Almond Flour Keto Taco Shells

Low Carb Taco Shells on a dark brown napkin

Almond Flour Keto Taco Shells

With our Almond Flour Keto Taco Shells flavored with Mexican spices, you will not only be able to have Taco Tuesday every day, but you can easily use them as a Tortillas, Wraps, Tostada, Flat Bread or Chalupa. Fully Gluten-Free, Grain-Free, Low Carb and perfect for Diabetics, those Low-Carb Taco Shells are a great base for everything Tacos.

Course Bread

Cuisine Mexican

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Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 187kcal

Author Zuzana Paar

Equipment

1 Cheese Grater
1 Taco Shell Holder Rack
1 Baking Tray
Parchment Paper

Ingredients

1 Cup Mozzarella Cheese
1 Cup Cheddar Cheese
1/2 Cup Almond Flour
1 Teaspoon Psyllium Husk
1 Teaspoon Keto Taco Seasoning

US Customary - Metric

Instructions

Preheat the oven to 350 Fahrenheit or 180 Celsius
Prepare all the ingredients.
Using a big Glass Bowl, add all ingredients one by one inside.
With a spatula, start gently mixing all the ingredients together.
Using your kid's compass or bowl with a pencil, make same size circles on a parchment paper.
Single layer all the cheese mixture inside the circle, making sure no space in between is visible.
Using your hands, add or take out the cheese mixture to have identically filled tacos.
Place into the oven and bake at 350 Fahrenheit or 180 Celsius for approximately 8 minutes.
Once you take tortillas out of the oven, using a spatula or your bare hands, take each of the shell and place on a prepared shaper.
Let them cool fully and take them out only once they have the shape and are cooled down.

Video

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Notes

Too Greasy - tap with paper towel, just before you take them out of the oven
Sticking to the paper - use parchment paper with shiny side up. The shiny side is slightly coated with silicone to prevent stickiness
Don't have Taco Seasoning Packets - use our Homemade Keto Taco Seasoning, done in 5 minutes
Not Spicy enough - add a bit more of cayenne into the spice
Size - our Low-Carb Taco Shells are each 6 Inches in diameter

Nutrition