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Keto Pancake Tacos

AuthorClaire
30

Low carb pancake tacos with a ground beef and chorizo filling. Who would have thought pancakes would make such incredible taco shells? And keto pancakes at that!

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Pancakes
 4 Eggs
 4 oz. Cream Cheese
 1/2 tablespoon Minced Garlic
 2 teaspoons Cayenne Pepper
Taco Filling
 8 oz. 80/20 Ground Beef
 6 oz. Mexican Chorizo
 2 teaspoons Cumin
 2 teaspoons Paprika
 2 teaspoons Cayenne
 1 tablespoon Minced Garlic
 2 tablespoons Butter
Taco Fixin's
 1 Whole Avocado
 1 Cup Shredded Cheese
 1/4 cup Sour Cream

Pancakes
1

In a bullet or mixer (I use a Nutribullet,) combine eggs, cream cheese, minced garlic, and cayenne. Pulse for 15-30 seconds until you have a nice batter. Allow bubbles to settle for 3-5 minutes.

2

Bring a pan to medium heat, and place a small amount of butter in the pan so your pancakes don't stick

3

When the butter begins to bubble, you can pour your first medium sized pancake on to the pan, leave it there until you see the edges of your pancake begin to rise and big bubbles forming in the middle (Note: the first one always turns out pretty bad!)

4

Flip the pancake and leave it on that side for approximately one minute, or until golden brown on both sides

5

Repeat until you have used all the mixture, and set your "taco shells" to the side

6
Taco Filling
7

In a bowl, remove chorizo from casing (if applicable) and mix with ground beef

8

Mix in the garlic by hand, and all the other seasonings (Season to taste here! We have listed suggestions for the amount to use, but do what feels right according to your love or hate for spicy food.)

9

Heat a large skillet over medium-high heat. Cook and stir meat for 8-10 minutes, or until it is browned and crumbly

10

Place into a bowl

11
Constructing the Taco
12

Place a pancake on a place add a few scoops of meat, some diced avocado, shredded cheese, and a dollop of sour cream

13

Enjoy!

Category, Cooking Method

Ingredients

Pancakes
 4 Eggs
 4 oz. Cream Cheese
 1/2 tablespoon Minced Garlic
 2 teaspoons Cayenne Pepper
Taco Filling
 8 oz. 80/20 Ground Beef
 6 oz. Mexican Chorizo
 2 teaspoons Cumin
 2 teaspoons Paprika
 2 teaspoons Cayenne
 1 tablespoon Minced Garlic
 2 tablespoons Butter
Taco Fixin's
 1 Whole Avocado
 1 Cup Shredded Cheese
 1/4 cup Sour Cream

Directions

Pancakes
1

In a bullet or mixer (I use a Nutribullet,) combine eggs, cream cheese, minced garlic, and cayenne. Pulse for 15-30 seconds until you have a nice batter. Allow bubbles to settle for 3-5 minutes.

2

Bring a pan to medium heat, and place a small amount of butter in the pan so your pancakes don't stick

3

When the butter begins to bubble, you can pour your first medium sized pancake on to the pan, leave it there until you see the edges of your pancake begin to rise and big bubbles forming in the middle (Note: the first one always turns out pretty bad!)

4

Flip the pancake and leave it on that side for approximately one minute, or until golden brown on both sides

5

Repeat until you have used all the mixture, and set your "taco shells" to the side

6
Taco Filling
7

In a bowl, remove chorizo from casing (if applicable) and mix with ground beef

8

Mix in the garlic by hand, and all the other seasonings (Season to taste here! We have listed suggestions for the amount to use, but do what feels right according to your love or hate for spicy food.)

9

Heat a large skillet over medium-high heat. Cook and stir meat for 8-10 minutes, or until it is browned and crumbly

10

Place into a bowl

11
Constructing the Taco
12

Place a pancake on a place add a few scoops of meat, some diced avocado, shredded cheese, and a dollop of sour cream

13

Enjoy!

Keto Pancake Tacos