Taco Salad {Low-Carb and Gluten-Free}

QUIZ: How KetoLogical are you?

PER Serving: Calories 630 | Fat 57g | Carbohydrates 12g | Fiber 6g | Net Carbohydrates 6g | Protein 19g

Recipe by Brandon McDearis

Don’t be intimidated by the long ingredient list. This low-carb taco salad does take a little time and effort to assemble, but the delicious results are well worth it! With just 6g of net carbs and 57g of fat, this recipe is perfect for keto-lovers everywhere. As an added bonus, it’s gluten and grain-free, so everyone will love it.

This recipe is: keto-friendly, low-carb, gluten-free, grain-free, no added sugar


Other keto-friendly Mexican recipes you may like: Guacamole and Chicken Enchiladas.

Want a keto-friendly margarita to go with this recipe? Try our Cinco de Mayo KetoRita with Ketologic BHB!

Love the avocado in this recipe? Find more recipes with our favorite super food in our article, Avocados: Love at First Bite.



  1. Brown the ground beef in a skillet at medium-high heat. Stir in the salt, pepper, and the rest of the spices. Reduce heat to low, cover and cook for about 10-15 minutes, stirring occasionally.
  2. Prep the vegetables and assemble the salad. There are no rules for how to plate your salad, but you can spoon one-eighth (2 ounces) of the taco meat onto a plate first, followed by 1/4 cup shredded cheese, hot sauce, mixed greens and toppings. Finish by drizzling each salad with 2 tablespoons of the olive oil and 1-2 tablespoons of the vinegar mixed thoroughly. You can also use any of your favorite low-carb salad dressings. We recommend using low-carb buttermilk ranch dressing for this particular recipe.

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