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Keto Keema (Minced Meat) with Almond Flour Roti

Dive into the flavors of this Keto Keema, a low-carb rendition of the classic minced meat dish, paired perfectly with homemade Almond Flour Roti for a satisfying and nutritious meal.
Course Dinner
Cuisine Indian
Keyword Almond Flour Roti, Keto Dinner, Keto Keema, Low Carb Indian Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
Calories 575kcal

Equipment

  • Large skillet
  • Mixing bowl
  • Rolling pin
  • Non-stick pan
  • Parchment paper

Ingredients

Keto Keema

  • 1 lb ground beef or lamb
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 large tomato, diced
  • 1 green chili, finely chopped (optional)
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • ½ tsp red chili powder adjust to taste
  • Salt to taste
  • ¼ cup water
  • Fresh cilantro, chopped for garnish

Almond Flour Roti

  • 1 cup almond flour
  • 2 tbsp coconut flour
  • ½ tsp xanthan gum
  • ¼ tsp salt
  • 1 large egg
  • 2 tbsp warm water

Instructions

  • Heat olive oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  • Add chopped onions and sauté until they turn translucent.
  • Stir in minced garlic and grated ginger, and cook for another minute until fragrant.
  • Add the ground meat to the skillet, breaking it apart with a spatula. Cook until the meat is browned and no longer pink.
  • Mix in turmeric powder, coriander powder, garam masala, red chili powder, and salt. Cook for a couple of minutes to allow the spices to blend with the meat.
  • Stir in diced tomatoes and chopped green chili (if using), and cook until the tomatoes are soft and the oil begins to separate from the mixture.
  • Pour in water, reduce heat to low, cover, and simmer for about 15 minutes, stirring occasionally.
  • Remove the lid and cook for an additional 5-10 minutes until the excess liquid evaporates and the Keema achieves a thick consistency.
  • Garnish with fresh cilantro before serving.
  • In a mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt.
  • Crack the egg into the bowl and add warm water. Mix well to form a dough.
  • Divide the dough into four equal parts, and roll each into a ball.
  • Place a dough ball between two pieces of parchment paper and roll out to a thin circle, about 6 inches in diameter.
  • Heat a non-stick pan over medium heat. Carefully peel off the top parchment paper and transfer the roti to the pan.
  • Cook for about 2-3 minutes on each side or until it turns golden brown and has small bubbles.
  • Repeat with the remaining dough balls.

Notes

If you prefer a more traditional Keema, you can add peas to the dish. For a dairy-free version, ensure that the garam masala used does not contain any dairy additives.

Nutrition

Calories: 575kcal | Carbohydrates: 14g | Protein: 32g | Fat: 45g | Fiber: 6g | Net Carbs: 8g