Keto Tacos with Homemade Keto Tortillas

Seasoned ground beef and simple homemade tortillas give you a keto-friendly taco you can dress up any way you like. Only 2g net carbs per taco!

Prep: 20

Cook: 30

Total: 50

Yield:8 tacos

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.

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.