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Keto Low-Carb Carne Asada Bowls

There’s something about building your own bowl that makes dinner feel both fun and satisfying—especially when it’s layered with sizzling grilled steak, creamy avocado, fresh salsa, and all the zesty flavors we love from a classic carne asada taco. That’s where these keto carne asada bowls come in: they pack in all the bold, vibrant taste without the carbs or the tortilla.

We started making these on taco nights when we wanted something hearty but still clean and keto-friendly. Instead of reaching for the tortillas, we grabbed cauliflower rice, prepped our favorite toppings, and tossed some marinated flank steak on the grill. The result? Pure magic. Every element brings its own punch—bright lime, savory spices, charred beef, and that cool, creamy finish from the guac or sour cream.

These bowls are fully customizable, perfect for meal prep, and totally satisfying whether you’re doing a build-your-own bar with friends or just treating yourself to a no-fuss dinner that feels special. The key is the marinade—give that steak a little time to soak it all up, and you’ll be rewarded with juicy, flavor-packed bites every time.

Cuisine ,
Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 10 mins Rest Time: 5 mins Total Time: 30 mins
Servings 4
Calories 475
Description

These keto carne asada bowls are loaded with bold flavor from grilled marinated steak, zesty cauliflower rice, and customizable toppings like guac, salsa, and sour cream—all with no tortillas in sight.

Ingredients
    For the Steak & Marinade:
  • 1 1/2 lb flank or skirt steak
  • 2 tbsp olive oil
  • 1/4 cup lime juice (freshly squeezed)
  • 2 tbsp orange juice (fresh or from a small wedge)
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh cilantro
    • For the Bowls:
  • 2 cups cauliflower rice (fresh or frozen)
  • 1 tbsp olive oil or butter
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/2 cup diced avocado
  • 1/2 cup fresh pico de gallo or salsa
  • 1/4 cup sour cream
  • Lime wedges, for serving
  • Extra cilantro, for garnish
Instructions
    Marinate & Cook the Steak:
  1. Marinate: In a bowl or bag, combine olive oil, lime juice, orange juice, garlic, cumin, chili powder, paprika, salt, pepper, and cilantro. Add steak and marinate in the fridge for at least 1 hour (up to 8 hours).
  2. Grill or sear: Heat grill or cast-iron skillet over medium-high heat. Grill steak for 4–6 minutes per side for medium-rare, or to desired doneness.
  3. Rest & slice: Transfer steak to a cutting board and rest for 5 minutes. Slice thinly against the grain.
    4. Cook the Cauliflower Rice:
  4. Sauté: Heat olive oil or butter in a skillet over medium heat. Add cauliflower rice, salt, and garlic powder. Sauté for 5–6 minutes until tender. Remove from heat.
    5. Build the Bowls:
  5. Assemble: Divide cauliflower rice between bowls. Top with sliced steak, diced avocado, salsa or pico, sour cream, and fresh cilantro. Add lime wedges on the side.

Nutrition Facts

Servings: 4 ServingCalories:475kcalTotal Fat:31gSaturated Fat: 9gTotal Carbohydrate:7gDietary Fiber: 3gSugars: 2gProtein:36g

Note

Substitutions & Variations

  • No steak? Use grilled chicken, shrimp, or carnitas.
  • No dairy? Skip the sour cream or use a dairy-free version.
  • Add greens: Swap cauliflower rice for chopped romaine or mix them together.
  • Want heat? Add sliced jalapeños or a drizzle of hot sauce.
  • Meal prep tip: Store components separately and assemble fresh to keep everything crisp.
Read it online: https://ketoeatsrecipes.com/recipe/keto-low-carb-carne-asada-bowls/