Keto Cheese-Shell Tacos/Tostadas

This is super easy and tasty to do, but since I get lots of questions on IG, I figured I’d add this as a quick recipe.

I use thick cheese slices (usually Tillamook or HEB Natural) so these make nice mini tacos. Provolone is the best, followed by muenster, followed by Monterrey Jack, in my opinion. Cheddar is ok, too, but gets toasty and hard fast–which makes it good for tostadas or “chips”!

Preheat your oven to 400°. Place parchment paper or a silicone mat on a cookie sheet then place your slices of cheese about 1.5 to 2 inches apart so they won’t make 1 giant “tortilla” –or DO, if that’s what you want LOL! I can make 6 “tortillas” or “shells” at a time with my large cookie sheet.

Bake for 5-6 minutes, keeping an eye on them, until nicely browned on the edges. I’ve let the timer ring for an additional minute and *BOOM* tostadas 😆 . So, with that being said: if you want tostadas or “chips,” bake for an additional 1-2 minutes for a total of 7-8 minutes.

Provolone shells

Let your slices sit for about a minute (to prevent them from becoming gooey if they’re scooped up too soon), then transfer onto a paper towel to drain them. Then fill (or top) and serve :).

Tostadas

Keto/Low Carb Cauliflower Sushi 

Everyone who knows me, knows how I feel about sushi. Eating Keto since the end of April is really making me crave it! A few months ago I tried my first shot at Keto sushi. It tastes incredibly similar to the real thing! All you need to do is grate some cauliflower in place of rice. I hope I can explain how to do this correctly! Please let me know what you think in the comments!

You’ll need:

A fine cheese-grater

A half-head of cauliflower

A bamboo sushi rolling mat

Nori (seaweed wrap)

2 long strips of cucumber

Seasoned, cooked shrimp (I season with garlic powder, sea salt, freshly cracked pepper, cayenne pepper and dried parsley)

Half an avocado, thinly sliced and scooped

Cream cheese

Chopped scallions

Spicy mayo (mayo mixed with sriracha)

Directions:

Grate the half-head of cauliflower into a bowl, then microwave to warm up and let some of the moisture out.

Let cool just a bit. Meanwhile, lay some nori on your bamboo rolling mat. Note: if the nori has preforated lines on it, make sure those lines and the “lines” of the bamboo roller are “opposite”. The lines help you cut into your rolls easier. Spread a thin layer of the grated cauliflower on the nori, making sure to completely cover it. Then, at the very edge of the nori/cauliflower that is closest to you, layer your seasoned shrimp, a strip of cucumber, avocado, a few plops of cream cheese, some green onions, some spicy mayo as compact as you can.

Then comes the tricky part: grabbing the nori and bamboo mat and rolling it together over itself till you make a roll.

This is my 2nd time making these and I had more trouble this time with my nori tearing (probably because I didn’t let the cauliflower rice cool long enough), so don’t lose patience. The end-result is AMAZING!