Search a delicious low carb breakfast Idea? Our quick keto burrito comes to the rescue! It’s easy to make, packed with flavor, and will keep you full until lunch—all within your macros.
We made this burrito with a filling spicy mushroom “rice”, cherry tomatoes and avocado wedges. We topped it with homemade cashew cream and wrapped it all in one Low carb egg tortilla. Simple and delicious!
Burrito is a world famous Mexican dish made from a flatbread made from flour called tortilla, filled with meat, rice, beans, salad vegetables and topped with grated cheese, salsa or pico de gallo. It is tasty, quick and fun to make; No wonder burritos are practically everyone’s favorite wrap, perfect for lunch or as a filling breakfast.
If you’re on a ketogenic diet, burritos are definitely a no-no, as wheat flatbread and cooked rice are too high in carbs. To make them low-carb instead, we swapped flatbread and rice for egg-based tortilla and fried cauliflower rice.
All you have to do is beat the eggs with fresh cilantro and cook them in a pan like you would for an omelette. For the spicy “rice” simply puree raw cauliflower florets in a blender and sizzle with shiitake mushrooms, oregano and chilli powder. Finish the burrito with a dollop of our cashew cream for a dairy-free option, or stick with shredded cheddar instead. You’re done!
Best of all, one of those keto burritos is coming in right now 270 calories and only delivers 5.8 grams net carbs. Also, it covers 30% of your RDI in protein And 20% RDI of fibers. Clean!