This keto Moroccan picadillo is rich with aromatic spices, onions, tomatoes, and green olives. The perfect meal for busy weeknights and served with cauliflower rice.
It’s a Moroccan ground beef recipe that is made in under 30 minutes that’s packed with flavor.
I’m a fan of using ground beef in my keto meals because it’s a fast and easy way to bring a low-carb option to the table. Plus, it’s also economical.
When it comes to this low-carb Moroccan minced beef recipe, it’s a simple dish that gets its Moorish flavor by cooking ground beef with the exotic spices of Morocco.
The warmth of paprika, cumin, turmeric, allspice, cinnamon, nutmeg, coriander, and Harissa paste is the basis of this very flavorful dish.
The mixture of all the aromatic spices is balanced by tomatoes, green olives, a garnish of fresh herbs, and hard-boiled eggs.
Picadillo has its origins in Latin America and the Philippians. However, just about every country has a classic dish that uses minced meat. This is our interpretation of a Moroccan picadillo.
Why not reserve one cup of this picadillo and also make some keto beef empanadas!
Keto Moroccan Ground Beef Recipe
To be clear, this is not a true Moroccan dish. I don’t want to offend any Moroccan food purists by making you think otherwise. This is fusion cuisine at its best.
Because it’s inspired by other classic Morocco dishes like Moroccan beef stew or even kefta a popular minced meat street food.
In the case of kefta the ground beef is formed into patties that are wrapped around a skewer and then grilled. Although the flavors may be similar, they are distinctively different.
You might even call this a Moroccan beef chili or Moroccan minced beef recipe. It borrows the flavor of a typical Moroccan beef stew but speeds up the cooking process by using ground beef instead.
Although I have not tried it with ground lamb, I suspect it would also be amazing since these spices work perfectly for a lamb picadillo.
If you’re wondering what a keto-friendly Moroccan Picadillo tastes like, well, it’s full of flavor and quite savory. It has a slightly spicy kick that comes from the Harissa paste.
This dish also uses spices like cinnamon, nutmeg, and allspice that are normally used in sweet dishes here in America but adds a flavor depth that is unmatched in this easy picadillo dish.
It’s a great dish when you are looking for a bit of variety with your ground beef. Not only does it come together quickly because it uses ground beef it’s also economical.
If you’ve never had harissa ground beef, you are in for a real treat with this recipe.
Keto Moroccan Fusion Dish
They say that necessity is the mother of inventions, and that was the beginning of this flavorful dish. You see, the other day, my daughter Michelle, who also happens to know her way around the kitchen.
She was ready to make a Cuban picadillo when she realized she had run out of tomato paste.
Instinctively she reached for the Harissa paste and thought she would give it a whirl. The next day she came raving to me about how much she and Peter had enjoyed the swap of ingredients.
Of course, upon hearing this, I was struck with major curiosity and had to try this for myself.
That, my friend, is how this delicious keto Moroccan picadillo dish was birthed. Don’t you love it when you strike gold with a keto-friendly recipe out of need?
How To Make Keto Moroccan Picadillo
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Because of the complexity of flavors in this low-carb Moorish dish, it has a variety of spices. But don’t let that deter you from trying to make it. You see, despite all the spices, it comes together rather quickly, just like any picadillo does.
Plus, you should not be concerned about the spiciness factor since you can completely adjust the level of spice by simply reducing the amount of Harissa paste.
The following is a list of items you will need to make this keto-friendly Moroccan dish. Note that the full printable recipe card is at the bottom of this page.
But you might want to keep reading to learn my detailed instructions. I’m also sharing where I get my spices since not all are created equal.
- Ground beef 90/10
- Oregano (dried)
- Cilantro (fresh)
- Parsley (flat-leaf, fresh)
- Smoked paprika
- Ground cumin
- Tumeric powder
- Cinnamon powder
- Ground allspice
- Nutmeg powder
- Ground coriander
- Harissa paste
- Lemon peel (grated fresh)
- Pimento stuffed green olives
- Hard-boiled eggs (for garnish)
What To Serve Your Keto Moroccan Picadillo With
Typically a Moroccan dish like this would be served with couscous, but that’s not an option while doing keto since it is very high in carbs.
So I serve this flavorful dish over cauliflower rice. It made the perfect canvas for this Moroccan minced meat meal.
The tangy and spicy flavor of harissa combined with the spices of Morocco gives this dish a depth of flavor that is unmatched.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
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- 3 pounds of lean ground beef
- 1 large onion, chopped
- 3 garlic cloves, chopped
- ¼ cup extra virgin olive oil
- 1 ½ teaspoons of sea salt
- 3 teaspoons of dried oregano
- ¼ cup chopped cilantro
- ¼ cup chopped flat leaf parsley
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon of ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon of ground allspice
- ¼ teaspoon of nutmeg
- 1 teaspoon of ground coriander
- 1 1/2 tablespoon of Harissa paste
- 1 teaspoon finely grated lemon peel
- ½ teaspoon fresh ground black pepper
- 2 cups of diced tomatoes fresh or canned
- ½ cup of water
- ½ cup of pimiento-stuffed green olives
- 2 hard boiled eggs sliced
Keto Moroccan Picadillo
- Boil two whole eggs, then peel, slice an set aside for garnish.
- Heat the olive oil in a large skillet over medium heat.
- Sauté the onions and garlic until the onion is translucent, around 5 minutes.
- Raise the heat to high and brown the ground beef making sure to break up the pieces of meat.
- Next add the salt, black pepper, dried oregano, cumin powder, tumeric powder, cinnamon powder, nutmeg powder, ground allspice, ground coriander seeds.
- Then stir in the Harissa paste, lemon peel, diced tomatoes, olives and water.
- Reduce the heat to a simmer and cook covered for about 15-20 minutes.
- Once the picadillo is cooked, check for seasonings and adjust the salt and pepper is necessary.
- Garnish the top of the picadillo with fresh cilantro, parsley and sliced boiled eggs.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 12.9gSaturated Fat: 3.8gTrans Fat: 0gCholesterol: 130mgSodium: 171mgCarbohydrates: 3.8gFiber: 0.7gSugar: 1.5gProtein: 35.8g