Missing tacos? Try these adorable keto taco cups! They feature delicious “tortilla” crusts filled with spicy taco meat and melted cheddar. It’s a fun and delicious keto appetizer. This post is sponsored by KBosh.
Sometimes you see easy and fun recipes that capture your imagination. They’re made with convenience foods and you think there’s no way to make them keto friendly.
But then you remember how far the keto universe has come in the past few years. And you realize that you have more options than you think.
And that, my friends, is exactly how these tasty little keto taco cups came to be!
If you love tacos, be sure to also check out my easy taco pie. It’s a fan favorite!
KBosh crusts: good for more than just pizza
I’ve had my eye on taco-style appetizer cups for a while, but they’re usually made with wontons or tortillas. While lower carb tortillas do exist, I don’t consider many of them very keto-friendly.
But the veggie pizza crusts from KBosh fit the bill perfectly. And they are extremely versatile. I’ve used them in a number of recipes, including:
And right now, KBosh is offering my readers some special savings on their delicious keto crusts.
- Get 3 free packages when you add 10 to your cart – Use code dream3free
- Get 2 free packages when you add 7 to your cart – Use code dream2free
How to make Keto Taco Cups
This is really quite an ingenious idea, and the Kbosh crusts worked perfectly with a little prepping. Here are my best tips for getting it right:
- Cut each crust into 4 wedges: The wedges are just the right size to fit into standard size muffin cups.
- Warm the crust wedges gently: At first, the crusts were too stiff to fold nicely into the muffin tin without cracking. My husband suggested warming them a bit first and it worked perfectly! I did a quick zap in the microwave for each one individually before I folded it into the muffin tin.
- Bake the crusts first: Pre-baking the crusts in the muffin pan makes the taco cups more crisp and helps them hold together better.
- Make the taco meat: To save on total time, brown the meat while the crusts are baking.
- Fill the cups with the meat: Divide the cooked taco meat evenly between the cups and sprinkle with cheese. Then bake for another 5 minutes to melt the cheese and warm everything through completely.
- Add your favorite taco toppings: Try guacamole, salsa, chopped tomatoes, sour cream, or whatever you like to have on your tacos.
Frequently Asked Questions
Absolutely but please read the labels on your so-called “keto” tortillas carefully. Some of them have a shocking amount of carbs and little fiber to offset it. Even many cauliflower crusts have things like rice flour or potato starch.
KBosh crusts have only 3g per crust, so you know they are truly keto-friendly!
I used the zucchini crusts, but any of the savory crusts work just as well.
Yes, you can easily swap out the ground beef for chicken or turkey. It will still be delicious!
I really like the seasoning from Primal Palate, but any seasoning without additives or sugar would be fine. You can also make your own quickly by combining about 2 teaspoons each of garlic, cumin, and chili powder, 1 teaspoon each salt and pepper, ½ teaspoon of oregano, and ¼ teaspoon cayenne.
Then taste the taco meat and adjust as you like! I love extra cumin and chili powder in mine.
You can, but do know that the crusts don’t stay as crisp when you re-warm the cups. If you want to prep ahead, I suggest making the taco meat in advance, and putting the cups together no more than 30 minutes prior to serving.
More delicious keto appetizers
- Cheesy Chicken Fritters
- Homemade Boursin Cheese
- Keto Stuffed Mushrooms
- Keto Zucchini Fritters
- Dill Pickle Fat Bombs
- Pepperoni Chips
Keto Taco Cups
- Preheat the oven to 350ºF and grease 8 wells of a standard-size muffin tin.
- Cut each of the crusts into 4 even wedges. Gently warm the wedges in the microwave or preheated oven to make them easier to fold. Tuck the wedges carefully into the prepared muffin cups.
- Bake 10 minutes to brown and crisp up, then remove and let sit a few minutes. Maintain oven heat.
- While the crust are baking, heat the oil in a large skillet over medium heat. Add the ground beef, breaking up any chunks with a wooden spoon. Cook until mostly browned, then stir in the taco seasoning and garlic and cook another 2 minutes.
- Spoon the beef into the crusts and sprinkle each with shredded cheese. Bake another 5 minutes, until the cheese is melted.
- Serve hot with your favorite taco toppings.