How To Make A Keto Taco Salad Bowl Recipes
KETO TACO SALAD BOWLS WITH CHEESE TACO SHELLS
These keto taco salad bowls use delicious cheese taco shells to hold the salad ingredients. This is a fantastic vegetarian keto or low carb dinner idea!
Provided by Lindsay Cotter
Categories salad
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Line a baking sheet with parchment paper. Grease 3 small prep bowls or the back of a large muffin pan. Set aside.
- Place 3 cheese wrap slices on the baking sheet. Bake for 7 minutes. Edges will start to brown and middle will bubble.
- Remove from oven and cut the parchment paper into three, dividing the cheese into separate pieces. Gently flip the cheese (with parchment paper) over into the bowl, letting the cheese mold into the middle of the bowl. Press cheese into the bottom and around the bowl. Repeat for other 2 cheese slices.
- Bake second batch of 3 cheese slices and repeat instructions. I recommend baking in two batches so you have enough time to mold the cheese cups before the cheese cools in the second batch. You are more than welcome to bake both baking sheets at once but the texture/cooling might vary with the second pan.
- When the keto cheese taco shells are cool, fill the cups with ingredients of your choice and enjoy!
Nutrition Facts : Calories 155 calories, Sugar 1.2 g, Sodium 194.7 mg, Fat 12.3 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 3.6 g, Fiber 1.5 g, Protein 8.2 g, Cholesterol 28.6 mg
EASY KETO TACO SALAD BOWL FOR 2
Try this quick and easy keto taco salad bowl with ground beef, avocado, lettuce, and salsa. It takes less than 30 minutes to make this low-carb dinner for 2.
Provided by Fioa
Categories Salad Taco Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes.
- Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 15.5 g, Cholesterol 82.1 mg, Fat 45.4 g, Fiber 8.5 g, Protein 22.8 g, SaturatedFat 13.8 g, Sodium 302.8 mg, Sugar 2.1 g
HOW TO MAKE A KETO TACO SALAD BOWL
Delicious and edible taco salad bowl that's keto!!
Provided by Jennifer
Number Of Ingredients 5
Steps:
- Preheat the waffle bowl maker. There is no need to spray it with non stick cooking spray as long as the bowl isn't scratched.
- In a small bowl, combine the shredded cheese, egg, seasonings and almond flour, if using. Mix well until fully combined.
- Note: The almond flour adds more structure to the taco salad shell. If you want a lighter and crispier shell, don't use the almond flour. I personally like them both ways!
- Place all of the batter into the waffle maker and press the lid closed. DO NOT open the lid for 4 minutes. If you open the lid before the time is up, you will have a gooey mess because the cheese needs time to firm up and create a nice crust.
- Using a tongs or fork, remove the taco shell from the waffle bowl maker.
- Unplug the waffle bowl maker when you are done using it.
- Set the bowl aside to cool and assembly the ingredients you need to fill your taco salad bowl.
Nutrition Facts : ServingSize 1 bowl, Calories 136 kcal, Carbohydrate 2 g, Protein 10 g, Fat 10 g, Fiber 1 g, Sugar 1 g
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