Keto Mexican Picadillo


If you follow me on Instagram, you know that I’m a huge fan of daikon radish as a substitute for potatoes in soups and stews. I’m obsessed!

This root vegetable looks like a gigantic carrot but in the color white. I’ve personally seen it grow up to 2 ft long!

You can find daikon at any asian market in your area since it’s native to Southeast or continental East Asia.

Lately, I’ve noticed it in more and more of the big grocery chains in my area like Vons and Ralph’s.

These are the macronutrients for 6-in of daikon weighing 8.82 ounces/250g (the total amount used for the entire recipe).

  • Calories: 46
  • Carbs: 9 grams
  • Protein:  1 gram
  • Fiber: 3.5 grams
  • Net Carbs: 5.5 grams
  • Vitamin C: 90% of the Daily Value (DV)
  • Folate (B9): 2% of the DV
  • Calcium: 7% of the DV
  • Magnesium: 11% of the DV
  • Potassium: 16% of the DV
  • Copper: 14% of the DV

Remember net carb count is found by subtracting fiber from the total carbs.

For this dish the NET carb count for all the daikon used is only 3.5g. Divided by 4 servings thats less that 1g net carb per serving!!!

Confused on what to look for at the grocery store?

This is what to look for when you’re shopping. It will be in the fresh produce section near the carrots. Sometimes it’s sold cut into smaller 6 in pieces.

Daikon Radish

If I can only find it in a large amount I slice the entire thing and save the unused portion in a glass storage container with fresh water in the fridge so it doesn’t dry up. I try to use it within a week. This acts as a great replacement for potato in many dishes.

Give it a try in my popular Scalloped Fauxtatoes recipe!


I know, I know… carrots are so taboo in the keto world. But I’m here to tell you that a couple tablespoons per serving in a dish every once in a while shouldn’t be an issue. I’ve decreased the amount that the original recipe calls for, to about half. I knew that I didn’t want to omit it completely because then it just wouldn’t taste like picadillo!

If you’re totally against carrots however feel free to leave them out completely or replace them with more daikon perhaps?


You’re absolutely right! It’s definitely not a typical ingredient in picadillo, no matter the region. But the first time I tried it I felt like I needed more fat for satiety. Again, feel free to omit if you would like to keep it more traditional.

Keto Mexican Picadillo

  • Servings: 4
  • Difficulty: medium
  • Print

Picadilo is a traditional dish in many Latin American countries. It's similar to hash. You can enjoy this special dish again, thanks to my delicious potato substitute.


  • 1 lb ground beef (I use 85/15)
  • 3 strips bacon, chopped (optional, but highly recommended)
  • 1/2 onion diced (100g)
  • 1 jalapeño, diced (optional)
  • 2 cups daikon, diced (250g, see notes above)
  • 1/2 cup carrot, diced (60g, see notes above)
  • 2 garlic cloves, minced
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 can (110 g) Mexican hot tomato sauce (I use this brand)
  • salt and pepper to taste
  • 1/2 cup beef bone broth or water (homemade bone broth or store bought is fine)


  1. Dice all vegetables ahead of time and chop the bacon as well. I place the bacon in the freezer about 20 minutes before so that it’s easier to chop.
  2. On medium high heat, add bacon to a skillet and cook till just before crisp. With a slotted spoon remove the bacon from the skillet leaving about 2 tbsp of the drippings behind. Place it in a large paper towel lined bowl. Set aside.
  3. In the same skillet brown the ground beef. Once browned, remove with a slotted spoon and add to the the bowl with the bacon, to drain. Again, leave behind 2 tbsp or so of drippings.
  4. Add onion and jalapeno to skillet and saute until onion is translucent.
  5. Next add daikon, carrots, garlic, and all seasonings. Stir to combine.
  6. Add the ground beef and bacon mixture, tomato sauce, and broth/water. Continue stirring until everything is incorporated.
  7. Bring to a boil and then lower heat to medium low, cover and simmer for 30-40 mins until daikon is fork tender, this will vary depending on how small your daikon is cut.
  8. Garnish with cilantro, avocado, sour cream, or all of the above! I like to make lettuce wrapped tacos with the picadillo. Low carb tortillas would work well too. If you’re trying to stay away from wheat/gluten. Try this grain free, gluten free tortilla recipe!
  9. Watch me make this Keto Mexican Picadillo here. Note that the ingredient amounts have been adjusted to make it keto friendly but the process is the same.

[nutrition-label id=2761]

NET CARBS: 5.4g per serving

*Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. I try to be accurate, but please feel free to make your own calculations.

Keto Mexican Picadillo

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