Keto taco cups with Fat Head pastry are super popular with children and adults alike. Make them as mild or spicy as you like. See the conversion below to see how to make these using almond flour or coconut flour.
Gently fry the diced onion in oil until clear then add the meat, breaking it up into tiny pieces as it cooks and browns. This should take up to 5 minutes.
Add the spices and tinned/canned tomato and tomato paste. Stir then simmer on a low heat for 15 minutes (uncovered to thicken the meat sauce) whilst you make the Fat Head taco cups and side salad.
Fat Head Taco Cups
Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds. Remove and stir again. Add the egg, salt, and spices. Mix.
Place the Fat Head pastry between 2 pieces of baking parchment/paper and roll into a thin, rectangle (see photos here). Remove the top baking paper/parchment.
Cut the Fat Head pastry into circles using a cookie cutter or a glass tumbler (I managed to make 15 taco cups). Place each one on an upside down, oiled, muffin tray OR individual silicon muffin cases. Then bake at 220C/425F for 12-15 minutes, or until browned on the top.
Remove each taco cup, place on a baking tray lined with baking parchment/paper and bake again for 2 minutes to allow the inside to brown and crisp slightly.
To Make The Keto Fat Head Taco Cups
Place the keto Taco Cups on a serving plate and load up with the keto meat mix.
Add cheese, salsa, guacamole and cheese. Reheat if you like the cheese melted.
Serve with sour cream and a green side salad with plenty of oil or dressing.
Fat Head pastry can also be made by replacing the almond meal/flour with ¼ cup (4 tbsp) coconut flour.Nutrition notes were calculated using the Fat Head Taco Cups and the keto meat sauce divided equally between 5 servings. Additional toppings are extra, because what and how much you use will be completely different for everyone.