Keto Taco Stuffed Avocado Bites

The Keto Taco Stuffed Avocado Bites feature ripe avocados filled with taco-seasoned ground beef, melted cheese, shredded lettuce, diced tomatoes, and a cool dollop of sour cream for a fully loaded low-carb taco experience. Browning the beef with a sugar-free taco seasoning brings bold flavor, while the avocado provides creamy healthy fats that make each bite satisfying and keto-friendly. Finished with crisp vegetables and rich toppings, these bites deliver all the comfort and flavor of tacos without the carb-heavy shells, ideal for keto dinners, lunches, or party appetizers.

Course Appetizer, Dinner, Lunch, Snack

Cuisine American, Mexican, Tex-Mex

Keyword gluten free, ground beef, keto, low-carb, stuffed avocado, taco

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 415kcal

Equipment

large skillet
Mixing bowl
baking sheet
Parchment Paper
Spatula
Sharp knife
spoon

Ingredients

For the taco beef filling

1 pound ground beef, 80/20
2 tablespoons olive oil
2 tablespoons no-sugar-added taco seasoning or homemade keto taco seasoning
1/4 cup beef broth or water, for simmering
1/2 teaspoon fine sea salt to taste
1/4 teaspoon black pepper to taste

For the avocado bites

4 medium ripe avocados halved and pitted
1 cup shredded cheddar cheese or Mexican blend cheese
1 cup shredded romaine lettuce
1/2 cup diced cherry tomatoes seeds removed for lower carbs
1/2 cup sour cream
2 tablespoons fresh cilantro chopped, optional garnish
1 tablespoon fresh lime juice plus extra wedges for serving

Instructions

Preheat the oven to a low broil setting and line a baking sheet with parchment paper.
Heat the olive oil in a large skillet over medium heat until shimmering.
Add the ground beef to the skillet and cook, breaking it up with a spatula, until well browned and no longer pink.
Stir in the taco seasoning, beef broth, salt, and pepper, then simmer until the liquid reduces and coats the beef in a thick, flavorful sauce.
Remove the skillet from the heat and let the taco beef cool for a few minutes so it is hot but not sizzling.
Slice the avocados in half lengthwise, remove the pits, and carefully scoop out a small amount of flesh from the center of each half to create a larger well, reserving the extra for another use if desired.
Arrange the avocado halves cut side up on the prepared baking sheet and brush or drizzle the cut surfaces with the lime juice to help prevent browning.
Spoon the warm taco beef into each avocado half, gently pressing it into the well and mounding slightly without overfilling.
Sprinkle the shredded cheddar cheese evenly over the tops of the beef-filled avocado halves, covering the meat as much as possible.
Place the baking sheet under the broiler for a brief time until the cheese is just melted and bubbly, watching closely to avoid heating the avocados too much.
Remove the avocado bites from the oven and let them sit for a minute so the cheese can set slightly.
Top each avocado bite with shredded lettuce and diced tomatoes, keeping the toppings light so the bites remain easy to pick up and eat.
Add a small dollop of sour cream to each bite and sprinkle with chopped cilantro if using.
Serve the keto taco stuffed avocado bites right away with extra lime wedges on the side for squeezing over the top.

Notes

For the lowest carbs, choose a taco seasoning that is specifically labeled sugar free or make your own with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. If making these ahead for meal prep, store the taco beef separately in the refrigerator for up to 3 days and slice fresh avocados just before serving to keep them vibrant and creamy. To keep net carbs in check, use cherry tomatoes sparingly and remove excess seeds and juice before dicing. These bites work well as a main dish for two people who are extra hungry or as four smaller servings for appetizers or light meals.

Nutrition