Ingredients
4½ tbsp melted butter, cooled
⅓ cup coconut flour
1 oz softened cream cheese
4 eggs
¼ tsp salt
¼ tsp baking powder
½ tsp garlic powder
1⅓ cups shredded cheddar cheese
Keto taco meat (your favorite recipe or The Best Keto Taco Meat)
Instructions
Preheat your oven to 400°F and grease a muffin pan.
In a bowl, whisk together the cooled melted butter, eggs, salt, and softened cream cheese until smooth.
Add the coconut flour, baking powder, and garlic powder. Stir until fully combined.
Mix in the shredded cheddar cheese.
Spoon the batter into the muffin cups.
Spray your fingers with cooking spray and gently press the batter up the sides to form small cups.
Bake for 8 minutes. If the dough puffs up, press it back down with the back of a spoon.
Fill each cup with taco meat.
Top with about 1 tablespoon of extra cheese per cup.
Return to the oven and bake for another 5 minutes, or until the cheese is melted and the cups are cooked through.
Notes
Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 38 minutes
Servings: 12 taco cups
You may substitute almond flour for coconut flour. Use 1 cup almond flour for every ¼ cup coconut flour.
Enjoy your cheesy, low-carb taco goodness!