Description
Crispy, cheesy, and filled with bold taco flavor — these keto mini tacos are a fun, bite-sized twist on the classic dish! Made without flour or corn tortillas, they’re perfect for parties, appetizers, or a quick weeknight dinner.
Ingredients
For the Taco Shells:
1 cup shredded mozzarella cheese (or cheddar)
¼ cup almond flour
2 tbsp crushed pork rinds (for extra crispiness)
½ tsp garlic powder
½ tsp smoked paprika or chili powder
Salt and pepper to taste
Optional: sesame seeds for extra crunch
For the Filling:
½ lb ground beef or turkey (or seasoned chicken)
¼ cup finely chopped yellow onion
1 clove garlic, minced
1 tsp taco seasoning (keto-friendly)
1 tbsp tomato paste or sugar-free ketchup
1 tbsp water or broth
Salt and pepper to taste
Optional Toppings:
Guacamole
Salsa or hot sauce
Sour cream or Greek yogurt
Chopped cilantro or green onions
Crushed avocado or lettuce
Instructions
Make the Keto Taco Shells:
Preheat oven to 350°F (175°C) .
In a bowl, mix mozzarella cheese , almond flour , crushed pork rinds , garlic powder , paprika , salt, and pepper until well combined.
Scoop small mounds onto a lined baking sheet and shape into rounds using your hands or a spoon.
Bake for 10–12 minutes until golden and crispy. Let cool slightly — they’ll firm up as they cool.
Tip: Press into mini muffin pans to form taco shells if desired.
Cook the Filling:
In a skillet over medium heat, cook ground beef , onion , minced garlic , taco seasoning , tomato paste , and water or broth until browned and thickened (~6–8 mins). Drain excess fat if needed.
Season with salt and pepper. Set aside to cool slightly.
Assemble:
Fill each keto shell with taco meat.
Top with sour cream , guacamole , salsa , or your favorite low-carb toppings.
Serve warm or chilled — great as appetizers, lunch bites, or dinner party snacks!
- Prep Time: 10 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 4
- Calories: 200
- Fat: 14g
- Carbohydrates: 3g
- Protein: 14g