An easy, gluten-free keto taco seasoning mix for ground beef that’s perfect for Taco Tuesdays or any day.
I grew up in the Southwest were tacos were a part of life! Of course, authentic tacos back then meant seasoned shredded chicken (or shredded beef) served in soft or fried corn tortillas. That’s quite different than what usually comes to mind when one hears “Taco Tuesday”; thanks in part to elementary school cafeteria lunches and Taco Bell!
What most people know as tacos is ground beef mixed with a taco seasoning packet and stuffed into a yellow preformed taco shell. My mother made tacos this way when she was pressed for time and needed an easy family friendly meal. She browned her ground beef and added a packet of taco seasoning from the store. She layered taco meat, cheese, sour cream, black olives and lettuce into the shells and they were tasty.
Homemade Keto Taco Seasoning
The problem with the taco seasoning packets you get in the store, is that they contain sugar and starch and are not gluten-free. You can get a similar flavor with ingredients you already have at home without the sugar, carbs or gluten.
One ingredient I strongly recommend for a more authentic flavor is pure ground chile powder. It’s the ingredient that makes my low carb gluten-free enchilada sauce so good. It’s mandatory in my mind. It’s found in the Mexican aisle in the grocery store. I buy both California Ground Chile Powder and New Mexico Ground Chile Powder and mix them together.
Keto Taco Seasoning Ingredients
The ingredients most often found in homemade taco seasoning are chile powder, cumin, paprika, garlic powder, onion powder, oregano, salt and pepper. Honestly, I add a little sugar-free sweetener to mine because I think it mellows the sharpness in the chile powder and makes a bridge to pull all of the flavors together. Of course, it can be omitted. If you want your taco seasoning spicy, add some cayenne pepper.
NOTE: Although this is a low carb taco seasoning recipe, it is not a no-carb recipe. All powdered ingredients like chile powder, cumin, garlic powder, onion powder and pepper are going to have carbs. But, since this recipe does not contain the milk powder, sugar, or starch (often found in store bought products), it’s much lower in total carbs.
How Much Taco Seasoning To Use Per Pound of Meat or Per Person
The taco seasoning packets you buy in the store are made for 1 pound of meat, contain roughly 2 tablespoons of seasoning and list 6 servings. That equates to 1 tsp per person. My low carb taco seasoning recipe yields about ¼ cup of seasoning and can be used to season 1 – 2 pounds of ground beef (enough to feed 6-12 people). It really depends on how much flavor you want.
Keto Taco Seasoning is 1 carb per 2 teaspoons or .5 carbs per 1 teaspoon.
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Keto Taco Seasoning Recipe (gluten-free)
Ingredients
- 1 tbsp ground chile powder
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1/2 tsp dried oregano, rubbed
- 1/2 tsp salt
- 1/4 tsp pepper
Optional
- 1 tsp low carb sugar (Swerve Granulated or sugar if not low carb)
Instructions
Method:
- Measure all of the ingredients into a small bowl and whisk with a fork. Keep in a airtight container.
- Serves 6-12 depending on your taste. 1 carb per 2 teaspoons of seasoning or 1/2 carb per 1 teaspoon of seasoning.
To Use:
- Brown 1 pound of ground beef in a pan. Add 2 tbsp – 4 tbsp (half of the recipe or the whole thing) to the ground beef along with 2 tbsp of tomato paste and 1/2 cup beef broth. Simmer gently until most of the sauce evaporates. Adjust seasoning with salt and pepper.
- Carb counts will depend on how much seasoning you use.
- Note: Pure ground chiles can be bitter. Temper any bitter flavor with a little more sweetener.
Notes
Nutrition
Low Carb Keto Taco Shells (Cheese Taco Shells)
I made this exactly as the recipe states except for cutting the Monkfruit by half. I didn’t have Swerve. Loved it! So did my daughter-in-law & granddaughter. I used 3 T. per lb of ground beef and I am making it in bigger batches now. Great recipe as usual. Thanks.
I don’t know where you get your Chile powder, but mine was way too strong to be mixed in at the proportions you listed. Ended up wasting spices and 2lbs of ground beef as a result.
