Taco Ring: Low Carb, Keto, THM “S”

**This post may contain affiliate links to products I love. It cost you nothing extra but I earn a small commission when you order through them. These links help support this blog.**

Thanks for visiting, please share!


Low Carb, Gluten Free, GrainFree Taco Roll from My Table of Three. Trim Healthy Mama Friendly

I remember when I first had a Taco Ring at a party many years ago.  I also remember thinking it was magical!  How could it not be delicious when you combine those buttery crescent rolls with taco fillings, right?

Right!  So glad we can agree on that. Even though the days of eating crescent rolls are long gone for me, I have hated the thought of saying a permanent “goodbye” to that taco ring!

I think I had a flash of genius here when I figured this recipe out but others might say it was just a lucky idea driven by hunger. Hey, whatever it was I love it.  I am glad I thought of it and I am also thankful for the “Fat Head” pizza crust recipe that makes this Taco Roll possible.

This recipe uses a modified version of that dough which helps make this recipe low carb, Keto friendly, gluten-free, grain-free and Trim Healthy Mama “S”.

Low Carb, Keto, Trim Healthy Mama Taco Roll by My Table of Three is gluten free and grain free. Perfect for any party, game day or appetizer on Taco Tuesday.The dough that takes the place of the crescent rolls is inspired by the Fat Head Pizza crust recipe which you can find here.

I made a couple tweaks like adding in some taco seasonings and using two varieties of cheese versus just the mozzarella.  You may wonder why I use two different kinds of cheese but I thought adding the cheddar would taste good with the taco flavors but the texture that the mozzarella gives the dough is awesome. So using the combo of both seemed to do just the trick.

The most time-consuming part of this ring will be making your dough triangles and building your ring. It takes a bit of patience.

This Low Carb Taco Ring is gluten and grain free. It works well with low carb, keto and Trim Heatlhy Mama eating plans.

Making the Taco Ring.

To begin, make your dough, then roll it out between two pieces of wax paper,  that you’ve sprayed with cooking spray.  Roll your dough into a large thin circle. Be careful not to get it to thin though.  You don’t want the dough tearing when you transfer it.

After you have your large circle rolled out you can use a knife or pizza cutter to make the triangle shapes that will form the ring. This dough recipe should make you about fifteen triangles.

I find using the pizza cutter works best for me. These dough triangles should resemble the shape of those crescent rolls used in the original versions.

Low Carb and Keto Taco Ring. Gluten free and grain free for Trim Heatlhy mama S

After cutting all your triangles you can begin to lay them out onto a cookie sheet lined with parchment paper. As you lay your triangles in a circle take care to make sure to have the wider part of each triangle overlapping. You want your skinnier ends of the triangles pointed to the outside of your pan.

As you overlap your wide ends with your fingers press them together slightly so the dough will stay together during baking. The main thing to remember while building your ring is to leave enough space on the wider ends for your filling. Once you have built your ring, begin adding your filling around the wide section of the dough.

After you have added all your filling carefully fold the pointed ends of your triangles over the filling. Brush the ring with some melted butter if you want a lovely color and place it into a preheated 400-degree oven.

Bake the Taco Ring for about 20-25 minutes. Once it is baked you can let the ring sit and cool for about 5 minutes before serving. Top with your favorite taco fixing and enjoy.

Come Find me over on your favorite Social Media, where I share more recipes, tips and a behind the blog videos!


2 Triangles

Taco Roll: Low Carb, Gluten Free, Grain Free & THM “S” Friendly
Save RecipeSave Recipe
Recipe Image


    For the Dough
  • 1 1/2 cups of Almond flour
  • 1 1/2 cups of shredded cheddar
  • 1 1/2 cups of shredded mozzarella
  • 2 oz of cream cheese
  • 2 whole eggs, slightly beaten
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • *If you prefer you can substitute THM Baking Blend for the Almond Meal.
  • For the Filling
  • 1 lbs ground beef, browned and drained
  • 1/2 cup of sour cream
  • 1/4 cup salsa
  • 1/4 cup chopped green onions
  • Taco seasoning to taste ( I use homemade and about 2 Tbsp)


  1. For the filling, add the ground beef and seasoning in a pan and cook until done. Drain off any excess fat off the meat.
  2. Mix the salsa, sour cream, and green onions into the meat and set it aside while working on your dough.
  3. To make your dough place your two shredded cheeses along with the cream cheese into a microwave safe bowl and heat for 1 minute. Remove the bowl and stir the cheese mixture. Return it to the microwave and cook it for about 30-45 seconds and stir again. If you cheese is easily stirred and combined you are ready to do the next step. You may need another 15 seconds if it isn't soft enough.
  4. Next add in your two beaten eggs, the almond meal/flour and spices to the melted cheeses. Stir the dough mixture well until all your ingredients are well combined and it looks like a well formed dough ball. It will be a stiff dough.
  5. If you have too hard of a time mixing in your almond meal/flour or the dough begins to get too hard while you work, you can put it back in the microwave for about 30 seconds to make it easier to work with again.
  6. I like to knead the dough with my hands on to make sure all the almond meal gets mixed in so you don't have lumps of the flour showing. Be careful if you knead it with your hands, the mixture can be veryhot right out of the microwave.
  7. Once you have your dough ready, let it rest for 5 minutes. Then roll your dough out between two pieces of wax paper that you have sprayed with cooking spray. You want your dough circle to be thin, but not so thin that you can't work with the triangles without breaking them.
  8. Next, take a knife or pizza cutter and cut your circle into 15 triangles. I find a pizza cutter works best.
  9. Once you have all your triangles cut, start placing them onto a large cookie sheet that has been lined with parchment paper or sprayed really well with cooking spray. As you lay the triangle onto the cooking sheet make sure the points are pointing to the out side, and that you are overlapping the wide ends of the triangles.
  10. Press the overlapped ends of the dough together lightly with your hands. This will been where your filling will sit and it will prevent your dough from coming apart while baking.
  11. Once you have all your triangles laid out, add your filling to the inner ring and gently fold the pointed ends over filling. When you have your Taco Ring completed, slide it into a preheated 400 degree oven and bake it for 25 minutes.
  12. Let the Taco Ring set for 5 minutes before slicing. Serve with your favorite taco toppings.


Nutritional Information using my brand ingredient (per serving): Calories: 494, Carbs: 6 total, Fiber: 3 grams, Net Carb: 3 grams, Protein 32 grams



  1. Kimberly says:
    My kids have always loved this dish and I was just thinking of messing around with fathead dough to make it. Great timing!!! Thanks!
  2. Rhonda Ellison says:
    Oh how I wish you had pictures of what the triangles look like when you cut them and place them on the baking pan. I just can't figure out how you did it :(
      • Keri Bucci says:
        Oh no, hope you got it! I just usually cut my dough like a pie. So the triangles look like little pie slices of like the crescent rolls when you unroll them. They don't have to be perfect though. :) Hope you enjoy it!
  3. Tricia says:
    Thank you so much for this recipe! I have missed this dish, as well. I have also missed a similar dinner recipe I used to use, which was a cheeseburger ring so tonight I toyed with your recipe just a tiny bit to make that. I did not season the dough and rather than taco flavorings, I added a little reduced sugar ketchup, some mustard, salt and pepper and cheese to the meat mixture. I also topped the meat with dill pickle chips before folding the triangles over. So good! Thanks again, this will be in my regular rotation.

I would love to hear from you!