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 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.
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, 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.
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.
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
Actually new to cooking and trying to cook as well as I can using keto recipes since it’s just me in the house that wants, or needs, to get on this lifestyle. My question is how much taco meat would you need to cook to fill the 14 taco cups in this recipe. Sorry if this a basic question but i guess it really highlights my skills in the kitchen.
Thanks
Ray
Approx 1 lb.
What is a serving size for these??
The nutritional info is provided per taco cup so that each person can determine their own serving size based on their hunger levels and health goals.
Can I prep ahead on am donthey are ready to be stuffed when I get home?
I am not sure I haven’t tried making them that way.
Does the macros include the taco meat and cheese used for topping?
No, as people tend to use different recipes for taco meat.
I made the cups for my kids to use up some taco meat my hubby made on Sunday. They were so goood! I was hoping for left overs for lunchboxes tomorrow, but the 2 year old and I ate 2, and the 5 and 8 year olds ate 4 each. The older 2 would have eaten more if I had made more. Definitely a keeper!
Some notes on the baking process:
– I bypassed step 7 so baked the cups and meat at the same time for 30 mins in a 12 cup silicone muffin tray.
– At 25 mins I topped with mozzarella and put back in the oven for 5 mins.
– When cooking time was done, I removed from the oven and allowed to cool for about 5 mins.
– To release the pies, I ran a knife around the edge to losen any sticky bits then pressed the bottom of the pan up and used a knife to lift the pies out.
Thanks for such a delicious recipe!
So glad everyone loved them!
Hi is the nutrition for 1 taco or per 100 grams?
1 taco cup
I just made these for supper . Super easy I used all purpose gluten free flour and when they came out of the oven I used a bottom of a glass to make the indent so it can hold the meat.
Glad you enjoyed!!
I think next time I will take out the flour and use cauliflower no baking powder either and cut back in the eggs
Could these be made with shredded chicken?
have only tried as is. Let me know if you give the chicken a try.
Quick and easy and delicious! Thank you for sharing it.
Sure! I’m so glad you loved it!
I LOVE EVERYTHING TACO’S!, DO YOU HAVE OR WILL YOU MAKE A CRISPY TOSTADA SHELL RECIPE WITH CORN EXTRACT/FLAVORING IN IT.
Haven’t thought about that! May have to take that idea to my test kitchen!!
I look forward to trying these! what cheese are you referring to in Step 4?
Yummy!!
Glad you liked it!
Family loved this recipe. Will make again.
I’m so glad!!
These Taco Cups are so delicious. I only filled how many we would eat for dinner, then cooled the remainder in the fridge before slipping them into a ziplock bag. I merely warm them in my toaster oven and fill them with whatever we are having, so many delicious possibilities. I filed them tonight with chipotle shrimp and they were amazing. Thank you for this wonderful recipe.
You’re so welcome, Diane. Wonderful idea to fill just the ones you are eating in one setting.