This Keto Taco Pie is a mouthwatering blend of bold flavors and satisfying textures, all while staying low-carb. Layers of seasoned ground meat, creamy cheese, and a golden almond flour crust come together in just 40 minutes of baking. The melty cheese and crispy edges create a comforting contrast that’s hard to resist.
With only 10 minutes of prep, this dish is perfect for busy evenings but feels indulgent enough for a family dinner. The savory spices, gooey cheese, and hearty filling make every bite a delicious escape. Let it cool for 10 minutes—your patience will be rewarded with a slice of pure keto-friendly bliss.
Ingredients for Keto Taco Pie
- 1 lb. ground beef (up to 1 1/4 lb. if using a larger package)
- 3 tablespoons taco seasoning (1 ounce; use store-bought or homemade)
- ⅔ cup heavy cream, divided
- 5 large eggs
- 2 cloves garlic, minced
- 1 cup cheddar jack cheese, shredded and divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- Optional toppings: Chopped tomatoes, pico de gallo, low-carb salsa, avocado, sour cream, or cilantro
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- In a 9-inch cast iron skillet set over medium heat, crumble and brown the ground beef until no longer pink, about 8-10 minutes.
- Add the taco seasoning and ⅓ cup of heavy cream. Stir until well combined, then reduce the heat to medium-low and cook until the sauce thickens slightly, about 3-4 minutes. Remove from heat.
- In a large bowl, whisk together the remaining ⅓ cup heavy cream, eggs, minced garlic, ½ cup shredded cheese, salt, and pepper.
- Pour the egg mixture over the beef in the skillet, spreading it evenly.
- Sprinkle the remaining ½ cup shredded cheese on top.
- Bake in the preheated oven for 30 minutes, or until the center is set and the cheese is lightly browned.
- Allow the pie to cool slightly, about 10 minutes, before serving.
- Top with your favorite optional toppings, such as chopped tomatoes, pico de gallo, avocado, sour cream, or cilantro, if desired.
Toppings and Sauces to Elevate Your Keto Taco Pie
Take your Keto Taco Pie to the next level with creative toppings and sauces! Try adding a dollop of sour cream or a drizzle of sugar-free hot sauce for extra flavor. Fresh toppings like chopped tomatoes, avocado slices, or cilantro add a refreshing crunch. For a zesty kick, serve with low-carb salsa or pico de gallo. Don’t forget a sprinkle of lime juice for a bright finish!
Perfect Pairings: What to Serve with Keto Taco Pie
This dish is a meal on its own, but you can round it out with simple sides. Pair it with a low-carb green salad dressed in olive oil and lemon juice, or serve alongside roasted cauliflower rice for a hearty meal. For a fun twist, add guacamole or zucchini fries as a side. It’s also great with a refreshing sparkling water or unsweetened iced tea.
Storing and Reheating Your Keto Taco Pie
Leftovers? No problem! Store your Keto Taco Pie in an airtight container in the fridge for up to 3 days. To reheat, place a slice in the oven at 350°F for 10-15 minutes or microwave for 1-2 minutes until warmed through. For best results, add fresh toppings like avocado or salsa after reheating to keep them fresh and vibrant.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-shredded cheese and pre-minced garlic to cut down on prep. You can also brown the ground beef ahead of time and store it in the fridge for up to 2 days. When ready to bake, simply assemble and pop it in the oven. If you’re in a rush, skip the cast iron skillet and use a greased 9-inch pie dish instead—it works just as well!
Recipe Variations to Keep It Exciting
Switch things up by using ground turkey or chicken instead of beef for a lighter option. For a spicier kick, add jalapeños or chipotle powder to the beef mixture. If you’re dairy-free, swap the heavy cream for coconut cream and use dairy-free cheese. You can even turn this into a breakfast dish by adding crumbled bacon or sautéed spinach to the mix!
Keto Taco Pie
Equipment
- 9-inch cast iron skillet
Ingredients
- 1 lb. ground beef up to 1 1/4 lb. if using a larger package
- 3 tablespoon taco seasoning 1 ounce
- ⅔ cup heavy cream divided
- 5 large eggs
- 2 cloves garlic minced
- 1 cup cheddar jack cheese shredded, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350F.
- In a 9-inch cast iron skillet set over medium heat, crumble and brown ground beef until no longer pink.
- Add taco seasoning and ⅓ cup of cream and stir until combined, then reduce heat to medium low and cook until sauce is thickened. Remove from heat.
- Meanwhile, in a large bowl, combine remaining ⅓ cup cream, eggs, garlic, ½ cup shredded cheese, salt and pepper. Pour over beef.
- Sprinkle with remaining cheese and bake 30 minutes, or until center is set and cheese is lightly browned.
- Allow to cool slightly before serving, topped with chopped tomatoes (or pico de gallo or your favorite low carb salsa), avocado, sour cream, and/or cilantro, if desired.