Home KETO RECIPES LOW CARB TACO CUPS {KETO FRIENDLY}

Thursday, September 20, 2018

LOW CARB TACO CUPS {KETO FRIENDLY}

LOW CARB TACO CUPS {KETO FRIENDLY}
This recipe is so easy to make. It’s especially easy if you’ve got left over taco meat. If you don’t, before beginning to make the taco cups brown a pound of 80/20 ground beef. Once meat is browned, add taco seasoning. You can use a packet of taco seasoning, or use my Keto friendly homemade taco seasoning (recipe here) for less carbs. Once the taco meat is ready, go ahead and begin making the batter for taco cups. See photos below for a quick picture tutorial.
I spooned about a tablespoon of batter into each muffin cup (it made 14). Then, I sprayed my hands with cooking spray and used my fingers to pat the batter up the sides of the pan to form the taco cup. Bake for 8 minutes then remove from oven. Different baking powders can make this rise more than others. If your cups rise quite a bit, simply use the back of a spoon to push the dough back down before adding the taco meat.
Spoon taco meat generously into muffin tins.
Top with a tablespoon or so of cheese. I used a Mexican cheese mixture, but you can use whatever kind you like. Bake for 5 more minutes or until cheese is melted and taco cups are done all the way through.
You can top taco cups with cilantro, sour cream, avocados, etc. They really hit the spot and were a great change up for Taco Night.

Low Carb Taco Cups {Keto Friendly}
Servings: 14
Author: Kasey

Ingredients
  • 4½ tablespoons of butter melted and cooled
  • ⅓ cup coconut flour
  • 1 oz cream cheese softened
  • 4 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ teaspoon garlic powder
  • 1⅓ cup cheddar cheese shredded
Instructions
  1. Preheat oven to 400 degrees and grease a muffin pan.
  2. Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and cream cheese then whisk together.
  3. Add coconut flour, baking powder, and spices to the mixture and stir until combined.
  4. Stir in cheeses.
  5. Spoon into muffin tins.
  6. Then, spray fingers with cooking spray. Pat the batter around the sides of muffin tins to form a cup.
  7. Bake for 8 minutes then remove from oven. If the dough rises, simply push it back down with the back of a spoon. 
  8. Spoon taco meat into taco cups.
  9. Sprinkle about a tablespoon of cheese on top of taco meat.
  10. Put back in oven and continue baking for 5 minutes or until cheese is melted and taco cups are baked all the way through.
Nutritional Information via MyFitnessPal app based on 14 taco cups – Calories 221, Fat 17.1, Protein 14.2, Carbs 1.9 – Fiber 1 = .9 Net Carbs
For more Keto Recipes, check out my Keto Recipe Index.



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