Keto Lamb Kofta Lettuce Wraps with Tzatziki

These lightly spiced Keto koftas are best served in a lettuce wrap, with a dollop of authentic Greek tzatziki, a sprinkle of cheese, and a few slices of avocado as a main meal. This Keto recipe is also gluten-free and a great addition to a mezze platter, shared with friends and family.

Can I make any substitutions?

If you don’t like lamb, feel free to switch to your favorite ground meat for the koftas; beef, pork, turkey, or a combination are great alternatives, just be sure it isn’t too lean.

Kefalotiri is a traditional Greek hard and salty white cheese made from sheep milk or goat's milk. If you can’t find this cheese, simply use any similar hard cheese like Pecorino, Manchego, or Parmesan.

Can I adapt the recipe for different diets?

This recipe is naturally gluten-free. You can make it dairy-free by substituting the cheese for a plant based option and the Greek yogurt for a plant-based alternative, or swap it out for avocado as seen in this recipe: https://my.carbmanager.com/daily-log?dialog=food-detail:ug:f3c66e7c34a7437c83c3e538ff2d7f2a

Can I use alternative cooking methods?

You can always oven grill the koftas instead of pan-frying them if you prefer.

Hints and tips for your Keto Tzatziki:

- The more water you can squeeze out of the cucumber the better. Use your hands or muslin cloth for the best results.

- For extra presentation marks, drizzle with extra virgin olive oil, add a sprig of fresh dill and an olive to the dish before serving.

- Tzatziki will keep in an airtight container in the fridge for about 5 days, any leftovers can be enjoyed with veg crudités or Keto crackers.

- You can also add fresh mint in place of dill for another variation.

Hints and tips for your Keto Koftas:

- You can make the mince mixture 2-3 days ahead of time and keep it in the fridge until you’re ready to cook.

- Feel free to play around with the size of the koftas and make them into smaller balls which are great for mezze sharing platters.

- Koftas are best stored in an airtight container in the fridge for up to a week. Enjoy cold in salads or reheat on a pan or for a couple of minutes in the microwave.

Net Carbs

2.5 g
Fiber

1.2 g
Total Carbs

3.7 g
Protein

17.4 g
Fats

20.1 g

263 cals

Quantity

Serving Size

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5% Authentic Greek Strained Yogurt

7 oz
Olive oil

2 tbsp
Garlic, fresh

3 clove
Cider vinegar

1 tbsp
Cucumber, raw, without peel

0.5 medium
Salt, sea salt

0.5 tsp
Dill weed, fresh

1 tbsp
Lamb, ground

400 g
Almond flour

0.5 cup
Kefalotyri / Kefalotiri Greek cheese

0.33 cup
Raw egg

1 large
Cumin, ground

1 tsp
Cinnamon, ground

0.5 tsp
Smoked Sweet Paprika (Ground/ Powder)

1 tbsp
Parsley Fresh Or Raw Herb

3 tbsp
Oregano Dried

1 tsp
Black pepper, ground

0.25 tsp
Lettuce, iceberg

8 medium leaf

Step 1

First, make the Tzatziki. Peel the cucumber then grate with the large blades of a box grater. Transfer into a sieve and sprinkle with ¼ teaspoon sea salt. Let it sit for 10-15 minutes to drain its liquid. Using the back of a wooden spoon, press to squeeze out as much moisture as possible.
Step 2

Finely chop the dill and mince 1 clove of garlic. Place the Greek yogurt, 2 tablespoons olive oil, apple cider vinegar, garlic, dill, and grated cucumber in a medium-sized bowl. Thoroughly stir to combine.
Step 3

Transfer to a serving dish. Drizzle with extra virgin olive oil for extra presentation marks (optional). Leave to chill in the fridge while you prepare the koftas.
Step 4

Add the ground lamb to a large mixing bowl. Grate the cheese using the fine side of a box grater. Crack in the egg, mince 2 cloves of garlic, and finely chop the fresh parsley. Add them to the ground lamb, along with the ground cumin, cinnamon, smoked paprika, dried oregano, ¼ teaspoon sea salt, and a good grind of black pepper.
Step 5

Use your hands to thoroughly combine all the ingredients together. It should all gather into a ball. If your mixture feels dry, or not holding shape, add another egg. If it feels too wet, add more almond flour.
Step 6

Divide the mixture into 4 large or 8 smaller equal-sized balls. Shape into flat sausages, about 1 inch thick. Thread on a metal skewer if grilling or BBQing (optional) and place on a baking tray, then transfer to the fridge for 15 minutes so they firm slightly, or until ready to cook.
Step 7

Preheat a griddle or frying pan over medium-high heat. Place the koftas on the griddle pan and fry until the outside is brown and crispy. About 5 minutes on each side.
Step 8

Transfer to a serving dish. Serve with lemon wedges, chopped parsley, extra grated cheese, avocado slices, and tzatziki, then wrap it all up in lettuce and enjoy!