Crustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free)
Crustless Taco Pie is a satisfying, low-carb comfort dinner that brings all the flavors of a taco night into a simple, cheesy pie — and it’s friendly to keto and gluten-free diets. If you like easy, family-friendly casseroles, you might also enjoy a similar option like this cheesy low-carb taco bake, which shares the same spirit of bold seasoning, melty cheese, and quick prep.
why make this recipe
Crustless Taco Pie takes the best parts of tacos — seasoned beef, salsa, cheese, and a rich egg-cream custard — and turns them into a sliceable, crowd-pleasing dish. There’s no crust needed, so it stays low in carbs while still delivering a hearty texture. It’s perfect for busy weeknights, meal prep, or when you want a dish everyone at the table can enjoy without special handling.
This recipe is also incredibly flexible. You can increase veggies for extra fiber, swap the beef for another protein, or scale it up for a potluck. Because it’s naturally gluten-free and keto-friendly, it works well for households with mixed dietary needs. Plus, the hands-on time is short: most of the work is browning the beef and whisking the custard, then the oven does the rest.
how to make Crustless Taco Pie
Making Crustless Taco Pie is straightforward and forgiving — great for cooks at any level. The basic idea is to create a well-seasoned beef layer, whisk an egg-and-cream custard, combine them in a pie pan, top with cheese, and bake until set and golden. Follow these steps and read the tips below to make sure your pie turns out moist, flavorful, and with a nicely browned top.
- Preheat an oven to 350F, making sure the oven rack is in the center position. Grease a 9" pie pan. Set the pan aside.
- Brown the ground beef in a skillet, adding oil if needed to keep it from sticking, until it’s cooked through. Drain any extra grease.
- Add the taco seasoning to the ground beef in the same pan and stir it to combine. Spoon the taco beef into the greased pie pan.
- In a small bowl, combine the heavy cream and eggs together, and then add the salsa, 1 cup of shredded cheese, garlic salt, and pepper.
- Pour the egg mixture over the top of the taco beef in the pie pan. Top with an additional 1/4 cup of shredded cheese.
- Bake the keto taco pie uncovered for 35 to 40 minutes, or until the center is set and the top is golden brown.
- Let your crustless taco pie cool 5 minutes before serving.
- Add optional garnishes, if desired, like sour cream, salsa, cilantro, chives, avocado, diced tomatoes, or olives. Enjoy!
Ingredients :
- 1 lb ground beef (80/20)
- 3 T taco seasoning (our DIY version or sugar-free store bought) — see Ingredient Notes below for swaps
- 2/3 cup heavy whipping cream
- 4 large eggs
- 1/3 cup chunky salsa
- 1 1/4 cup shredded cheddar cheese (shred your own for best melt)
- 1/2 tsp garlic salt (or salt + garlic powder)
- 1/4 tsp ground black pepper
Ingredient Notes:
- If you prefer a leaner meat or avoid pork, use ground turkey or chicken; for a vegetarian option, swap the beef for cooked lentils, chopped mushrooms, or seasoned crumbled tofu (see Flavor Variations for details).
- Using shredded cheese you grate yourself melts better and typically has less anti-caking additives than pre-shredded varieties.
- If your taco seasoning contains sugar, choose a sugar-free mix or make your own with chili powder, cumin, paprika, onion powder, garlic powder, oregano, and a pinch of salt.
Directions :
Preheat an oven to 350F, making sure the oven rack is in the center position. Grease a 9" pie pan. Set the pan aside.
Brown the ground beef in a skillet, adding oil if needed to keep it from sticking, until it’s cooked through. Drain any extra grease.
Add the taco seasoning to the ground beef in the same pan and stir it to combine. Spoon the taco beef into the greased pie pan.
In a small bowl, combine the heavy cream and eggs together, and then add the salsa, 1 cup of shredded cheese, garlic salt, and pepper.
Pour the egg mixture over the top of the taco beef in the pie pan. Top with an additional 1/4 cup of shredded cheese.
Bake the keto taco pie uncovered for 35 to 40 minutes, or until the center is set and the top is golden brown.
