Low Carb TACO BATTLE! - The BEST Keto Taco Shell Recipes - Hard and Soft Lowcarb Tortillas

welcome to high falutin low carb the almost weekly web series where we find and test the best low carb recipes this crazy internet has to offer today we're tackling one of my favorites tacos stay tuned now before we begin I just want to do a little bit of housekeeping a couple of weeks ago we had an air fryer giveaway we revisited one of our older videos about making french fries in the oven and I went back and tried them in an air fryer and they turned out great and we gave away one of those and I've had a lot of people come in and ask me who won did you win did you have the drawing and we did I followed the rules that I'd set outlined in the original video and a week from the day that that went live we drew randomly and I'm a subscriber better work it out was his name he won the drawing I put that out via Facebook Twitter on the community section here on YouTube and he responded with less than less than 24 hours and that air fryer is already on the way to him and I hope he just fries up a whole lot of low carb stuff and enjoys it because it's really fun so just to let you all know if you're not better working out you didn't win but we're gonna do this again and if you don't follow me on Facebook do so down below sometimes YouTube is fickle right now and a lot of people are not getting notifications but if you follow me on Facebook you'll find out when I release videos and I'll communicate a lot more freely that way on Facebook so follow me there follow me on Twitter wherever you want to follow me but yes we did make that announcement better work it out hope you're enjoying that airfryer all right so let's get started tacos tacos tacos tacos tacos how do I emphasize how much tacos mean to me you often hear famous chefs or celebrity chefs talk about the perfect dish and what constitutes the perfect dish and to me and to millions of other people the taco is the perfect dish it constitutes everything that we love about a perfect dish and that is contrast in texture and contrast in temperature you've got the crunchy shell if you use a crunchy shell the crunchy shell the creamy avocado the warm taco filling the cool lettuce and the crispness of the tomato there's just so many contrasts of flavor and texture that tacos to me are one of the perfect food now today we're gonna try my two favorite recipes one for softshell tacos and one for hardshell tacos and then I've got one that sort of floats in the middle and that's what we're gonna start with now the other two I've done regularly and use them and they are in our staple in my diet there are actually very few recipes online for soft-shell tortillas low carb and hard shell crunchy taco shells low-carb there just aren't that many options and most recipes are all variants of one another that have been done for decades at least in the low-carb world so we're gonna do those a soft shell in the hard shell but this first one is the wild-card and I'm gonna start with the wild-card which I never do and this comes to us from one of my subscribers and viewers and she doesn't have a blog or a vlog or Facebook page or any of that she just wrote me several months ago and said I am so excited about my taco shells I've tried the cauliflower shells and they're good but they fall apart and all I've tried the cheese ones and they're good but they seem like too much cheese so I mix the cauliflower and the cheese recipes together and they are amazing they do not fall apart exclamation point exclamation point exclamation point heart heart heart so this obviously got my attention and I told her I was like you know I'm gonna do taco battle soon and I'd like to feature this I'm gonna try this months have gone by and I put up a little teaser announcement last night the taco battles coming knowing that I'd be filming today and I was testing recipes and Pat earlier in the week and she asking about it but I'd totally forgotten about it so today we are gonna be testing Tara Gonzalez's tortillas so I'm gonna call them tears tortillas so Tara thank you for writing in this one of the best things about having a YouTube channel is getting to communicate with people like you all of you out there you've all gotten great ideas and you're all good cooks a lot of you probably if you're watching this so let me know what you like and we're gonna try this so this is our wild card we're starting here first and they were gonna do the soft Sheldon the hardshell so her recipe is very easy it's only three ingredients it's a head of cauliflower two and a half to three cups of mild cheddar cheese and an egg white and the way she starts this is she puts her food her cauliflower in the food processor and this is what I have done here so she rises it now this I have gone past the point of what would be rice this is more if you've watched the shrimp and grits video this is more about a grit but it's not mashed it's not mashed potatoes so this is ground pretty fine so I'm gonna start there now doesn't made a mess here let me wash my hands alright so we're gonna start with this now I puts this in the microwave so I'll put this in a glass bowl I'm gonna cover it with a plate I don't like to use plastic in the microwave I'm not a huge fan of the microwave but I do understand how this can make things much easier if you don't wanna use a microwave dry steam this put it in a steamer with a little bit of water in the bottom so in this goes in the microwave for 10 minutes I'm gonna start halfway in see you in a minute all right now we're back and this has been in the microwave for 10 minutes and it is hot as a firecracker so just be careful I do put a plate on top now it might seem a point here is we're gonna try to drive some of this moisture out right we're gonna use our cheesecloth set over a bowl and I'm gonna put this