Pin it
My family's taco nights got a complete makeover with these low-carb carrot taco shells. They keep our carbs down but still deliver that wonderful crunch we all want. The light carrot sweetness makes them perfect for holding all your taco stuffings without the usual carb hit from corn shells.
I came up with these when my hubby started his keto journey and missed our weekly taco tradition. After trying different versions, these carrot shells became so popular that friends who love their carbs now ask me for the recipe whenever they try them at our get-togethers.
What You'll Need
- Grated Carrots: They give the right mix of structure, nutrients, and gentle sweetness. Go for bright, firm carrots without any cracks for the best taste.
- Grated Cheese: Works as the glue and adds rich flavor. Cheddar tastes amazing but any firm cheese will do the trick.
- Eggs: Keeps everything stuck together and builds the shell shape. They mix in better when not cold from the fridge.
- Almond Flour: Gives these shells enough body to hold your fillings. Try to get the fine blanched kind for smooth texture.
- Salt: Brings out all the other tastes. Sea salt or kosher salt gives a cleaner flavor than table salt.
Pin it
Making Your Shells
- Get Carrots Ready:
- Clean, peel, and grate carrots until you've got 1½ cups packed down. Put them in a bowl that's microwave-safe with ½ cup water and zap for 2-3 minutes. This step softens the carrots just enough to make bendy shells later.
- Squeeze Out Water:
- Put your warm carrots on paper towels and press hard to get rid of all the water. This might seem like a pain but don't skip it. Any leftover moisture will make your shells floppy instead of crispy.
- Mix Everything:
- In a big bowl, throw together your dried carrots, cheese, eggs, almond flour, and salt. Stir it all up until fully combined. The mix should feel a bit sticky but stay together when you press it.
- Shape Your Shells:
- Split the mix into 5 equal parts on a baking sheet lined with parchment. An ice cream scoop helps get them even. Flatten each one into a thin circle about 5-6 inches across. Thinner circles make crispier shells.
- Bake Them:
- Cook at 400°F for 15 minutes on the dot. You'll know they're done when the edges turn golden and crispy and the middle feels firm. Every oven's different, so watch them after 12 minutes.
- Make The Taco Shape:
- Right after they come out, carefully hang the warm shells over a small bottle. Work fast but gentle since they get stiffer as they cool down.
The first time I put these in front of my doubtful teens, they couldn't believe something so tasty came from carrots. Now my daughter actually asks for the "orange tacos" instead of regular ones. That's a huge victory in getting kids to eat veggies!
Choosing The Right Cheese
Your cheese choice really changes how these shells turn out. Cheddar gives that classic rich flavor, while mozzarella makes shells that bend more and crack less. For something fancier, try mixing Parmesan with provolone. Just make sure your cheese is shredded really fine so it mixes in well with everything else.
Keeping Them Fresh
These shells taste best right away, but they store pretty well too. Put any extras in an airtight container in the fridge for up to 3 days. They'll get softer in there, but 2 minutes in a 350°F oven brings back the crunch. To keep them longer, freeze the cooled shells with parchment paper between them so they don't stick together. They'll last up to 2 months and can go straight from freezer to oven.
Tasty Filling Ideas
These carrot shells go great with all kinds of fillings. If you're doing keto, try spiced ground beef topped with avocado, sour cream, and fresh cilantro. For something lighter, grilled chicken with creamy lime slaw fits the bill. The slight sweetness from the carrots also works amazingly with fish tacos. My family can't get enough of pulled pork with pickled red onions and cotija cheese, where the shell adds an extra layer of flavor to the whole thing.
Other Ways To Use Them
Though made for tacos, this recipe works for lots of other dishes too. Break them up for low-carb nachos, cut them into triangles before baking for dippable chips, or make them bigger to use as personal pizza bases. I've even turned the mix into "breadsticks" by shaping long thin pieces and adding extra cheese on top before baking. They're sturdy enough to handle heavy dips and toppings without falling apart.
Pin it
Frequently Asked Questions
- → What are the key ingredients in these taco shells?
You’ll need cooked and grated carrots, shredded cheese, eggs, almond flour, and a dash of salt.
- → Is there a way to skip using a microwave?
Sure! Boil the carrots for about 3 minutes, drain them well, and pat them dry before using.
- → How can I make sure the shells don’t fall apart?
Squeeze out every bit of water from the cooked carrots. This keeps your batter thick and the shells sturdy.
- → What’s the best way to store leftovers?
Pop them on a plate, cover with plastic wrap, and keep in the fridge. For longer storage, freeze with parchment paper between each shell.
- → Which cheeses work best here?
Cheddar, mozzarella, or Edam are great options. Both low-fat and full-fat types are fine!
- → How do I get my shells to be crispier?
Spread the batter as thin as possible. Thin layers crisp up better when baked.