Servings: 8 taquitos
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Ingredients

For the Cheese Tortillas

• 2 cups (225 g) shredded mozzarella cheese
• 1 cup (110 g) shredded cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

OR

• 8 keto-friendly tortillas (store-bought)

For the Filling

• 2 cups (300 g) cooked shredded chicken (or cooked ground beef or pulled pork)
• 4 oz (115 g) full-fat cream cheese, softened
• 1 cup (110 g) shredded cheddar cheese
• 2 tablespoons sour cream
• 1 teaspoon taco seasoning (sugar-free)
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro (optional)

Optional Toppings and Dips

• Sour cream
• Guacamole
• Sugar-free salsa
• Chopped cilantro
• Sliced jalapeños
• Lime wedges
• Crumbled cotija cheese

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Spatula
• Oven or air fryer
• Cooling rack

Instructions

Step 1: Prepare the Cheese Tortillas (Skip if Using Keto Tortillas)

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Mix the mozzarella, cheddar, garlic powder, and onion powder.
4. Spoon about ⅓ cup of the cheese mixture into small circles (about 5 inches/13 cm wide), leaving space between each.
5. Bake for 5–7 minutes, or until the cheese is melted and the edges are lightly golden.
6. Let the cheese rounds cool for 1–2 minutes until flexible.

Step 2: Prepare the Filling

1. In a large bowl, combine the shredded chicken, cream cheese, cheddar cheese, sour cream, taco seasoning, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and cilantro.
2. Mix until the filling is creamy and evenly combined.

Step 3: Roll the Taquitos

1. Place 2–3 tablespoons of filling along one edge of each cheese tortilla or keto tortilla.
2. Roll tightly into a cigar shape.
3. Place seam-side down on a parchment-lined baking sheet.

Step 4: Bake

1. Lightly spray or brush the taquitos with olive oil or avocado oil.
2. Bake for 12–15 minutes, or until crispy and golden.

Air Fryer Method: Cook at 375°F (190°C) for 8–10 minutes, turning halfway through.

Step 5: Serve

Allow the taquitos to cool for 2–3 minutes before serving. Garnish with chopped cilantro and serve with sour cream, guacamole, sugar-free salsa, and fresh lime wedges.

Flavor Variations

Buffalo Chicken Taquitos

Mix 2 tablespoons of sugar-free buffalo sauce into the filling and serve with ranch dressing.

Beef Taco Taquitos

Replace the chicken with seasoned ground beef and add diced green chilies.

Jalapeño Popper Taquitos

Mix diced jalapeños and crumbled bacon into the cream cheese filling.

Barbecue Pulled Pork

Use sugar-free barbecue pulled pork with smoked cheddar cheese for a smoky twist.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze uncooked or cooked taquitos for up to 2 months. Reheat in the oven or air fryer until hot and crispy.

Serving Suggestions

Serve Keto Taquitos with:

• Guacamole
• Sour cream
• Sugar-free salsa
• Mexican cauliflower rice
• Keto coleslaw
• Avocado salad
• Cilantro-lime cauliflower rice

Chef’s Tips

• Let the cheese tortillas cool just enough to become flexible before rolling.
• Freshly shredded cheese melts more smoothly than pre-shredded cheese.
• Avoid overfilling the taquitos to prevent them from splitting.
• Bake or air fry until crisp for the best texture.
• Serve immediately for maximum crunch.

Approximate Nutrition (Per Taquito)

• Calories: 235
• Fat: 17 g
• Protein: 18 g
• Total Carbohydrates: 4 g
• Fiber: 1 g
• Net Carbohydrates: 3 g
• Sugar: 1 g
• Sodium: 420 mg