CRISPY LOW CARB KETO TACO SHELLS #HEALTHYFOOD #EASYRECIPES
Fresh crunch alert! Attempt these simple Keto taco shells on your next taco night. We thought they tasted simply like genuine corn tacos. Just 3 fixings, gluten free and low carb!
Companions, I am so eager to share this formula for extra crunchy, too flavorful low carb taco shells. They are SO MUCH CRISPIER than the 100 % cheddar tacos that are making the rounds in Ketogenic circles! Also, they hold together WAY better.
First of all. Would you be able to EAT CORN TACO SHELLS ON KETO?
Tortillas produced using either wheat or corn contain around 45 grams of carbs per 100 grams. One little 6 inch corn tortilla comes in at 12-15 net carbs. When you're low carb or Keto, you would not have any desire to eat mutiple. Also, thinking about the dicey notoriety of corn (it spikes glucose levels and is regularly hereditarily changed), you would be wise to remain away out and out.
The thing is, EVERYBODY cherishes tacos. That is the reason the low carb network thought of the virtuoso plan to make tacos from cheddar. You should simply liquefy taco-sized circles of ground cheddar – cheddar is a top pick – in the stove. When they have sautéed and after that cooled enough, you drape them over the edge of a bowl or dish. Along these lines, the cheddar cool sand solidifies into a taco shape.
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.
For more detail : http://bit.ly/33rT1Wm
