
Free Printable: Low Carb & Keto Food List
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Cold weather has never been my friend: We’re into February, and all I can think about is counting down the days until summer produce and sandals. I can’t exactly escape the cold living in Minnesota, though. If it has to happen, bring on the low carb comfort food. In addition to the classic low carb soups and keto casseroles, a low carb keto meatloaf recipe definitely makes the list. (Plus, it happens to be a paleo meatloaf as well.
Is Meatloaf Keto?
Some meatloaf recipes may be keto, but most traditional ones are not because they include higher-carb ingredients such as milk, bread crumbs, and ketchup. The good news is that you can easily adapt meatloaf to make it low carb!
Why You’ll Love This Keto Meatloaf Recipe
- Rich, savory flavor
- Moist and tender texture
- Uses basic ingredients
- Only 3g net carbs per slice
- Creates a naturally low carb, gluten-free, and paleo meatloaf
- Healthy family-friendly dinner
This keto friendly meatloaf has all the savory flavor you might miss in the traditional dish, all thanks to a few low carb ingredient swaps. Instead of bread crumbs, this dish uses Wholesome Yum Almond Flour for the best taste and texture. With a fine grind, it bakes up a perfect homestyle loaf — without the crazy carb count!
Get The Best Almond Flour For This Recipe Here

Ingredients & Substitutions
This section explains how to choose the best ingredients for easy keto meatloaf, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Ground Beef – I prefer 85/15 beef, because it’s not too lean or too fatty. Very lean beef is more prone to drying out, but ground beef that’s very high in fat tends to shrink a lot when you bake the meatloaf. I order my grass-fed ground beef from here, but any 85/15 ground beef will work great. You could also use ground turkey for a keto turkey meatloaf, if you prefer.
- Wholesome Yum Almond Flour – Keto meatloaf with almond flour bakes up so moist — and this one has a grind so fine, it bakes and tastes just like breadcrumbs.
- Onion – Finely diced for classic flavor. Fresh onion is best, but onion powder should also work.
- Garlic – I use minced garlic for freshest flavor, but jarred garlic also works for convenience. Substitute 1 teaspoon garlic powder if that’s all you have.
- Tomato Paste – Another classic ingredient that makes an old fashioned low carb meatloaf. It’s very concentrated so we only need a little bit. Don’t confuse this with tomato sauce, which is less potent in flavor and more runny.
- Worcestershire Sauce – This does add a small amount of sugar, but because it’s such a small amount for a whole loaf, it doesn’t change the carb count per serving much. You can omit it, but I recommend keeping it for flavor. Substitute coconut aminos for a cleaner or paleo meatloaf option.
- Eggs – Use whole, large eggs.
- Italian Seasoning – Use store-bought or make homemade Italian seasoning in minutes.
- Sea Salt & Black Pepper
- Sugar-Free Ketchup – Use a store-bought variety (this one is my favorite with clean ingredients), or make keto ketchup at home.
UPGRADE IDEA: Make it bacon wrapped keto meatloaf! This keto turkey meatloaf recipe is wrapped in bacon, but you could do the same for the beef meatloaf recipe here.
Binding Options
Any good meatloaf needs a binder to keep it from falling apart. Many low carb meatloaf recipes are made with either almond flour or coconut flour. Since I first began my low carb diet journey many years ago, I’ve experimented with multiple low carb substitutes for bread crumbs in meatloaf, and here are my findings:
- Almond Flour – My favorite way to make this keto meatloaf recipe is with almond flour, which is why it’s the default on the recipe card below. I find that it creates the best texture. The right amount for this recipe is 1/2 cup, or 2/3 cup for a more sturdy, but less tender loaf.
- Coconut Flour – I don’t generally recommend coconut flour for meatloaf, because it absorbs a lot of moisture and can dry it out. If you still want to try it, I recommend starting with just 2 tablespoons of coconut flour and adding an extra egg.
