How to Make Appetizing Keto Breakfast Tako

Without fail making ultimate Keto Breakfast Tako easy, tasty, practical.

Good Evening every body, at this time you get present recipe Keto Breakfast Tako with 19 ingredients and 19 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 19 stages of easy cooking Keto Breakfast Tako.

Ingredients all Keto Breakfast Tako

1. Prepare : baby spinach leaves.

2. Prepare : eggs.

3. Prepare : almond meal.

4. Needed : salt.

5. Needed : For the salad.

6. Prepare : Julienne red bell peppers.

7. Prepare : Julienne green bell peppers.

8. Needed : shredded purple cabbage.

9. Needed : Julienne cucumber.

10. Needed : deseeded julienne tomato.

11. Prepare : shredded cabbage.

12. Prepare : extra virgin olive oil.

13. Needed : chilli flakes.

14. Prepare : coriander leaves.

15. Needed : Salt.

16. Needed : For the spread.

17. Prepare : cream cheese.

18. Needed : minced coriander leaves.

19. Prepare : minced spring onion (green part).

If all ingredients Keto Breakfast Tako it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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..

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