels vary.
Soup Fixings
- Flank steak (12 oz) – Lean but flavorful. Slices thinly. Sirloin works too.
- Zucchini (2 large) – Spiralized into zoodles. These sub for noodles without breaking your keto streak.
Optional Toppings
- Thai basil, cilantro, lime wedges, scallions, chili slices, sriracha – Don’t skip the herbs. They lift everything.
Low-Carb Swaps That Still Work
| Swap | Use With Caution | Notes |
|---|---|---|
| Shirataki noodles | ✔️ | Rinse well. Adds chew, zero carbs. Still not pho-perfect but close. |
| Cabbage “noodles” | ✔️ | Thin-sliced napa cabbage blanched quickly. Heartier, but satisfying. |
| Coconut aminos for fish sauce | ⚠️ | Sweeter, less depth. Works if fish sauce weirds you out. |
Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Mushy zoodles | Simmered in broth | Build bowls cold, then pour hot broth over. No zoodle soup sludge. |
| Bland broth | Rushed spices or skipped fish sauce | Toast spices. Simmer at least 30 mins. Fish sauce = must. |
| Steak didn’t cook | Broth not hot enough | Make sure it’s boiling. Or stir steak into broth briefly before serving. |
Step-By-Step: Building Better Keto Pho
- Freeze the steak for 30 mins. Easier to slice thin = faster cooking in broth.
- Toast spices (no oil!) in a dry pot until fragrant—about 2-3 minutes.
- Add broth + fish sauce, bring to a boil, then reduce to simmer for 30 mins.
- Spiralize zucchini while broth simmers. Divide into 4 bowls.
- Slice steak thin across the grain.
- Strain broth, stir in sweetener (if using), taste for salt.
- Assemble bowls: Zoodles + steak slices.
- Pour HOT broth over bowls to cook steak on contact.
- Top with herbs, chili, and lime. Pho party = on.
Keto Cooking Tricks That Help
- I portion this into 4 bowls with equal zoodles and meat—makes macro tracking stupid easy.
- Zoodles stay best if spiralized fresh. But if you’re meal prepping, store them in paper towels to avoid sogginess.
- I make a double batch of the broth and freeze half—it’s my go-to “I need comfort but not carbs” emergency meal.
How I Store and Track It
| Storage | How Long | Tip |
|---|---|---|
| Broth (fridge) | 4 days | Keep separate from zoodles |
| Broth (freezer) | 3 months | Cool completely before freezing |
| Reheat | Microwave broth only | Then add steak + fresh zoodles to keep texture right |
What I Googled Before Making This
Can I use pre-cooked steak?
Sure, but it won’t be as tender. This method uses the broth heat for perfect doneness.
Is monk fruit really zero-carb?
Yup—when blended with allulose or erythritol. But still, count net carbs if you’re strict.
Will this spike blood sugar?
Not if you skip sugary broth and control your sweetener. Track it if you’re unsure—everyone’s different.
Nutrition Facts
Serving Size: 1 bowl (1 of 4 servings)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 218 kcal |
| Total Fat | 5.3g |
| – Saturated Fat | 2.5g |
| – Trans Fat | 0g |
| Cholesterol | 50mg |
| Sodium | 1100mg |
| Potassium | 600mg |
| Total Carbohydrate | 7.8g |
| – Dietary Fiber | 3g |
| – Sugars | 4.3g |
| Net Carbs | 4.8g |
| Protein | 32.9g |
Check out More Recipes:
- Low Carb Keto Chicken Florentine Soup
- Low Carb Keto Chicken Stir Fry Recipe
- Low Carb Keto Ground Beef Stroganoff Recipe
Low Carb Keto Pho
Description
A rich, aromatic keto pho with beef, bone broth, and zoodles—comforting, low-carb, and fast enough for weeknights without the blood sugar crash.
Ingredients
Pho Broth:
Soup Base:
Toppings:
Instructions
- Freeze steak 30 mins, then slice thinly.
- Toast spices in a dry pot until fragrant (2-3 mins).
- Add broth + fish sauce. Simmer 30 mins.
- Spiralize zucchini and divide into 4 bowls.
- Strain broth, stir in sweetener, salt to taste.
- Add raw steak slices to zoodles.
- Pour hot broth over to cook steak.
- Top with herbs, chili, lime, sriracha. Serve hot.
Notes
- I portion this into 4 bowls with equal zoodles and meat—makes macro tracking stupid easy.
- Zoodles stay best if spiralized fresh. But if you’re meal prepping, store them in paper towels to avoid sogginess.
- I make a double batch of the broth and freeze half—it’s my go-to “I need comfort but not carbs” emergency meal.
Low Carb Keto Pho
