Crockpot Keto Meatballs in Marinara
Who said meatballs need actual meat to steal the show? These vegan Crockpot Keto Meatballs pack all the juicy, savory punch without the animal drama.
Toss plant-based “meat” balls and rich marinara sauce into your slow cooker, then strut away and do something fabulous.
In hours, you get tender, flavorful bites that hug your keto goals and taste buds equally.
Serve them over zucchini noodles or in a cozy bowl for instant comfort with zero guilt.
This recipe keeps it low-carb, high-flavor, and totally effortless—because you deserve easy wins.
Perfect for busy queens who want indulgence without the kitchen chaos.
Get ready for saucy, satisfying, slow-cooked magic that impresses without stress.
Your crockpot just became your new favorite sous-chef.
Crockpot Keto Meatballs in Marinara
Vegan keto meatballs simmered in rich marinara sauce, perfect for low-carb dinners with big flavor.
Ingredients
- 1 lb vegan ground meat seitan or soy-based
- 2 cups sugar-free marinara sauce
- 1/4 cup almond flour
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 375°F (optional): lightly bake vegan meatballs 10 minutes to firm up (skip if short on time).
- Mix vegan ground meat, almond flour, nutritional yeast, garlic powder, onion powder, Italian seasoning, salt, and pepper in a bowl.
- Form into 1.5-inch balls.
- Place meatballs into crockpot, pour marinara sauce over them.
- Cook on low for 6 hours.
- Garnish with fresh herbs and serve over keto noodles or spaghetti squash.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 23g
Vitamins & Minerals (per serving)
- Vitamin B12: 60%
- Iron: 28%
- Calcium: 18%
- Vitamin A: 20%
- Magnesium: 15%
Additional Notes & Flavor Tips
- Add crushed red pepper flakes for a spicy kick.
- Use fresh herbs in the meatball mix for extra freshness.
- Swap almond flour for coconut flour to keep it nut-free.
- Leftovers reheat beautifully—perfect for meal prep or lazy lunches.
- Serve with zucchini noodles or roasted cauliflower rice for more keto vibes.
