Taco shells constructed from cheese = the last keto hack. We’re basically speakme about frico, an Italian cooking technique wherein cheese is cooked in a pan until barely crispy however malleable. Here’s we are baking little mounds of cheddar and shaping them into hand-held cups.
These are not true or traditional tacos by means of any manner. But, if you’re a fan of Tex-Mex ground pork tacos and are looking to observe a low-carb diet, those are a fun alternative.
Easy Keto Taco Cups
2 ounces cream cheese
For the crust:
3/4 cup almond flour
2 cups shredded mozzarealla cheese
For the filling and topping:
2 tablespoons ground flax meal
1 pound cooked seasoned taco meat
1/2 cup shredded cheddar cheese
- Preheat oven to 400
For the Rolls:
In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour and ground flax meal.
Mix the dough well until you have a soft ball
Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 12×9.
Using a biscuit cutter or the top of a mason jar cup 12 circles and press them lightly into a silicone or greased muffin tin.
Spoon the cooked taco meat into each cup and top with shredded cheddar cheese.
*Bake 15-18 minutes (see note below)
- *Silicone muffin pan cooking time is 15-18 minutes
- *Metal muffin pans cook faster and the cooking time is 12-15 minutes.