Low Carb Spicy keto pork and kale soup


4 oz. kale
2 tbsp coconut oil
11 oz. ground pork
1 tbsp fresh ginger, chopped
1 tsp garlic powder
1 tsp ground cumin
½ tsp chili flakes
2 chicken bouillon cubes
2 cups water
1 tbsp tamari soy sauce
1 scallion
Savory Asian fat bombs
2 oz. butter
1 tbsp sesame oil
½ tsp sea salt
¼ tsp chili flakes
1 tbsp sesame seeds, roasted


1Mix butter, sesame oil, chili flakes and salt in a small bowl. Place in the fridge for at least 15 minutes.
2When cooled, shape the butter mixture into balls the size of walnuts. Roll them in the sesame seeds and set aside.
3Heat oil in a large pot or skillet. Add ground pork and fry until golden brown. Add spices and ginger and stir.
4Rinse and trim the kale. Chop coarsely and add to the pork. Cook for a couple of more minutes.
5Add water, bouillon cubes, and soy sauce and bring to a boil. Lower the heat and let it simmer for 5-10 minutes. Season with salt and pepper to taste.
6Serve with finely chopped scallions and drop in a savory Asian fat bomb for flavor and satiety.

Helpful Hints:

Prep 10 Min
Cook 20 Min
2 Servings
This soup freezes well, so make a big batch! If you want a flavor boost, make your own chicken stock

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