Easy Keto Taco Pie with a Cornbread Crust

Yo Keto Taco Pie recipe gluten free nut free 1

Easy Keto Taco Pie with a Cornbread Crust

This taco pie is tasty and filling. The cornbread tastes like actual cornbread without all of the carbs and this satisfying dinner only takes about 15-30 minutes of prep depending on how many toppings you want.

Course dinner, lunch

Cuisine American, Keto, Low Carb, Mexican, TexMex

Keyword Easy Keto Tamale Pie, Keto Taco Pie, Low carb Cornbread Taco Pie

Prep Time 30

Cook Time 40

Cooling 5

Total Time 1 10

Servings servings

Calories 555kcal

Author Brandy

Equipment

Ingredients

Pie Filling

1.5 pounds ground beef
.5 tsp onion powder
1 tsp black pepper
.5 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1.5 tsp sea salt
1 Cup Shredded Cheese I use the "Mexican" variety

Optional

1 cup Enchilada Sauce (optional, see post for tips) *OPTIONAL ( I use fresh salsa over the top of the pie when finished)

Cornbread Crust

1 Cup Coconut Flour
4 Eggs
4 oz cream cheese warmed
1/2 Cup Heavy Cream
1/2 Cup Plain Unsweetened Almond Milk water will work if you dont have almond milk.
1/2 Cup Butter (regular salted butter) Softened
2 tsp Baking Powder
2 tsp Allulose or other low carb sweetener equivalent
1 tsp Sweet Corn Extract

Instructions

Taco Pie Filling

Brown the hamburger meat with the spices. Mix in enchilada sauce if using.

Cornbread Crust

Mix eggs, cream, almond milk,cream cheese, butter and corn extract (all of the wet ingredients) together until smooth.
Mix all of the dry ingredients together in a separate bowl to ensure they are combined.
Mix dry ingredients into the wet ingredients. Don't over mix the batter or your bread will be tough (and flat). It should be fluffy.
Spread half of the batter into the bottom and sides of a well seasoned 10 inch cast iron skillet. If it is not well seasoned you can use a bit of olive oil.
Add the meat to the skillet and top with cheese.
Gently spread remaining cornbread mixture evenly over the top of the meat. Cover the meat completely. I used a silicone spatula to accomplish this.
Top with jalapenos if desired.
Bake @ 400F for 40 minutes or until crust is slightly browned and a toothpick inserted into the crust comes out clean.
Let cool five minutes and slice into 8 pieces like a pie.
Serve as is or on a bed of lettuce with desired toppings such as sliced avocado, tomato, salsa, sour cream & green onions.

Notes

(5 net carbs per slice)

The nutrition information was calculated without the enchilada sauce. Adding one cup of "store bought" enchilada sauce will add about 2 net carbs per serving.

Or, you can see the tips in the post on how to make your own low carb enchilada sauce.

Nutrition