Crockpot Keto Italian Beef
Okay, ladies—grab your aprons, your sass, and your slow cookers because we’re about to fake some serious Italian comfort food.
This Crockpot Keto Italian Beef recipe doesn’t moo, but honey, it still brings the juicy drama without the post-carb nap.
We’re using plant-based “beef” that shreds like it’s auditioning for a soap opera, swimming in zesty herbs and rich flavors.
You toss it in the slow cooker, forget it exists for hours, then return to a meatless miracle ready to slay.
One bite and you’ll be like, “Beef who?” This dish doesn’t need a cow to taste iconic.

Crockpot Keto Italian Beef
Ingredients
- 2 cups shredded vegan beef substitute seitan or soy-based
- 1 ½ cups vegetable broth
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp crushed red pepper flakes
- ¼ tsp black pepper
- ½ tsp salt
- ½ cup sliced banana peppers
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
Instructions
- Toss the vegan beef, Italian seasoning, garlic powder, onion powder, salt, and pepper into a mixing bowl.
- Add apple cider vinegar, olive oil, and broth, then stir until everything’s flavor-coated and fabulous.
- Pour mixture into crockpot.
- Top with sliced banana peppers for that zingy attitude.
- Cover and cook on low for 6 hours until tender and dramatic.
- Fluff with tongs before serving over cauliflower mash or keto rolls.
Notes
Nutritional Values (per serving):
- Calories: 260
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
Vitamins & Minerals (per serving):
- Iron: 20%
- Vitamin C: 15%
- Magnesium: 10%
- Vitamin B6: 12%
- Potassium: 14%
Additional Notes & Flavor Tips:
- Toss in olives if you’re feeling Mediterranean and mysterious.
- Add sliced mushrooms in the last hour for extra depth.
- Serve with keto-friendly buns for sandwich vibes.
- Leftovers? Toss them into a salad or lettuce wraps.
- Warning: may cause spontaneous Italian hand gestures.