Mac & cheese, lasagna, pot pie — all keto. Warm Up →
Taco Tuesday never stopped in my house, it just got a low-carb makeover. These 40 recipes cover tacos, enchiladas, fajitas, crunchwraps, and all the sauces and sides you need. Cheese shells, zucchini boats, and low-carb tortillas keep the carbs down without killing the flavor.
The shell makes or breaks a keto taco. Cheese shells, zucchini boats, and low-carb tortillas all work. I rotate through all of them depending on the mood.
The shells are homemade from almond flour and xanthan gum, pressed with a tortilla press and fried. They taste surprisingly like real corn tortillas. These are the foundation of every Taco Tuesday at our house.
Shredded rotisserie chicken mixed with cream cheese, spinach, and Mexican cheese, rolled in a low-carb tortilla and fried until golden. I keep the filling pre-made so I can fry a batch in five minutes.
Just shredded cheese, baked on parchment until crispy and molded into a taco shape while still warm. Zero net carbs and they hold together better than you would expect.
Ground chicken with garlic, ginger, and sesame oil pressed flat and fried crispy, then topped like a taco. A Chinese-Mexican mashup that works way better than it sounds.
Hollowed-out zucchini stuffed with taco-seasoned beef and topped with melted cheese. My summer swap when zucchini is everywhere and I want tacos without the tortilla.
Crispy tostada base topped with shredded chicken tossed in sugar-free BBQ sauce, cheddar, red onion, and cilantro. Sweet, tangy, and done in 10 minutes if you have leftover chicken.
Enchiladas and casseroles are my go-to batch cooking recipes. Make a pan on Sunday, eat it all week.
Spicy ground beef with homemade enchilada sauce rolled up in deli chicken slices instead of tortillas. Chipotle chiles in adobo give the sauce real heat. This is the one I make when I want authentic flavor.
Layers of seasoned beef, salsa, olives, low-carb noodles, and enchilada sauce, baked with a thick cheese blanket. Enchilada meets lasagna. Freezer-friendly and my most-requested casserole.
Buffalo chicken rolled in deli meat with a creamy buffalo enchilada sauce and blue cheese. Two cravings in one dish. The buffalo and blue cheese combo hits different when it is baked.
White chicken enchiladas smothered in a creamy verde-style sauce with green chiles. Milder and richer than traditional red enchiladas. I use a rotisserie chicken to keep it fast.
Layers of keto tortillas, scrambled eggs, sausage, peppers, and Rotel, baked with Mexican cheese. I assemble this the night before and bake it in the morning. My weekend brunch staple.
Seasoned ground beef with Rotel tomatoes, onion, and garlic, topped with cheese and baked. I make a lime sour cream sauce for the top. Busy weeknight friendly.
Sheet pan fajitas are the easiest weeknight dinner I make. Season, roast, eat.
I broil the peppers and onions first until they get real char on them, then roast the seasoned chicken separately and combine. One sheet pan, but the extra step of charring the vegetables makes a real difference.
Lime, soy sauce, cumin, and garlic whisked together and poured over chicken. Thirty minutes of marinating is all you need. I double this and freeze half for next time.
Fajita-spiced chicken over Spanish cauliflower rice with sour cream, salsa, and cheese. The cauliflower rice is cooked with tomatoes and mustard, which gives it a smoky depth. One-bowl meal that I meal prep weekly.
Steak fajita filling baked into a fathead dough pie crust with peppers, onion, and cheese. It is hearty, cheesy, and you slice it like a pizza. A different way to use leftover fajita meat.
All the taco fixings loaded into a fathead crust and baked. My kids request this constantly, and it slices clean like a pizza. Top it cold with lettuce, tomato, and sour cream.
These are the fun ones. Crunchwraps, nachos, and party dips that make game day keto-friendly.
Homemade special sauce, grilled beef patties, American cheese, lettuce, and a crunchy tostada shell, all folded into a crispy wrap. Big Mac meets Taco Bell and it works.
Seasoned beef, nacho cheese, a crunchy tostada layer, sour cream, lettuce, and tomato folded and pan-fried. The tostada shells are made from scratch. Taco Bell at home, minus the carb crash.
Loaded nachos built on crispy homemade cheese chips instead of tortilla chips. I make the taco seasoning from scratch and pile everything high. My movie night staple.
Seven layers: guac, sour cream, red onion, olives, taco beef, cheese, and pico. No cooking, just stacking. I bring this to every party and it always disappears first.
A quesadilla wrapped around a burrito filling with spicy ranchero sauce, lupini rice, and beefy cheese. Indulgent and worth every carb. This is for nights when I want something over the top.
The building blocks. Good taco seasoning, nacho cheese, and a keto margarita make everything better.
Chili powder, cumin, paprika, garlic, and oregano. No fillers, no sugar, no mystery ingredients. I make a big jar and it lasts the whole month across tacos, bowls, and casseroles.
Three types of cheese melted with sodium citrate for a smooth, creamy queso that never gets grainy or greasy. Five minutes and I pour it over everything.
Chocolate, cinnamon, cumin, and chili bloomed in oil and finished with tomato sauce and broth. Rich and complex. I pour it over chicken or use it as an enchilada sauce.
Tequila, lime juice, orange extract, and monkfruit sweetener blended with ice. Zero net carbs. Taco Tuesday needs a drink, and this is the one.
Cauliflower rice cooked in chicken broth with butter, lime juice, lime zest, and fresh cilantro. Chipotle-style. This goes next to every Mexican dish I make.
13 more recipes from the collection.
