, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Smashed keto beef tacos
Ingredients
- 2 2 large egglarge eggs
- 2 2 egg whiteegg whites
- 5 oz. (2⁄3 cup) 140 g (150 ml) cream cheese
- 1½ tsp 1½ tsp ground psyllium husk powder
- 1 tbsp 1 tbsp coconut flour
- ½ tsp ½ tsp salt
- ½ cup 120 ml mayonnaise
- 1 tsp 1 tsp smoked paprika powder
- ½ tsp ½ tsp garlic powder
- ½ tsp ½ tsp onion powder
- 1 tsp 1 tsp yellow mustard or whole-grain mustard
- 2 tbsp 2 tbsp dill pickledill pickles
- 1 tbsp 1 tbsp picklepickles
- 11⁄10 lbs 500 g ground beef
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp garlic powder
- ¼ tsp ¼ tsp ground black pepper
- 1 tbsp 1 tbsp avocado oil
- 1 cup (2 oz.) 240 ml (55 g) leafy greens
- 4 tbsp 4 tbsp dill pickledill pickles
- 4 4 slices cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Beat the eggs and egg whites with a hand mixer for a few minutes, until fluffy. Add the cream cheese and beat until smooth.
- Combine the salt, psyllium husk powder, and coconut flour in a small bowl. Gradually add the dry mixture to the egg mixture, mixing well. Let the batter rest for a few minutes, until thickened to the consistency of pancake batter.
- Spread the batter into thin, even circles, making one tortilla per serving and keeping them no more than ¼ inch (6 mm) thick. Bake on the upper rack for about 5 minutes, or until lightly golden around the edges and set underneath. Set aside.
- Combine the mayonnaise, smoked paprika, garlic powder, onion powder, mustard, chopped pickles, and pickle juice in a small bowl. Set aside.
- Combine the ground beef, salt, garlic powder, and black pepper without overworking the meat. Divide the mixture into equal portions, one per serving.
- Heat a non-stick skillet over medium-high heat med oil. Working in batches, add the beef portions to the skillet and place a tortilla on top of each. Press firmly with a burger press or sturdy spatula to smash the beef into a thin, even layer beneath the tortilla.
- Cook for 2–3 minutes, until the beef is browned and cooked through. Flip so the tortilla is against the skillet, top each taco with cheddar, and cook for another 1–2 minutes, until the cheese melts and the tortilla is lightly crisp.
- Top with leafy greens, dill pickles, and the sauce. Fold and serve immediately.
Can I use store-bought tortillas?
Yes, but it can be surprisingly difficult to find store-bought tortillas that are both truly low in carbs and gluten-free. Our homemade low-carb tortillas are easier to make than you might think and give you full control over the ingredients. If you prefer store-bought, check the label carefully and look for wheat-free options, such as egg white-based tortillas, that are low in net carbs and flexible enough to fold without cracking.
Can I use a different type of ground meat?
Yes. Ground turkey, chicken, pork, or lamb can all be used instead of beef. Choose ground meat with some fat for the juiciest result. Very lean meat can become dry when smashed thin and cooked over high heat.
What other toppings can I add?
Make these smashed tacos your own with shredded lettuce or cabbage, sliced tomatoes, red onion, jalapeños, avocado, fresh cilantro, or sugar-free pickled vegetables. Just avoid piling on too many wet toppings, which can make the tortillas soggy.
Can I use another cheese?
Absolutely. Try provolone, Monterey Jack, pepper Jack, mozzarella, or another good melting cheese. Add it immediately after flipping the taco so it melts while the tortilla crisps.
How do I get crispy smashed beef?
Make sure the skillet is properly hot and smash the beef into a very thin, even layer. Cook in batches if needed. Overcrowding the skillet traps moisture and makes it harder to develop those crispy, browned edges.
What if I don't have a burger press?
A sturdy spatula works well. Alternatively, place each portion of beef on a tortilla, cover with parchment paper, and use a rolling pin to spread the meat into a thin, even layer. Carefully transfer it to the skillet, beef-side down.
Can I change the sauce?
Definitely. Try garlic mayo, chipotle mayo, sriracha mayo, ranch, or a simple sour cream and lime sauce. For a lighter option, use full-fat Greek yogurt as the base instead of mayonnaise.
Can I prepare anything ahead?
Yes. The homemade low-carb tortillas and sauce can both be prepared ahead and stored in the refrigerator. The sauce will keep for up to 3 days. For the best crispy texture, cook the beef and assemble the tacos just before serving.
