“Crispy Keto Taco Bowls”
It’s time for dinner and you haven’t even left the house to grocery shop. What can you make tonight that’s tasty, easy, and low-carb? You don’t have to worry because this week it’s all about Crispy Keto Taco Bowls! Whether you’re looking for something to make for Taco Tuesday, a keto-friendly dinner, or just something different, these Crispy Keto Taco Bowls are a delicious and simple solution.
As someone who loves Mexican flavors but is trying to eat better, I’m always in search of the perfect way to marry the complex flavors of Mexican cuisine with a healthy eating plan. These Crispy Keto Taco Bowls have become my go-to meal. It’s a snap to make, and being low-carb and high-protein it’s an easy way for me to get in my macros while enjoying something warm and comforting. Whether it’s for a weeknight meal or special occasion dinner the entire family will enjoy, this meal won’t disappoint.
When it comes to preparing your Crispy Keto Taco Bowls, the key to success lies in the prepping. To make life easier, I like to prepare all my ingredients for the meal the day before, so I’m not stuck in the kitchen all night scrubbing dishes while the food cooks.
In a large bowl or food storage container, I like to combine a pound of ground beef or chicken with a packet of taco seasoning and up to 1/2 cup of water. I add a tablespoon of olive oil and a pinch of ground black pepper, then mix it all together with a spoon or tongs until it’s nicely combined. I then cover the bowl and store it in the fridge overnight.
The next day, I preheat my oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. I remove the ground beef mixture from the fridge and portion it out on the baking sheet in an even layer. Then I cook it in the preheated oven until browned and cooked through, about 10-15 minutes.
While the beef cooks, I prepare my taco bowls by combining 1 ½ cups of almond flour, 1 teaspoon of garlic powder, 1 teaspoon of smoky paprika, ½ teaspoon of baking powder, and ¼ teaspoon of sea salt in a medium-sized bowl. Then I add 2 tablespoons of melted ghee to the dry ingredients and use a spoon to mix it until everything is evenly combined and resembles course, sand-like crumbles.
I divide the crumbles between 3 single-serving oven-safe bowls. Using my fingertips, I press the crumbles into the sides and bottom of each bowl, creating a rim around the edges. I bake the bowls in the preheated oven for 8-10 minutes until they’re golden brown.
Once my Crispy Keto Taco Bowls are ready, I layer each bowl with the cooked beef mixture and top them with my favorite taco toppings. I like to use a combination of low-carb salsa, diced red onions, shredded cheese, diced avocado and cilantro. Then I pop the bowls back in the oven for a few more minutes to melt the cheese and warm up the ingredients.
When everything is perfectly melted and warmed through. I remove the bowls from the oven, let them cool slightly, and serve. I like to serve my Crispy Keto Taco Bowls with
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