Easy Keto Recipe
Keto Taco Shells – 4 oz Fresh Spinach Leaves – 4 cups Boiling Water – 2 Eggs – 4 tablespoons Almond Flour – ½ cup Grated Cheese – ¼ teaspoon Garlic Powder – ¼ teaspoon Salt
Place the fresh spinach leaves in a large mixing bowl and cover them with 4 cups of boiling water before covering them with a large plate to let the spinach wilt.
After a few minutes of wilting, take the spinach out of the hot water and transfer it immediately into a bath of water and ice cubes.
Remove the spinach from the cold water and transfer it to a sheet of absorbent paper to dry it out before chopping it with a kitchen knife.
In a large pan, combine all the Keto Taco Shell ingredients: chopped cooked spinach, beaten eggs, grated cheese, almond meal, garlic powder, and salt.
Stir the Keto Spinach Taco Shell batter with a silicone spatula until a thick and sticky batter forms into a compact but not uniform ball.
Scoop out the Keto Taco Shell batter with an ice cream scoop and flatten it into a thin disc on a baking sheet lined with lightly oiled parchment paper.
Bake the Keto Taco Shells for 15 minutes in an oven preheated to 390°F (200°C). Take them out of the oven when the edges are light brown.
Fill your Keto Spinach Taco Shells with your favorite low-carb fillings like homemade guacamole, slices of avocado, small tomatoes, shredded lettuce, and cheese.
NET CARBS FAT PROTEIN
Serving: 1 Taco Shell Makes: 4 Taco Shells
Prep: 10 Minutes Cook: 15 Minutes