Crispy crunch alert! Try these easy Keto taco shells on your next taco night. We thought they tasted just like real corn tacos. Only 3 ingredients, gluten free and low carb!
- 2 1/4 cups / 225g pre-shredded mozzarella
- 1/4 cup / 25g coconut flour
- 2 tsp psyllium husk powder
Preheat the oven to 175 Celsius / 350 Fahrenheit.
Mix all ingredients in a food processor or with an electric mixer until they resemble small crumbs.
Line a baking sheet with parchment paper. Draw circles of 6 inch / 15 cm diameter on the parchment. I traced around a small saucepan lid, but you can use any round object that size.
Scoop 1/4 cup of the taco shell mix onto each circle and spread out inside the circle.
Place a second parchment paper on top and press down the dough with your hands or use a rolling pin. Press down well – you want it nice and compacted.
Remove the top parchment paper and bake in the oven for 7 minutes or until the edges of each taco have browned.
- Remove from the oven and hang each taco shell over the side of a large saucepan until cooled.
- Enjoy & thanks for sharing 😀
The recipe works with just mozzarella, but the psyllium and the coconut flour make your keto taco shells extra crispy and super sturdy.
I think 2 tacos filled with cumin spiced ground beef, avocado, tomato, lettuce, coriander/cilantro and sour cream make a filling meal.
Nutrition is calculated per 1 taco without filling.
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