Keto Low Carb Meatloaf

Keto, short for ketogenic, is a way of eating that’s very low in carbs, moderate in protein, and high in fat. The goal is to push your body into a state called ketosis, where it burns fat for fuel instead of carbohydrates.

Normally, your body runs on glucose from carbs like bread, pasta, rice, and sugar. On keto, carbs are kept very low, usually around 20–50 grams per day. With so few carbs available, your body switches gears and starts using fat as its main energy source.

My favorite method is to use almond flour. You can use something like pork rinds as well. Coconut flour may be used too, but almond flour yields much better results.

I like to use ½ cup of blanched almond flour. Make sure the almond flour is fine and blanched.

When meatloaf comes out of the oven, the juices are still moving. If you slice it right away, all that moisture runs out and you’re left with dry slices. Letting it rest gives the juices time to redistribute so the meatloaf stays tender and holds together.
A good rule of thumb is to let it rest for 10–15 minutes. That’s enough time for it to firm up, slice clean, and stay juicy inside.

You should cook the meatloaf until it reaches an internal temperature of at least 160 degrees. In total, meatloaf will need about an hour to bake.

Too little moisture or fat: Meatloaf needs moisture to stay tender. Using meat that’s too lean, skipping eggs, or not adding enough liquid or binders can leave it dry. Fat equals flavor and juiciness, especially in comfort-food recipes.
Overmixing the meat: Mixing too much packs the meat tightly, which makes the meatloaf dense and dry. You want everything just combined. Once it comes together, stop.
Overcooking: This is one of the biggest culprits. Meatloaf continues to cook a little after it comes out of the oven. If it’s baked too long or at too high a temperature, the moisture cooks right out of it.
Not letting it rest: Cutting into meatloaf straight from the oven lets all the juices run out. Resting for 10–15 minutes allows the moisture to redistribute so it stays juicy.

Not enough binders: Meatloaf needs something to hold it together. Eggs, breadcrumbs, crackers, oats, or low-carb binders all play that role. If you don’t use enough, or skip them altogether, the loaf won’t set and will crumble when sliced.
Too much moisture: This one surprises people. Too much milk, broth, sauce, or watery vegetables can make the meatloaf soft and unstable. You want moist, not wet. If you add onions, peppers, or zucchini, they should be finely chopped and not releasing excess liquid.
Using meat that’s too lean: Very lean ground meat doesn’t bind well and tends to crumble. A little fat helps the meatloaf hold together and slice clean. This matters whether it’s classic or keto.
Overmixing or undermixing: Undermixing means the ingredients never fully come together, so the loaf falls apart. Overmixing makes it dense, but still crumbly when cut. Mix just until everything is evenly combined.

Oven (best method)
This is the most reliable way, especially for multiple slices. Place the meatloaf or slices in an oven-safe dish, add a spoonful of broth or water, and cover tightly with foil. Reheat at 325°F until warmed through. Low and slow keeps it juicy.
Skillet (great for slices)
Heat a nonstick or cast iron skillet over medium-low heat. Add a little oil or butter, place the slices in the pan, and cover with a lid. Flip once and heat until warmed through. This gives you a lightly crisped edge without drying it out.
Microwave (quickest)
If you’re short on time, place a slice on a microwave-safe plate, cover loosely, and heat in 30-second intervals. Add a splash of broth if needed. Don’t rush it or it’ll dry out.

Leftovers can be refrigerated up to 4 days.