Keto Taco Seasoning
Published August 4, 2019 • Updated March 9, 2026
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My homemade keto taco seasoning uses 7 real spices with zero fillers, landing at just 1.6g net carbs per tablespoon compared to 4-5g in store-bought packets like McCormick or Old El Paso. One batch makes about 2 tablespoons (enough for a pound of meat) and it is naturally gluten-free.
Why I stopped buying taco seasoning packets
I flipped over a McCormick taco seasoning packet a few years ago and actually read the ingredients. Maltodextrin, sugar, cornstarch. More than half the packet was filler, not spice. That single tablespoon had 4 to 5 grams of carbs, and most of those carbs came from ingredients that had nothing to do with flavor. I started mixing my own blend that same week and never went back.
This recipe uses only real spices, salt, and pepper. The result is 1.6 grams of net carbs per tablespoon with stronger flavor because every ingredient in the jar is an actual spice. No cornstarch bulking it up, no sugar smoothing over weak ratios. It is also naturally gluten-free, Whole30 compliant, and paleo-friendly since there are no grains, dairy, or sweeteners.
What each spice brings to the blend
Chili powder is the backbone. It provides the warm, earthy heat that makes this blend taste the way it does. Cumin adds smoky depth (I use a slightly higher ratio than most recipes because I think it separates a good blend from a flat one). Paprika rounds out the color and gives mild sweetness without sugar. Garlic powder and onion powder handle the savory base, and oregano ties everything together with a slight herbal note. I tested batches with cayenne, smoked paprika, and ancho chili powder before settling on these ratios.
How much to use
One batch makes about 2 tablespoons, which is enough to season one pound of ground beef, ground chicken, or ground turkey. For a bigger meal prep (4 pounds of meat for the week), I triple or quadruple the recipe and keep it in a mason jar. Having a jar ready to grab saves me a step every single time I cook.
For lighter proteins like fish or shrimp, I start with half and taste as I go. The blend also works as a dry rub on chicken thighs, pork chops, or steak before grilling. I use it in low carb smashed dumpling tacos, on cilantro lime chicken, and as the base in my chicken fajita marinade. It is also great with keto nacho cheese sauce drizzled over seasoned ground beef.
A note on salt
I keep the salt at 1/2 teaspoon per batch because I can always add more at the table. If you are using salted butter or broth in the same dish, cut the salt in half or skip it entirely. A few readers have mentioned the blend tasting too salty, and every time it turned out they were doubling up on salt from other ingredients. Taste as you go.
How to make this homemade spice blend
- Measure the spices. Add chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to a small bowl or jar. No cooking required.
- Mix until combined. Stir or shake until the spices are evenly distributed. The color should be a uniform reddish brown with no visible pockets of a single spice.
- Store or use immediately. Transfer to an airtight jar or container. Use the full batch for one pound of meat, or store for later. The blend keeps its flavor for up to 6 months in a cool, dry spot.
Tips for the best results
- Fresh spices matter. If your chili powder or cumin has been in the cabinet for over a year, the flavor will be muted. Smell the jar before using it. If there is barely any aroma, replace it.
- Adjust heat to your preference. This blend is mild to medium. For more kick, add 1/4 teaspoon cayenne pepper. For a smoky flavor, use smoked paprika instead of regular.
- Batch it ahead. Double or triple the recipe and store in a mason jar. Having a jar ready to grab saves 2 minutes on every taco night for months.
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Ingredients
1 tablespoon chili powder -
1 ½ teaspoons ground cumin
-
1 teaspoon salt
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1 teaspoon ground black pepper
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1/2 teaspoon paprika
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon crushed red pepper
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1/4 teaspoon cayenne pepper
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1/4 teaspoon dried oregano leaves
Step by Step Instructions
Step by Step Instructions
Whisk it
Whisk together until combined.
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
Are store-bought taco packets keto-friendly?
I checked the labels on McCormick and Old El Paso packets, and neither works well for keto. A single tablespoon runs 4 to 5 grams of carbs because the first few ingredients after spices are maltodextrin, cornstarch, and sugar. One full packet on a pound of meat adds 12 to 15 grams of carbs just from the seasoning before you have added anything else to the meal. My homemade version lands at 1.6 grams per tablespoon using only real spices, which comes out to about 6.4 grams total for a full batch across 4 servings. I stopped buying packets in 2018 and the flavor is better anyway.
How much seasoning should I use per pound of meat?
I use the full batch (about 2 tablespoons) for one pound of ground beef or ground chicken. For fish or shrimp, I start with half and taste as I go because lighter proteins get overwhelmed faster. When I make steak strips or chicken thighs, I use the full amount as a dry rub and press it into the surface before cooking. If you find it too strong, start with 1 tablespoon per pound and work up from there.
Is this recipe gluten-free and Whole30 compliant?
