Lettuce Cups


  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 3 cloves of minced garlic
  • 5 cups of your favourite KetoVeg diced into small pieces (mushrooms, cauliflower and capscicum are ideal)
  • salt and pepper to taste
  • 1/2 tsp paprika
  • 2 shallots chopped
  • 8 large or 12 small iceberg lettuce leaves, washed, dried and trimmed.



  1. Heat olive oil and butter in a hot pan or skillet
  2. Add garlic and cook for a few minutes until aromatic.
  3. Add vegetables, continue to cook until tender
  4. Season with salt, pepper and paprika.
  5. Divide mixture evenly among lettuce cups.
  6. Top with shallots, wrap or roll lettuce leaves.


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