3 Ingredient Crispy Keto Taco Shells

3 Ingredient Crispy Keto Taco Shells

3 Ingredient Keto Crispy Taco Shells

This recipe is designed to teach everyoe how to
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Course: Main Course
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4 shells
Calories: 16kcal


  • 60 grams coconut flour
  • 8 grams xanthan gum
  • dry seasonings of choice, optional
  • 118 ml warm water


  • Sift the dry ingrdients into a large mixing bowl until there are no lumps. Stir in the water until all the dry ingredients are moist Use fingers and massage the water into the dry ingredients until a smooth dough has formed
  • Roll dough into a ball. Massage the ball for 1 minute to absorb the moisture and activate the xanthan gum. Roll dough back into a smooth ball and allow to sit at room temperatire for 10 minutes to absorb any excess moisture and secure the ingredients together
  • While th dough is sitting preheat an air fryer to 400 degrees. Once the dough has set for 10 minutes divide the dough into 4 equal portions
  • Line a clean worksurface or tortilla press with parchment paper. Press or roll dough portions out to circles that are about 7-8 inches in diameter
  • Keep rolled dough attatched to parchment paper. Top with another piece of parchment paper. Form tortilla around a taco shell mold (see video)
  • Place formed shells into preheated air fryer. Air fry at 400 degrees for 4 to 6 minutes or until golden and crisp
  • Leave shells in fryer drawer. Slightly crack open the drawer and allow the shells to sit in the drawer another 10 minutes to firm up
  • Remove from the drawer. Allow to cool in the mold another 5 minutes or until cool. Carefully remove the shell from the mold and sit on a wire rack to cool completely. Use immediately or for the maximum crispy texture allow shells to sit on the rack overnight. Store leftovers uncovered at room temperature up to 3 days


Serving: 1shell | Calories: 16kcal | Carbohydrates: 0.5g | Protein: 2g | Fat: 2g

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