Keto Taco Pie
Published March 8, 2020 • Updated March 13, 2026
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All of your favorite taco fixings loaded into a gluten-free fathead pie crust. My kids request this one constantly.
Most keto taco pie recipes use an egg-and-cream custard as the base. I tried that approach years ago and the result was closer to a quiche than anything my kids would call taco night. So I built this one on a fathead dough crust that actually holds up under all that juicy taco filling. It slices clean, it stays crisp on the bottom, and it tastes like real pie crust. One of my readers brought it to a dinner party and her guests asked which deli she ordered it from. They had no idea it was keto.
The secret is the pre-bake. I blind bake the crust at 400 degrees for 10-12 minutes before adding anything. Skip that step and the center turns to mush under the beef. I learned this through trial and error, and so did about half my comment section. The xanthan gum matters too. Without it, the crust absorbs the juices and falls apart when you try to cut slices. With it, every piece holds together from plate to last bite.
For the filling, I brown a pound of ground beef with taco seasoning and let the spices bloom right in the pan. Layer shredded cheese on the bottom of the pre-baked crust (this creates a moisture barrier), pile on the seasoned beef, spread sour cream across the top, then finish with more cheese. Back in the oven at 375 for 6-8 minutes until everything is melted and bubbly. Then load it up with toppings. I go heavy on shredded lettuce, diced tomatoes, and a big scoop of guacamole, but my kids just want extra cheese and sour cream.
This is the recipe my family requests on Friday nights. Not because it fits our macros (they don’t care about that), but because to them it’s just taco night with a crust they actually like. At 5g net carbs per slice, it fits a keto meal plan without any compromises on flavor. I cut it into 8 slices, and each one is a full meal, especially with a side salad or some roasted vegetables.
If you love this low carb approach to Mexican food, try my keto taco casserole for a crustless version, or my keto steak fajita pie if you want to swap the beef for steak. For a lighter build, cheese taco shells give you that same taco flavor without the pie format, and keto tostadas are great when I want something I can eat with my hands.
Keto Pie Crust Ingredients
3 1/2 cups shredded mozzarella cheese -
1 1/2 cups almond flour
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1 egg
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1 teaspoon baking powder
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1 teaspoon xanthan gum
Taco Filling Ingredients
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1 pound ground beef
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2 tablespoons taco seasoning
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1/3 cup sliced black olives, optional
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1 cup sour cream
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1 cup shredded Mexican blend cheese
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2 cups shredded lettuce
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1 tomato, diced
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cilantro, guacamole, jalapenos, optional additional toppings
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat the oven to 400 degrees Fahrenheit.
Make the pie crust
Begin by making the pie crust. In a microwave safe bowl, melt the mozzarella cheese using the microwave for 2 minutes or until melted. Or melt the cheese in a non-stick skillet over the stove top, until melted. Add almond flour, egg, baking powder, xanthan gum and melted cheese to a food processor. Pulse until combined and a dough ball forms. If you don’t have a food processor, see suggestions below.
Press into pie pan
Form dough into a ball and place between two pieces of parchment paper. Roll out dough into a flat circle until the diameter is 2 inches larger than your pie plate. Remove the top layer of parchment paper. Place pie pan upside down on top the center of the pie crust. Slide your hand under the pie crust and hold on to the bottom of the pie dish. Then flip upside down so the pie crust lands on top of the pie plate. Remove the parchment paper.
Bake
Press the pie dough into the pie pan. Get rid of excess dough if needed. Using a fork, poke holes in the bottom of the crust to allow for air to escape and to prevent the crust from bubbling up when baking. Bake in a 400 degree Fahrenheit oven for 10 minutes.
Brown ground beef
While the crust is baking, move onto the taco filling. Add ground beef to a large skillet and cook until browned over medium-high heat. Add taco seasoning when the meat has almost finished cooking to allow for the spices to bloom. Remove from heat and stir in olives if using.
Assemble & bake
Once the pie crust is done cooking, remove from the oven. Decrease the oven temperature to 375 degrees Fahrenheit. Sprinkle 1/3 cup shredded cheese on the bottom of the pie crust. Then scoop all the ground beef mixture into the pie crust. Spread sour cream all over the ground beef layer. Top with remaining shredded cheese. Bake at 375 degrees Fahrenheit for 6-8 minutes or until the cheese is melted and bubbly.
