Uploaded May 2026 | Updated September 2026, 22 minutes ago
After 2 days of cooking and one pretty unhinged pita situation, I finally made the cottage cheese gyro I've been promising. 64g of protein per gyro, 10g net carbs, real puffy pita, properly emulsified spit-style meat, and tzatziki that actually has structure. This is the recipe I'm going to be eating all summer.
Big shoutout to everyone who voted gyros for the next ketofy — you picked well.
⏱️ TIMESTAMPS
0:00 — You voted, I delivered
0:45 — Why most keto gyros suck
2:00 — The emulsified meat technique (the real secret)
5:30 — Cold cure + bake
8:00 — The press (this is how it slices like restaurant gyro)
10:15 — Slicing + searing the meat
12:30 — Tzatziki the right way
14:00 — Building the gyro
15:45 — Taste test
📋 FULL RECIPE — Cottage Cheese Gyro
Makes 6 loaded gyros
═══════════════════
GYRO MEAT
═══════════════════
INGREDIENTS:
1 lb ground lamb (80/20)
1 lb ground beef (85/15 or 90/10)
½ medium yellow onion, chunked
6 garlic cloves
1 tbsp dried oregano (Greek if you can find it)
2 tsp ground cumin
2 tsp dried marjoram
1 tsp dried rosemary, crushed
1 tsp dried thyme
2 tsp kosher salt
1½ tsp black pepper
1 tbsp powdered unflavored gelatin bloomed in 2 tbsp cold water
1 tbsp olive oil
INSTRUCTIONS:
Pulse onion and garlic in food processor (or stand mixer if your processor dies on you) until near-liquid. Wring out every drop of moisture in a kitchen towel.
Bloom the gelatin in cold water for 5 min — it'll set like jello.
Combine meats, drained aromatics, all spices, bloomed gelatin, and olive oil. Process or paddle-mix for 4-5 minutes until it becomes a tacky pale pink paste that sticks to itself.
Press into a parchment-lined loaf pan, smack out air pockets, cover, refrigerate 2+ hours.
Bake at 300°F for 35-45 min with a tray of water on the rack below until internal temp hits 165°F.
Drain pan juices (SAVE THESE — they're for searing).
Press the cooked meat with weight (cans work) and refrigerate overnight.
Slice as thin as possible, sear 30 sec per side in cast iron with the reserved juices until crispy edges form.
═══════════════════
HIGH PROTEIN PITA
═══════════════════
Full recipe + video here: [link to pita video]
═══════════════════
TZATZIKI
═══════════════════
INGREDIENTS:
1½ cups full-fat Greek yogurt (Fage 5%)
1 English cucumber, grated
4 garlic cloves, microplaned
2 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
1 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp olive oil
½ tsp salt
INSTRUCTIONS:
Grate cucumber, salt lightly, let drain 10 min, then squeeze the hell out of it in a towel.
Combine everything except ⅓ of the herbs.
Refrigerate at least 30 min — overnight is better.
Stir in reserved fresh herbs right before serving for color pop.
═══════════════════
ASSEMBLY
═══════════════════
Warm pita, smear tzatziki, pile crispy gyro meat, top with thin-sliced red onion, diced tomato, crumbled feta, extra tzatziki. Fold, grip, bite.
📊 MACROS (per loaded gyro)
Calories: ~600
Protein: 64g
Fat: 30g
Net carbs: ~10g
⚠️ MACRO DISCLAIMER: These nutritional values were calculated with the assistance of AI based on standard ingredient databases and may vary based on the specific brands and exact quantities you use. For precise tracking, plug your actual ingredients into MyFitnessPal or Cronometer.
🛒 PRODUCTS I USE (affiliate links):
Vital Wheat Gluten:
Oat Fiber:
Cast Iron Skillet:
Microplane:
Meat Thermometer:
Fage Yogurt:
💪 OTHER HIGH PROTEIN RECIPES:
The Cottage Cheese Pita: [link]
5 High Protein Air Fryer Dinners: [link]
Cottage Cheese Bread Bowl: [link]
150g Protein Bowls: [link]
🔔 SUBSCRIBE for more high protein recipes every week
👍 LIKE if this helped you
💬 COMMENT — what should I ketofy next?
