These fun and festive Fiesta Ice Cream Taquitos are made with keto-friendly tortillas and filled with delicious low carb ice cream, perfect for dessert during Cinco de Mayo celebrations.
1: Preheat the oven at 350°F.
2: To make the taco shape, use a 12 muffin baking tray upside down. Place the tortillas in between the cups and secure with a toothpick.
3: Bake for 18-20 minutes until the tortillas are toasted. Let them cool down.
4: Stuff the cooled tortillas carefully with ice cream and freeze for a couple of hours.
5: Melt the chocolate and drizzle it on top of the ice cream taquitos.
6: Add some dye-free sprinkles, serve and enjoy!
