This was ALWAYS what I would get at Taco Bell, and now we made them low carb! It’s a modified version of what you may know as “fat head dough”. We always leave out the cream cheese to not only save carbs/calories, but to make the dough less sticky and therefor easier to work with.
In the chalupas are chicken, lettuce, tomato, shredded cheese, and sour cream. They were also fried in bacon grease. As the toppings are all to taste and not part of a recipe, the macros and directions below are for the chalupa shells only.
1½ cups shredded mozarella
¾ cups almond flour
¼ cup bacon grease (or frying oil)
Preheat oven to 350°F.
Melt mozarella and egg in microwave for one minute.
Add almond flour.
Separate dough into 4 portions and roll out into circles. Bake 15 minutes.
Heat bacon grease (or oil) in a small pan on medium-high.
Add chalupas to grease (or oil), fry 1 minute per side or until desired crispness.
Remove from pan and lay on paper towel to soak up the excess grease. Fold the dough in half to solidify the shape. Repeat x 3.
Fill with toppings.
Macros & Pricing:
Based on the products we used, the cost of these ingredients will be roughly $1.87 and make 4 chalupa shells.
Per chalupa shell:
Calories = 278
Fat = 21.5
Total Carbs = 5.25 | Net Carbs = 3
Protein = 18.25