Keto taco shells

Recipe by Cross GymCourse: Keto Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

541/serve

kcal

Make these super-easy spinach taco shells with just five ingredients. Mexican gets the healthy green light!

Ingredients

  • 60g (2 cups, firmly packed) baby spinach leaves

  • 2 eggs

  • 40g (1/3 cup) almond meal

  • 2 teaspoons psyllium husk

  • 1/2 teaspoon salt

Directions

  • Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
  • Place the spinach in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to blanch. Drain, squeezing out extra liquid.
  • Transfer the spinach to the bowl of a food processor. Add the eggs, almond meal, psyllium husk and salt. Process until smooth. Place one 1/4 of the mixture onto one of the prepared trays. Use a cranked spatula to spread to make a 15cm circle.
  • Repeat with the remaining mixture to make 4 circles. Bake for 10 minutes or until set. Use a spatula to transfer the circles between the gaps of an upturned non-stick muffin pan to create a taco shape. Set aside to cool slightly. Bake for a further 10 minutes to dry out.
  • Fill with your favourite taco ingredients (see notes).

Notes

  • Fill taco shells with smoked chicken, avocado, onion, sour cream, tomato, coriander and chipotle in adobo sauce. 

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