These Simple Keto Soft Taco shells are one of the easiest recipes.
After playing with so many egg and cream cheese combinations creating the egg fast recipes this was an easy stretch of my imagination.
They are really soft and malleable. They aren’t laded with psyllium for those of you who are sensitive, and these are really low carb. What also is just fabulous is that they allow all the flavours of your tacos shine through as the flavour is very neutral.
I have used these shells for basic chicken salad wraps, my awesome Fish Tacos, and even with butter and Vegemite as a pinwheel (soooo good)
Tracey Cupid one if the testers also tested them this week with the Aldi Roti Maker having success cooking them on a medium to low heat. At high they exploded outward.
These taco shells are part of our Week 1 Keto Meal Plan, these recipes have been designed to be time savers and with the option of mostly being able to me made ahead so that you can have an easy kitchen week.
Each week I will work to get the recipes out to you early and include several new recipes in each plan. I will include many of our web recipes as well, as there is so many absolute classics that should be enjoyed on a regular basis.
If you have any suggestions for meals you would like to be included in the weekly plans, just comment below and I will see what I can do. If you want a taste of the 365, meal plans then start with our new Weekly Payment Plan with the 1st week FREE complete with over 250 recipes and meal plans each week, PLUS you get loads of additional content and information to help you learn more about the ketogenic lifestyle. Click the image below for more info.
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These taco shells are great. Soft, maleable, stupidly simple, and pretty tasty.
Preheat oven to 200℃. Prepare 4 trays with baking paper
Mix all ingredients 15 seconds/speed 9.
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 2 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