How to Make Keto Cheesy Lamb Casserole (Low Carb)

Ingredients

• 1 drop Coconut Oil (for sautéing; approx 0.5 ml)
• 1 small Onion (diced)
• 500 grams Ground Lamb (80 % lean preferred)
• 1 teaspoon Garlic Granules (or fresh minced garlic)
• 2 teaspoons Mixed Herbs (dried Italian blend)
• 1.5 teaspoons Salt (or to taste)
• 1 teaspoon Black Pepper (ground)
• 1 teaspoon Coconut Aminos (soy‑free, low‑carb alternative to soy sauce)
• 1 cup Mushrooms (sliced; any variety)
• 2 cups Baby Spinach (fresh)
• 300 grams Cauliflower Rice (pre‑riced or grated cauliflower)
• 1 cup Cream Cheese (softened)
• 2.5 cups Shredded Cheese (cheddar, mozzarella, or blend; enough to cover casserole)
• 2 tablespoons Chives (chopped, optional garnish)

Instructions

1. Prepare Ingredients

   Dice the onion, slice the mushrooms, measure all spices, grate or buy cauliflower rice, and have the cream cheese softened.

   Time: PT10M

2. Preheat Oven

   Set the oven to 180°C (350°F) while you start cooking.

   Time: PT5M

   Temperature: 180°C

3. Heat Pan and Add Oil

   Place the large frying pan over medium heat and add one drop of coconut oil, letting it coat the surface.

   Time: PT1M

4. Sauté Onion

   Add the diced onion and sauté for about 5 minutes, stirring occasionally, until translucent.

   Time: PT5M

5. Brown the Lamb

   Add the ground lamb, breaking it up with the spatula. Cook until the bottom side turns brown (≈4 min), then flip and brown the other side (≈4 min).

   Time: PT8M

6. Season the Meat

   Stir in garlic granules, mixed herbs, salt, black pepper, and coconut aminos. Cook for 30 seconds to combine.

   Time: PT1M

7. Add Mushrooms

   Add the sliced mushrooms and cook for about 2 minutes until their moisture evaporates.

   Time: PT2M

8. Wilt the Spinach

   Add the baby spinach and stir until wilted, roughly 1 minute.

   Time: PT1M

9. Incorporate Cauliflower Rice

   Stir in the cauliflower rice, mixing well, and cook for 3 minutes just to soften.

   Time: PT3M

10. Melt Cream Cheese

    Add the cup of cream cheese, lower the heat if needed, and stir until the cheese melts completely and the mixture is smooth.

    Time: PT4M

11. Transfer to Baking Dish

    Pour the entire mixture into a greased baking dish and spread it evenly with a spatula.

    Time: PT2M

12. Add Cheese Topping

    Sprinkle the shredded cheese over the top, using enough to fully cover (about 2‑3 cups).

    Time: PT1M

13. Bake

    Place the dish in the preheated oven and bake at 180°C for 25 minutes, or until the cheese is melted and the top is golden brown.

    Time: PT25M

    Temperature: 180°C

14. Rest and Serve

    Remove from oven, let rest 5 minutes, garnish with chopped chives if desired, then cut into squares and serve.

    Time: PT5M

Nutrition Facts

Calories

700

Protein

32 g

Carbohydrates

5 g

Fat

55 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Coconut Oil: Olive oil, Avocado oil, Butter
• Instead of Onion: Shallot, Red onion
• Instead of Ground Lamb: Ground beef, Ground turkey
• Instead of Garlic Granules: Garlic powder, Fresh garlic
• Instead of Mixed Herbs: Oregano, Thyme, Rosemary
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Coconut Aminos: Tamari, Regular soy sauce (higher carbs)
• Instead of Mushrooms: Eggplant, Zucchini
• Instead of Baby Spinach: Kale, Arugula
• Instead of Cauliflower Rice: Broccoli rice, Shredded cabbage
• Instead of Cream Cheese: Full‑fat Greek yogurt, Mascarpone
• Instead of Shredded Cheese: Parmesan, Provolone
• Instead of Chives: Green onions

Equipment Needed

• Large Frying Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Baking Dish
• Spatula or Wooden Spoon
• Oven

Critical Steps — Do Not Skip

• Sauté the onion until translucent.
• Brown the ground lamb on both sides.
• Melt the cream cheese smoothly without curdling.
• Bake until the cheese topping is golden brown.

Chef Tips from the Video

• Use high‑quality ground lamb for richer flavor.
• Add a pinch of smoked paprika with the herbs for a subtle smoky note.
• Mix half cheddar and half mozzarella for the topping to get both flavor and melt.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole, top with cheese, and refrigerate up to 24 hours before baking.
• Fully bake, then cool and freeze individual portions; reheat in oven at 180°C until hot.

Frequently Asked Questions