Keto Chicken Taco Wonton Cupcakes

Keto Chicken Taco Wonton Cupcakes

Forget the carbs and keep the crunch — these Keto Chicken Taco Wonton Cupcakes are savory little flavor bombs that turn taco night into a low-carb party. With their golden, crispy “cups” made from keto-friendly cheese or low-carb tortillas and a spicy, juicy chicken filling, these mini taco cupcakes offer everything you love about tacos in a perfectly portioned, handheld form.

Each cup begins with a base designed to mimic the satisfying texture of a wonton wrapper — but without the carbs. Thin slices of almond flour tortillas or baked cheese crisps are pressed into muffin tins to form the “shells.” As they bake, they crisp up beautifully, creating the ideal cradle for the taco filling: a sizzling mixture of shredded chicken, taco seasoning, diced tomatoes, and gooey melted cheese.

Once nestled into their cups, the mixture is topped with more cheese and returned to the oven until the tops are golden and bubbling. The edges of the cups become crunchy and caramelized, while the centers stay rich and savory. The smell alone — a blend of roasted cheese, spiced chicken, and warm tomato — is enough to draw a crowd to the kitchen.

After a brief cool-down, they pop easily out of the muffin tin, holding their shape like little taco cupcakes. Top them with your favorite keto-friendly toppings: a dollop of sour cream, a slice of avocado, a sprinkle of green onions, or even a splash of hot sauce for kick. They’re portable, protein-packed, and perfect for dinner, meal prep, or a keto-friendly appetizer that actually satisfies.

Keto Chicken Taco Wonton Cupcakes Recipe

Servings: 6 cupcakes (2–3 per serving)

Net Carbs: ~2–3g per cupcake (depending on ingredients)

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Ingredients:

Shells:

• 3–4 low-carb tortillas (like Mission Carb Balance or homemade almond flour tortillas), cut into quarters
  or
• 1 ½ cups shredded cheddar or mozzarella (to make cheese cups)

Filling:

• 1 cup cooked shredded chicken (rotisserie or leftover chicken works great)
• 1/2 cup diced tomatoes (drained of excess liquid)
• 1/2 cup shredded cheese (cheddar, Mexican blend, or pepper jack)
• 2 tbsp cream cheese (softened)
• 1 tbsp taco seasoning (store-bought or homemade, sugar-free)
• 1 tbsp chopped green onions or fresh cilantro (optional)
• Salt & pepper, to taste

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Optional Toppings:

• Sour cream
• Avocado or guacamole
• Hot sauce
• Fresh lime juice
• Extra chopped green onion or cilantro

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Instructions:

1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin or use silicone liners.
2. Create the cups:
   • Tortilla version: Press a quarter piece of a low-carb tortilla into each muffin cup, folding slightly to form a base.
   • Cheese cup version: Place ~1/4 cup of shredded cheese into each muffin tin and bake for 5–6 minutes, until bubbly and starting to brown. Remove from oven and quickly press into cup shape using a spoon.
3. Prepare the filling:
   In a bowl, mix the shredded chicken, diced tomatoes, shredded cheese, cream cheese, and taco seasoning until well combined. Add green onions or cilantro if using. Season with salt and pepper.
4. Assemble:
   Spoon the chicken filling evenly into each cup. Top with a pinch of extra shredded cheese.
5. Bake:
   Return to the oven and bake for 10–12 minutes, or until the tops are golden and bubbly.
6. Cool slightly:
   Let cool for 5–10 minutes before gently removing from the muffin tin. The cups will firm up as they cool.
7. Garnish & serve:
   Top with your favorite keto toppings like sour cream, avocado, or hot sauce.