Salisbury Steak (Keto, No Breadcrumbs, 6g Net Carbs)
- Total time
- 35 minutes
- Makes
- 4 patties
- Net carbs
- 6g
- Calories
- 450
The first Salisbury steak I made after going low-carb fell apart in the pan. I had pulled the breadcrumbs out of my old recipe and put nothing back, so the patties had no binder at all. They crumbled when I flipped them, and I ended up serving beef gravy over a pile of loose meat. It tasted fine. It looked like a mistake.
The fix turned out to be tiny. Two tablespoons of almond flour does the job the breadcrumbs used to do: it soaks up the juices and holds a pound of ground beef together, and nobody at the table can tell it is there. A spoonful of sugar-free ketchup and a little yellow mustard in the mix keep the tangy, diner-style flavor that makes this dish what it is.
The gravy needs no flour either. Onions and mushrooms soften in butter in the same skillet, beef broth goes in, and the whole thing simmers until it has reduced by about half. Two tablespoons of cream cheese at the end give it body and a silky finish. Four patties, 6g net carbs each with their gravy, on the table in about 35 minutes.
Why This Keto Salisbury Steak Works
Almond flour is the binder. It does what the breadcrumbs did, with far fewer carbs, and two tablespoons is enough for a pound of beef. More than that and the patties start to taste dense and nutty, which is the opposite of what you want.
Mix lightly, shape thin. Overworked ground beef turns springy and tight, more like a rubber ball than a steak. Stir the seasonings into the binder first, then add the meat and fold it just until everything is evenly mixed. Half-inch patties cook through in about ten minutes, before the outside has a chance to dry out.
The thumbprint keeps them flat. Patties puff up in the middle as they cook. A shallow dent pressed into the center of each one stops the dome, so they sit flat in the pan and the gravy has somewhere to settle.
Reduction thickens the gravy. Without flour or cornstarch, the gravy gets its body from simmering off half the broth and from the cream cheese stirred in at the end. Low-sodium broth matters here. Reduce regular broth by half and the salt doubles with it.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Serves: 4 (one patty with gravy each)
- Net Carbs: 6g per serving
Ingredients
For the patties
| Ingredient | Quantity | Notes |
| Ground beef | 1 lb | 80/20 |
| Blanched almond flour | 2 tbsp | The binder |
| Sugar-free ketchup | 1 tbsp | |
| Yellow mustard | 1 ½ tsp | |
| Garlic powder | ¼ tsp | |
| Onion powder | ¼ tsp | |
| Salt | ½ tsp | |
| Black pepper | ½ tsp | |
| Olive oil | 1 tbsp | For the pan |
For the onion mushroom gravy
| Ingredient | Quantity | Notes |
| Unsalted butter | 2 tbsp | |
| Yellow onion | ½ large | Thinly sliced |
| Cremini mushrooms | 8 oz | Sliced ¼ inch thick |
| Low-sodium beef broth | 2 cups | |
| Sugar-free ketchup | 2 tbsp | |
| Worcestershire sauce | 1 tsp | |
| Cream cheese | 2 tbsp | Softened, cut into small pieces |
| Salt and black pepper | To taste | |
| Fresh parsley | 1 tbsp | Chopped, to garnish |
Use beef with some fat in it. Lean 93/7 beef makes a dry, tight patty here, and 80/20 gives you both the juiciness and the browned bits that flavor the gravy. Halal ground beef works exactly the same way.
Recipe Timing
| Order | Step | Time |
| 1 | Mix and shape the patties | 10 minutes |
| 2 | Sear the patties, covered | 8-10 minutes |
| 3 | Soften the onion, then the mushrooms | 8-9 minutes |
| 4 | Reduce the broth by half | 5-7 minutes |
| 5 | Finish the gravy and warm the patties | 2-3 minutes |
How to Make Salisbury Steak
1. Mix the seasonings into the binder
In a large bowl, stir together the almond flour, 1 tablespoon of the sugar-free ketchup, the yellow mustard, garlic powder, onion powder, salt and black pepper. It makes a thick paste. Mixing it first means the seasoning spreads evenly through the beef without extra handling.
2. Add the beef and shape
Add the ground beef and mix with your hands just until combined. Stop as soon as you no longer see streaks of paste. Divide it into four equal portions and shape each into an oval about half an inch thick. Press a shallow thumbprint into the center of each one.
3. Sear the patties
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Lay in the patties, cover the pan and cook 4 to 5 minutes, until the bottoms are deep brown. Flip, cover again and cook 4 to 5 minutes more, until the centers reach 160°F. Move them to a plate and tent loosely with foil.
Leave them alone while they sear. Moving a patty before it has a crust is how it sticks and tears, and the crust is what holds it together when you flip it.
4. Soften the onion and mushrooms
Pour off all but a thin film of fat, but keep the brown bits stuck to the pan. They are the base of the gravy. Turn the heat down to medium, melt the butter and add the onion. Cook 3 to 4 minutes, until soft. Add the mushrooms and cook about 5 minutes more, stirring now and then, until they have given up their liquid and the onion is golden.
5. Reduce the gravy
Pour in the low-sodium beef broth and add the remaining 2 tablespoons of sugar-free ketchup and the Worcestershire sauce. Scrape the bottom of the pan with a wooden spoon as it comes to a boil. Lower to a lively simmer and cook 5 to 7 minutes, until the liquid has reduced by about half.
