Keto Ice Cream Tacos - Low Carb, Gluten Free, Sugar Free

Keto Ice Cream Tacos / Low Carb / Gluten Free / Sugar Free

Published on Apr 6, 2019

 

Keto Ice Cream Tacos - Low Carb, Gluten Free, Sugar Free

KETO ICE CREAM TACOS – Low Carb, Gluten Free, Sugar Free

These Chocolate Dipped Ice Cream Tacos are sure to be a crowd-pleaser 🙂

I recently learned that there was something called ice cream tacos, so I started to work on a keto low carb version immediately after that! And I’m satisfied with what I’ve done 😛

(This comment added on April 10, four days after I published this recipe: So you call the commercial product of this ice cream taco Choco Taco? Because I’m Japanese, I had no idea!)

Keto Ice Cream Tacos - Low Carb, Gluten Free, Sugar Free

Since this taco shell dough is very gooey, wet your spoon whenever necessary when spreading into circles. When baked, quickly remove from the oven and drape each piece over a rolling pin or the edge of a loaf pan while still hot. Making the baked side the outside of a taco shell will create no or less cracks.

 

 

 

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Keto Ice Cream Tacos / Low Carb / Gluten Free / Sugar Free

Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings 4 -5 tacos
Author Miyuki

Ingredients

Taco Shells

  • 0.75 oz (21 g) Almond Flour
  • 5 tsp (8 g) Unsweetened Cocoa Powder
  • 1/4 tsp Xanthan Gum
  • 1 oz (28 g) Unsalted Butter, Softened
  • 1.5 tsp Stevia Powder
  • 1 Large Egg
  • 1 tsp Vanilla

Chocolate Coating

  • 1.25 oz (35 g) Coconut Oil
  • 3 oz (84 g) Unsweetened Baking Chocolate, Chopped
  • 1.5 tsp Liquid Stevia (Adjust to your liking)
  • 2 tsp Vanilla Extract

Vanilla Ice Cream

  • 3/4 cup (180 cc) Heavy Cream
  • 2 tsp Stevia Powder (Adjust to your liking)
  • 2 tsp Vanilla Extract

Topping

  • 1 oz (28 g) Salted Peanuts, Crushed

Instructions

Taco Shells (Watch the video in the post)

  1. Preheat the oven to 180 C / 350 F.
  2. In a bowl, whisk well the almond flour, cocoa and xanthan gum.
  3. In a separate bowl, beat the butter and stevia. Add the almond flour mixture, egg and vanilla and beat well to combine.
  4. Divide the dough into 4 equal portions (or 5 portions if desired) and place on a baking sheet lined with parchment paper. Spread each portion into a 5 inch / 12.5 cm circle (or smaller if dividing into 5), using the back of a wet spoon. (Wet your spoon whenever necessary because the dough is very gooey.)

    Keto Ice Cream Tacos - Low Carb, Gluten Free, Sugar Free
  5. Bake for 6 – 7 minutes. (Do not overbake.)
  6. Remove from the oven. Carefully lift each warm disc and drape over the edge of a loaf pan (or in any other way that works), making the baked side the outside of a shell. Let set for 15 minutes, then freeze for 30 minutes.

    Keto Ice Cream Tacos - Low Carb, Gluten Free, Sugar Free

Chocolate Coating

  1. Heat the coconut oil in a saucepan over low heat. Turn off the heat when half melted.
  2. Add the unsweetened chocolate. Leave a couple minutes and then stir until melted. Add the liquid stevia and vanilla, and mix.
  3. Remove the taco shells from the freezer. Coat the inside of each taco shell with the chocolate, using a spoon or brush. Freeze for 10 minutes or until set. Reserve the rest of the chocolate for later.

Vanilla Ice Cream

  1. In a large mixing bowl, beat the heavy cream, stevia and vanilla until stiff peaks form.
  2. Place into a large piping bag. Remove the taco shells from the freezer and fill each shell with the whipped cream. Push it even with the rim of the shell, using a butter knife.

  3. Freeze for 2 – 3 hours.

Final Assembly

  1. Re-melt the reserved chocolate over low heat if necessary. (You may want to turn off the heat when 1/3 is melted, and then leave a couple minutes.) Remove the tacos from the freezer and dip the top of each taco in the chocolate and sprinkle with the crushed peanuts.

    Keto Ice Cream Tacos - Low Carb, Gluten Free, Sugar Free
  2. Freeze again to set the chocolate for 20 – 30 minutes.

Recipe Notes

Per Serving (1/4):
Calories 494 kcal, Protein 8.0 g, Total Fat 50.8 g, Total Carbohydrate 11.6 g, Dietary Fiber 4.9 g, Sugar 2.4 g
(One taco is pretty big, so please stop eating where you've met your macros, if you can!)

Per Serving (1/5):
Calories 395 kcal, Protein 6.4 g, Total Fat 40.6 g, Total Carbohydrate 9.2 g, Dietary Fiber 3.9 g, Sugar 1.9 g

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4 Comments

  1. Janet says:

    Can another sweetener be used?. I don’t like the flavor of stevia with chocolate.

    1. Keto Diet Channel says:

      Janet, Thanks for stopping by!
      You can use another sweetener for the chocolate coating and ice cream, but I can’t tell for sure for the taco shells because I think the texture may end up different. If you are just asking about the chocolate coating, I’m sure you can sub. Here’s a conversion calculator for reference:
      https://sweetleaf.com/stevia-conversion-calculator/

  2. Stella says:

    The dessert recipes look delicious.

    1. Keto Diet Channel says:

      Stella, Thank you very much!

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