Name: Easy Keto Taco Cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups shredded mozzarealla cheese; 2 ounces cream cheese; 3/4 cup almond flour; 2 tablespoons ground flax meal; 1 pound cooked seasoned taco meat; 1/2 cup shredded cheddar cheese

Jump to Recipe Jump to Video

These easy Keto Taco Cups are made with low-carb fathead dough, seasoned taco meat, and cheddar cheese! Each cup is less than 2 net carbs and loaded with taco flavor!

I’ve got an easy, cheesy recipe for you today. These Keto Taco Cups are perfect for a quick dinner or appetizers for a party!

When I was a kid my mom would make recipes where you pushed biscuit or pizza dough into the bottom of muffin tins and then fill them with all sorts of good stuff. This is a low-carb, gluten free spin on the same idea. These little muffin tin tacos are easy to customize and meal prep for the whole family!

You can make them in standard muffin tins like I did or make little bite-size appetizers by using mini muffin tins. Either way, you will love this simple recipe.

Keto Taco Cups Ingredients

These keto-friendly taco cups have three parts to them: the keto dough base, the keto taco meat filling, and the toppings. Here’s what goes into this recipe:

Fathead Dough – This post has lots of tips for making fathead dough! It’s a great keto option for any recipe that calls for canned crescent roll dough.
- Shredded mozzarella cheese
- Cream cheese
- Almond flour
- Ground flax meal
Taco filling
- Seasoned taco meat (I used my homemade taco seasoning to flavor it)
- Shredded cheddar cheese
- Toppings of choice – I like adding chopped tomatoes, avocado, green onions, and fresh cilantro

How to Make Keto Taco Cups

This recipe begins by making a batch of fathead dough. It is the same base recipe I use for these Keto Cinnamon Rolls and Keto Sausage Cream Cheese Rolls. I love how versatile it is!

This dough is formed by combining melted mozzarella and cream cheese with almond flour and ground flaxseed until a soft dough forms. If you are new to keto, don’t worry, I have a video to show you exactly how to do it.

Once the dough is rolled out, I use a mason jar lid to cut out circles to press into the muffin tin to form a crust.

Then, I add seasoned taco meat (here’s a great taco seasoning recipe) and shredded cheddar to each cup. The cups are baked until the crust is golden and the cheese is bubbly.

You can top them with tomatoes, avocado, and green onions if you like!

How Many Net Carbs in Taco Cups?

This recipe makes 12 very full taco cups that come to 1.9 net carbs each.

However, this is a very easy to stretch a bit further if you are cooking for a crowd or if you are doing meal prep. By pressing your dough a little thinner and filling your cups 3/4 full of taco meat instead of to the brim, you can get 16 (or more) from this recipe.

If you make 16 taco cups, they come to 1.4 net carbs each.

What to Serve with Taco Cups

Taco cups are perfect as an entrée with a salad, some avocado bacon dip, and a blueberry lemon cheesecake bar for dessert! For a spicy twist, drizzle this Homemade Enchilada Sauce over the taco cups or add the sauce to the meat mixture.

You could also have a fun appetizer dinner night and fill the table with other delicious dishes like these crispy zucchini fries, easy mozzarella sticks, and these picky-eater-approved ham and cheese rolls.

Can You Meal Prep Taco Cups?

Yes! These Taco Cups have been great for make-ahead meal prepping, but you could also try these Cheesy Keto Taco Bites instead for easier packing. They’re super easy to reheat and can be paired with salsa or guacamole or an assortment of veggies and fruits for a healthy, low-carb, flavor-packed meal!

How to Reheat Taco Cups

If you don’t finish these in one sitting, these are still great as leftovers! It’s best to store these in an airtight container in the fridge. When ready to eat, heat in the microwave in 30-second intervals until warmed through.

More Keto Taco Recipes: