Quick Meals

Simple and Delicious Salsa Verde Soup You’ll Love

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salsa verde soup has totally bailed me out on those I-don’t-know-what-to-make weeknights. You know, you’re craving something cozy but still want it to taste amazing (maybe a bit surprising). I used to grab the same old chicken noodle soup, but honestly, I got bored fast. Then I stumbled on this bright, zesty wonder and my soup routine was saved. If you vibe with warm, quick dinners or maybe you just want to shake up your meal prep, you gotta try this! Oh, and if you’re already in love with soups, you might wanna check out my favorites like this creamy tuscan chicken soup or browse keto soup heaven for more inspiration.
Simple and Delicious Salsa Verde Soup You’ll Love

What is Authentic Salsa Verde?

Let’s talk salsa verde for a hot second. This isn’t just any green sauce—well, yeah, it’s green, but it’s totally different from your basic red salsa. Authentic salsa verde is light, tangy, sometimes even sparkling (if taste buds could sparkle)—seriously. It’s usually made from roasted tomatillos, a handful of zesty limes, a punch of garlic, and somewhere lurking is cilantro doing its thing. A lot of the time, it’s the backbone of classic Mexican dishes, but I honestly love it best when it’s the star of a big, comforting bowl. Not too spicy, not too bland, just that perfect middle ground with a flavor kick that gently wallops you. Making it from scratch feels like a flex but you can totally use a jar and no one will judge. I promise on my favorite soup mug.

“I grew up eating red salsa but… salsa verde just woke up my taste buds. This soup is now my comfort food!” – Ana S.

Simple and Delicious Salsa Verde Soup You’ll Love

Lets Talk About the Ingredients You Need to Make This Recipe

Alright, we’re getting into it. Nothing wild here but every single thing matters. You’ll need chicken breast or thigh (I usually go for the thigh because it can take a beating in the pot and stays juicy), a big jar of salsa verde (store-bought or homemade), chicken broth, onion, a couple cloves garlic, canned green chilies (they add that extra something, trust me), and a little cumin for flavor magic. Grab some lime and cilantro for a final zingy top-off. Cheese is totally optional—but in my opinion, cheese is never a bad idea. Don’t sweat it if you’re missing one thing. You can sub turkey, or even beans if you run out of chicken (I’ve done both, in emergency tortilla-less Tuesday style). Try it with low-carb tortillas for a nice twist. See what I mean? Flexible.

salsa verde soup

How to Make This Salsa Verde Chicken Soup in the Slow Cooker

This is where things get so easy, you could almost nod off while it cooks. Just toss everything in the slow cooker (I mean everything except the garnishes—duh). Chicken, salsa verde, broth, onions, garlic, chilies, cumin—pile it in. Set it on low for about 6 hours or high for roughly 3, depending on how urgent your dinner situation is. Once the chicken’s tender, shred it right in the pot with two forks (or use your favorite gadget). Squirt in some fresh lime and scatter chopped cilantro like you’re seasoning with love. Serve it up, let those smells waft, and mentally high-five yourself for barely lifting a finger. That’s it.

Easy and Full of Flavor: Salsa Verde Chicken Soup

So…here’s why people rave about salsa verde soup (and why I make it almost weekly when winter drags on). The tang from those tomatillos, the mild heat from the chilies, all tangled up with shredded chicken—it’s practically a five-star restaurant in a bowl but in your pajamas.
Heck, sometimes I double the recipe because it never lasts more than a day or two in my fridge. Honestly, if you pair it with some crispy keto crackers, or just top it with extra sliced avocado, it feels like the best dinner party you never planned for. Simple, but bursting with that magic Mexican zest. Give it a try and I bet you’ll become a convert (warning: may cause soup obsession).
If you’re into other flavors, you’ve got to see this keto chicken tortilla soup for a delicious low-carb fix, too.

More Delicious Soup Recipes to Love

Oh, you thought salsa verde soup was the only comfort dish in town? No chance. Give your taste buds a tour, seriously. Skip the boring instant noodles and try:

  • Keto Chicken Tortilla Soup for ultimate flavor (it’s a stunner)
  • Creamy Tuscan Chicken Soup loaded with veggies and rich creaminess
  • Try browsing my whole soup keto collection for spicy, creamy, and down-right wholesome bowls
  • Or go bold with classic beef and veggie soup—never lets me down

One spoonful, then you might never go back to canned soup again. Shake up your meal routine—life’s short!

