Description
Delicious and crispy taco shells made for keto fans.
Ingredients
Scale
- 1 cup shredded mozzarella cheese
- 1 oz cream cheese
- 1 large egg
- 1/4 cup almond flour
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
Instructions
- Preheat the oven to 400°F (200°C).
- In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave until melted and stir until smooth.
- Add the egg, almond flour, garlic powder, paprika, and salt. Mix well.
- Divide the mixture into 6 portions and place on a parchment-lined baking sheet, shaping them into circles.
- Bake for 7-10 minutes or until golden and crispy.
- Let cool slightly before gently lifting to form taco shells.
Notes
- Can be stored in an airtight container for up to a week.
- Great for filling with your favorite taco ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco shell
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg