Keto Lamb Tostadas

keto lamb tostadas.png

One of the benefits of being on a keto diet is the fact that you get to eat cheese.

Seriously. What diet allows you to eat cheese? Like, none of them. And let me just say that life without cheese isn’t much fun. Like when I was eleven and diagnosed with lactose intolerance (that was actually a gluten intolerance but that’s neither here nor there).

In some ways, I think that I’m kind of compensating for the years of missing out on cheese.

Anyway, these lamb cheddar tostadas are everything that is great about the keto diet. Delicious flavorful tender lamb with low carb pico de gallo, sour cream, cilantro and cheddar cheese tostadas that are super low carb. This is the best way to experience cheese and tacos - the cheesy crispy tostada really infuses every single bite with a wonderful cheesy flavor.

The best part? Aside from cooking the meat, this meal comes together really quickly. The tostadas only take about ten minutes to bake, and the rest of the ingredients pretty much come ready made. Excellent for a weeknight dinner or a special weekend treat.

  • The lamb is the perfect meat for these tostadas but you can also use any other meat - ground beef, steak, pork, chicken, turkey, fish or shrimp.

  • Use preshredded bagged cheddar cheese- freshly grated won’t quite melt the same.

  • Also great with sliced avocados, cotija cheese and all the other toppings you could ever want. Just make sure to check your carbs.

KETO LAMB TOSTADAS

Makes 16 small tacos - serves 4 (or 2 very hungry people)
Only 2.1 g carbs per taco!

INGREDIENTS

FOR THE LAMB

1 lb lamb roast
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon red pepper
3 cloves garlic, minced

FOR THE SHELLS

4 cups shredded cheddar cheese

FOR THE TOPPINGS
Shredded iceberg lettuce
1 large tomato, diced
1/4 cup white onion, diced
1 lime, juiced
1/2 cup cilantro, chopped
Sour cream

  1. Cook the lamb roast first. Place the roast into the slow cooker, sprinkling on salt, pepper, garlic, cumin and red pepper. Turn on low and cook for six hours.

  2. After lamb is cooked, preheat oven to 350 F. Cover two large cookie sheets or pans in parchment paper.

  3. Mound ¼ of cheese onto the sheets. I can usually fit around 8 per sheet. Try and ensure that they are as mounded as possible so that they don’t run into each other when they melt.

  4. Bake for 10 minutes or until the cheese is fully melted and starts to brown around the edges. Bake on the longer side for crispier totadas, bake on the shorter side for more flexible tostadas. Remove from oven and let cool a few minutes.

  5. Take the lamb roast out of the slow cooker. Cut off a few slices and dice into 1/2” pieces.

  6. Spoon lamb onto tostadas. Add lettuce, pico, sour cream and cilantro as desired.

If you liked this recipe and if you’re interested in living a more low carb life, check out my beginner’s guide to keto!