Crispy Keto Taco Shells

2-1/4  cups		pre shredded mozzarella cheese
1/4  cup		coconut flour
2  teaspoons		psyllium husk powder

Tip: For nutritional information on all the ingredients in Crispy Keto Taco Shells just click on each ingredient name. Then adjust the serving size for any Crispy Keto Taco Shells ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Pre-heat oven to F 350 degrees

Mix all ingredients in a food processor or with an electric mixer until they resemble small crumbs.

Line a baking sheet with parchment paper. Draw circles of 7 inch on the parchment. I traced around a small saucepan lid, but use whatever you have. (Two circles per sheet)

Divide the mix into 4 equal parts. Scoop 1/4 of the taco shell mix onto each circle and spread out inside the circle.

Place a second parchment paper on top and press down the dough with your hands or use a rolling pin. Press down well - you want it nice and compacted. (Repeat on second baking sheet with remainder of mix to make 4 shells total.)

Remove the top parchment paper and bade in the oven for 7 minutes or until the edges of each taco have browned.

Remove from the oven and hang each taco shell over the side of a large sauce pan until cooled.