Keto Zucchini Taco Shells or keto zucchini tortilla shells are fantastic substitutes for classic high-carb tacos. I am sure this is a great go-to option for a healthy, delicious meal base. These keto taco shells are soft and packed with nutrients and fibers. You can fill them with your favorite low-carb tortilla fillings or eat them on their own, because, they are super delicious!
How to make Keto Zucchini Taco Shells
FULL PRINTABLE RECIPE IS BELOW
Here’s what you'll need to make these tasty and nutritious taco shells:
- Grated Zucchini: 1 cup (1 medium zucchini, it was 215 g before, and 160g when shredded and well drained)
- Shredded Mozzarella: ⅔ cup (70g) - ensure it's hard, not soft and wet.
- Large Egg: 1
- Almond Flour: ½ cup
- Psyllium Husk: 1 tablespoon
- Salt: ½ teaspoon
- Garlic Powder: ¼ teaspoon
- Ground Pepper: ¼ teaspoon
- Paprika: 1 teaspoon
You can skip some of the spices or add something else if you like it, like basil, oregano, curry powder, turmeric, chili powder or whatever you like.
Step 1: Prepare the Zucchini Start by grating your zucchini. Once grated, ensure to squeeze out all the water. Squeeze the soul out of your zucchini! 🙂 This step is crucial as it helps prevent the taco shells from becoming soggy. After draining, you should have about 1 cup of shredded zucchini.
Step 2: Mix Ingredients In a bowl, combine the drained zucchini, shredded mozzarella, egg, almond flour, psyllium husk, salt, garlic powder, ground pepper, and paprika. Mix well until all ingredients are evenly distributed.
Step 3: Form and Bake Preheat your oven to 180°C (350°F). Take the mixture and form it into four approximately equal-sized balls. Place each ball on a baking sheet lined with parchment paper and press down to form thin circles. Bake in the preheated oven for about 20 minutes, or until they are golden brown and crispy on the edges.
These low-carb taco shells with zucchini are flexible, soft, and won't break.
Flavorful and healthy low-carb taco shells
Not only are these keto zucchini taco shells delicious, but they're also packed with nutrients. They could be a clever way to introduce some veggies into your kid's diet too. If you have picky eaters, remove the skin before shredding. Kids sometimes try to avoid everything green.
Each shell has just 3g net carbs! Perfect fit for your keto or low-carb diet. Also, keto tortilla shells with zucchini are versatile, too—fill them with your favorite taco ingredients like ground beef, cheese, salsa, and avocado for a complete meal. Or you can serve them with my delicious keto chicken shawarma. Also, I like to fill them with this yummy keto beef shank stew. Just make the stew thick! 🙂
One more thing! These are keto-soft taco shells! Plus, you are preparing these keto taco shells in the oven. This gives you a lot of time to do whatever you like!
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Ines
Keto Zucchini Taco Shells
Keto Zucchini Taco Shells or keto zucchini tortilla shells are fantastic substitutes for classic high-carb tacos. I am sure this is your go-to option for a healthy, delicious meal base. These keto taco shells are soft and packed with nutrients and fibers. You can fill them with your favorite low-carb tortilla fillings or eat them on their own, because, they are super delicious!
Ingredients
- Grated Zucchini: 1 cup/160 g/ 5.64 oz shredded and drained (1 medium zucchini, it was 215 g before, and 160g after shredded and well drained)
- Shredded Mozzarella ⅔ cup/70 g/2.47 oz - ensure it's hard, not soft and wet.
- Large Egg: 1
- Almond Flour: ½ cup/50 g/1.76 oz
- Psyllium Husk: 1 tablespoon
- Salt: ½ teaspoon
- Garlic Powder: ¼ teaspoon
- Ground Pepper: ¼ teaspoon
- Paprika: 1 teaspoon
Instructions
1. Grate zucchini.
2. Squeeze out all the water. Squeeze the soul out of your zucchini! This step is crucial as it helps prevent the taco shells from becoming soggy. After draining, you should have about 1 cup of shredded zucchini.
3. Mix Ingredients In a bowl, combine the drained zucchini, shredded mozzarella, egg, almond flour, psyllium husk, salt, garlic powder, ground pepper, and paprika. Mix well until all ingredients are evenly distributed.
4. Preheat your oven to 180°C (350°F).
5. Take the mixture and form it into four approximately equal-sized balls.
6. Place each ball on a baking sheet lined with parchment paper and press down to form thin circles.
7. Bake in the preheated oven for about 20 minutes, or until they are golden brown and crispy on the edges.
8. Serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1 shell = ¼thAmount Per Serving: Calories: 120Total Fat: 9gCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gProtein: 6.7g
This was automatically calculated for your info. Please calculate your own macros with the ingredients you use.
Did you make this recipe? Let me know!