Keto “Popcorn”
Recipe type: Paleo, Gluten-free, Dairy-free, Refined sugar-free, Corn-free, Grain-free, Nut-free, Egg-free, Low-carb, Keto
Serves: 2 Cups
I went out for dinner with a friend and we ordered something similar to this and shared it as an appetizer. When Kevin and I got home, I quickly went to work to create the perfect copycat recipe. While I enjoy this keto popcorn with the sauce, if you want to go classic popcorn style, skip the sauce, add to a bowl and enjoy while watching your favorite movie! MACROS: Fat 70%, Carbs 0%, Protein 30%.
  • ½ cup (105 g) coconut oil
  • 1¼ lbs (570 g) pork belly, cut into 1 by ½ inch (2.5 by 1.25 cm) pieces
  • 1 teaspoon grey sea salt
  • ¾ teaspoon five spice
Sticky sauce, optional
  1. Place coconut oil in a large pan set to medium-high.
  2. Toss the pork belly pieces in salt and five spice.
  3. Once the coconut oil melts completely, add the pork belly pieces.
  4. Cover with a splashguard and cook for 20 minutes, rotating halfway through.
  5. Once complete, strain and reserve the fat for another day.
  6. Meanwhile, combine all of the sticky sauce ingredients in a small saucepan. Set on medium-low. Once boiling, keep going for 10 minutes. Whisking every 2 minutes.
  7. Transfer the sauce to a small serving bowl and serve alongside the keto popcorn.
When looking for pork belly, it’s best to choose a cut that doesn’t include the skin. You can ask your butcher for what’s what. If you end up getting a cut with the skin, you can cut it off like you would chicken skin. It’s a bit harder to separate but worth it. I don’t enjoy keto popcorn with the skin on, I feel like it downgrades the flavor and makes it challenging to eat.
Recipe by Healthful Pursuit at