keto recipes | Crispy Keto Taco Shells #keto #crispy #taco #shells

Making crispy cheese taco shells is easier than you think. These cheese taco shells are crunchy, delicious and taking the keto world by storm! Gluten-free, too.

We’ve baked cheese into cheese chips for dip, taco shells, chalupa or tostada shells and bowls for salads or appetizers. They are very versatile and my family loves them.

Crispy Keto Taco Shells

These are the crispiest low carb Keto taco shells you'll ever taste! They're easy and quick to make and contain only 1.1g net carbs per shell. Load in your favourite taco filling and enjoy on Taco Tuesday!

 Prep Time 10 minutes

 Cook Time 7 minutes

 cooling time 3 minutes

 Total Time 17 minutes

Ingredients

• 2 1/4 cups / 225g pre-shredded mozzarella
• 1/4 cup / 25g coconut flour
• 2 tsp psyllium husk powder

Instructions

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. 

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