Let me tell you about my favorite “set it and forget it” keto dinner – this crockpot cube steak recipe that saved my sanity last winter! When my carb-loving husband finally admitted this tasted better than his mom’s fried version (don’t tell her I said that), I knew I’d struck gold. The secret? Slow cooking transforms those budget-friendly cube steaks into fork-tender perfection while keeping carbs crazy low.
I discovered this trick during my most chaotic cooking phase – newborn in one arm, toddler clinging to my leg. Just 10 minutes of prep in the morning meant coming home to a house smelling like a steakhouse. The almond flour coating creates this magical crust that holds up beautifully in the crockpot. Trust me, even non-keto eaters beg for seconds!
Now this keto crockpot cube steak stars in our weekly rotation. It’s become my go-to for potlucks (always the first dish emptied), busy weeknights, and even fancy-ish dinners when I add extra mushrooms to the sauce. The best part? That rich, savory gravy practically makes itself while the steak cooks!
Why You’ll Love This Keto Crockpot Cube Steak
Listen, I know what you’re thinking – “cube steak in a crockpot?” But oh honey, once you try this recipe, you’ll wonder why you ever cooked it any other way! Here’s why this dish has become my kitchen MVP:
- Set-it-and-forget-it easy: Throw everything in before work and come home to dinner ready
- Budget-friendly magic: Turns inexpensive cube steak into something fancy-tasting
- Keto without compromise: Rich, meaty flavor that satisfies without the carbs
- Foolproof tenderness: Slow cooking makes every bite melt-in-your-mouth perfect
- Built-in gravy: The cooking juices create their own delicious sauce
Seriously, this recipe checks all the boxes – easy, delicious, and keto-approved. My picky kids don’t even realize they’re eating low-carb, and that’s the highest compliment in my book!
The Simple Ingredients That Make Magic
Here’s the beautiful thing about this recipe – you probably have most of these keto crockpot cube steak ingredients in your pantry right now! I love that I don’t need to make special trips to fancy stores. Just simple, real food that works together perfectly:
- 2 lbs cube steak (look for nice marbled pieces about 1/2 inch thick – that’s the sweet spot)
- 1/4 cup almond flour (this is our keto breading hero – make sure it’s superfine for best coating)
- 1 tsp garlic powder (the good stuff, none of that old dusty powder from who-knows-when)
- 1 tsp onion powder (trust me, this makes all the difference in depth of flavor)
- 1 tsp smoked paprika (this is my secret weapon – gives that “grilled” flavor without the grill)
- 1/2 tsp salt (I use coarse kosher salt for better distribution)
- 1/2 tsp black pepper (freshly cracked please – it matters!)
- 2 tbsp olive oil (for that perfect sear – avocado oil works too)
- 1/2 cup beef broth (homemade if you’ve got it, but store-bought is fine in a pinch)
- 1 tbsp Worcestershire sauce (just make sure it’s the low-carb kind – some brands sneak in sugar)
See? Nothing crazy or hard to find. I sometimes add a sprig of fresh rosemary if I’m feeling fancy, but the basics above never fail me. The key is using fresh ingredients – especially those spices! No one wants a bland cube steak.
My Can’t-Live-Without Tools for Perfect Cube Steak
You only need a few trusty kitchen helpers to make this keto crockpot cube steak shine. Here’s what I grab every time:
- 6-quart slow cooker (my well-loved oval one works perfectly)
- Large skillet (cast iron is my favorite for getting that perfect sear)
- Tongs (for flipping those steaks without losing the coating)
- Shallow dish (I use my trusty pie plate for the almond flour mixture)
That’s it! No fancy gadgets needed – just simple tools that do the job right.
How to Make Keto Crockpot Cube Steak
Alright, let me walk you through my foolproof method for making the most tender, flavorful keto crockpot cube steak. I’ve made this dozens of times (no exaggeration!), so I’ve got all the little tricks dialed in just right.
Step 1: Season and Coat the Steak
First things first – let’s get those steaks ready! I like to lay them out on my trusty cutting board and pat them dry with paper towels. This helps the almond flour coating stick better. Then comes the fun part – mixing up our “breading” station! I combine the almond flour with all those glorious spices in a shallow dish. Don’t be shy with the seasoning – cube steak needs all the help it can get!
Here’s my pro tip: dredge each steak one at a time, pressing the flour mixture gently into both sides. You want an even, light coating – not too thick or it’ll get gummy. I usually let them sit for about 5 minutes after coating to help everything adhere better. Meanwhile, I get my skillet heating up nice and hot.
Step 2: Sear the Steak
Now for the magic! Heating the olive oil until it shimmers is key – you want it hot but not smoking. I carefully add the steaks (don’t crowd them!) and resist the urge to move them around. That first sizzle is music to my ears! About 2-3 minutes per side gives you that beautiful golden crust while keeping the inside rare.
A little secret: I tilt the pan and spoon some hot oil over the top of each steak to get the edges crispy too. When they’ve got that perfect crust (and your kitchen smells amazing), I transfer them to the crockpot using tongs. Don’t skip this step – that browned crust adds SO much flavor to the final dish!
Step 3: Slow Cook to Perfection
Here’s where the crockpot works its magic. I pour in the beef broth and Worcestershire sauce right over the steaks – you’ll hear that satisfying sizzle as the liquid hits the hot meat. Then I resist the temptation to peek! For melt-in-your-mouth tenderness:
- 6 hours on LOW is my sweet spot (perfect for when I’m at work)
- 3 hours on HIGH works if you’re in more of a hurry (still delicious!)
