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.
Ingredients
For the filling
- 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.
- 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.
- 1 cup bell peppers, chopped Any color; remove seeds for milder flavor.
- 1/2 cup onion, diced Yellow or white work best for sweetness.
- to taste salt and pepper
Optional toppings
- sour cream For serving.
- avocado For serving.
- shredded lettuce For serving.
Instructions
Preparation
- 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.
Assembly and Baking
- 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.
Notes
For a dairy-free version, use a cashew cream substitute and dairy-free shredded cheese. Ground turkey is a one-to-one swap for beef.