Hardly any! For this recipe, I consider a serving size three taquitos and one tablespoon buffalo sauce so as written this recipe serves two. This comes to less that 1 net carb per serving. You read that right, less than 1 net carb for three delicious buffalo chicken taquitos!
If you use a low-carb ranch dressing, this will add a small amount of additional net carbs (usually 2 to 3 per 2 tablespoons depending on the brand you use). So you can easily indulge on three taquitos, complete with dipping sauce for about 3 net carbs!
Tips for Making Keto Taquitos
Here are a few of my tips and tricks for making these keto chicken taquitos:
Use store-bought shredded rotisserie chicken to make the chicken and cheese taquitos, or prep a batch of Slow Cooker Shredded Chicken ahead of time.
I opted to roll the taquitos with just plain chicken inside them and then dunk them into buffalo sauce, but you’re welcome to toss the shredded chicken with some buffalo sauce and then roll them up.
Note that I used Sargento mozzarella slices to make this recipe. They contain almost no carbs and that’s what I based the nutritional information on.
Ingredients
6 slices of mozzarella cheese
1 1/2 cups cooked shredded or grilled chicken
2 tablespoons buffalo sauce for dipping
low carb ranch dressing (optional)
Instructions
Preheat oven to 350 degrees F.
Line a baking sheet with a silicone baking mat.
Place the cheese slices evenly on the mat.
Bake 5-7 minutes or until the outside edges are browned and crisp. (watch video)
Remove from the oven, allow to cool 1-2 minutes.
Place chicken on one end of the cheese slice and tightly roll, seam side down.
Serve with buffalo sauce and low carb ranch.
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