Keto Taco Low Carb Cups Recipe
Taco night has always been a favorite in our house. These Keto Low Carb Taco Cups are a favorite that keeps everyone on track with their dietary needs. They are super easy to make, delicious, and easy to adapt with your favorite toppings!
Keto Low-Carb Taco Cups
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. One of my kid’s favorite go-to meals is tacos. One afternoon I was looking for a creative way to use leftover taco meat, when I decided to attempt keto taco cups. I made my homemade keto biscuit recipe in muffin tins to form the taco cups. Next, I topped them with taco meat, and shredded cheese then popped them in the oven.
They turned out so good! Perfect for a quick dinner or low-carb appetizer, you’ll love the easy delicous recipe.
Ingredients Needed to Make Low-Carb Taco Cups
These easy Keto Low Carb Taco Cups are easy to make and come together quickly with just a few ingredients that you probably have on hand. Here’s what you’ll need:
- Butter – Coconut flour is extremely absorbant. Without lots of added butter, cream cheese, eggs, and cheese they would be extremely dry.
- Coconut Flour – the low carb flour used in this recipe to make the taco cups.
- Cream Cheese – adds fat to the taco cups and moisture so that they aren’t dry.
- Eggs – are used as the binder for holding the taco cups together.
- Salt & Baking Powder – work together so that the taco cups rise.
- Cheddar Cheese – I prefer to buy my cheeses in a block and shred myself to avoid any added fillers that may add to the carb count. Of course, you can substitute for your favorite kind of cheese or mix it with mozzarella, pepper jack, or another variety your family enjoys.
- Best Keto Taco Meat – I already have a favorite recipe for keto taco meat. To make it, you’ll need ground beef, peppers, onions, garlic, Rotel, beef broth, and taco seasoning. I also have a recipe for keto taco seasoning.
Step-by-Step Instructions for Making Low-Carb Taco Cups
Make sure to scroll to the very bottom of the post for the full printable recipe card.
Step 1: Preheat your oven to 400 degrees and grease the sides and bottom of the muffin tin.
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Step 2: Combine the melted butter, eggs, salt, and cream cheese in a bowl and then whisk it together.
Step 3: Add coconut flour, baking powder, and spices to the mixture and stir it up until it is well combined. Stir in cheeses. Then, divide the batter for the cheese cups evenly between the muffin tins. The batter will be thick from all the fiber in the coconut flour. This is normal.
Step 4: Spray your fingers with cooking spray and then pat the batter in the muffin tin to form little cups. Bake for eight minutes, then remove them from the oven.
Step 5: If the dough has risen, which it usually does, use the back of a spoon to push it back down into the tin. Then, fill the cups with your taco meat and sprinkle one tablespoon of cheese. I used cheddar, but you can use your favorite variety.
Step 6: Put the muffin tray back in the oven and bake it again for about five minutes or until the cheese has melted.
Enjoy! If you are making this recipe for an appetizer, transfer cheese cups to a serving platter for a delicious low-carb finger food.
Tips for Making This Keto Taco Recipe
Tip 1: To make this meal even easier, keep ground beef already browned in the freezer. I buy at least 5lbs at a time and brown in bulk. It’s great for recipes like this. Just cook it with salt, pepper, an chopped onion. Once it is browned divide the ground beef into 2-3 cup portions to freeze. Then, when you are ready to make a recipe, thaw a little at a time and throw it together. This saves tons of time in the cooking process.
Tip 2: Skip all the additives and make keto-friendly homemade taco seasoning. It uses all the yummy seasonings such as chili powder, cumin, paprika, and garlic powder to name a few.
Tip 3: Turn the flavor up a notch and you this delicious recipe for the Very Best Taco Meat. If you have extra taco meat after making these taco cups check out some of my favorite low-carb leftover taco meat recipes for quick and easy meals.
Tip 4: If you’d like to substitute almond flour, instead, it is not a 1:1 substitution. You’ll need 4x as much almond flour as coconut flour.
Favorite Keto Taco Cup Toppings
You can easily top with any of your favorite toppings and seasonings. Here are a few ideas:
- Full-fat sour cream
- Fresh cilantro
- Chopped tomato
- Diced Avocado
- Salsa
- chopped onions
- olives
- jalapenos
More Mexican Keto Recipes
If you loved our Keto Taco Cups Recipe as much as my family, then I know you will enjoy the rest of our favorite recipes. Check out our Low Carb Keto Recipe Index for all of our keto recipes.
Keto Cheesy Mexican Skillet Chicken
Low Carb Taco Cups {Keto Friendly}
Ingredients
- 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
- The Best Keto Taco Meat (or your favorite keto taco meat)
Instructions
- Preheat the oven to 400 degrees Fahrenheit 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 cheese.
- Spoon into muffin tins.
- Then, spray your fingers with cooking spray. Pat the batter around the sides of the muffin tins to form a cup.
- Bake for 8 minutes, then remove from oven. If the dough rises, push it back down with the back of a spoon.
- Spoon the taco meat into taco cups.
- Sprinkle about a tablespoon of cheese on top of the taco meat.
- Put back in the oven and continue baking for 5 minutes or until the cheese is melted and the taco cups are baked.
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Video
Notes
Favorite Keto Taco Cup Toppings
You can easily top with any of your favorite toppings and seasonings. Here are a few ideas:- Full fat sour cream
- Fresh cilantro
- Chopped tomato
- Diced Avocado
- Salsa
- chopped onions
- olives
- jalapenos
Nutrition
I love this recipe. I use mozzarella cheese, my husband and I prefer it. Instead of regular taco meat I cook my chopped meat with buffalo sauce put cheese on it and then when I eat them I put on blue cheese dressing. I also have cooked this plain, took out the garlic powder and then put a mix of peanut butter and chocolate, melted and stirred together spread on top. made for a good dessert. The coconut flours sweetness was ideal. Next time I’m going to try to add a little Stevia to the batter for the dessert batch.
Perfect! Sounds like you made great tweaks and it worked great for you.
I love this idea and there are so many fun topping ideas! Thanks!
Is it possible to make the cups ahead of time? Not just the meat, but the actual cup? Do you think it would keep overnight or get soggy?
I am not sure. It’s worth a try!
So delicious 😋
So glad you enjoyed it.
Instructions say stir in cheeses…plural?????
That typo has been corrected. You can use different kinds of cheeses if you’d like.
These look amazing! Thank you for all your hard work! QUESTION: Can these be fully made (crusts baked, filled, final baking) and cooled — then, FROZEN? It would be fun to have these in the freezer, and pop them in the oven for an impromptu party! Tips? Suggestions? Thank you with all my heart!
Thank you so very much for your kind words and encouragement. I haven’t tried freezing them. I’m a little bit of a leftover snob. If I were going to freeze them, I’d prob keep the cups and sauce filling separate. Otherwise, I think the cups might be a little soggy.
Delicious! My “cup” batter slid down the sides and became little muffins (and I lost the cup sides) but they still tasted wonderful. Thank you for sharing this yummy idea!
Once the taco cups bake, they do puff up. I use the back of a spoon to push the center back down before adding the taco meat.
So delish!
Glad you loved it!!