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Low Carb Sloppy Joes

It seems that I am always cooking for a crowd...even when I am not serving a crowd. These Low Carb Sloppy Joes are great for a family dinner or to have as left overs.
Course dinner, family dinner, keto friendly meal
Cuisine American
Keyword beef, Easy Family Dinner
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Calories 284kcal
Author The Kellie Kitchen


  • 2 lbs ground beef
  • 2 tbsp olive oil
  • 1 cup yellow onion chopped
  • 1 cup red bell pepper small chop
  • 1 cup green bell pepper small chop
  • 3 cloves garlic finely minced
  • 4 tbsp Lakanto Monkfruit sweetener
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt
  • 1 tsp red chili flakes
  • 3 tbsp tomato paste
  • 1 ½ cups tomatoes crushed
  • 1 tsp Worcestershire sauce
  • 2 tsp yellow mustard


  • Heat a large skillet on medium high heat and add the olive oil (I prefer a cast iron skillet). When the pan is hot (just before smoke point) add in 2 lbs ground beef. Break up the ground beef with the tip of a sturdy wooden spoon and let sit to brown underside. Do not move the meat around as you want the meat to brown.
  • After about 3 minutes continue to break up the ground beef into smaller pieces and turn just ever so slightly. Cook for another few minutes and start to turn the meat a little more to brown the other areas that are still pink. Once all the meat has been browned and cooked-through remove from skillet and set aside. Reserve some of the grease in the skillet for the next step of cooking.
  • In same skillet over medium heat and with the reserved grease add in the chopped onions, peppers and garlic to cook. Cook for 2-3 minutes until the onions become translucent. Add back in the browned ground beef and stir to combine.
  • Next add in all the remaining ingredients...sweetener, chili powder, onion powder, garlic powder, salt, red chili flakes, tomato paste, crushed tomatoes, Worschester sauce and mustard.
  • Stir to fully combine and mix the beef, onion and seasonings together. Let fully heat for 2-4 minutes.
  • Serve in between 2 chaffles, over a bed of roasted cauliflower or roasted spaghetti squash.


***I just want to point out that most of your carbs in this dish are coming from the onion and peppers.  You can omit if you want to cut the carb count even more***


Calories: 284kcal | Carbohydrates: 6g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 360mg | Potassium: 453mg | Fiber: 2g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 37mg | Calcium: 30mg | Iron: 2mg