Let your crustless taco pie cool 5 minutes before serving.
Add optional garnishes, if desired, like sour cream, salsa, cilantro, chives, avocado, diced tomatoes, or olives. Enjoy!
Pro Tips for Success Crustless Taco Pie
- Use a 9" pie pan or a similar-sized baking dish. Using a larger dish will make the filling thinner and may change baking time.
- Drain excess grease after browning the beef. Too much grease can make the pie watery or prevent the custard from setting properly.
- Let the pie rest for 5–10 minutes before slicing. The custard continues to set as it cools, and resting helps you get cleaner slices.
- Whisk the eggs and cream until homogenous. This helps create an even custard so there aren’t pockets of runny texture in the final pie.
- Use room-temperature eggs for better mixing, especially if you’re busy and want the custard to come together quickly.
- If your oven runs hot or your top browns too quickly, tent the pie loosely with foil for the last 10 minutes of baking.
Flavor Variations Crustless Taco Pie
- Tex-Mex Veggie Boost: Add about 1 cup of sautéed bell peppers and onions to the beef layer for extra color and fiber. You can fold them into the beef or arrange them on top before pouring the custard.
- Southwestern Chicken: Replace the ground beef with 1 lb cooked, shredded chicken. Toss the chicken with the taco seasoning and a little chicken broth to keep it moist, then proceed the same way.
- Spicy Chipotle Twist: Stir 1–2 teaspoons of adobo sauce from canned chipotles into the salsa for smoky heat. Reduce the taco seasoning if your blend already contains chili powder.
- Mediterranean Twist (non-traditional): Swap taco seasoning for a mix of oregano, smoked paprika, and cumin; use diced tomatoes with herbs in place of salsa, and top with crumbled feta instead of cheddar.
Serving Suggestions Crustless Taco Pie
- Classic Toppings: Sour cream, chopped cilantro, sliced green onions, diced tomatoes, and sliced avocado all pair beautifully. A squeeze of lime brightens flavors.
- Quick Sides: Serve with a simple green salad (romaine, cucumber, and a citrus vinaigrette) or roasted cauliflower for another low-carb side.
- For Low-Carb Bowls: Slice the pie into wedges and serve over a bed of shredded lettuce with extra salsa and sliced olives for a deconstructed taco bowl.
- Family-Friendly Plate: Offer warm tortillas on the side for those not following low-carb plans; the pie makes excellent taco-style fillings when scooped into a soft tortilla.
Storage and Freezing Instructions Crustless Taco Pie
- Refrigerating: Cool completely, cover tightly with plastic wrap or transfer slices to an airtight container, and refrigerate for up to 4 days. Reheat gently in a 350F oven or in a microwave for 1–2 minutes until warm.
- Freezing: For longer storage, wrap the whole baked pie tightly in plastic wrap and a layer of foil, or portion wedges into freezer-safe containers. Freeze up to 2 months for best quality.
- Thawing and Reheating: Thaw overnight in the refrigerator before reheating. Reheat in a 350F oven for 10–20 minutes (covered for the first part of reheating) until warmed through. Smaller slices will reheat faster.
- Tip for Moisture: If reheating in the microwave, place a damp paper towel over the slice to help maintain moisture and prevent rubbery edges.
Nutrition Facts (Per Serving)
Estimated values per serving (recipe yields about 6 servings). These are approximate and will vary by brands and substitutions.
- Calories: 430 kcal
- Protein: 23 g
- Carbohydrates: 3 g (net carbs)
- Fat: 36 g
- Fiber: 0.5 g
- Sodium: 740 mg
Nutrition notes:
- This pie is high in fat and moderate in protein, which suits a standard ketogenic approach. If you reduce the heavy cream or use leaner meat, fat and calorie numbers will decrease.
- Sodium can vary widely depending on the taco seasoning and cheese you use. Choose low-sodium or homemade seasoning to control salt.
FAQ About Crustless Taco Pie
Is Crustless Taco Pie keto-friendly?
