keto mexican food

Finally--it's the tortilla you've been waiting for!  These low-carb tortillas are simple to make and require only three ingredients, yet they make delicious wraps for sandwiches and burritos! They are suitable for low-carb, ketogenic, diabetic, and LC/HF diets.

Low-Carb Tortillas

mozzarella cheese ((8 ounces))

almond flour

salt

Preheat oven to 375º F.  Cut 5 pieces of parchment about 14 inches long.  Have a rolling pin and 2 cookie sheets available.

Place mozzarella cheese, almond flour and salt in a food processor. Pulse to chop mozzarella and combine all ingredients well. Mixture should appear mealy.

Transfer mixture to a large, heavy saucepan. Heat over low heat while stirring constantly.&nbsp;

As the cheese melts, the ingredients will start to develop a doughy appearance. When it starts to hold together in a ball, turn it out onto a piece of parchment paper.

While the dough is hot, but not hot enough to burn your hands, kneed the dough to completely mix the ingredients. Divide the dough into 4 equal sections. Place three of the sections back in the warm pan (but not over heat) to keep them warm while you work.

Form one section into a ball and place on a piece of parchment paper.  Pat into a disk shape, then cover with another piece of parchment.  Using the rolling pin, roll into about a 9 inch circle. &nbsp;Place the circle of dough on half of the parchment lined baking sheet. Set aside.

Repeat for the second ball of dough and place it on the other side of the baking pan. Repeat for the other two pieces of dough.

Bake the tortillas for 5-7 minutes&nbsp;or until the outside edges just begin to brown. Watch them carefully as it is easy to burn them. Allow them to cool slightly before gently loosening them with a spatula and removing them from the pan.

Fill tortillas with filling of choice while they are slightly warm for best results. Refrigerate any extras in an airtight container. Warm leftover tortillas gently before using.

This  Low-Carb Crustless Taco Pie makes an easy spicy dinner. It's crustless, so not only is it low-carb, it's also gluten-free and grain-free. This crustless quiche can work in low-carb, ketogenic, diabetic, Atkins, diabetic, and Banting diets.

Low-Carb Crustless Taco Pie

beef (preferably grass-fed)

green onions (thinly sliced)

salsa

Mexican blend cheese (finely shredded, quantity divided)

eggs

heavy cream (preferably grass-fed)

sea salt

Preheat oven to 350º Fahrenheit. Prepare a 9&quot; round deep dish pie dish by greasing with butter or spraying with coconut oil.

Heat a large skillet over medium high heat. If your ground beef is low in fat or if your skillet is not well seasoned, you may want to spray the pan with coconut oil to prevent sticking. When skillet is hot, add ground beef, breaking up into small pieces with a spoon or spatula. Cook, stirring occasionally until browned.&nbsp;

Drain beef and stir in taco seasoning. Set aside while continuing with the next step.

In a medium mixing bowl, whisk together the eggs and heavy cream. Stir in the green onions, salsa, 3/4 cup of the cheese, and the salt.

Stir prepared taco meat into the egg mixture. Pour this mixture into the prepared pie pan. Sprinkle remaining cheese on top.&nbsp;

Bake pie in preheated oven for 35-45 minutes or until the top is brown and the pie is set. Allow to cool for 5 minutes before serving. Serve with your favorite taco toppings such as salsa, sour cream, guacamole, sliced green onions, or whatever else you like!

These super crispy, super stuffed Keto Chimichangas are perfect for a low-carb Mexican dinner! Each one is under 7 net carbs, and it&#x27;s easy to meal prep for a quick weeknight dinner!

Keto Chimichanga

chicken

cream cheese

(4 ounce) can green chilis

cumin

garlic powder

garlic salt

cheddar cheese

low-carb tortillas

Avocado oil

Mix together all filling ingredients, making sure there...

Mix together all filling ingredients, making sure there are no chunks of cream cheese remaining.

Scoop onto tortillas, then folding like a burrito...

Scoop onto tortillas, then folding like a burrito (Fold both sides in, then roll up). Keep seam-side down.

This Low-Carb Mexican Chicken Casserole puts comfort food on the low-carb table. This casserole uses up leftover chicken (or even turkey) and is loaded with spicy cheese goodness. This kid-friendly meal may be the best Mexican Chicken Casserole I&#039;ve tried! This low-carb dinner may be part of a keto, Atkins, diabetic, or gluten-free diet.

Low-Carb Mexican Chicken Casserole

coconut oil

avocado oil

onion ((2-3 ounces) peeled and sliced lengthwise)

green pepper

riced cauliflower (frozen

chili powder

oregano

sea salt (optional)

black pepper (freshly ground)

garlic (crushed)

cheddar cheese (shredded)

heavy whipping cream

pico de gallo (fresh)

sea salt (to taste)

black pepper (freshly ground, to taste)

chicken (chopped)

cilantro (chopped)

Preheat oven to 350º Fahrenheit. Grease an 8" x 8" baking dish or similar size casserole with butter or coconut oil.&nbsp;

Preheat a large skillet over medium high heat. Add the avocado oil. When oil is hot, add the onion and pepper. Cook, stirring occasionally, until almost tender and edges have begun to brown.

Stir in riced cauliflower, chill powder, cumin, dried oregano, sea salt, and black pepper. Cook until the cauliflower is tender and any water released from the cauliflower has evaporated. Stir in garlic and cook for about one minute. Taste and adjust seasoning if desired.

Spread about ⅓rd of the mixture in the prepared baking dish. Evenly distribute about half of the chicken over the cauliflower mixture.

Repeat for the second ⅓rd of the cauliflower mixture and the second half of the chicken. Top with the last third of the cauliflower mixture.

Pour the cream into a  1 1/2 quart heavy saucepan. Add 4 ounces (about 1 cup packed) of the grated cheese (this leaves 2 ounces for later). Put saucepan over medium-low heat. Heat cream and cheese, stirring frequently, until cheese has melted. Stir in the salsa (pico de Gallo) a little at a time. Bring mixture to a simmer and simmer gently, while whisking, until mixture has thickened. 

Taste sauce and add sea salt and black pepper if desired. Pour sauce over the contents of the baking dish. Top with the remaining ounce of cheese.

Bake in the preheated oven for 35-40 minutes, or until cheese has melted and contents are bubbly in the center. Sprinkle chopped cilantro on top to garnish. 

Top 4 keto mexican food recipes from across the web

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Top Tags

Low-Carb Tortillas

Low-Carb Crustless Taco Pie

Keto Chimichanga

Low-Carb Mexican Chicken Casserole

Top 4 keto mexican food recipes from across the web

The most viewed keto mexican food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low-Carb Tortillas

Low-Carb Crustless Taco Pie

Keto Chimichanga

Low-Carb Mexican Chicken Casserole

The most viewed keto mexican food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine