This Low Carb Flatbread (Spiced Beef with Tzatziki Sauce) is a mouthwatering Greek-inspired dish that’s filling and easy to make. It’s a great blend of spice, and a perfect keto lunch!
- 1 1/4 cup mozzarella cheese
- 1/2 cup almond flour
- Pinch of salt, optional
- 1 ounce cream cheese
- 1 lb ground beef
- 1/4 cup white onion, diced
- 1/4 cup pickled jalapenos
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1/4 teaspoon ground cloves
- 1/3 cup water
- 1 tablespoon cilantro, chopped
- 1/2 cup sour cream
- 1/4 tsp cumin
- 1 tsp dried dill
- 1 tsp lemon juice
- salt & pepper,
- 1/2 English (seedless) cucumber; sliced and quartered
You may want to bake flatbread first so it has time to bake and cool while you prepare the ground beef and sauce.
Preheat oven to 350 degrees. Line large baking sheet with parchment and set aside.
In large bowl, place mozzarella and almond flour. Break cream cheese into small pieces and place into bowl. Microwave bowl for 1 minute, or until all ingredients are melted and easily mixed.
Using spoon or rubber spatula, mix ingredients until ball forms. Wet hands with a bit of water and pick up dough ball. Form it until smooth and all ingredients are fully combined.
Use a knife to cut dough ball into 4 even sections.
Re-wetting hands when necessary (prevents sticking) press each dough ball out into flat circle, about 5-6 inches in diameter. You may do this in hands or on baking sheet, whichever is easier.
Bake for 12-14 minutes or until flatbread begins to turn golden brown. They may puff up a bit, that’s ok.
Keep warm for serving. (Stacking and covering with a towel will work)
If your dough is too stiff or will not spread, it may be too cold. Place it back in the microwave for 5-10 seconds and it should be easier to spread.
Brown ground beef in skillet over medium heat. When no pink remains, drain grease.
Add onion, jalapenos, ginger, cumin, cloves and water. Bring to quick boil then simmer for about 10 minutes until most of water has evaporated from pan and onions are soft. Turn off heat and add cilantro.
In large bowl, place sour cream, cumin, dill, lemon juice, salt, and pepper. Whisk together until smooth.
Add cucumber to bowl and fold in until fully covered with sauce.
Place 1/4 of beef mixture on flatbread and top with 1/4 of sauce mixture. Fold and garnish with additional jalapeno and cilantro,if desired.
I didn’t weigh this recipe for nutritional purposes. If you need more accurate serving information, place beef and sauce separately on food scale to get weight in grams. Divide weight by 4 and that will give you the grams per serving.
For less carbs, omit flat bread and replace with cauliflower rice. Some of these carbs are from the seasoning.
To reduce calories: use leaner ground beef or turkey, or make smaller servings
There’s no egg in this flatbread, you don’t need it and doing so may make the dough overly wet.
Sauce: You may swap for regular cucumber if you’d like
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
- Serving Size: 1 flatbread
- Calories: 600
- Fat: 46g
- Carbohydrates: 10g TOTAL, 8g NET
- Fiber: 2g
- Protein: 46g