This recipe for Taco Chaffle Shells is easy to make, super crispy, and mouthwatering delicious.
- 1 egg white
- 1/4 cup Monterey jack cheese, shredded (packed tightly)
- 1/4 cup sharp cheddar cheese, shredded (packed tightly)
- 3/4 tsp water
- 1 tsp coconut flour
- 1/4 tsp baking powder
- 1/8 tsp chili powder
- pinch of salt
Plug the Dash Mini Waffle Maker in the wall and grease lightly once it is hot.
Combine all of the ingredients in a bowl and stir to combine.
Spoon out 1/2 of the batter on the waffle maker and close lid. Set a timer for 4 minutes and do not lift the lid until the cooking time is complete. If you do, it will look like the taco chaffle shell isn’t setting up properly, but it will. You have to let it cook the entire 4 minutes before lifting the lid.
Remove the taco chaffle shell from the waffle iron and set aside. Repeat the same steps above with the rest of the chaffle batter.
Turn over a muffin pan and set the taco chaffle shells between the cups to form a taco shell. Allow to set for a few minutes.
Remove and serve with the Very Best Taco Meat or your favorite recipe.
Enjoy this delicious keto crispy taco chaffle shell with your favorite toppings.
The nutritional information provided is only for the keto taco chaffle shells recipe.
Serving: 2g | Calories: 258kcal | Carbohydrates: 4g | Protein: 18g | Fat: 19g | Fiber: 2g | Sugar: 1g