Keto Beef and Cheese Casserole

Servings: Six

Ingredients

  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 600 grams (1.3 lbs) minced beef
  • 100 ml (1/2 cup) dry red wine
  • 300 grams (10.5 oz) chopped tomatoes (canned, no added sugar)
  • 40 grams (3 tbsp) butter
  • 1 leek, sliced
  • 2 tablespoons almond flour (to replace regular flour)
  • 500 ml (2 cups) unsweetened almond milk (or other keto-friendly milk)
  • 80 grams (3/4 cup) Parmesan cheese, grated
  • 300 grams (10.5 oz) shirataki noodles or zucchini noodles (spiralized)
  • 150 grams (1 1/2 cups) mozzarella cheese, shredded
  • 2 tablespoons vegetable oil (olive oil or avocado oil is keto-friendly)
  • 3 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon erythritol (to replace sugar)
  • Pinch of nutmeg

Instructions

Step 1: Prepare the Beef Mixture

  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
  2. Add the finely chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Increase the heat to medium-high and add the minced beef. Cook until browned, breaking it up with a spoon.
  5. Pour in the dry red wine and let it simmer for a few minutes until reduced by half.
  6. Add the chopped tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and erythritol. Stir to combine.
  7. Reduce the heat to low and let the mixture simmer for 15-20 minutes.

Step 2: Prepare the Leek Sauce

  1. In a separate saucepan, melt the butter over medium heat.
  2. Add the sliced leek and cook until softened, about 5 minutes.
  3. Stir in the almond flour and cook for 1-2 minutes to form a roux.
  4. Slowly whisk in the unsweetened almond milk, ensuring no lumps form.
  5. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg. Continue to cook, stirring constantly, until the sauce thickens.
  6. Remove from heat and stir in the grated Parmesan cheese until melted and smooth.

Step 3: Prepare the Noodles

  1. If using shirataki noodles, rinse them thoroughly under cold water and boil for 2-3 minutes. Drain well.
  2. If using zucchini noodles, spiralize the zucchini and lightly sauté them in 1 tablespoon of vegetable oil until just tender, about 2-3 minutes.

Step 4: Assemble the Casserole

  1. Preheat the oven to 375°F (190°C).
  2. In a large baking dish, layer the beef mixture, followed by the prepared noodles, and then the leek sauce.
  3. Top with shredded mozzarella cheese.

Step 5: Bake

  1. Place the baking dish in the preheated oven and bake for 25-30 minutes, until the cheese is melted and bubbly.
  2. If desired, broil for an additional 2-3 minutes to get a golden-brown crust on top.

Step 6: Serve

  1. Let the casserole cool for a few minutes before serving.
  2. Serve hot and enjoy!

Notes:

  • Almond Flour: A keto-friendly alternative to regular flour for thickening sauces.
  • Shirataki or Zucchini Noodles: Low-carb alternatives to traditional pasta.
  • Unsweetened Almond Milk: Keeps the dish creamy without adding carbs.

Enjoy this delicious and comforting Keto Beef and Cheese Casserole!