Ingredients
Method
- Prepare the Seasoned Beef: In a large skillet, heat avocado oil over medium-high heat. Add the ground beef, breaking it up with a spatula, and cook until fully browned. Stir in the taco seasoning and 1/4 cup of water. Reduce the heat to low, cover, and let it simmer for 5 minutes.
- Mix the Tostada Dough: In a small bowl, whisk together the almond flour, low-carb protein powder, xanthan gum, and salt.
- Form the Dough: Stir in the hot water and mix until a dough ball forms. Divide the dough into 8 even balls. It is easiest to cut the dough in half, then quarters, to ensure even sizing.
- Press the Shells: Using a tortilla press or a rolling pin, place a ball of dough between two parchment paper circles. Press or roll it out until it forms a thin circle, similar to the thickness of a standard tortilla.
- Fry the Keto Tostadas: Fill a medium skillet with about 1 cm of avocado oil and heat over medium heat. Once the oil is hot, peel the parchment off the dough and place it in the oil. Fry for 2-3 minutes per side until golden brown and hardened. Place on a paper towel-lined plate to cool and crisp up further.
- Begin Assembly: Lay a large low-carb tortilla on a flat surface. Scoop about 1/3 to 1/2 cup of the seasoned taco meat into the center.
- Add Cheese and Crunch: Drizzle 2 tablespoons of melted nacho cheese sauce over the beef. Place one of your homemade keto tostada shells directly on top of the cheese.
- Layer the Toppings: Spread 1 tablespoon of sour cream over the tostada shell. Top with 1/2 cup of shredded lettuce, diced tomatoes, and 1/4 cup of shredded cheese.
- Fold the Crunchwrap: Place a small tortilla (or a small circle cut from a larger one) on top of the ingredients. Carefully fold the edges of the large tortilla upward and over the small tortilla to create a hexagonal pocket.
- Sear and Serve: Spray a skillet with cooking spray and heat over medium heat. Place the crunchwrap seam-side down in the skillet. Cook for 2-3 minutes until the seam is sealed and golden brown. Flip and cook the other side for another 2-3 minutes. Cut in half and serve immediately.
Notes
Allow the fried keto tostada shells to cool completely before assembling to ensure they develop the essential crunch. When assembling, avoid overfilling the tortilla and place the crunchwrap seam-side down in the skillet to seal it properly.
