I’ve always loved the freshness of cucumber, but it doesn’t always love me back. Removing the seeds makes all the difference — and with that small adjustment, I can enjoy this cool, lemony tzatziki without any unpleasant after-effects. It’s wonderfully balanced: creamy, light, and full of life from the lemon and herbs. It pairs beautifully with roast chicken (a match made in heaven, truly), and the leftovers are just as good the next day — I enjoyed mine with breakfast this morning.
Tzatziki (Bright & Creamy Keto Style)
A cool, lemony tzatziki that’s as good with grilled lamb as it is with crisp vegetables. It’s thick enough to dollop, light enough to spoon, and keeps beautifully for a few days — perfect for making ahead.
Ingredients
- 1 medium English cucumber
- 1 cup full-fat Greek yogurt
- 2 tbsp sour cream
- 1 small garlic clove, finely grated or pressed
- 1½ tbsp fresh lemon juice, or to taste
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint or parsley, finely chopped, optional
- ½ tsp salt, or to taste
- freshly ground black pepper, optional
Instructions
Cut the cucumber lengthwise and scrape out the seeds with a teaspoon. Grate it coarsely (no need to peel if the skin is tender). Place in a sieve, sprinkle lightly with salt, and let drain for 10–15 minutes. Squeeze gently in a clean kitchen towel to remove excess moisture.
Stir together the yogurt, sour cream, grated garlic, lemon juice, olive oil, dill, and mint or parsley if using.
Fold in the well-drained cucumber. Mix gently until evenly combined.
Add salt and pepper to taste, and more lemon juice if you prefer a brighter flavour.
Cover and refrigerate for at least 1 hour (longer is even better) to allow the flavours to develop.
Notes
- Flavour tip: The lemon flavour intensifies slightly as it sits; start with 1½ tbsp and add more fresh juice just before serving if needed.
- Garlic note: For a lighter garlic profile, let the tzatziki chill first, then add half a clove of freshly grated garlic just before serving — it brightens the flavour without overpowering.
- Serving ideas: Beautiful alongside roast chicken, lamb chops, grilled fish, or even spooned over warm roasted vegetables.
- Storage: Keeps well for up to 4 days in a sealed container in the fridge. Stir gently before serving.
Nutrition (per 2 tbsp serving)
Energy: 54 kcal Fat: 4.5 g Net Carbs: 1.1 g Fibre: 0.1 g Protein: 2.6 g
(Calculated manually using standard full-fat Greek yogurt, olive oil, and English cucumber. Values will vary slightly depending on brands and exact measurements.)