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Gluten Free, Low Carb & Keto Taco Shells 🌮 #keto #lowcarb #dairyfree #healthyrecipes #ketodinners #tacos #mexican #glutenfree
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Gluten Free, Dairy Free & Keto Taco Shells

These gluten free and keto taco shells check all the right boxes: easy, extra crisp, and a perfect match to any and all taco fillings. 
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Course Bread
Cuisine American, Mexican
Keyword dairy free, gluten free, grain free, keto, low carb
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 8 taco shells
Calories 89kcal

Ingredients

For the tortilla dough

For cooking

  • lard coconut oil or frying oil of choice
Metric - US Cups

Instructions

For the tortilla dough

  • Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. 
  • Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
  • Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to two days in the fridge). 
  • Break the dough into eight 1” to 1 1/2” balls. Roll out between two sheets of parchment or waxed paper using a tortilla press (suggested) or with a rolling pin. The dough should be VERY thin as it'll puff up considerably when cooked. For your reference, each tortilla should weigh 26g uncooked. 

If frying (preferred!)

  • Preheat oven to 320°F/160°C.
  • Heat up a pot or frying pan over medium/high heat and add lard or frying oil of choice (a centimeter or so will do). Once hot, drop the tortillas in batches. Cook briefly until they just begin to brown, and flip them over immediately. Transfer to a paper towel lined plate. You want to keep your taco shells as white as possible, as they'll continue to brown when baked. 
  • Make the curved taco shells by placing the fried tortillas half-curled in an upside-down muffin pan. Bake for 30 to 40 minutes until golden and crisp. Be sure to check in on them every 10 minutes or so the first time around. 

If straight baking

  • Preheat oven to 320°F/160°C.
  • Make the curved taco shells by placing the raw tortillas half-curled in an upside-down muffin pan. Bake for 35 to 40 minutes until golden and crisp. Be sure to check in on them every 10 minutes or so the first time around.
  • Store in an airtight container for 3-5 days. 

Notes

Please note that we estimated nutrition facts for a 30g fried serving (i.e. one tortilla = 8 chips). Uncooked, the dough should weigh 26g. Alternatively, you can make taquitos (like I did!) and get roughly 10-11. 

Nutrition

Calories: 89kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 51mg | Potassium: 58mg | Fiber: 2g | Vitamin A: 30IU | Calcium: 50mg | Iron: 0.7mg