Crustless Taco Pie

Crustless Taco Pie is a terrific way to experience a change from traditional tacos without adding gluten or refined carbohydrates. Only 3 net carbohydrates per serving!

Crustless Taco Pie
You’ll adore this low-carb taco pie dish, which uses ground beef, a flavorful sauce, lots of cheese, and your preferred taco toppings.

Crustless Taco Pie Ingredients

Crustless Taco Pie

  • 1 pound of 80/20 ground beef
  • Taco seasoning: 3 T (our DIY version or sugar-free store bought)
  • heavy whipping cream, 2/3 cup
  • Four big eggs
  • 1 chunky salsa serving, 3 1/4 cup of cheddar cheese, shredded
  • 1/8 teaspoon of garlic salt
  • 1/8 teaspoon of ground black pepper


Crustless Taco Pie

  1. Make sure the oven rack is in the middle position and preheat the oven to 350F. Grease a 9-inch pie pan. Put away the pan.
  2. In a skillet, brown the ground beef until it is cooked through, adding oil if necessary to prevent it from sticking. Remove any excess grease.
  3. In the same pan, combine the ground beef with the taco seasoning by stirring. Put the taco beef in the pie pan that has been greased.
  4. Add the salsa, 1 cup of shredded cheese, garlic salt, and pepper to the heavy cream and eggs in a small bowl.
  5. Top the taco beef in the pie pan with the egg mixture. Shred an additional 1/4 cup of cheese on top.
  6. Cover the keto taco pie and bake for 35 to 40 minutes, or until the top is golden brown and the center is set.
  7. Before serving, allow your crustless taco pie to cool for five minutes.
  8. If you like, you can garnish with things like salsa, sour cream, cilantro, chives, avocado, diced tomatoes, or olives. Enjoy!


  • For the finest flavor, we advise using ground beef with a higher fat content; either an 85/15 or 80/20 ratio works well. After cooking the ground beef, take sure to drain the oil.
  • Reduce the amount of cheddar cheese in the dish or substitute ground turkey or chicken for the beef to make it lighter.
  • It is preferable to grate cheddar cheese straight from the block as opposed to purchasing pre-shredded cheddar, which has more carbohydrates and potato starch added to keep it from sticking.