in and wring it out good just like we do with a lot of cauliflower dishes I always put a plate on top while I'm steaming it in the microwave because if you don't it just kind of burns honestly you you you are getting some steam out but the steam also helps cook the upper layers of the bowl so in other words what I'm trying to say is it might seem counterintuitive to put a cover on something in the microwave that you're trying to dry out but in this instance the steam helps cook the cauliflower right now this is hot and we're gonna just push put this in this is a it was a relatively small I would say this was a small to medium sized head of cauliflower I just cleaned it up too you know major stems out and whizzed it in the food processor so now let's let this cool we believe that cool for just a second and we're gonna ring the devil out of it alright we'll be right back to save this bowl it's going back in the microwave for just a few minutes alright so I've given this you know a minute or so to cool down let's see if we can get any kind of good squeeze action on it you can do this in a tea towel well I prefer cheesecloth good lord it is hot I prefer cheesecloth just because I feel like it's cleaner my dish coughs you know I mean they're good enough for washing your hands and cleaning the table but I just don't want to put food in them I don't know why just pet peeve so good lord that's hot so do you best to squeeze a lot of that moisture out I just kind of let it sit I can't touch it can't touch it we're gonna come back in five minutes oh good night Wow look how much comes out yeah that's much easier to hold now it's killed about five minutes much easier to hold look how much I'll be careful you can break through this cheesecloth just keep twisting it keep squeezing it and seeing what you can get out of it the more moisture you get out now the crispy or the shell is gonna be the better the texture is gonna be even if you make a rice or mashed potatoes you've got to get this water out all right now I've already broken through my cheesecloth squeezing so hard so we're gonna dump this out back into the bowl we started in Nice now you see how much liquid is in there see that that's what we got rid of that's what we don't need get rid of this all right this is our we're gonna cook this in the oven on some parchment we're going to add some cheese to it for and cooking in the microwave for just a second now we squeeze that so that made a hard brick cut of our cauliflower so break that up and to this she says to add two and a half to three cups of shredded cheddar mild cheddar so I will give you a tip here do not use the reduced-fat you need to just use regular full-fat mild cheddar now as you know one of these bags is 2 cups I need 2 and a half to 3 cups I'm gonna start with 2 and a half and see where we go over there again this was a rather fairly small head of cauliflower so that's 2 cups let's add all this in so her whole point here was if you remember him a story her whole point was that she found the cauliflower and I tried the cauliflower tortilla shells I'm not a fan and I love the cheese ones but she's right they can be cheesy if you're if you don't want that much fat and this seems like a very good alternative to mix the two now that was 2 cups she said 2 and a half so I'm gonna use 1/2 cup measure of a second bag and just pull out a little bit shy of 1/2 cup all right so she says to combine this the cheese and the cauliflower put it back in the microwave just long enough to melt the cheese ok so that's what we're gonna do ok so we've put this in the microwave that was a minute and 45 seconds and we've got melted cheddar cheese and the head of cauliflower and now she says we add 1 egg white to that I'm just gonna crack it in here and separate it the good Lord willing come on yeah ah that's what we didn't want to happen turn that makes me mad so anyway all right we've got our egg white in our we're gonna just combine all this it has a weird texture this almost feels like Fathead dough if you've done Fathead dough it's the melted cheese you know this kind of feels like that so we're gonna combine this as best we can with the egg white and the cheese and the cauliflower what a weird consistency now here's our parchment paper I have put I don't know if you can see I've just used a pot like a Lea pop pot lid to draw out some circle so just to give myself some rough idea of what we're working with here so she adds this to the parchment paper you would obviously make several batches of this and then spread this out into a taco shell shape and you want it fairly thin I mean this isn't you want it pretty thin I'm going to take some of that up I think that's too much on there I don't want to get too rambunctious hmm tastes good all right make this into a taco shell shape and then we're gonna bake these for nine to twelve minutes in a 400-degree oven and again I want to thank Tara for letting me if you've been on this channel any time you know that if we're recipe reviewing I don't usually list the ingredients of the recipes like I don't give exact measurements of the recipes that we're testing because I didn't create that recipe somebody else did a lot of work to do that and so I usually try to drive traffic to their site if you did a great job making a damn taco recipe then you need to get the d'haran traffic from it and but she doesn't have a website or anything like that she's just a viewer so I want to thank Tara Gonzales thank you so much sweetie for sharing this with us and letting me try it on air and we're gonna see what we come out with here now I don't know is that too much honey do you think it tastes good already like having be done with it all right so 9 to 12 minutes they're going in I don't know if you can see the thickness of what we've got there I can't show really show there's pers real