Chalupa (Taco) Shell or Fry Bread

Finding a good tortilla or taco shell on keto has been hard. I have made a bunch and they either don’t taste good, or they are so fragile they can’t hold my taco fillings. I use low carb tortilla on occasion, but would rather avoid the wheat where I can. These were easy, tasty and I can imagine all kinds of possibilities. Scroll to the bottom for dessert ideas.

Ingredients:

• 1½ cups shredded mozzarella
• 1 egg
• ¾ cups almond flour
• ¼ tsp salt
• ¼ cup bacon grease (or frying oil/butter)

**You could use other seasonings for different flavors

Directions:

• Preheat oven to 350°F.
• Melt mozzarella in microwave for one minute.
• Add egg and almond flour. Mix until smooth, reheat if needed.
• Separate dough into 4 portions and roll out into circles. Poke small fork holes to keep puffing to a minimum
• Bake 15 minutes.
• Heat bacon grease (or oil) in a small pan on medium-high.
• Add chalupas to grease (or oil), fry 1 minute per side or until desired crispness.
• Remove from pan and lay on paper towel to soak up the excess grease. Fold the dough(while hot) in half to solidify the shape. Repeat will all rounds
• Fill with toppings.
• While still hot and pliable, you could gently push into a bowl to make a taco salad too.

Would also be good rolled extra thin and then fried in small pieces as chips, or rolled in cinnamon/sweetener while hot and greasy. 

This is a chalupa shell, covered in cinnamon sweetener, sugar free hazelnut spread, whipped cream and blueberries. BEST EVER!!

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