2 lbs - Ground beef (85/15)
1 ½ tsp - Sea salt
1 tsp - Cracked black pepper
¼ cup - Tomato paste
2 tsp - Garlic powder
1 tsp - Onion powder
2 Tbsp - Sweet paprika
½ tsp - Red pepper flakes
½ cup - No-sugar marinara
1 cup - Beef broth
¼ cup - Allulose (or 3 Tbsp of Swerve, erythritol, or monk fruit)
Optional, to serve: Sliced American cheese
FOR THE BEEF
Place a large 12-inch skillet over high heat. To the pan, add in the ground beef and press it flat into one even layer, almost like a giant burger. Let the meat brown for about 2 minutes, or until the bottom gets a golden brown crust. (Note, do not chop up the meat yet. Color equals flavor, so you really want that brown color beforehand.)
Flip the meat over onto the other side, pressing the beef into one even layer again, and let cook for another 2 minutes. Carefully, drain most of the grease from the pan, then put the pan back over high heat. (Note, it’s okay if the meat is not fully cooked through yet.)
FOR THE SAUCE
Add in the salt, pepper, and tomato paste, and sauté together for about 2 minutes, breaking up the beef into small pieces. Next, add in the garlic powder, onion powder, paprika, and pepper flakes, and let cook for 30 seconds.
Turn the heat down to medium and stir in the marinara, beef broth, and allulose. Bring everything to a gentle boil, then let it simmer for about 1 minute, or until the sauce thickens slightly. Turn off the heat.
Scoop the sloppy joe filling into bowls, add sliced american cheese (if you’d like), and ENJOY!
Original recipe called for 2 tablespoons smoked paprika, which was too strong a flavor. A mix would work.
Instead of the marinara I used regular tomato sauce.
I added some no sugar ketchup as well.