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Keto Pork Cabbage Cups with Pistachio Pesto

Serves 4

A minced pork salad looks lovely served in cabbage cups and is super tasty topped with pistachio pesto. Make this for your next party or keep in the fridge to enjoy in your lunches throughout the week. Don’t have pistachios on hand? Sub in traditional pine nuts or walnuts, cashews or almonds!

Prep Time: 20 minutes
Cooking Time: 12 minutes

1 tablespoon avocado oil
4 ounces of pork loin, diced
4 large cabbage leaves to use as salad “bowls”
2 tablespoons avocado oil
1 tablespoon coconut aminos
1 tablespoon fresh lime juice
1 teaspoon sea salt
½ teaspoon cracked black pepper
½ teaspoon garlic powder
1 whole scallion, minced
¼ cup fresh cilantro, minced
¼ cup shredded carrot
2 cups baby spinach, chopped
Pistachio Pesto:
4 tablespoons avocado or olive oil
2 cups fresh basil leaves
¼ cup pistachios
1 teaspoon sea salt
1 garlic clove
1 tablespoon fresh lemon juice
2 tablespoons nutritional yeast


Heat 1 tablespoon of avocado oil in a large skillet set to medium-low.

Sauté diced pork loin with sea salt and black pepper until it is cooked through, about 12 minutes. Set aside and when cool, mince.

In a large bowl, mix salad ingredients until well-combined. Add minced pork.

Blend pistachio pesto ingredients together in a blender or food processor until creamy. Set aside in a serving bowl.
Scoop a large spoonful of salad into each cabbage leaves and serve on a platter, enjoying with a generous scoop of pistachio pesto.

Save any leftovers in the fridge for up to 3 days.


Calories: 317
Carbs: 7
Net Carbs: 4
Protein: 10
Fat: 28