Mimis kitchen magic

Fatbombs: Cheeseshell Tacos 

Missing the Mexican speciality that crunches when you take a bite of? Try to use Cheeseshells for the bread and you'll be astonished.

Yummy delicious #keto #tacos with #cheese #tacoshells. A selfmade filling of camembert, #bacon, a #lowcarb #breadmixture that tastes like #meat and #cabbage. #recipe soon to be found on my #foodblog. #ketogenic #comfortfood #lchf #highfat #dieting #delicious #foodporn #instafood #foodshare #afterworkout #aftergym #postworkoutfood #eathealthily #kptncook

Ein von @miamnamina gepostetes Foto am 9. Dez 2015 um 12:24 Uhr

The recipe is easier than one might think, merely takes you twenty minutes at best, or forty if you want to style it perfectly.

Ingredients (surely you don't have to use these amounts, change them to your liking)

• 80g Gouda cheese

• 30g bacon

• 20g Camembert Cheese 

• 20g butter

• 50g Low Carb Bread (I made mine myself, write a comment if you want the recipe. It basically tastes like toast. Yes. That delicious toast you normally eat for breakfast if you aren't on a ketodiet. ;))

• 40g cabbage

Shells -

for the taco shells you have to grate the cheese and heat a pan. When the pan is heated, you drizzle some cheese into it. It has to be really thin. Wait till it has melted a bit, then swirl the pan like you do when you make pancakes. Now you have a spot of melted cheese, which has to brown and get hard. If you see it brown on the edges, flip it over for a few minutes more and hang it over a wooden spoon for example to create the Tacoshape.

Filling -

While the Shells are cooling, you crumbled the bread, mix it with butter and some cream cheese, ideally even lowcarb BBQ Sauce as it gives you a meaty flavor. Now you can fill your taco, I gave them a cabbage, camembert and bacon filling - putting the bread, which looks like minced beef (ha gotcha), on top.