Keto Taco Bowls

Name: Keto Taco Bowls
Prep time: 45 min
Total time: 45 min
Yield: 4 bowls
Ingredients: black olives; 1 LB ofground beef; 2 TBSP oftaco seasoning ((Note 1 & see Taco Seasoning recipe)); ¼ cup ofwater; 2 TBSP ofchili powder (seasoning); 2 TBSP ofcumin powder; 1 TBSP ofsea salt; 1 TSP ofblack pepper; 1 TSP ofground smoked paprika ((or regular paprika)); 1 TSP ofdried oregano ((or dried cilantro)); 1 TSP ofdried garlic powder; ½ TSP ofonion powder (dried); ¼ TSP ofground cayenne pepper; 1 TSP ofgranulated sugar-free sweetener (adjust if needed, (like Monk fruit or allulose)); olive oil; 1 PC ofcauliflower - medium head, riced; 1 PC oflime - juiced (use juice only) (halved); 1 TBSP ofcilantro - chopped (adjust if needed); 1 PC ofavocado (adjust if needed); sour cream (adjust if needed); cherry tomatoes (baby tomatoes) - sliced (adjust if needed); lettuce of your choice - shredded (adjust if needed); cheese - shredded (adjust if needed, from block); jalapeno peppers (chili) - sliced (adjust if needed); guacamole (adjust if needed); cilantro (adjust if needed); lime (adjust if needed, wedges)

4 bowls

Gluten-Free Diet, Keto Diet, Mexican Simmering, Sautéing

Craving tacos but sticking to a keto lifestyle? These Keto Taco Bowls are the perfect solution for a quick, flavorful, and satisfying meal! This easy recipe combines savory ground beef, seasoned with a simple homemade taco spice blend, served over a fluffy base of seasoned cauliflower rice. It includes instructions...

... for making both the zesty cauliflower rice and the versatile taco seasoning right alongside the main dish. Best of all, you can customize your bowl endlessly with your favorite low-carb toppings like avocado, cheese, sour cream, and more. Ready in just 45 minutes, it's ideal for a busy weeknight dinner or lunch.

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olivia.wyles Resident Chef

April 15, 2025

45 min.
45 min.
2/5

Ingredients:

Ketao Taco Base:

black olives
1 LB of ground beef
2 TBSP of taco seasoning ((Note 1 & see Taco Seasoning recipe))
¼ cup of water

Taco Seasoning (Makes ~7 TBSP):

2 TBSP of chili powder (seasoning)
2 TBSP of cumin powder
1 TBSP of sea salt
1 TSP of black pepper
1 TSP of ground smoked paprika ((or regular paprika))
1 TSP of dried oregano ((or dried cilantro))
1 TSP of dried garlic powder
½ TSP of onion powder (dried)
¼ TSP of ground cayenne pepper
Optionally: 1 TSP of granulated sugar-free sweetener (adjust if needed, (like Monk fruit or allulose))

Cauliflower Rice:

olive oil
1 PC of cauliflower - medium head, riced
1 PC of lime - juiced (use juice only) (halved)
1 TBSP of cilantro - chopped (adjust if needed)

Toppings

Optionally: 1 PC of avocado (adjust if needed)
Optionally: sour cream (adjust if needed)
Optionally: cherry tomatoes (baby tomatoes) - sliced (adjust if needed)
Optionally: lettuce of your choice - shredded (adjust if needed)
Optionally: cheese - shredded (adjust if needed, from block)
Optionally: jalapeno peppers (chili) - sliced (adjust if needed)
Optionally: guacamole (store-bought or recipe here, adjust if needed)
Optionally: cilantro (adjust if needed)
Optionally: lime (adjust if needed, wedges)

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Large Fry Pan or Sauté Pan (Large)
1x Kitchen Food Processor (Optional, for ricing cauliflower)
1x Wooden Spoon or High-Temperature Silicone Spatula (for stirring)
4x Serving Bowls

Directions:

1. Prepare Cauliflower Rice:

Chop cauliflower into small pieces resembling rice, or pulse in a food processor until it looks like rice.

2. Cook Cauliflower Rice:

Sauté riced cauliflower over medium heat with olive oil until heated through, about 3-5 minutes.
Stir in lime juice and chopped cilantro.
Set aside.

3. Cook Ground Beef:

Brown ground beef over medium-high heat.
Stir in 2 TBSP of homemade taco seasoning and about ¼ cup water.
Simmer over low heat about 5-7 minutes until mixture thickens slightly.

4. Assemble Keto Taco Bowls:

Add cauliflower rice to bowl, then add ground beef mixture on top.
Top as desired.

Notes:

Taco Seasoning– I wanted to make sure all parts of this recipe was on one page so you didn’t have to navigate away to another recipe about the homemade taco seasoning. Please note that the taco seasoning in the recipe card above is for about 7 TB of seasoning. You only need about 2 TB of seasoning per pound of ground beef.
Cauliflower Rice– To keep all parts of this recipe on one page, I have included the cauliflower rice recipe. I used about 1 cup for one serving when preparing my taco bowl, but feel free to divide your cauliflower rice in 4 equal parts if you choose. I have included the cauliflower rice with 1 whole medium head of cauliflower in the nutrition estimation. It just varies how many cups this will produce so I did my best to estimate and give my recommendation.
Toppings– These are just my recommendations for toppings, but feel free to use whatever toppings you would like to add to this taco bowl. In fact, get creative and tell me about it in the comments! I did not include the toppings in the nutrition information so please do your own calculations to ensure accuracy.
Nutrition and carbs– Be aware that some recipe blogs omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. For transparency, I have included it and calculated the net carbs below. Always use a carb counter app like Cronometeraccording to the brands you use in order to get accurate nutrition information, especially for this recipe because there will be several topping and base variations. The nutrition estimation is for the bowl base only, so please calculate your added toppings for accuracy!

Nutrition

Bowl Base: 11.81 Total Carbs – 4.32 Fiber – 0.70 Sugar Alcohols = 6.83 Net Carbs per Bowl Base or ¼ of recipe.

Serving: 280g Calories: 363.58kcal (18%) Carbohydrates: 11.81g (4%) Protein: 32.68g (65%) Fat: 21.45g (33%) Saturated Fat: 8.16g (51%) Polyunsaturated Fat: 0.85g Monounsaturated Fat: 9.87g Trans Fat: 1.3g Cholesterol: 100.92mg (34%) Sodium: 1224.62mg (53%) Potassium: 923.57mg (26%) Fiber: 4.32g (18%) Sugar: 3.28g (4%) Vitamin A: 48.06IU (1%) Vitamin C: 74.51mg (90%) Calcium: 112.44mg (11%) Iron: 5.17mg (29%) Net Carbohydrates: 6.83g Sugar Alcohols: 0.7g Allulose: 0g

About the Author:

olivia.wylesResident Chef

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16 Followers

Published Recipes: 14
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Location: Florida, USA
Member since: 2024-09-25

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