Keto Frybread Tacos

Whether or not you follow a keto eating plan, you need to try this bad boy. 

Around here (Lillooet) these are called Indian Tacos and they are usually made on fluffy, chewy bannock and they are addicting. 

According to MyFitnessPal the nutritional counts on our keto version are: 400 calories, 10 carbs, 22 fat, 39 protein, 2 fiber, and 2 sugar per serving. The recipe makes 4 big servings. BIG. Huge. (FYI - if you are cautious about counting your macros then be sure to enter the ingredients into your own counter. Numbers can vary by brand and size of produce!)

Since I have learned that fathead dough is magic once it is deep fried I have been experimenting like crazy. I'm hoping to come up with some sweet-type recipes using deep fried fathead dough so be sure to check back for that! In the meantime, try our Keto Corn Dogs (recipe HERE) or this delicious taco!! 

Keto Frybread Tacos

Ingredients

Fathead Dough

1 1/4 cup shredded mozzarella cheese

3/4 cup almond flour

1/2 tsp baking powder

pinch salt

1 egg

oil for frying (about 2 inches deep in pot)

Taco

1 lb ground beef, scramble fried

1/4 cup shredded cheddar cheese

1/4 cup finely diced red onion

4 slices tomato, diced

1/2 cup shredded lettuce

4 Tbsp sour cream

Directions

Prepare fathead dough - Place oil in a deep pot and heat to 350 degrees. 

While oil is heating: place shredded mozza in a microwave safe bowl and microwave 30 seconds. Stir well. If not totally melted, microwave for another 10 - 15 seconds. Stir until smooth. Add in the almond flour, baking powder, salt, and egg. Stir vigorously (or beat with electric mixer) until stiff dough forms. 

Divide into 4 equal pieces and roll out between two pieces of parchment paper to about 1/4 inch thick. Be sure to use the parchment paper - it will be too sticky otherwise. 

Carefully place one round of dough into the oil once it has reached 350 degrees. Cook for about 25 - 35 seconds and then carefully flip over. Cook another 25 - 35 seconds on the other side. FYI - it cooks very fast so don't leave it alone or it will taste burnt! Using slotted spoon or tongs, remove the bread from the oil and place on paper towel. Continue with remaining 3 pieces. 

Top each taco with 1/4 of the fried ground beef, 1 Tbsp of the cheddar, 1 tbsp red onion, 1 slice tomato, and 2 Tbsp lettuce.

And then dollop on a Tbsp of sour cream!

That is a work of art right there. 

Let's go in for a closer look...

The bread is airy and chewy yet crispy - just like bannock should be. Okay.... it's not going to be the same as bannock.... but it is a REALLY good substitute if you are cutting carbs. 

I have frozen the deep fried dough to use later - and it works great. I froze them in a single layer on paper towel. To thaw them I just popped one of them in the microwave for about 30 - 40 seconds just to warm it up. 

I am definitely adding these to my rotation. Deep frying is a bit of a pain but now that I know they freeze okay I'm going to make up a double batch to freeze half! For only 8 net carbs these are so filling and a fun keto meal!