I used to think stroganoff was off-limits on keto—until I nailed this version that’s rich, creamy, and doesn’t require egg noodles or a blood sugar spike. This one’s made with ground beef (budget win), real-deal mushrooms, and a velvety sauce that tastes way fancier than the effort it takes.
Yes, it’s one-pan. Yes, it reheats like a dream. And no, you won’t miss the carbs.
Why This One Works So Well (Low-Carb Edition)
Traditional stroganoff leans on flour, noodles, and sometimes even wine—aka, a glucose grenade. This version skips all that but keeps the depth and richness:
- Ground beef adds hearty protein and healthy fats (no floury roux needed)
- Mushrooms bring umami and body to the sauce
- Sour cream and cream cheese thicken it naturally—no thickeners or weird keto powders
- Bone broth adds flavor and collagen (win-win)
It’s comfort food that loves your ketones.
What I Used (And Why It Worked)
- Olive oil (2 tbsp) – For sautéing and rounding out the fats.
- ½ large onion – Thin-sliced into quarter moons. Yes, onion has carbs, but split over 6 servings? Worth it.
- Cremini mushrooms (8 oz / 225g) – Earthier and meatier than white buttons. Cook them down hard.
- Ground beef (1 lb / 450g) – I go 80/20 for max flavor and fat macros.
- Sea salt (½ tsp) + black pepper (¼ tsp) – Keep it simple; let the broth and dairy shine.
- Garlic (2 cloves, minced) – You could go 3 cloves if you’re feeling bold.
- Beef bone broth (1 cup / 240ml) – Adds depth and helps deglaze. Don’t skip it.
- Coconut aminos (2 tbsp, optional) – Subtle sweetness and umami. Optional, but I like the balance.
- Sour cream (½ cup / 120ml) – Full-fat only. Adds tang and richness.
- Cream cheese (2 oz / 60g) – For that velvet-smooth finish.
Keto Swaps That Actually Work
- No coconut aminos? Add a dash of tamari or leave it out. Just adjust the salt after tasting.
- No cream cheese? Sub ¼ cup heavy cream, but the sauce won’t be as clingy.
- Dairy-free? Use unsweetened coconut cream + a little nutritional yeast—but be ready for a slightly different (still good) flavor.
Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Watery sauce | Mushrooms weren’t browned or broth reduced | Sauté until dry, simmer longer |
| Curdled sour cream | Added it while boiling | Turn off heat first, then stir it in |
| Gritty or oily texture | Low-fat or light dairy | Use full-fat every time |
| Too salty | Added aminos and salted broth | Taste at the end, then salt if needed |
Step-By-Step: How I Make It
- Brown the onions + mushrooms: Medium heat, 10 minutes. You want them golden and dry—no puddles.
- Cook the beef: Push veg to the sides, beef in the middle. Break it up and brown it well—don’t steam it.
- Add garlic: 1 minute max. You want fragrant, not bitter.
- Simmer the sauce: Add broth + aminos. Let it bubble and reduce for 5–6 minutes. Should look like it’s hugging the beef, not drowning it.
- Make it creamy: Turn off heat. Stir in sour cream + cream cheese until glossy and dreamy.
- Serve: I spoon it over spaghetti squash or zucchini noodles. Or heck, eat it straight from the skillet—I’ve been there.
Keto Cooking Tricks That Help
- I microwave my spaghetti squash ahead of time, portioned in containers. Cuts dinner time in half.
- For ultra-rich flavor, I sometimes stir in a teaspoon of Dijon mustard—don’t tell stroganoff purists.
- Want it thicker? Let it sit 5 minutes off heat—it firms up as it cools.
How I Store and Track It
- Fridge: Keeps 3–4 days. I portion it into 6 containers for easy macro tracking.
- Freezer: Yes! Let it cool first. Reheat gently with a splash of broth to bring it back to life.
- Reheat tip: Stove > microwave. Keeps texture better. But microwave in a pinch, 50% power, 2–3 mins.
Real Keto Questions, Real Answers
Can I eat this daily?
Yes, if it fits your protein and fat goals. Keep an eye on total calories if you’re cutting.
Will this kick me out of ketosis?
Not unless you eat the whole skillet. Each serving is around 4.6g net carbs.
Can I use ground turkey?
Sure, but you’ll lose some richness. Bump the fat with a little extra cream or ghee.
Is sour cream really keto?
Full-fat, yes. Just watch the label—no sneaky starches or added sugars.
Nutrition Facts
Per Serving – 1/6 of recipe
| Nutrient | Amount |
|---|---|
| Calories | 293 kcal |
| Total Fat | 22.9g |
| – Saturated Fat | 10.5g |
| – Monounsaturated Fat | ~8g |
| – Polyunsaturated Fat | ~1.3g |
| Cholesterol | 88 mg |
| Sodium | 430 mg |
| Potassium | 380 mg |
| Total Carbs | 4.6g |
| – Dietary Fiber | 0.5g |
| – Sugars** | 2.2g |
| Net Carbs | 4.1g ✅ |
| Protein | 17.3g |
| Calcium | ~90 mg |
| Iron | ~2.3 mg |
Check out More Recipes:
- Low Carb Keto Baked Asian Turkey Meatballs Recipe
- Low Carb Keto Salmon Patties Recipe
- Low Carb Keto Spaghetti Squash Carbonara
Low Carb Keto Ground Beef Stroganoff Recipe
Description
Creamy, comforting, and keto-friendly—this ground beef stroganoff delivers rich flavor with just 4g net carbs. Perfect over zoodles or spaghetti squash.
Ingredients
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions and mushrooms ~10 mins until browned and dry.
- Push veggies to sides, add beef in the center. Season and cook until browned, breaking it up as you go.
- Stir in garlic and cook 1 minute.
- Add broth and coconut aminos. Simmer 5–6 mins until reduced.
- Turn off heat. Stir in sour cream and cream cheese until smooth.
- Serve hot over low-carb noodles or veg. Track 1/6 of the pan for macros.
Notes
- I microwave my spaghetti squash ahead of time, portioned in containers. Cuts dinner time in half.
- For ultra-rich flavor, I sometimes stir in a teaspoon of Dijon mustard—don’t tell stroganoff purists.
- Want it thicker? Let it sit 5 minutes off heat—it firms up as it cools.
