Crispy Low Carb Keto Taco Shells


  • 2 cups / 200g pre-shredded mozzarella
  • 1/4 cup / 30g coconut flour
  • 2 tsp psyllium husk powder
    Crispy Low Carb Keto Taco Shells


  1. Preheat the oven to 175 Celsius / 350 Fahrenheit.
  2. Mix all ingredients in a food processor or with an electric mixer until they resemble small crumbs. 
  3. Line a baking sheet with parchment paper. Draw circles of 6 inch / 15 cm diameter on the parchment. I traced around a small saucepan lid, but you can use any round object that size. 
  4. Scoop 1/4 cup of the taco shell mix onto each circle and spread out inside the circle.
  5. Place a second parchment paper on top and press down the dough with your hands or use a rolling pin. 
  6. ......
  7. ......
  8. Get full recipe >> CLICK HERE