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!).
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)!
The Recipe Video
Legit Gluten Free & Keto Beef Burritos
For the ground beef filling
- 500 g ground beef *
- extra virgin olive oil or avocado oil, for cooking
- 2 cloves garlic finely minced
- 1/2 medium onion very finely chopped
- 4 slices bacon optional, chopped
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/4-1 teaspoon ground cumin to taste**
- 1/4 teaspoon garlic powder
- kosher salt to taste
- black pepper freshly ground, to taste
For the burritos
- 1 batch our grain free & keto tortillas
- cauliflower rice sauteed
- red onion finely chopped or sliced
- Mexican crema or sour cream
- queso or feta cheese
Cook the beef!
- 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
- 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.
- 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.
- 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.
- 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
- 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!
- 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!).
- If making freezable burritos, just be sure to include only freezable-friendly fillings (i.e. no crema, avocado etc).
Hi! If made in advance how long would they last in the frig?
This looks amazing, do you think I could make this as a chimichanga?
Def! They’re just not as crisp though xo!
No problem, they will be bathed in queso. 🙂
😂!! My kinda girl
How best to reheat the frozen burritos, please? The filling is AMAZING! Thank you!
Great tortilla and beef burrito recipe! I got 4, 6-inch tortillas out of the recipe. Just right for two people. They held together and looked like fresh homemade tortillas, not to mention they were delicious. I cooked them 6 seconds on each side twice. Would recommend them to my friends and family. It was a well tested recipe.
Thank you! 5 stars!
Hello. Love you recipes!!
Is there a way to substitute the coconut flour? I am allergic but really want to try making this.
Thank you in advance.
This sounds great, and my husband loves burritos for breakfast. I’m going to add some keto refried beans (made from black soybeans, which were great in keto chili – my husband never noticed the difference). They are very low carb, so it won’t affect the overall net carb count by much, maybe 2 at most and that’s with a generous portion.
Is there a way I can get your tortilla recipe for burritos and tacos? Thank you!
There’s a link in the recipe “our grain free & keto tortillas” !!
I think the video shows a MUCH LARGER tortilla than a 5″ right? Mine are beautiful but smaller than a snack sized tortilla.
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!
I didn’t know you were Mexican, thought Dutch?! That explains all the excellent mexican recipes though 🙂
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 😂
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!
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!
Your tortillas are THE BEST KETO RECIPE EVER!