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Keto Breakfast Tacos With Bacon and Guacamole

Keto Breakfast Tacos With Bacon and Guacamole

Keto taco recipe provided by Veronica Culver, The Enchanted Cook

Upgrade your fast food with these easy-to-make keto tacos. Though they make a great low-carb breakfast burrito alternative, the combo of flavors is a fiesta in your mouth that you can have for any meal, any time of day.

Instead of flour or corn, these keto tacos use a lightly cooked pastured egg for its shell. Stuffed with uncured organic bacon, organic romaine lettuce, guacamole and diced organic sweet potatoes, these Mexican-inspired treats give Taco Tuesday (or Wednesday or Thursday…) a whole new meaning.

Feel free to leave the sweet potatoes out if you’re going strictly no carbs, and fill with ground beef instead.

Related: Gluten-free “Cheesy” Butternut Squash Quesadilla

Keto Breakfast Tacos With Bacon and Guacamole

Keto breakfast taco recipeStart to Finish: 15 minutes

Ingredients:

  • 1 tablespoon Brain Octane Oil
  • 2 pasture-raised eggs
  • 1 tablespoon grass-fed ghee
  • 1 medium organic avocado
  • 1/4 teaspoon Himalayan pink salt
  • 1/4 cup chopped organic romaine lettuce
  • 2 slices cooked uncured all natural bacon
  • 3 tablespoons diced cooked organic sweet potatoes
  • Optional: garnish of organic micro cilantro

Instructions:

  1. Heat a small skillet to medium heat and add 1 tablespoon of ghee.
  2. Crack one egg into the center of the skillet and pierce the yolk.
  3. Cook the egg for approximately 1-2 minutes on each side or until solid but not overcooked. Remove from pan and place on a paper towel or parchment paper-lined plate.
  4. Repeat with other egg. These will be your taco shells.
  5. In a small bowl, mash avocado along with 1 tablespoon of Brain Octane Oil plus Himalayan pink salt.

Assemble:

  1. Divide avocado mixture evenly and spread half on each egg taco shell.
  2. Top each taco with half of the chopped romaine lettuce.
  3. Place one slice of bacon and half of the diced sweet potatoes on each taco.
  4. Garnish with optional micro cilantro and a tiny sprinkle of Himalayan pink salt.
  5. Fold in half and eat as a taco.

Serves: 2 (1 taco per serving)

Nutritional Information (Per Serving):

  • Calories: 387
  • Protein: 11g
  • Carbs: 9g
  • Fiber: 5g
  • Net Carbs: 4g
  • Sugar: 0g
  • Sugar Alcohol:0g
  • Fat: 35g
  • Saturated Fat: 16g
  • Polyunsaturated: 3g
  • Monounsaturated: 10g
  • Trans fat: 0g
  • Cholesterol: 210g
  • Sodium: 525mg
  • Potassium: 369mg
  • Vitamin A: 71%
  • Vitamin C: 11%
  • Calcium: 2%
  • Iron: 9%

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