Keto Taco Fathead Puffs
These taco puffs are the perfect snack for the hungry! Each puff is filled with a seasoned mixture of ground beef, cheddar cheese, and just a little bit of spicy jalapeno. Topped off with a glaze of garlic butter, your kitchen will be smelling heavenly once they are baking in the oven. To make this recipe a yummy side to your keto meal, simply divide a serving in half to enjoy just 1 puff.
How to Make It
Step 1
Please have a full recipe of Fathead Dough prepared the night before and COLD.
Step 2
When you are ready to make your taco puffs, start by cook the ground beef with all the seasonings and a diced jalapeno in a skillet over medium-high heat. Use a wooden spoon to break up all the beef so you have very crumbly pieces. Cook until your beef is brown and crispy and the jalapeno is bright green and soft.
Step 3
Transfer the taco filling to a small mixing bowl to cool. Let the mixture cool for 5 minutes, then stir in the cheddar cheese. You want the cheese to melt just slightly to help the beef stick together, which will help you later on.
Step 4
Preheat an oven to 350 degrees. Remove your fathead dough from the refrigerator. Divide it into 12 pieces and roll each piece into a ball.
Step 5
Use a pair of parchment papers to press a dough ball into a thin, flat disc. Place a heaping tablespoon of taco filling into the center of the dough.
Step 6
Bring the edges of the dough circle together over the filling to seal your puff. Press the dough in your hands to create a ball shape and seal any openings. Place the puff, seam down, in a muffin tin that has been sprayed.
Step 7
Repeat steps 5-6 until all puffs have been formed. Then, melt your butter and stir in the garlic. Brush this garlic butter over the top of each puff.
Step 8
Bake the puffs for about 32 minutes – until golden brown and flaky!
Ingredients
- Low Carb Fathead Dough
4 servings
- Ground Beef
6 ounce
- Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon
- Cumin, Ground
¼ teaspoon
- Onion Powder
¼ teaspoon
- Oregano, Dried
½ teaspoon
- Cayenne
⅛ teaspoon
- Jalapeno Peppers
1 large – approx 4″ – 6″ long
- Cheddar Cheese
¼ cup, shredded
- Butter, Salted
½ tablespoon
- Garlic, Fresh
¼ teaspoon