Crispy Keto Taco Shells

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.