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Keto Vietnamese Chicken Meatballs

4.7 stars, average of 88 ratings

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These Vietnamese chicken meatballs are packed with herbs and tons of flavor. This is one keto recipe you’ll come back to again and again.

One serving is enough for a light lunch. Two servings are great for dinner and those who practice intermittent fasting. This keto recipe is high in fat and protein to help you stay full for longer. No more snacking and no more cravings!

Hands-on Overall

Allergy information for Keto Vietnamese Chicken Meatballs

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs4.8 grams
Protein24.3 grams
Fat18.4 grams
Calories290 kcal
Calories from carbs 7%, protein 35%, fat 58%
Total carbs6.6 gramsFiber1.8 gramsSugars2.5 gramsSaturated fat7.7 gramsSodium1,832 mg(80% RDA)Magnesium76 mg(19% RDA)Potassium590 mg(29% EMR)

Ingredients (makes 4 servings)

  • 450 g ground chicken (1 lb)
  • 3 tbsp minced herbs such as mint, basil and cilantro (10 g/ 0.4 oz)
  • 1 large green onion, chopped (25 g/ 0.9 oz)
  • 4 cloves garlic, minced
  • 2 tbsp fish sauce (30 ml)
  • 1/4 tsp cayenne pepper, or more to taste
  • 1/2 tsp sea salt or to taste
  • 2 tbsp virgin coconut oil or ghee, for frying (30 ml)
  • 2 tbsp extra virgin olive oil, for drizzling (30 ml)
  • 16 leaves soft lettuce (240 g/ 8.5 oz)
  • 6 radishes, thinly sliced (28 g/ 1 oz)
  • 1 medium cucumber, thinly sliced (150 g/ 5.3 oz)
  • 1 fresno or serrano chile pepper, thinly sliced (5 g/ 0.2 oz)
  • 1/4 cup shredded carrot (28 g/ 1 oz)
  • 2 tbsp water (30 ml)
  • 2 tbsp fish sauce (30 ml)
  • 1 tbsp fresh lime juice (15 ml)
  • 1 tbsp coconut vinegar or white wine vinegar (15 ml)
  • 1/2 tbsp powdered Swerve or Erythritol (5 g/ 0.2 oz)
  • pinch red pepper flakes
  • 1 clove garlic, minced


  1. Place the meatball ingredients in a large bowl and mix to combine: ground chicken, chopped fresh herbs, chopped onion, minced garlic, fish sauce, cayenne pepper, and salt (1/4 tsp to 1/2 tsp depending on the desired flavor). Keto Vietnamese Chicken Meatballs
  2. Roll the mixture into 16 meatballs, about 32 g (1.1 oz) each. Heat the coconut oil in a large skillet over medium high heat.
  3. Fry the meatballs 3 minutes per side until golden and the internal temperature reaches 75 °C/ 165 °F. Do not turn too soon or they will crumble - they need to develop a crust. Keto Vietnamese Chicken Meatballs
  4. In a small jar mix together the dressing ingredients: water, remaining fish sauce, lime juice, vinegar, sweetener, red pepper flakes and minced garlic.
    Keto Vietnamese Chicken Meatballs
  5. To serve, create a lettuce cup using two lettuce leaves then top with meatballs and toppings.
  6. Drizzle with olive oil, the prepared dressing and serve (4 lettuce leaves with 4 meatballs each. Store ingredients separate from each other for up to 4 days in the refrigerator. Assemble once ready to eat. Keto Vietnamese Chicken Meatballs

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Chicken, minced (ground), dark meat, thighs
0 g21.7 g4.6 g134 kcal
Mint, fresh
0.1 g0 g0 g1 kcal
Basil, fresh
0 g0 g0 g0 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Onions, spring or scallions (includes tops and bulb), raw
0.3 g0.1 g0 g2 kcal
Garlic, fresh
0.9 g0.2 g0 g4 kcal
Fish sauce
0.3 g0.5 g0 g3 kcal
Pepper, cayenne, spices
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Coconut oil, extra virgin
0 g0 g6.7 g61 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Green leaf lettuce, fresh
0.9 g0.8 g0.1 g9 kcal
Radishes, raw
0.1 g0 g0 g1 kcal
Cucumber, fresh
0.5 g0.2 g0.1 g5 kcal
Peppers, chile (chili), fresh
0.1 g0 g0 g1 kcal
Carrot, fresh
0.5 g0.1 g0 g3 kcal
Water, still
0 g0 g0 g0 kcal
Fish sauce
0.3 g0.5 g0 g3 kcal
Lime juice, fresh
0.2 g0 g0 g1 kcal
Wine vinegar
0 g0 g0 g1 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.1 g0 g0 g0 kcal
Peppers, chile (chili), flaked and dried, spices
0 g0 g0 g0 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Total per serving
4.8 g24.3 g18.4 g290 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (4)

These are really great and an amazing way to change up lunch. Definately throw in a mix of herbs for the best flavor. My one critique is that 2 TBSP of fish sauce plus 1/2 teaspoon of salt made this really salty... and I love salt!

Great feedback, thank you! I'll add a note for that.

Yumm! We had these for dinner tonight. We made enough for 2 nights and we were happy with that decision once we tasted them. These jsut went on to high rotation at our place.. San

San, thank you for your lovely feedback!