Keto Taco Salad Bowl with Shell & Creamy Jalapeno Sauce

Here is my keto friendly taco salad bowl with shell and creamy jalapeno sauce coming in at only 8 net carbs including toppings.

Keto Taco Salad Bowl with Shell Video Tutorial


I do apologize for the bad lighting - It was a last minute video


- Pre-heat oven to 450

- Apply coconut oil to the tortilla (or olive oil) and form a bowl shape inside of an oven-safe bowl.
Insert a mini size oven-safe cup to keep the bowls shape for easy filling ( I forgot to do that - it was a last minute video)

- Place tortilla bowl in the oven for 8 minutes but do check every couple of minutes to avoid burning.

- Cook meat until brown while adding 1 Tablespoon Cayenne pepper and 1 Tablespoon Cumin (less if you don't like it too spicy). Drain excess grease.

- Remove taco salad bowl shells and allow them to cool to the touch.

- Fill the beef serving into each bowl (or chicken)

- Add 1 Tablespoon of Creamy Jalapeno Sauce recipe found here

Add a pinch of shredded lettuce

Add a couple pinches of Colby & Monterey Jack Cheese (don't worry I calculate the "pinches" in the nutrition value 🙂 )

Add 1 Tablespoon of salsa (1/2 Tablespoon if you're using the smaller bowls

Add 1 Tablespoon of Breakstone sour cream

Add 1 Tablespoon Sabra Veggie Fusion Guacamole


Nutritional Value

Carbs: 22.25g

Dietary Fiber: 13.8g =

NET Carbs: 8

Calories: 475

Protein: 36.55g

Sugars: 2g

Total Fat: 29.1g

Saturated Fat: 8.8g

Sodium: 1,160.5mg

Cholesterol: 103.5mg

If you'd rather use the La Tortilla Factory Mini soft wraps that I used for my kids in the video then subtract 3 carbs from the count and subtract 50 calories from the large salad total.

You can find the 6 carb tortillas at most local stores or through amazon here

I hope enjoyed the tutorial and the keto taco salad bowl. 🙂

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