3 Ingredient Keto Coconut Flour Crunchy Taco Shells (No Eggs)
This recipe is designed to teach everyone how to make quick 3 ingredient keto coconut flour crunchy taco shells
Servings 6 taco shells
Calories 14kcal
Ingredients
- 120 grams coconut flour (1 cup)
- 24 grams xanthan gum (2 TBS)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 8 0z HOT water
Instructions
- Preheat the oven to 375 degrees. Cut foil into 6 pieces about 8 x 8 inches in size. Set aside. Line 2 large baking sheets with parchment paper. Spread 2 TBS oil onto each baking sheet. Set aside.
- In a medium mixing bowl sift or whisk together all the dry ingredients until combined and no lumps
- Gradually add in the HOT water until fully combined and a smooth dough has formed
- Scrape all ingredients to the center of the bowl and press into a firm ball. Massage the dough for about 15-20 seconds or until the dough is completely smooth. Allow the dough to rest for about 5 minutes to allow all the ingredients to bind together well
- Once set cut dough into 6 portions. Place 1 dough portion onto a clean lined work surface.
- Roll or press the dough out to a thin 8-10 inch circle about 1/8 inch thick. Place onto prepared baking sheets. Repeat until all the dough is shaped
- Bake at 375 degrees for 10 minutes. Flip tortilla over, Place one foil tube in center of each tortilla. Carefully fold the tortilla over the tube. Bake another 10 minutes or until the shells start getting firm.
- Remove from the oven. They will not be fully crunchy yet but will crisp up more as they cool
- Allow to cool on the pan 10 minutes or until crunchy like a chip. After 10 minutes if the shells aren't crunchy place them back in the oven at 375 degrees for another 5 minutes and allow to cool 10 more minutes. Repeat if needed until shells are crunchy
Nutrition
Serving: 1shell | Calories: 14kcal | Carbohydrates: 1.2g | Protein: 0.5g | Fat: 0.3g