Keto Mexican chimichangas offer a delightful and low-carb version of the traditional Mexican dish, making them perfect for those following a ketogenic diet or looking to reduce their carb intake. The classic chimichanga, typically a deep-fried burrito, is reimagined here by swapping out high-carb flour tortillas for a keto-friendly version made with almond flour. This clever substitution helps keep the dish’s carb count in check while maintaining the savory, comforting essence of the original.
The filling for these keto chimichangas is customizable, but commonly features seasoned ground beef, chicken, or turkey. Spices like chili powder, cumin, and paprika provide the signature bold, zesty flavors of Mexican cuisine. The addition of cheese, sour cream, and even salsa gives the filling a creamy texture and rich taste that complements the crispiness of the almond flour tortilla.
To make the tortilla, a simple dough of almond flour, eggs, and a pinch of xanthan gum is rolled out and lightly cooked until golden. The result is a tortilla that mimics the texture of a traditional flour tortilla without the high-carb content. The filled tortillas are then carefully fried in avocado oil or coconut oil, creating a satisfying crunch on the outside while keeping the inside warm and cheesy.
Keto chimichangas are versatile and can be served with a variety of low-carb toppings, such as guacamole, salsa, or even a drizzle of sour cream. They’re perfect for meal prep, parties, or as a satisfying dinner option. By reimagining a favorite comfort food with keto-friendly ingredients, these chimichangas offer the perfect balance of flavor and texture while keeping your carb intake low.
Keto Mexican chimichangas
Keto Mexican chimichangas are a low-carb, gluten-free twist on the classic deep-fried burrito. Instead of using flour tortillas, they are typically made with a keto-friendly tortilla (often almond flour or coconut flour-based) to keep the carb count low. Here’s a simple recipe to make keto chimichangas:
Ingredients:
- For the filling:
- 1 lb ground beef, chicken, or turkey (or shredded beef/chicken)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (cheddar, Mexican blend, or your preference)
- 1/4 cup sour cream (optional)
- 1/4 cup salsa (optional)
- For the “tortilla”:
- 2 cups almond flour
- 2 large eggs
- 1/2 tsp xanthan gum (optional, for better texture)
- 1/4 tsp salt
- Water (as needed)
- For frying:
- Avocado oil or coconut oil (for frying)
Instructions:
- Make the tortillas:
- In a bowl, mix the almond flour, eggs, xanthan gum, and salt. Add water gradually until you form a dough that is thick but pliable.
- Divide the dough into 4-6 balls. Roll each ball between two sheets of parchment paper into a thin, round “tortilla.”
- Heat a non-stick skillet over medium heat and cook each tortilla for about 1-2 minutes on each side until lightly golden. Set aside to cool.
- Prepare the filling:
- In a skillet, cook your chosen protein (ground beef, chicken, or turkey) over medium heat until browned and fully cooked. Drain excess fat if needed.
- Add the onion and garlic, cooking until softened.
- Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes. Remove from heat and stir in cheese, sour cream, and salsa, if desired.
- Assemble the chimichangas:
- Place a tortilla on a flat surface, add a generous scoop of the filling, and roll it up tightly, folding in the sides as you go to seal it.
- Repeat with the remaining tortillas and filling.
- Fry the chimichangas:
- Heat the oil in a large skillet over medium heat. Carefully place the chimichangas seam-side down and fry until golden brown on each side (about 2-3 minutes per side).
- Remove from the oil and drain on paper towels.
- Serve:
- Serve your keto chimichangas with sour cream, guacamole, and extra salsa if desired.
Enjoy your delicious, crispy, low-carb Mexican chimichangas!
