Taco mince cups (Keto, low carb)

For all of us who are trying to follow a low carb, keto diet approach, variety and interest is something we hunger for.  These Taco cups from Kaseytrenum.com are a great find.  I will admit they are a little fiddly and need a minor investment of time, but are so tasty and petite, they could always find their way onto a starters platter for a celebration without anyone detecting that they are low carb.

Taco seasoning

Ingredients

Taco cups
4 1/2 half Tablespoons butter, melted and cooled
1/3 cup coconut flour
30g cream cheese, softened
4 free range/organic eggs
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon garlic powder
1/1/3 cup cheddar cheese, grated

Taco mince

Olive oil
1 medium onion, diced
500g minced beef or lamb
1 tablespoon taco  seasoning homemade or bought

Garnish

dollop of sour cream or yoghurt
pickled jalapeno
cherry tomato, quartered

Method

Preheat oven to 180 degrees Celsius
In a bowl combine cooled melted butter, eggs, salt and cream cheese, whisk.
Add cocunut flour, baking powder and garlic, stir to combine.
Str in both cheeses.
Grease a muffin tin.
Place a spoonful in each hole, grease or wet fingers and pat the batter around the sides of the muffin tin to create a cup shape.
Bake for 8 minutes approximately, remove from the oven, if they puff up, gently push it into shape with a spoon.

Cook Taco mince by frying onion in olive oil, adding the mince meat.
Once browned add taco seasoning, you may need to add a little water to achieve correct consistency.

Spoon taco mince into each cup, top with grated cheese.

Return to oven and cook for another 5 minutes or until cheese is melted.

Serve with sour cram and your choice of toppings.

Mamma Marmalade