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Simple Soft Keto taco
These taco shells are great. Soft, maleable, stupidly simple, and pretty tasty.
Servings: 5 serves
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
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.
- 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.
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