Carbonnade flamande, beef slow-braised in Belgian beer with onions, thyme, and bay, looks like a problem on keto because of the beer. It isn’t, really. The dish braises for two to three hours, and over that time the alcohol cooks off entirely and a significant portion of the sugars in the beer reduce and concentrate into the sauce. What’s left is a small amount of residual carbohydrate distributed across several portions.
Belgian food has a reputation for being heavy, which in keto terms actually works in your favour more often than you’d expect. A lot of the classics are built around meat, fish, and cream-based sauces, and the problem is usually the accompaniment rather than the dish itself.
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