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Recipe Category: Baking
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Crispy Keto Taco Shells Recipe
Ingredients
Servings 7
- 2 1/4 cups / 225g pre-shredded mozzarella
- 1/4 cup / 25g coconut flour
- 2 tsp psyllium husk powder
Method
- 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
- 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
- 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
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