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Crunchy Keto Taco Cups
Keto friendly crunchy taco cups for fun tacos. Good for meat or breakfast tacos.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Keto
Cuisine:
Mexican
Servings:
10
Author:
Angela Roberts
Ingredients
10
tortilla chips
see notes
1
cup
almond flour
96 grams
3
tablespoons
coconut flour
21 grams
2
teaspoons
xanthan gum
1
teaspoon
baking powder
1
tablespoon
golden flax meal
½
teaspoon
sea salt
3
tablespoons
water
may need another teaspoon
2
teaspoons
vinegar
I use either apple cider or white balsamic
1
egg
Instructions
Put tortilla chips in plastic bag and crush (or put in food processor).
Mix together all dry ingredients in either food processor or Kitchen Aid mixer.
Put egg, vinegar and water in cup. Mix and add to dry ingredients.
Mix until a dough forms. Wrap in plastic and rest in refrigerator 30 minutes.
You can skip this part, if time is short.
Divide the dough into 10 equal parts, or about 29 grams each.
I use a kitchen scale to weigh each dough ball to keep a uniform size.
Flatten with tortilla press using parchment paper. If you don't have a press, you can roll.
Press into muffin tins.
Bake at 350 f. for 10 minutes.
You can heat these on top of stove in a frying pan a minute each side for a soft taco.
Notes
This recipe contains Amazon affiliate links.