Keto Taco Cupcakes
These Keto Taco Cupcakes are a fun and delicious low-carb twist on the classic taco! With a savory meat filling and a cheesy crust, these mini taco cupcakes are perfect for a snack, appetizer, or even a weeknight dinner. They’re easy to make, full of flavor, and perfect for anyone on a keto or low-carb diet.
Ingredients
For the Taco Cupcake Shell:
1 ½ cups almond flour
1 cup shredded cheddar cheese
2 large eggs
1 teaspoon baking powder
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
For the Taco Meat Filling:
1 lb ground beef (or turkey/chicken)
1 small onion, finely chopped
1 packet taco seasoning (or homemade seasoning: chili powder, cumin, paprika, garlic powder, salt, and pepper)
¼ cup water
½ cup diced tomatoes (optional, for extra flavor)
1 cup shredded cheddar cheese (for topping)
Lettuce, tomatoes, and sour cream, for garnish (optional)
Instructions
Step 1: Prepare the Taco Meat
In a large skillet, heat a little oil over medium heat and cook the ground beef until browned, breaking it apart with a spoon as it cooks.
Once the meat is browned, add the chopped onion and cook until softened, about 3 minutes.
Stir in the taco seasoning and water (and tomatoes if using). Simmer for 5-7 minutes, until the sauce thickens and the flavors combine. Set aside.
Step 2: Prepare the Cupcake Shell
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or line it with paper liners.
In a large bowl, combine the almond flour, cheddar cheese, eggs, baking powder, garlic powder, onion powder, salt, and pepper. Stir until fully mixed. The batter should be thick and dough-like.
Scoop the batter into the muffin tin, filling each cup about 2/3 full. You should be able to make about 12 cupcakes.
Bake the shells for 10-12 minutes, or until they are golden brown and firm to the touch. Remove from the oven and let cool slightly.
Step 3: Assemble the Taco Cupcakes
Once the taco shells have cooled a bit, carefully press the center of each shell down slightly to create space for the taco meat.
Spoon the taco meat mixture into the center of each shell, filling it generously.
Top each taco cupcake with a little more shredded cheddar cheese.
Return the cupcakes to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 4: Serve & Enjoy
Once the cheese is melted, remove the taco cupcakes from the oven. Let them cool for a few minutes before serving. Top each with fresh lettuce, diced tomatoes, and a dollop of sour cream, if desired.
Nutritional Breakdown (Per Serving, Makes 12 Cupcakes)
Calories: ~250 kcal
Fat: ~20g
Protein: ~15g
Total Carbs: ~4g
Fiber: ~2g
Net Carbs: ~2g
Serving Suggestions
Serve these taco cupcakes with a side of guacamole or salsa for extra flavor.
You can top the cupcakes with jalapeños for a spicy kick, or add avocado slices for a creamy texture.
These Keto Taco Cupcakes are the perfect combination of savory, cheesy, and satisfying! A fun way to enjoy taco night while keeping things low-carb and keto-friendly! 🌮🧀