Keto
taco shells
Make these
super-easy spinach taco shells with just five ingredients. Mexican gets the healthy green light!
5 Ingredients
- 60g (2 cups, firmly packed) baby spinach leaves
- 2 eggs
- 40g (1/3 cup) almond meal
- 2 tsp psyllium husk
- 1/2 tsp salt
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5 Method Steps
Step 1
Preheat oven to 180C/160C fan forced. Line 2
baking trays with baking paper.
Step 2
Place the spinach in
a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to
blanch. Drain, squeezing out extra liquid.
Step 3
Transfer the spinach to the bowl of a food
processor. Add the eggs, almond meal, psyllium
husk and salt.
Process until smooth. Place one 1/4 of the mixture onto one of the prepared
trays. Use a cranked spatula to spread to make a 15cm circle.
Step 4
Repeat with the remaining mixture to make 4 circles. Bake
for 10 minutes or until set. Use a spatula to transfer the circles between the
gaps of an upturned non-stick muffin pan to create a taco shape. Set aside to
cool slightly. Bake for a further 10 minutes to dry out.
Step 5
Fill with your favourite taco ingredients (see notes).
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