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
Can I substitute almond flour for the coconut?
Yes, but you will need to use 4x more almond flour.
Do i have to use the cream cheese?
I’ve only made the recipe as is so I’m not sure.
Tastes delicious but are they supposed to be crispy? Mine were more the texture of cornbread. Maybe I didn’t cook them long enough but they were still great!
They are more like a biscuit taste.
Can you freeze the dough
No, I don’t think that would work.
Can you freeze the cups after they been bake
I’m sure they would freeze but I would rewarm in the oven or air fryer.
Well I double check all my ingredients…they look like muffins ☹️
In the process pics it tells you they will puff up, you just use the back of a spoon to push them back down.
Hi! Looking forward to trying this recipe but nervous about the coconut flour. Should I expect a strong coconut flavor?
I think it has a mild coconut taste but I have very sensitive tastebuds. I am okay with the taste because I love coconut.
These are quite tasty and curb my craving for traditional American tacos. The texture with the coconut flour was what I hoped it would be. Next time I’m going to add maybe 1/2 tsp corn extract to mitigate the sweetness of the coconut flour and add another dimension of flavor similar to a corn taco shell. I was surprised the base stuck so much to my pan as they were well oiled with avocado spray – I may use parchment cupcake liners next time for easier release and clean up.
Glad you enjoyed them!
That is an excellent idea with the corn extract! I just can’t get past the taste of coconut flour. Even though I love coconut anything else! Strange
What is corn extract? Is it a flavored extract?
My dough wasnt thick at all. Where did I go wrong
If it wasn’t thick it most likely wasn’t measured properly because coconut flour makes the batter very thick.
These are absolutely delicious!! Like little taco casseroles!
I’m really glad you like them!
Looking forward to trying these. I don’t see the eggs in the ingredients list. How many eggs would i need?? Thanks!
All the ingredients, including the eggs, are listed in the recipe. Hope you enjoy them.
Is one taco cup considered one serving as listed in nutritional stats?
Yes, it is.
I’ve made these a few times for my family! We all love them!! Super easy and super delicious!
I’m so glad your family loves them!
I do not see the meat listed in the ingredients. How much do you use?
In the post I have a link for the taco meat. Here you go. https://kaseytrenum.com/the-very-best-taco-meat/
Are the taco shells portion of this recipe something I could make ahead and store?
I’m sure they would freeze but I would rewarm in the oven or air fryer.
I love the flavor, but the batter comes out SUPER wet. I’ve even added a little extra coconut flour and it still doesn’t stand up at all for molding. Most molding happens after the first 8 minutes. Any other thickening agent besides coconut flour that I’m missing?
The batter should be thick because coconut flour is so absorbent. If you find that the taco cups rise while baking simply push them back down once they are done.