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Keto Taco Shells
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Recipe

5 INGREDIENTS • 5 STEPS • 25MINS

Keto Taco Shells

5.0
1 rating
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!
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Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
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!
25MINS
Total Time
$1.46
Cost Per Serving
Ingredients
Servings
4
US / Metric
Fresh Baby Spinach
2 cups
Fresh Baby Spinach, firmly packed
Almond Meal
1/3 cup
Almond Meal
Psyllium Powder
1/2 Tbsp
Psyllium Powder
Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
55
Fat
4.2 g
Protein
2.2 g
Carbs
3.0 g
Add to plan
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Keto Taco Shells
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author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/

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!
Cooking InstructionsHide images
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 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.
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Tags
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Appetizers
Dairy-Free
Budget-Friendly
Gluten-Free
Lunch
Keto
Low-Carb
Cinco de Mayo
Shellfish-Free
Vegetarian
Quick & Easy
Mexican
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