Schweinebraten mit Sauerkraut und Jus
Roast Pork with Sauerkraut and Natural Gravy (No Thickener)
Yes, with a tweak: request no potato dumplings (Knödel) or bread. About 6g net carbs per serving, lower than 6 in 10 German dishes.
What it is
Succulent, slow-roasted pork shoulder or belly, traditionally served with a rich, natural pan jus and tangy sauerkraut. The skin is often rendered crispy.
Key ingredients
Pork roast (shoulder/belly), salt, pepper, caraway, garlic, onions, bay leaves, natural pan juices, sauerkraut (fermented cabbage), cooking fat (pork fat/oil).
How to make it keto
Request no potato dumplings (Knödel) or bread. Explicitly ask for the gravy (Jus) without any flour or starch thickener. Confirm the sauerkraut is not sweetened or only minimally so.
Watch out for
Gravy thickeners (flour/starch), hidden sugars in commercially prepared sauerkraut, potential sugary marinades on the pork.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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