A crispy, cheesy crowd-pleaser with a low-carb twist — these Keto Mexican Chimichangas give you the takeout experience without the carbs. Stuffed with seasoned beef (or chicken), cream cheese, and melty cheddar, then baked until golden, these chimichangas are perfect for a protein-packed weeknight dinner or meal-prep lunch that keeps your macros on track.
What makes these Keto Mexican Chimichangas stand out
- Takeout flavor, keto-friendly — All the smoky, cumin-and-chili notes you love in Mexican chimichangas, but wrapped in almond-flour tortillas and baked instead of deep-fried.
- Satisfying & protein-packed — The filling is built to keep you full: high-quality ground meat + cream cheese + cheddar = a meal that supports fitness goals.
- Fast and forgiving — No yeast, no soaking, and no messy frying. Assemble, bake, and serve in about 45 minutes.
- Meal-prep winner — They freeze and reheat beautifully, which makes them ideal for busy schedules.
Personal blogger note
The first time I made these, I planned them for taco night and accidentally created my favorite leftover: reheated chimichanga with a squeeze of lime. It felt like a cheat meal but was still totally keto. Now I double the batch and freeze half — lifesaver.
Equipment (and why each item matters)
- Large skillet — For browning the meat and softening onions/peppers. You want a pan that holds the filling and lets moisture reduce for a tighter, non-soggy interior.
- Mixing bowl — To combine meat, cheeses, and seasonings evenly. I use a big bowl so I can fold gently and ensure pockets of cream cheese don’t dominate one chimichanga.
- Baking sheet + parchment paper — Baking gives the crisp exterior without frying, and parchment prevents sticking/easy cleanup.
- Pastry brush — For brushing oil or butter on the chimichangas before baking so they brown nicely. A quick brush makes a big difference.
- Spatula or spoon — For mixing the filling and scooping it into tortillas cleanly.
- Aluminum foil or baking rack (optional) — A rack on the sheet pan helps air circulate and creates an even crisp on the bottom.
- Measuring cups & spoons — Accurate seasoning keeps the flavor balanced; this is especially important for repeatable keto recipes.
Ingredients (with substitutions & why each matters)
Makes 4 chimichangas
Filling
- 1 lb (450 g) ground beef (80/20) — juicy and flavorful; fattier meat keeps the filling rich.
Swap: ground chicken or turkey for a leaner option (increase butter/cheese slightly to preserve richness). - 4 oz (113 g) cream cheese, softened — adds creaminess and helps bind the filling.
Swap: full-fat Greek yogurt for a tangier, slightly looser texture (not ideal if you’re filling tightly). - 1 cup (113 g) shredded cheddar cheese — melty, salty binder that gives that irresistible pull. Swap: Monterey Jack or mozzarella for milder melt.
- 1 small onion, finely chopped (~70 g) — sweetness and texture. Swap: scallions for milder flavor.
- 1 small bell pepper, finely diced (~75 g) — color and mild sweetness (optional).
- 2 cloves garlic, minced — aromatic backbone.
- 2 tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika — the classic Mexican spice trio. Adjust heat to taste.
- Salt & black pepper to taste
- 1 tbsp olive oil — for sautéing vegetables and meat if needed.
- 4 almond flour tortillas (large) — the low-carb shell. If you prefer, use cassava-free low-carb store tortillas.
Note: If you want a very low-carb wrap, make your own almond flour tortillas (see earlier recipe you used). - Optional: 1/4 cup salsa (sugar-free) folded in for extra moisture and flavor.
To brush & finish
- 1–2 tbsp melted butter or olive oil — brushed on before baking for golden color.
- Fresh cilantro, lime wedges, avocado slices, sour cream or sugar-free salsa — for serving.
Step-by-step cooking process (clear, friend-to-friend style)
1) Prep everything first
Preheat oven to 400°F (200°C). Line a baking sheet with parchment (or place a rack on the sheet). Have your tortillas ready on a clean surface.
2) Sauté the aromatics & brown the meat
Heat 1 tbsp olive oil in a large skillet over medium-high. Add finely chopped onion and bell pepper; cook 3–4 minutes until soft. Add garlic and cook 30 seconds. Push veggies to the side and add ground beef. Break it up and brown until no pink remains and most moisture has evaporated (about 6–8 minutes). Drain any excess liquid if there’s a lot — you want a dense filling, not a sloppy one.
3) Add spices and cheeses
Reduce heat to low. Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the meat. Add softened cream cheese in small dollops and stir until melted and integrated. Stir in shredded cheddar until evenly distributed. If you like a looser, saucier filling, fold in 2–4 tbsp of sugar-free salsa now.
4) Assemble the chimichangas
Warm almond flour tortillas slightly (30 seconds in microwave wrapped in a damp towel or 30–60 sec in a warm pan) so they bend without cracking. Spoon ~⅓–½ cup of filling into the center of each tortilla (adjust based on tortilla size). Fold in the sides, then roll tight from one end to the other to form a sealed roll. Place seams down on the prepared baking sheet (use foil or toothpicks if necessary to keep them closed).
