Tomorrow is #CincoDeMayo and, if you’re Keto like me, you can feel left out. This recipe for Keto taco shells changes that in a flash! Most people just make a taco shell from cheese, much like the #FatBomb cheese crisps I love, but Sugar Free Londoner made a shell that’s crispy and more like a hard shell, with 1.1 net grams of carbs per shell, that I’m pretty excited about. #ThisGirlLovesToEat
Crispy Keto Taco Shells
- 2+1/4 Cups Shredded Mozzarella Cheese
- 1/2 Cup Coconut Flour (25 g)
- 2 tsp Ground Psyllium Husk
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. I like to use something a little bit wider than a pan edge, like a piece of sanded, clean 1/2″ dowling, so that there’s more room inside to stuff with fillings.
Amount Per Serving 1 Taco Shell (23 g)