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RECIPE
5 INGREDIENTS5 STEPS25MIN

Keto Taco Shells

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Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
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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!

25MIN

Total Cooking Time

5

Ingredients
Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2 cups
Fresh Baby Spinach , firmly packed
1/3 cup
Almond Meal
1/2 Tbsp
Psyllium Powder
1/2 tsp
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Directions

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Step 1
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.
Step 2
Into a food processor, add in Almond Meal (1/3 cup) , Psyllium Powder (1/2 Tbsp) and your 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.
Step 3
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.
Step 4
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.
Step 5
Place them back into the over for 5-7 minutes which will dry them out and get that taco crunch texture. Then its as easy as filling them up with your favorite taco ingredients.

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