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Overhead photo of a Keto Taco Salad in a white bowl sitting on a red and white napkin on a white background with an avocado half, cilantro and cherry tomatoes around it.
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5 from 9 votes

Keto Taco Salad

This Keto Taco Salad is a simple dinner that works perfectly to take to lunch the next day.  With just 2 net carbs per serving, this is going to become a regular in your rotation.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Main
Cuisine: American, Mexican
Keyword: spicy
Servings: 6
Calories: 333kcal
Author: Wendy Polisi


  • ¼ cup diced onion
  • 1 pound ground beef
  • 2 tablespoons taco seasoning check labels to avoid sugar; I prefer to make my own
  • 2 tablespoons beef broth or water
  • 8 ounces romaine lettuce
  • 1 avocado diced
  • 4 ounces cheddar cheese shredded
  • ¼ cup grape tomatoes quartered
  • ¼ cup fresh cilantro chopped
  • Tex Mex Dressing for serving


  • Gather your ingredients and spray a skillet with oil and heat over medium-high heat.
    Photo of the ingredients needed for Keto Taco Salad.
  • Add onion, and cook for 5 minutes.
    Photo of onion being cooked in a large skillet.
  • Add ground beef and cook, stirring frequently, until cooked through and browned. (About 5 minutes.)
  • Drain off any grease and stir in water and taco seasoning.
    Photo of taco seasoning being added to a skillet of browned ground beef.
  • Cook for 2 more minutes, until the seasoning is well incorporated and the water has evaporated.
  • Remove from heat.
  • Divide the lettuce among the plates.
  • Top with beef, avocado, cheese, tomatoes, and cilantro.
  • Drizzle with dressing and serve


Calories: 333kcal | Carbohydrates: 5g | Protein: 18g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 241mg | Potassium: 502mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3705IU | Vitamin C: 6.8mg | Calcium: 166mg | Iron: 2.2mg