Keto Tostadas
Delicious and customizable low-carb tostadas that allow you to enjoy Mexican flavors while sticking to a keto lifestyle.
Ingredients
For the meat filling
- 1 pound ground beef Can substitute with ground turkey or shredded chicken.
- 2 tablespoons taco seasoning Add garlic or onion powder for extra flavor.
- 1/4 cup water For simmering the beef.
For the tostada shells
- 2 tablespoons avocado oil Plus more for frying.
- 1 ⅓ cups almond flour Use as base for the shells.
- 2 tablespoons unflavored low-carb protein powder To aid in texture and binding.
- 1 tablespoon xanthan gum Helps give structure to the shells.
- ½ teaspoon salt
- 6 tablespoons hot water Gradually added to form dough.
For topping
- Shredded lettuce Fresh toppings of choice.
- Cheese Grated or crumbled, as desired.
Instructions
Preparation of the Meat
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the ground beef, breaking it up with a spatula and cooking until browned.
- Stir in the taco seasoning along with 1/4 cup of water. Lower the heat and let it simmer for 5 minutes.
Preparation of the Tostada Shells
- In a small bowl, combine almond flour, protein powder, xanthan gum, and salt.
- Gradually stir in the hot water until a dough ball forms.
- Divide the dough into eight equal balls.
- Using parchment paper and a tortilla press or rolling pin, flatten each ball into thin circles.
- In a separate skillet, heat enough avocado oil to cover the bottom by about 1 cm.
- Once hot, carefully add each tortilla to the oil, pressing them down with a spatula.
- Fry for 2-3 minutes on each side until golden brown.
- Remove the fried tostada shells and place them on a paper towel-lined plate to drain excess oil.
Assembly
- Top the tostadas with your seasoned beef, shredded lettuce, cheese, and any other desired toppings.
Notes
Store cooked shells and toppings separately. Shells last a couple of days at room temperature; meat should be refrigerated and consumed within three days.