|September 29, 2021

Lamb Keto Tacos With Cauliflower Tortillas

By Tracy Block
Reviewed for Scientific Accuracy

Lamb Keto Tacos With Cauliflower Tortillas

Going keto doesn’t mean you need to miss out on Taco Tuesday. Instead, cook up these satisfying keto tacos. Tender, slow-cooked lamb shoulder is wrapped in grain-free cauliflower keto taco shells to keep flavors high and carbohydrates low.

These low-carb tacos work hard for your keto diet, thanks to quality fats from Grass-Fed Ghee and the natural fat from grass-fed lamb (step aside, traditional taco meat!). Taco seasoning need not apply; this three-hour low-and-slow lamb houses plenty of deliciousness courtesy of fresh herbs and cumin.

While cheese taco shells are popular for most keto taco recipes, our keto-friendly low-carb tortillas made of cauliflower are more pliable, while also ensuring you don’t miss out on those much-needed veggies. To assemble these keto tortillas, in addition to cauliflower, gather up eggs, xanthan gum and psyllium husk. Then, all you need is a baking sheet lined with parchment paper or a silicone mat and a few minutes on the oven timer. Unlike flour tortillas, this recipe is gluten-free. Plus, this winning combination is tastier and more nutritious than corn tortillas any day!

While there’s no cheddar cheese sprinkled on these, you’ll enjoy healthier taco toppings from the crunch of sliced radishes and a dash of freshly chopped cilantro. Want to get next-level? Homemade guacamole can add some creaminess while jalapenos can crank up the heat factor.

Missing Taco Night? Had one too many taco salads? Once you learn how to make keto tacos like these, you’ll be craving them on the reg and adding them into the weekly rotation in no time…

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Lamb Keto Tacos With Cauliflower Tortillas

Keto-friendly cauliflower tacos made with low-and-slow lamb shoulder
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Prep1 day
Cook3 hours 25 minutes
CourseMain Dishes
DietDairy-Free, Grain-Free, Keto, Paleo, Whole30
Servings6 tacos


Slow-Cooked Lamb Shoulder

Cauliflower Tortillas

  • 1 cup cauliflower rice (cooked and cooled)
  • 1 large egg
  • 1 tsp avocado oil
  • 1 tbsp almond flour
  • ½ tbsp psyllium husk powder
  • ½ tsp xanthan gum
  • ½ tsp parsley leaves (dried)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 1 radish (sliced)
  • 1 tsp fresh cilantro, finely chopped


Lamb Marinade

  • Slice small slits into lamb shoulder. Slather with 1 tbsp avocado oil, freshly chopped parsley, minced garlic, cumin and salt and pepper. Marinate 6-12 hours or overnight.

Slow-Cooked Lamb Shoulder

  • Preheat the oven to 275°F. Heat a Dutch oven on a stovetop set to medium-high. Melt ghee and sear lamb shoulder on all sides.
  • Add chicken stock and allow braising liquid to come to a boil. Top with rosemary sprigs.
  • Cover Dutch oven and transport from stovetop into the oven. Let braise for 3 hours.
  • Remove lamb shoulder from oven and let rest covered while baking cauliflower tortillas.

Cauliflower Tortillas

  • Increase the oven heat to 375°F
  • In batches, use a cheese cloth to wring cooked and cooled cauliflower rice until no moisture remains.
  • In a bowl, add the cauliflower rice, along with the egg and remaining ingredients. Mix thoroughly with clean hands or a spatula.
  • Once a sticky dough forms, segment into 6 balls and place on 1-2 cookie sheets greased and lined with parchment paper.
  • Grease the back of the spoon and smooth the dough balls until 6 tortilla shapes form.
  • Place cauliflower tortillas in the oven to bake for 18-20 minutes, flipping halfway through.
  • Once done, allow tortillas to cool for 5-6 minutes.

Lamb Keto Taco Assembly

  • Using a fork, pull apart tender lamb shoulder meat.
  • Pile a heaping spoonful of pulled lamb shoulder on top of cauliflower tortilla. Top with sliced radish and a sprinkle of chopped cilantro. Repeat process until all six tacos are assembled.
  • Devour your guilt-free lamb keto tacos!

Nutritional Information

  • Calories: 203
  • Fat: 11 g
  • Protein: 18 g
  • Fiber: 2 g
  • Sugar: 2 g
  • Carbohydrates: 6 g
  • Net Carbs: 4 g
  • Sodium: 385 mg


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