Common Questions

Is salsa verde soup very spicy?
Not really! Most jarred salsa verde is tangy and mild. If you like heat, add a diced jalapeño.

Can I make this vegetarian?
Of course. Use white beans or chickpeas instead of chicken. Vegetable broth works, too.

What toppings do you love for this?
Avocado, shredded cheese, extra cilantro, even crushed tortilla chips if you’re not watching carbs.

Can I freeze leftovers?
Yup. Cool it first, portion in containers, freeze up to 2 months.

Does this work with leftover chicken?
A thousand times yes. Just add it in at the end to warm up—don’t let it overcook.

Cozy Green Goodness in a Bowl

If you’re looking for a soup that’s wild on flavor and low on fuss, this is the one. From my kitchen to yours, salsa verde soup is my go-to hero for tired nights (or meal-prep Sundays). And if you want an expert spin or a few different ideas, you gotta check out Salsa Verde Chicken Soup – All the Healthy Things for a step-by-step guide, or maybe try Salsa Verde Chicken and Rice Tortilla Soup for another cozy twist, and even get inspired by this Plant-Based Salsa Verde Soup if you want to keep things vegan. Give it a whirl, then let me know if it knocks your socks off the way it did mine. You seriously won’t regret it!

Salsa Verde Chicken Soup

A warm and cozy soup made with zesty salsa verde, tender chicken, and flavorful ingredients, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner, Soup
Cuisine Mexican
Servings 6 servings
Calories 250 kcal

Ingredients
  

Main Ingredients

  • 1 lb chicken breast or thighs Thighs are juicier and recommended.
  • 1 jar salsa verde Store-bought or homemade.
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can canned green chilies Adds extra flavor.
  • 1 tsp cumin For flavor.

Garnishes

  • 2 tablespoons fresh lime juice To add a fresh zing.
  • ¼ cup chopped cilantro For topping.
  • optional shredded cheese For additional richness.
  • optional sliced avocado For a creamy finish.

Instructions
 

Preparation

  • In a slow cooker, add the chicken, salsa verde, chicken broth, chopped onion, minced garlic, canned green chilies, and cumin.
  • Stir the ingredients to combine, making sure the chicken is submerged in the liquid.

Cooking

  • Set the slow cooker to low for about 6 hours or high for approximately 3 hours.
  • Once the chicken is tender, shred it using two forks directly in the pot.
  • Squirt in the fresh lime juice and sprinkle the chopped cilantro on top.
  • Serve the soup hot, and enjoy!

Notes

This soup is flexible; feel free to use turkey or beans if chicken is not available. Serve with keto tortillas for a twist, and top with crispy keto crackers for added texture. Leftovers can be frozen up to 2 months.
Keyword Chicken Soup, Comfort Food, Healthy Soup, Salsa Verde, Slow Cooker Soup

Mouthwatering Cheesy Scrambled Eggs You’ll Want Every Morning

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Cheesy scrambled eggs… maybe you’ve tried the regular ones, but every time they turn out rubbery or just kind of “meh”? Yep, I was right there too—standing over the stove in my pajamas, wishing something so basic could taste like a five-star breakfast. If you’re here, it’s probably because you want your mornings to be downright delicious. Trust me, once you dig into these, you’ll be skipping the snooze button just to get started. By the way, if you’re looking for more breakfast comfort (and you love cheese like I do), you have to check out this Cheesy Spaghetti Squash Keto Casserole or save it for dinner—total game-changer from a regular morning.
cheesy scrambled eggs

Why This Recipe Works

Let’s just be real—cheesy scrambled eggs are one of those things that sounds too simple, so people, including me once, mess it up. The magic here is in the technique, not just the ingredients. When you cook the eggs slow and easy, everything stays soft and creamy. The cheese kind of hugs every bite, and you wind up with eggs that almost melt. Also, butter (lots of butter) makes everything better.
If you’re sick of rubbery eggs or dry results, this approach flips the script. It uses lower heat, more stirring than you’d think necessary, and you toss the cheese in at just the right moment. Now and then, I even sprinkle a little extra on top before serving for that “can’t-stop” finish you get in that Cheesy Spaghetti Squash Keto Casserole I mentioned. My kids ask for these on repeat, and I’m not mad about it.
Eating these eggs feels like you’re winning at life, honestly. They’re so creamy you might not want the restaurant kind again.