theme so in these go I meet you here in five minutes oh sorry no 9 to 12 minutes [Music] okay so we're taking these out that was a total of 15 minutes and we flipped them about the 10 minute mark so I just wanted to show you what we've got here now I'm gonna lay this over this is the cheesing coupler they're hot - now be careful Oh Oh see that's what I didn't want to do burn Wesley this is helter skelter hold on I thought a trapeze artist but this is what you do with the other cheese shells - so I'm used to it so let's do the other one it wants to pull it sit over there being right now come on all right hold on let me get a rag now these are a combination like we set up cheese and god they're pretty oh my gosh are you kidding me Wesley y'all do not ever do this I'm embarrassed for myself this is why you don't test things live on live TV what if I was on the Good Morning America right now doing this I'd have been a mess I guess that's why I didn't warn in America don't call me all right lay these over this and they come here y'all sit down there these two just need to Shh hush all right just lay these over there let them sit together and make a taco shell you're just trying to get a curly shape when they dry the cheese is gonna solidify itself and it's gonna be a taco shape so let's do that now let's get on to recipe number 2 all right so we're gonna start our next recipe the cheese and cauliflower shells are over there cooling I have precariously placed them on their little things so they can stay there and the next he is from our good friends at Quito connect and you know there's a reason that I use a lot of their recipes a they're extremely popular all of the recipes are the highest listed in Google and YouTube and Pinterest and they're they're good their recipes are good so out of all the flour tortillas that I would call a flour or corn tortilla soft taco this is the best recipe I've found and we're gonna do that so what we're gonna do is I'm gonna start heating up a nonstick skillet and of course that doesn't work can I just tell you that for this video I went out and specifically bought I use this is an induction burner I went out and specifically bought a Cuisinart pan that says induction ready it is specifically for an induction burner and my induction burner will not work with it shoot first of all I'm taking that back you get my money back Cuisinart hold on I'm we're gonna work through this together okay so this is a little unorthodox but this is supposed to be done in a non-stick skillet an 8 inch skillet however big you want your taco shells to be the key to connect recipe because I want to show you this on my camera setup here I use an induction burner a little induction burner so what I'm gonna do an induction burner requires a magnetic surface and most non-stick pans are aluminum so we're gonna try a nonstick skillet mm-hmm if this doesn't work first of all I've made this recipe multiple times it's one of my favorites so if it's not going to work I'll just move a find a camera and put here on my regular stove to show you this will not be a failure of the recipe it's a failure of my setup here so what we're going to do is coconut flour we need 1/3 cup of coconut flour and if you've been on this channel again you know we always sift this because there ain't nothing worse then biting into something's with a whit about see that if you had not sifted those those big gigantic balls of flour would be all up in your business so let's just get rid of those come on mash on through so third a cup of that we're going to add the spices first of all some salt that's just Himalayan sea salt and this is banky powder garlic powder onion powder and chili powder if you want to find out how much to put in go visit their website so those go in ok so just make sure that's combined and to this we're gonna add the egg in the water and they call for egg whites 8 of them to be exact I am NOT separating they're getting 8 egg whites when I'm making tacos and try to figure out something to do with 8 egg yolks that's a waste of money so upon their recommendation I am using just solid egg whites pure egg whites and this is if you look at the ingredients there's nothing in there it's just 100% liquid egg whites so I need 8 egg whites worth which is a cup and a half cup and a half of egg whites okay and to that we're going to add the water if you want to know how much go find their recipe so this has to be combined well I've got a fairly good whisk here and you just beat the devil out of this and then we just lay it down in a pan as thin as you can okay we're gonna try to do this I have two handicaps here one every time I've done this I've done this on my regular stove in a nonstick skillet - I'm using a dern cast-iron skillet instead of a nonstick skillet so oh let's say a little prayer together all right this is some coconut oil spray you don't need much or at least you didn't in a in a nonstick skillet you might but this you're gonna use a quarter cup measure once you start doing this you're gonna learn you're going to screw up the first couple of these and I'm gonna show you how to screw them up because I'm probably gonna screw these up but what you do is as soon as you get this in there spread it around oh that's way too hot holy macaroni that is way too hot Megan Matt are crying right now because I'm reviewing the recipe all wrong so but what you want to do is get this as thin as possible and let's just see what happens if this doesn't work I mean I'm like I said I'm handicapped here with this turn cast iron skillet if this doesn't work we're gonna I'm gonna move the whole camera set up and we're gonna go to the stove and I'll show you how to do it there but I'm hoping we can just do it from here a few moments later okay I'm still making these and as you can see this is going much better a nonstick skillet is