Crispy Keto Taco Shells
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 mins
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cooling time
3 mins
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Total Time
17 mins
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Servings
7
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Calories
103 kcal
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Course
Main Course
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Cuisine
Mexican
Crispy Keto Taco Shells
Description
The recipe blends pre-shredded mozzarella, coconut flour, and psyllium husk powder into crumb-like pieces, then presses the mixture into circles on parchment paper. After a brief bake at 350°F, the edges brown, and the shells are draped over a saucepan to cool and form the classic taco shape. This method ensures a crispy, firm shell that holds fillings well without breaking.
Flavor is subtle, primarily cheesy with a firm texture, and customization is possible by adding spices like cumin or chili powder for extra zest. The combination of psyllium husk and coconut flour helps achieve crispiness and structural integrity beyond what cheese alone provides.
The shells are best served filled with keto-friendly ingredients such as seasoned ground beef, avocado, tomato, lettuce, and sour cream for a complete meal. The recipe yields about seven shells with approximately 1g net carbs each, making it suitable for low-carb eating plans.
If a suitable pot for shaping is unavailable, an oven rack over the sink can be used to hang the shells. The recipe’s simplicity and use of common ingredients make it accessible for keto or low-carb cooking.
Ingredients
- 2 ¼ cups mozzarella cheese 225g, room temperature, pre-shredded
- ¼ cup coconut flour 25g
- 2 teaspoon psyllium husk powder
Instructions
- 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 ¼ 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.
Notes
- Each shell has about 1g net carbs, making them suitable for keto diets.
- Add spices like cumin or chili powder to the dough mixture for extra flavor.
- Use an oven rack over the sink to shape shells if you don't have a large pot.
- The psyllium husk and coconut flour help create sturdy, extra crispy shells beyond mozzarella alone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 23g | |
| Calories | 103kcal | 5% |
| Total Carbohydrates | 3.3g | 1% |
| Protein | 8g | 16% |
| Fat | 6.3g | 10% |
| Saturated Fat | 4.1g | 21% |
| Fiber | 2.2g | 9% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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