Crispy crunch alert! Try these easy Keto taco shells on your next taco night. We thought they tasted just like real corn tacos. Only 3 ingredients, gluten free and low carb!
Friends, I am so excited to share this recipe for extra crunchy, super delicious low carb taco shells. They are SO MUCH CRISPIER than the 100 % cheese tacos that are making the rounds in Ketogenic circles! Plus, they hold together WAY better.
First things first.
Can you eat corn taco shells on Keto?
Tortillas made from either wheat or corn contain around 45 grams of carbs per 100 grams. One small 6 inch corn tortilla comes in at 12-15 net carbs. When you’re low carb or Keto, you would not want to eat more than one. And considering the doubtful reputation of corn (it spikes blood sugar levels and is often genetically modified), you’d better stay away altogether.
The thing is, EVERYBODY loves tacos. That’s why the low carb community came up with the genius idea to make tacos from cheese. All you need to do is melt taco-sized circles of grated cheese – cheddar is a favourite – in the oven. As soon as they have browned and then cooled enough, you hang them over the rim of a bowl or pan. This way, the cheese cool sand firms up into a taco shape.
Cheese tacos taste good. But I have always found they are NOT CRISPY ENOUGH. Plus, they feel a bit greasy.
That’s why I came up with this awesomely crispy Keto taco shell recipe containing mozzarella cheese, coconut flour and psyllium powder. Both the coconut flour and the psyllium absorb liquid and add crunch plus a texture that similar to real corn tortillas.
How to make super crispy Keto taco shells – step by step:
1.) Put the mozzarella, psyllium powder and coconut flour into a food processor or bowl.
2.) Blend until the mixture resembles small crumbs. Blending instead of melting the mozzarella as you would in Fathead dough saves you having to roll out the dough!
3.) Draw 7 circles (15 cm / 6 inch diameter each) onto parchment paper using a prop such as a small saucepan lid. And yes – I am left-handed 🙂
4.) Using a 1/4 cup, scoop the mix into each of the circles. (ca 34 grams per circle).
5.) Spread out those crumbs!
6.) Place a parchment paper on top and flatten the Keto taco dough with your hands or with a rolling pin. Press down really well!!!
7.) ….and when it looks like this it can go in the oven!
8.) After 7 minutes the taco shells look like this – nicely browned around the edges. The top is still light in colour, but the underside will be browned as well (see image below).
9.) Don’t wait! Pick up the shells whilst they’re still hot and place them over the rim of a large pan. Leave them to cool into awesomely crispy Keto taco shells!
10.) Aaand done! What filling would you like in this beauty?
Tips and tricks to make perfect Keto taco shells
You have to work quickly!
As soon as the tortillas are cool enough to touch – about 10 seconds – and drape them over the pot/large bowl. If you wait too long, as soon as they cool they’ll break when you bend them.
If you don’t have a large pot or bowl, place an oven rack over the sink. Drape the tortillas between the bars of the rack so the sides hang down and form the tortilla shape.
Feel like a bit of spice?
Add 1 tsp of cumin and a pinch (or 2) of chilli to your dough.
I have not tried this myself, but you could use cheddar cheese instead of the mozzarella. Cheddar becomes more liquid than mozzarella when hot, so you may have to wait a little longer before you can lift the taco.
Can you make Keto taco shells in advance?
These taco shells are best enjoyed on the same day. That’s when they are at their crispiest.
You can store them in an airtight container on the kitchen counter for a day or a for a few days in the fridge. They will still hold your taco fillings, won’t get soggy and taste perfectly fine. However, they do lose some of their crunch.
You can even carefully reheat these cheese taco shells in the microwave. Give them a quick blast only, because they’ll soften and will eventually stick together. I microwaved one for 10 seconds on one side, then turned it over and gave it another 5 seconds. This warmed up the taco without making it collapse.
I do not recommend freezing these taco shells.
If you want to save time, why not make your ground beef the day before instead? I find that beef dishes always taste better the day after, once the flavours have had time to mingle and develop. And this way, dinner will come together in a flash!
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Tried this recipe? Give it a star rating below!
Crispy Keto Taco Shells
These are the crispiest low carb Keto taco shells you'll ever taste! They're easy and quick to make and contain only 1.1g net carbs per shell. Load in your favourite taco filling and enjoy on Taco Tuesday!
Preheat the oven to 175 Celsius / 350 Fahrenheit.
Mix all ingredients in a food processor or with an electric mixer until they resemble small crumbs.
Line a baking sheet with parchment paper. Draw circles of 6 inch / 15 cm diameter on the parchment. I traced around a small saucepan lid, but you can use any round object that size.
Scoop 1/4 cup of the taco shell mix onto each circle and spread out inside the circle.
Place a second parchment paper on top and press down the dough with your hands or use a rolling pin. Press down well - you want it nice and compacted.
Remove the top parchment paper and bake in the oven for 7 minutes or until the edges of each taco have browned.
Remove from the oven and hang each taco shell over the side of a large saucepan until cooled.
For an extra kick add spices such as cumin or chilli to the mix.
If you don't have a large pot, place an oven rack over the sink. Drape the tortillas between the bars of the rack so the sides hang down and form the taco shape.
The recipe works with just mozzarella, but the psyllium and the coconut flour make your keto taco shells extra crispy and super sturdy.
I think 2 tacos filled with cumin spiced ground beef, avocado, tomato, lettuce, coriander/cilantro and sour cream make a filling meal (unless you're a teenager - my son is 15 and he ate 3).
Nutrition is calculated per 1 taco without filling.
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