The steaks are done when they easily pull apart with a fork. That rich, savory gravy that forms? Absolute perfection over some mashed cauliflower. I promise, your house will smell incredible!
Tips for Perfect Keto Crockpot Cube Steak
After making this keto crockpot cube steak more times than I can count, I’ve picked up some game-changing tricks you won’t find on the recipe card. First off – don’t skip the sear! That golden crust locks in juices and gives amazing flavor. If your almond flour coating isn’t sticking, pat those steaks extra dry first. And listen – if you’re like me and forget to defrost meat, no sweat! You can cook frozen cube steaks, just add an extra hour on low.
Worried about seasoning? Taste your cooking liquid about halfway through and adjust – I often add another pinch of smoked paprika or garlic powder. And here’s my favorite hack: throw in some sliced mushrooms during the last hour. They soak up all that delicious gravy and become meaty little flavor bombs!
Last pro tip: if your sauce seems thin after cooking, just remove the steaks and simmer the liquid on high uncovered for 15 minutes. It’ll thicken right up into the most amazing gravy. Trust me, you’ll want to drink it with a straw!
Serving Suggestions for Keto Crockpot Cube Steak
Oh, the possibilities with this keto crockpot cube steak! My absolute favorite way to serve it? Piled high over creamy cauliflower mash with that glorious gravy poured all over. The mash soaks up every drop of flavor – pure comfort food heaven! For crunch, I’ll often add roasted Brussels sprouts or a simple green salad with lemon dressing. When I’m feeling fancy, I’ll sauté some mushrooms in butter to toss on top. And don’t forget – that rich cooking liquid is liquid gold! I always serve extra on the side for dipping.
Storing and Reheating Keto Crockpot Cube Steak
Leftovers? No problem! This keto crockpot cube steak actually gets more flavorful overnight (if it lasts that long!). I store mine in an airtight container with all that delicious gravy – it keeps beautifully for 3-4 days in the fridge. For reheating, I use the microwave at 50% power in short bursts, but the stovetop is even better. Just warm it gently in a skillet with a splash of broth to keep it moist. Freezing works great too – portion it out with some gravy and thaw in the fridge overnight when the craving hits!
Nutritional Information for Keto Crockpot Cube Steak
Now, I’m no nutritionist, but here’s the breakdown that keeps me excited about this keto crockpot cube steak! Remember, these numbers are estimates (your exact cut of meat and brands may vary slightly). Per serving, you’re looking at about:
- 320 calories (mostly from that delicious protein and healthy fats)
- 3g net carbs (yes, really – the almond flour keeps it low!)
- 35g protein (hello, muscle fuel!)
- 18g fat (all that flavor comes from somewhere)
The best part? With numbers like these, you can enjoy every bite without guilt. Just don’t blame me when you go back for seconds!
FAQs About Keto Crockpot Cube Steak
I’ve gotten so many great questions about this keto crockpot cube steak recipe over the years! Here are answers to the ones that pop up most often in my kitchen (and my DMs).
Can I use a different cut of meat?
Absolutely! While cube steak is my go-to for this recipe, you can use other cuts in a pinch. Chuck roast works beautifully (just slice it thin before cooking), and even chicken thighs come out amazingly tender. The key is choosing something with some fat marbling – that’s what keeps it moist during the long cook time. Whatever you use, don’t skip the searing step – that’s where all the flavor magic happens!
How do I thicken the sauce?
Oh honey, I’ve got tricks for this! My favorite keto-friendly thickener is xanthan gum – just sprinkle about 1/4 teaspoon over the hot liquid and whisk like crazy. Another option? Simmer uncovered for 15-20 minutes to reduce naturally. Sometimes I’ll mash a few of the cooked mushrooms (if you added them) to help thicken things up. Whatever method you choose, do it after the meat’s cooked so you don’t accidentally over-reduce the liquid.
Can I cook this faster?
Busy day? I feel you! You can speed this up in an Instant Pot – sear as directed, then pressure cook on high for about 25 minutes with natural release. The texture won’t be quite as melt-in-your-mouth tender, but it’ll still be delicious. Another time-saver? Prep the seasoned steaks the night before so they’re ready to sear and cook in the morning. Trust me, future-you will thank morning-you!
Got more questions? Drop them in the comments – I love geeking out about this recipe with fellow keto foodies!
Now it’s your turn! Did this keto crockpot cube steak become a new family favorite? Did you add your own twist (maybe some jalapeños for heat or extra garlic because, well… garlic!)? Drop a comment below and tell me how it turned out. Your tips and stories make this recipe even better – can’t wait to hear from you!
PrintIrresistible Keto Crockpot Cube Steak Recipe in Just 3 Steps
A simple and delicious keto-friendly cube steak recipe cooked in a crockpot for tender, flavorful results.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Carb
Ingredients
- 2 lbs cube steak
- 1/4 cup almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
Instructions
- Coat cube steak with almond flour and seasonings.
- Heat olive oil in a skillet and sear steak for 2-3 minutes per side.
- Transfer steak to crockpot.
- Add beef broth and Worcestershire sauce.
- Cook on low for 6 hours or high for 3 hours.
- Serve hot with your favorite keto sides.
Notes
- Use fresh cube steak for best results.
- Adjust seasonings to taste.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 steak
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