“I always thought scrambled eggs were boring until I tried this method. Now my family asks for them every weekend!” — Jenny from Minneapolis

cheesy scrambled eggs

Ingredient Notes

You pretty much need just a few things, nothing fancy. Eggs (obviously), and don’t grab the extra large ones—you want regular or large so they blend well. Butter makes a big difference, and if you’ve got salted, even better. Cheese? I go for sharp cheddar most mornings, but honestly, whatever’s in my fridge works: pepper jack, Monterey, a little mozzarella if you’re feeling sassy.
Salt and pepper—kind of a given, but don’t skimp. If you have fresh herbs handy (like chives), it’s a nice extra touch, but totally optional.
Biggest thing? Grate the cheese yourself if you can. Pre-shredded is convenient, but the flavor when you shred it fresh is wild. Trust me, that little bit of effort pays off, and you’ll want to see what I mean in other recipes too (again, that Cheesy Spaghetti Squash Keto Casserole is a good next move).

cheesy scrambled eggs

Recipe Tips

Here’s where it gets fun—getting those perfect cheesy scrambled eggs isn’t tricky, but a few practical tricks will save your morning. Keep the pan on lower heat than you think. Seriously. You want it gently sizzling, not popping or spitting. If your stove goes from one to ten, try five, maybe less.

  • Always whisk your eggs good before they hit the pan; you’re looking for that totally blended, almost sunny smoothness.
  • Add your butter first—let it melt and coat the whole surface, don’t rush.
  • When it comes to cheese, toss it in as the eggs are just barely starting to set. Any earlier and it gets greasy. Too late and, well, it’s just sitting on top never blending in.
  • If you want super fluffy eggs, sneak in a splash of milk or cream—I just eyeball it.

Oh, and don’t walk away. These babies need you in the room.

What Makes This Recipe So Good

So let’s talk real—cheesy scrambled eggs have been my “forgot to grocery shop” meal forever, but making them this way? Insanely different. The low, slow cooking makes them creamy instead of bouncy (I hate bouncy eggs). Cheese doesn’t just flavor, it changes how the eggs feel.
They’re rich and comforting, but play nice with toast, salsa, even a handful of greens if you’re pretending to be healthy. I swear, these are the eggs you remember from vacations at grandma’s, but, like, even better.
Neighbors have begged for this recipe—okay, just one, but still, it’s that good. Put it this way: even picky eaters will cheer.

Chefs Tips

I’m by no means fancy, but a few chef-y rules stuck with me. First, use a nonstick skillet. Sticky pans do no favors. Second, keep everything moving with a spatula—think gentle push and pull, not frantic stirring. It’s all about keeping those curds small and soft, not scrambled to oblivion.
One weird thing? Let your eggs rest in the pan off heat for like thirty seconds. They finish cooking themselves, and you’ll notice the difference. If you’re feeling wild, try tossing in a pinch of smoked paprika or a little diced jalapeño for a Southwest kick.
And for the love of all things breakfast, taste before you serve! Season to your liking, always.

Common Questions

Q: Can I use pre-shredded cheese?
A: Yep, but fresh is way tastier. The pre-shredded kind can be a little waxy.

Q: How do I make eggs less runny?
A: Cook just a bit longer, but don’t go too far—they firm up real fast at the end.

Q: Can I save leftovers?
A: Sure, but reheated eggs get a little tough. I usually just make what I need.

Q: What goes well with cheesy scrambled eggs?
A: Toast, obviously—or sausage links. I sometimes even pile them onto a warm tortilla for a quick breakfast taco.

Q: How long do they take to cook?
A: Honestly, just a few minutes. If you’re rushing, go slow anyway—it’s worth it.

The Best Way to Start Your Day

If you’re still reading instead of cracking eggs, I promise—you’re closer to incredible cheesy scrambled eggs than you think. Letting the eggs cook slowly with a mountain of cheese (no shame, pile it high) turns basic breakfast into the best part of your day. For more variations you can’t miss, check out these Cheesy Scrambled Eggs from Salt & Baker or the Creamy, Cheesy Scrambled Eggs over on A Thought For Food. Don’t forget about the Cheesy Spaghetti Squash Keto Casserole for another comfort-food win. Give these tips a shot and your mornings might just start tasting like something special. Seriously, go for it.

