Keto taco shells


 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
Uncertain about the amount required?
Click on the underlined fixing to uncover the amount. Don't bother flipping this way and that!
All right, GOT IT
 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).