You know what I miss the most from living low carb? Tacos. I’ve been searching and experimenting to find the best taco shell recipe that’s paleo and keto friendly. And guess what? She ready for some flat tacos aka tostada!

Paleo, Keto & Grain Free

That’s right babe. This recipe is perfect whether you’re on a paleo diet or keto diet. I know that I crave Mexican food on the daily so I’m super excited that I can recreate my fave food without derailing my diet. This Crunchy Tostada recipe is awesome because it’s a little thicker than a regular tostada so it’s actually very filling. As for toppings, I love adding spinach, ground turkey with taco seasoning, guacamole, sour cream and some vegan cheese. Eat it as a snack or a meal, you won’t go hungry with these babies. Share a photo of your Crunchy Tostada creations on  href=”” target=”_blank”>Instagram  with #hipshaker so I can give you a virtual high five.

Crunchy Tostada

Serving size: 4 Prep Time 25 mins

Macros per serving:

  • Calories 246.25
  • Carbs 5.15g
  • Protein 9g
  • Fat 21.9g


  • 1 1/4 cup Almond Flour
  • 1/2 tsp Sea Salt
  • 2-3 pinches Cayenne Pepper
  • 1/4 tsp Cumin
  • 1/4 tsp Coriander
  • 1 Egg
  • 1 Tbsp Olive Oil
  • 1/2 tsp Lime


  1. Mix dry ingredients in a bow. Mix and leave an empty whole in the middle of the bowl and add in wet ingredients. Mix well.
  2. Form into 4 balls.
  3. Flatten in between lightly oiled parchment paper. Use rolling pin or hands or glass.
  4. Bake for 20 minutes at 350F, flipping tostadas after 10 minutes.
  5. Let cool and top with your faves.

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