Nutritional Info

Nutrition Facts

Serving Size 1 (102g)

Calories 99
Calories from Fat 27 (28%)
Amount Per Serving %DIV
Total Fat 3.1g 5%
Saturated Fat 2g 10%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 11.8mg 4%
Sodium 87.7mg 4%
Potassium 83mg 2%
Total Carbohydrate 15.2g 5%
Dietary Fiber 1.3g 5%
Sugars 8.5g
Protein 3.6g 7%

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Recipe Description
If you can't find low carb corn taco shells locally, you can easily order them online. Or, you can use low carb tortilla chips, instead. I've made this recipe with both, and each version resulted in a tasty dish.
Prep time
20 min
Cook time
55 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  almond meal
1 Teaspoon(t)  baking powder
1 Cup(c)  butter, softened
3/4 Cup(c)  ricotta cheese
10 Ounce(oz)  frozen broccoli, thawed, drained and chopped
1 Cup(c)  onion, chopped
12 Ounce(oz)  low carb taco shells, ground
4 Teaspoon(t)  splenda granular


Preheat your oven to 350° F. Spray a rectangular baking dish with non stick cooking spray. In a mixing bowl, stir together the almond meal, ground taco shells and baking powder, and set aside. With your electric mixer, whip the butter with the Splenda until well combined. Add the eggs, one at a time, beating after each addition. Beat in dry ingredients a little at a time until well combined. Stir in ricotta, then add broccoli and chopped onion. Spread in the prepared baking dish, and bake for 55 minutes.

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