Make these super-simple spinach taco shells with only five fixings. Mexican receives solid approval!
Keto taco shells
5 Ingredients:
- 60g (2 cups, immovably pressed) child spinach leaves
- 2 eggs
- 40g (1/3 cup) almond supper
- 2 tsp psyllium husk
- 1/2 tsp salt
5 Method Steps:
Stage 1
Preheat stove to 180C/160C fan constrained. Line 2 baking plate with baking paper.
Stage 2
Place the spinach
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in a heatproof bowl. Pour over bubbling water to cover. Put away for 5 minutes to whiten. Channel, pressing out the additional fluid.
Stage 3
Move the spinach to the bowl of a food processor. Add the eggs, almond supper, psyllium husk, and salt. Process until smooth. Place one 1/4 of the combination onto one of the pre-arranged plates. Utilize a turned spatula to spread to make a 15cm circle.
Stage 4
Rehash with the excess blend to make 4 circles. Prepare for 10 minutes or until set. Utilize a spatula to move the circles between the holes of an improved non-stick biscuit container to make a taco shape. Put away to somewhat cool. Prepare for a further 10 minutes to dry out.
Stage 5
Load up with your number one taco fixings (see notes).