Keto Breakfast Tako
Keto Breakfast Tako

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, keto breakfast tako. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Keto Breakfast Tako is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Keto Breakfast Tako is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have keto breakfast tako using 19 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Keto Breakfast Tako:
  1. Make ready 2 cups baby spinach leaves
  2. Get 2 eggs
  3. Make ready 1/3 cup almond meal
  4. Make ready 1/2 teaspoon salt
  5. Take For the salad
  6. Take 1/2 cup Julienne red bell peppers
  7. Take 1/2 cup Julienne green bell peppers
  8. Take 1/2 cup shredded purple cabbage
  9. Get 1/2 cup Julienne cucumber
  10. Prepare 1/2 cup deseeded julienne tomato
  11. Take as needed shredded cabbage
  12. Get 1 tablespoon extra virgin olive oil
  13. Make ready 1 tablespoon chilli flakes
  14. Get 1 handful coriander leaves
  15. Make ready to taste Salt
  16. Take For the spread
  17. Take 1/4 cup cream cheese
  18. Make ready 1 tablespoon minced coriander leaves
  19. Prepare 1 tablespoon minced spring onion (green part)
Steps to make Keto Breakfast Tako:
  1. Blanch spinach with boiling water for 2 minutes. Drain into a strainer.
  2. Squeeze out extra liquid.
  3. Transfer the squeezed spinach to the bowl of a food processor.
  4. Add the eggs, almond meal and salt.
  5. Process until smooth. Tako shell batter is ready.
  6. Preheat oven to 170C. Line baking 2 tray with baking papers.
  7. Place one 1/4 of the mixture innto one of the prepared trays.
  8. Use a spatula or spoon to spread to make a 15cm circle.
  9. Bake for 10 minutes at 160-170 degree C or until set.
  10. Use a spatula to transfer the circle between the gaps of a wire baking rack to create a taco shape. Set aside to cool slightly.
  11. Bake for a further 10 minutes on 150 c to dry out.
  12. Similarly make other tako shells following the same procedure.
  13. Keto friendly tako shell is ready now.
  14. For the salad, cut all the vegetables in Juliennes.
  15. Put the veggies in a salad bowl. - Also add in coriander and mint leaves.
  16. Season with extra virgin olive oil, chilli flakes and salt.Mix well.
  17. For the spread mix together cream cheese and chopped herbs.
  18. For serving take tako shell to a serving dish.Fill the cavity with salad and top with cheese spread.
  19. Serve immediately.

So that is going to wrap it up for this special food keto breakfast tako recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!