Keto Steak Tacos

Last updated: August 2026 · 3 min read

Whether low-carb tortillas are “truly” keto is an argument you can skip entirely. Crushed pork rinds, mozzarella, cream cheese and an egg make a shell that folds instead of cracking, holds sliced sirloin without going soggy, and carries one gram of carbs. Four ingredients, ten minutes, six shells.

Pork rinds are the surprise here. They’re zero carb, they cost almost nothing, and once they’re crushed into the cheese you genuinely cannot tell what the shell is made of.

The tortillas — makes 6 mini shells

• 1 cup crushed pork rinds, measured after crushing — about 1 oz, roughly a third of a 2.5 oz bag. Unflavored.
• ¾ cup shredded low-moisture mozzarella
• 2 Tbsp cream cheese
• 1 large egg

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1. Pulse the pork rinds in a food processor to a fine crumb — closer to breadcrumbs than gravel. A zip-top bag and a rolling pin works too. Measure your cup after this, not before.
2. Microwave the mozzarella and cream cheese in a medium bowl for about 30 seconds and stir smooth, going back in 15-second bursts if it needs it.
3. Let the cheese stand 30 to 60 seconds before the next step. Straight out of the microwave it will scramble the egg.
4. Stir in the crumbs, then the egg, then knead to a ball with damp hands — wet hands stop it sticking to you. Too wet, add another tablespoon of crumbs. Too stiff to work, 15 seconds in the microwave.
5. Roll between two sheets of parchment to about ⅛ inch. Thinner is crisper.
6. Cut six 4-inch circles — a wide-mouth jar lid is the right size — and re-roll the scraps.
7. Cook in a dry non-stick pan over medium heat, 1½ to 2 minutes a side, until spotted brown. They firm up as they cool. If you want them to hold a taco shape, drape them over a wooden spoon handle while they’re still warm.

The steak — serves 2

• 2 top sirloin steaks, 6 oz each, about 1 inch thick
• Salt, pepper and your steak seasoning
• 1 Tbsp avocado oil or another high-smoke-point oil

Take the steaks out of the fridge 30 minutes ahead and pat them dry — a wet steak steams instead of searing. Season both sides. Heat the oil in a heavy pan until it shimmers, then sear 3 to 4 minutes a side, pulling the steak about 5 degrees below your target:

• 125°F rare
• 130–135°F medium-rare — where sirloin is best
• 140–145°F medium
• 155°F and up well done

Rest it 10 minutes, then slice thin across the grain. Sirloin is chewy cut the other way and tender cut this way, and it’s the difference between a good taco and a tough one.

Build them

Three tacos each. Pile in the sliced steak and top it — sauteed green peppers, avocado and salsa is the version in the photos. Pickled onion, cotija, lime and cilantro all work. Go easy on sour cream and extra cheese; the shell is already doing that job.

Make the shells ahead

The shells keep three days in an airtight container in the fridge and crisp back up in 30 seconds in a dry pan. Cool them completely before you stack them or they’ll stick together. Rolling and cutting is the only fiddly part of this recipe, so doing it on a Sunday turns a weeknight into searing a steak.

Nutrition, for one shell

Per mini tortilla, using net carbs: 97 calories, 7 g fat, 1 g carbohydrate, 7 g protein. That’s the shell only — the steak and your toppings aren’t counted, and there are a hundred ways to fill these. We’re not nutritionists and these are our best estimates, so run your own numbers if it matters to you.