- Crushed Pork Rinds – Pork rinds are a popular keto replacement for breadcrumbs in many recipes, because they are naturally crunchy and zero carb. If you want to make your keto meatloaf with pork rinds, they can replace the almond flour 1:1 and would make this recipe nut-free. You can crush your own pork rinds by pulsing them in a blender or food processor, or buy these that are already crushed for you.
- Flaxseed Meal – I originally used golden flaxseed meal as my low carb meatloaf binder, because I figured it helps keep baked goods together, so it would do the same for a meatloaf. It also happens to be the lowest in net carbs. However, it’s no longer my preference, because the texture turns out slightly gummy. If you do choose to use flax, use the same amount as you would almond flour.
- Parmesan Cheese – Meatloaf comes out too dense if using only parmesan as the binder, but you could replace half of the almond flour with parmesan, which does make it more sturdy.

How To Make Keto Meatloaf
This section shows how to make low carb meatloaf, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix ingredients. In a large bowl, combine all ingredients except meat and ketchup.
TIP: If you prefer your paleo meatloaf to be more sturdy, increase the almond flour (or other binder) amount to 2/3 cup. This makes it a bit less tender, but easier to cut without crumbling. I think it’s delicious both ways!
- Add beef. Add meat and mix until fully incorporated. Be careful not to overmix.


- Bake. Transfer the meat mixture to baking dish, form into a loaf shape, and bake for 30 minutes.
- Brush. If using ketchup, brush ketchup on top of the partially cooked meatloaf keto recipe.
TIP: Want a super shiny glaze? Brush the ketchup on when the meatloaf is completely finished baking, instead of part-way through baking. Both ways are delicious!
- Bake again. Return to the oven and bake until cooked through. The internal temperature should reach at least 160 degrees F.


- Rest. Allow the old fashioned low carb meatloaf to rest for 10 minutes before slicing. Garnish with fresh parsley.

Tips For The Best Low Carb Meatloaf
- Don’t overwork the meat. Avoid overworking the meat when mixing the ingredients, too. Doing so can make the loaf more prone to falling apart. It may also affect the taste and texture. This pretty much applies to any recipe that uses ground beef.
- Taste test. I’ve tested this low carb meatloaf recipe extensively, but everyone’s palate is a little different. If you want to confirm that the seasonings are the way you like them, you can cook a small piece of the meat mixture in a skillet on the stove. That way, you can make adjustments before you bake the entire loaf.
- Choose a loaf pan or sheet pan intentionally. I originally made this keto meatloaf recipe in a loaf pan, but now prefer it on a sheet pan. Although a loaf pan does a better job of locking in moisture (because the meat “steams” in there a bit–some people compare this to a school cafeteria experience), a sheet pan creates offers more surface area on the loaf for browning and caramelization.
- Don’t pack the meat. If you decide to use a loaf pan, don’t pack the meat mixture into it too firmly, which can lead to a result that’s tough, dense, or mushy. Instead, pat gently.
- Don’t overcook. A popular recommendation is to cook meat to 165 degrees F, but because the internal temperature continues to rise as the meatloaf rests (see next tip!), the end result will be too dry if you wait for it to reach 165 degrees while still in the oven. The best way to know that your meatloaf is done is to use a meat thermometer to confirm that it reaches 160 degrees F. A probe thermometer, which will beep when the set temperature is reached, is even better.
- Let it rest. After baking, it’s important to let your low carb meatloaf rest for at least 10 minutes (tented with foil) before slicing. This helps to seal in the juices (so it’s not dry) and also makes it easier to slice. The internal temperature will rise another 5 degrees while resting.
- Cut correctly. Just a quick word of warning – low carb meatloaf is very tender. Don’t skip the resting step, and cut carefully using a sharp serrated bread knife, not a chef’s knife.

Storage Instructions
- Make ahead: You can easily make this keto meatloaf in advance! If you’ll be eating it within a few days, it stores just fine uncooked in the fridge. Cover the surface very tightly with plastic so that the meat doesn’t oxidize. Otherwise, you can freeze it for longer.
- Store after cooking: Store leftovers in an airtight container in the fridge for 2-3 days.
