Are you looking for a tasty low-carb breakfast idea? Our quick keto burrito comes to the rescue! It's easy to make, full of flavour, and will keep you satisfied up to lunchtime - all within your macros count.
We made this burrito with a filling of spicy mushroom "rice", cherry tomatoes, and avocado wedges. We topped it with homemade cashew cream and wrapped it all with a zero-carb egg tortilla. Simple and delicious!
Burrito is a world-famous Mexican dish consisting of a flour flatbread, called tortilla, stuffed with meat, rice, beans, salad vegetables, and topped with grated cheese, salsa, or pico de gallo. It's tasty, quick, and fun to make; no wonder burritos are practically everyone's favourite wrap, perfect for lunch or as a filling breakfast.
If you're following a ketogenic diet, burritos are definitely a no-go as wheat flatbread and cooked rice contain too many carbs. So, to make them low-carb instead, we swapped flatbread and rice with egg-based tortilla and pan-fried cauliflower rice.
All you have to do is beat the eggs with fresh coriander and cook them in a skillet as you would do for an omelette. For the spicy "rice" instead, simply blitz raw cauliflower florets in a blender and sizzle them with Shiitake mushrooms, oregano and chilli powder. Finish the burrito with a dollop of our cashew cream for a dairy-free option, or stick to grated cheddar instead. You're done!
The best thing is one of these keto burritos comes in just 270 calories and provides only 5.8 grams of net carbs. Plus, it covers 30% of your RDI of proteins and 20% RDI of fibres. Neat!