Keto burritos are a fun meal for the entire family, whether they are low carb or not. By using homemade low carb tortillas, the net carbs per beef burrito are just 4.1g net carbs, including all fillings. What's inside? Tasty minced beef with Mexican spices, grated cheddar cheese, avocado, lettuce, tomatoes, coriander and sour cream. Finger-licking good!
There’s something about a good burrito that just brings a smile to my face. I think it's the hands-on activity at the table when you're filling the tortillas just the way you like it. Finger food is always fun!
By using the coconut flour tortillas I posted recently it's easy to make proper keto burritos. Because obviously, the rest of the traditional burrito ingredients - ground beef, salsa and veggies - are naturally low in carbs.
The tin foil really helps with the rolling, since the gluten free tortillas are quite small. (They are easier to flip that way, plus, they are quite filling as it's coconut flour!). It also stops all the stuffing falling out. Peel back the tin foil to eat!
These low carb burritos taste great hot and cold. Once they are firmly wrapped in the aluminium foil they make a great packed lunch or on-the-go meal. We took them to a picnic the other day and they were such a treat.
Ingredients for low carb burritos
Here you can see all the ingredients I'm using. If possible, use grass fed, organic beef.
In terms of the queso, I used cheddar, but a gouda or a Monterey Jack would be just as good.
I love the crunch of the lettuce, the soft avocado and juicy tomatoes in the filling, but also the fragrant fresh coriander. If you like, also add a squeeze of lime!
How to make keto burritos
Make the keto tortillas as per my recipe here.
Heat 1 tablespoon of olive oil in a frying pan. Fry the onion and garlic over medium heat for 3 minutes until slightly soft.
Add the beef and cook for a further 4 - 5 minutes until browned and cooked through.
Add spices, tomato puree, tomatoes, apple cider vinegar, stock and seasoning. Cook for about 5 - 10 minutes or until thick. Taste and adjust the seasoning to taste. Yes, you can add as much chili powder as you like!
And, of course, feel free to make the beef in an instant pot to get it extra tender.
Place a sheet of tin foil on a flat surface, add 1 tortilla and layer with 3 - 4 tablespoon of mince, cheese, lettuce, avocado, fresh tomatoes, fresh coriander / cilantro and sour cream.
Roll the aluminium foil up into a burrito shape and cut in half with a sharp knife. Repeat for all the remaining tortillas.
There's 1000 ways to make keto burritos, so here's a few ideas how you could tweak the recipe:
Change the tortilla: Use a different tortilla recipe - such as these 4 Ingredient Low Carb Tortillas! For for a lighter alternative just serve in a bowl (aka Keto burrito bowl :)) or in a large lettuce or cabbage leaf.
Change the protein: Instead of the beef, stuff them with pulled chicken and this easy guacamole. Alternatively, use my turkey chili or a white fish such as cod! Or, in fact, make low carb breakfast burritos and simply use fried or scrambled eggs.
Change the veggies: Want more veggie power in your burrito? Add some sautéed cauliflower rice to the mix!
Of course, the ground beef filling is super-versatile. Use it in all your Mexican creations, from tacos to enchiladas to nachos.
How to store beef burritos
Beef burritos are best served fresh. However, it's no problem to make the ingredients a day or two ahead and then assemble them before serving.
Alternatively, you can meal prep and freeze both the tortillas and the ground beef for up to 3 months. Defrost, assemble and serve!
More keto Mexican recipes
I have a weakness for Mexican food! These low carb tortilla chips are one of my most popular recipes and AH-MAY-ZING with dips.
I also love to prep big batches of my own keto taco seasoning, which I keep in the cupboard for taco meat - one of our staple dinners. Here are some more Mexican keto recipes:
This Mexican-style Keto Breakfast Casserole is the perfect Sunday brunch the whole family will enjoy, whether they follow a low carb diet or not.
The crispiest Keto taco shells you'll ever taste! They're quick to make and only 1.1g net carbs.
This easy keto taco casserole is filling, hearty and flavourful comfort food. Garnish with your favourite Mexican toppings and enjoy!
Tried this recipe? Give it a star rating below!
Low Carb Keto Beef Burritosfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1 tablespoon olive oil
- 1 small onion chopped (30g)
- 8.8 oz ground beef 250g
- 2 garlic cloves minced
- 1 tsp each cumin, paprika, ground coriander
- pinch chili powder
- 1 tablespoon tomato puree 15g
- 7 oz chopped tomatoes tinned, 200g
- 1 teaspoon apple cider vinegar
- 1.4 oz beef or chicken stock 40ml (3 tbsp)
- Salt and pepper to taste
- 6 coconut flour tortillas
- ¼ cup grated cheddar 28g
- ½ baby gem lettuce shredded (50g)
- 1 avocado diced (150g of flesh)
- 2.1 oz cherry tomatoes quartered or halved (60g)
- 4 tablespoon sour cream
- 2 tablespoon chopped coriander 8g
- Make the coconut flour tortillas.
- Heat 1 tablespoon of olive oil in a frying pan. Fry the onion and garlic on a medium heat for 3 minutes until slightly soft.
- Add the beef and cook for a further 4 - 5 minutes until browned and cooked through.
- Add spices, tomato puree, tomatoes, apple cider vinegar, stock and seasoning. Cook for about 5 - 10 minutes or until thick. Taste and adjust the seasoning to taste.
- Place a sheet of tin foil on a flat surface, add 1 tortilla and layer with 3 - 4 tablespoon of mince, cheese, lettuce, avocado, fresh tomatoes, coriander and sour cream. Option to also add a squeeze of lime.
- Roll the tin foil up into a burrito shape and cut in half with a sharp knife. Repeat for all the remaining tortillas.