Keto Carrot Taco Shells (Print Version)

# Ingredients:

01 - 1 ½ cup grated carrots, packed
02 - ½ cup tap water
03 - ½ cup grated cheddar cheese
04 - 2 eggs
05 - 3 tablespoons almond flour
06 - ¼ teaspoon salt (optional)

# Instructions:

01 - Preheat the oven to 400°F (200°C).
02 - Wash, peel, grate, and measure the grated carrots. Place them into a bowl with ½ cup tap water and microwave for 2-3 minutes.
03 - Drain the cooked grated carrots and place them on a clean absorbent paper or towel. Firmly squeeze out the extra water until the grated carrots no longer contain moisture. Alternatively, pat dry the cooked grated carrots between two sheets of absorbent paper to prevent excess moisture.
04 - In a bowl, combine the grated carrots, grated cheese, eggs, almond flour, and salt (if using) until a batter forms.
05 - Line a baking tray with parchment paper. If the paper tends to stick, spray a little oil onto it to prevent sticking. Set aside.
06 - Divide the batter into 5 even portions. Use a mechanical ice cream scoop or similar tool to ensure even portions. Place each portion onto the tray, leaving about three fingers' space between each.
07 - Flatten each portion of batter with your fingers to form a compact, flat circle. Thinner circles will result in crispier shells.
08 - Bake at 400°F (200°C) for 15 minutes or until the sides are crispy.
09 - Carefully remove the shells from the parchment paper using tongs or your fingers by lifting them gently from the sides. Serve warm with a filling of your choice.
10 - To create a taco-like shape, cool the shells on a small bottle or any cylinder-shaped object until set.

# Notes:

01 - Low-fat or full-fat cheese can be used, such as Edam, mozzarella, or cheddar.
02 - If you prefer not to use a microwave, you can cook carrots in boiling water for 3 minutes, then drain and pat dry before use.
03 - To store, place taco shells on a plate covered with plastic wrap to prevent drying. They will soften when cold.
04 - For freezing, place baked taco shells in an airtight container with parchment paper between each shell to prevent sticking. Reheat in a warm oven for 3 minutes before serving.

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