Low Carb Dessert Tacos
Ingredients
- Optional toppings
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Who says tacos have to stay savory? Whether you’re team gluten-free or rocking wheat, these sweet dessert tacos made with Carbonaut shells flip tradition on its head—in the best (and most delicious) way.
We crisped up our tortillas with a light spray of oil and a sprinkle of sugar replacer, then filled them with whipped mascarpone and juicy strawberries for a low carb treat that hits all the right notes. Want bite-sized bliss? Use a cookie cutter to punch out mini tacos—perfect for sharing… or not.
Ingredients
- Optional toppings
Directions
- Preheat oven to 350°F (175°C).
- Cut out tortillas, if desired, and lightly spray each with oil and sprinkle with sugar replacer.
- Fold tortilla in half, placing a small ball of parchment paper in the center of each tortilla to help hold the open shape
- Bake for 5–7 minutes, or until lightly golden and crisp. Let cool completely before filling.
- While tacos are baking, in a small bowl, mix mascarpone with 1 tbsp powdered erythritol and vanilla extract until smooth.
- Gently spread or pipe the mascarpone mixture into the cooled taco shells. Top with sliced strawberries.
- Finish with a dusting of lemon zest, a sprinkle of coconut or nuts, or a few shavings of dark chocolate.
Make-ahead tip: You can prepare the taco shells a day in advance—just store in an airtight container after they’ve fully cooled.
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