Keto/GF Choco Tacos!

Wanted to create a fun new keto ice cream novelty and saying Choco Taco is fun and they look delicious. So I got to work on a gluten free and low carb Choco Taco. It looks very close to the original discontinued ice cream novelty and still super yummy. Feel free to experiment with the recipes and make your own keto creation!!

The taco shell is made with the pizzelle maker and draped over 2 wooden dowels about 1/2 inch across. These are the dowels I have for stacking cakes- https://amzn.to/3K5STWm

I got this pizzelle maker for a Christmas gift- https://amzn.to/3DJxZWY 

Pizzelle Video with instructions- https://youtu.be/qSrEhhNxnMQ Should get 14 taco shells out of a single batch.

Taco Shells

2 Eggs

96 g Granular Sweetener (I use Lakanto Classic Monkfruit/Erythritol Blend) (about 1/2 Cup)

84 g/6 Tbs. Salted Butter (melted and cooled)

1/2 Tbs./6 g Vanilla Extract

15 g/2 Tbs. Coconut Flour

12 g/ 2 Tbs. Egg White Powder

1/2 tsp. Xanthan Gum

1 tsp. Baking Powder

Instructions:

1. Melt the butter, measure, sift and whisk together dry ingredients together

2. Beat eggs and granular sweetener together until frothy

3. Stream in butter as you whip then add the vanilla extract

4. Add dry ingredients into the wet and beat until there are no lumps left

5. Preheat the pizzelle maker while the batter rests and set up 2 sets of dowels, I clipped them to the handle of a heavy sauce pot

6. If you have the same pizzelle maker as I do, ladle a tablespoon of batter into the center of the cookie pattern, press down and hold for a few seconds, cook for a minute and a half to 2 minutes (may take some testing if you have a different size cookie maker or a waffle cone maker)

7. Once cooked they will be very fragile, using a mini offset spatula pick up the cookie and lay across the wooden dowels, making sure they are centered

8. Let cool completely before removing and setting on a sheet tray, once all finished, clean up any edges that went beyond the pattern so all the edges are even (can begin next steps while working on that also!

I coated the inside of the taco shells with my keto hot fudge and swirled fudge into my no churn ice cream. You can use anything you like to coat and swirl, even just a keto ganache will work. Here is my video all about keto ganache- https://youtu.be/nY2L72Y8Ghk

My Curated Amazon Shop Page- https://www.amazon.com/shop/ketoupgrade?ref_=cm_sw_r_cp_ud_aipsfshop_JS4F0TTTES6FHS472KAV

All the Sweeteners I Buy on Amazon- https://amzn.to/40fnPcx

My Essential Keto "Flours" I use in recipes- https://amzn.to/4iVK5iR

Additional Baking Ingredients- https://amzn.to/4iY3JuI

Pizzelle Maker - https://amzn.to/3mAeaZA 

Mini Offset Spatula - https://amzn.to/3e4i09O 

Mixing bowls- https://amzn.to/32ZZclx 

Scale - https://amzn.to/339tsKN 

Durelife Granular Monkfruit/Erythritol- https://amzn.to/3X9Mmgx (cheapest I use)

So nourished powdered monkfruit/erythritol blend- https://amzn.to/45hRbag  (cheapest I use)

Lakanto Granular monkfruit/erythritol- https://amzn.to/3u7ebGd

Lakanto powdered monkfruit/erythritol- https://amzn.to/3eHaz7u

Anthony's powdered monkfruit/erythritol - https://amzn.to/3oqS241

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Anthony's Xanthan Gum -https://amzn.to/3VAmhWQ

Danncy Pure Vanilla Extract- https://amzn.to/4cO8nqM

(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)

The hot fudge recipe is super simple, you just need to make my keto sweetened condensed milk, you can see me making it here -https://youtu.be/Qk7KJZoQzhU . You can make a huge batch of this and it will keep in the fridge for a few weeks but you can also freeze it and just let it thaw over night in the fridge.

