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prep time
25 min
cook time
38 min
ready time
1 h 3 min
Keto Taco Fathead Puffs
These taco puffs are the perfect snack for the hungry! Each puff is filled with a seasoned mixture of ground beef, cheddar cheese, and just a little bit of spicy jalapeno. Topped off with a glaze of garlic butter, your kitchen will be smelling heavenly once they are baking in the oven. To make this recipe a yummy side to your keto meal, simply divide a serving in half to enjoy just 1 puff.
Jessica L.
Net Carbs
3.9 g
Fiber
1.7 g
Total Carbs
5.6 g
Protein
20.9 g
Fats
24.9 g
325 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Low Carb Fathead Dough
4 servings
Ground Beef
6 ounce
Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Cumin, Ground
¼ teaspoon
Onion Powder
¼ teaspoon
Oregano, Dried
½ teaspoon
Cayenne
⅛ teaspoon
Jalapeno Peppers
1 large - approx 4" - 6" long
Cheddar Cheese
¼ cup, shredded
Butter, Salted
½ tablespoon
Garlic, Fresh
¼ teaspoon
Recipe Steps
steps 8
1 h 3 min
Step 1
Please have a full recipe of Fathead Dough prepared the night before and COLD.Step 2
When you are ready to make your taco puffs, start by cook the ground beef with all the seasonings and a diced jalapeno in a skillet over medium-high heat. Use a wooden spoon to break up all the beef so you have very crumbly pieces. Cook until your beef is brown and crispy and the jalapeno is bright green and soft.Step 3
Transfer the taco filling to a small mixing bowl to cool. Let the mixture cool for 5 minutes, then stir in the cheddar cheese. You want the cheese to melt just slightly to help the beef stick together, which will help you later on.Step 4
Preheat an oven to 350 degrees. Remove your fathead dough from the refrigerator. Divide it into 12 pieces and roll each piece into a ball.Step 5
Use a pair of parchment papers to press a dough ball into a thin, flat disc. Place a heaping tablespoon of taco filling into the center of the dough.Step 6
Bring the edges of the dough circle together over the filling to seal your puff. Press the dough in your hands to create a ball shape and seal any openings. Place the puff, seam down, in a muffin tin that has been sprayed.Step 7
Repeat steps 5-6 until all puffs have been formed. Then, melt your butter and stir in the garlic. Brush this garlic butter over the top of each puff.Step 8
Bake the puffs for about 32 minutes - until golden brown and flaky!
Comments
Pam_dille 5 years ago
Abosolutely fabulous!!! Just as good the next day.
Dolores 5 years ago
This was a time intense recipe and hard to make into balls after adding the meat. Even though I kept the dough refrigerated and made each as I took a ball out. The last 4, I made like I do my small pasties and progies. If I make again I will definitely do that it was better. The dough is very hard to keep together. I would also cut the salt in the Fathead Dough as it was a bit salty. I did enjoy them once I finally got them made.
gmarie59 5 years ago
Can you add egg to make more like Texas kolache?
recipewriter 5 years ago
Any additional ingredients you add simply need to be included in your food log.
John 5 years ago
How do you make the flat head dough?
recipewriter 5 years ago
Please follow the Carb Manager Low Carb Fathead Dough recipe.