These easy Keto Taco Cups are made with low-carb fathead dough, seasoned taco meat, and cheddar cheese! Each cup is less than 2 net carbs and loaded with taco flavor!
I’ve got an easy, cheesy recipe for you today. These Keto Taco Cups are perfect for a quick dinner or appetizers for a party!
When I was a kid my mom would make recipes where you pushed biscuit or pizza dough into the bottom of muffin tins and then fill them with all sorts of good stuff. This is a low-carb, gluten free spin on the same idea. These little muffin tin tacos are easy to customize and meal prep for the whole family!
You can make them in standard muffin tins like I did or make little bite-size appetizers by using mini muffin tins. Either way, you will love this simple recipe.
Keto Taco Cups Ingredients
These keto-friendly taco cups have three parts to them: the keto dough base, the keto taco meat filling, and the toppings. Here’s what goes into this recipe:
- Fathead Dough – This post has lots of tips for making fathead dough! It’s a great keto option for any recipe that calls for canned crescent roll dough.
- Shredded mozzarella cheese
- Cream cheese
- Almond flour
- Ground flax meal
- Taco filling
- Seasoned taco meat (I used my homemade taco seasoning to flavor it)
- Shredded cheddar cheese
- Toppings of choice – I like adding chopped tomatoes, avocado, green onions, and fresh cilantro
How to Make Keto Taco Cups
This recipe begins by making a batch of fathead dough. It is the same base recipe I use for these Keto Cinnamon Rolls and Keto Sausage Cream Cheese Rolls. I love how versatile it is!
This dough is formed by combining melted mozzarella and cream cheese with almond flour and ground flaxseed until a soft dough forms. If you are new to keto, don’t worry, I have a video to show you exactly how to do it.
Once the dough is rolled out, I use a mason jar lid to cut out circles to press into the muffin tin to form a crust.
Then, I add seasoned taco meat (here’s a great taco seasoning recipe) and shredded cheddar to each cup. The cups are baked until the crust is golden and the cheese is bubbly.
You can top them with tomatoes, avocado, and green onions if you like!
How Many Net Carbs in Taco Cups?
This recipe makes 12 very full taco cups that come to 1.9 net carbs each.
However, this is a very easy to stretch a bit further if you are cooking for a crowd or if you are doing meal prep. By pressing your dough a little thinner and filling your cups 3/4 full of taco meat instead of to the brim, you can get 16 (or more) from this recipe.
If you make 16 taco cups, they come to 1.4 net carbs each.
What to Serve with Taco Cups
Taco cups are perfect as an entrée with a salad, some avocado bacon dip, and a blueberry lemon cheesecake bar for dessert! For a spicy twist, drizzle this Homemade Enchilada Sauce over the taco cups or add the sauce to the meat mixture.
You could also have a fun appetizer dinner night and fill the table with other delicious dishes like these crispy zucchini fries, easy mozzarella sticks, and these picky-eater-approved ham and cheese rolls.
Can You Meal Prep Taco Cups?
Yes! These Taco Cups have been great for make-ahead meal prepping, but you could also try these Cheesy Keto Taco Bites instead for easier packing. They’re super easy to reheat and can be paired with salsa or guacamole or an assortment of veggies and fruits for a healthy, low-carb, flavor-packed meal!
How to Reheat Taco Cups
If you don’t finish these in one sitting, these are still great as leftovers! It’s best to store these in an airtight container in the fridge. When ready to eat, heat in the microwave in 30-second intervals until warmed through.
More Keto Taco Recipes:
Easy Keto Taco Cups
These easy Keto Taco Cups are made with low carb fat head dough, seasoned taco meat and cheddar cheese! Each cup is less than 2 net carbs and loaded with taco flavor!
Ingredients
- For the crust:
- 2 cups shredded mozzarealla cheese
- 2 ounces cream cheese
- 3/4 cup almond flour
- 2 tablespoons ground flax meal
- For the filling and topping:
- 1 pound cooked seasoned taco meat
- 1/2 cup shredded cheddar cheese
Instructions
Preheat oven to 400
For the Rolls:
In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour and ground flax meal.
Mix the dough well until you have a soft ball
Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 12x9.
Using a biscuit cutter or the top of a mason jar cup 12 circles and press them lightly into a silicone or greased muffin tin.
Spoon the cooked taco meat into each cup and top with shredded cheddar cheese.
*Bake 15-18 minutes (see note below)
Notes
**Silicone muffin pan cooking time is 15-18 minutes
**Metal muffin pans cook faster and the cooking time is 12-15 minutes.
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Nutrition Information:
Serving Size:
1 cupAmount Per Serving: Calories: 173Total Fat: 7.6gCholesterol: 40.1mgSodium: 241.5mgCarbohydrates: 2.8gNet Carbohydrates: 1.9gFiber: 0.9gSugar: .8gProtein: 17.9g
Sara Welch says
This will make taco Tuesday even better! Excited to make these tonight; looks too good to pass up!
Rachel says
Are the total net carbs 1.9 or 2.8 per cup? The instructions say they’re 1.9 but the nutrition facts say 2.8.
Annie says
Rachel, the net carbs are 1.9 net carbs per cup. It has 2.8 total carbs minus 0.9 net carbs fiber = 1.9 net carbs each.
Dorothy Reinhold says
I have never tried the crust recipe before. I can’t wait to make these.
Chrissie Baker says
OMG now I am drooling over here! That looks so good and easy to make. Will totally have to try your recipe. Off to Pin it now ?
Beth says
I’m so intrigued with the dough being made out of cheese! Love that!
Catalina says
Yum! All these ingredients in one cup! Love this idea!
Cathy says
Oh these look SO good! The perfect game day food!!
Spike says
Delicious! We loved em.
I wasn’t sure when following the recipe if the meat was to be put in the cups cooked, or raw, so I cooked it and seasoned with taco seasoning and that seems to have been the right thing to do.
Annie says
Hi Spike, thanks so much I’m so glad you guys loved these! And thanks for letting me know, I will clarify those directions. 🙂
Nikki says
Can coconut flour be used instead of almond flour? I have an almond allergy.
Annie says
Hi Nikki, I’m sorry I haven’t made this with coconut flour so I cannot say for sure.
Ireland says
Can you skip using ground flax seed in this recipe?
Annie says
Yes, just use additional almond flour in its place.
Myn says
Hello , can I make the crust days before and refrigerate/ freeze them?
Annie says
Hi Myn, I’ve only had this recipe as directed.
Sarah says
Hi! Is there a way to make this without a microwave?
Annie says
Hi Sarah, you can melt the cheese over a double boiler on the stove top.
Evalyn says
This was truly easy and delicious!! Thank you for this recipe ❤️ Definitely will have this again!
Deanna Downs says
I love the taco cups
Millie says
Hi, whilst these look soooo good, can I replace the almond flour with something else? Thank you kindly and please advise –
Annie says
Hi Millie, I’m sorry I have only made the recipe as written.
Carolyn says
Is there another type of flour that I can substitute for the almond flour?
My husband has a nut allergy so I can’t use almond flour.
Annie says
Hi Carolyn, I’m sorry I’ve only made this as written.
Pauline says
If you do not use the flax meal how much extra almond flour would you add?
Annie says
It’s a 1-1 sub, so you just need 2 tablespoons additional almond flour.