Almost like Tex-Mex lasagna, this Keto Enchilada Casserole has layers of flavor! What it DOESN’T have is a lot of carbs! The whole family will love this meaty, cheesy dish!
Keto Enchilada Casserole
If you are looking for a hearty weeknight meal that your entire family will love, you can’t go wrong with the tasty Tex-Mex flavors of this ground beef enchilada casserole!
This low carb dinner option is a perfect way to enjoy enchiladas while staying true to a keto lifestyle. With only 9g net carbs per serving (and this is a big dish y’all!) it is a great option for moderate and maintenance keto diets.
This casserole makes for great leftovers too! It tastes just as good the next day!
Related: Try our Cheesy Keto Enchilada Dip appetizer too! It’s super easy to make in the Instant Pot!
Keto Enchilada Bake Ingredients
Don’t be intimidated by the seemingly long ingredient list — most of them are common spices that are likely already in your pantry!
For the crust:
- Eggs
- Cream cheese — softened
- Heavy cream
- Almond flour
- Salt
- Baking powder
- Stevia powder
- Cumin powder
- Chili powder
For the filling:
- Ground beef
- Onion — diced
- Guajillo chili powder
- Garlic powder
- Cumin powder
- Chili powder
- Dried Mexican oregano
- Salt
- Diced tomatoes
- Tomato sauce
- Chicken bouillon
- Diced green chiles
- Coriander powder
- Sharp cheddar — grated
- Monterrey Jack — grated
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Kitchen Tools Used
- 9×13 Baking Dish
- Non-stick cooking spray or shortening (to grease the pan)
How to Make Low Carb Enchilada Casserole
First, you’ll make the homemade “tortilla” layer. This turns out similar to lasagna layers, with far fewer carbs than traditional pasta or tortillas!
To Make the Low Carb “Tortilla” Layer
Whisk together the eggs, cream cheese, and heavy cream in a medium mixing bowl.
In a separate mixing bowl, stir together the almond flour, salt, baking powder, stevia powder, and spices.
Add the wet ingredients to the dry while stirring with a spatula or a fork to form a dough.
Divide the dough into two parts. Take one dough ball and roll between two sheets of lightly oiled parchment paper to make a 9×13 rectangle.
Place the first sheet of dough in the bottom of your baking dish. Roll out your second sheet of dough, as you did the first, and set aside while you make the filling.
To Make the Ground Beef Enchilada Filling
Sauté ground beef over medium-high heat until browned throughout. Drain the oil from the beef through a strainer and into a mixing bowl. Add 1 Tablespoon of the grease back to your sauté pan and cook half of the onions in it.
Add the meat back to the pan, along with the dry spices. Stir the meat, spices, and onions together until well mixed. Next add the diced tomatoes, tomato sauce, bouillon, and green chilis. Bring this mixture to a boil for 2 minutes, then remove pan from heat.
To Build Your Keto Enchilada Casserole
Preheat your oven to 350°F. Spread half of the enchilada filling on top of the bottom layer of dough that’s already in your baking dish. Top with half of the grated cheeses and some of the raw onion you reserved.
Place the other piece of dough on top, then cover with the remaining enchilada filling. Sprinkle with remaining cheeses and the diced raw onions.
Cover with foil and bake for 40 minutes. Remove the foil and bake uncovered for 15 minutes more.
How to Lower the Carb Count Even More
At first, 9 grams of net carbs sounds like a lot. However, keep in mind that this is for an entire meal — you don’t need any side dishes with this one! (Unless you want to add some fresh veggies of course!) Even on a strict 20 gram daily carbohydrate allowance, you can fit this dish into the meal plan with ease if you enjoy a low carb breakfast and lunch too.
If you’d like to shave off a few extra carbs, you can skip the raw onions that we added between each layer. Using half an onion instead of a whole one will save 5 total carbs from the recipe.
Another option is to use half a can of diced tomatoes instead of a whole can. This will save 9-10 grams of carbs from the recipe. This will also result in a meatier tasting sauce, since there is less tomato.
How to Reheat Leftover Enchilada Casserole
If there are leftovers, keep them covered in the original baking dish in the fridge (if you have room). This makes it easier to reheat, as the best way to do so is by baking.
My trick for easy reheating is to place the casserole dish in the oven while it is still cold. Then I set the oven to bake at 350°F. When the oven beeps to let me know that it has reached temperature, I know that my food is warmed and ready.
Related: See all of our favorite keto casserole recipes here! There are over 65 ideas!
Keto Enchilada Casserole Recipe (Printable Copy)
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Keto Enchilada Casserole
Ingredients
For the crust:
- 2 eggs beaten
- 2 ounces cream cheese softened
- 2 Tablespoons heavy cream
- 2 cups almond flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 Tablespoon stevia powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- vegetable shortening enough to grease 9x13 pan
For the filling:
- 1 1/2 pounds ground beef
- 1 medium onion coarsely diced, reserve half
- 1 1/2 teaspoon guajillo chili powder
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon cumin powder
- 1 1/2 teaspoon chili powder
- 1 teaspoon dried Mexican oregano
- 1 teaspoon salt
- 15 ounces diced tomatoes 1 typical can
- 8 ounces tomato sauce 1 typical can
- 1/2 cup chicken bouillon
- 4 ounces diced green chiles 1 typical can
- 1 teaspoon coriander powder
- 4 ounces sharp cheddar grated
- 2 ounces Monterrey Jack grated
Instructions
To Make the "Tortilla" Layers
- Beat together the eggs, cream cheese, and heavy cream until well mixed.
- In a separate bowl, whisk together the almond flour, salt, baking powder, stevia powder, and spices.
- Add the wet ingredients to the dry while stirring with a stiff spatula or a fork, until dough starts to form.
- Divide the dough into two parts. Take one ball of dough and place between two sheets of lightly oiled parchment paper. Use a rolling pin to roll out the dough to make rectangles about the same size as your baking dish.
- Place the first sheet of dough in the bottom of the pre-greased 9x13 dish. Roll out your second sheet of dough and set it aside while you make the filling.
To Make the Enchilada Filling
- Sauté ground beef over medium-high heat until well browned. Drain the oil from the beef through a colander, into a mixing bowl. Add 1 Tablespoon of the beef grease back to the pan and use it to sauté half of the diced onions.
- Add the ground beef back to the pan with softened onions. Add the dry spices and stir until well mixed.
- Add the diced tomatoes, tomato sauce, bouillon, and green chilis. Bring this mixture to a boil for 2 minutes, then remove pan from heat.
To Build the Casserole
- Preheat your oven to 350°F.
- Scoop half of the ground beef filling on top of the dough that is already in the bottom of your baking dish. Top with half of the grated cheeses and some of the raw onion you reserved.
- Place the other piece of flattened dough on top of enchilada filling and cheese.
- Serve warm with your favorite salsa or hot sauces.
- Add the rest of the enchilada filling and spread to evenly cover the top of the dough. Top with the remaining cheeses and diced onion.
- Cover the pan with foil and bake at 350°F for 40 minutes. Remove foil and bake uncovered for an additional 15 minutes.
Notes
Nutrition
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