- Meal prep: Portion out into individual serving containers with some mashed cauliflower for ready-to-heat lunches.
- Reheat: Heat meatloaf in the microwave or 350 degree F oven until warmed through.
- Freeze: Wrap individual meatloaf slices tightly and transfer to a freezer-safe bag or container. Store for 3-4 months.

What To Serve With Keto Meatloaf
Since this low carb meatloaf recipe is one of our family favorites, I figured I had to share it for all the rest of you hearty food lovers. For all those “meat and potatoes” guys and gals, this dish is where it’s at. But since potatoes are not keto friendly, try these healthier low carb side dishes with your keto meatloaf instead:
More Keto Comfort Food Recipes
Don’t stop at this homestyle recipe for keto meatloaf… keep the comfort food cooking with these dishes:
Find 100 more easy keto comfort food recipes in my Easy Keto Carboholics’ Cookbook!
Tools To Make Low Carb Meatloaf
- Loaf Pan – The best pan for classic moist meatloaf.
- Baking Dish – If you prefer more caramelization and less moisture in your meatloaf, use this pan instead.
- Probe Thermometer – My favorite way to get the meatloaf to the perfect temperature. Just set it to 160 degrees F and it will beep when it’s ready!
Keto Paleo Meatloaf Recipe
Keto Meatloaf Recipe (Low Carb, Easy, Tender!)
This low carb keto meatloaf recipe is EASY to make, using common ingredients, quick prep, and a simple glaze. Tender and juicy every time!
Recipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a large bowl, combine all ingredients except meat and ketchup, and mix. Then add meat and mix until fully incorporated. Avoid overmixing.
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Transfer the mixture into a baking dish and form into a loaf shape. Bake for 30 minutes.
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Spread the ketchup on top of the meatloaf (if using). Return to the oven and bake for 25-45 more minutes, until cooked through and internal temperature reaches 160 degrees F (71 degrees C). (Time will vary depending on thickness of the loaf.) For best results, use a probe thermometer, which will beep when it's done so you don't have to keep checking.
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Rest for 10 minutes before slicing. Cut carefully using a serrated bread knife (not a chef's knife).
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Recipe Notes
Serving size: 1 3/4″-thick slice
- You can increase almond flour to 2/3 cup for a more sturdy, but less tender,meatloaf.
- Nutrition info does not include ketchup, which will vary by brand and is optional. I used homemade sugar-free ketchup.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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381 Comments
Judith C Mitchell
0Question about the almond flour: Last time I tried meatloaf using that, it looked like I’d used grits in it. It was the finest almond flour I could find at the time. My mind is going a totally different route now because I’ve discovered Healthy Life Keto Bread. Could I possibly toast that bread and make my own bread crumbs for the recipe?
Wholesome Yum D
0Hi Judith, I suggest Wholesome Yum Almond Flour because it is super fine.
Melinda Linn
0Super easy to make. I didn’t have almond flour so I crushed some pork rinds and used that instead. Came out amazing. I will put this in the rotation for sure!
Julie
0Very good,I like it just as well as my higher-carb meatloaf recipe.My husband (who is a fussy eater) really liked it too.Definitely a keeper!
Jo
0My meatloaf came out dry and had a lot of liquid around it even though I used a lean ground beef and followed the recipe. The taste was good so I may try it again with 80/20 but am confused by the liquid.
Is that from the almond flour? Anyone else experience this?
Wholesome Yum D
0Hi Jo, Did you check to make sure your meatloaf was at 165 degrees F by using a meat thermometer?
David Dabbs
0what about using ground pork panko?
Wholesome Yum D
0Hi David, Yes, that would work.