required forget that and again if any of you guys use an induction cooktop please let me know what you use for a nonstick skillet I love this pan Cuisinart you did good in the pan but look at those four pretty so you know you're just you're making these held up well they feel like a tortilla they're pretty soft and beautiful and it only takes literally two or three minutes for each one ready so it doesn't take long you just got to keep it up and keep going having trouble aiming the camera and working the working the batter and work in the that's a lot so it doesn't take much though so you're just gonna make sixteen of these and a serving is four of these so honestly if you make eight-inch ones and you make sixteen of them more of those as a serving and that is pretty respectable all right so these are the crispy taco shells what we in America know is a crispy taco shell right there would be a fried tortilla and this is going to be with sharp cheddar our last one was with mild cheddar but most of the recipes that I've seen say to use sharp cheddar that it just sort of hardens up a little bit better and gets a little crispier than some of the other cheese's so again down here on a parchment piece parchment paper I've put out a couple of eight-inch circles to give me some semblance of what a taco shell should be sized wise and put about a quarter of a cup of shredded cheddar if that's all there is to it this is the easiest recipe of the bunch and I'll be honest and I've got a couple of options here to show you so literally just in a circle put some a thin layer of cheese don't let it stray too far into a 400 oven they go for anywhere from 5 to 10 minutes you're just looking for something that you can pick up and transfer to our drying rack over here just like we did the cauliflower and cheese ones except these going to be much crispier so I'll meet you back here in just a few minutes but I'm going to show it show you a secondary option okay let me show you this secondary option now most of the recommendations that I've seen online show to tell you to use sharp cheddar because it's the easiest to get crispy real quick and that's if you're doing them in the oven I have found another option that I have come to enjoy a lot as well and that involves sliced deli provolone cheese yes Italian cheese so this is super thin sliced I don't know if you can see how thin that is I mean it is tiny tiny so this I asked for them to put on a half-inch like a point I don't know if it's half an inch it's 0.5 I think it's probably centimeters I don't know when you go to the deli just ask for a point five slice the slump thinnest slice they've got and this is sliced deli provolone and you simply layer two just like that now these are gonna be a little let's turn them this way these are gonna be just a little smaller than our other tacos but they turn out just as crispy and good you just can eat a couple of three more of them for the same calorie count these are going in the microwave for 55 seconds to 60 seconds and these are gonna be crispy taco shells when they come out watch this okay now watch this you're gonna die this just came out of the microwave look hot skinny I mean look how crispy curl them over and quickly get it off of this thing and put it over just like we did before and it makes a crispy taco shell oh my god that's beautiful it is that easy it takes 55 seconds 60 seconds depending on your microwave it's not much it does not tighten long I'm gonna do another one okay so we've got these out of the oven these are our two cheese tortillas and this is the precarious part it does take a little bit of work to ten times to get them off of here depends on the type of cheese you use to get them off that pan and you just want to work around them and eventually they're gonna come up and these are gonna be super crispy guys super crispy now also realize there is a lot of fat in these so we're gonna go over macros in a minute and I want you to just be aware of them so pick one of these up and lay it over that you may have to hold it use a wooden spoon or a dowel or something to make that get crispy let them lay there and now we're gonna get ready line all these up all three of our tacos and test them I'll be right back [Music] okay so here we are finally time to taste our three options for taco shells and I'm gonna put the macros up here but just so you know what we're talking about here are our three options right so this one back here is the cheddar cheese shell and it is crispy I mean it's hard shell so the macros to this simply match the macros to whatever cheese brand you are using so the downside of this is it's a little bit oily I do use a paper towel to wipe down the cheese I like to lay over that she's just after it's come out to absorb some of the oil but the fat content is gonna be high on this the carb content is gonna be almost minimal our second option for crunchy shell is the provolone again that is simply that is simply the the macros that are in the cheese again that is hard I'm trying to put it up to my microphone that is hard and crunchy and our other option is the our third option is our terrace tortillas and I'm gonna be honest with you I haven't tasted them yet but the texture of this as you see it it's a little bit bendy but you know a Taco Bell gordita or a Taco Bell chalupa that's sort of what that feels like and our last option obviously is our beautiful soft tortillas that we made from keto connect so let's pull those out these are gorgeous they hold up well I mean like I don't know if you can see I'm rough handling that these are these are gonna hold up very well so we'll make one of those and let's just try me so I've got some onions some avocado some tomato sliced tomatoes lime and cilantro and let's just taste these I want to start with the crunch sheet no no no let's start with you know first