High Protein Choco Tacos







If you make one frozen dessert this summer, it should be this one. It's oh so good! I like to make a bunch of these ice cream tacos and stow them in the freezer for late night snacking. 

These choco tacos are so easy and fun to make. Since they're homemade, you get to choose your favorite ice cream flavor to stuff them with. And there's a secret protein powder magic shell that's absolutely amazing. 

This is such a fun take on a traditional ice cream cone. And that crisp chocolate shell, well that's just everything.

To make this you'll need for this 4 net carb dessert is -

  • chocolate protein powder
  • unsweetened cocoa powder
  • coconut oil
  • low-carb street tacos*
  • sweetener 
  • cinnamon
  • protein ice cream
  • peanuts

RECIPE
Makes 6
161 cals | 9.9F | 16.7C | 12.9 fiber | 2.7 sugar | 9 P

Tacos
6 low-carb street tacos*
3 tsps granulated sugar free sweetener
1 tsp ground cinnamon

Magic Shell
This magic shell recipe is from Cheat Day By Design. Check him out. He has fabulous recipes.

28g coconut oil
15g chocolate protein powder***
5g unsweetened cocoa powder
7g unsweetened powdered sweetener

252g protein ice cream
24g dry roasted peanuts, finely chopped


Directions

For the tacos
  1. Combine cinnamon and sweetener.
  2. Spray one side of each taco with nonstick cooking spray. Sprinkle the cinnamon sugar on the side of the taco that was sprayed with sweetener.
  3. Gently fold taco in half and weigh down the tip with a heat safe ramekin. (If the lid of a mason jar is too light and it opens while cooking, use something heavier.) Air fry at 350F for 5 minutes, flipping halfway through. Once flipped keep the weight on the taco.
  4. To cool: suspend a wooden spoon between 2 glasses and slide the taco over it so it straddles the wooden spoon. Allow to cool off for about 5 minutes. Suspending the taco between the spoon, keeps the tacos open enough to stuff with ice cream. 

For magic shell**
  1. Melt coconut oil in microwave, approx 30 seconds.
  2. Use a whisk or handheld milk frother to slowly add protein powder.
  3. Then add cocoa powder and sweetener and whisk to combine. Set aside. 
  4. Note: the chocolate mixture will look and taste grainy but will be great once atop ice cream.
  5. The magic shell keeps on the counter for at least 4 days. It'll harden. To soften: microwave for approx. 20 seconds. Stir until smooth and everything is incorporated.

To Assemble
  1. Stuff each taco with 42g protein ice cream. If the ice cream is too soft, wrap in plastic wrap and place in freezer for 30 minutes.
  2. Drizzle each taco with the magic shell (to soften: warm in microwave for approx 20 seconds and stir to recombine).
  3. Dip into chopped peanuts, wrap each taco in plastic, place in airtight container and freeze until ready to eat. 
*I used these tortillas. 
**Makes 7 servings. I drizzle the rest onto ice cream. Soo good!
***I used this whey isolate powder. 

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