Legit Beef Burritos 🌯 gluten free, dairy free & keto

Wrapped up in our suuuper pliable tortillas, these gluten free and keto burritos are easy, delicious and with a killer filling that can be used for all your low carb Mexican dreams (tacos, enchiladas, nachos etc!).

Keto beef burritos cut in half, wrapped in foil
Gluten Free & Keto Beef Burritos

Gluten Free & Keto Beef Burritos 🌯

With legit keto tortillas et al!

You’ve met our 15-minute keto tortillas already right?! Well, naturally they make the most awesome gluten free and keto beef burritos!

OK, so we’re quite the taco purists here in Mexico and generally regard burritos as second-best (i.e. imitations are never as good as the original, and so on). But I’m pretty certain that these peeps have never actually had a burrito; because let’s face it, they’re pretty awesome!

You can pretty much fill ’em up with whatever floats your boat, but a well-seasoned beef will always be king in my book!

Add a creamy avocado salsa (or guacamole!), sautéed cauli-rice, jalapeños (but of course!), some crema and queso and you’re good-to-go.

Plus, feel free to wrap ’em up cold, freeze, and heat-up as needed. They’re awesome for meal-prepping lunches (and lazy meals!) on-the-go.

ps. if dairy free, I highly suggest incorporating some roughly chopped nuts into the mix. They add a wonderful depth of flavor and texture (think pine nuts and almonds)!

A keto tortilla with beef burrito fillings piled on top
Gluten Free & Keto Beef Burritos
Closeup of a keto beef burrito cut in half, wrapped in foil
Gluten Free & Keto Beef Burritos

The Recipe Video

A keto beef burrito cut in half, wrapped in foil

Legit Gluten Free & Keto Beef Burritos

Course: Bread
Cuisine: American, Mexican
Keyword: dairy free, gluten free, grain free, keto, low carb
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 3 large burritos
Calories: 236 kcal

You’ve met our 15-minute keto tortillas already right?! Well, naturally they make the most awesome gluten free and keto beef burritos! Easy, delicious, a meal-prep ideal and with a filling that can be used for all your keto Mexican dreams (tacos, enchiladas, nachos etc!). 

Print

Ingredients

For the ground beef filling

For the burritos

  • 1 batch our grain free & keto tortillas
  • cauliflower rice sauteed
  • guacamole
  • red onion finely chopped or sliced
  • Mexican crema or sour cream
  • queso or feta cheese
  • jalapeños

Instructions

Cook the beef!

  1. Heat up oil in a skillet over medium heat. Add in garlic, onion, bacon (optional) and cook, stirring often, until the onion begins to caramelize (7-10 minutes). Add in the ground beef with the taco spices, and continue to cook until the beef is cooked through. If your beef feels dry (usually a lean variety), feel free to add a couple tablespoons of water to keep it nice and moist. 

For the keto tortillas

  1. Make a batch of our keto tortillas. Divide the dough in three and roll out as thinly as possible between two sheets of parchment paper, trimming the edges as needed. 

  2. Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.

  3. Transfer to skillet and cook over medium heat for just 3-6 seconds (very important). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks). The key is not to overcook them, as they will no longer be pliable.

  4. Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).

To assemble the burritos

  1. Burritos are a personal affair, so you can do your own thing here. For instance, either add the guacamole and crema in the filling or use them for dipping!

  2. Spread a generous helping of guacamole or salsa over your keto tortilla. Pile on slightly cooled beef, jalapeños, crema, queso, onion... fold in the edges, roll up tightly and wrap in foil (or just enjoy right away!). 

  3. If making freezable burritos, just be sure to include only freezable-friendly fillings (i.e. no crema, avocado etc). 

Recipe Video

Recipe Notes

*This is enough filling for roughly 6-8 burritos, but do whip up the whole batch and freeze as needed! Totally worth it. 

**I'm personally not the biggest cumin fan so I add it sparingly (1/4 tsp), but if it's your thing you can add up to 1 tsp if that's your thing. 

Please note that nutrition facts were estimated for the large tortilla wrap only (assuming a batch of 8 taco tortillas yields 3 burrito wraps). Nutrition values for the filling will vary a lot depending on quantities, amounts, etc (but on average, they won't be more than 1-3g net carbs). 

Nutrition Facts
Legit Gluten Free & Keto Beef Burritos
Amount Per Serving
Calories 236 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 2g 10%
Cholesterol 54mg 18%
Sodium 135mg 6%
Potassium 20mg 1%
Total Carbohydrates 11g 4%
Dietary Fiber 6g 24%
Sugars 1g
Protein 9g 18%
Vitamin A 1.6%
Calcium 7.5%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.

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11 comments

    • Paola says:

      Hi Carol! They’re roughly the size of a skillet/pan (I don’t think in inches, but I believe thats roughly 8?) As the recipe states, I divided the tortilla batch in 3 rather than 8… so burrito size rather than Mexican street tacos? xo!

  1. Diana A says:

    I didn’t know you were Mexican, thought Dutch?! That explains all the excellent mexican recipes though 🙂

    • Paola says:

      I’m Dutch Mexican! Mom is form Mexico, dad is dutch, but I grew up in Mexico City so more Mexican! ps my mom will be very happy to hear the Mexican recipes are a hit 😂

  2. GG says:

    Hey Paola! I’ve tried many keto tortillas and yours is hands down the best! Do you think I can use the tortilla dough to make empanadas? I can’t have cheese so I can’t use your empanada dough recipe. Thanks!

    • Paola says:

      Hi GG! That’s super awesome to hear and DEF on the empanadas! I make them frequently actually (I call them lazy empanadas!). They’re obviously different (more hot pocket like), but do the trick perfectly 😉 xo!

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