Carole Romig
0Meatloaf has never been an interesting food to me but this is a good recipe. It comes together quickly and the sugar-free ketchup tops it off nicely.
annie
0Good but way too much garlic for my taste overpowers everything. Added a bigger grind of black pepper, handful of cheddar cheese, some parsley, a little spicy mustard added to the glaze is an interesting change. Very soft hard to slice, added a little extra almond flour or flaxs meal. Good cold for sandwiches or use a large lettuce leaf as a wrap. Also add some chopped spinach or diced mushrooms for a few extra veggies
Joy
0My first attempt at anything Keto and the family loved it. I used the low fat ground beef – next time I’ll use the higher fat content to see if it’s any different.
George
0What is a serving size. All nutrition facts say one serving but never states serving size.
Maya | Wholesome Yum
0Hi George, The serving size is always in the recipe notes on the recipe card. For this recipe, it’s one 3/4-inch-thick slice.
Brenda
0I don’t normally like meatloaf, but this meatloaf is awesome! I will make this again.
Kellie C Tuiono
0Super moist and delicious. I made it with 1/2 pork and 1/2 ground beef. Yummy!!!
pilar valle
0how much ground meat????? i couldnt find the amount. why didnt you list the amount under the ingredients???? ugh!!!!
Wholesome Yum D
0Hi, This recipe requires 2 lb Ground beef. You can find that info in the recipe card right above where you left this comment.
Dee
0I have a few other Keto meatloaf recipes, but this is the very best one for old-fashioned meatloaf! It is really quick and easy with basic ingredients. I made a few tweaks- because I have been cooking a long time and I know what my husband and I like. I use a food scale to weigh the ingredients and a Cuisinart to chop the garlic and onion. I measure as usual, but then I weigh because weight is faster for most ingredients the next time I make it. My tweaks for 1 lb of ground beef: 3 oz onion, 4 cloves garlic, 2 oz tomato paste, 1 oz almond flour, 1/2 t sea salt, 1/4 t pepper. All else the same. Divided the mixture in 2 loaves and placed on a foil lined cookie sheet. 350 for 40 minutes. Meet thermometer to 160. My husband and I agree- Excellent recipe, Maya!
Marilyn C
0Thank you so much for your amended recipe. I was just going to halve everything because I was using only one pound of ground beef, but you put a different spin on it. I, too, like weighing because one cook’s medium onion is another cook’s large onion. 3 oz is 3 oz, period. Making the meatloaf right now and looking forward to tasting it. I will definitely leave a rating once we try it… but I’m pretty sure, it’ll be 5 stars.
Jen
0Tastes Amazing 🎉
Linda
0I don’t even like meatloaf but I thought this was delicious. Light and super tasty. My husband who is a #diabetic, loooves meatloaf said it was delicious!
Kate
0My boyfriend and I like this meatloaf. Will be making it again.
Glenda Thomas
0This is our favorite Keto Meatloaf recipe! The only additional ingredient that we add is chopped bacon. We semi-brown the bacon ahead and combine it with the meatloaf prior to baking.
Mike and Lisa
0Thanks for a great recipe for the meatloaf. We really enjoyed the meal, the only change we did was add a quarter green , red and yellow pepper and a small 1 inch square chunk of cheddar cheese in the middle of the loaf the length of the pan.
Linda
0Completely fell apart and was not tasty at all. wasted 2 lbs of ground beef and ended up throwing out
Wholesome Yum D
0Hi Linda, Sorry this recipe didn’t meet your expectations; I would like to help you troubleshoot. Did you follow the recipe as written?
Brenda
0Can this be made into muffin tin portions?
Wholesome Yum D
0Hi Brenda, I think that should work for you.
Laura
0Can you use 1 lb ground beef and 1 lb Italian sausage?
Wholesome Yum D
0Hi Laura, I have never tried that but let me know the results if you do.
Sandy
0Did you try it with the Italian Sausage? How did it turn out?
Kristen
0I like Italian sausage and tried it. Since the sausage is already salty, I left out the sal and am glad I did. It would have been too salty. There is some shrinkage due to the extra fat, but overall it was very good.
Darlene Penner
0Waaaaaaay too much salt!!!
Wholesome Yum D
0Hi Darlene, Feel free to lower the salt in this recipe if you find the results too salty.
