Let me be honest and tell you that I attempted to make keto taco bowls before and it did not turn out well. I think it was partly because I used cheap cheese which made it impossible to remove from the parchment paper. This time I had the help from a friend and make sure I didn’t use cheap cheese. And this time the keto taco bowls turned out good.

 

Keto Taco Bowls with Avocado Salsa
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Dinner
Cuisine: Mexican
Servings: 3
Ingredients
  • 2 cups Colby Jack cheese, finely shredded, divided
  • 1 lb ground beef (80% lean)
  • 1/4 cup water
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • Sea salt and black pepper, to taste
Avocado Salsa
  • 1 medium avocado, diced
  • 1 small tomato, seeded and diced
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh cilantro, chopped
  • Sea salt and black pepper, to taste
Optional
  • 1/2 cup sour cream
Instructions
  1. Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.

  2. Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes. 

  3. Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.

    Note: If using ramekins, the taco cups can remain in the container for extra support when serving.  

  4. In the meantime, add the ground beef to a large skillet over medium heat and cook until the preheated is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.

  5. Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.

  6. While the beef is cooking, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine. 

  7. To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!

Recipe Notes

Nutritional Information: *

Carbs/Serving:

Total Carbs: 7.85g
Fiber:  3.3g

Net Carbs:  4.55g

Calorie Breakdown:

Protein: 30%

Fat: 64%
Carbohydrates: 6%

*Source: HappyForks.com recipe analyzer.

 

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