Cheesy Scrambled Eggs

Deliciously creamy cheesy scrambled eggs that will transform your breakfast and leave you wanting more.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2 servings
Calories 320 kcal

Ingredients
  

Main Ingredients

  • 4 large eggs Regular or large eggs, not extra large for best blending.
  • 2 tablespoons butter Use salted butter for extra flavor.
  • 1 cup sharp cheddar cheese, shredded Grate the cheese fresh for better flavor.
  • to taste salt Season according to personal preference.
  • to taste black pepper Season according to personal preference.

Optional Ingredients

  • 1 tablespoon milk or cream For fluffier scrambled eggs.
  • to taste fresh herbs (like chives) Optional garnish.

Instructions
 

Preparation

  • Whisk the eggs in a bowl until fully blended and smooth.
  • In a nonstick skillet, add butter and heat over low heat until melted.

Cooking

  • Pour the whisked eggs into the skillet, and keep the heat low to allow for gentle cooking.
  • Stir the eggs slowly with a spatula, pushing and pulling gently to create small curds.
  • Just before the eggs are fully set, add shredded cheese and continue to stir until combined.
  • Turn off the heat and let the eggs rest in the pan for 30 seconds for final cooking.

Serving

  • Serve warm, and season to taste with salt and pepper.
  • Optional: Serve with toast, salsa, or on a warm tortilla for a breakfast taco.

Notes

For best results, don't walk away from the pan while cooking. Keep the temperature low, and feel free to experiment with different cheeses and seasonings.
Keyword Breakfast Eggs, Cheesy Breakfast, Cheesy Scrambled Eggs, Easy Recipe, Quick Breakfast

Creamy Keto Sausage Gravy – Quick, Simple, and Low Carb!

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Keto sausage gravy can totally save your breakfast (or lunch or dinner) when you’re missing that classic, cozy comfort food and don’t wanna kick yourself outta ketosis. Seriously, if you’ve been staring at everyone else’s biscuits and sausage gravy and thinking, “Well, shoot, guess I’m stuck with eggs again”… I hear you. I missed it bad, too. But good news: you can actually get all that creamy, savory goodness and keep things nice and low carb. Oh, and if you really want to go for a full-on keto breakfast feast, those crispy low carb keto hash browns are honestly the best thing to scoop up this gravy with.
keto sausage gravy

What is sausage gravy and how do you make it keto friendly?

Let’s not pretend sausage gravy doesn’t already have a place in our hearts (probably arteries, if we’re being honest). It’s basically a Southern diner staple made with sausage, flour, and milk to make a thick, meaty gravy poured over biscuits. Now, the regular stuff isn’t exactly keto, which is why most low carbers sigh and move on. But you don’t need to. You just gotta swap the flour for a low-carb thickener (think almond flour or a tad of xanthan gum). And hey, use heavy cream instead of milk. The sausage stays. Always.

Making it keto friendly comes down to:

  • No flour (seriously, it’s not needed, trust me)
  • Extra creamy stuff (heavy cream, sometimes cream cheese… y’all, it’s rich!)
  • Maybe toss in a bit of seasoning, but honestly? The sausage does most of the work

A keto sausage gravy is just as comforting, if not richer and, dare I say, better than the flour-thickened original. Even my carb-loving uncle asked for seconds (had to keep myself from bragging).
Creamy Keto Sausage Gravy - Quick, Simple, and Low Carb!

How to Use Sausage Gravy

Now, I could eat this right off the spoon—wait, let’s not be weird. It’s perfect for just about everything:

  • Over crispy keto hash browns or other low carb breakfast classics
  • Drizzled on low carb biscuits, keto bread, or even scrambled eggs (no shame)
  • As a meaty topper for roasted veggies or that reheated chicken in the fridge
  • Dip? Heck yes

I’ve dolloped it over some air-fried chicken thighs, too. Oh, and if you want more breakfast ideas, there’s a serious stash over at the breakfast keto section. Point is, don’t limit yourself. This gravy is way more versatile than people think.

Savory, rich, and it saved my weekend brunch—never thought I’d actually crave keto sausage gravy over the traditional stuff. 10/10 at my house!

keto sausage gravy

How to Make Keto Sausage Gravy

This part always scared me a bit. “What if I burn it,” I thought. Turns out, it’s dead simple. First, brown your sausage in a skillet. Do NOT drain all the fat unless you have, like, a pool of it. That’s flavor, my friend.

