Crispy Low Carb Keto Taco Shells

INGREDIENTS

• 2 cups / 200g pre-shredded mozzarella
• 1/4 cup / 30g coconut flour
• 2 tsp psyllium husk powder
  

INSTRUCTIONS

1. Preheat the oven to 175 Celsius / 350 Fahrenheit.
2. Mix all ingredients in a food processor or with an electric mixer until they resemble small crumbs. 
3. Line a baking sheet with parchment paper. Draw circles of 6 inch / 15 cm diameter on the parchment. I traced around a small saucepan lid, but you can use any round object that size. 
4. Scoop 1/4 cup of the taco shell mix onto each circle and spread out inside the circle.
5. Place a second parchment paper on top and press down the dough with your hands or use a rolling pin. 
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