Add toppings
When the taco pie has finished cooking, remove from the oven and let cool for a couple of minutes. Top with shredded lettuce, tomato, cilantro, guacamole, jalapeños or additional cheese.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I freeze keto taco pie?
I've frozen individual slices wrapped in parchment and stored in a freezer bag for up to 2 months. The crust holds its texture surprisingly well after thawing. I reheat slices in the oven at 350 degrees for about 12 minutes (microwaving makes the crust go soft). Add fresh toppings like lettuce and guacamole after reheating, not before.
Can I use ground turkey instead of ground beef?
I've made this with ground turkey and it works, but the filling is leaner so it can dry out faster. What I do is add a tablespoon of olive oil to the pan when browning the turkey, and I stir in a couple tablespoons of salsa at the end to keep it moist. The flavor is milder, so I bump up the taco seasoning by about half a tablespoon.
Do I have to pre-bake the crust?
Yes, and I cannot stress this enough. I pre-bake at 400 degrees for 10-12 minutes before adding any filling. Without that step, the wet taco meat turns the center into mush. I've had readers skip it and come back saying their second batch (with the pre-bake) was a completely different recipe. Set a timer and walk away.
Why do I need xanthan gum in the fathead crust?
I never skip the xanthan gum. It's what binds the dough so the slices hold together when you cut them. Without it, the crust absorbs the juices from the filling and falls apart. I tested this side by side early on, and the version without xanthan gum crumbled the second I tried to lift a slice. It's a small addition that makes the whole thing work.
Can I use homemade keto taco seasoning?
I actually prefer homemade because most store-bought taco seasoning packets have hidden starches and sugars as fillers. My go-to mix is chili powder, cumin, garlic powder, onion powder, smoked paprika, and a pinch of cayenne. About 2 tablespoons of that blend for 1 pound of beef. You control the heat and skip the carb fillers.
How do I double this recipe for a crowd?
I've done this for game day and it feeds about 16 people. Make two full pies rather than trying to scale into one giant dish (the crust won't bake evenly if it's too thick). I prep both crusts and pre-bake them side by side, then brown the beef in one large batch. Assembly goes fast once the crusts are ready. Set up toppings in bowls and let everyone build their own slice.
What are the best toppings for this?
My go-to lineup is shredded lettuce, diced tomatoes, guacamole, and a drizzle of sour cream. But I've also done pickled jalapenos, diced red onion, and fresh cilantro when I want more bite. My kids skip everything except extra shredded cheese. The key is adding cold toppings after it comes out of the oven so they stay crisp against the hot filling.
Can I make this without the crust for a nut-free version?
I've done a crustless version by layering the seasoned beef, sour cream, and cheese directly in a greased pie dish and baking at 375 for about 15 minutes. It's more like a low carb taco casserole at that point, but it works if you can't do almond flour. You could also try my zucchini taco boats for a completely different nut-free take on taco night.
Taco Pie is my go-to when I’m craving Mexican food but I’m tired of 
The flaky crust used in this recipe is made using my recipe for fathead dough. If this is your first time making it, I have a detailed recipe on 
Taco Pie is basically a taco salad in a flaky pie crust. Add all your favorite taco fixings and mix up the recipe a bit. If you don’t have ground beef, use ground chicken or turkey. Shredded chicken works great too.
If you have leftover steak or roast, slice it up and add some sautéed peppers and onions to make 
My biggest tip: always have a batch of premade 
Cook your ground beef ahead of time. Sunday is my meal prep day. Make the ground beef mixture then and store it in an airtight container in the refrigerator until ready to use. No need to reheat it – the beef heats up in the oven while the pie bakes.
Assemble your taco pie the night before or the morning you plan to serve it. Follow the instructions above for assembly. Instead of baking twice, wrap it in plastic wrap and refrigerate.
This recipe is ideal for nights when you have leftover beef – steak, roast or ground beef. Leftover protein is a huge time saver.
Melting mozzarella to make a pie crust sounded like something I was going to completely botch. I almost just made tacos the normal way. But I followed the steps, the dough came together in the microwave faster than I expected, and I pressed it into the pan without it falling apart. The crust actually held up under the beef layer and the sour cream on top, which I was not confident about going in. It tasted like taco night, just in a different shape, which is a strange thing to type but it's the most accurate description I have. Beginner cook here, no modifications, no prior experience with fathead dough. It worked.
