Keto Tacos
Crispy taqueria low carb tacos shells
Keto Tacos are deliciously crispy and crunchy, similar to what you would find at your favorite taco truck or shop. These homemade taco shells taste like a corn, hard shell taco. With only two grams of net carbs per taco shell, these low carb tacos will become your new favorite Mexican food.
1 taco shell
8
Servings
120
Calories
9.3g
Fat
5.6g
Protein
2g
Net Carb
5.5g
Total Carbs
Taco Tuesday is back! And without much effort, time or carbs for that matter. With just a few ingredients, you can make a crispy keto taco shell to fill with your favorite meat and fixings. With this keto taco shell recipe, you no longer have to settle for taco salads or keto tortillas filled with gluten and processed ingredients.
This keto taco recipe is a great time to use this homemade taco seasoning. Add your favorite toppings and fillings like lean ground beef, shredded chicken, lettuce, tomatoes, sour cream, cheddar cheese, or salsa.
The most popular keto taco shell recipe is made out of cheese. Cheese taco shells are an easy hack for creating a crispy hard shell taco with a slice of cheese; however, you taco is overpowered with the flavor of cheese.
How to make keto tacos
These keto taco shells are very easy to make and only use four ingredients.
- In a medium bowl, whisk together dry ingredients.
- Pour in hot water and mix until combined.
- Divide the dough into 8 balls.
- Place each ball in between two circles of parchment paper and use a tortilla press or rolling pin to flatten it into a circle.
- Fry keto tortilla in avocado oil.
- Fill with your favorite taco fixings. I’m using ground beef, lettuce, tomato, cheese, red onion, and cilantro.
Key ingredients
You may be able to find these ingredients at a nearby whole food grocery store. If not, they are readily available from online retailers.
- Almond flour: Almond flour is used for the flour base. It has a neutral flavor that works perfectly here. Plus almond flour is readily available and is the most popular keto flour used.
- Protein powder: This provides the crispy, crunchy element to the low carb taco shell when it’s fried. This is a necessary ingredient and can’t be substituted. Look for low carb or zero carb protein powders.
- Xanthan gum: This is the glue that holds the tortilla together. Agar gum may also be used if you have some of that instead.
- Salt: A little salt is necessary for flavoring.
Keto Tacos Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Taco Shells Ingredients
1 1/3 cup almond flour - 2 tablespoons unflavored protein powder
- 1 tablespoon xanthan gum
- 1/2 teaspoon salt
- 6 tablespoons hot water
- tortilla press
- avocado oil, for frying
Keto Tacos Directions
-
Mix dry ingredients
In a medium bowl, whisk together almond flour, protein powder, xanthan gum and salt.
Ingredients
- Almond flour
- Protein powder (low carb)
- Xanthan gum
- Salt
-
Add water to form a dough
Pour in hot water and mix with a fork until combined.
Ingredients
- Water (hot)
-
Divide the dough
Divide the dough into 8 balls (about 2 inches in diameter).
-
Press or roll
Place each ball in between two circles of parchment paper and use a tortilla press or rolling pin to flatten into a circle about 6 inches wide. Leave each tortilla in between the parchment paper.
Quick Tip
A tortilla press is highly recommended as it makes the perfectly shaped round tortillas. -
Fry into taco shells
Pour 1/2 inch of avocado oil into a skillet and heat over medium heat. Add tortilla and submerge in the hot oil let cook for a minute then using two spatulas fold tortilla over to form a taco shape. Let fry for about a minute or until golden brown. Flip and fry the other side after a minute. Cook until golden brown. Remove and let dry on a paper towel lined tray.
Ingredients
- Avocado oil
Quick Tip
Taco shells will continue to harden as they dry. -
Fix your tacos
Fill with your favorite taco fixings. I’m using ground beef taco meat, lettuce, tomato, shredded cheese, red onion and cilantro.
Can I use corn flavoring?
Yes, you can! I added it to one batch and it was delicious.
How much corn flavoring did you add?
I added a few dropperfuls.
