Easy Taco Cups (Keto/Low Carb) #appetizers #lowcarb

Taco night has consistently been a most loved in our home. These Keto Low Carb Taco Cups are a most loved that keeps everybody on track with their dietary needs. They are too simple to make, heavenly, and of course, simple to adjust to your needs and most loved fixings!

These simple Keto Low Carb Taco Cups are so natural to make and meet up rapidly with only a couple of fixings. The hitter will be thick from all the fiber in the coconut flour. This is ordinary. On the off chance that you'd like to substitute almond flour; rather it's anything but a 1:1 substitution. You'll require 4x as much almond flour as coconut flour. Partition the Keto Taco Cup hitter equitably between the biscuit tins.

They will puff up when you heat them a piece. Essentially utilize the back of a spoon to push down before including the taco meat. Liberally sprinkle cheddar on top. I utilized cheddar, however you can utilize your preferred assortment.

On the off chance that you are into preparing ahead, you might need to cook ground meat in enormous clusters. It's incredible for recipes like this. Simply cook it with salt, pepper, garlic, and seasonings, cool, and separation into 1-2 cup segments to solidify. At that point, when you are prepared to make a recipe, defrost a little at once and toss it together. This spares huge amounts of time in the cooking procedure.

Also try our recipe Spinach and Feta Egg Cups

These Keto Low Carb Taco Cups will get one of your unequaled most loved dinners! Children love the delightful kind of the taco seasonings! This is an ideal low carb dinner for your keto feast plan. Get a couple of fixings and whip these up for supper this evening!

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.

Read more our recipe : Loaded Vegan Taco Fries

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