This Crustless Low Carb Taco Pie is so good, you won’t miss the carbs.
It’s from Carolyn Ketchum’s new book, Everyday Ketogenic Kitchen. Although I don’t follow a ketogenic diet, I loved this dish. Crustless low carb taco pie is an easy, tasty, and satisfying main course.
Now, if you’re anything like me, the word “ketogenic” is not in your everyday vocabulary. Simply put, ketogenic or keto means low-carb, high-fat, with adequate protein. Carolyn follows a keto diet because she has diabetes. But she makes a convincing case that her diet is a healthy one for many other reasons.
I don’t have diabetes and don’t plan to go on a keto diet anytime soon. So why am I writing about Carolyn, her book, and this recipe? (Carolyn’s publisher sent me a copy of the book without charge, but the content of this post is entirely mine.)
I was curious about the book for two reasons.
First, because I’ve admired Carolyn for a long time.
Second, my maternal grandmother had diabetes and my internist told me that I have pre-diabetic tendencies. (My mom also has pre-diabetic tendencies.) Although I’m hopeful that I won’t develop diabetes, I wanted to see how I could manage to enjoy food if I ever do become diabetic.
The book came through on both scores. It only increased my admiration for Carolyn and it made me realize that going on a keto diet could be enjoyable, as well as healthy.
Plus, Everyday Ketogenic Kitchen is impressive for reasons that have nothing to do with the keto diet.
Three Reasons to Love this Cookbook
- The design of the recipe pages makes them easy to read and follow as you cook. Don’t underestimate how much design impacts whether you actually use a cookbook or just leave it on the shelf.
- The book is filled with tips, suggestions, and information on ingredient swaps. Whether you’re a novice or an experienced cook, it’s nice to have the feeling that the author is standing with you. Carolyn is especially thoughtful about those who may not be able to use all the ingredients in a recipe because of allergies or other dietary restrictions.
- The book may be about a “diet,” but it sets a positive tone. Instead of listing foods that are “no-nos”, Carolyn highlights healthy fats and oils, “good rich proteins,” what fruits and vegetables are low carb, the best nuts and seed choices, and how to work with less common ingredients.
If you’ve never read her blog, All Day I Dream About Food, you should check it out. Carolyn’s recipes and photographs are nothing short of amazing.
On a personal level, she is delightful, which definitely comes through in the book. I met Carolyn at a blogging conference a few years ago, and was taken with her energy and openness. She has a great sense of humor and isn’t afraid to make herself the butt of a joke.
Once I followed her blog, I became obsessed with Carolyn’s desserts. Like me, she has a sweet tooth that just won’t quit.
But without sugar, how does she make all those incredible cakes, cookies and candies? Low-carb sweeteners. Although they can make a dessert look and taste delicious, apparently the body metabolizes them differently from the way it metabolizes sugar. I’m definitely going to try her desserts, but back to my story.
When I thought about choosing a recipe from the book to post about, I assumed that I would pick a dessert. However, before I got to them, this Crustless Low Carb Taco Pie stole my heart. So, rather than fight the urge, I gave in and went with Team Savory.
The ingredients for the Crustless Low Carb Taco Pie are simple.
And while the taco seasoning (in the center of the photo above) has a number of component spices, it makes more than you need for one Crustless Low Carb Taco Pie.You’ll find it useful in many dishes – or save it for the next time you make this one.
I’m going to use it in a topping for my patacones and it would be great in enchilada sauce.
By the way, one commenter and I both found the seasoning too salty. I’ve indicated in a recipe note that if you’re sensitive to salt, you should start with much less.
I’ve revised the recipe to call for only 1/3-1/2 tablespoon of coarse salt. But even that amount makes a taco seasoning that is pretty salty for some palates. So be conservative with the salt. Remember, you can always sprinkle more on top of the finished pie if you think it needs a touch more.
Her serving suggestions are sour cream, sliced avocado, and Pico de Gallo. I used sour cream and guacamole. (The latter is really just mashed avocado with spices and lime.)
As a side dish, I served leafy greens with cucumbers and bell peppers. All of those elements are included by Carolyn in her list of “good vegetable choices.” Nice to know.
Crustless Low Carb Taco Pie (with taco seasoning recipe)
A simple, crustless meat and cheese dish that makes a wonderful main dish supper.
Taco Seasoning - Note that this makes more than you need for the pie. Reserve the rest for another pie or another use.
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1/3-1/2 tablespoon coarse salt See note about using less.
- 1 tablespoon black pepper, ground
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano leaves
- 1/4-1/2 teaspoon cayenne pepper
- 1 pound ground beef
- 3 tablespoons Taco Seasoning (see above)
- 6 large eggs
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (well-packed) About 4 ounces.
In a small bowl, stir together all of the ingredients (chili powder, paprika, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne.) Set aside.
Preheat the oven to 350 degrees F and grease a 9-inch glass or ceramic deep dish pie pan.
Brown the ground beef in a large skillet over medium heat until no longer pink about 7 minutes, breaking up any clumps with a wooden spoon. Add the taco seasoning and stir until combined. Spread the beef mixture in the greased pie pan.
In a large bowl, combine the eggs, cream, and garlic. Pour slowly over the beef mixture in the pan.
Sprinkle with the cheese and bake for 30 minutes or until the center is set and the cheese is browned. Remove from the oven and let sit for 5 minutes before serving.
Store leftovers in the refrigerator for up to 4 days.
Carolyn calls for a full tablespoon of coarse salt in the taco seasoning. I found that too salty for my taste and prefer to make the seasoning with 1/3 - 1/2 tablespoon of salt. (One-third of a tablespoon is equal to 1 teaspoon.)
Carolyn includes 1/2 teaspoon of salt and 1/4 teaspoon of pepper in the pie itself, added to the eggs, cream and garlic. I found the pie adequately seasoned without that salt and pepper (there's plenty of salt and pepper in the taco seasoning), so I left out this additional helping.
Paprika comes in mild, smoked (Spanish style, known as pimenton), or hot. (I used a combination of smoked and hot.)
Use 1/4 teaspoon of cayenne if you prefer a milder seasoning, or 1/2 teaspoon for a bolder one. (I used 1/2 teaspoon.)
Some people find the taco seasoning too salty. If you're inclined to that view, use 1 teaspoon of salt, instead of 1 tablespoon.
The taco seasoning makes more than is required for the Taco Pie. Save the rest for another batch of Taco Pie(s) or other uses.
When browning the meat, if there's more than a tablespoon or 2 of liquid, drain it off. Don't throw it down the sink, dispose of it using this handy method.