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
Hi, if I don’t want to bake fill & bake again – could I bake them alone until crisp then fill once cooled a bit? If so how long do you think I’d need to bake to get a crisp firm bowl, I’m guessing 15 minutes 🤔 Thai
I’ve only fixed the recipe as is but I don’t see why you couldn’t do that. You’ll just have to watch them while they bake to make sure they crisp up.
What is a serving size?
One taco up is a serving
I did not see any instruction for greasing the muffin tins. They were nearly impossible to get out. None of them came out whole.
The recipe mentioned greasing the muffin tins. You could spray them, use oil or butter.
Hi, for the nutrition information, have the 2 carbs listed per taco cup already taking into account subtracting the 1 gram of fiber for a net carb total? Thank you, looks delicious, I am making today!
You’re welcome, Gina! You would subtract the 1 gram of fiber.
I made these for supper tonight for my husband & me. We liked them. Since only 2 of us I thought I’d try freezing some & reheat in air fryer. Thank you for all your recipes. I have enjoyed all of them. We are just starting keto and would have been lost without finding your blog.
Thanks so much for your kind words. I haven’t tried reheating in the air fryer but it might work!
What do I do differently if using almond flour?
You would need to use 4x more almond flour than coconut flour.
Do you think it would be possible to fry this dough? I am craving Indian Fry Bread and this is something I could substitute, I think? Just to make a taco on – Weird I know lol. Thanks!!
I’ve only fixed the recipe as is so I’m not sure how it would turn out. You could certainly try it.
I want to use Carb Quick instead of coconut flour. Carb quick has the same ratio as real flour, how much would I use? Thank you.
I haven’t tested Carb Quick so I’m not sure how it works in place of coconut flour. You may need to use less eggs and butter but I’m not sure exactly how much. I would suggest you probably not use this recipe as I don’t think it would be good. I’d find a recipe online for regular taco cups and use Carb Quick in its place.
I love the flavors in this recipe! Only drawback is the time it takes for me to make those cute little cups. I’ve made it in a regular pie dish, as a single pie, it it was just as good. If my kids were small I’d opt for the cups, but I passed on the recipe so they can make them for their own kids! Nana’s becoming a bit lazy in the kitchen LOL
Perfect! Glad you love this recipe and that the regular pie dish works well for you.
I made these taco cups tonight for supper. They were delicious. I use Epicures taco seasoning as their sodium level is a lot lower then season packets in stores. They are just the right portions for some watching their portions. I made a side salad, Strawberry spinach with sunflower seeds, grated mozzarella and balsamic vinegar and avocado oil for the dressing. Thanks for the easy and creative recipe. Definitely will make again.❤️
You’re welcome! Glad you enjoyed it. Your side salad sounds so yummy!
Hi Kasey. I have made these before but have trouble with my muffin tins. No matter what I cook in them the food comes out tasting tin-like. I have to use cupcake papers. Do you think these would work ok in papers, or would you have another suggestion? Thank you.
I have been using parchment paper liners and they work wonderfully.
Very tasty! I hadn’t had Tacos in a long time! So good!!
Can you use regular flour?
Regular flour would not work for this recipe as it is not a 1:1 substitution and some of the other ingredients would need to be adjusted as well.
The flavor of this was wonderful! One issue I had was I used a silicone muffin pan. 8 minutes was no where near long enough, and the dough slid down the sides back to the bottom of the muffin pans and just made a base layer, not a cup. Do you think the silicone muffin pan was the issue? I did everything else according to the recipe.
A silicone muffin pan def can make a difference because they distribute heat differently. All ovens bake differently too. Also, if you look in the step by step directions it says if the cups puff up while baking simply push them back down with the back of a spoon.
These were fantastic! Thank you so much! My family and I loved these. The slight taste of coconut periodically was unexpected, but not off putting. These sent me right to a tamale pie vibe. I can’t wait to have these again as well as use the cheesy almost cornbread like base to other recipes 🙂
Fantastic! So glad you loved it.
I altered this recipe a bit – used olive oil instead of butter (cholesterol issues), doubled the coconuf flour, baked 10 minutes, used back of spoon to form up into cups, baked another 10 minutes ’til slightly crispy, put my meat in, topped with cheese, the 2 minutes under the broiler
Yummy! Glad it worked for you and you enjoyed it.