I've been nervous about fathead dough for months, watching it show up everywhere. This was my first time actually making it. The mozzarella melted in the microwave, the dough came together in maybe five minutes, and I had this moment of wait, that actually worked. Pressed it into the pan, baked it while the beef browned, and by the time I pulled the finished pie out the house smelled incredible. The crust held together when I sliced it, which I did not expect from a keto pie on my first attempt. I almost skipped the xanthan gum because I had no idea what it did, but kept it in because the recipe said to, and I think that's what kept the slices clean. Already planning to try this again with pickled jalapenos added to the beef.
Poked holes in the crust before pre-baking and zero soggy bottom issues, which was my whole problem last time. Also switched to cotija instead of the Mexican blend and the saltiness cuts through the sour cream better.
Cotija is such a better call for this. The Mexican blend just disappears under the sour cream. And the holes trick - adding that to my notes.
My husband can't have almonds so I need to swap out the almond flour. Would coconut flour work? Or does it mess up the fathead dough too much? Never made it before, so I have no clue how forgiving it is.
Coconut flour works, use about 1/2 cup instead of 1 1/2, it soaks up way more liquid. Dough comes out denser but holds. Or skip the crust entirely, layer everything in a greased pie dish and bake at 375 for 15 minutes. More of a casserole than a pie at that point but the filling is the same.
Third time making this and I finally tried putting a thin layer of cream cheese down before the sour cream, and the whole thing holds together so much better when you slice it. Like it actually comes out in a wedge instead of falling apart on the plate. I don't totally understand why it works but now I can't skip that step. My crust still comes out uneven on one side (beginner problems) but at this point I just call it rustic and move on.
It firms up in the oven and ends up sealing the filling against the crust. Makes sense the slices hold. And 'rustic' just means artisan with a crust problem.
Three batches in, one change worth making: spread the sour cream over the beef before the cheese goes on. It bakes into the filling and the pie holds together way better when you slice it.
That layer actually sets up in the oven and basically glues the filling together. Trying it that way next time.
Press the fathead dough to 1/4 inch or thinner and pre-bake the full 12 minutes before adding anything. Seriously, this part matters. My first round I went too thick and the center never crisped up even after the second bake -- thin crust holds under the sour cream layer instead of going soft when you slice it. I've also been using Siete taco seasoning packets instead of generic. The beef just tastes more like actual taco filling. Brighter, cleaner somehow. Worth it if you're making this on rotation. Trying cast iron next time to see if I can get the edge even crispier.
Siete is so much better than the generic packets. I noticed the same thing (cleaner, less dusty somehow). Cast iron edge, please report back.
Brought this to a dinner I hosted last weekend and the fathead crust caused a fifteen-minute conversation among guests who had no idea they were eating keto. One person picked up their whole slice, looked at the underside, and asked which deli I ordered it from. I would give it five stars but I overbaked mine by about four minutes and lost some of that chewy interior texture (400 degrees is right, I just got distracted). Going back to the recipe exactly next time.
Which deli you ordered it from. That might be the best thing anyone's said about this recipe. Four minutes is enough to cross the line with fathead, it moves from chewy to rubbery pretty fast. You've got it dialed for next time.
I've been making fathead dough long enough to know it goes soft under wet fillings, so I blind baked the crust 12 minutes before adding the beef. Bottom stayed crisp through dinner, which is usually where this crust loses me. Also swapped half the Mexican blend for pepper jack and stirred a diced chipotle in adobo into the beef while it browned. That smoky heat made the whole thing. Way more interesting than my usual taco nights. Don't skip the xanthan gum. It's the only reason the slices hold together when you cut them. Making this again Friday, double batch.
Chipotle in adobo while it browns, yes. That smokiness is completely different from just taco seasoning. Never done half pepper jack but trying it.
If you pre-bake the crust the full 10 minutes before adding anything, the bottom crisps up and actually stays that way even with all that juicy taco filling on top. Learned this after I got impatient on batch two and the middle turned to mush. Now I set a timer and walk away.
Batch two is where everyone figures that out. Pre-bake is not optional with this crust.
Wasn't sure the fathead crust could hold up under taco filling without going soggy. It did. Better than any flour version I've tried. Adding it to the dinner rotation.
Yep. I never skip the xanthan gum. Flour crust just absorbs the juices and falls apart.
Is the 538 calories per serving? Or the full thing sorry Im new at this.
Yes, per 1/8 of the pie slice. It's meant to be a full meal with a lower calorie side dish - maybe a side of vegetables or salad.
This is a delicious taco pie recipe!
My kids request this one constantly. The fathead crust is what they're really after.