Keto Taco Low Carb Cups Recipe

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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!

Delicious low carb taco cups

 

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 togethickly with just a falso eat it for lunchably have many of these already 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.

Making the low carb batter for keto taco cups

Step 2: Combine the melted butter, eggs, salt, and cream cheese in a bowl and then whisk it together. 

 

Thickened batter for low carb taco cups

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.

Batter in a muffin tin

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. 

Spreading the batter evenly

 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.

Adding meat and cheese to the low carb taco cups

Step 6: Put the muffin tray back in the oven and bake it again for about five minutes or until the cheese has melted.

Ready to eat low carb tacos

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, aand garliic powder to name a few.

Tip 3: Turn the flavor up a notch and you this deliccious recipe for the Very Best Taco Meat.

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.

Toppings for low carb tacos

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 Baked Chicken Fajitas

Keto Mexican Stuffed Peppers

Keto Cheesy Mexican Skillet Chicken

Easy Keto Taco Queso Soup 

Keto taco cups topped with green onions

taco cups plated garnished with sour cream and tomatoes
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4.69 from 72 votes

Low Carb Taco Cups {Keto Friendly}

Taco night has always been a favorite in our house. These Keto Low Carb Taco Cups are a favorite! They are super easy to make, delicious, and of course, easy to customize with your favorite toppings.
Prep Time25 minutes
Cook Time13 minutes
Total Time38 minutes
Course: Main Course
Cuisine: American
Keyword: Taco Cups
Servings: 12
Calories: 131kcal
Author: Kasey Trenum

Ingredients

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.

Video

Notes

The nutritional information provided is for taco cups only since most people prepare taco meat differently.
You can use almond flour instead of coconut flour. The conversion is 1/4 cup coconut flour equals one cup almond 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

Nutrition

Calories: 131kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 44mg | Fiber: 1g | Vitamin A: 370IU | Calcium: 106mg | Iron: 0.4mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

These Keto Low Carb Taco Cups are going to become one of your all time favorite meals! Kids love the delicious flavor of the taco seasonings! This is a perfect low carb meal for your keto meal plan. Grab a few ingredients and whip these up for dinner tonight! #keto #lowcarb

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172 Comments

  1. We made these tonight and had thumbs up from everyone. They came out of the muffin tin easily, and they looked really pretty. These would be great for a potluck. Thank you for this wonderful recipe!

  2. This re ups is great!!!! We topped ours with green Chile’s, sour cream, and salsa!!! My cups did rise but I used a small measuring cup to reform them into cups again and it worked perfectly!!!

  3. these were delicious! i would cut down on the butter next time as they were really greasy. Also when you first take them out it doesnt look like they are done because they are so hot, but i took a shot glass and pressed it into each muffin and created space for the taco meat – once they are out for a little bit they have more of a spongy consistency.
    Thanks for this recipe! Looking forward to trying more of your recipes!

  4. these look amazing…as do a lot of your recipes!!…could you do this on a sheet pan? sort of a pizza type?…also I have almond flour….need to get some coconut!

    1. You could use almond flour but you would need 4x as much. Coconut flour requires very little because it is so absorbent.

    2. I used almond flour and had to add almost a cup more to be able to form a cup. Then I cooked them and the raised so I used a small ladle to push it down and cooked them a little longer. They came out a little thicker than I wanted. Like chalupa / cornbread texture not a taco shell crisp. But they left overs are nice to pop into microwave for lunch. They were good with the toppings. Thanks for sharing

    1. It does not because people may make their taco meat differently, which changes the carb count.

  5. I just made these taco cups, very nice taste. I didn’t fill all the cups with meat….how long will they lasts in fridge and could they be frozen…thank you so much

  6. Hi Kasey,

    Recipe looks great, but I was wondering if it’s possible to make it dairy free? My son is allergic to dairy (and almond).

    Regards, Jerrold

    1. I’ve only tested it as is since we do not have any dairy allergies in our family. We do have nut allergies so we understand making tweaks to recipes so all can enjoy! Hope you can figure a way to make it work!

  7. Could these be made using corn tortillas? Thinking a nice change of pace for a large crowd at church. THANKS for your insight.

    1. I’ve only made them as is, but it sounds like it would be a way to change up the recipe. It would change the carb count as corn tortillas are high in carbs.

  8. Hi! These look delicious and like something the whole family will enjoy!! One question…I don’t see taco meat listed in the ingredients. How much is needed and is it included in the nutrition facts?

    1. It is not included in the nutritional info because each person makes taco meat differently. I follow the directions personally for the Very Best Taco Meat that is linked in the post.

  9. My muffin pans aren’t non-stick/teflon. They’re old…like me ? Can I make these with parchment paper cupcake papers???

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