Low Carb Taco Cups Recipes

LOW CARB TACO CUPS {KETO FRIENDLY}

Steps:

• Preheat oven to 400 degrees and grease a muffin pan.
• Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and cream cheese then whisk together.
• Add coconut flour, baking powder, and spices to the mixture and stir until combined.
• Stir in cheeses.
• Spoon into muffin tins.
• Then, spray fingers with cooking spray. Pat the batter around the sides of muffin tins to form a cup.
• Bake for 8 minutes then remove from oven. If the dough rises, simply push it back down with the back of a spoon.
• Spoon taco meat into taco cups.
• Sprinkle about a tablespoon of cheese on top of taco meat.
• Put back in the oven and continue baking for 5 minutes or until cheese is melted, and taco cups are baked all the way through.

LOW-CARB KETO CHEESE TACO SHELLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
• Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
• Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.

LOW-CARB "TACOS"

Steps:

• Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes.
• Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.