Low Carb Beef Taquitos
Indulge in the irresistible flavors of these Low Carb Beef Taquitos, a wholesome and keto-friendly twist on a classic Mexican favorite. Packed with seasoned ground beef, aromatic garlic and onion, and melty cheddar cheese, these taquitos are wrapped in almond flour tortillas for a low-carb alternative that's just as satisfying. A brush of olive oil ensures a perfectly crispy exterior, while a sprinkle of fresh cilantro adds a vibrant finish. With only 15 minutes of prep time and a quick bake in the oven, this recipe is perfect for busy weeknights or snack-time cravings. Serve these golden brown taquitos with your favorite dipping sauce or alongside a fresh salad for a complete and guilt-free meal.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 1 unit Large white onion, chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Shredded cheddar cheese
- 8 tortillas Almond flour tortillas
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chopped onion to the skillet and cook for 3-4 minutes until translucent.
Add minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no pink remains, about 5-7 minutes.
Stir in chili powder, ground cumin, paprika, salt, and black pepper. Mix well to combine spices with the beef.
Remove the skillet from heat and stir in the shredded cheddar cheese until well combined.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lay the almond flour tortillas flat and distribute the beef mixture evenly among them, placing the filling in a line down the center of each tortilla.
Roll each tortilla tightly around the filling to form a taquito.
Place the taquitos seam-side down on the prepared baking sheet.
Brush the remaining tablespoon of olive oil over the tops of the taquitos to help them crisp up in the oven.
Bake in the preheated oven for 12-15 minutes, or until the taquitos are golden brown and crispy.
Remove from the oven and let cool slightly before serving.
Garnish with chopped cilantro before serving, if desired.
Nutrition Facts
Calories |
3473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.7 g | 305% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 5004 mg | 218% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 127.3 g | 455% | |
| Total Sugars | 15.1 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1322 mg | 102% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1575 mg | 34% | |
*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.