6. Finish and serve
Turn the heat to low and stir in the cream cheese until it melts and the gravy turns smooth and slightly thick. Taste it now, then add salt and black pepper. Return the patties and any juices from the plate, spoon the gravy over them and warm 1 to 2 minutes. Scatter the parsley on top and serve.
Recipe Tips and Variations
- Cold beef, quick hands. Beef straight from the fridge stays firmer while you shape it, and the fat does not smear.
- Gravy too thin? Simmer it a few minutes longer before adding the cream cheese. Too thick? Loosen it with a splash of broth.
- No cream cheese? Two tablespoons of sour cream stirred in off the heat give a similar finish with a little more tang.
- Make it oniony. Use a whole large onion in the gravy for a French-onion style sauce; it adds about 1.5g net carbs per serving.
- Ground turkey works with the same binder. It is leaner, so keep the full tablespoon of oil, and cook the patties to 165°F in the center.
Serving Suggestions
Salisbury steak is a gravy dish, so serve it with something that catches the gravy. Mashed cauliflower is the classic stand-in for potatoes. For a more hands-off side, a tray of roasted broccoli and cauliflower can go in the oven while the patties cook.
For a holiday-style plate, put it next to a keto green bean casserole. On a cold night, cauliflower mac and cheese turns it into a proper comfort dinner. Mushroom fans can double up with a side of crispy air fryer mushrooms.
Storage and Reheating
Fridge: keep the patties in their gravy in an airtight container for up to 4 days. They taste even better the next day.
Freezer: freeze patties and gravy together for up to 3 months. Thaw overnight in the fridge.
Reheat: warm them covered in a skillet over medium-low heat with a splash of broth, about 8 minutes, turning once. The cream cheese gravy can look a little split after freezing; whisk it as it warms and it comes back together.
Frequently Asked Questions
Is Salisbury steak keto?
The patties nearly are already. The carbs in most recipes come from the breadcrumbs, a sweet ketchup and a flour-thickened gravy. Swap those for almond flour, sugar-free ketchup and a reduced, cream cheese gravy, and a serving drops to 6g net carbs.
What is the difference between Salisbury steak and hamburger steak?
A hamburger steak is usually plain seasoned beef. A Salisbury steak has a binder and seasonings mixed in, like a small meatloaf, and it is always served smothered in an onion or mushroom gravy.
Can I make it without almond flour?
Yes. Two to three tablespoons of finely grated Parmesan bind the patties well, and some keto versions use it instead. The patties will be a little saltier, so hold back on the salt in the gravy until you taste it.
Can I bake the patties instead?
You can bake them at 375°F for about 20 minutes, but you lose the browned bits in the pan that give the gravy its flavor. If you bake, brown the onion and mushrooms a little longer to make up for it.
More Low-Carb Beef Dinners
- Keto Meatballs — juicy and ready in 25 minutes, at 3g net carbs.
- Keto Turkey Meatloaf — the same idea as a whole loaf, made with ground turkey.
- Keto Cheeseburger Casserole — all the burger flavor in one dish in 30 minutes.
- Keto Philly Cheese Steak Skillet — a one-pan dinner ready in 25 minutes.
Recipe Card
The full ingredient list and the method in short are in the card below.
Keto Salisbury Steak
Equipment
- Large skillet 12-inch, with a lid
- Mixing Bowl
- Wooden spoon for scraping up the browned bits
- Instant-read thermometer optional, for 160°F
Ingredients
For the patties
- 1 lb ground beef 80/20
- 2 tbsp blanched almond flour
- 1 tbsp sugar-free ketchup
- 1 1/2 tsp yellow mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil for the pan
For the onion mushroom gravy
- 2 tbsp unsalted butter
- 1/2 large yellow onion thinly sliced
- 8 oz cremini mushrooms sliced 1/4 inch thick
- 2 cups low-sodium beef broth
- 2 tbsp sugar-free ketchup
- 1 tsp Worcestershire sauce
- 2 tbsp cream cheese softened, cut into small pieces
- salt and black pepper to taste
- 1 tbsp fresh parsley chopped, to garnish
Instructions
Make the patties
- Mix: In a large bowl, stir together the blanched almond flour, 1 tbsp of the sugar-free ketchup, the yellow mustard, garlic powder, onion powder, salt and black pepper. Add the ground beef and mix with your hands just until combined; do not overmix.
- Shape: Divide into 4 equal portions and shape into ovals about 1/2 inch thick. Press a shallow thumbprint into the center of each.
- Sear: Heat the olive oil in a large skillet over medium-high heat. Add the patties, cover and cook 4-5 minutes until well browned. Flip, cover and cook 4-5 minutes more, until 160°F in the center. Move to a plate and tent with foil.
Make the gravy
- Soften: Pour off all but a thin film of fat, keeping the browned bits. Reduce the heat to medium, melt the unsalted butter and cook the yellow onion 3-4 minutes until soft. Add the cremini mushrooms and cook about 5 minutes, until soft and the onion is golden.
- Reduce: Add the low-sodium beef broth, the remaining 2 tbsp sugar-free ketchup and the Worcestershire sauce, scraping up the browned bits. Bring to a boil, then simmer 5-7 minutes until reduced by about half.
- Finish: Turn the heat to low and stir in the cream cheese until the gravy is smooth and slightly thickened. Season with salt and black pepper to taste.
- Serve: Return the patties and their juices to the pan, spoon the gravy over and warm 1-2 minutes. Sprinkle with the fresh parsley.
Notes
Keep cooking
