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!
This no crust taco pie is so easy!
Our crustless taco pie recipe is definitely a reader favorite! It's actually one of the top 5 most popular recipes on our website.
Tried it for the first time today and it’s absolutely amazing!!! I love it and will be making it again and again!!! ~ Barbara
This is a keeper! My family loves it and I’m the only one that does keto. I made it with ground turkey since I’m trying to cut down on red meat. Even my daughter that doesn’t like turkey came for seconds. ~ Brigitte
When you want to make a quick and easy dinner everyone will love, our no crust taco pie is just the way to go. No crust, low carbs, and all natural ingredients. We usually eat it for dinner but honestly, it would be delicious for breakfast or brunch too.
My mom used to make Bisquick taco pie back in the 70's. 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 crustless pie that reminded me of the version we had growing up. I'm pretty sure that we nailed it with this recipe 😉
What you'll need
- ground beef - we use 80/20 beef with a higher fat content, it adds tons of flavor to the taco pie recipe. You can also use ground turkey or ground chicken!
- 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 since pre-shredded adds potato starch, which doesn't melt as well plus it adds extra carbs
- 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
How to make crustless taco pie
Step 1 Prep. Preheat your oven to 350F degrees and make sure your rack is in the center. Grease a 9” pie pan and set it aside.
Step 2. Brown the ground beef on medium heat in a 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.
Step 3. 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.)
Step 4. Transfer the seasoned and cooked ground beef mixture into the greased pie pan.
Step 5. In a small bowl, combine the heavy cream and eggs together, then add the salsa, 1 cup of shredded cheese, garlic salt, and pepper.
Step 6. Carefully pour the filling over the top of the ground beef in the pie pan.
Step 7. Sprinkle with a little more shredded cheese. We used about an extra ¼ cup+.
Step 8. 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 it all rest for 5-10 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. Enjoy!
Jenni's notes
- While it may be tempting to substitute almond milk or regular milk for heavy cream, it is not recommended since the filling might not set up as well.
- To keep the carb count as low as possible, make homemade taco seasoning or buy seasoning without sugar.
- Begin checking the pie for doneness after 35 minutes.
- Readers have had success doubling the recipe and baking it in a larger pan. Add 8-10 minutes to the baking time.
- Leftovers will keep up to 4 days in the fridge.
- We have not tried freezing this recipe. It "should" be fine, but sometimes dairy products get a grainy texture upon freezing. Our best guess is it won't be noticeable since there isn't a lot of dairy in this recipe anyways.
Reader questions
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.
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
If you loved our recipe, please leave us a ⭐⭐⭐⭐⭐ review and leave us a comment too! Connect with us on Pinterest, Facebook, Instagram, TikTok, or YouTube!
Recipe
Crustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free)
Ingredients
- 1 lb ground beef 80/20
- 3 T taco seasoning our DIY version or sugar-free store bought
- ⅔ cup heavy whipping cream
- 4 large eggs
- ⅓ cup chunky salsa
- 1 ¼ cup shredded cheddar cheese shred your own
- ½ teaspoon garlic salt or salt + garlic powder
- ¼ teaspoon ground black pepper
Instructions
- Preheat an oven to 350F, making sure the oven rack is in the center position. Grease a 9" pie pan. Set the pan aside.
- Brown the ground beef in a skillet, adding oil if needed to keep it from sticking, until it's cooked through. Drain any extra grease.
- Add the taco seasoning to the ground beef in the same pan and stir it to combine. Spoon the taco beef into the greased pie pan.
- In a small bowl, combine the heavy cream and eggs together, and then add the salsa, 1 cup of shredded cheese, garlic salt, and pepper.
- Pour the egg mixture over the top of the taco beef in the pie pan. Top with an additional ¼ cup of shredded cheese.
- Bake the keto taco pie uncovered for 35 to 40 minutes, or until the center is set and the top is golden brown.
- Let your crustless taco pie cool 5 minutes before serving.
- Add optional garnishes, if desired, like sour cream, salsa, cilantro, chives, avocado, diced tomatoes, or olives. Enjoy!
Video
Notes
- To lighten up the recipe you can cut back on the cheddar cheese or use ground turkey or ground chicken instead of beef.
- Grating the cheddar cheese from a block is better than using the pre-shredded cheddar which is higher in carbs and adds potato starch to keep it from sticking.
- Readers have had success doubling the recipe and adding 8-10 minutes to the baking time, we have not tested this ourselves.
ily says
not sure about the egg 🫠, does it tastes like it?
WholeLottaYum says
You cannot taste the egg at all, it acts as a binder and makes the casserole more fluffy. Jen
Torie says
Made this with shredded chicken instead of ground beef, so good! Will be making again for sure!
Darla Baird says
Could I just bake right in my skillet?
WholeLottaYum says
Hi Darla, If you have a cast iron skillet you can bake it that, if it's an 8-9" size.
Ginger Banks says
This crustless taco pie was absolutely delicious! I’m gonna pass this on to others to like good food and are good for them
Dodie says
I altered it a bit by adding some black beans and corn. I use Aldi’s organic chunky salsa which is delish. This is a very yummy recipe and hubby liked 👍🏻. THANK YOU!
Bunny says
This was incredibly delicious, thank you very much! Swapped beef for ground chicken and added a teaspoon of Worcestershire sauce as it was browning to give it a more meaty flavour. Also scaled back on the cheese slightly by not adding the last 1/4 cup. Turned out fab and will definitely be in our permanent dinner rotation!
RS says
Have not made this but when looking st nutrition.. how is a serving 1gram??
Patsy says
This pie was outstanding and what an easy recipe. Will be making this on a regular basis. Thanks for sharing.
Susan Smith says
I love this Keto Taco Pie and so did my husband. I will be making it again.
Brandy Johnson says
Absolutely yum …. I make few times a month . Thank you , God Bless !
Marilyn says
I love this recipe. I have made this recipe several times for company with "Rave Reviews" and requests for the recipe. Thank you 😊
Jessica says
Can you taste the egg? My boyfriend refuses to eat eggs but is trying to eat keto so trying to sneak things in where I can lol
WholeLottaYum says
Nope! You can't taste the egg at all!
W says
Made this ahead tonight for tomorrow, wasn't really hungry, ate a whole slice when it came out of the oven !!!! YUM.. Thank You.
Cindy says
This is one of my favorite go-to recipes! At times I substitute chorizo for the beef, just leave out the seasoning. I love to top it off with some cilantro and sour cream! This freezes and reheats well.