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Ingredients

2 cups extra-fine almond flour ¼ cup almond milk 2 tablespoons coconut oil 1 small onion, finely chopped 2 pounds ground beef (75% to 80% lean) ¾ cup reduced-sugar ketchup, divided 2 eggs 2 tablespoons prepared white horseradish 2 tablespoons kosher salt 1 teaspoon dry mustard ¼ teaspoon freshly ground black pepper 2 tablespoons cider vinegar 2 tablespoons sugar substitute (such as Lakanto®)

Nutrition Info

484.4 calories carbohydrate: 9.9 g cholesterol: 114.6 mg fat: 36.7 g fiber: 3.6 g protein: 29.8 g saturatedFat: 11 g servingSize: - sodium: 1777.9 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Combine almond flour and almond milk in a bowl.
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a skillet over medium-high heat. Add onion, saute until translucent, about 5 minutes.
Combine the almond flour mixture, onion, ground beef, 1/4 cup ketchup, eggs, horseradish, salt, mustard, and pepper in a bowl. Mix well and pour into a 10x5-inch loaf pan.
Mix the remaining ketchup, vinegar, and sugar substitute together in a small bowl. Spread topping on top of loaf.
Bake in the preheated oven until browned, 45 minutes to 1 hour. An instant-read thermometer inserted into the meatloaf should read about 155 degrees F (68 degrees C).

1 10x5-inch meatloaf

Keto-approved meatloaf.