Hi Mark. I mention what kind of ground chile powder I use in the pos and provide links, so you can see what I am using – a blend of mild ground California and New Mexico chilies. I’m not sure what ground chile you used, but I have never had that problem. When you mention “strong” do you mean the flavor was strong or that it was too spicy? -Kim
best taco recipe ever. nothing compares to this. i use reg ground beef tho
You said we can store this in an airtight container. How long does it last?
Hi Rory. It’s spices, so it will last for many months. -Kim
I followed your recipe but added a tsp of crushed red chili peppers and cilantro and it turned out amazing. Thankyou for the recipe!
It is wonderful to have such wonderful flavors to taste when on a carb free diet.
Hi Kim. Thank you for sharing your taco recipe. I’d like to try this recipe. However, I can’t find any Chile powder in our groceries. here in the Philippines. Will there be much difference if I use McCormick’s Chili Powder? Thanks.
Hi Charm. I just looked at their ingredients and it looks like they add cumin and probably garlic and onion. I think it should still work fine with just a little difference in taste. -Kim
Thank you so much Kim! I will use your recipe with McCormick’s Chili Powder and I will update you on how it will taste.
I used this to season regular pork skins and it tastes better than any of the store bought flavors and no added maltodextrin or other non-Keto sweetener! Love it
I’m so glad you like the seasoning, Kevec. Thanks for coming back to let me know. Have a great day. -Kim
Dont brown the meat, most authentic mex restaurants do tbe following. In a sauce pan place raw ground beef, season with the seasoning from above but add larger amt. Add chopped onion, garlic (the garlic with purple viens in skin is mexican garlic.) And a poblano pepper. Add a half cup of cilantro. Cover meat with cold water and simmer for an hr uncovered. Drain excess water. Your ready for tender moist tacos
Good advice, I do it this way all the time now!
That said, I have to point out that no authentic mexican restaurant ever used ground beef :)
Shredded beef all the way, Joe! -Kim
I did this with my hamburger meat like you wrote and it is delicious. My grandkids said this was the best ever. Thanks for the tip.
Awesome recipe, I doubled the recipe and added some 1tps cayenne (love hot and spicy) and used two packets of stevia instead- definitely have a ton of great seasoning for a few awesome keto taco nights! Thanks so much!!
Easy to put together with seasonings I had in the cupboard and quite honestly much better than any i have bought at the grocery. Definitely a keeper. I did not buy any special chili powder and mine was quite mild I only used as directed for 1# of meat
I left a message earlier but it seems to of disappeared. Anyway, I tried this recipe and it was fantastic, way better than store-bought and definitely healthier. My question is, since I am long good with measurements, what would the measurements be to make say a 10 ounce jar of this recipe? Thanks in advance
Hmmmm. That’s a good question, Brian. I would double or triple the recipe – maybe triple the recipe. I’m glad you were happy with the taco seasoning. Enjoy your weekend. -Kim
If I’m using 2lbs of ground beef do I double the broth and tomato paste?
Hi Brian, I’m sorry I didn’t get back to you earlier. I have been sick in bed. Yes, double the tomato paste and broth. Enjoy the recipe. -Kim
Thank you! Hope you’re feeling better soon.
I just wanted to let you know I had recently made this and I must say it is outstanding. My honest opinion it is better than anything store-bought because you can tweak it and natural ingredients. My question is if I were to make this in bulk, I am lazy with figuring out measurements, are you able to tell me how I could make, say an 8oz bottle of this stuff. Once again great recipe.
Hope you’re feeling better, Kim.
That recipe was awesome but I had to go to the store to get spices for it. I tried a seasoning called Mr Binghams seasoning on skirt steaks and it tasted almost the same as this recipe. They say that this seasoning is healthy and helps lower cholesterol and doesn’t give heartburn. I don’t know if it’s for Keto diet but I’m seeing good results.
Did I read this correctly? There are 5000 calories in your recipe? Or is this just a missprint?
Hi Kristopher. I’m sorry about that. It’s a problem with the recipe card plug-in I am using. We’re trying to get the developer to fix it. It is
5 calories
per serving. -Kim
Hi. You had mentioned “…can be used to season 1 – 2 pounds of ground beef or 6-12 people”. The ratios are off here, I find that the ingredient quantities need to be greatly increased when making tacos out of people.
Lol. Thanks for the laugh Hannibal Enchilada. I will change the wording! -Kim
4Tbs? If you add your ingredients up it equals 3Tbs. But thanks for the recipe.