Yes. Crustless Taco Pie is keto-friendly because it replaces a traditional carb-heavy crust with an egg-and-cream custard and uses protein and cheese as the base. The recipe as written contains very few carbs per serving, mostly from salsa and small amounts from dairy. If you need to be strict about carbs, choose a low-carb salsa and a sugar-free taco seasoning.
Can I make Crustless Taco Pie ahead of time?
Absolutely. You can prepare the beef filling and the custard separately and refrigerate for up to 24 hours before assembling and baking. Alternatively, bake the whole pie, cool it, and refrigerate; it reheats well for meal prep. If planning to freeze, wrap airtight and store for up to two months.
How can I reduce the calories or fat in this recipe?
To reduce fat and calories, use lean ground turkey or 93/7 ground beef instead of 80/20, and substitute part of the heavy cream with half-and-half or a lower-fat milk (note: this may slightly change the custard’s texture). Cutting back on the cheese quantity and using a lighter cheese will also lower calories and fat. Keep in mind that dramatic changes can affect texture and richness.
What are good substitutes for the heavy cream?
If you need a lighter option, substitute half-and-half or whole milk in a 1:1 ratio, but be aware the custard may be slightly less rich and a touch more fragile after baking. For a dairy-free alternative, try a full-fat coconut milk (canned) — flavor will shift lightly toward coconut. Always mix thoroughly and watch baking time as liquids can alter set time.
Can I make this without meat?
Yes. For a vegetarian version, use a cup or more of cooked lentils or finely chopped, sautéed mushrooms instead of ground beef. Season them well with the taco spices to provide depth. You can also use crumbled firm tofu or tempeh that’s been pan-seared and seasoned. The custard will bind these fillings similarly to the meat-based version.
How do I know when the pie is done?
The pie is done when the center is set and the top is a light golden brown. Gently jiggle the pan — a very slight wobble in the very center is fine; it will finish setting as it rests. Avoid overbaking; an overly dry texture indicates it’s been baked too long. A toothpick inserted near the center should come out mostly clean with a tiny bit of moist custard.
Final Thoughts
Crustless Taco Pie is a smart, adaptable dish that delivers big taco flavor without the carbs of a traditional pie crust. It’s quick to prepare, holds up well for leftovers, and can be tailored to different diets and tastes. Whether you serve it for a family weeknight dinner, slice it for a gathering, or make it ahead for weekday lunches, this recipe makes low-carb eating feel satisfying rather than restrictive.
Give it a try with a fresh garnish of avocado and cilantro, and don’t be afraid to experiment with proteins or spices to make it your own. Enjoy the simple comfort of taco flavors in a fuss-free, crustless package.
Print
Crustless Taco Pie
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Keto, Gluten Free
Description
A low-carb, gluten-free taco pie that combines seasoned beef, salsa, and cheese into a hearty, sliceable dish.
Ingredients
- 1 lb ground beef (80/20)
- 3 T taco seasoning
- 2/3 cup heavy whipping cream
- 4 large eggs
- 1/3 cup chunky salsa
- 1 1/4 cup shredded cheddar cheese
- 1/2 tsp garlic salt
- 1/4 tsp ground black pepper
Instructions
- Preheat an oven to 350F, making sure the oven rack is in the center position. Grease a 9″ pie pan and set aside.
- Brown the ground beef in a skillet, adding oil if needed to keep it from sticking, until cooked through. Drain any extra grease.
- Add the taco seasoning to the ground beef in the same pan and stir to combine. Spoon the taco beef into the greased pie pan.
- Combine the heavy cream and eggs in a small bowl, then add salsa, 1 cup of shredded cheese, garlic salt, and pepper.
- Pour the egg mixture over the taco beef in the pie pan and top with an additional 1/4 cup of shredded cheese.
- Bake for 35 to 40 minutes, until the center is set and the top is golden brown.
- Let the pie cool for 5 minutes before serving.
- Add optional garnishes like sour cream, salsa, cilantro, chives, avocado, diced tomatoes, or olives before serving.
Notes
For a leaner alternative, substitute ground turkey or chicken. For a vegetarian option, use lentils, mushrooms, or tofu.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 1g
- Sodium: 740mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 23g
- Cholesterol: 275mg