5) Brush and bake
Lightly brush the tops of each chimichanga with melted butter or olive oil (this encourages browning). Bake at 400°F (200°C) for 12–16 minutes, then flip and bake another 6–8 minutes until both sides are golden and slightly crisp. (If using a rack, total bake time may be closer to 18–20 minutes.)
6) Finish & serve
Remove from oven, let rest 2 minutes, then garnish with chopped cilantro and a squeeze of lime. Serve with avocado slices, sour cream, and sugar-free salsa.
Health & nutrition insights — why this fits keto & fitness goals
- Protein-rich: Each chimichanga is packed with protein from the meat and cheese which supports muscle repair and satiety.
- High in healthy fats: Fats from cheese and meat (and optional avocado) provide steady energy and help maintain ketosis.
- Low in net carbs: Using almond-flour-based tortillas and minimal added sugars keeps net carbs low so you avoid blood sugar spikes.
- Fiber & micronutrients: Veggies add fiber, vitamin C, and antioxidants to balance the richness.
Serving & pairing ideas
- Weeknight dinner: Pair with a crisp green salad or a warm bowl of cauliflower rice.
- Game day: Cut into halves and serve with sugar-free queso dip.
- Meal-prep lunch: Wrap in foil and reheat in oven — pairs well with a side of guacamole.
- Family-style: Put toppings (lettuce, cheese, cilantro, lime wedges) on the table and let everyone build their plate.
Storage & meal-prep tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness.
- Freezer: Freeze assembled chimichangas (before baking) on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen at 400°F for ~25–30 minutes (cover loosely first 10 minutes if edges brown too quickly).
- To re-crisp: Finish with 2–3 minutes under a hot broiler or in a hot skillet.
FAQ — quick answers readers frequently search
Q: Can I make these dairy-free?
Yes — swap cream cheese for a coconut-based cream cheese and use dairy-free shredded cheese. Texture changes slightly but still tasty.
Q: Can I air-fry keto chimichangas?
Absolutely. Air-fry at 380°F (193°C) for 8–10 minutes, flipping halfway, until crisp.
Q: Are these safe for meal prep?
Yes — they freeze and reheat well. Assemble and freeze unbaked, then bake fresh from frozen for best texture.
Q: How many net carbs per chimichanga?
See Nutrition section below — net carbs are estimated and will vary with tortillas and exact ingredient brands.
Nutrition breakdown (estimated — 4 chimichangas total; per serving = 1 chimichanga)
Totals for entire recipe (calculated from ingredient estimates):
Calories ~ 2,719 kcal • Protein ~ 178.1 g • Fat ~ 215.3 g • Total carbs ~ 34.8 g • Fiber ~ 16.85 g
Per chimichanga (1 of 4):
- Calories: ~680 kcal
- Protein: ~44.5 g
- Fat: ~53.8 g
- Total Carbs: ~8.7 g
- Fiber: ~4.2 g
- Net Carbs: ~4.5 g
Notes: These nutrition values are estimates derived from common ingredient nutrition profiles (ground beef 80/20, cream cheese, cheddar, almond tortillas). Exact macros will vary depending on the meat you choose, brands of cheeses/tortillas, and optional additions. For strict tracking, input your exact products into your nutrition calculator.
Recipe details
- Prep Time: 15 minutes
- Cook Time: 20–24 minutes (baking)
- Total Time: ~40 minutes
- Course: Main course / Dinner
- Cuisine: Mexican-inspired, Keto, Low-Carb
- Servings: 4 chimichangas
- Calories (per serving): ~680 kcal (estimate)
Closing note
Give these Keto Mexican Chimichangas a try this week — they’re a delicious way to enjoy bold Mexican flavors while staying low-carb. If you make them, I’d love to know how you customize the filling (spicier? extra cheese?) — share a photo or your favorite tweaks!
Keto Mexican Chimichangas Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment (or use a rack).
- Heat oil in a large skillet over medium-high. Sauté onion and bell pepper 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Add ground beef; brown thoroughly, breaking it up into small pieces. Cook until moisture mostly evaporates (6–8 minutes). Drain excess liquid if needed.
- Lower heat to medium-low. Add chili powder, cumin, smoked paprika, salt, and pepper; stir to combine. Remove pan from heat and fold in cream cheese until melted and evenly mixed. Stir in cheddar until blended. If using salsa, fold in 2–4 tbsp now.
- Warm almond flour tortillas slightly to make them pliable. Spoon ~⅓–½ cup filling into center of each tortilla. Fold sides in and roll tightly seam-side down; place on prepared sheet.
- Brush each chimichanga with melted butter/olive oil. Bake 12–16 minutes, flip, then bake 6–8 more minutes until golden and crisp. (If using a rack, total bake time ≈ 18–20 minutes.)
- Remove, let rest 1–2 minutes, garnish with cilantro and lime, and serve with avocado/sour cream/salsa.
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