As a busy mom of 4 kids, I am always looking for ways to incorporate our Keto/low carb lifestyle in recipes that my kids will enjoy. I think it is easier to find creative ways to prepare a recipe so that it can be eaten differently instead of always looking for brand new recipes. One of my kid’s favorite go-to meals is tacos. My kids eat theirs on tortillas while my hubby and I eat our taco meat on a bed of lettuce. I usually cook extra so that the kids and I can eat it for lunch as well. Even though my kids probably wouldn’t care if we had taco night once a week, I was looking for a way to change it up this week and came up with Low Carb Taco Cups. I’ve really enjoyed tweaking my Keto Biscuit recipe to make a low carb version of Chicken Pot Pie, Sausage Ball Puffs, and Breadsticks and thought it would also be perfect for this recipe as well. Although my kids really were a little skeptical at first, they ended up eating several low carb Taco Cups and really enjoying them. You know a keto recipe is good when it gets the stamp of approval from your kids.
This recipe is so easy to make. It’s especially easy if you’ve got left over taco meat. If you don’t, before beginning to make the taco cups brown a pound of 80/20 ground beef. Once meat is browned, add taco seasoning. You can use a packet of taco seasoning, or use my Keto friendly homemade taco seasoning (recipe here) for less carbs. Once the taco meat is ready, go ahead and begin making the batter for taco cups. See photos below for a quick picture tutorial.
I spooned about a tablespoon of batter into each muffin cup (it made 14). Then, I sprayed my hands with cooking spray and used my fingers to pat the batter up the sides of the pan to form the taco cup. Bake for 8 minutes then remove from oven. Different baking powders can make this rise more than others. If your cups rise quite a bit, simply use the back of a spoon to push the dough back down before adding the taco meat.
Spoon taco meat generously into muffin tins.
Top with a tablespoon or so of cheese. I used a Mexican cheese mixture, but you can use whatever kind you like. Bake for 5 more minutes or until cheese is melted and taco cups are done all the way through.
You can top taco cups with cilantro, sour cream, avocados, etc. They really hit the spot and were a great change up for Taco Night.
- For the Taco Cups:
- 4½ tablespoons of butter, melted and cooled
- ⅓ cup coconut flour
- 1 oz cream cheese, softened
- 4 eggs
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon garlic powder
- 1⅓ cup cheddar cheese, shredded
- Preheat oven to 400 degrees and grease a muffin pan.
- Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and cream cheese then whisk together.
- Add coconut flour, baking powder, and spices to the mixture and stir until combined.
- Stir in cheeses.
- Spoon into muffin tins.
- Then, spray fingers with cooking spray. Pat the batter around the sides of muffin tins to form a cup.
- Bake for 8 minutes then remove from oven. If the dough rises, simply push it back down with the back of a spoon.
- Spoon taco meat into taco cups.
- Sprinkle about a tablespoon of cheese on top of taco meat.
- Put back in oven and continue baking for 5 minutes or until cheese is melted and taco cups are baked all the way through.
Nutritional Information via MyFitnessPal app based on 14 taco cups – Calories 221, Fat 17.1, Protein 14.2, Carbs 1.9 – Fiber 1 = .9 Net Carbs