16 minutes ago recipe & photo by Anela Tripkovic![Anela Tripkovic]()
, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dinner, Lunch, Meal
, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Smashed keto beef tacos
Smashed keto beef tacos are our low-carb take on the viral smash burger tacos that became a social media sensation. Juicy, crispy-edged ground beef is smashed directly onto homemade low-carb tortillas, then topped with melted cheddar, crunchy pickles, and a creamy burger-style sauce. High in protein and gluten-free, they’re a fun and satisfying weeknight dinner packed with classic burger flavor.
USMetric
servingservings
Ingredients
Tortillas
- 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
Sauce
- 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
Topping
- ¼ tsp ¼ tsp ground black pepper or ground turkey
- leafy greens
- dill pickledill pickles
- 1 tbsp 1 tbsp avocado oil
- ¼ tsp ¼ tsp ground black pepper or ground turkey
- ¼ tsp ¼ tsp ground black pepper or ground turkey
- ¼ tsp ¼ tsp ground black pepper or ground turkey
- ¼ tsp ¼ tsp ground black pepper or ground turkey
- 1 tbsp 1 tbsp avocado oil
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Making low carb simple
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.
