Crispy crunch alert! Try this easy Keto taco shells recipe on your next taco night. We thought they tasted just like real corn tacos. Only 3 ingredients, gluten-free and low-carb!
"I tried this recipe tonight and it got 4 thumbs up! 2 from my husband and 2 from me. The perfect amount of crunch and texture, they held together nicely, and the taste was great." (Paula)
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, on par with my keto tortilla chips.
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Katrin's Recipe Highlights
- Crunchy! I used a combination of mozzarella cheese and low carb flours to make keto taco shells that are crispy and don't taste greasy.
- Sturdy! My tacos will hold all your fave taco fillings without breaking.
- Simple! You only need 3 ingedients and the taco shells bake in the oven in only 7 minutes. No need to roll out any dough, either! I have come up with a cool hack that saves so much time.
- Keto! At 1.1g net carbs per taco shell, you can eat 2-3 shells for taco night and stay within your macros.
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.
My Opinion On Cheese Tacos
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 cools and 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.
The solution? This keto taco shell recipe! It contains cheese - but also a few other, essential ingredients.
Ingredients
Here are the 3 ingredients you need to make crispy low carb taco shells:
- Mozzarella cheese. The mozzarella binds everything together and makes the tacos sturdy. I use pre-shredded mozzarella from the supermarket - the kind you'd scatter over a pizza. You could also get a block and grate your own. The white mozzarella balls for salads won't work in this recipe, they contain too much moisture.
- Coconut flour. This is our keto friendly flour. It adds the crunch to the taco shells and gives it a texture similar to corn tacos.
- Psyllium husk powder. Brilliant for absorbing moisture so we don't get that fatty mouthfeel of 100% cheese tacos. Psyllium also adds extra stability to the taco shells so they hold all your fillings without breaking.
See the recipe card for full information on ingredients and quantities.
Step By Step Instructions
It really is super simple to make keto taco shells. Here are the basic steps.
For a detailed method, nutrition details and a handy video to visualise everything, scroll down to the recipe card.
Step 1: Put the mozzarella, psyllium powder and coconut flour into a food processor or bowl. Blend until the mixture resembles small crumbs. Take your time with this so the mozzarella is really fine.
Blending instead of melting the mozzarella as you would in Fathead dough saves you having to roll out the dough!
Step 2: Draw seven 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.
Step 3: Using a ¼ cup, scoop the mix into each of the circles. (Around 34 grams per circle).
Step 4: Spread out those crumbs within the circle.
Step 5: Place parchment paper on top and flatten the Keto taco dough with your hands or with a rolling pin. Press down really well!
Step 6: ....and when it looks like a uniform circle of dough it can go in the preheated oven.
Step 7: Bake the taco shells for around 7 minutes, or until they are golden brown around the edges. The top is still light in colour, but the underside will be browned as well (see image below).
Step 8: 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!
And we are done! What filling would you like in this beauty?
Katrin's Top Tips
Compact the mixture well. This is essential for sturdy tacos that won't break. Press the mozzarella mix down with your hands or use a rolling pin to compact everything.
You have to work quickly! As soon as the tortillas are cool enough to touch - about 10 seconds - drape them over the pot/large bowl. If you wait too long and they cool down, they'll break when you bend them.
Too hot to handle? Cut the parchment paper between the shells and pick them up by the paper. Once you have turned them over to cool, peel off the parchment.
More places to cool taco shells: 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 taco shape. Or, hang them over a spoon or spatula handle.
Variations
Feel like a bit of spice? Add one teaspoon of cumin and a pinch of chilli to your dough. Garlic powder or onion powder would also match well.
Try a different cheese: You could use cheddar cheese instead of mozzarella. Cheddar becomes more liquid than mozzarella when hot, so you have to wait a little longer for the shells to cool before you can lift them.
Recipe FAQs
You can try using dairy-free mozzarella. However, I find that vegan cheeses do not melt as well as dairy cheese. You may need to use more of it and it may change the texture of the shells.
Yes. I use ¾ cup or 75 grams of almond flour instead of coconut flour.
Simply hang the hot taco shells over an upturned glass to cool. They will mold into taco bowls.
These shells are best enjoyed on the same day. That's when they are at their crispiest.
Serving Suggestion
My first suggestion is, of course, taco meat! I have instructions on how to make awesome ground beef for tacos in my keto taco seasoning post. Top with sour cream, tomatoes, avocado, salsa and cilantro.
Tip: 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 more keto-friendly filling ideas: How about cheese bacon & this easy guacamole recipe, shredded chicken or a fiesta taco salad with avocado and tomatillo salsa?
Storage
You can store them in an airtight container on the kitchen counter for a day or 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 so I prefer reheating them.
Reheating
MICROWAVE. You can 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.
OVEN. You can also reheat the keto taco shells in the oven by draping them upside down over the bars of an oven rack.
I do not recommend freezing these taco shells. They take up way too much space in the freezer.
More Low Carb Taco Options
Don't want to spend the time to make homemade taco shells? The Carbzone tortillas are a substitution. They are soft straight out of the packet, but you can also fry them until crispy in olive oil or avocado oil.
Or, make my coconut flour tortillas.
More Keto Mexican Recipes
If you love Mexican food, you'll also like these keto recipes:
- Keto Breakfast Casserole55 Minutes
- Cauliflower Tortillas30 Minutes
- Low Carb Keto Beef Burritos
- Keto Taco Casserole50 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Crispy Keto Taco Shells
Video
Ingredients
- 2 ¼ cups pre-shredded mozzarella 225g, room temperature
- ¼ cup coconut flour 25g
- 2 teaspoon 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.
Letitia Pante'
My tacos didnt stick together. Why.....
Katrin Nürnberger
You need to follow the steps in the recipe, measuring the ingredients correctly (ensure you are not accidentally using too much coconut flour) and then compacting the mixture well by pressing down with your hands or with a rolling pin.
Trish Commons
It is an alternative for making taco shells. How many is it supposed to make and how thin? I added a dash of salt, paprika and garlic powder. They broke apart when folded. Should I add a tsp of water?
Katrin Nürnberger
Hi Trish, the recipe makes 7 taco shells. They are pretty thin, like regular taco shells. You can see this in both the images and the video. Hope that helps!