📲 FOLLOW ME:
TikTok: @[your handle]
Instagram: @[your handle]
#cottagecheese #highprotein #gyro #greekfood #lowcarb #ketogyro #proteinrecipes #homemadegyro #ketobread #mediterraneandiet
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
After 2 days of cooking and one pretty unhinged pita situation, I finally made the cottage cheese gyro I've been promising. 64g of protein per gyro, 10g net carbs, real puffy pita, properly emulsified spit-style meat, and tzatziki that actually has structure. This is the recipe I'm going to be eating all summer.
Big shoutout to everyone who voted gyros for the next ketofy — you picked well.
⏱️ TIMESTAMPS
0:00 — You voted, I delivered
0:45 — Why most keto gyros suck
2:00 — The emulsified meat technique (the real secret)
5:30 — Cold cure + bake
8:00 — The press (this is how it slices like restaurant gyro)
10:15 — Slicing + searing the meat
12:30 — Tzatziki the right way
14:00 — Building the gyro
15:45 — Taste test
📋 FULL RECIPE — Cottage Cheese Gyro
Makes 6 loaded gyros
═══════════════════
GYRO MEAT
═══════════════════
INGREDIENTS:
1 lb ground lamb (80/20)
1 lb ground beef (85/15 or 90/10)
½ medium yellow onion, chunked
6 garlic cloves
1 tbsp dried oregano (Greek if you can find it)
2 tsp ground cumin
2 tsp dried marjoram
1 tsp dried rosemary, crushed
1 tsp dried thyme
2 tsp kosher salt
1½ tsp black pepper
1 tbsp powdered unflavored gelatin bloomed in 2 tbsp cold water
1 tbsp olive oil
INSTRUCTIONS:
Pulse onion and garlic in food processor (or stand mixer if your processor dies on you) until near-liquid. Wring out every drop of moisture in a kitchen towel.
Bloom the gelatin in cold water for 5 min — it'll set like jello.
Combine meats, drained aromatics, all spices, bloomed gelatin, and olive oil. Process or paddle-mix for 4-5 minutes until it becomes a tacky pale pink paste that sticks to itself.
Press into a parchment-lined loaf pan, smack out air pockets, cover, refrigerate 2+ hours.
Bake at 300°F for 35-45 min with a tray of water on the rack below until internal temp hits 165°F.
Drain pan juices (SAVE THESE — they're for searing).
Press the cooked meat with weight (cans work) and refrigerate overnight.
Slice as thin as possible, sear 30 sec per side in cast iron with the reserved juices until crispy edges form.
═══════════════════
HIGH PROTEIN PITA
═══════════════════
Full recipe + video here: [link to pita video]
═══════════════════
TZATZIKI
═══════════════════
INGREDIENTS:
1½ cups full-fat Greek yogurt (Fage 5%)
1 English cucumber, grated
4 garlic cloves, microplaned
2 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
1 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp olive oil
½ tsp salt
INSTRUCTIONS:
Grate cucumber, salt lightly, let drain 10 min, then squeeze the hell out of it in a towel.
Combine everything except ⅓ of the herbs.
Refrigerate at least 30 min — overnight is better.
Stir in reserved fresh herbs right before serving for color pop.
═══════════════════
ASSEMBLY
═══════════════════
Warm pita, smear tzatziki, pile crispy gyro meat, top with thin-sliced red onion, diced tomato, crumbled feta, extra tzatziki. Fold, grip, bite.
📊 MACROS (per loaded gyro)
Calories: ~600
Protein: 64g
Fat: 30g
Net carbs: ~10g
⚠️ MACRO DISCLAIMER: These nutritional values were calculated with the assistance of AI based on standard ingredient databases and may vary based on the specific brands and exact quantities you use. For precise tracking, plug your actual ingredients into MyFitnessPal or Cronometer.
🛒 PRODUCTS I USE (affiliate links):
Vital Wheat Gluten:
Oat Fiber:
Cast Iron Skillet:
Microplane:
Meat Thermometer:
Fage Yogurt:
💪 OTHER HIGH PROTEIN RECIPES:
The Cottage Cheese Pita: [link]
5 High Protein Air Fryer Dinners: [link]
Cottage Cheese Bread Bowl: [link]
150g Protein Bowls: [link]
🔔 SUBSCRIBE for more high protein recipes every week
👍 LIKE if this helped you
💬 COMMENT — what should I ketofy next?
📲 FOLLOW ME:
TikTok: @[your handle]
Instagram: @[your handle]
#cottagecheese #highprotein #gyro #greekfood #lowcarb #ketogyro #proteinrecipes #homemadegyro #ketobread #mediterraneandiet
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
