Keto Recipes



For the Chicken Filling:
  • 1 lb boneless, skinless chicken breasts, cut into small pieces
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet of low-carb taco seasoning mix (ensure it’s keto-friendly)
  • 4 oz cream cheese, softened
  • 1/4 cup chicken broth
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish
  • Sliced jalapeños (optional)
For Serving:
  • Low-carb taco shells (look for almond flour or coconut flour-based shells) or large lettuce leaves for wraps
  • Shredded lettuce
  • Diced tomatoes
  • Sliced avocado
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)


1. Prepare the Chicken Filling:
  • In a skillet, heat the olive oil over medium-high heat.
  • Add the diced onion and minced garlic. Sauté until they become translucent.
2. Cook the Chicken:
  • Add the chicken pieces to the skillet and cook until they are no longer pink in the center.
  • Sprinkle the low-carb taco seasoning over the chicken and stir to coat the meat evenly. Cook for another 2-3 minutes.
3. Add Cream Cheese and Broth:
  • Reduce the heat to medium-low. Stir in the softened cream cheese until it melts and forms a creamy sauce.
  • Pour in the chicken broth, and continue to stir until you have a smooth, creamy mixture.
4. Season and Simmer:
  • Season the mixture with salt and pepper to taste.
  • Allow the chicken filling to simmer for 2-3 minutes until it thickens slightly.
5. Assemble the Tacos:
  • If using taco shells, warm them according to package instructions.
  • Lay out your choice of taco shells or large lettuce leaves.
  • Spoon the creamy chicken mixture into each shell or leaf.
6. Add Toppings:
  • Top your Keto Cream Cheese Chicken Tacos with shredded lettuce, diced tomatoes, sliced avocado, and, if desired, shredded cheddar cheese, sour cream, jalapeños, and cilantro.
7. Serve:
  • Serve your Keto Cream Cheese Chicken Tacos immediately, garnished with fresh cilantro.

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