Next, stir in a little almond flour (or a sprinkle of xanthan gum, but be careful, that stuff thickens quick). Pour in your heavy cream slowly, stirring the whole time so nothing gets lumpy or weird. Season with salt, pepper, maybe a dash of garlic powder if you’re wild like me.

Let it simmer just until thick and bubbling. Stir, scrape up those brown bits, get every little bit of sausage. And if you want—even add a few bits of cream cheese for extra richness.

That’s it. No fancy steps. Just comfort in a pan.

Keto Sausage Gravy Ingredients

You don’t need much for this at all. Here’s the basic shopping list:

  • Ground breakfast sausage (pork works best, but turkey sausage is okay too)
  • Heavy cream (milk just isn’t the same, y’all)
  • Almond flour or xanthan gum (I’ve even used coconut flour in a pinch)
  • Salt and black pepper
  • Pinch garlic powder (totally optional, but come on…)
  • Optional: cream cheese (adds extra creaminess, but it’s not essential)

Get the best sausage you can, because honestly? Everything hangs on that.

Tips & Tricks

If you’ve got a bit extra time, let the sausage brown really good—it deepens the flavor. And don’t overdo the thickener. A little goes a long way. Taste before you salt (some sausage is salty enough already, ask me how I know).

For leftovers—just store it in an airtight container. Fridge life is easy, 3 or 4 days no problem. Reheat gently (microwave or stove, but low heat so the cream doesn’t separate). If it thickens up overnight, splash in a little extra cream when reheating.

And hey, this works great on top of eggs, meats, or even on that low-carb “biscuit” experiment you’ve got lurking in the back of your freezer. Definitely check out the breakfast keto section for more pairings.

Common Questions

Can I use coconut flour instead of almond flour?
You sure can, but start with less—coconut flour thickens more than almond. Don’t overdo it, or things get weirdly pasty.

Is this freezer friendly?
Kinda. It’ll freeze, but the texture changes a bit. If you’re picky, make a fresh batch. Otherwise, let it cool, freeze in a tight container, and stir well when reheating.

Can I make this dairy free?
If you sub in unsweetened coconut cream for dairy cream and pick a sausage without hidden sugars or dairy, it’s possible. It won’t be quite the same, but close.

Which sausage works best?
Regular pork breakfast sausage! Chicken or turkey works but isn’t quite as savory.

How can I make it spicier?
Add some crushed red pepper or use hot sausage. Simple and brilliant.

Go Make Your Gravy Already

Honestly, once you make this creamy keto sausage gravy, you’ll wonder why you ever bothered making the carb-loaded stuff. Nobody believes it’s so quick, rich, and comforting, but, wow, it comes together in no time. I’m a huge fan of this Keto Sausage Gravy Recipe – 3 ingredients, low carb & gluten free! because it’s easy and just nails that flavor. If you want a different spin, check out this smart version on Keto Sausage Gravy Recipe • Low Carb Nomad or even more inspo from Keto Sausage Gravy – Kicking Carbs for extra tweaks and tips. There’s truly no reason to skip creamy, five-star restaurant gravy just because you’re cutting carbs. If you try it, let me know what you scoop it over… inspiration wanted, recipes required!

Keto Sausage Gravy

A rich and creamy low-carb sausage gravy that provides a comforting twist on the traditional recipe, perfect for keto dieters.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American, Southern
Servings 4 servings
Calories 300 kcal

Ingredients
  

Meat Ingredients

  • 1 lb Ground breakfast sausage (pork or turkey) Regular pork sausage is preferred for the best flavor.

Gravy Ingredients

  • 1 cup Heavy cream Do not substitute with milk; heavy cream provides the rich texture.
  • 2 tablespoons Almond flour or xanthan gum Use a small amount as xanthan gum thickens quickly.
  • to taste Salt Some sausages are salty, so adjust accordingly.
  • to taste Black pepper
  • optional Pinch garlic powder For added flavor, can be omitted.
  • optional Cream cheese Adds extra creaminess, but not essential.

Instructions
 

Cooking the Sausage

  • In a skillet, brown your ground sausage over medium heat, being careful not to drain all the fat.

