This post may contain affiliate links. Please read my disclosure for more information.
These Low Carb Tacos Are The Perfect Keto-Friendly Meal Idea
Love tacos but need to watch your carbs? These low-carb tacos are perfect and only have less than 4 net carbs.
If you’re on a keto diet or are simply looking to reduce your carb intake, then you know it can be difficult to find foods and meal ideas with a low carb count.
I love tacos, but I’m always trying to find new ways to eat healthier. This is why I’m really excited about this low-carb option for tacos! Not only are these recipes delicious and satisfying, but they’re also healthy and good for you.
Low-carb tacos are a great option for people who want to eat healthy while still being able to enjoy taco Tuesday (any day of the week)!
Low-carb taco recipes are very popular in the keto community because they allow you to indulge without going over your carb limit.
The best part about these keto tacos is that they can be made in under 30 minutes! They are a great option for those who want to eat something fast and healthy and in my opinion, there better than Taco Bell!
To make this dish even quicker to make, I like to make a batch of taco seasoning ahead of time so I’ve included a taco seasoning recipe card in case you’d like to do the same.
Low Carb Tacos | Easy Keto Taco Recipe
Keto Taco Crisps
These crispy cheddar cheese cups are the perfect solution when you are craving tacos, but don’t want all of the carbs that come with a typical taco. These were inspired by Frico, a classic Italian crispy cheese cracker typically made from baked parmesan. Sub out cheddar cheese and form them over inverted muffin tins and you have a perfect taco holder!
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
Taco Ingredients:
12 T. shredded cheddar cheese
1 t. olive oil
12 oz. ground beef
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 ½ teaspoon chili powder
2-3 T. water
salt and pepper to taste
1 scallion, sliced
1 tomato, seeded and chopped
¼ c. sour cream
1 lime, cut into wedges
How to Make Low Carb Taco Bowls
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.
Spoon shredded cheddar cheese onto the prepared baking sheet using 1 tablespoon per mound. Lightly spread out, leaving 2-3 inches between each mound. You will be able to bake 6 at a time on a standard baking sheet.
Bake until the cheese rounds are melted in the center and the edges begin to brown. Set aside to cool for 1-2 minutes but do not let harden.
Lift melted cheese rounds with a spatula and press on the back of an inverted muffin tin to form cups. The cheese will be very pliable while warm.
Allow cheese to cool and firm up before removing from the muffin tins.
Repeat with the next 6 cheese rounds.
Pro tip: Need a yummy appetizer to serve at your next party. Make mini taco cups by adjusting the amount of cheese used for each round and use a mini muffin tin.
How to Make Low Carb Taco Shells
You can use the same process to make low-carb taco shells if you prefer. The process is the same as making taco bowls with cheese.
All you need to do is take your melted cheese rounds and hang them over a kitchen utensil that is resting on top of two glasses as in the image below.
Alternatively, you can use a flat-handled utensil approximately 1 to 1-1/2 inches to make a square base to create a stand-up taco shell to make it easier to fill with your favorite toppings.
photo credit Homemade Interest
How to Make Low Carb Tacos
In the meantime, add olive oil to a medium skillet. Heat over medium heat. Add ground beef and cook, stirring occasionally, until the meat is nicely browned, 5-6 minutes. Drain any excess fat.
Add cumin, smoked paprika, chili powder, and 2 tablespoons of water; season to taste with salt and pepper. Continue cooking for 1-2 minutes, just until the spices become fragrant, and the meat is nice and juicy.
If necessary, add an additional tablespoon of water to obtain the proper consistency.
Chop your tomatoes, scallions, and any other veggies you’d like to add to your tacos while your ground beef is simmering.
Fill taco cups with taco beef, chopped tomato, scallion, and a teaspoon of sour cream per cup. Squeeze in some lime juice over the top and enjoy!
Nutritional Information: *
Calories: 332
Fat: 298g
Protein: 14.3g
Carbs/Serving:
Total Carbs: 4.9g
Fiber: 1.2g
Net Carbs: 3.7g
*Source: HappyForks.com recipe analyzer.
Nutritional information is provided for entertainment purposes only and is not to be construed as medical advice.
Low Carb Tacos | Easy Keto Taco Recipe
Ingredients
- 12 T. shredded cheddar cheese
- 1 t. olive oil
- 12 oz. ground beef
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 2-3 T. water
- salt and pepper to taste
- 1 scallion sliced
- 1 to mato seeded and chopped
- ¼ c. sour cream
- 1 lime cut into wedges
Instructions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.
- Spoon shredded cheddar cheese onto the prepared baking sheet using 1 tablespoon per mound. Lightly spread out, leaving 2-3 inches between each mound. You will be able to bake 6 at a time on a standard baking sheet.
- Bake until the cheese rounds are melted in the center and the edges begin to brown. Set aside to cool for 1-2 minutes but do not let harden.
- Lift melted cheese rounds with a spatula and press on the back of an inverted muffin tin to form cups. The cheese will be very pliable while warm.
- Allow cheese to cool and firm up before removing from the muffin tins.
- Repeat with next 6 cheese rounds.
- In the meantime, add olive oil to a medium skillet. Heat over medium heat. Add ground beef and cook, stirring occasionally, until the meat is nicely browned, 5-6 minutes. Drain any excess fat.
- Add cumin, smoked paprika, chili powder, and 2 tablespoons of water; season to taste with salt and pepper. Continue cooking 1-2 minutes, just until the spices become fragrant, and the meat is nice and juicy. If necessary, add an additional tablespoon of water to obtain proper consistency.
- Fill taco cups with taco beef, chopped tomato, scallion, and a teaspoon of sour cream per cup. Squeeze in some lime juice over the top and enjoy
Taco Seasoning Recipe to Batch Prep
As mentioned earlier, you can batch prep taco seasoning ahead of time to make this low-carb taco recipe even quicker. Add 5 – 6 teaspoons to each pound of meat along with 2 teaspoons of water to season ground beef or shredded chicken to make chicken tacos.
I like to store some of this seasoning in a shaker container to add a bit of flavor to other meals as well.
This recipe makes approximately 28 oz of seasoning mix but can easily be doubled, tripled, or cut in half to make as much or as little as you want.
Taco Seasoning Batch Recipe
Ingredients
- 12 teaspoons ground cumin
- 6 teaspoons smoked paprika
- 9 teaspoons chili powder
Instructions
- Simply combine all ingredients to make your own homemade taco seasoning. Place in an air tight jar or shaker container to use when needed.
More Easy Recipes To Try
Savory Butternut Squash Noodles
Chicken Fajita Wrap With Creamy Cilantro-Lime Sauce
15 Minute Quick and Easy Leftover Chicken Meal Ideas
Leave A Comment