How about some seriously easy cheese taco shellsfor your weekend ? Those low carb taco shells are made with only 5 ingredients, 100% gluten free, keto approved and delicious ! So scroll down, I will tell you more.
What are cheese taco shells?
Cheese taco shells are basically taco shells made with melted grated cheese. It is a one ingredient keto recipe that is easy to make in a pan and create a crispy taco shell. While it is very easy to make a cheese taco shells, it is also bland in flavor.
Spinach taco shells, a flavorsome keto taco shells with vitamin C
Here I am introducing a new version of the keto taco shells you are used to eat: a spinach cheese taco shells recipe. You probably wonder why adding spinach to cheese taco shells right? First, taste. I seriously love cheese taco shells but I found them bland. Obviously a taco shell made only with cheese can’t have much flavor and that is why spinach taco shells are tastier. Secondly, vitamins. On a keto diet you need your vitamins C and while orange is a great source of vitamin C its loaded with sugar.
So we call spinach to the rescue! Indeed, 100 grams of spinach brings you 46% of vitamin C meaning it is the top sugar-free breakfast food to starts the day with energy. Finally, spinach is one of the lowest carb vegetable with only 3 grams net carb per 100 g cooked spinach. So it is the best way to add greens to your plate on a low carb keto diet.
Easy 5 ingredient recipe
Apart from its amazing flavor and nutrient values those spinach taco shells are pretty easy to make. Bonus, you probably have all the basic 4 ingredients needed to make them now.
Let’s look closer at the basic keto ingredients needed to make this healthy taco shell recipe.
eggs – you must use eggs in this recipe don’t try an egg substitute or it wont work
almond flour or almond meal – both works well of sunflower seed flour for a nut free keto alternative
grated cheese – feel free to use any hard grated cheese you like to vary with flavor : mozzarella, Parmesan, cheddar or smoked cheese
spinach – fresh or frozen both works as soon as you cook, drain and chop the spinach before using in the recipe
garlic salt or any other dry spices like cumin, paprika, chili or turmeric
Healthy taco shells – baked recipe
Whatever you eat keto, low carb or just want an healthy recipe for your Mexican night. Those spinach taco shells are perfect! They contains lots of omega 3, vitamins C, protein and only 1.1 gram net carbs per shells. Plus, those keto taco shells are baked meaning you don’t need to fry the cheese!
Keto taco shells filling ideas
You can use those low carb taco shells for breakfast or dinner. Those are some fillings ideas:
Place the fresh spinach leaves into a large mixing bowl.
Cover the spinach leaves with 4 cups of boiling water. Cover. Set aside 2 minutes.
In another bowl add ice cubes, about 1 cup.
Using tongs remove the cooked spinach leaves from the mixing bowl and place them into the bowl filled with ice cubes. Stir the leaves into the ice cubes for few seconds to cool down.
Squeeze the spinach leaves with your hands to remove all the water. It will form a compact spinach 'ball.'
Pat dry the spinach between layers of absorbent paper to ensure that the cooked spinach are fully dry.
Finely chopped the cooked spinach on a chopping board.
Place them into a large mixing bowl and combine with grated cheese, eggs and almond meal, garlic powder and salt until it forms a sort of batter.
Scoop out the batter onto a baking tray covered with parchment paper. I recommend to spray some olive oil on the parchment paper too to avoid the shells to stick to the paper ! I used a mechanical ice cream scoop maker to scoop out the batter into 4 equal amount of taco shell batter.
Use your fingers to flatten each scoop of taco batter into a evenly flat thin circle that looks like a taco.
Bake at 390 F (200 C) for 15 minutes or until it is golden and crispy on sides. Depending on oven and thickness of your tacos you may have to reduce to 350 F (180C). Simply watch the color and texture while baking to avoid burning. It is baked when the border are crispy and slighty golden brown.
Cool down on a plate few minutes before eating.
Can be eaten lukewarm or cold with toppings of your choice.
Toppings ideas: lettuce, scramble eggs, tomatoes, avocado and sriracha sauce for a delicious breakfast or grilled vegetables, tofu, chicken. Any of your favorite taco fillings will be delicious in those shells/ Cheese: use any hard grated cheese like mozzarella, cheddar, emmental, edam or colbyFreezing: freeze well in airtight container. Make sure the shells don't overlap or it make them difficult to defrost individually. Place a piece of parchment paper between each taco to avoid this problem. Defrost in less than 1 hour at room temperature. Rewarm in sandwich wrap or hot oven 1-2 minutes at 150 C (300f).
low carb taco shells
Amount Per Serving (1 shell)
Calories 75Calories from Fat 50
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition panel is for one taco shell using almond flour. This recipe makes 4 taco shells.