
This keto rice gratin with spicy chorizo and tomatoes is the kind of feel-good comfort food that saves dinner when you crave cozy flavors but want to keep things low carb. It delivers saucy cheese pulls and a golden top for a meal that feels indulgent and nourishing at once.
I first whipped this up for a friend who follows keto and we ended up making it for future Sunday brunches since everyone loved the crispy cheesy edges.
Ingredients
- Keto rice or cauliflower rice: gives the gratin a tender bite without the carbs Choose a brand like Qetoe or pulse fresh cauliflower for best flavor
- Spicy chorizo: brings smoky warmth and color Opt for extra spicy if you like more kick
- Shredded cheese: like mozzarella cheddar or Emmental melts into a bubbly golden crust Go for freshly grated for ultimate meltiness
- Heavy cream: offers silkiness and richness Look for one with at least 35 percent fat for best texture
- Egg: helps bind everything together Use a farm fresh egg if possible
- Tomato paste: gives deep savory flavor Choose double concentrate for the richest taste
- Cherry tomatoes: add juicy bursts of sweetness Pick ripe and firm tomatoes for best flavor
- Garlic: infuses aromatic base flavor Freshly minced gives more punch than pre chopped
- Smoked paprika: delivers extra smoky layers Spanish smoked paprika has wonderful depth
- Salt and pepper: round out all the flavors Go easy on salt if your chorizo is quite seasoned
- Fresh parsley: is the perfect fresh finishing touch
Step by Step Instructions
- Prepare the Oven:
- Preheat your oven to 400°F or 200°C so the gratin bakes evenly and develops a golden crust
- Toast or Sauté the Rice:
- If using pre cooked keto rice like Qetoe briefly toast it in a dry pan for two to three minutes just until a light nutty aroma comes up If using cauliflower rice sauté gently in olive oil until softened but not mushy This step reduces moisture and intensifies flavor
- Mix the Creamy Base:
- In a large bowl whisk together the heavy cream egg tomato paste garlic smoked paprika salt and pepper Keep mixing until everything is completely combined for a uniform sauce
- Combine with Rice:
- Add your prepared rice to the cream mixture Stir well to make sure every grain is coated so the seasoning gets into every bite
- Layer the Gratin:
- Lightly grease a medium baking dish Pour in the rice mixture and smooth the top for even baking
- Add First Cheese Layer:
- Sprinkle half the shredded cheese over the rice base Let some fall into any gaps to help hold the gratin together
- Arrange Toppings:
- Add the chorizo slices and then nestle cherry tomato halves across the surface for even bursts of color and flavor
- Finish with Cheese:
- Top everything with the rest of the shredded cheese for a bubbly crust
- Bake Until Golden:
- Bake for twenty to twenty five minutes until the top is deep golden and bubbling around the edges If you like a crispier top add a minute or two watching carefully
- Garnish and Serve:
- Let cool slightly before topping with plenty of chopped fresh parsley and serving in generous spoonfuls

Spicy chorizo is my favorite ingredient here The smoky flavor reminds me of visits to southern Spain where a big bowl of gratin would be surrounded by family and laughter I always think of that warmth when I make this
How to Store
Once cooled this gratin keeps well in an airtight container in the fridge for up to four days You can portion slices for easy lunches Reheat in the oven or toaster oven to bring back the crisp cheese edges Microwaving works but you might lose some of the crustiness
Ingredient Swaps
Not into chorizo Try cooked spicy Italian sausage or a block of smoked tofu for a vegetarian version For cheese cheddar and mozzarella are both fantastic If you want extra richness mascarpone or a dollop of crème fraîche can replace the cream Egg free versions work with extra cheese and an extra splash of cream to bind
Serving Ideas
This gratin is filling enough on its own but a sharp green salad or roasted asparagus on the side balances the richness If you are not strictly keto a few slices of toasted sourdough work great for scooping up extra cheese and chorizo
A Bit of Background
Gratin is a classic French comfort food layered and baked until bubbly Traditionally made with potatoes and cream this version takes inspiration from Mediterranean flavors and lightens things up for modern kitchens The creamy spicy combo is the best of both worlds and the nostalgia of a bubbling bake always brings people together
Recipe FAQs
- → Which rice works best for this gratin?
Both pre-cooked keto rice and riced cauliflower absorb flavors well and hold up under baking. Cauliflower rice keeps it extra low-carb and offers a mild base.
- → How spicy is the chorizo in this dish?
Spicy chorizo brings noticeable heat balanced by creamy cheese and tomatoes. Adjust with chili flakes or choose a milder sausage if preferred.
- → Can another cheese be used instead of mozzarella or Emmental?
Absolutely. Cheddar, Gruyère, or any good melting cheese work well—pick your favorite for the topping or blend more than one.
- → Can this gratin be assembled ahead of time?
Yes, you can prepare up to baking, cover, and chill overnight. Bake just before serving for best texture and flavor.
- → What side dishes go well with this gratin?
A crisp green salad or steamed vegetables pair nicely, adding freshness to balance the savory, cheesy flavors.