Keto Fry Bread Navajo Tacos

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  • prep time

    prep time

    4 h 18 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    4 h 43 min

Keto Fry Bread Navajo Tacos

6 ratings

If you could cross a tostada with fried carnival dough, you would get fry bread! Fry bread is pillowy and pliable, making it perfect for loading with taco filling and toppings galore. Enjoy Keto fry bread tacos by biting straight into them or gently folding in half to eat. This recipe is made with the popular Fathead Dough, which you can find the original recipe for in Carb Manager. Fathead Dough is one of the best doughs to replace breads and tortillas in the Keto diet because it has a chewy texture and can hold a little weight. At your discretion, you can add on fresh avocado, chopped onion, cilantro, lime juice, sour cream, and Keto guacamole to your taco dinner.

Jessica L.

Inspired By Navajo Tacos

Are Navajo Tacos a real, authentic recipe? Almost, but not quite! Fry bread is an authentic recipe that originated out of necessity in American history. Fry bread was made to hold heavier ingredients, like rice and beans, which is why it’s easy to adapt to other popular recipes. Taco fillings are simple enough to make Keto, so why not combine two great ideas into one? The result is Fry Bread “Najavo” Tacos! This handheld food is easy to pick up, and it’s fun for a family or kids to eat too.

Fun Variations On This Recipe

You can easily substitute in your favorite animal protein if you don’t like ground beef. However, there is an endless list of creative ways to make fry bread tacos fun and unique every time you make them. Make a slow-cooker pulled pork to sit atop your fry bread. Try a buffalo chicken recipe with cheddar cheese and minced celery. If you’re vegetarian, try a vegetarian taco with marinated mushrooms or grilled avocado. Let other users know in the comments how you’ve used this fry bread recipe to bring Keto fun to your table.

  • Net Carbs

    4.3 g

  • Fiber

    3.3 g

  • Total Carbs

    7.7 g

  • Protein

    29.5 g

  • Fats

    40.1 g

501 cals

Keto Fry Bread Navajo Tacos

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond Flour

    Almond Flour

    1 cup

  • Baking Powder

    Baking Powder

    1 teaspoon

  • Raw Egg

    Raw Egg

    1 large

  • Mozzarella Cheese

    Mozzarella Cheese

    1 cup, shredded

  • Cream Cheese

    Cream Cheese

    2 tablespoon

  • Coconut Oil

    Coconut Oil

    2 tablespoon

  • Ground Beef

    Ground Beef

    8 ounce

  • Olive Oil

    Olive Oil

    ½ tablespoon

  • Salt


    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Garlic Powder

    Garlic Powder

    ⅛ teaspoon

  • Cumin, Ground

    Cumin, Ground

    ½ teaspoon

  • Paprika


    ¼ teaspoon

  • Cayenne


    ⅛ teaspoon

  • Lettuce


    ½ ounce

  • Grape Tomato

    Grape Tomato

    ½ ounce

  • Colby Jack Cheese

    Colby Jack Cheese

    2 teaspoon, shredded

Recipe Steps

steps 5

4 h 43 min

  • Step 1

    Make your fry bread dough at least 4 hours before you want to cook your tacos. Combine the almond flour, baking powder, and egg in a large mixing bowl. Set this aside. In a pot over low heat, combine the mozzarella cheese and cream cheese by slowly stirring until melted. When the cheeses have melted together, fold it into the mixing bowl of almond flour.
    Step 1
  • Step 2

    Fold the fry bread dough together until you have a wet, sticky dough. Transfer the dough to plastic wrap and use the plastic wrap to knead the dough completely together, until any white or yellow streaks are gone. Flatten the dough into a rectangle and wrap tightly before placing it in your refrigerator. Chill the dough for a minimum of 4 hours.
    Step 2
  • Step 3

    When you’re ready to make tacos, pull the dough out of the refrigerator and portion into equal pieces - 1 piece per serving. Roll each portion into a ball and press between plastic wrap to make a flat, ¼-inch thick disc. Melt a ½ TB of coconut oil in a small pan per portion of fry bread over medium heat. Place 1 flattened piece of fry bread in the hot oil and cook for 2-3 minutes per side, adjusting the heat as necessary to avoid burning. Once the fry bread has fried on both sides, transfer aside to cool. Repeat this cooking process with all portions of fry bread, 1 portion at a time.
    Step 3
  • Step 4

    Once all fry bread is made, make the taco filling. Combine the ground beef with the olive oil and spices in a pan over medium-high heat. Cook until the ground beef is crumbly, crispy, and golden brown. Set this aside to cool momentarily.
    Step 4
  • Step 5

    Chop the lettuce and grape tomatoes, and shred the cheese if necessary. Place about ½ TB of chopped lettuce on each piece of fry bread. Top with the ground beef, chopped tomatoes, and then the cheese. At your discretion, add any additional Keto toppings you enjoy.
    Step 5

Comments 5

  • StupendousRadish148179

    StupendousRadish148179 6 months ago

    How many servings does this recipe make?

    • MirthfulRadish950892

      MirthfulRadish950892 6 months ago

      So this recipe only makes one taco??

      • SuperArugula501002

        SuperArugula501002 7 months ago

        I am only reviewing the fry bread here and it was completely awesome. I didn't alter the ingredients but I did change up the technique which made it super easy. I microwaved the cheese on 30 second intervals, then I mixed it with the paddle attachment in my KitchenAid and finally instead of using a rolling pin I flattened the balls of dough in a tortilla press between parchment paper. The amount of dough for the press was absolutely perfect just don't press completely flat the way you would for a tortilla. The diameter and thickness were perfect. I did not plan adequately for the 4-Hour wait time so instead I put it in the freezer for 40 minutes and kept the dough balls in the fridge between fryings. I did turn down the temperature one notch because I don't like char on my bread and I added oil between each piece to get that perfect crispy texture. The uses for this flatbread are endless. I spread mine with a horseradish garlic sauce then added super thinly sliced ribeye that I flash fried and topped with red onion tomatoes and arugula. The next day I used one for a BLT. I had put the leftover Breads in the freezer but I just had to have another one so I made the BLT, the point is I took it from the freezer and put it in the air fryer for 2 minutes and it was perfect. I imagine the same would work in a toaster. I already have another batch in the fridge. 😋

        • Anonymous

          Anonymous 3 years ago

          I did not refrigerate for 4 hours and tripled the recipe to make 9 I made chicken hamburger and fajitas red green peppers and red onion also guacamole and Mexican shredded cheese. So so good one filled me up these were a hit my husband wishes the bread was more crispy though. May use left over bread for sandwiches or something. Really cool taco idea I will do it again!!

          • erandolph

            erandolph 4 years ago

            The problem with this recipe is that it is so good - difficult to eat just one.