Description
Make crispy, low-carb taco shells using melted cheese for structure and flavor. This recipe creates sturdy shells perfect for your favorite keto fillings.
Ingredients
Scale
- 4 oz cream cheese, softened
- 1 large egg
- 1 cup shredded mozzarella cheese, low moisture
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon taco seasoning (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine the cream cheese and mozzarella cheese. Microwave in 30-second intervals, stirring between each, until the cheese is fully melted and smooth.
- Whisk the egg into the melted cheese mixture until combined.
- In a separate bowl, mix the almond flour, baking powder, salt, and taco seasoning (if using).
- Gradually add the dry ingredients to the wet cheese mixture, mixing until a uniform dough forms.
- Divide the dough into 4 equal portions. Place each portion between two sheets of parchment paper.
- Roll each portion out very thinly into a circle, about 6 inches in diameter.
- Transfer the rolled circles (still between the parchment) onto the baking sheet. Bake for 8 to 10 minutes, or until the edges are lightly golden.
- Remove the shells from the oven. Carefully peel off the top layer of parchment paper.
- Use a spatula to gently lift each shell and drape it over the edge of a long, narrow object (like a wooden spoon handle or a small, inverted bowl) to form a taco shape. Hold the shape for a minute until it sets slightly.
- Return the shaped shells to the oven for another 3 to 5 minutes to crisp up and fully set the shape.
- Carefully remove the shells and let them cool completely on a wire rack before filling.
Notes
- If the dough becomes too stiff while rolling, microwave it for 10 seconds to soften it slightly.
- For extra crispiness, you can bake the shells flat, then briefly place them in a hot oven draped over a mold after they have cooled slightly.
- You can substitute the almond flour with 1/2 cup of finely ground pork rinds if you prefer a grain-free option without nuts.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Baking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 shell
- Calories: 250
- Sugar: 1
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 14
- Cholesterol: 60