I had a craving the other day for some nice, big, Gyro sandwiches. You know the ones I’m talking about: hot fluffy bread stuffed with thinly shaved meat, veggies, and of course that yogurt sauce. I’m not even sure what the best part of a Gyro is, they’re so good.
So I created this keto friendly version that makes use of our coconut flour tortilla recipe. You can easily bake the meat in your oven, so you do not need to own a rotisserie. The meat mixture is put through a food processor in order to get a texture that is similar to what you experience at a restaurant. If you do not own a food processor then don’t worry. You can simply mix by hand too.
I used a mixture of half beef and half lamb because I like the flavor, and because lamb is very expensive in my area. You could also do full beef, or full lamb if you’d like.
I think it is very important to use fresh dill in the tzatziki sauce, dried will simply not do except as a true last resort.
If you’d like to prepare this recipe but serve at a later time, then skip the broiling step until it’s time to serve. Alternatively, you could also pan fry single servings of the meat slices if you just want to make a quick sandwich for lunch.
Makes 8 servings of keto gyros
- 1 ounce pork rinds
- 1 tablespoon oregano
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 cloves (3/8 ounce) garlic
- 1 pound ground beef
- 1 pound ground lamb
- 1 cup full-fat plain Greek yogurt
- 1 teaspoon garlic powder
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 2.5 ounces (¼ whole) cucumber, seeded and grated
- 2 tablespoons minced fresh dill
- salt and pepper to taste
Use recipe for our coconut flour tortillas, but use a smaller pot lid and roll the tortillas a little thicker. You will want to end up with the same number of servings so that the nutrition per flatbread does not change. You will end up with two extra breads since the meat recipe is for 8 servings. You could reserve them for another recipe, or even freeze for future use.
Add these at your preference, but don’t forget to calculate their nutrition.
- Crumbled feta cheese
- Kalamata olives
- Thinly sliced red onion
1. Pulse the pork rinds in a food processor until they are fully crushed. Add the oregano, onion powder, salt, pepper, garlic, and then pulse again so that all the spices are mixed into the crumbs.
2. Add the ground beef and lamb to the food processor and process into a paste. If your processor is not large enough then you may need to take some of the meat out and do it in batches. If you have to batch it, then knead everything together in a large bowl when you are done.
3. Wrap the meat up tightly and allow to chill in the refrigerator for 1 hour.
4. Meanwhile, mix all of the ingredients for the Tzatziki sauce together and also store in the fridge. Be sure to squeeze all of the water out of the cucumber after you grate it.
5. Preheat your oven to 350°F. Unwrap the gyro loaf and place it on a pan to bake. Flatten it out a bit so that it’s not more than 3 inches thick. I like using a casserole dish just in case some of the juices come out.
6. Bake for 40 \-60 minutes, until it’s browned and internal temperature has reached 165°F.
7. Allow to rest for ten minutes and set your oven to broil. Then thinly slice all of the meat on a bias. Broil for 5-10 minutes or until the edges start to crisp up.
8. Weigh all of the gyro meat and then divide by 8 in order to know how many ounces of cooked meat to serve on each flatbread. There are 8 servings, and thus 8 gyros total.
9. Serve the meat on the coconut flatbreads with the tzatziki sauce, and any additional toppings that you would like. You will get 1.5-2 tablespoons of sauce per serving, so I like to spread it on the inside of the breads before loading the meat in.
This makes a total of 8 servings of Keto Gyros. Each serving comes out to be 440.5 Calories, 36.69g Fats, 2.85g Net Carbs, and 23.06g Protein.
|Keto Gyros||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|1 ounce pork rinds||160||10||0||0||0||16|
|1 tablespoon dried oregano||8||0.13||2.07||1.3||0.77||0.27|
|2 teaspoons onion powder||16||0.05||3.8||0.7||3.1||0.5|
|2 teaspoons salt||0||0||0||0||0||0|
|1 teaspoon pepper||6||0.07||1.47||0.6||0.87||0.3|
|4 cloves (3/8 ounce) garlic||18||0.06||3.97||0.3||3.67||0.76|
|1 pound ground beef (70/30)||1501||135.6||0||0||0||64.86|
|1 pound ground lamb||1279||106.19||0||0||0||75.17|
|1 cup full-fat plain Greek yogurt||276||14.25||11.34||0||11.34||25.65|
|1 teaspoon garlic powder||10||0.02||2.25||0.3||1.95||0.51|
|1 tablespoon white vinegar||3||0||0.01||0||0.01||0|
|2 tablespoons olive oil||239||27||0||0||0||0|
|2.5 ounces (¼ whole) cucumber, seeded||8||0.11||1.51||0.5||1.01||0.41|
|2 tablespoons minced fresh dill||0||0.01||0.08||0||0.08||0.04|
When you log this meal don’t forget to add any additional toppings as well as the flatbreads.