These low-carb keto taco bites pack spicy beef, creamy salsa, cheddar cheese, and even tortilla chips into individual muffins. I feel they’re a worthy opponent, but I’ll let you be the judge.

taco bites

Cheesy Keto Taco Bites Recipe by The Best Keto Recipes

Taco night is a real thing in this house. We love tacos! Since we started Keto, we still enjoy those delicious shells, but we’ve had to give them up.

We usually opt for a taco salad sans chips or a . If we did my meal prep, we might have a taco in these. However, we have a new way to get my taco fix with these easy Cheesy Keto Taco Bites!

These are so good with a keto margarita and some guacamole (also keto-friendly!) or a low-carb jalapeño ranch. What’s even better: These reheat perfectly for a lunch the next day! We can make a double batch, freeze all the leftovers, and we have easy, delicious keto lunches meals prepped for weeks.

Ingredients in Keto Taco Bites

This is one of our favorite keto Mexican food recipes! Here’s what you’ll need to make the bites: 

  • Ground beef or turkey
  • Cream cheese
  • Coconut flour
  • Baking powder
  • Taco seasoning 
  • Eggs
  • Shredded cheese of choice 

Can you use almond flour in this keto meal?

Yes, you can. Usually, almond flour and coconut flour are not easily substituted, but they will work in this recipe. Taco bites using almond flour will not be as fluffy and light, but they still taste great.

keto tacos

How to Make Taco Bites for Meal Prep

This is such an easy keto lunch meal prep idea! Here’s an overview of how the taco bites are made:

  1. Preheat the oven to 350 degrees F. 
  2. Combine the browned meat and cream cheese.
  3. Add in remaining ingredients and chill for 15 minutes.
  4. Drop onto a greased baking sheet (We like to use silicone baking mats) using a small cookie scoop.
  5. Bake 18-20 minutes until golden brown.

Can you freeze keto taco bites?

Yes, these make a great keto meal for the freezer! These last 4 days in the fridge, but they’ll last several months in the freezer.

To freeze, allow the taco bites to cool completely after cooking. If freezing the keto bites longer than a couple of weeks, We prefer to wrap each bite multiple times in plastic wrap before placing it in a freezer bag. This helps prevent freezer burn. To reheat, just microwave in 20-30 second increments until warmed throughout.

If thawed, you can reheat it in the air fryer or oven if you prefer to have crispy edges. Just watch to make sure it doesn’t overcook!


Keto Meal Prep Ideas 

If you pack your lunch or do meal prep, these Cheesy Keto Taco Bites are great because they are easy, make a ton and reheat well. They are great right out of the microwave, toaster oven, air fryer, or oven

We served these with a mixed green salad with a little bit of avocado, sliced tomato, and cheddar and used the as the salad dressing and our taco bite dipping sauce.

Other recipes you might like to try: Low Carb Cheesy Cauliflower Breadsticks, Keto Chicken Drumsticks, Flank Steak Marinated Recipe

taco bites

Keto Taco Bites Low Carb

These low-carb keto taco bites are an easy recipe that can be a low-carb appetizer. You can have them in breakfast, lunch, or dinner.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Appetizer
Cuisine American
Servings 30 Yield
Calories 84 kcal


  • 1 pound ground beef or turkey
  • 4 oz. cream cheese, softened
  • cup coconut flour
  • ½ tsp baking powder
  • 2 tbsp taco seasoning
  • 3 eggs beaten
  • 1 ¼ cup shredded cheese (cheddar, pepper jack, mozzarella work great)


  • Preheat oven to 350 degrees
  • Combine cooked meat and cream cheese until completely combined.
  • Add in remaining ingredients and chill 15 minutes.
  • Drop onto a greased baking sheet (we recommend using the silicone baking mats) using a small cookie scoop.
  • Bake 18-20 minutes until golden brown.
  • This made 30 for me, but that will depend on the size scoop you use and how tightly you pack them.


Nutrition Facts

Calories 84 | Total Fat 5.9g | Carbohydrates 1.3g | Net Carbohydrates 0.9g | Fiber 0.4g | Protein 6.1g
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