Keto Taco Cups Might Be Bite-Sized But They Pack Mega Flavor
Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.
These keto taco cups are make of jicama wraps loaded with taco meat and melty cheese, and topped with sour cream, tomatoes, and fresh cilantro for the tastiest flavor combo.
Keto Taco Cups are out of this world amazing!
I wish I’d thought of making these myself. We found them on Instagram and knew we had to make a keto version. The IG version uses wonton wrappers so I switched those out for jicama wraps found at Whole Foods or Trader Joe’s. I haven’t been able to find them anywhere else, but if you do, let us know!
Coconut wraps would also work for this recipe if you can find smaller ones. Erica on our team tried it with Crepini Egg Wraps (highly recommends!) and Folio Cheese Wraps (does NOT recommend for this recipe). Check out her review at the end to see how she made the swap.
How to make low-carb taco cups
These are super easy to make and hardly take any time. You can make the process even faster by cooking the taco meat in advance.
For the jicama wraps, you have to preheat them, as this makes them soft enough to place in the muffin tins. Otherwise, the fresh ones will just break. You put two jicama wraps in each muffin tin — each package should have 12 jicama wraps.
The best part of these keto taco cups is that there is a layer of cheese between the two jicama wraps, then the taco, and then more cheese!
Keto Taco Cups
yield: 4 SERVINGS
prep time: 15 MINUTES
cook time: 10 MINUTES
total time: 25 MINUTES
Jicama wraps double stacked with cheese and taco meat, topped with sour cream, tomatoes, and fresh cilantro.
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 2 packages of jicama wraps (7.48 oz each)
- 1 cup shredded Mexican cheese
- 3/4 cup sour cream
- 1 fresh tomato, chopped
- Fresh cilantro, roughly chopped
Tips for making the best keto taco cups:
- As mentioned above, make sure you heat the jicama wraps before you place them in the muffin tins. I warmed them in a nonstick skillet over low heat for a few minutes. Make sure you flip them over a few times.
- If you can’t find jicama wraps, Erica on our team tested out Crepini Egg Wraps and Folio Cheese Wraps as alternatives. While the Folio Cheese Wraps were a fail for this recipe (and she does not recommend them), the Crepini Egg Wraps worked great! Check out her review at the end of this post to see how she used them.
- You can top these with your favorite taco toppings. I used sour cream, tomatoes, and fresh cilantro. You could also use jalapenos, black olives, green onions, salsa, guacamole, or bell peppers.
- Carefully watch these low-carb taco cups while they’re baking. It doesn’t take much time for them to cook and the jicama wraps can get overcooked very easily.
How to serve keto taco cups
These are so versatile, you can top them however you want and you could even switch out the ground beef for chicken or pork. I ate these for lunch but they’d work for dinner too. I also think these would make an awesome appetizer.
Here’s what my Hip sidekick Erica had to say about these keto taco cups:
“I tried this exact recipe with Crepini cauliflower egg wraps and Folio cheese wraps. The Folio wraps did not turn out so good at all (oops!), however, the Crepini wraps were quite AMAZING! I made sure to use 2 per taco cup. I put one in the bottom of the muffin pan, put a little cheese, and then I trimmed the second wrap about a 1/2 inch off the top so it would fit nicely into the muffin cup (on top of the 1st wrap and cheese). These are pretty flimsy, so you kind of have to finagle them in place. I could not believe the result of how nice and crispy they got!
Also, I would check your taco cups at the 8-minute mark to make sure the tops are not burning. I left mine in for almost 10 minutes but watched them closely from minute 8 to minute 10. Loved loved loved this recipe – such a great way to celebrate Taco Tuesday carb-free!
Looking for more keto Mexican recipes, make our popular keto taco soup next!