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Low carb taco shells with spinach

These soft, low carb spinach taco shells make a delicious replacement to traditional taco shells.

Low carb taco shells with spinach

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By: Carine
Posted in: Main Course
4 servings
Prep Time
10 minutes
Cook Time
15 minutes


  • 4 oz fresh spinach leaves
  • 4 cups boiling water
  • 2 eggs
  • 4 tbsp gluten free oat flour or ground almonds
  • 1/2 cup grated cheese


  1. Preheat oven to 390 F.

  2. Place the fresh spinach leaves into a large mixing bowl.

  3. Cover the spinach leaves with 4 cups of boiling water. Cover. Set aside 2 minutes.

  4. In another bowl add about 1 cup of ice cubes.

  5. Using tongs remove the cooked spinach leaves from the mixing bowl and place them into the bowl filled with ice cubes. Stir the leaves into the ice cubes fora few seconds to cool them down.

  6. Squeeze the spinach leaves with your hands to remove all the water. It will form a compact spinach 'ball.'

  7. Pat dry the spinach between layers of absorbent paper to ensure that the cooked spinach is fully dry.

  8. Finely chop the cooked spinach on a chopping board.

  9. Place the spinach in a large mixing bowl and combine with grated cheese, eggs and oat flour (or almond meal) until it forms a batter.

  10. Scoop out the batter onto a baking tray covered with parchment paper. You can use an ice cream scooper to divide your batter into 4 equal servings.

  11. Use your fingers to flatten each scoop of taco batter into an evenly flat thin circle.

  12. Bake at 390 F for 15 minutes or until it is golden and crispy on the sides. Depending on your oven and the thickness of your tacos, you may have to reduce the temperature to 350 F . Simply watch the color and texture while baking to avoid burning. Your taco shells are baked when the borders are crispy and slighty golden brown.

  13. Cool down on a plate for a few minutes before eating.

  14. Can be enjoyed lukewarm or cold with toppings of your choice.

Recipe Notes

  • Toppings ideas: I topped my low carb taco shells with guacamole, shredded lettuce, tomatoes and sliced cucumbers. Any grilled meat, grilled fish or vegetables work well too.
  • Freeze: bake the taco shells and cool down before freezing. Freeze in a airtight plastic bag. Place a piece of parchment paper between each taco shell to avoid them from sticking together. Defrost an hour before eating. Can be rewarmed a few minute in a hot oven. Cheese option: any hard grated cheese works, low fat or full fat. My favorites for this recipe  are cheddar, mozzarella or parmesan. ENJOY!!
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Credit: Carine