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 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 – 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
Ingredients
- 2 1/4 cups / 225g pre-shredded mozzarella
- 1/4 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 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.
Video
Notes
Nutrition
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Cheryl says
I made this two days in a row. The first day I added some cumin, smoked paprika and a bit of ground red pepper then used a tortilla press to make the tortillas. I moved them to the baking sheet with a spatula and cut each into 6 pieces, leaving them together. This was my favorite way to make them of the two tries. The chips were crispy and I had to control myself so I didn’t eat the whole batch! The second try was for a taco shell. I didn’t use the tortilla press and the texture was much different. Not bad, it was a great sub for taco shells but I really liked how this recipe turned out using the tortilla press and adding some spice. I’ll try using that method as a taco shell next. Thanks for this recipe!
Katrin Nürnberger says
Thanks for detailing your tweaks!!
Vicki says
yet another great recipe Katrin. I was very dubious when pressing the mixture into circles that it was going to work but… absolutely brilliant they were perfect. thank again.
Katrin Nürnberger says
Awesome! Glad it worked out well 🙂
Carrie says
Just wondering if you could freeze the tortillas after you make them?
Katrin Nürnberger says
It’s totally possible to freeze them. I would try to freeze them flat, with parchment in between, and then warm them up straight from frozen in the oven, which would soften the mozzarella again. Then form them into the taco shells by hanging over the side of a large pot or bowl to cool
Patricia says
I am surprised no one has suggested adding a bit of corn extract (flavor). This is my plan….
But I do want to know if these fall apart after the first bite…are they THAT crispy?
Katrin Nürnberger says
Using corn extract sounds like a great idea. It’s not available over here in the UK, so I’ve never tried it. Mine did not fall apart. The trick is to press down firmly when you roll them out between parchment to really stick the ingredients together. And not make them paper-thin. Follow the instructions in the post and the video and you should be fine. Hope you’ll like it!
Stephanie says
Mine didn’t fall
Apart!
Luci Sosnowski says
I’m allergic to coconut. Will almond flour work with a little more psyllium or flax seed?
Katrin Nürnberger says
Hi Luci, I would try 1/2 cup plus 2 tbsp almond flour in place of the coconut flour.
Haley says
Do you mean 1/2 a cup of almond flour and 2 tbsp of psyllium husk?
Katrin Nürnberger says
Hi Haley, 1/2 cup plus 2 tbsp almond flour. The 2 tbsp psyllium is extra.
Cianaodh says
I read and followed the recipe to a T and mine fell apart to the point they got tossed. Any chance the moisture content in the cheese makes a difference?
Katrin Nürnberger says
What a shame! Yes, I think the type of cheese can make a difference. What kind did you use? Was your end result soggy? I’m using the regular pre-shredded (yellow-ish, dry-feeling) supermarket mozzarella. Your tacos should end up super-crisp and dry.
Amy Ford says
This recipe was amazing. I’ve went Keto a couple weeks ago and I almost gave up, until I ran across this recipe. Not only have I made some tasty tacos, I also used this for pizza crust and a pita shell for a sandwich! All were so yummy! I did add an egg white to the recipe so the “dough” was easier to roll out. I can’t thank you enough for sharing this with me! You are truly a lifesaver!
Katrin Nürnberger says
Good to know it works with an extra egg white! Thanks for sharing 🙂
Sanny says
I’ve never left a review before but these were so good I had too! My husband and teen loved them as well. I did add the spices to the mixture and they didn’t taste like coconut at all. Thanks so much for a great recipe! Taco salads are good but it was nice to eat a taco again!
Katrin Nürnberger says
So glad you all liked the recipe!!!