Keto cheesy gordita crunch

Ahh Taco Bell. How I miss thee. sometimes….. When I got a gnarly Taco Bell craving last spring I set out to recreate my favorite, the cheesy Gordita crunch. the shell has two parts, a crispy cheese shell and a grilled fathead dough soft shell with some melted cheese inbetween. you can fill these with anything your heart desires! I filled with seasoned ground beef, shredded lettuce, shredded cheese and sour cream.


One batch of fathead dough

shredded cheese of your choice. I used cheddar

seasoned ground beef

taco toppings of your choice

Prepare one batch of fathead dough. My recipe can be found here. The number one question I get regarding my fathead dough is whether or not it can be prepared in advance and stored in the fridge or the freezer. I answer yes, but it will never be as good or as bread-like as it is right after you knead it all together. Why? Because the number one ingredient in fathead dough is cheese. Although the dough mimics traditional dough well, it’s physical properties are completely different. Once you heat up cheese you warm the proteins and the fats and they begin to separate from each other. Melted mozzarella cheese is almost a perfect suspension where the proteins and oils are still held together and are almost a gel. Every time you apply heat to the dough, the oils loosen and begin to separate from the proteins. When you chill it, you are simply freezing the dough in time, not reverting it to it’s original state. If you chill it and then reheat it, it won’t go back, it will just continue the process of the oils separating from the proteins. Each time you repeat the chill and reheat cycle to are just driving further and further down the road of separation. The end of that road is a greasy mess. You may even end up with a chunky, gritty dough sitting in a pool of oil. For this reason, I recommend using your dough right away. The one exception to this rule seems to be frying or grilling. If you are planning on deep frying the dough you can make it in advance, just make sure to cut your shapes out first so you’re not reheating it to be able to roll it out again. Alternatively, if you have a piece of fathead dough leftover from another dish, using it for this cheesy Gordita crunch is perfect! Again, store the fathead dough already rolled out and in a ziplock or an airtight container.

Prepare a cheese shell for the inside of your Gordita. I have an entire post dedicated to my preferred method here!


As your cheese shell is cooling, I drape mine over my rolling pin, take your round of fathead dough that you will be using for the outer shell of the Gordita and fry it up in a skillet over medium/med-low heat. I place my dough right in the pan, no oil or butter. Depending on how nonstick your pan is, you may want to add a bit of oil to keep it from sticking. Once your fathead round is a nice golden brown, flip it to allow the other side to toast up. I added a bit more cheese to my “Gordita” shell as soon as I flipped it. The cheese, I used cheddar, will melt and help the inner crunchy shell stick.


Once your outer shell has cooked, this only takes a few minutes per side, you can place your cheese shell inside the outer shell. It will lose a bit of crispiness compared to simply enjoying a cheese shell taco, but the illusion is worth it. If you miss the texture of a crunchy shell inside a soft shell, this is pretty darn close.


Some helpful hints about filling your Gordita. I usually just fill them while holding and then prop them up on my plate with some paper towel. I have seen others use two heavy cans, set 2-3 inches apart, also on paper towels, to act as a scaffold/brace to help you fill your tacos.


Let’s be totally honest, this isn’t something that has worked its way into heavy rotation. It’s a lot of work! I would even call this dare food :) But when faced with an intense craving for something I used to eat a lot I would rather spend 30 minutes preparing dinner for myself than succumbing to the temptation of real Taco Bell. Eating that way made me very, very sick and very sad. Eating a Ketogenic diet has done the opposite. So yes, sometimes I spend 30 minutes making one cheesy Gordita crunch. And one, by the way, is 100% plenty.

Nutrition information. As always, this is the nutrition information based on my brands. Yours may vary.

If you divide one batch of dough into 6 soft shells, each shell is 171 calories, 3.3 total carbs (.9 fiber) so 2.4g net carbs, 12.3 g fat and 12.9g protein.

Looking for something else? Search in the bar above to find even more recipes.