Keto Cheesy Gordita Crunch
Indulge in the ultimate low-carb twist on a fast-food classic with this *Keto Cheesy Gordita Crunch*! This mouthwatering recipe features crispy, oven-baked cheese taco shells nestled inside fluffy egg-white wraps, creating the perfect vehicle for a flavorful mix of seasoned ground beef, fresh lettuce, juicy tomato, creamy avocado, and a dollop of tangy sour cream. With gooey cheddar and mozzarella providing a satisfying crunch and sugar-free taco seasoning keeping it keto-friendly, this dish is a guilt-free way to enjoy bold Tex-Mex flavors. Ready in under an hour and perfect for meal prep or weeknight dinners, this keto delight delivers both convenience and irresistible taste. Whether you're craving a quick low-carb comfort food or an impressive keto meal, this cheesy gordita crunch will hit the spot!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Taco seasoning (sugar-free)
- 2 cups Cheddar cheese
- 1 cup Mozzarella cheese
- 1 cup Lettuce
- 0.5 cup Sour cream
- 1 medium Tomato
- 1 medium Avocado
- 2 tablespoons Hot sauce
- 4 large Egg whites
- 2 tablespoons Coconut oil
Instructions
Preheat the oven to 375°F (190°C).
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Stir in the sugar-free taco seasoning and add 1/4 cup of water. Let it simmer for 5 minutes, then remove from heat.
Line a baking sheet with parchment paper. Mix cheddar and mozzarella cheese together and divide into 8 even piles (about 1/4 cup each) on the baking sheet.
Flatten the cheese piles slightly and bake in the oven for 5-7 minutes, or until the edges start to brown.
Remove the cheese shells from the oven and let them cool for 1-2 minutes. While still pliable, shape them into taco shells using a rolling pin or taco holder.
In a nonstick skillet, heat 1 tablespoon of coconut oil over medium heat. Whisk the egg whites until frothy and pour half into the skillet, swirling to cover the bottom evenly.
Cook the egg white until set, about 2-3 minutes. Gently flip and cook for another minute. Repeat with remaining egg whites and coconut oil to make 4 wraps.
In a small bowl, mash the avocado and season with salt to taste. Chop the tomato and set aside with shredded lettuce.
To assemble, take an egg white wrap, place a cheese taco shell inside it, and fill with seasoned beef, lettuce, tomato, a dollop of sour cream, mashed avocado, and hot sauce.
Repeat assembly for remaining servings and enjoy your Keto Cheesy Gordita Crunch!
Nutrition Facts
Calories |
3142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.0 g | 312% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 5545 mg | 241% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 22.2 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1983 mg | 153% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3108 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
