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keto tacos
2 from 1 vote

The Best Keto Tacos

Scrambled eggs, avocado, tomato and bacon filled in warm and crunchy mozzarella shells, these keto tacos are guaranteed to wake up your taste buds and get the ketones rolling.

Course Breakfast
Cuisine Mexican
Keyword keto breakfast recipe, keto mexican food, keto tacos
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Calories 490 kcal
Author Kettle & Fire


  • 4 strips bacon
  • 1 cup whole milk mozzarella cheese, shredded
  • 1 tablespoon ghee
  • 5 large eggs
  • ½ avocado, diced
  • 1 ounce cheddar cheese, shredded
  • 1 Campari tomato, diced
  • 1 stem green onion, thinly sliced


  1. Cook bacon first in a medium size skillet for 4 minutes over medium heat. Flip bacon and cook for another 4 minutes or until crispy. Using a tongs take bacon out of the skillet and place on a paper towel.
  2. Wipe down the same skillet with a paper towel and place ⅓ cup mozzarella cheese into pan creating a 5-inch wide circle.
  3. Melt mozzarella over medium heat on the stove top until edges become golden brown, 4 minutes. Carefully flip cheese with a spatula and let cook for 1 minute.
  4. Place a turkey baster (or anything 6 inches long and round) on the rim of a medium size bowl.
  5. Using a spatula lift cheese out of the skillet and drape over the turkey baster resting on the bowl.
  6. Repeat steps 2-5 with the remaining cheese in batches of ⅓ cups to create 3 taco shells total.
  7. In the same skillet, heat up 1 tablespoon of ghee over medium heat.
  8. Wisk 5 large eggs in a small bowl and pour into heated skillet.
  9. Scramble eggs for about 2 minutes or until fully cooked.
  10. Divide the scrambled eggs into three even portions and spoon into prepared taco shells.
  11. Add diced avocado, cheddar cheese and diced tomato on top of the scrambled eggs.
  12. Garnish with sliced green onion.

Recipe Notes

Keto | Gluten Free