Keto Taco Shells

Missing out on Taco Tuesday because you're on a keto diet? Try these Keto Taco Shells out and fill them up with your favourite fillings so you don't miss out!

Total Time

25min

5.0

1 Rating

Author: Nicko's Kitchen

Servings:

Ingredients

•

2 cups

Fresh Baby Spinach , firmly packed

•

Eggland's Best Classic Eggs

•

1/3 cup

Almond Meal

•

2 tsp

Psyllium Powder

•

1/2 tsp

Salt

Cooking Instructions

To start with, into a jug add in the Fresh Baby Spinach (2 cups) and pour over boiling water to make it wilt down. This process will only take a minute or two because the spinach wilts so quickly, once they have drain and squeeze all the excess water from the leaves and set aside.

Into a food processor, add in Almond Meal (1/3 cup) , Psyllium Powder (2 tsp) and your Eggland's Best Classic Eggs (2) . Last add in your wilted spinach, season with Salt (1/2 tsp) and then process the mixture until everything has combined and had become really thick.

Remove from the processor and roll into balls, the texture should feel almost like play dough and really easy to manipulate. Place them on a baking sheet and flatten out with a off set spatula, shaping them out in thin round discs.

Place them in the oven at 350 degrees F (180 degrees C) for 10 minutes, then take out and place onto an upside-down muffin tray to get that taco shape, do this while they're still warm as they will bend in shape without cracking.

Place them back into the oven for 5-7 minutes which will dry them out and get that taco crunch texture. Then it's as easy as filling them up with your favorite taco ingredients.

Author's Notes

These freeze really well too just pop them in the oven to reheat so you can make a whole batch of them to make taco Tuesday at your house that much easier!

Nutrition Per Serving

CALORIES

FAT

4.2 g

PROTEIN

2.2 g

CARBS

3.0 g