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Low Carb Taquitos


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Rate this recipe 4.3/5 (16 Votes)
Low Carb Taquitos 1 Picture


  • TORTILLA:1/3 cup blanched almond flour
  • 1/3 cup Parmesan cheese
  • 1/3 cup unflavored whey protein
  • 1 tsp Celtic sea salt
  • Water (just enough to hold together)
  • In a medium bowl, mix all the dry ingredients. Slowly add water, just enough to hold the dough together. On greased parchment paper, roll out dough into a thin rectangle. Cut into 2 x 5 inch rectangles. Set aside to fill meat with.
  • 1 (3.3 pound) grass fed beef roast (you will have extra)
  • You could also use CHICKEN
  • 1 tsp Celtic sea salt
  • 1 tsp pepper
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 TBS coconut oil
  • 5 cups beef broth
  • 1 onion quartered
  • 3 garlic cloves


Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

In a bowl mix together salt, pepper, chili powder, garlic powder, cumin and oregano. Rub mixture all over beef roast to coat. In a large pan heat oil. Brown roast on all sides, about 6 minutes per side. Place in a slow cooker. Add onion and garlic. Pour in water and beef broth. Cover and cook for 8 hours. Remove from slow cooker and shred. Use to fill tortillas.

Preheat oven to 350 degrees. Grease baking sheet. To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.

Bake for 15 -20 minutes or until ends start to brown. Remove and sprinkle cheese on top. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts. Remove from oven. Top with shredded lettuce and guacamole if desired. Serve with salsa for dipping.

This will make a lot of meat so you will have leftover meat. Idea: Make my Beef Stroganoff for tomorrow!

El Charrito Taquitos = 380 calories, 42 carbs, 4g fiber
“Healthified” Taquitos = 257 calories, 1.9 carbs, trace fiber

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