Easy Keto Taco Cups

I have a simple gooey formula for you today. These Keto Taco Cups are ideal for a brisk supper or hors d'oeuvres for a gathering! You can make them in standard biscuit tins as I did or make little scaled down starters by utilizing smaller than usual biscuit tins! In any case, you will cherish this basic formula. 

At the point when I was a child my mother would make plans where you drove roll or pizza mixture into the base of biscuit tins and afterward fill them with a wide range of good stuff. This is a low carb, gluten free turn on a similar thought.

Easy Keto Taco Cups
These easy Keto Taco Cups are made with low carb fat head dough, seasoned taco meat and cheddar cheese! Each cup is less than 2 net carbs and loaded with taco flavor!

    For the crust:
  •     2 cups shredded mozzarealla cheese
  •     2 ounces cream cheese
  •     3/4 cup almond flour
  •     2 tablespoons ground flax meal
  •     For the filling and topping:
  •     1 pound cooked seasoned taco meat
  •     1/2 cup shredded cheddar cheese
  1. Preheat oven to 400
  2. For the Rolls:
  3. 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.
  4. Mix the dough well until you have a soft ball
  5. Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 12x9.
  6. 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.
  7. Spoon the cooked taco meat into each cup and top with shredded cheddar cheese.
  8. *Bake 15-18 minutes (see note below)
This article and recipe adapted from site.

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