April 20th, 2018
Simple Keto Soft Taco
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
These Simple Keto Soft Taco shells are one of the easiest recipes.
After playing with so many egg and cream cheese combinations creating the egg fast recipes this was an easy stretch of my imagination.
They keto soft taco breads are really soft and malleable. They aren’t laded with psyllium for those of you who are sensitive, and these are really low carb. What also is just fabulous is that they allow all the flavours of your tacos shine through as the flavour is very neutral.
I have used these keto soft taco breads for basic chicken salad wraps, my awesome Fish Tacos, and even with butter and Vegemite as a pinwheel (soooo good)
These keto soft tacos have also been tested with an Aldi Roti maker. It is best to set the temp about half way and cook for just a couple of minutes until just starting to go golden.
How to Make the Keto Soft Taco
- Mix your batter until it is very smooth
- Preheat your oven to 200℃ fan-forced.
- Line 2- 3 baking trays with non stick baking paper
- Spread 3/4 of a dessert spoon of mixture almost paper thin on baking paper. (see images)
- Do this with all the mixture.
- Bake in oven 5-7 minutes. Do not over cook.
- Cool on trays. Tacos will be super soft and malleable.
- Soft keto taco shells can be frozen and stored in an airtight ziplock bag for your convenience.
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- Make sure mix is smooth
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- 3/4 dessert spoon of batter
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- spread thinly on baking paper
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- bake and cool on trays
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- Delicious keto soft tacos
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Simple Soft Keto taco
These taco shells are great. Soft, maleable, stupidly simple, and pretty tasty.
Calories: 71kcal
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Servings: 5 serves
Tap or hover over number to scale ingredientsInstructions
- Preheat oven to 200℃. Prepare 2 trays with baking paper
THERMOMIX®
- Mix all ingredients 15 seconds/speed 9. Scrape and repeat
- Scrape into bowl with spatula and mix to a smooth paste
- Follow instructions from step 3 below
Conventional
- Mix all ingredients in a blender, food processor or hand mixer until well blended
- Leave mix 5 minutes and it will thicken to a paste.
- Spoon 3/4 dessert spoons of mixture onto paper and spread out into a very thin round of paste. Do this with all the mixture and then cook for 5-6 minutes in the oven. Remove and cool.
- These refrigerate and freeze well.
Notes
- This recipe is suitable to make ahead and store taco shells up to 5 days in the fridge
- Tortillas can be stored in freezer.
- For additional flavours you can add your own herbs and spices
- The mixture is spread on really thin. Use a good baking paper for easy peel off.
Your Own Notes
Nutrition
Serving: 1serve | Calories: 71kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 90mg | Potassium: 38mg | Fiber: 1g | Sugar: 0g | Vitamin A: 230IU | Calcium: 20mg | Iron: 0.4mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!
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18 Comments
This is delicious! I will prepare this evening for my partner. Thank you very much
This recipe is amazing! I made a double batch straight up and they worked perfectly 🙂
These really impressed me, I will admit I had my doubts, I should know better though. We have them with pulled pork and salad, they’re not very big, but perfect size to hold in your hand and eat.
I love their simplicity
Can you taste the coconut in these?
Not at all.
Can I dry fry them???
Megan
I think you need a new opening picture. People expect them to be like that picture , not the yellow ones you show later and that are the actual recipe.
I agree Reb. I am trying to back track and update all the recipes posts and images.
I can’t have dairy, can I substitute the cream cheese for coconut milk or cream. Would that work.
Hi Joyce, sorry I have not tried that so cannot give you a reliable answer.
Just made these for the interim while I wait for the wrap mix to arrive. Very quick to put together. I haven’t the patience to make round ones, so used a slice tray & spread the mix thinly all over & baked. Then I cut them in half. Was impressed at how flexible they are.
Hardest part is spreading the mix. I used a spatula & held the edge of the baking paper. Will fill with salad & cheese for lunch tomorrow.
Hi, How many taco’s in a serving? For example, for 6 servings, do you make 6 tacos, or maybe 12 smaller ones? Trying to figure this out before trying so that I make the right amount. Could not find this info on the recipe–just to use 3/4 tsp per taco (but not how many that makes in total/serving). Thanks!
Could you use psyllium husk instead of the gum?