Keto Carrot Taco Shells (Print Version)

# Ingredients:

01 - 2 eggs, beaten lightly
02 - ½ cup water from the tap
03 - 3 tablespoons of almond flour
04 - 1 ½ cups of tightly packed grated carrots
05 - ¼ teaspoon salt, optional to add
06 - ½ cup of shredded cheddar cheese

# Instructions:

01 - Turn the oven on and set it to 400°F (200°C).
02 - Peel, rinse, and grate the carrots. Measure out 1 ½ cups, toss them into a bowl with water, and microwave for 2 to 3 minutes.
03 - Pour out excess water from the cooked grated carrots. Put them on a clean towel or paper. Squeeze or dab until they’re as dry as possible.
04 - Combine the almond flour, grated cheese, eggs, dried grated carrots, and salt in a bowl. Stir well until it’s a thick, uniform mix.
05 - Get a tray and lay down parchment paper. If you think it might stick, spritz a little oil on the paper.
06 - Scoop out the batter into 5 roughly equal parts. Use a scooper or spoon to help divide it. Place the portions apart on the tray.
07 - Press each scoop of batter with your fingers into flat, round shapes. Thin circles will crisp better.
08 - Pop the tray into the oven and bake for 15 minutes at 400°F (200°C). Check that the edges are golden.
09 - Lift the shells carefully from the baking paper with your fingers or tongs. Enjoy them warm and loaded with fillings you like.
10 - If you want taco shapes, place warm shells on a bottle or similar rounded item to cool until firm.

# Notes:

01 - Cheese like mozzarella, Edam, or cheddar works. Choose low-fat or full-fat, based on your taste.
02 - No microwave? Cook carrots in boiling water for 3 minutes, drain, and dry thoroughly before mixing in.
03 - To store, keep shells on a covered plate with plastic wrap so they don’t dry out. They’ll soften in the fridge.
04 - For freezing, place shells in an airtight box, layering parchment in between to stop sticking. Rewarm in the oven for about 3 minutes.

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