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!
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 % keto cheese taco shells that are making the rounds in Ketogenic circles! Plus, they hold together WAY better. They are the perfect fast food when you are on the keto diet.
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 ¼ 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 - it starts to brown 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 frying pan. Leave them to cool into awesomely crispy shells!
10.) Aaand done! What filling would you like in this beauty?
Tips and tricks
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. You could even use a tsp of taco seasoning!
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 them in advance?
These 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 them 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 or taco meat of choice 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.
Here are some more keto friendly filling ideas: How about cheese bacon & guacamole, shredded chicken or a fiesta taco salad with avocado and tomatillo salsa?
If you like Mexican food, you'd also love
- Keto low carb tortilla chips
- Superb Salmon Ceviche
- Easy Keto Taco Casserole Recipe
- Keto Mexican Breakfast Casserole
Tried this recipe? Give it a star rating below!
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Crispy Keto Taco Shells
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 ¼ cups / 225g pre-shredded mozzarella
- ¼ cup / 25g coconut flour
- 2 tsp psyllium husk powder
Instructions
- 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 ¼ 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.
Video
Notes
Nutrition
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Kate says
These are awesome! I did find it hard to pick them up and drape then in the very short time between when they're too soft and melty to lift with a spatula and too brittle to bend. But then I found if I cut the parchment between the taco shells first, it's much easier to pick them up by the paper and then peel it off after it's cooled a bit.
Katrin Nürnberger says
That's a great tip. Thanks for sharing!
Caroline says
Hi Katrin
I am truly loving your recipes and cannot thank you enough for indirectly helping me and my family overcome sickness and diabetes.
I have tried a few of your recipes and so far the keto pancakes and muffin recipes are our favourite. The dorito chips which we enjoy with an avocado dip is a game changer too.
Many thanks
Katrin Nürnberger says
Thank you so much for your kind words. This makes me very happy - and glad you enjoy the recipes!
Summer says
Can you substitute almond flour for coconut flour?
Katrin Nürnberger says
Yes, it should work with 3/4 cup / 75 grams of almond flour.
Dianna says
Hi, how long do these keep in refrigerator?
Katrin Nürnberger says
They should be fine for a few days. Put them back in the oven to firm up and get crunchy again!
Susan Degarmo says
Hi Katrin, is there a brand of psyllium husk that doesn't make the product turn purple???? I find that purple baked goods very off putting.
Katrin Nürnberger says
Yes, I have used Just Naturals, BonPom and Green Origins without issues. The NOW brand is also supposed to be fine. Also check that your baking powder does not contain aluminium.
Linda says
The recipe doesn't mention baking powder. Is it supposed to be in the recipe?
Katrin Nürnberger says
There is no baking powder in the recipe.
Dana says
Hi can you make this recipe without the psyllium powder? Or use something else instead?
Katrin Nürnberger says
The psyllium gives these taco shells a sturdier texture and helps with crunchiness. You could try subbing with ground flaxseed.
Esme says
These are just fantastic! I made them according to your recipe, and added some Mexican seasoning like you suggested. Crispy without falling apart, tasty, and very filling! I don't know how my husband ate 4 of them without exploding, ha ha! (I could only eat 2, I was so full). He told me he'll never order tacos in a Mexican restaurant again, these were so much better. Agreed! Thank you so much for the perfect keto taco shell!
Katrin Nürnberger says
I'm so happy you enjoyed the recipe!!
Lisa says
Looks like a great idea and I plan on trying it. One question wondering if you could use vegan cheese instead
Katrin Nürnberger says
I don't have much experience with vegan cheese. The ones I tried do not melt as well, which means you may need more of it.
Paula Raulinaitis says
You're my hero! I tried this recipe tonight and it got 4 thumbs up! 2 from my husband, and 2 from me! I tried the other "only' cheese recipes and they were a bit too greasy, and sometimes so crunchy they just fell apart. THESE are the perfect amount of crunch and texture, they held together nicely, and the taste was great. I must admit that I didn't have mozzarella as I used the last of it to make fathead bagels a few days ago, so I used cheddar and it was perfect! Thanks again ....I'm now going to check the rest of your recipes! Clearly...you know food!
Jill Couture says
Is there a way to do this dairy free?
Katrin Nürnberger says
Hi Jill, there are vegan cheeses, but the ones I have tried do not melt as well as dairy. You would have to experiment.
rachel says
Hiya Katrin, I was wondering if I could substitute the coconut flour chickpea flour as I don't have coconut flour?
Katrin Nürnberger says
You may need to use more chickpea flour to get a similar result. Coconut flour is quite special because it absorbs so much moisture.
Holly says
Hi Katrin, I’ve been keto for years but have only in the last 6 months discovered your recipes! I find the way you write so easy to follow and so relatable! Thank you. I made the chocolate cake this week - I sliced it up and froze the slices to grab and go! It’s absolutely delicious. Keen to try these taco shells today!
Where do you buy your ready grated mozarella? I find all the supermarket ones have potato starch in them .
Thank you!
Katrin Nürnberger says
Hi Holly, so glad you like the recipes! I buy the mozzarella with the potato starch - it does not affect me. I haven't seen a version without (but then, I have not searched for it). I know that some readers get the mozzarella in a block and grate it themselves. That may be an option for you! I would look for something like this in Italian delis.