INGREDIENTS FOR COCONUT FLOUR VERSION

Coconut flour = 60 g / 1/2 cup

Whole Psyllium Husks = 9 g / 1 tbsp (ground until half its original volume then weigh it. If using pre ground psyllium powder, you can try with 1 tsp first. If the dough is too soft and wet, then gradually add a little bit more)

Salt = 1/2 to 1 tsp

Coconut or olive oil = 15 ml / 1 tbsp

Hot or boiling water = 240 ml / 1 cup

INGREDIENTS FOR ALMOND FLOUR VERSION

Almond flour = 120 g / 1 cup

Whole Psyllium Husks = 18 g / 2 tbsp (ground until half its original volume then weigh it. If using pre ground psyllium powder, you can try with 1 tsp first. If the dough is too soft and wet, then gradually add a little bit more)

Salt = 1/2 to 1 tsp

Coconut or olive oil = 15 ml / 1 tbsp

Hot or boiling water = 120 ml / 1/2 cup

INGREDIENTS FOR BEEF FILLINGS

Ground beef = 300 g

Yellow Onion = 1 small

Coconut or olive oil = 6 tbsp

Bell peppers (cubed) = 140 g

Tomato sauce (unsweetened) = 4 tbsp

Taco seasoning = 3 tsp

Salt = 1 to 2 tsp

Monk fruit = 2 tbsp (optional) (OR any keto friendly sweetener)

Topping = Some grated cheese (in the video I used a mix of strong cheddar cheese and mozzarella cheese

Garnishing = Chopped parsley or spring onions

Note

This recipe is sufficient for both versions of taco shells. If you are making one version or batch, you can reduce the recipe by half.

INGREDIENTS FOR TACO SEASONING

Chili powder = 1 tbsp

Garlic powder = 1/2 tsp

Onion powder = 1/2 tsp

Red pepper flakes = 1/2 tsp

Dried oregano = 1/2 tsp

Paprika powder = 1/2 tsp

Ground cumin = 1 1/2 tsp

Salt = 1 tsp

Black pepper = 1 tsp

Note:

1.  Mix all ingredients together and store in an airtight container.

2.  This recipe yields 4 tbsp of taco seasoning.

DIRECTIONS FOR BEEF FILLINGS

1.  Stir fry the onions with the coconut or olive oil for a while.

2.  Add the ground beef and cook for a while.

3.  Add the tomato sauce, seasonings and cook until well combined.

4.  Lastly, add the bell peppers.

5.  Taste and adjust seasonings accordingly.

6.  As an option, coconut flour can be added to thicken the sauce.7

.  Set aside the fillings while you make the shells.

DIRECTIONS FOR TACO SHELLS

1.  In a bowl, mix together the flour, psyllium husk and salt until well combined

2.  Add the oil and hot water and mix until a dough is formed.

3.  Knead the dough for a while. If the dough is too hot, wear a glove or let it cool for a while.

4.  Shape into a ball.

5.  Divide the dough into 45 to 50 g balls

6.  Roll each dough between 2 parchment papers. Roll into a round shape to fit the size of your cutter.

7.  Cut the dough and transfer onto a small parchment paper and set aside. The cutter I used in the video is 5 3/4 inch in diameter and yields 7 pieces for coconut version and 6 pieces for the almond version. But you can actually use any cutter between 4 1/2 to 6 inch in diameter. I tried 4 1/2 inch and it was quite a good small sized shell.

8.  Grease a non-stick pan and cook the shells over medium low heat until browned.

9.  Transfer to a plate. You use taco holders which are more convenient.

10. Fill the shells with beef filling then top with any grated cheese and garnish with chopped parsley.

11. The cooked shells can be refrigerated up to a few days and frozen for months. Just reheat on a pan over the stove.

[Total Servings = 7]

NUTRITION INFO PER SERVING (COCONUT)

Total Carb = 1.9 g

Dietary Fiber = 1.4 g

Net Carb = 0.5 g

Calories = 25

Total Fat = 2.1 g

Protein = 0.2 g

[Total Servings = 6]

NUTRITION INFO PER SERVING (ALMOND)

Total Carb = 5.7 g

Dietary Fiber = 3.8 g

Net Carb = 1.9 g

Calories = 107

Total Fat = 8.6 g

Protein = 2.9 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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