Name: Keto Tacos with Homemade Keto Tortillas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups fine almond flour; ⅓ cup whole psyllium husks (not ground psyllium husk powder, see Notes); 1 pinch salt; 1 cup warm water (not boiling); 1 tablespoon olive oil; 1 tablespoon neutral oil (avocado oil, olive oil, etc.); 1 pound ground beef (lean preferred); salt (to taste, see Notes); 2 tablespoons keto taco seasoning (made from this recipe); ¼ cup water (see Notes); ½ cup freshly grated cheddar cheese (or freshly grated Monterey Jack cheese); 1 small tomato (diced); 1 medium avocado (peeled, pitted, sliced); ¼ cup shredded lettuce (or chopped lettuce)

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Don’t skip out on another Taco Tuesday! These delicious keto tacos give you everything you love about traditional seasoned ground beef tacos – right down to the tortilla. They clock in at only 2g net carbs per taco, making it easy to dress them up with all your favorite toppings.

Close-up view of 3 keto tacos in homemade keto tortillas with lettuce and salsa.

🌮 What Makes This Recipe So Good

Mexican food is great for keto lifestyles. Seriously. It’s a lot of veggies and grilled meat and you can usually always have some sort of taco salad if nothing else. Even with those options, though, sometimes you just want a really good taco. I’m talking seasoned ground beef and fresh veggies and lots of cheese stuffed into a warm flour or corn tortilla. You know. Those tortillas that just don’t fit into a keto lifestyle no matter how you fold them or cut them? Well, with this recipe, you can have delicious, warm, as-good-as-you-remembered keto tacos – tortillas included.
We don’t use any store-bought “low” carb or “keto” tortillas or taco shells here. Those are great for a lot of uses, but almost all of them contain too many ingredients and too many carbs to be comfortably “keto”. We’re not using baked cheese shells, either. Don’t get me wrong, they’re great, too, but they take a little more trial and error, and they definitely don’t resemble a traditional tortilla or taco shell. Instead, we’re using a simple recipe for homemade tortillas that look and taste like traditional tortillas. They’ve got a hearty helping of fiber thanks to the psyllium husk, and they’re lightly pan-fried to give them the perfect texture.

👩🏼‍🍳 Chef’s Tips

The ground beef and keto tortillas together come out to be roughly 2g net carbs per taco, depending on the specific brands of ingredients you use. That means you can easily fit 2-3 tacos into your day, or 1-2 tacos if you go all out with the toppings! Keep in mind that toppings like tomatoes or onions are higher on the carbs and may not fit with the particular style of keto that you follow. Be sure to calculate your macros using your exact ingredients to be as accurate as possible!
Keto tacos work great as leftovers or meal prep. I recommend storing the taco meat and the tortillas separately so you can reheat each component as needed, especially if you plan to add toppings like lettuce or avocado.
If you plan to add a little cheese to your tacos, skip the prepackaged stuff. Prepackaged shredded and grated cheeses have starches and fillers added to prevent clumping. Unfortunately, those agents also add unnecessary carbs to the cheese, which is not ideal when you’re keto. Instead, pick up a block of cheese (a small one is fine) and shred or grate it yourself. It can be more cost-effective, plus it tastes better and won’t throw off your macros.