Keto tortilla with ground beef and salsa

Keto tortilla with ground beef and salsa

Treat yourself to a lovely meat-and-cheese-filled tortilla. With your own homemade keto bread and spice mix this Mexican favorite will not only be healthful, but also delicious!

Keto tortilla with ground beef and salsa

Treat yourself to a lovely meat-and-cheese-filled tortilla. With your own homemade keto bread and spice mix this Mexican favorite will not only be healthful, but also delicious!
USMetric
4 servingservings

Ingredients

Low-carb tortillas
  • 2 2 eggeggs
  • 2 2 egg whiteegg whites
  • 5 oz. (23 cup) 140 g (150 ml) cream cheese, softened
  • ½ tsp ½ tsp salt
  • 1½ tsp 1½ tsp ground psyllium husk powder
  • 1 tbsp 1 tbsp coconut flour
Filling
  • 2 tbsp 2 tbsp olive oil
  • 1 lb 450 g ground beef or ground turkey, at room temperature
  • 2 tbsp 2 tbsp Tex-Mex seasoning
  • ½ cup 120 ml water
  • salt and pepper
Salsa
  • 2 (14 oz.) 2 (400 g) avocado, dicedavocados, diced
  • 1 (4 oz.) 1 (110 g) tomato, dicedtomatoes, diced
  • 2 tbsp 2 tbsp lime juice
  • 1 tbsp 1 tbsp olive oil
  • ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro, chopped
  • salt and pepper
For serving
  • 1½ cups (6 oz.) 350 ml (170 g) shredded Mexican cheese
  • 3 oz. (213 cups) 85 g (550 ml) shredded lettuce
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Instructions

Instructions are for 4 servings. Please modify as needed.

Low-carb tortillas

  1. Preheat the oven to 400°F (200°C).
  2. Using an electric mixer with the whisk attachment, whisk the eggs and egg whites until fluffy, preferably for a few minutes. In a separate large bowl, beat the cream cheese until smooth. Add the eggs to the cream cheese, and whisk until the eggs and cream cheese form a smooth batter.
  3. Mix salt, psyllium husk, and coconut flour in a small bowl. Add the flour mix one spoon at a time into the batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick like an American pancake batter. How fast the batter will swell depends on the brand of psyllium husk – some trial and error might be needed.
  4. Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter thinly (no more than ¼ inch thick, 0.5cm) into 4–6 circles or 2 rectangles.
  5. Bake on the upper rack for about 5 minutes or more, until the tortilla turns a little brown around the edges. Carefully check the bottom side so that it doesn't burn.

Filling

  1. Place a large frying pan over medium-high heat and heat up the oil. Add the ground beef and fry until cooked through.
  2. Add the tex-mex seasoning and water and stir. Let simmer until most of the water is gone. Taste to see if it needs additional seasoning.

Salsa and serving

  1. Make the salsa from avocado, tomatoes, lime juice, olive oil, and fresh cilantro. Salt and pepper to taste.
  2. Serve beef filling in a tortilla, with shredded cheese, salsa, and shredded leafy greens.

Tip

Bring the ground beef out of the refrigerator before frying. Cold ground beef will cool down the frying pan and the ground beef will be boiled and not fried. The latter tastes a lot better.

Recommended special equipment

Blender or food processor

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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65 comments

  1. Kristin Parker Team Diet Doctor

    Can the batter be made ahead of time

    I am not sure how long the batter will be good before making the tortillas, but the tortillas can be made ahead of time and stored until you're ready to use them.

    Reply: #53
  2. Chris
    These were a hit at a very picky table of three teenagers and a big guy who loves to eat! It's not a quick meal, but it is well worth the time and effort. If this is keto eating am in!
  3. Chris
    Oh! It was fine after standing for 2 1/2 hours covered in a cool spot. They were delicious.
  4. sarai
    I live by the border and eat Mexican food locally and in Mexico. Even though I was raised with French cuisine, Mexican is my favorite!

