Keto Mexican Chicken Drumsticks. I am going to state this right up front that these keto Mexican chicken drumsticks are carbfree, as in zerocarb. No carbs in the Taco Seasoning, no carbs in the olive oil and no carbs in the chicken. So have at it and eat as many as you want. Now, I guess there may be <.5g in the lime juice if you use it but it’s optional anyway and if you like to dip you drumsticks in some kind of sauce I made mine with a little lebna, a little sour cream and yes, a little more taco seasoning to taste and it was delicious. You may have a little taco seasoning left over so just put it in a jar and use if for next time. If you like Fajitas you might use it for them and then maybe in a Spicy Taco Hamburger Bowl. As/if you look at all these recipes, you will notice they are all very kid friendly too.
If drumsticks are your “shtick” you might end up anywhere in the world with Greek Drumsticks, Italian Drumsticks, or Asian Drumsticks.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 12 Chicken Drumsticks
- ⅓ C Olive Oil
- ¼ C Chili Powder
- 2 T Cumin
- 4 t Salt
- 4 t Pepper
- 2 t Oregano
- 2 t Paprika
- 2 t Garlic Powder
- 1 t Onion Powder
- 1 t Chipotle Powder
- Bring drumsticks to room temperature.
- Preheat oven to 425°.
- Line 9x13 dish with foil, arrange the drumsticks in a single layer, rub with olive oil, sprinkle both sides with plenty of taco seasoning, and bake for about 40 minutes or until chicken is cooked through and skin is crispy.
- 6 Servings
- 472 Calories, 44.0g Protein, 32.9g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
- If your drumsticks are getting a bit dark, cover loosely for last 10 minutes of cooking. (I did not have to cover mine).