Bite-sized keto tacos! These fun low carb mini muffins make a great healthy, appetizer, snack, or even dinner. Dip them in your favourite low carb salsa. Recipe from All Day I Dream About Food
In a large skillet over medium heat, sauté the beef until almost cooked through, breaking up the clumps with a wooden spoon. Add the taco seasoning and continue to sauté until completely cooked through. Remove from heat and let cool.
Preheat the oven to 350F and brush a good non-stick mini muffin pan with the melted butter. (You can also use silicone or parchment mini muffin liners, if you prefer - if your pan is not very non-stick, this is your best option). This recipe makes about 32 mini muffins so you may need to work in batches if you don’t have more than one mini muffin pan.
In a large bowl, whisk the eggs. Add the taco meat and 4 ounces of the shredded cheese. Whisk thoroughly to combine.
Fill the muffin cups to about ¾ full and sprinkle with the remaining shredded cheese. Bake 15 to 20 minutes, until puffed and firm to the touch. Remove and let cool 10 minutes. Use a thin flexible spatula to run around the edge of the muffins to release.
Serve with your favourite taco toppings, such as salsa, sour cream, and guacamole.