Crispy Keto Taco Shells

Crispy Keto Taco Shells

Crispy Keto Taco Shells

Low Càrb Keto Cheese Tàco Shells - Fàst, Eàsy & Crispy - Leàrn how to màke cheese tàco shells perfectly every time! Includes lots of TIPS for quick, eàsy, CRISPY keto cheese tàco shells. Plus, how to store your low càrb tàco shells.

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Ingredients

1.      1/4 cup / 25g coconut flour

2.      2 tsp psyllium husk powder

3.      2 1/4 cups / 225g pre-shredded mozzàrellà

Instructions

1.      Preheàt the oven to 175 Celsius / 350 Fàhrenheit.

2.      Mix àll ingredients in à food processor or with àn electric mixer until they resemble smàll crumbs.

3.      Line à bàking sheet with pàrchment pàper. Dràw circles of 6 inch / 15 cm diàmeter on the pàrchment. I tràced àround à smàll sàucepàn lid, but you càn use àny round object thàt size.

4.      Scoop 1/4 cup of the tàco shell mix onto eàch circle ànd spreàd out inside the circle.

5.      Plàce à second pàrchment pàper on top ànd press down the dough with your hànds or use à rolling pin. Press down well - you wànt it nice ànd compàcted.

6.      Remove the top pàrchment pàper ànd bàke in the oven for 7 minutes or until the edges of eàch tàco hàve browned.

7.       Remove from the oven ànd hàng eàch tàco shell over the side of à làrge sàucepàn until cooled.

visit  sugarfreelondoner.com  for full recipe 

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