#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
2 h 40 min
ready time
2 h 50 min
Keto French Cassoulet
Rich and brimming with flavor, French cassoulet is a classic stew popular all over France. While this dish might sound fancy, it is a simple one that anyone can master. The browning and braising of the components build flavor and depth. The variety of meats takes this dish to the next level, so ensure you use quality ingredients.
What is a French Cassoulet?
A cassoulet is a traditional dish of white beans baked with meats. It takes its name from the clay pot it’s cooked in, the cassole d’lssel. There are many varieties of this stew from different regions in France, but all of them are made with white beans, poultry meat (usually duck or goose), sausages, and other meat, usually pork. Cassoulet started as a humble farmhouse meal, then developed into a rich and complex dish.
How to make a homemade Keto-friendly cassoulet?
Like most other French Keto recipes, this version won’t be entirely authentic, but it will be just as good. A traditional cassoulet takes more than 8 hours to prepare, but we don’t think this is realistic for our users, so we’ve cut the time to under 3 hours. As for the ingredients, the first non-Keto ingredient is white beans, with a whopping 35g of net carbs per cup. We have replaced these with sliced almonds, which look similar, and have a soft al dente bite once braised. Duck or goose meat is typically used in this French dish, but since they aren’t easily accessible, we prepared this recipe using chicken thighs fried in duck fat. Garlic pork sausage is usually used, but feel free to use any type you prefer.
What to serve with a Keto cassoulet
This hearty stew is usually served on its own or with a side of fresh salad, but no Cassoulet party will ever be complete without red wine.
Net Carbs
5.3 g
Fiber
2.8 g
Total Carbs
8.3 g
Protein
49.3 g
Fats
48.1 g
661 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken broth
3 cup
Gelatin
1 tbsp
Duck, goose or wild fowl fat
2 tbsp
Bacon
6 slice - 6" long
Chicken thigh with skin
6 large
Sausage
300 g
Black pepper
1 tsp
Salt
1.5 tsp
Onion
1 small
Celery Stalks (for flavoring only)
2 piece
Carrot (for flavoring only)
1 Medium
Garlic
2 clove
Bay Leaf
2 leaf
Parsley
4 sprig
Almonds, sliced
1 cup
Recipe Steps
steps 11
2 h 50 min
Step 1
Adjust the oven rack to the lower-middle position and preheat the oven to 350F (180C). Add the stock to a large vessel and whisk in the gelatin powder. Finely dice the onion, crush the garlic, and set them aside.Step 2
Dice the bacon, slice the sausage into ½-inch (1 cm) thick pieces, and season the chicken thighs with ½ tsp salt and pepper. Add the duck fat to a large skillet and place over high heat. Once hot, add the sausages and leave them untouched for a couple of minutes until browned.Step 3
Stir the sausages carefully and add the bacon. Cook for 2-3 minutes, then transfer the meats to a plate, leaving the fat behind. Add the chicken thighs skin side down and cook for 5-8 minutes until well browned.Step 4
Flip the chicken pieces and lightly brown the other side for 3 minutes. Transfer them to the plate with the sausage and bacon. Drain all but 2 tablespoons of fat from the pot.Step 5
Drop the heat to medium and add the onions. Cook for 3 minutes until soft, scraping the brown bits from the bottom of the pan. Add the carrots, celery, garlic, parsley, bay leaves, cloves, 1 tsp salt, and stock mixture.Step 6
Raise the heat to high and bring it to a simmer. Add the almonds, reduce the heat to low, cover the skillet, and simmer for 20 minutes. Remove the carrots, celery, bay leaves, parsley, and cloves.Step 7
Transfer the mixture to a clay pot. Add the bacon and sausage and give the mixture a gentle stir. Add the chicken pieces, skin side up, and slightly submerge them.Step 8
Transfer the clay pot to the oven and cook, uncovered, for about 1 hour or until a thin crust forms. If the liquid evaporates fast, pour some water down the sides of the pot. You need the lower half of the chicken submerged throughout the cooking time.Step 9
Break the skin using a spoon and gently shake the pot. Return to the oven, but take it out after 30 minutes to break the skin and give it a shake.Step 10
Return to the oven and cook for an additional 30 minutes; At this point, you should have a deep brown and thick crust. Take the pot out of the oven.Step 11
Let the cassoulet cool for 10-20 minutes before breaking through it. Garnish with chopped parsley. Serve it immediately.
