top of page

This site is entirely free and offsets the operating cost with ads and affiliate links. See "Affiliates" page for more information.

We are not giving medical advice. Please read the "Disclaimer".

Support Us

On Patreon

  • Instagram
  • YouTube
  • Facebook
  • Pinterest
  • Twitter
PayPal ButtonPayPal Button

Keto Beef Pho Recipe

Updated: Dec 11, 2019

Pho has always been one of my late night (and quite possibly drunk) favorites. Though many places offer it at all hours of the night, I have never found a keto compliant version. The rice noodles and sugars simply give it too many carbs. If you find yourself craving pho, this keto pho recipe will surely hit the spot.


Cook Time: 75 minutes

Servings: 4

Macros per serving:

Calories: 443

Fat: 30g

Total Carbs: 7g

Net Carbs: 3g

Protein: 39g

Note: Bone broths and beef cuts vary a lot on fat, protein, and carb content. Be aware of what you're using. Macros are calculated assuming no toppings and using the macros listed on the ingredients that I used.



(Ingredients can be purchased by clicking on the green link)



  • ¼ medium onion (thinly sliced for serving)

  • ½ lbs beef (thinly sliced for serving)

  • 2 packages Konjac noodles


  • Bean sprouts (optional)

  • Green onion (optional)

  • 1 jalapeno (optional)

  • 1 small bunch of thai basil (optional)

  • Liquid Stevia to taste


Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information


Let's Do This:

For the broth:

  1. Over medium-high heat, toast black peppercorns, cinnamon stick, coriander, fennel seed, star anise, and cloves until fragrant and slightly brown, roughly 5 minutes.

  2. Add toasted seasonings to a spice bag, or make your own with a cheesecloth or a tea infuser for easy removal after the broth is cooked.

  3. Peel and halve the ginger.

  4. Cut onion into 2 large chunks.

  5. Add BROTH ingredients to your Instant Pot or slow cooker.

  6. Set your Instant Pot to high pressure and cook for 35 minutes. If using a slow cooker, cook on medium for about 8 hours.

  7. When you hear your timer, let sit for an additional 20 minutes. Follow directions to depressurize your Instant Pot.

  8. Once you can open your pot, remove the spice bag, beef, ginger, and onion. Save beef, discard everything else.


  1. Slice the onion, jalapeno, and lime.

  2. Thinly slice remaining raw beef. Freezing for 15-20 minutes will help get thinner slices

  3. Cut cooked beef from the broth into small pieces.

  4. Add konjac noodles and raw beef to the bottom of a bowl (the beef will cook when you pour in your broth). Add cooked beef (from broth) and your desired toppings into your bowl. Ladle broth into your bowl. If broth has cooled, bring it to a boil before adding.

  5. Enjoy!


How We Did It:

2,007 views0 comments
bottom of page