Crustless keto taco pie is a fantastic way to enjoy a variation from regular tacos, without the addition of gluten or processed carbs. Just 3 net carbs per serving!
You'll love this low-carb taco pie recipe with ground beef that's chock full of cheese and a savory sauce, topped with your favorite taco additions. Who knew keto could be a WHOLE LOTTA YUM!? 😉
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Low Carb Taco Pie
One recipe I have fond childhood memories of was my mom making a Bisquick taco pie. It always amazed me to be able to turn "pancake mix" into dinner recipes.
While our family no longer eats foods like Bisquick, and we have been working for years to cut out processed ingredients and high carb foods, we still wanted to create a delicious and easy low carb keto taco pie that reminded me of the version we had growing up.
And this keto crustless taco pie is it! It's JUST as delicious as the same one I remember, yet without the crust, carbs, and chemicals that we are trying to avoid.
Even without the crust, our keto taco pie is the perfect weeknight dinner! Top with your favorite taco additions, such as salsa, avocado, and lettuce, or serve with a side salad and enjoy a dinner that is fun, festive, and flavorful.
Why You'll Love This!
- Our low carb taco pie is filled with all of the taco-seasoned beef your traditional tacos are without all the carbs your healthy lifestyle doesn't want.
- Speaking of healthy lifestyles, our crustless keto taco pie recipe works is perfect for low-carb, keto, and gluten-free lifestyles!
- Made with freshly shredded cheddar cheese and heavy whipping cream, our taco pie keto recipe is rich and creamy.
- Start with our basic recipe and add all of your family's favorites by serving avocado, salsa, tomatoes, cilantro, and additional cheese so everyone can create their own unique taco pie.
Tacos are generally a family favorite wherever you go! If you are looking to change up how you serve this traditional Mexican dish be sure to check out our low-carb taco soup, Keto taco casserole, and low-carb taco salad (with beef or chicken).
You are about to create an amazing taco pie keto recipe with taco beef, cheese, heavy whipping cream, and a few additional ingredients that will impress your family so much they won't miss the taco shells one bit!
- ground beef - we use 80/20 beef with a higher fat content, it adds tons of flavor to the taco pie recipe
- taco seasoning (keto taco seasoning recipe) - homemade or store-bought that doesn't contain sugar
- heavy whipping cream - a little cream goes a long way, not only is it near 0 carbs, it makes the low carb taco pie extra creamy and decadent. We don't recommend substituting another liquid or it might not turn out as firm.
- Large eggs
- chunky salsa
- shredded cheddar cheese - freshly shredded
- garlic salt - a mix of garlic powder and salt can be used as a substitute
- ground black pepper
- optional garnishes - sour cream, avocado, salsa, cilantro, chives, diced tomato, or olives
- Beef - You can use ground chicken or turkey in place of ground beef.
- To maintain compliance with gluten-free, low-carb, and keto lifestyles, always read the labels on packaged products, including salsa and taco seasoning. To ensure that your taco seasoning works, we do recommend you make your own homemade version (it's super simple!).
- As for the cheddar cheese, always remember that shredding it yourself from a block will help you steer clear of miscellaneous carbs that are frequently added to the pre-shredded varieties.
Step By Step Instructions
Your keto taco pie is going to come together in a super simple way. Brown meat, season, combine with other ingredients, and let the oven finish off your taco pie keto recipe.
Preheat your oven to 350F degrees and make sure your rack is in the center.
Grease a 9” pie pan and set it aside.
Brown the ground beef on medium heat in a non-stick skillet until the beef is all the way cooked through. Break up the ground beef pieces while you’re cooking it. It will take about 7-8 minutes in total to cook.
Drain the grease.
Add the taco seasoning to the same pan the ground beef is in and mix until combined. (You do NOT need to add extra water to the ground beef taco mixture like you if you were making tacos, you’ll be adding additional liquid to meat in a later step.)
Spoon the seasoned ground beef mixture into the greased pie pan.
In a small bowl, combine the heavy cream and eggs together, then add the salsa, 1 cup of shredded cheese, garlic salt, and pepper.
Carefully pour the cheese and cream mixture over the top of the ground beef in the pie pan.
Sprinkle with a little more shredded cheese. We used about an extra ¼ cup+.
Bake the low-carb taco pie for 35 to 40 minutes, or until it’s baked through and the egg/cream mixture has set.
Be sure to check your pie after 35 minutes and then put it back in five-minute increments if needed.
Let the low carb keto taco pie cool on a baking rack for five minutes before serving.
Delicious yet optional taco ingredients to serve on the side include more cheese, sour cream, avocado, salsa, guacamole, shredded lettuce, diced tomatoes, or olives.
- For the best flavor, we recommend a higher fat content ground beef. Either an 85/15 or 80/20 ratio works well.
- While it may be tempting to substitute almond milk or regular milk for heavy cream, it is not recommended.
- To keep the carb count as low as possible in your keto taco pie, make homemade taco seasoning and read the label on your salsa.
- Begin checking your crustless taco pie for doneness after 35 minutes.
We don't recommend that you use a lighter dairy in place of the heavy cream, or a non-dairy milk, in our crustless taco pie. The heavy whipping cream is thicker and will give your pie a better consistency. Milk or almond milk may cause your keto taco pie to be runny.
You can store the leftovers in the fridge in a covered container for 4 days.
We do not recommend freezing taco pie as many dairy products, like the heavy whipping cream, can change texture and become grainy after defrosting. For best results, make and serve your low-carb taco pie fresh.
A taco pie is similar to a quiche, where the season taco meat gets mixed with a cream and egg mixture like a quiche. The creamy mixture rises to the top and forms a delicious crust that you could not even tell it’s made from eggs.
Our taco casserole does not have eggs in it and instead is a hearty and cheesy casserole with not just Mexican cheese but cottage cheese also. Both are so yummy!
More Keto Mexican Recipes
Looking for more keto recipes?
- Keto Green Chili Casserole
- Crockpot Low Carb Taco Soup
- Baked keto enchiladas (with low carb tortillas)
- Low carb taco casserole
- Keto taco seasoning
- Slow cooker Mexican shredded chicken
- Keto chicken fajitas bake
- Keto Margaritas
Come connect with us on Instagram! Be sure to tag us (wholelotta.yum) when you make a recipe. You can also find us on Facebook, and Pinterest.
Has anyone prepared this ahead of time (like the night before), then baked later? Just wondering if that would cause any issues.
Hi Kristen, it would be fine to make in advance! And then reheat it at the same cooking temperature until it's heated through. Cover it with foil if you notice the top starts turning browner than you want it to be.
Could you double the recipe and put in a 13x9?
I'm not sure since I've never tried it. I think that would work you might just need to cook it a little longer. Let me know how it turns out!
Would this freeze well?
Hi Meagan, to be honest, I'm not sure! I'd think it would be fine since the higher fat dairy products like cream and cheese usually freeze fine. The concern with dairy is it can sometimes take on a grainy texture.
My family absolutely loved it ! Thank you 🙂
Great recipe!! Next time I’ll mix in some cream cheese with the meet to give it a boost!
Follow up to my previous comment on this being watery. I tried cutting the eggs back to just two and it turns out perfect every time. This is a go-to recipe in my house now! We love it. I serve mine on a bed of lettuce with salsa, avocado, sour cream, and chopped tomato on top. Thanks for this!!