These are a fun keto version of regular tacos that closely resemble the real thing! The cheese is transformed into a crunchy taco shell that kids love.
14 g cheese, Kraft Cheddar, block style, grated
14 g 85% lean ground beef, cooked
10 g mayonnaise, Hellmann’s
1 g chili powder
5 g sour cream, full fat
13 g iceberg lettuce, shredded
12 g canola oil
30 g 40% heavy cream, whipped
3–5 drops of vanilla flavor, Bickford
Optional: calorie-free sweetener, salt/pepper, Truvia
After measuring all ingredients on a gram scale, sprinkle the cheese in two circle shapes, about 4 inches in diameter onto a piece of parchment paper. Microwave the cheese on high for about 1 minute. Watch this carefully as it is cooking, remove from the microwave when the bubbling stops. Carefully lift the cheese from the parchment and fold into a taco shell shape. When the cheese is cool, it should be as crisp as a cracker; if it is still pliable, microwave a few seconds longer. Scrape the remaining fat from the paper onto the shell.
Combine the ground beef, mayonnaise, and chili powder together. Mix very well. Place the meat mixture into the taco shell and place the lettuce on the top. Finish with the sour cream.
Mix the whipped cream, canola oil, flavoring and optional Truvia together and serve as a vanilla-flavored “pudding.”
Notes: The shell can be any size or shape desired. Make several mini tacos for younger children, or shape the cheese into a bowl shape and serve as a taco salad.
Use any kind of hard block cheese. The “harder” the cheese such as Parmesan, less fat will cook out.
