Keto Tacos
Published September 15, 2022 • Updated February 22, 2026
Crispy taqueria-style taco shells
This post may contain affiliate links. See my disclosure policy.
These keto tacos are deliciously crispy and crunchy, just like what you'd find at your favorite taco truck. The homemade shells taste surprisingly like corn tortillas. At just two grams of net carbs per shell, they've become my go-to for taco night.
Taco Tuesday is back! And without much effort, time, or carbs for that matter. With just a few ingredients, you can make a crispy taco shell to fill with your favorite meat and fixings. No more settling for taco salads or store-bought tortillas filled with gluten and processed ingredients.
This is a great time to use my homemade taco seasoning. Add your favorite toppings like ground beef, shredded chicken, lettuce, tomatoes, sour cream, cheddar cheese, or salsa.
The most popular low-carb taco shell hack is just melted cheese. It works, but your taco ends up tasting like… cheese. These shells have a neutral flavor that actually lets the fillings shine.
How to make keto tacos
These taco shells are easy to make and only use four ingredients.
- In a medium bowl, whisk together dry ingredients.
- Pour in hot water and mix until combined.
- Divide the dough into 8 balls.
- Place each ball in between two circles of parchment paper and use a tortilla press or rolling pin to flatten it into a circle.
- Fry the tortilla in avocado oil.
- Fill with your favorite taco fixings. I’m using ground beef, lettuce, tomato, cheese, red onion, and cilantro.
Key ingredients
You can find these ingredients at most grocery stores with a natural foods section. If not, they’re all available online.
- Almond flour: Almond flour is the base here. It has a neutral flavor that works perfectly and is easy to find.
- Protein powder: This is what makes the shell crispy when fried. You can’t substitute it. Use an unflavored low-carb or zero-carb protein powder.
- Xanthan gum: This is the glue that holds the tortilla together. Agar gum may also be used if you have some of that instead.
- Salt: A little salt is necessary for flavoring.
Explore 681+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 1/3 cup almond flour -
2 tablespoons unflavored protein powder
-
1 tablespoon xanthan gum
-
1/2 teaspoon salt
-
6 tablespoons hot water
-
tortilla press
-
avocado oil, for frying
Step by Step Instructions
Step by Step Instructions
Mix dry ingredients
In a medium bowl, whisk together almond flour, protein powder, xanthan gum and salt.
- Almond flour
- Protein powder (low-carb)
- Xanthan gum
- Salt
Add water to form a dough
Pour in hot water and mix with a fork until combined.
- Water (hot)
Press or roll
Place each ball in between two circles of parchment paper and use a tortilla press or rolling pin to flatten into a circle about 6 inches wide. Leave each tortilla in between the parchment paper.
Fry into taco shells
Pour 1/2 inch of avocado oil into a skillet and heat over medium. Add a tortilla, let it cook for about a minute, then use two spatulas to fold it into a taco shape. Fry for another minute until golden brown, flip, and fry the other side. Remove and drain on a paper towel-lined tray.
- Avocado oil
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.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Are tacos keto friendly?
Absolutely. Each shell has just 2g net carbs, so they fit perfectly into a keto diet.
Can you make keto tacos ahead of time?
Yes, up to five days ahead. They're freshest the day you make them, but they hold up well stored on the counter.
Why are my taco shells chewy?
If your taco shells are chewy rather than crispy, they probably didn't cook long enough in the oil.
Tacos were the hardest thing to give up. Made a batch this week and that crunch when you bite through the fried shell is so close to corn tortillas I had to just stop for a second. Didn't think I'd get that back.
That crunch is why I kept tweaking the xanthan gum ratio. Took me a while to nail that snap.
I made these taco shells and they were really good. I substituted lupin flour for 1/3 of the almond flour. They held together really well.
Lupin flour, interesting. I haven't used that one yet. How was the texture compared to straight almond flour?
Can I use pea protein powder for this?
I haven’t tried that so I’m not sure how well it works. If you try it, let me know!
These👏are👏so👏yummy👏and👏satisfying!
I gave away my tortilla press years ago, but found using a frying pan or heavy pot to smush the dough between parchment paper works really well! Also, I added about 2 teaspoons of nutritional yeast to the recipe and it was delicious. 🤤
Nutritional yeast, good call. That adds the corn-tortilla flavor these are going for. Heavy pot with parchment is exactly what I do when I can't find the press.
Thank you for this recipe it made great crispy taco shells and even made some tortilla chips with it going to try loaded nachos with them.
Hello,
This Crunchy Keto Tacos recipe is good but my husband isn't a fan of the almond flour.
I replaced 1/3 of the almond flour with Carrington Farms - Ground Lupin Bean, as you did in your keto tortilla recipe and they turned out great. The almond flour taste was reduced. I added a dropper full of corn flavoring.
The texture of the ground lupin made them more like corn tortilla shells. Crunchy and held up with the carnitas filling.
Never thought of the corn flavoring drop. The lupin getting it to actual corn tortilla texture is what I've been chasing with the xanthan ratio. Trying this next batch.
Can egg white protein powder be subbed for the whey based powder? This looks really good but since I already have the egg white protein powder, I really don't want to have to buy another type just for this recipe. Thanks in advance.
Yes! A YouTube follower did try this recipe using egg white powder instead and it works perfectly!
Thank you Annie, these were really tasty! I used corn extract as others did and it was good! Never would have thought that almond flour with just a few additions could fry up so well!
Hello, I know you mentioned that protein powder is a must, but do you think I could use collagen? I don't have protein powder and don't want to buy it just for 1 recipe. Thanks!
Protein powder is a must. It helps to crisp them up. I haven't tried collagen as a replacement. If you try it, let me know how it works.
I have a shell mold for oven. Think I could spray them with avocado oil and cook on air fry or convection oven?
Yes, you probably could do that!
Wow! I made a batch today creating 4 taco shells and used the rest for tortilla chips. I love the neutral flavor but want to add corn extract next time. They are definitely delicate and I expect them to crumble like a normal taco shell when I have my tacos tonight. I learned that if your oil is too hot, they brown too much and get super puffy (but this made me wonder if I rolled them thick if they would fry up like Navajo fry bread). Once I fried the taco shells, I hung them over the tines on my oven rack to dry with a paper towel below to catch the oil drips, I think next time I might try to drape them over two tines to make them into a flat bottom taco, I might need to roll them into a 7-inch circle to make that work. Thanks for the amazing recipe, I was NOT disappointed like I am in so many keto recipes!
The oven rack trick is genius, I'm actually stealing that. And yeah, thicker dough fried hot does puff like fry bread (I've had a few "happy accidents" that way). The flat bottom taco idea is worth testing. I'd try a 7-inch circle with a little extra thickness and see if it holds.
Thanks Annie. Can't wait to try. Love your channel. Thank you for your love of Keto and sharing with all of us.
Since you said Lupin flour has a corn flavor, could I substitute some Lupin for the almond flour in this recipe?
Yes, you could probably do that. Generally the conversion is 1/2 cup lupin flour to 1 cup of almond flour.
Can I use Pea protein powder instead of Whey? Has anyone tried? If so, how did they turn out?
Haven't tested pea protein in these. Whey binds tighter with the xanthan gum and I think that's what gives the shells their snap. Pea might work but I'd expect a softer texture. Let me know if you try it.
These are absolutely delicious and exactly what I’ve been missing on the keto diet. I was wondering if I can freeze the taco shells flat before frying?
I haven't tried to freeze these, but I have froze my tortillas which is a similar recipe, so I think these would freeze just fine before frying.