Keto Tostadas


A crunchy keto shell topped with Mexican favorites

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Pile these keto tostada shells with your favorite toppings like crumbled ground beef, lettuce, tomatoes, and cheddar cheese. Get your Mexican food fix with these tasty, crunchy, gluten-free low carb tostadas!

Instead of tacos, try making keto tostadas with homemade seasoned ground beef. These crunchy keto shells actually looks and tastes like a tostada shell, but are so much better than traditional tostadas with less carbs. They’re the perfect meal for everyone in your family and something that is easy to put together, especially if you make the crunchy tostada shells ahead of time.

two crispy shells in front of tostadas and salsa

Many keto tostada recipes use cheese or a wheat-based low-carb tortilla. This keto tostada recipe is made without cheese and is the perfect substitute for other options.

Use your choice of toppings to make this your new favorite weeknight meal!

How to make low carb tostadas

These traditional Mexican tostadas are easy to make with these simple steps.

  1. Cook seasoned beef. Add ground beef and taco seasoning to a skillet and cook until browned.
  2. Make tostada shell dough. In a small bowl, whisk together almond flour, protein powder, xanthan gum, salt and water.
  3. Press into keto tortillas. Roll dough into a ball and press or roll into circle tortilla shape.
  4. Make crispy shells. Fry tortillas in a skillet filled with avocado oil until hardened.
  5. Top the tostada shells with seasoned beef and your toppings.

two beef tostadas on a board with cheese and pico and sour cream

Key ingredients & variations

These simple ingredients are a low carb alternative to traditional taco shell ingredients. They have a slightly different flavor than you may be used to, but they combine to make delicious tostadas!

  • Avocado oil – Use any neutral oil like olive oil or canola oil.
  • Ground beef – You can swap out the beef for ground turkey, ground pork, ground chicken, or rotisserie chicken.
  • Taco seasoningMake your own taco seasoning using cumin, chili powder, salt, and pepper.
  • Almond flour – Almond flour is a great option for this recipe.
  • Protein powder – Use unflavored, low-carb protein powder. This is the secret ingredient to making crispy taco shells!
  • Xanthan gum – This helps the dough stick together.
  • Hot water – This brings all the dry ingredients together to form a dough to work with.
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Low Carb Tostadas Ingredients

Keto Tostadas Directions

  • Keto Tostadas
  • two crispy shells stack on each other

    Crispy tostada taco shells (without cheese)

    Some recipes for keto tacos and tostadas use cheese shells where cheddar cheese is melted on parchment paper and dried into a taco shell shape or tostada shell shape.

    There’s no need to make these low carb tostadas with cheese to get them crispy.

    The trick is the use of protein powder. It makes the shells crunchy and can’t be substituted. Combining this key ingredient with a keto flour (like almond flour) will yield a crispy shell similar to those make from corn tortillas.


    Choose your favorite toppings to go on your open faced taco. Here are some ideas to get you started:

    • Shredded lettuce
    • Shredded cheese (Mexican blend, cheddar cheese, or mozzarella cheese)
    • Diced tomatoes
    • Salsa
    • Avocado
    • Sour cream
    • Hot sauce
    • Guacamole
    crispy tostadas with cilantro, tomatoes and limes

    Storage information

    Refrigerate: Save the tostadas and the toppings in separate containers if you have leftovers. You can keep them in the fridge for up to five days.

    Reheat: You can lightly fry the shells to get them crispy again or use an air fryer to heat them up. You can use a microwave as a last resort, but the shells will be floppy.

    Freeze: Freeze the cooked shells in a plastic container, so they don’t break in the freezer. You can keep them in there for up to three months. You can freeze the dough too!! Freeze as tortillas and place at room temperature for 20-30 minutes before frying.

    Meal prep instructions

    You can make this keto Mexican recipe ahead of time and save it to make dinner even more quickly.

    Make the dough and flatten them into circles, then put them in an airtight container with a piece of parchment paper between each one.

    Place the container in the refrigerator or freezer until you’re ready to use them.

    You can also cook the ground meat and prep the toppings in advance.

    When you’re ready to make dinner, pull out the prepared tostada dough, meat, and toppings. Fry the shells, heat up the meat, and assemble this easy dinner recipe.

    Keto Tostadas: FAQS

    Why are my keto tostada shells not crispy?

    If your taco shells aren't crispy after frying them, it's most likely they weren't cooked long enough. They need time to cook all the way through in order for them to get crispy.

    Can I eat tostadas on keto?

    You can eat tostadas on a keto diet as long as you use keto shells. This is a delicious recipe for low carb tortillas that are perfect for piling with ground beef, lettuce, cheese, and tomatoes.

    Are keto tostadas baked or fried?

    There are different ways to make this recipe, but we find it best to fry them. The flavor is better, and they are crispier this way.

    Nutritional information & Macros

    Nutrition Information

    Keto Tostadas

    Servings: 8

    Amount Per Serving
    Calories 268
    Fat 20.8g
    Protein 15.6g
    Total Carbs 5.9g
    Net Carbs 2.4g

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    1. Can I add corn tostada flavoring to this recipe? And how many drops should I use? Thank you love your recipes||

      1. Yes, you can! I’ve done it before with the oooflavoring drops. I usually do 1-2 dropperfuls and taste the dough

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