These Low-Carb Breakfast Tacos are what I make when I want a real breakfast taco without the carb hit from a regular flour tortilla. Scrambled eggs, crispy bacon, and melted cheese get stuffed into a warm low-carb tortilla, and the whole thing comes together in about fifteen minutes.
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I’ll say this upfront: I call these low-carb rather than keto, because most store-bought low-carb tortillas carry more carbs than a strict keto plan allows. If you want these fully keto, making your own tortillas from scratch is the way to get there.
These are simple on purpose. Bacon, eggs, cheese, and your favorite toppings, nothing complicated standing between you and breakfast.
Chef Jenn’s Take on Low-Carb Breakfast Tacos
A lot of “keto” breakfast taco recipes skip right past the fact that most keto tortillas on store shelves aren’t actually all that low in carbs once you add up more than one. It’s an easy detail to gloss over, and it leaves people confused about why their numbers don’t match what they expected.
Warming the tortillas before filling them is a small step that makes a real difference. A cold tortilla cracks and tears the second you try to fold it around scrambled eggs, while a warm one bends without a fight. For more low-carb breakfast ideas like this one, check out my Breakfasts collection.
What You’ll Love About Low-Carb Breakfast Tacos
- It tastes like a real breakfast taco, not a sad, deconstructed version missing the thing that made you want one in the first place.
- It comes together in about fifteen minutes, which matters on the mornings you don’t have much time before the day starts.
- Kids and non-low-carb eaters at the table tend to devour these without realizing they’re any different from the regular version.
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INGREDIENTS
- Bacon – Cooked however you like it, crispy or chewy.
- Eggs – Whole large eggs.
- Heavy whipping cream – Adds richness to the scramble.
- Monterey Jack cheese – Shredded.
- Cheddar cheese – Shredded. Mix and match with other melting cheeses if you prefer.
- Low-carb tortillas – Carb counts and texture vary a lot by brand, so check the label if you’re tracking closely.
- Toppings – Salsa, avocado, cilantro, sour cream or crema, hot sauce. Double-check your salsa’s label, sugar sometimes hides in the ingredients.
HOW TO MAKE LOW-CARB BREAKFAST TACOS
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the bacon however you like it, then set it aside on a paper towel to drain.
Whisk the eggs and heavy cream together with a pinch of salt and pepper. Scramble the mixture in a skillet over low heat with a little butter, stirring often for a soft, creamy texture.
Warm the tortillas so they bend easily without cracking. A dry skillet over medium heat for about 30 seconds per side works well.
Fill the warmed tortillas with scrambled eggs, bacon, and shredded cheese.
Top with your favorite toppings, salsa, avocado, cilantro, sour cream, or hot sauce, and serve right away.
MAKE IT A MEAL
Round out this breakfast with Keto Breakfast Sausage if bacon alone isn’t quite enough protein for the table. For a brunch spread, serve it alongside Eggs Benedict so guests can choose between the two. If you want another savory breakfast option in the weekly rotation, Corned Beef Hash makes a good alternate morning.
STORAGE
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, a toaster oven, or a skillet. For the best texture, store the filling and tortillas separately and assemble right before eating.
BREAKFAST TACOS VS BREAKFAST BURRITOS – WHAT’S THE DIFFERENCE?
Breakfast tacos are usually made with a small round tortilla, and the tortilla is folded in half over the filling. A breakfast burrito is made with a large tortilla, and it is stuffed with a variety of ingredients like breakfast sausage, scrambled eggs, chopped tomatoes, rice & beans (if you are not low carb), and lettuce. The tortilla for a breakfast burrito is folded in a way to make it round like a cylinder.
HOW TO TOP YOUR LOW-CARB BREAKFAST TACOS
Top your low-carb breakfast tacos with your favorite toppings. I suggest using keto toppings like salsa, avocado, cilantro, sour cream, or crema. Make sure to use low-carb salsa because sometimes sugar is hiding in the ingredients. Always use fresh cilantro instead of dried; fresh cilantro adds a special finishing touch.
Frequently asked questions
Breakfast tacos use a smaller tortilla folded in half around the filling, while breakfast burritos use a larger tortilla rolled into a cylinder shape and often hold more filling.
Carb counts and texture vary a lot by brand, so check the nutrition label and pick one that fits your daily carb target. Almond flour-based tortillas tend to have a different texture than other low-carb varieties, so it may take some trial and error to find your favorite.
Not as written. Most store-bought low-carb tortillas carry more carbs than a strict keto plan allows, especially once you use more than one. Making your own tortillas from scratch is the best way to bring the carb count down further.
Yes, scramble the eggs and cook the bacon a day ahead, then reheat gently and assemble the tacos fresh with warm tortillas when you’re ready to eat.
Add Preferred SourceLow-Carb Breakfast Tacos
Ingredients
- 1 tablespoon butter
- 8 eggs
- 1/4 cup heavy whipping cream
- salt and pepper to taste
- 8 slices bacon cooked how you like it
- 3/4 cups Monterey Jack cheese shredded
- 1/4 cup cheddar cheese shredded
- toppings like salsa, sour cream, avocado, hot sauce
- 8 low carb flour tortillas
Instructions
- Cook the bacon how you like it.
- Whip the eggs and heavy cream with some salt and pepper.
- Scramble the egg mixture in a skillet pver low heat with some butter, stirring often.
- Warm the tortillas.
- Fill the warmed tortillas with scrambled eggs, bacon, and shredded cheese.
- Top the tortillas with your favorite toppings.
- Serve the tacos, and enjoy!
Notes
CHEF JENN’S TIPS
- Warm the tortillas before filling them. A cold tortilla cracks when you try to fold it, while a warm one bends easily.
- Check the salsa label for hidden sugar. It’s an easy place for added carbs to sneak into an otherwise low-carb breakfast.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WANT EVEN MORE EASY KETO DIET RECIPES?
I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:
- Keto avocado toast
- A comforting keto breakfast sandwich with sausage
- Keto French dip chaffwich
- Breakfast-on-the-go keto egg bites
- A meaty breakfast hash
This had just the right dash of hot sauce! The eggs were perfectly creamy and I have to say that I loved the salty-creamy-spicy balance of the dish. Is there a particular brand of low carb tortillas you recommend? I buy mine (made from almond flour) at costco but they’re not the best…
I made your low-carb breakfast tacos this morning and my family loved them! This breakfast recipe is going to be a regular meal at our house. Thanks for a great low carb recipe!
This was delicious! My kids devoured them and no one believed it was low carb. Yum
Breakfast burritos have always been a favorite, and this is a great alternative! I can’t wait to try these out.
My taco-loving family went crazy for these breakfast tacos. They had no idea they were low carb! Can’t wait to make them again!
My daughter came home from uni for the weekend and made these for her breakfast. All her siblings pretty much jumped out of bed at the smell of bacon cooking and she got a taste of what it would be like to be. short order cook 😉
Making them for 3 brothers and a sister and then herself.
They all loved them and the recipe is now printed out and on our fridge!
I made them this morning and they were amazing! I loved the combination of eggs, cheese, bacon, and avocado. These tacos are my new favorite breakfast!