Description
These Keto Chicken Bacon Ranch Taquitos are a delicious, low-carb snack or appetizer perfect for anyone following a ketogenic diet. Crispy mozzarella shells are filled with a flavorful mixture of shredded chicken, crispy bacon, ranch dressing, and green onions, then baked to golden perfection. They’re quick to prepare and perfect for a satisfying, high-protein treat.
Ingredients
Scale
Cheese Shells
- 6 slices mozzarella cheese
Filling
- 1 ½ cups cooked shredded or grilled chicken
- ¼ cup cooked bacon (2-3 slices, cooked and crumbled)
- 1 tablespoon low carb ranch dressing
- 1 teaspoon chopped green onion
Instructions
- Prepare the filling. In a bowl, combine the shredded chicken, cooked bacon, low carb ranch dressing, and chopped green onion. Mix well and set aside.
- Preheat the oven. Set your oven to 350°F (175°C) and line a large baking sheet with a silicone baking mat to prevent sticking.
- Bake the cheese slices. Place the mozzarella slices on the prepared baking sheet, spacing them apart so they do not touch. Bake for 5 to 7 minutes, or until the edges are browned and the cheese is bubbly.
- Cool the cheese shells. Remove the baking sheet from the oven and let the cheese cool for about 1 minute until they are pliable but still warm enough to roll. This step prevents cracking when rolling.
- Roll the taquitos. Place a portion of the chicken bacon ranch mixture on the edge of each cheese slice and roll it tightly, placing the seam side down on the baking sheet or serving plate.
Notes
- Try the Keto Chicken Fajita Taquitos variation for a different flavor profile.
- A silicone baking mat is essential to prevent cheese from sticking to the pan.
- This recipe yields 2 servings, each with 3 taquitos.
- Each serving contains approximately 3.5 net carbs, making it very keto-friendly.
Nutrition
- Serving Size: 3 taquitos
- Calories: 320
- Sugar: 1g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 25g
- Cholesterol: 90mg
