Craving tacos but trying to steer clear of those pesky carbs? Say hello to Keto Taco Crisps! These crispy cheddar cheese cups are here to save the day, offering all the taco goodness without the guilt. Inspired by the classic Italian crispy cheese cracker, Frico, we’ve swapped parmesan for cheddar and molded them into perfect taco holders. Let’s dive into this delightful recipe that’s bound to be a hit at your next taco night!
Keto Taco Crisps
Looking for a low-carb taco solution? These crispy cheddar cheese cups have got you covered!
Ingredients:
- 12 tablespoons shredded cheddar cheese
- 1 teaspoon olive oil
- 12 oz. ground beef
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 2-3 tablespoons water
- Salt and pepper to taste
- 1 scallion, sliced
- 1 tomato, seeded and chopped
- ¼ cup sour cream
- 1 lime, cut into wedges
Instructions:
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a Silpat baking mat.
- Spoon shredded cheddar cheese onto the prepared baking sheet, using 1 tablespoon per mound. Lightly spread out, leaving 2-3 inches between each mound. You’ll be able to bake 6 at a time on a standard baking sheet.
- Bake until the cheese rounds are melted in the center and the edges begin to brown. Set aside to cool for 1-2 minutes, but do not let harden.
- Lift melted cheese rounds with a spatula and press on the back of an inverted muffin tin to form cups. The cheese will be very pliable while warm.
- Allow cheese to cool and firm up before removing from the muffin tins. Repeat with the next 6 cheese rounds.
- In the meantime, add olive oil to a medium skillet. Heat over medium heat. Add ground beef and cook, stirring occasionally, until the meat is nicely browned, 5-6 minutes. Drain any excess fat.
- Add cumin, smoked paprika, chili powder, and 2 tablespoons of water; season to taste with salt and pepper. Continue cooking 1-2 minutes, just until the spices become fragrant, and the meat is nice and juicy. If necessary, add an additional tablespoon of water to obtain the proper consistency.
- Fill taco cups with taco beef, chopped tomato, scallion, and a teaspoon of sour cream per cup. Squeeze in some lime juice over the top and enjoy!
Breakdown of Ingredients and Average Carb Content
Wondering about the carb count? Here’s the breakdown:
- Cheddar Cheese: About 1 gram of carbs per ounce (28 grams) – very low in carbs.
- Olive Oil: 0 grams of carbs – carb-free.
- Ground Beef: 0 grams of carbs – carb-free.
- Cumin: Less than 1 gram of carbs per teaspoon – minimal carbs.
- Paprika: Slightly over 1 gram of carbs per teaspoon – minimal carbs.
- Chili Powder: Around 1 gram of carbs per teaspoon – minimal carbs.
- Salt and Pepper: Trace carbs – virtually carb-free.
- Scallion: Under 2 grams of carbs per medium scallion – low in carbs.
- Tomato: Approximately 5 grams of carbs per medium-sized tomato – lower carb option.
- Sour Cream: About 1 gram of carbs per tablespoon – very low in carbs.
- Lime: Around 7 grams of carbs per whole lime – lower carb option.
Your Low-Carb Solution for Taco Night
Next time you’re hankering for tacos but want to stick to your low-carb goals, whip up a batch of these Keto Taco Crisps. With their crunchy texture and savory flavor, they’re sure to satisfy your cravings without derailing your diet. Plus, they make for a fun and interactive meal that’s perfect for sharing with friends and family. Enjoy your guilt-free taco night!
Credit to Sven-Ost on Reddit
