This Keto Sweet & Sour Pork Sheet Pan Meal brings lots of flavor, without a ton of work! If pork isn’t your favorite, you can easily substitute chicken or shrimp in this tasty keto version of the Chinese takeout classic! Dairy free, egg free, and nut free too!
While the classic sweet and sour pork is usually deep fried, baking this Keto Sweet & Sour Pork on a sizzling hot sheet pan results in surprisingly crispy and satisfying results! The seasoned coconut flour coating makes a nice surface for our Keto Sweet & Sour sauce to cling to, and the overall mouth feel is very pleasant and authentic.
I’m not a fan of green bell peppers, so I opted for red and yellow here, but if you are good with the green then you can certainly add those in. Do be sure to measure the vegetables as called for though, because onions and ripe bell peppers do contain some carbs, and if you eat them with wild abandon you could easily go over your carb budget for the day.
Overeating vegetables isn’t usually a problem I have, but these sweet and toasty onions and peppers were crazy delicious and I couldn’t get enough of them!
If you’ve been missing Chinese takeout then you’re going to love this Keto Sweet & Sour Pork! Mr. Hungry hates peppers but he loved this dish, and said if he could have this keto version whenever he wanted, he’d never miss Chinese food again.
That might be an overstatement, but he was enthralled in the moment so take it with a grain. Still, it was delicious and easy – two of my favorite words to associate with any keto dinner recipe. ??
If you’re fully gluten free then I recommend replacing the soy sauce with gluten free tamari sauce – if you also avoid all soy, then fish sauce or coconut aminos would work well in this recipe too. Lea & Perrins Worcestershire sauce is also gluten free.
This Keto Sweet & Sour Pork would go perfectly with cauliflower rice – and the sauce would flavor it nicely. But if you’re feeling extra, you could always serve this with my Coconut Lime Cauliflower Rice!
- 1 cup sliced red bell pepper
- 1 cup sliced yellow bell pepper
- 1/2 cup chopped onion (about 1/2” pieces)
- 1 1/2 pounds boneless pork chops
- 1/4 cup coconut flour
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup avocado oil
- 2 tablespoons no sugar added ketchup
- 1 teaspoon rice vinegar (unsweetened)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 tablespoon sugar free orange marmalade
- 1/4 teaspoon xanthan gum
- 1 tablespoon granulated erythritol (brown if you have it)
- 3 tablespoons water
- Preheat the oven to 450 degrees Fahrenheit, with a large sheet pan inside the oven to also preheat.
- Remove any fat and gristle from the pork chops and slice thinly into 1 inch pieces.
- Combine the coconut flour, xanthan gum, salt, pepper, and garlic powder in a medium-sized bowl.
- Add the sliced pork and mix with your hands to coat, massaging the mixture into the meat so it will stick.
- Remove the hot sheet pan and add the avocado oil.
- Return to the oven for two minutes until shimmering.
- Remove the sheet pan and spread the vegetables on one side, and the coated pork on the other, being careful not to crowd the pieces together.
- Bake at 450 degrees F for 10 minutes.
- Remove the pan, flip the pork with a spatula to brown the other side, and stir the veggies.
- Return to the oven for 10 minutes.
- Meanwhile, combine all of the sauce ingredients in a small bowl and microwave for 1 – 2 minutes, or until hot and bubbling. Stir and set aside.
- Remove the sheet pan from oven and pour the sauce over the ingredients. Stir together.
- Return to the oven for 5 minutes.
- Remove and garnish with chopped scallions.
- Serve with cauliflower rice if desired.