Taco Shells / Flatbread / Pizza Crust /Animal Based / Gluten-Free / Carnivore / Keto / Low-Carb
This is a gluten-free recipe. There is no almond flour. This is totally Carnivore and is a great option for people who want a healthy flatbread, taco shell, tostadas, wraps, Sopes or pizza crust. All healthy, gluten and seed oil free! This recipe makes about 4-6 shells depending on the thickness you make them.
The ingredient you will need are:
1/3 Heaping Cup of Pork Rind Panko (1 ounce).
2 Eggs.
1 Tablespoons of heavy whipping cream.
2 Tablespoons of Water.
Butter or Ghee to grease skillet.
A greasing brush or paper towel.
Medium size bowl.
A Skillet with the bottom the size you want to make your shells. So typically a 8-inch skillet will have a 6-inch flat bottom for taco size shells or flatbread. A 10-inch skillet will have an 8-inch bottom, perfect size for tostadas or pizza crust.
A 2nd Skillet that is larger to flip your shells on to cook the other side and keep cooking them in an assembly line fashion.
A thin Spatula.
A Spoon.
¼ Measuring Cup to dip out mixture.
Let’s make some Shells!
In a medium bowl mix your eggs, pork rind panko, heavy whipping cream and water with a spoon or whisk to well blended.
Choose the skillet size you want based on your shell size.
Heat the skillet on a medium low heat and grease with butter or ghee.
Use the ¼ measuring cup to scoop out a ¼ of a cup of batter and poor in the skillet. Use a spoon to scrape out any batter left in the cup and gently use the spoon to smooth out the batter to the edges of the skillet bottom. If it doesn’t completely cover the bottom of the skillet add a little more batter and spread out with spoon. Watch the video on this page for a visual demonstration.
When the edges start to brown and you can easily lift the shell with the spatula, give it a flip to cook the other side. After a couple minutes check the bottom for that light brown color and you are ready to remove from the heat. If you want a pizza crust you can let it cook longer and get crispier.
You can use the same skillet to flip the shell in or if you want a faster assembly line, use a second larger skillet to flip the second side on and keep making new shells.
Repeat with your next shell and add a teaspoon of water to the mix if it starts getting too thick.
These make great flatbreads, turkey melts, sopes, tostadas and pizza crust and soft taco shells! Just use your imagination and I am sure you will come up with even more ideas.
They store well in air tight container separated with parchment paper so they don’t stick.
They are good for 5 days in fridge or 3 months in the freezer. A tip if freezing, don’t cook as long so you can remove from freezer and toast to heat them up in a toaster oven or skillet with a lid.
To get other great tips and advice on what you can make with these, plus a visual of how the process works please watch out video on this page for step-by-step instructions and more tips.
These are so very good and can be used for so many different things. Enjoy!
