Crustless keto taco pie is a delicious alternative to traditional tacos, offering a gluten-free and low-carb option with only 3 net carbs per serving!
INGREDIENTS
- 1 lb ground beef (80/20)
- 3 tbsp taco seasoning (DIY version or sugar-free store-bought)
- ⅔ cup heavy whipping cream
- 4 large eggs
- ⅓ cup chunky salsa
- 1 ¼ cups shredded cheddar cheese (preferably shredded from a block)
- ½ tsp garlic salt (or salt + garlic powder)
- ¼ tsp ground black pepper
INSTRUCTIONS
- Preheat the oven to 350°F, ensuring the rack is in the center. Grease a 9″ pie pan and set it aside.
- In a skillet, brown the ground beef over medium heat, adding oil if needed to prevent sticking. Once cooked, drain any excess grease.
- Stir in the taco seasoning with the ground beef. Transfer the seasoned beef into the greased pie pan.
- In a small bowl, whisk together the heavy cream and eggs. Then, add the salsa, 1 cup of shredded cheese, garlic salt, and pepper.
- Pour the egg mixture over the taco beef in the pie pan. Sprinkle the remaining ¼ cup of shredded cheese on top.
- Bake the taco pie uncovered for 35–40 minutes, or until the center is set and the top is golden brown.
- Let the pie cool for 5 minutes before serving.
- Garnish with optional toppings such as sour cream, salsa, cilantro, chives, avocado, diced tomatoes, or olives. Enjoy!
NOTES
- To reduce calories, consider using less cheddar cheese or substituting ground turkey or chicken for the beef.
- Freshly grated cheddar cheese from a block is lower in carbs and free from potato starch, unlike pre-shredded cheese.
- You can double the recipe and add 8-10 minutes to the baking time, though this has not been tested.
NUTRITION (PER SERVING)
- Calories: 329 kcal
- Carbohydrates: 4g
- Protein: 23g
- Fat: 24g
- Saturated Fat: 12g
- Polyunsaturated Fat: 10g
- Trans Fat: 1g
- Cholesterol: 180mg
- Sodium: 591mg
- Fiber: 1g
- Sugar: 2g
