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 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?
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 ¾ 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 ¼ cups pre-shredded mozzarella 225g
- 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.
Holly
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
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.
Jennifer Olson
Tonight was our first attempt at making these keto taco shells. The recipe was easy to follow and prepare. The final product tasted good; however our finished shells had several cracks throughout and the need up falling apart/cracking along the “fault lines”. We want to try making them again...any advice or troubleshooting is greatly appreciated.
Katrin Nürnberger
Hi Jennifer, glad you like the taco shells! It sounds like your measurements (the wet/dry ratio) were slightly off and the r. My recommendation would be to ensure all tbsp measurements are level and not heaped. And weigh the mozzarella if at all possible, it's much more exact than using cups. Basically, a little more mozzarella compared to the amount of coconut flour and psyllium should give the elasticity you need so there's no cracks.
Sydney
Just made these! Came out delicious! I did change the recipe a little though, i couldnt find psyllium powder so i just used mozzerella, coconut flour and one egg and they came out amazing! I packed the mixture together really tight with my hands like meatballs and then rolled them out and they stayed together very well.
Cheryl
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!
Vicki
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.
Carrie
Just wondering if you could freeze the tortillas after you make them?
Katrin Nürnberger
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
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
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
Mine didn’t fall
Apart!
Luci Sosnowski
I'm allergic to coconut. Will almond flour work with a little more psyllium or flax seed?
Katrin Nürnberger
Hi Luci, I would try 1/2 cup plus 2 tbsp almond flour in place of the coconut flour.
Haley
Do you mean 1/2 a cup of almond flour and 2 tbsp of psyllium husk?
Katrin Nürnberger
Hi Haley, 1/2 cup plus 2 tbsp almond flour. The 2 tbsp psyllium is extra.
Cianaodh
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
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
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
Good to know it works with an extra egg white! Thanks for sharing 🙂