Keto Tortilla with Ground Beef and Salsa

Keto Tortilla with Ground Beef and Salsa

Treat yourself to a lovely meat-and-cheese-filled tortilla. With your own homemade keto bread and spice mix this Mexican favorite will not only be healthful, but also delicious!

60 Min

Serv. 4



  • Low-carb tortillas
  • 2 eggs

  • 2 egg whites

  • 5 oz. cream cheese, softened

  • ½ tsp salt

  • ½ lime (optional 1½ tsp ground psyllium husk powder )

  • 1 tbsp coconut flour

  • Filling
  • 2 tbsp olive oil

  • 1 lb ground beef or ground lamb, at room temperature

  • 2 tbsp Tex-Mex seasoning

  • ½ cup water

  • salt and pepper

  • Salsa
  • 2 avocados, diced

  • 1 tomato, diced

  • 2 tbsp lime juice

  • 1 tbsp olive oil

  • ½ cup fresh cilantro, chopped

  • salt and pepper

  • For serving
  • 6 oz. shredded Mexican cheese

  • 3 oz. shredded lettuce


Carbohydrates 8 g
Calories 842 kcal
Protein42 g
FAT67 g


  • Low-carb tortillas
  • Preheat the oven to 400°F (200°C).
  • Using an electric mixer with the whisk attachment, whisk the eggs and egg whites until fluffy, preferably for a few minutes. In a separate large bowl, beat the cream cheese until smooth. Add the eggs to the cream cheese, and whisk until the eggs and cream cheese form a smooth batter.
  • Mix salt, psyllium husk and coconut flour in a small bowl. Add the flour mix one spoon at a time into the batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick like an American pancake batter. How fast the batter will swell depends on the brand of psyllium husk – some trial and error might be needed
  • Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter thinly (no more than ¼ inch thick) into 4–6 circles or 2 rectangles.
  • Bake on upper rack for about 5 minutes or more, until the tortilla turns a little brown around the edges. Carefully check the bottom side so that it doesn’t burn.
  • Filling
  • Place a large frying pan over medium high heat and heat up the oil. Add the ground beef and fry until cooked through.
  • Add the tex-mex seasoning and water and stir. Let simmer until most of the water is gone. Taste to see if it needs additional seasoning.
  • Salsa and serving
  • Make the salsa from avocado, tomatoes, lime juice, olive oil and fresh cilantro. Salt and pepper to taste.
  • Serve beef filling in a tortilla, with shredded cheese, salsa and shredded leafy greens.


Bring the ground beef out of the refrigerator a while before frying. Cold ground beef will cool down the frying pan and the ground beef will be boiled and not fried. The latter tastes a lot better.