Taco shells made with melted mozzarella and almond flour, baked at 375° for 10 minutes. I cooked a pork roast with a can of El Pato sauce and a can of diced green chilies in the instant pot for 45 minutes and shredded it the day before. Heated up our spicy pork, add cheese, avocado, tomato& salsa and we’re all set for a perfect Tuesday dinner! The recipe I used for the shells came from another Low-Carb friend (Laura Fisher), here were her instructions: Recipe for keto chalupas: 2 cups of mozzarella cheese microwaved for 2 minutes then gradually add in 1/2 cup of almond flour and stir until it forms a nice dough. I made 4 dough balls from this recipe and pressed them out into really thin round mini “pizzas” (this is also my pizza crust recipe) on a parchment paper lined baking pan. Bake at 425 ° for about 8 to 10 mins.