How To Make Low Carb Gluten Free Crispy Taco Shells (Nut Free)

How To Make Low Carb Gluten Free Crispy Taco Shells (Nut Free)

Low Carb Gluten Free Crispy Taco Shells (Nut Free)

This recipe is designed to teach everyone how to make quick and easy low carb gluten free and nut free crispy taco shells
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Prep Time: 5 minutes
Cook Time: 7 minutes
Servings: 6 taco shells


  • 2 1/4 cup shredded low fat cheese I used mozzarella
  • 1/4 cup garbanzo flour
  • 2 tsp psyllium husk powder

Taco Filling

  • 1/2 lb cooked ground meat
  • 15 oz can pinto beans, drained and rinsed
  • 15 oz can corn, drained
  • 15 oz can diced tomatoes with juices


  • Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper
  • Use a lid or medium bowl and trace 2 6-8 inch circles on the parchment paper
  • In a food processor combine cheese, garbanzo flour, and psyllium husk powder. Pulse on low 20-30 seconds or until mixture turns into crumbs
  • Place 1/3c-1/2 c of cheese mixture onto the center of each circle and press dough tightly together and out until the dough covers the entire circle. Add more cheese mixture as needed
  • Use the back of a measuring spoon and press down on the dough to make sure it is tightly packed
  • Bake 7-10 minutes or until the edges are brown. Watch carefully.
  • Let stand on baking sheets for a few seconds to let the cheese set then immediately drape each tortilla over a mounted wire rack or over the sides of a tall pan. (I used a tall stockpot )

Taco Filling

  • In a large skillet combine all the sauce ingredients. Stir to fully combine
  • Sprinkle mixture with desired seasonings. I used a combination of seasoned salt, seasoned pepper, onion powder, garlic powder, cumin, and chili powder
  • Bring to low boil over medium heat. Reduce heat and simmer 5 minutes or until fully heated

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