Ingredients:
– 1 cup shredded mozzarella cheese
– 1/2 cup almond flour
– 1/2 teaspoon chili powder (optional)
– Pinch of salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a microwave-safe bowl, combine the shredded mozzarella cheese and almond flour. Add the chili powder and salt, if desired. Mix well.
3. Microwave the cheese and almond flour mixture on high for about 1 minute until the cheese is melted.
4. Carefully remove the bowl from the microwave (it will be hot) and stir the mixture until the cheese and almond flour are well combined.
5. Place the mixture back in the microwave for another 30 seconds if needed to make it easier to work with.
6. Divide the dough into 4 equal portions and roll each portion into a ball.
7. Place a ball of dough between two sheets of parchment paper and use a rolling pin to flatten it into a thin circle, about 1/8 inch thick. Remove the top sheet of parchment paper.
8. Transfer the flattened dough, still on the parchment paper, to the lined baking sheet. Repeat this process with the remaining dough portions.
9. Bake the taco shells in the preheated oven for 6 to 8 minutes until they turn golden brown and crispy.
10. Remove the taco shells from the oven and let them cool for a few minutes until they become firm.
11. Carefully remove the taco shells from the parchment paper and shape them into taco shells while they are still warm. You can fold them over a wooden spoon handle or use a taco shell mold if you have one.
12. Once the taco shells have cooled and hardened completely, they are ready to be filled with your favorite keto-friendly taco ingredients.
Enjoy your delicious keto taco shells!
