What about some truly simple cheddar taco shells for your end of the week ? Those low carb taco shells are made with just 5 fixings, 100% gluten free, keto affirmed and delectable ! So look down, I will disclose to you more.

Here I am presenting another form of the keto taco shells you are utilized to eat: a spinach cheddar taco shells formula. You most likely marvel why adding spinach to cheddar taco shells right? To begin with, taste. I genuinely love cheddar taco shells however I discovered them flat. Clearly a taco shell made distinctly with cheddar can't have a lot of flavor and that is the reason spinach taco shells are more delectable. Also, nutrients. On a keto diet you need your nutrients C and keeping in mind that orange is an incredible wellspring of nutrient C its stacked with sugar.

So we call spinach to the salvage! Without a doubt, 100 grams of spinach brings you 46% of nutrient C meaning it is the top sans sugar breakfast nourishment to begins the day with vitality. At long last, spinach is one of the most minimal carb vegetable with just 3 grams net carb per 100 g cooked spinach. So it is the most ideal approach to include greens to your plate a low carb keto diet.


SPINACH CHEESE TACO SHELLS KETO + LOW CARB #healhty #diet #ketogenic #lowcarb #aip


  • 4 oz fresh spinach leaves (100 g)
  • 4 cups boiling water
  • 2 eggs
  • 4 tablespoon almond meal or oat flour
  • 1/2 cup grated cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt


  1. Preheat oven to 390 F (200 C).
  2. Place the fresh spinach leaves into a  large mixing bowl.
  3. Cover the spinach leaves with 4 cups of boiling water. Cover. Set aside 2 minutes.
  4. In another bowl add ice cubes, about 1 cup.
  5. 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.
  6. Squeeze the spinach leaves with your hands to remove all the water. It will form a compact spinach 'ball.'
  7. Pat dry the spinach between layers of absorbent paper to ensure that the cooked spinach are fully dry.
  8. Finely chopped the cooked spinach on a chopping board.
  9. 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.
  10. 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. 
  11. Use your fingers to flatten each scoop of taco batter into a evenly flat thin circle that looks like a taco. 
  12. 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.
  13. Cool down on a plate few minutes before eating.
  14. Can be eaten lukewarm or cold with toppings of your choice.
  15. 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 colby
  16. Freezing: 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).

For more detail : bit.ly/2MLjabh


Post a Comment