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A loaf pan full of low carb lasagna, topped with golden brown baked cheese, olives, avocado, tomato, and sour cream.

Keto Taco Lasagna

  • Author: Kyndra Holley
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


This Keto Taco Lasagna is a delicious way to switch up your taco Tuesday routine. All the delicious flavors of a taco, but in a low carb and gluten free lasagna. Layers of keto noodles, topped with saucy, perfectly seasoned, ground beef, diced tomatoes, green chilies, cheese and olives. Then baked and topped with sour cream, avocado, tomatoes and cilantro. It’s the perfect low carb casserole recipe.


Units Scale

For the "Noodles"

  • 2 large eggs
  • 4 ounces cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 1/4 cups shredded mozzarella cheese
  • 1/4 teaspoon garlic powder (I use this brand of spices) code kyndraholley for 10% off
  • 1/4 teaspoon onion powder

For the Filling 

For the Toppings

  • 1/4 cup sour cream, more for serving
  • 1 small tomato, seeded and diced
  • 1 small avocado, peeled, pitted, and cubed
  • sliced black olives
  • Torn fresh cilantro


For the "Noodles"

  1. Preheat oven to 375°F Line a 9”x 13” baking dish with parchment paper. Grease the parchment paper.
  2. In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
  3. Next, add the Parmesan cheese, garlic powder, and onion powder. Mix until all ingredients are well combined.
  4. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  5. Spread the mixture into the baking dish, forming a nice even layer.
  6. Bake on the middle rack for 20 to 25 minutes or until golden brown on top.
  7. When the "noodles" are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized "noodle" layers for an 8.5 X 4.5 X 2.5 loaf pan.

For the Filling

  1. In a large skillet over medium-high heat, brown the ground beef. Once the beef is cooked, drain the excess grease. Add the taco seasoning, 1 cup of the taco sauce and the diced tomatoes and green chiles and cook for an additional 10 minutes

Putting it all Together 

  1. Pour ¼ cup of the remaining taco sauce into bottom of loaf pan. Top with the first “noodle” layer.
  2. Top the first noodle layer with a third of the meat mixture. Top the meat with ¼ cup cheese, ¼ cup of olives, and cover with another “noodle” layer. Top the second noodle layer with a third of the meat mixture, ¼ cup cheese, remaining ¼ cup olives, and the remaining ¼ cup of taco sauce. Top with the third noodle layer.
  3. On top of the third noodle layer, spread out the remaining third of the meat mixture, and top with remaining ½ cup of cheese.
  4. Bake for 20 minutes or until heated all the way through and the cheese on top is melted and bubbly.
  5. Garnish the top with sour cream, tomatoes, avocado, olives, and cilantro before serving. 


  • Storage: Store leftover taco lasagna in the refrigerator, in an air-tight container for up to 4 days.
  • Make ahead: To save time, you can prep all of the elements of the lasagna ahead of time, but I recommend assembling just before you are ready to bake it.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Pasta Recipes
  • Method: Baking
  • Cuisine: Mexican


  • Calories: 741
  • Fat: 32g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Protein: 22g

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