Shaywood
0I was so hungry for a good meatloaf recipe. This was easy and fabulous. My only change was to use a pound of ground turkey sausage and a pound of ground beef. This made for a nice (strong which like) sage flavor. I will use this recipe often, whenever I have a need for comfort food.
Mary W
0Didn’t like this at all.
Maya | Wholesome Yum
0Hi Mary, Sorry to hear it wasn’t to your taste. Did you make any changes to the recipe or did any of the steps not go as expected? Happy to help troubleshoot if something went wrong.
Vicki
0This is a go to recipe in my house. Everyone from kids to hubby loves it, even though I am the only keto/low carb eater in the family.
Tamara
0It is still in the oven but wondering what I did wrong because I got the icky fatty stuff on the bottom edge of the loaf. I used 2 lbs of 85/15 beef. I did a 1/4 cup of nutritional yeast powder and I didn’t have Worcestershire sauce so I used the same amount of soy sauce. Hopefully, it will taste good!
Meredith
0I like this recipe! I’ve only made it once about a month ago but making it again tonight. Noticed a few less-than-stellar reviews so thought I would write one. First time I made it, I thought there was no way two pounds of meat, plus all the ingredients would fit into my new meatloaf pan. So I only used 1.5 lbs of meat (1 lb of 80/20 beef, and 1/2 lb ground pork) But I should have trusted the recipe because my meatloaf pan was only about halfway full! Lol. So tonight I’ll use a pound of beef and a pound of pork. I had read the reviews before making it so I cut the garlic in half and while it was very very good, for me it was still a little bit too much garlic. It was also fresh garlic, which is much stronger than the kind you buy already minced (imo). I also found that there was a little bit too much Italian seasoning for me. But others may not think so. I’m still going to use the Italian seasoning tonight but maybe just a little bit less. The first time I made it I used the same amount of almond flour that the recipe requires. But I also added a little bit of parmigiano Reggiano just because I love the flavor. Otherwise no other adjustments to the recipe and we loved it! And it was even better leftover! If it doesn’t all fit in my meatloaf pan, I’ll make meatballs out of the extra and freeze them! Great job on the recipe.
Sera
0Loved this recipe even got the paleo ketchup witch was very good. It was my first time making it and had to adjust the recipe because I only had 1lb of meat; but did something wrong along the way as some of it was moist and some part were a bit chewy any suggestions as I am going to make this again.
pilie
0Love it. I made my own ketchup. So easy to make. Thank you so much for sharing.
Claudia Lawing
0So many negative comments… I have made this 5 times or more and as the recipe is written using almond flour, its perfect and my family loved it! Thank you for the recipe!
Carrie Madden
0Well I followed the recipe, but only used 5 cloves of garlic, thank goodness 😅 I like garlic but that was enough, and I made it the night before and cooked it later the next day for dinner, so not sure if that was the issue, but it was very dry 😕. I did like the flavor but just dry? I don’t have a probe thermometer, so I may have overcooked it a bit? 🤷🏻♀️
Wholesome Yum D
0Hi Carrie, Overcooking is probably the main reason for the meatloaf being dry. Also, did you use 85/15 beef? That ratio can help keep the meatloaf moist.
Granny
0I mixed grated cheese with the almond flour and I chop a little pepperoni and it’s absolutely delicious!
Linda
0Not sure what I did wrong but didn’t taste very good at all but hubby ate it anyway!
Wholesome Yum D
0Hi Linda, Sorry this didn’t turn out as expected. If you could tell me exactly what you didn’t like, I would be happy to troubleshoot.
Kevin
0Delicious. I was raised on meatloaf. This is the bomb.I did switch out the almond flour for crushed pork rinds, just a personal preference. I make 4 mini loaves for food prep. Thank you so much.
Robin
0What is serving size in lbs? How many servings in recipe?
Wholesome Yum D
0Hi Robin, My serving sizes are by volume, not weight. There are 12 servings in this dish so you will have to weigh the total dish and divide by 12 if you would like that info.
patty bursik
0This was really good. I am not a meatloaf fan but my husband loved it!