These crispy keto taco shells are quickly made with just one ingredient: Cheese! They are super easy to prepare, low-carb, high-protein, gluten-free, and vegetarian. You can fill them with your favorite taco toppings such as this Instant pot ground beef and Mexican pickled red onions.
Do you love tacos but you're on a keto diet? Well, don't worry!
You'll have yours -- without all the carbs! These crispy tacos shells are made of cheese.. yes, cheese! (not corn).
Each crispy cheese taco shell has less than 98 calories, just 1 gram of carbs, and almost 14 grams of protein. Awesome, right?!
Oh, that's not all! You'll need just one ingredient to make them: Cheddar cheese! Moreover, you won't have to fry anything!
This means, it'll be easy to prepare them, budget-friendly, and will save you time in the kitchen.
What are you waiting for to make them?
Why You will Love this Low-Carb Taco Shells Recipe
- One ingredient --Yes, the only thing you'll need to make these keto taco shells is a melting cheese such as cheddar.
- Quick and easy-- It takes about 15 minutes from beginning to end to make this keto taco shells recipe and all you have to do is measure the shredded cheese, arrange it in a circle on a lined baking sheet, bake it in the oven, and let it rest over an elevated wooden spoon until hardened.
- Versatile -- You can use any melting cheese of your choice and even add a pinch of spices to the cheese before baking it such as chili powder and/or cumin.
- Low cost -- Can you think of a more budget-friendly dish than this one-ingredient one?
- Mess-free -- You will need a metal spatula, wooden spoon, measuring cup, and baking sheet. There will be no large pans and a bunch of silverware to wash!
- Healthy -- It is keto or low-carb, high-protein, gluten-free, and vegetarian.
What Are Cheese Taco Shells?
Cheese taco shells are crunchy taco shells made of a melting cheese such as cheddar! It is the low-carb version of a popular Mexican food!
The cheese is baked in a high-temperature preheated oven (400 F) and after cooling over a handle of a spatula, it gets stiff and crispy, like an authentic taco shell made of corn— but of course, without all the carbs of one.
Ingredients and Substitutions
To make these crispy keto taco shells you will need only one ingredient:
- 2 cups mild cheddar cheese, shredded (If you prefer, replace it with sharp cheddar or shredded mozzarella, or any melting cheese)
NOTE: No almond flour or coconut flour is necessary!
Suggested filling for keto tacos:
- Shredded Instant Pot rotisserie chicken seasoned with this keto taco seasoning.
- Shredded lettuce
- Crumbly queso fresco
- Pickled red onions
- Avocado slices and/or pico de gallo
- Guacamole or this creamy avocado salsa
Equipment
To make these low-carb taco shells, you will need:
- An oven
- Large baking sheet(s)
- A 6-inch bowl and a sharp pencil, to measure and draw circles.
- A metal spatula, to lift the cheese shells out of the parchment paper.
- Wooden spatulas, as many as the number of taco shells you make.
- Same-height cans or glasses, to elevate the spatula across them.
How to make keto taco shells
Preheat the oven to 400 degrees F (200 degrees C). Line two large baking sheets with parchment paper.
Use a ½ cup measurement to scoop out portions of cheese and arrange them in 6-inch circles on the baking sheets, with even thickness throughout. Make sure to leave some room (about 1-2 inches) between them because the cheese will melt and expand.
Bake for 7-8 minutes, until bubbles start to form and the edges start to brown.
Meanwhile, place long wooden spoons sitting horizontally across two cans or overturned glasses.
Remove the baking sheets from the oven and allow them to cool for about 30 seconds to 1 minute, or just enough to lift them up without tearing them apart.
Then, using a large metal spatula, gently lift each cheese circle and hang each over a wooden spoon for about 5-10 minutes, or until completely cool and hardened. If you want, use a paper towel to gently dab excess grease out of the surface of the hardened shells.
Fill each keto taco shell with your favorite filling and garnishes. Enjoy!
WATCH OUR VIDEO FOR A STEP-BY-STEP OF THIS RECIPE!
Expert Tips
- Only use a type of cheese that melts well!
- Measure the diameter of the circles. I use a 6-inch diameter bowl and a sharp pencil to draw circles on the parchment paper.
- Always leave room between the circles so that when the cheese melts, the edges of the shells won't be glued to one another.
- Make sure the cheese is evenly distributed within the circles!
- After baking the cheese circles and as soon as they cool enough to touch, gently lift them with a large metal spatula and hang them over a heat-resistant plastic or wooden spoon/spatula. If you wait too long, they won't be bendable!
- Use same-height cans or inverted glasses to sit the spatula across them.
- Be patient and let the keto cheese taco shells harden in order to fill them with your fave taco fix-ins.
What size are Taco Shells?
Depending on the brand, taco shells are usually 4 to 6 inches in size. But our homemade keto taco shells are 6 inches!
How do you make same-size keto taco shells?
It is easier than you may think! Simply use a bowl and a sharp pencil to draw circles (I use a 6-inch bowl) around the parchment paper, so all of them will be the same size.
Storage
These keto taco shells should be enjoyed within 2 hours of being made. Because of it, only make the number of taco shells you intend to eat or serve right away. It is dairy and like any perishable food, it shouldn't be left out at room temperature for over 2 hours according to US Dairy.
Although you can refrigerate any filled-taco leftovers in an airtight container for up to 3 days, be aware the cheese will melt after reheating your keto tacos. This means the taco shells won't be crispy anymore (yes, they will melt!)
After reheating, I had leftovers of filled taco shells that resembled a stuffed omelet.
However, some suggest microwaving one side of each cheese taco shell for 10 seconds and then flipping it over and reheating it for another 5 seconds without collapsing. But I doubt the shells won't still be a little cold. Depending on the taco filling, it won't be enough to reheat shredded or ground meats.
Other taco recipes and more
PIN & ENJOY!
Keto Taco Shells
Equipment
- 1 oven
- 2 large baking sheet(s)
- 1 6-inch bowl and a sharp pencil to measure and draw circles.
- 1 Metal spatula to lift the cheese shells out of the parchment paper.
- 4 wooden spatulas as many as the number of taco shells you make.
- 8 same-height cans or glasses to elevate the spatula across them.
Ingredients
- 2 cups mild cheddar cheese shredded (If you prefer, replace it with sharp cheddar or shredded mozzarella, or any melting cheese)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line two large baking sheets with parchment paper.
- Use a ½ cup measurement to scoop out portions of cheese and arrange them in 6-inch circles on the baking sheets, with even thickness throughout. Make sure to leave some room (about 1-2 inches) between them because the cheese will melt and expand.
- Bake for 7-8 minutes, until bubbles start to form and the edges start to brown.
- Meanwhile, place long wooden spoons sitting horizontally across two cans or overturned glasses.
- Remove the baking sheets from the oven and allow them to cool for about 30 seconds to 1 minute, or just enough to lift them up without tearing them apart.
- Then, using a large metal spatula, gently lift each cheese circle and hang each over a wooden spoon for about 5-10 minutes, or until completely cool and hardened. If you want, use a paper towel to gently dab excess grease out of the surface of the hardened shells.
- Fill each keto taco shell with your favorite filling and garnishes. Enjoy!
Recipe Video
Recipe Notes
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Leave a Reply