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
Super surprised at how easy and flexible they were. Can’t wait to make again.
How do yours turn out with the little brown/toastie flecks? Mine are just neon yellow (our chicken’s eggs) but pale 😕
Mine get brown where they are thinnest on the taco
Ok I made these tonight, first issue was putting in the xanthan gum…..when measuring into the Thermomix i used a 1/4 tsp measure after putting at least 6 in there and nothing registering on the scales so I gave up….I know how strong this stuff is.
So then when it was mixed there was no resting it was already a thick paste and only managed to yeild six tablespoons of mixture.
So I did a tablespoon for each and spread out as thin as I could…a feat in itself as it follows itself on the paper lol!
I baked them for 6 minutes and they were I have to say delicious but again very small, about the size of a small saucer. Cant ever imagine getting 9 serves from it.
How much xanthan gum in tsp would 5g be?
Did I miss something out? TIA