Keto Chicken Bacon Ranch Taquitos
Servings: 6 taquitos
Net Carbs: ~1–2g per taquito (depending on ingredients)
Few things are more satisfying than a crispy, melty taquito fresh out of the oven — and with these Keto Chicken Bacon Ranch Taquitos, you don’t have to give up that indulgence just because you’re low-carb. These taquitos are everything you crave in a comfort food snack or meal: cheesy, savory, slightly smoky, and loaded with flavor in every bite — all without a single tortilla.
The “shells” are pure magic — made entirely of melted cheese that bubbles into golden, lacy discs, then cools just enough to become pliable. They wrap around the rich, creamy filling like a blanket, crisping up beautifully once rolled and baked again. This outer layer delivers the crunch and flavor of a fried taquito, minus the carbs and grease.
Inside, the filling is hearty and irresistible. Tender shredded chicken is mixed with crumbles of smoky bacon, a generous swirl of cool, tangy ranch dressing, and just enough cheese to bind it all together. It’s creamy and savory, with that ranch-seasoned comfort you’d expect from a loaded wrap — but upgraded with crispy edges and a melty core.
As the taquitos bake, they hold their shape perfectly and develop a satisfying crunch on the outside. Each bite delivers a warm contrast between the crisp shell and the rich, flavorful center. They’re delicious on their own, but even better with a drizzle of extra ranch, a dollop of sour cream, or dipped into spicy salsa or guacamole.
Whether you serve them as a quick lunch, party appetizer, or weeknight dinner, these Keto Chicken Bacon Ranch Taquitos are a fun, family-friendly recipe that’s hard to resist — keto or not.
Ingredients:
- 1 ½ cups cooked shredded chicken (rotisserie chicken works great)
- 1/2 cup cooked and crumbled bacon (about 4 slices)
- 1/4 cup ranch dressing (preferably sugar-free/keto-friendly)
- 1 cup shredded mozzarella or cheddar cheese (for filling)
- 1 ½ cups shredded mozzarella or Monterey Jack cheese (for the taquito shells)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Fresh chives or parsley (optional, for garnish)
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the cheese “shells”:
On the baking sheet, place 1/4 cup piles of shredded cheese, spacing them at least 2 inches apart. Flatten into circles (about 5″ diameter). Bake for 6–8 minutes, or until edges are golden and bubbly. - Prepare the filling:
While the cheese bakes, combine shredded chicken, bacon, ranch dressing, 1 cup of shredded cheese, garlic powder, salt, and pepper in a bowl. Mix until creamy and well combined. - Form the taquitos:
Let the cheese rounds cool for 30–60 seconds — just until pliable but not brittle. Place 2–3 tablespoons of chicken mixture along the center of each. Carefully roll into taquito shape using a spatula or your fingers. - Optional: Place back in the oven for 2–3 more minutes to seal the rolls and crisp the edges.
- Serve hot, garnished with fresh herbs and an extra drizzle of ranch or dipping sauce if desired.