Making the Gravy

  • Stir in almond flour or sprinkle xanthan gum into the skillet with the sausage, mixing well.
  • Pour in the heavy cream slowly, stirring continuously to avoid lumps.
  • Season with salt, pepper, and garlic powder if desired.
  • Let the mixture simmer until it thickens and bubbles, scraping up any browned bits from the skillet.
  • For extra richness, fold in cream cheese towards the end of cooking.

Notes

Allow the sausage to brown well for deeper flavor. Store leftovers in an airtight container for up to 3-4 days; reheat gently to prevent the cream from separating. This gravy is versatile and can be used over various dishes like eggs or low-carb biscuits.
Keyword Comfort Food, Keto Gravy, Low Carb Gravy, Sausage Gravy Recipe, Sauteed Sausage

Delicious Keto Taquitos You Can Whip Up in No Time!

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Keto Taquitos. Okay, first off, these rescued my Tuesday night dinner crisis more times than I can count. You know that moment—hungry outta nowhere, staring into a fridge that’s just kinda sad, and the urge to hit drive-thru is way too real. But if you already tried my favorite air fryer spaghetti squash or want something way more satisfying than a plain egg, you’re in the right place. Keto Taquitos are one of those easy dinners you can slap together fast—plus, they feel slightly fancy, and hey, there’s cheese. That’s enough for me most days. Oh, and if you’re looking for more dinner inspiration, take a peek at these Keto dinner recipes.
Keto Taquitos

Ingredients for Making Keto Taquitos

I swear, half the beauty of Keto Taquitos is in how flexible and simple the ingredients are. Honestly, as long as you have some sort of protein and cheese, you’re 90% of the way there.

Most times, I use cooked shredded chicken (rotisserie is gold here), but don’t let that limit you. Ground beef, leftover steak, or even random turkey will work. Here’s a pretty classic line-up for keto taquitos:

  • Shredded chicken (about 2 cups or so—don’t stress the measurement)
  • Shredded cheese (mozzarella or cheddar are tasty)
  • Cream cheese (makes it creamy, optional but recommended)
  • Taco seasoning (the sugar-free kind— seriously, check those packets)
  • Low-carb tortillas (or cheese wraps, or even sheets of baked cheese if you’re feeling chef-y)
  • Oil for brushing (avocado or olive will do)

If I’m feeling wild, sometimes I’ll add diced green chilies or chopped jalapenos. Sometimes, I toss in leftover cooked ground beef and call it a day. Keto Taquitos are meant to be easy and fun.
Keto Taquitos

Tips, Tricks, & Variations

If I could hand you my notebook full of sticky-noted shortcuts for Keto Taquitos, it’d be kinda a mess (and probably sticky). But here goes a few solid ones.
First, don’t skimp on that oil brushing step before baking or air-frying—it’s what gives you that biting crunch and browned edges. Even if you’re using pure cheese wraps, a little oil helps.

Trying to save time? Use leftover rotisserie chicken, or whatever meat’s leftover. It all works.

Now, if you’re in the mood to shake things up, swap taco seasoning for buffalo sauce or curry powder. I did buffalo taquitos once—my kids thought I was a five-star chef. Dramatic, but I’ll take it.

And seriously, play around with dipping sauces. Salsa verde and sour cream are my go-to, but ranch has never failed me.

I did try vegan cheese once (don’t look at me like that) and, honestly, it melted weird. Regular cheese is king here. Just sayin’.
If you prefer beef, just check out this beef heart stew keto recipe for filling swaps—makes a hearty twist.
Delicious Keto Taquitos You Can Whip Up in No Time!

Wow, these Keto Taquitos are in our dinner rotation now. Super easy and so crispy. I use rotisserie chicken and my picky kid loves them too! — Maggie R.

Serving Suggestions

When you finally bite into these, you get that satisfying crunch—what a win, right? Keto Taquitos don’t need a lot of extras to shine, but a few sides or toppings and suddenly you’ve got a meal fit for a crowd… or a hungry Thursday night.

  • Pile on chunky guacamole and salsa—may as well dunk every bite.
  • Whip up a quick salad with lime juice, easy and crisp.
  • Serve with a bowl of cheesy spaghetti squash keto casserole if you’re feeding a crew—so filling.
  • Add sliced radishes or pickled onions for those who want a zingy punch.

Really, these are just the starting line. Scatter, stack, or dip ’em as you like.