Hi Shawn. I added the sweetener and when the ingredients are all fluffed up from mixing, it equals just about 4 TBSP. Thanks. -Kim
What’s the total carbs in this recipe
Hi Brian. There is no fat, no protein, very little fiber and just 1 TOTAL CARB per serving. -Kim
How many total servings?
Sure Brian. It’s included in the notes section of the recipe. Makes 6 servings of approximately 2 teaspoons each. -Kim
I’m sorry I’m slow so does that mean six total carbs for the recipe?
Hi Brian. That’s a good rough estimation although not entirely accurate. Dried spices and seasonings do contain some carbs and fiber which may show up as “trace amounts” when considering a single portion, but will be larger when the recipe is considered as a whole. If you are using the whole recipe and splitting it between 6 servings, yes, you can assume 6 carbs.
If you want more accurate numbers, I suggest entering the amounts into Fatsecret dot com. They have a great nutritional calculator. You may have to sub some ingredients like “paprika” for “pure ground chiles” and such. -Kim
Hi, I was wondering if the tomato paste and broth was necessary? Would the meat and seasoning “thicken up” without the paste? On a particular diet and I cannot have tomato paste. Thanks!
Hi Alexis. It tastes better with it, but leave it out if you can’t have it. No, it won’t really thicken up, but will be flavorful. -Kim
I did1 tsp. Of dried cilantro instead of oregano.
So happy to have found your site. I have a long list of recipes I’m planning to try. Everything has been wonderful so far. Love this taco seasoning mix. Tasty and economical. Thank you!
Thank you, Kathy. I hope you find many great recipes on-line from my place and others. Have a wonderful evening. -Kim
So is this 1 carb per serving or total for all is 1 carb? TIA Amy
Hi Amy, it’s 1 carb per 2 teaspoons. Dried, ground herbs and spices have carbs with onions, garlic, and peppers having the most. -Kim
Hi, First time on your site ! I knew that you are a very good cook when I read that you add a little sweetener to your taco mix. It indicates to me that you really know your business. I do the same with many recipes.
thank you, I am happy to have found your web page.
Thank you for your kind words, Barbara. Yes, sometimes bitter ingredients need a little sweetener to temper them. I hope you find some recipes that you enjoy on the site. It’s nice to meet you. Enjoy your day. -Kim
Would liquid stevia be a good choice to add sweetness to recipe?
Hi Steve. You can use liquid stevia, but let me caution you. I find liquid stevia very bitter. Ground chile powder is also bitter. Adding stevia to anything bitter (like chocolate) will increase the bitterness in both ingredients. That’s why I really like the stevia glycerite, which I do not find as bitter as the liquid stevias. I would add just a little and see how it does for you. -Kim
I don’t use any artificial sweeteners as they make me terribly ill. I use regular cane sugar, honey, maple, etc. A tad of maple in this recipe is delish. BTW, I’ve been cooking for 76 yrs, and so far, everyone still likes it. My youngest son (53) keeps me on my toes, though. He’s gluten intolerant – big time.
Wow, Eleanor, cooking for 76 years and still going strong! It’s funny to hear that our children keep us on our toes regardless of age. Have a wonderful week. -Kim
Do you add any water or other liquid?
To make the taco meat, I add 1/4 cup water, 1/2 tsp beef base and 2 tbsp of tomato paste. I use lean beef and start it in a cold pan so the beef can be broken up into very small pieces. -Kim
Now I need a recipe for the shells. Thanks for all you do to help us to lose weight.
Hi Donna. I just posted a recipe for shells today! -Kim
How interesting! We never had tacos, but my kids asked me a few days ago if I can make some. They are watching an American animation program, where apparently the characters eat lots of tacos, so they want to try that too. If I manage to find some taco shells I could actually try this seasoning, a perfect timing for us! :) I wish you and your family a very Merry Christmas!
Adina, make the cheese taco shells. It’s just cheese! I add 2 tbsp tomato paste to my ground beef, 1/4 cup of water and 1/2 tsp of beef base along with 1/2 if this recipe or all of it. Make sure to simmer until mist of the liquid evaporates or the tacos will be messy! I hope your kids like them. Just a note: these are not authentic tacos, they are more what people who don’t have access to real tacos would make for their family at home. Merry Christmas to you! -Kim
Thank you for the suggestion, Kim, I will try it!