Then just choose your favorite keto semi-sweet chocolate chip, I used baked believe, it is the cheapest I've found and the lowest carb. And just a little bit of butter to make it silky smooth!

I made the fudge and the no churn ice cream at the same time, just make sure the fudge is cool enough to layer in the ice cream (under 100 degrees)

Keto Hot Fudge Ingredients

7 oz./3/4 Cup +2 Tbs. Keto Sweetened Condensed Milk (https://youtu.be/Qk7KJZoQzhU)

7oz./1-1/8 Cup Keto Semi-Sweet Chocolate Chips (Baked Believe)

2 Tbs. Butter (I used salted if using unsalted ad a pinch of salt)

Instructions:

1. Heat the sweetened condensed milk until just simmering around the edges

2. Add in the chocolate chips making sure all the chips are submerged and let sit for one minute

3. Whisk the mixture until fully combined then add in the butter and whisk

4. Switch to a spatula and make sure everything is melted, spoon fudge into each taco shell and spread it out over the whole inside

5. Once all coated throw into the freezer and finish the ice cream

   
   

After that is done you need a batch of my no churn ice cream - https://youtu.be/F9DhbF78Kik (I did the fudge and no churn at the same time) While the cream is whipping, make the fudge and coat the taco shells

The keto sweetened condensed milk recipe I always make a huge batch and freeze so I have enough for anything I want to make. I used a full batch of my no churn ice cream to fill all the taco shells.

Ice Cream Recipe-

300ml/1 1/4 Cup Heavy Cream

250ml/1 Cup Keto Sweetened Condensed Milk- https://youtu.be/Qk7KJZoQzhU 

8-15g Powdered Erythritol Blend (optional)

Liquid Stevia (to taste, optional)

1 tsp. Vanilla Extract or any flavor you want

1 oz. Chopped Peanuts for the top of the ice cream in the taco shells

Instructions:

1. Whip the cream with the sweetener and vanilla until soft peaks then stream in the sweetened condensed milk and whip until stiff peaks

2. Layer the ice cream into a bowl with lines of the hot fudge in between

3. Let freeze for about an hour before filling the taco shells with ice cream

4. Once everything is chilled for a bit, fill each taco shell with the ice cream making sure to pucsh it all the way into the shells

5. Top with a light sprinkle of peanuts then freeze completely, at least 3 hours

Then the last step is the chocolate coating which can be done several ways. I have my ice cream bar videos that use keto chocolate or bakers chocolate. For the tacos I used bakers chocolate. sweetener and coconut oil.

Chocolate Dip Coating

3 oz. Unsweetened Bakers Chocolate

60 g Coconut oil (refined if you don't want coconut flavor, 1/4 Cup)

22-30g Powdered Monkfruit/Erythritol (2- 4Tbs.)

Liquid regular or flavored stevia (to taste, optional)

Instruction:

1. In a microwave safe container add finely chopped bakers chocolate and the powdered sweetener, in another container add the coconut oil and heat to 200 degree

2. Pour the coconut oil over the chocolate and sweetener and stir to combine, if all chocolate doesn't melt, heat on 50% power for 10-15 seconds

3. Stir to melt the residual chunks, and continue to stir until the chocolate is between 85-95 degrees, place into a wide bowl for easiest dipping

4. If it is taking too long because it is warm in your house you can stand in front of the refrigerator and stir to cool faster

5. Once at the right temperature, grab out the tacos from the freezer

6. Taking one at a time, tip the bowl of chocolate and dip just the top edge into the chocolate and let the excess chocolate drip off, it should solidify quickly if the tacos are frozen enough

7. Place back onto the sheet pan and repeat until all the tacos are coated

8. Place back in the freezer for an hour before transferring them to a freezer bag to store

Macros Using All of the recipes to make 14 Tacos- 1/14

390 Calories

38g Fat

19g Total Carbs

5g Fiber

11g Sugar Alcohol

3g Net Carbs

6g Protein

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