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.
🌮 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.
🥓 Keto Cooking Made DELICIOUS!
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For the Keto Tortillas
- 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
For the Keto Taco Meat
- 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
Suggested Toppings (All Optional)
- 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
- Large bowl
- Whisk or flour sifter
- Silicone spatula
- Parchment Paper
- Rolling Pin
- Large plate or cutting board
- Large skillet
- Tongs or spatula
- Wooden spoon or spatula
For the Keto Tortillas
- Add almond flour, psyllium husk, and salt to large bowl. Whisk ingredients together until well-blended. Alternately, add ingredients to flour sifter and sift mixture into large bowl, then pour mixture back into sifter and repeat 2 to 3 times.
- Pour in warm water and olive oil, then mix with silicone spatula until ingredients are fully combined and form tortilla "dough".
- Lay one large sheet of parchment paper on flat work surface. Divide tortilla "dough" into 8 equal portions by weight. Roll one "dough" portion into smooth ball and place in center of parchment paper.
- Cover with second large sheet of parchment paper, then use rolling pin to roll "dough" into thin, flat disc approximately 6-inches in diameter. Transfer disc to large plate or cutting board and cover with parchment paper. Repeat with remaining "dough", layer parchment paper between each tortilla disc to prevent sticking.
- Heat large non-stick skillet over medium heat. Once skillet is warm, add 1 tablespoon olive oil and swirl skillet to coat bottom with oil. Continue warming skillet until oil is hot and shimmery.
- Once oil is hot, place one tortilla in skillet. Cook tortilla 2 minutes, then carefully flip tortilla over and cook 2 to 3 minutes more, or until tortilla is fully cooked and pliable. Transfer to plate or cutting board and repeat until all tortillas have been cooked. Note: add oil to skillet as needed, but make sure to let oil heat up completely before adding tortilla.
For the Keto Taco Meat
- Heat large skillet over medium heat. Once pan is hot, add 1 tablespoon neutral oil. Swirl pan to coat completely with oil, then continue warming pan until oil is hot and shimmery.
- When oil is hot, add ground beef and 1 pinch salt if using (see Notes). Cook and crumble ground beef until browned, with no pink spots remaining.
- When ground beef is fully cooked, drain grease from skillet if needed and then return skillet to stovetop. Add taco seasoning and water to skillet and stir to incorporate ingredients completely. Simmer 5 to 7 minutes or until seasoning mixture thickens.
- Remove skillet from heat. Portion taco meat into tortillas, then top with shredded cheese, tomatoes, avocado, and lettuce as desired. Serve warm.
- Psyllium Husk: Make sure to use whole psyllium husk, like this one from Anthony’s Goods.
- Salt: If you use our keto taco seasoning, keep in mind that it contains sea salt. If you don’t like your food very salty, you may want to skip adding salt to the ground beef.
- Water: For more flavor, replace the water used to cook the taco meat with low-sodium beef broth or with a homemade bone broth.
- Cheese: Shred or grate your own cheese right off a block, rather than using prepackaged shredded or grated cheeses with added carbs.
- Leftover Tortillas: Let cooked tortillas cool completely, then transfer to an airtight container. For ease, place parchment paper between each tortilla. Seal container and refrigerate tortillas up to 5 days. To reheat, layer tortilla between two damp paper towels and microwave 30 seconds or until warm.
- Leftover Taco Meat: Let taco meat cool completely. Transfer to an airtight container and refrigerate up to 3 days or freeze up to 3 months. Reheat in the microwave until warmed through. For frozen taco meat, defrost overnight in the fridge before reheating.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.