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 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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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 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.
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
- Coconut flour
- Psyllium husk powder
That's it!
The mozzarella binds everything together and makes the tacos sturdy.
And both the coconut flour and the psyllium husk powder absorb any moisture and add crunch. They provide a texture that is similar to real corn tortillas.
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, 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 ยผ 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?
Expert Tip
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.
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: I have not tried this myself, but you could use cheddar cheese instead of mozzarella. Cheddar becomes more liquid than mozzarella when hot, so you may have to wait a little longer for the shells to cool before you can lift them.
Recipe FAQs
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.
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 would use ยพ cup or 75 grams of almond flour instead of coconut flour.
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.
I do not recommend freezing these taco shells.
Reheating
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.
Of course, you can also reheat the keto taco shells in the oven by draping them upside down over the bars of an oven rack.
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 Mexican 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
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.
Ingredients
- 2 ยผ cups pre-shredded mozzarella 225g, room temperature
- ยผ 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 ยผ 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.
Sanny
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 Nรผrnberger
So glad you all liked the recipe!!!
Christi Gates-Hale
I don't think I cooked them long enough so ours weren't crispy. Plus, I could taste coconut but my husband could not - which is good since he doesn't like it. I like coconut but not necessary with my tacos. Ha!
Katrin
Hi, if you want to try them again you could add some spices to mask the coconut more - maybe garlic powder or some cumin.
Krista Hassett
Hi there! Do you know what amount of whole psyllium husk I can use if I don't have the powder?
Katrin
I would try to double the amount to 4 tsp. However, maybe you can try and grind the husk down to a finer powder before you use them.
Krista
Will do! Thanks for the quick reply.
Linda
Can I use ground flax? I donโt have the phylum powder.
Katrin Nรผrnberger
hi Linda, I think you'd have to use 2 tbsp of flax - the psyllium powder is more absorbent than flax.
Debora Gray
LOVED these taco shells! Iโm from the land of Tex-Mex (Texas,) & thought these were terrific. Can think of so many uses for them. THANKS!!!
Katrin
Brilliant!!! Glad you liked it!
Kaia
Hi, i dont have a food processor or a mixer. Do you think the dough would work if I melt the cheese, and mix everything?
Katrin
Yes, essentially you'd be making a type of fathead dough. Just make sure to knead it well and then roll out really thin while warm between 2 sheets of parchment.
Cynthia Robinson
TO: Joe S
IF THERE IS TOO MUCH WATER, THEN MORE COCONUT FLOUR WOULD ABSORB THAT... SINCE IT IS HIGHLY ABSORBANT FLOUR.
Are you grating your own mozarella, if not, the pre-packaged is coated with potato starch and that may be the differenc. I always grate my own because of the additives in pre-shredded cheese. So it may be a combonation of the two... go easy with adding the extra flour... maybe a scant tsp first... and make one at a time to test it out ... adding more if necessary.
Joe S
I tried to get this working a couple different times, I think the ratio is a bit off. when I would press them down flat, it would squeeze out liquid which made the parchment paper a little soggy and create ripples in the taco, it crumbled every time. I used a silicone baking mat for the last 2 batches which helped with that, but I think I need either more cheese or less coconut powder next time.
Katrin
That is odd indeed. I imagine it would have something to do with the type of mozzarella you're using - it must contain more liquid than the one I've used. I'm using the pre-shredded mozzarella which is quite dry.
Rich
I've now made these twice and they've been a huge success both times! When I first made them I could hardly believe they would work. I did have to be careful when taking them from the oven and folding along the side of the bowl. But I was better the second time.
Thanks so much for this - I'm really enjoying trying out your recipes!
Karen
Really loved these shells!
On my first try, I did experience a bit of crumbliness. My husband suggested to put in a beaten egg white to help hold it together.
My next attempt with the egg white was terrific!
I will be using these shells very often!!
Thanks for posting it!
Katrin
That's a good tip about the egg white, thank you. I think temperature is key in this recipe - the mozzarella is softer and will combine better with the coconut flour if it's room temperature. That, and really pressing the tacos down well
Jacoba
Do the shells taste like coconut because so far everything I mademade with coconut flour has a really strong coconut taste and seeing as Iโm not the biggest fan of coconut I would like to know before I make them.
JJ
Katrin
Hi, I don't think the taste is coconutty - I think it's quite neutral, especially if you added additional spices, and I have had a couple of people in the comments say the same - you can take a look below. However, there are some people who just HATE the taste of coconut and if you are one of them, then this recipe might not be for you. Don't want you to be disappointed! You could always try making taco shells with the dough for my tortilla chips