Keto Taco Pie
This crustless keto taco pie is a savory, cheesy, and filling dish perfect for weeknight dinners, meal prep lunches, or brunch gatherings.
I fell in love with this keto taco pie the first time I made it for a busy weeknight when fridge scavenging turned into a genuinely satisfying dinner. It’s the kind of dish that eats like comfort food — savory, cheesy, and filling — but keeps carbs low and cleanup minimal. If you want something that doubles as a family dinner and a portable lunch for the next day, this is it. For a low-carb handheld dessert to follow, try air-fryer apple pie taquitos after dinner.
Why you’ll love this dish
This recipe is one of those rare weeknight winners: fast to assemble, forgiving with ingredients, and happy to be customized. It’s crustless, so you skip tricky dough and stay low-carb. The meat-and-egg base keeps it high in protein and very satiating. Make it for:
- Weeknight dinners that need zero fuss.
- Meal prep lunches—slice, refrigerate, reheat.
- Brunch when you want a savory, make-ahead centerpiece.
How this recipe comes together
A quick overview so you know what to expect before you start:
- Brown the ground meat with aromatics until well caramelized.
- Stir in taco seasoning and diced tomatoes to make the filling.
- Whisk eggs and heavy cream into a custard and pour over the meat in a greased pie dish.
- Top with shredded cheese and bake until set and golden.
- Rest briefly, slice, and serve with fresh toppings.
This is an assembly-forward recipe: most of the hands-on work is browning and whisking. Baking time finishes the cooking and melds flavors.
Key Ingredients
What you’ll need (with quick notes and swap ideas):
- 1 pound ground beef or turkey — beef gives richer flavor; turkey makes it leaner.
- 1 tablespoon taco seasoning — use low-sodium or homemade if you’re watching salt.
- 1 cup diced tomatoes — canned diced tomatoes work fine; drain excess liquid if very watery.
- 1 cup shredded cheese (cheddar or Mexican blend) — choose full-fat cheddar for melting and flavor.
- 4 large eggs — provide structure to the pie; don’t substitute lightly.
- 1/2 cup heavy cream — gives a silky custard; for a lighter option use half-and-half (slightly less custardy).
- 1 cup bell peppers, chopped — any color; remove seeds for milder flavor.
- 1/2 cup onion, diced — yellow or white work best for sweetness.
- Salt and pepper to taste.
- Optional toppings: sour cream, avocado, shredded lettuce.
Notes: If you prefer a dairy-free version, use a cashew cream substitute and a dairy-free shredded cheese, though texture will differ. Ground turkey is a one-to-one swap for beef.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish or similar ovenproof pan.
- Heat a skillet over medium. Add the ground beef (or turkey), diced onion, and chopped bell peppers. Cook, breaking the meat up, until browned and the vegetables are softened, about 7–10 minutes.
- Drain excess fat, then stir in the taco seasoning and diced tomatoes. Cook 1–2 minutes until combined and warmed through. Taste and adjust seasoning.
- In a medium bowl, whisk together the eggs and heavy cream. Season with a pinch of salt and pepper.
- Spread the beef mixture evenly in the prepared pie dish. Pour the egg-and-cream mixture over the top, making sure it settles into the meat.
- Sprinkle the shredded cheese evenly over the custard layer.
- Bake for 30–35 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.
- Let the pie cool for 5–10 minutes before slicing. Serve warm with optional toppings.
Keep instructions short and decisive: browning well and draining excess liquid will prevent a soggy custard.
01Ingredients
For the filling
Optional toppings
02Method
- Preparation
- Assembly and Baking
Tap a step when it's done. The next one lights up.
0 OF 9 DONE03Recipe notes
- 01For a dairy-free version, use a cashew cream substitute and dairy-free shredded cheese. Ground turkey is a one-to-one swap for beef.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
This pie shines as the main course with crisp, fresh sides. Try these serving ideas:
- Top each slice with a dollop of sour cream, diced avocado, and shredded lettuce for fresh contrast.
- Serve alongside a crisp green salad or a simple cabbage slaw for crunch.
- For a lower-carb starch substitute, pair with cauliflower rice seasoned with lime and cilantro.
- Make mini versions in a muffin tin for portable single servings—great for lunchboxes.
If you want a sweet, low-carb finish after dinner, consider a light dessert like apple cheesecake tacos to keep the meal balanced.
Storage and reheating tips
Proper storage keeps leftovers safe and tasty:
Cool the pie to room temperature (no more than two hours) before refrigerating.
Refrigerate in an airtight container for 3–4 days. Reheat slices in a 350°F oven for 10–12 minutes or microwave on medium until heated through. Cover loosely to prevent drying.
To freeze: wrap whole or sliced portions tightly in plastic wrap and foil, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
When reheating from frozen, bring to an internal temperature of 165°F for food safety.
Creative twists
- Vegetarian: swap ground meat for seasoned crumbled tempeh or cooked lentils. Add extra mushrooms for umami.
- Breakfast version: add chopped cooked turkey sausage and a handful of chopped spinach; serve with salsa for a morning twist.
- Spicy: fold in chopped pickled jalapeños or a pinch of cayenne to the egg mixture.
- Mini pies: fill a greased muffin tin for grab-and-go portions that are great for meal prep.
- Crust option: press an almond flour crust into the dish before adding the filling for a more traditional pie feel.
Common questions
How long does this take from start to finish?
A: Plan for about 45–55 minutes total: 10–15 minutes prep, 30–35 minutes baking, and a short rest.
Can I make this ahead for a party?
A: Yes—assemble, cover, and refrigerate up to 24 hours before baking. Add an extra 5–10 minutes to the bake time if starting chilled.
Is this suitable for a keto diet?
A: Yes. Because it’s crustless and uses eggs, cheese, and meat, it’s low in carbs. Exact net carbs depend on brands and toppings, but a rough estimate is 3–6g net carbs per serving when split into 6–8 portions.
Can I use canned tomatoes with green chiles?
A: Absolutely. Those add flavor and heat—just drain a bit if they’re very saucy.
Can I freeze individual slices?
A: Yes. Freeze slices on a tray, then transfer to a freezer bag to avoid sticking. Thaw overnight in the fridge before reheating.
Conclusion
This keto taco pie is a reliable, flavorful dish that’s easy to make on a weeknight and flexible enough to customize for meal prep or entertaining. For more ideas, check out All Day I Dream About Food’s Easy Taco Pie and my Keto Crustless Taco Pie.
Crockpot & Slow Cooker
Dinner Bowls
Casseroles
