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KETO

Keto Taco Shells Recipe

Keto

 

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

 

METHOD

  • Step 1
    Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
  • Step 2
    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.
  • Step 3
    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.
  • Step 4
    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.
  • Step 5
    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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KETO

Chewy Keto Chocolate Cookies Recipe

 

 

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KETO

Simple Keto Zucchini Hash

 

This recipe makes an amazing side dish. Flavorful and high in healthy fat, it is a great complement to a meat or other high-protein main dish. If you like the flavors of zucchini and chili powder and miss the texture of mashed potatoes, try this one.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4
Yield: 4 servings

INGREDIENTS

 

 

DIRECTIONS

  • Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts.

  • Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.

     

Cook’s Note:

Himalayan pink salt also works well in this.

Nutrition Facts

200.3 calories; 7.3 g protein; 5 g carbohydrates; 106.5 mg cholesterol; 616 mg sodium.
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KETO

Keto Pepperoni Pizza with Fathead Crust

Keto Pepperoni Pizza with Fathead Crust

 

Even though this pizza is low-carb and keto-friendly, the whole family will devour it! It’s also made without cream cheese! You can switch out the toppings for whatever you prefer. Note that the yeast is added solely for bread-like flavor in this recipe and not as a raising agent, since there is no sugar present to activate the yeast. Use your favorite no-sugar-added pizza sauce or marinara sauce. I highly recommend shredding your own mozzarella as the bagged variety doesn’t melt well.

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 6
Yield: 6 slices

INGREDIENTS

 

DIRECTIONS

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Mix yeast into warm water in a small cup, stirring to dissolve. Set aside.

  • Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until completely melted. Stir in the yeast mixture and egg; stir to combine. The mixture will not incorporate well at this point.

  • Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.

  • Place dough on the prepared baking sheet and press with your fingers into a thin crust 11 to 12 inches in diameter.

  • Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over pizza. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni on top.

  • Return to the oven and bake until cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes. Cut into 6 slices.

     

Nutrition Facts

335.6 calories; 22 g protein; 8.5 g carbohydrates; 77 mg cholesterol; 638.9 mg sodium.
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