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Crispy low carb keto taco shells served with toppings

Crispy Low Carb Keto Taco Shells

These Crispy Low Carb Keto Taco Shells are a guilt-free delight, perfect for taco night without the extra carbs. Enjoy a satisfying crunch with your favorite fillings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 shells
Course: Dinner, Main Course, Snack
Cuisine: Keto, Low Carb, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Taco Shells
  • 2 cups shredded cheddar cheese This creamy, melty goodness serves as the base of our taco shells.
  • 1 cup almond flour A low-carb alternative to traditional flour.
  • 1 large egg Acts as a binder for the dough.
  • 1/2 teaspoon garlic powder Infuses the shells with a hint of flavor.
  • 1/2 teaspoon onion powder Adds warmth and depth to the shells.
  • to taste salt Enhances the natural flavors.
  • to taste pepper Adds spice to the shells.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, combine shredded cheddar cheese, almond flour, egg, garlic powder, onion powder, salt, and pepper.
  3. Mix until the ingredients form a soft, pliable dough.
  4. Shape the mixture into small rounds on a parchment-lined baking sheet.
Baking
  1. Bake for 7-10 minutes or until golden and crispy.
  2. Let cool slightly, then carefully shape into taco shells.
Serving
  1. Fill with your favorite taco fillings and enjoy!

Notes

Store any unused taco shells in an airtight container at room temperature for a couple of days. To re-crisp, bake in the oven for a few minutes.