keto taco shells recipe

Written ByJenny Smyth Posted on
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The Best keto taco shells recipe

I’m so excited to share with you my keto taco shells recipe, a game-changer for any taco Tuesday or everyday meal. This recipe is inspired by the classic Mexican dish, but with a low-carb twist that’s perfect for those following a ketogenic diet. The combination of crispy taco shells made from almond flour and melted cheese is absolutely divine.

My family and I have fallen in love with this recipe, and I’m sure your family will too. We’ve had it for dinner, as a snack, and even as a fun appetizer for gatherings. The best part?

It’s incredibly easy to make and can be prepared in under 30 minutes. My kids love helping me assemble the tacos with all the fixings, and I love how customizable this recipe is – feel free to add your favorite toppings or use different types of cheese. One of the things I love most about this recipe is how versatile it is.

We’ve had it with chicken, steak, fish, and even just plain old ground beef. The almond flour gives the shells a nice crunch that complements the melted cheese perfectly. It’s also surprisingly easy to make – just mix together the ingredients, press into a skillet, and bake until crispy.

No need for specialized equipment or complicated techniques – just good old-fashioned home cooking.

Keto Taco Shells

4.8 from 955 votes

Crispy, low-carb taco shells perfect for a keto diet. Ideal for holding your favorite taco fillings.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Dough

1 cup almond flour
1/4 cup coconut flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
2 tbsp olive oil

For Baking

Cooking spray

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Line a baking sheet with parchment paper.
3In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
4Mix well to ensure there are no lumps.
5Add eggs and olive oil to the dry ingredients.
6Mix until a dough forms.
7The dough should be slightly sticky but moldable.
8Divide the dough into 4 equal portions.
9Roll each portion into a thin, flat circle.
10The dough should be thin enough to be crispy but thick enough to hold together.
11Use a rolling pin on a clean surface.
12Place the rolled-out dough circles onto the prepared baking sheet.
13Use a fork to poke small holes in the dough to prevent bubbling.
14Lightly spray the dough circles with cooking spray.
15Bake in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown and the dough is firm to the touch.
16Remove the taco shells from the oven.
17Allow them to cool on the baking sheet for 5 minutes.
18This will make them crispy.
19Gently shape the taco shells into taco form by placing them over the mouth of a glass or similar object.
20Hold for a few seconds until they maintain their shape.

🔧Equipment

Mixing bowl
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 60mg🧂Sodium: 200mg🌾Total Carbs: 6g🥦Dietary Fiber: 3g🍬Sugars: 1g🥩Protein: 6g

📝Notes

Tips: Serve with your favorite keto-friendly taco fillings. Store any leftover taco shells in an airtight container at room temperature for up to a week.

This keto taco shells recipe has become a staple in our household – we love it so much that we’ve even started using it as a base for other recipes, like keto nachos or cauliflower tacos. The best part?

It’s ridiculously easy to customize – just add your favorite toppings or use different types of cheese to make it your own. We’ve had this recipe for family gatherings, potlucks, and even just regular old weeknight dinners.

And let’s be real – who doesn’t love tacos?

❓ Frequently Asked Questions About Keto Taco Shells

Q: What kind of cheese do you recommend using?

I like to use a blend of cheddar and mozzarella for the perfect balance of flavor and texture.

Q: Can I make this recipe vegan?

Unfortunately not, as the almond flour and cheese are not suitable for a vegan diet.

Q: How do I store leftover taco shells?

You can store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Q: Can I freeze the taco shells?

No, it’s best to freeze individual tacos rather than the shells themselves.

Q: Do you have any tips for making these shells crispy?

Yes – make sure to cook them in a hot skillet until they’re golden brown and slightly puffed up.

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