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Keto Kheema

Keto Kheema – It mince so much to me!

Goats are delicious. We call it mutton and it’s the meat of choice for the most decadent Biryani and also curries. For some reason my mutton recipes are the least popular on my channel. It probably has something to do with mutton meaning old sheep in other parts of the world and goat meat not being a staple. You can always substitute mutton with lamb and you should definitely check out my Sindhi style mutton curry, my Kerala mutton stew and even my thrice cooked mutton.  For today’s recipe we’re using ground meat or mutton mince as we call it and we’re making Kheema.

Kheema itself just means ‘minced meat’ and it’s normally cooked with spices, onions and tomatoes. This dish is common across the country but the taste varies depending on where you eat it. There are many versions of this as well and it’s really a versatile dish. I will be cooking up a more Keto friendly version with some cheese and cream and making it truly fat friendly. In Mumbai it’s often made with peas and served with pav, which is a local bread. I will be skipping the peas and the pav as well. You can always enjoy this with a side of my 90 second microwave bread or a Keto naan. Anyway enough jibber jabber, let’s cook.

It’s custom shop with these mutton chops

I don’t know where to begin. This recipe is literally a blank canvas for you to paint on. You can turn this Indian kheema into an Asian style kheema, Moroccan, Mexican, Spanish, French, or  British one. The saucepan is your playground. It’s just a matter of switching around the spices to what suits your palette, edit and adjust the vegetables to your liking, make it your own. I personally would throw in some mushrooms and spinach into this and I would finish it with an egg. I would each just poach and egg and place it on top, alternatively a nice sunny side up fried egg or my most elaborate scheme would throw the white into the kheema as it cooks and place the yolk on top of the serving dish at the end. That’s pretty much heaven on a plate.

When it comes to to what meat to choose, it’s pretty much an open bar, or butcher shop really. Ground pork, beef, chicken, turkey, lamb, kangaroo, emu, ostrich, there are really no restrictions here. The only thing to keep in mind is the obvious cooking times for each meat, like chicken cooks much quicker than mutton. However since it’s ground meat, is there really such a thing as over cooking? I think not. You’d want to get some meat with a decent fat % as always, nothing too lean.

Unleash your creativity and leave me a comment telling me what you did and how you made this dish your own. Happy cooking!

Kheema Pav

I remember paying 8 rupees in my college canteen for kheema pav. It was quite watery and served with some chopped onions on top and pav. Pav is an Indian bread and I’ve done a recipe for a Keto pav which I first served up with my Keto pav bhaji recipe. The kheema in college had garlic and ginger bits and heavy on the garam masala. Most places will add different ingredients depending on where you eat it. Spices from coriander powder to turmeric powder, whole spices like cardamom, cinnamon sticks and cloves. But you almost always finish the dish with fresh cilantro and a squeeze of lime. I used to love to visit the Irani cafes in Bombay and enjoy a hot kheema pav.

Keto Kheema

Nutrition Info (Per serving)

  • Calories: 588
  • Net Carbs: 3g
  • Carbs: 4g
  • Fat: 47g
  • Protein: 36g
  • Fiber: 1g

This recipe makes 4 servings. Get this recipe on myfitnesspal.

Keto Kheema

Keto Kheema

Keto Kheema

A creamy cheesy Indian style minced meat dish
4.33 from 31 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Indian
Servings 4 servings



  • Heat the ghee in a sauceman and chop and add the onions. Once they turn translucent add the cumin seeds.
  • When the onions start browning add in the minced meat and stir well. Keep stirring and breaking the pieces of meat so they do not lump up together. Keep the pan on a high heat.
  • Once the meat is separated and the moisture is released add in the tomato, ginger garlic paste, salt, tumeric, chilly powder, coriander powder, garam masala and mix well. Then add some water and cover and cook for 15-20 minutes
  • Keep stirring the meat every 2-3 mintues and once it's reduced to your liking add in cheese and mix well.
  • Once the cheese is fully melted add in the cream and cook for a further 2-3 minutes after which turn off the gas and finish with the coriander.
  • Serve with Keto bread or Keto naan.
Tried this recipe?Let us know how it was!

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  1. Made this with minced pork as that was what I had, and served it in lettuce cups. It was so good! I’ve tried a couple of your recipes and they turn out so well. Thank you for sharing.

  2. I made this with a mix of beef and pork mince and it was great. The lemon juice really made the flavours POP. Thanks for your recipes.

  3. I made it with ground chicken, the only meat I had on hand, and it tasted like butter chicken! 10/10 would make again!

  4. Fantastic, flavourful dish. I made it with lamb and it was delectable. It may be my new favourite dish! I made it late last night (while multitasking to make a keto cheesecake) and ran out of time, so I didn’t make naan. It didn’t matter as I ate it like it was a stew. This was perfect, as yesterday was the first snowfall of the season in Toronto and I needed something hearty! Today I will be making some okra and naan from your website to have a proper dinner, but either way, this dish is incredibly satisfying 🙂

  5. This is my 3rd time making this dish. Hands down, I think this is my favorite thing to eat in the world. I’m so glad I found your channel and blog.

  6. I have made this with both ground chicken and ground beef. Both were fantastic. My family loves your recipes! Thank you so much for all your hard work! My fiance got a Jibber jabber shirt for Christmas. Thanks again!

  7. My dad loves kheema, but as his age gets older, his tolerance for spice isn’t as good anymore, and therefore makes it less often. I made this recipe for us, and my dad actually ate more than me and my sister combined ate, which is very rare, as he doesnt eat much at all anymore. It was the perfect spice level for him, and we were happy to see him eat a decent amount, thank you for a great recipe!

  8. I have been making all of your keto recipes
    May I know if I am fasting in month of Ramadan what type of keto meal I should make at the time of breaking fast

    1. Hi Sabrina, there is no special kind of Keto meal to break your fast with. You can eat anything you like.

  9. Easily one of my favorite dishes. I make keto naan or use sliced English Cucumbers. Great for meal prepping to take for lunch during the week. Thank you!!

  10. This was awesome! I made a batch (about 350 gms) and put it in the fridge. I have made lunch with this (put some between crunchy lettuce leaves) and breakfast(cook some spinach with the cooked keema and a little butter and pour egg mixture over it – yum!!)

  11. Hi, I made this recipe with Kangaroo mince but added extra fats (butter, coconut and lard) as Kangaroo is very lean. It doesn’t come out tasting like Roo, but the texture is just like beef. I added a lot more fresh coriander (Cilantro) and a squeeze of lemon (per serve) to cut the richness of the cream a little. It is a winner in our household. Thanks

  12. This is the bomb! I’ve made both the older non-keto (although it is!) HK kheema with bacon and this one, and they are both deeeeelicous! The only thing I changed in this one was to skip the cheese as I thought it might be a bit odd in a quintessentially Indian dish. This went down a treat with a tiny almond flour keto bread roll… Can’t wait to do this again. Thank you ♥️

  13. In the recipe is it fresh tomatoes or tinned tomatoes?
    Can’t wait to make this it looks delicious

    1. Either is fine, use whatever you have at home. Obviously for the least carb count use a fresh tomato.

  14. Absolutely amazing!! This is my go to keto curry. So simple to make and the flavours are fantastic. Thanks you so much for sharing.

  15. I liked this recipe but really struggled with the amount of ghee and fat left after cooking it out for what seemed ages. I realise this is personal taste but if prob scale down the ghee and heavy cream, otherwise it was fabulous. Ill be trying it again with a few tweaks. Thank you

  16. This is way more than 3g per 100g. Onion itself is like 6gms, tomatoes 4gms, masalas 4-5gm, etc etc.

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