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Low Carb Taco Shells

By February 27, 2012 November 4th, 2018 Brain chemistry, chips, depression, Mexican, trans-fats, vegetarian

Low Carb Taco Shells

 

DEPRESSION 

Are you feeling a little “down in the dumps?” or not as “happy-go-lucky” as you once were? What types of foods are you putting in your mouth? Even if you are good 80% of the time and the other 20% you let loose with your diet, you may be filling your cells with trans-fat and those detrimental fats take 9 MONTHS to detox from our body!

When we consume even 1 gram of trans-fat, that plastic molecule finds our way to our cells and takes up the “parking” spot in our cells that were meant for healthy Omega 3 fats. The membranes of our neurons (the specialized brain cells that communicate with each other) are composed of a thin double-layer of fatty acid molecules. The myelin (the protective sheath that covers communicating neurons) is composed of 30% protein and 70% fat. One of the most common fatty acids in myelin is oleic acid, which is also the most abundant fatty acid in human breast milk and in other foods like coconut milk, coconut oil as well as the oils from almonds, peanuts, pecans, macadamias, and avocados.

When we consume trans-fats instead of healthy omega fats filled with oleic acids, our cells no longer communicate and “Happy Cells are Talking Cells.” The increase in depression in North America is in direct correlation with the decline in consumption of omega 3 fatty acids.

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 To read more on what foods cause depression click HERE to check out my book Secrets to Controlling Your Weight Cravings and Mood.

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“Healthified” Taco Shells:
1/3 cup almond flour
1/3 cup unflavored whey protein
1/3 cup Parmesan cheese, shredded
1 tsp Celtic sea salt
Water (just enough to hold dough together)
Optional: Mexican spices

Preheat oven to 350 degrees F. Sift all the dry ingredients together. Slowly add in water, 1 TBS at a time until dough can hold a ball shape. Grease 2 pieces of parchment paper. Place 4 TBS dough onto greased parchment, top with the second piece of parchment (greased side down). Roll the dough using a rolling pin on top of the parchment. Roll until 1/16th in thick circle. Remove the top piece of parchment. Place the bottom parchment (with the rolled out dough) onto a cookie sheet, repeat with remaining dough. Place cookie sheet in oven and bake for 5 minutes. Remove from oven, form into a taco shell (the dough will be pliable). Place back into oven for 8-10 more minutes or until golden brown. Remove from oven to completely cool. Makes 4 servings.

NUTRITIONAL COMPARISON (per 2 shells)
Old El Paso Tortilla = 170 calories, 23 carbs, 2 fiber
“Healthified” Taco Shells = 104 calories, 2 carbs, 1g fiber

Testimony of the Day

“I just wanted to send my thank yous. I have been following you for a while, have all of your cookbooks and love your recipes. Recently (the last two months), my weight loss stalled. I’ve lost 70 lbs since last year and have another 50 to go.

I was keeping my carbs under 30g but didn’t pay any attention to my protein and fat. 1 1/2 weeks ago, I started tracking everything. 5% carbs, 10% protein and 80 percent fat. Although my fat intake isn’t quite there, I (counter-intuitively) upped my fat dramatically. Lo and behold, I’m losing again! I’ve spent decades overweight, following a 1200 calorie diet, low fat and whole grains. Amazing that now I’m eating almost 2000 calories, low carb/high fat diet, I’m still shedding the weight! Thank you for all of your advice! This has been an amazing transformation of my life!” –

Click HERE to start your journey to a keto-adapted diet!

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

18 Comments

  • Jennifer says:

    Very innovative recipe! Wow!

  • Anonymous says:

    That’s brilliant about forming the dough halfway through the baking!
    Mary

  • LINDA BARES says:

    Hi! I’m VERY inspired by your blog, FB and books! I’ve ordered 3 so far. 🙂 I have a question regarding the Parmesan cheese you purchase, and where. I know the shredded kind is “bad”, but where do you find the blocks to shred yourself? I live in the twin cities and never see it at Rainbow or Cub…but I haven’t inquired either! With 8 month old twin boys and a 3 year old, I’m usually “on a mission” at the store! Thank you!

  • Crissy Cris says:

    Oh wow, this is the first time I’ve seen this recipe, I will definitely be making it this week!

  • Crissy Cris says:

    Oh wow, this is the first time I’ve seen this recipe, I will definitely be making it this week!

  • Kim says:

    Maria – is the cheese you use all organic? Why not pre shredded if it is fresh?

    • Organic is best, but I am not always able to get it so I will use others. If it is cheddar, just make sure it doesn’t have any food dye (make sure it is white). The shredded bags have a coating on the shreds that is a preservative and other junk to keep it from sticking back together. 🙂

  • Linda says:

    How can I make these dairy free? They look wonderful and I want to try them!!!

  • Colin S says:

    Well, made these yesterday but couldn’t master the shaping of them, but they tasted good and I used them as a nacho chip with salsa. Today I made them again and figured out a way to keep them open (rolled up tin foil to keep them open while they cooled). I gotta say these are fantastic. The taste is great ( maybe a touch salty but still totally delish) and they were crunchy and everything I like about regular taco shells. Thank you Maria for another winning recipe. These must be Keto as they are so low in carbs?

  • laura says:

    Hi Maria. Making these for dinner tonight. How much of the Mexican spices do I use?

  • Liz says:

    I did not roll these out thin enough-they were too thick to bite unto like a taco, but I seasoned them with your taco seasoning and they looked good, so I stuck them in the fridge…then it hit me..I hung them back on the oven rack and heated them up, broke them apart and they made AMAZING taco chips for guacamole! They held up really well and tasted amazing…and were really crunchy like a chip without having to fry them…loved it.