Keto Taco Shells

1. 1. Preheat the oven to 175 Celsius / 350 Fahrenheit.

   2. Mix all ingredients in a food processor or with an electric mixer until they resemble small crumbs.

   3. 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.

   4. Scoop 1/4 cup of the taco shell mix onto each circle and spread out inside the circle.

   5. 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.

   6. Remove the top parchment paper and bake in the oven for 7 minutes or until the edges of each taco have browned.

   7. Remove from the oven and hang each taco shell over the side of a large saucepan until cooled.
   8. Enjoy & thanks for sharing 😀

Recipe Notes:

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.

Source: Morva