Ingredients and Weight:
- 2 cups shredded cheese (Monterey Jack or Cheddar, about 200g)
- 1/2 cup almond flour (about 60g)
- 1 large egg
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp oregano leaves
- Salt (to taste)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- In a bowl, combine all the ingredients except for the salt. Mix well.
- Form the mixture into small taco shell shapes on a baking sheet. Use your hands or a spoon to shape them.
- Sprinkle the formed shells with salt.
- Bake for 12-15 minutes or until golden brown and crispy.
- Remove from the oven and let cool.
Nutritional Information:
(Per Serving, assuming 8 total shells)
- Calories: 150 kcal
- Fat: 12g
- Carbohydrates: 5g (Net carbs: even lower)
- Protein: 8g
Dish Characteristics:
- Low-carb and Keto-friendly dish.
- Crispy and flavorful taco shells made without flour or corn.
- Great for meat and vegetable tacos, perfect for American taste buds.
User Comments:
- "These taco shells are amazing! So crispy and delicious." - John Doe, New York
- "Love the keto-friendly version, perfect for my low-carb diet." - Jane Smith, California
- "These shells are so easy to make and taste great with my favorite tacos." - Michael Johnson, Texas
Special Precautions and Tips:
- Make sure to use fresh ingredients for best results.
- Adjust the seasoning according to your preference.
- For best results, use a baking sheet with a non-stick surface to prevent the shells from sticking.
- These taco shells are best served immediately after baking for maximum crispness.
