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Keto Potstickers Recipe With Potsticker Sauce

Keto Pork Potstickers ????Low Carb & Gluten-Free!

  • Author: Charisse Thiel


Finally a low carb, keto potsticker recipe that tastes great and is EASY to make!   These keto pork potstickers don’t take any longer than 20 minutes to make and taste like asian TAKEOUT, without the carbs!! Save even more time if you make the pork filling ahead of time (you could freeze it too!). That way, making the dough and cooking these little guys will only take you about 8-10 minutes. The dough is made in the microwave, then rolled and cut and shaped to your hearts content. Tjey’re pan fried and broiled quickly for the ultimate, all around crispy edges!


Pork Filling:

1/2 cup cabbage and carrot mix finally chopped (I use pre-schredded mix bag)

1/2 lb Ground Pork

1/2 teaspoon Salt

1/4 teaspoon White Pepper

1/2 teaspoon fresh ginger, minced

1 scallion, cut into chunks (about 2.5 tablespoons)

1 teaspoon minced garlic ( or 2 cloves minced)

2 teaspoons Coconut Aminos

1 teaspoon Sesame Oil

1 teaspoon coconut Flour

Avacado Oil Spray for pan


Potsticker Dough:

1 Cup of Shredded Mozzarella (pre-shredded  or freshly shredded both work fine)

1 Egg Yolk

1/4 Cup + 1 Tablespoon Finely Ground Almond Flour (Anthony’s Or Kirkland Brand are the lowest carbs!)

Potsticker Dipping Sauce:

2.5 teaspsoons Coconut Aminos

1 teaspoon of Bragg’s Liquid Aminos (or gluten-free soy sauce)

1/2 teaspoon sesame oil

1/2 teaspoon rice vinegar (or white vinegar)

*add additional flavorings if you like, to taste.Some ideas are white pepper, salt, Scallions, onion powder,  chili oil (for a little spice), or sriracha!   


1.) Add all the Pork filling ingredients (except the pork and coconut flour) into a food processor.  Pulse to chop the ingredients up.   Add the meat  and the coconut flour and continue to pulse until it looks evenly mixed and has formed a bit of a large meat ‘ball’ (it should look like meatball mince).   If you don’t have a food processor, you can chop all the ingredients by hand and then mash in the coconut flour and meat until fully mixed.    Put your pork mix into a lightly oiled pan, over medium heat and mix/chop up occasionally.   Cook until browned and no longer pink.  Drain the fat and set the cooked filling aside to cool.  

2.) Place your shredded mozzarella into a microwave safe bowl, and microwave for 45 seconds.   Take out and stir.  Place back into the microwave for another 15 seconds, until sufficiently gooey and melted.    

3.) Quickly Take your hot, melted mozzarella and add your egg yolk, stirring vigorously with a spatula. It will look a little stringy and not full combined yet (that’s okay).  Working quickly, Add almond flour and stir, in a circular motion with the spatula.   Use the spatula to mash the almond flour down into the rest of the dough, then stir in a circular motion again.. and continue this cycle until you have a non-grainy, smooth dough (see post pics for example!). 

4.)   Transfer your warm dough (WORKING QUICKLY before it cools) onto a lightly oiled piece of parchment paper.   Place another lightly oiled parchment paper on top, and roll your dough out with a rolling pin until it’s 1/8th-1/4 inch thick. If your dough looks transparent, it’s too thin.   If you’re parchment paper is slipping around, put a silpat baking mat underneath or a damp paper towel to prevent movement.    

5.) Cut circles into rolled dough (I used these to cut my circles).  Remove excess dough and set aside (we will rewarm and reroll it after this batch).   Fill each circle with a spoonful of pork filling.   Pick up each potsticker, pinch one corner shut,  then move along and pleats along one side, pinch the dough sides together as you go (see post for all tips and photos).  Set finished potstickers on a baking sheet, while you reheat the rest of dough in the microwave for 10-15 seconds, the knead it gently with hands, and re-roll it out.    Once all your potstickers are complete, refridgerate them for 3-5 minutes or so to help them firm up. 

6.) Heat up a nonstick skillet over medium heat.  Add light oil (I use avacado oil spray and a little dash of sesame oil for flavor).    Place each potsticker with bottom down in the skillet  (skillet needs to be hot) and cook for 30-60 seconds. Don’t move the potstickers when cooking the bases or you’ll rip the bottom open.     Once the base is lightly crispy and browned, place all the potstickers on a baking sheet bottom down.  

7.) Put your partially browned potstickers in the oven, under the broiler for 1 minute, or until the tops get lightly browned (watch them carefully).  Don’t leave them in too long or they will lose their shape! 

8.) Make potsticker sauce, by adding all ingredients and mixing with a fork or a whisk.      

9.) Enjoy Potstickers while they’re hot!   🙂     If you end up saving some for later, then just store them in the fridge, and reheat for 30 seconds in the microwave before enjoying!