Image: Miyuki Minami, Creative Keto Kitchen Cookbook

 

It’s fiesta time, baby! Sweeten up your Cinco de Mayo festivities with a keto-friendly version of the famous Choco Taco.

 

Prep Time: 30 minutes

Cook Time: 7 minutes

Total Time: 37 minutes + Chilling Time

Servings: 4 - 5 tacos

 

Ingredients

Taco Shells

¼ cup Almond Flour
5 tsp Unsweetened Cocoa Powder
1/4 tsp Xanthan Gum
2 tbsp Unsalted Butter, Softened
5 tsp Stevia Powder
1 Large Egg
1 tsp Vanilla

Chocolate Coating

5 tbsp Coconut Oil
1/3 cup Unsweetened Baking Chocolate, Chopped
5 tsp Liquid Stevia
2 tsp Vanilla Extract

Filling

¾ cup of Mammoth Creameries keto ice cream (we recommend vanilla bean!)

Topping

2 tbsp Salted Peanuts, Crushed

 

 

Instructions

Taco Shells

Preheat the oven to 350 F.

In a bowl, whisk well the almond flour, cocoa and xanthan gum.

In a separate bowl, beat the butter and stevia. Add the almond flour mixture, egg and vanilla and beat well to combine.

Divide the dough into 4 equal portions (or 5 portions if desired) and place on a baking sheet lined with parchment paper. Spread each portion into a 5-inch circle (or smaller if dividing into 5 portions), using the back of a wet spoon.

Bake for 6 - 7 minutes.

Remove from the oven. Carefully lift each warm disc and drape over the edge of a loaf pan (or in any other way that works), making the baked side the outside of a shell. Let set for 15 minutes, then freeze for 30 minutes.

 

Chocolate Coating

Melt the coconut oil in a saucepan over low heat. Turn off the heat when half melted.

Add the unsweetened chocolate. Leave a couple minutes and then stir until melted. Add the liquid stevia and vanilla, and mix.

Remove the taco shells from the freezer. Coat the inside of each taco shell with the chocolate, using a spoon or brush. Then, freeze for 10 minutes or until set. Reserve the rest of the chocolate for later.

 

Ice Cream Filling

Let your Mammoth Creameries frozen custard flavor-of-choice thaw on the counter for 15-20 minutes.

Remove the taco shells from the freezer and fill each shell with the ice cream. Push it even with the rim of the shell, using a butter knife.

Freeze for 2 - 3 hours.

 

Final Assembly

Re-melt the reserved chocolate over low heat.

Remove the tacos from the freezer and dip the top of each taco in the chocolate and sprinkle with the crushed peanuts.

Freeze again to set the chocolate for 20 - 30 minutes.

 

ENJOY! 

 

Approximate Nutritional Values Per Serving:

Per Taco When Making 4 Tacos:

Calories 494 kcal, Protein 8.0 g, Total Fat 50.8 g, Total Carbohydrate 11.6 g, Dietary Fiber 4.9g, Sugar 2.4g

Per Taco When Making 5 Tacos:

Calories 395 kcal, Protein 6.4g, Total Fat 40.6g, Total Carbohydrate 9.2g, Dietary Fiber 3.9g, Sugar 1.9g

  

You can find a version of this recipe along with other delicious keto-friendly recipes in the Creative Keto Kitchen Cookbook, available on Amazon here.