We loved these taco shells! Didn’t have a tortilla press, but it wasn’t hard to roll them out. Mine were about 5 inches in diameter and didn’t have the nice smooth edges, but they tasted great!
The only thing missing from Keto is CRUNCH. And, although I don’t really have cravings, I do miss Nachos. So, I made my tortillas and left them flat. While still warm I cut them into six triangles and dried/crisped them in the little convection oven. It’s Nacho time, now.
Made these last night and they were super easy. I wish I would have put some corn bread flavoring in them, as they were a little bland, but when filled wasn’t as noticable. Cant wait to make these again. We used to eat taco’s twice a week, so thankful for this recipe so we can have our taco’s again!
could it be used for pizza crust?
I haven’t tried using this for pizza crust, but I am curious. If you try it let me know how it works.
I do use for pizza crust. Just lightly fry then top and bake
This is my favorite keto recipe ever. I don’t miss tortillas at all. thank you for a brilliant recipe
Dont know what i did wrong. They got puffy…
They can puff, but the puffing should go away once you continue to cook or pull them out. It could have something to do with your heat too – maybe too hot too quickly or not hot enough. Play with your temperature.
These are absolutely delicious and exactly what I’ve been missing on the keto diet. I was wondering if I can freeze the taco shells flat before frying?
I haven’t tried to freeze these, but I have froze my tortillas which is a similar recipe, so I think these would freeze just fine before frying.
Can I use Pea protein powder instead of Whey? Has anyone tried? If so, how did they turn out?
Since you said Lupin flour has a corn flavor, could I substitute some Lupin for the almond flour in this recipe?
Yes, you could probably do that. Generally the conversion is 1/2 cup lupin flour to 1 cup of almond flour.
Thanks Annie. Can’t wait to try. Love your channel. Thank you for your love of Keto and sharing with all of us.
Wow! I made a batch today creating 4 taco shells and used the rest for tortilla chips. I love the neutral flavor but want to add corn extract next time. They are definitely delicate and I expect them to crumble like a normal taco shell when I have my tacos tonight. I learned that if your oil is too hot, they brown too much and get super puffy (but this made me wonder if I rolled them thick if they would fry up like Navajo fry bread). Once I fried the taco shells, I hung them over the tines on my oven rack to dry with a paper towel below to catch the oil drips, I think next time I might try to drape them over two tines to make them into a flat bottom taco, I might need to roll them into a 7-inch circle to make that work. Thanks for the amazing recipe, I was NOT disappointed like I am in so many keto recipes!
I have a shell mold for oven. Think I could spray them with avocado oil and cook on air fry or convection oven?
Yes, you probably could do that!
Hello, I know you mentioned that protein powder is a must, but do you think I could use collagen? I don’t have protein powder and don’t want to buy it just for 1 recipe. Thanks!
Protein powder is a must. It helps to crisp them up. I haven’t tried collagen as a replacement. If you try it, let me know how it works.
Thank you Annie, these were really tasty! I used corn extract as others did and it was good! Never would have thought that almond flour with just a few additions could fry up so well!
Can egg white protein powder be subbed for the whey based powder? This looks really good but since I already have the egg white protein powder, I really don’t want to have to buy another type just for this recipe. Thanks in advance.
Yes! A YouTube follower did try this recipe using egg white powder instead and it works perfectly!
Hello,
This Crunchy Keto Tacos recipe is good but my husband isn’t a fan of the almond flour.
I replaced 1/3 of the almond flour with Carrington Farms – Ground Lupin Bean, as you did in your keto tortilla recipe and they turned out great. The almond flour taste was reduced. I added a dropper full of corn flavoring.
The texture of the ground lupin made them more like corn tortilla shells. Crunchy and held up with the carnitas filling.
Thank you for this recipe it made great crispy taco shells and even made some tortilla chips with it going to try loaded nachos with them.
These👏are👏so👏yummy👏and👏satisfying!
I gave away my tortilla press years ago, but found using a frying pan or heavy pot to smush the dough between parchment paper works really well! Also, I added about 2 teaspoons of nutritional yeast to the recipe and it was delicious. 🤤