This recipe was supposed to be kid-friendly. But both my kids are weird and don’t like sloppy joes. The two adults in the house, however, hoovered these up in record time. There’s no accounting for taste, I guess.
This is a super easy recipe, so it’s perfect for a busy weeknight. It can be on the table in 30 minutes. It also makes 8 servings and freezes well, so you can make it, feed your family, and still have some saved in your freezer for the next time you’re not feeling like cooking. Or, if you’re like me, you’ll have something in your freezer that you’ll forget about for two years until you find it and try to figure it what it once was, under the layer of frost and freezer burn. Sigh.
Start by dicing a green pepper and a small onion. Heat up a nonstick skillet over medium high heat and add two pounds of ground beef, the pepper and onion, a rounded tablespoon of minced garlic, two teaspoons of salt, and black pepper. Break it up as it cooks, and once it’s fully browned, drain the excess fat. I don’t usually suggest draining, but all that extra fat affects the taste and mouthfeel of the sauce. I’d suggest draining if you use anything higher in fat content than 90/10.
The beef, while browning. Note the amount of liquid. You don’t want that.
After you drain the beef, return it to the skillet and add a 14.5-ounce can of tomato sauce, 1/4 cup of sugar-free ketchup, and a tablespoon each of brown sugar substitute, Worcestershire sauce, and apple cider vinegar. Stir it all together and once it begins bubbling turn the heat down to low, and let it simmer for about 10 minutes, until the onions and peppers are soft. Serve it on hamburger buns for the non-keto folks, or chaffle buns for the ketos.
Simmering away!
My particular chaffle bun is a modification of the Wonder Bread version. Beat together an egg, a tablespoon of mayonnaise, a tablespoon of almond flour, 1/4 teaspoon of a liquid honey substitute such as Sukrin Gold Fiber Syrup, and 1/8 teaspoon of baking powder. Once it’s a smooth texture, pour half of it into your preheated Dash mini-waffle iron. You may have to spread it around, because the mixture is thick. Close the iron, cook it for 3-5 minutes, remove it, and repeat with the remaining mixture. Easy-peasy bread for a quick weeknight dinner. I made my chaffle while the sloppy joes were simmering, and the timing was perfect.
Keto Sloppy Joes
With these keto sloppy joes, you can put a meal that your whole family will love on your table in 30 minutes!
Heat a large non-stick skillet over medium high heat, then add the beef, peppers, onions, and garlic. Brown the beef, breaking it into small chunks, until it's cooked through. If there's any visible liquid in the pan, drain it in a colander and then return the beef to the pan.
Add the tomato sauce, ketchup, brown sugar substitute, Worcestershire sauce, and vinegar and stir until combined. Once the mixture begins bubbling, turn the heat down to low and simmer for 10 minutes, until the onions and peppers are soft. Serve on chaffle buns.
Macros per serving: 307 calories, 6 grams net carbs, 28 grams protein, 17 grams fat
For the Chaffle Buns
Whisk all ingredients together in a ramekin or small bowl until smooth. Pour half the mixture onto a preheated Dash mini-waffle iron, and spread it around until it covers the entire surface. Close the Dash and cook for 3-5 minutes, until golden brown. Remove and repeat with the remaining mixture.
Macros per serving (2 chaffles): 215 calories, 1 gram net carbs, 8 grams protein, 21 grams fat
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