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Low-Carb Keto Cheese Taco Shells

Low-Carb Keto Cheese Taco Shells

Name: Low-Carb Keto Cheese Taco Shells
Prep time: 10 min
Cook time: 6 min
Total time: 28 min
Yield: 4 taco shells
Ingredients: 2 cups shredded Cheddar cheese

Rating: 5 stars

13 Ratings
12 Reviews
7 Photos

Try these cheese taco shells made from baked Cheddar cheese and shaped into a taco; these are a great gluten-free, low-carb, and keto option.

By Fioa

Recipe Summary

prep:

10 mins

cook:

6 mins

additional:

12 mins

total:

28 mins

Servings:

Yield:

4 taco shells

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

2 cups shredded Cheddar cheese

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.

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Step 2

Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
Step 3

Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
Step 4

Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.

Nutrition Facts

Per Serving:

227.7 calories; 14.1 g protein; 0.7 g carbohydrates; 59.3 mg cholesterol; 350.9 mg sodium. Full Nutrition

Reviews (12)

Most helpful positive review

Soup Loving Nicole

10/29/2017

Excellent! My only complaint is that you can only do two at a time with one wooden spoon. There is only enough room to drape 2 shells over the handle. Easy solution to that is to use two spoons. I have an even better solution to that. All of my wooden spoons have a round handle which worked fine but for the last two I used a wood ruler covered in foil which resulted in stand up taco shells. How perfect is that? I was skeptical that 1/2 cup of cheese wasn't enough for 1 shell but it is actually perfect. One other recommendation I have is to blot your shell with a paper towel to remove excess grease prior to shaping it over your spoon/ruler. This was tasty and fun! Read More

Helpful

(23)

13 Ratings

5 star values: 13
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Soup Loving Nicole

10/29/2017

Helpful

(23)

Luckygirl55

08/17/2018

My husband and I are in keto taco heaven. These cheese shells were terrific. It's funny how giddy one can get finding a keto alternative for old favorites. Only tiny tweak I made was to sprinkle cracked black pepper on the cheese circles before baking. It also helped to dab excess grease off of baked taco shells with paper towels. They stayed fairly pliable and quite honestly held a lot of "taco stuffings" together better than most corn or flour shells. Thanks for sharing this recipe! Read More

Helpful

(5)

Joba

06/11/2019

SO fantastic! I made these with goat cheese (easier to digest) and they were great! They were way more pliable and less brittle than expected. They did not break at all. I only cooked them for 6 mins; I might try cooking them for 8 mins next time so they're not quite as chewy. Very rich. You don't need to add cheese! Will use this recipe from now on for tacos! Read More

Helpful

(2)

irish3468

01/30/2020

I will make this again. I used my rolling pin wrapped in tin foil to form the cheese shells. This time I made chicken tacos next time I will make taco meat using old El Paso low sodium seasoning or Louise kemp s seafood mix. Read More

Helpful

(2)

Unfortunately Evil

01/06/2020

Fantastic. Lower quality cheese leaves the fingers just slightly greasy a higher quality (non-store brand) should be a bit better! Read More

Helpful

(1)

Viola

10/27/2019

They really tasted good but as the cheese was meeting too greasy but I put them in bowl and were ok to use next day Read More

Helpful

(1)

hannahclan

02/01/2020

Cook no more than 6 min! Any longer and they get too crisp and taste burnt. At 6 min they are flexible after cooling. Watch for seeping oil draining off them while they cool. I cut the parchment paper into 4 pieces after cooking and picked up the shell with the parchment paper hanging them both (keeping parchment paper under the cooked shell) over the side of a lipped cookie sheet. They did not stay firm but were flexible and soft like a flour tortilla. I dabbed them with a paper towel to remove the excess oil and make it more pleasant to eat holding in the hand. Refrigerated well and warmed up in microwave. Just do not fold over to warm up---it will stick together. Very light and tasty. Read More

Helpful

(1)