Keto Thai Larb with Ground Turkey and Lettuce Wraps

Ingredients

• 1 lb Ground Turkey
• 1 tbsp Avocado Oil
• 1/2 medium Red Onion
• 3 tbsp Lime Juice
• 2 tbsp Fish Sauce (optional)
• 1 tsp Swerve (or other keto sweetener)
• 1/4 cup Toasted Sunflower Seeds
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro
• 1 head Lettuce Leaves (butter or romaine)
• 0.5 tsp Red Pepper Flakes

Instructions

1. 1Place a 12-inch skillet over medium-high heat (about 375°F or 190°C) and add the 1 tablespoon of avocado oil.
2. 2Add the 1 lb of ground turkey to the hot skillet. Cook, breaking it up with a spoon, for 5-7 minutes, or until it is no longer pink and is browned. The internal temperature should reach 165°F (74°C).
3. 3Carefully drain any excess fat from the skillet.
4. 4Stir in the 1/2 medium red onion (chopped into 1/4-inch pieces), 3 tablespoons of lime juice, 2 tablespoons of fish sauce (if using), 1 teaspoon of Swerve, and 0.5 teaspoon of red pepper flakes. Cook for 1 minute, stirring constantly, until the onion begins to soften slightly.
5. 5Remove the skillet from the heat. Stir in the 1/4 cup of toasted sunflower seeds, 1/4 cup of mint leaves (roughly chopped), and 1/4 cup of cilantro (roughly chopped).
6. 6Arrange the 1 head of lettuce leaves on a platter. Spoon the turkey mixture into the lettuce leaves to serve.

Substitutions

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