Yes. Every ingredient in my blend is a whole spice, salt, or pepper. No grains, no cornstarch, no sugar, no dairy. I have made this for friends doing Whole30 and paleo and it fits both without any modifications. The reason store-bought packets fail those diets is the filler (maltodextrin, modified food starch), which I skip entirely.
What is the difference between chili powder and chile powder?
Chili powder (with an 'i') is a pre-made blend that usually includes cumin, garlic powder, oregano, and sometimes salt on top of ground chiles. Chile powder (with an 'e') is pure ground dried peppers with nothing else added. I use standard chili powder in my base recipe because it already carries some of those background flavors. When I want a more authentic taste, I swap in pure California or New Mexico chile powder and adjust the cumin and garlic separately. Both keep the carbs the same.
Can I freeze homemade taco seasoning?
I have tried freezing it and there is no real advantage. Dried spice blends do not go bad in the freezer, but they do not improve either. Moisture can sneak in during thawing and clump the powder. My approach is to keep a triple or quadruple batch in a mason jar in the cabinet. It holds full flavor for about 6 months, which is longer than any batch has ever lasted in my house. If you live somewhere very humid, an airtight container with a silica packet works better than the freezer.
Why does my taco meat taste bland?
The most common cause I see is skipping the toast step. After sprinkling the seasoning over browned meat, I let it cook for 60 seconds before adding water. This blooms the spices and brings out their full flavor. Second, make sure you are simmering long enough. Five minutes covered is my minimum, but I usually go 7 to 8 minutes. The longer the meat sits in the seasoned liquid, the more flavor it absorbs. Third, check your spice freshness. My chili powder and cumin lose potency after about a year. If the jar smells faint when you open it, the spices are too old.
Can I use this on fish or shrimp?
I use it on fish all the time. Lightly sprinkle both sides of tilapia, cod, or mahi mahi, or toss shrimp in about half the amount you would use for ground beef. Fish has a more delicate flavor and too much seasoning buries it. I pan-sear in a hot skillet with avocado oil for 2 to 3 minutes per side. It is my go-to for fish tacos with shredded cabbage, lime, and a drizzle of sour cream.
Can I use this as a dry rub without adding water?
I do this regularly. Press the full batch into chicken thighs, pork chops, or steak about 30 minutes before grilling. The spices stick better to meat that has been patted dry first. Without the water simmer step, you get a crustier, more concentrated flavor on the surface instead of the saucy coating you get with ground beef. Both methods work. I use the dry rub for grilling and the water method for stovetop taco meat.
My husband has a nightshade sensitivity, so chili powder, paprika, and cayenne are all out. Without those, does it basically just become cumin and salt?
Not quite. Cumin, black pepper, garlic powder, onion powder, and oregano all make it through. Still has structure, just lighter. I'd bump the cumin to 2 teaspoons and double the garlic powder.
First time making my own seasoning and I checked the carbs on my old McCormick packet after - 4g vs your 1.6g, that's not nothing. Can the cayenne be scaled back without ruining it? Making tacos for a 7-year-old with strong opinions about spice.
Skip both the cayenne and the crushed red pepper. The chili powder and cumin carry enough flavor that it still tastes right. Zero heat works fine for that age.
Once I actually compared the net carbs on this to the McCormick packet sitting in my pantry, I threw it out and haven't bought a taco seasoning packet since.
Made a triple batch Sunday to have it ready for the week and finally looked at the back of an Old El Paso packet sitting in my pantry. The carb difference is not subtle. Jar of this is on the counter now, packets are gone.
My husband doesn't notice seasoning changes but stopped mid-bite to ask what I used because 'it smells like a real taco place.' I pulled back slightly on the cayenne the second time and that was the fix for us, but the cumin base is spot on.
The husband stopping mid-bite is the best review. That's the smell. Pulling back on cayenne works if you want even less heat.
Switched after I finally read the label on my Old El Paso packets. This costs nothing, sits at 1.6g net carbs vs their 4-5g, and using actual cumin and oregano makes a difference. One jar and I'm done buying packets.
Once you read that label there's no going back. The cumin in mine is just cumin, not cumin stretched with maltodextrin.
Cut the cayenne in half because my wife runs warm on heat. Still got plenty of kick from the chili powder and cumin combo, and she actually finished her whole taco bowl without reaching for water. Might try bumping the paprika up slightly next time to see if it adds more depth.
Paprika bump is worth it. I'd go up to 3/4 tsp. Smoked paprika gets you more depth than sweet if you want to push it.
Made this for taco Tuesday. The cumin really comes through.
I love that! The cumin is what makes it taste like actual taco seasoning instead of just chili powder and salt. I use this stuff on everything now, not just tacos.
I used smoked paprika instead of regular. Works great on ground turkey and the carbs stay the same.
Smoked paprika is a great call. The smokiness works really well with the cumin.
I make a double batch every month. Use it mostly on chicken fajitas but works on fish tacos too.
Fish tacos with this is underrated. I use about half for tilapia or shrimp compared to ground beef or chicken.