Tools Needed to Make Low Carb Taquitos

Alright, confession time. I used to overthink gadgets, but Keto Taquitos don’t need much. Baking sheet and parchment paper if you’re oven-bound work fine. An air fryer? If you have it, even better (less oil, faster crisp). Tongs for rolling those hot wraps will save your fingerprints. Oh, and a good spatula for sneaking them off the tray.

Mixing bowl for your filling—plastic, glass, whatever isn’t in the dishwasher. Honestly, you could probably do the rolling with your hands alone if you want to keep it full-on casual. No need for anything fancy here, just tools you already got in your kitchen.

Storage

Now, here’s where I got your back. These Keto Taquitos are so snackable, most of the time they vanish in minutes, but on the rare chance you’ve got leftovers, stash them in an airtight container in the fridge. Usually, they’ll last about three days—unless they’re hidden behind last week’s mystery takeout and you forget (totally guilty).

To reheat, just pop ’em in a skillet or back in the air fryer to restore that crunch. Microwave in a pinch, but… well, it’s soggier. Personally, I freeze uncooked rolled taquitos and bake straight from frozen. Totally a lifesaver for mid-week meal emergencies: no recipe stress, just fast food without the weird guilt.

Common Questions

Q: Can I make Keto Taquitos without tortillas?
A: Heck yes! I bake dollops of cheese into circles and use them as the wrap. Kinda magical, to be honest.

Q: What protein works best for Keto Taquitos?
A: Shredded chicken is easiest, but beef, turkey, or even pulled pork are great. Honestly, use whatever’s leftover.

Q: How do I get them really crispy?
A: Brush with oil and don’t overcrowd your pan or air fryer basket. They need room to breathe. And crisp.

Q: Can I make them ahead?
A: Oh absolutely. Roll them up, stick them in the fridge, and bake right before you’re ready to eat.

Q: What’s a good dip?
A: Salsa (red or green), sour cream, and guacamole are awesome. Don’t overthink it!

Time to Get Cooking!

Keto Taquitos make legit fast dinners, tasty snacks, or even party food (seriously, they disappear first at potlucks, always). The best part is how you can keep things classic or get wild with the fillings and dips. If you ever get bored in the kitchen, recipes like the Best Keto Taquitos Recipe are amazing for new ideas, or try flavor twists from Keto Taquitos – Kicking Carbs. Those want something spicier should definitely check out Keto Green Chile Chicken Taquitos for a little heat.
You honestly don’t need chef skills or fancy gadgets to enjoy these keto taquitos. Just a hungry appetite and a little creativity—trust me, that’s all it takes. Go ahead and whip up a tray for dinner this week. I bet you’ll be surprised how quickly these keto taquitos will climb to the top of your easy-meal favorites.

Keto Taquitos

Keto Taquitos are an easy and flexible dinner option made with protein, cheese, and low-carb tortillas, delivering a satisfying crunch and gourmet feel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Keto, Mexican
Servings 4 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 2 cups Shredded chicken Cooked, rotisserie is recommended
  • 1 cup Shredded cheese Mozzarella or cheddar
  • 4 oz Cream cheese Optional but recommended for creaminess
  • 1 tbsp Taco seasoning Use sugar-free kind
  • 8 pieces Low-carb tortillas Or cheese wraps, or sheets of baked cheese
  • 1 tbsp Oil for brushing Avocado or olive oil

Optional Additions

  • 1 cup Diced green chilies Optional for added flavor
  • ½ cup Chopped jalapenos For a spicy kick

Instructions
 

Preparation

  • Preheat your oven or air fryer to 400°F (200°C).
  • In a mixing bowl, combine shredded chicken, shredded cheese, cream cheese, and taco seasoning.
  • Fill each tortilla with the mixture and roll tightly, placing seam side down on a baking sheet or in the air fryer basket.
  • Brush the rolled taquitos lightly with oil for added crispiness.

Cooking

  • Bake in the oven for 15-20 minutes or air fry for about 10-12 minutes, until crispy and golden brown.

Serving

  • Serve warm with salsa, guacamole, or your favorite dipping sauces.

Notes

For variety, feel free to explore different meats or sauces. These taquitos can also be made ahead of time and stored in the fridge until ready to bake.
Keyword Easy Dinner, Healthy, Keto Taquitos, Low Carb, Snack