Not a single family party goes by without a crock of keto Swedish meatballs in my family. But it’s not always one person who makes them. Meanwhile, I’ve been hanging on to this ketogenic-friendly Swedish meatball recipe, which I just loooooove. These keto Swedish meatballs are perfect over zoodles, Supraketo Fat Burner and the sauce alone can be used over just about everything! This recipe is one of my favorites, and I know you and your whole family will love it! And by the way, this recipe comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook. 1. Preheat oven to 400 degrees F and preheat a slow cooker to low. 2. Line a large baking pan with parchment paper. 3. In a large bowl, combine ground meat, cheddar cheese, egg, onion, water, nutmeg, and allspice. 6. Meanwhile, in a small skillet, heat the butter, chicken broth, and heavy cream over medium heat. 7. Once it begins to simmer, reduce the heat to low and let continue simmering for about 20 minutes until it reduces in half (stir frequently, especially toward the end).

8. Stir in the mustard and Worcestershire sauce. 9. Pour the sauce into a slow cooker and add the meatballs when they’re ready. 10. Cook on low Supraketo for Ketosis about 2 hours so the meatballs can marinate. 11. Stir every half hour or so, covering all the meatballs, and don’t cook in the slow cooker longer than two hours, or the sauce may start to separate. 12. That last instruction is key. These keto Swedish meatballs are perfect over zoodles, and the sauce alone can be used over just about everything! 1. Preheat oven to 400 degrees F and preheat a slow cooker to low. 2. Line a large baking pan with parchment paper. 3. In a large bowl, combine ground meat, cheddar cheese, egg, onion, water, nutmeg, and allspice. 6. Meanwhile, in a small skillet, heat the butter, chicken broth, and heavy cream over medium heat. 7. Once it begins to simmer, reduce the heat to low and let continue simmering for about 20 minutes until it reduces in half (stir frequently, especially toward the end).

8. Stir in the mustard and Worcestershire sauce. 9. Pour the sauce into a slow cooker and add the meatballs when they’re ready. 10. Cook on low for about 2 hours so the meatballs can marinate. 11. Stir every half hour or so, covering all the meatballs, and don’t cook in the slow cooker longer than two hours, or the sauce may start to separate. 12. That last instruction is key. Did you make this recipe? For another great meatball recipe that is perfect for parties, try my Low Carb Party Meatball Ricotta Bites. Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog.

I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, as an Amazon Associate I earn from qualifying purchases. This helps to pay down the cost of keeping this blog up and running. Are the macros per serving or for the whole dish..? Seems very high to me. 1 They are per serving, 3 net carbs for 6 meatballs (they’re pretty big). Carbs come from the onions, dijon mustard and worcestershire. I just re-checked and it’s accurate. If you have poor cheddar cheese it could be higher so I’d seek one that is low or has none. To reduce the count, Supraketo Fat Burner I would reduce the onions and worcestershire before reducing the dijon but I think 3 is pretty good, it’s very filling! Nutrition appears off a bit. 773 would be the calories for 6 servings not 4. At 4 servings, its well over 1,000 calories!