Keto Barbacoa Burrito

Experience the bold flavors of a traditional Mexican favorite reimagined for your ketogenic lifestyle with this Keto Barbacoa Burrito recipe. Tender, slow-cooked beef chuck or brisket is seasoned with chipotle peppers, adobo sauce, and aromatic spices like cumin and oregano, resulting in melt-in-your-mouth barbacoa bursting with smoky, savory goodness. Instead of a tortilla, crisp romaine lettuce leaves cradle the juicy shredded beef, while cilantro lime cauliflower rice and creamy avocado slices add refreshing brightness and a low-carb twist. With just 20 minutes of prep and the convenience of a slow cooker, this keto-friendly burrito is perfect for meal prep or a satisfying family dinner. Dig into this high-protein, low-carb delight that’s rich in flavor but light on carbs—a true game-changer for your keto meal plan!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 4

Ingredients

• 2 pounds Beef chuck or brisket
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 4 Garlic cloves, minced
• 3 pieces Chipotle peppers in adobo sauce
• 2 tablespoons Adobo sauce
• 2 teaspoons Ground cumin
• 2 teaspoons Dried oregano
• 2 cups Beef broth
• 2 Bay leaves
• 4 cups Cauliflower rice
• 0.5 cup Chopped cilantro
• 1 tablespoon Lime juice
• 1 Avocado, sliced
• 8 Romaine lettuce leaves

Directions

Step 1

Season the beef with salt and black pepper on all sides.

Step 2

In a large skillet over medium-high heat, add olive oil and sear the beef on all sides until browned. Transfer the beef to a slow cooker.

Step 3

In the same skillet, add chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.

Step 4

Transfer the onion and garlic to the slow cooker along with the beef.

Step 5

Add chipotle peppers, adobo sauce, cumin, oregano, beef broth, and bay leaves to the slow cooker.

Step 6

Cover and cook on low for 8 hours, or until the meat is very tender and can be shredded easily.

Step 7

Remove the beef from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and mix well with the sauce.

Step 8

In a large pan over medium heat, cook cauliflower rice until tender, about 5 minutes.

Step 9

Stir chopped cilantro and lime juice into the cauliflower rice.

Step 10

To assemble the burritos, place a romaine lettuce leaf down. Add a few spoonfuls of cilantro lime cauliflower rice, a generous portion of barbacoa beef, and avocado slices.

Step 11

Fold the lettuce leaf over the filling and wrap tightly.

Step 12

Serve immediately and enjoy your Keto Barbacoa Burrito!

Nutrition Facts

Serving size	(2322.7g)

Amount per serving	% Daily Value*
Calories	3100.7

Total Fat 236.5g	0%
Saturated Fat 81.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 8308.2mg	0%
Total Carbohydrate 71.8g	0%
Dietary Fiber 28.3g	0%
Total Sugars 19.7g
Protein 188.4g	0%

Vitamin D 0IU	0%
Calcium 431.4mg	0%
Iron 33.3mg	0%
Potassium 5105.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.2%

Protein: 23.8%

Carbs: 9.1%