Crustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free) Recipe
Introduction
Crustless Taco Pie is a delicious low-carb, keto-friendly dish that brings all the flavors of a taco into a simple, cheesy pie without the guilt of a crust. It’s perfect for a quick dinner or meal prep and is naturally gluten-free. Enjoy a hearty, satisfying meal with minimal fuss and maximum taste.
Ingredients
- 1 lb ground beef (80/20)
- 3 tablespoons taco seasoning (DIY or sugar-free store bought)
- 2/3 cup heavy whipping cream
- 4 large eggs
- 1/3 cup chunky salsa
- 1 1/4 cup shredded cheddar cheese (freshly shredded recommended)
- 1/2 teaspoon garlic salt (or salt plus garlic powder)
- 1/4 teaspoon ground black pepper
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and position the oven rack in the center. Grease a 9-inch pie pan and set aside.
- Step 2: In a skillet, brown the ground beef over medium heat, adding a little oil if necessary to prevent sticking. Cook until no longer pink and drain any excess grease.
- Step 3: Stir the taco seasoning into the cooked beef evenly, then transfer the seasoned beef into the prepared pie pan, spreading it out evenly.
- Step 4: In a small bowl, whisk together the heavy cream and eggs. Add the salsa, 1 cup of shredded cheddar cheese, garlic salt, and black pepper. Mix until combined.
- Step 5: Pour the egg mixture evenly over the beef in the pie pan. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top.
- Step 6: Bake uncovered for 35 to 40 minutes, or until the center is set and the top turns golden brown.
- Step 7: Remove from the oven and let the pie cool for 5 minutes before slicing.
- Step 8: Serve with optional garnishes such as sour cream, extra salsa, cilantro, chives, avocado, diced tomatoes, or olives for added flavor and freshness.
Tips & Variations
- Use freshly shredded cheese instead of pre-shredded for better melting and flavor.
- Swap ground beef for ground turkey or chicken for a lighter version.
- Add diced jalapeños or chopped green chilies for extra spice.
- For dairy-free, substitute heavy cream with canned coconut milk and use a vegan cheese alternative.
- If you prefer more veggies, add finely chopped bell peppers or onions to the beef before baking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 1 to 2 minutes or until warmed through. You can also freeze the pie wrapped tightly for up to 1 month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the pie up to the baking step and refrigerate it for a few hours before baking. Just allow extra baking time if baking straight from the fridge.
Is this recipe suitable for a keto diet?
Absolutely. This crustless taco pie is low in carbs and high in fat and protein, making it a perfect keto-friendly meal option.
PrintCrustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free) Recipe
This Crustless Taco Pie is a delicious keto-friendly, low-carb, and gluten-free dish packed with seasoned ground beef, creamy eggs, and melted cheddar cheese. Perfect for a hearty lunch or dinner, it combines classic taco flavors in a savory pie form without the carbs of a traditional crust.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Meat and Seasoning
- 1 lb ground beef (80/20)
- 3 tablespoons taco seasoning (DIY or sugar-free store bought)
- 1/2 teaspoon garlic salt (or salt and garlic powder blend)
- 1/4 teaspoon ground black pepper
Egg Mixture
- 2/3 cup heavy whipping cream
- 4 large eggs
- 1/3 cup chunky salsa
Cheese
- 1 1/4 cups shredded cheddar cheese (freshly shredded preferred)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and place the oven rack in the center position. Grease a 9-inch pie pan thoroughly to prevent sticking, then set it aside.
- Brown the Ground Beef: In a skillet, cook the ground beef over medium heat. Add a little oil if necessary to prevent sticking. Cook until the beef is no longer pink and is fully browned. Drain any excess grease from the pan.
- Season the Beef: Add the taco seasoning to the cooked beef in the skillet and stir well to evenly distribute the seasoning. Then, transfer the seasoned beef into the greased pie pan, spreading it evenly across the bottom.
- Prepare the Egg Mixture: In a small bowl, whisk together the heavy whipping cream and eggs until fully combined. Stir in the chunky salsa, 1 cup of shredded cheddar cheese, garlic salt, and black pepper to the egg mixture.
- Assemble the Pie: Pour the egg and cheese mixture over the taco beef layer in the pie pan. Then sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly on top.
- Bake: Place the pie pan in the preheated oven and bake uncovered for 35 to 40 minutes. Bake until the center is set (not jiggly) and the top is golden brown and slightly puffed.
- Cool Slightly: Remove the pie from the oven and allow it to cool for about 5 minutes before slicing. This resting time helps the pie set further for easier serving.
- Serve and Garnish: Optionally add toppings like sour cream, extra salsa, fresh cilantro, chives, sliced avocado, diced tomatoes, or olives to enhance flavor and presentation. Serve warm and enjoy!
Notes
- You can use either homemade or store-bought sugar-free taco seasoning to control sodium and additives.
- Shredding your own cheddar cheese yields better melt and flavor than pre-shredded.
- Allow the pie to cool slightly after baking—this helps maintain the structure when slicing.
- Feel free to customize garnishes according to your preferences.
- This pie is great for meal prep and reheats well in the oven or microwave.
Keywords: keto taco pie, low carb taco dish, crustless pie, gluten free taco recipe, keto dinner, ground beef pie