because it's gonna be my soft taco let's get a good-sized one and these are perfect size for Street taco size and we're just gonna come in here get some of our feeling not much and I'm gonna make this authentic style you don't have any cheese you got a little onion a little cilantro some people leave it at that squeeze a lime on top oh my gosh y'all I'm gonna put a little piece of cup of piece of that avocado on there too just cuz I love it oh let's just go ahead and do it they should do it all the way pick up so let's taste this guy and who this is gonna be hard to do you know how hard tacos are to eat and I'm about to do this on camera so pray for me but I mean okay first of all look how well it holds up like I've sort of oops I'm dropping stuff I've manhandled it it's a lot like a flour tortilla mmm that is so good let me just tell you that does not taste eggy when you first touch it then you've made some crepes and some pancakes and some other low carb baked goods when you first touch it you're gonna say oh that's super eggy because we're only using egg white - not egg yolks it loses a lot of the egg flavor and then when you combine the seasonings that we used garlic powder onion powder chili powder it really takes on the flavor of what we were eating let's try another one crispy taco we've got two options we've got the provolone cheese which is kind of thin and lacy you can sort of see through it the other one is a little firmer but there's a lot more cheese in there too so let's just learn it up this one's real big I made this one too big yeah you might want you might want it simmer down let's add a little onion to him not much onions or carbs tomatoes or carbs be careful all right you ready to watch me try to eat this Missy yo it looks so pretty oh that's a pretty taco but I can't really show it to you without so you got to do the head tilt it's holding up well listen to this Oh falling apart a little bit just like a taco would doggone that is good I'm not even going to taste the provolone on camera because I've done it before - it's the same thing this is easier to cook in the microwave but I actually prefer the cheddar shell I'll be honest has a little better flavor and it holds up better and our last one is Terrence tortillas and this is what I said it's still this has got cauliflower in it it's still a little floppy but I'm not holding that against it because you know like I said one of the Taco Bell gorditas is my favorite thing I don't think that's even a real thing I think it's like a starbucks Frappuccino that is not a real thing in Italy and a gordita is not a real thing in Mexico but it's good and so let's try it and again this is much less of a problem in the macros because of the cauliflower and let's taste this okay we've holding up really well holding up really well it's not it's a desolate cross between the crunchy hard shell and the traditional quote unquote corn tortilla that would be soft go all four of these amazing there's not a bad recipe here the low-carb tortillas this is by keto connect the soft ones here that were really beautiful make sixteen of those and four of them are serving so these are Street taco size you need you get four of these and in those four / 4 tortillas of 75 calories one and a half grams of fat proteins 8 and 1/2 grams carbs are total carbs or 6 fiber you got three and a quarter grams and then so that's a total net carbs of 2.75 grams of net carbs for four of these soft taco shells that is hard to beat especially as good as they taste and the other option is Terra Terra Gonzales is terrorists tortillas that I'm calling them this guy here our cheesy gordita crunch or whatever taco bell calls it's what I'm kind of likening it to for all of these I divided the recipe into eighths I assumed that we could get eight tortillas out of this if you do get eight one of them is 158 calories 4.2 grams of total carbs there's a 1.4 grams of fiber so you're about three gram three and a half I'm gonna do the math on that of net carbs protein is ten point six grams and fat is eleven point five grams if you'd make eight of them so there you have it folks tacos don't let the world's greatest food pass you by just because you're eating a low carb or keto there are a lot of options thank you for joining us again I always say it every time but these videos are a way for me to maintain my low carb way of eating and looking in the end of this camera almost every week allows me to stay honest so I really appreciate that you've come along for the now if you're not a subscriber I ask that you subscribe hit the subscribe button down below we pit low carb recipes against one another and find the best low carb recipes this crazy internet has to offer and I bring them to you if you are a subscriber hit the bell button down below that'll allow you to know as soon as I release a new video like this video share it among your friends if you don't know what patreon is check that out my patreon account think of it as a tip jar for the internet it allows you to give a dollar or two dollars a month to somebody like me if you enjoy what we're doing here on this channel otherwise make some tacos better work it out enjoy your new airfryer and I'll see you guys here next week for another recipe battle see you see [Music]

Channel: Highfalutin' Low Carb

Views: 844,937

Keywords: highfalutin low carb, low carb taco, keto taco, low carb taco shell, keto taco shell, low carb taco recipe, keto taco recipe, taco shell, low carb tortilla, keto tortilla, low carb tortilla shell, keto tortilla shell, low carb tortilla recipe, keto tortilla recipe, taco, tortilla, tortilla recipe, cheese taco shells, cheese taco shells keto, cheese taco shells low carb, keto connect tortillas, provolone taco shells, microwave taco shells

Id: 620tg1AjnXM

Length: 36min 20sec (2180 seconds)

Published: Sun Apr 22 2018