Keto Taco Cups

Original cookbook page 15

Low-carb, keto-friendly taco cups made in a muffin tin with a coconut flour base, filled with taco meat and topped with melted cheddar cheese. Individual portion-sized taco bites perfect for meal prep.

Ingredients

• 4½ tablespoons 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
• 1½ cups cheddar cheese, shredded
• Prepared taco meat for filling (ground beef with taco seasonings)

Instructions

1. Preheat oven to 400°F and grease a muffin pan.
2. Combine melted butter (cooled), 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 batter into muffin tins.
6. 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, 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.