These taco cups are perfect as part of a meal or as appetizers! The dough is low-carb and could also be used to make pizza crusts, crackers or wraps. Thank you to a client for passing along this recipe! Recipe courtesy of: www.thebestketorecipes.com.
For the crust:
- 2 cups shredded mozzarealla cheese
- 2 ounces (or ¼ cup) cream cheese
- 3/4 cup almond flour
- 2 tablespoons ground flax meal
For the filling and topping:
- 1 pound cooked seasoned taco meat (brown 1 pound ground beef and prepare with taco seasoning)
- 1/2 cup shredded cheddar cheese
Preheat oven to 400
For the Rolls:
In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour and ground flax meal.
Mix the dough well until you have a soft ball.
Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 12×9.
Using a biscuit cutter or the top of a mason jar cup 12 circles and press them lightly into a silicone or greased muffin tin.
For preparing the cups:
Spoon the cooked taco meat into each cup and top with shredded cheddar cheese.
Bake 15-18 minutes (note: metal pans may yield quicker cooking times).
Garnish with tomato, peppers, onions, sour cream, salsa, or any other taco toppings!
Makes 12 servings. Count each serving as: 1.5 protein (group 6) and 1 fat (group 7).