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Low Carb Keto Taco Shells

Crispy, low-carb taco shells made with mozzarella, coconut flour, and psyllium for sturdy, keto-friendly tacos.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Servings: 7 servings

Ingredients

  • 225 g mozzarella, pre-shredded, room temperature
  • 2 1/4 cups mozzarella, pre-shredded, room temperature
  • 25 g coconut flour
  • 1/4 cup coconut flour
  • 2 teaspoons psyllium husk powder

Instructions

  • Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
  • Combine the mozzarella, coconut flour, and psyllium husk powder in a food processor or a bowl and mix with an electric mixer until the mixture resembles small crumbs.
  • On the prepared parchment, draw seven 6-inch (15 cm) circles as guides using a round object.
  • Scoop about 1/4 cup of the mixture onto each circle and spread it evenly inside the drawn circle.
  • Place a second sheet of parchment over the shells and press down firmly with your hands or a rolling pin to compact and flatten the mixture.
  • Remove the top parchment and bake for 7 minutes, or until the edges are browned and the shells look set.
  • Remove from the oven and drape each warm shell over the side of a large saucepan (or an oven rack) until cooled and crisp to form the taco shape.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • food processor or electric mixer
  • measuring cup (1/4 cup)
  • rolling pin or hands
  • large saucepan or oven rack for shaping
  • Spatula

Notes

  • Nutrition: about 1.1 g net carbs per taco shell; makes 7 shells.
  • Add cumin or chili powder to the mix for extra spice.
  • If you lack a large pot, use an oven rack over the sink to shape shells.
  • Psyllium and coconut flour make the shells crisper and sturdier.
  • Let shells cool completely before filling to retain shape.