Crispy Crunchy Taco Shells

 Total Time: 20 min  Difficulty: Easy  Servings: 6-8 Shells 

Ingredients

• 1 ½ Cup Shredded Mozzarella

• 2 Tbsp Full Fat Cream Cheese

• 2/3 cup Blanched Almond Flour

• 1 tsp Garlic Powder

• ½ tsp Salt

Directions

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Melt the cheeses together in the microwave, until melted. Stir to combine.
3. Add the remaining ingredients and fold in until the dough is very elastic and completely combined.
4. Roll out between two sheets of parchment paper to ¼ inch thickness.
5. Using a small bowl as a template, press and cut around the edge and lift the circle onto a baking sheet lined with parchment paper
6. Pierce each circle a few times with a fork
7. Place into the over for 5 minutes
8. Flip with a spatula and bake an additional 4-5 minutes until set and lightly brown
9. Remove from oven and immediately form into taco shells using an inverted muffin pan, pressing the shell between the cups.
10. Allow to cool until set. Serve at room temperature.

Nutrition

Calories per shell: 133
Total Carbs: 2.7 grams
Fiber: 1 gram
Net Carbs: 1.7 grams
Protein: 6.8 grams