    I was expecting a corn tortilla replacement since this did not state, "soft taco", but it's closer to flour, which I don't like. I had to add 1 huge jalapeno for some kick to the salsa. Not something I'd make again. Adding "Soft taco" to the recipe would be very helpful.

  5. Karen
    we had these for lunch and added some home cooked black eye peas, it was delicious! my whole family enjoyed them-the making of them which was fun! my younger daughter made a kale salad which we also had with EVOO....yummy. NB I know the peas are not keto but we needed to add a bit of fibre to our diet to keep things healthy...anyway our verdict delicious.
  6. Diana Romero
    Which flours different of (Coconut and Almond) guys can you recommend me? I really wanna eat Tortilla I miss it
    Reply: #57
  7. Crystal Pullen Team Diet Doctor

    Which flours different of (Coconut and Almond) guys can you recommend me? I really wanna eat Tortilla I miss it

    Check out our guide to low carb baking for ideas that go beyond traditional flour which include psyllium husk powder, whey protein isolate, and many others. https://www.dietdoctor.com/low-carb/recipes/baking#products.

  8. DEBORAH
    You might try lupin flour (can get from Amazon and Netrition on line). Some people with peanut allergies react to it, but most don't. I love the stuff. It behaves much like coconut flour....use about the same amount, it suck up moisture and eggs like crazy. It has a very slight bitter edge (which is why I use it 50/50 with coconut flour ...the sweet coconut flour and the lupin offset each other)...but you could just add a drop of stevia and/or a dash of onion and/or garlic powder and that shoudl take care of it. Hope this works for you.
  9. Eric
    I had to take a moment to gush over this recipe! I am a Tex-Mex lover (living in Houston); one of my fears with keto was going without tortillas. Wow, they really turned out great! Very light and tasty. I'm going to have to see about making a big batch of these. Just...wow! Thanks so much!
    Reply: #60
  10. Crystal Pullen Team Diet Doctor

    I had to take a moment to gush over this recipe! I am a Tex-Mex lover (living in Houston); one of my fears with keto was going without tortillas. Wow, they really turned out great! Very light and tasty. I'm going to have to see about making a big batch of these. Just...wow! Thanks so much!

    That is wonderful, Eric! I am so glad you enjoyed these so much and that you took the time to share!

  11. Rowan
    Quick question: 2 eggs and 2 egg whites - does this mean 4 eggs in total? I.e use 2 whole eggs (yolks + whites) and then an additional 2 egg whites? Thks
    Reply: #62
  12. Kerry Merritt Team Diet Doctor

    Quick question: 2 eggs and 2 egg whites - does this mean 4 eggs in total? I.e use 2 whole eggs (yolks + whites) and then an additional 2 egg whites? Thks

    Yes, you will use 2 whole eggs plus an additional 2 egg whites.

  13. Samantha
    Apologies if this has already been asked, but do these freeze well?
    Reply: #64
  14. Kristin Parker Team Diet Doctor

    Apologies if this has already been asked, but do these freeze well?

    Yes, these should freeze well. If you want to freeze the individual tortillas, you may wish to place a layer of parchment paper between them to prevent them from sticking together.

  15. Delores
    Having grown up in Texas w/Tex -mex food as a staple (which is my fav food)...I was excited to try these.It was obvious to me these are a 'flour type' tortilla & not the crispy corn type.
    Love me some flour tortillas & now I can have them again!
    These were great and I had them w/the TEX-MEX Casserole.YUMMMY!
    Reply: #66
  16. Kristin Parker Team Diet Doctor

    Having grown up in Texas w/Tex -mex food as a staple (which is my fav food)...I was excited to try these.It was obvious to me these are a 'flour type' tortilla & not the crispy corn type.
    Love me some flour tortillas & now I can have them again!
    These were great and I had them w/the TEX-MEX Casserole.YUMMMY!

    I'm so glad you liked these, they are a favorite in our house as well!

  17. Cheralyn Stringer
    Loved this dish. I
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