Looking for a keto-friendly Mexican dish? Look no further than these keto tostada shells! They’re quick and easy to make and are a great way to get your Mexican food fix without breaking your keto diet. These tostadas are crunchy and delicious, with a hearty chew that will satisfy your cravings.
The tostada shell is a Mexican dish that originated in Mesoamerica. There, it was common to fry leftover tortillas until they were crisp and use them as a means of transporting food. From there, the dish spread throughout Mexico and eventually to the United States. The tostada is a Mexican staple and can be found in both restaurant and home kitchens.
Tostadas are typically made with corn tortillas, but flour tortillas can also be used. With all the creative chef’s alternatives are also on the rise. The tortilla is first fried until crisp and then topped with various ingredients such as beans, cheese, meat, vegetables, and salsa.
There are a few main differences between keto tostadas and traditional tostadas. The most obvious is the type of tortilla used. Keto tostadas use a low-carb tortilla without flour or corn, while traditional tostadas use a corn or flour tortilla. Additionally, keto tostadas are typically topped with ingredients like cheese, meat, and avocado, while traditional tostadas are usually topped with beans, lettuce, and tomatoes.
Overall, keto tostadas are a delicious and easy way to enjoy all your favorite Mexican flavors without the carbs
Keto Mexican Recipes
Mexican food is perfect for keto diets because it is typically high in healthy fats already. So swap out the tortillas for alternatives that are low carbs. And, you get a great addition to your keto diet. One of my favorite keto Mexican dishes is a Keto Taco Salad Bowl. These taco salad bowls are a delicious, healthy, and easy way to enjoy Mexican food on the keto diet.
Keto Crunchy Tostada Shells
- ½ tbsp Almond Flour
- ½ tsp Chili Powder
- ¼ tsp Onion Powder
- ½ tsp Garlic Powder
- 1 tbsp Egg White
- 4 oz Mozzarella (shredded)
- Pre Heat your oven to 400f
- Combine the Chili, onion, almond flour and garlic powder in a bowl
- mix in the egg white then add the Mozzarella and mix to coat the shredded mozzarella cheese
- Bake for 12-15 minutes – I find 15 minutes gives me the crunch I like.
- Add your Favorite Toppings!
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