Almond Flour Keto Taco Shells

Why You’ll Love This Recipe

These keto taco shells are not only incredibly tasty, but they’re also easy to make and customizable to suit your personal tastes. The blend of mozzarella and cheddar cheese gives the shells a deliciously cheesy flavor and a perfect crispy texture, while the almond flour provides a low-carb base that’s gluten-free and keto-friendly. With the addition of keto taco seasoning, each bite is bursting with flavor. These shells are perfect for taco night or as a base for other Mexican-inspired dishes!

Ingredients

• 1 cup mozzarella cheese
• 1 cup cheddar cheese
• 1/2 cup almond flour
• 1 teaspoon psyllium husk
• 1 teaspoon keto taco seasoning

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C).
2. In a microwave-safe bowl, combine the mozzarella cheese and cheddar cheese. Microwave for 30 seconds at a time, stirring in between, until the cheeses are completely melted and combined.
3. Add the almond flour, psyllium husk, and keto taco seasoning to the melted cheese. Stir until a dough forms. It will be thick and sticky.
4. Roll the dough into small balls (about 2 tablespoons of dough per ball) and place them on a parchment-lined baking sheet.
5. Flatten each ball of dough into a thin round disc using your fingers or a rolling pin.
6. Bake in the preheated oven for 5-7 minutes, or until the edges of the taco shells are golden brown.
7. Remove the shells from the oven and let them cool for a few minutes. While they’re cooling, carefully fold each shell into a taco shape and allow them to harden.
8. Fill the taco shells with your favorite fillings and enjoy!

Servings and Timing

This recipe yields about 6-8 taco shells.

• Prep time: 10 minutes
• Cook time: 5-7 minutes
• Total time: 15 minutes

Variations

• Spicy taco shells: Add a pinch of chili powder or cayenne pepper to the dough for a spicy kick.
• Flour-based taco shells: If you’re not following a keto diet, you can substitute the almond flour with regular flour.
• Cheese-filled shells: Add extra cheese to the inside of each shell before baking for an extra cheesy touch.
• Herb-infused shells: Add dried oregano, garlic powder, or onion powder to the dough for more flavor.

Storage/Reheating

• Storage: Store leftover taco shells in an airtight container at room temperature for up to 2-3 days.
• Reheating: Reheat the shells in the oven at 350°F (175°C) for 3-4 minutes to restore their crispiness.

FAQs

1. Can I make these taco shells ahead of time?

Yes, you can make them ahead of time and store them in an airtight container. When ready to use, reheat in the oven for a few minutes to crisp them up again.

2. Can I use different types of cheese for the taco shells?

Yes, you can experiment with different cheeses. Pepper jack, gouda, or a Mexican cheese blend would work well in this recipe.

3. Can I make these taco shells without psyllium husk?

Psyllium husk helps to give the shells a sturdy structure and improve their texture. If you don’t have psyllium husk, you can try substituting it with ground flaxseed, though the texture may vary slightly.

4. How do I keep these taco shells crispy after making them?

To keep them crispy, make sure they cool completely in their taco shape after baking. Store them in an airtight container to avoid moisture and maintain crispiness.

5. Can I freeze these taco shells?

Yes, you can freeze these taco shells before or after baking. If freezing before baking, shape and freeze them on a baking sheet, then store in a zip-top bag. Bake from frozen when ready to use.

6. Can I make these taco shells without cheese?

Cheese is essential to this recipe for both flavor and structure. Without cheese, the taco shells will not hold together properly, and the texture will be very different.

7. Can I use a different seasoning for the taco shells?

Yes, you can adjust the seasoning to your preference. Try adding chili powder, cumin, or paprika for a custom taco shell flavor.

8. How do I shape the taco shells?

Once the taco shells are baked and still warm, carefully fold them over a spoon or another similar object to form a taco shape. Let them cool in this shape to set.

9. How long do the taco shells stay crispy?

The taco shells stay crispy for a few hours. If stored properly, they can maintain their crunch for up to 2-3 days, depending on humidity.

10. Can I use these taco shells for other dishes?

These taco shells are versatile and can be used for other Mexican-inspired dishes, such as taco salads or nachos, or even as a crispy base for mini pizza.

Conclusion

Almond Flour Keto Taco Shells are the perfect addition to your taco night, offering a low-carb, gluten-free option that doesn’t sacrifice flavor or crunch. Made with simple ingredients like mozzarella, cheddar, and almond flour, these shells are easy to make and customizable to your taste. Whether you’re on a keto diet or just looking for a healthier alternative to traditional taco shells, these keto-friendly taco shells will make your meal even more delicious. Try them out and enjoy a guilt-free taco night!

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